The 2008 vintage in Tasmania was warm and mild, producing exceptionally high-quality wines. All the grapes were gently whole-bunch-pressed, fermented in separate batches and underwent partial malolactic fermentation and batonnage in tank.
Clover Hill 2008 is crafted according to traditional methods. It is matured on lees in its bottle for a minimum 3 years. It contains components of selected reserve wines aged in French oak foudres and barrels to ensure the unique personality that is the Clover Hill house style.
- TAS - Tasmania
Best Sparkling “A full-flavoured, mature Tasmanian bubbly loaded with pinot personality and toasty-breaded lees-aged complexity. Its mouthfilling flavour leaves the palate clean and dry, with a slight grip, and the mellow developed characters are those of a wine at optimum maturity. Food: Mushroom vol au vents”Rating 91 - Huon Hooke, Sydney Morning Herald (JAN/2012)
Top Shelf“One of my favourite Aussie bubblies, this fine Tasmanian drop shows lemon, apples and honey on the nose, toasty and nutty characters from lees maturation and a long, persistent finish. Enjoy now by itself or with roast chicken or pan-fried reef fish, or cellar for a further five years or more if you enjoy bottle-aged sparklers. It’s in most fine wine outlets.”Mike Frost - Frost on the Vine (DEC/2011)
Winery Tasting Notes
It has an attractive pale straw colour with a green hue. The wine is showing a fine bead and persitent mousse.
The bouquet displays complex layers of lemon, ripe apples and honey, with toasty, nutty yeast characters derived from time on lees and the aged reserve wine. An elegant wine with superb length.
It will continue to improve under cork for up to 10 years.