Dry, food-friendly rieslings are perhaps Tasmania's best-kept wine secret. High in acid when young, they mature slowly and beautifully, offering softness at 2-3 years of age before developing secondary characters. This one from the Coal River Valley - just 20 minutes outside Hobart - stood out from the crowd when tasted recently and would be a delightful foil for some local pan-fried flathead, or fresh oysters. Think zesty citrus notes on the crisp, dry palate with some balancing stony minerality. Lovely drinking - perfect for a pre-dinner tipple. $35. https://frogmorecreek.com.au/
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