High altitude, Whitlands Plateau, methode traditionelle sparkling with an impressive pedigree. Crystal clarity with pale blonde tones developing after six years on tirage, which also have brought to the nose a subtle, and typical, aldehyde note that is just the start of this wine’s sophisticated styling. With a 76:24 proportional blend of Pinot Noir and Chardonnay, Pink Lady apple flavours lead the fruit senses, with lemon and tangelo twists for more citrus complexities. Even more delightful is a creamy, textural mouth-filling palate,; dry, refreshing, and persistent. Delicious and totally refined, this is right up there at the high tide mark of Australian sparklings.
Patricia is traditionally a Pinot Noir-led sparkling sourced from the high, super cool Whitlands sub-region of the King Valley. The 2013 is immediately complex with deep straw colour. Bruised apple, biscuit, brioche, peach rise from the glass. The mousse is tight, the palate creamy.
A fabulous study in how Australian sparklings gain complexity over time. Generally, our styles are more fruit forward than in Europe, but here that generosity is a springboard for the development of rich flavours – nougat, ginger snap, poached pears, spiced quince, tarte tatin – combined with texture. Brisk acidity keeps everything levelled and fresh.
Head Sommelier – Quay Restaurant
Ever since tasting the Patricia sparkling at the Brown Brothers Cellar door in 2014 I’ve always kept my eye out for this wine. It’s the chardonnay lift that is immediate with ripe granny smith apple and lemon sherbet tones. Supremely lifted aromatics for a wine with seven years bottle age. I have to check the label for the vintage a second time. I’m reminded once again that this wine deserves some attention for its clarity and ‘everything in its place’ winemaking.
Baked apple danish, lemon curd and roasted almonds on a long finish driven by Pinot Noir. This wine has a long life still ahead of it and yet a wine I can see at the beginning of a meal, in the middle and with entrées as well. I’m thinking white flesh fish and beurre blanc or seared scallops. Ideally Raclette smothered on roast potatoes.