One of Tasmania's most praiseworthy efforts, Bay of Fires expresses fully the exceptional quality of fruit grown to superior vineyards, nurtured exclusively for the production of world class sparkling wines which exhibit classically structured palates and the most splendid texture. A top shelf effort made to true Methode Traditionelle, Bay of Fires is reverently crafted by the stars of the Hardy winemaking team, rested for years on lees sediment, to develop a luxurious mouthfeel and infuse the wine with elegance, rich fruit character and layers of complexity.

The Bay of Fires vineyards normally experience a growing season quite similar to Reims, Burgundy and Alsace. Roughly equal proportions of Pinot Noir and Chardonnay, with a smaller component of Pinot Meunier, are hand picked and whole bunch pressed, to ensure freshness and elegance of structure. After fining, the individual batches are vinified on light grape solids and treated to malolactic on primary ferment lees. Once clarified, the wines are assembled to style and prepared for tirage. Extended maturation on yeast lees builds additional complexity and depth of character, while the expedition liqueur and inclusion of aged reserve wines contributes to the overall depth and dimension of palate.