The Mojo Fizz is light gold with pale salmon tinges in the glass. The nose has a complex perfume of yellow nectarine, fleshy peach and citrus blossom with a subtle savory nuttiness. Appealing and approachable palate driven by rich lime, zingy lemon and wild strawberries. A subtle layer of creamy meringue builds from beneath the fruit and leads into a textured cashew nut finish.

This wine has built a loyal following and hits the ground running inspired by some awesome new packaging and on the back of the 95pts scored by the 2012 (as rated by Halliday). Pristine fruit from the 2013 season enabled this wine to sit on skins for a very lengthy extended maceration of three months, quite extraordinary for a wine at this price point and a major factor driving the texture. Maturation in some seriously good yet subtle oak has highlighted the fruit enabling the tireless work done in the vineyard to shine. I am extremely excited to release this wine as it is loaded with flavour, varietal charm and great mouthfeel; but more importantly is seamless and balanced, making it easy drinking for the punter and representing real value for money.

Mojo Fiz is a 60% Chardonany & 40% Pinot Noir combination. These varieties thrive in the cool climate and high altitude ofthe Adelaide Hills, where the crisp spring and early summer weather preserves the grape’s natural acidity, heightening and deepning the flavour. Only the best parcels of Chardonnay and Pinot Noir available to us (predominantly from the Onkaparinga Valley), are blended into this product. Vinitfication of this wine was a gentle pressing via membrane press followed by inoculation with neutral yeasts, fermented in stainless steel tanks at low temperatures (to add texture). Secondary fermentation via Charmat method (tank fermentation). The combination of the geographic location, careful handling of the pristine fruit and thoughtful blending allows us to deliver this youthfully fruit driven and easy drinking sparkling wine to you.

Gentle pressing via membrane press followed by inoculation with neutral yeasts, fermented in stainless steel tank at low temperature (to add texture). Secondary fermentation via Charmat method (tank fermentation). Matured for 14 months in 33% new European oak, 66% 1 and 2 year old French oak.

Food Pairing: Serve chilled and leave the strawberries out…there’s enough of that flavour in the wine already! This fizz is an absolute party starter and a great partner to oysters or alternately indulge even further and hook into some shellfish.