If a beverage deserves a cult following, Tasmanian sparkling rosé is it. In late 2024, the annual Effervescence Tasmania sparkling wine festival presented a line-up of the world’s finest sparkling wine. During a series of masterclasses, Tasmanian wines – specifically the pale pink stuff – came out on top.

“Tasmanian sparkling rosé is the best in the world,” says award-winning winemaker Natalie Fryar. “Bring on the Champenoise … fight me on it!”

Fryar worked at Victoria’s Seppelt Great Western and Jansz before founding Bellebonne in cool-climate Tasmania in 2014.

She has devoted her career to crafting blanc de blancs, vintage cuvée and sparkling rosé, earning the title “Australia’s sparkling queen” in the process. Her head-turning Bellebonne Vintage Rosé is made with 100 per cent Tasmanian Pinot Noir.

“Why is Tasmanian sparkling rosé the best? We have astounding fruit power and expression in our pinots,” she says.

“There are many reasons for that, including clonal selections and our ability to be quite free in the way that we make our rosés. We’re not tied to a particular method or technique, so we have freedom to create incredibly expressive rosés; beauty without the tannin. They’re stunning.”

Globally renowned winemaker Ed Carr agrees. In 2024, Carr was the first Australian to be named Sparkling Winemaker of the Year at the International Wine Challenge held in London, only the second time in 40 years the award didn’t go to a French winemaker from Champagne.

The award was a big deal for House of Arras in Tasmania’s Piper’s River. “It was brilliant,” Carr says. “It’s what we’ve always wanted: parity with quality across the top cuvées around the globe. To be on that shortlist was mind-blowing, but to get Sparkling Winemaker of the Year was absolutely stunning.”

Carr says more Australian drinkers are opting for local sparkling wine over Champagne. In November 2024, the Wine Australia Market Bulletin reported that Australia dominates the domestic sparkling wine market.

While House of Arras experienced growth in the on-premise space for by-the-glass purchases of blanc de blanc styles, Carr believes sparkling rosé is the hidden treasure.

His House of Arras team makes three styles, ranging from $39 to $136 a bottle. “We’re trying to champion the cause,” Carr says.

“If you look at the diversity of Australian sparkling now, there are a lot of distinct ‘house’ styles happening. We’re seeing a lot more pale, contemporary colours, and they’re very elegant and nicely pinot noir-driven.”

Carr is especially excited about what he’s seeing come out of Orange. “A couple of producers up there are doing a great job, particularly with aged sparking. Personally, I really like [Printhie Wines’] Swift.”

Part of the appeal of sparkling rosé is its ability to pair well with food, from cheesy toasted sandwiches to crayfish, prawns, salmon and duck or raspberries or rhubarb crumble.

“Market-wise, there’s still a bit of a cultural cringe from the sweet old days,” Carr says. “Some people still assume rosé is sweet, but they can be quite savoury. You can be quite adventurous with it.”