Traditional method: 70% Chardonnay, 30% Pinot Noir.
Multi-regional blend: Huon Valley, Tasman Peninsula.

1830 bottles produced. Gold Medal 2024 Tasmanian Wine Show. 96 Points, Stuart Knox, The Real Review.

Seven years on yeast lees, 3 g/L dosage, 12.4 % alcohol, TA 8.55 g/L.

Tasting note: A generous, mouth-filling wine from a warm year. While it makes a gorgeous aperitif served with a variety of hors d'oeuvres the 2015 Vintage Brut has enough complexity and heft to accompany hearty dishes through-out the meal up to and including cheeses and dessert.

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Traditional method: 70% Chardonnay, 30% Pinot Noir.

Tasman Peninsula, Coal River Valley, Tamar Valley.

1400 bottles produced. Gold medal, 97 Points David Sly, Decanter

Released after almost seven years on yeast lees and a further two years under cork.

Tasting note: Characteristically fine bubbles, delicate nose of fresh lemon, raw pastry dough, green apple and white peach blossom joined as it ages with savoury nutty flavours, ground almonds, a clean salinity and a hint of caramelised pecans, vanilla, peaches, lemon curd and mouth-watering acidity.

Available exclusively to Wine Club members.

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Traditional method: Chardonnay.
Single vineyard: W Tamar Valley.

900 bottles produced. Gold medal, 96 points Huon Hooke, The Real Review

Second disgorgement (D2): Almost eight years on yeast lees.

Tasting note: Palest green-gold in hue. Clean and fresh like an alpine meadow with integrated aromas of toasted almonds, lime blossom, lemon curd, pretty, white florals, crunchy green apples and wet stones. Delicate, with loads of finesse the palate is long, and satisfying with a dry, savoury, almost saline finish.

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Our first multi-regional (Coal Rivier Valley, Pipers River, 3.5% six-year old reserve wines in primary blend) and Chardonnay dominant rosé (69% Chardonnay, 31% Pinot Noir).

450 bottles produced. 94 points The Real Review

With almost eight years on yeast-lees, expect to see more bakery and hazelnut aromas and flavours as the wine ages.

Tasting note: Pale rosy, salmon in hue with delicate bubbles and scents of cranberries, freshly crushed, ripe raspberries, creme anglaise and almond croissants. Those red fruits show up on the palate too with a hint of crunchy red-apple and fizzy-strawberry sherbert over juicy white stone fruit and a lovely creamy texture on the mid-palate, giving way to a characteristically long, lingering mineral, almost savoury finish.

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