Tasting Notes colour Rich straw and a fine bead. aroma Contrasting purity with subtle complexity, this is exemplified through mineral notes of wet slate and oyster shell alongside a nutty, rich cashew. palate An intriguing palate of toasty brioche and malt biscuit with hints of white mushroom intertwining. Fresh acidity and a fine bead provide balance and a long bright finish. cellaring This wine can be enjoyed now and will also benefit 10 to 15 years of cellar ageing. [split] Technical vintage This vintage sparkling wine was produced solely from 2016 fruit. winemaking Hand-picked and whole bunch pressed, only the premium cuvée is retained for the Grand Reserve. A small portion of the juice was fermented in seasoned French oak to elevate texture in the final blend. This wine was matured on lees for 56 months to impart richness and complexity. region Tasmania varieties ChardonnayPinot Noir analysis Alcohol: 12.5% pH: 3.2 Acidity (TA): 7.9 g/L Dosage: 8.5 g/L [split] Food Pairings Tasmanian oysters with pickled samphire, cucumber and dill. [split] Awards Australian Sparkling Wine Show 2022 [badge rating="gold" title="Australian Sparkling Wine Show 2022"] [split] Reviews Tyson Stelzer, Halliday Wine Companion 2023 60/40% pinot noir/chardonnay. A newcomer with a 3-digit price tag is a bold play and Lowestoft answers every reservation in its inaugural Grand Reserve. The fruit of a single, cool, coastal site on the Tasman Peninsula, this is an elegant and graceful cuvée of pale straw hue. At 6 years of age, primary, crunchy red apple and lemon fruit uphold impressive stamina, beautifully backed by the creamy texture and spicy, toasty allure of lees age. With plenty of endurance tucked into its folds, it will take a good few years in the cellar in its stride. [points rating="95" title="Halliday Wine Companion 2023"] Erin Larkin, Robert Parker Wine Advocate 2023 The 2016 Grand Reserve Méthode Traditionelle sparkling is complex and riddled with autolytic complexity. It has notes of beeswax, cheesecloth, preserved citrus, field mushroom, autumnal undergrowth (i.e., damp leaves, forest floor, etc.), star anise, stewed apple and even a hint of fresh sourdough. This is a very good, very fine, powerful wine. Balanced. [points rating="94" title="Robert Parker Wine Advocate 2023"] James Suckling 2024 This abounds with notes of strawberries, cream, peaches and custard on the nose. On the palate, it’s creamy, silky and rounded, with very soft bubbles. Seamless and delicious. [points rating="94" title="James Suckling 2024"] Gary Walsh, The Wine Front 2023 Pinot Noir and Chardonnay, aged on lees for 56 months, a small portion fermented in French oak. 8.5 g/L dosage. Creamy, spicy, oyster shell, pink apple and preserved lemon. It’s powerful, quite nutty and salt crackers, plenty of ripe lemon and apple flavour, a slightly bitter quinine character, tingly vigorous bubbles, and a chalky texture on pretty long finish, albeit quite a sweet one. No shortage of impact, and it still tastes pretty youthful too. [points rating="93" title="The Wine Front 2023"]
