Rich straw and a fine bead.
Contrasting purity with subtle complexity, this is exemplified through mineral notes of wet slate and oyster shell alongside a nutty, rich cashew.
An intriguing palate of toasty brioche and malt biscuit with hints of white mushroom intertwining. Fresh acidity and a fine bead provide balance and a long bright finish.
This wine can be enjoyed now and will also benefit 10 to 15 years of cellar ageing.
This vintage sparkling wine was produced solely from 2016 fruit.
Hand-picked and whole bunch pressed, only the premium cuvée is retained for the Grand Reserve. A small portion of the juice was fermented in seasoned French oak to elevate texture in the final blend. This wine was matured on lees for 56 months to impart richness and complexity.
- Alcohol: 12.5%
- pH: 3.2
- Acidity (TA): 7.9 g/L
- Dosage: 8.5 g/L
Tasmanian oysters with pickled samphire, cucumber and dill.
Australian Sparkling Wine Show 2022
Tyson Stelzer, Halliday Wine Companion 2023
60/40% pinot noir/chardonnay. A newcomer with a 3-digit price tag is a bold play and Lowestoft answers every reservation in its inaugural Grand Reserve. The fruit of a single, cool, coastal site on the Tasman Peninsula, this is an elegant and graceful cuvée of pale straw hue. At 6 years of age, primary, crunchy red apple and lemon fruit uphold impressive stamina, beautifully backed by the creamy texture and spicy, toasty allure of lees age. With plenty of endurance tucked into its folds, it will take a good few years in the cellar in its stride.
Erin Larkin, Robert Parker Wine Advocate 2023
The 2016 Grand Reserve Méthode Traditionelle sparkling is complex and riddled with autolytic complexity. It has notes of beeswax, cheesecloth, preserved citrus, field mushroom, autumnal undergrowth (i.e., damp leaves, forest floor, etc.), star anise, stewed apple and even a hint of fresh sourdough. This is a very good, very fine, powerful wine. Balanced.