Natalie Fryar is probably the key reason that Jansz is so famous, and has been busy putting Kreglinger (including Ninth Island) bubbles on the map since 2016. Since Jansz though, and while bolstering the Kreglinger offerings, she’s been busy beavering away at a few projects - the closest of which to her heart is undoubtedly Bellebonne. Nat’s poured all her vineyard connections and sparkling knowhow into a label all of her own. Knowing her very high standards, we’ve been excited about this for, oooooh, about four years since we first heard it was a twinkle in her eye. Tyson Stelzer has already named Bellebonne as a six out of seven star bubbly maker, second only to Arras and Seppelt in the Aussie sparkling world. Now the proof is putting it in our glasses, and we’re no less up and about than four years ago.
There’s a gleeful restraint to the nose, like it has secrets and it knows you want them. The smell of just-toasting macadamias meets strawberry and redcurrant; a zest of lime, a sliced warm brioche. The palate has amazing power and equal parts poise. It’s rich but dry, ripe but delicate, full but extremely fine. There’s a whisper of talc left on the tip of the tongue as the glorious juice washes away. It feels tidal: there’s always going to be another wave coming. And then there’s not, and the glass is over. Only one fix...
The Queen of Bubbles resides. All hail the queen.
Toni Paterson MW
“Natalie Fryar (is) one of Australia’s top sparkling wine makers… To be an exceptional sparkling-wine maker, you need considerable attention to detail.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 60% Chardonnay, 40% Pinot Noir
- Serving Temp.
From the producer
Pure Tasmanian- 60% Chardonnay, 40% Pinot Noir. Palest gold. Complex and inviting aromas of strawberries and cream, lightly toasted hazelnuts, ginger spice and honeysuckle. It surrounds the palate with full, ripe fruit, the flavours gaining confidence with each sip.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 2 (about 1.8kg) cooked whole lobsters, halved lengthways, cleaned
- 50g butter
- 40g (1/4 cup) plain flour
- 80ml (1/3 cup) dry white wine
- 410ml (1 2/3 cups) warm milk
- 40g (1/2 cup) coarsely grated cheddar
- Salt & ground white pepper
- 2 tbs finely chopped fresh chives
- Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high.
- Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat.
- Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat.
- Divide lobster among serving plates and serve immediately with mixed green salad leaves.