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|Radenti Sparkling Chardonnay Pinot Noir
A sparkling masterpiece
An 11 year Vintage wine
- awarded Best Sparkling Wine, Best Tasmanian Wine and Best Wine in
the Show at the November 2012 Royal Hobart Show and included in James
Halliday's 2012 Top 100.
Radenti Sparkling is created in the winery strictly in line with the methode champanoise traditionelle, supposedly developed by Dom (Pierre) Perignon, a Benedictine Monk in the Champagne district of France in the 17th century. The whole process is carried out in our winery utilising fruit from our cooler Synotts vineyard and state of art equipment from Champagne. Blended from 60% Chardonnay and 40% Pinot Noir, this wine has had more than 8 years of maturing on lees prior to disgorging.
Surging fine bubbles spill a glorious aroma of citrus fruit and beautiful complex bakery scents. The fine elegant palate unleashes lively stone and citrus fruit flavours that flow and merge with creamy soft yeasty complexity and textures. The benefit of over 8 years of on lees is evident in the amazingly harmonious and deliciously long, moreish aftertaste. The palate is left refreshed and searching for another sip.
Having been matured prior to late disgorging, the Radenti Sparkling is ready to drink whenever you wish. It will, however age slowly and gracefully in a cool cellar over 5 to 10 year period, if desired.
Food and Wine Combinations
No one can deny that one of the great pleasures in life is to indulge in some superb champagne or sparkling wine especially to mark a special occasion. The versatility of good sparkling wine or champagne is beautifully summed up by Madame Lilly Bollinger’s famous quote that she drinks Champagne when she “is happy or sad, or when she is in company or alone, either with or without food, otherwise she won’t go near it unless she is thirsty!”
Who would argue with that?
Radenti Sparkling’s lightness, crispness, complexity,creamy texture and great persistence provides thorough enjoyment as an aperitif or with light flavoured foods especially canapés, oysters, salmon, prawns and caviar.