Made from Tasmanian fruit made using the traditional sparkling method, this is a great alternative to Champagne. After three years on lees, it certainly has a distinct creaminess in texture and character. The fine bubbles keep on coming and the aromas that float with them are of honeyed stonefruit and light biscuit. The wine is crisp and the flavours of creamy vanilla, peachy stonefruit and toast linger in the mouth. This cuvee is a wine that deserves to be served with some fresh seafood canapés with a water view.
Date: 14th November 2009 Price: $32 Value: $$ Drink: Now – 3 years