The 2008 vintage is characterised by very dry conditions and generally warm temperatures. Budburst commenced early in 2008 with strong canopy growth by January. Cooler temperatures in late January and early February saw development slow down before a hot spell at the end of February accelerated fruit ripeness considerably. The result has been wines that have developed ripe flavours at moderate potential alcohol with medium to high natural acidity, providing the backbone, elegance and finesse that defines the Delamere sparkling range. The dry conditions throughout the season resulted in very little disease pressure.
The grapes for our Late Disgorged Blanc de Blancs were whole bunch pressed, wild fermented followed by absolutely no malolactic fermentation to retain the striking acidity of the Chardonnay. 10 years aging on lees and a low dosage of less than 2 grams allows the voluptuous flavours of the fruit to shine through and the clear acid backbone to be a focal point of this wine. All of our sparkling wines are made in the traditional method with the Late Disgorged being one of two of our new Prestige Cuvée range.
This stunning traditional method sparkling has been carefully aged for 10 years on lees. The exquisite layers of complexity and texture compliment the classical Pipers River Chardonnay characteristics of citrus, slate and oyster shell. This wine speaks of the place it was grown, crafted and matured.
The Late Disgorged can hold up to just about anything with it’s beautiful biscuity characteristics and structured acidity. But we suggest having this wine with some fresh oysters or perhaps even with some roast lamb at Christmas lunch.
We suggest drinking now as we’ve done the aging for you, but would be okay being carefully cellared for two years.