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Riesling, sparkling wine and pinot noir are Tasmania's trump cards and will withstand the challenges of climate change better than most. Floral hints of lime and passionfruit on the bouquet lead into a vibrant palate stacked full of those flavours, running through to a long, perfectly balanced finish. Natural acidity underwrites a long future for Tasmania. $26.50, S, 11% Drink: Now-2020; 96 points & Halliday’s Top 100 – The Weekend Australian November 10-11, 2007 Blue-Gold - Sydney International Wine Competition 2008 Lovely wet slate and minerally nose. Tight, clean, fresh citrusy drive. Precise with mineral drive cutting through the sesame oil of the dish, allowing the flavour of the scallops to shine. A very good combination. David Bicknell Refreshing floral with peachy notes. Lovely texture. Good intensity and finish. It is a good match with the food. It brings out the peachy flavour of the wine. John Chua Attractive, light, limes and summer blossom notes on the nose. It’s a lightly off dry style with a crisp, crunchy grape freshness on the finish. A pleasure with the scallops. It works very well. Neil Hadley Pale with a beautiful green hue. A flowery nose. Juicy fruit nose. It has excellent palate structure. Clean, zingy acidity. Juicy flavour and some sweetness which persists. With so much flavour, it’s very food friendly and the sweetness doesn’t detract from it. John Ellis
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