Pale gold with a fine bead.
Bright citrus blossom and stone fruit aromatics are tightly woven with a silver thread of mineral precision.
Rich flavours of toasted sourdough, almond and white cherry abound the palate alongside the finest of bead and a seamless acidity.
This wine can be enjoyed now and will also benefit five to seven years of cellar ageing.
A blend of two select vintages.
Hand-picked and whole bunch pressed; the juice was cool fermented in stainless steel. Blended from two vintages, with the inclusion of a five-year-old reserve wine in the liqueur d’expedition.
- Alcohol: 12.5%
- pH: 3.20
- Acidity (TA): 7.90 g/L
- Dosage: 9.25 g/L
Baked crab legs in a garlic butter sauce.
Australian Sparkling Wine Show 2022
Dave Brookes, Halliday Wine Companion 2024
60/40% pinot noir/chardonnay from the Tasman Peninsula/Huon Valley/Coal River Valley; dosage of 9.25 g/L. An expressive and nicely composed sparking showing an energetic bead and mousse. Inviting characters of zesty citrus and red apple fruits and complex fresh pastry, white flower and almond paste tones. There is a vivid mineral line and plenty of drive on the crisp finish.
Tyson Stelzer, Halliday Wine Companion 2023
60/40% pinot noir/chardonnay; 40/30/30% Tasman Peninsula/Huon Valley/Coal River Valley. The Fogarty Group has established Lowestoft as a serious player in Tasmanian still wines and its first foray into the sparkling world meets the same aspiration, not least thanks to the consulting of Natalie Fryar. This is an intricately assembled blend that achieves just the right balance between clean, cool, zesty fruit and the nutty, patisserie allure of lees age. The red apples and strawberries of pinot noir are well melded with the lemon zest of chardonnay.