Pinnacle Drinks

Champagne Duperrey Brut 2012

Winner Blue Gold Sparkling Wines
Grape Varieties
Chardonnay (41%) Champagne, France
Pinot Noir (47%) Champagne, France
Meunier (12%) Champagne, SA, Australia
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $49.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

Savoury, developed character here, subtle toasty notes on the nose leading to a tight, savoury palate. Lacking a bit of freshness and generosity here - this is a saline, austere style, showing aged complexity now. A bit better with the food, as it brings the acidity into sharper relief and lending the wine some freshness, albeit briefly, before the oxidative notes take over again.

Oyster-shell, sea-spray, chalky aromas. Opens lean and linear with a well-integrated creamy mousse and a mineral edge leading to the finish. When paired with the hashbrown the wine appears more fresh and fruit-driven.

Lifted, pure and attractive with some complexity but still very fresh. Some slight cheesiness coming through on the palate. This is amplified with the dish

Restrained aromas, complex mealy and grapefruit aromas, chewy textured robust and mealy. Good vibrancy texture and acidity. Robust flavours, crisp acidity, chewy, finishing dry with freshness and vitality. The crisp acidity of the wine cuts through the apple-potato weight and oil. The sour-cream sauce characters are promoted by the wine, the wine and food are well matched, each lifted different attributes. The crisp acidity of the wine ensures the mouthfeel finishes refreshed.

More full bodied style, nuts and buttered toast, a real richness on the palate with a creamy finish, long and lingering,

Pale yellow straw. Delicate nut and hay like aroma characters. Sherbet like citrus notes on palate with toasty background. The wine was a bit better at cutting through the texture of dish.

Neutral, lacking fruit. Aged toasty base wine, good acid line and structure just lacks any complexing from yeast artefact. With Food ? not sure saffron works ? too close to stuck ferment characters and with a neutral wine like this ends up being the dominant flavour.

The Sparkling Wines were judged with

Potato and apple hashbrown with saffron

Presented by chef Marcell Kustos


  • 2 pc baking potatoes, peeled and grated
  • 1 pc Granny Smith, peeled and grated
  • 1 pinch saffron
  • 3 Tbsp flour
  • 6 Tbsp oil
  • Sour cream for serving


  1. Add salt, saffron to the grated potatoes and microwave for 3 minutes.
  2. Add the grated apples and flour.
  3. Shape patties and fry each side for 3 minutes or until golden and crispy outside.
  4. Serve it with sour cream.