Hand-harvested in September of 2016 and 2017 for complexity and layered flavour.

The fruit (80% Chardonnay, 20% Pinot Noir) for the sparkling wine was loaded into the press whole cluster immediately after picking was completed. A special champenoise press program was employed; this is a very slow and gentle press program lasting over 4 hours. This allows for maximum quality juice extraction while minimizing astringent phenolics. The juice was cold settled overnight then transferred off the heavy sediment into a stainless-steel vessel where it commenced fermentation. Once completed, all batches were combined, and the base wine was aged for 18-24 months with several rackings throughout this time to eliminate deposits/lees. The base wine went through a full natural malo-lactic fermentation and was then bottled under crown cap where it would carry out its secondary fermentation in the summer of 2018. The bottles were then aged on lees for 28 months and were disgorged in the summer of 2021 with no dosage.  This wine is unfined and unfiltered to preserve its inherent characteristics.