I've believed for many years (maybe ten) that sparkling wine is Tasmania's forte. The climate appears to be just right across much of Tassie for the three Champagne varieties--pinot noir, chardonnay and pinot meunier--to achieve optimal ripeness while still having enough acid to make very good Champagne method wines.I'm not sure what will happen as global warming progresses. At Meadowbank a couple of days ago, the comment was made that some winegrowers are now establishing shiraz in Tasmania so they will be ready for the time when it is too hot for riesling, pinot noir and the other cool-climate varieties.Chris Forbes-EwanScottsdale

I think Riesling is Tas's best variety - lower alcohol, lovely perfume and mouthfeel with an acid cut. Then probably Pinot Noir. And the Pirie 1995 and several vintages of Arras show that sparklers can be excellent. From what I understand, Chardonnay and Pinot continued to stay in high demand (and price) for mainland companies during the recent and continuing(?) grape glut, presumably to make sparkling. So that says something.Any thoughts out there?Cheers,Geoff Hutchison

Post edited by: Taswines, at: 2008/01/02 12:46