2020 Crescent Moon Méthode Traditionnelle
It is a brut style displaying a light, refined bead with flavours of citrus and peony and a rich background of baked bread or brioche.
“Pure Effervescent Intensity.”
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[2020 Vintage] - 96 Points | Top Gold Medal & Trophy for Best Sparkling Wine at 2025 Victorian Wine Show
[2020 Vintage] - 96 Points | Gold Medal at 2025 Melbourne Royal Wine Awards
[2020 Vintage] - 95 Points | Gold Medal at 2025 Decanter World Wine Awards
[2020 Vintage] - 95 Points | Gold Medal at 2025 International Cool Climate Wine Show
"Named in honour of the belief that vineyard work attuned to the cycles of the moon produces superior results, this is a blend of 55% Pinot Noir and 45% Chardonnay that spent four years on lees with a ‘light’ dosage. Pear, walnut, green apple, and lemon quickly sink into autolytic notes of brioche, salted cracker, and cookie dough, making for a lovely, complex, and inviting perfume. The palate opens with a fine bead, adding alluring texture along with tightly wound notes of green apple skin bitterness and lemony tang before being similarly softened and filled out by leesy complexity - cashew cream and salted cracker again. There’s good drive through the palate, lovely cooling acidity, and some fine-grained, chalky phenolic grip to the sides, leading to long, citrusy length. I like the crystalline linearity and focus here, with some breadth of flavour and texture brought about by the lees. Nicely done. 94 Points"
Tom Kline for WinePilot, November 205
"Made in the traditional method and seeing four years on lees has paid off beautifully here. A 55/45 blend of Pinot Noir and Chardonnay, the result is a sparkling with great presence and poise. An energetic bead lifts aromas of apple and lemon juice. The palate has fabulous creaminess and structure, showing almonds, almond meal and a hint of cashew with brioche, water crackers and sourdough tones weaving in gracefully. There is a tonic-like texture that refreshes and a bready feel that keeps things grounded. The acid is balanced, cleansing the palate with each sip. Big love! 94 Points."
Steve Leszczynski for QWine Reviews, October 2025 [2020 Vintage]
"Base wine is a blend of 55% pinot noir and 45% chardonnay. Aged on lees for 4 years and disgorged in July 2024. Sitting between brut and extra brut. The wine opens with white apple flesh and lemon juice. Almond biscotti and self raising flour, some tactile lime sherbert zing and a milkyness to the long finish. A fine bead to the shiny crystal bubbles that gather, steadily climbing up the glass. This is very fresh and biting in its crunch of green apple energy. It speaks of Yarra Valley and of the careful deliberate dictation of Soumah. Drink now with julienne of apple and plump seared scallops. 93 Points."
Shanteh Wale for WinePilot, December 205
2020
The further we got into winter, the colder and wetter it became compared to the past 25-year average. Spring continued in this vain with temperatures cooler than average, and rainfall higher, with the dam filling naturally in late November. December bucked the trend with abnormally high temperatures, five days above 35°C degrees and three days above 40°C and very low rainfall. This mirrored the rest of the country where the drought and high temperatures prevailed throughout Queensland and New South Wales.
We thought we were staring down a very hot, dry summer to come, however, January and February brought generally cooler weather and significantly higher rainfall than normal (112mm more). Furthermore, the season started to lengthen with picking dates extending out as much as two weeks more than has been the norm recently for some varieties.
[2020 Vintage] - 96 Points | Top Gold Medal & Trophy for Best Sparkling Wine at 2025 Victorian Wine Show
[2020 Vintage] - 96 Points | Gold Medal at 2025 Melbourne Royal Wine Awards
[2020 Vintage] - 95 Points | Gold Medal at 2025 Decanter World Wine Awards
[2020 Vintage] - 95 Points | Gold Medal at 2025 International Cool Climate Wine Show
"Named in honour of the belief that vineyard work attuned to the cycles of the moon produces superior results, this is a blend of 55% Pinot Noir and 45% Chardonnay that spent four years on lees with a ‘light’ dosage. Pear, walnut, green apple, and lemon quickly sink into autolytic notes of brioche, salted cracker, and cookie dough, making for a lovely, complex, and inviting perfume. The palate opens with a fine bead, adding alluring texture along with tightly wound notes of green apple skin bitterness and lemony tang before being similarly softened and filled out by leesy complexity - cashew cream and salted cracker again. There’s good drive through the palate, lovely cooling acidity, and some fine-grained, chalky phenolic grip to the sides, leading to long, citrusy length. I like the crystalline linearity and focus here, with some breadth of flavour and texture brought about by the lees. Nicely done. 94 Points"
Tom Kline for WinePilot, November 205
"Made in the traditional method and seeing four years on lees has paid off beautifully here. A 55/45 blend of Pinot Noir and Chardonnay, the result is a sparkling with great presence and poise. An energetic bead lifts aromas of apple and lemon juice. The palate has fabulous creaminess and structure, showing almonds, almond meal and a hint of cashew with brioche, water crackers and sourdough tones weaving in gracefully. There is a tonic-like texture that refreshes and a bready feel that keeps things grounded. The acid is balanced, cleansing the palate with each sip. Big love! 94 Points."
Steve Leszczynski for QWine Reviews, October 2025 [2020 Vintage]
"Base wine is a blend of 55% pinot noir and 45% chardonnay. Aged on lees for 4 years and disgorged in July 2024. Sitting between brut and extra brut. The wine opens with white apple flesh and lemon juice. Almond biscotti and self raising flour, some tactile lime sherbert zing and a milkyness to the long finish. A fine bead to the shiny crystal bubbles that gather, steadily climbing up the glass. This is very fresh and biting in its crunch of green apple energy. It speaks of Yarra Valley and of the careful deliberate dictation of Soumah. Drink now with julienne of apple and plump seared scallops. 93 Points."
Shanteh Wale for WinePilot, December 205
2020
The further we got into winter, the colder and wetter it became compared to the past 25-year average. Spring continued in this vain with temperatures cooler than average, and rainfall higher, with the dam filling naturally in late November. December bucked the trend with abnormally high temperatures, five days above 35°C degrees and three days above 40°C and very low rainfall. This mirrored the rest of the country where the drought and high temperatures prevailed throughout Queensland and New South Wales.
We thought we were staring down a very hot, dry summer to come, however, January and February brought generally cooler weather and significantly higher rainfall than normal (112mm more). Furthermore, the season started to lengthen with picking dates extending out as much as two weeks more than has been the norm recently for some varieties.
Accolades
Accolades
