Thalia Reserve Cuvée NV

colour

Translucent gold with a fine bead.

aroma

A cavalcade of complex aromatics, displaying French pâtisserie delights and ripe citrus.

palate

Fresh bread dough characters are accompanied by toasted almond and subtle ginger spice, complementing the rich stone fruits. The palate is gently embraced by balanced acidity.

cellaring

Five to seven years.

vintage

A blend of select vintages.

winemaking

Hand-picked and whole bunch pressed, cool fermented in stainless steel. A small portion of the juice was fermented in seasoned French oak and left to mature on lees for 46 months to elevate richness and texture in the final blend. 

regions

• 45% Tasman Peninsula
• 35% Coal River Valley
• 20% Huon Valley

varieties

• 83% Pinot Noir
• 17% Chardonnay

analysis

• Alcohol: 12.5%
• pH: 3.15
• Total acidity: 7.70 g/L
• Dosage: 9.25 g/L

Roasted pumpkin risotto with pecorino and a fried sage garnish.

Tasmanian Wine Show 2022

Australian Sparkling Wine Show 2022

Royal Hobart Wine Show 2022

Ken Gargett, Wine Pilot 2024

The wine spent 46 months on lees and has a dosage which just exceeds 9 grams/litre.
An alluring lemon/straw colour, this is a cracking local fizz. It is quite biscuity with notes of freshly baked bread, stonefruits, citrus and smoky glacéd lemon. There is a whiff of fresh gingerbread as well. Lingering and balanced, this will provide enormous pleasure over the next four to six years

94

Dave Brooks, Halliday Wine Companion 2024

NV sparkling from 83/17% chardonnay/pinot noir from several Tasmanian growing areas (45/35/20% Tasman Peninsula/Coal River Valley/ Huon Valley); fermented in seasoned French oak, 46 months on lees. Light straw with an energetic bead and characters of green apple and citrus fruits along with creamy, biscuity tones and hints of white flowers, fresh brioche, grilled almonds, apple pastries and soft spice. Bright with a biscuity edge, a light gingerbread note and a creamy lemon curd note on the sustained finish.

93