A blend of 80 percent Pinot Noir and 20 percent Chardonnay, this traditional-method sparkling wine has a minimum of 24 to 26 months on its lees prior to disgorgement. Hints of redcurrant and cranberry fruit are layered with fresh acidity and a finely textured mousse. The finish is more scented, hinting at strawberry flowers.
Katherine Dart MW, Wine Buyer

Gusbourne Estate has become a standard-bearer of high quality English sparkling and still wines. The estate sits on the low slopes of the ancient Kentish escarpment at Appledore, consisting exclusively of south-facing slopes. The combination of a warm and dry local microclimate, the sea’s moderating influence and the estate’s clay and sandy loam soils, ensure the production of exceptional quality grapes.

Gusbourne’s Appledore vineyards cover a complex geological mosaic which, thanks to the skills of winemaker Charlie Holland, is captured in this wine. A blend of 72 percent Chardonnay, 22 percent Pinot Noir and six percent Pinot Meunier, this wine has benefited from more than 18 months on the lees. It has an attractive mid-gold hue, with ripe aromas of orchard fruit, citrus zest and a seam of minerality.

Dr Andrew Pirie, founder and winemaker at Apogee, has been the most influential figure in the Tasmanian wine industry over the past four decades. With Australia's first PhD in viticulture, he initiated and built some of Tasmania's largest and most important vineyards and wineries. Apogee means the highest point, and the name represents what Andrew hopes will be the culmination of 40 years of choosing sites and developing vineyards.

Bright and fresh with a vibrant mousse and creamy texture, the 2012 Apogee is a blend of 56 percent Pinot Noir and 44 percent Chardonnay. There is a delicious mingling of red fruit aromas with a fine lemon citrus energy on the palate and the Brut finish (12g/l dosage) is savoury with notes of brioche coming through, pointing to its 24 months on the lees. It is delicious, fine and extremely sophisticated.

Delicate strawberry nose – but the palate is much more assertive, with just-ripe redcurrant and cranberry fruit which has an authentic Pinot Noir style about it. Dry, creamy texture. Proper, valid rosé flavour – a step up from their previous vintages, with lovely red fruit juice throughout.
Richard Hemming MW - jancisrobinson.com, 2nd Feb 2017

Made from 90% Pinot Noir fruit which has been exclusively sourced from the cool climate of Piper Brook in Tasmania. The wine has a very delicate pink colour complemented by a very fine mousse. With very subtle flavours of strawberry and red cherry on the nose. The rich palate and notes of brioche are well balanced with a grapefruit like acidity. 

Stuart Fyfe, Personal Wine Advisor