The Brown Brothers Patricia Pinot Noir & Chardonnay Brut 2012 has spent 6 years on yeast lees for autolysis development.

This is a vital part of building flavour and complexity into the Patricia sparkling wines.

Colour:

A clean bright colour with a fine persistent bead.

Aroma:

The nose is lifted with green apple, baked brioche and hints of lemon.

Palate:

The palate shows layers of creamy yeasty flavours with citrus and granny smith apple. This wine delivers incredible high altitude acidity balances with appealing toastiness and a fine, delicate bead.

Recommended food pairings:

This refined sparkling wine makes the perfect start to a special meal and is delightful with freshly shucked oysters and a squeeze of lemon juice. Alternatively, try it with steamed Blue Eye fish and fresh beans or an Asian pork salad with lime and ginger dressing. If the celebration suits, lobster or prawns are a delightful way to bring out the elegance in this wine. 

Growing Conditions:

The fruit for the Patricia Pinot Noir & Chardonnay Brut is grown on the high altitude Whitlands plateau. The vineyard is located at 800m above sea level at the top end of
the King Valley. The 2012 vintage is a blend of 80% Pinot Noir and 20% Chardonnay. The fruit was hand-picked in March and whole bunch pressed in the Kindergarden Winery for vinification.

Winemaker:

Cate Looney

Winemaking notes:

The grapes for the Brown Brothers Patricia 2012 Pinot Noir & Chardonnay Brut were carefully handled in order to minimise the impacts of harsher compounds contacting the grape skins.

The secondary fermentation was deliberately extended to produce a fine bead, then followed by six years on lees to provide further complexity.

The wine was then disgorged and liqueured in strict adherence to the 'Traditional Method', with an alcohol of 12.0%.