From the Coal River Valley in southern Tasmania, this traditional method bubbly spent two years on its lees in bottle, and those autolytic notes shine through, in the form of brioche and nuts, along with baked apple and flower blossom notes. Bright acidity on the palate balances a chalky texture and crunchy fruit. Dry, complex and classy with a long apple skins finish.
From the Coal River Valley in southern Tasmania, this traditional method bubbly spent two years on its lees in bottle, and those autolytic notes shine through, in the form of brioche and nuts, along with baked apple and flower blossom notes. Bright acidity on the palate balances a chalky texture and crunchy fruit. Dry, complex and classy with a long apple skins finish.
From the Coal River Valley in southern Tasmania, this traditional method bubbly spent two years on its lees in bottle, and those autolytic notes shine through, in the form of brioche and nuts, along with baked apple and flower blossom notes. Bright acidity on the palate balances a chalky texture and crunchy fruit. Dry, complex and classy with a long apple skins finish.