Philip Shaw Edinburgh Sparkling NV

PRODUCER INFO

• “Discover our unique, unconventional and distinct array of wines from our Koomooloo vineyard in Orange, Australia. Our secret to making the most of this is our respect for this patch of earth, it’s changing climate and the way we respond to the elements. We pair our understanding of Koomooloo with decades of experience, hard work, conviction and we keep an open mind to creative thinking. We’ve won plenty of awards but that’s not what drives us to make great wine. We are always trying to achieve a balance in our wines, whether they are white or red. Each vintage is a challenge like no other.” – Philip Shaw Wines

ABOUT THE WINE

• • A sparkling wine made from Chardonnay and Pinot Noir in the high altitude region of Orange, New South Wales, the Edinburgh is a rebellion to the traditional norm. It muses to tradition, but forges its own unconventional path.
  • Fruit was sourced from the Koomooloo vineyard from a south facing block ideal for sparkling production.
  • The first pick of a harvest, the Edinburgh is picked in mid-February when acid and flavour align. 60% Chardonnay and 40% Pinot Noir. Grapes are hand harvested and whole bunch pressed to limit extraction of tannins. Fermented in 100% older oak with indigenous yeast.

Vintage: NV | Wine Type: Sparkling
Varietal: 60% Chardonnay and 40% Pinot Noir
Origin: Australia | Appellation: Orange
Elaboration: Natural malolactic fermentation in spring. Tiraged after 10 months in older oak and left to mature for a minimum of 2.5 years before disgorging. Minimal dosage <6 g/L.
Winemaker: Philip Shaw

TASTING NOTES

Excellent light straw color with fine mousse. Vibrant bouquet with complex creaminess and autolysis. Full and fine with superb bead. The Pinot Noir provides drive and depth while the Chardonnay contributes to the volume and vibrance. The combination creates a balance with great length and structure. This wine has an abundance of savory complexity with brilliance and focus.

TECHNICAL DATA

Production: 1,000 cases | Alcohol: 12.5% | TA: 8 g/l | Residual Sugar: 4 g/l | pH: 3.1

PRESS & POINTS

90 Points, Cellar Tracker