Of all the wonderful wines produced in Tasmania, sweet whites probably are the most under-sung. There are fewer of them than the dry versions, of course, and the market for sweet and semi-sweet wines is not massive. But Tasmania has the climate to produce the
Why would a private wine-lover spend tens of thousands of dollars serving great Burgundy wines from his own cellar free of charge to younger members of the wine industry? Perhaps for no other reason than generosity: he wants to give them the chance to taste wines that few people apart from the very wealthy can afford to buy.
Five gold medals were awarded to the 2013 pinot noirs entered in this year’s Tasmanian Wine Show, an impressive hit-rate of 10%. My tasting notes for the 49 wines have been posted on the app, together with the 2013 rieslings, 2013-14 pinot gris and grigios
Ask a mainland Aussie winemaker what other region of Australia he or she would like to make wine in, and the most common reply is Tasmania. Global warming is one key reason: at the southern extremity of Australia, Tasmania is least likely to be affected by rising temperatures – or at least it will be affected later than most other regions. Another reason is that Tasmania specialises in the grape varieties and winestyles that we are demanding more and more today: delicate dry and semi-dry whites, fine sparkling wines, and lighter-bodied low-tannin reds such as pinot noir.
Barrister, cricket tragic, pinotphile, weekend warrior and vineyard owner Greg Melick (pictured) recently indulged 10 young Tasmanian winemakers with a Burgundy masterclass that must have cost a minor king’s ransom. Melick SC is a man of many interests. He has chambers in both Hobart and
Dawson & James (tastings) entered four wines in the 2015 Tasmanian Wine Show and collected three gold medals and three trophies. Not a bad day’s work. Two of the entries were chardonnays, and both scored trophies. Their 2011 Chardonnay (tasting) scored the trophies for best
In a hot and thirsty country like Australia, cool is now cool. As vignerons across the continent lament increasingly hot summers and earlier harvests, Tasmania holds most of the aces. Warmer regions like the Barossa Valley and McLaren Vale were front and centre of our palates for most of the 20th century, but public taste and winemakers’ aspirations have both moved on. Few attempt to make fine white table and sparkling wines in hot regions any more. They’re now growing their grapes – or buying them – in higher altitudes or more southerly latitudes.
Winemaking Tasmania is a contract winemaking company run by Julian Alcorso, whose name is almost synonymous with Tasmanian wine. The firm is wholly dedicated to its approximately 48 clients and does not have a brand of its own. Most of its clients are small vineyard
East Coast vineyard Bream Creek (tastings) enjoyed major success at the recent Tasmanian Wine Show. It didn’t win the most successful exhibitor trophy (that went to Pressing Matters (tastings), thanks to its pattern-bombing the show with multiple vintages of its great rieslings of four different sweetness levels).
Tasmania’s strengths of riesling, chardonnay, pinot noir and sparkling wine were confirmed at the recent 2014 Tasmanian Wine Show. Sauvignon blanc, which might be expected to shine in the island state, was disappointing, and pinot gris/grigio was just so-so. On one hand we could be tempted to conclude that Tasmanians are crazy to grow anything but riesling, chardonnay and pinot noir; on the other, it would be nice to have more diversity.