Complex and expressive, with aromas of red berries, delicate florals, spice and toasted pastry. The palate is rich and layered, showing strawberry, cherry and citrus with brioche notes, finishing long, creamy and beautifully balanced.

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Made from handpicked Pinot Noir and Chardonnay, gently pressed and fermented in tank for purity. The wine undergoes traditional method bottle fermentation and is aged on lees for 10 years to build complexity, then hand riddled and disgorged as a rare late release.

The vintage provided balanced fruit with structure and concentration, ideal for extended ageing. Long lees maturation highlights depth, integration and finesse from both grape varieties.

97 Points Sam Kim, Wine Orbit 2025

96 Points Tony Love, Wine Pilot 2025
"A 10-year on lees, late-disgorged iteration of the Isabella, again lead by Pinot Noir fruit in the cepage though with barely any colour as evidence of the style. More important is the beautifully subtle aged characters that have evened out over the years and become a singular sense of deliciousness, dry to taste even after a 9gm/l dosage, with identifiable house-style bitters refreshment as a key finishing element. Arguably one for specialist sparkling lovers, and only 1000 bottles made. Seek it out via the winery’s cellar door."

95 Points Andrew Caillard, The Vintage Journal 2025

95 Points Patrick Eckel, The Wine Reviewer

94 Points Huon Hooke, The Real Review

Best served chilled at 6–8°C in a tulip glass. A richer, more complex rosé sparkling style suited to fine dining, including lobster, duck, charcuterie or creamy dishes.

What does “late disgorged” mean?
The wine is aged longer on lees before release, adding complexity and depth.

Is this wine dry?
Yes, with richness balanced by freshness.  

How is it different to the 2018 Isabella Rosé?
Due to the 2014 vintage's age the extra fermentation in bottle, this wine carries more complexity and texture. 

Can it age further?
Yes, it will continue to evolve gracefully.

Why is aged rosé sparkling more premium?
Aged rosé sparkling wines spend many years maturing on lees (yeast sediment), which builds layers of complexity, texture and depth. Over time, fresh fruit flavours evolve into notes of brioche, spice and savoury richness, while the bubbles become finer and more integrated. This extended ageing also requires careful storage and ties up wine for years, making these releases rarer, more complex and more valuable.