2016 Arras Grand Vintage, Tasmania

Pale straw in the glass with the finest of beads and aromas of white peach, apple, citrus and pear fruits with hints of soft spice, freshly baked brioche and apple turnover, freshly picked mushrooms, meadow clover, oyster shell brine and stone. Dry and long with light shortbread notes, a touch of whey and a high-tensile, gloriously saline and sapid acid line.

96 points Dave Brookes winecompanion.com.au

Golden-straw in appearance. The nose is expressive and inviting, showing aromas of lemon tart, oyster shells, baking spices and grapefruit zest. Medium-bodied with a creamy midpalate and a seamless mousse, this has notes of macadamia nuts, fresh ginger, brioche and peaches. Very rich and giving, cut through with an underlying tension. Exceptional. Drink or hold.

96 points jamessuckling.com

Nutty, meringue, nougat and lightly toasted bread aromas, very complex and the palate is full and rich with its silky texture a feature. Full and very long in the mouth; an outstanding sparkling wine and a particularly generous vintage for this wine, the finish dry and long and resonant. 23 Aug 2024 Drink 2024–2034

96 points Huon Hooke therealreview.com

The 2016 Arras Grand Vintage is a brilliant showcase of Tasmania’s cool-climate potential and one of Australia’s most highly regarded sparkling wines. Crafted by House of Arras, the prestige sparkling project founded by legendary winemaker Ed Carr, it reflects a philosophy inspired by Champagne but shaped by Tasmania’s unique terroir. Ed Carr, considered the pioneer of Australian sparkling wine, has long believed that Tasmania’s pristine vineyards, with their cool maritime climate and long ripening season, provide the ideal conditions for creating wines of finesse, complexity and longevity.

The 2016 vintage was an excellent one in Tasmania, marked by even ripening, warm days and cool nights, which gave grapes great concentration while retaining natural acidity. The Grand Vintage is typically a blend dominated by Chardonnay and Pinot Noir, sourced from select vineyards across northern and southern Tasmania, including Pipers River and Derwent Valley. Each parcel is handpicked and vinified separately before blending, ensuring a balance of structure, elegance and depth. The wine spent at least 7 years on lees before release, gaining extraordinary complexity and texture.

In the glass, the 2016 Grand Vintage is a brilliant pale gold with a fine, persistent bead. The bouquet is layered and expressive, with notes of lemon zest, white peach and green apple interwoven with brioche, toasted almond, sea spray and delicate florals. Extended lees ageing adds aromas of fresh pastry and roasted hazelnut, giving the nose both richness and refinement.

The palate is powerful yet graceful, with ripe citrus and stone fruits wrapped around a taut mineral core. There is creaminess from the long lees contact, but the acidity is vibrant, driving the wine’s energy and length. Flavours of citrus curd, nougat, oyster shell and subtle spice unfold in waves, finishing long, saline and elegant. This is a sparkling wine of serious structure, designed for ageing, with a cellaring potential of at least 10 to 15 years.

Food pairings highlight its complexity: freshly shucked oysters, lobster with beurre blanc, seared scallops, or roasted chicken with tarragon. It also pairs beautifully with truffle risotto or aged Comté. Its balance of richness and finesse makes it as suitable for fine dining as it is for celebratory occasions.