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.
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