Clover Hill 2014
- 92
- $45
- Drink by: 2020 - 2026
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Moving to their vintage, another wonderful expression of what Tassie fruit and quality craftsmanship can provide. Clover Hill’s first vintage fizz was the 1991, 100% Chardonnay and the estate was established in 1986. From 1994, it has included the three traditional “champagne” varieties – Chardonnay, Pinot Noir and Pinot Meunier. A small amount spends time in small-format French oak foudres and barriques. This contributes to the wine’s complexity.
A lovely array of aromas and flavours intertwine here – a very gentle note of strawberries, with peaches, freshly made toast, orange rind and spices. Nicely balanced, a soft gentle style with length. A wine with a future, although one doubts that much will last long, such is its approachability now. Don’t be afraid to give it some time in the glass, which helps it to open up.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
