Brut Reserve is the premium bubbly for Riversdale, and it's a real Champagne beater. Matured for three years on yeast lees (which is double most Champagne!) with some of the blend kept in oak barrels, which all adds up to layers of yeasty, bready complexity to a crisp, bubbly base.

With a history dating back to the early days of Tasmanian colonial settlement in 1824, the Riversdale property certainly has the Apple Isle pedigree. Interestingly, Riversdale has been more famous for sheep and goats for most of the last century until current landholder Ian Roberts decided to plant grapes in 1991. With its ideal location in the Coal River Valley north of Hobart, Riversdale has gone from scoring trophies with wool to wine - especially for Chardonnay, Pinot Noir & Shiraz. Importantly, the vineyard sits on the banks of the Pittwater catchment (also known as Tassie oyster ground zero), and the water acts as a buffer against frosts while also creating a warm microclimate. You also get a lovely cooling (and sometimes icy) breeze off Frederick Henry Bay, all of which helps give the wines a lovely set of minerally freshness, along with lots of ripe fruit. In fact, Riversdale makes some of the ripest Shiraz in Tasmania. Oh, and you'll not want to miss the sparkling from here either, especially with a local Pittwater oyster!