(2021) Made from 100% Pinot Noir, this cuvée spent two years on the lees and has a dosage of 6.3g/l. It was disgorged on 6th August 2020. Very fine, pale peachy-pink, with small and moderately persistent bubbles, the nose offers plenty of summer-pudding fruits, almond creaminess but a nice tensioning element of bracken and briar. In the mouth lots of tart but also sweet raspberry and redcurrant, but the long lees-ageing adds a light biscuity layer beneath, and the acidity keeps it fresh and focused, dry but elegant on the finish.
(2021) This Pinot Noir-dominated blend is always well-made and appealing. They call the production method "Tasmanois", a cheeky avoidance of the 'C' word which is not allowed in such traditional method sparkling wines. Aged on the lees for 18 months, it has a dosage of 9.5g/l. Pale salmon pink in colour, there is both strawberry and crunchy red apple on the nose, though there is a hint of biscuity richness in there too. In the mouth it is quite full with a cushion of mousse and fruit-forward, mouth-filling flavour. It does have some nuances of herbs and flowers in there, but the fruit and good acid balance drive forward, into a pleasingly crisp finish.
(2019) A Pinot Noir-dominated blend with Chardonnay and Pinot Meunier, this is aged on the lees for up to three years.Tasmania truly is Australia's darling for sparkling wine production, with one of its coolest climates. This traditional method fizz (or Méthode Tasmanoise as they would have it) has a very pale, delicate colour and nose that balances rosy red apples and a summer pudding berry fruit. On the palate it is straightforward and the fruit drives it, but the acid really is well-balanced and the dry finish where around 10g/l of dosage means it is quite soft and approachable.
(2017) A more sweetie, bubblegummy character, with decent balance but a slightly sweet and soapy style for my liking. Good acid in the finish mind, maybe a bit of earthy breadth just to improve the picture.