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Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of barnyard, French oak sophistication and the soundest structure... All that's good from gippsland »
Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»

Chevalier Blanc de Blancs CONFIRM VINTAGE

Chardonnay Colombard UgniBlanc Burgundy France
Established 1920 by Eugene Chevalier, who chose a location amongst the finest vineyards at the heart of southern Burgundy. Chevalier de France Blanc de Blancs starts with a selection of Chardonnay, Colombard and Ugni Blanc, from the Nuits-Saint-Georges. A delightfully fresh and delicate sparkling wine with a charming touch of fruitiness, Brut without being austere. Fruity aromas, a light body and an elegant style, the finish is lingering and clean.
ETA August 2022
Case of 12
$275.00
Several times a week, the cellar master at Chevalier de France applies a propeller to gently swirl the fermenting batches of wine. This ensures contact with the sedimentery lees, contributing mouthfeel and infusing toasty bread characters. This process continues for several months, followed by bottling and an extended term of remuage, degorgement and reseal under Liqueur de dosage. A true methode traditionnelle crafted from the pick of Burgundian fruit.
Light golden hues, lustre and bead. Marigolds and brioche, a beautiful almondine honey fragrance. Lifted characters of creme caramel, clover, guava and mints. A palate of fresh bakery delights, marmalades and jam, more brioche, fruit danish and a a slight acid at the finish that recalls veined cheese and teal leaf.
$20 To $29 Sparkling France
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Chevalier

Chevalier

Chevalier

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