Our 2016 Sparkling Rosé shows just how special Pinot Noir sparkling can be. Try this wine with something sweet like a raspberry and vanilla parfait or serve with a range of seafood canapes.
Recommended food pairings: The perfect accompaniment to a range of canapés including smoked salmon and dill mayonnaise. Or why not try it with pan-fried ocean trout served with bok choy and a garlic and soy dressing, and for the sweet tooth; raspberry and vanilla parfait.
Growing Conditions: The grapes used to make this wine were grown in the cool-climate vineyards of northern Tasmania. The wine is made entirely from Pinot Noir.
Winemaker: Tom Wallace
Winemaking notes: The grapes were handpicked and whole-bunch pressed. The fruit was harvested from early March to early April 2016 at 10.0 to 11.0 baumé. The wine was made in strict adherence to the traditional method techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 3.5 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.5%, a pH of 3.26, an acid level of 6.0 g/L.
James Halliday 01/08/2020 93 points
04/09/2020 Silver Medal
“100% pinot noir, 3.5 years on tirage. Strawberries and cream in a bottle. Will be irresistible for many.”
James Halliday 01/08/2020
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