CHANDON BRUT NV

Chandon Australia – Chandon Brut

If variety is the spice of life, then Chandon Brut is a perfectly seasoned little sparkling. A mix of Chardonnay, Pinot Noir and Meunier grapes are all carefully selected from cool climate spots across Victoria, including Whitlands Plateau, Strathbogie Ranges and the Upper Yarra Valley. Out here in wine country, it’s the changes in altitude, age and aspect that can create something deliciously unexpected. The result is a fresh, vibrant finish with hints of apple sorbet, lemon zest, sourdough and nougat. It’s diversity that makes the difference – and luckily for us, we’ve got it in spades.

VARIETIES: A mix of Chardonnay, Pinot Noir and Meunier grapes are all carefully selected
REGION: Victoria, Australia
AGEING: –
GUARDING POTENTIAL: Enjoy now or will cellar well up to 2 – 3 years
SERVE: Serve at 6 – 8ºC
FITS TO: Fresh seafood is a nice place to start, think oysters, fresh scallops and grilled calamari. Delicious soft white cheeses also pair well with Chandon Brut. Chandon Brut is the perfect sparkling for everyday occasions.

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Chandon Brut | Range | Chandon Australia – LVMH

In the early 1980’s, John Wright, already instrumental in establishing CHANDON in California, and Philippe Coulon identified Australia as the next stop on the brand’s journey, with a potential domestic and Asian market. They found a site, in 1986, for CHANDON Australia in the Yarra Valley, Victoria, and tasked legendary winemaker Tony Jordan with producing there.

The Original. The first wine ever made at CHANDON Australia. A deliciously soft, fresh and creamy wine with incredible length and finesse. A showcase of our viticulture, heritage and know-how.

1. Harvest early February to late March. Grapes are pressed to juice. 2. The juice is inoculated with cultured yeast. Primary fermentation occurs in stainless steel tanks with a few select parcels fermented in oak vessels for greater complexity.

3. In May, assemblage occurs which involves blending a combination of new base wines with reserve wines from previous years.

4. The second fermentation occurs in the bottle and the ageing process beings. The wine will spend a minimum of 12 months on yeast lees.

5. Individual bottles are then riddled and disgorged. A small amount of dosage liqueur is added. After 3 months bottle age the wine is ready!