NV Woodlawn Tasmania Cuvee 242 Sparkling

Ricky Evans describes this as an apéritif to the Woodlawn table wines, and that's exactly how it drinks. Made from 80% Pinot Noir and 20% Chardonnay sourced from Tamar Valley growers, it's a traditional method sparkling built for freshness and easy enjoyment rather than extended cellaring.

The fruit was whole-bunch pressed and fermented slowly in tank, with the Chardonnay component going through MLF to add a touch of creaminess around the Pinot's natural acidity. After six months on lees, the wine was assembled and tiraged, spending a further 14 months on lees before disgorgement with a low dosage of 4g/L.

The result is crisp, lively and approachable, with the clean cool-climate freshness that makes Tasmanian sparkling so reliable as a starting point for the table. There's enough lees complexity to give it texture and interest, but it's not trying to be anything other than a very good glass of fizz at a price that makes it easy to pop without occasion.