Chandon Vintage Brut Rose 2013
Made using fine base wines and the addition of red Pinot Noir colour, Vintage Brut Rosé 2013 is a wine for Pinot Noir lovers and people who enjoy the balance of finesse and complexity on offer in a Rosé sparkling. With Chandon Vintage Brut Rosé 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.
Delicate rose petal pink in colour. Subtle smoke and gunflint overlay pomegranate and red berry aromas. A palate of cranberry, redcurrant and strawberry with tightly wound acidity and a finishing clip of textural tannins. Long and fine, with a lasting impression of Pinot Noir flavours.
Grapes were selected from cool climate vineyards in the King Valley and Yarra Valley. These outstanding sites provide Pinot Noir for fermentation on skins that adds depth of flavour, red fruit intensity and a beautiful hue that immediately appeals to the eye. Vertically trained canopies on red soils all contribute to depth, concentration and character of this Rosé sparkling.
Grapes were picked at the onset of fruit ripeness at 10.5° - 11.5° baumé, during the cooler parts of the day to preserve quality during the cuvée pressing. The Chardonnay and Pinot Noir grapes were pressed and fermented separately to preserve their unique characteristics. Dominant in Pinot Noir composition, with finesse and elegance from Chardonnay and richness from Pinot Meunier, it’s the contribution of Pinot Noir fermented on skins that defines this wine. The addition provides length, complexity and a hue that excites the eye with vibrant colour. Following ageing on its lees, this Rosé was disgorged, dosed and then rested before its release, providing additional complexity to the aroma, flavour and texture of the wine.
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.