Abels Tempest Chardonnay Pinot Noir
This new sparkling from Abel's Tempest is sourced from premium Tasmanian fruit and made with minimal intervention in the winery to produce a clean, fresh and crisp sparkling. Perfect for your summer get together, pair with your favourite seafood for maximum enjoyment.
Jansz Brut Vintage
Tasmania is producing world-class sparklings and this is one of the very best examples. Subtle complex and elegant it shows fine intense fruit with classic toasty creamy yeast character.
Punt Road Vintage Sparkling
The base wine is a blend of 86% Chardonnay and 14% Pinot Noir, hand harvested in the early morning from our estate vineyard. Crop levels are kept low, leading to fruit intensity and good acid retention. The wine has spent nearly four years in bottle on lees in an underground cellar at a temperature of around 7 degrees C. Flint, brioche and hazelnut kernel. Very fine bead, elegant, harmonious, zing of lemon zest to finish.
Yarrabank Traditional Method Cuvée Vintage
Made by Yering Station in conjunction with Champagne house, Devaux, this is one of Australia's most elegant sophisticated sparklings showing its French influence. Aromas of citrus apple and bread-dough leads into a complex palate displaying creaminess and subtle yeast.
Holly's Garden ÜberBrut Sparkling Non Vintage
A solera based sparkling wine made by Neil Prentice at Moondarra, this wine has complexity and spice interwoven with red fruits and an extremely lengthy finish.
Portarlington Ridge Sparkling Non Vintage
This classic sparkling blend of predominately Chardonnay and some Pinot Noir has been used to create an elegant wine with lively lemon fruit characters, with an appealing yeast flavour, and a fresh clean finish.
Riversdale Estate Crux Sparkling Non Vintage
This sensational Tassie sparkling comes from an award-winning boutique winery that's been gaining acclaim for the quality of their cool climate wines. With pleasant soft fruit and yeast flavours that linger, the quality of this Australian sparkling gives French champagne a run for its money.
Wicks Estate Pamela Sparkling
The cool conditions meant that both flavour and sugar ripeness occurred at a steady rate. These conditions gave rise to some outstanding parcels of fruit for sparkling wines, but the weather conditions that followed the harvest of our sparkling provided some headaches with other varieties. The parcels of Chardonnay handpicked from our Estate vineyard and the Pinot Noir harvested from another outstanding vineyard site were exposed to the traditional techniques of whole bunch pressing, bottle fermentation and maturation on yeast lees to allow the creation of an elegant wine with purity of fruit, subtle savoury complexity and finesse.
Barringwood Methode Traditionelle Cuvee Non Vintage
Barringwood Methode Traditionelle Cuvee has been made from Chardonnay and Pinot Noir grapes. Poured in a glass, the wine shows a gentle salmon blush colour with fine beads. The delicate bouquet exhibits aromas of strawberries and cream. The wine has a crisp and lively palate filled with hints of toffee apple and citrus, altogether providing a lovely, creamy mouthfeel. This sparkling wine tastes excellent with prawns or Spaghetti Bolognaise.
Duperrey Champagne Premier Cru Brut Non Vintage
Forget those mass produced Champagnes from obscure vineyards. Champagne Duperrey is sourced from 100% Premier Cru vineyards, unbelievable for this price! This Premier Cru is fresh and full flavoured with a crisp dry finish. It shows fine balance between the elegance of the Chardonnay, and the roundness and fruitiness of the Pinot Noir. The palate lingers, with floral, dried fruit and brioche notes.
Wicks Estate Pamela Vintage Chardonnay Pinot Noir
Bright pale straw colour with aromas of lifted buttery and toasty French oak, with a subtle hint of fresh cut apple and melon. Notes of brioche and white peach with hints of fresh cut apple, finishing clean and fresh on the palate. This stylish and sophisticated Sparkling wine will drink beautifully whilst freshly disgorged, yet careful cellaring will promote complexity and rich toasty layers that can be enjoyed in the future.