Ninth Island Sparkling NV
- Rich, complex
Fresh and citrusy, with tasteful nutty overtones, this sparkling white is the perfect reflection of our cousins down south (hi Tassie!). It’s wonderfully versatile, and perfect for special occasions, the weekend, or even just to celebrate getting through to Tuesday evening. I’d keep one (or more) in my fridge, ready to go at any time. There’s a reason it’s one of the most popular bottles of fizz across Australia right now. Elevate the everyday. Let the bubbles flow!
“Tasmania is famous for exceptionally good sparkling wine. The climate and terroir are an excellent starting point to create beautiful, elegant, and delicious wines. This amazing value stunner is no exception. Light and tingly on the palate, there’s not much rich brioche to speak of, but rather a focus on fresh, crisp, citrus and floral notes. It’s a perfect pairing for rich seafood, and a hot day! Be careful, this is some ridiculously easy-drinking wine!” – Dave, Wine Dealer
“A potent traditional method blend of chardonnay, pinot noir and pinot meunier. You know without being told (and you aren't) that this will be a blend of the recent prior vintage plus small amounts from older vintages. You are also left to guess how long it was left on lees before being disgorged, but it's undeniably complex, with tangerine, white flowers, grapefruit and crunchy green apple.”
Full price $55.00 from the producer.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Chardonnay, Pinot Noir and Pinot Meunier
- Serving Temp.
From the producer
Bright and refreshing, this wine is full of citrus zest, vanilla and white flowers. The palate is layered with lemon curd from the Chardonnay fruit and delicate strawberries from the Pinot Noir, balanced by creamy notes from aging in bottle and the refreshing natural acidity the Pipers River region is renowned for. Aperftif in style, classic in execution.
This non-vintage blend of Chardonnay, Pinot Noir and Pinot Meunier wine grapes is sourced from vineyard blocks of significant vine age, specifically established and managed for sparkling wine production in the Pipers Brook district. Clonal selections that produce large berries are favoured over those that produce smaller berries and would otherwise contribute greater phenolics to the base wine. Sites in the Pipers Brook district feature Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines. Vines are grown predominantly on cane pruned, Vertical Shoot Positioned (VSP) trellises that are hedge-trimmed in summer to provide increased bunch exposure to the sun. Row-spacings are narrow, typically 1.5m-2.2m apart.
Selectively harvested in the cold morning hours across the Pipers River Region. The cool fruit was very carefully whole bunch pressed extracted only the most delicate juice. Cool fermented to retain the exemplary Tasmanian fruit characters and blended to create a wonderfully complex wine, the wine then underwent secondary fermentation in bottle to create a classical Tasmanian sparkling wine. Aged for over a year before release this wine has complexity and creaminess that only bottle fermentation of sparkling wines can deliver.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.