Classic bistro wine – ethereal, aromatic, textural, sophisticated and so easy to pair with food. They’re wines with poise and charm. Enjoy with friends over a few plates of tapas. LA BOHÈME CUVÉE BLANC Variety 93% Chardonnay and 7% Pinot Noir. 56% 2015 vintage, 10% 2014 vintage and 34% reserve wine (2007 to 2016). Region Yarra Valley Tasting Note Pale colour with a green tinge. Citrus, hazelnuts, brioche, complex and lifted aromas. Finesse and complexity on the palate, lively with good weight and balance. Suggested Cuisine Perfect with antipasto platter of cured meats; salami; pate or cured salmon. Additional Information Vegan, Vegetarian Winemaking Fruit is gently pressed to extract the most delicate juice. The pressed juice is fermented in both tank and cask for freshness and complexity, and aged on lees in tank and large old casks to enhance the mineral and savoury nuances of the wine. The base wines are blended each year with the previous vintage for each NV blend. The resultant cuvées undergo secondary fermentation to give them their final bubbles. Wine Analysis Alc/Vol 12%, pH 3.16, TA 7.21g/L, Residual Sugar 8.5g/L Cellaring Enjoy now. Winemaker Steve Webber
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Classic bistro wine – ethereal, aromatic, textural, sophisticated and so easy to pair withfood. They’re wines with poise and charm. Enjoy with friends over a few plates of tapas.
LA BOHÈME CUVÉE BLANC
Variety93% Chardonnay and 7% PinotNoir. 56% 2015 vintage, 10% 2014vintage and 34% reserve wine(2007 to 2016).
RegionYarra Valley
Tasting NotePale colour with a green tinge.Citrus, hazelnuts, brioche, complexand lifted aromas. Finesse andcomplexity on the palate, livelywith good weight and balance.
Suggested CuisinePerfect with antipasto platter ofcured meats; salami; pate or curedsalmon.
Additional InformationVegan, Vegetarian
WinemakingFruit is gently pressed to extract themost delicate juice. The pressed juiceis fermented in both tank and caskfor freshness and complexity, andaged on lees in tank and large oldcasks to enhance the mineral andsavoury nuances of the wine. Thebase wines are blended each yearwith the previous vintage for each NVblend. The resultant cuvées undergosecondary fermentation to give themtheir final bubbles.
Wine AnalysisAlc/Vol 12%, pH 3.16, TA 7.21g/L,Residual Sugar 8.5g/L
CellaringEnjoy now.
WinemakerSteve Webber
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