Tasmania
Tasmania
Penfolds 2020 Bin 23 Pinot Noir
Australian Red
Cranberry red in colour, this Pinot Noir brings wild raspberry, strawberry conserve and a faint green-olive note with daphne, azalea, camellia, rose, rosewater, saffron and toasty oak. Cold lamb, forest floor, strawberry pips, pomegranate and rhubarb appear with cola, bergamot, graphite and wet-riverstone minerality. Fruit comes from Tasmania, Henty and the Adelaide Hills. Maturation lasts seven months in French oak barriques, twenty-four percent new.
Jansz Tasmania Premium Rosé NV
Australian Sparkling
Strawberries and cream, rose petals, Turkish delight and fresh brioche shape the profile. Pinot Noir leads the blend, joined by Chardonnay and a small portion of Pinot Meunier. Classical sparkling production includes hand picking, gentle whole-bunch pressing, cool fermentation, malolactic fermentation and bottle fermentation, followed by extended lees ageing. The mousse is creamy, with texture, richness and lively freshness.
Ghost Rock 2024 Sauvignon Blanc
Australian White
Florals and tropical fruit accompany white peach, honeydew melon, passionfruit, slate and fresh-cut grass. The Sauvignon Blanc has lively acidity, chalky texture and a long, fresh finish. Eighty-five percent ferments in stainless steel with selected yeast, while fifteen percent ferments naturally in new French oak. Both portions receive lees stirring and extended time on lees. Alcohol is 13 percent.
Stargazer 2024 Rada Pinot Meunier Pinot Noir Gamay
Australian Red
Saline cherry, chamomile, sage flower and liquorice sit with red fruit, wild herbs and waxy citrus. The red has powdery tannins and natural acidity, alongside sour cherry and floral spice. Its blend comprises fifty percent Pinot Meunier, forty-four percent Pinot Noir and six percent Gamay, with a ten-percent whole-cluster component and maturation in old French-oak puncheons.
Stargazer 2024 Tasmania Riesling
Australian White
Orange peel, musk and ginger accompany mandarin pith, grapefruit peel, quince and red apple skin. The Riesling has texture and focused acidity. Fruit comes from vines on their own roots in loam over limestone. Hand-harvested grapes receive brief skin contact before wild fermentation in stainless steel, followed by close to two months on lees with weekly stirring.
Stargazer 2024 Tupelo White Blend
Australian White
Quince, rosewater, pear and spice accompany a delicate, perfumed white. The blend draws on Pinot Gris, Riesling and Gewürztraminer grown in Tasmania's Coal River Valley. A small amount of residual sugar remains, while the finish is dry. Green apple joins the fruit and floral notes. The still wine carries thirteen percent alcohol and uses a screwcap closure.
Dr. Edge 2023 Tyrannosaurus dREDge Pinot Meunier
Australian Red
Plump red berries sit with violet, clove, bay leaf and white pepper. The wine has fruit concentration, textural richness, fine-grained tannins and cool-edged acidity. Pinot Meunier comes from two Tasmanian vineyards: Meadowbank supplies a lighter component, while riper Pipers River fruit adds depth. The finished red carries twelve percent alcohol, and total production was 150 cases.
Dr. Edge 2022 North Pinot Noir Tasmania
Australian Red
Dark cherry, wild strawberry and raspberry meet dried citrus rind, red flowers, spice and amaro herbs. Flint, charcoal, graphite, shiitake broth and light game add savoury detail. The tannins have a powdered-granite character, with mineral energy in the wine. Pinot Noir from northern Tasmania carries twelve and a half percent alcohol and uses a screw-cap closure.
Domaine Simha Paysan Fleur Sauvage Tasmania
Australian White
Fresh flowers and waxy yuzu open an aromatic, amber-hued white. Extended skin contact brings a savoury, lightly grippy texture, while bright citrus and a fine line of acidity keep the palate energetic. Its combination of floral lift, gentle tannin and earthy depth makes it a versatile choice for roast poultry, mushrooms or spiced vegetables.
Paysan 2020 Eh Bien! Pinot Noir
Australian Red
A floral, textural Pinot Noir with spicy blueberry, smoked meat and a dark liquorice note running through the palate. Medium-bodied and lightly cloudy, it combines generous fruit with savoury detail and a gently earthy edge. Wild fermentation and extended skin contact in small clay amphorae bring supple structure and freshness. Serve just cool with charcuterie, roast mushrooms or grilled pork.