Harvest began in mid-February in the Yarra Valley and a little later in March for the more elevated Strathbogie and Whitlands Plateau. The grapes from each site were pressed and fermented separately to ensure the unique characteristics of each parcel of fruit was retained. Importantly, the grapes were pressed in the vineyard, minimising the time between harvest and pressing, to protect the delicate aroma and minimise phenolic extraction. Each individual cuvée was then selected for its diverse varietal flavours, balanced structure and palate length. Following tirage and secondary fermentation, Chandon Vintage Brut 2016 spent over 36 months ageing on yeast, an essential part of the méthode traditionnelle process. Approximately 3% Pinot Noir red colour base was added to give the wine it’s delicate pink blush.