In terms of Australian sparkling wine, Tasmania gets all the plaudits. But the ultra-cool regions of NSW can more than hold their own with Tassie. This beautiful classic method sparkler from the De Beaurepaire family of high-altitude Rylstone (in the hills above Mudgee), sets a new standard for our state.
There’s some rich pinot fruit, with cool climate acid from the Chardonnay. A healthy dose of brioche from some considerable time spent on the yeast lees adds complexity.
The weight combined with mineral freshness means this sparkling wine can be served with some fairly intense dishes. Leg of lamb with rosemary or mint sauce; minute steak dressed with olive oil and black truffles; filet mignon with morel mushrooms; a beautifully roasted chicken stuffed with sage; or the most classic of French dishes – pot-au-feu.
This is classy stuff!
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