Cellar Door Only
2011 Glitz Sparkling Chardonnay
Disgorged May 2020
We thought with the somewhat formal 2012 Shed dinner being “A Night of the Oscars” we needed to start with some sparkling wine. Whose better to use but our own. So for the first time we’ve made some bubbles! White bubbles! While many other Barossa winemakers produce sparkling red we’ve done a white. Chardonnay from the 2011 vintage was still sitting in tank when we came up with the idea, so we turned some of it into a Sparkling wine using the traditional method of “fermenting in the bottle”. Our plan is to disgorge a small quantity each year for a number of years, so each year the same wine will be released with another 12 months of maturation on yeast so we can watch how this wine develops. It’s the time on the yeast lees (tirage) in the bottle where a good bit of the flavour comes from. This is what makes Coopers Ale taste so good! So far it’s been of great interest even with some visiting French Champagne winemakers taking some home to show their mates.
The 2020 Disgorgement is the last disgorgement of this wine. It’s been a pleasure watching (& tasting) this wine as it matures and evolves over 9 years. For those that have been along for the ride, we trust that you have enjoyed the passage of time as much as we have, and that you enjoy this complex and developed conclusion.
|Vineyard:||Ken and Helen Semmler’s St. Jakobi Vineyard, 1986 Block Chardonnay|
|Region:||Lyndoch, Barossa Valley, South Australia|
|Harvest Date:||1st March 2011|
|Fermentation:||15% French Oak Barrel Ferment & 100% Malo Lactic Fermentation|
|Disgorging Details:||Fermented in the bottle and aged on yeast lees (tirage) before clarifying by inverting each bottle allowing the yeast to settle (riddling), then removing the yeast by freezing the bottle necks (disgorgement- remove the yeast to clarify the wine) and resealing under a crown seal.|
|Cellaring potential:||Drink now or will benefit from short term cellaring|