2022 The Silurian Sparkling

The name refers to the geological age (ca. 430 million years) of the rock from which our soils are derived. The Silurian is made in the traditional method from the classic varieties, chardonnay and pinot noir. The cool to mild Canberra District climate, coupled with exacting viticulture, allows harvest of these varieties at relatively low sugar ripeness, high acidity, and the delicate fruit flavours required for this very elegant style of sparkling wine. Lees age prior to disgorging gives aut...Read More...

The name refers to the geological age (ca. 430 million years) of the rock from which our soils are derived. The Silurian is made in the traditional method from the classic varieties, chardonnay and pinot noir. The cool to mild Canberra District climate, coupled with exacting viticulture, allows harvest of these varieties at relatively low sugar ripeness, high acidity, and the delicate fruit flavours required for this very elegant style of sparkling wine. Lees age prior to disgorging gives autolysis complexity, creamy texture and a very fine mousse.

The season was even cooler than last year, in fact our growing degree days total was the lowest since 2000. This was particularly caused by lower day temperatures, especially in Spring, but the hottest day for the entire season was only 33C. There was also consistent rainfall and no irrigation. Disease pressure caused slightly earlier harvest for some varieties. Harvest started in early March, two to three weeks later than normal in recent years. Yields were about 25% lower than normal, which assisted ripening in the cooler conditions.
Accordingly, the wines are in a bright and fresh but lighter style, with good detail and aromatics.

Hand-picked 3-20 March 2022: Chardonnay (73%) Pinot Noir (27%) and at an average 9.7Bé and 14.1g/L titratable acidity. Fruit was chilled in the picking lugs prior to whole bunch pressing, and only modest juice yields taken. The base wines were fermented with neutral yeast and spent several months on yeast lees prior to blending and tirage in October 2022. Part (39%) was wild-fermented and matured in older oak, including malolactic fermentation. Disgorged May 2024.

Spritely and lively, with a pale straw hue, the nose immediately entices with apple blossom, fresh whipped lemon curds and toasted lemon brioche, with a whisp of fine sea spray. The palate is bright and laser like in focus, with fresh green apple and an oh-so moreish dry saline and quartz like cut, with a hint of warm buttered brioche at the carry from the small amount of malolactic fermentation. Perfect as an aperitif for breakfast, lunch or tea! - Mount Majura, Winemakers. 

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