St Hilary Vineyard Sparkling White 2023
Our sparling wines are made using the Traditional Method which means that their journey from vine to glass is considerably slower than the still wines.
Our debut sparkling wine is being made from the Pinot Noir, Pinot Meunier and Chardonnay grapes that were harvested by hand in October 2023. The grapes were taken to natural wine maker Dave Morris at Mountain People Wine where they were pressed and the juice extracted transferred to a stainless steel fermentation vessel. The juice was left to do what happens when the juice with its natural sugars and yeasts are allowed to ferment – the magical, mystical transformation into wine! Natural winemaking is a slow process relaying on mother nature to decide the timeline. By late summer the wine will be ready to reach the next stage – bottling! However for traditional method sparkling wine this is only the mid-point of its journey. At this stage of bottling some of the yeast lees are left in the wine and a secondary fermentation occurs. This produces CO2 and, as the bottles have a crown cap at this point, this is absorbed into the wine creating the bubbles we all love so much. This secondary fermentation takes a minimum of 9 months. At the end of this process, the wine is disgorged to remove the sediment from the yeast lees and the traditional bottle closure added.
We hope you appreciate how patient we have to be while waiting for the bubbles to tickle our noses as the delicious wine tickles our tastebuds.
Our sparling wines are made using the Traditional Method which means that their journey from vine to glass is considerably slower than the still wines.
Our debut sparkling wine is being made from the Pinot Noir, Pinot Meunier and Chardonnay grapes that were harvested by hand in October 2023. The grapes were taken to natural wine maker Dave Morris at Mountain People Wine where they were pressed and the juice extracted transferred to a stainless steel fermentation vessel. The juice was left to do what happens when the juice with its natural sugars and yeasts are allowed to ferment – the magical, mystical transformation into wine! Natural winemaking is a slow process relaying on mother nature to decide the timeline. By late summer the wine will be ready to reach the next stage – bottling! However for traditional method sparkling wine this is only the mid-point of its journey. At this stage of bottling some of the yeast lees are left in the wine and a secondary fermentation occurs. This produces CO2 and, as the bottles have a crown cap at this point, this is absorbed into the wine creating the bubbles we all love so much. This secondary fermentation takes a minimum of 9 months. At the end of this process, the wine is disgorged to remove the sediment from the yeast lees and the traditional bottle closure added.
We hope you appreciate how patient we have to be while waiting for the bubbles to tickle our noses as the delicious wine tickles our tastebuds.
Our sparling wines are made using the Traditional Method which means that their journey from vine to glass is considerably slower than the still wines.
Our debut sparkling wine is being made from the Pinot Noir, Pinot Meunier and Chardonnay grapes that were harvested by hand in October 2023. The grapes were taken to natural wine maker Dave Morris at Mountain People Wine where they were pressed and the juice extracted transferred to a stainless steel fermentation vessel. The juice was left to do what happens when the juice with its natural sugars and yeasts are allowed to ferment – the magical, mystical transformation into wine! Natural winemaking is a slow process relaying on mother nature to decide the timeline. By late summer the wine will be ready to reach the next stage – bottling! However for traditional method sparkling wine this is only the mid-point of its journey. At this stage of bottling some of the yeast lees are left in the wine and a secondary fermentation occurs. This produces CO2 and, as the bottles have a crown cap at this point, this is absorbed into the wine creating the bubbles we all love so much. This secondary fermentation takes a minimum of 9 months. At the end of this process, the wine is disgorged to remove the sediment from the yeast lees and the traditional bottle closure added.
We hope you appreciate how patient we have to be while waiting for the bubbles to tickle our noses as the delicious wine tickles our tastebuds.