Here's a bit of an oddity, but I liked this wine a lot at this week's Treasury Wine Estates tasting. Pepperjack is a Barossa-based blend that is - rather bewilderingly - spreading its tentacles far and wide. This is a blend of 60% Tasmanian fruit from White Hills in the north of the state and 40% from the Limestone Coast in South Australia. The surprise is that it works so well. Think generous aromatics and gooseberry/grapefruit/fresh herb notes, along with very zippy acidity on the finish. It is a vibrant, textural (perhaps thanks to 2% of the fruit seeing oak treatment) wine for immediate summer enjoyment, perhaps paired with shellfish, or fish and chips. $25. https://www.pepperjack.com.au/
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