Lightly golden with a fine bead.
A lovely purity of stone fruit and lemon curd are generously supported by classic notes of fresh bread dough and toasted cashew.
Youthful, vibrant flavours of citrus and melon are framed by more seductive elements of vanilla, honeycomb and a touch of oak spice, creating a sensational mouthful of sparkling Tasmanian excellence.
Three to five years.
A blend of select vintages.
Hand-picked and whole bunch pressed, cool fermented in stainless steel. Predominantly from the 2018 vintage, with smaller volumes of reserve wine blended in to enhance richness and complexity. The wine spent 36 months on lees producing a decadent, textural mouthfeel.
- Alcohol: 12.5%
- pH: 3.15
- Total acidity: 7.50 g/L
- Dosage: 6.00 g/L
Fried whiting, served with a lemon tartare and triple cooked agria potatoes with rosemary salt.
Royal Hobart Wine Show 2022
Tyson Stelzer, Halliday Wine Companion 2023
65/35/2% pinot noir/chardonnay/meunier; 55/45% Tasman Peninsula/East Coast. The new-entry cuvée for the Fogarty Group's Tasmanian sparkling operation is crisp, fresh and fruity, built around cool, Tasman Peninsula pinot noir. Crunchy red apples, strawberries and lemons are the theme. Clean, precise and well put together, this is a well-balanced apéritif, more about fruit than texture or complexity. It will appreciate a little bottle age to build depth.