EJ Carr Late Disgorged 2004

A$150 means this Tasmanian sparkler sits well into top champagne territory – but surely these wines should be judged on quality and not origin.

This is a blend of chardonnay and pinot noir (two-thirds and one-third) from Tasmania, which has spent around 14 years on lees, ensuring extraordinary complexity. Despite the age, there is still a hint of the trademark oystershell note. Hints of jasmine and almond. Dosage is a low four grams. Approach this without any preconceptions and you will surely be delighted. And impressed. 97.

“Pink grapefruit, sea salt / brine, oyster shell, Geraldton wax, plush and complete.  2004 was a pleasant year in the middle of a cluster of tough years.  A classic year.  This wine spent 13 yrs on lees.  No oak used in the base wine fermentation, but worked into the liqueur.  1% addition ‘and you’d be surprised what a difference that makes’.  Immaculately balanced and poised.  Powerful.  Finesse.  White peach, hints of saffron, laser acid, super fine.  Exceptional! Super exciting stuff.”

13 years on lees, disgorged March 2018, 6 months under cork.  4gm/L

$200 RRP, 750ml