(2019) Adelaide Hills, along with Tasmania, are the two hottest spots for sparkling wines in Australia, most of those will be traditional method wines, whereas this is made by the 'tank', or charmat method, so the secondary fermentation with the lees is done in steel tanks, not individual bottles. The result is a wine that is forward and crowd-pleasing, in a style that straddles Prosecco and Champagne in a way, the pulpy, frothy strawberry and raspberry fruit is naked, not covered by too much yeasty autolysis, and yet there is a little bit of biscuity breadth and the teeniest hint of tannin in there, giving the fresh, elegant finish a bit of bite too. There is sweetness here, though it is labelled Brut, a combination of ripe fruit and a higher dosage I presume.