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ADELAIDE HILLS |
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Pinot Noir & Chardonnay |
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By the way I will need to be well chilled, in between 6 and 10 degrees maximum.
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The Bizot vineyard in the Piccadilly Valley was planted by Petaluma in 1995/1996 with Chardonnay. It was planted with several clones, including French "Burgundy" clones. It is also one of the first Australian vineyards to have been planted using rootstocks (in part of the vineyard). The Bizot vineyard is in the heart of Piccadilly Valley in the Adelaide Hills and is one of the highest vineyards in the valley at 500-550m altitude. The soil is red clay and sandy loams over a 70-million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope.
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You’ll be able to observe my delicate frothy white petillance on top of on a pale lemon wine. My bubbles also seem to be very thin and gently coming up from the bottom of the coupe to the surface of the wine. Some tears are sticking to your glass body, that must come from the 82 % Pinot Noir on my final blend.
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I smell clean and fresh with aromas of lime and lemon zests, apples and pears and yeasty notes.
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Once you will have taken a sip or two, you will get that pleasant mouthful with honeylike flavours adding to some citrus fruits and bread dough. I am dry, medium in body. The finish is quite long and creamy with pleasant crisp acidity to balance the body. You will find my bead to be very fine and delicate.
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Over oyster and other delicate seafood, sushi of course, duck liver parfait, fine poultry, and if you feel like bubbles for dessert, it would surely work around some nice lemon-meringue pie or strawberry/raspberry tart. This being said, nothing can beat having a glass by itself without any food.
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