Taltarni have released their first wines just over 40 years ago, sourced from the vineyards at the estate in Moonambel, Western Victoria and are well known for their table wines. But I believe it’s their bubbles that make them stand out from the crowd. One might argue the sparkling craftsmanship of Peter Warr and Robert Heywood is perfected at the esteemed Tasmanian sparkling house, Clover Hill (also part of the Taltarni stable) and that it is the home label that reaps the benefits.
This Blanc de Blancs was made with fruit sourced from the Pyrenees, Adelaide Hills and of course Tasmania. Méthode Traditionelle. Some fruit parcels went through malolactic fermentation in French oak for added complexity before over 2 years maturation on lees. Silver medal at the 2017 Champagne And Sparkling World Championships.
Taltarni, Blanc de Blancs, Chardonnay, 2013
A lovely looking sparkling in the glass: light yellow with green-gold highlights and excited bead. Heady aromas with fragrant stonefruit, apple, lemon pith, taco seasoning spice, roast cashew and greengage. Quality fruit profile on the palate with a fine mousse: the flavours sway through peaches and pink apples before giving a forthright lemon/lime citrus finish. Tightly structured with just enough savoury influence from yeasty characters to build the complexity. The acidity is brisk and refreshing to temper a little residual sugar at the finish. An elegant example at a keen price point.
Wine sample courtesy of Taltarni