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 appearance is crystal clear with an ultrafine and persistent bead, medium straw with a bright yellow gold lustre. The bouquet expresses enticing aromas of grapefruit, jasmine flowers, sea brine and lychee. The palate has great elegance and poise with complex nuances of exotic spice, truffle, meringue and natural yogurt.