Grand Vintage

Arras Grand Vintage Chardonnay2008


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Brilliantly fresh, wonderfully balanced and a full-bodied palate. On the nose are tropical flavours, citrus fruits and florals. Elegant and poised, enriched with complexity and nuanced spiced nutmeg, yoghurt and meringue.

Why we love it: 

World Class Sparkling Wine is the House of Arras philosophy - one they definitely live up to

Drink with: 

Another glass of Arras!

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Blend Info.
78% Chardonnay, 22% Pinot Noir
Alcohol by Vol.
Bottle Vol.
Serving Temp.
5 - 10°



When it comes to making world-class sparkling wine, Ed Carr from House of Arras in Australia has spent the past decade in the Tasmanian vineyard executing this philosophy. Driven by the fact he has over 34 years experience in wine production and 27 years alone in sparkling wine, it’s no wonder he has been awarded more than 100 trophies, including 21 consecutive “Best Sparkling White Wine of Show’ awards at capital city wine shows. James Haliday notes Ed as a quietly spoken genius, whose name should be known around the world. 

Identifying and developing vineyards sites for sparkling wine has been a key element for Arras over the past 10 years. 1998 marked a very significant time for House of Arras, as it was the first vintage that they were able to source 100% of the fruit from their Tasmanian vineyards.  With the cool climate of Tasmania, the region is not only known for its pristine environment and ancient soils, but is also becoming increasingly known for the exceptional quality of sparkling wines produced there. Combining the master art of craft and blending individual parcels like Pinot Noir and Chardonnay together, Ed Carr ensures these wines are perfection before release. All wines are held back from release for 3-10 years like the Arras Tasmania Grand Vintage 2008, allowing complexity and maturity to develop.  His vision is to have all wines held for a minimum of 8 years tirage age. 

For more information on Arras and their wines you can visit the House of Arras website here.



Tasmania is an island lying to the south of the Australian mainland at 42 degrees. Being an island, the Australian state experiences a maritime weather environment, and many of the vineyards have to put up wind blocks to shelter the vines. Although Tasmania’s wine output only accounts for 1% of national wine production, it more than makes up for it in quality, with the state’s wines accounting for around 10% of Australia’s premium wine segment.

The area primarily grows Pinot noir, Chardonnay and Sauvignon blanc, with some smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon. As global warming slowly roasts the planet, the prospect of increasing the production of red wine using Cabernet Sauvignon, Merlot and Shiraz is being explored.

The lower slopes of Tasmania enjoy a rich soil profile and are a mix of ancient sandstone/mudstones and newer river sediments/igneous volcanic rocks. The combination of soil profile and cool climate results in Tasmania being a fantastic region for the production of sparkling wines. Frequently being compared to Champagne, it’s widely agreed that Tasmania’s sparkling wines go head to head with its French competitor. In fact, one producer has even made the tongue and cheek move of dubbing their wine Methode Tasmanoise.