This week sees the release of Aravina Estate’s 2016 Vintage Blanc de Blanc, the first vintage of the one hundred percent estate-grown premium sparkling wine made in the methode champenoise style from hand harvested Chenin and Chardonnay fruit.
It heralds a major milestone for the Yallingup business, whose wines are now fully estate grown and produced on site with the newly-installed winery.
Under the helm of Chief Winemaker Ryan Aggiss, the winery has seen a hefty number of awards growing for the wines in recent times with Halliday awarding the winery 5 stars in 2018 and the iconic Wildwood Ridge Reserve Chardonnay awarded 96 points.
Aggiss said the latest release was proof that the estate’s vines were capable of producing the “pristine” fruit required to produce high quality sparkling wines.
“I’m always nervous about bringing new wines into a portfolio for customers that have always had expectations of previous vintages of our sparkling, but the feedback we are getting is really positive,” he said.
The fruit was hand harvested and separately pressed straight into large format French oak barrels for fermentation and maturation.
“The wine has beautiful aromatics.. there’s a lovely cashew, blanched-nut nose along with stone fruit characteristics of peach and a touch of white fleshed nectarine.
“Then it’s got a secondary character of that real brioche and fresh kneaded dough and those sort of warm apple aromatics which lend you to identify qualities with Australian sparkling.”
With over 180 acres of which 69 acres are under vine, the estate produces Semillon, Sauvignon Blanc, Chenin Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Malbec and Shiraz with a Tempranillo vineyard of polyclonal planting which comprises of four of the illustrious ‘Pingus’ clones.
Launched this week the wines are available direct from cellar door or online at www.aravinaestate.com
