Chandon Vintage Brut 2013
Each year, we represent three elements in this wine which lie at the centre of winemaking at Chandon – the beautiful vineyard resources we have in Australia, the diverse personality of each unique season, and the complexity drawn from méthode traditionnelle. When we consider the quality of Australian agricultural products alongside the clean environment, it’s hardly surprising to suggest that Australia’s viticulture is among the best in the world. Layer this with our Champagne heritage and knowledge, and it becomes possible to produce a vintage release which shows the personality of each season, all within the Chandon maison style.
On opening the wine presents with a pale straw colour, very fine bead and persistent mousse. Aromas of freshly baked lemon tart, hazelnut nougat and cranberry are supported by subtle yeasty aromas of dough and toast in the background. A zesty palate of pink grapefruit and pomegranate reflects the bright acidity and Pinot Noir dominant blend. Texturally, the wine is very creamy with great freshness and persistence.
Vineyards in the Yarra Valley, Whitlands Plateau and Strathbogie Ranges bring diverse flavour elements to the wine, alongside fine natural acidity and palate length. At a range of altitudes from 250m to 820m elevation respectively, the location of these vineyards brings cool nights, allowing the slow development of Pinot Noir and Chardonnay flavours while retaining terrific natural acidity.
Yarra Valley vineyards were picked in late February and early March, before harvest began at Strathbogie and the more elevated Whitlands Plateau. The Pinot Noir, Chardonnay and Pinot Meunier grapes from each site were pressed and fermented separately to ensure the unique characteristics of each parcel of fruit were retained. Each individual cuvée was then selected for its diverse varietal flavours, balanced structure and palate length – all essential for the Chandon Vintage Brut style. Following tirage and secondary fermentation, Chandon Vintage Brut 2013 spent over 36 months ageing on yeast, an essential part of the méthode traditionnelle process.
Food Pairing Notes
Salmon rillettes and toast; Roast chicken with tarragon; Malaysian curry chicken
Good winter and early spring rains provided perfect conditions for strong shoot and leaf growth. As a result, fruit was protected from the summer heat. While late January through to March will be remembered as being warm, night-time temperatures were relatively cool, aiding acid retention and slow ripening.