Pinot noir kicks above its weight in Barringwood’s blends, and pronounces its presence in a medium straw hue with a blush tint, and layers of spicy red cherries, violets, red apples and fruit mince spice. Chardonnay defines a tail of focused, cool, Tasmanian acidity. Time on lees has contributed nuances of wild honey, without interrupting its primary mood. Finely integrated, perfectly ripe Tasmanian acidity is well balanced with subtle dosage on the finish.

92 Points TYSON STELZER'S AUSTRALIAN SPARKLING REPORT

Wine Making

A classic combination of, Pinot Noir (48%), Chardonnay (43%) and Pinot Meunier (9%) grapes were whole bunch-pressed, blended and under went full malolactic fermentation and batonnage in tank.  Barringwood Classic Cuvee was then crafted using the Méthode Traditionelle process, including 36 months on yeast lees.

Tasting Notes

Appearance: Pale straw

Aroma: : Strawberries, citrus, apple and toasty notes

Palate: Fresh palate with fine bead.  Crisp minerality, strawberry and citrus characters with hints of seaspray

Food Match: Enjoy by itself, calamari, oysters, aged parmigiano reggiano, chicken with mustard, chicken and leek, white fleshed fish, triple crème cheese