The Bennett family at Home Hill in the Huon Valley are best known for their stellar pinot noirs, which win swags of serious awards, particularly for the flagship Kelly's Reserve. This is a very different beast to those complex wines, a simple drink-now chardonnay that is fruit-driven and made from some of the oldest vineyards on the family estate, planted in 1993. You'll find delightful floral aromas and then citrus and stone fruit flavours on a super-refreshing palate. I bought a glass of this, then a bottle. Excellent with a mild Indian vegetable curry. $24. www.homehillwines.com.au
Hard work has helped make Dutch immigrants Frank and Nicole Huisman a success story in the booming Tasmanian wine industry. The couple quit city life in Amsterdam and bought a small vineyard at Loira in the Tamar Valley in 2000. They have expanded from using a consultant to making their own wines from scratch. This is dryish riesling is made from 100% free-run juice and has floral and citrus notes to the fore with hints of candied fruits. Beautifully balanced and very easy to drink. $28. www.winterbrookvineyard.com.au.
Affordable pinot noir is an increasingly elusive beast. Affordable cool-climate pinot noir from Tasmania is even rarer. Cheap pinots often seem to be soft dry reds without a hint of pinosity. Under $20 - forget it. This one is five bucks above the line, but well worth sampling. It's bright and juicy with plenty of bright red fruit flavours, probably not destined for for the long haul, but who cares? This is a terrific summer quaffer that can be enjoyed chilled. Good work from husband and wife team Tim and Bec Duffy. $25. www.holmoakvineyards.com.au.
Brothers Jonny and Matthew Hughes are making some intriguing wines under both the Newstone and Hughes & Hughes labels; wines that make a statement and are little rough around the edges - but all the better for that. Think a vinous equivalent of the Ramones. This blend of 90% merlot and 10% pinot noir from the Coal River Valley was barrel fermented with five different yeasts, matured on lees in tank and bottled unfined and unfiltered. Chill; drink. Repeat. Dangerously drinkable this one. $30. www.mewstonewines.com.au.
A serious textural pinot noir with plenty of oomph from an organic producer going it alone in the remote Liffey Valley in the foothills of the Great Western Tiers. The two hectares of vines have been farmed organically by the Cairns family since 1991 and the grapes are hand-tended and hand-picked. There is plenty of fruit intensity here, along with layers of flavours and hints of appealing rusticity. Seriously good and one that pinotphiles will want to check out. $38.50. www.tasorganicwines.com.au
A few years ago I used to be on the judging panel for the Taste of Tasmania and Festivale wine awards. As regular as clockwork this would be either a trophy winner, or gold medalist. It is reliably one of Tasmania's finest dry rieslings with lashings of racy acid and zesty lemon and lime juice notes. Made by two families in the Tamar Valley, it comes in at 12.5% alcohol and is a perfect partner for fresh oysters or pan-fried Tassie flathead. $32. www.goatyhill.com.
We should all be drinking a lot more wine made in this style; fresh, bright and perfect for an Australian summer. Vaughn Dell and Linda Morice have come up with another winner with this young estate-grown, close-planted gamay from Pipers River that is wild fermented, underwent traditional whole cluster carbonic maceration for three weeks, sees just a smidgen of old oak and undergoes no fining or filtration. The end result is lusciously juicy with red cherry and spice notes, fresh acidity and plenty of length. You could even chill this on a warm day. $38. www.sinapius.com.au.
