About This Wine
This Tasmanian delight is a tropical cocktail of flavours. An oaky style, it has sweet aromas of melon, pineapple and lifted herbs followed by candied lemon flavours. It’s well balanced, nutty and light with fantastic acidity and length. Try it with seafood such as mussels or even grilled fish and chips.
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.
World Wine – Not only is Frogmore Creek one of Tasmania's premier wintry restaurants, it is also the producer of a range of excellent sustainable)' produced wines crafted by talented Frenchman Alain Rousseau. This is a case in point With 100 per cent Sauvignon blanc grapes matured in oak to produce a wine that could easily be mistaken for a bottle from the Loire Valley. Think citrus flavours alongside some creamy textural notes. and with bright fresh acidity as the underpinning factor. Windsor Dobbin
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