"Pale in the glass with an ultrafine and energetic bead. It sports a really fine aromatic profile, filigreed with crunchy green apple and citrus fruits alongside hints of sea spray, clover blossom, freshly baked apple tart, enoki mushroom, oyster shell and a wisp of flint and lemon curd. Focused and lithe, with precise lemon, apple and grapefruit tones, crystalline saline acidity and an extended, perfectly poised exit that is all drive and crisp detail as it fades. 96 points."
Dave Brookes
Published 01 October 2024.
WINEMAKING
Harvest date was 8 April 2021 following a cooler than average La Niňa summer, but with a dry ripening month (March-total rainfall 23 mm) giving great flavour intensity. A vineyard blend of 59 % chardonnay, 36 % pinot noir,) and 5 % pinot meunier was hand-picked and whole bunch pressed with oxidative handling methods to enhance complex flavours and degrade pigment derived from the black pinot noir skins. The oxidative pressing makes sparkling more complex and less fruity. It was tiraged (bottled with yeast) on 23 November 2021 and is currently disgorged (yeast removed) with around
30 months on lees.
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DELUXE METHOD
Apogee has adopted this description of its Traditional Method to highlight the fact that it is seeking not only to match ordinary Champagne but is also striving to emulate Deluxe Cuvées by nuancing all the vineyard quality factors with carefully chosen winemaking methods destined to enhance quality and complexity. Single vineyard status plus winemaking interventions such as the use of oak in primary fermentation and aged wine in liqueurs are choices not available for mass-produced Champagne.
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TASTING ( July 2024)
Pale green gold hues indicate youthful vitality and good ageing potential. The fine mousse is persistent with a small collar of foam at first. The nose shows an initial burst of yeastiness then a lifted floral aroma of white flowers, fresh nectarine from the Chardonnay and aromatic red apple perfume from the Pinot Noir content. There is pastry shell yeastiness, minerally “oyster shell” character from our terroir. The palate is lean, refreshing and finely balanced by cool-climate acidity leading to a dry finish (dosage of 8.5 g/L) with fine, fruit flavours, intensely flavoured mid- palate, and acidity without bitterness in the finish and a long after-taste. This could be described as a true Vintage style with great flavour intensity and aging ability.
Serve with oysters (Tasmanian of course), scallo
