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Slurp.co.uk GBP 26.95 750ml
USD $

Arras Grand Vintage 2006

Winemaker's Notes:

Ed Carr, the man behind Arras, has been making sparkling wines in Australia since 1986 and for the Hardy’s group since 1994. He was one of the first winemakers to see the potential Tasmanian fruit had for producing world class sparkling wine and has been producing Arras solely with Tasmanian fruit since the 1998 vintage. Much to the horror of the accountants, however, he has insisted on ageing the wines on lees for over six years prior to release, something that increases both their cost and complexity. The Arras Grand Vintage 2006 is medium straw in colour with a yellow gold hue. Complex and inviting, the nose has nuances of toast, honeycomb, sourdough and nougat. An intriguing melange of flavours reminiscent of lemon curd and natural yoghurt are supported with a lovely salinity and hint of mushrooms. The palate has great elegance and poise with a finely balanced dosage of sugar, acidity and tannic structure.

Region: Australia » Tasmania

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Winery: Arras
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Member Reviews for Arras Grand Vintage

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Snooth User: DennisQRa
48032965
4.00 5
Vintage: 2003 06/27/2012

Four glasses



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Ed Carr, the man behind Arras, has been making sparkling wines in Australia since 1986 and for the Hardy’s group since 1994. He was one of the first winemakers to see the potential Tasmanian fruit had for producing world class sparkling wine and has been producing Arras solely with Tasmanian fruit since the 1998 vintage. Much to the horror of the accountants, however, he has insisted on ageing the wines on lees for over six years prior to release, something that increases both their cost and complexity. The Arras Grand Vintage 2006 is medium straw in colour with a yellow gold hue. Complex and inviting, the nose has nuances of toast, honeycomb, sourdough and nougat. An intriguing melange of flavours reminiscent of lemon curd and natural yoghurt are supported with a lovely salinity and hint of mushrooms. The palate has great elegance and poise with a finely balanced dosage of sugar, acidity and tannic structure.

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