Of course I was going to start in Tasmania...
Multi-vintage rather than non-vintage this sparkler is made from fruit sourced all around Tasmania in the Pipers River, Coal River, Tamar and Derwent Valley. Peter Dredge is now heading up operations at Bay of Fires but this was made by the dynamic duo of Fran Austin and Ed Carr.
The wine is a hand picked and very specific blend of 48.5% Pinot Noir, 43.9% Chardonnay with the remainder being made up of Pinot Meunier. Use of reserve wines, lees maturation, good quality fruit and great winemaking combined make the Tasmanian Cuvee an absolute scorcher of a sparkling wine.
Pale lemon in colour with a persistent bead the complexity on the nose follows through to the palate showing characteristics of lemon, yoghurt, hints of savoury notes, honey and fresh crisp redcurrants.
This wine is an absolute pleasure and if you can't sit in the gardens of Bay of Fires with some friends to drink it then I would recommend finding anywhere there is sunshine, great food and even better company so you can create one of life's perfect little moments.
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