Pinot Sauvage is an uber dry Blanc du Noir made from fruit grown at Whitlands on the Buffalo High Plateau near Victoria’s ski fields. The super cool Terroir of this unique region allows us to produce a sparkling wine which it at once toasty, rich and complex yet tart and fresh.

The colour is bright straw with pale nuances of Cerise. The flavours are complex brioche, lime-marmalade and sour cherry. The bead is fine and persistent.

It’s an ideal aperitif in all circumstances but it’s best drunk whilst eating Sevruga on Melba toast, wearing a little black frock and Stiletto’s.

Pinot Noir fruit is hand-picked in late March, and whole bunch pressed. Only free-run juice is used which is allowed to oxidize before being run to barrel. After primary fermenta tion in old barriques malolactic fermentation is encouraged to proceed naturally. The base wine is left in barrel on gross less to gain complexity before bottling under crown seal using Method Charmat.