Henskens Rankin Brut Rosé 2016 from southern Tasmania is an elegant, late‑disgorged sparkling that trades in finesse and layered complexity rather than simple fruitiness. Expect a pale salmon hue, ultra‑fine bead and that signature, quietly luxurious Henskens Rankin style built on long lees aging. This Henskens Rankin Brut Rosé 2016 is very much a grower‑Champagne‑inspired Tasmanian pink fizz.

In the glass it typically shows delicate red fruits – think cranberries, wild strawberries and raspberries – woven through with patisserie notes of crème anglaise, almond croissant, brioche and subtle pastry cream. A line of cool‑climate acidity and savoury, gently nutty autolysis keeps everything tightly framed, with a dry, long, chalk‑tinged finish that’s moreish rather than sweet. It’s the sort of serious rosé fizz that rewards sipping and contemplation just as happily as it does a celebration.

On the table, Henskens Rankin Brut Rosé 2016 is superb with oysters, salmon gravlax, tuna crudo, kingfish sashimi, or prawn cocktails, but also shines alongside duck rillettes, fried chicken, charcuterie and soft, creamy cheeses. It has the structure to stand up to richer dishes like roast duck with cherries or pork belly with crackling, and will continue to evolve nicely in bottle if you like your sparkling rosé with more brioche and nut complexity.