All of this happened in April.
We left the Tamar Valley (catch up on our voyage here) and headed south, further south in fact than I have ever been. Any further south and I'm a penguin.
Though we were still searching for the perfect Tassie sparkler, I couldn't shake the taste of the Riesling we'd had at Goaty Hill.
Maybe it was an early sign of the fever, or maybe I was just feeling greedy, but I made Chinskirin stop at more than one cellar door along the way. I couldn't help myself from wondering, what if all the Rieslings here are that good?
Turns out they aren't.
But we did find one other gem. Winemaker Kate Hill, who has worked at Stefano Lubiana Wines and Riverina Winery, has recently launched her own label. Working with fruit sourced from several vineyards around Tasmania.
Her first Riesling vintage (2008) is, as the locals say, a fair dinkum beauty. The nose is lemon verbena, lime pith and Oolong tea. It's slightly off-dry, with a nice balance between sweet (passion fruit) and acid (tangerine). There's pear and glycerin mid-palate, and a flinty, mineral finish.
I would love to see what Kate might do with a single-vineyard. I made vague efforts to argue the point, but the whispers were growing louder, the rumors emerging as truth. Chinskirin was anxious to keep moving. Our quest now had a name.