The ferment of Chardonnay (50%) and Pinot Meunier (50%) from the Burder family's Eminence Vineyard is bottled at 13 - 16g residual grape sugar and then left to ferment and bottle condition for 8 months. It is then hand disgorged and topped with barrel fermented chardonnay from the same site.

Aromatics of lemon slice and fruit tingle with a palate of preserved mandarin and lemon with notes of green pistachio and a finish of electric orange sherbet bomb. 

- Konpira Maru