96 points - “Wow. This is impressive. Wild. So nutty, savoury, whiffs of fino sherry, dried apple, faint farmhouse cider. Rich in the way it sits in the palate but with bright zing of acidity and very fine, light bubbles. Hugely nutty flavours too, more fino, maybe amontillado even, so complex, so interesting, rich, powerful statement in its way and so very delicious. An experience in the glass. Brilliant.” - Mike Bennie (The Wine Front)

96 points - "From a solera that begun way back in 2003. 85% chardonnay with the balance coming from pinot noir/pinot gris/meuniere. Artisanal grower champagne meets the Jura in this wildly idiosyncratic and distinctive wine. Where do I begin? Aromas of sun-warmed fuzzy peach skin, grilled hazelnuts, bread dough and complex, oxidative sea breeze scents. The palate is similarly rich and powerful and the finish is saline and long. It isn't for everyone but, if you like the sound of this, drink it out of white wine glasses with 36-month Comté or whatever takes your fancy. It can handle it." - Philip Rich (Halliday Wine Companion)

“This magnificent multi-vintage sparkling wine is for people who like their fizz bone-dry, super-complex and with heaps of rich, nutty, yeasty, savoury flavour. Not for sipping as an aperitif: drink it out of large wine glasses with wild mushroom risotto.” - Max Allen (Australian Financial Review)

The NADESON COLLIS ‘Coda’ derives from a Perpetual Blend of sparkling base wine which was started in 2006. When the perpetual blend reaches perfection a small proportion of the wine is removed and bottled to undergo tirage. The perpetual blend then continues to receive wine each vintage until again deemed perfection.

This wine is made using the finest Chardonnay and Pinot Noir together with small amounts of Pinot Meunier and Pinot Gris from Drumborg, Henty. The grapes are whole-bunch pressed and fermented in a mixture of barriques and foudre. The finished base wine is stored in foudre and added to each year. In 2017 wine for 1334 bottles was removed and underwent tirage. After 24 months on lees in bottle, the rich vinous palate didn't require any extra body so the wine was disgorged in October 2019, zero dosage.

This recent batch was disgorged in August of 2022, and will likely be the last for quite some time as the base wine ages on lees.

The wine displays rich brioche, toast and dried citrus fruits and an oyster shell brininess on the nose. The wine is a rich vibrant tapestry of flavours framed by brilliant acidity and extreme length.