Radenti Grand Vintage 2016 Sparkling

WINNER - DR TONY JORDAN TROPHY FOR BEST SPARKLING AT THE ROYAL MELBOURNE WINE AWARDS

"Light yellow colour, with honeydew melon, nectarine and herb aromas, a background of toasty/bready characters which are more evident in the mouth. It's full and rounded with fluffy mouth-feel from fine bubbles, the finish clean and dry but not overly dry or acidic, let alone austere. Superb creamy texture and harmony, extending into a long follow-through, its richness continuing right through to the end. Excellent sparkling wine."
- 96 points, Huon Hooke, The Real Review

Five years and nine months on lees. Lovely wine. Almond meal, salt, lemon zest, honeyed florals, tangerine, butter etc. Lively wine, with lemon oil, distinctly saline, some ginger, fine bubbles, and a nutty chalky finish of great length. Complex and spicy. Terrific.
- 95 points, Gary Walsh, The Wine Front

Commencing in 1993, Radenti Sparkling was the first premium Sparkling wine produced on the East Coast of Tasmania and has earned a formidable reputation for quality over the years, winning a swag of trophies and gold medals at various wine shows.

Now celebrating its 30^th year of production, Radenti is one of a select few grower-producer sparkling wines produced in Australia, with its fruit entirely sourced from a single vineyard on a cooler part of the estate, dedicated to the production of traditional method sparkling wine.

Radenti Grand Vintage 2016 follows on from the multi- award winning 2011 and R3 Radenti sparklings. Overall blend proportions are 60% Chardonnay and 40% Pinot Noir.

Fruit for Radenti Grand Vintage 2016 was grown on a cooler part of the estate, positioned 5 kilometres west of the main Freycinet vineyards,  where remarkable delicacy of flavour is attained through careful management and slow ripening. This creates the foundation for a wine with true elegance and finesse. Further complexity is gained through long elevage in tank on lees and a further 5 years and 9 months of maturation on lees. Patient, unhurried winemaking has resulted in a with an added layer of delicacy, finesse and elegance. 

Energetic, fine bubbles surge in the glass, with alluring aromas of citrus blossom and delicate floral honey. A complex palate displays a complex, layered spectrum of flavours from brioche, grapefruit and clementine, Tasmanian kunzea honey and toasted almond, swathed with creamy, softy yeasty complexity. With each sip the palate is left refreshed by gentle acidity.

The benefit of extended maturation on yeast lees is evident in the harmonious palate and deliciously long, moreish aftertaste. Having been matured on lees prior to late disgorging and with more than 9 months on cork, this wine is ready to drink now. It will however continue to develop further complexity over a 5 to 10 year period, if desired.