This unusual blend of riesling and gewurztraminer might not appeal to all wine drinkers but it will certainly reward those with a sense of adventure. The latest release from Tamar Valley wunderkind Ricky Evans is all about texture. He has taken a combination of barrel-fermented and stainless-steel fermented riesling left on lees for three months and then blended that with 7.5% gewurztraminer fermented on skins. The end result is a meaty, yeasty, crisp and fresh white wine of considerable palate interest. Evans describes his wines as being made "in small parcels with big love". Hard to find but try Drink & Co. in Hobart. $28. www.tttwine.com.au
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