2009 Arras EJ Carr Late Disgorged, Tasmania

Apple tart, confit citrus, spice and toast with roasted nuts, oyster shell and plenty of yeasty autolytic complexity. The palate is rich and layered with a finely beaded mousse, deep textural middle and a fine line of acidity bringing freshness and tension. Disgorged March 2026 after 16 years on tirage, this has immense poise and complexity, with a long savory finish and packed full of class. Tasted from magnum, which is holding its freshness and ageability, albeit drinking beautifully right now.

98 points Ryan Montgomery for James Suckling, September 2026 (March 2026 disgorgement)

Disgorged November '23. Pale straw with an energetic bead and mousse. Expressive green apple, lemon, grapefruit and white peach fruit tones with hints of soft spice, fresh brioche, clotted cream, sea spray, crushed riverstone, shiitake broth, crushed oyster shell and freshly baked pastries. Wonderfully composed; the aromas transpose neatly over onto the palate, which shows impeccable balance and harmony. A high-tensile, minerally cadence drives things along admirably, finishing dry, pure as snow melt and layered in its spice and autolytic complexity. Such beautifully made wines, they are just a pleasure to drink.

98 points Dave Brookes for Halliday Wine Companion (November 2023 disgorgement)

Arras EJ Carr Late Disgorged is one of Australia’s most distinguished sparkling wines, a meticulously crafted Tasmanian cuvée that rivals the finest Champagnes. House of Arras was founded by Ed Carr, widely regarded as Australia’s pre-eminent sparkling winemaker, with the vision of creating world-class méthode traditionnelle wines that express Tasmania’s pristine cool-climate terroir. The EJ Carr Late Disgorged is the pinnacle of that vision, named in Ed’s honour and released only after extended aging on lees, often for more than a decade, to achieve extraordinary depth and complexity.

The fruit is sourced from select vineyards across Tasmania’s cool maritime regions, including Pipers River, the Derwent Valley, and the Coal River Valley. These sites are ideal for growing Chardonnay and Pinot Noir for sparkling wine, thanks to their long, cool growing seasons that preserve natural acidity and delicate aromatics. The base wines are blended with precision, then undergo secondary fermentation in bottle, followed by extended lees aging that builds the signature creamy texture and layered complexity. Disgorgement takes place only when the wine reaches perfect maturity, ensuring finesse and harmony.

In the glass, the EJ Carr Late Disgorged shows a brilliant pale gold colour with a fine, persistent bead. Aromas of toasted brioche, lemon curd, white florals, roasted almonds, and hints of honeyed stone fruit rise elegantly from the glass. The palate is powerful yet refined, with layers of citrus, nougat, and patisserie balanced by vibrant acidity and a seamless, creamy mousse. The long lees aging imparts remarkable depth and savoury nuance, giving the wine a lingering, complex finish that evolves beautifully in the glass.

This sparkling wine is outstanding with freshly shucked oysters, lobster with lemon butter, roast chicken, or triple cream brie. It also pairs superbly with richer dishes like truffle risotto or seared scallops. With its structure and balance, it can cellar gracefully for many more years after release, continuing to develop complexity.