NV Bay of Fires Sparkling Tasmanian Cuvee Brut
2010 Jansz Tasmania Vintage Cuvee
- Little story about this wine - I served it at my wedding because it just delivers all you want in great Aussie Sparkling wine without the Champagne price tag. What really stands out is its' Audrey Hepburn elegance and you can't go wrong with that! 90
Crystal clear with a persistent bead. The Bay of Fires Pinot Chardonnay is light straw in colour, with a fresh green gold hue. A very complex wine exhibiting toast, lanolin, sea brine and fresh yoghurt characters on the nose.
The palate is finely structured and yet is long, powerful and complex. Multiple layers of oyster, truffle and cherry brandy build in this intriguing wine. The wine has great depth of character from extended ageing and yet retains a fresh vibrancy of life.
Food - Blue swimmer crab risotto with mascarpone and lemon zest.
Bay of Fires Wine Reviews and Accolades
Gold Medal: 2011 Royal Queensland Wine Show
Nick Stock says:“
This has some assertive red fruits and really perfumed red florals, a very pretty wine to smell and a citrusy undercurrent running through here too. Terrific acidity and crunchy balance; there's impressive concentration and length, coupled with gentle complexity, smooth texture and innate balance.
Best Drinking: NowThe Penguin Good Australian Wine Guide 201092
Tyson Stelzer says:“
Ninth Island and Jansz are your vivacious apéritif non vintage go-tos, and Bay of Fires is to be reserved for altogether different purposes. BOF is a full-bodied, rich sparkling of main course proportions. Salmon, roast chicken and turkey, here we come! Three years on lees have nurtured a creamy and soft style, layered with bready, brioche complexity and the buttery, silky texture of malolactic fermentation. It’s a complex and well crafted sparkling that showcases the expertise of Ed Carr, upholding its focus in lemon and red apple fruit definition. Acidity and dosage are well integrated, making it ripe to enjoy right away.
Best Drinking: 2013 - 2014Tyson Stelzer92
James Halliday says:“
Highly aromatic, with strong stone fruit and mandarin, and abundant overall flavour; perhaps a little short on finesse.
Best Drinking: To 201091
Nick Stock (2003 Vintage) says:“
The first port of call here is that this looks the part in the glass-ticking away with a fine stream of small bubbles that holds its bead nicely. Aromas are of dried fruits, intense and savoury, with plenty of well-crafted complexity. Impressive precision and texture on the palate, it unfolds in fine layers, classy stuff and truly elegant.Good Australian Wine Guide 2009 200893
James Halliday (2003 Vintage) says:“
Pale bronze-salmon; very intense and long flavours; precise and zesty, with some positive aldehyde. Gold medal Tas Wine Show '09.Australian Wine Companion 2010 200994
James Halliday (2001 Vintage) says:“
Fine, pure; very good structure and focus; attractive pear, citrus and stone fruit; lovely aftertaste.Australian Wine Companion 2007 200692
James Halliday (1999 Vintage) says:“
Very delicate, fresh, crisp and fine aperitif style; citrussy flavours; good balance and length.Australian Wine Companion 2006 200592
James Halliday (1998 Vintage) says:“
Light straw-green; quite fragrant white peach fruit with some bready/yeasty aromas is followed by a fine, delicate and highly focused palate, with citrus and nectarine flavours, fading slightly on the finish. A blend of Tasmanian and Yarra Valley base wine, which spends 4 years on lees.Australian Wine Companion 2004 200391