Only the very best parcels of fruit make the final cut. Hand-picked, barrel-aged, bottle-fermented and matured (on lees) for five years before release - this is luxury in a flute. Complex, refined, and utterly Tasmanian. White peach, redcurrant and citrus set the tone, before richer notes of baked brioche, oyster shell, grilled cashew and apple pie take over. There’s shortbread and cream on the palate, a vivid mineral acidity threading through it all, and a finish so long and graceful you’ll want to chase it with another glass. Honestly, we're not doing it justice - this wine is genuinely a contender for best sparkling in Australia.