The blend of chardonnay and pinot noir is 100% Tasmanian from a number of vineyard sites. The usual hand picking and whole bunch pressing of the best sparkling wines was practised, and only free-run juice was used. The parcels are separately fermented and taken through malolactic fermentation on lees. Pale straw-green; an exceptionally elegant, yet intense, wine that effortlessly displays its full suite of almost juicy fruit woven through spice/brioche/almond/cream notes; has utterly immaculate balance. $70, Cork, 12.5% alc. 97 points & Halliday’s Top 100 Wines for 2010 – The Weekend Australian November 13-14, 2010
 
Arras gets a re-branding with the release of this complex and powerful cool-climate Australian sparkling. Red fruits, apple, citrus and more, this really is a wine to marvel over. The palate has length and drive, plenty of flavour, super-fine texture and a lingering finish. 96 Points; Vintage 2003 RRP $70; Nick Stock; Wine Business Monthly
 
Champion Sparkling White or Rosé - Winewise Championship 2010
 
The Arras Grand Vintage is a wine of outstanding quality, enriched by the great complexity of character that follows five years of tirage. The traditional blend of Chardonnay and Pinot Noir retains all the brilliant freshness and longevity that will continue to allow the wine to improve with age. Crystal clear with a fine and persistent bead and mousse, this wine is medium straw in colour with a fresh gold hue. The nose displays a complex mixture of aromas including honey biscuits, truffle and Swiss mushrooms and the distinct aroma of sea brine. The palate has a truly epicurean mix of characters reminiscent of the above aromas. The structure is tight and seamless with a strong natural acid backbone.
 
Fruit for the Arras Grand Vintage was hand-picked from premium cold climate Tasmanian vineyards prior to gentle, whole-bunch pressing, collecting only free run juice. Individual batches were then fermented on light grape solids followed by malolactic fermentation on primary ferment lees. Once clarified, wines were judiciously blended to style and prepared for large tirage, with approximately 1% of the wine treated to 1 year old French oak. The expedition liqueur completes this traditional method wine, adding the last components of complexity and ensuring a balanced palate.