Harvested first in the line up, the 2011 Patrick Chan Sparkling was made up exclusively of Chardonnay grapes with an ideal sugar to acid ratio. It is hand picked, hand sorted and whole-cluster pressed to ensure the purest and clean expression of the fruit. When making sparkling wine you want the yeast autolysis to really show off. This was a cooler vintage, and acid played a major role, so in order to balance that racing acidity a dosage was added, leaving some residual sugar in the final product.
||Twenty Mile Bench