James Halliday's Australian Wine Companion Says...
“The gears shift to a stronger pinot role (42%), parlaying with chardonnay (44%) and the rest, meunier. Fuelled, too, by a whooping 36 months on lees and a sensibly assertive 4g/l of dosage. This is exceptional. The mlf (66%) only adds to the bolshie, truffled richness. Buttered toast, marzipan and a choir of orchard fruits barrel along the salacious mineral seams. Acidity is juicy. A strutting sparkling wine, flamboyant and unafraid.”
Pinot Noir, Chardonnay and Pinot Meunier grapes were whole bunch-pressed, blended and under went partial malolactic fermentation (2/3 completed) and batonnage in tank. Barringwood Classic Cuvee was then crafted using the Méthode Traditionelle process, including 36 months on yeast lees.
Appearance: Pale, apricot straw
Aroma: Stone fruit, strawberries and cream
Palate: Notes of quince and green apple, fine bead, crisp minerality, hint of toast and cream
Food Match: Enjoy by itself, calamari, oysters, aged parmigiano reggiano, chicken with mustard, chicken and leek, white fleshed fish, triple crème cheese