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.
Established in 1986 on the site of a dairy farm in north east Tasmania, Clover Hill’s rich soil, natural sloping amphitheatre and maritime cool climate provide ideal conditions for the production of world class sparkling wines that rival the great houses of Champagne.
As Tasmania’s premier sparkling house, Clover Hill winemakers consistently craft estate grown wines of the highest pedigree. They are dedicated to the harmonising union of the idyllic Tasmanian Pipers River terroir, the superior quality of traditional sparkling fruit and the elite methode traditionnelle process.
These three pillars are at the foundation of the Clover Hill values, resulting in sparkling wines that are characterised by signature elegance, complexity and finesse.
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