WineTone

From public reviewers

One of Tasmania's most notable wine personalities, Andrew Pirie, is behind this wine, which aims to compete with prestige cuvée Champagnes. Forty percent of the base wine is barrel-fermented, imparting a rich, cashew character that's augmented by two years of aging on lees. It's a complex, medium-bodied wine that's a departure from most New World sparklers.

Sources: Wine Enthusiast

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