Patricia Pinot Noir Chardonnay Patricia Pinot Noir Chardonnay
5 stars - "Review for Patricia Pinot Noir Chardonnay" This Patricia Pinot Noir Chardonnay is the best Sparkling White I have tried.
  • Patricia Pinot Noir Chardonnay - Image 1
  • Patricia Pinot Noir Chardonnay - Image 1
Brown Brothers

Patricia Pinot Noir Chardonnay

Product ID: 170110_master
Brand: Brown Brothers
From: $45.00 AUD

View or buy the Sparkling White Champagne and Sparkling - Patricia Pinot Noir Chardonnay from Brown Brothers to discover other options and shipping details.



This refined sparkling wine shows layers of creamy yeasty flavours with citrus and green apple.

The Patricia Pinot Noir & Chardonnay Brut has spent 6 years on yeast lees for autolysis development. This is a vital part of building flavour and complexity into the Patricia sparkling wines. 

Vineyard Region: King Valley
Wine Analysis: Alc/Vol: 12.5%
Colour: A clean bright colour with a fine persistent bead.
Aroma: The nose is lifted with green apple, lemon zest and the early morning aromas of freshly baked goods
Palate: The palate is full bodied and complex with prominent lemon and lime flavours and a bready nuance that lingers. It is creamy and elegant with a crisp, dry finish and refreshing acidity.
Peak Drinking: Until 2024

Recommended food pairings: This refined sparkling wine makes the perfect start to a special meal and is delightful with freshly shucked oysters and squeeze of lemon juice. Alternatively, try it with steamed barramundi and Asian greens or fried pork fillet with lime and ginger dressing. If the timing is right don’t forget about lobster or crab!

Growing Conditions: The fruit for the Patricia Pinot Noir & Chardonnay Brut is grown on the high altitude Whitlands plateau. The climate is extremely cool at 800m above sea level in the upper reaches of the King Valley. The 2013 vintage is a blend of 76% Pinot Noir and 24% Chardonnay. The fruit was hand picked in March and whole bunch pressed.

Winemaker: Cate Looney

Winemaking notes: The secondary fermentation was deliberately extended to produce a fine bead, then given 6 years on lees to provide further complexity. The wine was then disgorged and liqueured, with an alcohol of 12.5%, a pH of 3.15 and an acid level of 7.1 g/L. This wine was made in strict adherence to the ‘Traditional Method’.

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