Malvasia is a variety we’re really excited about - big bunches, intense fruit flavour, late ripening and holds onto acidity in hot weather – perfect for The Riverland! The fruit for this wine was hand picked and then vinified in two different ways - one third was whole bunch pressed, the balance fermented on skins for 14 days. Each parcel was aged separately in used French barriques for about 8 months, before being racked once and blended back together prior to bottling. This wine sees no additions of any kind save for a small amount of SO2 at bottling.

Working with the fruit in this way has allowed us to create a layered and very unique wine, with length and drive, funk and clarity. Its super aromatic on the nose, and while initially you get that pop of intense stone fruit sweetness, its balanced out by the savoury, briney, almost saltiness imparted by time on skins. The acid line holds beautifully to cut through all this and provide the length and drinkability required. Allow fish and chips, or spaghetti with swordfish and capers, to find a new friend.

DESCRIPTION
A complex + layered Tasmanian Ocean Gin. Aromas of tangy wakame seaweed, ocean spray and fresh rose petal. So clean it can be served on its own.
BOTANICALS: 12, including an abundance of wakame seaweed from the chilly Tasman Sea.
WINNER: Silver Australian Distilled Spirit Awards 2020
G&T GARNISH: Fresh radish slice.
CLASSIC COCKTAIL: Martini
DETAILS: 500ml / 1.5 kg / 21.8 x 12 x 12cm / 42% alc vol / 23 standard drinks per bottle

Barrel No: 61
The Tasmanian climate may not be so good for all year round for warm weather based activities, although it does make whisky drinkers of the world happy. The cooler climate has the capacity to craft the perfect barrel, this is due to the diurnal range which is a fancy word for the temperate range between the maximum and the minimum. This optimal climate also allows for other ingredients to grow to it’s full potential. Corra Lin Distillery separates themselves from other distilleries because of the the barley that can be grown in Northern Tasmania particularly is distinct and unique in it’s flavour. Water in Tasmania is also some of the cleanest around the world, making it one of the purest ingredients of Tasmanian Whisky.

The Tasmanian Cuvées comprise of the finest parcels of Tasmanian fruit, from select vintages, skilfully blended to best represent the region and capture the vivacity and intensity that is the Clover Hill house style.

Typical flavour and bouquet of this Spanish variety. Aged in French Oak for 18 months and has the complexity associated with the tempranillo in a good year.
This wine will accompany most meats and can be drunk early or kept for up to ten years.

Coal river valley
Great year for reds here in Tasmania. Super ripe fruit, aged in oak 20 months.
Juicy + fruity, supple tannins.
Drinkable early but could be kept for 10 years.

Clarence House was built in 1830 on land which was originally the market garden for the City of Hobart. The present owner, David Kilpatrick, first planted vines on the North-East slopes of Clarence Plains in 1998.

The 2018 Clarence House Estate Chardonnay was produced by Anna Pooley and Justin Bubb at Pooley Wines with grapes from Clarence House. The wine is lightly wooded and has been blended to express cool climate Chardonnay flavours.

An elegant cool climate reisling
Lemon, lime and citrus fruits yet well balanced with a crisp finish.
Semi Dry