Winemaker Anna Pooley says:
Food paring suggestion:
RRP $ | Drink to | pooleywines.com.au
2021 Mewstone Pinot NoirPerhaps the most elegant vintage of Mewstone to date. This wine displays red fruits, brambles and earthy tones. Its tannins are fine, the flavours are delicate and the mouthfeel is exceptional.
Winemaker Jonathan Hughes says: Our Mewstone vineyard always provides fruit with incredible concentration and depth. The winemaking process is very hands off to allow the quality of the fruit to express itself.
Food paring suggestion: Think earthy mushrooms, rich pasta dishes, and gamey meats.
RRP $70 | Drink to 2030 | mewstonewines.com.au
2019 Lowestoft Best Barrels ChardonnayBright citrus, ruby grapefruit and lime zest, bounce from the glass. Secondary notes of grilled lime, cashew and lightly toasted brioche take on the best supporting actor role – generously flavoured with just the right amount of zippy Tasmanian acidity to hold it all together.
Winemaker Liam McElhinney says: 2019 was a riper vintage here in Tasmania. As a result, this wine is really open weave and generous from the get go. Our winemaking was slightly more oxidative in 2019, and the wine has instant appeal in the glass.
Food paring suggestion: This wine has a lot of personality and can handle really robust flavours. Try it with Cuban pork – it’s basically pork shoulder marinated and slowly cooked with loads of mango, cumin and fresh coriander. The flavours suit the pithy, zesty citrus and grilled cashew elements of the chardonnay.
RRP $75 | Drink to 2027 | fogarty.wine
2012 Henskens Rankin of Tasmania Vintage BrutAn intriguing wine – light, fresh, and delicate with notes of blossom, freshly cut lemon, stone fruit, acacia and ground almonds. Despite being 10 years old, it's showing a hint of autolysis as savoury, fresh biscuit and pastry dough aromas. The texture is lightly creamy with a long, dry characteristically saline finish.
Winemaker Frieda Henskens says: I love the detail, suppleness, elegance and layered complexity of this wine – I tend to low dosage and long elevages, we disgorged this after seven years on yeast lees. Preserving the natural finesse of this wine called for a very light touch with a dosage of only 2.5g/L residual sugar, which in turn required a further two years under cork before release to achieve the flow of flavours and texture across the palate.
Food pairing suggestion: Serve chilled at 8–10 degrees with grilled, fresh white-fleshed fish, salt-crusted pork or tofu, crumbed mushrooms, or with a board of Tasmanian cheeses.
RRP $94.99 | Drink to 2030+ | henskensrankin.com
2016 Clover Hill Vintage RichéThe Vintage Riché displays a bronze hue, delicate bead and persistent mousse from nearly four years on tirage. The nose displays citrus and red berries, with a hint of toasted brioche. The palate has a lovely, rounded structure due to the increased dosage. Creamy and moreish, it still retains a drive of natural acidity from our cool Tasmanian climate and chardonnay-dominant house style. Delicate with depth and texture from a higher dosage and time on lees, this wine will drink well now and age for up to 10 years.
Cellar door manager Ian White says: This limited-release Clover Hill Vintage Riché is crafted using the methode traditionelle techniques. It is an assemblage of 61 per cent chardonnay, 33 per cent pinot noir, and six per cent pinot meunier – the classic trinity of grape varietals. Separate parcels are aged in small French oak barriques and large format French oak foudres to develop layers of complexity. After tirage it's given a higher than usual dosage (17.9 g/L residual sugar) to create a rich, balanced palate.
Food pairing suggestion: The Vintage Riché works as a rich aperitif with pâté or smoked salmon. Then return to the Riché for dessert to complement summer berries and panna cotta, tarte tatin or quince tart.
RRP $55 | Drink to 2026 | cloverhillwines.com.au