Tasmania is an island resting between mainland Australia and Antarctica. It is cold, it is far away, it is pristine, it is beautiful. 60% of the island’s half a million population is centered either in the south in Hobart, or in the north in Launceston. In the north lies a wine region centered around the Tamar River, which flows 40 miles up from Launceston to Bass Strait. Ringed either side with wineries and a climate that is cooler than Champagne in summer (while warmer in winter), it’s so old that it was Tasman cuttings that were sourced to plant vineyards in South Australia and Victoria. Core varietals planted are Pinot Noir, Chardonnay and aromatic whites such as Riesling and Pinot Gris.

Established in the 1980s, Clover Hill is one of Australia’s very few premium sparkling houses solely producing sparkling wines in the traditional method. Northeast sites, close to Bass Strait, are subject to strong maritime influences. Hillside slopes in the Tamar Valley offer vines some protection from prevailing westerly winds, promoting warm, settled and relatively dry growing conditions.

Clover Hill is acknowledged as one of Australia’s finest sparkling producers. With the cool climate and growing conditions of Tasmania being remarkably similar to that of the famous Champagne region of France, Clover Hill has been able to produce sparkling wines of uncompromising quality, elegance and finesse.