NV Tar & Roses Prosecco
- From our Marketplace - Leaves warehouse in 4 days
While the Australians battle the Europeans over the use of the name prosecco, the category continues to go gangbusters. What's not to like? Sourced from its home in Australia, the King Valley, the grape is at its lemon sherbety best here with bruised apple and pear. The palate is softer in mouthfeel than many a prosecco out there, which will make it more versatile when it comes to matching with food. A good all-rounder. Read more
Critic Reviews
While the Australians battle the Europeans over the use of the name prosecco, the category continues to go gangbusters. What's not to like? Sourced from its home in Australia, the King Valley, the grape is at its lemon sherbety best here with bruised apple and pear. The palate is softer in mouthfeel than many a prosecco out there, which will make it more versatile when it comes to matching with food. A good all-rounder.
Technical Attributes
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![Producer]()
Producer: Tar & Roses
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![Varietal]()
Varietal: Prosecco
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![Region]()
Region: Heathcote
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![Alcohol]()
Alcohol: 11.2%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: NV
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Style GuideExtra Dry Fruity-Off Dry
Producer: Tar & Roses
Varietal: Prosecco
Region: Heathcote
Alcohol: 11.2%
Net volume: 750ml
Vintage: NV
Tasting Notes
APPEARANCE: Pale straw with light fine bubbles. AROMA: A lifted bouquet of green apples, grapefruit with hints of pear and spring flowers. PALATE: A spritzy yet soft palate of light green apple and citrus mousse, refreshing with a crisp acid finish.
Winemakers Note
The grapes were machine harvested, crushed and pressed through an air bag press in the protective presence of SO2. Cold tank fermentation was undertaken at between 10 to 12 degrees celcius. Pressings and free run were fermented separately but combined post fermentation, after which the wines were stabilised and blended. The base wine was then sent for secondary fermentation which was undertaken in Charmat (pressurised) tanks. Yeast, nutrients and sucrose were added. The secondary fermentation took approximately seven days, until the desired dissolved CO2 level was achieved. Prior to bottling, further sucrose adjustments were made. All adjustments at this stage were made under pressure. The wine was then ready for bottling.
Delivery Details
Marketplace Product: Dispatch from Sydney warehouse in approximately 4 business days. Vintages may vary for Marketplace items. Generally, the latest available vintage will be delivered to you.
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