I’m sad tonight for two reasons. Firstly, the ferment on my sad little student wine appears to have stuck, and secondly, Dan flies home tomorrow morning, so I shall shortly be deprived of his compelling company. To make the most of what remains of his visit, though, we’re currently working our way through a selection of wines. First up is this sparkling from Tasmania, which is being rapidly consumed as we await a delivery of assorted Dominos pizzas.
Colour is a rich golden hay, with quite vigorous mousse and a very fine bead. Pungent aromas of brioche, rich fruit, some cheese, etc. Basically, it smells very much like a sparkling wine on the fruitier, richer end of the scale. It also smells great, inviting, and flavoursome.
The palate confirms these impressions. Full but well weighted, the wine enters with a lovely tingling on the tongue and light nectarine fruit flavours, before switching gears on the middle palate and expressing more power and weight. The fruit flavours become a tad simple at this point, but remain delicious and brisk. A lively after palate leads to a finish of reasonable length.
This seems to me a fruit-driven style of good balance, if slight coarseness on the palate in terms of the straightforwardness of its fruit flavours. Crucially, the acidity is in balance, avoiding the harshness of some local sparkling wines.