2014 vintage delivered very small crops of exceptional quality. Spring and summer were fine with reasonably moist soil, which typically leads to higher crop levels. However, cool windy and wet weather throughout December disrupted fruit set, resulting in tiny berry bunches. The remainder of the season brought wonderful weather, which allowed full flavour development whilst retaining good natural acidity at low to moderate Baumé (Sugar content). Wines from this vintage will be highly sought after, for their rarity and quality.
Gentle whole bunch pressing of the fruit and blended whilst still juice, the Cuvée 2013 is an elegant wine representing some excellent characteristics of the vintage. This year allowed us to use a large proportion of solids during fermentation to give extra depth and complexity. Our sparkling wines are produced traditionally with the 2013 spending three years on lees before release.
Rich and complex, this wine opens with leatherwood honey and develops through the palate, with stone fruits and fine line of minerality, a lingering and complex finish.
In its youth this wine is served best with a selection of fresh Tasmanian Seafood. With age the Cuvee is best accompanied with Pekin Duck, spatchcock or poached quail eggs