There is every reason to think that it should not be possible to make this wine at this price. A Tasmanian blend of Pipers River, Derwent Valley and Tamar Valley (expensive places to grow grapes), aged for a minimum of three years on lees (almost double the minimum requirement in Champagne) plus at least another six months on cork. Rumour has it there’s a generous dose of reserve wines from Arras’ considerable stocks in the blend. It tastes like it, too, with the kind of spicy intrigue, silky texture and palate richness that don’t come anywhere else at this price. Ed Carr’s expertise and hitherto unheard of value for money. It’s only been out for a few months and it surely cannot be sustainable forever, so get in now. For the record, 59% pinot noir, 33% chardonnay and 8% pinot meunier with 11g/L dosage. $20 at Dan Murphy’s.