A multi vintage cuvee of Chardonnay, Pinot Noir and Meunier, assembled exclusively from parcels picked off Clover Hill's estate vineyards at Pipers Brook. Fermented in it's own bottle and aged on yeast lees for at least two years, infusing the intensity of an extravagant elevage while capturing the vivacity of Pipers River fruit, a masterful construct of remarkable structure and finesse. Subtly complex, Cuvee Tasmania is characterised by rich, creamy layers of Chardonnay opulence, integrating beautifully with the cherry sherbet chic of Pinot Noir.

A rich cépage of Pinot Noir and Meuniere, sourced exclusively from the elite Clover Hill Vineyard at Pipers River, the nation's most prestigious sparkling wine. In 1986, on the site of an old dairy farm, the magnificent Clover Hill property was planted to vine by the Goelet family, with a view to articulating the final word in Australian sparkling. Since inaugural vintage in 1991, Clover Hill has earned an international reputation for its uncompromising elegance, finesse and eloquent Tasmanian styling.

Clover Hill's been producing pure varietal sparkling Chardonnay for many years. Assembled from a selection of elite Cuvees, matured on yeast lees for four years, followed by twelve months of ageing under cork prior to release. Disgorged with an addition of reserve wine, the doseage is prepared from components of Clover Hill reposing in oaken foudres. Clover Hill is the essential Australian Blanc de Blanc sparkling with a crisp profile of fruit, exceptional length and lasting flavours.

The tradition dates back to 1770 when Cloudy Bay was charted by Captain Cook. Made in limited quantities and released at four years of age, Pelorus is one of New Zealand's flagship wines. Harvests of Chardonnay and Pinot Noir are sourced from distinguished Wairau Valley vineyards to be fashioned into a sophisticated wine with tempting bouquets, exciting mousse and exquisite, lasting finish.

Innovation and meticulous attention to detail are the guiding principles of Cloudy Bay. The team is committed to producing wines of region, striving to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough. Cloudy Bay was a founding member of Sustainable Winegrowing New Zealand. From their, intensively husbanded, holistically managed vineyards comes Pelorus, a deluxe Cuvee in collaboration with elite parcels of fruit, grown to the best vineyards in Marlborough's Wairau Valley.

Hillcrest Road was established to one and a half hectares I10V clone Chardonnay in 1993, with a view to creating a limited release, flagship Mornington sparkling Cuvée. Over two decades later, the cosseted vines are yielding a harvest of the most exquisitely balanced fruit, intensely tropical in nature, invigorate by the most refined chalky acidity. Treated to the luxury of full Methode traditioneele, an extravagant three years bottle maturation and remuage on yeast lees, brimming with the finest mousse and articulating the opulence of autolysis richness.

Chrismont have been growing the King Valley's finest fruit and crafting exceptional wines for over three decades. Somewhat of a specialist at the high altitude styles, Chrismont have fashioned an immensely popular sparkler with pleasingly drying palate in the delightfully food friendly, fruit forward character of Proseccos from the Friuli region of northeastern Italy.

Established 1920 by Eugene Chevalier, who chose a location amongst the finest vineyards at the heart of southern Burgundy. Chevalier de France Blanc de Blancs starts with a selection of Chardonnay, Colombard and Ugni Blanc, from the Nuits-Saint-Georges. A delightfully fresh and delicate sparkling wine with a charming touch of fruitiness, Brut without being austere. Fruity aromas, a light body and an elegant style, the finish is lingering and clean.

A mostly Shiraz Cuvee sourced from six of the Melton's best dry grown, old vine blocks. Charlie was one of the first to recognize the value and tradition of the Barossa's old vineyard Shiraz, Cabernet and Grenache. At a time when others were pulling out some wonderful old rootstock to plant more fashionable varieties, Charlie was convincing farmers to keep their historic vineyards. He belongs to a small group of dedicated vignerons who fought to retain the viticultural heritage of Barossa Valley. Two years in oak, followed by liqueur dosage tirage and a further four years on lees.

The holy trinity of sparkling grapes in consumate Methode traditionelle. A cepage of Chardonnay for elegance, Pinot Noir and Meunier for palate weight and depth. Vintage Brut derives great complexity through a judicious selection of fruit from Chandon's rich endowment of cool climate vineyards, crafted to a diversity of extravagant handling techniques. Perfumes ranging from florals and yeast, to cashew and savoury, a measured elegance which continues alongside the rich and creamy textures of this flagship Cuvee.

Established by mother company Moet Chandon in the 1980s, with a view to setting the standard for Australia's finest sparkling, Domaine Chandon can now draw fruit from a host of vineyards to make the most exquisitely balanced, satisfying and approachable effervescent wines. Enter a limited edition of Summer Brut to delight all five senses, crafted in full Methode traditionnelle, to drink beautifully throughout the year, chicly attired in her festive season best.

Chandon is the progeny of an old world winemaker who has recognized the microclimes of Victoria as being akin to the native vineyards of Champagne. Sparkling reds are a style that Australia has made it's own, Chandon have fashioned one with unique character and charm. Pinot Noir forms the backbone and supports the palate. Shiraz contributes complexity and length, structure and richness. The wine is aged in seasoned oak barrels and assembled to yield a palate of layered chocolate, ripe dark cherry and cinnamon spice flavours.

From some of Australia's finest sparkling wine vineyards, Pinot Noir and Chardonnay are harvested and pressed through techniques very similiar to parent company Moët Chandon. The batches are vinified separately to maintain purity. A minimum of eighteen months on it's sedimentery lees as per Methode Traditionelle, to enhance the complexity of the wine and to emulsify the mousse with all the vibrant expressions of fruit. All of Chandon's releases are aged in their own bottle, prior to disgorgement, treatment to liqueur doseage and the final tirage.

So confident are the directors at Chandon, in the skill and dedication of their winemaking and viticultural teams, they have granted license for their artisanal staff to assume the initiative and to construct special editions, to be crafted in limited quantities and treated to an extended term of age. Les Trois Rosé was made in vintage 2010, from superior harvests of Chardonnay and Pinot Noir, grown to elite sites in Tasmania, Upper Yarra Valley and the Whitlands Plateau. At once delicate and powerful, endowed with the allure and irresistible charm of sparkling Rosé.

Fashioned to the French Doux style, a cépage of Chardonnay which brings creamyness to the palate and contributes structure. Pinot Noir adds middle palate dimension with hints of cherry and spice. A richly cake textured palate, warm and fruit driven, with a tingling acidity that cleans and refreshes. Superb as a richer style of aperitif, an accompaniment to canapes, a splendid dessert wine, it mates perfectly to quince tart or wet ripe cheeses, the perfect every occassion wine for those who appreciate the sweeter things in life.

An elite Victorian Sparkler from some of the most superior sites, all over 500 metres above sea level, in King Valley, Macedon and Strathbogie Ranges. A multi dimensional wine, dominated by a slightly larger component of Pinot Noir, tightly woven from a tapestry of hand chosen parcels, the auspiciously high altitudes and regional diversity yields harvests of intensely flavoured fruit, with refined natural acidity and stylish balance. A wine of great persistence and integrity, character and charm, to be savoured at every opportune occasion.

Chandon are the people who brought fine Sparkling wine to Australia and superior Australian sparkling wines to the world. The most auspicious Yarra Valley vineyards were consolidated in the 1990s with a view to establishing a marque in Australian sparkling wine which is second to none. The refined elegance, exquisite balance and generosity of Chandon Rosé are the fruit of these precious vineyards, husbanded for decades by the nation's leading viticulturalists. A vibrant, refreshing aperitif style, extravagantly crafted to full Methode Traditionnelle.

True enthusiasts of the wonderous plurality in sparkling wine, will be enthused by the Chaffey's emulation of the creamily perfumed, gelid mineral sprays, grown to the sacred slopes along the mighty Mosel. A coterie of small pickings, Kerner, Riesling and Traminer, grown to the eminent Fechner Brothers vineyard at Moculta. Batches are vinified as one and finished to a juicily dry, indigenously ferment style, a mere six hundred bottled of vintage, naturally effervescent and audaciously unfined, for those who like their sparkling to be both, Brut et Sauvage.

A fortuitous confluence of vineyard terroir and microclime clime, conspire to achieve harvests of the most superlative Chardonnay and Pinot Noir, choice parcels which can translate into wines displaying refined balance between stately elegance and controlled power. Extended maturation on yeast lees has infused luxurious nutty brioche characters and evolved fruit richness, creaminess of mouthfeel and astonishing persistence of bead. The freshness and brightness of this engagingly complex sparkler belies its age.

Just below the Alpine Dolomites of Veneto, the family growers of Treviso have been Prosecco making for generations. The breathtaking vistas at Valdobbiadene are at the very heart of Prosecco DOCG, the most auspicious parcels of vine are planted to an elite slope, designated Superiore di Cartizze.

Antonio Carpene, scientist and chemist, was a visionary who introduced Methode Champenoise to Italian viticulture. He established the first Italian School of Oenology and worked with the great biologists of his time, Robert Koch and Louis Pasteur, to drive innovations in the Italian winemaking industry. The passions and traditions have been handed down from father to son ever since.

Much more than simply a wine, Canti Prossecco represents the embodiement of a style, a celebration of youth and an embrace of the sensual, an indulgence for those who love to live their lives by the post modern values of la dolce vita. Canti Prosecco is crafted to the traditional Charmat method, completing it's primary ferments in tank before undergoing a secondary inoculation under pressure to achieve it's distinctive effervescence.

Buller of Rutherglen holds amazing stocks of aged red in barrel which it calls upon from time to time, to blend into superlative and extremely limited releases. Inspiration and the high art of blending are the catalysts for this stalwart winery's precious little specials, and in this instance they've brought together an uncompromising cuvee of 15% 1972, 37% 1988 and 48% 1996 vintages which have been topped up with a liqueur doseage to undergo a second fermentation. A currant jelly-like colour and mousse bordering on whipped strawberry leads to a magnificently round and contented palate of dry and sweet ju-jube-like flavours.

Patricia is the culmination of Brown Brothers commitment to excellence in viticulture and oenology. A slow and painstaking selection of fruit from the finest blocks of vine is followed by the utmost care throughout vinification, aimed at maximizing palate structure and achieving true elegance. A Pinot Noir dominated wine, from grapes grown to the high altitude Whitlands vineyard, crafted with strict adherence to traditional Methode Champeniose. A splendid effort, complex and rich with toasty fruit and yeast characters, Patricia is intended to impress.

Prosecco is a variety of grape and style of wine, as well as Denominazione di origine controllata in northeast Italy. Sparkling Prosecco is made using the traditional Charmat method and the best examples come from cooler, slow ripening sites. Some of the Brown Brothers finest vineyards are fortuitously positioned on elevated aspects in the King Valley, where Prosecco has found a new home in climes so very similar to its origins in the Veneto region of Italy.

Two thirds Chardonnay and a third of Pinot Gris from good vineyards at Bendigo, Mt Macedon and Yarra Valley. Parcels are all whole bunch pressed into a mix of fermenters and pre loved oak hogsheads for indigenous yeast vinification. An emulation of the suave, effervescent Pinot styles from Asti and the Veneto, redolent of freshly picked orchard fruit over supple hints of seasoned butterscotch oak. Fashioned for indulgence alongside all urbane fare, its bold flavours and dry, savoury finish demands one more sip, and then another, a deliciously, moreish wine.

Established to an auspicious north westerly slope overlooking McLaren Vale, planted to a propitious patch of paringa loams, the felicitious vines at Braydun Hill are stimulated by a rare confluence of environmemtals and clime to yield meagre harvests of simply exceptional Shiraz. Livestock are an inseparable part of the ecosystem, sheep are moved into the vineyard after vintage, where they ruminate until budburst, providing the perfect feed for viticulture. Healthy vines and immaculate fruit, the Shiraz of choice to match wagyu beef and juicy pink lamb.

At Braydun Hill, no effort is spared in the pursuit of perfection. Shiraz is the fruit of choice, selectively hand picked off sacred rootstock, which can trace a lineage to the most memorable vintages and superior marques in the land. Those parcels which can best exhibit the level of exuberance essential for a sparkling style, are crafted through true Methode traditionelle into a luxuriously effervescent wine, brimming with glorious mousse, opulent perfumes and multi dimensional palate, framed by an elegant veneer of oak and supported by, velvetine, liquorice tannins.