The latest nonvintage from Australia's most famous Tasmanian sparkling producer is a tasty drop at a bargain price. A blend of Champagne's three classic varieties, this bottling combines fruit from the north and south of the island. Eighteen months on lees results in a bubbly that is mostly fruit driven—lemon, apple and pear—with the yeast-derived brioche notes serving as a backdrop. *Editors' Choice* (CP)
Rich, flavoursome wine with chocolate box, strawberry and citrus flavours plus a savoury brioche/bready influence. Mouth filling wine with character. Good food wine.
A cool-climate Chardonnay-based fizz that punches above its weight. About 5% of the wine matures in old French oak before the second fermentation, where it spends two years on lees, gaining creamy toasted almond notes to join crisp green apple fruit. A steal when on offer. (TG)
A great deal of zip and a good deal of flavour. Complex flavour it is too. Lemon meringue, toast, lees, red apple, pink grapefruit and roasted nut characters all flash through the palate. Some grip to the finish; not a bad thing.
A fresh nose with apples, fresh citrus and preserved lemons. Medium-bodied with some nice green and citrus fruit, steely acidity and a bright finish.
Succulent, with a thread of saline that mingles with plump notes of lemon curd, tangerine and melon, showing some richness. Finishes crisp, with fresh acidity.
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