Damien Byrne Sommelier Tasmania in Hobart, Tasmania | Tour agent

Damien Byrne Sommelier Tasmania

Locality: Hobart, Tasmania

Phone: +61 497 603 333

Add/Update information

Reviews

Tags

• Tour agent
• Travel and transport
• Food & drink
• Wine/spirits

25.01.2022 Could these be on the tasting table this Friday night and Saturday afternoon at Cool Wine?? 2007 Stoney Cabernet Sauvignon from the Coal River Valley (Magnum format) 2015 Vire-Clesse les Heritiers du Comte Lafon Chardonnay from Burgundy, France. ... A serious tasting. Cool Wine

24.01.2022 2017 Home Hill Kelly's Reserve Pinot Noir. Better than the 2014 Jimmy Watson Winner. #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching

22.01.2022 Apsley Gorge 2017 Chardonnay screw cap A dark straw colour with excellent clarity but the hue intensity has somewhat dulled. ... A nose that promises the velvet glove in the iron fist if ever there was one. The nose runs the full gamut from toasty, caramelised, coffee grounds, dried fruits backed up with a plethora of nuts both fresh & roasted. There is less primary fruit (stone fruit), although it is there, just hidden inside the massive fist of oak and lees elements. The nose delivers a final sweet spice kick to complete the merry dance it leads the mind on. A fantastic retention of acidity means the power is balanced across the palate, with that stone fruit leaping forward with a sweet feeling like a tiger to attack you, and leaves no doubt that this is a multi layered, intense and complex beast. The palate is textured with a velvety structure, the palate lingers like a sibling who won't go away and it screams food. If you want a Meursault (Burgundy) but cant bring the $$$, this is as close as you are going to find from Tasmania. Drinking Temperature: 10/11C Decant: 100% right before serving (some reduction) Oak: duh! Cellar: now to 10-12 years (although i suspect 18 years) Food Match: - crayfish that has been charred on the barbecue with a sweet sticky sauce that incorporates any elements of nuts would be a top match. Bitter charring=oak tannin - seafood based cream based pastas - particularly that work with aromatic spices like tarragon - smoked meats buy@ Cool Wine Bottlehop DB #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching

21.01.2022 Thursday Afternoon in Hobart = Frogmore Creek wine tasting Wine touring is such a great way to experience a region or location. You get to be able to enjoy the ...scenery, the wine, a bit of cheese, a bit of gin & maybe a cocktail or two. Just like we do at Pooley Family Wines + Wicked Cheese Platter, Nocton Estate, Frogmore Creek Cellar Door & Institut Polaire. Tasting everything from classic cool climate riesling, pinot noirs, cabernets & merlots, some sparkling for the ladies (or men!). Plus the heritage colonial building of Pooley - early 1800's & the wine history stored at Frogmore. it's literally on your doorstep. It only goes from 1pm to 6pm. If you are here in Hobart for Dark Mofo but you also want to get to the cellar doors & don't want the hassle of a car, we look forward to welcoming you. $149.00pp but it's actually $139.00pp with our special Dark Mofo discount. Why do we make it such good value?? PH: 0497 603 333 E: [email protected] Web: www.terroirwinetourstasmania.com.au #tasmania #Australia #hobart #lovetotravel #wanderlust #travelmore #travelgram #adventure #winetasting #winelover #winery #winetime #discovertasmania #winetasting #sommelier #wine

20.01.2022 Uztinger Pinot Noir 2017 Huon Valley Screw Cap An intense, bright red colour which has a lovely clarity to it in the glass. On the nose, sweet black cherry which has a fair amount of spiced cherry tart to it, with a slight undertone of classic forest floor earthiness. ... No overtly sappy or unique winemaking techniques here. Just great fruit from old vines in the Huon Valley, classic winemaking which has given a great intense & beguiling nose to this PN. Clean & free of faults as well, something not so rare these days! A hallmark of the palate is the burst of fruit sweetness at the front (which great PN’s should have) moving to the middle where that savoury plays the piper & finally finishing with a lovely building presence of oak tannin in the vanilla & cinnamon toast spectrum. All with a long, velvety structure, giving a plush & well rounded, yet intense & powerful feeling to it. It reminds me of the Home Hill Estate, just with more oomph! A standout PN, one of the best tasted so far of the 2017 bunch, and it is pleasing to see that there are still classic winemakers in the world who understand that you need a well-managed vineyard with a good vintage to produce great wine but that the winemaker still has to play the conductor to bring it all together!! Cellaring: 2017 - 2027 Score: 96/100 Buy Cool Wine Bottle Shop for the best prices! Food: _ This would be sublime with a rare to medium rare eye fillet with a red wine sauce. (however do not charcoal grill it, pan sear of souve would be best) Drink Tasmanian - Feel Tasmanian - Live Tasmanian Email: [email protected] #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching #travel

19.01.2022 Freycinet Marine Farm

15.01.2022 All set and ready to roll for the Schild EstateTasting tonight at Cool Wine. Looking forward to those aged Shiraz's Schild Estate Cool Wine #hobart #tasmania #sommelier #barossavalley #shiraz #tasting #sipping #bigdayahead #sparklingshiraz

13.01.2022 Milton 2017 Riesling -screw cap a lovely clear star bright colour belies the power hidden in on both the nose and palate. ... A vibrant lemon citrus with an element of pith, followed by orange blossom with a finely integrated lavender sherbet explosion on the nose. No residual sugar apparent on the palate expressing a classic dry style, the citrusy palate is followed by a touch of East Coast tropical fruit melange with a refreshing and bright acid & high line. Minerality makes an appearance late, with a saline hit on the back of the tongue. A superb example of Tasmanian dry riesling. Drink: 6/7C Decant: No (unless it is so cold it needs to be warmed) RS: no sugar Cellar: now to 10 years at least Food Match: - oysters natural or with a yuzu dressing would be fantastic - a fragrant roasted or steamed chicken dish which favours tarragon or chervil herbs. The aromatic and fragrant herbs will favour a high acidity wine like Riesling, while cutting the chicken. - East Coast curried scallops or scallop in cream would be a standout for this wine. buy @ Cool Wine / Milton Vineyard DB #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching

12.01.2022 2018 Glaetzer-Dixon Uberblanc Riesling screw cap A star bright colour catching the light, with a touch of green tinge not unusual in a young white wine. The nose is classically intense for Riesling & of course Tasmanian Rieslings have never been wilting ladies anyway. Lime cordial (think brickfords cordial) strikes a Tamar Valley note, confirmed by the back label. ... There is less tropical fruit notes than the last vintage, with the nose displaying a slate like mineral (saltbush) quality. Interesting. The palate(mouth) is long, linear and dry. Looking drier than the last vintage, it may possibly be around the 4grms? of sugar & helping to play up that sweet lime cordial yet finish dry with a acid kick. Whether this is a vintage characteristic or Nick trying a different style, this will be a fantastic Riesling for those that prefer a crisp, clean and elegant wine. Something to note about this wine, is whether it has spent any time ether on lees or perhaps in an older barrel, as the plate had some extra weight too it, but still exceptionally well balanced. A serious wine, not better or worse than the previous vintage but certainly a different race car altogether & more classically suited to local seafood matches as opposed to the previous vintage being a Chinese knockout combination. Drinking Temperature: 8C let that flavour come forth Decant: not unless seriously cold Cellar: now to 10years & re assess Food Match: - oysters natural - Almost all soft cheeses, however the brie tasted with this was deliciously popped by the wines acidity - Quiche. I know how bizarre that sounds but try it. It’s a great afternoon snack & wine combo. - One of my favourite dishes to pair is with a roast pork loin with a cream-based sauce of onions & caramelised apples. Damien Byrne buy @ Cool Wine Bottle Shop for the best prices Drink Tasmanian - Feel Tasmanian - Live Tasmanian Email: [email protected] #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching #travel

11.01.2022 Hensken Rankin 2014 Sparkling Blanc de Blanc A yellow gold in the glass showing some age. The nose is at once classic BdB with a citrus note & nut profile yet leans towards a riper fruit set. The aromatics dance toasty/smoky to fruit driven with a top note of barbecued lemon wedge. ... More epicurean palates might see caramel, toffee or nougat & a banana skin element, which I can only surmise is a fermentation ester. The palate is dry yet has a roundness of both texture & a subtle sweetness that belies a typical BdB. It spent some time in oak, giving texture & flavour so hence I refer you to nose aromatics of toasty & smoky. A different style of BdB than what you would normally expect to find in Champagne, or indeed that of Tassie & my closest thought leans towards the House of Arras Blanc de Blanc as the closest in Tassie. On thinking that this has a slightly rugged edge, I find that Frieda has done a full wild ferment, giving some added complexity. A style of BdB not for everybody but I imagine that this might come to be recognised as a new style of BdB for Tasmania in the future. Congratulations also to Frieda on her win at the Tasmania Wine Show, winning Champion Wine of Show for her 2010 Vintage Sparkling, a wine I had rated massively when first tasted, yet not at the time by the rest of the wine community locally. Yet time is the ultimate judge! Great job on all fronts Frieda Henskens & I think with people like yourself & Natalie Fryar making this intensely thought provoking style of wine, House of Arras better be stepping quick to innovate. Drink Tasmanian - Feel Tasmanian - Live Tasmanian Email: [email protected] #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching #travel

08.01.2022 #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching

07.01.2022 2015 Apsley Gorge Pinot Noir screw cap A lovely light ruby colour with some transparency around the edge hinting at the age of the bottle, but not showing a hint of development yet. ... The colour belies the intense black cherry, which isn't showing as ripe as previous years, moving into a red/black rose + spice box blend of complex smells that is hard to define. A mark of a great wine. What is apparent is something that isn't as talked about in Tasmanian Pinot Noir as it should be: the fact that this wine has a strong sense of earthy characteristics, being forest floor, mushroom with a savoury duck reduction smell. The palate has a burst of fruit sweetness that flows through to the mid palate while the silky texture deftly sweeps across the mouth giving a wine an ethereal yet intense power that is reminiscent of Chambolle in Burgundy. The classic Apsley tannin is high and yet well balanced with the acidity, with the classic East Coast rhubarb and plum. A silky, sexier cousin to the 2014 who was all elbows and big, bold power muscling his way forward. To see this in 10 years. Drinking Temperature: 15C (not 18-20 as some would suggest) you can always let it warm up yourself. Decant: 100% right before serving (some reduction) Oak: toasty and well integrated, but will be apparent to those sensitive to it. Cellar: now to 10-12 years (although i suspect 20 years) Food Match: - the classic are all great matches; duck and other game dishes - this would be with great beef bourguignon - venison if it been very well prepared and most likely slow cooked - beef based pasta with shaving of truffle would be a knockout. Damien Byrne buy @ Cool Wine for the best prices in town. DWS Tasmania Cesidio Tucceri Ben Vaughan #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching

06.01.2022 From the Spanish tasting on Wednesday. Sangre de Toro bull looking pleased with himself.

04.01.2022 Hi Facebook Community Erudite Tasmanian Wine Reviews If there is anybody wanting any information on Tasmanian wine or wine reviews or what and how to drink + cellaring potential timeframes or even food & wine matches, please hit me up free of charge. Starting to bring some value back.... Also watch this space for any upcoming Tasmanian wine reviews as I move through tasting them. Free of charge to use them as a benchmark for buying and drinking the wines or a great time frame example. Feel free to use these as somebody who lives here, tastes here, drinks here & if you are standing in a bottle shop or going to a friend's house for dinner & aren't sure what they taste like? Putting those 20 years of hospitality / professional sommelier hardship & my international wine list award to good use. All intellectual property is copyrighted & remains the property of Damien Byrne. Drink Tasmanian - Feel Tasmanian - Live Tasmanian Email: [email protected] #wine #discovertasmania #foodandwine #Tasmania #Australia #Vineyard #Winery #Beverages #Drinking #Winetasting #Alcohol #sommelier #foodandwinematching #travel