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Arras Grand Vintage

Tasmania

Awards

  • Australian Sparkling White Trophy - International Wine Challenge 2014
  • Australian Sparkling Trophy - International Wine Challenge 2014
  • Gold - International Wine Challenge 2014

Arras

Ed Carr, the man behind Arras, has been making sparkling wines in Australia since 1986 and for the Hardy’s group since 1994...

He was one of the first winemakers to see the potential Tasmanian fruit had for producing world class sparkling wine and has been producing Arras solely with Tasmanian fruit since the 1998 vintage. Much to the horror of the accountants, however, he has insisted on ageing the wines on lees for over six years prior to release, something that increases both the cost and complexity of the wine.

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Vineyards

For more than a decade, the House of Arras team has been identifying and developing the ideal vineyard sites for world class sparkling wine. This journey has led the House of Arras to call the ancient soils and cold climate of Tasmania home. Its climate is significantly cooler than the mainland, with long summer daylight and maritime influences, which are ideal conditions for long, slow and consistent fruit development. The House of Arras sources fruit from many outstanding vineyards in southern Tasmania and the south east coast. Each location bestows its own nuances of character on Chardonnay and Pinot Noir fruit.

Vintage information

2004 was a cooler than average vintage that experienced a high level of rainfall at the beginning of the growing season. Over the flowering period conditions became more favourable, resulting in a substantial crop set. The cool season produced fruit of elegant flavour and structure with an excellent natural acidity and hence the 2004 House of Arras Grand Vintage exhibits outstanding finesse and longevity.

Vinification

Fruit for this wine was hand-picked from premium cold climate Tasmanian vineyards prior to gentle whole bunch pressing, from which only free run juice was collected. Individual batches were then fermented on light grape solids followed by malolactic fermentation on primary ferment lees. Once clarified, the wines were judiciously blended to style, bottled at tirage and matured in cool, dark storage for six years. The expedition liqueur, which also introduces oak and brandy spirit into the blend, completes this traditional wine, adding the last components of complexity and ensuring a balanced palate.

Tasting Notes

Crystal clear with a fine and persistent bead and mousse, this wine is medium straw in colour with a green gold hue. The nose displays a complex mixture of aromas including lifted nuances of honey biscuit, truffle, mushroom and the distinct scent of sea spray. The palate is rich and flavoursome with a truly epicurean mix of toast, sautéed mushroom and lemon curd. This is a very elegant wine with an exceptional balance of acidity, sugar and tannin.

Vintage information

Vintage 2004
Grape varieties 66% Chardonnay
34% Pinot Noir
Region Tasmania
Winemaker Ed Carr
Alcohol (ABV) 12.5%
Acidity 6.6g/l
Residual Sugar 9.3g/l
Wine pH 3.18