Vintage Brut 2010
An aperitif/ food friendly style with great intensity. Fine active bead & star-bright, yellow-golden colour. Vibrant lemon citrus, white florals, nougat, brioche, roasted nuts & lingering dry minerality. 70% Chardonnay (Derwent Valley, Piper’s River, NE Tasmania) 30% Pinot Noir (Tasman Peninsula).
Disgorged 25 August 2017, 5.3 g/L dosage - 12.9% alcohol v/v, TA 7.35 g/L, pH 3.14
Silver medal: Late Disgorged Sparkling 2018 Tasmanian Wine Show
Gold Medal: Late Disgorged Sparkling 2019 Tasmanian Wine Show
Trophy: Best Late Disgorged Sparkling 2019 Tasmanian Wine Show
Trophy: Champion Wine of Show 2019 Tasmanian Wine Show
Vintage Brut 2011
Striking pale colour. Notably elegant, harmonious & fresh with white florals, citrus zest & long, dry savoury mineral finish.
70% Chardonnay (NE Tasmania, Piper’s River, Tasman Peninsula, Coal River Valley) 30% Pinot Noir (Tasman Peninsula).
Disgorged 11 August 2017, 4.5 g/L dosage - 11.9% alcohol v/v, TA 8.52 g/L, pH 3.16
94 points Halliday 2019 Wine Companion 96 points The Wine Front Aug 2020
"even after six years on yeast lees and two years on cork, this outstanding sparkling wine is pale, pure and pristine: two-thirds chardonnay, one-third pinot noir, lemony, bright, chalky and long. Delicious." Max Allen
Triple Wild Blanc de Blanc 2014
Straw-green. Vinous, complex, intense nose with notes of orange blossom, acacia, nougat and dried grass. The fine acid line, zest and top notes balance the creamy mouthfeel. Remarkably fresh, even ethereal, on the palate, flavours of bread, baked apple, hay, and nougat give way to a lingering savoury finish.
100% Chardonnay. Single vineyard (Stringybark, N Tasmania).
Disgorged December 2018, 2 g/L dosage, 12.1% alcohol v/v, TA 6.87 g/L, pH 3.41.
93 points James Halliday 2020 Wine Companion
"deliciously candied, toasty, umami-packed 2014 fizz (wild primary ferment in barrel, wild secondary ferment, wild malolactic in bottle – almost unheard-of in sparkling wine circles)" Max Allen
2014 Blanc de Blanc
For the curious and the aficionado alike, the 2014 explores and celebrates Chardonnay without compromise. Traditional method, single vineyard, 100% cuvee (no pressings). Fermented in numerous oak barrels. Some were fermented with wild yeast (indigenous yeast from the grape skins) whilst others were inoculated with commercial yeast strains. Six years on yeast lees, 2 g/L dosage. pH 3.03, TA 8.3, alcohol 11.83% v/v. The time of lees contributes aromas of fresh sourdough bread with the oak showing through as hints of something almost smoky – maybe even Lap Sang Sou Chong. The dominant thrust on the nose is white florals, mouthwatering citrus zest, crisp nectarine, with fresh straw and mineral notes. The palate has a powerful core of bright acid, lemon, nectarine with a persistent dry, mineral/ saline finish. That’s balanced by a creamy mid-palate. Recommend drinking anytime over the next decade. This stunning fresh, complex, powerful but elegant sparkling makes any occasion a celebration. Just 477 bottles in this release.
Brut Rosé 2013
Delicate pale blush. Complex nose of fresh red fruits (raspberrys, strawberrys, cherries), hints of blackcurrant/ rhubarb, crunchy red apple with citrus top notes from Chardonnay. Savoury undertones and acid line compliment a creamy, textural mouthfeel to give a refined balanced palate and lingering finish.
50% Chardonnay, 50% Pinot Noir. Single vineyard (White Rock).
Disgorged June 2019, 7.5 g/L dosage, 13.4% alcohol v/v, TA 7.66 g/L, pH 3.15.
96 points James Halliday 2021 Wine Companion
"This wonderful sparkling rosé ... Like the Vintage Brut, it’s pure and precise, but it also has subtle creamy texture and a lovely rose-hip tang thanks to the wild primary fermentation in older barrels" Max Allen