Barringwood Tasmanian Cuvee Methode Traditionelle

Name: Barringwood Tasmanian Cuvee Methode Traditionelle
Brand: Barringwood
SKU: DWSBARWO1-12
Price: 42.27 AUD
Availability: OutOfStock

$481.88 ~~$507.24~~

$40.16/bottle - Save 5% by the case

Size:

12 Bottle Case Save 5%

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About this Wine

Straw, fine persistent bead. Bright citrus, hints of strawberry, apple and toastiness. Crisp, fresh citrus acidity drives through a nicely weighted complex palate.

Type	Champagne & Sparkling
Varietal(s)	Chardonnay
Country	Australia
Region	Tasmania
Brand	Barringwood

Tasmanian Wine

The Tasmanian wine region is a cool climate region, the most southerly of all wine regions in Australia. Due to the lower temperatures, the area grows primarily Chardonnay, Pinot Noir and Sauvignon Blanc, with smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon.

“Having been to many wine tastings over the years, I can definitely say from a personal standpoint that Tasmanian Chardonnay and Pinot noir are always ones I look forward to trying if they are on the menu. They are almost always high calibre wines that can easily compete against what the rest of the world has to offer in these varietals.” Jason C. – World Wine.

While Tasmania makes great still wines, the exceptional Chardonnay and Pinot Noir also make for excellent sparkling wines.

More recent vintages since 2005 have been positively impacted by the effects of global warming. With slightly higher temperatures the grapes are ensured to ripen fully and produce more vibrant wine.

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Critic reviews

James Halliday – A chardonnay-led blend of the holy triumvirate confers a crunchy acid tow to a melange of orchard fruits flecked by toasty complexity and crystalline citrus. The dosage of 7g/l is just right. 13 months on lees, too, finds synchronicity with the acidity, juicy and energetic, yet far from shrill. The harvesting window, also, plays to the same beat. This is very good sparkling wine that does not cave in to the trend of picking the fruit too early in the name of pH paranoia and acid retention. Published 01 June 2018 Ned Goodwin