House Of Arras E.J Carr Late Disgorged 2008 (1pk)

This House of Arras spent an extraordinary 13 years on lees in triage, which is significantly longer than most Champagnes that typically age for 15 months to 3 years. This extended lees contact develops incredible complexity, creating layers of brioche and toast flavours that rival the finest French houses. Tasmania's cool climate provides ideal conditions for premium sparkling production, and E.J. Carr's meticulous approach has earned recognition as Australia's benchmark sparkling wine producer.

Tasmania's cool maritime climate closely mirrors the conditions found in Champagne, France, making it perfect for producing world-class sparkling wines. The island's latitude provides long, slow ripening seasons that preserve natural acidity while developing complex flavours. This climate allows producers like House of Arras to create sparkling wines that compete directly with the world's best, earning international recognition and cementing Tasmania's reputation as Australia's sparkling wine capital.

Late disgorgement means the wine remained on its lees (dead yeast cells) for much longer than usual before the sediment was removed - in this case, 13 years versus the typical 1-3 years. This extended contact creates incredible depth and complexity, developing rich brioche, toast, and mineral characteristics. The process also gives the wine exceptional texture and a creamy mousse, while maintaining freshness due to the protective effect of the lees during ageing.

With 98 points from Halliday Wine Companion and multiple 97-point scores, this wine sits in the elite tier of Australian sparkling wines. Its inclusion in Langtons First Class classification places it among Australia's most collectible wines, while being named to Halliday's Top 100 Wines 2024 confirms its current exceptional quality. These accolades, combined with E.J. Carr's Sparkling Winemaker of the Year award, demonstrate this wine's standing as a true benchmark for Australian sparkling wine.

The wine's rich brioche and toast characteristics, developed through 13 years on lees, make it perfect for sophisticated pairings beyond typical sparkling wine fare. Try it with fresh oysters or caviar to complement its minerality, aged cheeses that match its complexity, or roasted poultry where the wine's medium body won't be overwhelmed. The extended lees ageing also makes it exceptional with creamy mushroom dishes or even lobster thermidor, where its depth can stand up to richer flavours.