The Hidden Valley Brut is pale straw in colour and shows beautiful aromas of dry oyster shell, lemon and green apple. It is lively with a crisp acidity and fine mouse.
The different grape varietals were harvested during January at 19.5 balling to retain the crisp acidity and ensure a quality base wine. Whole bunch pressing yielded the best free run juice at max 500L/ton which was fermented in stainless steel tanks and left on the lees for a few months before blending and bottling. The secondary fermentation in bottle took ± 6 weeks to complete, after which the sparkling wine then spent a total of 23 months ageing on the fine yeast lees. Disgorgement took place in June 2019 during which a small amount of dosage was added to balance the final product.
7 – 9 ºC
Ideally paired with oysters or a cheese board.
Varietals Chardonnay – 50% Pinot noir 50%
Total acidity 10.3 g/l
Residual sugar 9.3 g/l
Ageing on lees 23 months