Wine

The Courier-Mail - QWeekend - - RESTAURANT - ALAN HUNTER

TAS TES OF TASMA NIA

N/V AR­RAS BRUT ELITE ($ 32) The House of Ar­ras is one of Aus­tralia’s premier sparkling white pro­duc­ers, over­seen by chief wine­maker Ed Carr. Fruit is sourced ex­clu­sively from cool­cli­mate vine­yards in Tas­ma­nia. This cur­rent dis­gorge­ment (No 601) has spent six years on yeast lees; depth and weight are built around a core of fresh citrus. Se­ri­ous bub­bles. Score : 94/100. Avail­able at Dan Mur­phy’s

2013 DAL­RYM­PLE PINOT NOIR ( $ 32) Since Peter Caldwell took over as vi­gneron, Dal­rym­ple is fi­nally show­ing some clear di­rec­tion which, aside from a lit­tle chardy and sauvi­gnon, is about some se­ri­ous pinots. Some ex­plore the mi­cro­cli­mates of Tassie through sin­gle vine­yards – or in this case, a core wine that is a col­lec­tion of well-fit­ting parts. It’s a per­fect in­tro­duc­tion to both the grape and the cool­cli­mate state. 92 / Cru Bar & Cel­lar, For­ti­tude Val­ley

2013 FROG­MORE CREEK FGR RIES­LING ($ 25) FGR is for Forty Grams Resid­ual sugar, but the key is bal­ance: the sugar lib­er­ates a fruit salad of flavour while tem­per­ing what would oth­er­wise be enamel-strip­ping acid­ity. Pair it with Asian or In­dian cui­sine. 90 / The Wine Room, Ash­grove

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