About This Wine
Made from vines over 40 years old, this wine has a rich nose, showing lime pith, lemon fruits and a touch of talc perfume. The palate reveals vibrant lemon juice and lime pith balanced against taut and lively Tasmanian acidity, resulting in a wine with excellent length and a crisp, refreshing finish. It is perfectly suited to fresh Tasmanian seafood and spicy Asian cuisine.
This wine...was recently named top Tasmanian riesling at the International Riesling Challenge in Canberra. It's a little masterpiece from vigneron Fred Peacock.....crisp and dry with bright lemon, lime and Granny Smith apple notes along with terrific length and acidity. Riesling is well suited to the Tasmanian climate, and is a good match with the seafood, shellfish and Asian-accented dishes. Winsor Dobbin
The Tasmanian wine region is a cool climate region, the most southerly of all wine regions in Australia. Due to the lower temperatures, the area grows primarily Chardonnay, Pinot Noir and Sauvignon Blanc, with smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon.
“Having been to many wine tastings over the years, I can definitely say from a personal standpoint that Tasmanian Chardonnay and Pinot noir are always ones I look forward to trying if they are on the menu. They are almost always high calibre wines that can easily compete against what the rest of the world has to offer in these varietals.” Jason C. – World Wine.
While Tasmania makes great still wines, the exceptional Chardonnay and Pinot Noir also make for excellent sparkling wines.
More recent vintages since 2005 have been positively impacted by the effects of global warming. With slightly higher temperatures the grapes are ensured to ripen fully and produce more vibrant wine.
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