About This Wine
***** Best Late Disgorged Sparkling Wine.
A captivating, long, rich and balanced palate; sophisticated and beautifully defined creamy/bready mousse (Cordon de Mousse) forming a necklace, with strings of pearl bead that provides both fine and lively texture to the mouth feel. Freshly baked crusty bread, blood orange, ripe nectarine and the subtle hints of rhubarb and wild strawberry, The addition of liqueur de dosage at disgorgement has added richness and complexity to the already multi-layered palate. The finish is long and elegant with marzipan nuttiness and mineral infused characters with a flavour richness that leads to a crisp, long dry lingering finish making it an ideal compliment to food.
|Type||Champagne & Sparkling|
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.