2016 Tasmania Vintage Rosé, House of Arras

• Style: Bone-dry rosé sparkling
• Taste: Lifted red berries, cherry, stone fruit, saline minerality
• Food: Oysters, seared scallops, smoked fish
• Occasion: Date Night; Gifting; Aperitif
• Serve: Chilled, natural cork; 75cl

In the Glass — Tasting Notes

Seven years on the lees have built a wine of genuine substance—lifted red berries and pink apple give way to the satisfying grip of cherry and stone fruit at its core. A whisper of sourdough and wild mushroom surfaces as the wine opens, anchoring the brightness with earthy depth. The saline minerality and lively acidity deliver freshness and drive, while 13% ABV keeps the wine refined and food-friendly.

The Winery — House of Arras

Ed Carr has led Arras since 1998, pioneering Tasmanian fruit for world-class fizz. James Halliday calls him "a quietly spoken genius"—in 2024, he became the first Australian to win IWC Sparkling Winemaker of the Year. This 2016 vintage sources fruit from Tasmania's Coal River Valley, a region where cool-climate conditions favour the acid-driven character these cuvées demand. The warm, dry 2016 season delivered even fruit set and full ripening, balanced by careful canopy management. The blend—75% Pinot Noir with 25% Chardonnay—was fermented with 10% new French oak and underwent 100% malolactic conversion, building layers of character. Carr's philosophy of lengthy tirage means this wine spent seven years on lees before disgorgement, allowing it to gain remarkable depth and complexity.

At Your Table — Food Pairing & Serving

Pair this serious fizz with oysters, seared scallops, or smoked fish; it's equally at home as an aperitif or alongside a light seafood lunch. Natural cork closure; 75cl bottle. One of the finest Pinot Noir-led cuvées we've found, and a window into why Australia is establishing itself among the world's great sparkling regions. Explore the rest of our Tasmania selection and discover more of what the cool south has to offer.