NV 42 Degrees South Premier Cuvée $32
Reserves seldom make it onto the field in big games like footy finals. Reserve wines are a different matter entirely. They're key players when it comes to producing traditional method sparkling wine.
Base wines made from current and recent vintages provide freshness and vitality. Their fine fruit and vibrant acidities really drive flavours across the palate. But one person's verve is another one's brashness.
Older reserve material can add depth, complexity and satisfying texture to a blend. It rounds the sharp edges, making the wine much more attractive in the mouth. Subtle savoury notes also enter the picture.
Just how much reserve material winemakers choose to use in their sparkling base wines is both a matter of choice and economics. Building reserve stocks takes years. Long-term commitment. Money.
Wine that could otherwise be sold sits lying idle for a while. And that investment in time and money needs to be redressed.
All of which begs the question: how do Frogmore Creek manage to piece together such a smart multi-vintage blend for their entry-level 42 Degrees South Premier Cuvée, yet sell it for $32?
Beats me. But consumers are on the winning team with this clever match-up.
Winemakers Alain Rousseau and John Bown have really done their homework in creating this current release from the Coal River Valley.
Freshness is partly derived from its Chardonnay-dominant composition (92 percent, the remainder being 6% Pinot Noir and 2% Pinot Meunier). It's also due to 50 percent of the blend coming from the 2023 vintage.
The magic happens when that 50 percent meets the other 50 percent – a complex blend of reserve wines spanning vintages 2007 to 2022. Yep, 15 years. Malolactic fermentation (100 percent) and up to 18 months on lees also play roles in defining and refining the style.
This has to be one of the most enjoyable Tasmanian sparkling wines in its price segment. Citrussy/bready notes on the nose and palate are supported by a neatly composed creamy texture. The acidity is lingering rather than brisk.
Pour this with some finger foods on Father's Day and you'll have a winner on your hands.
Game on.
Source: Cellar door
Last page update: 2 September 2026