The wine shows a fine delicate bead with a subtle yeast characteristic, providing middle palate richness with a refreshing touch of citrus complimenting the dry finish. Four years lees maturation has added a creamy bready complexity to the wine.
The grapes were picked to achieve delicate flavours, before being crushed and the free run juice separated and then fermented to create our "base wine". It was then transferred to bottle along with a small dosage of yeast and liqueur (Tirage). Secondary fermentation occurred in the bottle, which created the characteristic sparkle and fine bead. The wine was then disgorged after 4 years maturing on lees.
CELLARING
"Wiggy" will continue to develop its fine characteristics with aging but is wonderful right now.
SERVE
As a celebration drink, an aperitif, any excuse will do!
WINEMAKER
Rebecca Willson
