Holm Oak Pinot Noir Chardonnay NV
- 93
- $45
- Drink by: 2026-2033
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Another example of the excellence of Tasmanian sparklers, this is a blend of 56% Pinot Noir and 44% Chardonnay. Whole bunch pressing and fermentation with neutral yeasts is employed, and a percentage of the juice does spend time in barrel during fermentation. The wine spends a year on lees. Dosage is seven grams per litre. Deep gold in colour, the nose reveals aromas of stonefruits and hazelnuts with hints of wild raspberries and florals, along with a touch of lemon curd and oyster shells. This is poised and taut and offers a very bracing quality. Bright, zesty acidity runs the length, and this sparkler has good focus and energy. Impressive persistence is to be found in this wine and it should drink well for the next four to seven years. Very good value for a terrific quality Tassie Fizz.
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.
