Victoria makes world class Pinot Noir, Chandon have the resources to develop the best vineyards and to retain the finest sites. Fruit is predominantly sourced from two vineyards in the Upper Yarra, planted to altitudes of 250 metres, they yield a quality of Pinot Noir that's highly akin to her stately siblings in the old world. The task of the Chandon team is to preserve the eccentricity of Pinot Noir in an engaging and balanced wine, suitably endowed with generous fruit filled palate, laden with bucolic varietal charm, truffles and barnyard, cherry and rhubarb spice.

Crafted to an artisanal old world style of vinification, the retention of whole berries in the ferments is essential, bunches are destemmed but uncrushed into small open vessels and treated to three days of cold soak. Each vineyard patch is separately handled throughout the winemaking. Ferments are closely managed, temperature controls and a course of old fashioned hand plunging aid in the optimal extraction of colour, flavours and soft tannin. Upon completion, batches are pressed to a selection French oak barriques for malolactic and maturation. Some components remain on malolactic lees while others are racked and returned to oak, the best barrels are determined and assembled into the finished wine.