“It’s not just the taste or smell, it’s the texture too. Don’t discount textural characteristics.” Ian White (wine educator and cellar door manager).
I loved this point from Ian! The way a wine feels in your mouth is a really important part of the experience when enjoying a wine.
While attending the virtual cellar door we opened this sample bottle (thank you!) of the Clover Hill 2013 Vintage Release Brut sparkling wine. And oh boy did it go down well.
It’s made of 63% Chardonnay, 31% Pinot Noir, 6% Pinot Meunier and in the traditional method. Plus some of the wine has been aged in small-format french oak foudres and barriques. Here’s my notes on it:
In the glass it’s a cashmere yellow with tiny dancing bubbles. The nose is full of freshness with citrus, pear, pastry and minerality coming to mind for me. While in the mouth it’s smooth and creamy with rich yet elegant notes of apple and lemon dominating for me and it ends wonderfully with a nice long finish. Gorgeous bubbles.
This wine was sent to me as a sample, I was under no obligation to post about it.
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy!
The Tasmanian wine adventures continue! The thing I was most excited about Tasmania was the sparkling wine. As some of you may know, I am a bit of a bubbles girl who doesn’t need an excuse to drink the good stuff. Don’t worry there will be a big blog post on the 20+ cellar doors we visited on our trip, however right now I want to introduce you to the Clover Hill 2012 Blanc de Blancs. Continue reading →