Arras Tasmania Rose 2014

This sparkling wine is produced in Tasmania, Australia's premier cool-climate wine region. The island's pristine environment, with its long growing season and maritime influences, provides ideal conditions for growing high-quality Pinot Noir and Chardonnay grapes. Fruit for the Arras Tasmania Rosé is sourced from multiple subregions, including the Coal River Valley, Derwent Valley, Pipers River, and East Coast, ensuring a diversity of terroirs contributes to its complexity.

A blend of 62% Pinot Noir and 38% Chardonnay, this sparkling rosé showcases the finesse and elegance that Tasmania is renowned for. Pinot Noir provides intense red berry fruit flavours and vibrant colour, while Chardonnay adds structural elegance and acidity. The wine is crafted in the traditional method, emphasising depth, precision, and complexity.

The fruit is hand-picked and whole-cluster pressed, with only the finest "heart" juice used. Primary fermentation occurs with 10.8% in new French oak barriques, and the base wines spend up to six months in oak for added complexity. 100% of the base wines undergo malolactic fermentation. The final blend is enriched with a small addition of Tasmanian Pinot Noir dry red wine, made via carbonic maceration to enhance fruit intensity and colour. After blending, the wine is aged on lees for an extended period, contributing to its creamy texture.

The Arras Tasmania Rosé 2014 is light rose gold with a crimson edge. On the nose, it reveals lifted aromas of raspberry, Turkish Delight, and hints of stone fruit and lychee. The palate is luscious and seamless, offering flavours of Maraschino cherry, blood orange, and berry yoghurt. A low dosage enhances the wine's vibrant fruit, balanced acidity, and tannin, while the finish is long, lingering, and complex.

This sparkling rosé pairs well with smoked salmon, duck breast with cherry sauce, or berry-laden desserts such as pavlova or fruit tarts. Its bright acidity also complements rich cheeses like triple cream Brie or creamy risotto. Serve chilled at 8–10°C.