In September 2010 we started a project to hand craft sparkling wines in the french traditional method. The first hand-bottling of our Chardonnay blanc de blanc was released in August 2011.
Created onsite by hand, these small, select parcels are produced using the traditional French Champagne method. Matured on lees for a minimum of 9 months and hand riddled then disgorged. This process was invented by Madame Clicquot in 1816, previously all Champagne was cloudy. The finished result of all this hard work is stunning hand crafted sparkling wines which show a refined elegance.
This is a project we are very proud of here at Calais and one that we showcase regularly in our monthly Winery Long Lunches. It also enables us to be able to individually style bubbles for special events or orders, a favourite with our Brides!
Here's a preview of one of our Winery Long Lunch events put together by Sydney Weekender: