Clover Hill was established in 1986 at Lebrina in the Pipers River district of northern Tasmania, on cool-climate ground chosen to echo the conditions of Champagne. The estate has now farmed its vineyards for over 40 years, with fruit grown on the region's red basalt and clay soils under a maritime climate that delivers slow ripening, low temperatures and high natural acidity. The Cuvee Exceptionnelle is Clover Hill's top multi-vintage tier, built on Chardonnay-led fruit with Pinot Noir and a small portion of Meunier. Rather than a single season, it is composed from selected parcels and reserve material assembled to the estate's multi-vintage philosophy for consistency and complexity.

Fruit is picked at the cool end of ripeness to preserve acidity and gently pressed for the base wines. Exceptionnelle is made by methode traditionnelle, with the second fermentation completed in bottle and long lees ageing to develop toast, patisserie and a creamy autolytic texture appropriate to a prestige tier. Clover Hill's multi-vintage approach blends reserve wines held under several preservation techniques, layering aged material into the cuvee for depth while maintaining a consistent house style. After extended maturation the wine is riddled, disgorged and finished with a restrained dosage, giving a fine-beaded, savoury and long sparkling. A recent release was rated 93 points by Halliday.