Bright lifted aromas of rose petals, fresh strawberry, spice and pouring cream. This wine represents the beauty of Tasmanian Pinot Noir, supported by the fresh zesty structure of Chardonnay. The palate is layered and rich, due to bottling aging on lees, balanced by refreshing natural acidity creating a sparkling wine of texture and poise

95 Points - Huon Hooke The Real Review

"Very youthful, light to medium pink colour. Fresh, clean, fruity aroma with strawberry, raspberry pinosity. A lovely wine, fresh and clean and alive. Sweetness is well-judged. Nothing special in terms of aged complexity, but a delicious sparkling wine"

93 Points - Jane Faulkner

"Chardonnay, pinot noir, pinot meunier - percentages, and dosage, unknown. A copper blush; a sprightly, refreshing sparkling with red fruits, baking spices and a hint of wood smoke. Vibrant yet flavoursome and a lovely crisp, dry finish."

91 Points - Tyson Stelzer

"Impressive and eminently affordable, uniting the complexity of methode traditionnelle and the elegance of Piper's River like nothing else at this price. A gorgeous pale straw hue announces a contrast between the spicy red berries and red apples of pinot noir (41%), the spice of meunier (20%) and the citrus backbone of chardonnay (39%). Cool Piper's River acidity draws out a long and focused finish, perfectly matched to well-integrated dosage. Try it with pink protein."

Gold Medal

Tasmanian Wine Show 2020

This non-vintage blend of Chardonnay, Pinot Noir and Pinot Meunier wine grapes is sourced from vineyard blocks of significant vine age, specifically established and managed for sparkling wine production in the Pipers Brook district. Clonal selections that produce large berries are favoured over those that produce smaller berries and would otherwise contribute greater phenolics to the base wine. Sites in the Pipers Brook district feature Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines. Vines are grown predominantly on cane pruned, Vertical Shoot Positioned (VSP) trellises that are hedge-trimmed in summer to provide increased bunch exposure to the sun. Row-spacings are narrow, typically 1.5m-2.2m apart.

Selectively harvested in the cold morning hours across the Pipers River Region. The cool fruit was very carefully whole bunch pressed extracted only the most delicate juice. Cool fermented to retain the exemplary Tasmanian fruit characters and blended to create a wonderfully complex wine, the wine then underwent secondary fermentation in bottle to create a classical Tasmanian sparkling rose. Aged for over a year before release this wine has complexity and creaminess that only bottle fermentation of sparkling wines can deliver.