ARRAS EJ Carr Late Disgorged Methode Traditionelle, Tasmania

This Georg Jensen Hallmark Cuvýe is a 'designer' sparkling wine created as a collaboration between the renowned Danish design house, Georg Jensen, and cool climate Heemskerk wines in Tasmania. It's presented with an elegantly crafted closure that can be used as a bottle stopper. The sparkling itself is a blend of Chardonnay and Pinot Noir, sourced from premium vineyards to produce a wine of elegance and persistence. The palate, containing notes of lemon pith and roast cashew nuts, shows restraint with a beautiful chalky mouthfeel and a backbone of taut acidity and elegant minerality.

The emphasis is on the bright and lively aromas of ripe new season's apples and a citrus fruit tang. This wine has a well-balanced palate dominated by fresh crunchy apple, a touch of citrus and just a hint of yeasty complexity. It is lively and fresh in the mouth with a good persistence of flavour and a finish that is dry and refreshing. This sparkling is fresh, lively and ready to enjoy.

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.

A lovely aperitif style, with lifted honeysuckle and citrus from the Chardonnay and delicate strawberry Pinot characters. Tirage age of this Jansz Premium Cuvée adds nutty complexity and creamy texture.

Kreglinger Vintage Brut is made by the pretigious sparkling producers from Piper's Brook. The bottle age adds an extra dimension of complexity and finesse.

A fascinating blend of Pinot Noir, Chardonnay and Pinot Meunier grapes, Barringwood Classic Cuvee shows a pale, apricot straw colour with fine beads. The bouquet of this Tasmanian Cuvee exhibits aromas of stone fruits, strawberries and cream. Lees ageing helps build a soft and creamy texture for the palate, which is brimming with citrus notes of quince and green apple, crisp minerality, and hints of toast and cream. Providing a lengthy and enticing mouthfeel. It can be enjoyed with triple creme cheese, oysters, or white-fleshed fish.