Cloudbreak Wines (RD) Method Traditional.
Pinot Noir, Pinot Gris, Sparkling, Chardonnay

Cloudbreak Wines are one of the very few wineries in the Adelaide Hills who produce a Method Traditional sparkling wine from start to finish in house.

When you visit the Cloudbreak Wines Cellar Door you have the unique opportunity to purchase fizz that has been disgorged that week or may even be disgorged in front of you on request.

Current Release: 2006 Cloudbreak Vintage Pinot Noir Chardonnay.

light Salmon colour.  The nose displays good toasty yeast, strawberry and peach.  the palate is well defined with a nice creamy mousse and a long finish of strawberry fruit.  $42ea

The Cellar Door is open Friday to Monday, 10am til 4pm, located in the old Onkaparinga woollen mills in Lobethal.  Contact Simon on 0431245668 to arrange appointment to taste at other times.

Traditional Method

Le Remueur: 1889 engraving of the man engaged in the laborious daily task of turning each bottle a fraction
Le Remueur: 1889 engraving of the man engaged in the laborious daily task of turning each bottle a fraction

The "traditional method" is the process used to produce Champagne and other sparkling wines. It used to be known as the méthode Champenoise but the Champagne producers have successfully lobbied Brussels to restrict that term to wines from their region. Thus wines from elsewhere may not use "méthode Champenoise" when sold in the EU, and you will see "traditional method", "méthode traditionnelle" or the local language equivalent. Consumers outside the EU may still see "méthode Champenoise" on labels, but it is becoming less common.

After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae although each brand has its own secret recipe) and several grams of rock sugar.

At this time the wine bottle is capped with a crown cap. The bottle is then riddled (see below), so that the lees settles in the neck of the wine bottle. The neck is then frozen, and the cap removed. The pressure in the bottle forces out the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution.