Grapes: 53% Chardonnay, 42% Pinot Noir, 5% Pinot Meunier
First glance: Crisp, dry, cool climate sparkler
Clover Hill blends fruit from three vintages for the entry level Tasmanian cuvee NV, from cool vineyard sites on the apple isle.
Traditional method secondary fermentation (champagne method), partial malolactic conversion for tempering the lively acidity and a minimum of two years on lees.
A classic and approachable Tassie sparkler.
Easy like Sunday morning. Late morning, mind you, brunch time if you will. This doesn’t have the same depth and complexity as the vintage wines but it brings toastiness, ripe golden delicious apples and crumble, peach blossom and sometimes that’s the point. Particularly when you have ordered some eggs benedict with extra spinach.
91 Pts, Curly Haslam-Coates, The Wine Front