Fine, taut and creamy — Australia's finest traditional-method fizz
Ageing
Drink young to 8 years for prestige cuvées
Serving
7–9 °C
Australia's coolest wine region has become its finest source of sparkling wine. On the cold island of Tasmania, Chardonnay and Pinot Noir keep the racing acidity that traditional-method fizz demands, giving a wine of real finesse — taut, creamy and biscuity, a genuine rival to Champagne from the far south.
Mainland producers now source much of their best sparkling fruit here, and a warming climate is only raising the island's stock. Cold, clean and precise, Tasmania is the cool-climate frontier of Australian wine — and its bubbles are the proof.