Stargazer 'Tupelo' 2025

A field blend of Riesling, Pinot Gris, Gewürztraminer and Sauvignon Blanc from one of Tasmania's most respected winemakers. Aromatic, textural, with a quiet cult following.

Sam Connew picks the fruit for Tupelo by hand from her Coal River Valley sites. The model is an Alsace Gentil, where several aromatic grapes share one bottle and each carries part of the load.

The juice sits on skins for about eight hours before pressing, which builds the wine's texture. Ferments run on wild yeast, mostly in seasoned oak, with some parcels in a ceramic egg. The wine then rests two months on lees, and a small amount of residual sugar stays behind to balance the acid.

The result carries perfume up top and grip underneath. Pour it with spicy Asian cooking, where that trace of sweetness earns its keep, or with a spread of cold cuts and salads.