Outside of Champagne, Tasmania has some of the best sparkling wines on the planet. I visited Tasmania while living in Australia for a couple of years. Most of the vineyards are in the northeast corner of the island. It's a beautiful setting, along with being one of the trendiest wine places. Not much is exported, the Aussies drink most of it. There's a wide range in the offer, but the non-vintage selection is the best value for the money. It's Chardonnay and Pinot Noir, with a small portion fermented in older oak barrels. Methode Champenoise, with two years on the lees. It's lively, elegant, refined, with smells and tastes of toasted almond and citrus. There's enough weight to drink it throughout a meal, perfect with shellfish or poultry. With a good stopper, it'll keep for days in the fridge. Total production 10000 cases. Drink now.  

Body/weight 4, flavor intensity 3, acidity 4, oak 0, sweetness 1