Wonderfully fragrant, with precise elegant redcurrant and cherry fruits, plenty of acidity and really good length. A very charming, delicate wine.
I think something piggy would do nicely here. A roast loin of pork without the apple sauce.
I featured the 2013 version of this wine in Wilson on Wine 2016 last year. The 2014 is a worthy follow-up; this had the room buzzing at the Liberty tasting yesterday. Tasmania is producing some of the finest Chardonnay and Pinot Noir in Australia today, as well as some of the best sparkling wine. This vineyard was planted in 1988, and subsequently bought by cousins Michael Hill-Smith and Martin Shaw, who own Shaw + Smith, one of the leading wineries in Adelaide. They also craft an excellent Chardonnay from the same vineyard. Would I be prepared to pay €63, the price of a pretty good bottle of Burgundy? The answer is yes.