Minimum order of 1 case or 6 bottles (Mixed or straight)
Made using premium
handpicked fruit from Victoria's King Valley, extended aging on lees has
allowed this traditional method sparkling wine to shine with complex
characteristics and a fine bead, culminating in delicate creamy flavours and an
incredible clean finish. Cheers to Patricia.
This refined sparkling
wine makes the perfect start to a special meal and is delightful with smoked
salmon and natural oysters. Alternatively, try it with baked boneless chicken
thighs and a lemon oil drizzle. If the timing is right don't forget about lobster
or crab!
-
98 points
-
1x Bronze
Awards
2024 Royal Queensland Wine Awards
Bronze Medal
Notes
-
98 Points
Lisa Cardelli - Wine Pilot • 26/05/2024As 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 • 02/04/2024The 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.
Awards/Critic 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.
95 Points
Huon Hooke - The Real Review • 06/04/2024
Light to medium yellow with a little development evident, the bouquet confirming this with complex toasty bread, straw and biscuit aromas, also some nutty aldehydes, while the palate is full and rich, ample and savoury, the finish appetisingly dry with a touch of tannin adding grip and backbone that would help it go well with stronger food flavours. Generous flavour and serious structure: an excellent food wine.
The grapes are gently
handled to yield 500 litres of juice per tonne (compared with 650-700 per tonne
for table wines) to minimise the impact of the colour and harsher compounds
from the grape skins. The secondary fermentation was deliberately extended to
produce a fine bead, then given 5 years on lees to provide further complexity.
| Vineyard Region | King Valley |
| Wine Analysis | Alc/Vol: 12.5% |
| Colour | A clean bright colour
with a fine persistent bead. |
| Aroma | The nose is lifted with
freshly baked bread, green apples and lemon zest. |
| Palate | The palate is creamy and
complex with prominent lemon and lime flavours and a bready nuance that
lingers. It is fine and elegant with a crisp, dry finish and refreshing acidity. |
| Peak Drinking | Enjoy now wine until
2027. |
| Growing Conditions | The fruit for the Patricia Pinot Noir & Chardonnay Brut is grown on the high altitude Whitlands plateau. The climate is extremely cool at 800m above sea level in the upper reaches of the King Valley. The 2018 vintage is a blend of 72% Pinot Noir and 28% Chardonnay. The fruit was hand-picked in mid-March and whole bunch pressed. “The 2018 vintage was considered a warm year but we source our fruit from the Whitland’s plateau where we are buffered from the hotter conditions and can retain exceptional acidity in our sparkling fruit” Cate Looney, Senior Winemaker |
