In his cooking, chef Alastair McLeod reflects the Brisbane region by using local fare, much as this Tasmanian Sparkling is a perfect reflection of its cool climate origins.
Few wines reflect the purity of fruit and the influence of subtle inputs as Méthode Champenoise sparkling wine. Every sip tells a story of the environment, of the varieties and the craftsmanship. Throughout history, sparkling wine and Champagne have punctuated events both grand and diminutive alike, all significant in their own right, and it is arguably because of the purity of product. Tasmania has established itself as Australia’s sparkling wine powerhouse. Its cold climate and mineral rich soils perfect for the nurturing of Chardonnay and Pinot Noir for the crafting of sparkling wine. A pale straw colour with an extremely fine bead that lifts the beautiful aromas of fresh brioche from the extended time on yeast lees. The palate has mouth-watering natural acidity and flavours of cut apple and grains. This wine is perfectly balanced by powerful flavours and finesse along with a matched tightness of acid and mouth-filling texture from aging on lees in this very bottle.