Tasmanian Riesling is underrated and under made. Those who do focus on it have a passion for the variety. Samantha Connew's version, from the Coal River Valley, is mouthwatering, with its refreshment belying its volume and layers. It weaves flavors of fresh lime, green apple, lavender, honey and beeswax into a chalky texture, crunchy acidity and just a touch of residual sugar. Ultra-food-friendly, this would be at home beside young, creamy cheeses or popped in the cellar for a few years to gain more textural weight and honeyed complexity.
Tasmanian Riesling is underrated and under made. Those who do focus on it have a passion for the variety. Samantha Connew's version, from the Coal River Valley, is mouthwatering, with its refreshment belying its volume and layers. It weaves flavors of fresh lime, green apple, lavender, honey and beeswax into a chalky texture, crunchy acidity and just a touch of residual sugar. Ultra-food-friendly, this would be at home beside young, creamy cheeses or popped in the cellar for a few years to gain more textural weight and honeyed complexity.
Tasmanian Riesling is underrated and under made. Those who do focus on it have a passion for the variety. Samantha Connew's version, from the Coal River Valley, is mouthwatering, with its refreshment belying its volume and layers. It weaves flavors of fresh lime, green apple, lavender, honey and beeswax into a chalky texture, crunchy acidity and just a touch of residual sugar. Ultra-food-friendly, this would be at home beside young, creamy cheeses or popped in the cellar for a few years to gain more textural weight and honeyed complexity.
Tasmanian Riesling is underrated and under made. Those who do focus on it have a passion for the variety. Samantha Connew's version, from the Coal River Valley, is mouthwatering, with its refreshment belying its volume and layers. It weaves flavors of fresh lime, green apple, lavender, honey and beeswax into a chalky texture, crunchy acidity and just a touch of residual sugar. Ultra-food-friendly, this would be at home beside young, creamy cheeses or popped in the cellar for a few years to gain more textural weight and honeyed complexity.