Derwent Valley, Tasmania. Ageing on lees for six years prior to disgorging has laid the foundations for additional layers of complexity, but there is still a surprising degree of freshness and vitality about the wine that suggests it has considerable development ahead of it.
Oyster lovers will marvel at the way its crisp, citrussy acidity showcases those wonderfully briny shellfish. Uncork and celebrate at will… but be sure to leave a little in the cellar for 3-5 years. It was a true vintage year.
WINERY RATING |
James Halliday, Australian Wine Companion 2011 |
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