Description This wine has a floral and complex but persistent bouquet; the nose is blooming with fragrance of nashi pear, jonagold apple, tangelo zest and freshly dried goji berries. A potpourri blend of floral and fruit aroma’s, with layers of sweet spices to the finish. The grapes, naturally chilled by early morning temperatures, were harvested and then crushed without delay. Whilst in the press, the fruit underwent a short period of skin contact to extract additional aroma and flavour compounds locked away in the skins.
Located at a more southerly latitude than the rest of Australian wine regions, Tasmania has a much cooler climate and the potential to make distinctly different cool-climate wines than in the rest of the country. It was actually one of Australia’s first wine regions to be planted to grapes. The area grows primarily Pinot Noir, Chardonnay and Sauvignon Blanc with splashes of Riesling, Pinot Gris and Cabernet Sauvignon.