House of Arras Tasmania Blanc de Blancs NV
Light yellow gold with a fresh green hue. Lifted aromas of honeysuckle, white peach and lemon oil, complemented by secondary maturation characters of fresh pastries and oyster shell. This is an elegant wine expressing flavours of grapefruit pith, lemon curd and fresh sourdough.
The Chardonnay fruit is sourced from premium vineyard sites across Tasmania, with 60% of the blend coming from Pipers River and a further 26% from Derwent Valley. All sites are have VSP trellising and supplementary irrigation is used as necessary to keep the canopy active over the generally dry summer and autumn. Harvesting is carried out by both machine and hand.
Approximately 9% of the wine was fermented in French oak barriques, 4 years old or older. 100% of the wine underwent malolactic fermentation. The wine was blended to style and consistency and bottle fermented (transfer method) with 30 months on lees.
- Awards: Silver, IWC, 2025
- ABV: 12.5%
- Grapes: Chardonnay 100%
- Country: Australia
- Region: Tasmania
- Residual sugar (g/l): 4.7
- Vegetarian: No
- Vegan: No
- Organic: No
- Biodynamic: No
- Closure: Natural Cork
- Winemaker: Ed Carr
Ed Carr has been the head winemaker at House of Arras since 1998, and in 2024, he was awarded the prestigious ‘Sparkling Winemaker of the Year’ title by the International Wine Challenge. James Halliday calls him “a quietly spoken genius, whose name should be known around the world. He is, by some considerable distance, Australia’s greatest sparkling winemaker.”
Ed has always sourced his fruit from seven of Tasmania’s best wine-growing regions: Tamar Valley, Pipers River (where House of Arras is based), Coal River Valley, the East Coast, Huon Valley, Derwent Valley, and Devonport. Offering a patchwork of soils, aspects and climatic conditions, each vineyard contributes unique characters to the final blend. Ed saw earlier than others the potential for sparkling wine in Tasmania, as the cool climate yields vibrant, acid-driven fruit that is perfectly suited for secondary fermentation and, crucially, extensive lees-ageing. Ed is a proponent of lengthy triage, much to the horror of his accountants, insisting on lees-ageing his vintage wines for at least six years before disgorgement. As a result, the Arras sparkling wines display great depth and complexity.
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