Henskens Rankin D2 Blanc De Blanc
Region: Coal River Valley and Tasman Peninsula, TAS
From the Winery:
The fruit is from a single vineyard, Made purely from cuvee (no pressings). The juice was fermented in French oak barrels (puncheons and barriques) with a combination of wild yeast (indigenous yeast from the grape skins) and inoculated yeast strains and MLF was blocked (with low temperatures).
At completion of primary fermentation, wines received light lees stirring before being racked off gross lees.
Varietal composition: 100 % Chardonnay. Single vineyard (Stringybark Tamar valley, N Tasmania)
Technical notes: Almost eight years on yeast lees, 2.5 g/L dosage. pH 3.03, TA 8.3, alcohol 11.83% v/v, malolactic fermention blocked with cool temperature tirage. Disgorged Mar 2022. A mere 900 bottles in this final release.
Tasting notes: Proving the power of time on yeast lees & even small variations in composition to produce profound changes to the sparkling wine in one's glass. With an extra 16 months on yeast lees & a different reserve wine in the dosage liqueur (a mere 0.25% in both cases), the second disgorgement of the 2014 pure cuvee Blanc de Blanc has a distinct identity from it's predecessor.
Palest green-gold in hue. Clean on the nose and fresh like an alpine meadow with integrated aromas of toasted almonds, lime blossom, lemon curd, pretty white florals, crunchy green apples and wet stones. Delicate, with loads of finesse the palate is long, and satisfying with a dry, savoury, almost saline finish. A very youthful eight year old!
Gold Medal 2022 Australian Sparkling Wine Show
96 Points Huon Hooke