Clover Hill Vineyard is in Tasmania’s Pipers River; an area acknowledged as home to some of Australia's finest sparkling wines. Clover Hill's Tasmanian Cuvée is crafted according to traditional methods; fermented in bottle, it is aged on yeast lees for at least two years, ensuring the vivacity and intensity that is the hallmark of Clover Hill.
Along with a bright green hue, this wine has a delicate and soft mousse. On the nose, attractive notes of bright citrus, fresh apples, brioche and cream. On the palate, the wine offers crisp apple pie and lime characters. It has a great drive and length with a balanced dosage.
"94 Points. The base vintage of '17 was a blend of 59% chardonnay, 37% pinot noir and 4% pinot meunier, traditional method but no info on the date of disgorgement. It has particularly good balance and mouthfeel, creamy/toasty/nutty notes all present. The colour is still primary pink with just a hint of salmon. It has the lowest residual sugar of all the Clover Hill wines, the bracing acidity of 9.7g/l more than just a match. It's a stylish, bright and breezy wine and will surely coast along in bottle. Diam. 12.5% alc. $34"- James Halliday, Halliday Wine Companion 2021.
The climate creates a long ripening period, which allows the fruit to accumulate intense flavour balanced with fine acidity. Vines are close-spaced and planted in deep, red volcanic soil in a frost-free amphitheatre, orientated north/south to maximise sunlight exposure.
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