2013 the 1st year of Biodynamic Certification

This generous and elegantly presented méthode traditionnelle wine was made 12 years ago.  In my memory, the 2013 vintage, it was a well above average year for both quantity and quality.

In 2013 Stefano already had 21 years of experience of making sparkling wine from our Granton Estate. The first ever Grande Vintage was released in 1995. More intuition, confidence and vast experience is exhibited in this unique current release Grande Vintage. Earlier in 2013 we became certified biodynamic after 3 years of conversion, making this 2013 release of Grande Vintage certified biodynamic. 

I remember the feeling of being very proud and pleased with ourselves, being certified biodynamic/organic is no easy feat. It was an ambitious and important goal we set out to accomplish in 1992, soon after buying the property.  Biodynamics is the solution to making synthetic free wine.  It brings life force from the cosmos to the soil and vines, this is then gently guided by hand with minimal input into luxury wines. 

The general consensus and our experience is - farming certified biodynamically on a commercial scale is a difficult choice, but well worth the dedication.  The adventure, inspiration and growth that comes with this farming model brings so much goodness.  Intellectually, biodynamics can be easily understood.  It is the physical implementation and the practical problem solving aspects that demands constant attention from the vigneron and vineyard team.

The light and essence in the cosmos, through the instrument of biodynamics, has been captured in the 2013 Grande Vintage, producing a graceful expression of sparkling wine that can be enjoyed now. We celebrate success with biodynamic farming and we hope our 2013 Grande Vintage is a wine that you can celebrate with your successes.

The nose of the 2013 Grande Vintage is reminiscent of lemon, mineral and a hint of fresh honeycomb. There is a fine bead and delectable mousse. The palate is lithe with bright lemon, jazz apple and winter nelis pear with balanced acid. Hazelnut meal, honey nougat and marzipan back up the fresh first impression carrying into a long finish. Drinking beautifully now this wine can also benefit from further bottle ageing.