All you need to know about Moldova - and its wines

Serious wine lovers may be aware that Moldova produces world-class sparkling wines, crafted using Méthode Traditionnelle and matured in limestone cellars. Others may be surprised.

The country is also home to Mileștii Mici, the world's largest wine cellar, which stores close to 2 million bottles (below). The cellars extend for 200 kilometres underground, of which only 55km are in current use.

I tried some Moldovan wine in Moscow a long time ago and was impressed by the quality. 

Should you be tempted to visit, The Republic of Moldova has just launched a new official website www.moldova.md, which it describes as a new tool for presenting the country.

The website reveals that Moldova is a small country, 135th in the world in terms of size, but among the top 20 global exporters of plums, walnuts, cherries, apricots, rape seed, apples, and grapes.

And its ranks in the top 20 global exporters of wine.

The Invest Moldova Agency says the new website is a "a modern identity card for the country, the platform provides a structured, easy-to-navigate presentation of the Republic of Moldova for international audiences and for citizens at home and abroad".

The content is presented to provide a quick and accurate understanding of Moldova. Available in English, its is specifically tailored to international audiences.

An key element of the launch is the placement of a dedicated www.moldova.md banner at Chișinău International Airport, in the passport control area, so arrivals can immediately access it.

“A strong country image is built through consistency and through an identity that is presented coherently across all international platforms," says Irina Tolstousov, deputy director, Invest Moldova Agency.

"We aim to provide the Republic of Moldova with a modern presentation framework, developed based on the experience and standards applied by countries that have been implementing nation branding strategies for many years. 

"At the same time, we placed a strong emphasis on usability and accessibility, ensuring that these tools can be used easily and effectively by institutions, partners, and communities that promote Moldova.”

This man has just been given one of the best jobs in the wine world

A winemaker called Émilien Boutillat has just been awarded one of the most coveted jobs in the world of wine.

Boutillat will join Champagne Bollinger later this year as Cellar Master, a role that will see him entrusted with preserving and deepening the expression of the style and identity of the esteemed Champagne House, while guiding it through a new chapter.

Born and raised in Champagne, where his family has been established for generations, Boutillat joins Bollinger after experience at Château Margaux in Bordeaux, and Domaine de la Solitude in Châteauneuf-du-Pape. 

He has also has had stints in New Zealand (Mud House), the US (Peter Michael Winery), Chile (Viu Manent) and South Africa (La Motte).

He was Cellar Master of the Cattier and Armand de Brignac Houses, before joining Piper-Heidsieck in 2018, where he has served as Cellar Master until now.

“We are delighted to welcome Émilien to Champagne Bollinger," says Charles Armand de Belenet, managing director of Champagne Bollinger.

"His career, his exacting standards and his vision of winemaking will be invaluable assets in preserving and advancing the style of the House, while supporting its evolution in the next chapters of its history.

"On the eve of its Bicentenary, this appointment is fully aligned with the House’s ambition to prepare for the future while remaining faithful to the values, savoir faire and commitments that define its singularity.”

Boutillat describes joining Bollinger as a great honour.

"Its history, craftsmanship and commitments are unique strengths that will continue to shape its future," he says. "I look forward to being part of this collective endeavour, working alongside the teams to balance respect for tradition with openness to innovation."

Boutillat succeeds Denis Bunner, who was appointed chief winemaker in 2023.

* Founded in 1829 in Aÿ, at the heart of the Champagne region, Champagne Bollinger is a family-owned, independent producer.

eat! Berlin aiming to sparkle in spring

Berlin is one of the world's most vibrant cities - and a potential magnet for food and wine lovers early in the new year. 

The eat! berlin 2026 gourmet festival runs from February 19 to March 2, 2026 showcasing German and international cuisine.

The festival boasts a prominent international line-up including star Austrian chef Lukas Nagl, who will will be a guest at the "From the Other Shore" event at the Rutz Zollhaus, while leading Alsatian chef Lucas Ramstein will bring a culinary journey through France with "Le Tour de France" to the Brasserie Quarré at the Hotel Adlon Kempinski.

Among the two-Michelin-starred chefs are Tony Hohlfeld, who will create a special evening at Restaurant Horváth, and Daniel Schimkovitsch, a guest chef at POTS. 

The national line-up covers a broad stylistic spectrum - from classic produce-based cuisine to modern regionality and internationally inspired concepts.

Among the program highlights of 2026 is the premiere of "SpizzaPizza", which makes a promise of "from oven to hand in two minutes". 

Local star chef Tim Raue (top) will present his new gastronomic concept for the first time at eat! berlin and will showcase it on February 24 at his eponymous restaurant. 

There will be a completely Vegan cinema evening at the Astor Film Lounge, while a perennial audience favourite the Tagesspiegel Blind Date; where neither the chef nor the wine supplier is known.

With "SparklingB!", eat! berlin 2026 is expanding its portfolio for the first time to include a major, independent sparkling wine trade fair. 

See www.eat-berlin.de 

Pirie Tasmania ups the ante in sparkling wine space

Pirie Tasmania has upped the ante with two new releases in the Australian premium sparkling wine space. 

Pirie has announced the launch of its Millésime Prestige Range, which it says is "a rare and refined expression" of Tasmania’s cool-climate potential. 

The range features the 2022 Blanc de Blancs and 2023 Vintage Rosé made at the Tamar Ridge facility in the north of the state. 

Millésime Prestige is "born from a philosophy that greatness can only be achieved when site, season, and skill align perfectly". 

Head winemaker Tom Wallace says these cuvées are drawn exclusively from Tamar Valley vineyards, where Tasmania’s cool climate and long, gentle seasons create sparkling wines of "extraordinary purity, tension, and elegance".

“These wines are a true expression of patience and provenance,” says Wallace.

 “They’re only made when the vintage is exceptional. 

“These wines are crafted for life’s most memorable moments. Whether it’s a milestone celebration, an intimate dinner, or simply elevating a quiet evening, Millésime Prestige brings a sense of occasion to every pour.”

The RRP is $100 per bottle, which includes a gift box. 

The wines are available exclusively online at pirietasmania.com.au and at the Tamar Ridge Cellar Door.

Meet a sparkling new venue in Champagne

Anyone planning a trip to Champagne might want to make note of a recently opened wine destination.

Champagne Thiénot has marked marked its 40th anniversary this year with a move into wine tourism as it opens a boutique hotel, bar and spa, and tasting experience in the heart of Reims.

Called Le 3, after its address in pedestrian alley 3 Rue du Marc in the city, the new offering occupies a historic building not far Veuve Clicquot’s Hôtel du Marc.

Maison Thiénot - well known to Australians for its collaborations with Penfolds - was founded by Alain Thiénot in 1985, and is now run by by his children, Garance and Stanislas.

Thiénot describes Le 3 as “an immersive journey through Champagne tradition and innovation, with restored cellars, interactive exhibits, and an open-air garden”.

The venue also includes a vinothèque with Champagnes going back to the first vintage expression made by the house from the 1985 harvest.

Le 3 - a 10m-minute walk from Reims Station - also has a Champagne rooftop bar and spa, and an upcoming  boutique hotel with 12 rooms, news hub drinks business reports.

Maison Thienot says its purpose is to "provide an immersive and educational wine tourism experience centred on Champagne Thiénot".

The target audience is anyone interested in Champagne, from novices to aficionados, with options for both guided and self-guided exploration.

Check out this link: https://www.champagne-thienot.com/en/wine-tourism-experience/cellar-tours-at-champagne-thienot/

Investing in Champagne: the good, the bad and the bubbly

Australians are prodigious drinkers of Champagne - even more so over the Christmas period when a glass or two of bubbles is de rigueur for many.

Wine broker Langtons has just released Australia's largest allocation of luxury Champagne and is promoting it as an investment.

Australia is consistently landing in the top 10 markets for Champagne globally and Langtons believes "the local fine wine market is expected to mimic overseas success with Champagne making it a key collection and investment category for fine wine enthusiasts".

My advice is to always buy wine you want to drink down the track, not merely as as an investment. To my palate Champagne does not improve with age. Others disagree. 

“When it comes to cellaring, Champagne is a category that deserves more of the spotlight here in Australia," says Michael Anderson, head of auctions at Langtons.

"As we’ve seen overseas, Champagne has an impressive ageing potential which sees the wine develop with grace to place itself as a wine category regularly fetching eye-watering prices under the hammer.

"We can expect to see Champagne rise up the ranks in the secondary market here in Australia, with savvy investors already purchasing sought-after bottles to cellar away for future auctioning."

Overseas, avid collectors are displaying an ever-growing interest in rare cuvées, prestige bottlings, and late-disgorged releases and most recently, non-vintage (NV) Champagnes are also joining this list, Langtons says. 

We shall see. 

Pommery goes Mexican for Christmas - and adds an opera connection

Champagne House Pommery chooses a different theme each year for its World Collection releases. 

With packaging reminiscent of a Christmas cracker, the releases make nifty Christmas gifts for wine lovers.

The World Collection pays homage to a different corner of the globe and for 2025, Maison Pommery has drawn inspiration from Mexico - unveiling a limited-edition collection adorned with vivid floral motifs and traditional iconography.

The colourful designs adorrn four of Champagne Pommery’s cuvées - Brut Royal, Rosé Royal, Blanc de Blancs and Grand Cru vintage. 

Following in the footsteps of past collections inspired by Tibetan mandalas, Indian paisleys and Indonesian batik, the 2025 World Collection continues the Champagne house’s legacy of cultural storytelling through art and design, aiming to reimagine Champagne gifting. 

“Madame Pommery was a visionary and an inveterate traveller, famously naming the galleries of her cellars after the world’s great cities," says Inge Fransen, Chief Executive Officer, Vranken-Pommery Australia.

"This year’s collection honours her pioneering spirit and her enduring belief that Champagne is for celebrating life - everywhere.” 

The 2025 World Collection will be available from early November via Dan Murphy’s, Vintage Cellars, Liquorland and selected fine wine retailers across Australia.

 
See www.champagnepommery.com 

# Champagne Pommery and the Sydney Opera House this week unveiled a three-year alliance that will see the Maison become the official Champagne partner of the venue.

Pommery will be enjoyed during opening night celebrations and special performances, as well as being the official event partner to the Sydney Opera House’s renowned Utzon Music series

Image: Nathalie Vranken, owner and global CEO of Vranken-Pommery Monopole, with Louise Herron AM, CEO of Sydney Opera House.

Champagne Bollinger uncorks significant new releases

Bollinger, a brand much loved by Champagne aficionados around the world, has just launched PNTX20, a sparkling wine expression that celebrates the house's mastery of pinot noir, which comprises the bulk of its estate fruit.

Champagne Bollinger's PN TX20 is a 100% pinot noir wine predominantly from the Tauxières terroir and uses base material from the 2020 vintage complemented by various reserve wines from other years and crus.

Founded in 1829, Champagne Bollinger says: "This new PN TX20 edition allows the cuvée to reinvent itself through the unique organoleptic profile of this emblematic grape variety." So there. 

Tauxières, the source of the majority of the grapes, is  in the Montagne de Reims region, midway between Reims and Epernay, where pinot noir excels. 

The Bollinger tasting notes say it is:  A luminous, expressive Champagne with layers of red berries, ripe stone fruit, and Bollinger’s signature toasted brioche and hazelnut complexity."

I’ve just tested the release. It is a big, textural and structured Champagne. A statement release that is one for lovers of savoury styles. It oozes class. It is toasty, spicy, poised and food friendly. Pair with canapes, or with a cheese platter. 

Champagne Bollinger has also released a Special Cuvée 007 Limited Edition to celebrate over 45 years as the Official Champagne of James Bond.



The partnership between Bollinger and Bond began on screen in 1979 with Moonraker, though the Champagne was first referenced in Ian Fleming’s Diamonds Are Forever in 1956. 

Since then, the collaboration has become one of cinema’s most enduring brand alliances.

The new limited-edition release (above) comes in a black collector’s box inspired by the iconic Bond opening sequence. The front features a gold gun barrel motif with Bond’s silhouette at the centre, set against a black-and-gold colourway with metallic embossing. The bottle itself carries the 007 branding on the neck collar.

“Champagne Bollinger and James Bond share a commitment to elegance, craftsmanship, and timeless sophistication,” said Victoria Carfantan, director of global partnerships at Champagne Bollinger. 

“This release is both a celebration of our shared history and an invitation for Bond fans and Champagne lovers alike to savour the taste of The Champagne of James Bond.”

Monk goes all bubbly with [yellow tail]

TV celebrity Sophie Monk and prosecco would seem to be a match made in heaven.

Both have reputations for being bright, bubbly and just a little frivolous.

No surprise, then, that [yellow tail] has teamed up with Monk to launch a new prosecco range, featuring a Prosecco Classic and Prosecco Rosé.

Following the success of the [yellow tail] Easy to Love x Sophie Monk campaign in 2023, this marks the third year of the vinous partnership and showcases a wine style that Mon "genuinely loves".

Both wines are made using grapes sourced from the Alpine valleys in high country Victoria and aim to cash in on the fastest-growing wine category in Australia.

“We’re thrilled to team up with Sophie Monk to launch a Prosecco that’s as vibrant and fun as she is,” said brand manager Madeleine Legoe.

"We wanted to create a prosecco that reflects the energy of Australia: and Sophie was the perfect person to help us tell that story.”

The singer, actress and model is fully on board.

“I’ve always loved a glass of prosecco: it’s fun, fresh, and perfect for any occasion," she says. "For me, wine has always been about sharing laughs with friends or celebrating special moments with family.

"It doesn’t need to be stuffy or complicated- just really enjoyable. That’s why this collaboration with [yellow tail] felt like such a natural fit.”

Yellow Tail Prosecco and Yellow Tail Prosecco Rosé have been made to identical technical specifications, with an 11.5% abv and 15g/L of residual sugar.

Both are non vintage and are available nationwide now at an RRP of $19 per bottle.

I am clearly not the demographic, but have asked to see the wines. I will report back. 

Marking 30 years of Tasmania's globally recognised sparkling wine house

 

It began as a dream for winemaker Ed Carr, but Australia’s most-awarded sparkling wine producer House of Arras is celebrating its 30th anniversary this year. 

There can be no doubt that House of Arras has helped establlish Tasmanian sparkling wine as a global presence over the past three decades.

“We are so honoured here at the House of Arras to be celebrating 30 wonderful years of our cherished Tasmanian sparkling wine,” says Carr. 

“Looking back, the story of our Pipers River winery has been remarkable and humbling, to say the least. It means so much to us the recognition and respect both industry and consumers alike have for our wine. We can’t wait to continue producing our Tasmanian sparkling for many years to come.”

While the story of House of Arras began in 1995, Ed Carr’s vision to craft exceptional Australian sparkling wine started in 1988 with a visit to pristine sites in Tasmania.

Carr immediately saw the potential of the island state's cool climate, maritime influence, and ancient soils for producing sparkling wines of elegance and longevity.

“When I first visited Tasmanian in 1988 there was about 46 hectares of land under vine, and now we fast-forward to today, and there’s over 2,000 hectares - it’s just phenomenal,” Carr says.

1998 marked the first edition of the winery’s flagship wine, the E.J. Carr Late Disgorged placed into tirage, to be unveiled a decade later in 2009. The following year in 1999, the first wine from the House of Arras debuted. 

In 2001, Pipers River in Tasmania’s north east established as the home for the House of Arras, where the winery and cellar door are still based. 

Arras, meaning intricate tapestry, sources fruit from seven regions across Tasmania, each selected by Carr for its unique microclimate and location. The regions span northern Tasmania in the Tamar Valley and Pipers River, then further south along the East Coast and Coal River Valley and around Hobart in the Huon Valley, Derwent Valley and Ouse regions. 

Carr works with a combination of House of Arras-owned vineyard sites and local growers, many of whom have been with the winery since 1995. 

Like in Champagne, House of Arras utilises the traditional sparkling varieties of chardonnay, pinot noir, and pinot meunier. 

“The combination of Tasmania’s pristine, cool-climate fruit and the process of extended lees aging produces a sparkling wine with a great balance of elegance and complexity," Carr says.

"Something I have always admired about Tasmanian sparkling wine is its notable longevity and  incredible vibrancy which is a hallmark of the world’s finest cuvées.”

Under Carr’s leadership, the House of Arras has achieved remarkable international acclaim across major shows. 

In 2024, Carr was the first Australian and second non-Champagne recipient of the Sparkling Winemaker of the Year award at The International Wine Challenge (IWC). 

The 30th anniversary celebrations coincided with the release of House of Arras' annual 2025 Vintage Collection including the House of Arras E.J. Carr Late Disgorged Special Edition 2006 (top image).

“House of Arras is a respected sparkling wine brand not only here in Australia but across the world, and we are honoured to be continuing its legacy into its 30th anniversary in 2025,” says brand owner William Dong of DMG Fine Wine.

“Ed Carr’s craftsmanship has set the benchmark for premium sparkling wine in Australia, and we’re proud to be part of that legacy and continue it for the next 30 years and beyond.”

See www.houseofarras.com.au

New book aims to make Champagne more accessible

 

Champagne connoisseur Sally Hillman wants to challenge some Australian preconceptions about the world's favourite sparkling wine. 

In her debut book, Celebrating Champagne: A Wine for All Seasons (Hardie Grant), Hillman seeks to prove Champagne etiquette isn’t a rigid list of dos and don’ts. 

Set for release on September 16, Hillman’s book devotes a chapter to etiquette, guiding readers through the rituals of France’s most celebrated wine. 

From the language of the bottle and the art of the pour to the sensory reasoning behind traditional serving practices, Hillman says she aims to answer "all burning questions with warmth and wit". 

She also debunks enduring myths, including the old “spoon in the bottle” trick, replacing folklore with practical options. 

The book blends history, cartography, and French culinary culture with recipes paired with Champagne styles. 

“Savouring Champagne is about more than the pop of a cork,” says Victorian Hillman. “It’s about respect for the wine, for the craftsmanship and for the moment you’re in. That’s the real etiquette.”

You can pre-order here for $79.99: https://sallyhillman.com.au/shop/champagne-book/celebrating-champagne-by-sally-hillman/

Jansz offers a sparkling winter experience

Jansz Tasmania is encouraging wine lovers to embrace the stillness and the chill of Tasmania’s Off Season with a luxe new wine room experience: "Winter With Jansz Tasmania".

OK, it is not the catchiest name, but the indulgent package for two celebrates the pleasures of winter, Tasmanian-style, as part of Tourism Tasmania's campaign. 

Wine lovers are invited to the Jansz Tasmania Wine Room in the heart of the Pipers River wine region to watch the weather roll in across the vineyards and lake. 

The Winter With Jansz Tasmania experience includes:

* 2 x Ultimate Tasting Flights

* A shared lunch platter featuring locally sourced Tasmanian produce

* A Jansz Tasmania wine bottle stopper

* 1 x bottle of your choice: Vintage Cuvée or Vintage Rosé

* A Tasmanian-made woollen beanie or scarf

The cost is $180 for two. 

“Winter is a time when Tasmania reveals its true character; wild, beautiful and wonderfully quiet,” says Daniel Kavanagh, Jansz Tasmania’s new Wine Room manager.

“Our Off Season experience is about slowing down, soaking it all in, and discovering the warmth that sparkling wine and good company can bring to even the coldest day.”

Bookings are essential and can be made via jansz.com.au. The experience is available Thursdays to Mondays during winter. 

Sydney art icon bubbling over sparkling new deal

House of Arras, Tasmania's highest-profile sparkling wine producer, has announced a new three-year partnership as the official sparkling wine partner of the Art Gallery of New South Wales.

The collaboration will unite House of Arras's celebrated range of sparkling wines with the Art Gallery's  program of local and international art experiences and events.

"The Art Gallery of New South Wales is delighted to welcome House of Arras as our official sparkling wine partner under a new three-year partnership," said John Richardson, Art Gallery of New South Wales director of audiences and development. 

"House of Arras shares our passion for brilliance, artistry and creating memorable experiences, and we look forward to celebrating this collaboration at key events and exhibitions throughout the year." 

The partnership will see House of Arras sparkling wines featured at major events such as the Gallery’s signature Archibald Prize, in addition to exhibition openings, fundraising events, and other experiences for Art Gallery members.

The Art Gallery’s restaurants, including Crafted by Matt Moran and MOD Dining, will also offer a range of House of Arras sparkling wines on wine lists throughout the property. 

House of Arras chief winemaker Ed Carr, widely regarded as Australia's leading sparkling winemaker, said: "House of Arras is thrilled to join forces with the Art Gallery of New South Wales. We share a commitment to excellence and a desire to create moments that resonate. 

"The partnership also comes at the ideal time for our winery as we embark on our 30th anniversary in 2025.

“We look forward to a successful partnership that elevates the experience of art and celebration."

See www.houseofarras.com.au and www.artgallery.nsw.gov.au

Prosecco DOC continues to sparkle

Drinkers around the world still can't get enough of entry-level prosecco - seen as a party in a bottle -
with sales continuing to soar.

The Consorzio Tutela Prosecco DOC, the organising group for the appellation, has announced that there was a 7% year-on-year increase in its number of bottlings last year.

The consorzio shared that 660 million bottles of Prosecco DOC, which covers a large part of north-eastern Italy, were produced in 2024, the highest figure recorded, and one which represents an estimated market value of €3.6 billion, news portal the drinks business reported.

Celebrities got into the act, as well,  with Dolly Parton releasing a prosecco with Accolade Wines, and Andrea Bocelli working with Zonin. 

Pink Prosecco, with the addition of 10 to 15% pinot noir to the glera base, now reportedly makes up around 10% of Prosecco DOC’s total sales. 

Consorzio president Giancarlo Guidolin said 2024 was a “strong year” in spite of challenges across the wine sector, and expressed optimism for 2025. 

"As we look to the future, we’re doubling down on initiatives that resonate with modern consumers, making sure that Prosecco DOC remains a catalyst for connection and shared moments of joy," he signalled with a degree of hype. 

"Together, we’re writing the next chapter of Prosecco DOC’s story as the quintessential wine of sharing.”

Data from the UIV-Ismea Wine Observatory shows 2024 was a record year for the production of Italian sparkling wine, with in excess of one billion bottles produced: an 8% increase on 2023 numbers. 

Prosecco DOC production accounted for almost two-thirds of Italy’s total.

Wine innovation born of adversity

Sparkling wines called Blanc de Noir are almost always made from traditional Champagne varieties: pinot noir, or occasionally pinot meunier.

But a new release from Best's Great Western is a bubbly Blanc de Noir made, quite unusually, from shiraz grapes.

Fifth-generation winemaker Ben Thomson has chosen innovation to conquer adversity, using his excess shiraz to create the Blanc de Noir Cuvée, as well as a still Syrah Blanc.

The 2024 Blanc de Noir is made from 100% shiraz grapes in response to the challenges of recent vintages.

Thomson saw an opportunity to create something new out of the exceptional fruit from his Sugarloaf Creek vineyard - and the wine has been released ahead of the festive season.

“Making the most of adversity is something winemakers need to do to survive,” says Thomson.

“We’re raising a glass to the triumph of the Blanc de Noir project.  It takes a little while to get your head around the fact that these bubbly beads of delight are made from shiraz grapes.

"Once you get over that, you will discover brilliant clarity with apple, pear, lemon and lime characters dancing away on the palate.”

The fruit is early picked to ensure bright acid. I found the wine quite yeasty on the nose but delicate on the palate - definitely a style suited to enjoying with food.

See https://www.bestswines.com/product/2024-blanc-de-noir. The wines available at fine wine outlets for $30.

New Jansz offering illustrates Tasmania's wild side

 

Looking for a present for the sparkling wine lover in your life? 

Jansz Tasmania has just unveiled its new seasonal-release packaging, illustrated with striking photography by adventure, travel and lifestyle photographer Jess Bonde.

The collaboration between Jansz Tasmania and Tasmanian-born Bonde is "inspired by their passion for their Tasmanian home and the untouched beauty and pristine natural wilderness that forms the essence of their craft". 

Owned by the Hill-Smith family, Jansz Tasmania has been making sparkling wines in Tasmania since 1986 - well ahead of the style becoming ultra-fashionable. 

This is the house’s fourth limited-edition collaboration with a local artist, celebrating Tasmania’s culture and community.

The collaboration between Jansz Tasmania and Jess Bonde sparked an expedition where Bonde captured a series of images revealing the island’s beauty.

Bonde aims to replicate the Jansz Tasmania philosophy, Méthode Tasmanoise. 

“It's my backyard,” said Bonde. “I fell in love with its elements, the pristine waters, rugged mountains, rich and fertile soils.

“When Jansz Tasmania approached me to make Tasmania the canvas of my next shoot, I was proud, super excited and quite curious to capture the essence of our unique environment and create a product inspired by the land. 

“To capture the essence of our unique environment and create a product inspired by the land - that’s what I’ve been doing in all my years of shooting.

“The beauty of Tasmania is in its roughness, from soil under your feet to the harsh bite of the air.”

The images showcase some of Tasmania’s most picturesque peaks, from Federation Peak in the remote Eastern Arthur Range to Barn Bluff in the Central Highlands and Mount Murchinson on the West Coast. 

This collab follows Jansz Tasmania’s previous seasonal links with Tasmanian artists Eloise Lark, Jamin, and Daniel Gray-Barnett, but is the first to feature photography.

The limited-edition Jansz Tasmania Premium Cuvée gift box is now available at jansz.com.au and in wine retail stores ahead of the festive season.

The collaboration will extend to Jansz Tasmania’s Premium Rosé early in the new year, in time for Valentine’s Day and Mother’s Day. RRP $33.

A new Champagne with a nod to the past

Looking for a unique present for the Champagne lover in your life? 

Here is a wine they will not have tried before. 

This is the first release of a new Cuvée from Champagne house Champagne Pommery: the Apanage Brut 1874, a wine designed to go with food  

Maison Pommery is this year marking the 150th anniversary of Madame Pommery’s creation of the Brut style - a significant milestone in the history of  Champagne. 

To celebrate, Pommery’s 10th Cellar Master has followed in the footsteps of his predecessors to craft the Cuvée Apanage Brut 1874. 

It is “a bold, modern interpretation of Brut designed to capture the spirit of 21st-century Champagne making, offering sommeliers, chefs, restaurateurs and wine enthusiasts a versatile and sophisticated option to complement their culinary pursuits”. 

“The release of Apanage Brut 1874 honours the rich history of Maison Pommery, whilst looking boldly to the future. Apanage 1874 encapsulates the essence of Pommery - crafted with the finest terroirs and designed for those who appreciate the artistry of champagne, ready to enhance the most exquisite dining experiences worldwide” says Clément Pierlot, Pommery Chef de Cave.

In creating the Apanage Brut 1874, Clément Pierlot drew from a selection of top vintages, with the 2018 vintage forming the core of the blend, elevated by touches of the 2015 and 2012 vintage, and Pommery’s reserve wines for added complexity. 

This thoughtful combination offers an exceptional balance and originality, making it a versatile option for both exclusive wine lists and high- end tastings enjoyed in the home.

The multi-faceted wine is a blend of traditional trio chardonnay, pinot noir and pinot meunier from a swathe of leading Champagne regions.

Thoroughly modern with a nod to the past it has “a focus on freshness, tension, minerality and umami”. 

Pommery Apanage Brut 1874 is now available at top restaurants across Australia and via David Jones and The Prince Wine Store.  RRP: $165.00

See www.champagnepommery.com.

Bollinger readying for 200th anniversary

Bollinger, one of the most famous names in Champagne, is gearing up for its 200th birthday celebrations.

Over the next few years, Champagne Bollinger will embark on a series of major projects that reflect its values and history - all leading up to its 200th anniversary in 2029.

The project includes the renovation of a historic site featuring a cathedral-like cellar overlooking the vines, and a new oenotourism hub designed to provide unique experiences at the heart of the Champagne region.

Champagne Bollinger is based at 16 Rue Jules Lobet in Aÿ, the historic residence of wine icon Elisabeth Bollinger. 

It was founded on February 6, 1829, in Aÿ by Hennequin de Villermont, Paul Levieux Renaudin and Jacques Bollinger.

In partnership with local stakeholders, Bollinger is also committed to making its vineyards more sustainable and preserving biodiversity.

This includes recycling 100% of its waste, reducing water consumption, and cutting down on waste production, all while enhancing the Maison’s property assets. It is envisioned the new wine tourism site will welcome 20,000 wine enthusiasts annually.



The Bollinger estate will be transformed into a luxurious 20-room retreat, complete with a restaurant nestled among the vines, a wellness centre, and a pool.

This space will offer guests the chance to fully immerse themselves in the Champagne experience. Visitors will be able to wander through the historic courtyard, where barrels rest before harvest, and explore exclusive tasting rooms and private dining areas.

Additionally, the new hub will feature event and seminar spaces, including meeting rooms and a grand reception hall to accommodate up to 200 guests.

A highlight of the renovations will be the creation of a floor-to-ceiling windowed cellar, with the capacity to hold 5,000 228-litre barrels.

By restoring and expanding their historic Cellier in Aÿ, Bollinger will boast the largest vinification capacity in wood in Champagne, a method that beautifully showcases the region’s finest Grands and Premiers Crus wines.

The numbers are very bubbly for Prosseco DOC

Australians still cannot get enough of affordable DOC Prosecco.

Recent data shows a big jump in popularity for Italian Prosecco.

More than 2.13 million bottles of the bubbly have been sold in Australia so far this year, which is a 14% increase on 2023 numbers.

The Italian Chamber of Commerce and Industry Australia (ICCI AUS) says the rise in popularity is because Australian drinkers are looking for a taste of the Mediterranean at home.

The president of the DOC consorzio, Giancarlo Guidolin, expressed his satisfaction at the current trends and what it means for the ongoing relationship with the Australian market.

“In recent years, we have seen a positive trend in the Australian market, which gives us great satisfaction considering the ongoing issues with Australia regarding the protection of our designation,” Guidolin said.

Italian producers object to Australian wineries using the name Prosecco.

“These issues are currently tied to the outcome of the negotiations on the free trade agreement with the EU, within which the protection of a list of European designations will be established,” he said.

I see no difficulties were Australian producers to use the name Aussecco, or Ozsecco.

While the sparkling wine variety has seen a solid jump in popularity in Australia, the Frizzante variety of Prosecco DOC has also seen a major jump in sales, albeit from a lower base.

Italian Chamber of Commerce and Industry Australia CEO, Rachele Grassi, said the soaring popularity of DOC Prosecco in Australia was gratifying but unsurprising.

“Australian consumers have a passion for Italy and, knowing that by looking for the geographical indication Prosecco DOC they are guaranteed an authentic Italian product, they are transported to the sun-drenched elegance of a Mediterranean getaway,” she said. 

Prosecco DOC sales figures have also increased across been the US, UK, Germany and France.

Image: Giancarlo Moretti Polegato - owner of Villa Sandi, which produces top-notch DOC and DOCG Prosecco.

New owners for Clover Hill and Taltarni

Sparkling wine brand Clover Hill and sister wine label Taltarni have been sold by the Goelet family to the Fogarty and Hall families and their company Tasmania East Coast Vineyards Pty Ltd.

Clover Hill is one of Tasmania’s finest sparkling wine houses, while Taltarni is a pioneer of Victorian cool-climate wines.

Peter Fogarty is founder of the family-controlled Fogarty Wine Group, and Anthony Hall is an owner of significant seafood interests across Australia, including Tasmania.

The news was a scoop for Wine Business Magazine (https://wbmonline.com.au/), which broke the news before a press release was issued.

GoTR understands Clover Hill will continue to be distributed by Joval Wine Group's red+white arm.

The Fogarty family has long collaborated with the Goelet family with Taltarni as a production partner to Dalwhinnie, a luxury brand with a property that neighbours Taltarni.

When the opportunity arose to become the next stewards of Clover Hill and Taltarni, and realise the potential of growing sparkling wine in the Pyrenees and Tasmania, Peter, Anthony and their families couldn’t resist, a press release issued by both parties dated September 2 says.

"With a high-performing team in place and excellent winegrowing capabilities, specifically in sparkling wine production, we saw the great opportunity to steward and grow the Taltarni and Clover Hill businesses to their full potential,” said Peter Fogarty.

“Passing the torch on to another family-owned wine business is a real win for us,” said outgoing CEO Michael Kluczko.

“We are confident that the brands and the teams at Taltarni and Clover Hill will be nurtured and cared for in a way that maintains the legacy we have all worked so hard to build, and honour the vision that John Goelet had over 50 years ago.”

All Taltarni and Clover Hill staff will continue in their respective roles and teams at Taltarni and Clover 
Hill and will work closely with Dalwhinnie and Tasmanian Vintners, and the broader Fogarty Wine  
Group, the release says.