Launceston, Tasmania Dec 3, 2023 (Issuewire.com) – Clover Hill, a linchpin of Australia’s cool-climate winemaking for three decades, is to cease
production of vintage wines in commercial quantities and focus on crafting multi-vintage (MV) sparkling wines. This new philosophy is an integral part of the premium-sparkling brand’s new approach to reimagine their product and introduce a consistency in quality that will deliver to its
discerning consumer.
Michael Kluczko, CEO of Taltarni (Clover Hill’s parent company) said,
“The owners knew there was a huge opportunity in the market for good sparkling
wine. The question was: did Clover Hill have the right wines to make the most of that
opportunity? So, the first thing I did was taste through everything the winery had ever
made and realised we could break through the clutter of all the other Tasmanian
brands out there by focusing on multi-vintage wines.”
But how can this new philosophy maintain the quality we are used to from Tasmania’s high
achiever? And how does this approach improve on the product that has already been celebrated in the marketplace?
General Manager, Ian White said,
“This new philosophical approach and a sharpening of winemaking focus to improve
and deliver consistency. We can help change the narrative from winemaker to defining
the house style.”
“Chief Winemaker Robert Heywood has been laying down wines in various vessels:
some in barriques, some in big old oak barrels, and some on the yeast lees, under
pressure in bottle and tank.”
“A lot of sparkling wine producers market their wines the same way – and it’s the French
way: small quantities of prestige cuvee at the top of the pyramid, then a bit more
vintage wine and lots of non-vintage at the bottom. “I want to look at it the other way
around. Put the primary focus on the multi-vintage wines first.”
There is little doubt from the food and wine community that the decision is a judicious one and that the outstanding quality of the products reliably speaks for itself:
Clover Hill’s Exceptionelle Multi-Vintage (Tasmania) received high praise from critics who
highlighted the wine’s distinct profile and noted it’s exquisite and well-balanced palate:
Renowned wine connoisseur Max Allen said:
“Fine, wafery aromatics, with crunchy green apple flavours, chalky and powdery
mineral-like quality on the tongue. Focused, refined and delicate.”
Celebrated food and wine journalist Winsor Dobbin Said:
“The flagbearer is the Clover Hill MV Exceptionelle – a blend of chardonnay,
pinot noir and pinot meunier that certainly offers excellent value for an RRP of
$45-50. The current release is a very fresh, chardonnay-driven aperitif style.”
There is a determination from Clover Hill, not only to improve the consistency and quality of their signature sparkling by sharpening the focus and methodology of production, but also to make the end consumer the winner, with a well-priced but equally luxurious product.
Links: Max Allen Review: This wine guru is putting the sparkle into a tasmanian vineyard
Winsor Dobbin Review: gourmetontheroad
Clover Hill Wines www.cloverhillwines.com.au
Prestige Wine Club: Clover Hill Prestige Wine Club
Media enquiries contact: Ian White, General Manager
m: +61 477337612
Source :Clover Hill Wines
This article was originally published by IssueWire. Read the original article here.
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