I started 2016 off with a wine that I have been sitting on for 7 years.
And as luck would have it my timing was right, I believe this wine was drinking at its best.
This was a quality mature Tasmanian sparkling wine with a fine bead and foaming mousse and a bouquet that gave hints of lemon and toasty aged yeast on the nose that followed through to the plate. Time has delivered a wine with mature apple and biscuity notes.
The bright fresh apple and citrus notes I was expecting have now long gone, the wine moving into secondary flavours that have developed in the bottle.
Finishing with a creamy almost Bress apple cider softness this bottle of Clover Hill 2008 had a depth and texture to rival the some of the best sparkling wines in the world. What do you eat with such a wine?
NOTHING Enjoy the New Year as it is going to be a Ripper. Michael Lillis
