Your cart is currently empty
Product image slideshow Items
50% Chardonnay & 50% Pinot Noir
THE ISLAND STATE of Tasmania finally separated from Australia’s land mass some 12,000 years ago. It is a cooler climate, and in parts much wilder than the rest of Australia. Its two main cities, Hobart and Launceston, are separated by a 3-hour car ride through the center of the island, and each are only about a 45-minute flight from Melbourne. Tasmania is home to some of the cleanest air in the world, the misunderstood Tasmanian Devil, and some of Australia’s finest produce. The western part of the island is largely wild, and separated from the east by a series of mountains: Mt. Ossa, the Great Western Mountains, Mt. Wellington, and the Derwent Highlands. Collectively, these formations create a rain shadow effect. While the western portion is thick with verdant forests, the eastern side is drier, and better suited to viticulture.
Vintage notes: Although the 2013 sparkling harvest commenced as usual in late February, favorable flowering and fruit-set gave a greater than normal proportion of large bunches with large berries. Delayed ripening in 2013 resulted in a prolonged season with sparkling from the coolest sites being picked in May. Warm, dry days and cool, crisp nights resulted in flavorful and balanced fruit.
Vineyard notes: White Rock pioneered winegrowing in Tasmania’s wild & comparatively wetter, cooler NW. Planted in 1992, on north-facing slopes overlooking the Mersey river, the vineyard is bathed in bright sunshine & enjoys cool, crisp evening temperatures. The resident flock of guinea fowl are
responsible for insect pest management. The fruit was grown on alluvial soils from the “Top Farm” blocks of the vineyard.
Winemaking: Deliberately low-tech, the juice goes straight by bucket from the hand-crank basket press into old oak barrels to undergo spontaneous fermentation. The color is achieved through direct maceration of the pinot noir component on skins prior to pressing, not saignée or the addition of red wine. Six years on lees (disgorged June 2019), 7.5 g/L dosage, TA 7.66 g/L, pH 3.15, no MLF. Vegan friendly.
LEGEND tasting notes: Delicate pale blush. Complex nose of fresh red fruits (raspberries, strawberries, riberries), hints of blackcurrant/rhubarb, crunchy red apple with lemon aspen (a floral native citrus) top notes from chardonnay. Savory undertones and acid line compliment a creamy, textural mouthfeel to give a refined palate and lingering finish.
Label design: The colors reflect the hues of the Tasmania landscape, especially at dawn and dusk. Rose gold lettering and neck label reflect the salmon hue of the wine. The logo is based on Frieda and David’s stylized joint initials.
Production size: 830 bottles, individually numbered