Blanc de Blanc

Crafted by House of Arras in Tasmania, this Blanc de Blancs comes from cool-climate coastal vineyards along the east coast, in the Derwent Valley and the Pipers River Valley. These terroirs benefit from the maritime influence of the Southern Ocean, which moderates temperatures and promotes slow and even ripening of the grapes. The diverse soils, a blend of sand, clay, and ancient volcanic subsoil, contribute to a balanced expression of the freshness, aromatic finesse, and minerality characteristic of great Tasmanian sparkling wines.

The Chardonnay grapes are harvested at optimal ripeness to preserve freshness, then gently pressed in fractions to retain only the finest juices. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks to preserve primary aromas, followed by partial malolactic fermentation to balance tension and body. The base wine is then bottled for a second fermentation and extended aging on its lees, allowing complexity and texture to develop before disgorgement and further resting in the cellar prior to release.

This wine reveals notes of vibrant citrus , crisp green apple , and fresh pear , enriched by delicate floral touches and brioche nuances from aging on the lees. On the palate, the texture is creamy yet supported by a chiseled acidity , underpinned by a persistent mineral structure. The fine bubbles add lift and prolong a precise, saline finish, leaving an impression of purity and great freshness.

Australia began producing wine more than two centuries ago. This has resulted in a country rich in old vines, multigenerational winemaking families, and a deep-rooted knowledge and respect for craftsmanship. Add to this a thirst for exploration and innovation, a fearless attitude, and a diverse portfolio of 65 wine regions across a wide range of climates, and you have the makings of an extraordinary wine nation. Australia burst onto the export scene in the 1980s and has since been offering the world vibrant, fruity, and exceptionally good-value wines. Until the late 1990s and early 2000s, the history of Australian wine was dominated by examples of Shiraz, Grenache, and overly concentrated red blends. Between these two extremes lies the diverse range of high-quality Australian wines and regional wines that has always existed. Australian viticulture is concentrated primarily along the southern coastline where conditions are cooler. There are four main wine regions, each centered around major cities: Western Australia around Perth, South Australia around Adelaide, Victoria around Melbourne, and New South Wales around Sydney. The country is one of the world's largest wine producers and was the fourth-largest exporter in 2011. This recent development has made Australia one of the most prominent countries for the quality of its wines. You can taste Australian wines throughout the country. Each Australian region has its own grape varieties. Australian wines are defined by their grape variety, unlike French wines, which are defined by their terroir.