2019 Meadowbank Blanc de Blancs, Derwent Valley

The Meadowbank sparkling program is in full swing, and this 2019 Blanc de Blancs―the fourth release―is some of Peter Dredge’s finest work. That’s saying something, considering this winemaker’s pedigree when it comes to wines of an effervescent nature. The source is the same as the first three releases: the south-facing Far Horse Vineyard block, located close to the vines used for Meadowbank Chardonnay. While the latter are exposed to the north, the Blanc de Blancs parcel faces south in a slightly cooler mesoclimate. The clone is I10V1.

2019 was a dry, moderate year on the Derwent, delivering intensely flavoured Chardonnay with glisteningly fresh natural acidity. The fruit was picked by hand and pressed as bunches, with just the first two-thirds of the juice siphoned off to old barrels for fermentation over three months. As is the norm, Dredge washed one new barrel with the sparkling base this year. After three months in oak, the wine was bottled and spent the following five years on lees before disgorgement (September 2024) with just 3g/L dosage. It’s another fine, elegant, detailed wine from the sparkling maestro: refined and delicate, with citrusy acidity carving through creamy brioche and silky stone fruit. The finish is fine, tight and briny with excellent clarity and length of flavour. A very cool Blanc de Blancs.Meadowbank Blanc de Blancs from the Derwent Valley is a striking Tasmanian sparkling wine that showcases the purity, elegance and finesse that cool-climate Chardonnay can achieve when handled with care. Grown on Meadowbank’s sustainably farmed estate vineyard in Tasmania’s southern highlands, this Blanc de Blancs is made exclusively from Chardonnay, capturing crisp acidity, fine structure and regional character.

The vineyard’s cool climate, ancient sandstone soils and significant diurnal shift all contribute to slow ripening and the development of intense flavour and bright natural acidity. The fruit is handpicked, whole bunch pressed, and fermented in a mix of stainless steel and old French oak. Secondary fermentation occurs in bottle in the méthode traditionnelle, followed by extended time on lees to build creamy texture and complexity.

The nose opens with fresh citrus, green apple, lemon curd and almond pastry, lifted by hints of oyster shell and white flowers. The palate is precise and refreshing, with a delicate bead and flavours of lime, white peach, and subtle brioche. The finish is long, chalky and mouthwatering, offering both energy and poise.

Perfect with freshly shucked oysters, tempura prawns, goat cheese tartlets or a delicate sashimi plate. It also makes a brilliant aperitif or celebration pour. Drink now or cellar for 3 to 6 years to gain more creamy depth and autolytic complexity.

Meadowbank Blanc de Blancs from Tasmania’s Derwent Valley is a beautifully poised sparkling wine made exclusively from Chardonnay, capturing the cool-climate elegance and precision that make Tasmania one of the most exciting sparkling regions in the Southern Hemisphere. Grown on the Meadowbank estate’s sustainably farmed vineyard in the upper Derwent Valley, this wine reflects the vineyard’s high-altitude position, ancient sandstone soils, and dramatic temperature shifts that preserve acidity and aromatic intensity.

Crafted in the traditional method, the wine undergoes secondary fermentation in bottle and spends extended time on lees, building texture, complexity and creamy finesse. Winemaker Peter Dredge focuses on purity and restraint, allowing the Chardonnay to speak clearly through a lens of fine bubbles, subtle autolysis and bracing minerality.

Expect aromas of lemon curd, green apple, white flowers and crushed oyster shell, with hints of brioche and roasted almond from time on lees. The palate is fine and linear, with a chalky mineral line and mouthwatering citrus at its core. The bead is delicate, the structure tight, and the finish long, savoury and refreshing.

Ideal with freshly shucked oysters, tempura scallops, smoked trout pâté or goat cheese crostini. Also perfect as an aperitif or with a summer seafood spread. Drink now for vibrancy or cellar 3 to 6 years for more richness and depth.

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