Made in the traditional method (Methode Traditionale) from Coonawarra Pinot Noir grapes … and why not, when they produce a sparkling of this quality? This fizz has a pleasing salmon
Made in the traditional method, that is using the same methods that produce Champagne, this fizz has loads of biscuity character. The aromas are of lemon, stonefruit and minerals with a hint of almond biscuit.
This is another gold medal and trophy winner from Bay of Fires in Tasmania proving that Australian Pinot Noir can have finesse and complexity. A youthful nose of fresh cherry fruit and pips with light herbaceous hints. Supple body and velvety tannins abound with flavours