House of Arras Blanc de Blancs

Region and Vineyards

Tasmania's singular GI sits in the path of the Roaring Forties, yielding a cool maritime climate with long, even ripening—perfect for high-acid, finely textured sparkling bases. A by Arras draws predominantly from Pipers River, with additional components from Derwent, Tamar, Coal River and East Coast sites. The result is a palette of aspects and mesoclimates that layers citrus purity, apple/pear crunch, and subtle coastal salinity into the final blend.

House of Arras is based at Pipers River and sources across the island to compose its non-vintage style each year. The region's reputation for world-class fizz is now firmly established, underpinned by meticulous vineyard selection and Tasmania's naturally high acidity and low pH—key to finesse and age-worthy structure in traditional-method wines.

Winemaking

This cuvée is bottle-fermented in the traditional method. The base wine is a precise blend of 47.8% Pinot Noir, 41.9% Chardonnay, 9.8% Pinot Meunier with minute accents of Shiraz (0.3%) and Riesling (0.1%). About 20% of the base sees oak; the remainder ferments in stainless steel. Dosage is c. 10.6 g/L; alcohol 12.5% (figures vary by disgorgement).

Lees ageing is typically extended for the category—around 30 months on tirage for recent releases—building a fine mousse, pastry complexity, and seamless texture before disgorgement. The non-vintage composition and reserve-wine inputs allow Arras to sustain a consistent, house-signature balance of vibrancy and autolytic depth.

Tasting Notes

• Color: Pale to medium straw with a bright gold lustre; very fine, persistent bead.
• Aroma: Brioche, nougat and a whisper of forest floor over lemon oil, crisp apple and a light sea-spray salinity.
• Palate: Creamy yet taut; lychee and citrus pith meet natural yoghurt, fresh sourdough and oyster-shell notes. Poised Brut balance, silken texture, and a long, chalk-salt finish.

Did you know?

House of Arras—founded in 1995 by Ed Carr—has become Australia's most awarded sparkling producer; the very name "Arras" signifies a "rich tapestry," a nod to the multi-parcel, multi-season artistry behind each cuvée.

Wine Pairing Ideas

• Fresh oysters: Saline minerality and brisk acidity mirror the oyster's brine, while the creamy mousse echoes its texture.
• Tempura prawns: The fine bead and citrus line cleanse delicate fry, accenting sweetness in the prawn.
• Roast chicken with lemon and thyme: Autolytic notes (brioche, nutty hints) dovetail with roast flavours; acidity lifts the jus.
• Triple-cream cheese: The wine's cut and bead slice through richness, while pastry tones complement the cheese's butterfat.

History of House of Arras

The story of House of Arras began in 1995, when Ed Carr, already one of Australia’s most accomplished sparkling winemakers, envisioned creating a truly exceptional Australian sparkling wine. Rather than mimic Champagne, his goal was to express the unique character of Australia's coolest climate—Tasmania.

Ed Carr’s conviction led him to focus solely on Tasmania, long before its potential for sparkling wine was widely recognised. In 1998, the brand released its first cuvée, and since then, House of Arras has risen to become the benchmark for Australian sparkling wine, garnering acclaim both domestically and internationally.

Carr’s meticulous approach, particularly his commitment to extended tirage ageing—often six to ten years—has been pivotal in shaping the House of Arras style: elegant, complex, and age-worthy. In 2024, he was awarded “Sparkling Winemaker of the Year” at the International Wine Challenge, solidifying his reputation as a global master of the craft.

Region and Vineyards

Tasmania’s cold maritime climate, ancient soils, and long growing season create ideal conditions for traditional method sparkling wine. House of Arras sources fruit from seven cool-climate sub-regions across the island: Tamar Valley, Pipers River, Coal River Valley, Derwent Valley, Huon Valley, East Coast, and Devonport.

Each site contributes distinctive nuances—altitude, aspect, and microclimate variations give Ed Carr a diverse palette for blending. All vineyards are managed to exacting standards, with hand-harvested fruit and vertical shoot positioning, ensuring pristine quality for base wines.

Wine Range of House of Arras

House of Arras produces a distinguished range of méthode traditionnelle wines, united by long lees aging and stylistic precision:

• Grand Vintage – A flagship cuvée aged 6–7 years on lees; rich and layered, yet mineral and poised.
• Vintage Rosé – Pinot Noir-led with exceptional finesse, floral complexity and structure.
• Brut Elite – A multi-vintage blend aged for four years; expressive and accessible, with hallmark depth.
• Blanc de Blancs – 100% Chardonnay, citrus-driven and chalky, revealing finesse and vibrancy.
• A by Arras – An earlier-drinking style, aged 30 months, offering freshness and approachability while retaining quality.

Each wine reflects Carr’s uncompromising standards and the expressive power of Tasmanian fruit, making House of Arras one of the few non-European sparkling houses truly revered for its terroir expression and ageing pedigree.

Did you know?

House of Arras holds more trophies and medals for sparkling wine than any other Australian producer. In fact, many of its cuvées are aged longer than most vintage Champagnes, a rarity in the Southern Hemisphere and a mark of Ed Carr’s relentless pursuit of excellence.