Adelaide Hills grows astonishingly good Chardonnay and Pinot Noir. Wolf Blass take the pick of crop to create a superior sparkling Cuvée. To afford the team a variety of options, choice parcels are crafted to various techniques. Chardonnay and Pinot Noir are harvested and whole bunch pressed to introduce complexity and textural palate weight. A course of full malolactic fermentation for maximum textural softness, followed by an extravagant two years maturation on sedimentery yeast lees, builds palate richness and infuses layers of creamy flavour. The assembled wine is bottle aged and disgorged with traditional liqueur tirage before reseal.