BLACK MARKET DEAL Sparkling Chardonnay Pinot Noir NV
- Crisp, fine
- Yarra Valley
Let us introduce a little sparkler that’s got what it takes to get the party started. Sourced from the same single-vineyard in the Upper Yarra that Domaine Chandon used to get grapes for their vintage sparkling wines, this fabulous fizz is frothing with clean, bright, crisp flavours and the kind of value you can toast everyday.
As one of Australia’s chardonnay and pinot noir strongholds, the Yarra Valley offers rich pickings when it comes to prime parcels for top-class sparkling wines. So rich in fact, that world famous Champagne house Moët & Chandon established an Aussie outpost here 30 years ago based on the quality of the region. So, when this young gun winemaker secured fruit from where they got theirs, we knew we’d be in for something special; and this confidently lives up to our expectations.
A blend of four vintages, with 2015 making up the largest proportion, chardonnay and pinot noir combine to give this sophisticated sparkler a citrus punch, a rich round palate and a fresh, zingy finish. Drinking these classy bubbles feels like Friday night, every night.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.