Diamond Heart Blanc de Blancs 2017

Initial delicate aromas of crushed Braeburn apples lead into a nuanced background of brioche and gently toasted almonds. The palate is crisp and juicy with a lovely balance between the firm acid backbone and yeast derived creaminess. Fine, persistent bubbles ensure a finish of great length and freshness.

Our Leefield Station and Waihopai River Vineyards in the Waihopai Valley of Marlborough.

Selected fruit was chosen from certain blocks within our Leefield Station and Waihopai River Vineyards to make up this Blanc de Blancs Methode Traditionnelle. Handpicked in early March and very gently pressed to avoid any skin maceration, the resulting juice was fermented in 30% older French puncheons and 70% stainless steel tank. Post fermentation, this wine underwent 100% malolactic fermentation and was aged on lees for 7 months, helping to balance the acidity and impart a subtle creaminess to the palate. The wine was blended and then underwent tirage (the addition of sugar and yeast) before being bottled in October 2017 for secondary fermentation. This Blanc de Blancs was subsequently aged on lees in bottle for 3 years and disgorged in November 2020.

Aged on lees for 7 months post fermentation. Aged in bottle on lees for 3 years.