Grown to the balmy coastal climes of our great southern land, burnished by the extended northern sunshine and invigorated by the sobering winds off balmy Bass Strait. The moreishly rich grapefruit style, vinified from the exclusively free run pressings for pure pristine opulence, barrel fermented in lovely French oak and treated to the extravagance of lees stirring malolactic. Brilliantly proportioned of pineapple and pith, sherbet and citrus, its magnificent length of lime curd sweetness and oak influenced mineral, resolving on an awesome, seaspray oyster shell finish.

There are very few vineyards which take sparkling wine so seriously as to plant Pinot Meunier, the third grape variety in the holy trinity of the noble Methode Champenoise. Fruit is selectively whole bunch pressed for creamyness and complexity, mollified by malolactic, stirred for palate richness and filled to sediments bottle for three full years yeast lees maturation. Brimming with brioche, apricots and apple flan, its largess of indulgent fruit charactors and beguling perfumes, undulate and evolve along a long, fine bead of crunchy stonefruit flavours, creme fondant and crisp minerality.

Recently Disgorged, in the opulently Methode Traditionelle way, allowing extended time on sedimentery yeast lees for the maximum measure of flavour development and textural richness. Selection of grapes is at the core of Barringwood RD, the harvest is closely scrutinised for inclusion of nothing but the best fruit, whole bunch pressed, softened by the magic of malo and treated to the ardors of stirring battonage before bottling, remuage and the extravagance of five years age. A sensational bead releases florals, seaspray and biscuit, exceptional effervescence, suffused with wondrous complexity.

The House of Arras make the most sophisticated sparkling Rose style, a magnificent mousse of salmon hued indulgence, achieved through a scrupulous selection of harvests, an uncompromising approach to vinification and extended term of bottle age on sedimentery yeast lees. The fragrant red fruits of Pinot Noir dominate, the layered complexity of applejack, rhubarb and bakers spice, all supported by a juicy orchard acidity, a modest frame of flattering tannins and the toothsome creamyness of liqueur expedition dosage.

Arras Grand Vintage is a wine of outstanding peerage, fashioned from the fruit of superior sites, enriched by the great complexity of character that follows six years tirage. A tapestry of flavours and aromatics suspended within an elegant mousse, Arras is artisanaly crafted from the noble Chardonnay and Pinot Noir to true Methode traditionelle. After several years resting on lees and an extended bottle maturation, this peerless wine from Tasmania's finest vineyards, carries the distinction of a world class, effervescent Cuvée.

The first of its kind, a salient example demonstrating the values of meticulous winemaking and a commitment to extended tirage maturation. Crafted in what was to eventually become the established Arras housestyle, employing the best vinification and viticultural methods to achieve wine of the highest quality. Following ten years tirage, EJ Carr Late Disgorged presents the original 1998 Arras in a new guise, a cuvee filled with layers of complexity and intensity. EJ Carr displays all the elegance, power and vibrancy of world class sparkling wine.

The House of Arras is built on the exceptional quality of fruit grown to the most superlative cold climate Tasmanian vineyards and an uncompromising standard of vinification techniques mastered over decades. Nothing less than the pinnacle of artisanal Australian sparkling winemaking is permitted to be bottled behind the Arras label. Slowly tiraged for a period of no fewer than five years, Brut Elite shows great complexity from the extended aging while exhibiting a brightness of fruit and structural elegance representative of truly world class sparkling wine.

The House of Arras can call on the most exceptional Tasmanian harvests, befitting the highest standards of Methode traditionnelle. A priceless endowment of vineyards which were established on the merit of terroir and clime, growing conditions which are uncannily similar to the spiritual home in the old world. Beautifully poised, a well structured and elegant style of immense complexity and persistence, nectarines and jonagold, the fruit of seven years tirage, the opulence of truffles and brioche, roman nougat, amaretti and exotic spice.

Chardonnay grapes picked off vines, planted to splendid decomposed granite soils atop the soaring heights of slow ripening Tumbarumba, are minimally handled with a view to maximizing fruit character and regional expression. Under & Over is a fresh and vibrant Chardonnay wine, fashioned to be enjoyed as aperitif or alongside good food, immensely approachable in its youth.

Parcels of the finest Chardonnay, hand picked off splendid sites on the lofty terroirs of Tumbarumba, have been assigned the ultimate in extravagant Burgundian vinification techniques. Wild yeast barrel ferments in quality new oak, sedimentery lees stirring battonage and an extended term of maturation, have achieved a rich Chardonnay wine to rival her old world siblings. A captivating biscuit and savoury nose precedes a textural palate, layered with toasty oak and driven by the powerful, high country Tumbarumba Chardonnay fruit.

A boldly Pinot Noir and Meunier dominant Cuvée with just a soupçon Chardonnay, all hand picked off vines grown to a site made famous as one of the first sightings of a Tasmanian tiger Thylacinus cynocephalus. Frogmore Creek at Campania in Coal River Valley yields the finest sparkling wine grapes on the apple Isle. 42° South is given the full luxury treatment, an extended ageing on lees extracts exceptional richness from sediments, to be followed by disgorgement and doseage in true Methode traditionelle.

The long ripening seasons around Frogmore estate vineyard at Campania in Coal River Valley, translates into harvests of Sauvignon Blanc with softer, juicier acids and more developed fruit characters. Sauvignon Blanc grows beautifully here, the crisp berries are rich with grassy, lychee notes and low phenolics. 42 Degrees South is a vigorous Sauvignon Blanc, laden with slowly ripened tropical fruit flavours, a touch of mineral and ample herbaceousness, to match with the freshest seafood and gourmandise Vietnamese faire.

Pure Tasmanian Pinot Noir, crafted from the choice of hand picked fruit, a harvest from Relbia on the island's north is vinified alongside parcels from the Frogmore Creek property and Richmond in the Coal River Valley to the south. 42ËšS is the common latitiude which divides two slightly different mesoclimes of the apple isle, the highly accomplished team at Frogmore Creek literally source the pick of the crop. The fickle Pinot Noir is very much at home here, where prevailing westerlies slowly ripen grapes to achieve a graceful, old world style of wine.

Frogmore Creek work to nurture a biologically diverse environment for health of the soil and Tasmania's fauna. Their superlative vineyards were established with a priority on sustainable farming practises. Since the first Frogmore Creek vines were planted and dams established, four species of frogs have made the Frogmore Creek Vineyard their home. Parcels grown to fine vineyards at Relbia in the north are assembled with a component from Cambridge in the south, into a juicy Grigio wine of exuberant fruit character and fine, textural richness.

Frogmore Creek are one of Tasmania's most awarded wineries. Fruit is sourced from a diversity of viticultural precincts across the apple isle, each offering a unique clime that's most suitable to different grapes. 42°S is the central latitude of the island state, the team use it as a reference point whence to focus on their odyssey to grow and vinify the finest Tasmanian Chardonnay. Unique sites are chosen for their suitability to achieve harvests of the finest fruit, while returning to the environment, health, sanctuary and a bounty of natural endowments.