Freshly roasted chestnuts and warm baked bread aromas are complemented by subtle stone fruit and lemon zest on the nose. Classic chardonnay generosity provides a soft and mouth-filling entry, with fine, crisp acidity providing the structural backbone to support a generous mid-palate. Classic Blanc de Blancs citrus and white peach characters excite the palate, with toasty, nutty yeast autolysis notes delivering richness and creaminess from the mid-palate through to the flinty, mineral finish.

Grapes came from a range of cool climate sites including our Green Point vineyard in the Yarra Valley, along with vineyards in Strathbogie and the King Valley. The cool climate of the Yarra Valley and the high Alpine regions produce chardonnay base wines with tight palate structures, vibrant fruit characters and high acidity.

Grapes were picked from mid February into March at 10.5° to 11.3° baumé during the cooler parts of the day to preserve the quality and freshness of the juice. The chardonnay grapes from each site were pressed and fermented separately to ensure the unique characteristics of each parcel of fruit were retained. 14 individual chardonnay cuvées were then selected for their subtle yet concentrated varietal flavour, balanced structure and palate length, all essential for the delicate and elegant Blanc de Blancs style. Following tirage and secondary fermentation, the Chandon Blanc de Blancs 2006 spent over 40 months ageing on yeast, an essential part of the méthode traditionnelle process.