One of the first and only plantings of Pinot Blanc in Tasmania, on the back of advice from pioneering winemaker Andrew Hood. This underrated and overlooked variety possesses wonderful aromatics with a gently textural palate offset by refreshing cool climate acidity.
After a brief period on skins, the fruit was pressed, lightly settled and then racked for tank ferment. Floral and fruity with hints of spice, the palate is rich and nuanced yet bright and fresh. A delightful aperitif and an excellent accompaniment to white meat and spice dishes.
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