The certified biodynamic vineyard faces north, the site overlooks the eastern bank of the spectacular Derwent River and benefits from its capacity to cool northerly summer winds. Unique in the Derwent Valley we are 20km from the ocean, therefore we get a mixture of maritime climatic conditions flowing up the Derwent River. Meanwhile we experience continental conditions flowing down from the central highlands.

The first vintage of this wine was the 2014 vintage, so this 2016 Blanc de Blancs is the 3rd release. Like all Blanc de Blanc our cuvee is 100% Chardonnay. After blending the wine then completes malolactic fermentation. The liqueur de tirage is then added to re-ferment the wine in the bottle. The Blanc de Blanc then spent 7 years on lees, promoting complexity and texture before being riddled, disgorged, and packaged onsite at our Granton estate winery. Made in a brut style, the dosage is low with approximately 5 grams per litre. Before release the wine spends over a year on cork, something that we know is vital for the wine to come together after disgorgement in September 2023.

The 2016 season started off moderately warm and dry. This was followed by medium rainfall in mid-summer. The rest of the season was warmer than average in Tasmania, and the dry conditions prevailed through- out the season. To ensure perfect ripening, the chardonnay was carefully managed in the vineyard, resulting in the delicate flavour of our 2016 Blanc de Blanc.

Our 2016 Blanc de Blanc méthode traditionnelle sparkling wine is 100% Chardonnay and has a fine bead. Pale yellow in colour the wine has notes of lemon, honeysuckle and custard apple with an underlying toasty element which presents as butter pastries – freshly baked croissant, almond danish, and caramelised apple galette. The extensive time on lees has developed a toasty and mature palate with delicious notes of creme caramel, crème d’amande and apple tarte tatin. The finish is long, rich and delicatable with a supple mousse. – Stefano Lubiana