Not Champagne


We have been growing Pinot for twenty years; in three more we should have our own Chardonnay. The imperative to make Champ – I mean sparkling – wine can no longer be avoided. We’ve built a coolroom, bought a heat exchanger and constructed our own riddling racks. This year we have made our first proof-of-concept Jamieson sparkling wine. I mean how hard can it be?