Predominately Pinot Noir for flavour and depth with a choice component of Chardonnay for elegance and finesse. Fruit is selected from good Victorian vineyards, principally the King and Yarra Valleys. A touch of Pinot Meunier contributes structure and complexity. All base wines are fermented dry and held on lees until assemblage. The final blend is treated to a secondary Charmat ferment which adds a rich mousse, followed by a year under pressure to build texture and introduce a fine bead. Some components complete malolactic fermentation, softening the acidity and achieving a splendid, early drinking effervescent wine.