Mewstone 2025 Riesling

 

This is a fun surprise; a way removed from your traditional dry riesling offer, but disarmingly slurpable and full of palate interest. It is made from grapes grown on Mewstone's dramatically beautiful estate vineyard overlooking the d'Entreasteaux Channel and Bruny Island in the far south of Tasmania by the Hughes brothers, who also make wines under the Hughes & Hughes label. Hand picked and whole bunch pressed to older French oak, the fruit spent 44 days fermenting slowly and was matured on lees, resulting in pure fruit flavours but more mouthfeel than in many of its Australian riesling siblings. $60. https://www.mewstonewines.com.au/       

Rooster & Robin 2025 Eleventh Hour Pinot Noir

 

It is always good to see a new Tasmanian wine brand off to a flying start. This is the impressive debut release from Rooster & Robin, a family-owned and -operated east coast producer. The sustainably farmed former Melrose vineyard at Cranbrook on the Freycinet Coast was purchased by Robert and Robyn Pearshouse in late 2024 and is now called Elmsroe. I really enjoyed the balance between bright red fruit characters and stylish savoury notes - good work from consultant winemaker Jake Sheedy (Sisu). Only only 2,100 individually numbered bottles were made. One for sipping and savouring. $55. https://roosterandrobin.com.au/

Sonnen 2025 Pinot Gris

This is an excellent value pinot gris from one of the rising stars of the Tasmanian wine business: Luke Andree. He sources fruit from some of the best vineyards across the state; this batch coming from long-established Grey Sands at Glengarry in the north of the state. This just oozes drinkability with its bright natural acid, but barrel fermentation has added structure and palate interest to a wine alive with melon and pear fruit flavours and vatrietal spice. This is sold out at the winery but Luke tells me there is still some stock with distributors Mezzanine and in retail land. Enjoy well chilled with spring salad, or a quiche lorraine. $36. https://www.sonnenwine.com.au/

Dalrymple 2024 Mount Lord Pinot Noir

 

Here's a new flagship pinot noir from Pete Caldwell and his team at Dalrymple Vineyards in the far north of Tasmania, although the grapes for this one come from a small vineyard at the other end of the state. The Hill-Smith family's Mount Lord Vineyard lies on a steep slope high above the Coal River Valley between Richmond and Sorell. This is all about quality. Cool-climate fruit intensity, pinosity, complexity and selected French oak barriques. Pair with roast Chinese Duck, or maybe a mushroom fricasee. I'll leave the final word to Cygnet taster and pinot noir lover Cho Lin. "That was very delicious". $130. https://www.dalrymplevineyards.com.au/  

Pipers Tasmania 2025 Syrah

This is the impressive latest addition to the Pipers Tasmania range - a collection from Luke Whittle and the Pipers Brook team that offers affordable cool-climate wines. This is made from fruit grown on Tasmania’s slightly warmer East Coast and offers a mix of bright fruit, hints of pepper and spice and a nicely balanced palate. It's immediately accessible and very food friendly. It was launched in Tasmania but is now being distributed nationally by Pure Wine Co. $35. https://www.kreglingerwineestates.com/product/Pipers-Tas-2025-Syrah

Woodlawn 2023 Three Wishes Vineyard Pinot Noir

Woodlawn is the premium wine brand from Ricky Evans, the talent behind the Two Tonne Tasmania and Havilah labels, and comprises small-batch, single-site releases of pinot noir and chardonnay from the Tamar Valley. All are sold in heavy bottles sealed with wax with strikingly stark labels. A serious statement. This one comes from the Three Wishes vineyard planted by the Whish Wilson family over 25 years ago. It is made in the small winery at Evans' Woodlawn farm. This is an aromatic, concentrated, varietal wine with impressive depth that you could pair with a roast lamb en croute right now, or confidently cellar for a few years. $70. https://tttwine.com.au/collections/woodlawn-tasmania

Pooley 2025 Cooinda Vale Riesling

 

I have long subscribed to the view that dry rieslings from Tasmania are best enjoyed several months after being bottled, or at four or more years of age if you like more savoury notes. Very young rieslings from the island state can often be ultra high in acidity. If you subscribe to that viewpoint then you'll find this wine from one of Tasmania's finest family producers to be right in the zone right now. There is serious depth of flavour thanks to whole-bunch pressing, and four months on lees, but the wine retains its bright, lively, citrusy attitude on the finish. Pair this Coal Valley product with pan-fried snapper or blue eye for a Tassie taste treat. $70. https://www.pooleywines.com.au/