Grapefruit. Citrus. Honey. Almond biscuit. Complex. Richness. Long and Dry.
Gold Medal, 2020 ICC Sydney NSW Wine Awards
★ ★ ★ ★ ★ Winestate Magazine
10% discount for straight or mixed dozen.
Centennial Vineyards Limited Release Blanc de Blancs is a non-vintage sparkling wine made entirely from selected Chardonnay (100%) parcels from our cool climate Bowral vineyard in the Southern Highlands. This wine is made in small quantities when the fruit quality is exceptional.
Every vine is hand pruned and cropped very lightly, the fruit hand-picked and sorted, and then minimally handled in our state-of-the-art winery. The many individual base wines are aged until they harmonise and reveal their true character before blending to achieve the perfect balance. The final blend is then given the méthode traditionelle of bottle fermentation and ageing on yeast lees for 47 months.
The nose has complex aromas of grapefruit/citrus, sea spray, candle wax, honey, with some nutty almond biscuit. The stylish palate is again complex, with good richness of flavour and a touch of creaminess, some subtle vanilla, and lovely palate cleansing grapefruit acidity, finishing long and dry. The freshness, complexity, and finesse are beautifully balanced reflecting well the 48 months on lees. Above all, this fine, elegant, complex sparkling is a wonderful expression of climate, hand-tended vines, nurture, and patience. Serve chilled with hors d’oeuvres.
Reviews and Awards
Finalist, Top 5 Sparkling Wine of the Year Australia & New Zealand Winestate Magazine 2019
93 Points James Halliday Wine Companion 2021.
Trophy, Best Sparkling Wine & Best Sparkling White Wine of Show 2019 Australian Highlands Wine Show
95 Points & Gold Medal 2019 Australian Highlands Wine Show
Over 50 Trophies and Medals Won.
"This leading winery in Bowral makes several bubblies but this pure-chardonnay wine is the best - the most refined and intense and palate-thrilling. The bouquet has toasty, bready aromas from time in contact with its yeast lees, while the palate is streamlined, crisp, and tight, enlivened by lemony acidity which drives its persistence. The ultimate aperitif, perhaps with freshly shucked oysters." Huon Hooke, Sydney Morning Herald 3rd February 2015.
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