We’re rewriting the rules of sparkling wine
An anchoring mutli-vintage philosophy
For the last 40 years we have been redefining Tasmanian sparkling wine. Since the beginning, we have been one of the few Tasmanian sparkling houses creating sparkling wine exclusively using methode traditionelle. We’re now focused on multi-vintage philosophy that delivers a consistent house style focused on freshness, character, and vibrancy.
A fusion of creativity and innovation — alchemy and science — our multi-vintage approach is an anchoring philosophy. A single-minded dedication to crafting wines of perennial consistency and complexity that truly transcend place, time, and technique.
What others do out of environmental necessity; we do with a sense of true purpose. Our method is inspired by Champagne but enhanced by Australian ingenuity. Not bound by traditions or confines, we approach reserve wine management deliberately.
Our intent is to liberate every stage of the wine’s creation and reveal the perfect balance.
How it Works
Multi-vintage isn’t a technique that is unique to Clover Hill – the way we apply it is. We are not bound by the traditions of Champagne, so we can comfortably push the boundaries and liberate every stage of the wine’s creation.
In 2019, our chief winemaker Robert Heywood decided to take an old-world technique, usually reserved for top-tier Champagne, and use it in new ways. He tinkered in our cellars for years, experimenting with large and small formats, different pressure levels and reserve blends, before he landed on this perfectly balanced blend.
Our multi-vintage approach sees select reserve wines aged in various vessels –
- On yeast lees in barrel
- Bottled combined with reserves in oak
- A small oak solera
- Large format oak (Foudre)
Holding the reserve on yeast lees enhances freshness and vibrancy with the benefit of reducing the use of preservatives (S02). The oaked components enhance and contribute to both the viscosity and texture of the final product.
Our house style is a creamy, chardonnay-driven aperitif style with a unique vibrance, freshness and complexity through base blend and component reserve aging.
This refined philosophy allows us to combine techniques such as ageing in small and large format oak and tank in the traditional way, whilst the base wine is held under pressure to enhance the aromatics.
The ageing process of our base wines, via a low-pressure tirage, preserves their quality and vibrancy finishing in the creation of our Reserver du vin Clover Hill. This reserve wine will comprise of a percentage of each new release.
Our Winemakers
Chief Winemaker Robert Heywood and Senior Winemaker Ben Howell are at the forefront of Clover Hill’s mission to rewrite the rules of sparkling wine. With decades of global and local expertise, Robert brings bold creativity and meticulous craftsmanship to every bottle, while Ben’s innovative approach and passion for preserving quality ensure each wine embodies vibrancy and character. Together, they embrace Clover Hill’s multi-vintage philosophy to craft sparkling wines of perennial consistency and complexity — wines that redefine Australian premium sparkling and deliver an unparalleled experience.
Robert Heywood
Chief Winemaker
Ben Howell
Senior Winemaker