Peter Warr and Robert Heywood, winemakers for Taltarni also get to perfect their sparkling craft at Tasmanian bubbles house, Clover Hill.
Made from traditional sparkling grapes with Chardonnay (64%), Pinot Noir (32%) and Pinot Meunier 4% in the Méthode Traditionelle style. Fruit comes from the Pyrenees, Adelaide Hills and Tasmania. Almost 3 years maturation on the tirage lees. Key bits of bling for this wine include 95 points and Top Gold at the 2016 Sydney Royal Wine Show.
Taltarni, Sparkling, Brut, 2012
Light straw to pale onion skin in colour. Funky perfume complexity with egg shell and all spice seasoning, creamed honey, baked biscuits, grilled nuts and light red fruits. A refined mousse sits atop a textural palate with toasty, grilled peach stonefruit and roast cashew nut tempered by zesty lemon/lime and green apple acidity that continues to drive the palate on. Beautifully balanced and a joy to taste.
Wine sample courtesy of Taltarni