A number of producers from around the Apple Isle were in town to promote the wines of Tasmania, and in conjunction with Sommeliers Australia a masterclass was hosted to show wines that weren’t made from chardonnay or pinot noir (including sparkling wines). The masterclass was hosted by Dan Sims, Tasmanian-based eccentric wine communicator Winsor Dobbin, Nick Glaetzer from Glaetzer-Dixon, and Rebecca DUffy from Holm Oak.
Moorilla Muse Riesling 2011
Blossomy sherbet lime and quince. Fresh but focused, not fruity fat or sweet. Quite textured lean earthy savoury.
Dalrymple Sauvignon Blanc 2012
Tight bright lean green papaya guava fig. Generous body and fruit, round but not sharp. Fresh and vibrant with just a touch of herbaceous notes.
Bay of Fires Pinot Gris 2012
Deeper riper floral notes. Fairly rich in texture but not long, fat and friendly but not ideal.
Bream Creek Schonburger 2011
Very musky floral aromatic but a tad hollow. Easy drinking but lacking something.
Holm Oak Arneis 2012
More mineral salty lemon pith. Dense body and nice balance between fruit freshness and savoury texture.
Glaetzer-Dixon Mon Pere Shiraz 2008
Spicy small berry restraint, slightly meaty. Suitably soft and juicy without weight or oak, pure fresh cherries.
Grey Sands Merlot 2007
Nice and tight, slightly smoky, stalky black olive. Forward warm and tannic, not flabby but focused, nice compact focused.
Petit ‘a’ Domaine A 2008
Spicy dusty red earth red currants. Persistent velvety firm tannin structure, very fine and focused balance.