All berry, all bubble - the mythical Mt Midoriyama Optimus Prime is back for another year. We make only a small batch of the Optimus Prime each year, using whichever ferment is particularly aromatic during vintage. This year it was actually two! Our King Valley Sangiovese and our Whitlands Pinot Noir Chardonnay blend. So boom together they became, and into bottle they went at 14g/L residual sugar in the ferment, and then finally by Spring they had finished ferment (6 months later!) Hand disgorged as per usual.
Post-disgorging we have a bright, aromatic pet nat which is all fresh rhubarb on the nose and berry sorbet on the palate. Absolute beauty. 12.8% abv. Guaranteed no gushing on opening.