The Tamar Valley in northern Tasmania would not normally be your first destination for a bottle of sauvignon blanc but the last two releases from Holm Oak have been perky little numbers that show the variety's potential in Tassie. No surprise there as winemaker Rebecca Duffy and viticulturist Tim Duffy rarely put a foot wrong. This time around 20% barrel fermentation has added complexity and interest and the wine nicely straddles the grassy/tropical fruit divide. This is delightfully aromatic and fresh, undeniably varietal, with some attractive crisp acid on the palate. $25.