Come join us at Spring Vale and learn the art of Methode Traditionnelle of sparkling wine. With your help we will be disgorging our 2018 vintage bubbles, while enjoying exceptional food by Mel – Spring Vale’s very own talented chef!
The finishing stages are known as disgorgement, dosage and corkage. Our Pinot Noir, Chardonnay and Pinot Meunier blend that has already been fermented in the bottle, aged on lees and riddled, is then disgorged, that is, the bottle necks are frozen and and the crown seal opened, to pop out the lees that have formed in their necks. A mixture of wine and sugar syrup (the dosagè) is added, before the bottle is corked and secured with a wire muzzle, foil hood and finally, our label.
Choose your dosagè – dry, semi dry or sweet – for your own personal bottle under the guidance of our amazing winemaker Barry (Bazza) – then disgorge and label your very own bottle of Sparkling to take away and treasure for that extra special occasion. Conrad and Greg will be on hand to help you with the cork, cage, label and finally the foil. Also meet Rodney and Tim Lyne, the Legends behind the Spring Vale story 4th/5th generation.
There will be prizes on the day –- Kellie and Crystal the will be the Judge’s!
#Best Disgorger of the day
#Biggest Mess Maker of the day
#Best Bottle Shaking moves
This is a very hands on experience. Safety glasses will be supplied, and an apron – you might get wet!
Ticket price includes: Individual hot and cold Gourmet Lunch platters, Glass of Wine with lunch and your very own bottle of customised Spring Vale sparkling to take home.