This 07 Oyster Cove pinot was a gem we discovered during the 2010 open winery weekend and was as good as we remembered and a complete vindication of our "no share" policy. With it's bright fruity nose and full flavour it seems to hit the right spot. We noticed an acidic tinge on the first taste but it was probably carbon dioxide since it was absent on subsequent mouthfuls.

Michael Dunbabin is onto something up there on the east coast. The wines from Milton are consistently good. The 08 pinot should be opened at least half an hour prior to drinking to get the best out of it. If you do you will experience a light, smooth wine with nice rounded edges. No nasty surprises here just east coasty goodness.

Another great wine from those vegan friendly chaps at Temple Bruer. We liked the floral, citrus and vanilla nose. At least we did once we stopped trying to smell this wine around frying onions! Let it warm up a bit if its been in the fridge if you want to see it at its best. This wins the "best wine for drinking after dinner sitting on the couch and watching TV" award.

The fine folk at Two Bud Spur have a tradition of releasing their beaujolais style red at the same time the French release theirs in England (November). Nice. The Nouveau is developing a bit of a following and you have to be quick if you want some. This is a very light wine which packs quite a bit of acidy strawberry flavour. "It's like drinking flavoured air" a punter commented to us. Probably sums it up pretty well.

We bought a dozen of the 09 Kilbowie Darlington riesling, that's how good we thought it was, and now it's had a bit of bottle age it's turning out very nicely. If you like a bit of mellowing acid and steel in a wine this is a belter.

Irving Fong is trying to retire again. He may well have succeeded by now, which is a shame because Jinglers Creek wines are one of the reasons we like Relbia (near Launceston) so much. This gentle 08 riesling is just the one to have if you like your rieslings with flavour but minus the 'acidic love tap' you get from many Tasmanian whites.