Cellar Doors


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OUR CELLAR DOORS

Barratt Wines. Cobb's Hill Estate. Mt Bera Cellar Door.

New South Wales

Tomich Wines Cellar Door. Anderson Hill. Elysian Springs.

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Longview Vineyard. Tapanappa Wines. Penfolds Magill Estate Cellar Door. Magpie Springs.

Adelaide Hills Wine | Cellar Doors | South Australia.

Lobethal Road. Howard Vineyard. Ten Miles East. Between the Vines. The Lane Vineyard. Inside is a relaxing lounge area with plush ottomans, a tasting bar and a VIP room for Club Prestige members wanting a peaceful moment.

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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.

The wine is well structured, with sweet red berries and cream enveloping the palate. On the palate, crisp apple pie and lime characters.

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Great drive and length. 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. The 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. Fine persistent bead and mouth filling mousse, rich flavours of strawberry and citrus with hints of brioche, with a fine crisp finish. 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.

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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.

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.


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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. This search study became part of my doctoral thesis on viticulture completed at the University of Sydney in The vineyard was named Pipers Brook Vineyard after the local brook and is now part of history. Pirie was the Pipers Brook sparkling wine label and was first made in In a paper at the International Cool Climate Symposium in Hobart in 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. 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. Produce only Single Vineyard wines so that the output fully reflects the distinguished vineyard conditions and intensive vineyard manipulations.

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.

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:. 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. Light salmon pink almost rose gold with fine mousse. The palate shows strong midpalate richness, faint salty oyster shell with cherry and floral tones. 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. Founded in , they have been producing sparkling since Geoff and Susan Bull cleared the site in , planted the first vines in 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. 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 had just won gold at the Tasmanian wine show. There is an amazing view from this Cellar Door.


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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. Fresh crunchy apple, and a touch of citrus. It is lively and fresh in the mouth with a dry refreshing finish. 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.


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

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