Our range of Australian wines wouldn’t be complete without the iconic sparkling wines from Arras in Tasmania.
After all, Tyson Stelzer has claimed that “no region anywhere on the planet outside of Champagne itself makes sparkling as exceptionally as Tasmania”. The cool climate with maritime influence and plenty of summer daylight, combined with Tasmania’s ancient soil, are perfect for creating the top sparkling wine.
It’s not surprising that Arras has won Decanter Magazine Sparkling Wine of the Year 2020. Clearly, Ed Carr’s belief that Tasmania’s sparkling wines could rival those from the rest of the world has paid off. Ed received the Lifetime Achievement Award at the Champagne and Sparkling World Championships in 2018 – the only non-Champenois winemaker to receive the award.
As Australia’s most awarded winemaker, and with 42 years’ experience under his belt, there’s no better man to be at the helm of Arras than Ed Carr. Since he established House of Arras in 1995, the reputation of Australian sparkling wine has been significantly elevated.
Arras means “rich tapestry”, giving a nod to the rich vineyard selection from six regions that they source from: Tamar Valley, Pipers River, Coal River Valley, East Coast, Huon Valley, and Derwent Valley. The specially selected regions, and the time the wine spends in tirage, are what sets it apart from many other sparkling wines.
The Arras Brut Elite 1501 NV includes some oak fermented wine, and had an extended maturation on lees. The expedition dosage adds to the wine’s complexity, with firm natural acidity on the palate, red fruit notes, and flavours of brioche.
No stone is left unturned to create the Arras Grand Vintage. Matured in tirage for a minimum of nine years, its depth and complexity can compete with the world’s finest cuvees. The elegant palate displays characters of toasted sourdough, field mushrooms, lemon curd, and malted barley. To quote Ed: “These wines express their age, they express their origin. This gives Arras a uniqueness which is our style - it's an essence, it's a magical part of winemaking to be able to take wines to this age.”