Perhaps it's because of their commitment to an enormous and affordable range hallmarked by diversity, but Brown Brothers' reserve level Patricia wines don't seem to get the recognition they might otherwise receive. Of particular merit is the vintage dated Patricia sparkling, which must go pretty close to knocking on the door of Australia's top ten renditions of the genre.
Helloooo... alive, complex and smitten by a wicked whiff of dry crispbread overlying honey ice cream and almond biscotti notes, then further enlivened by a springy lift of sour raspberries and grapefruit, the 2005 Patricia shows plenty of development and plenty of style, with all the balancing freshness I desire. Through the mouth it's simultaneously creamy, supple and crackly - incredibly crackly actually - as it pops like pop rock candy all the way down its full length of creamy honey biscuit flavour. It's all strung in by stringy lemony acids, working the wine into a superbly balanced, long and dry finish that's firmly stamped by a bitter/savoury mineral twist and a lingering impression of true finesse. It's top shelf Aussie fizz and it's in top form, right now. Ever wished you were drinking a magnum?
ü+ Much like Hardys' spectacular 2000 Sir James Tumbarumba (95pts), Brown Brothers' 2005 Patricia goes a long way to prove Tasmania isn't the be all and end all of Australia's elite sparkling class. Beautiful. Drink to 2013.