(2019) Quite a deeply coloured rosé, lovely red fruits, summery raspberry and strawberry, strawberry shortcake, then the gorgeous freshness and zip comes through on the palate. Creamy mid-palate and that dazzling orangy freshness. The blend is 42% Pinot Noir (of which 13% of the total blend is red wine), 23% Pinot Meunier and 35% Chardonnay.
(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.
(2019) A classic Chiaretto from Bardolino in north-east Italy, the blend is 50% Corvina, 30% Rondinella and 20% Merlot, and though officially Brut, it has a come hither sweetness and frothy easy-drinking style that makes it a perfect summer in the garden sipper. With a modest 11.5% and gentle bubbles, cherry and rose-hip aromas lead on to similar red fruit flavours, nothing at all complicated about the palate, but acdity balances and makes it an easy pleasure for this summer.
(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.  
(2019) Both this and the Brut spend 24 months on the lees and have around 8g/l dosage. Very nice yeast and biscuity, crisp apple nose from 75% Pinot Noir and 25% Chardonnay. A very crisp and dry style. Pithy lemon dryness, a very high acid style, the dosage just off-setting.
(2019) Everything hand-made, including riddling by hand. From highest vineyards in Robertson at 500 metres. All Pinot Noir, zero dosage. Around 18 months on the lees. A little meatiness and toastiness and plenty of creamy red berries. Lovely fruit sweetness and the ripeness makes for an effortless zero dosage wine.
(2019) Only 5.5g/l dosage here, and 60% Pinot Noir with a little Meunier too, an assemblage of red and white base wines. Delicate pale salmon pink, again a refined, small bubble mousse. There’s a delicate red berry fruitiness, with quite a pronounced yeastiness too. The palate is dry with a lemon and pink grapefruit tang, a little sherbet, raspberry tartness which, along with the low dosage, gives a savoury finish. Excellent, and again has good structure.
(2019) Around 50/50 Chardonnay and Pinot for the rosé NV. Quite a deep, bold pink, loads of summery strawberry fruit, creamy and fresh, but all about that pulpy strawberry aroma. The palate becomes much more lemony and apple fruited, good body and a long, crisp finish. 8.5g/l dosage.
(2019) For not a huge amount more than the NV, a big step up in quality. This is 96% Pinot, a co-pressing with the Chardonnay and has four years on the lees. Only 5g/l dosage. Paler than the NV rosé, much more yeast and biscuit than the NV, a little bracken and truffle, but racy red fruits. The palate has beautiful limpid creaminess, a delicate fruit character, but has the creamy weight and sharply-focused acidity.
(2019) When I tasted this wine early in 2018, I noted: "an austere reticence that is quite uncommon for a 2005”.  One year on, the wine is beginning to build some fruit.  Stylistic somewhere between 2004 and 2006.  Medium weight, with a bouquet of crunchy red fruits, that picks up some tangerine zest on the back of the palate. This has good potential, although one to bury at the back of the cellar to allow the fruit to build.  I wouldn’t broach the first one until 2022, should hold nicely for a decade beyond that. (SP)