Our 2018 vintage of Macedon Sparkling and has been slowly gaining complexity over the last 4 years in bottle. Made up of 60% Chardonnay and 40% Pinot Noir, only a small amount has been produced which makes it a both rare and limited release.
2018 Curly Flat Macedon Sparkling – THREE BOTTLE LIMIT
From a 1996 planting of Chardonnay (60%) and our 1995 planting of Pinot Noir (40%), hand-picked fruit was very gently pressed together and then fermented in old (5-7yo) barriques. The wine remained on lees in these barrels for 10 months, before being tiraged in January 2019. Our 2018 Macedon was disgorged in September 2023.
The wine shows a lovely light straw/yellow colour, with a very fine bead and tight persistent mousse.
The Pinot Noir brings aromas of strawberry, and some bath salts, while the Chardonnay adds some stonefruit and light citrus elements. And a hint of brioche dough, some crushed biscuit- the result of our 2018 spending over 4 years en tirage.
The palate is an explosion of flavour, with Pinot Noir bringing the brings aromas of strawberry, some bath salts and rich front palate flavours as the Chardonnay delivers citrus pith and stone fruits – and as in all great sparkling wines blended from these two varieties – provides the length, texture and tension. Adding to this is the complexity are the hints of brioche dough, some crushed biscuit – the result of our 2018 spending over 4 years en tirage (on lees).
A wonderful drink now- either as an aperitif or with a meal- and over the next 3 years.
Time en tirage is a unique and very special method employed by the great sparkling wines of the world. The base wine is bottled along with some yeast and a small amount of sugar. Fermentation occurs within the bottle- the technique discovered by Dom Perignon in the 17th century. Slowly the process of autolysis occurs. This enzymatic reaction between the wine and the yeast results in the production of amino acids and releases proteins and carbohydrates into the wine. These compounds add richness and creaminess to the palate, and complex aromas including brioche, bread dough, nougat and crushed biscuits.
We decided to keep the dosage – the small amount of sugar added to the bottle after disgorgement- close to zero, to showcase the wonderful purity of fruit- and the complexing elements of extended tine en tirage.
|Harvest date||6th March 2018|
|Clones used||60% I10V1 (Chardonnay) 40% D5V12 (Pinot Noir)|
|Rootstock||Teleki 5C (on both varieties)|
|Vine age||22 & 23 years|
|Soil type||Volcanic Basalt|
|Fruit Handling||Hand picked, whole bunch pressed|
|Titratable acidity g/L||8.0|
|Malic acidity g/L||2.3|
|Baume / Alcohol||12.5 % Dosage 3g/L|
|Third fill||9 months in neutral oak before tirage to bottle|
|Maturation||then 4.5 years maturing in bottle.|
|Fining / filtration||No Fining but filtered.|
|Available||Direct only - cellar door & website|