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Sparkling Wines - Australia and New Zealand
Products › Sparkling Wines › Sparkling Wines - Australia and New Zealand
Buy Sparkling Wines - Australia and New Zealand Online , with UK and Europe Delivery
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A By Arras Premium Cuvee, Tasmania,
Ed Carr, the man behind Arras, has been making sparkling wines in Australia since 1986 and for the Hardy\'s group since 1994. He was one of the first winemakers to see the potential Tasmanian fruit had for producing world class sparkling wine and has been producing Arras solely with Tasmanian fruit since the 1998 vintage. Much to the horror of the accountants, however,he has insisted on ageing the wines on lees for over six years prior to release, something that increases both their cost and complexity.
Akarua Central Otago Brut Sparkling Wine,
The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990\'s. The location is a superb north facing site of over 50 hectares, which lies at 270 metres above sea level. The soils are fine and sandy with loam topsoil overlaying schist and the vines are aged 12 years.
Akarua Central Otago Rose Brut Sparkling Wine,
The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990\'s. The location is a superb north facing site of over 50 hectares, which lies at 270 metres above sea level. The soils are fine and sandy with loam topsoil overlaying schist and the vines are aged 12 years.
Black Queen Sparkling Shiraz, Peter Lehmann, Australia, 2014
Black Queen Sparkling Shiraz, Peter Lehmann, Australia is dark red with flavours of ripe plums, dark chocolate with a developed richness and complexity and a very fine mousse. Best served chilled.
Arras Tasmania Rose Vintage, 2007
Ed Carr, the man behind Arras, has been making sparkling wines in Australia since 1986 and for the Hardy\'s group since 1994. He was one of the first winemakers to see the potential Tasmanian fruit had for producing world class sparkling wine and has been producing Arras solely with Tasmanian fruit since the 1998 vintage. Much to the horror of the accountants, however,he has insisted on ageing the wines on lees for over six years prior to release, something that increases both their cost and complexity.
