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Ninth Island Sparkling  Front LabelNinth Island Sparkling  Front Bottle Shot

Ninth Island Sparkling

  • WS90
750ML / 12.5% ABV
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750ML / 12.5% ABV

Winemaker Notes

A classic Tasmanian Sparkling made in the Methode Champenoise style. Fruit is hand harvested between late March and early April, then carefully transported to the winery and pressed within 2 hours. Juice is batch fermented in stainless steel tanks and aged in tank on primary yeast lees for 6 to 8 months before assemblage. The wine is then tiraged and spends 24 months on lees in bottle before disgorgement, at which time the wine spends a further four months on cork before release. Blend: 54% Chardonnay, 35% Pinot Noir, 11% Pinot Meunier.

Critical Acclaim

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WS 90
Wine Spectator

Balanced between creamy and bright, with supple pear and apple flavors that are accented by whiffs of grated ginger, toast and nutmeg. The crisp finish lingers. 

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Ninth Island

Ninth Island

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Ninth Island, Australia
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Pipers Brook was established in 1974 by Dr Andrew Pirie, who is credited with placing Tasmanian wine on the world stage when his Ninth Island Chardonnay won the Best White Wine at the International Wine Challenge in London in 1994. It’s a large vineyard on the north-east side of the Tamar River, planted on vertosol (black-cracking clay) and ferrosol (volcanic) soils, both having excellent water holding capacity and offering a steady supply of vine moisture and nourishment. Given the isolated, cool climate, core varieties are Pinot Noir, Chardonnay, Riesling and Gewurztraminer. The winery’s second range, Ninth Island, is named after a small, windswept island sitting alone in the Bass Strait that on a clear day can be seen from the winery. This range of wines is inspired by the wild flavors of Tasmania and the distinctive charm of the Tamar Valley wine region. Chief winemaker, Jim Chatto, is a Len Evans Tutorial Scholar and senior wine show judge with over 20 years of experience across both regional and capital city shows. Behind the sparkling wines is Natalie Fryar, famous for creating the Jansz style of “Methode Tasmanoise”. All wines are made from estate-grown fruit, hand-picked and gently treated at the winery.
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Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.

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A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

LPKLI_1198_0 Item# 535364

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