For lovers of great Chardonnay, this is a very fine example of the potential that lays in the vineyards in Tasmania. Australia’s ‘Big Apple’, the island state yields some of Australia’s finest produce – wine included. Particularly when in the experienced hands of Martin Shaw and Michael Hill Smith MW. Their Shaw + Smith M3 Chardonnay hailing from South Australia’s Adelaide Hills has long been one of the style leaders of modern Australian Chardonnay. Not unusually in the wine world, the story behind the Tolpuddle label started with a moment of compulsive insanity (click here) and the wines Read More
There is something sublimely opulent about the Eileen Hardy Chardonnays. Rich, luxurious and larger than life. The journey into 2013 starts with fresh buttery pastry crust with a peachy, lemon citrus and cream filling. It continues in the mouth with a silken entry and plenty of weighty flesh around the soft acid backbone which keeps everything in balance.
With more warm spice on the palate this wine leaves a lasting riper impression of pineapple and spiced cream completing the journey. The generosity of this Chardonnay needs to accompany food, although, it also provides a natural progression on to the after dinner conversation after without needing anything else. Youthful yet, there is a long future ahead for this wine where it will develop into a richer more honeyed wine.
Date: 10 September 2014 Price: $95 Value: $$$ Drink: Now 5+ years
Pictured: Winemaker Penny Jones and Chef Rodney Dunn
After being released earlier this year, this week saw the official launch of the new brand Eddystone Point. Hailing from Tasmania, winemaker Penny Jones has returned to her home state and is spearheading this new brand- a stablemate for Bay of Fires.
This is just one of the recent wine brands coming out of Tasmania offering the impeccable quality that we expect out of that Island Read More
Devil’s Corner is Brown Brother’s Tasmanian wine label from the Tamar Valley and this Pinot Grigio has the stamp of Brown Brother’s winemaking in its fresh fruitiness. Crisp and light, the apple and pear fruit has a pretty floral perfume that makes it great summer drinking. The extra savoury dimension along the palate also makes this a good food wine. Drink with a light seafood pasta.
Date: May 2013 Price: $20 Value: $$ Drink: Now
Clover Hill have just released this fizz in time for the warmer months. Even though this is a non-vintage sparkling, the first for Clover Hill who has always focused on the Vintage end of the market, do not expect a strict consistency from year to year. Karina Dambergs has plans to make sure that the wine will express the Tasmanian regions – Pipers River & Coal River – within the blend.
Keeping to the traditional Champagne trio, it is a blend of 56% Chardonnay, 37% Pinot Noir & 7% Pinot Meunier with wines drawn from the 2008/2009/2007 vintages. After 3 years on lees there is richness on the nose with plenty of lemon, stonefruit & light nuttiness & bready yeast. It shows satisfying balance with a lip licking sweet fruit finish. With fresh & lively bubbles, it rates high on the foodability scale but is also enjoyable ‘as is’.
Date: 25 June 2012 Price: $30 Value: $$$ Drink: Now – 3+ yrs