Made using cool climate fruit  from the Central Ranges in NSW according to the traditional Methode Champenoise technique. The wine is straw yellow in colour and after 42 months on lees it has developed a complex bouquet  of baked pastry, almond biscotti and appleskin aromas. The palate is rich and rounded with flavours of exotic spices and subtle strawberry notes.  It is full bodied but retains freshness with a citrus line of acidity.