Cork, 12.5% alc. Mid gold with a reddish hue. Soft mousse dissipates quickly.
Bread, lemon, peach, honey, grilled nuts, and tobacco on the nose. Beautifully balanced; pitch perfect soft acidity. Perhaps a bit light fruited (only medium bodied at best) and rather delicate. Persistent length. Did this see some oak?
Opinion: Very classy Aussie alternative to Champagne, punching well above its price point. No signs of decline. Held up well after 3 days open; as a still wine, obviously. No rush to drink remaining bottles. Give it some air!
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Still a very good wine. This one had nutty lees character, just a hint of aldehyde but lots of preserved lemon, and good structure. Long clean finish. Very drinkable. Good to see Aussie sparkling going the distance of 14 years, not many could.
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Brioche, quince, marzipan. Stewed apples and a yeasty/dusty nose.
Lemon, bread/toast. Good length but not a great deal of fruit left. Mouth watering acidity. Good balance and very fine bead.
Opinion: In a good place, no need to age longer. In fact, better to drink up over next couple of years as it may already be on the downward slope. Good VFM.
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Blind Pinot Tasting: Toast and lemon, with some truffle. Quite powerful palate, probably more muscular/brutish than the 2004 that I also like but in a different style. Good length as well. Should develop nicely.
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Tasmania Wineries Jan-12 (2) - Tamar Valley; 1/15/2012-1/19/2012 (Tasmania): {A$75} Seven years on lees produces a developing nose of earth, mushrooms and yeast. There are bread and melon flavours carried by a mass of the finest bubbles, culminating in a long, dry finish with great persistence and class. A match for all but the best champagnes, this really works and is a great advert for Tasmanian sparkling wine.
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Yeasty nose, with aromas of bread. Some development here, and seems very chardonnay-driven. The palate has quite aggressive bubbles, but they remain persistent. Promising biscuit & bread flavours. The palate isn’t young, but there’s plenty of room for development. Medium-full body. Needs time to calm down a bit.
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The best Australian sparkling in my opinion. Not too sweet, not too dry, not too yeasty. Bubbles are light and uplifting. Tops off with a crisp but smooth finish.
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9/26/2020 - mphatic Likes this wine:
Cork, 12.5% alc. Mid gold with a reddish hue. Soft mousse dissipates quickly.
Bread, lemon, peach, honey, grilled nuts, and tobacco on the nose.
Beautifully balanced; pitch perfect soft acidity. Perhaps a bit light fruited (only medium bodied at best) and rather delicate. Persistent length. Did this see some oak?
Opinion: Very classy Aussie alternative to Champagne, punching well above its price point. No signs of decline. Held up well after 3 days open; as a still wine, obviously. No rush to drink remaining bottles. Give it some air!
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6/9/2017 - crazywineguy Likes this wine: 92 Points
Still a very good wine. This one had nutty lees character, just a hint of aldehyde but lots of preserved lemon, and good structure. Long clean finish. Very drinkable. Good to see Aussie sparkling going the distance of 14 years, not many could.
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2/10/2017 - dichris Likes this wine: 93 Points
Lovely. Has lasted longer than my marriages! Nice acid backbone, full of lemon and brioche, and still has quite a few years left.
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11/7/2015 - weiny Likes this wine: 95 Points
In die Richtung Bollinger, aber mit mehr Musseux
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10/8/2015 - mphatic wrote:
Cork. Pale clear yellow.
Brioche, quince, marzipan. Stewed apples and a yeasty/dusty nose.
Lemon, bread/toast. Good length but not a great deal of fruit left. Mouth watering acidity. Good balance and very fine bead.
Opinion: In a good place, no need to age longer. In fact, better to drink up over next couple of years as it may already be on the downward slope. Good VFM.
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10/19/2013 - CamWheeler wrote: 90 Points
Blind Pinot Tasting: Toast and lemon, with some truffle. Quite powerful palate, probably more muscular/brutish than the 2004 that I also like but in a different style. Good length as well. Should develop nicely.
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1/19/2012 - graemeg wrote:
Tasmania Wineries Jan-12 (2) - Tamar Valley; 1/15/2012-1/19/2012 (Tasmania): {A$75} Seven years on lees produces a developing nose of earth, mushrooms and yeast. There are bread and melon flavours carried by a mass of the finest bubbles, culminating in a long, dry finish with great persistence and class. A match for all but the best champagnes, this really works and is a great advert for Tasmanian sparkling wine.
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12/25/2011 - weiny wrote:
Por5nos
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11/10/2011 - AlexGarner Likes this wine: 94 Points
Bay of Fires and House of Arras Tasting (Prince Wine Store - Bank Street): Big berry fruits, brioche, lemon and honey with big rich citrus coming through the palette of powdery fizz. A nice soft finish.
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8/25/2011 - graemeg wrote:
Yeasty nose, with aromas of bread. Some development here, and seems very chardonnay-driven. The palate has quite aggressive bubbles, but they remain persistent. Promising biscuit & bread flavours. The palate isn’t young, but there’s plenty of room for development. Medium-full body. Needs time to calm down a bit.
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7/22/2011 - Faffenheim wrote: 90 Points
The best Australian sparkling in my opinion. Not too sweet, not too dry, not too yeasty. Bubbles are light and uplifting. Tops off with a crisp but smooth finish.
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12/25/2010 - Avid Wino wrote: 92 Points
Bready, creamy, salty. Razor sharp.
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