One of Holm Oak’s most popular white wines is the Arneis – have you tried it? It’s a north Italian variety from Piedment and Holm Oak holds the title of being the ONLY winery growing and producing it in Tasmania. We love crafting a unique wine that offers a different drinking experience compared to all the other well-loved varieties sitting on cellar door shelves in Australia.
Holm Oak’s Arneis vineyard is only 400 vines strong – so we don’t have a huge amount to produce but what we do make is fantastic. Only about 40 wine producers in Australia grow and produce this variety – it’s grown in cool climates, such as the King Valley with its high proportion of Italian families favouring this Italian variety, the Mornington Peninsula and the Adelaide Hills. Arneis thrives particularly well in Tasmania because this thick-skinned variety can stand up to the frost and other fungal diseases that result from our excessive amounts of rain in our very cool climate.
Traditionally wine writers describe Arneis as having peach and almond characteristics, but when it’s grown in our cool-climate Tassie backyard, it displays more zesty citrusy traits, like grapefruit, with floral aromas in a leaner, fruit-driven style.
We’d describe this wine as a cross between Riesling, with its mineral flinty acidity, and Sauvignon Blanc, with its rich texture. It displays a chalky tannin structure and high acidity levels, which makes it an ideal food wine. Team it with fresh seafood, flathead, prawns or creamy pastas and you’ll be coming back for more.
TEAM HOLM OAK’S ARNEIS WITH THIS DELICIOUS PRAWN RECIPE
Chili, Lime & Coriander Prawns*
11/2 cups coriander leaves
1/4 cup peanut oil
garlic cloves, finely chopped
1 stem lemongrass, bruised, thinly sliced
2 small red chillies, deseeded, thinly sliced
2 limes, juiced
1kg green king prawns, peeled (tails left intact), deveined
Lebanese cucumbers, deseeded
2 avocados, peeled, diced
Steamed jasmine rice, to serve
Limes, to serve
Finely chop 1/2 cup coriander leaves. Combine chopped coriander, oil, garlic, lemongrass, chillies and 1/4 cup lime juice in a ceramic dish. Add prawns and stir to coat. Cover and refrigerate, stirring once, for 30 minutes (or up to 2 hours if time permits).
Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers. Combine cucumber, avocado, remaining coriander leaves and remaining 1 tablespoon lime juice in a bowl. Season with salt and pepper.
Preheat a greased barbecue plate on medium-high heat. Remove prawns from marinade. Barbecue for 1 to 2 minutes each side or until pink and just cooked through. Transfer to a plate. Arrange prawns and cucumber salad on plates. Serve with steamed rice and limes. And enjoy with a glass of Holm Oak’s Arneis.
*Thanks to taste.com.au for the recipe inspiration.
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