Our certified biodynamic vineyard faces north, the site overlooks the eastern bank of the spectacular Derwent River and benefits from its capacity to cool northerly summer winds. Unique in the Derwent Valley we are 20km from the ocean, therefore we get a mixture of maritime climatic conditions flowing up the Derwent River. Meanwhile we experience continental conditions flowing down from the central highlands.

The first vintage of the Prestige was the 1995 vintage, followed by the 1999 vintage, and now this 2011 Prestige is the 3rd iteration of this wine. Our Prestige is a small production wine only made in the most exceptional years. The Prestige cuvee is a blend of 60% Chardonnay and 40% Pinot Noir. After blending the wine then completes malolactic fermentation. The liqueur de tirage is then added to re-ferment the wine in the bottle. The Prestige then spends 12 years on lees, promoting complexity and texture before being riddled, disgorged, and packaged onsite at our Granton estate winery. Made in a brut style, the dosage is low at approximately 3 grams per litre. Before release the wine spends over a year on cork, something that Steve knows is vital for the wine to come together after disgorgement in October 2023.

The 2011 vintage was for many wine growing regions around Australia one of the wettest on record, and this growing season was cool and moist. Mild weather and frequent rainfall encouraged vegetative growth and full bunches, however these conditions also brought with it the increased risk of disease. Careful attention was paid in the vineyard with increased shoot thinning and leaf plucking that kept the canopies open to mitigate any disease. Veraison was delayed due to the cooler weather however the grapes ripened at lower sugar levels and higher natural acidity, perfect for sparkling wine production, and the reason we made a Prestige in the 2011 vintage.

This méthode traditionnelle sparkling wine has a fine bead and golden honey hue. The wine shows rich notes of brioche, dark manuka honey and marzipan on first look with a backdrop of peach, lemon and salted pistachio. On the palate the richer notes on the nose from the time on lees is backed up with a honeycomb, cheese rind, roasted hazelnut and baked apple. The finish is long and delectable, deliciously intense and ready to be enjoyed! – Stefano Lubiana