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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.

Aroma This hand crafted elegant Sparkling Chardonnay displays complex lifted notes of citrus fruit, blossom and brioche.

Dont miss this rare chance to secure a magnificent wine from a top producer thats in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you dont want to miss. Add it to your collection while you can.

The wine pours well with impressive mousse, followed by a fine bead with moderate persistence. Deep straw colour base wine. The nose is showing some developed character with aroma of yeast lees, cashew and biscuit with honeycomb end note. Creamy textured palate, with flavours of strawberry, yeast lees and biscuit. Clean acid finish. Creamy strawberry aftertaste. A very good Commercial style. Cellar 1-2 years (2009-2010) Alc/Vol: 12.5% First tasted: August 1999 A newly re packaged Methode Champenoise and at its price point, very impressive. Bright pale straw colour followed by very fine and very persistent bead. Excellent nose with distinct yeast autolysis and a hint of grapefruit and citrus. Full bodied creamy palate, excellent finesse followed by persistent biscuit, yeast flavours and crisp acid finish. Great everyday drinking.

Grown and produced in the sun-drenched Provence-Alpes-Côte d’Azur region of the South of France is an exquisite blend of Syrah, Grenache and Cinsault – the three favourite Rosé grapes of the region. Produced using the Charmat method, aged six months in steel tanks to achieve a fresh, fruit-forward taste with a soft mouthfeel and great drinkability. Blended with a 100% Syrah dosage to achieve a rich, vibrant pink colour our Luc Belaire Rare Rosé is crafted by our 5th and 6th generation father-and-son winemakers at our 166-year old Maison.

Birchwood Wine Cylinder. This wine is a non vintage blend of Shiraz that contains wine from every vintage of Shiraz since 1997. Each year in spring Bleasdale freshen the base blend by adding new vintage Shiraz, freshening the pre-Christmas bottling with new vintage wine, maintaining consistency. Bleasdale Sparkling Shiraz is richly flavoured with deep colour and displays dark berry fruit aromas, sweet plum and spicy flavours, silky tannins and a rich, velvety smooth palate.

Feire and Feiern, named aptly to evoke celebration and festivity in German, offer a delightful journey into the world of sparkling wines crafted with precision and tradition. Feire, a sparkling blanc des blancs, invites enthusiasts into the realm of pure elegance. Made exclusively from the white grape, Chardonnay, it embodies freshness and finesse. Its creation through the méthode traditionelle, where secondary fermentation occurs in the bottle, followed by aging on lees for three years, results in a wine of complexity and depth. This process lends Feire a characteristic creamy texture and nuanced flavors that unfold with every sip, making it an ideal companion for joyous occasions. On the other hand, Feiern, a Cuvee Noir, celebrates with a blend that exudes richness and vibrancy. Crafted from a blend of red grapes, Shiraz and Cabernet Sauvignon, it promises a palate of red fruit notes intertwined with the signature effervescence of traditional method sparkling wines. Aged on lees for three years, Feiern develops a captivating bouquet and a refined structure that amplifies its role in festive gatherings and special moments. Both wines, steeped in the heritage of méthode traditionelle, offer not only a taste of luxury but also a tribute to meticulous craftsmanship. Their names reflect not just the Zerk sisters German heritage, but also a commitment to enhancing celebratory occasions with sparkling wines that are as delightful as they are memorable. Whether it's the purity of Feire's blanc des blancs or the exuberance of Feiern's Cuvee Noir, these sparkling wines embody the essence of celebration in every effervescent bubble.

Pale yellow in colour, with green edges, the wine has fine bubbles and persistent mousse. Fresh lime blossom, apple and fennel aromas abound with some hints of nut and toast in background. A bright palate includes primary fruit flavours of pears and Fuji apples, nectarine and ripe meyer lemons. Soft acidity, gentle creamy texture and a very long finish are features of this wine.

Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate, it is delicately sweet and sparkling with balanced acidity, good complexity and a finish of fresh apricots. The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing the temperature. There is no malolactic fermentation to preserve acidity, varietal fruit character and freshness. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!