Holm Oak Arneis 2025
- 94
- $32
- Drink by: 2026-2031
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I wish there was more of this variety grown in Australia, although there’s certainly enough there to please even my palate. It saw time in a non-blot egg and seasoned oak with natural fermentation and then further ageing on yeast lees for about five months. So you have the fairly typical floral, crunchy pear and stone fruit characters, but there is a degree of complex input from the winemaking which has added another dimension. It retains a crunchy, refreshing intensity and acidity and has a lovely, almost sea-spray-like mineral finish. Excellent wine for the shorter term.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
