Chardonnay and Pinot Noir are harvested in the cool of night to reduce the chance of phenolic pick up during transport. A gentle pressing with minimal juice contact on skins produces fresh clean juices of elegance, finesse and delicate fruit flavour. Each juice batch was fermented separately to select yeast strains. The individual batches are then assessed and assembled in proportions which define a wine of delicate balance and harmony. The attractive gas effervescence and yeast complexity of Jacobs Creek has been achieved through secondary fermentation in bottle and several months bottle maturation whilst still in contact with yeast lees, adding a creamy complexity to the mid palate. Approx 11.5%