Brothers Jonny and Matthew Hughes are names to watch in the impressive arena of boutique Tasmanian wines. Their top wines are sold under the Mewstone label. This is smashingly good young pinot made from a blend of grapes from the D’Entrecasteaux Channel (where they are based at Flowerpot), the Coal River, Derwent and Huon valleys. There is a small amount of whole bunch in the blend and each batch was held on skins for 18-22 days before being pressed to oak. The wine is unfined, low sulphur and made in very small quantities - but worth chasing down. Superbly slurpable. $30. www.mewstonewines.com.au/hughes-and-hughes-wine-brand/
This will almost certainly be the finest schönburger you've ever tasted. It might also be the first. This rare German grape variety has been pioneered in Australia by Tasmanian viticulturist Fred Peacock and after several years of experimentation by the Bream Creek winemakers this is very much in the groove. From a good vintage, this is probably best described as a cross, style-wise, between riesling and gewurztraminer. Think tropical fruit flavours, lychee and Turkish delight, with a long, clean finish and some residual sugar balanced by fresh acid. We paired this with a very spicy Thai chicken curry and it was a combination that shone. Only 200 cases are made, so it might pay to be quick. $29. www.breamcreekvineyard.com.au.
