Blue Pyrenees Estate was among the modern Australian wine industry’s first ventures into cool climate viticulture. The Pyrenees (1392 heat degree days) is only marginally warmer than Coonawarra (1365 heat degree days), a key reference for cool climate viticulture in this country.
Established in 1963 by Remy Martin, the strong French influence has always seen a particular focus on sparkling wines; and today they continue to make some of Australia's finest examples of 'methode traditionelle' sparkling wine.
The production of “Methode Traditionnelle” sparkling wines has been an integral part of the
winemaking at Blue Pyrenees for many years. Although handpicked fruit is desirable for the
production of premium sparkling juices, daytime temperatures in most Australian wine
regions mean that hand-picked fruit is often too warm when received into the press after a
days picking. 1n 1992 the team at Blue Pyrenees decided to experiment with hand picking at
night, under lights, to optimize both fruit condition and temperature. The results were an
amazing improvement – crisper cuvee (free drained) juices of outstanding quality. The
Midnight Cuvee was born. Nowadays the Blue Pyrenees team select the best fruit parcels,
whilst on the vine, and continue to harvest at night, processing the fruit very rapidly, to
generate the finest Chardonnay juices to use for the Midnight Cuvee. Although following the
“methode traditionnelle” system is relatively expensive and time consuming, the rewards are
evident in the glass.
How it looks: Brilliant green straw with a fine bead of persistent gentle bubbles.
How it smells: The aroma is delicate and complex with characteristics of freshly baked apple pie complimented by citrus fruits and hazelnuts.
How it tastes: Baked confection notes reminiscent of apple danish prevail in the palate, along with bright lemon fruit and a subtle creamy mid palate, before the fine minerally acid backbone cleanses the soft dry finish
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