Crisp, complex, taut and pure the 2014 Blanc de Blanc celebrates Chardonnay without compromise. It had only been disgorged a few months when it received a score of 94 points from The Wine Front and silver medal in the Vintage Sparkling Class at the 2021 Tasmanian Wine Show.
Traditional method, single vineyard (Stringybark, N Tasmania), 100% Chardonnay cuvee (no pressings).
Fermented in 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, 11.83% alcohol vv.
Pale green - gold in colour. The time of lees contributes aromas of fresh sourdough bread withthe oak showing through as hints of something almost smoky – maybe even Lap Sang Sou Chong.
The dominant thrust on the nose is citrus blossom, lemon zest, fresh meadow grass, mineral and crisp white stone fruit. The palate has a powerful core of bright acid, lemon, nectarine with a persistent dry, savoury, mineral/ saline finish.That’s balanced by a creamy mid-palate. Recommend drinking anytime over the next decade. Stunningly fresh, complex and elegant this sparkling makes any occasion a celebration.
Only 477 bottles in this release.
Serve with your favourite fine cheese platter, herb-laden salad, duck-fat chips, oysters au naturel, scallops pan-fried in good butter or cheese/herb souffle/ pastries - for an indulgent night in, substitute cheese puffs for foise gras/ duck parfait.
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 DHL express 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.
Free delivery within Hobart city.
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