Clover Hill Cuvée Foudre

Non Vintage

Clover Hill Cuvée Foudre is a combination of bases across multiple vintages, encompassing a truly distinct wine within the Clover Hill sparkling portfolio. This estate-grown sparkling is crafted in the traditional winemaking methods and aged in a large format French oak Foudre to highlight the complexity and power that can be created through aging.

$ 55.00

The finest parcels of Tasmanian fruit

The Foudre possesses a light golden hue drawn from time maturing in the large French oak Foudre. Complex offerings of toast and brioche fill the nose, which are complimented by hints of sea spray and minerality, derived from a small proportion of malolactic fermentation.

Comprising of a high percentage of Chardonnay, this drives the palate creating a long lean line, whilst Pinot Noir and Pinot Meunier add volume in the mid palate. The use of large format Foudre French oak provide a palate depth along with the secondary characteristics due to its time on lees, which balances the natural acid.

The Foudre was matured in the large format 58 hL (hectolitre = 1000 L) French oak Foudre as well as lees aged development in the bottle. The natural complexity and texture allowed for a low dose of oak aged base wine to produce a sparkling with acid and depth of palate in harmony to deliver the desired aperitif style.

The base wine is comprised of 60% 2017 vintage and the remainder consisting of 2016 and 2018. The Clover Hill Cuvée Foudre NV was aged for an average of 18 months in a large format Foudre before a further 14 months of aging on lees post tirage.

88% Chardonnay, 10% Pinot Noir, 2% Pinot Meunier
Acid: 9.6 g/L pH: 2.98
Alcohol by volume: 11.5%
Residual Sugar: 5.7 g/L
Base Vintage: 2017
Disgorged: January 2021

Dosage Base: Oak aged solera Chardonnay, Pinot Noir, Pinot Meunier

Winemakers: Robert Heywood

Ned Goodwin, Master of Wine, 8 Apr 2022:

“Among the more iconoclastic examples of Australia fizz by sheer virtue of the brilliant use of oak. The foudre-effect, parmesan cheese and truffle, serves as a bridge between the lower dosage, a toasty redolence of brioche and lanolin and the juicy, sapid, salty finish, 94 points.”

Clover Hill Wine Collection