Chardonnay grapes are harvested from early February to late March. On arrival, the grapes are pressed to juice, which is clarified by flotation prior to inoculation with cultured yeast. The primary fermentation occurs in stainless steel tanks with a few, small selected parcels fermented in oak vessels for greater complexity.
In May, the winemaking team assemble the Chandon Blanc de Blancs NV base from this selection of new base wines and reserve wines from previous years. The aim is to produce a blend with consistent style, complexity and character. Stylistically, the aim is to produce a consistent wine from year to year, by using varied vineyard sources and reserve wines. The aim is to produce a more Australian style of Chardonnay Blanc de Blancs, with soft, delicate palate weight and friendly, generous flavours, making this wine very easy to drink and enjoy.
Following the secondary fermentation in the bottle the wine is aged on the yeast lees, which contribute a range of complex, savoury aromas and flavours to the finished wine. Perhaps more importantly, the yeast contributes to the texture and overall finesse of the bubbles, a result which cannot be achieved without this méthode traditionnelle.
Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further three months’ bottle age the wine is ready for consumption.