Outstanding Tasmanian sparkling, hand-picked and whole bunch pressed, then cool fermented in stainless steel. A blend of selected vintages of Chardonnay and Pinot Noir, predominantly from the 2018 vintage, with smaller volumes of reserve wine used to enhance richness and complexity. The wine then spent 36 months on lees, providing a textural mouthfeel. Immediately hit with stone fruit and lemon curd on the nose with a some more classic notes fresh bread dough and toasted cashew. A touch of oak spice and honeycomb on the palate reign in vibrant citrus and melon flavours.
