It’s been quite a few years since producers had to stop using the word ‘Champagne’ associated with sparkling wine unless it was from the Champagne region. I think this was a good thing. It stopped Champagne getting credit for quality sparkling wines like this one coming out of Tasmania (I say with a cheeky grin and wink of the eye). I can honestly say I have had people tell me they have moved away from the imported “stuff” to buying bottles of Tasmanian bubbles. It’s music to my ears but comes as no surprise.
Straight up I was presented with an attractive bead of fine bubbles rested atop the pale straw liquid that was eventually exposed as the bead of bubbles slowly disappeared. The first thing that struck me when I smelt it was an amazing aroma of a freshly cut loaf of just warm sour dough bread. Don’t ya just love that?! It gets me every time.
Now this is going to sound a bit of a contradiction in terms but, the flavours are quite delicate but plentiful and rich. Citrusy/lemony characteristics appear and that sour dough bread returns with a smidge of butter. It’s very lively, acidic (thanks to the cool/cold climate influence) and has a terrific, long textural finish. Check out the price! This is a bargain.
Region: Coal River Valley, Tas Price: $38 Source: Generous gift.