The 2006 Z*D Blanc de Blancs abounds with tangy lemon zest, sherbet and classic chardonnay characters of white peach and honeydew melon. Complex yeast autolysis from 30 months on lees contributes aromas of smoky roast nuts and warm pastry, which meld with flint and exotic spice. Smooth and silky on the mid palate with reminiscence of crème brulée, the wine then finishes crisp, elegant and bone dry with lingering minerality. A perfect match with at least a dozen freshly shucked oysters.

The complexity of the Z*D Blanc de Blancs is inherent in the diversity of sites, including vineyards of varying altitude, age and aspect. Grapes were sourced from a range of cool climate sites including our Green Point vineyard in the Yarra Valley, along with vineyards in Strathbogie and the King Valley. The cool climate of the Yarra Valley and the high Alpine regions produce chardonnay base wines with tight palate structures, vibrant fruit characters and high acidity. Vineyards are planted to various densities, with an average yield between 10 and 12 tonnes per hectare. Most vineyards are trained to the standard vertical shoot positioning trellis to minimise the development of phenolics and tannins whilst maintaining vibrancy of flavour.

The chardonnay grapes for the 2006 Z*D Blanc de Blancs were picked from late February to early April at 10.5° to 11.6° baumé. The grapes were picked in the cooler parts of the day to preserve quality and limit colour extraction during the cuvée pressing. The fruit from each vineyard was pressed and fermented separately, and 12 individual cuvées were selected for the final blend. Chardonnay base wines with creamy middle palate and soft-end palate structures were chosen to ensure that the wine would not require the addition of dosage liqueur to achieve the final balance.

The 2006 Z*D Blanc de Blancs spent 32 months on yeast and was disgorged in December 2009. After disgorging, each bottle was topped with its own wine (no sugar dosage was used). To preserve the wine and eliminate the risk associated with the traditional cork closure, the Z*D Blanc de Blancs was capped with a crown seal. The wine was rested for an additional three months and released in February 2010.