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This wine shows an array of fruit characters, ranging from citrus through to tropical notes. This is complemented by some secondary characters from the natural yeast ferments and also some barrel aging. The palate has an elegant structure with a creamy, textural mid-palate and a long finish.

A late ripening season has resulted in zesty gooseberry bound tightly in white floral aromas, with a hint of dried hay. Ripe gooseberry and savoury floral notes introduce the wine before moving into a linear flowing mid-palate. There is a nice touch of urgency with more herbs and quince notes on the finish. This wine is ideal for sensible summer evening drinking. Mt Difficulty Sauvignon Blanc will improve for 3-5 years given optimal cellaring conditions.

Ah, Tasmanian Chardonnay, never leave me. There's a creaminess here, a generosity that entices you to drink more. Peach yoghurt, almond croissant and custard apple do their rounds on the palate before the texture and minerals start coming through, bringing with them some zestier flavours - lemon drop and green apple. This could go either way and, while it is drinking very happily now, I'd be equally interested to see what a few years might bring. Drink: 2022-2025. Price: $35. Rating: 90/100.

Richard Angove was very lucky to have grown up in a winemaking family. Since 1886, five generations of his family have worked in winemaking and grape growing. In 2008 he worked harvest in the beautiful Tamar Valley in northern Tasmania. He just loved the landscape, vineyards and flavours of the wines. Many years later when the opportunity arose to work with a number of small growers to create a range of small batch wines, he could not resist the opportunity, and so Lost Farm Wines was born.

F.G.R. Stands for Forty Grams Residual. Made in an homage to the Germanic Kabinett style, it is loaded with forward fruit, and plenty of luscious residual sugar, but enough fine acid carries the palate to a crisp dry finish.