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.
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