Tasmania is best known for bubbles and pinot noir, but sauvignon blanc can also shine in the right site and this is a stellar estate-grown example from Gala Estate on the East Coast. This is really interesting drinking (quite reminiscent of Sancerre) served chilled - but not too chilled. It is impressively aromatic with tropical fruit salad aromas, while the palate is bright, crisp and fresh with dry mineral notes and impressive acid on the finish. You could match this with anything from a Thai salad to pan-fried flathead. Very good value for $32. www.galaestate.com.au/
Monday 24 February 2020
Monday 3 February 2020
Organic, minimal-intervention, hand-picked and small-batch are all current buzz phrases in the wine industry, but the team at Tasmanian Organic Wines has been right across the current fashion for close to two decades, crafting tiny quantities of high-quality pinot noir in the Liffey Valley, down the road from Deloraine. The vineyard was planted by Ian Cairns in 1999 and has been farmed organically ever since. Now a gamay has been added to the range (review to follow). The new-release 2018 pinot noir is right in the zone, with crisp nights and a long ripening period resulting in a wine of style and elegance with red berry flavours augmented by deli aromas, mushroom notes and a clean, bright acid finish. The classic match for this delightfully structured pinot would be roast duck, but this would also pair brilliantly with stuffed mushrooms. $41.50. www.tasorganicwines.com.au.