He says, “This label is the new focus for Wellington Wines produced by Andrew Hood and his team just outside Hobart. It won a gold medal and topped the 2004-and-older pinot class in January’s Tasmanian regional wine show. It’s in great nick for its age. Spicy red- and black-cherry aromas give it a fruit-driven bouquet of complexity and style. It’s quite big for a Tassie pinot: smooth and lushly fruited in the mouth, with generous flavour, length and harmony. A totally delicious drink, now and for the next three or four years.”
Food recommendations: barbecued quail, Chinese duck roll-ups, crown roast of hare with roasted beetroot.
Put some in your wine cellar.