Notes

• 98 Points

  Lisa Cardelli - Wine Pilot • 26/05/2024

  As I gaze at the glass, the fine bead of bubbles, reminiscent of my grandma’s cherished pearls, takes centre stage. This is a testament to the exceptional quality of this sparkling champagne method, which is a privilege to savour. The nose opens with a symphony of Golden Delicious apples, Meyer lemons, dried chamomile flowers, wild strawberries, and red currants. Then it’s time for warm, oven-baked bread, fragrant croissants, lemon meringue, a lick of honey, and apple tartlets with a generous scoop of fresh cream on the side. I love how the bubbles caress my tongue and how the acidity sits on the mid-palate, adding flesh to the bones of this sophisticated yet flavoursome sparkling wine. The finish is endless, alternating between fruit characters and those derived from the patient, a long game of resting the wine on its lees. The hand of the winemaker here has magnificently conducted like the best of the orchestra’s directors.

• 94 Points

  Ken Gargett - Wine Pilot • 02/04/2024

  The Patricia Pinot Noir and Chardonnay fizz has established itself as one of the finest of all Aussie bubbles, perhaps unequalled on the mainland. From King Valley fruit, more specifically the Whitlands Plateau at a lofty 800 metres above sea level, the blend is 72% Pinot Noir and 28% Chardonnay. The wine spent five years on lees – remember that this is longer than the majority of champagnes. Deep yellow, with a yeasty nuttiness and attractive toasty notes, there is a hint of pears. Complexity, intensity and a compellingly seductive and supple texture are already evident. A nice line of salinity and chalk runs the length complimented by fine acidity and a lovely lingering finish. Delicious now and over the next half dozen years.