(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) 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) 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.
(2017) From 30-year-old vines on the estate. Majority whole bunch, and 30% new oak. A bright and juicy character, with really dry, savoury acidity, buoyant and juicy on the palate, lots of cherry juiciness and tight, chewy tannins to lengthen the finish.