Tasmania is emerging as Australia's premier sparkling wine region and Clover Hill is a flag bearer. It is fermented in bottle and aged on lees for 3 years to ensure the optimal combination of vivacity and intensity that is the hallmark of Clover Hill. Simply stunning!
WINEMAKER COMMENTS Along with a light straw hue, this wine has a creamy and consistent mousse. Attractive notes of rich honey, cashew nuts, lime and red apple. On the palate, a medium body wine with citrus and apple pie characters. The wine displays a beautiful structure based on fresh natural acid and balanced fruit sweetness.
Past Accolades and Awards:
James Halliday: 94 (2008) An estate-grown blend of chardonnay, pinot noir and pinot meunier, whole bunch-pressed, then made using traditional method, with a minimum of three years on yeast lees. Pale, bright straw-green, it has a Tasmanian-given mix of delicacy and intensity, focus and complexity, riding high on a shaft of acidity, white flowers and citrus to the fore. Will age very well.
Mike Bennie: 92 (2008) Clean, fresh aromas of green apples, oyster shells/sea breeze and toasted nuts. There's a floral note in the palate, but it's predominately white peach and oyster shell/brine again, though the nutty/brioche flavours linger in back palate.
From the Winery
Since 1994 the Clover hill sparkling blend has evolved to include all three classic grape varieties, with chardonnay, pinot noir and pinot meunier. Crafted according to traditional methods, this wine is matured on lees in its bottle for a minimum of 3 years. It contains components of selected reserve wines aged in French oak foudres and barrels to ensure the unique personality that is the Clover Hill house style. This wine displays a bouquet of complex layers of lemon, ripe apples and honey, with toasty, nutty yeast characters. An elegant sparkling wine with superb length, that will continue to improve under cork for up to 10 years.
