The colour is a bright golden hue with a fine persistent bead.
The nose is lifted with sour dough bread and citrus overtones.
It also shows an elegant yeasty flavour from the time on lees. These characters follow through to the palate which offers a creamy mouthfeel and crisp, fresh finish.
Blanc de Blancs, literally “white from white”, that is white wine made from white grapes. In this case a sparkling Chardonnay. Chardonnay is a classic sparkling grape variety and when grown in cool ripening conditions produce delicately flavoured sparkling wines. The Chardonnay grapes used to make this wine were grown in the cool climate vineyards of northern Tasmania.
The grapes were handpicked and whole bunch pressed with the fruit harvested from early to late March 2009 at 10.0 to 11.º baumé. The wine was made in strict adherence to the traditional Méthod techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 4.5 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.5%, a pH of 3.10, and an acid level of 7.55 g/L.
Recommended food pairings:
The perfect accompaniment to a range of canapés including freshly shucked oysters, pan seared scallops with leek fondue, or peppered rare beef with relish croutons. Or why not try it with a pan fried trout fillet that has been drizzled in a citrus infused olive oil?
Testimony to the endurance and energy of northern Tasmanian chardonnay, you’d never guess its age from its pale straw hue, but such thrilling layers of toast, ginger nut biscuits, exotic spice, honey and enticingly creamy texture can come from nowhere else. In the midst of this marvel of 4.5 years of lees-aged maturity, the spine and verve of Tasmanian chardonnay radiates in grapefruit and apple, with well-focused acidity providing tone and calm to a generous and persistent finish.
Australian House And Garden
- Toni Paterson
" A bright, long, lemony palate with appealing toastiness and nuttiness
You'd never guess its age from its pale straw hue, but such thrilling layers of toast, ginger nut biscuits, exotic spice, honey and enticingly creamy texture can come from nowhere else. In the midst of this marvel of maturity, the spine and verve of Tasmanian chardonnay radiates in grapefruit and apple, with well-focused acidity providing tone and calm to a generous and persistent finish. - James Halliday
With Tasmania recognised as a world-class bubbles region, this wine is why we should drink our own sparklings instead of spending similar cash on French. Under the umbrella of Brown Brothers, it's brilliantly on song with appealing light to mid gold colour and yeast/bread/toast aromas then exciting, lively lemon and nectarine flavours, balanced acidity and a fine mousse.