Blanc de Blancs

Hand-picked from the coolest corner of Top Paddock at first light, pressed as whole bunches, and made the slow way: a second fermentation in this very bottle.

It rests three years on its lees in our cellar before disgorging, which is where the brioche and the fine, persistent bead come from. We add only a very small dosage, so it finishes dry and chalky.

We release it only when it tastes ready, not when the calendar says so. Serve it well chilled, in a white-wine glass rather than a flute, to give it room.