Museum Wine Packs

$ 460.00$ 510.00

Discover the magic of a 25-year-old museum sparkling wine

For almost 40 years, we’ve embraced boldness, creativity, and dedication, redefining Australian premium sparkling wine. We’re excited to open our cellar to you for a limited time. Take a journey through our past with our most cherished wines – rare collector’s items that hold the essence of Clover Hill.

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SKU: web23-2017-1 Category: Product ID: 41868


Your invitation to explore our cellar's treasures

Biscuit and honey aromas are dominant, with underlying fresh lemon and floral characters. Citrus and peach notes excite the palate with great depth and minerality. A lingering and balanced structure supports the flavours.

On the nose, it displays citrus and red berries, with a hint of toasted
brioche. The palate is delicate and creamy but driven by natural acidity
from a cool and extended growing season in Tasmania.

Since aging the notes of seaspray, oyster shells, acid and creaminess have evolved into notes of lemony cider apple character and hints of wild raspberry. Known for texture, complexity, and persistence, this wine embodies the trademark style of Clover Hill.

A limited release this exquisite sparkling wine blended from six cuvee’s and matured on yeast lees for 4 years displays an enticing bouquet of cashews, delicate fruits, a lively persistent bead and exceptional length.

Initially this had a pale straw colour and notes of lemon, white peach, oyster shells, honeysuckle and brioche. Since aging, the colour has evolved to a rich golden straw with a subtle green tinge with notes of delicate creamed honey, lemon curd, baked short pastry, and hints of seaspray.

A current update on the wine reveals the persistent pale straw colour has not changed but the melon and toasty notes have evolved into briny honey, eucalyptus blossom hints, toasted honey cake and spiced peel characters.

The wine displays an assortment of fresh melon, citrus and brioche, developed almond and toasty characters.

The wine displays an assortment of fresh lemon curd and citrus notes, the extended time on lees has produced complex fresh bread and toasty characters, with a mineral acid backbone.