Bream Creek Cuvée Traditionelle 2014 (Tasmania)
The Bream Creek Cuvée Traditionelle 2014 vintage is produced in the traditional Champenoise (Champagne) method with Pinot Noir and Chardonnay, aged for over 5 years on lees. An aromatic nose of citrus pith and green apple flows seamlessly into a palate of lemon, lime and stone fruit flavours. With a crisp, dry finish this limited release wine is perfect with freshly shucked Tasmanian oysters or simply as an aperitif.
"If you are looking for a quiet storm of a Tasmanian sparkling, Bream Creek, east of Hobart, will fill that desire.
A blend of Pinot Noir and Chardonnay, the Cuvée Traditionelle typically spends at least 5 years on lees before disgorging and will continue to age in bottle for several years from its release and the 2014 does not deviate from the quality I have come to expect from them.
A rich and buttery brioche, honeycomb, lemon curd, peach blossom and vanilla yoghurt on the nose, the freshness of youth is evident amongst the autolytic characteristics but on the palate, its youth is truly revealed. Crisp green apples, oyster shells, white nectarines, fresh lemon zest all find their way to the front with those toasty notes taking a back seat. Pure elegance with a clean and lean lingering finish, this is a stylish sparkling wine to either drink now or cellar for up to a decade."
94 Points - Curly Haslam-Coates, The Wine Front, July 2020, Drink: 2020 - 2030
“Fine, persistent and excited bead. Amalgam of green apple and yeasty baked biscuity nose with red currant and citrus peel support. Balanced and creamy mousse fans out to a clean, tight citrus body pulsing with ripping Tassie acidity and minerally oyster shell. Leaves a savoury, lip smacking finish. Still so youthful.”
18.5/20 - Regan Drew, Vinonotebook, 14 April 2020
96 Points - Wine Showcase Magazine, July 2020
4 Stars - Winestate Magazine, August 2020
Bream Creek Cuvée Traditionelle is made in the “méthode champenoise” style. Currently made from a blend of 60% Pinot Noir and 40% Chardonnay (two of the ‘Noble’ grape varieties), this wine spends at least four years, and often up to five years, on its lees to develop the traditional and sought-after creamy and biscuity complexity.
Previous vintages of this wine have been highly scored by Australia’s premier wine critics, as well as winning trophies and gold medals in national wine shows.
|Brand||Bream Creek Vineyard Tasmania|