Chandon is the progeny of an old world winemaker who has recognized the microclimes of Victoria as being akin to the native vineyards of Champagne. Sparkling reds are a style that Australia has made it's own, Chandon have fashioned one with unique character and charm. Pinot Noir forms the backbone and supports the palate. Shiraz contributes complexity and length, structure and richness. The wine is aged in seasoned oak barrels and assembled to yield a palate of layered chocolate, ripe dark cherry and cinnamon spice flavours.

Shiraz and Pinot Noir are crushed and separately vinified in open top fermenters to preserve their unique characteristics. Ferments are gently punched down by hand up to six times daily to extract colour from the skins. Upon completion, the wine is racked for malolactic, some batches are stored in seasoned oak barrels for a few months to achieve a soft, smooth tannin structure. The final assemblage includes fifteen individual cuvées and a small amount of one to two year old reserve wines. A secondary fermentation in bottle is inoculated followed by twelve to eighteen months yeast ageing and disgorgement. A final dosage is then added before sealing under cork and a further spell of ageing before release.