2022 The Yilgarn Blanc De Blancs

This Blanc de Blancs sparkling is the ultimate aperitif for any social occasion. Produced using the Traditional French Method ie méthode traditionelle and spending over 30 months on lees, this is a richly layered and complex wine delivering far beyond its price point.

With very little sweetening at dosage stage, the style is bright, crisp and dry, while packing tonnes of flavour from the early picked fruit, and long term lees contact. 

colour

Medium straw with bright green, gold hues

aroma

A complex and lifted nose. A unique combination of white peach, nectarine, white blossom, toasted brioche and a hint of oyster shell.

palate

With a fine creamy mousse, this sparkling is crisp, fresh and zesty, delivering melon and peach flavours enhanced by the autolytic induced softness.

The wine exhibits generous acidity with a layered, complex mouthfeel, and delivers a long, textural finish. A genuine bottle fermented sparkling wine suitable for all celebrations.

cellaring

Ready to enjoy now, well chilled.

vintage

Textbook weather conditions for sparkling wine, warm summer followed by cool ripening period – ideal conditions for fruit set and slow ripening, resulting in a relatively late picking date.  The Chardonnay from our Pemberton block is selected for The Yilgarn because it develops intense fruit flavours, whilst maintaining significant acid levels – crucial in the development of méthode traditionelle sparkling wines.

winemaking

The Yilgarn Blanc de Blancs has been produced using 100% handpicked Chardonnay from the estate vineyard in Pemberton. The wine was made using the ‘Traditional Methode’ of secondary fermentation in the bottle, followed by 30 months on yeast lees before being disgorged. This extended time on contact with its lees helped develop the secondary flavours that added great complexity and texture to the palate.

region

Pemberton 

variety

Chardonnay 

analysis

• Alcohol: 12%
• pH: 3.15
• Acidity (TA): 7.28 g/L

Western Australia crab croquettes with dill aioli.