Clover Hill Sparkling Wine

Clover Hill Tasmanian Cuvee Sparkling NV

Pipers River, Tasmania   |    750ml   |    12%

95 Points | Top 100 Wines - James Halliday

Clover Hill Vineyard is in Tasmania’s Pipers River, an area becoming acknowledged as the premier source of sparkling wine in Australia. It is ideally suited for growing the “holy trinity”of sparkling varietals; chardonnay, pinot noir and pinot meunier. The 66-hectare property overlooking Bass Strait has a similar climate to the Champagne region of France. This Clover Hill Tasmanian Cuvee Non Vintage Sparkling is an impressive recent addition to the Clover Hill range.

"95 Points. A blend of pinot noir, chardonnay and pinot meunier made using the traditional method; while the time on tirage is not specified, this is a very rich and complex wine with brioche and toast wrapped around the fruit, and extending the finish considerably. Drink By: 2019 Price: $32.00 Date Tasted: 22 Sep 2014 Alcohol: 12.5%" - James Halliday, Top 100 Wines 2014.

"A light hue is complemented by citrus, red apple and complex brioche and cashew notes. The creamy texture and persistently mousse are created by the methode traditionelle techniques of ageing on yeast lees for a minimum of three years" - Tyson Stelzer, Gourmet Traveller Wine, October/ November 2016.

"A new wine from Clover Hill, with some sulfide notes giving way to honey and malty, almost European, aromas. It has good intensity of flavour, with poise, penetration and length, and finishes clean and dry. A taut, mineral, quite exotic sparkler. 12.5 per cent alcohol. 90/100." - Huon Hooke, goodfood.com.au.

"Clover Hill have just released this fizz in time for the warmer months. Even though this is a non-vintage sparkling, the first for Clover Hill who has always focused on the Vintage end of the market, do not expect a strict consistency from year to year. Karina Dambergs has plans to make sure that the wine will express the Tasmanian regions - Pipers River & Coal River - within the blend. Keeping to the traditional Champagne trio, it is a blend of 56% Chardonnay, 37% Pinot Noir & 7% Pinot Meunier with wines drawn from the 2008/ 2009/ 2007 vintages. After 3 years on lees there is richness on the nose with plenty of lemon, stonefruit & light nuttiness & bready yeast. It shows satisfying balance with a lip licking sweet fruit finish. With fresh & lively bubbles, it rates high on the foodability scale but is also enjoyable ‘as is’." - Lisa Johnston, Wine Muse.
Halliday Top 100 Wines

Availability: In stock

$28.90
Only available for purchase in 6 bottle increments.
Clover Hill Vineyard is in Tasmania’s Pipers River, an area becoming acknowledged as the premier source of sparkling wine in Australia. It is ideally suited for growing the “holy trinity”of sparkling varietals; chardonnay, pinot noir and pinot meunier. The 66-hectare property overlooking Bass Strait has a similar climate to the Champagne region of France, with mild autumn temperatures with maximums in the low 20°C and minimums around 10ºC.

The climate creates a long ripening period, which allows the fruit to accumulate intense flavour balanced with fine acidity. Vines are close-spaced and planted in deep, red volcanic soil in a frost-free amphitheatre, orientated north/south to maximise sunlight exposure.
6
Tasmania
Pipers River
750
12
The Clover Hill Tasmanian Cuvée is made entirely from grapes sourced from Clover Hill’s own vineyards in Tasmania. It has been blended to create a classic Tasmanian sparkling wine, a region that is increasingly being known for producing world class cool-climate wines.

This first release is based on Pipers River fruit from the 2008, 2007 & 2006 vintages, and uses all three classic sparkling varieties. Clover Hill Tasmanian Cuvée is crafted according to traditional methods. Fermented in its bottle, this wine is aged on yeast lees for at least two years, ensuring the vivacity and intensity that is the hallmark of Clover Hill.

A soft, pale lemon colour, this exquisite sparkling wine has lively, persistent bead and gentle, creamy mousse. It has attractive, zesty lemon and citrus flavours complemented by ripe melon and white peach flavours. The palate has a long acid line and soft, aged almond kernel and breadcrust characters to add fullness. An elegant sparkling wine displaying the hallmarks of Tasmanian sparkling: ripe fruit flavours and fresh, crisp acid.

Dosage: 16 mL per bottle

Acid: 8.1 g/L, pH: 3.2

Alcohol by volume: 12.5% VOL

Residual Sugar: 10.4 g/L

Harvested: A blend of the 2008, 2007 & 2006 vintages

Winemaker: Loïc Le Calvez

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