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A small batch of our prosecco – some twenty dozen – is left on lees following secondary fermentation. The col fondo (in Italian meaning ‘with the bottom’) does not undergo disgorgement or dosage, resulting in a creamy, rich and nutty texture derived from the lees. The wine retains its savoury character thanks to the sediment that remains in the bottle, making it a fabulously food-friendly sparkling.
The 2018 col fondo has a bright nose of lemon tart, creamy rich brioche and almond characters. Possessing a fine bead, the palate holds balanced acidity together with pleasant almond notes, and zesty citrus tones accompanied by a doughy finish - reminiscent of the molena - the soft inside of sourdough bread.
This sparkling possesses great ageing potential as the yeast autolysis character enhances over time. An excellent dinner party wine – we recommend having a decanter handy when opening.
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$30.00
Made in the méthode traditionelle, the wine spends one month on lees prior to disgorgement and dosage. The secret ingredient – a splash of Pinot bianco – provides the wine with complexity and palate weight. It begins with ripe pear,...
$28.00
A spritzy yet soft palate of light green apple and citrus mousse, refreshing with a crisp acid finish, with a lifted bouquet of green apples, grapefruit with hints of pear and spring flowers. The grapes were machine harvested, crushed and...
$40.00
Sparkling Shiraz is an Australian Wine classic which perfectly accompanies the Festive Season and all Summer dishes. 2018 Merindoc Sparkling Shiraz is made without compromise from the finest Shiraz fruit, by the traditional Champagne method, and aged on lees for...
