Clover Hill Vintage Riché
Vintage 2017
Clover Hill Vintage Riché is a new addition to the Clover Hill portfolio. Released on limited availability, this ‘Methode Traditionelle’ sparkling demonstrates the skills of our Winemaking team as they capture the essence of the cool climate of Tasmania in a style unique to the region.
Creamy and moreish, this wine draws focus from its increased sweetness but is still driven by the natural acidity of Tasmanian sparkling and within the spectrum of the house style of Clover Hill.
This product is available to purchase by Clover Hill Club members only. Please click here to find out more.
$ 55.00
The finest parcels of Tasmanian fruit
With a hint of bronze and yellow, representing the blend of both white and red grape varietals, this refined wine has developed a golden hue from nearly four years on tirage. In addition to its colour, this time has also resulted in a delicate bead with a persistent mousse. On the nose, it displays citrus and red berries, with a hint of toasted brioche. The palate has a lovely rounded structure due to the increased dosage. Creamy and moreish, this wine draws focus from its increased sweetness but is still driven by the natural acidity of Tasmanian sparkling and within the spectrum of the house style of Clover Hill.
Delicate, with depth and texture from a higher dosage and time on lees, this wine will drink well now and age for up to ten years.
Clover Hill Vintage Riche is a new addition to the Clover Hill portfolio. Released on limited availability this sparkling wine demonstrates the skills of our Winemaking team as they capture the essence of the cool climate of Tasmania in a style unique to the region.
This wine is crafted in the traditional winemaking methods, with portions aged in small-format French oak foudres and barriques to highlight the complexity that can be achieved by a sparkling house of this calibre.
REGION: PIPERS RIVERS, TASMANIA
VARIETY: 61% CHARDONNAY, 33% PINOT NOIR, 6% PINOT MEUNIER
Acid: 9.3 g/L
pH: 3.08
Alcohol by volume: 12.5%
Residual Sugar: 17.9 g/L
Harvested: March – April 2015
Disgorged: October 2019
