Clover Hill Tasmanian Cuvee Brut
Clover Hill is a Tasmanian success story, established in 1986, on the site of an old dairy farm in north-east Tasmania. It continues to be run by the Goelet family using traditional French methodology. Their now 66-hectare property overlooking Bass Strait was principally selected for its climate, which is similar to that of Champagne. It affords long ripening periods, which allows the fruit to accumulate flavour intensity balanced with fine acidity.
Their latest entry level cuvee immediately impresses with its white creamy mousse followed by a pale straw colour with pale gold edges and exceptionally fine bead showing great persistence. Good lift on the nose with aromas of pear and a touch of baked apple followed by some toast and yeast lees. The palate displays bready baked apple flavours followed by some subtle toast and yeast lees characters. Clean dry finish with an almost creamy like mouthfeel. Long aftertaste of baked apple, toasty bread and yeast lees.
Drink over the next 3-4 years