Treat for taste­buds

Western Suburbs Weekly - - Wine - with Erin Larkin

TO ex­tol the con­sid­er­able virtues of Tas­ma­nian wines is an easy ex­er­cise.

They are great and it would be re­miss to not share this dis­cov­ery.

The Frog­more Creek ries­ling from the pic­turesque Coal River Val­ley in Tas­ma­nia is a su­per­star.

It is ev­ery­thing I want from a ries­ling – pure fruit clar­ity on the palate, high acid­ity and a long lin­ger­ing fin­ish. It is a happy ex­pe­ri­ence. There are two wine­mak­ers re­spon­si­ble for this wine, John Brown and Alain Rousseau, who hails from the Loire Val­ley in France and spent time at Do­maine A and Moo­rilla be­fore mak­ing the move to Frog­more in 2004.

The 2014 vin­tage pro­vided good yields in the whites (with the ex­cep­tion of chardon­nay, which was low) and lower than usual for the pinot.

Wine of the week: 2014 Frog­more Creek ries­ling, Coal River Val­ley. Tas­ma­nia

What a gor­geous, del­i­cate nose – kiwi, cumquat, spicy san­dal­wood, jas­mine flo­rals and a soft, talcy min­er­al­ity.

The palate has tight acid and lovely bal­ance so I would gladly fin­ish the bot­tle.

It is mod­ern and fresh with hardly any resid­ual sugar to speak of (less than 5gm/L) and bal­anced by higher acid­ity (higher than the 1gm/L in the 2013).

Yet the fruit sweet­ness on the palate would make me swear blind there was more that makes it per­fectly in bal­ance.

The fruit is sus­tain­ably grown, 12.8 per cent ABV and 10.2gm/L acid­ity. 18.5 points, RRP $24.

2014 Frog­more Creek ries­ling.

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