NV Vouvray Methode Traditionelle

The elegance and distinctive style of sparkling Vouvray has captivated wine connoisseurs for decades. An opportunity to partner one of the leading winemaking houses in Vouvray has provided Kilikanoon with the unique ability to produce its very own.
80 year-old vines give special character to this wine, made in the same way as those of the more famous Champagne. Vouvray is one of France's oldest wine-producing regions with a history dating back to Roman times.
Pale straw in colour with youthful green tints and a fine persistent bead
Aromas of lemons, green apples, cinnamon spices and a hint of pear combine elegantly on the nose. Subtle yeasty notes round out its appeal and provide a toasty complexity
The fresh flavours of green apples, lemon curd and cinnamon spices carry over from the nose. It's creamy mouthfeel and zesty acidity a testimony to eighteen months spent on yeast lees. It's fine mousse and persistent bead both hallmarks of a serious sparkling Vouvray
18 months on lees in the same bottle (methode traditionelle)
Potential of 8 - 10 years
Pair With
Smoked salmon blinis with the freshest goats cheese, or just pour yourself a glass, sit back and enjoy!
12.5% v/v

Corn Fritters with tomato salsa

Great for a social brunch
Joey Baker GM Wine Clubs
Preparation Time
0:30 (if using fresh corn)
Cooking Time


  • 525 g fresh corn kernels cut from 3 large corn cobs (Can substitute for canned if not in season)
  • 1/2 small red onion chopped
  • 2 eggs
  • 1 cup of chopped coriander leaves
  • 1 tbsp of fresh lemon juice
  • 1 teaspoon baking powder
  • Sea salt
  • Freshly ground black pepper
  • Oil for frying
  • 400g Heirloom tomatoes diced
  • 1/4 red onion finely diced
  • 2 tbsp olive oil
  • Bunch of coriander washed and rough chopped
  • 1 tbsp of fresh lemon juice
  • 1 tbsp of fresh lime juice
  • Tabasco to your liking


  • Combine all ingredient and store in fridge until ready to serve.
  • Place half of the corn kernels (drain if using from can) in a food processor with onion, eggs, coriander, flour, baking powder, sea salt & black pepper and blitz until roughly combined. Remove and stir in remaining corn.
  • Heat oil in a non-stick pan over a medium heat and cook large spoonfuls of the mix until golden on both sides.
  • Keep warm until ready to serve.
  • Cook bacon to taste.


  • Stack corn cakes with bacon & top with salsa
  • Serve with a chilled Kilikanoon Sparkling Vouvray
Hope this is enjoyed by all - we love them!
Case (6)
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"He demonstrates a brilliant touch with Riesling as well as Cabernet Sauvignon and Shiraz. The cuvees produced under the 'Killerman's Run' label all represent terrific bargains"


Robert Parker Jr


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Tel: +61 8 8843 4206

Fax: +61 8 8843 4246 


PO Box 205, Auburn, SA 5451

Tel: +61 8 8849 2356

Fax: +61 8 8849 2056

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