A serious textural pinot noir with plenty of oomph from an organic producer going it alone in the remote Liffey Valley in the foothills of the Great Western Tiers. The two hectares of vines have been farmed organically by the Cairns family since 1991 and the grapes are hand-tended and hand-picked. There is plenty of fruit intensity here, along with layers of flavours and hints of appealing rusticity. Seriously good and one that pinotphiles will want to check out. $38.50. www.tasorganicwines.com.au
A few years ago I used to be on the judging panel for the Taste of Tasmania and Festivale wine awards. As regular as clockwork this would be either a trophy winner, or gold medalist. It is reliably one of Tasmania's finest dry rieslings with lashings of racy acid and zesty lemon and lime juice notes. Made by two families in the Tamar Valley, it comes in at 12.5% alcohol and is a perfect partner for fresh oysters or pan-fried Tassie flathead. $32. www.goatyhill.com.
We should all be drinking a lot more wine made in this style; fresh, bright and perfect for an Australian summer. Vaughn Dell and Linda Morice have come up with another winner with this young estate-grown, close-planted gamay from Pipers River that is wild fermented, underwent traditional whole cluster carbonic maceration for three weeks, sees just a smidgen of old oak and undergoes no fining or filtration. The end result is lusciously juicy with red cherry and spice notes, fresh acidity and plenty of length. You could even chill this on a warm day. $38. www.sinapius.com.au.
