"Whether it's the granite soils or the sort of first-vintage phenomenon we've often seen before in Tasmanian pinots, this is, as Llewellyn says, distinctly different to the bigger, riper East Coast style. Tight and textured with sour cherry plum and savoury peppery notes and none of the stewed strawberry sweetness we commonly find in our young pinots. It is nicely balanced, mid-weight, long and persistent."
Food and Wine Writer, Hobart Mercury and Sunday Tasmanian and Author of: A Guide to Tasting Tasmania
" This wine was a revelation for me, it’s from a small producer that I had never heard of from St Helen's in Tasmania. It is one of the most Burgundian like Australian wines I have tried in recent times. After tasting I did a little more research and discovered it was made by cult Tasmanian producer Aspley Gorge with the impressive style starting to make a little more sense.
A wonderful mix of dark cherry, mushroom and earth given cinnamon spice on the nose, the medium wine opens up layers of complexity with rhubarb, dark cherry expressive against ever present pine forrest and gentle spice. The finish lingers, with savoury, earthen flare and an understated suppleness of dark berries.
A remarkable wine."
Current Wines available:
2016 Pinot Noir
Awarded a Silver medal at the 2017, Melbourne International Show.
This wine has a typical Burgundian nose; has plum and dark fruit flavours, balanced by velvety tannins and oak complexity; delivers textures & structure on the long persisting palate.
Following 18 months in French Oak barrels this wine has been bottled without fining or filtration. The slight peppery/spicy finish adds to the character of the wine. Drink now or cellar to improve with age in the bottle. Drink now or cellar to improve with age in the bottle.
2016 Oaked Sauvignon Blanc: typical French Fume'
Awarded Gold medal status by Winestate Australia. Judged against oaked/wooded Sauvignon Blancs from across Australia & New Zealand. Featured in Winestate Annual 2017.
“Glistening pale gold”. This wine has a distinctive tropical nose; leaves a smooth and creamy residue on the palate with a caress of oak.
Made true French style: grapes are whole bunch pressed.The juice is transferred into French Oak Barrels to ferment & mature in its own natural yeasts, for a period of up to 18 months & is allowed to pass through malolactic conversion (second fermentation).This differentiates our Sauvignon Blanc from most others; & unlike others has not required significant preservatives. Drink now or cellar in cool conditions for the future.
Now on the Drinks list at Bennelong Restaurant, Sydney Opera House.
2015 Pinot Gris - SOLD OUT
Lime, pear and apple flavours, with a honeyed note.