The Vintage Chardonnay has been one of Rosnay’s most unique and successful wines. First made in 2008, it has shown the versatility of Chardonnay in the Cowra wine region, and shows why Cowra is best known for this grape variety.

The fruit for the base wine is picked early for natural and elegant acidity, in late January-early February, when it is in the granny-smith apple flavour spectrum. It is made into sparkling base wine with high natural acidity and low alcohol. This base wine is then sent to a specialist winery for the second fermentation and bottling, all under strict certified organic certification.

The bubbles are produced through natural pressurised fermentation using the Charmat (pressure tank) method. The wines have acidity around 7-8 grams per litre, residual sugar at 7 grams per litre, and moderate alcohol around 10.5-11.5%, making them balanced, approachable but also suitable for ageing.



Cowra National Wine Show – 2012