About the wine
A tantalising Tassie tickle for your tongue!
100% Tamar Valley. The fruit is pristine - there was a lot of vineyard sampling to get the pick date right! Pressed in whole bunches an hour or two after harvest, there was no need to add sulphur. But fermenting a wine twice (to get bubbles) is nerve-wracking. The Feldheims sang to the yeast culture for a week to make sure it was growing strongly!
The delicious Vintage 2019 smells of rose Turkish delight upon layers of nutty brioche bun. The richness and depth of strawberry and nougat leads to a crispness and succulent acidity that refreshes and coaxes a smile with each sip.
Its hard to find a great Tasmanian-made sparkling with 100% pure Tassie fruit like this for less than $30. Actually its unheard of. Each bottle has been cradled and hand-disgorged by David and Cynthia. Hard work but so rewarding!
Best before
Cork age is fine for a sparkling if you want more complexity. Cork age can give more mushroom aromatics and spice to the wine. We have aged it for you in bottle now ( did I mention this has been on yeast lees for more than two years now! Yippee!) so it will not gain more autolytic characters as the yeast hulls have been removed.
Sparkling prefers to be consumed chilled and kept chilled. Don't put it into a glass the size of a bucket as it will cool down quickly. If you enjoy sparkling wine then invest in the smaller sparkling glasses which retain aromas and also the temperature as there is less in it.
Serving advice
Always serve chilled and don't put into huge glasses. Pour a small amount into a glass and then refill from the fridge or a cooler so that the wine does not warm up in the glass. For actual opening, unwind the muselet (the wire) but do not take it off the bottle. Use the wire as a gripping mechanism so that you can turn the bottle to loosen the cork, then it comes off nicely and you won't end up loosing wine if it gushes!!
Sparkling is a lovely wine to share with friends and family, for celebrations and commiserations.
Food match
This year we are searching for really local foods. So we have had this wine this week with fresh flat head fillets caught off the end of our jetty. Completely delicious. The sparkling is bold enough to work with a flavoursome fish. We are also looking forward to having some with local oysters and calamari!a
Contains sulphites
Always check the label
Australia
Tasmania
Pinot noir
Sparkling
12.5% ABV
75cl
Vegan
Vegetarian
Fairtrade
Wine profile
Meet the winemaker - Cynthea & David Feldheim
This canny couple from the Tamar Valley has captivated Angels with their Gypsy Caravan offerings of tiny volume, hand-made deliciousness. The name reflects freedom, the ‘wild’ way the wines are made and the close relationship they have with this pristine place.
Cynthea has been making wine magic for 23 years. Bitten by the wine bug when her parents moved from San Francisco to Tassie and planted their own vineyard, she ended up studying winemaking and wine marketing. Then the world became her vinous oyster!
It’s hard to find great Tasmanian wines by little family winemakers like these outside of cellar doors and fancy restaurants. The Feldheim's exclusive access to parcels of lovingly tended fruit from mature vines means their Tamar Valley tipples are the next level in quality and value. Angel support has been so powerful, they’ve been able to take over the family vineyard - the first Tasmanian cellar door - and return it to its former glory.
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