Earlier than I begin with the report of as we speak’s tour, a quick rationalization concerning the tasting notes in these studies. To begin with, tasting notes are all the time private. There are 18 skilled wine tasters in our group and we normally all have totally different tasting notes for a similar wine. We normally agree about technical features like excessive acidity or use of oak, however particularly the appreciation of a wine can differ significantly. Second, in these studies I don’t write full tasting notes however simply my predominant impression in just a few phrases. That doesn’t all the time do the wines justice, however in any other case these studies would grow to be too lengthy.
Our second day of discovering the Canberra wine district begins with a tasting at Mount Majura. This winery was established by Edgar Riek, the third of the founding fathers of the Canberra wine district (you’ll be able to learn concerning the different two within the earlier publish). Edgar established the winery right here in 1988 as a result of it has a limestone soil that’s wonderful for wine manufacturing. He tried to make Pinot Noir right here like in Burgundy, which additionally has limestone soil, however the local weather was too totally different and the efforts to make good nonetheless Pinot Noir had been lastly deserted in 2017. Since 2000 the winery has had new possession and it has been expanded from the unique 1 hectare to 10 hectares. Nonetheless it’s a small vineyard that produces lower than 50,000 bottles yearly.
Mount Majura focuses on Tempranillo, the grape selection from Rioja and Ribera del Duero in Spain. Scientists in contrast local weather information of wine rising areas from throughout Australia with local weather information from well-known European wine rising areas, and found that the Canberra District’s local weather is sort of much like that of Rioja. This made the brand new house owners of Mount Majura determine to plant Tempranillo right here. It ripens completely right here. Different wineries adopted Mount Majura’s instance, as there are actually over 30 Tempranillo wines produced within the Canberra District. Low acidity is normally the weak point of Tempranillo, which is mounted right here in Canberra. Mount Majura makes use of a sprinkler system for frost safety, as fortunately there’s sufficient water out there to do that. The slope additionally helps to empty the chilly down the hills.
We tasted the next wines right here:
- The Silurian 2021 (glowing with second fermentation within the bottle, aged 2 years on the lees, 69% Chardonnay, 31% Pinot Noir, picked early for prime pure acidity): very mild coloration, seems virtually like water, very clear and crisp.
- The Silurian 2010 Late Disgorged (glowing with second fermentation within the bottle, aged 12 years on the lees, 53% Chardonnay, 47% Pinot Noir): nutty aroma however contemporary, with nice steadiness and complexity.
- Riesling 2023: inexperienced apple, excessive acidity however balanced.
- Graciano 2022 (late ripening, harvested April 28): eucalyptus, peppery, contemporary
- Shiraz 2022 (10 months in French oak, 20% new): eucalyptus, ripe tender tannins, clear and balanced, medium bodied
- Tempranillo 2022 (10 months in French oak, 20% new): good tannins, contemporary, much more totally different from Rioja or Ribera del Duero than normally as a result of cool classic
- Dry Spur 2021 (Tempranillo, warmest winery with northern publicity): spicy, oak, elegant
- Little Dam 2021 (Tempranillo): extra fruity, increased acidity, elegant
Our last tasting within the Canberra district is at Nick O’Leary.
He was 26 years outdated and winemaker at Hardy’s when Hardy’s determined to divest from the Canberra district in 2006. He then began his personal vineyard, focussing on Riesling and Shiraz. In 2012 and 2013 he received New South Wales wine of the yr twice in a row.
Nick named the only winery wines after fishing spots within the Snowy Mountains. He has constructed out the corporate over time, and has just lately added a restaurant. The annual manufacturing is about 240,000 bottles.
At Nick O’Leary we tasted a number of wines:
- White Label Riesling 2023: floral, juicy, balanced between residual sugar and acidity.
- Heywood Riesling 2023: inexperienced apple, crisp.
- Flying Fox Riesling 2023: inexperienced apple, extra physique.
- White Rocks Riesling 2023: crisp, younger.
- Heywood Block 3RS Riesling 2023 (aged in second or third fill Austrian oak, 13 grams of residual sugar): barely candy, oak, creamy, balanced.
- White Label Riesling 2016: heat classic, petrol, balanced, advanced. White Rocks Riesling 2015: petrol, acidity, creamy, advanced.
- Tumbarumba Chardonnay 2022: mineral, balanced.
- Denison Chardonnay 2022: caramel, oak, balanced.
- Tumbarumba Chardonnay 2018 (first classic this was produced): mineral, creamy, balanced, much less acidic than the 2022.
- Rosé 2023 (50% Pinot Noir, 30% Nebbiolo, 20% Sangiovese): fruity, balanced.
- ‘4 Mile’ Sangiovese 2021: spicy, tender ripe tannins, contemporary, medium bodied.
- Heywood Tempranillo 2021 (half maceration carbonique): purple fruit, tannins.
- Crimson Mix 2019 (40% Sangiovese, 40% Tempranillo, 20% Shiraz): jammy fruit, contemporary, tender tannins. White Label Shiraz 2021: fruity and tender.
- Heywood Shiraz 2021: black cherries, balanced, contemporary.
- Bolaro Shiraz 2021: wants time within the bottle.
- Bolaro Shiraz 2019: caramel, oak, ripe tannins.
- Bolaro Shiraz 2013: jammy fruit, velvety tannins, advanced. Effectively deserved winner of wine of NSW of the yr.
The wine tasting was accompanied by lunch:
- Rock oyster with 15 years outdated muscatel mignonette
- Baked mussels with chilli, garlic butter, and lemon
- Whipped rooster liver parfait on brioche toast with rhubarb
- Fried cauliflower with smoked chilli salt, pomegranate and guindillas Cheese, prosciutto, and chillies
