Special Release 1996 Anderson Sparkling

Just in time for the Melbourne cup, and the lead up to Christmas and New Year, Anderson Winery is releasing a very special aged release sparkling Pinot noir Chardonnay – vintage 1996.

This 12 year old wine was bottled in 1997 to undergo secondary fermentation in the bottle, and has been maturing on yeast lees ever since.   The yeast has only just been removed from the bottles, so the wine is delightfully fresh and creamy, with layers of cashew nut complexity.

 Howard Anderson learned the art of making traditionally made (“Methode Champenoise”) sparkling wines during his time as Senior Winemaker at Seppelt Great Western.   When he started his own winery in 1992 he continued with this passion and Anderson Winery is renowned for their sparkling whites and reds.

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