2018 Mount Majura 'The Silurian' Sparkling
Hand-picked 12-22 February 2018: Pinot Noir (52%) and Chardonnay (48%).
The base wine were fermented with neutral yeast and spent several months on yeast lees prior to blending and tirage in December 2018.
Part (25%) was fermented and matured in older oak, including 10% malolactic fermentation.
First disgorging October 2019; stainless steel crown seal, dosage 7.5g/L.