Churchview Estate Silverleaf Sparkling Brut NV

Description

Churchview Estate Silverleaf Sparkling Brut is a Western Australian sparkling wine made from 100% Chardonnay grapes.

Churchview Estate is an award-winning, family-owned wine producer located in the Margaret River wine-growing region of Western Australia. The estate was founded in 1999 by father and son team Spike and Raymond Fokkema and is situated near the locality of Metricup just off the Bussell Highway. Spike had emigrated from The Netherlands in the 1950s and had been a successful businessman prior to purchase. Today  the estate is owned and run by Raymond Fokkema and his sister Sharon Bosveld (who joined the family business over 20 years ago). The winemaker is David Longden. Churchview Estate was awarded with a 5 star winery rating in James Halliday’s 2016 and 2020 classifications.

The estate takes it name from the view of the heritage listed Anglican Church of Saint John the Baptist which can be seen from the estate. The single vineyard estate comprises some 100 hectares with 56 hectares of vines. The site was carefully selected for its maritime climate, ideal and fertile gravelly loam soils, ample clean water and north facing slopes and 16 different grapes varieties are grown. Organic certification was awarded in 2020.

Churchview Estate estate produces several different ranges of wine, the flagship wines are the limited release, handcrafted Bartondale range, which is named after the dairy farm that was originally on the site. There follows the St Johns range, made from more unusual grape varieties, which is named after aforementioned, neighbouring church. There is also the fruit driven Silverleaf range.

The Chardonnay grapes for the Churchview Estate Silverleaf Sparkling Brut NV are carefully selected and machine harvested in the cool of the night. The Chardonnay is picked at the right time to account for the fact it is to be made into a sparkling wine with enough acidity and flavour. The grapes are crushed and the must is held in tanks where an inoculated yeast is added to allow for fermentation to take place. After fermentation the wine is fined and racked off into a fresh stainless steel tank. In this case carbon dioxide is added to the wine in the tank under pressure. Bottling occurs under pressure to ensure the “fizz” remains active until you pop the cork.

Suitable for vegans and vegetarians.