9 March 2011
An all new 'Spirit' wine
is now available for passengers who travel on board Spirit of
Tasmania.
After an overhaul of menus in 2010, the ships now have a strong
focus on serving Tasmanian food and wine on board wherever
possible.
The new 'Spirit' wine was created by Josef Chromy vineyard over a
six-month period to create something truly unique to Spirit of
Tasmania.
Sprit of Tasmania General Manager of Hospitality & Retail Nick
Harriman said the first step in the process was to decide what
varieties Tasmania did best.
"Based on recent surveys by Wine Tasmania, Pinot, Chardonnay and
Riesling came out on top, so that's where we started," he
said.
"The wines are all estate grown and individual characters of the
vineyard show though in the wine.
"We wanted this wine to represent the taste and flavours of cool
climate Tasmanian wines.
"We chose Josef Chromy because of his inspirational Tasmanian
story and strong links to the wine industry. Also the
winemaking follows the principles of minimal intervention and
respecting the characters of Tassie fruit."
David Milne, Sales and Marketing Manager at Josef Chromy Wines
describes the Spirit wine as a fantastic initiative.
"Tasmania is increasingly recognized the world over for its
premium quality cool climate wines and Josef Chromy Wines are
delighted to partner with Spirit of Tasmania in creating and
promoting our local wine and produce," he said.
The new 2010 Spirit wine is available in three varieties - Pinot
Noir, Chardonnay and Riesling.
Wines will be available in the restaurant and bars on board for
$29.50 by the bottle, $12.50 for a 375ml bottle and $7.50 by the
glass.
Passengers can enjoy a delicious meal in The Leatherwood
Restaurant and have their meal matched with their wine.
- Tasmanian Rieslings are world class, European
in style and vibrant on with flavours of citrus blossom,
grapefruit, some lime and floral notes. Spring of lightly
smoked West Coast ocean trout with baby fennel and
caviar.
- Tasmanian Chardonnays are tight and delicious
with flavours ascending from spiced tropical fruits through to
freshly baked brioche. Grilled Nichols chicken breast with
julienne vegetables, porcini mushroom, Dijon mustard cream sauce on
a grilled polenta cake.
- Tasmanian Pinot Noirs are silky and sensuous,
the flavours ascending from light strawberry and raspberry through
to black plums. Macquarie Harbour salmon fillet served on a bed
of baby bok choy.
Mr Harriman said Spirit of Tasmania would continue to review
'Spirit' wines served on Bass Strait.
"It is important for us to showcase a range of wines from
different wineries and regions in Tasmania," he said.
-ends-
For further information contact:
Soniya Fernandez
Spirit of Tasmania, Communications Coordinator
Email:
saf@spiritoftasmania.com.au
