A pale straw colour with a fine and persistent bead. Light brioche autolysis notes from lees ageing are balanced by crisp apples and citrus lift. Vibrant appley acidity adds drive to a complex mid-palate. The wine has great length and intensity being aged for a full 18 months. A blend of 60% Chardonnay and 40% Pinot Noir Tasmania has a superb climate for premium sparkling wines-indeed it is often cooler here during the growing season than it is in Champagne. Originally made by Dr Andrew Pirie this is a regular in Matthew Jukes’s Best 100 Australian Wines. Fresh with a lovely appley citrus lift.