Pinnacle Drinks

Champagne Duperrey Brut 2012

Winner Top 100 Sparkling Wines
Grape Varieties
Pinot Noir (47%) Champagne, France
Chardonnay (41%) Champagne, France
Meunier (12%) Champagne, SA, France
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White with Oak Treatment
Recommended Retail Price
RRP AU $55.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

Strong straw colour. Slightly unusual nose at first. Some nutty complexity. Some development on the palate. Lacking some freshness and complexity. Better with the dish. Flavours linger.

Developed autolytic and slight aldehydic note of dried apple fruit and toasty oak. Dry palate with rich apple compote and peel notes with savory baked bread and baking spice characters. Long length with persistent bead and drying phenolics. The weight of the dish pairs well with rich autolytic and slightly aldehydic dried apple fruit making a lovely mouthful. The slightly oaky notes and nutmeg gives complexity to both wine and food.

Complex nose showing rich autolysis notes of brioche, mushroom and apple skin, palate is attractive, textural, layered with good use of phenolics and a fresh vein of acidity driving the finish. Matches fairly well with the dish but just get a little lost with it too.

Bright lemon-straw colour. Almond-chalk autolysis, subtle lemony fruit. Light palate, plenty of yeasty flavours. Clean acidity, well-defined finish. With food: good combination, savoury elements of wine match cheesy/earthy flavours of food.

Straw yellow, toasty lemon pith nose, clean and crisp, lemon rind and bread palate, long cleansing acidity.

Mid yellow gold. Persistent bead. Lovely notes of grapefruit, honey and toasted nuts. Excellent fresh acid and nutty notes finishing crisp and dry. A delightful wine and wine and food combination.

Developed colour. Brioche and toast, lacks freshness, but has character, melon/strawberry. SOP, good flavour line, balanced Residual Sugar and moreish acidity. Food: has added to palate length and flavour whilst keeping the palate fresh, clean and moreish.

The Sparkling Wines were judged with

Ham, Prosciutto, Gruyere and Parmesan Pancakes

Presented by chef Michael Manners


Crepe batter:

  • 30g butter
  • pinch of salt
  • 1 1/2 cups of milk
  • 150g plain flour
  • 2 eggs
  • Ham
  • Prosciutto
  • Gruyere
  • Parmesan


  1. Warm butter, salt and milk until butter has melted. Put flour into a basin and make a well in flour. Break eggs into well and work in some flour. Add warm milk mixture and whisk until smooth.
  2. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
  3. Heat frying pan (preferably one designed for cooking pancakes). Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan. Set pan back over heat. After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.
  4. When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
  5. Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
  6. Bake in a 180 deg C oven until bubbling and top is golden.