Full and crisp, this delicate Tasmanian sparkling is driven by apple and ripe citrus combined with a fresh pear and toasty brioche perfume. It’s light to medium-bodied with apple, strawberry and zesty lemon flavours and a subtle creamy texture. This premium sparkling is definitely worth a try. Perfect with natural oysters or creamy chicken dishes.
Tasting Note
AromaAromas of toasty brioche and delicate citrus subtly emerge from the fine beads.
ClosureCork
GrapeChardonnay, Pinot Noir
Grape Variety60% Chardonnay, 40% Pinot Noir
MaturationMinimum 18-months of ageing on lees before disgorging with minimal dosage to retain complexity yet revitalise palate.
Oaked2
PalateFull and crisp flavours of apples and strawberries linger on the refined acid structure.
VarietalV_CHARDONNAYPINOTNOIR
VinificationWhole-bunch pressed to retain fruit delicacy. Clean inoculated primary ferment prior to racking off lees and base wine stabilisation and clarification. Base wines then aged and blended prior to tirage. Minimum 18-months of aging on lees before disgorging with minimal dosage to retain complexity yet revitalise palate.
RegionCoal River Valley - TAS
Region CodeDTASCOALRI
Region Notes
StateS_TAS
Subregion
WinemakerAlain Rousseau, John Bown
Wine StyleSparkling White
Sunday Tasmanian
0
0
2017/06/04
04 June 2017
Aromas of toasty
brioche and delicate
citrus emerge from the
fine beads and lead to
refreshing crispy apple
fruit flavours. Fine and
subtle.
Tim White
0
90
2015/12/13
Australian Financial review, 13 December 2015
This is a tight, appley, crunchy-smelling bubbly that is gently bread crusty. Palate is packed with vibrant mouth-filling apple pear fruit, and it finishes pretty long with bracing Apple Isle acidity. It's not rose, so add a splash of high quality framboise.
Frost on the Vine
0
91
2016/03/10
Mike Frost, Courier Mail Brisbane, 11 March 2016
A blend of chardonnay and
pinot noir from Tasmania’s
Coal River Valley, this
shows citrus and yeasty/
bready characters on the
nose and palate, with a
fresh, crisp finish. Enjoy
by itself or with fresh
oysters, smoked
salmon or creamy
chicken dishes.
Mel Healy
0
0
2012/08/03
The Plonk Test, The Gold Coast Bulletin, 3 August 2012
This Tassie Sparkling, named after the latitude of the region its produced in, is crisp and delicate – just like the Southern State. It’s light and citrusy, and would be on my list as one of the best sparkling plonks I’ve had the pleasure to drink. This sparkling boasts 60% chardonnay and 40% hand-picked pinot noir and is best served with oysters or a creamy chicken dish. If you haven’t already, be sure to try this one, you wont be disappointed – it’ll certainly sparkly up your life.
Frost on the Vine
0
91
2016/03/10
Mike Frost, Courier Mail Brisbane, 11 March 2016
A blend of chardonnay and
pinot noir from Tasmania’s
Coal River Valley, this
shows citrus and yeasty/
bready characters on the
nose and palate, with a
fresh, crisp finish. Enjoy
by itself or with fresh
oysters, smoked
salmon or creamy
chicken dishes.
Mel Healy
0
0
2012/08/03
The Plonk Test, The Gold Coast Bulletin, 3 August 2012
This Tassie Sparkling, named after the latitude of the region its produced in, is crisp and delicate – just like the Southern State. It’s light and citrusy, and would be on my list as one of the best sparkling plonks I’ve had the pleasure to drink. This sparkling boasts 60% chardonnay and 40% hand-picked pinot noir and is best served with oysters or a creamy chicken dish. If you haven’t already, be sure to try this one, you wont be disappointed – it’ll certainly sparkly up your life.
Tyson Stelzer
0
0
2017/11/09
Tyson Stelzer Australian Sparkling Report 2017
The body and strawberry fruit depth of pinot noir meet the citrus cut and cool acid tension of chardonnay, tinted with the
savoury complexity of lees age in subtle earthy, charcuterie notes. Acid and dosage find a comfortable synergy on the finish.
