For aeons, Michael Brajkovich MW has turned out tasty pinot noir and jawdroppingly good chardonnay at every level. So it was only a matter of time before he opted to marry the two under holy methode traditionelle matrimony. A base of 60% chardonnay and 40% pinot noir were handpicked, whole bunch pressed and fermented with wild yeasts before going through a full malolactic and secondary bottle ferment and then aged for 30 months on its yeast lees. The fizz is finely tuned, the mousse, creamy and persistent, almond biscuit and lemony aromas lead to a crisp, citrus-led palate and a rich, nougat-like finish. Gorgeous stuff.
