2016 Arras Blanc de Blancs, Tasmania

Pale straw in the glass with a fine, energetic bead and mousse. Crunchy apple, bright citrus and white peach fruits with hints of clotted cream, sea spray, freshly baked brioche, shortbread, soft spice, whey, shiitake broth and crushed stone. Daubs of cream and fresh apple pastry tones on the palate, which is stony pure and shows a vivid, cleansing acid line, exiting dry with a lovely savoury lean.

95 points Dave Brookes winecompanion.com.au

Arras Blanc de Blancs from Tasmania is one of Australia’s most refined, long lived and beautifully structured sparkling wines, crafted entirely from cool climate Tasmanian Chardonnay. Under the guidance of Ed Carr, Australia’s most awarded sparkling winemaker, House of Arras has elevated Tasmanian méthode traditionnelle to world class status. Blanc de Blancs is sourced from some of Tasmania’s finest high altitude, maritime influenced vineyards, where cool breezes, low vigour soils and long, slow ripening seasons produce Chardonnay with razor sharp acidity, crystalline purity and remarkable flavour concentration. Extended ageing on lees, often many years beyond global norms, shapes the wine’s signature elegance, creaminess and savoury depth.

The bouquet is detailed and expressive. Lemon zest, green apple and white peach lead, supported by grapefruit pith, nectarine and subtle notes of pear skin. Beneath the fruit lie layers of toasted brioche, almond meal, flint, sea spray and a faint hint of vanilla bean from long lees ageing. As the wine expands in the glass, nuances of acacia blossom, hazelnut, chamomile, oyster shell and delicate spice emerge, creating a profile that feels both luxurious and tightly framed.

The palate is precise, textural and beautifully composed. A fine, persistent bead carries flavours of citrus, orchard fruit and pastry through a silken mid palate enriched by time on lees. Lemon curd, peach skin, green apple and white nectarine glide alongside notes of nougat, roasted nuts and chalk edged minerality. Bright acidity gives the wine drive and focus, while subtle autolytic characters lend savoury complexity. The finish is long, dry and impeccably clean, lingering with citrus, florals and a cool saline echo. With ten or more years in the cellar, it gains deeper toasty, honeyed and nutty layers while retaining its elegant spine.

Exceptional with oysters, scallops, lobster rolls, sashimi, tempura, roast chicken, creamy mushroom dishes, truffle cheese, French fries, or as a stunning aperitif for celebrations. Its balance of finesse and intensity makes it one of the standout Blanc de Blancs outside Champagne.