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Category: Sparkling Cellar Doors

Adelaide Hills Sparkling Cellar Doors

Located in the Mount Lofty Ranges east of Adelaide, the ‘hills’ are known for their cool climate grape varieties and wines. The highest vineyards are sited between 600-650 metres altitude in areas such as Crafers, Summertown, Piccadilly and Carey Gully. With over 90 wine labels, and 50 cellar doors, they are acknowledged internationally for their distinctive premium wines, viticulture and stunning scenery. 

I had been to the Adelaide Hills before, but it was many years ago. I knew there were some lovely sparklings being produced there, but I hadn’t realised the extent. Diverse in terms of climate, soil and topography, I hadn’t expected to find a sparkling wine paradise. 

An easy day trip from Adelaide, you can be tasting at a Cellar Door in around half an hour. There are two registered sub-regions, Lenswood and Piccadilly Valley, and a lot of sparkling producers are grouped together within easy travelling distance between each other. 

To really relax and have a nice day out, it is much better to book a driver for the day. I spent a few days in the region and travelled with two different companies. Touring Adelaide South Australia, have luxury eight-seat vehicles, and the owner Darryl and his team are Adelaide Hills locals and provide small charters, tours and transfers. This option worked well for me travelling on my own for a day, and I also had a few friends join me for one day of touring, and I booked my transfer to the airport direct from the Adelaide Hills for my flight home with them. Darryl’s motto is “less fuss, with us”, and it was. 

Taste South Australia specialise in wine tours and is owned and run by Mary Anne Kennedy. I’ve known Mary Anne for years through my different roles in the tourism industry, and she has built a strong reputation curating specialist wine tours for international visitors. It was lovely catching up as we toured in her 8-seat Mercedes van, listening to her insights of the local area.

It is great being able to tap into this local knowledge from tour operators, as well as the input of the Adelaide Hills Wine Region association through their team and their website, which has some great search and planning tools, as does the Visit Adelaide Hills website  

I mentioned an easy day trip, but you could easily spend several days here exploring the Sparkling Wines alone.  We were very blessed to have many of these on tasting at The Bubbles Festival Adelaide, and I’ve enjoyed creating some special Bubbly Weekend tour itineraries of the Adelaide Hills for our subscribers, which we hope to be able to offer next year.

I stayed for a few nights in Hahndorf (an ideal spot to be based for local touring), and there are also a few Cellar Doors located in town.

I discovered that there is also amazing sparkling wine heritage in the ‘hills’. I love hearing the stories of the people and meeting these mainly family-owned wineries and winemakers is always one of the highlights of visiting Cellar Doors. Everyone is so passionate about the area, their wines and so friendly that I feel like I made many new friends on my visit.

While this is not a fully inclusive list of the Sparkling Cellar Doors in the region, it highlights some of the region’s top sparklings to help you plan a trip. I’ve included links to each of the Cellar Doors, and I suggest that you check opening times and make bookings in advance. During the COVID pandemic, opening times may change and availability might be limited if there are restrictions.

Penfolds Magill Estate

Magill Estate is a short drive from the Adelaide CBD, with views over the vines, the city, and extending out to the sea. There are two restaurants, with Magill Estate Kitchen offering casual dining, and the Magill Estate Restaurant offering a fine dining experience. You may wonder why I was visiting the ‘home of Grange’ on a sparkling Cellar Doors tour, but this was to experience an Aussie Champagne!

I loved taking the tour of the Cellar Door, with so much Australian wine making history. It all began with Christopher Rawson Penfold, a doctor with an eye for medicinal winemaking, who set about inventing tonics, brandies and fortified wines made from grapes and Australian sunshine. Yes, I am sure many of us can attest to drinking wine for medicinal purposes! Arriving from England with his wife Mary, they brought with them vine cuttings they had carried on their voyage. In 1844, the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.

As with many of the great women of Champagne, once again it seems the business growth was under the helm of Mary Penfold. Although success was attributed to Dr Penfold, Mary, it seems, is the unsung chief of Penfolds with many of the experimentations, growth and winemaking philosophies originating from her direction. As the company grew, so too did Dr Penfold’s medical reputation, leaving much of the running of the winery to Mary Penfold, and on Christopher’s death in 1870, Mary assumed total responsibility for the winery.

Everything she knew about wine, she taught herself – insisting on having the grapes blended to her own taste. A woman standing confidently at the helm of a thriving business in the 1800s was unheard of. She’d command from a white mare, watching over the vineyard with her treasured spyglass close at hand.

When Mary retired, she ceded management to her daughter, Georgina. At the time, Penfolds was producing one third of all South Australia’s wine. By 1907, Penfolds had become South Australia’s largest winery.

The next big moment in the Penfolds history was in 1948 with the arrival of Max Schubert as the company’s first Chief Winemaker. Known for creating Penfolds Grange in the 1950s (with techniques and varieties he learnt in France), I was surprised to discover the first releases were not popular. The Australian tastes of the time were more suited to a sweeter wine than a dry red table wine. Max was ordered to cease production, but continued to do so in secret, which turned into a blessing – with bottles of Grange now commanding huge prices at auction.

But I wasn’t there for the Grange, I was there for the champagne, and I was very fortunate to have Zöe Warrington, the Penfolds Australian Ambassador, escort me on a private tour. The champagnes are not usually on tasting at the Cellar Door but are available by the glass in the restaurants.

Of course, there are no longer any Australian produced sparkling wines that can be labelled champagne. This co-branded label is a collaboration with family-owned Champagne House Thiénot, which has created the first Penfolds limited release champagne. Thiénot is a respected player in the world of Champagne, but this was also hands-on involvement from Penfolds.  The wines represent the joint efforts of Thiénot, Chef de Cave, Nicolas Uriel who, together with Peter Gago, Penfolds Chief Winemaker, shared agreed style and quality ambitions, and Peter was hands on throughout the blending and tirage stage to create these champagnes – made from grapes sourced from prestigious and highly regarded Grand Cru vineyards in Champagne from the spectacular 2012 vintage.

The launch was held to symbolically celebrate the Penfold 175th anniversary, and a wonderful French and Australian wine alliance that produces these limited release champagnes.

Chardonnay Pinot Noir Cuvèe 2012

An inviting pale straw hue, not quite yet revealing or reflecting expectant tints of yellow/gold.

Nose: Rich and complex. Freshly cut hay, honeysuckle, scents of crème brulee and toffee apple. Classic champagne chalk.

Linear and defined. All engulfed by an ethereal, softened and almost fairy floss caress.

Palate: Pecan, Brazil nut, apple and spice. Lovely fruit fullness on the mid-palate finished with seductive tension from the acidity.  Complete and expressive.

Blanc de Blancs Grand Cru 2012

The ideal was to create an extraordinary 2012 Blanc de Blancs Grand Cru. A champagne worthy of celebrating Penfolds past, present and future.

Lovely pale yellow/straw colour it is 100% Chardonnay from Avize.

Nose: A harmonious ascent of citrus (primarily lemon zest) intermingled with wafts of subtle florals (white lily). From the patisserie – just-baked madeleine, a hint of nuttiness (fresh almond) and scents of light honey. Hints of barley sugar/confectionary mingle with delicate white and yellow stone fruits

Palate: Linear and defined. All engulfed by an ethereal, softened and almost fairy floss caress. Notes of lemon sorbet and vanilla pannacotta, with a whisked light cream. A measured generosity of flavour with a suggestion of varietal savouriness and regional chalk. The complete Blanc de Blancs package.

Blanc de Noirs Grand Cru 2012

100% Pinot Noir from the 2012 vintage all Grand Cru parcels from Aÿ.

The colour is pale yellow/straw. The nose has aromas of nuttiness – more pistachio than almond.

Wafts of dried fruits aromatically verge towards that of a freshly assembled potpourri of dried flowers. Puzzlingly marmalade and cumquat high notes bely variety.

Ripe yet delicate. Upon pouring – the faintest suggestion of coffee bean. Upon sitting – crème anglaise lightly laced with dried apricot, wild raspberry. Upon waiting – ‘softened’/desirable phenolics prevail – inducing a defined finish with grip and panache.  Refreshingly long-lasting in mouth.

See website here.

Lambrooks

There is not a Cellar Door, but you may be able to organise tasting activities for groups of friends. Lambrooks have a funky warehouse in the Adelaide suburb of Norwood at which they host some pop-up wine events, as well as being available for hire.

Lambrooks is the husband and wife team of Adam and Brooke Lampit. I met with Adam, who is the winemaker at their warehouse. He told me that they were both working in the industry and knew their way around a bottle of wine. Adam (formerly working as a winemaker at Bird in Hand), is passionate about wine, they wanted to be involved in every part of the process to create their own wine.

Adam explained that Lambrook wine is about craftsmanship, friendship, family, love, passion and bringing out the best of the Adelaide Hills. Each grape variety (mostly hand-picked) comes from a small parcel of fruit, specifically selected for optimum growing potential. Lambrooks use traditional methods like hand plunging and open fermentation, and there is no compromise. If the fruit is not up to scratch, they won’t make the wine. The results are bearing fruit with Lambrook wines now included on lists in top restaurants. There are two sparklings available:

Sparks

Hand-picked then whole-bunch cold pressed for up to 48 hours. I describe this as fun and fruity.  It is a stunning salmon pink colour that parties on the palate.  A fresh and young Charmat method sparkling pinot noir of ultra-pale salmon hue, accented with tangy strawberry and elegant red-apple fruit. Lively acidity and well-integrated dosage. For those that love a Charmat method sparkling, it is perfect – light and easy drinking, refreshing and vibrant.

Emerson

This one is named after one of their daughters (pictured). Adam told me that it took until 2017 for the vintage to be considered Emerson worthy, and as a traditional method it had only just recently been released. It is whole-bunch cold pressed then bottle fermented for 4.5 years on lees. Showcasing Adelaide Hills pinot noir with depth and presence in red apple and subtle strawberry fruit, layered with the toasty, roast-nut complexity you would expect from extended ageing on lees. A noble effort for a first release, upholding the focus of cool-climate acidity, carrying the finish long and restrained, well-matched to a low dosage.

See website here.

Deviation Road

Deviation Road produces exciting cool climate wines from mature vineyard resources, where owners, Hamish and Kate Laurie, continue a five-generation winemaking tradition. Devoted to the high-altitude sites, and with Kate’s French oenology training, the wines they produce are both traditional and contemporary.

Hamish has winemaking in his blood. His great-great-grandmother was South Australia’s first female winemaker and his vineyard is one of the oldest in the region. Together with his father, he created Hillstowe wines in 1991, which became a successful international brand. When Hillstowe was sold in 2001, the opportunity arose for Hamish to build his own winery. Joined by Kate later that year, the path forward was set. Hamish occupies several roles at Deviation Road, including overseeing the business operations, chief tractor driver (and fixer), disgorger, handy man and blending partner.

Kate was 19 when she realised that becoming a winemaker was actually a ticket to her other passion, all things French. This is how she ended up in France, studying at the Lycée Viticole d’Avize in Champagne. Nearly three years later, she returned home to her family winery Stone Bridge in WA, where she worked as Winemaker for four years before joining Hamish in 2001. Was it fate or destiny that Hamish was a vigneron in the Adelaide Hills? Judging by the results, the region has proved an ideal setting for Kate to hone her sparkling style and produce the artisanal and refined wines Deviation Road have become known for.

With a fiery passion to create premium bottle fermented and aged Australian sparkling wines together with textural, aromatic wines that can genuinely cellar, their signature style is restrained, elegant and balanced. All of their wines are hand-crafted using traditional wine making techniques and are vegan friendly.

Deviation Road’s winery and cellar door are a short drive from Stirling. The Deviation Road experience combines a spectacular garden setting surrounded by vineyard and heritage listed bushland together with a sophisticated wine and all-day grazing food menu that heroes local seasonal product.

Seasonal wine flights are available, and by appointment only they also have a Disgorging Experience that includes a hosted winery tour and disgorging, where you get to create a custom dosage of a bottle of Altair, which you can take home, followed by a Noble Cuvee wine flight featuring their four current release sparkling wines. I was fortunate to be there at a time that they were disgorging, which they do onsite. I also had the pleasure of meeting Kate, she generously took the time to sit with me to talk through the wines.

Deviation Road 2017 Loftia Vintage Brut

Chardonnay 55%, Pinot Noir 45%

The aim when blending Loftia is to create a sparkling that will gain complexity with age, as well as show the perfect balance between the line and precision from the chardonnay and the power from the pinot.

The wine is tiraged (bottled) by hand and stored for second fermentation. After a minimum of three years, the first batch is riddled and hand disgorged on site at their Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible.

Loftia is famously crisp and zesty, the perfect aperitif style sparkling wine. Aromas of lemon zest on the nose precede the creamy mousse and citrus finish. Flavours of crisp apple, fresh citrus zest, oyster shell minerality with a citrus finish on the palate. Enjoy withBBQ scallops.

Deviation Road Altair MV Brut Rose

Pinot Noir, Chardonnay

Kate explained that the Pinot Noir gives the Altair power and riper red fruit aromas and Chardonnay produces citrus lift and gives the wine finesse. This is a Multi Vintage (aka Non Vintage) in the assemblage (blended) method, which means that some still red wine is added to the blend to create the rose colour. The benefit of the MV wine is that reserve wines from previous years is added to enhance depth and complexity.

Sweet strawberry, cherry and spice aromas follow through to the palate, experienced as delicate mid palate fruit, with crisp finish and wonderful length.

95 Points – 2021 Halliday Wine Companion

94 Points – 2020 Tyson Stelzer’s Australian Sparkling Wine report

Top Gold (95 Points), Adelaide Hills Wine Show 2018

Sparkling Rosè of the Year, Tyson Stelzer 2017

Southcote Blanc de Noirs 2017

The Southcote is a vintage wine created to showcase the best parcel of Pinot, and it is only produced in exceptional years, from 100% Pinot Noir. I tasted the 2017, the 2018 has since been released. The fruit is chilled at harvest and immediately whole bunch pressed into stainless steel tanks. Minimal skin contact, produces this lovely Blanc de Noir (White from Black).

Fresh red apple and raspberry aromas with toasted biscuit notes adding complexity. The palate has a lovely creamy mousse finished with crisp citrus acidity, balanced by a low dosage. Quince, red apple, raspberries, rhubarb crumble and sweet spice.

Beltana Blanc de Blancs 2013

Kate explained to me that precision freshness is the Deviation Road DNA. It is certainly highlighted in the Beltana, their flagship prestige cuvee. I tasted the 2013, the 2014 is now also released and has been awarded the Halliday Wine Companion Best Sparkling Award 2022.  The Beltana is produced using 100% Chardonnay grapes selected from the cool south-facing slopes high in the Adelaide Hills. A persistent fine bead, creamy mousse, clean minerality and is delicate on the palate. The nose had lovely nut and toasty hints, flavours of green apple, baked lemon curd tart, and a lovely crisp mouth-watering finish. The Beltana is aged for minimum 5 years, as is disgorged on demand, which means that some will be even later than that. The one I tasted had been aged for 7 years. Accolades include 96 Points – Huon Hooke and 96 Points – Tyson Stelzer.

See website here.

DAOSA at Tapanappa

DAOSA stands for Dedicated Artisans of South Australia and is owned and managed by husband-and-wife team Xavier Bizot (great nephew of Lily Bollinger) and Lucy Croser (daughter of Brian Croser) Brian started Croser sparkling and was one of the first to plant vineyards in what is now known as the Adelaide Hills wine region. The Cellar Door is located at the Tapanappa Winery, where some of the original vineyards where Croser was grown are retained. DAOSA is the sparkling wine brand, they have recently added a tasting experience at Cellar Door featuring the DAOSA sparkling wine range, as well as a selection of their TERRE à TERRE still wines.

I met with Xavier at the Cellar Door, and he explained to me that they grow all their fruit from their vineyards in the Piccadilly Valley. Obviously passionate about the area as a sparkling region, he explained to me that this location is the highest, coolest, wettest part of the Adelaide Hills, which makes it the perfect climate for quality sparkling wine production. Although we know the term ‘terroir’ as a feature of the soil, it also includes climate and growing conditions. Xavier mentioned there are around five different soils contributing to the impact of the terroir on the fruit. These ancient soils include clay, sandstone and shale, reflecting 1.5 billion years of evolution in the wine.

Advocates of the Australian Sparkling Wine industry, DAOSA have created the labelling term ‘Method Classic’ – which they have trademarked to describe the traditional sparkling wine process (‘traditional method’ or ‘méthode traditionelle), which can be used outside the Champagne region. Since 2010, due to trade agreements, in Australia (and most of the world) we cannot call a sparkling wine ‘Champagne’, or use the words, ‘méthode champenoise’ or ‘champagne method’ to promote the method used.  

The sparkling wine pedigree of this family-owned sparkling brand is producing some delectable sparkling wines. Champagne connoisseurs at our Bubbles Festivals have told me that it is the only Australian sparkling wine that they like! I tasted these two:

DAOSA Natural Rèserve 3rd Release

Pinot Noir 83%, Chardonnay 17%

The fruit was whole bunch pressed, retaining only the first press, producing very fresh acidity, clean juice and good primary fruit characters prior to fermentation. Fermented cool in stainless steel with malolactic fermentation, before being blended (assemblage) with some 2016 and 2017 Réserve Chardonnay and Pinot Noir, aged in old barrels without sulphur. The wine was then ‘tiraged’ in February 2019 for secondary fermentation in bottle. Aged for 18 months. Dosage 7g/L. It is rated 96 points, James Halliday. The 4th release of the natural reserve has since been released, and you can see my virtual tasting on The Bubbles Review Facebook page.

DAOSA Blanc de Blancs 2016

Chardonnay 100%

This single vineyard Blanc de Blancs is from the family Chardonnay vineyard on the higher slopes of the Piccadilly Valley. Méthode Traditionnelle (Method ClassicTM). Fruit was hand harvested and whole bunch pressed, retaining only a small amount of the first press, which presents a very bright acidity, clean juice and good primary fruit characters. The juice was cold settled in tank for one week before being run into old barrels for primary fermentation. Once primary fermentation was completed, the barrels were topped and the wine stayed in barrel, with some lees stirring for a further 10 months where it went through malolactic fermentation. The wine was then ‘tiraged’ for the secondary fermentation in bottle. Aged for more than 42 months in bottle before being disgorged. Dosage 6g/L. This wine has spent more than four years on lees in total.

DAOSA Blanc de Blancs – the 2016 is a new release. I tasted the 2015 on my visit, which is now sold out. The 2015 won a Platinum medal at the Decanter World Wine Awards (awarded to just 178 wines out of 16,500+), was the top-rated sparkling wine in Gourmet Traveller Wine and was featured in James Halliday’s ‘Best of the Best’ Sparkling Wines.  I tasted the 2016 when we had it on the list at The Bubbles Festivals around the country, and it was extremely well received. The 2017 has since been released, and you can see my virtual tasting on The Bubbles Review Facebook page.

See website here.

Greenhill Wines

Owned and operated by Paul and Penny Henschke the Cellar Door and Café occupy a carefully restored and extended 1880s settler’s cottage in Summertown. Situated on a ridge with a large deck and grassed area with a stunning panoramic view of the Piccadilly Valley and vineyards, eucalypt forested Mt Bonython and distant Mt George range.

Paul describes Greenhill as a ‘nano-scale’ producer, with very small production. He manages the vineyard, is winemaker for their wine range, and manages the Cellar Door. Penny is the sole cook for the café. Both former Academics, they tell me that they love sharing what they create at Greenhills with visitors to the Cellar Door.

Paul is a fifth generation of the Eden Valley Henschke wine family, and after a career as an internationally recognised wine research microbiologist and educationalist (Australian Wine Research Institute and The University of Adelaide), he now focuses on grape growing and winemaking. He has an amazing knowledge of the wine fermentation process and the critical role that wine yeasts and bacteria play, which he says are the real microscopic winemakers. His knowledge is being put to great practical use to emphasize the qualities of their grapes, with minimal technological intervention. They purchased the vineyard in 2009 and produced their first sparkling wine in 2011.

I love new discoveries and Greenhill Wines are producing some interesting varieties. Two of the most common grapes used in Champagne are Pinot Noir and Meunier which are red grapes. Using the gentle pressing method and only taking the first press, allows the winemaker to produce a white wine from red grapes, known as a Blanc de Noirs – white from blacks. All of the Greenhill sparklings are red grape dominant, but not sparkling reds. I love the delicacy of experiencing the Pinot flavours in a good sparkling wine.

Pinot Meunier or Meunier, is a red grape, that is usually blended with Pinot Noir and Chardonnay in a traditional blend. Meunier is known for its ability to balance out and bring harmony to the other two. I have tasted 100% Meuniers in Champagne, there is a growing trend amongst grower champagnes to create a 100% Pinot Meunier sparkling. It is very unusual in Australia, I have only tasted one other, so the Greenhill’s, Blanc de Noir was delightful to experience. All of their sparklings are traditional method ‘methode traditionelle’.

2017 Estate Sparkling Pinot Meunier Blanc de Noir

Fine bead and textured palate, lovely mid palate fresh fruit with a crisp finish and long length.

Greenhill’s ‘unique’ 100% Pinot Meunier from the Piccadilly Valley, Paul tells me that 2017 was a very cool 2017. This wine spent 2.5 years on lees.  

I also taste the late disgorged Pinot Noir Rosé, which has spent 6 years on lees.  This is from their first sparkling year –  the cold 2011 vintage.

2011 Estate Sparkling Pinot Noir Rosé Brut – 6 Years Late Disgorged

High altitude, cool climate, Piccadilly Valley (Summertown) single vineyard, Estate grown Pinot Noir (100%). Disgorged after 6 years on yeast lees in bottle, October 2019.
Very pale pink, with fine and persistent bead. The aromas are complex, lemon, citrus, honey, green apple, strawberry and brioche. On the palate it is lively, luscious, rich creamy texture, and lingering fresh crisp dry finish.

2016 Estate Sparkling Pinot Noir Brut Rosé

High altitude, cool climate, Piccadilly Valley (Summertown), single vineyard, Estate grown Pinot Noir (95%) and Pinot Meunier (2.5%), and includes Chardonnay (5%). Third release: disgorged after 3 years maturation on yeast lees in bottle, March 2020. This sparkling Pinot Rosé was tiraged with a novel hybrid yeast bred by a colleague of Paul’s.

A delicate pink colour with fine and persistent bead. The aromas are complex strawberry with hints of raspberry, green apple, citrus and subtle brioche. The palate is lively and luscious, creamy, and lingering dry (brut), crisp fresh fruity finish.

Wine flights are available throughout the day, and Paul is often available to present those, which can be accompanied by food served from the café, which showcases local fruit and vegetables, pasta, and Penny’s bread baked daily. The menu features the Greenhill Café tasting plate, which typically features three dishes freshly prepared and designed to complement each other with ciabatta. Small plates, including cheese and salami platters, are also available.

See website here.

The Tank at the Uraidla Hotel

The Uraidla Hotel has a quirky character with retro styling. They have a microbrewery, great food and an amazing wine list. The creation of the tank tasting room for a unique wine tasting experience was done by repurposing a disused water tank at the hotel. Perfect, very cool wine storage conditions, so crochet blankets (like your nanna may have made) are thoughtfully provided to wrap around you whilst you taste. The tank holds 4,000 bottles that surround you as you taste on the circular tasting bar in the centre of the room. They showcase wines from the region, particularly Piccadilly Valley, and feature some lovely sparklings that you may not have discovered yet, as well as some great grower champagnes. I tasted these local sparklings:

2018 Piccadilly Circus Blanc de Blancs – Methode Traditionelle

A crisp, clean, cool climate Blanc de Blancs with gentle flavours of citrus and cashew. Great persistence of flavour and balance. Hand-picked, whole bunch pressed then matured in oak before second fermentation in the bottle results in a great example of Piccadilly Valley Sparkling.

Norton Summit Sparkling Chardonnay/Pinot Noir 2010

Produced using organic practices, natural (wild) fermentation, are hand-picked and pruned. Released after 1 year in new and seasoned oak plus 2-3 years more in bottle for aged characters.

70% Chardonnay, 30% Pinot Noir. Sauvage dosage. Fermented in bottle. Biologique. 10 years on lees. Late disgorged.

Nice, lifted nose and lovely depth and length of complex flavours. Very classy and beautifully elegant wine.

I also tasted one champagne:

Champagne Larmandier Bernadier Latitude Extra-Brut

100% Chardonnay 40%Reserve wines 4g/l Dosage

This family owned, grower champagne from Vertus is known for creating wines to express specific terroir from their estate. This is made exclusively from Chardonnay grapes which all come from the same “latitude”: the south of Vertus. A generous terroir and grapes picked fully ripe.  This non-vintage cuvée contains 40% of wines coming from the estate’s perpetual reserve started in 2004. Lovely mineral quality, harmonious aperitif style, fully round character, delightful on the palate.

I visited the Tank on my own and returned a few days later with my group of friends, it’s a great stop to include on a sparkling tasting day in the region.

See website here.

Honey Moon Vineyard

Honey Moon Vineyard is owned and operated by Jane Bromley and Hylton McLean. The vineyard is situated on a cool but sunny site, on the high ridges of Echunga. Hylton and Jane make the wine that they want to drink. Hylton a wine educator, and experienced sparkling maker, having spent more than 10 years as the sparkling maker at Orlando. Jane is a winner of the Vin de Champagne award. They have a great passion and credentials for creating some special sparkling wines. Their beautiful vineyard is located at their home, and the name Honey Moon comes from them noticing the full moon sitting over the vineyard and thinking it looked like a big drop of honey. Their sparklings are all hand-picked, first press, taking the cuvee only for traditional method sparklings.

I tasted their Rosé Brut, which is mainly Pinot Noir with a little bit of Chardonnay – the same reserve from the Piccadilly Valley used in the Blanc de Blancs. The colour is from the saignee method, picking up a bit of pigment on press. It is mainly the 2015 vintage having spent 52 months on lees. It had lovely mid-palate fruit, wild raspberry, with some spicy notes, and fragrant violets. It retails for $50 but their private customer list gets special pricing. 2017 Blanc de Blancs – 100% Chardonnay from two different vineyards, majority from the 2017 harvest in Charleston, 14% from reserves from the Piccadilly Valley 2015 Vintage. Their reserves are stored in Magnum (like Bollinger), which is an expensive way to hold reserves, but provides great complexity in the wine. 32 months on lees. Delightful, delicate balance in this wine. Lovely nutty, cashew flavours on the palate, which are cut through perfectly with citrus fresh lime acidity. The ageing mentioned on these wines are the minimum, and Honey Moon retain stock still ageing on lees and disgorge on demand. They hand label and write the customer’s name on the bottle as well as the disgorgement date. 

Honey Moon Vineyard Rosé Brut 2015

85% Pinot Noir and 15% Adelaide Hills Chardonnay

This is a Méthode Traditionnelle sparkling wine, based predominantly on Pinot Noir from the Honey

Tirage-bottled in January 2016, thus 45 months on lees (at the time of writing). Disgorged by hand, on demand means that the wine remains in contact with the yeast lees, under cool cellaring conditions, for as long as possible – with all the benefits this brings. The year and month of disgorgement is written on each label enabling one to calculate the time on lees. Dosage – 9.0 g/L

Appearance is delicate rose pink, with a fine pin-point bead. The aroma is subtle strawberry and quince aromas mingle with hints of citrus and sea breeze/oyster shell notes. A vibrantly fresh palate with notes of new season strawberry, cherry and delicate citrus. Subtle secondary nutty and bready notes, arising from the time on lees, are now becoming part of the wine’s complexity. The creamy texture and soft mousse builds pleasantly on the palate, integrating flavour with refreshing acidity to give a lingering and crisp finish. Pair with light dishes such as salads, seafood (salmon, shellfish, small ocean fish such as garfish and tommy ruffs, and chargrilled squid), sushi and white meats. Also delicious with soft cheeses.

Honey Moon Adelaide Hills Blanc de Blancs Brut 2017

Chardonnay 100%

90% Chardonnay from the Anderson (Almond Cart) vineyard in Charleston, plus 10% Chardonnay reserve wine from Piccadilly, Chapel Hill Vineyard, ex magnums (on light lees).

Total production 1,204 bottles, plus six magnums

Appearance is pale light yellow with vibrant green hue and fine bead.  Aroma is subtle lemon lime citrus aromas mingle with green apples, lively and fresh. Palate is a fresh aperitif style. Vibrant with notes of lemons and granny smith apples. A light creamy texture and refreshing mousse builds pleasantly on the palate, integrating flavour and acid to give a lingering and dry finish. Pair with light dishes such as entrées, salads, seafood (great with fresh oysters!) and white meats. Dosage 7.5 g/L. Disgorgement in Oct /Nov 2020 = 32 months on lees.

Private tastings can be arranged at their home by appointment. You can purchase online or join their private customer list. I discovered them on some of the best sparkling lists in Adelaide, and they were also a favourite at The Bubbles Festival Adelaide.

See website here.

Mordrelle

Visits to this small family-owned Cellar Door are by appointment. I visited Mordrelle twice during my stay, once on my own to taste the sparklings before returning a few days later with a group of friends, when we tasted sparklings and some of their still wines. Co-owner Martin Moran is not only a great winemaker, he is also a great host who is more than happy to tailor visits to what is needed.  Tastings are usually accompanied by olives, and cheese platters are available on request. If you want to make this your lunch stop, Martin will prepare an Argentinian BBQ, sharing the delights of cuisine from his homeland. If you ask him, Martin will play a few songs on his guitar too!

Martin holds an engineering degree in Agriculture (the second most difficult after Medicine) specialising in viticulture and oenology, making reds, whites, and sparkling wines. His winemaking travels brought him to the Adelaide Hills, where he fell in love with the area, and his now wife Michelle. Establishing Mordrelle together, with Michelle’s parents, the wine labels features artwork by Martin’s father, Jose Luis Moran, who passed away in 2010. “Our label is our opportunity to share with you the wonderful artistic skills of my father Jose Luis Moran and dedicating our wine to his memory,” says Martin. If you’re lucky, there might still be stocks of the ‘Wedding Wine’, produced for Martin and Michelle’s wedding. At the time of their wedding, it was a fresh young sparkling wine, served to their wedding guests. Today, with about 10 years of ageing on it, it is a more complex wine with a lovely nose. A Blanc de Blancs, 100% Chardonnay, it is creamy on the mid palate, hints of umami saltiness, with crisp dry finish, as you would expect as a zero dosage.

All of the sparklings are Blanc de Blancs (100% Chardonnay), Brut Nature (zero dosage). Mordrelle was another favourite at The Bubbles Festival Adelaide. The other wines in the sparkling range that we tasted were:

Mordrelle 2011 Blanc de Blancs – this one is a trophy winner. Produced from a cold and wet vintage, very crisp, fresh green apples, good length and acidity, an earth minerality of ocean and truffles.

Mordrelle 2012 Blanc de Blancs, Adelaide Hills ‘Museum Release’ Brut-Nature – another wine trophy winner.  A low yield vintage, lively fresh fruit, grapefruit with crisp acidity.

Mordrelle 2015 Blanc de Blancs Reserva, Adelaide Hills Brut-Nature – fresh on the palate, crisp, light, aperitif style. Winner of 2021 Adelaide Hills Wine Show Best Sparkling and Best Single Vineyard Wine.

Mordrelle Apple Cider, ‘Methode Traditionelle’ 2014 – I’m not a cider lover, but I did taste the Pink Lady Apple cider, which was very refreshing, made in the traditional method that adds some complexity. Cider lovers will appreciate this one.

See website here.

Wicks Estate Wines

We had the family-owned Wicks sparklings at The Bubbles Festival Adelaide and they were very popular. A Cellar Door is currently in development, so keep an eye on this one for future visits. For now, you can enjoy the view of the vineyard on your travels through the region. You can also see the virtual tasting for Wicks Estate on The Bubbles Review Facebook page.

Here are their tasting notes.

Wicks Estate – Pamela Sparkling Adelaide Hills 2015

Chardonnay 70%, Pinot Noir 30%

Our 2015 Pamela represents our finest expression of traditional method sparkling, a wine only produced in the finest vintages. Parcels of Chardonnay and Pinot Noir are hand-picked from our estate vineyard at Woodside with any imperfect fruit rejected to achieve the highest quality outcome. Traditional methods of whole bunch pressing, bottle fermentation and a minimum of four years on tirage help ensure a level of prestige and finesse. 100% Adelaide Hills, South Australia Cool Climate vineyards, individual parcel selection.

Colour is bright pale straw. Aroma is lifted buttery and toasty French oak, with a subtle hint of fresh cut apple and melon. Flavour is notes of brioche and white peach with hints of fresh cut apple and a fresh clean finish on the palate. 5.9 g/L Residual Sugar. Pair with oysters or a selection of gourmet cheese and dried fruits. Cellar for 10+ years.

Wicks Estate – Chardonnay Pinot Noir Vintage Adelaide Hills 2020

Chardonnay, Pinot Noir

Fashioned with vibrant fruit and sparkling purity, this early release style vintage sparkling is based upon the most famous sparkling wine varieties of Chardonnay and Pinot Noir. Blended from two clones of Chardonnay and two clones of Pinot Noir, these carefully selected parcels from the Wicks Estate vineyards were meticulously nurtured through the winemaking process in order to retain their pristine fruit flavours and delicate aromatic nuances. A layering of complexity achieved through the secondary fermentation provides and delightful distraction from the crisp apple chardonnay derived characters and the gentile strawberry notes from the Pinot Noir all tied together by the fine, refreshing natural acidity. Colour is pale straw. Aroma is lifted florals. Flavour is fresh green apple with white stone fruit. 5.0 g/L Residual Sugar. Pair with canapes and entrées. Cellar for 3–5 years.

See website here.

Petaluma

Founded by Brian Croser with the original vineyard in the Piccadilly Valley in the late 1980s, he was the first to produce Sparkling Wine from the Adelaide Hills, and Croser is the sparkling label of Petaluma. Now owned by the Accolade group, the Petaluma state-of-the-art winery has been in this new location since 2015 – situated on their estate vineyards in the township of Woodside, just a 40-minute drive from Adelaide CBD. The Cellar Door has expansive views of the Adelaide Hills, and the converted farmstead has a modern and elegant interior, and an outdoor deck overlooks the vineyard. They offer a selection of wine flights, including a Croser sparkling flight, Chardonnay flight or a Yellow Label flight, each served with a tasting of local produce.

I met with Paul Easton, one of the sparkling winemakers, who sat with me to take me through the tasting of their sparkling range. The Croser Non-Vintage made my list of ‘go to’ Aussie Sparklings a few years ago. It is a good consistent traditional method bubbly, and great value for money.

Croser NV Adelaide Hills

It is usually around 65% Pinot Noir and 35% Chardonnay, from selected sites in the Piccadilly Valley and other parts of the Adelaide Hills. A blend of the current vintage of Croser with reserve wine from several older vintages. Each vintage adding distinctive qualities to the final blend. Croser Non Vintage stays true to the ‘aperitif’ style, fresh bright fruit, hints of grapefruit, with balanced acidity. Methode traditionelle, the NV spends 12–18 months on lees. 

Croser Non-Vintage Rose NV

A blend of 100% Pinot Noir fruit sourced from selected cool climate vineyards across the Adelaide Hills and combined with several back vintage reserve wines of Pinot Noir delivers a sophisticated Methode traditionelle. It is whole bunch pressed, and after settling, the juice is fermented in a combination of 80% stainless steel, with 20% fermented in old oak barriques for added complexity. The colour is blush salmon pink. Lovely mid palate fruit of red berries. Mineral saltiness on the finish.

2015 Croser Piccadilly Valley Vintage Sparkling

This is a blend of 63% Pinot Nor and 37% Chardonnay.  Complex, elegant and creamy on the palate.

The fruit is hand-picked from the Piccadilly Valley, and the Petaluma Yellow Reserve Chardonnay also comes from the Piccadilly Valley. It is chilled overnight, then whole bunch pressed, then fermented, blended, filtered, tiraged and stored on lees for a minimum of 3 years. Disgorged at their new state of the art winery.

On the nose and palate, there was notes of stone fruit, brioche and strawberry. Fine crisp finish, nuttiness on back palate, with hints of sourdough. A little bit of malolactic fermentation is used, which softens the acidity, leaving a very fine crisp finish.

The next vintage is the 2017, which has been released since my visit.

Croser 2006 Late Disgorged Piccadilly Valley

Slightly warmer growing season than the long-term average. Smaller yields provided exceptional fruit concentration and natural acidity. The near-perfect conditions at harvest saw traditional picking dates for both varieties in mid to late March.

The nose had the complexity you expect from a wine aged on lees for 12 years. Disgorged in late 2019. This is zero dosage. Traditional champagne yeast is used for fermentation. On the nose, I noted sticky toffee, with yeast bakery notes of brioche, as well as some strawberry and baked apples. Lovely mid palate experience of fruit, finishing to the front palate with spice. Remarkably fresh with crunchy acidity with a wonderfully fine bead and creamy mousse. Honey, cashew and apple pie complement the layers of complexity on the palate.

See website here.

Bird in Hand

Owned by the Nugent family, the venue décor and sculpture collection is a work in progress as the Nugent family continue their love of collecting pieces from around the world. Exciting things are happening here as they prepare for their $30 million development of a new Cellar Door, Restaurant and Art Gallery. Art is a big part of the ethos of this winery, and the grounds feature original works from artists who demonstrate a philosophical connection to the spirit of the winery. Sculptures in the gardens, inspiring interiors, paintings that speak to our time and nod to the classics.

Bird in Hand Flight Club members get private access to dine at The Gallery Restaurant, where a seasonal curation of artworks by Hugo Michell Gallery provides a visual feast while overlooking the vineyard. Beyond the restaurant, the love of art continues.

On my visit, I met the Sparkling Winemaker, Sara Burnvill. Bird in Hand are probably most well known for their NV sparkling which is a rosé. This is a charmat method, usually 100% Pinot Noir, although 2020 did have some Chardonnay included as harvest volume was challenged by the bushfires in the region. This is their volume wine, with 100 thousand cases produced, and is a big seller in Australia and the UK.

Aside from their flagship sparkling, Bird in Hand also make some lovely Methode Traditionelle sparklings, which are named after family members. Here is what I tasted during my visit.

2018 O (OWN) Sparkling

OWN is named after the owner’s son. It is 70% Pinot Noir and 30% Chardonnay, very crisp, light on palate. Aromas of red apple, citrus blossom, honey nougat and lovely mid palate fruit, fleshy white peach and lemon zest, subtle oak spice with crisp dry finish and mineral saltiness. 26 months on lees, 6gms dosage.

Nest Egg Joy 2015

Joy is named after Andrew’s mum. It is a 2015 vintage traditional method, Blanc de Noirs of 100% Pinot Noir. Notes of red apple combined with pink grapefruit, a hint of musk and subtle shortbread aromatics. A delicious brut style sparkling with a richness and creaminess on the palate from the natural fruit weight and time on lees in bottle. A tight acid line and fine lacy bead drive the wine through the palate adding length and precision. Nest Egg Joy is aged for 30 months on its lees before release to add further texture and complexity resulting in subtle biscuit, brioche and shortbread characters.

Lalla Victoria 2007

This is a late disgorged version of Joy. It has spent 8 years ageing on lees. It is the 2007 vintage, disgorged in 2015. It offers further complexity from extended ageing. The nose offers spicy notes from the Pinot Noir, with a richness and creaminess on the palate, lovely mid palate fruit with spicy notes on the finish and extended length.

See website here.

Pike & Joyce

Pike & Joyce Wines was established in 1998 as the coming together of the Pike family from Pikes Wines in the Clare Valley, and the Joyce family, fifth generation horticulturists from the Adelaide Hills – a joint venture of two families who share a love of the region, a passion for viticulture, and a desire to produce only the finest wine. The vineyard is all hand pruned and handpicked, with the fruit being chilled overnight in the Joyce cool rooms, before being transported to Pike’s Clare Valley winery for vinification.

This is a ‘wow’ factor Cellar Door! The restaurant and tasting room is housed in a sandstone structure with glass (a lot of it retractable), giving 180-degree views over the single estate vineyard and the spectacular Onkaparinga Valley. Contemporary Australian themed artwork adorns the walls as you enter, and the philosophy of the restaurant menu is all about embracing seasonal and local produce.

I tasted the NV ‘Methode Cuve’ Pinot Noir Rosé

A bright, pale salmon pink blush. Tank method (aka Cuve or Charmat). This is fresh and fruity, a perfect light on the palate summer drinking wine. Aromas of tropical fruit, cranberry and strawberry.

Since my visit, they have also released the 2016 MT Sparkling Chardonnay Pinot Noir. The fifth release of their ‘Methode Traditionelle’. It has spent 4.5 years on lees resulting in complexity that you would expect in a quality sparkling wine. This small batched wine is available exclusively from the Cellar Door.

See website here.

Mt Lofty Ranges Vineyard

Mt Lofty Ranges Vineyard (MLRV) is a family-owned, five star rated boutique winery nestled high in the Adelaide Hills at Lenswood 20km due east of Adelaide at a height of 550m. This picturesque sloping vineyard, where all vines are hand pruned and grapes are hand-picked, produces fruit of consistently high quality.

I met the owners Sharon Pearson and Garry Sweeney at the restaurant and cellar door, which has stunning views of the vineyard and surrounding ranges. Using sustainable reclaimed timbers and repurposed materials the venue also features a glass dining room, three tiered decks and undercover outdoor dining. Provenance of wine and food is at the forefront of MLRV’s philosophy, with a strong emphasis on ethical local farming and menus defined by seasonal and locally grown produce.

Established in 1992, the vineyard has 19,000 planted vines consisting of Sauvignon Blanc, Riesling, Chardonnay and Pinot Noir. They make traditional method sparklings, a blend of Chardonnay and Pinot Noir. I sat down for a tasting with Garry and then had lunch on the deck enjoying the views of the vineyard.

Méthode Traditionelle Pinot Noir Chardonnay 2018

Garry told me that this was their seventh Méthode Traditionelle. A blend of Pinot Noir 55% and Chardonnay 45%. The wine has spent some time in oak, before tirage with 26 months on lees.  Lovely on the nose, a leanness in the fruit characteristics, the creamy mousse, sits very light on the palate, crisp aperitif style, with a mineral saltiness on the finish.

Méthode Traditionelle – Late Disgorged – Pinot Noir Chardonnay 2013

The late disgorged is a similar blend of 60% Pinot Noir, and 40% Chardonnay, it has spent extra time on lees, a total of almost 7 years.

Lovely nose with aromas of brioche, toffee, autolysis bringing biscuity, sourdough notes. Rich on the palate, but surprisingly light, it almost levitates on the palate, lovely and delicate.

The restaurant is open daily for lunch and set menu options apply. Friday Night Sunset Sessions are held on the first Friday of every month. Sip some bubbles (or one of their still wines) by the open fire, and enjoy live music and dine on a two or three course a la carte menu or a five course tasting menu.

See website here.

Golding Wines

Golding Wines is situated on the outskirts of Lobethal, within the Lenswood appellation. A family-owned vineyard, their philosophy is that the best wines come from great vineyards and taste even better when shared in beautiful surrounds.

The Goldings have created a beautiful space to enjoy their wines. The Cellar Door, housed in what was a family-built sandstone barn, is surrounded by ancient gums, a lush garden with landscaped terraces, encased by their vineyard.

The Tasting Room offers wine flights, accompanied by canapés, and cheese platters are also available.

They have two sparklings on tasting – one from the Market Series and one from their Portrait Series.

Market Series – Last Hurrah Sparkling

The Market series comes from family history of working at the East End Markets, and the celebration of its ‘Last Hurrah’ when it closed. “It surely was the end of an era when the grand old dame that was the East End Market closed in 1988. Celebrated with no less than a gala ball for over 800 guests. It was a magical event etched into the minds of the old market merchants and known as The Last Hurrah”.

55% Pinot Noir, 45% Chardonnay – Charmat method. Aromas of strawberry and crunchy green apple. The palate is bright, fresh, and fabulous, finishing with crisp citrus.

Portrait Series – 2013 Marjorie

Pinot Noir and Chardonnay. Named after Lucy Golding’s grandmother who always loved a celebration. “It’s fitting that our premium Sparkling wine, made in the traditional method, is dedicated to her. Marjorie is inspired by our love of great Champagne.” Extended lees ageing of around 3 years, adds complex toasted nut and yeasty characters to the honeyed poached apple aromas. The palate offers notes of lemon and is crisp with a lingering finish. A persistent fine bead and creamy mousse gives extra lift to these delicious aromas and flavours.

Other tasting experiences include Nido (Italian for nest). A quirky way to enjoy your afternoon, nestled in a giant nest, set in the vineyard with a 5 course grazing menu. There is also a Wine Safari (a tasting amongst the vines). A Pallet Picnic Experience (a picnic with rugs, cushions, table set with linen and cutlery). A tepee for grown-ups completes the setting! Or you could choose Hamper in the Hills for a self-guided picnic experience.

The Ginkgo restaurant also serves seasonal plates and wood-fired dishes. Awarded Gourmet Traveller – Best Cellar Door Tasting Experience – Adelaide Hills 2020.

See website here.

Sidewood

The Sidewood Restaurant and Cellar Door is a stunning mix of materials in the interior, including giant Victorian Ash trusses, local stone flooring, and warm caramel leather banquettes. The venue also features an eclectic collection of Australian art, including works by Olsen, Blackman, Boissevain and Grey-Smith. This flows outside onto an enormous hardwood deck, which offers many different types of casual dining experiences. Set amongst eucalyptus trees and landscaped gardens, there are lounges in front of an open two-way stone fireplace, bar stools along a fifteen-metre bar overlooking petanque and lawn bowls courts, a kid friendly location nature playground and six VIP day beds that are available for hire. Who doesn’t love a day bed?!

Sidewood is a family-owned, 5 Red Star Halliday Wine Companion accredited winery, and they are the largest Certified Sustainable Winery in the Adelaide Hills. My friends joined me for this tasting of a great range of sparkling wines, followed my lunch in the dining room. And a quick photo opportunity from one of the day beds!

Here is what we tasted:

NV Sidewood Estate Sparkling Pinot Rose

Grapes are selected from low yielding vines and chilled in the cold room within an hour of picking, before being gently pressed. Free-run juice is then fermented with partial malolactic and extended time on lees prior to secondary ferment and bottling.

This 100% Pinot Noir wine has aromas of fresh strawberry, wild raspberries and dried fig. The palate is round and beautifully balanced. Intense flavours of cherry, white peach and strawberries are matched with a crisp minerality and a touch of brioche. The natural acidity provides excellent structure and finesse with a luscious, generous mouthfeel. 

NV Sidewood Estate Sparkling

A blend of 60% Chardonnay and 40% Pinot Noir, the bouquet offers aromas of strawberry, lemon citrus and underlying notes of biscotti. The palate is elegant, displaying intense strawberry, nectarine and cashew characters, which is enhanced by partial malolactic fermentation and extended time on yeast lees providing softness and complexity, while still retaining natural acidity for structure and finesse. A mouth-watering citrus and nougat finish.

2015 Sparkling Chloe Cuvee

With a blend of 60% Chardonnay and 40% Pinot Noir, this wine has wonderful toasty brioche aromas enhanced by green fruits and zesty citrus. The palate has a harmonious balance of orange blossom, biscotti and green apple that complement the salty, driving minerality balanced perfectly with an elegant creamy finish.

2015 Sidewood Cassandra Blanc de Blancs

The wine showcases a complex, creamy mouthfeel marrying notes of buttered brioche, marmalade and dried orange peel on the nose, leading to a saline, oyster-shell minerality and racy acidity on the palate. Fig, ginger and white peach are abundant, the tasting notes describe it as: “Cassandra Blanc de Blancs is a powerful and persistent vinous songstress, with each ‘note’ in complete operatic, sensory-harmony”.

2014 Isabella Rosé Sparkling

This wine of extraordinary sophistication and poise is named after the owners’ and vignerons’ daughter, Isabella Rose. With a blend of 60% Pinot Noir and 40% Chardonnay, this wine displays aromas of red berries with enticing delicate hints of pressed flowers. Flavours of wild strawberries, black cherries, citrus blossom and toasted brioche delight the palate and are balanced with zesty, crisp acidity and long textural finish.

Sidewood is open for tastings and restaurant bookings every day except Tuesdays and Public Holidays.

See website here.

The Lane Vineyard

Sitting 400m high atop the rolling hills adjacent the Onkaparinga Valley, The Lane Vineyard is a boutique state-of-the-art winery, modern cellar door and award-winning vineyard restaurant. Their Single vineyard Estate wines are paired with their five-course Provenance menu, exploring the rich connection between food, wine and their origins, and designed to feature the best South Australian produce.

Another ‘wow’ factor location, visiting the Lane is not just about food and wine, but aspires to heighten your food and wine discovery with a range of experiences. The Gathering Experience is the Lane’s signature tasting, where you take a seat and enjoy a miniature degustation style wine tasting that showcases the harmony between their estate wines and restaurant menu. A heightened discovery of their flagship Estate range thoughtfully paired with amuse-bouche by the chef.

You can also reserve exclusive experiences including blend your own wine, the Panaroma enjoy lunch in a private location in the vineyard; Boatshed by the lake, Winemaker, and Chef experiences. 

Lois NV Blanc de Blancs

A refreshing blend of five different Chardonnay clones showcases its complexity, displaying hints of subtle citrus, white flower, granny smith apple and toasted brioche. A creamy palate balanced by a fine bead and crisp acidity.

2015 Estate Cuveé Blanc de Blancs

The highest parcels of fruit from the Balhannah Vineyard highlight the unique terroir. This is a ‘méthode traditionnelle’ sparkling, which has been aged for a minimum of 5 years in bottle and disgorged on demand. Aromas of lemon zest and brioche dough with a delicate palate of vanilla bean and shortbread balanced by a fine bead and crisp acidity.

2010 Heritage Late Disgorged Cuvée

The Heritage collection is made to showcase the nuances of single vineyard terroir. This was a highlight, as you would expect from a late disgorged sparkling, lovely and complex on the palate. Made using ‘méthode traditionnelle’, aged for a minimum of 10 years in bottle and disgorged on demand. A rich palate of tangerine, toasted sourdough, cultured butter, honeycomb and almond praline. All tightly held together with vibrant citrus fruits that drive a lovely line down the tongue and nice length to savour at the end.

See website here.

Howard Vineyard

Howard Vineyard is a second-generation family-owned business located in Nairne. When I visited, they had the 2020 Sparkling Rose on tasting. It’s a Charmat method, and I met the wine maker Tom who told me that they only do vintage, so each sparkling showcases the fruit of that year. They do some barrel work on the wines before the second fermentation in tanks. They usually have at least one sparkling on tasting. There was a 2020 Blanc de Blancs which was due for release soon, and I managed to get a bottle to take with me and try later. As you would expect from tank method wines, they are fresh and showcase vibrant primary fruit on the palate, producing easy drinking bubbly. There is a youth and playfulness in the heart of what they do here. The Cellar Door has a lovely lawn area with views of the vines, and they have a restaurant with an Asian-influenced menu, known for their dumplings that would be a great match with the sparkling rose.  

See website here.

Somerled Cellar Bar – Hahndorf

This wine bar in the town of Hahndorf was a lovely discovery. I arrived just before closing, but the lovely Meela looked after me with a quick tasting of their sparkling, which is not always on tasting. They serve platters, so a visit works well as a pre-dinner stop, or an afternoon of grazing in the courtyard. Somerled is a family-owned label, and their wines are made at the Greenhills Winery. I tasted:

Somerled Sparkling 2016 Min 24 months on lees and disgorged in small batches. 100% Pinot Noir. I do enjoy a Blanc de Noir, and this was light with lovely mid palate fruit and a crisp dry finish. It is considered a Brut Nature with a dosage of less than 1gm.

See website here.


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Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Virtual Sparkling Cellar Doors

At The Bubbles Review we love sharing the joy of sparkling wine, through our award winning blog, and our events and tours. 

One of the things that I love about organising The Bubbles Festival is bringing the Cellar Doors, Producers and Distributors to our followers.  I love creating opportunities for people to discover new sparkling wines, meet the wine industry and develop a greater appreciation of what goes into making a quality sparkling wine.

When we were experiencing restrictions to keep us at home, many people started ordering their bubbles online. So, we created an opportunity to bring the Cellar Doors to you.  Just as we do at The Bubbles Festival, but when we went in lockdown, we did this in a virtual way.

It was so successful, we’ve kept the list going. Please see our list of virtual Cellar Doors below.  Order direct to support this great list of wineries and distributors of Champagne and Sparkling Wine. 


Printhie Wines – Orange, NSW

Sparklings:  Swift Sparkling – Swift NV Cuvée; Swift Sparkling Rosé; Swift 2012 Vintage Chardonnay Pinot Noir; Swift 2010 Blanc de Blancs; Swift 2016 Blanc de Noirs

From the highest vineyards in NSW on the slopes of the extinct volcano Mt Canobolas, an elite range of sparkling has been handcrafted by Printhie Wines. Brothers Ed and Dave Swift have made their mark on the Australian sparkling scene with their method traditionnelle Swift Sparkling. Exceptional winemaking, cool climate craftmanship and the luxury of time has created a trophy winning range of sparkling wine. Printhie’s passion for sparkling is demonstrated by the patience required to ensure each bottle of Swift Sparkling has been aged to perfection before release. Spending at least 5 years on lees with some up to 9 years. The range has won 10 trophies and over 60 medals in the last 4 years alone.

Special offer and promo code: Use ‘FREEDELIVERY’ coupon at checkout for free shipping.

See website to order


DAOSA – Adelaide Hills, Australia

Sparklings: 2017 DAOSA BLANC DE BLANCS; DAOSA NATURAL RÉSERVE 4TH RELEASE

The vision for Terre à Terre and DAOSA has been to grow grapes of exceptional quality from carefully selected vineyard sites every year, and then vinify them using the best of French and Australian wine practices. We believe that with rigour and precision, we can produce world class fine wines which will have great aging potential, combining elegance and power. We like to retain our independence from the common wine trends and focus on creating a Great Australian Classic. The DAOSA labels was established in 2008, but the heritage goes further back in time. We both grew up surrounded by passionate winemaking families, Xavier in Champagne, France and Lucy in the Adelaide Hills.

See website to order


Champagne Royal Riviera – Epernay, Champagne, France

Champagne: Champagne Royal Riviera Cuvee Brut Supreme.

A blend of Pinot Noir 50%, Chardonnay 40%, Pinot Meunier 10%.
Parcels are 66% Grand Cru and 33% Premier Cru, from Reims, Cote de Blanc and La Vallée de la Marne. A Brut Champagne, Non-vintage, made from 100% reserve wines. A traditional style Champagne, originating in Epernay, France.

Predominantly Pinot Noir and aging on lees, this wine is very playful on the palate. Mellow tannin swirls enable the elegant mousse to open to its full potential, creating fullness in the cheeks. The second-generation notes are complemented by freshness and soft effervescence achieved by blending Chardonnay from exceptional Grand Cru villages.

See website to order

Wicks Estate Wines – Adelaide Hills

Sparkling wines: Wicks Estate Vintage 2020, and Pamela Vintage Sparkling.

We tend every vine and grow every grape. We then take those precious grapes a short trip to our winery, situated right in the middle of our vineyard. This obsessive care is our family’s guarantee of quality.

See website to order


Bellebonne Wine – Tasmania

Sparkling wines: 2016 Bellebonne Vintage Cuvee and Bellebonne Bis Non-Vintage Rosé

BELLEBONNE [bell-y-bon] *
Beautiful and good, like Tasmania. A belief that good things should be made of beauty and purpose. Driven by the knowledge that Tasmania creates sparkling wines of detail and precision. That shares something honest, elemental and full of wonder about Tasmania. Wine of purity that speaks of the landscape and seasons that have shaped it.

See website to order


Best’s Wines – Great Western and Grampians Wine Region

Sparkling wines: 2016 C.M.T Méthode Traditionnelle and 2017 Sparkling Shiraz

Best’s Wines Great Western is one of Australia’s ‘best kept’ winery secrets.  Founded in 1866, we are a family-owned and operated winery (5th generation) with some of the oldest and rarest vines in the world.  Henry Best’s original Nursery Block, containing more than 40 different varieties and featuring his old Shiraz and Pinot Meunier plantings, are among Australia’s most valuable vineyard resources. The Thomson family are celebrating their 100th year as custodians this of Best’s Wines, purchased from Henry Best’s son in 1920. 

There is something very special about the wines from Great Western.  The pedigree of our historic vineyards allows us to make elegant, finely structured wines with great intensity and balance.  Best’s avoids the heavy-handed use of oak or winery interventions; instead, the winemaking team allows the fruit from Great Western to tell its own story.  Like many classic long-lived wines, their best attributes are revealed over time.

See website to order


Voirin-Jumel Wines – Cramant, Champagne, France

Champagne:  Voirin-Jumel Grand Cru, Blanc de Blancs Brut; Blanc de Noirs 1er cru; 2012 Blanc de Blancs; Rose 1er Cru

The domain is located in Cramant, prestigious village Grand Cru of the côte des Blancs. Voirin – Jumel has been a family farm for 5 generations. Taking care of creating Champagnes worthy of the legendary Grand Cru terroirs.  The family vineyard covers 13 hectares, harvested and pressed by us. Our vineyard approach is natural.

“It is not enough to have a Grand Terroir, you have to respect it”

See website to order


Lost Farm – Northern Tasmania

Sparklings: Lost Farm Vintage 2015 Cuvée Sparkling; Lost Farm NV Brut Pinot Noir Chardonnay

Lost Farm Wines is about discovery and potential. Working with the talented growers and the exceptional vineyard sites, aiming to realise the potential in the wines we make from them. Made with Pinot Noir and Chardonnay sourced from the cold climate of Northern Tasmania our sparkling wines are complex, elegant wines that shows brioche, nougat and yeasty notes on the nose. A fine persistent bead seamlessly carries these flavours across the palate with brilliant texture and a classic refined finish.

Special offer and promo code: enter code FREEFARM on checkout for free shipping

See website to order 


Champagne Jacquart – Reims, France

Champagnes: Jacquart Mosaique Brut, Jacquart Mosaique Extra Brut, Jacquart Mosaique Rose, Jacquart Blanc de Blancs, Jacquart Cuvee Alpha, Jacquart Cuvee Alpha Rose.

Champagne Jacquart was founded in 1964 by Chardonnay growers and today is one of the largest grower-producers in Reims, France meaning they have 100% vineyard ownership & produce all their own Champagne. They are part of the Alliance Champagne Group & one of Champagne’s largest source of grapes. Jacquart’s vineyards are present in 8 of 17 Grand Cru and 20 of 44 Premier Cru regions. They have an increasing focus on sustainable winegrowing with 20% of acreage certified sustainable in 2017 with the goal to grow this in future years to come. The Champagne Jacquart style is unique and contemporary across the range: fresh, elegant and refined.

Special offer and promo code: 15% off with ‘BUBBLES’

View website to order


Mezzacorona & Rotari – Trentino, Italy

Sparklings: Rotari Brut, Rotari Rose, Mezza di Mezzacorona.

Special offer and promo code: 15% off with ‘BUBBLES’

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Oakdene – Bellarine Peninsula, Geelong, Victoria

Sparklings: NV Oakdene Pinot Noir Chardonnay, 2015 Oakdene Yvette Pinot Noir Chardonnay, 2016 Oakdene Kristen Blanc de Blanc

Oakdene’s range of Sparkling Wines are all made in a dry style, using the traditional varieties of Pinot Noir and Chardonnay. The range includes a fruit driven style, limited production Vintage wines made using the traditional method with extended aging. 

Special offer and promo code: 10% discount and free shipping Australia wide on purchase of 6 bottles or more (applies automatically at checkout)

See website to order


Levrier by Jo Irvine – Located in Barossa, making wine from Eden Valley, Barossa and Adelaide Hills

Sparkling: Levrier by Jo Irvine Adelaide Hills Sparkling Meslier Brut Rosé

“I make small batch wine styles that I like to drink. My wines are all soft, juicy and vegan friendly. I support the Greyhound Adoption Program which is why all my labels have greyhounds on them, and I named my brand Levrier, which means ‘greyhound’.”

Special offer and promo code: All wine lovers can order at club rates and $10 from every order is going to Meal on Wheels SA until end of April.

See website to order


Trentham Estate – Trentham Cliffs, NSW

Sparklings: Prosecco NV and Tasmania Pinot Noir Chardonnay NV

Our Cellar Door is located at an impressive riverside destination where we share a tradition of quality food, wine and customer service. Trentham is very proud of, and humbled by, the many awards and accolades it has collected over the past 30 years – including hundreds of wine show medals, an impressive array of wine trophies, and business awards. We look forward to welcoming many more visitors to our stunning location on the banks of the Murray in the future.

See website to order


Clover Hill – Pipers River, North East Tasmania

Sparklings: Clover Hill Tasmanian Cuvee NV, Clover Hill Tasmanian Cuvee Rose NV, Clover Hill Vintage Brut 2013, Clover Hill Cuvee Exceptionnelle Blanc de Blancs 2013, Clover Hill Cuvee Exceptionnelle Vintage Rose 2015 & Clover Hill ‘Late Disgorged’ Cuvee Prestige Blanc de Blancs 2006

Clover Hill is one of Australia’s very few premium sparkling houses solely producing sparkling wines in the traditional method. With the intention to produce a refined sparkling wine to rival that of great Champagne houses, Clover Hill was established in 1986 on the site of an old dairy farm in north eastern Tasmania. These first plantings produced Clover Hill’s debut vintage in 1991. Since this time, Clover Hill has become synonymous with elegance and refinement, gaining a reputation of uncompromising quality. Clover Hill’s commitment to excellence has been recognised with numerous awards which include being inducted into the Australian Sparkling Hall of Honour in 2017 and being twice awarded Tasmanian Vineyard of the Year.

See website to order


Taltarni Estate – The Pyrenees, Victoria, Australia

Sparklings: Taltarni 2016 Blanc de Blancs, Taltarni 2013 Cuvee Rose, Taltarni 2015 Brut, Taltarni 2017 Sparkling Shiraz & Taltarni T Series Brut

Taltarni Vineyard and Winery was founded on the principles of individuality, independence and expression, which still guide us today. Combining old-world traditions with innovative new-world techniques, Taltarni produces a diverse range of méthode-traditionnelle crafted sparklings. Taltarni’s portfolio continues to be a reflective expression of the varietal and terroir from which our wines are born.

Special offer and promo code: see our wine specials page on our website

See website to order


Oakridge Estate – Yarra Valley, Victoria
Sparklings:
2014 Blanc de Blanc & 2017 Sparkling Meunier

Oakridge is a family-owned, Yarra Valley winery, restaurant and cellar door. Originally established in 1978, alongside a ridge of oak trees. Our many awards are due to the level of distinction and excellence our team strives for in every bottle; reflecting meticulous care from soil to grape and barrel to bottle.  

Special offer and promo code: BUBBLESREV10 for 10% off our online store

See website to order


Rob Dolan Wines – Yarra Valley, Victoria

Sparkling: 2018 Black Label Blanc de Blanc

Our Blanc de Blanc is the perfect way to start off as it is aperitif in style so gets you salivating and ready to taste. It is called blanc de blanc as it is a white wine crafted from a white grape, specifically, Chardonnay that we get from the Yea Valley. The Yea Valley is a relatively cold area, so perfect for sparkling bases as it keeps the acid high, forming zesty and fresh sparkling wines. This one is very easy drinking, perhaps slightly dangerous, that’s what we love about it!

Special offer and promo code: Free shipping Australia wide for a limited time. Enter code: SUPPORTSMALL at checkout.

See website to order


Fratelli Wines –  Yarra Valley, Victoria

Sparkling: NV Better Half Pinot Noir Chardonnay

Andrew and Megan Santarossa’s vineyard is located in the very cool site of the Yarra Junction in the Yarra Valley. They specialise in sparkling and table wines, having learnt their trade from working at Mitchelton and Chandon. A classic blend of Pinot Noir and Chardonnay provides a clean fresh style with complexity on the back palate.

Special offer: 30% off RRP

See Footprint Wines website to order


See Saw Wines – Orange, NSW

Sparkling: 2019 See Saw Prosecco

For over 25 years Justin & Pip Jarret have been making cool climate wines from their three, high altitude, certified organic vineyards. This vintage Prosecco is clean and very well balanced with a silky creamy texture.

Special offer: 30% off RRP

See Footprint Wines website to order


Smallfry Wines – Barossa Valley, SA

Sparkling: 2019 Smallfry Pet-Nat Rose

Wayne & Suzi like to push the boundaries with experimental blends and obscure varietals from their old vine vineyard in Vine Vale Barossa Valley. Natural ferments, no additions, no fining or filtration. This savoury Pet-Nat is produced from a variety so rare that the winery still doesn’t know what it is, so they call it Vine X!

Special offer: 30% off RRP

See Footprint wines website for sales


House of Cards – Margaret River, WA

Sparkling: ‘Queen of Diamonds’ Blanc de blancs

A small family-run Cellar Door in Margaret River. Established in 2011 by Travis and Elizabeth Wray. Producing 100% Organic, Single Vineyard wines.

See website to order


Federica Rigoni Stern – Veneto, Italy

Sparkling: NV Rigoni ‘Il Giusto’ Extra Dry Prosecco DOC

Federica inherited the winery from her grandfather Gus, who founded the winery in 1963. A small 12 hectare vineyard entirely planted with Glera for premium Prosecco production. This Prosecco is a dry version with a very refreshing green apple character.

Special offer: Wines are 30% off RRP

See Footprint Wines website to order


Apollonis Champagne – Marne Valley, Champagne

Champagnes: NV Apollonis Authentic Meunier, NV Apollonis Theodorine Rose, NV Apollonis Palmyre Brut Nature

16th Generation Grower from the town of Festigny in the Marne Valley. A small family Estate who specialise in the production of Pinot Meunier.

Special offer: 30% off RRP

See Footprint Wines website to order


Cloak and Dagger –  Central and the King and Alpine Valleys in North-East Victoria

Sparkling: Cloak and Dagger – Prosecco

Vibrant aromatics punctuated by crisp apples and pears, zingy citrus and top notes of orange blossom. Delicate flavours of lemons and pears zip across the palate. Crisp and dry, this sparkling is bright and satisfying with a long refreshing finish. It’s perfect on its own or amazing in a spritz!

See website to order


Degen Wines –  Pokolbin, Hunter Valley

Sparkling: Degen 2018 Sparkling Semillon Chardonnay 2018

We are one of the smallest commercial single vineyards in the Hunter Valley. Some 20 years ago we planted three of the great noble grape varieties that have been grown in the Hunter: Shiraz, Chardonnay and Semillon.  Our small Cellar Door has provided an avenue for us to meet wine lovers from far and near that visit us for tastings of our premium wines we produce, made by award winning winemakers.

Special offer and promo code: Free delivery and 20% discount. Use code: DEG365 at checkout.

See website to order


Printhie Wines – Orange, NSW

Sparklings:  Swift Sparkling – Swift NV Cuvée; Swift Sparkling Rosé; Swift 2012 Vintage Chardonnay Pinot Noir; Swift 2010 Blanc de Blancs; Swift 2016 Blanc de Noirs (to be released 2020)

From the highest vineyards in NSW on the slopes of the extinct volcano Mt Canobolas, an elite range of sparkling has been handcrafted by Printhie Wines. Brothers Ed and Dave Swift have made their mark on the Australian sparkling scene with their method traditionnelle Swift Sparkling. Exceptional winemaking, cool climate craftmanship and the luxury of time has created a trophy winning range of sparkling wine. Printhie’s passion for sparkling is demonstrated by the patience required to ensure each bottle of Swift Sparkling has been aged to perfection before release. Spending at least 5 years on lees with some up to 9 years. The range has won 10 trophies and over 60 medals in the last 4 years alone.

Special offer and promo code: Use ‘FREEDELIVERY’ coupon at checkout for free shipping.

See website to order


Tamburlaine Organic Wines – Hunter Valley, Orange and Central Ranges

Sparkling: On The Grapevine Preservative Free Sparkling ‘Au Naturel’

Tamburlaine was established in 1966. In 1985 the Hunter winery was purchased by a small group of friends and relatives led by Managing Director and Chief Winemaker, Mark Davidson. Mark has built his long-term winemaking philosophy around Contemporary Organic practices in the vineyard and the winery. After challenging years of research and development, we have become one of Australia’s largest producers of organic wines with vineyards in the Hunter Valley and Orange region.

Special offer: $16/bottle when you select 12 wines from this range. Buy two dozen or more to access $14/bottle. Limited time only.

See website to order


De Beaurepaire Wines – Central Ranges Region – Rylstone, NSW

Sparklings: 2016 ‘Marie Louise’ Prestige Cuvée; 2018 ‘Blanchefleur’ Blanc De Blancs;  2019 ‘Annabelle’ Crément De Rose

Founded in 1998 by Richard and Janet de Beaurepaire and now joined by their children Amanda & Will, De Beaurepaire Wines is a terroir focused wine producer from Rylstone, within the Central Ranges (near Mudgee and Orange) of NSW. The family originates from Burgundy, so Richard and Janet chose to pioneer wine production in Rylstone due to its similarity to the terroir of the Côte de Beaune in Burgundy.  Their wines can only be found at their cellar door or in great bars, restaurants and hotels. In 2018 they were awarded by Winestate Magazine, ‘Best Australian Wine’ – a first for a NSW producer since the award inception 40 years ago; and Best Australian and New Zealand Dessert Wine.

Special offer and promo code: 

  • 25% off 12+ bottles & free shipping (code: ATHOME12)
  • 10% off 6 bottles & free shipping (code ATHOME6)

See website to order


Stomp Wines – Hunter Valley

Sparklings: Stomp Sparkling Verdelho; Stomp Sparkling Moscato; Limited Release Stomp 2017 Sparkling Chambourcin 

Stomp! Wines is a family business based in the beautiful Hunter Valley wine region. Husband and wife owned and operated, we stomp to the sound of our own drum. Our two stunning contemporary brands, Stomp! and Pssst ‘n’ Broke, say it all – relaxed, casual, maybe a little irreverent, but always authentic! We remain true to ourselves and our craft as we have fun creating all our wines to capture the true essence of ourselves and our stomping ground.

Special offer and promo code: Buy any 5 or more sparkling and we’ll add a free bottle (of our choice) with free delivery. Use coupon code – Bubbles

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Hollydene Estate Wines – Upper Hunter Valley

Sparkling: Juul Blanc de Blanc 2008

Located in the picturesque Upper Hunter region, Hollydene Estate is a beautiful destination location, with a stunning Cellar Door and award winning restaurant. 

With two of The Upper Hunter’s oldest and most iconic vineyards. The Juul Blanc de Blanc sparkling is a multi award winner, for Best Mature Sparkling two years running and Best Extended Yeast Age at The Australian Sparkling Wine Show.

Be sure to put Hollydene Estate on your ‘must see’ list when visiting the Hunter Region.

Special offer and promo code: 15% off – 15OFF2020 can be used multiple times. Valid until 30 Sep 2020 (not valid with already discounted sale items) or join wine club for 20% off and free shipping.

See website to order


Borambola Wines – Gundagai, New South Wales

Sparklings: Borambola Wines, VIII Sparkling Brut

Borambola Wines is a family owned business, specialising in 100% locally grown and produced beer and wine including, red, white, sparkling, Tuckerbox Hoppy Lager beer and apple cider. Borambola Wines philosophy is simple – we strive to grow the best grapes and to make the best wines. We do this by combining traditional ‘old world’ wine making methods with the upcoming technology advancements of the ‘new wine world’, as well as using organic and environmental best practice. We welcome visitors to our Cellar Door for tastings, as well as catering for weddings, ceremonies, corporate functions and special events.

Special offer: Buy 6 and receive a free gift

See website to order


Note: The Bubbles Review is not involved in selling wine. This page is for information only. All sales and deliveries are made with the wineries or distributors directly. Subject to their own licencing arrangements. You must be of legal drinking age to purchase. The Bubbles Review promotes responsible serving of alcohol. If you have any questions about purchasing, please contact the wineries directly.

Tassie Sparkling Cellar Doors

Tassie Sparkling Cellar Doors

I love a chance to visit Tasmania. I have trekked through some of its great natural landscapes, the Overland Track from Cradle Mountain to Lake St Clair, Bay of Fires lodge walk, and Freycinet looking over the beautiful Wineglass Bay. But it is not just the scenery that I love; they also do food and wine exceptionally well! 

In particular, they make great bubbly! Tasmania’s reputation for producing some of Australia’s best sparkling wines is increasing each year, thanks to the pristine cool climate, which is very similar to the Champagne region of France and perfect for growing grapes for sparkling. Such is the reputation of sparkling wines from Tasmania, according to Tyson Stelzer, award- winning wine writer and reviewer “No region anywhere on the planet outside of Champagne itself makes sparkling as exceptionally as Tasmania”. High praise indeed!

My research for this blog was made up of a series of trips in 2018 and 2019 (as well as attending Effervescence a festival of Tasmanian Sparkling wine). In contrast to mainland Australia, Tasmania as an island state is compact, but it is bigger than you think, it is not possible to cover everything in a few days.  For the purposes of this blog I have broken it down into a few regions: the Tamar Valley (north near Launceston), East Coast (Freycinet), and Hobart and surrounds

As always, I suggest that you check the winery website to confirm opening times, tasting fees, and to make bookings for tours or meals, which I suggest that you do for most of the Cellar Doors with a restaurant.

There are so many sparklings on tasting here, a visit to the Cellar Doors really is a bubbly paradise!  I suggest that you will need a designated driver, and there are a few local tour operators that offer wine tours, which is always a good way to find your way around, Uber is available in Hobart and has now arrived in Launceston, and local taxis could also get you to the Cellar Doors that are located near to one of these cities.

Tamar Valley

The Tamar Valley Wine Route covers the wineries in this region, I realised this can even be broken into a few smaller regions: Relbia just south of Launceston, West Tamar, East Tamar and Pipers River in the North East of the Tamar.

The area enjoys a significant climatic advantage that is unique to the rest of Australia; that of very low day time temperatures caused from the local geographical features. The waters of Bass Strait cool the hot northerly winds, while the cool southerlies gain heat as they cross the island. Cool temperatures and significant sunshine hours make for ideal conditions to retain delicate aromas in the fruit. The frosty and sometimes wild conditions of winter give way to clear, crisp, blue-sky days through the growing season, allowing the fruit to ripen slowly and evenly, assuring the lingering acidity essential to producing premium cool climate wines.

Relbia

Josef Chromy

This Cellar Door is around a 15 minute drive from Launceston. Josef Chromy OAM has been instrumental to the Tasmanian food and wine industry, having owned and developed some of Tasmania’s leading wineries including Rochecombe (now Bay of Fires), Jansz, Heemskerk and Tamar Ridge.

In December 2007, at 76, when most people would be thinking about easing up, Joe launched Josef Chromy Wines.  Joe fled his war-torn Czech village in 1950 as a penniless 19-year-old. “I came here with nothing but hope and ambition over 50 years ago. Tasmanians welcomed me and, with their help, I have been rewarded for the challenges and risks I have taken in both the meat and wine industries”.

Arrival at the Cellar Door rewards you with a venue that includes a stunning restaurant, overlooking a picturesque lake and vineyard. It is listed as one of the Top 10 Cellar Doors of Australia and the restaurant has been awarded a Chefs Hat in the Good Food Guide.  The menu features locally sourced produce, and you can enjoy dining in the restaurant or purchase a Cheese or Meat/Cheese Platters to enjoy in the grounds.

I visited during Effervescence Tasmania. The vineyard catered for this event very well, and a few of the smaller Tassie sparkling producers told me that they use the facilities at Josef Chromy and the expertise of chief winemaker Jeremy Dineen to make their sparklings. I visited the Cellar Door again in early 2019 and enjoyed a delightful meal in the restaurant.   There are a few sparklings available for tasting from the Josef Chromy and Pepik ranges, or available by the glass in the restaurant.

Bookings are required for tasting groups of 6 or more.  Behind the scenes wine tours are also available to be booked on the website.

On my recent visit, I got to meet the man himself! Josef Chromy and Natalie Pickett from The Bubbles Review

See website for more details

West Tamar

Tamar Ridge Cellar Door (Pirie)

Tamar Ridge Cellar Door is high in the hills overlooking the beautiful Tamar River.  I was very happy to find lots of sparkling on tasting and to learn the story of the Pirie range.  Pirie is named after Dr Andrew Pirie who has been a very influential figure in the Tasmanian wine industry, initiating and building some of Tasmania’s largest and most important vineyards and wineries including Pipers Brook Vineyard, and Ninth Island which he co-founded with his brother David in 1974 and Pirie sparkling in 1999.

Andrew Pirie no longer owns the Pirie label as it was sold to Brown Brothers around eight years ago, but he continues to be involved as a consultant and ambassador for the brand. He now has a new vineyard Apogee (more about that later), consults on wine industry development, conducts climate research and is writing a book on wine terroir.

I tasted the:

Pirie NV Sparkling, made up of around 12 different reserve wines, 65/35 Chardonnay/Pinot Noir. Fine persistent bead and minerality.

Pirie 2011 Vintage Sparkling, 50/50 Chardonnay/Pinot Noir, rich and toasty with great length.

Pirie 2010 Sparkling Rose, 100% Pinot Noir, very faint salmon colour, almost a Blanc de Noirs, rich palate and complex fruit.

Pirie 2009 Blanc de Blancs, 100% Chardonnay, lovely honey toast nose, creamy, complex with a long layered finish. 

Resident chefs Hubert & Dan, provide fresh, seasonal platters with local and house made cheeses, salmon and charcuterie to complement the tasting experience.

I made this my lunch spot and sat out on the deck with a view of the river through the trees, a platter and a glass of the 2011 Vintage whilst I made my notes. The perfect office!

See website for more details

Moores Hill

A small producer embracing innovation “We make wine powered by the sun” in 2017 they built Tasmania’s first 100% off grid winery and follow traditional small batch wine making philosophies with modern winemaking techniques. The small Cellar Door, is a cottage with a great verandah with views out over the vineyards.  Tasting plates featuring specially selected, local produce are available to complement the wines.

I met Fiona who manages the Cellar Door, and sales and marketing and her husband Julian, who is the winemaker.

I tasted the NV Sparkling Blanc de Blancs. Single vineyard, hand vinified, hand bottled and hand disgorged. It is fine, crisp, and creamy cuvee and has been aged on yeast lees for 12 months. They recommend “Enjoy with oysters and good friends” which sounds like a good idea to me!

Since my visit I notice that this wine won a Silver Medal at the 2018 Tasmanian Wine Show. I also tasted a Blanc de Noirs from their sister vineyard Native Point which is on the other side of the Tamar and notice that they now have their own Moores Hill Blanc de Noirs available for purchase.

See website for more details

Holm Oak

This small rustic Cellar Door, is located a bit off the beaten track.  The staff here were very friendly and shared a bit about the story of this family owned winery.  They also shared some great tips on other sparkling Cellar Doors in the area.  I tasted the NV Sparkling which is a 60/40 Pinot Noir/Chardonnay. Lovely crisp citrus and green able with spicy berry notes from the Pinot Noir. 

Local cheeses, terrines and salmon products are available to purchase, to create your own platter with some lovely spots for a picnic with vineyard and rural views.  Some weekends the Bird n’ Herd BBQ food truck is also on site.

See website for more details

Goaty Hill

This wasn’t on my list but I dropped in here on the off chance that they might have a bubbles, and I was rewarded with one.  It is a small Cellar Door. The partners are close friends from two families who chose the Tamar Valley as the place to start their winemaking. I met Tony one of the owners who was very friendly and introduced me to the Goaty Hill Sparkling, which is described as Vintage, Baked Apple, Moreish. They also serve Gourmet Platters and Cheese Plates, available daily from 11.30 – 3.00 and can be designed for 2 people or more. 

See website for more details

East Tamar (including Pipers River)

Delamere

A small family friendly Cellar Door. This family business owned by Fran Austin and Shane Holloway, who are partners in wine and in life and they are producing a great range of quality sparklings.

“Delamere represents to me the opportunity to produce wines from the vineyard through to the glass, working alongside family with some of the finest quality fruit in the country.”

— Shane Holloway

Predominantly focused on Traditional Method sparkling wines, that are 100% estate grown and produced — a Grower/Producer in the true sense of the term, they describe that they are on a journey to create a unique range of handcrafted single site sparkling wines.

I met Alice the Cellar Door manager, and when I told her about The Bubbles Review, she found both Fran and Shane who generously spent time with me to share more about the story of the vineyard. Fran at the time, was juggling maternity leave with winemaking duties.  I could clearly see the passion and dedication of this hardworking team for achieving their goals of making sparkling wines of exceptional quality, and unique in character.

I tasted a few from this range:

Non Vintage Cuvée – a blend of vintages with the majority coming from 2014 vintage, with 30% of reserve wine adding complexity and depth. 2014 yields were particularly small, giving wonderful concentration of flavour. Around two years aging on lees.

Non Vintage Sparkling Rosé – pale salmon colour and an aroma of fresh strawberry and musk, 100% hand harvested Pinot Noir with reserve wine from 2016 adding complexity and around two years aging on lees.

2014 Sparkling Cuvée – the 2014 vintage delivered very small crops of exceptional quality and will be highly sought after. Rich and complex, opens with honey and develops through the palate, with stone fruits and fine line of minerality, a lingering and complex finish. Around three years aging on less.

2012 Vintage Sparkling Rosé – 100% Pinot Noir. Five years aging on lees and a low dosage of less than 2 grams allows the voluptuous flavours of the fruit to shine through.

2013 Blanc de Blancs – 2013 was something of a rollercoaster with some very warm, dry days and rain before vintage but this all lead to some intense flavours in the fruit and high levels of complexity. 5 years aging on lees and a low dosage of less than 2 grams.

2008 Late Disgorged Blanc de Blancs – 100% Chardonnay. 10 years aging on lees and a low dosage of less than 2 grams allows the voluptuous flavours of the fruit to shine through and the clear acid backbone to be a focal point of this wine.

Local produce is available to purchase to ‘pick your own picnic’ emphasis is on seasonal produce that suits a picnicker’s palate. You can enjoy under the pergola, with the different tasting options.

See website for more details

Jansz

The Jansz Tasmania vineyard sits to the northeast of the island state within the Pipers River region of the Tamar Valley. This cool little corner is known colloquially as ‘Sparkling Tasmania’.

I learnt a few things about this area on my visit. Temperatures here are moderated by close proximity to Bass Strait. The ocean breezes keep the temperature up during winter – minimising risk of frost, and down in summer – allowing the grapes to ripen slowly and develop intense, delicate and refined flavours.

The soils are also an advantage, resting on a bed of pure, red, free-draining basalt soils, the Jansz vineyard is the perfect site to grow grapes for world-class sparkling wines.

Jansz has evolved as one of Australia’s most respected premium sparkling wines and has trademarked the term Méthode Tasmanoise.

“It could be argued we’re completely mad growing grapes in the wild and unforgivingly cold Tasmanian environment. But there’s méthode to our madness.

The climatic conditions of the Jansz vineyard rival the famed French wine region of Champagne. In fact, it was originally with French contribution that Jansz became Tasmania’s first sparkling made using the traditional Méthode.

Today we call it, Méthode Tasmanoise. It’s the essence of a partnership between the environment and our winemaker. Just as the cool Tasmanian climate creates spectacular beauty in nature, it is also instrumental in the creation of art in bottles.”

In a previous blog on Favourite Aussie Sparklings I included Jansz as one of my ‘go to’ labels.  I was so happy to be here at the vineyard and was pleased to meet the Cellar Door manager Maxine, already a subscriber to The Bubbles Review who was excited to see me and provided some great information to add to my notes. Maxine told me that it is still a family owned operation, a handcrafted and passionate brand who along with some of the other founders in this region (and supported by the study by Dr Andrew Pirie), recognised the similarity of this area with the Champagne region and the opportunity to create quality sparkling wines.  With added input from Jean Baptiste from the Louis Roederer Champagne House it is easy to see why Jansz has evolved as one of Australia’s premium sparkling wines.

The Cellar Door is the Jansz Tasmania Wine Room and includes an Interpretive Centre.  It is adjacent to the vineyard, overlooking a picturesque lake, cheese boards are available to purchase to enjoy with tastings.

There are around 6 sparklings on tasting and available for purchase. I tasted the:

Jansz Tasmania Cuvee 2012 50/50 Chardonnay/Pinot Noir, spend 6 months in oak before aged for 5 years on lees. Complex aromas, lemon peach and hazelnuts. Layered and elegant.

Jansz Tasmania Single Vineyard Chardonnay 2011 this Blanc de Blancs is not something that is made every year. It is limited release with each bottle numbered, as the name suggests it is from a single block of Chardonnay at the Jansz vineyard. The wine is 100% aged in French Oak and then spent 6 years in second fermentation in the bottle (aged on lees). Very pale gold colour, layers of citrus, almond nougat, with creamy texture and chalky long palate.

See website for more details

Pipers Brook

The Jansz and Pipers Brook vineyards share a driveway, and you will see a sign pointing to Pipers Brook just after the entrance. An unmade driveway over the hill through the vineyard, reveals ocean views as you drive through the vines to arrive at the architecturally designed winery building. At Pipers Brook you can taste Pipers Brook, Ninth Island and Kreglinger wines.

The café was closed for refurbishment when I was there, but has since re-opened featuring fresh, local Tasmanian produce.

In 2016 winemaker Natalie Fryar (formerly Jansz) joined the Kreglinger team “I’m so excited to be working with some of the best sparkling fruit in Australia found right here on the estate at Pipers Brook.” Natalie said “It will be my honour and challenge to oversee the sparkling program and from what I’ve experienced already, wine lovers are in for a real treat with our upcoming releases.”

There are already some great results. In his 2018 Sparkling Report, Tyson Stelzer listed the Ninth Island NV Rosé as the Sparkling Wine of The Year Under $25 (a great achievement for a Rosé) with Ninth Island Non Vintage Cuvee listed as a runner up for the title. The acclaim follows the Gold Medal win for the NV Rosé at the 2018 Tasmanian Wine Show.

Ninth Island Non-Vintage Sparkling, blend of Pinot Noir, Chardonnay, Pinot Meunier, this is another  good quality sparkling at a great price.

Ninth Island Non-vintage Sparkling Rosé, rose petals, fresh strawberry, spice and pouring cream. The blend showcases the Pinot Noir, supported by fresh zesty structure of Chardonnay. Rich layered palate.

There were several sparklings available for tasting at the Cellar Door. I tasted:

Pipers Brook 2015 Vintage Cuvee, lemon, rich brioche, oyster shells.

Kreglinger 2004 Brut de Blancs, 100% Chardonnay, a lovely Blanc de Blancs, full palate, depth of flavours.

Kreglinger 2006 Brut Rosé, 100% Pinot Noir, rose petals, ripe strawberries, cream with a great dry finish. 

See website for more details

House of Arras and Bay of Fires

Bay of Fires’ cellar door is the Tasmanian home of Bay of Fires, House of Arras sparkling wines.

Bay of Fires Wines was founded in the 1990s by a team of dedicated winemaking and viticultural professionals, who believed Tasmania would one day become the pre-eminent Australian region to produce cool-climate Tasmanian wines.

The philosophy for Arras sparkling wines is to create world class sparkling wines. Created by Australia’s most awarded sparkling winemaker, Ed Carr, outstanding fruit is sourced across Tasmania’s premium cold climate regions. The art of blending sparkling wine is one that can only be mastered by perfecting the craft, patience to allow the wine to mature at its own pace and the experience to know when it is at its best. The entire portfolio of Arras sparkling wines are held back between 3-10 yrs to give these wines the distinction, quality and maturity they require to be world class, unique sparkling wines.

Over the past 20 years Ed Carr has amassed more than 100 trophies in Australian wine shows including 21 consecutive “Best Sparkling White Wine of Show” trophies at capital city wine shows. In 2018 he became the only non-champenois to receive a Lifetime Achievement Award at the Champagne & Sparkling Wine World Championships in London, alongside the legendary chef de caves of Charles Heidsieck, Dom Pérignon, Billecart-Salmon, Taittinger, Perrier-Jouët, Lanson and Pommery. To see Tasmanian sparkling acknowledged in such company on the global stage is an amazing achievement!

At the ‘Tasmanian Sparkling Takes on the World’ Masterclass that I attended at Effervescence Tasmania, in a blind tasting of eight sparklings including a few big name champagnes, the Arras EJ Carr Late Disgorged 2003 was overwhelming voted the favourite.

It was Ed’s foresight and firm belief in the potential of Tasmania as Australia’s best sparkling fruit resource that was the driving force behind the company’s 1995 decision to produce Tasmanian prestige cuvée, evolving into the House of Arras range. December 2002 marked the release of the 1998 Arras – the first vintage made from 100% Tasmanian fruit.

The Cellar Door experience offers gardens with sweeping views over the vines, the winery and Pipers River. With local cheese and artisan pizzas to enjoy with the wines, this is one of the few sparkling wineries that served food in this area, so you could plan for a lunch stop here. There is also a seated Premium Arras Tasting Experience.

The staff here were great, I met Alicia and she generously shared her knowledge of the wines, the vineyards and the local region.

I tasted:

Arras Grand Vintage 2008 (just changed over from 2007). 65% Chardonnay, 35% Pinot Noir, aged for 7 years, complex full palate wine, lingering finish, aromas of toast, honeycomb, sourdough and nougat.

Arras Rose 2006 65% Pinot Noir, 35% Chardonnay (with a dash of Pinot Meunier), a light salmon colour, it is barely pink, lovely savoury flavours balanced with ripe strawberries.

See website for more details

Clover Hill

Clover Hill is one of Australia’s very few premium sparkling houses solely producing sparkling wines in the traditional method. With the intention to produce a refined sparkling wine to rival that of great Champagne houses, Clover Hill was established in 1986 on the site of an old dairy farm in north eastern Tasmania. These first plantings produced Clover Hill’s debut vintage in 1991. Since this time, Clover Hill has become synonymous with elegance and refinement, gaining a reputation of uncompromising quality. A new Cellar Door opened in late 2017.

A long-time favourite of mine, I am in good company as it was chosen by royalty when ‘our own’ Princess Mary chose Clover Hill Vintage Brut to be served to celebrate her wedding to Prince Frederick. It was also selected as one of the four iconic Australian wines served to Queen Elizabeth II and The Duke of Edinburgh during their Australian visit in 2011.

Clover Hill is acknowledged as one of Australia’s finest sparkling producers. With the cool climate and growing conditions of Tasmania being remarkably similar to that of the Champagne region of France, Clover Hill has been able to produce sparkling wines of quality, elegance and finesse.

Ian, the Cellar Door Manager discussed some of the background of the new building, the owners of Clover Hill (the Goelet family from France, who also own Taltarni in Victoria) wanted a Cellar Door to reflect the quality of the brand.

The new Cellar Door stays true to the 3 pillars of Clover Hill: terroir, method and blend.  This beautiful architect designed building with rammed earth walls made from the local terroir, features a tasting room that has doors opening up onto the deck with panoramic views of the vineyard, natural forests and Bass Strait.  Inside is a relaxing lounge area with plush ottomans, a tasting bar and a VIP room for Club Prestige members wanting a peaceful moment.

A perfect place to sit and taste your way through the Clover Hill range!

“The neomodern building sits at the top of our sloping vineyard so your eye is led down into the vines – which we encourage visitors to take a wander through – and on a clear day you can see the white caps of Bass Strait.”

Clover Hill’s commitment to excellence has been recognised with numerous awards including being inducted into the Australian Sparkling Hall of Honour in 2017, twice awarded Tasmanian Vineyard of the Year, and the Gourmet Traveller 2018 Cellar Door Awards – Best Tasting Experience.

Clover Hill is planted solely to the traditional sparkling wine varieties of Chardonnay, Pinot Noir and Pinot Meunier. These varieties are all trellised in traditional close proximity plantings. A strong focus on Chardonnay is acknowledged and rewarded with Tyson Stelzer naming the Clover Hill 2005 Cuvée Prestige Late Disgorged his Blanc de Blancs of 2018.

Some of the wines featured are available for regular tastings, some with the VIP Experience and some you won’t find in stores as they are only for purchase at Cellar Door.

Clover Hill Tasmanian Cuvée Rosé, NON-VINTAGE – 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier – delicate salmon pink colour, with a soft and creamy mousse. Strawberry and dark cherry notes marry perfectly with the wine’s fresh brioche characters. The wine is well structured, with sweet red berries and cream enveloping the palate.

Clover Hill Tasmanian Cuvée, NON-VINTAGE – 53% Chardonnay, 42% Pinot Noir, 5% Pinot Meunier- Delicate and soft mousse, on the nose, notes of bright citrus, fresh apples, brioche and cream. On the palate, crisp apple pie and lime characters. Great drive and length.

Clover Hill VINTAGE 2013 – 63% Chardonnay, 31% Pinot Noir, 6% Pinot Meunier blend. The palate is delicate and creamy, with fine bead and persistent mousse, light straw colour indicative of a chardonnay, has developed a golden hue during its three years on tirage. On the nose, it displays citrus and red berries, with a hint of toasted brioche. This is a delightful wine.

Clover Hill Cuvée Exceptionnelle Blanc de Blancs, VINTAGE 2012 – 100% Chardonnay. The 2012 Blanc de Blancs is a pale straw colour with a fine, persistent bead and mousse. Aromas of fresh melon, underpinned by toasty notes and sweet cinnamon. The palate is bold and rich with flavours of fresh citris with a persistent soft minerality the lingers on the finish.

Clover Hill Cuvée Exceptionnelle Vintage Rosé, VINTAGE 2013 – 100% Pinot Noir, limited release, is crafted via extended skin contact of Pinot Noir to create a soft, pink colour. Fine persistent bead and mouth filling mousse, rich flavours of strawberry and citrus with hints of brioche, with a fine crisp finish.

Clover Hill Cuvée Prestige Brut. VINTAGE 2005 – 100% Chardonnay. This limited-release Late Disgorged Brut. A vibrant rich straw colour with a persistent fine bead are precursors to the refined and gentle foaming mousse.  An assortment of fresh lemon curd and brioche, developed almond and toasty characters, it is the epitome of Clover Hill’s signature house style – a true combination of passion and patience.

Cheese platters are available every day and share plates with seasonal local produce are available on weekends.

The Clover Hill Elite VIP Experience , is a guided tasting experience and a great way to taste the range, which includes the limited release Exceptionelle and Prestige Blanc de Blancs, tasting plate and wine credit. It is $75pp and must be booked in advance.

Apogee

I mentioned earlier that we would learn more about Dr Andrew Pirie of the Pirie label whose name appears over and over in the history of sparkling wine in Tasmania. Aside from his continued research, published studies and consulting work, he has established the Apogee label.

The goal to produce very high-quality wines from a small, hand tended area that is operated on a commercial and sustainable basis. The belief is that the combination of the highly researched site with the latest knowledge of terroir theory is leading to wines that are very expressive of the terroir.

“A search for the ‘terroir’ of the famous French cool-climate areas of northern France in Australia led me to buy land in partnership with my brother David, in northern Tasmania in December 1973. This search study became part of my doctoral thesis on viticulture completed at the University of Sydney in 1977. The vineyard was named Pipers Brook Vineyard after the local brook and is now part of history. Pipers Brook’s second-label Ninth Island became the most widely distributed and recognised label from Tasmania. Pirie was the Pipers Brook sparkling wine label and was first made in 1995. It became the most awarded of all the wines I made and has been drunk by Her Majesty Queen Elizabeth II on at least two occasions.

“I have continued to research wine climates and these days the knowledge is more precise in predicting ‘terroir’. In a paper at the International Cool Climate Symposium in Hobart in 2012 I selected the best index for predicting grapevine ripening in cool climates. When the opportunity to apply this learning arose again recently, I could not resist planting another sparkling wine vineyard in what appeared to be a grand cru sparkling site.”

The vineyard name Apogee, means the highest point.

The philosophy behind Apogee:

1. Use the latest climatology to locate a perfect ripening location for sparkling wine using the classic Champagne grapes Chardonnay, Pinot noir and Pinot Meunier with a small amount of Pinot Gris known as Fromenteau in Champagne.

2. Produce only Single Vineyard wines so that the output fully reflects the distinguished vineyard conditions and intensive vineyard manipulations.

3. Restrict the scale to 2 hectares, which is the average size of a holding in Champagne. This is deliberately chosen to test the theory that the ability to manage vineyards perfectly limits their scale.

The Apogee project has had several objectives, the main being to produce traditional method sparkling that rivals Champagne. Others are to demonstrate how the latest knowledge of terroir can pin-point great sites and to show that single site sparklings can produce the best wine.

The Cellar Door is tiny, and Andrew wasn’t there on my visit, but the friendly family Labrador greeted me and someone came out from the house to show me the Cellar Door.  Apogee, the highest point is not just about a location, but also the zenith of accomplishment. Andrew Pirie, now in his 70s, is working on the culmination of his career, which is all about quality rather than quantity.  Only vintage wine is created and I tasted these two on my visit:

2014 Deluxe Vintage Brut. Light gold with fine mousse and a suitable foamy collar when poured.  Aromas range from bready, yeasty overtones through to perfumed red fruits and lemon-rind with a faint salty oyster-shell character which is part of our terroir.  Full palate with notes of toasty honey honey with a racy lemon finish towards the end. A vineyard blend of pinot noir, chardonnay and pinot meunier.

Vintage Deluxe Rosé 2014. Light salmon pink (almost rose gold) with fine mousse. aromas of cherry, raspberry and musk are typical of this vineyard and are found in this wine. The palate shows strong midpalate richness, faint salty oyster shell with cherry and floral tones.  A vineyard blend of 88% pinot noir and 12% chardonnay was hand-picked and whole bunch pressed, soaked on skins (saigné).

Apogee is located very close to Clover Hill, and you could plan your itinerary to visit to the two of them. You may want to check in advance if Apogee will be open on the day of your visit, or take a chance and check to see if the signboard is out the front on the day.

See website for more details

East Coast

Freycinet Vineyard

Founded in 1976, they have been producing sparkling since 1993. Geoff and Susan Bull cleared the site in 1978, planted the first vines in 1979 and established the first commercial winery on the East Coast. They were early pioneers in a new region which years later revealed exciting quality potential in wines. The region now boasts over a dozen different vineyards.

The Freycinet Vineyard and Winery is family owned with daughter Lindy Bull and her partner Claudio Radenti taking over the family tradition of gently handcrafting the wines. 

I tasted the 2011 Radenti Sparkling which is 69/31 Chardonnay/Pinot Noir. It has spent 4 years on lees, I tasted green apple, citrus and some spicy notes that flow and merge with creamy, soft yeasty complexity and textures.  The Radenti sparkling heritage has received multiple awards and the 2011 had just won gold at the Tasmanian wine show. 

Lovely deck overlooking the vineyard to enjoy a drink and the view.

See website for more details

Devils Corner

“At Devil’s Corner we are dedicated to creating the finest wines imaginable, but in doing so we’ve had to make a home in one of the wildest places in Tasmania.”

There is an amazing view from this Cellar Door. “It’s a beautiful struggle, being caught between Devil’s Corner and the deep blue sea.”

It is a great lunch stop, as there is food made from local produce at Tombolo Café, fresh seafood from The Fishers and you can relax on the deck with a glass of wine to match, overlooking magnificent views of the Hazards and ocean.  There is also a fun lookout to climb. 

This was a very busy Cellar Door and definitely worth a stop for the view and something to eat.  There is only one sparkling produced under this label, the Devil’s Corner, Sparkling Cuvée NV. Fresh crunchy apple, and a touch of citrus. It is lively and fresh in the mouth with a dry refreshing finish.  80% Chardonnay and 20% Pinot Noir. The second fermentation is done using the tank method, also known as the Charmat method, which produces bright, fresh fruit characters, in contrast the traditional method which produces a more complex flavour profile from aging on yeast in the bottle.

Devil’s Corner, like the Pirie sparkling label, is also owned by Brown Brothers.


Spring Vale

Spring Vale Vineyard’s small and intimate Cellar Door is actually an old stable, which was built by convict labour in 1842 and is now heritage listed.

The stable has been preserved (with minor restorations necessary) and is now a unique cellar door building with a very historic feel.

The 2016 “Salute” Sparkling comprises 72% Pinot Noir, 23% Chardonnay and 5% Pinot Meunier. The aromas show fresh strawberry and lemon zest and a hint of vanilla. Fresh berry fruit give some sweetness to the palate which is nicely balanced with Granny Smith apple, leading to a dry, savoury finish. A classic aperitif sparkling, delicious with Tassie oysters.

No café on site, but you can purchase a cheese box. There was a nice little picnic area set up with a tent for shade looking over the vineyard. 

See website for more details

Milton

With a focus on producing small quantities of handmade wine Milton are the winners of the 2017 Tasmanian Vineyard of the Year award.

There are two sparklings produced, but unfortunately neither of them are available for tasting.  They are available to purchase by the glass and take into the Sophie’s restaurant which shares the space.  Located in a lovely weatherboard building with big verandahs with views out over the lake and vineyard.

2010 Vintage Sparkling Chardonnay/Pinot Noir – 75% Chardonnay, 25% Pinot Noir

This limited release Vintage Sparkling is a medium bodied style with some yeasty complexity and creamy texture. Aging on lees for 5 years has contributed to a fine persistent bead.

2016 Sparkling Pinot Noir Laura. A lovely pale pink sparkling wine made predominately from Pinot Noir. Refreshingly dry, elegant and crisp with strawberry and cherry flavours and a long fine finish.

I made this my lunch stop and paired it with a glass of 2016 Sparkling Pinot Noir Laura.  The restaurant Sophie’s is the creation of chef Sophie Bermudes, who trained in Bordeaux and has spent the majority of her career working throughout the south-west of France.  She has a French approach to Tasmanian produce. Guests can choose from a blackboard seasonal menu and take-away picnic options are also available.

Melshell Oyster Shack

This is not a Cellar Door. It is an oyster farm gate shop … and yes, it is a shack (well caravan), located about 20 minutes off the Tasman Highway near Swansea at a place called Dolphin Sands. You could grab a bottle of chilled bubbly from one of your Cellar Door visits and include a stop here for freshly shucked oysters straight off the farm. Yum!

See website for more details

Hobart and Surrounds

Bangor Vineyard Shed

A small family vineyard with four hectares of vines (Pinot Noir, Pinot Gris and Chardonnay), which are hand-tended.

At a latitude of 42 degrees 53’ south, Bangor’s vineyard is one of the most southerly in Tasmania, and the world, making it a true cool climate site. There is a beautiful view over Dunalley and Blackman Bay which you can view from the verandah or from one of the picnic tables on the lawn.  There is a cubby and sandpit for kids to play in. There is only one sparkling produced, but it was lovely, and matched with local oysters taking in the view it was a divine experience.

Bangor Vintage Sparkling (2012)

Bangor’s 2012 vintage sparkling is a 60/40 blend of Pinot Noir and Chardonnay, made in the méthode traditionelle. A deliciously crisp sparkling displaying peach pear, white cherry and strawberry fruit flavours, balanced with creamy nougat and almond notes.

See website for more details

Frogmore Creek

Located 20 minutes from Hobart in the Coal River Valley, the Frogmore Creek Cellar Door is housed in a rustic homestead that looks out over rolling hills and the vineyard.

On the mezzanine floor you can take a walk around the display of art works depicting the history of winemaking in Tasmania.

There are a few sparklings on tasting from the 42 Degree South and the Frogmore Creek range. I tasted:

NV 42 degrees South Sparkling – 82% Chardonnay, 18% Pinot Noir. Aromas of toasty brioche and delicate citrus subtly emerge from the fine beads. Full and crisp flavours of apples with lengthy creamy structure.  Fine and Subtle.

NV 42 degrees South Sparkling Rose – 90% Pinot Noir, 7 % Pinot Meunier, 3% Chardonnay.  This wine has a deep salmon colour with a nose of light strawberry flavours and fresh fruit. On the palate you should taste fresh red berry fruit with a creamy texture.

2016 Frogmore Creek Sparkling Cuvée – 64% Pinot Noir, 32% Chardonnay, 4% Pinot Meunier. Light beads, subtle, fresh and delicate. A beautiful wine.

The Cellar Door includes a restaurant featuring seasonal local produce from sea, land and garden, with a deck with views out over the vineyard and a big lawn area with some lawn games and space for kids to roam. I dined here and had a beautiful food match of Tempura Oysters with the Sparkling Rose.

You can now also visit the The Lounge by Frogmore Creek (Bar and Restaurant) located in the Macq01 building in Hobart, which is elevated over Kings Wharf. It is a lovely way to spend an afternoon enjoying views of the marina, whilst sipping a glass of their lovely bubbly.


Stefano Lubiana

Stefano (Steve) Lubiana is a fifth generation wine maker who has carved out a niche in the Tasmanian wine industry. Steve identified the uniqueness that Tasmanian grape growing had to offer and tasted the potential for greatness. The family owned vineyard is around a 30 minute drive from Hobart and wraps itself around the picturesque foothills of the Derwent River estuary. Established in 1990 the majority of the estate is dedicated to biodynamically grown Pinot Noir and Chardonnay. I love Stefano Lubiana wines and order them whenever I see them on a menu.

At the Cellar Door there is an Osteria, which can be described as a small ‘farmhouse’ style eatery in Italy.

The menu here is fresh, seasonal and based around what comes out of their biodynamic vegetable garden. They harvest honey from their own bees and pickle and preserve their own produce. Free-range meats are sourced from local farmers and wild caught seafood from the pristine waters of Tasmania.

We enjoyed a platter on the terrace with a glass of the NV Brut Reserve, before relaxing in the bean bags in the sun, taking in the view.  It was a delightful afternoon!  I tasted:

Stefano Lubiana NV Brut Reserve – multi-vintage blend of Chardonnay and Pinot Noir that incorporates aged reserves of wine specially prepared for the production the house style of sparkling. The natural viticulture and low yields along with the reserve wine creates a sparkling wine that tastes so different – fruit-pure, intense, rich, creamy and complex. A Gold Winner at the Decanter International Awards. It is a great all-rounder sparkling wine.

Stefano Lubiana Grande Vintage 2008 – A blend of Chardonnay (60%) and Pinot Noir (40%) with 7 years on lees before being disgorged in May 2016. A delightful classic ‘Tassie Sparkling’ with plenty of natural acidity.

See website for more details

Moorilla at Mona

On my last trip I didn’t get to visit this Cellar Door as Mona was booked out for a Dark Mofo event.  I visited the winery about 20 years ago, which was very basic compared to today!  Now situated in the amazing Mona art gallery, (which I did go to the opening of), I agree with their website “Come and quaff Moorilla Wine and art. A match made in the proverbial. And what better way to experience it than a top-notch tour or two as part of Moorilla Experiences.”

The winery was founded in 1962 and focuses on a small, very high-quality output. From estate-grown fruit, the ultra-premium wines are made using small-batch winemaking techniques in a gravity-assisted winery. They do make some lovely sparklings. You could easily spend a half or even full day taking in all there is to see and experience, and they also offer amazing accommodation so you could stay overnight. From Hobart, you can take the Mona ferry, which is around 25 minutes, or around 20 minutes by car.

See website for more details

A big thank you to Clover Hill, Jansz and Bay of Fires who provided giveaways for our subscribers as part of our feature on Tassie Sparkling Wine.

Like to join me for our Tassie Sparkling Cellar Door tour? Visit our Events and Tours page for more information


Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

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Margaret River Sparkling Cellar Doors

The Margaret River region is situated around three and a half hours South of Perth.  It is more than a day trip, at least three days would allow you time to discover some of the Sparkling Cellar Doors.

This is was not my first visit to Margaret River, but it was the first time I have visited to explore only the bubbles from the region. I love that the area has so much to offer – beaches, towering Karri tree forests, vineyards and rural views, local produce, gourmet food and, of course, the wine. On this ‘research’ trip during February 2018, I enjoyed pleasant mid-twenty degree temperatures, perfect for touring, and the warm days benefited from gentle sea breezes.

Sparkling wine is in its infancy in WA, but there are some nice bubbles developing.

You can explore the region by self driving, but then there is always the issue of limiting the tastings for the designated driver. This is why I love a winery tour, when someone who knows the area takes you to the best places and will, of course, also be the designated driver. In Margaret River, I was pleased to find a bubbles specific tour Margaret River Bubbles Tour.  With a background as a tradie and ex-rugby player, Mark, the owner, is an unlikely bubbles tour guide. He told me that the idea for the tour company came when he, his wife and a group of their friends visited the area on holidays, only to discover there was no tour catering for bubbles drinkers. An idea was sparked, and a few years later Mark and his wife moved to the area and established Margaret River Bubbles Tour. Prior to my visit, Mark gladly shared information about the wineries that produced bubbles in the area to help me with my planning, and I enjoyed a day out on tour with him experiencing the area. Mark only visits the smaller producers, so you can easily enjoy a few days exploring on your own and fit the day tour into your itinerary to cover some of the boutique wineries. Tours can also be customised to include visits to cheese, chocolates and olive oil, and they have just commenced a new tour featuring whale watching in season.

If you have a look at the list of Margaret River wineries, you’ll find over 95 Cellar Doors. Mark told us that even though there are around 130 vineyards in the region, they represent only 1% of the Australian wine market, but around 26% of Australia’s premium wine market. Only around 40 of these vineyards produce a sparkling wine.

The geology of the region is the oldest in Australia, and the gravel soils, microclimate, aspect and consistent maritime influence create ideal conditions for the region’s grape varieties.

I discovered that only a few wineries had their own sparkling wine facilities, and many of them have their sparkling wine produced locally by John Frazer – Frazer Woods Wines. As I travelled around, many people told me that I needed to meet John. He is an elusive character, but I was told that I could find him at his ‘sparkling shed’. Although it is not open to visitors, I was given directions to follow an old dirt road until I saw a sign that said ‘God’s Farm’, take that driveway and just turn up to see if he is there. I did find ‘God’s Farm’, but John wasn’t there. Instead, his son kindly showed me around and had a quick chat, but he suggested that I make contact with his dad. John kindly contacted me via our website afterwards to provide some more detail for me.

When planning your visit, I suggest that you check the Cellar Door websites for opening days and times, as they can change depending on the season.

Here is my list of Sparkling Cellar Doors:

Vasse Felix

‘Site of first vineyard and winery in Margaret River established in 1967’ is featured on a large sign as you enter the driveway.

Lovely options for food and wine tasting. Wine lounge for charcuterie, cheese and olives, and restaurant upstairs for an interesting menu of dishes featuring local produce. The estate has an Art Gallery and Sculpture park, and all spaces look out over the vineyard, which is quite close to the Indian Ocean. I couldn’t see the ocean, but I could smell the salty sea air as the breeze washed over the vineyard.

They have one sparkling, which is the Vasse Felix Blanc de Blancs. I tasted the 2016 Vintage that had recently been released after 18 months on lees, green apple and hints of French oak. The staff explained that the Chardonnay is from a parcel of vineyard in Karridale, which is in the Southern part of the region, and has a cooler climate.

The place was busy, but relaxed. You may want to book in advance for the restaurant. Behind the scenes tours are also available for booking on the website.

See website for more details

Swings and Roundabouts

Rustic relaxed atmosphere, open fires, cosy corners and a huge lawn with vineyard views. It is family friendly with lawn games, ping pong table, and tyre swings. Simple menu with local ingredients, woodfired pizza, with a few other options including charcuterie, olives, and arancini.

They produce two different labels:

Backyard Stories is the premium label sparkling produced in small batches – NV Sparkling Chardonnay Pinot Noir, which has been aged for two years on lees. Brioche, toast, nutty, fine creamy palate, crisp notes.

The Swings and Roundabouts range is a larger production Sparkling NV, which is 100% Chenin Blanc, mid-palate fruit of guava, passionfruit, apples, high acidity.

My favourite of the two was the Backyard Stories.

See website for more details

Brookwood Estate

This family-owned vineyard, began as a bare paddock, until the family (although not originally from a wine background) planted out vines. The family’s experience and expertise has evolved a lot since then. I met Bronlee, the winemaker. She is the daughter of the owners and grew up here, and she loved it so much she studied to turn winemaking into her qualification and career. Funny enough, her nickname is ‘Bubbles’, so of course there needed to be a sparkling wine, and it is called just that – Bubbles. Brookwood’s bubbles is a blend of Semillion, Chenin Blanc and Sauvignon Blanc. Quite fruity and a bit sweet, it doesn’t take itself too seriously. The bubbles are added and not bottle fermented. For some on our tour, this was their favourite. It has a Zork closure – an imitation cork, one that can be used to reseal the bottle. We enjoyed lunch here as part of our tour – a lovely dining experience on the verandah looking out over the vines.

See website for more details

Howard Park

There were lots of bubbles on tasting here. Sparkling is a speciality of this family-owned winery, and they are one of a few to have their own bottling line for sparkling wine. The Howard Park Jeté Brut Blanc NV had recently won prestigious ‘Best Australian Sparkling Wine’ trophy at the Champagne & Sparkling Wine World Championships in London. This accolade has created such a demand for the label that it meant there was none available for tasting on my visit. Their bubbly expertise, however, was evident in the other sparklings on tasting.

Madfish Prosecco – released in October 2017, this is their first Prosecco. The grapes are from the King Valley in Victoria. Only available at Cellar Door.

Madfish Vera – Traditional method – 18 months on lees. 70% Chardonnay, 30% Pinot Noir. Crisp, citrus fruit and apricot, very dry finish.

Jeté NV Brut – as mentioned above, in addition this Jeté range has also won two golds, and a silver award. Almost sold out on my visit, so it wasn’t available for tasting.

“There is some tough competition in the Australian Sparkling space, so it really is an honour to have won this award, as a Western Australian winery, not famed for their sparkling, it is a fantastic achievement.” — Chief Wine Maker, Janice McDonald.

Howard Park Jete Rose – 100% Pinot Noir, 18 months on lees. Mid-palate berry fruit provide richness and freshness, very dry finish.

Grand Jete 2013 – 55% Chardonnay, 45% Pinot Noir. The blend varies depending on the best grapes for that year. It has been a Blanc de Blancs before. The first vintage was in 2009, and there are plans to release a vintage each year, depending on the harvest. This was fresh and fruity, with complexity through mid to full palate.

There were a couple more available for purchase but not tasting:

Pascal, Marchand and Burch. Limited vintage created in collaboration with the French champagne house. The Australian collection is made here under direction of Pascal. For the French collection, the fruit is sourced locally by Pascal to create the Marchand and Burch range.

Franck Bonville Champagne is also imported and sold here. I queried why, as there was not a winemaking collaboration – “because it is awesome”, that’s what they told me at the Cellar Door! It wasn’t available for tasting, so for now, I will take their word.

There is no restaurant here, but Howard Park hosts festivals where catering is brought in. December is ‘Bubbles and Blooms’, January ‘Oysters and Revelry’, February for Chinese New Year, Asian street food, and they also create a pop-up restaurant on some weekends. I suggest that you check their website for events before visiting.

I asked about availability to purchase their wines on the East Coast, and they told me that there is limited distribution. If you are keen to try any of the range, either visit the Cellar Door or order online.

See website for more details

Leeuwin Estate

Leeuwin has a great heritage in the region, being one of the first vineyards established in 1969. This is the site of the great Leeuwin Estate concerts. As you approach the entrance of the Cellar Door, you can see posters from the legacy of this great event, as well as the stage set overlooking the lawn, providing an inkling of the excitement of being at a concert here. Artwork is also a feature of this estate through their Art Series labels, which features paintings commissioned from leading contemporary Australian Artists. You can visit the art gallery onsite, which shows these wonderful works. It is worth spending time to explore. I didn’t dine here, but the menu at the restaurant looked nice and afforded views over the lawn to the concert stage.

I tasted the 2014 Brut Pinot Noir Chardonnay, with 60% Pinot Noir. It has spent some time in French Oak before bottle fermented – three years on lees. Oyster shell, lemon, lime and apple on the palate, bright and racy mouth feel with a dry finish.  Great aperitif style.

See website for more details

Voyager Estate

Wow, what a sense of arrival! The estate is the vision of the founder Michael Wright. Built in the style of Cape Dutch architecture with stunning gardens, with spectacular Wine Room and Restaurant. The biggest Australian flag in the Southern Hemisphere flies from the flag pole to greet you as you enter.

“Inviting everyone to come and enjoy a glass with us in Margaret River. The perfect combination of food, wine and the warmth of family and friends is what a visit to Voyager Estate is about … every feature of the Estate is designed to give you an inspirational experience.” The estate is still family-owned, with Michael’s two daughters taking over the reins since his passing in 2012 – continuing the direction of style as their father did.

I tasted the 2015 Blanc de Blancs, which had a lovely nose, small bead and creamy texture with citrus featured. It is limited release and small batch. I thought it was delightful, but was disappointed to hear that the 2015 will be the last vintage as they will now only produce the Project Sparkling Chenin Blanc, which I also tasted, dry finish with a fruity mid palate. I am not totally converted to the Chenin Blanc. I did prefer the Chardonnay.

Allow some time for a visit here. The estate is very big, and I spent time just sitting and looking out over the rose garden and kitchen garden that look out over the lawns to the vineyard. They have guided tours, a private tasting room, daily tour of the estate, which includes a walk through the vineyard, learn about tending the vines, show through the winery and barrel room as well as the biggest underground cellar in Australia. Tastings are available at the Cellar Door, and there are also sommelier-created wine flights, cheese and charcuturie platters, and a restaurant serving a degustation menu as well as High Teas on the weekend. Most of these need to be pre-booked which you can do online.

See website for more details

Watershed

Great looking venue, but I didn’t stay to taste. As is the case with some Cellar Doors, they didn’t have their sparkling available for tasting. I assume that you can order it by the glass in the onsite café or restaurant. They do have one sparkling, which I had tasted previously at my hotel. It is the Blanc de Blancs 2013 – 100% Chardonnay grown on their estate vineyard. Produced as an aperitif style of sparkling using the ‘Méthode Traditionnelle’.

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Xanadu

Yes, I did have Olivia’s tune ringing in my ears as I drove the along the driveway through the vineyards into Xanadu. I had visited here before, many years ago, but the Cellar Door was in a shed at the time. The sense of arrival now was something a bit more spectacular, with architect-designed visitor facilities of the Cellar Door and open plan restaurant looking out onto a ‘chill out’ courtyard, where people were lazing in the sun, sitting on bean bags and sipping wine. I did think that perhaps I had arrived in Xanadu.

The staff were great, and everyone was so friendly and helpful. They told me the story of how the vineyard was given its name. When the eccentric Irishman Dr John Lagan, who loved poems and literature, settled here with his wife Eithne, to establish one of the region’s earliest vineyards (1977). Dr Lagan said that he had found the land of paradise, an idyllic setting, where there are now 65 hectares of vines, and he called it Xanadu. The winery has since experienced some transition in ownership. It was publicly listed, but is now privately owned by the Rathbone family. Successful winemakers and owners of other great Cellar Doors (think Yering Station, Yarrabank and Mount Langi Ghiran), the Rathbone family looked to expand into Margaret River. The potential of Xanadu was recognised by them as having the combination of great viticulture, great wine making facilities and great tourism facilities.

At the Cellar Door, I tasted the Xanadu 2014 ‘Methode Traditionelle’ Brut, which was delightful. It is 100% Chardonnay with a very low dosage, it is almost what is called a Brut Nature. It has spent some time in oak barrel, and then three years on lees. All made onsite, hand-picked, small batch. The palate had some citrus and brioche. I made this my lunch stop and this was a perfect food match with the Soft Crab Corn Fritters. The only disappointment is that due to the small production, it has since run out of stock and no longer available to taste at the Cellar Door. The next bubbly release will be the 2016 vintage, due for release in 2019.

Don’t despair, bubbles are still served in the restaurant. The advantage of being part of the Rathbone group, is that there is always wine of good pedigree on hand! Another delightful bubbles, the 2012 Yarrabank Cuvee Brut ‘Methode Traditionnelle’, which is made through a joint venture between Champagne Devaux and the Rathbone’s Yering Station in the Yarra Valley, is currently being served until the next vintage of Xanadu is available.

See website for more details

Clairault Streicker BdB

The scenic driveway off Caves Road winds through farmland and native forest, bringing you to the lovely Cellar Door and café with an outlook over the vineyard. One sparkling on tasting here.

2014 Streicker Blanc de Blancs – Sonja the Cellar Door manager told me that it was “frightfully easy to drink”, and she was right. It is made in the traditional method with two years on lees. Lemon zest, granny smith apple and a bit of brioche and toasted nuts.

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Fermoy Estate

Lovely building, this is a smaller Cellar Door, with no café onsite. It is family-owned, and the staff told me that one of the loveliest ways to experience the wines here is to enjoy a picnic under the leafy trees on the front lawn, or take a seat in the Cellar Door with a glass of bubbles and enjoy the atmosphere.

They only make vintage bubbles, and I tasted the Fermoy 2013 Pinot Noir Chardonnay. Pinot Noir led at 60%. Small parcel, hand-pruned, hand-picked from Pemberton Region, which is bottle fermented in the traditional method and aged on lees for four years. It was a lovely bubbly, characters of creamy lemon, brioche and toasted nuts with a delicate and persistent bead.

See website for more details

Sandalford Wines

Their Margaret River Cellar Door is much smaller than the one in the Swan Valley, and this one sits in the middle of a beautiful country garden surrounded by grape vines. There are picnic tables under a covered pergola and free BBQ facilities. There are also a variety of local artwork, wine accessories and Sandalford merchandise available for purchase.

I tasted the Sandalfords NV Sparkling, which is a blend of Chardonnay and Pinot Noir. Only available at Cellar Door, crisp, lemon, zesty with a creaminess from time on lees.

See website for more details

Cape Grace Wines

This is a small Cellar Door, a little off the beaten track. We were very lucky to receive a bit of a behind the scenes tour here. Harvest was underway for some varieties, and we watched some whole batch Zinfandel being crushed. The winemaker told us that it was an experiment to try to make sparkling Zinfandel. Not sure how that is progressing, but we did taste the 2017 Cremant de Grace – Sparkling Chenin Blanc, which had hints of lemon meringue, a touch of citrus peel, and finishes with a beautiful lemon/lime acidity.

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Harmans Estate

Harmans Estate is a family-run, premier small-batch winery. They explained to me that they are one of a few wineries in the region who processes, produces, bottles and labels all onsite, ensuring the integrity and heart and soul of Harmans is in every bottle.

One of the specialities is wine distilled into pure, smooth high-proof spirit (Pisco). I didn’t try it, but I did taste the 2013 Sparkling Pink Pinot Noir – crafted from 100% Pinot Noir, 36 months on lees, strawberries, raspberries, with layers of marmalade and spicy fruits.

See website for more details

Old Kent River

This is a small Cellar Door, of rammed earth structure with a rural outlook. There is no restaurant onsite, so it is only a tasting stop, but there are some picnic tables that you could make use of and a lawn that kids could run and play on if you had the family in tow. A small selection of local cheese and produce is available to purchase, and ‘make your own’ platters to enjoy with a glass of wine, or you are welcome to bring your own picnic.

Their sparkling is called Diamondtina (the diamond of the range). The staff were very friendly and talked me through the range. I tasted the 2006, which is 70% Pinot Noir and 30% Chardonnay. It has spent eight years on lees (which is a long time for an Aussie sparkling). It is their museum release with limited stock. The staff explained that the Cellar Door used to be much further south in Denmark, and has recently moved to Margaret River. The Pinot Noir is single vineyard from the owners’ family property in Frankland River, which is cooler climate and much better for Pinot Noir. Also available was the Diamondtina 2008, which is the same blend and has spent six years on lees, with hints of French Oak. There is also the Diamondtina NV sparkling Rose, which is the same blend, but has spent three hours on skins to give the pink colour. Fruity with a dry finish. Not too complex, an easy drinking wine.

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Firetail Sparkling

This is a very small Cellar Door. The space has an emphasis on wood, built with local Jarrah teamed with French Oak from barrels used to age their wines. The Cellar Door, Jessica the owner told me, is “like our wines, hand-crafted, stylish and pretty special.”

Jessica was very happy that the new Firetail Sparkling had just arrived. It is a Blanc de Blancs made from 100 % chardonnay, which is from a friend’s vineyard. A portion of the base wine was fermented in French Oak barrels before secondary fermentation in the bottle in the traditional method. The wine was aged for 30 months on lees before disgorging in February 2018.

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The Berry Farm

At the Berry Farm, I discovered wine made from a different kind of fruit – berries. The helpful Cellar Door staff arranged for Mike the winemaker to come and have a chat with me, and guide me through the tastings on offer. I discovered that fruit wine can be made from virtually any plant matter that can be fermented. Most fruits and berries have the potential to produce wine. There are a number of methods of extracting flavour and juice from the fruits or plants being used, pressing the juice, stewing and fermenting the pulp of the fruits are common, however few foods other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts for yeast feeding and water to naturally produce a stable, drinkable wine, so these products require the addition or sugar or honey to make them palatable and to increase the alcoholic content (sugar is converted to alcohol in the fermentation). I tasted Strawberry, Passionfruit, and ‘Tickled Pink’, which was a blend of lemon and elderberry. I do think that it is an acquired taste. I don’t think I was converted, as they are very rich and mostly sweet. I can see though that there would be a market. “I don’t think there is a fruit I haven’t tried fermenting”, said Mike. He mentioned that the best food matches would be spicy food (yes, a sweeter wine works better with spice), dessert or a bubbly breakfast. I moved onto a coffee from the café before setting off. It was a nice impromptu stop for me. It is a good family-friendly place, with a kids adventure playground, café, produce shop and (fruity) Cellar Door.

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Flametrees

Small family-owned Cellar Door, with no vineyard, but yes, flametrees that greet you at the entrance, as well as featured on the label. I may have had the Cold Chisel tune ringing in my ears whilst tasting. Lovely light flows through large windows into the Cellar Door, with views out to the open lawn to relax at a picnic table for a tasting, and space for kids to play. Food selection is platters, with local cheese and produce.

I tried the Blanc de Blancs, which has been aged for three years and the NV, which is 30% Pinot Noir, 70% Chardonnay. The winemaker here was previously the winemaker at Voyager Estate.

See website for more details

Mongrel Creek

Rustic is not quite the word, but the Cellar Door reminded me a little of the Ettamogah pub. With a name like Mongrel Creek, what does one expect?

The owner, Larry has a no BS approach, and told me that as a small family-owned winery, their primary focus is on producing quality wine at an affordable price.

The bubbles on offer were the 2012 Le Mongrel Sparkling, which is 100% Chenin Blanc, which had been aged for five years, and Le Mongrel Sparkling Rouge – aged for two years, which is 100% Cab Sav. These are usually released in small batches of 1,096 at a time.

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House of Cards

Another small family-run Cellar Door. Established in 2011 by a young couple Travis and Elizabeth Wray. Travis is the winemaker and Elizabeth takes care of the marketing. Their young family also feature on their website. The attention to detail here is remarkable, hand-made neck tags and hand-made labels on the bottles. We visited as part of bubbles tour, and they had kindly arranged for a Queen Bee Magnum to be opened for our visit.

We tasted the 2015 Queen Bee Vintage Magnum, which has spent two and a half years on lees, single vineyard Blanc de Blancs, citrus and creamy. As this is a magnum, this one could be cellared for longer to bring out more complexity in the wine. We also tasted the 2015 Blanc de Blancs Queen of Diamonds, three years on lees, green apples, pears and buttered toast dominate the aromatics.

The Cellar Door also features a great range of art and jewellery by local and Australian artists. For food, the nearby Chow’s Table provides traditional Chinese/Malay cuisine with a modern twist, overlooking the vineyard, and Gabriel’s Chocolates is also in this corner of Caves Road, so you might allow some time to explore here.

See website for more details

Windows Estate

This is a small family-owned and operated business, just over the road from House of Cards. Walk-ins are fine, but they do ask that advance bookings are made for groups of six or more people. They have won the Gourmet Traveller Small Cellar Door award for the past three years.

This is not just single vineyard production, but it is a single person vineyard. Chris, the owner, has worked the vineyard completely on his own from day one, which he says is the only way to meet the high standards he sets for himself. He spends the vast majority of his time in the vineyard. He knows it like the back of his own hand, hand-pruning every single one of the vines himself, year after year.

I tasted the 2016 Mousseux – 100% Chenin Blanc made in the traditional method.

The residual sugar after dosage is minimal, so it is predominantly fresh green apple aromas, zesty citrus notes. This is an elegant sparkling wine, delicate fine bead and smooth creamy texture with a refreshing clean finish. With my preference for a Champagne style, I hadn’t been convinced with the trend in Margaret River for a sparkling Chenin Blanc, however this one did convince me. Definitely worth a tasting.

See website for more details

Credaro

Family-owned, four generations of the Credaro family, a pioneering family to the region, first settling in Margaret River in 1922 after migrating from Northern Italy. Initially involved in farming and the timber industry, small plots of vines were planted to provide the family with table wine.

2013 Vintage Sparkling – 85% Chardonnay, 15% Pinot Noir. All grapes sourced from the family vineyards in Margaret River, within a 50km radius. Made in the Traditional Method, this sparkling wine has delicate aromas of spiced apple and grilled nuts with subtle yeast characters. The palate is finely structured with layers of citrus, brioche and white peach.

This Cellar Door doesn’t have food, but they can do catered events. They did have a small selection of boutique clothing and homewares available for sale, so you can tie in shopping with your bubbles tasting. The terrace is the perfect spot to enjoy some bubbles with lovely rural views.

See website for more details

Windance

Family, Heritage and a passion for great wine – is the tagline here. I tasted the 2016 Glen Valley Blanc de Blancs – apple, sherbert, citrus – traditional method, 15 months on lees. Fresh, vibrant with crisp finish.

The Chardonnay is sourced from Wilyabrup, which means ‘place of water’.

This family-owned vineyard has a new Cellar Door. They explained that they are in generational transition from Father to daughter Billie, and the son-in-law Michale (with French winemaking experience), is the winemaker. The focus is on producing quality wines, whilst incorporating sustainable land management and environmentally-friendly viticultural practices.

See website for more details

I would like to acknowledge Mark from Margaret River Bubbles Tour and Margaret River Tourism for providing assistance with this trip.  Margaret River Tourism will now feature this blog as their information on Margaret River Sparkling Cellar Doors.

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Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

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