Fine, active bead, star-bright golden hue. Biscuit, bread and brioche bouquet with white flowers, pink grapefruit / blood orange citrus peel aromas, nougat and a savoury underpinning. Fresh, vibrant acidity drives a flavoursome, powerful palate with savoury / umami complexity from extended lees maturation. The creamy texture balances the long, lingering palate and dry finish.
Henskens Rankin of Tasmania
Our interest in winemaking began early. When Frieda was eight years-old, on a dairy farm in New Zealand, she decided to tread grapes in her mother’s bread-pan. She poured the juice directly into bottles but that first time, didn’t cap them and the fizzy mess spilled all over the floor. You could say fizz has always been her thing.
David started making wine at eleven, in a leafy Melbourne suburb, and never stopped. There’s still a bottle of that first plum wine around somewhere.
We’ve always loved sparkling wine but the decision to specialise in making it came whilst working for a local contract winemaker. We founded Henskens Rankin of Tasmania in 2010 with just two tonne of fruit in tiny parcels and the aim of exploring new, distinctive Tasmanian styles of sparkling wine.
Unashamedly luxurious and informed by our professional backgrounds in sustainable agriculture and natural resource management, Henskens Rankin is founded on the principle that true luxury is ethical. It guides how we operate and choose our local partners. It extends beyond what’s in the bottle; wherever possible our packaging is ethically sourced, re-useable, compostable and/ or recyclable. It’s a journey in progress.