Category Archives: Tasmanian Sparkling

Aug 08 2014

Tasmanian Sparkling: The Art of Creating a Signature Style

Posted on August 08, 2014 | By merrill@cellarit.com

Tasmania Unbottled Sparkling Masterclass with Huon Hooke

This week I had the good fortune to attend the Tasmania Unbottled Masterclass on sparkling wine. Moderated by wine critic Huon Hooke, the session provided some wonderful insights into how Tasmania’s leading winemakers create their signature sparkling styles.

Non Vintage is really Multi Vintage

Jansz’s head winemaker Natalie Fryar opened her remarks by stating that the term “non vintage” (NV) is a bit of a misnomer. She believes that “multi vintage” is a better adjective for describing a winery’s house style. Non vintage sparklings are typically the product of the current vintage with the addition of reserve wines from previous vintages to preserve a consistent style from year to year.

Because most sparkling wines are made in cool climates where the weather is often unpredictable, consistency of fruit quality and quantity from one vintage to the next is never guaranteed. Fryar referred to cool climate as a high risk/high return proposition. In other words, when the weather cooperates, the results in the vineyard can be spectacular, but when it doesn’t you need a back up plan!

Cork closure helps the tertiary characters in sparkling to develop

One of the most interesting aspects of the session was a discussion about the influence of cork on the development of a sparkling wine. Acclaimed veteran winemaker Ed Carr of the House of Arras talked about the wine’s primary, secondary and tertiary characters to illustrate his point about the importance of cork.

As you may expect, primary characters in the wine like purity of flavours, citrus elements and vibrant acidity are created by the fruit, which is why so much emphasis is placed on bringing out the best in the fruit in the vineyard. The development of secondary characters like toasty aromas of brioche and almond biscuits, for example, are typically the result of the length of time the wine spends on lees… [Read More]

Jul 07 2012

3 Wonderful Aged Wines from Tasmania: A Tasmanian Unbottled Masterclass Tasting

Posted on July 07, 2012 | By merrill@cellarit.com

On Wednesday I attended the Tasmania Unbottled Cheese and Wine Masterclass.  The Wine Man’s Peter Bourne led the discussion and was joined by the House of Arras’s chief winemaker Ed Carr, Andrew Pirie, chief winemaker at Tamar Ridge and Pirie Tasmania, and the Bruny Island Cheese Company’s Nick Haddow.

The cheese was excellent, especially the four year old raw milk C2, a cheddar style cheese, which incidentally is the only legally made raw cheese in Australia!.. [Read More]

Sep 09 2011

Jansz Tasmania: The Poor Man’s Krug!

Posted on September 09, 2011 | By merrill@cellarit.com

At the Tasmania Unbottled tasting I bumped into a friend who’s in charge of buying wine for his wine society. I really value his opinion, and he thought the pick of the show was the Jansz Tasmania Vintage Cuvée 2006. I also thought this sparkling was a standout. It was a deliciously textural wine with a finely beaded mousse and a vibrant complex nose of citrus, biscuits, honeysuckle and toasted almonds.

I’m always excited when my impression of a wine is confirmed by a seasoned critic… [Read More]

Jul 07 2011

Wine Gift Ideas: Vintage Sparkling from Tasmania rivals the finest Champagne

Posted on July 07, 2011 | By merrill@cellarit.com

Arguably, the finest sparkling wines in Australia come from Tasmania.  Bay of Fires‘ winemaker Fran Austin argues that what distinguishes the cool climate wines of Tasmania from their high altitude, cool climate counterparts on the mainland is the acid structure in the grapes: “A lot of mainland cool-climate regions are cool because they’re high up, not because they’re down south. In high-altitude wines, the acidity can taste hard. But in cool-latitude wines, you get softer, mouth-watering juicy acidity. And incredible depth of flavour – which means you can work the wines more,.. [Read More]