Gruner-Veltliner, the delightful aromatic white grape variety from Austria, is extremely rare in Tasmania. That's a pity because, as this example foreshadows, gruner should thrive in cool Tasmanian climes. Rugged non-conformists Vaughn Dell and Linda Morice close plan their GV, hand-pick and de-stem with a few hours of skin contact prior to pressing. The wine is naturally fermented in large, old French oak barrels where it remained on yeast lees for 11 months, adding texture but minimal oak elements. The wine was bottled, unfined, in March 2019 and has classic combinations of white stone fruit and citrus notes, hints of minerality and spice and a fresh, brisk finish. This would be fabulous with Vietnamese dishes. $38. https://sinapius.com.au
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