Clover Hill

Clover Hill was founded in 1986 for a single purpose, to make sparkling wine that could compete with Champagne itself. The Goelet family, owners of Victoria's Taltarni, searched extensively before settling on a former dairy farm at Lebrina in the Pipers River region, planting the classic trio of Chardonnay, Pinot Noir and Pinot Meunier on deep volcanic soil. Nearly 40 years on, Clover Hill remains one of only a handful of Australian houses making sparkling wine exclusively by the traditional method, with a multi-vintage house style built on freshness and consistency that's picked up trophies at the Tasmanian Wine Show as recently as 2026.

Clover Hill MV Sparkling Rosé

$45.00

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Every glass, a different Tasmania

Cool nights, mineral soils, and a climate winemakers elsewhere would kill for. It's why Tasmanian wine tastes the way it does, and why one variety here can taste nothing like the same variety made anywhere else.

Made in small batches, on purpose

These aren't wines built for supermarket shelves. Most come from producers making a few hundred cases a year, which means what's in stock now might not be again.

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Clover Hill

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