A blend of chardonnay, pinot noir and pinot meunier, in order of percentages, partially aged in oak before being bottle-fermented, spending three years on lees. Glints of gold run through the straw colour and introduce a palate with a rippling of stonefruit, ripe apple, red berry and spice flavours, augmented by a touch of brioche, followed by a long, well-balanced finish. $41.99; From Tasmania; 96 points & Halliday’s Top 100 – The Weekend Australian November 10-11, 2007
Clover Hill Vineyard was established in 1986 in the Pipers River region of north east Tasmania – a region acknowledged as the premier location for cool climate sparkling wines in Australia. Crafted according to traditional methods from a classic blend of Chardonnay, Pinot Noir and Pinot Meunier, Clover Hill is matured in its bottle on yeast lees for 3 years, with addition of a dosage prepared from a selection of aged Clover Hill reserve wine and a minimum 6 months on cork prior to release.
Champagne in colour with a persistent fine bead and gentle foaming mousse, this exquisite bubbly has a beautiful bouquet of peaches, pears and toasted almond characters. The palate displays an elegant integration of citrus and bread dough, an underlying creamy complexity with exceptional length and lasting flavours.
What a wine, one of power and finesse, complexity and purity. The impact of the red fruit is immediately apparent with a bouquet of strawberry tart and bush honey and a rich, round texture. Brilliant stuff! Peter Bourne
Tasmanian growers boast furthermore of the fact that their average yields are less than half those Champagne, resulting in more concentrated, complex juice. Clover Hill fizz is made from Tasmanian fruit Grape ripening in Pipers River is slowed by winds off the Bass Strait, making it a good area for sparkling wine ingredients and such cool climate varieties as Riesling and Pinot Noir, both of which bewitching varieties thrive in Tasmania. Jancis Robinson, UK’s Financial Times
Seriously good and a two–time winner of Winestate Australian Sparkling Wine of the Year. From Tassie’s Pipers River region it’s elegant, complex and classy with a persistent bead, citrus flavours and a crisp finish. Drink with seafood. Kerry Skinner; Illawarra Mercury
