"Grapes were harvested in the cool, damp 2011 vintage with particularly fresh acidity, so, 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, AFR
Notably elegant, harmonious & fresh with white florals, citrus zest, age under cork giving roast nut characters that enhance the long, dry savoury mineral finish.
This elegant & sophisticated sparkling wine drinks beautifully on it's own or paired with spicy roast pumpkin & ginger soup, fresh seafood; from the classic match of Bruny Island oysters to ocean trout or lobster plus everything in between. Versatile, Match with seasonal salads, charcuterie & richer mushroom or cream based dishes, particularly comfort food. The winemaker's current favourite is with Tasmanian truffle doughnuts.
Composition: 70% Chardonnay (NE Tasmania, Piper’s River, Tasman Peninsula, Coal River Valley) 30% Pinot Noir (Tasman Peninsula).
Technical notes: Disgorged 11 August 2017, 4.5 g/L dosage - 11.9% alcohol v/v, TA 8.52 g/L, pH 3.16
Vintage notes: A cold, wet year bringing the challenge of low temperatures throughout the season, plus wind & rain at flowering & harvest. The cold fortunately kept disease in the vineyard at bay. Chardonnay’s & Chardonnay dominant wines from 2011 rewarded patience, transforming from steely-tight & crisp to powerful elegance.
Our interest in making wine started early. When Frieda was eight years-old, on a dairy farm in New Zealand, she decided to tread grapes from the garden in her mother’s bread-pan. She poured the juice directly into bottles, so when fermentation started the fizzy mess spilled all over the floor. You could say fizz has always been her thing.
David started making wine at eleven, in a leafy Melbourne suburb, and never stopped. We still have that first bottle of plum wine around somewhere.
We’ve always loved sparkling wine so the decision to specialise in making it came naturally. In 2010 we started Henskens Rankin of Tasmania with just two tonne of fruit in tiny parcels and a vision of creating distinctively Tasmanian styles of sparkling.
To realise that vision we deliberately choose small-scale, artisanal approaches in our winemaking, always seeking to maximise quality. Doing crazy things carefully (wonderful advice from Eric Rodez).
Unashamedly luxurious and informed by our professional backgrounds in sustainable agriculture and natural resource management, Henskens Rankin of Tasmania is founded on the principle that luxury is ethical. It guides our winemaking and how we choose our partners. It extends to every aspect of the business, particularly our supply chain: wherever possible our packaging is ethically-sourced, re-useable, compostable and/or recyclable. From 2020 all our wines are vegan friendly.
It’s a journey in progress.
Delivery within Australia is by Australia Post. Please contact us for a quote if you wish to use our other partner DHLexpress or for overseas shipping. Please note that all deliveries require a signature and that proof of age may be required. A card will be left if no one is at home.
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