2003 Chandon Vintage Blanc de Blancs

Notes sourced from Chandon.
Grapes were sourced from a range of cool climate sites including Chandon’s Green Point vineyard in the Yarra Valley, as well as 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. Soils at these sites vary from free draining sandy loams to aged alluvial loams with high clay content. Vineyards are planted to various densities depending on soil types, ranging from 2,222 to 5,000 vines per hectare, with an average yield between 10-12 tonnes per hectare. Most vineyards are trained to the standard vertical shoot positioning trellis to minimise the development of phenolics and tannins whilst maintaining vibrancy of flavour.

Budburst commenced with mild to warm spring weather and low rainfall patterns, and these conditions prevailed through to the flowering period and crop set. The drier and warmer conditions resulted in small bunch and berry sizes, producing more concentrated varietal flavours. Despite the warmer days, the cool night time temperatures during the final stages of ripening ensured the preservation of citrus acidity, producing fine and elegant base wines with excellent length and balance.

Grapes were picked from late February through to early April at 10.5° – 11.3° baumé. Using a combination of handpicking and machine harvesting, the grapes were picked in the cooler parts of the day to preserve quality and ensure minimal colour was extracted during the cuvée pressing. The Chardonnay grapes from each site were pressed and fermented separately to preserve their unique characteristics. From over 80 base wines, 15 individual cuvées were selected for their subtle yet concentrated varietal flavour and freshness, ideal for a delicate and elegant Blanc de Blancs style. The 2003 Blanc de Blancs spent 30 months ageing on yeast and was disgorged in March 2006. The wine was rested for a further 3 months and was released under cork in June 2006.

Tasting Notes: An elegant aperitif style of Sparkling which has spent 30 months on lees. The mousse is relatively short lived. Fine bead, with moderate persistence. Straw coloured base wine. Subtle nose – delicate yeast lees and toast. Creamy texture. Moderate length. Aftertaste of light citrus.
Cellar 2-3 years
Alc/Vol: 12.5%

First Tasted: 18/08/2006
A Méthode Traditionelle style blended from individucal parcels of cool climate Chardonnay to create a fresh and elegant wine with a soft dry finish. Appetising aromas of home-baked lemon tart are complemented by notes of fresh yellow peach, citrus and nectarine. Green melon and freshly-peeled mandarin skin balance complex yeast autolysis characters of fresh crusty bread, roasted almonds and hints of cinnamon. The palate is creamy, soft, impeccably balanced and builds to a lingering finish.
Alc 12.5%,