wines from Australia tend to be made from a Pinot Noir, Pinot Meunier and
Chardonnay blend. The composition varies depending on region and producer.
Its not surprising, that the cool regions of Australia are producing
outstanding base material for these sparkling wines. Tasmania, the Yarra
Valley, Macedon and Adelaide Hills are making excellent example in the
In Champagne, 25% is planted with Chardonnay, 40% with Pinot Noir, and 35%
with Pinot Meunier. Chardonnay
performs best on the chalky slopes south of Epernay. It is picked early to
retain Chardonnay's natural acidity and gives finesse, fruit and elegance to
the final blend. It is also used to produce Blancs de Blancs, some of
richest, most expensive long-lived Champagnes available. Pinot Noir provides
body, structure, strength and grip. The final component Pinot Meunier,
produces a soft, fruity style of wine that is ideal for blending with the
more assertive flavours of Pinot Noir.