NV Tasmania Blanc de Blancs, House of Arras

• Style: Dry sparkling Chardonnay
• Taste: Honeysuckle, lemon curd, oyster-shell minerality, grapefruit pith
• Food: Shellfish, roasted chicken, soft cheeses, aperitif
• Occasion: Sunday Lunch; Date Night
• Serve: Well-chilled, 6–8°C

In the Glass — Tasting Notes

A whisper of honeysuckle and white peach opens into layered depth. Grapefruit pith and lemon curd anchor the palate, with silky structure and saline minerality that speak to precision and bottle age. Bone-dry at 13% ABV, this is elegant backbone without excess.

The Winery — House of Arras

Ed Carr has shaped Arras' sparkling programme since 1998, recognised by James Halliday as a quietly spoken genius and recently honoured as the IWC Sparkling Winemaker of the Year—the first Australian to win the prize. His philosophy centres on what Tasmania's cool climate makes possible: vibrant, acid-driven Chardonnay suited to secondary fermentation and extended maturation. This Blanc de Blancs rests 30 months on lees, a commitment that yields pastry richness, complexity and a lingering persistence that unfolds across the palate. Sixty percent of the fruit originates from Pipers River, with a further quarter from Derwent Valley, two of the island's most respected sites.

At Your Table — Food Pairing & Serving

Built for the table rather than the trophy shelf, this wine sits perfectly at that aperitif-to-dinner crossroads. Serve well-chilled alongside shellfish, roasted chicken or soft cheeses, or simply sip before a meal to appreciate its deceptive ease. The structure and salinity make it equally compelling for Sunday lunch or a date night where you want something serious yet approachable. Explore our Tasmania collection to discover more from this cool-climate region, browse our Chardonnay range for other expressions of the varietal, or discover the rest of our Australia selection.