Awarded a Platinum medal and 97 points at the 2019 Decanter World Wine Awards (click link for details).
For other 2019 DWWA winners, click here.
Awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their August 2019 edition article on Australian (and especially Tasmanian) Fizz (see blue link below).
House Of Arras, Grand Vintage Brut, Tasmania 2008 - August 2019 Decanter review
Aditionally, the 2007 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2019 edition article: The Most Exciting Wines of 2018 (see blue link below)....
House of Arras, Grand Vintage Brut, Tasmania 2007 - January 2019 Decanter review
... and 95 points and Outstanding status by Decanter (www.decanter.com) in their November 2017 edition feature on Tasmania (see blue link below).
Arras Grand Vintage 2007 - November 2017 Decanter review
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 their cost and complexity.
For more than a decade, the House of Arras team has been identifying and developing the ideal vineyard sites for world class sparkling wine, which led them 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.
Fruit for this wine was hand-picked from cold climate Tasmanian vineyards prior to gentle whole bunch pressing, from which only free run juice was collected. Primary fermentation was undertaken on light lees, followed by 100% malolactic fermentation. Once clarified, the wines were judiciously blended to style, bottled as tirage and matured in cool, dark storage for a minimum of eight years before disgorgement.
The appearance is crystal clear with an ultrafine and persistent bead, medium straw with a bright yellow gold lustre. The bouquet expresses enticing aromas of grapefruit, jasmine flowers, sea brine and lychee. The palate has great elegance and poise with complex nuances of exotic spice, truffle, meringue and naural yogurt.