This is definitely not what most wine lovers would expect from a Tasmanian red. It's made from cabernet sauvignon for heaven's sake. It is 10 years old and still on sale through cellar door. And it is a triumph for lovers of classic Bordeaux-style wines, a tribute to the foresight of the late Peter Althaus who realised that his little hotspot vineyard in the Coal River Valley could enable grape varieties like cabernet and merlot to shine on the Apple Isle. This is a mature textural and savoury wine, certainly, but it retains intensity and style alongside its secondary characters. Made with minimal intervention, this spent 30 months in French oak and was bottled unfined and unfiltered. It was brilliant with a chunk of Red Leicester cheese.
$115. https://domaine-a.com.au/
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