THE WINES
54% Chardonnay and 46% Pinot Meunier, 95% Pyrenees & 5% Macedon. Tiraged January 2022, disgorged December 2024 with 34 months yeast age and 4 g/L dosage. Fermented in seasoned French oak hogsheads, base wines are matured on yeast in barrel for six months before assemblage with 5% reserve wine added for further complexity.
As always, a classic and generous aperitif style. The barrel work has softened and rounded out the generous pallet, and a fine natural acidity offers great line and length and structure to support the brioche, roasted hazelnuts and nougat complexity developed over three years aging on yeast. Drink now in its vibrant youth or cellar to build toast and nutty complexity over the next 5 to 10 years.
on any dozen* or non dozens over $350
Any 12 bottles bought together
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Additional Information
ABOUT THE PRODUCER
Famed for an excellent wine bar and cellar door venue in Ballarat, Mitchell Harris is a multi-faced wine business of two families. The affable John Harris earned his winemaking stripes as chief sparkling winemaker of Domaine Chandon before the families launched their own operation in 2008, becoming Ballarat’s first true food and wine destination, underpinned by a smart, small batch wine label.
Long standing relationships with good growers have been maintained, most notably with the Peerick vineyard in the gorgeous Victorian Pyrenees. Winemaking ethos is of contemporary minimal handling, with a leaning to wild ferments, considered use of French oak, and gentle extraction. The wines are stylistically clean and pure, with John Harris a renowned tireless campaigner in the promotion of Victoria’s wines and regions.
ABOUT THE PRODUCER
Biodynamic Minimal Intervention Wines From A Beautiful Adelaide Hills Estate
Owner Damon Nagel started life as a sommelier in Adelaide, moving to London to further his wine education whilst working in top end dining restaurants. Achieving success in London property, he would eventually return to Adelaide, purchasing the beautiful undulating Brackenwood farm in the early 2000s, first releasing wines from vintage 2005.
Winemaking is today overseen by Daniel Zuzolo, ex Primo Estate, with the stable offering interesting blends and lesser seen plantings of Barbera and Gamay alongside more traditional offerings such as Shiraz and Riesling.
Growing and winemaking is strictly along biodynamic lines, with no additions bar minimal sulphur at bottling. A pure set of releases very much at home alongside Felixir’s European offerings, fun styles of personality with enough depth and interest to be taken seriously.
