(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.
(2021) From one of the coolest sites on the already cool island of Tasmania, just 4.5 kilometres from the ocean, vines were planted in 2008 and this is partially fermented with wild yeasts and spends nine months in oak of various sizes, 40% new. Partial malolactic. Pale green/gold, distinctive lime and lemongrass nose, the oak very much in the background, a certain minerality here. In the mouth quite crisp and incisive, all about lemons and pithy grapefruit, perhaps needs to relax a tad more. To be fair, I am not certain this sample was in perfect condition.
(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) An undergrowth and truffle quality, lots of incense like exoticism grip, violet and a touch of rich Manuka honey, a lovely racing acidity and savoury.
(2017) Cool, lightly creamy and oatmeally, with plenty of crisp apple acidity, the oak very deftly handled in a balanced and appealing wine. Rounded and textural, with enough peachy ripeness, but a feeling of natural acid balance.
(2017) Ripe apple and citrus, A weighty and gently creamy character, little yeasty notes. Equally appealing palate, weight without being ponderous and good acids to tension the finish.
(2017) Fine mineral and flint nose, the waxed lime finesse is lively in a beautifully developed wine. Limey and waxy on the palate, with a tense mineral acidity and gentle grip.
(2017) Really attractive spices and florals, light and fleet of foot, cherry and briar and lovely palate, cool and creamy with really fine, fruity cherry character with enough briar and a touch of coffee.
(2017) No added sulphur, quite a delicate character, cherry bright and feels as though it has no oak, a bright juicy Beaujolais-like character, with a lovely texture and soft, easy-drinking palate. Very well done.