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(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 Saignée method rosé. A bronze colour, with a sweetish but savoury nose, the whole effect is savoury, with a touch of lemony brightness to the acidity, and that dry fruitiness.
(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.
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