NV Nadeson Collis Coda
The NADESON COLLIS ‘Coda’ derives from a Perpetual Blend of sparkling base wine which was started in 2006. When the perpetual blend reaches perfection a small proportion of the wine is removed and bottled to undergo tirage. The perpetual blend then continues to receive wine each vintage until again deemed perfection.
This wine is made using the finest Chardonnay and Pinot Noir together with small amounts of Pinot Meunier and Pinot Gris from Drumborg, Henty. The grapes are whole-bunch pressed and fermented in a mixture of barriques and foudre. The finished base wine is stored in foudre and added to each year. In 2017 wine for 1334 bottles was removed and underwent tirage. After 24 months on lees in bottle, the rich vinous palate didn't require any extra body so the wine was disgorged in October 2019, zero dosage.
This recent batch was disgorged in August of 2022, and will likely be the last for quite some time as the base wine ages on lees.
The wine displays rich brioche, toast and dried citrus fruits and an oyster shell brininess on the nose. The wine is a rich vibrant tapestry of flavours framed by brilliant acidity and extreme length.
Mike Bennie, Gourmet Traveller Wine
"The coup is MV Nadeson Collis Coda (A$145). It is produced entirely from the solera material and was disgorged in October 2019. It had me saying “this reminds me of Selosse Champagne” out loud, with the wine impossibly detailed, oxidative, ample, nutty, salty, showing pleasing cidery notes with elements of fino sherry too. The wine is an evolving, rich-in-character and incredibly complex thing to sip on and contemplate. Layers of flavour, fresh, mature, savoury, yeasty, oxidative, fruity, funky, clean, dry – there’s so much going on, and it’s so good to drink. It defies the category."
96 points, The Wine Front
"Wow. This is impressive. Wild. So nutty, savoury, whiffs of fino sherry, dried apple, faint farmhouse cider. Rich in the way it sits in the palate but with bright zing of acidity and very fine, light bubbles. Hugely nutty flavours too, more fino, maybe amontillado even, so complex, so interesting, rich, powerful statement in its way and so very delicious. An experience in the glass. Brilliant."
