Vintage Conditions
In 2012, Northern Tasmania had average winter rainfall, increasing to above average in late spring, setting the scene for excellent growth as the weather warmed. Here at Delamere we had a slightly cooler season leaving the wines with crisp acidity and a taut structure that will see them age very gracefully.
Winemaking
The grapes for our Late Disgorged Blanc de Blanc were whole bunch pressed, wild fermented and followed by full malolactic fermentation and tiraging in October 2012. 10 years aging on lees and a lower dosage of 5 grams allows the voluptuous flavours of the fruit to shine through. All our sparkling wines are made in the traditional method with the Late Disgorged Blanc de Blancs seeing a minimum of 10 years ageing in total before we will release it.
Tasting Notes
The aroma offers mouth-watering lemon blossom with hints of fresh-cut lime, combined with rich buttered toast and fresh yeast. The years on lees has created a mouthfeel of delicious richness and creaminess, which balances perfectly with the remarkably fresh citrus fruits. The exceptional Delamere chardonnay ensures a zesty backbone of flinty acidity, giving incredible length and elegance to this rich, generous and profoundly complex wine.
Food matches
The Late Disgorged can hold up to just about anything with its beautiful biscuity characteristics and structured acidity. But we suggest having this wine with some fresh oysters or grilled Octopus. Perhaps even with some roast lamb at Christmas lunch.