NEW TASSIE LABEL MAKES A POINT

ONE from our islands State to
enjoy with anything from the sea.

Wc14Apr14

David Ellis

EDDYSTONE Point is a new label that debuted last year with an aim to creating cool-climate wines from the rugged and somewhat windy northwest tip of Tasmania that are, in the winemaking team's eyes, drinkable, affordable and representative of the island State's reputation for quality fresh produce.

And the just- released 2012 Pinot Gris certainly suggests they're on the right track: this is a wine that came from an outstanding vintage at Eddystone Point, one that began with a cool start to Spring, a slightly warmer than average Summer with just the right rainfall, and which all ran into a perfect growing and ripening period.

And the result is their 2012 Pinot Gris is a wine with a lively palate of melon and sweet pear characteristics, a supple mouth feel, and a bouquet of spicy pear and rosewater... certainly reflective of what the winemaking team said they were after.

SAFE bet to take
along to any barbecue.

Local lass Penny Jones who hails from Hobart, moved to South Australia in 2001 to do a winemaking course at  Adelaide University, graduated as Dux of Oenology in 2004, joined Petaluma in the Adelaide Hills and rose to become a winemaker there, and returned last year to her home-State to join the new Eddystone Point team.

Pay $26 for this one and enjoy with virtually anything from the sea – our suggestion being pasta with a seafood sauce.

ONE TO WATCH: THE Adelaide Hills' Howard Vineyard has put together a nicely balanced 2012 Shiraz/Cabernet under their Picnic label, a wine that's one of those you know you can comfortably take along to any barbecue.

With rich plum, spice and blueberry aromas, on the palate it's got nicely upfront red berries, plums,  toasty oak spice and soft tannins; a generous everyday wine from this family maker, its carefully chosen 62% Shiraz, 33% Cabernet Franc and 5% Cabernet Sauvignon making it an ideal general BBQ wine at just $19, or equally so with Asian-style pork spareribs.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.