Here’s a Tasmanian wine for those who like their sauvignon blanc fresh, flinty and minerally with heaps of crunchy acid. This is as sharp as a politician’s tongue and a reflection of the cool-climate terroir. The nose is appealingly floral and grassy and there are no signs of tropical fruit - the palate is driven by herbaceousness, asparagus and that searing acid with gooseberry and greengage notes to the fore. This would be a stunning partner to local seafood – and could also pair well with spicy Asian cuisine.
Monday, February 13, 2012