A mature, late-disgorged Tasmanian sparkling that fuses autolytic depth with crystalline acidity.

Nose & Palate: Toasted brioche, lemon curd and grilled hazelnut rise first, layered with preserved citrus, baked apple and a hint of honeycomb. There’s a savoury edge of oyster shell and faint smokiness that speaks to extended lees ageing. The palate is expansive yet precise, with a fine, persistent bead driving flavours of nougat, candied peel and subtle stone fruit. Acidity remains bright and tensile, carrying a long, saline finish that feels both powerful and composed.