The winery explains:
Tasmania’s cool latitude and maritime climate is ideal for producing elegant sparkling wines with powerful fruit flavours and high natural acidity. The blend is predominantly Pinot noir selected from blocks which show the best aromatic expression of this variety. Classical Sparkling techniques are used throughout the winemaking process for this cuvee. Hand picking, gentle whole bunch pressing, cool fermentation, 100% MLF, complex assemblage and long ageing on lees after bottle fermentation, all combine to produce a stylish and complex wine. The final
colour is the result of a hint of residual colour from the Pinot Noir skins and final liqueur.
It's also both fermented and aged partially in oak, which contributes to its almost creamy richness. Yet I find this fresher and more vibrant than just about any oak aged Champagne there is…a product, I suspect, of Tasmania’s especially cool and windy vineyards. As well as a lower dosage than most Champagnes.
But what’s really shocking here is the price. Production costs in Tasmania are notoriously high, and the good still wines start at about $50. But here’s a truly great Tasmania sparkler for only $24.99.
There are literally over a dozen outstanding reviews (from the US, UK and Australian press) for this, but (and I rarely say this) take my word for it…this is one you want.