Established in 1858, the Oatley family's Craigmoor is the oldest of Mudgee's Vineyards. Mudgee was first settled as an agricultural region in 1821 and the first vineyard was planted by Adam Roth in 1858, set amongst picturesque vines and gum trees on the banks of the Eurunderee Creek.
Selected grapes were harvested early in the season and fermented using a neutral yeast at low temperatures to assist in retaining the rich fruit flavours. Regular lees stirring at weekly intervals was undertaken to increase complexity and palate weight. The Pinot Noir and Chardonnay parcels were then blended to produce a classic Champagne style. After heat and cold stabilisation, the base wine was then re-fermented using the traditional charmat method and bottled under pressure to produce a fine, delicate sparkling wine.
This is a fresh and full flavoured wine with a subtle yeast complexity. Floral fruit aromas are complemented by hints of mint. The wine has a creamy character with a crisp and refreshing finish, leaving the elegant flavours lingering.This medium straw coloured wine opens with lifted yeasty bread shop aromas and a persistent mousse. It has complex fruit salad flavours with bright acidity and minerally persistence. Great complexity adds richness to the finish.
Tasting Note: The palate is rich in citrus fruit flavours complemented by hints of bread and yeast complexities. The palate is creamy, the finish crisp and the flavours lingering.
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- Mudgee & New England
- Sparkling White