Earlier than I begin with the report of right this moment’s tour, a short clarification in regards to the tasting notes in these reviews. To begin with, tasting notes are all the time private. There are 18 skilled wine tasters in our group and we normally all have completely different tasting notes for a similar wine. We normally agree about technical facets like excessive acidity or use of oak, however particularly the appreciation of a wine can differ significantly. Second, in these reviews I don’t write full tasting notes however simply my major impression in just a few phrases. That doesn’t all the time do the wines justice, however in any other case these reviews would turn into 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 in regards to the different two within the earlier submit). Edgar established the winery right here in 1988 as a result of it has a limestone soil that’s glorious 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 completely 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 makes a speciality of Tempranillo, the grape selection from Rioja and Ribera del Duero in Spain. Scientists in contrast local weather knowledge of wine rising areas from throughout Australia with local weather knowledge 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 homeowners of Mount Majura resolve 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 spot of Tempranillo, which is mounted right here in Canberra. Mount Majura makes use of a sprinkler system for frost safety, as fortunately there may be sufficient water accessible 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 top pure acidity): very gentle colour, 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 stability 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 comfortable tannins, clear and balanced, medium bodied
- Tempranillo 2022 (10 months in French oak, 20% new): good tannins, contemporary, much more completely 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, larger acidity, elegant
Our ultimate tasting within the Canberra district is at Nick O’Leary.
He was 26 years previous 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 gained New South Wales wine of the 12 months twice in a row.
Nick named the one winery wines after fishing spots within the Snowy Mountains. He has constructed out the corporate over time, and has lately added a restaurant. The annual manufacturing is about 240,000 bottles.
At Nick O’Leary we tasted lots 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, comfortable ripe tannins, contemporary, medium bodied.
- Heywood Tempranillo 2021 (half maceration carbonique): crimson fruit, tannins.
- Pink Mix 2019 (40% Sangiovese, 40% Tempranillo, 20% Shiraz): jammy fruit, contemporary, comfortable tannins. White Label Shiraz 2021: fruity and comfortable.
- 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 12 months.
The wine tasting was accompanied by lunch:
- Rock oyster with 15 years previous muscatel mignonette
- Baked mussels with chilli, garlic butter, and lemon
- Whipped hen liver parfait on brioche toast with rhubarb
- Fried cauliflower with smoked chilli salt, pomegranate and guindillas Cheese, prosciutto, and chillies
