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Varietal. vuh·rai·uh·tl Created from a single specified variety of grape


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MISTLETOE is a small, family owned and run, vineyard and winery that was established by the current owners in 1989. Now in its 31st year, Mistletoe’s “no-compromise” approach to producing small quan��es of “true to origin” premium quality wine has seen it rewarded with many, many hundreds of awards and accolades. With three genera�ons of the founding family now ac�vely engaged in running the business on a day to day basis, Mistletoe is a truly unique family winery. With over 20 different wines, including Sparkling, Whites, Reds, Rosés, For�fed and Dessert styles on tas�ng, Mistletoe has one of the most comprehensive ranges of wines seen in the Hunter. • All wines are made in our onsite winery • Working vineyard on site • Mistletoe Wines are only available for purchase from the Winery Cellar Door • Knowledgeable and friendly staff to make you welcome • “Simply the Best” – No-obliga�on to purchase Wine Club. With Pokolbin Fine Art Gallery and Mistletoe Sculpture Garden located on site it makes Mistletoe a must see, a very special place to visit, a place that Hunter wine country visitors return to time and time again. To learn more about our area go to www.aroundhermitage.com.au We look forward to welcoming you, The Mistletoe Family. Our mo�o – “QUALITY WITHOUT COMPROMISE” Rated by James Halliday as a 5 Red Star winery 2007 to 2020.

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A single focus on celebrated wines Varietal. In a more general sense, the definition is ‘relating to, characteristic of, or forming a variety,’ – but when it comes to wine, the meaning (like the wine) is more refined… ‘Varietal: (of a wine or grape) made from or belonging to a single specified variety of grape and typically displaying that name on the label.’ Australia has virtually completed a three-decade-long transition from labelling by style, e.g. Claret, Burgundy, Chablis to a varietal system. While this has been done in response to pressure from the EU, particularly France, it has paved the way for growing interest among Australian consumers for so-called alternative varietals, such as Pinot Grigio/ Pinot Gris, Sangiovese and Tempranillo (Source: Wikipedia: Varietal). The Hunter Valley is bursting with varietals that are as individual as the terroir that produced them, so in this Special Issue of Your Hunter Valley Magazine, we explore the most awarded and illustrious varietals our region has on offer. Of course, it would be remiss of us not to pay tribute to the two varietals that the region is most recognised for – Semillon and Shiraz. So strong is Semillon’s connection with the terroir of the Hunter Valley that the style cannot be replicated anywhere else in the world. Hunter Valley Semillon is widely regarded as Australia’s unique white wine. Despite the regions harsh growing conditions, Hunter Valley Shiraz is considered amongst the most notorious in Australia. Enjoy!

Contents

Verdelho – Fresh & Flavoursome

13

Shiraz {Aka Australia's Favourite Red}

16

Cabernet Sauvignon – A Modern Aussie Classic 20

Pioneering Wines From Australia's Oldest Wine Region 4

Rosé – The Colourful Alternative

Cheese and Wine 6

Mixing it up a Little with a Horizontal & Vertical Wine Tasting 29

Wine Trends in 2020

7

24

Sangiovese – The Grape at the Heart of Italy 27

8

The Rise of Organic & Biodynamic Wine 30

Chardonnay – Adaptable, Versatile & Outstanding! 11

Champagne – Celebrate with Sparkles! 35

Semillon – A Classic Hunter Wine

Dessert Wines 38

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Pioneering Wines

From Australia's Oldest Region

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Over 30,000 years ago, the land we now know as the Hunter Valley was inhabited by the Wonnarua tribe of Aboriginal Australians along with the Awakabal tribe to the south and the Worimi tribe to the north, which includes eastern Port Stephens and Great Lakes regions of coastal NSW. Together, these three tribes developed a trading route between the Sydney area and the Hunter (Coquun) Valley – exchanging goods and performing ceremonies along the way.

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An old homestead at Hanging Tree Vineyard

Captain Cook ignored the Hunter Valley region on his travels along the Australian coast in the late 1700’s. It was only when a British naval officer by the name of Lieutenant John Shortland, came upon the Hunter Valley by chance during a search for escaped convicts that the region was identified for its valuable source of timber to repair ships and coal to fuel the steamship trade coming out of Sydney.

However, it was four years after this first discovery and only when Sydney Cove started experiencing food, fuel and material shortages that an expedition headed by Lieutenant Colonel Paterson was sent to the region to confirm Lieutenant John Shortland’s findings. The region was named after Governor John Hunter, and a penal colony was soon established for the more difficult convicts of Sydney Cove, who served their time cutting timber and mining coal for Sydney Cove. In 1820, the first overland route from Windsor to Singleton, Putty Road, was established – which to this day remains a short-cut for travellers from western Sydney to the Hunter Valley. What followed was the construction of the Great North Road and the first road linking Sydney and Newcastle – crossing the Hawkesbury River at Wiseman’s Ferry. Built by convicts between 1826 and 1836, visitors can still see many of the original convict-built features when travelling en route to Wollombi. The convenience of road transport quickly opened up the Hunter Valley to new settlers, who found that the sandy banks of the river flats were suitable for many types of agriculture. With the arrival of the free settlers, agricultural and pastoral activities rapidly grew to the point where it equalled coal mining and timber in importance. By the early 1820’s, approximately 20 acres of vineyards had been planted on the northern banks of the Hunter River between Maitland and Singleton by early winemaking pioneers such as George Wyndham, James King and William Kelman. The first major planting in the Hunter Valley took place in the early 1830’s when James Busby – an amateur viticulturalist returned to New South Wales after travelling throughout Europe and South Africa, collecting cuttings from over 500 vineyards. Some of these cuttings were sent to the newly established Royal Botanical Gardens in Sydney and the rest planted at the family estate of Kirkton situated between the towns of Branxton and Singleton. F

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CHEESE AND WINE What's better than home tasting experience with two of life's great culinary pleasures – wine and cheese! While there are no hard or fast rules to wine and cheese matching, the following “rules of thumb” tend to work well:

The historic town of Wollombi

Audrey Wilkinson Cellar Door, early 1900's

(Continued) By the end of the decade, plantings had expanded from 200 acres to approximately 500 acres and by 1876, land planted with vine had exceeded 1800 acres. By the 1860’s, plantings of vineyards began to move from the fertile alluvial plains along the Hunter River towards the foothills of the Brokenback range near Pokolbin and Rothbury (Lovedale), where many of the most well-established and highly regarded vineyards of the Hunter remain today. From these humble beginnings, the Hunter Valley flourished, with several families establishing vineyards in the area. The Wilkinson, Tyrrell, Tulloch, Drayton and McGuigan family’s winemaking history can all be traced to the mid to late 19th century, as can the viticultural pursuits of Dr Henry Lindeman. After World War I, many returning soldiers were given land grants in the Hunter Valley, but the Great Depression and devastating hail storms between 1929-30 caused many of these new landowners to abandon their vineyards. Some of the land was bought up by the larger and more established landowners at the time, who would later become driving forces behind the Hunter Valley’s wine industry. The 1950’s and 1960’s saw consumer taste shift toward drier styles of wine. As a result, the 1960’s saw a dramatic increase in the number of plantings of vine including red wine varietals and the reintroduction of Cabernet Sauvignon to the Hunter Valley. The year 1971 saw the first commercial bottling of Chardonnay – an event that sparked the beginning of the Australian Chardonnay craze. By 1976, plantings in the Hunter Valley had grown to exceed 10,000 acres, and despite a small reduction during the recession of the 1980’s, the Australian wine boom of the 1990’s pushed plantings even further over 11,000 acres. Today, the Hunter Valley remains Australia’s oldest wine producing region and one of Australia’s most recognisable and popular regions for tourism with over 150 wineries in the Hunter. P

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• Match white wines with soft cheeses and those with stronger flavours; • Match red wines with hard cheeses and those with milder flavours; • Fruity, sweet wines and dessert wines work well with a broad range of cheeses and therefore the safest option when presented with a cheese platter; and • The more pungent the cheese, the sweeter the wine should be. Below is a rough guide to the most common cheese and wine pairings. CREAM AND SOFT CHEESES (Brie, Camembert and Ricotta) Because these cheeses can be very rich, they need to be paired with wine that is high in acidity. When it comes to the white wines, Chardonnay is a good bet, as is a Sparkling White Wine, Pinot Gris or a Semillon Sauvignon Blanc. If you must do a red wine with these cheeses, try a Merlot or a Pinot Noir. GOATS CHEESE This cheese can be very tangy, quite salty and have an intense flavour. The tang of the cheese and the saltiness of it requires a high acid white wine as it would clash with red wine or another type of wine. The perfect wine for pairing with goat cheese is Riesling, Chenin Blanc or Sauvignon Blanc. MILD CHEESES (Mozzarella, Monterey Jack and some milder Cheddar)These cheeses have some flavour to them and go well with a variety of wines due to their texture and mild flavour. The best wines to serve with these cheeses are full bodied white wines such as Chardonnay,Sauvignon Blanc, Pinot Grigio and Viognier. If you'd like to match a red wine, make sure you stick to the lighter type of red wines because you don't want the red wine to overpower the cheese. MEDIUM CHEESES (Cheddar, Colby, Edam, Gouda) A dry white Riesling or even a Pinot Gris are a good match, as well as light and moderate red wines such as Merlot, Pinot Noir, and even Shiraz. PUNGENT CHEESES (Blue Cheese, Parmesan, mature aged Cheddar)These cheeses have very distinct and intense flavours and demand a full, tannic red, such as Cabernet Sauvignon, Cabernet Merlot or Shiraz that will stand up to a strong flavoured cheese. Port is the classic accompaniment to most cheeses and goes particularly well with strongly flavoured ones. SMOKED CHEESE The salty, bacon taste of smoked cheese is so distinctive that it is tough to find a wine that can live up to it, without altering the flavour of the wine. An Australian Shiraz would be the most preferred match here. A sweet dessert wine (Sauternes) will also withstand the smoky taste. These are just a few examples of the hundreds of wonderful pairings between wine and cheese. Don't hesitate to experiment as there are plenty of exotic and interesting cheeses out there just waiting for a glass of wine and a palette to play with!


Wine Trends in

2020

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Much like fashion, food and music, wine styles can define an era. Styles are in favour, then out again. In the ’80s and ’90s, we were drinking big, buttery and oaky Chardonnay and lighter Cabernets. That was until tastes turned towards lighter wines such as Pinot Grigio and the crisp cool-climate Sauvignon Blanc. What is clear is that there has never been a better time to be a lover of wine – there are now more styles and more opportunities to explore wine than ever before. So, what are the wine styles to watch this year? IT’S ALL SPARKLES – Everywhere you look, sparkling wine sales are growing and who doesn’t love a bit of fizzle – especially high-quality Champagne and sparkling wines? It all points to consumers drinking less, but better, and it seems we love different styles of fizz and especially that from other parts of the world with Champagne sales achieving double-digit growth since 2016. The Hunter Valley has some top drops to compare with the best. ORGANIC, VEGAN, NATURAL AND SUSTAINABLE – Consumer interest in wines that are certified organic, vegan friendly, biodynamic, preservative-free or carbon neutral is continuing to grow as consumers increasingly turn to wines that reflect their rising consciousness. Expect to see retailers having separate shelves reserved for these wines and

restaurant wine lists devoting a section to organic, biodynamic and even 'vegan-friendly' wines – balancing their offerings with traditional wines. DRY ROSÉ – The world remains hopelessly in love with Rosé with sales of high-quality pale Rosé wines soaring over the past few years. Wine drinkers can expect to see more Rosé wines from Australian producers, and an increasing number of imports from Europe. VARIETAL REVIVAL – A WORLD OF CHOICE – The wine scene has changed significantly over the past decade with wine lovers eagerly searching for something new and increasingly drinking wines made from different countries and alternative grape varietals, in particular, the Italian and Spanish varieties that tend to suit Australia’s warmer climate regions. While the varieties of Negroamaro, Barbera, Montepulciano, Fiano, Nero d’Avola, Nebbiolo and even Grenache are hardly unknown varieties in Australia, the term 'alternative variety' encapsulates those varieties that stand outside the mainstream and are not widely planted. Never before has there been so much choice when it comes to wine styles and grape varieties and a growing number of Hunter Valley wineries have adopted some alternative varieties that include Grenache, Tempranillo, Sangiovese, Durif, Nebbiolo, Barbera and Chambourcin amongst the reds and Vermentino, Savignin, Fiano, Pinot Gris/Grigio and Viognier amongst the whites – and with fantastic results. Over the next few years, you can expect many of these wines to become increasingly known and popular with wine drinkers and close the gap on some of the mainstream varieties. LIGHTER BRIGHTER REDS – Long gone are the days when you needed to cellar red wine for years before it was ready to be drunk. Now we want our reds medium-bodied, full of freshness and fruit-driven – wines made from grapes such as Gamay, Pinot Noir, Cabernet Franc and lighter interpretations of the traditionally fuller-bodied varieties like Shiraz.

V I NEYARD

Introducing the Hunter Valley's

Boutique Hunter Win es

A Trio of Whites

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POKOLBIN ESTATE VIN EYARD

Tempranillo | Nebbiolo | Sangiovese | Nebbiolo Rosé Get your taste for adventure today at ...Pokolbin Estate. Winery – 2019 James Halliday Australian Wine Companion

Pokolbin Estate Vineyard 298 McDonalds Rd, Pokolbin | Open 7 Days 9am - 5pm PH 4998 7524 | www.pokolbinestate.com.au

This complex late disgorged Blanc de Blancs spent almost 5 years on lees. The result is a fine bead and creamy textured palate with classic toasty characteristics. Taste it today! 2 Oakey Creek Road, Pokolbin Cellar Door open for tastings Thurs - Mon, 10am - 4pm www.kelmanvineyard.com.au Small groups welcome - call 02 4991 5456

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Semillon

Bordeaux

A Classic Hunter Wine

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Semillon is one of those grapes like Riesling and Chenin Blanc that tend to be far more appreciated by true wine lovers than the average wine drinker. This is a wine that, although underrated in much of the world, can produce arguably far more interesting, subtle and long-lived dry white wines than many others – especially Sauvignon Blanc, with which it is often blended.

Semillon’s homeland is undoubtedly Southwest France, not just Bordeaux but also the many surrounding wine regions such as Bergerac. The grape has also made its way to South Africa, Chile, and Australia where it was planted with considerable success. Semillon’s modern New World stronghold is Australia, where it is made in both sweet and dry styles. It is particularly popular in the Hunter

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STH WEST FRANCE

River SaÔne

Lyon River RhÔne

Valley where it is created from grapes picked early to yield a wine that keeps improving with age. Our Hunter Valley Semillons are considered to be the highest quality and best example of dry white Semillon wine produced anywhere in the world. So strong is Semillon’s connection with the terroir of the Hunter Valley that the style cannot be replicated anywhere else in the world. Hunter Valley Semillon is widely regarded as Australia’s unique white wine – a style unlike all others, determined by the unpredictable climate of the region, winemaker ingenuity and more than 180 years of experience. When young, it is deliciously crisp with abundant citrus aromas. Then with age, in a most unlikely transformation, Hunter Valley Semillon develops unique complex toast, vanilla and honey flavours, giving it an incredible depth and richness. After five or ten years, the zesty young wine grows into a smooth, multi-dimensional wine with complexity and depth. This remarkable wine can be left to mature for two decades or more with many believing that the wines are at their best around ten years after vintage. Today, Semillon is also in demand with Australian wine drinkers as an essential ingredient in the popular wine style, “Sem-Sav” – Semillon blended with Sauvignon Blanc. Drinkers appreciate the refreshing aroma of the Sauvignon Blanc on top of the weight and ballast of the Semillon. Food Match: When it comes to food, this wine is well-matched with grilled fish, smoked salmon, soft-shell crab, creamy pasta, lemon-based sauces, shellfish or oysters and most other seafood as well as semi-hard cheese. You will never be sorry if you have a couple of bottles of both young and aged Semillon handy for a seafood luncheon.


MCLEISH ESTATE WINES

2009 Cellar Reserve Semillon GOLD at the 2019 International Wine Challenge. The McLeish Cellar Reserve is produced using hand-harvested fruit from the single vineyard planted in 1985. The pedigree of the estate has seen over fifty Trophies awarded to the McLeish Semillon. The Cellar Reserve Semillon 2009 is rated 96/100 in the Australian Wine Companion and has received 6 Trophies and 17 Gold medals. TASTING This wine displays a light gold with olive green tints and beguiles with scents of jasmine, lemon zest and lanolin. Vibrant grapefruit flavour zips in on the front of the palate and honeydew melon, sherbet and leatherwood honey and toast integrate on the middle palate. The finish brings in mineral-edged acid. FOOD MATCH Myrtle-crusted salmon fillets with lemon-buttered papardelle. CELLARING Drink now to 2026.

Top SEMILLON PICKS THÉLÈME WINES 2019 Off Dry Altre Semillon The Thélème vineyard is situated on a gentle easterly facing slope, around a rustic ‘farmhouse’. The ‘farm’ holds many memories for visitors who have travelled to the Hunter Valley year on year, in search of their boutique wines. This particular wine has won the 2019 Australian Small Wine Maker bronze award. TASTING This wine is an off dry style Semillon that displays pale lime colour, really fresh citrus nose – grapefruit. Citrus/ apple on the palate with a subtle hint of sweetness, retains a very fine structure and finish. Subtle acidity. FOOD MATCH Best paired with white cheese, fruit salad or salty food such as pâté.

McLEISH ESTATE Best of the bunch McLeish Estate in Pokolbin has repeatedly asserted its position as one of the most highly acclaimed boutique producers in Australia. With over 30 trophies, 50 gold and a total of 124 awards, McLeish Estate can comfortably claim to be the most awarded boutique Semillon producer in Australia – creating a range of single-vineyard Semillon’s that have gained acclaim and recognition throughout the world.

MEEREA PARK WINES 2014 Alexander Munro Semillon Alexander Munro was winemaker Rhys Eather’s great-great-grandfather and these true reserve wines are released only in years that reflect the status of the label. TASTING Classic Semillon aromas of lemon sherbert but is beginning its transition into secondary characters of toast and lanolin. The palate has great flavour across the Semillon spectrum but kept focused with balanced acid. Great length of flavour. CELLARING Drink now or cellar up to 20+ years.

TYRRELL'S WINES – 2014 Belford Single Vineyard Semillon Made from Semillon grapes grown on the Elliot family vineyard, it features light sandy, well drained soils. The vines are dry grown and were planted in 1933. TASTING The 2014 vintage has produced a fuller, richer, almost honeyed style which is commonly associated with the Belford vineyard. These rich, dense characters are balanced by a soft, clean acid profile. CELLARING Drink now or cellar for up to 20 years.

FLIGHT TRAINING

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Top SEMILLON PICKS POKOLBIN ESTATE 2009 Phil Swannell Semillon The colour is straw with a golden hue; a bouquet of buttered toast, honey melon and fresh green limes. James Halliday 96 Point wine gaining entry into James Halliday’s Holy Grail of Wine 2015. TASTING This wine possesses beautiful aged characteristics – creamy in the mouth with lime and herb aromas with those honey melon and nutty overtones. A beautifully balanced wine with a soothing acidity. FOOD MATCH Sydney rock oysters with a lime twist, cumin crusted King George whiting with celeriac remoulade. CELLARING Drink now or cellar up to 2025.

KELMAN VINEYARD 2019 Semillon Kelman is a well established boutique vineyard nestled in a quiet corner of the Parish of Pokolbin below Mount View. Focusing on classic Hunter varietals, Kelman planted Semillon in 1996 and enjoyed the first harvest in 1999. Kelman Vineyard has been recognised again as a 4.5 star winery in the 2020 James Halliday Wine Companion. TASTING This Semillon reveals lemon and lime citrus, lemongrass and light exotic notes on the nose, with the impeccably balanced palate showing intensity, length and drive. CELLARING Can be cellar matured for many years.

TINTILLA ESTATE 2011 Angus Semillon The 2011 Angus Semillon comes from a long line of Trophy and Gold Medal winning aged Semillon’s that Tintilla have produces from their Hunter Valley vineyard. TASTING This wine is for lovers of Hunter Semillon rich and elegant in style. Still so fresh for a 9 year old wine, with lemon, peach, and hints of thistle, honey and toast on the nose. A love full pallet with a great lime acid to finish and still has plenty of life left. CELLARING Can be cellared for many years.

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SADDLER'S CREEK 2019 Semillon Established in 1990, Saddler’s Creek Wines is a Halliday rated 5 Star Winery, proudly owned by the Laureti Family – specialising in the crafting of premium quality wines. This Semillon is produced solely from grapes grown on the Tinkler's Old School block vineyard in the Hunter Valley. TASTING Whole bunch pressed and fermented cool to retain freshness, the wine is pale straw in colour and layered in aromas of fresh citrus. Fresh, linear and perfect cellaring, the palate is truely Hunter Valley. CELLARING Can be cellar matured for many years.

CONSTABLE ESTATE 2014 Premium Semillon Constable Estate is recognised for producing outstanding Hunter Valley estate-grown wines. The Constable Estate grown 2014 Semillon was handpicked at harvest to ensure quality. TASTING This Hunter Valley wine has a lovely acid line through the palate; clean and crisp with a wonderful citrus finish. The flinty characters are balanced with a well structured acid backbone. FOOD MATCH Enjoy with freshly shucked oysters or fresh prawns. CELLARING This wine can be enjoyed in its youth but you will be rewarded with careful cellaring.

RUNNING HORSE WINES 2005 RH Semillon Running Horse Wines is the aged wine specialist, located in the Broke Fordwich region of the Hunter Valley. Visit the cellar door for a truly rewarding and unique wine tasting experience. TASTING A classic, Hunter bouquet of lemons and lime complements its lemon sherbet palate. With undercurrents of fine mineral water it is developing honeysuckle characters from careful cellaring. CELLARING Potential for over 10 years in the right conditions.


Chardonnay

Adaptable, Versatile and Outstanding!

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Chardonnay, the noble, green-skinned grape, can trace its 1000-year heritage back to the revered vineyards of France and the medieval village of Chardonnay, in the Mâconnais wine growing region of Southern Burgundy. Today, it is one of the world’s greatest grape varieties that grows well in a variety of locations throughout the world, and is also an important component of many sparkling wines, including Champagne.

Ranging from un-wooded, light and fresh to full-bodied barrel fermented and aged, this versatile grape can produce a range of styles that can be matched with just about any food. Chardonnay began its meteoric rise to fame in the late seventies and eighties when it was the “in wine” of the time. Fruit-forward, 'sunshine-ina-bottle' became synonymous with Australian wine. Today, it is hard to think of Australian wine without thinking of Australian Chardonnay. It's a variety that has enjoyed the market highs and withstood the lows with a remarkable level of resilience and continues to hold a special place in the heart of Australian wine lovers throughout the world. In fact, it was the Hunter Valley that led the way with Tyrrell’s 1971 Vat 47 Chardonnay initiating Australia’s love affair with this variety, causing Chardonnay sales to boom in the 80’s and 90’s. Such was

Paris

O R I GI NATI NG I N

FRANCE River SaÔne

Mâconnais Lyon River RhÔne

Such was Chardonnays popularity, that vines increased fivefold during this period so that in the 1990’s Chardonnay became Australia’s most planted white wine grape variety and now accounts for more than half of Australia’s white wine production. Chardonnay is now grown in every wine region in Australia - from the humidity of the Hunter Valley to the cool crispness of the Yarra Valley, Adelaide Hills and Tasmania to the warmer regions of Margaret River and Barossa Valley. It is ideally suited to Australian conditions and reflects a taste of place wherever it's grown. One of the great virtues of Chardonnay is that it can produce compelling, complex and multi-layered wines capable of ageing, from both warmer and cooler climates. Of all the white wines, Chardonnay is very responsive to the winemaker's craft – broadening the style possibilities and enabling the winemaker to create wine in a particularly style that he or she considered desirable. This was the case when the market was dominated by the broader, buttery and toastier styles of wines that also had strong secondary characters. These wines were big, rich and full-bodied with most not lasting more than a few years. You can have too much of a good thing though, and this peak in popularity in the late 80's and early 90's gave way to a change in tastes and increased competition. The market turned to red wine, and ►

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Chardonnay consumers became disenfranchised by the buttery taste and high level of oak used in these wines. Chardonnay sales declined as consumer tastes turned towards lighter wines such as Pinot Grigio and the crisp cool-climate Sauvignon Blancs. But things change. Tastes change, fashion changes and Chardonnay changes! In recent years, we have witnessed the most remarkable change in premium Australian Chardonnay. Gone are the days of the fat, golden, oak-lavished style with Chardonnay making a comeback with styles that are lighter, more elegant and of course with a little less oak. The result is a wine that is brighter and fresher, with greater length and intensity, subtler and fruit-driven – something the golden oldies often lacked. Food Match: When it comes to food, Chardonnay has the potential to be paired with a wide range of food types and is most commonly matched with poultry dishes, pork, seafood or recipes that have a heavy cream or butter base. Oysters and salmon also pair well with the citrus flavours of a crisp Chardonnay. Of course, there’s also nothing better than a cool, sharp Chardonnay all by itself on a fine Summer day and served at a moderate 12°C. Where to now for Australian Chardonnay? Presently, Chardonnay in Australia is as popular as it as ever been and it’s not showing any sign of waning. Demand continues for this popular wine which has done well to weather the onslaught of popular Sauvignon Blanc and the rapid surge of Pinot Gris/Grigio. The wine industry is also seeing a new generation of winemakers who are bringing experience, expertise, experimentation and bold ideas that are shaking up the Australian Chardonnay landscape and bringing new, exciting Chardonnays onto the market. ■

Top CHARDONNAY PICKS

TYRRELL'S WINES – 2017 Belford Single Vineyard Chardonnay The 2017 vintage was one of the best in recent years and has produced wines of the highest quality. The award winning 2017 Belford Chardonnay showcases the characterful, premium wine this vineyard produces in outstanding vintages such as this. TASTING A complex nose of fruit, oak and a slight “solids” character. A powerful palate with the fruit characters being balanced well with the oak and mid palate grainy texture. Kept fresh by a lively acid profile, a benefit of no malolactic fermentation.

MISTLETOE WINES 2018 Reserve Chardonnay A single vineyard wine from an old Pokolbin vineyard. Perfectly ripe, hand-harvested, clean fruit, was whole bunch pressed directly to a combination of new, one and two year old high quality French oak puncheons where it remained until bottling in August 2018. This is Mistletoe's flagship wine, only made in the years when the grapes are perfect. TASTING This wine shows a very well balanced, full-flavoured palate with mineral, melon stone-fruit flavours and hint of creamy oak. A wine of character and finesse. FOOD MATCH The perfect accompaniment for chicken fricasee. CELLARING Drink now to 2026.

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IVANHOE WINES 2019 Chardonnay Owned and operated by Stephen and Tracy Drayton since 1996, the Ivanhoe Estate continues to produce premium Hunter wines and is renowned for its gutsy reds and great whites. TASTING Fruit driven and well balanced, this Chardonnay has a lovely hint of premium French oak and creamy finish. Luscious ripe stonefruit teases on the bouquet. FOOD MATCH Enjoy with crumbed zucchini flowers stuffed with tomato and goats cheese or a salmon fillet marinated in miso and served with fennel and blood orange. CELLARING Delicious drinking now or cellar for 4–8 years.

ELBOURNE WINES 2016 Chardonnay – Single Vineyard The 2016 vintage was an interesting one, with storm action in December (incl hail), and then hot, dry conditions late January to February. This meant later ripening fruit, with this Chardonnay coming in at 12.1% alc. The fruit was all handpicked to ensure quality, with only 150 dozen produced in 2016. TASTING Allowed to mature in top quality new (20%) French oak and blended with 1, 2 and 3 year old oak barriques, this Chardonnay has also been afforded lees contact to add complexity and texture. A quality Chardonnay displaying a subtle citrus acid line and a long finish.

MCGUIGAN WINES 2018 Cellar Select Chardonnay This wine was sourced from the Moppity Vineyard located near Tumbarumba, with the coolest Spring followed by the hottest Summer on record during the growing season. The wine was held at cooler temperatures where components were selected, blended and clarified prior to bottling. This delivered a crisp and refreshing wine. TASTING A lighter style Chardonnay showing integrated tannin and a fresh crisp finish. Very Chabis (French cheese) like in a flavour profile, this Chardonnay has a distinct cool climate aromatics consisting of nettle and gooseberry notes. FOOD MATCH Try serving with a traditional roast chicken or a rich seafood dish. CELLARING Drink now.


Porto

Douro Valley

Lisbon

Verdelho Fresh and Flavoursome

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Verdelho is a Portuguese grape variety that was first cultivated in the 1400’s and grown on Portugal’s mainland in the Douro Valley as well as the island of Madeira, which lends its name to the four main types of Madeira wine. The grape is used to make either a dry table white wine or a sweet, fortified wine.

Before the vine-munching phylloxera bug reached Madeira in the late 19th century, Verdelho vines accounted for two-thirds of Madeira's vineyards. Nowadays very little remains, growing mostly on high ground along the north coast of the island. Verdelho came to Australia in the 1820’s and was used in the production of fortified wines, before eventually being used to produce the modern, fruit driven, dry white table wine styles that we see today.

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Madeira Verdelho is now seen as a fresh, tropical style that offers the wine consumer great value. Australian Verdelho has a steady following and seems to please everyone, no matter their typical wine palate. This is not surprising given how well the fresh, clean nature of these wines suit our food and lifestyle. While it is widely grown in areas that include Riverina and Langhorne Creek, it’s the wine growing regions of Western Australia and New South Wales that consistently produce the best examples of Verdelho with pristine aromas and flavours, which are made for early consumption. Having its origins in a hot climate, the Hunter Valley was one of the first areas in Australia where Verdelho was planted in the 1820's. It has proved to be well suited to its warm conditions, can quickly regain its sugar level after rain and is resistant to bunch rot. The area now has numerous plantings producing wines of excellent quality, displaying typically sweet fruit, spicy notes, balanced acidity with a wonderfully zesty finish. Verdelho is one of the more interesting grape varieties – typically fresh and flavoursome, with a lovely balanced palate of fruit and a popular alternative to the market dominant Sauvignon Blanc. While it is usually sold as a straight varietal, Verdelho also blends well with Chardonnay and Semillon. The characteristics of Verdelho varies significantly according to the climate, growing conditions, the winemaker and when the grape is ►

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picked. From cool to warm climates the varietal character will change from herbaceous, grassy and spice through to the more tropical flavours of pineapple, melon, guava and fruit salad. These fruity white wines are also sufficiently adaptable to meet a number of food pairing options and are perfect for summer or lunchtime meals – pairing well with seafood, lighter meats such as veal, pork, or chicken and hard cheeses. The spicy varieties of Verdelho work well with roasted vegetables and pesto, while sweeter varieties go nicely with more Asian influenced dishes. Food Match: Verdelho is just as wonderful without food, say for a late afternoon drink with friends. You can try Verdelho wine with tapas or appetisers and a couple of freshly shucked oysters. If you are looking for a flavoursome, everyday drinking wine that goes well with a wide variety of food, look no further than Verdelho. ■

Top VERDELHO PICKS RUNNING HORSE WINES 2014 Verdelho Running Horse Wines is the aged wine specialist, located in the Broke Fordwich region of the Hunter Valley. Visit the cellar door for a truly rewarding and unique wine tasting experience. TASTING A classic, low cropped Verdelho fermented dry to give longevity in a bottle. A tropical bouquet complements the palate of guava and pineapples with a soft mineral character and a developing honeysuckle flavour from careful cellaring.

Hunter Valley

CONSTABLE ESTATE – 2018 Verdelho Constable Estate is recognised for producing outstanding Hunter Valley estate-grown wines. TASTING A lovely long palate that shows flavours of passionfruit and melon. FOOD MATCH Enjoy with Thai fishcakes or BBQ prawns.

Take your Verdelho further! MOUNT PLEASANT WINES Aged Liqueur Verdelho NV A sweet fortified Liqueur Verdelho was produced during the 1920's and since then a "mother blend" has been maintained. Each bottle of Aged Liqueur Verdelho has a small quantity of this same blend. TASTING Although rich and viscous, the palate is fresh and lively with figs and prunes accompanied with ripe orange rind characters. Raisin fruit and treacle are also present and the palate is long soft and smooth. There is a hint of oak aged nutty characters present from the time the wine has spent in oak. FOOD MATCH Pear charlotte and vanilla bean ice cream. CELLARING Drink now or cellar up to 10 years.

AUSTRALIAN ALPACA BARN

Chocolate Company EST. 1999

Located in the heart of Pokolbin, Hunter Valley Chocolate Company has been a family owned and operated Hunter Valley gem for the last twenty years. Indulge in the ultimate chocolate experience, with a tantalising range of premium hand-made chocolate and chocolate products plus more than 30 flavours of freshly made fudge!

Open 7 Days 9am – 5pm. Ph 4998 6999 Three Great Locations in Pokolbin: Twenty-3-Twenty – 2320 Broke Road Peterson House – Broke Road Hunter Valley Gardens – Shop 5, HVG, Broke Road

www.hvchocolate.com.au | admin@hvchocolate.com.au

yhv 14 | JUNE 2020

SPECIALISING IN QUALITY AUSTRALIAN ALPACA FASHION, HOMEWARES & ACCESSORIES

Open 7 Days 10am–5pm Peppers Creek on Broke Road, Pokolbin Hunter Valley Gardens Shopping Village, Pokolbin 155 Swan Street, Morpeth PH 4998 6669 • www.australianalpaca.com


Top VERDELHO PICKS ERNEST HILL WINES Rosalie Joan Verdelho Ernest Hill produces premium estate grown Hunter Valley wines. Their focus is to produce top quality wines, achieved by using only the best picked fruit. Rosalie Joan was sister and aunty to the Wilson family. TASTING This cheeky Portuguese varietal is renowned for its lovely balance of acid and tropical fruit characters; ripe passion fruit aromas with hints of early picked stone fruit. CELLARING Best enjoyed when young, fresh and crisp.

HUNGERFORD HILL Classic Hunter Valley Verdelho 2019 Verdelho has proven itself to be best suited to warmer viticultural climates, such as the Hunter Valley, where a complex unwooded style flavour ripeness is achieved and expressed early in the season allowing a fuller flavoured aromatic white wine. TASTING Brilliant youthful green in colour. An aroma of spicy citrus, musk stick and hints of lavender whilst the palate is constant and complemented with hints of lemon and passionfruit and a subtle acid structure. CELLARING Drink now or cellar for a few years.

GARTELMANN WINES 'Jessica' 2019 Hunter Valley Verdelho Named after owner Jan Gartelmann’s mother Jessica, the 2017 Jessica Verdelho is a classic Hunter ‘bigger’ style of Verdelho. TASTING The wine has a delicate floral fragrance with a green fruit edge. The palate demonstrates that the winemaker really understands this variety. In the mouth it is unctuous and rich with a subtle fruit sweetness and acid balance. The finish is light and refreshing rendering this wine eminently drinkable. FOOD MATCH Gourmet fish 'n chips, or a sensational antipasto platter that glistens with seafood, veggies, lighter meats and soft cheeses. CELLARING Drink now or cellar up to late 2020.

Your always welcome at...

Oishii Japanese

LUCY'S RUN 2019 Louise's Verdelho From their boutique, single vineyard estate, Lucy's Run 2019 Louise's Verdelho brings with it the distinct tropical fruit flavours consistent with the Hunter Verdelho style. TASTING Full-bodied and vivacious, striking tropical fruit tendencies, with a lovely light touch of sweetness; notes of blood orange and pink grapefruit also linger. FOOD MATCH Seafood, pasta and vegetable dishes, this wine also pairs very well with spicy Asian creations. CELLARING Drink now.

Home Delivery Fri–Sun

Thai Restaurant

There is nothing quite like a fes�ve sushi pla�er to impress your guests. It tastes healthy, light and delicious. A favourite dining experience for locals and visitors alike. Always fresh... Always vibrant

J A P A N E S E T H A I C U I S I N E

Open 7 days for lunch and dinner. Takeaway available every day. Roche Estate, Hunter Valley Corner of Broke Rd & Mcdonald Rd’s Pokolbin, NSW 2320 PH 02 4998 7051 www.oishii.com.au

/OishiiPokolbin

Much more than a Vineyard.

Our Matilda range is made up of easy drinking styles that are produced for your enjoyment.

Come Waltzing with Matilda... 205 Gillards Road, Pokolbin • PH 4998 7887 www.constableestate.com.au

Located at Gartelmann Wines. The Deck Café Lovedale provides a diverse and delightful menu complemented by Gartelmann Wines and Piazza Doro Coffee. Open 7 Days for Breakfast and Lunch. Mon to Fri 8.30am till 3pm, Sat and Sun 8am till 3.30pm.

www.deckcafelovedale.com.au 15 | JUNE 2020 yhv


Shiraz

{Aka Australia's Favourite Red}

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Shiraz (or Syrah) is a dark-skinned grape that is thought to have originated from the Rhône winegrowing area of France but is now grown throughout the world. It is used primarily to produce rich, robust red wines, which can be either varietal or blended. Cuttings of Shiraz vines first arrived in Australia in the early 1830's, when an immigrant Scotsman by the name of James Busby, made a trip back to Europe to collect cuttings from vines for introduction to Australia. By the 1860's, Shiraz was established as a significant variety in Australia.

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Paris O R I GI NATI NG I N

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River SaÔne

Lyon

RhÔne River RhÔne

Today, Shiraz is the most widely planted grape variety in Australia, where it accounts for 40 per cent of all red grapes planted, making Australia the world's second-largest Shiraz grower, after France and is arguably Australia's most notable red variety. It is tremendously flexible in its ability to adapt to virtually any combination of climate and soil and has played a crucial role in the development of our wine industry, both within Australian and overseas. Shiraz can be made into a range of styles, defined by the terroir of the region and the wine-makers skill. In an attempt to allow for regional characters to be expressed, many wine-makers are moving away from 100 per cent new American oak, preferring the use of older barrels or French oak. Smaller amounts of Shiraz are also used in the production of other wine styles, such as Rosé wine, fortified wine, Port wine and sparkling red wine. The climate in the Hunter Valley consists of high temperatures during Summer, with the majority of rainfall occurring between January and April. Despite the region’s harsh growing conditions, the Hunter Valley produces some of the most famous Shiraz in Australia. ►


The typical young Hunter Valley Shiraz is a medium-bodied wine showing red and dark berries, spices and a great deal of tannin. However, its real character is seen in wines with longevity. With age, the wines become a far more complex, full-bodied, yet smooth and richly flavoured wine with some earthy tones. Food Match: Shiraz is a good match with veal dishes, steak (especially peppery steaks), kangaroo, roast duck, Indian and Middle Eastern dishes, chocolate and smoked cheese.

ANDANTÉ BRASSERIE

Top SHIRAZ PICKS IVANHOE WINES 2018 Shiraz Pressings A Big and Gutsy style Hunter Valley red. The ripe fruit characters show pepper and spice with good tannins having been matured in quality French oak. TASTING This big Hunter Red has a fabulous deep red colour, with ripe fruit, pepper and spice on the palate. The oak and tannin characters give the palate complexity and linger perfectly in the mouth. A rich and well balanced red wine. FOOD MATCH Ideal to enjoy with Wagyu rump served with asparagus, spring onion and peppercorn sauce. CELLARING Delicious to enjoy now as a big young red or will cellar well for 12–15 years.

RIDGEVIEW SHIRAZ 2017 Impressions Shiraz The fruit for the 2017 “Impressions” Shiraz was perfectly ripened and hand picked from the low yielding vines of RidgeView's “Effen Hill Vineyard”. TASTING The wine displays an intense, deep crimson hue and a beautifully lifted bouquet of plum, blackberry and red cherry. The medium bodied palate is exquisitely fleshy and elegant with perfectly balanced integration of rich, ripe, red berries, spicy notes and seamless French oak. FOOD MATCH Red meat or pasta dishes. CELLARING Drink now, or cellar for 8–10 years.

IRONGATE ESTATE 2019 Sweet Shiraz With an ambience of Tuscany and southern Spain, Irongate Estate is like no other cellar door in the Hunter Valley. TASTING The Iron Gate Sweet Shiraz style is very popular. Made predominantly from Shiraz fruit grown in the vineyard, the wine has a complex bouquet of cherry, spice, mulberry and mochalike oak notes. The palate exhibits red berry like flavours and a sweetness that is balanced by a drying and soft tannin finish. FOOD MATCH The wine can be enjoyed by itself, slightly chilled or at room temperature with varied range of food like slow cooked meat dishes, cheese platters and after-dinner dark chocolate.

ENJOY AN inviting and relaxed atmosphere Andanté Brasserie is a locally owned café and restaurant located in the heart of the Hunter Valley – a great spot for a quick catch up, long lunch with friends or family or a decadent 3 course dinner.

Open 7 Days For Breakfast and Lunch; Dinner Fri–Sun

Ph 4998 7932 Leisure Inn, 485 McDonalds Road, Pokolbin www.andantebrasserie.com.au

Hunter Valley

Wine Country’s Native Wildlife Sanctury Lovedale’s Hill Top Farm Stay Spectacular Valley Views • Riding over 300 acres Trail Rides for Adults and Children, for Beginners and Experienced Riders Personalised Rides • Marriage Proposals • Weddings on Horseback Pony Rides • Pony Parties • Family Rides • Sunset Rides Picnic Rides • BBQ • Tractor Hay Rides to Feed the Farm Animals Peddle Go Karts for Ages 5 – 99 Years Ask About our ATV Tours to the Top of the Range Accomodation and horse riding is available this Easter and School Holidays!

For Bookings Phone Margaret on 4930 7111 or 0417 233 008 Stay & Play at Hilltop 288 Talga Road, Lovedale So close to all of Wine Country’s attractions, yet you feel a million miles away..

17 | JUNE 2020 yhv


Top SHIRAZ PICKS

RUNNING HORSE WINES 2011 Classic Aged Shiraz Located in the picturesque Broke Fordwich region, Running Horse Wines produce a range of quality ages wines from small select parcels of premium fruit grown on the property. TASTING A full bodied, aged classic Hunter valley Shiraz, dark and vibrant magenta in colour with red hues. A typical spicy bouquet complements the smooth palate of cherries, blackberry and subtle mint, with silky tannins and hints of chocolate and vanilla. FOOD MATCH Seared eye fillet of beef, grilled lamb or any game dishes. CELLARING 15+ years.

LUCYS RUN – Lucy's Run 2014 Shiraz From Lucy's Run single vineyard grapes and made by Hunter legend David Hook, this Shiraz is a standout, collecting many accolades including Top Gold and two trophies at the 2016 Clear Image Hunter Valley Wine Show. TASTING Deep cherry red in colour, this wine has complex aromas of plums, aniseed, spice and flint. The palate is mediumbodied with blackberry fruit flavours and an interesting note of menthol, finishing with soft and drying tannins. FOOD MATCH Duck, venison, rib eye, boeuf bourguignon. CELLARING Drink now or up to 2034.

MT PLEASANT WINES – 2017 Rosehill Vineyard Shiraz First planted in 1946 by Maurice O’Shea, the Rosehill vineyard is the epitome of the Hunter. Elegance and power, grace and intensity, these wines are beautiful young but the backbone to survive for decades. TASTING Red fruits, cranberry, violets and spice aromatics combine with a supple elegant mouthfeel with beautiful intensity and focus. FOOD MATCH Perfectly matched with slow cooked lamb, aged beef or with some fine chocolate. CELLARING Drink now up to 25 years.

ELBOURNE WINES 2017 H.A.E Single Vineyard Shiraz Only 150 dozen cases of this high quality Shiraz were produced from single vineyard estate grown fruit. It was hand pruned and handpicked to ensure exceptional quality. TASTING Intense black/purple colour, with ripe dark fruits and pepper on the nose. A well structured and balanced palate, with loads of spice and layers to complement the outstanding fruit weight. Framed magnificently with skillful use of high quality French oak barriques. FOOD MATCH A perfect accompaniment to beef burgundy. CELLARING Drink now or cellar for 25+ years.

TH E B I R T H P L A C E OF AUST RAL IAN WINEMAKING

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VI SI T OU R C ELL A R DOOR Established in 1921 by legendary winemaker, Maurice O’Shea – Mount Pleasant is one of the great wine estates of Australia. Enjoy a true Hunter Valley wine tasting experience or simply take in the beautiful surrounds with a glass of wine and a cheese platter. OPEN 7 DAYS, 10AM – 4PM | ESTATE TOURS RUN DAILY AT 11AM — $5PP ON WEEKDAYS, FREE ON WEEKENDS 401 MARROWBONE ROAD POKOLBIN NSW 2320 | (02) 4998 7505 | MOUNTPLEASANTWINES.COM.AU

yhv 18 | JUNE 2020


Top SHIRAZ PICKS

PETERSONS WINES 2017 Back Block Shiraz The “Back Block” Shiraz is only produced in the very best years with exceptional fruit from a single parcel of vines located in front of the Peterson’s cellar door at Mount View. TASTING The upfront aromas are of stewed red and black fruits with hints of uncooked fruit cake mix. There are also complexities of nutty oak and slight hints of freshly cracked black pepper. The wine holds layers of complexity, elegance and finesse. On the palate upfront fruit flavours are of overly ripe raspberries and blackcurrant. FOOD MATCH Fillet mignon, venison pie with potato mash and fresh garden peas, smoked cheddar cheese. CELLARING 5–10 years.

HUNGERFORD HILL SHIRAZ Hungerford Hill 50th Anniversary Hunter Valley Shiraz 2017 The 2017 vintage marks 50 years since the planting of the first vines at ‘Hungerford Hill’, and the beginning of this iconic NSW winery. 2017 was also an outstanding vintage. TASTING Bright purple red with vibrant raspberry and blood plum fruit that follows on a long seamless palate, ably supported by spicy French oak, a classic medium bodied Hunter Shiraz. FOOD MATCH Antipasti and hearty Winter dishes like Hungarian goulash, Osso Bucco, and beef wellington. CELLARING Drink now or cellar 7+ years.

ASCELLA Reserve Shiraz 2017 Ascella Organic Wines is the largest certified organic vineyard in the Hunter Valley. All of Ascella’s wines are made using only organic grapes from their secluded vineyard located in the pristine Broke Fordwich region, where they are committed to maintaining a balanced, chemical free and sustainable environment. TASTING Red fruit and plums with soft mocha palate. Fruit flavours of cherry and five spice. Dried herbs with intense fruit and delicate spicy oak. FOOD MATCH Beef, lamb, hard cheese or a spicy stir fry. CELLARING Up to 15 years.

ERNEST HILL 2017 William Henry Shiraz Ernest Hill's William Henry range is only produced in exceptional vintages, made to exact quality standards which ensure wines of character and distinction. TASTING This wine is full and rich on the palate, with a subtle hint of spice and those traditional Hunter earthy, savoury characters. Maturation in French oak adds a toasty vanilla layer giving the wine a long smooth satisfying finish. Subtle tannins round off a truly memorable wine. FOOD MATCH This wine is superb with roasted beef and lamb, game such as venison, hare and kangaroo and casseroles with rich sauces. CELLARING Cellar for up to 15 years.

MISTLETOE WINES 2017 Grand Reserve Shiraz This wine is from the acclaimed 2017 Hunter Valley Vintage, a single vineyard wine harvested from the Hunter. This is a quintessential top Hunter Shiraz that shows just how good Hunter Shiraz can be when all the pieces in the puzzle fall into place. TASTING This wine has amazing mid palate fruit and great length that combine to give this wine near perfect balance. FOOD MATCH Superb with roasted beef, lamb and any game dishes. A wonderful Winter wine. CELLARING A wine to enjoy for many decades to come. Drink now to 2040.

SAVANNAH ESTATE 2014 Hunter Valley Reserve Shiraz Savannah Estate Wines are produced from small select parcels of premium fruit grown in renowned viticulture regions throughout Australia. TASTING The upfront palate shows ripe fruit characters of black and red fruits such as blackberry, mulberry, blueberry and cherries. The mid-palate shows hints of clove, cinnamon and black pepper. A firm, soft, dry and long finish. FOOD MATCH Fillet mignon, venison back strap, slow cooked hare stew. CELLARING Up to 10 years (decant at least 3 hrs before drinking).

19 | JUNE 2020 yhv


Paris

Cabernet Sauvignon

Bordeaux

A Modern Aussie Classic

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Cabernet Sauvignon is the world’s most widely recognised red wine grape variety and is famous for its ability to age for decades at a time. It’s one of those classic grapes that will never go out of fashion, is grown in nearly every major wineproducing country in the world and across a diverse range of climates.

yhv 20 | JUNE 2020

O R I GI NATI NG I N

STH WEST FRANCE

River SaÔne

Lyon River RhÔne

Despite its prominence in the world of wine, the grape is a relatively new variety being the product of a chance crossing between Cabernet Franc and Sauvignon Blanc sometime during the 17th century in Southwestern France. For most of the 20th century, it was the world's most widely planted premium red wine grape until Merlot surpassed it in the 1990's. At its best, Cabernet Sauvignon produces wines with deep, dark colours that offer complex scents and concentrated flavours ranging from blackberries, creme de cassis, black cherries, boysenberry, blueberry and chocolate when young, to fragrances of tobacco, truffle, cedarwood, earth and leather when mature. These wines are typically dry in style and range from mediumbodied to full-bodied and characterised by higher tannins, which serve to provide structure and complexity while supporting the rich dark fruit characteristics. Cabernet Sauvignon grapes tend to thrive in warmer climates with plenty of sunshine and a variety of soil conditions. Often referred to as the “king of red wine grapes,” Cabernet Sauvignon has its original roots firmly planted in France, where it became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. ►


Top CAB SAV PICKS

From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley and Santa Cruz Mountains, Australia's Margaret River and Coonawarra region, Chile's Maipo Valley, Canada's Okanagan Valley, Lebanon's Beqaa Valley, New Zealand's Hawkes Bay and South Africa’s Paarl, Stellenbosch and Franschhoek where it is the most widely planted red grape variety. As the grape spread and more people around the world began to grow it, many took to calling it the great coloniser, as it became the most widely planted grape globally. Cabernet Sauvignon has been growing in Australia for more than 150 years where it flourishes in a number of wine regions and is the second most widely planted red wine grape after Shiraz with which it is often blended. While there were plantings of Cabernet Sauvignon In the Hunter Valley in the 19th century where it was planted by George Wyndham at his Dalwood Vineyard, Hunter Valley Cabernet seemed to vanish at the turn of the 20th century. It only resurfaced when Sydney hand surgeon Dr Max Lake reintroduced the variety in 1963. Since then, it has been planted in almost every vineyard in the Hunter Valley where it is made into superb wines with highly distinctive styles. The popularity of this noble red wine grape is attributed mainly to its consistent presentation of structure and flavours and its ability to age and develop in the bottle – where softening of the tannins and the emergence of new flavours and aromas add to the wines complexity. Food Match: When it comes to food, Cabernet Sauvignon is a very robust wine that has the potential to overwhelm light and delicate dishes. The wines high tannin content, oak influences and cellar age play an important role in determining just how well the wine is paired with different food types. For that reason, Cabernet Sauvignon is well matched to grilled, roasted or braised red meats such as lamb, beef or wild game. It also goes well with duck and roast chicken or a meaty fish like tuna. The wine also pairs well with a myriad of different cheeses, such as Cheddar, Mozzarella and Brie, but full flavoured or blue cheeses tend to compete too much with the flavours of Cabernet Sauvignon to be a complementary pairing.

LAMBLOCH ESTATE 2016 Cabernet Sauvignon When producing premium Cabernet Sauvignon, choosing the perfect terroir plays a key role. Mudgee, where this wine originates, has some of the highest altitude vineyards in Australia. TASTING Deep and rich in colour, showcasing robust flavours of plum and blackcurrant with subtle mint chocolate on the palate. This Cabernet provides excellent varietal character coupled with firm tannins and long lingering finish. FOOD MATCH A nice char-grilled steak, plus most of your Wintery comfort dishes like a traditional roast dinner or good hearty stew. CELLARING Cellar up to 15 years.

RIDGEVIEW ESTATE 2017 “Impressions” Cabernet Sauvignon Set at the end of Sweetwater Road, in the heart of the Hunter Valley Wine Country, RidgeView boasts the best of everything. Award-winning wines in a superb location, with a state-of-the-art restaurant and cellar door. TASTING Intense palate of rich ripe blackberry and cassis flavours with beautifully balanced French oak. Long palate results from the full bodied impact of perfectly ripened fruit – a multi-award winning wine. FOOD MATCH Enjoy with your favourite steak or a hearty casserole.

Nadine and Jean Brochut welcome you to Thélème Wines at Black Creek Farm. A boutique Wine Producer in the Hunter Valley situated on a gentle easterly facing slope.

THÉLÈME WINES

We produce premium red Cabernet-Merlot and Shiraz, a Rosé and white wines including Semillon and Chardonnay. ..... Our Cellar door is open by appointment, or Saturday and Sunday from 10am to 4pm.

H U N T E R VA L L E Y

803 Old North Road, Rothbury Ph 0410 491 572 www.blackcreekfarm.com.au 21 | JUNE 2020 yhv


Top CAB SAV PICKS IVANHOE WINES 2016 Prince of Thieves Premium Reserve Cabernet Sauvignon A rich well-made Cabernet that is only produced in exceptional years. The previous release was in 2010. The fruit is grown on 50 year old vines that are low yielding but produce incredible quality fruit. TASTING This wine has a full palate with a rich tannin finish. Time in quality oak has added to the wine’s strength. FOOD MATCH This big red wine is fantastic with all lamb dishes, also with Grainge Signature Black Angus sirloin with asparagus and hollandaise or veal cutlets with brown butter, capers and sage. CELLARING Will cellar well 8–12 years.

LEOGATE ESTATE 2016 'The Gatecrasher' Cabernet Sauvignon This Cabernet Sauvignon is grown on Leogate's own Certified Organic Vineyard located in the Central Ranges of NSW. TASTING The wine displays delightfully rounded flavours of blackberry and blackcurrants that are well balanced by silky fine grain tannins. The gentle 12-month French oak maturation compliments the varietal characters of the wine whilst adding structure and length of flavour. FOOD MATCH Beef, game and cheese. CELLARING Drink now or cellar 2–10 years.

ALLANDALE WINES 2017 Hilltops Cabernet Sauvignon Located in Lovedale, Allandale Wines has a variety of wines on offer from various different regions. TASTING Subtle herbaceous mint and pine freshness on the nose, complemented by rich cherry fruit weight on the palate, defined by an intense tannin structure to finish. FOOD MATCH Middle-Eastern lamb salad, topped with fresh mint, pine nuts and pomegranate seeds. CELLARING 5–10 years.

PETERSONS WINES 2016 Cabernet Sauvignon Petersons have become recognised for producing premium, award winning wines. TASTING Wonderfully ripe, juicy, savoury, yet soft. The upfront fruit flavours are of crushed wild berries of both blackberry and raspberry. The mid palate is complex with layers of spice including star anise, clove and nutmeg, plus textures of crushed nuts. FOOD MATCH Beef with Winter vegetables, lamb rump, pecorino cheese.

olives, olives, olives Come visit us for a range of Estate Grown Olives, Tapenade and local olive oils or a Cheese platter on the deck with a glass of wine

725 Hermitage Road, Pokolbin Hunter Valley www.tintilla.com.au #tintillaestate

Re-Discover Mortels

Daily Factory Tours Mon–Fri 11am – No bookings required

FIND US

Located 2.5km from the end of the M1 1 Weakleys Drive, Thornton. Open 7 Days Visit www.mortels.com.au for more information

Home of the Big UGG Boots · Factory Tours · Shop · Café · Museum

yhv 22 | JUNE 2020


Morpeth Antique Centre Discover 25 dealers

and The Servant’s Quarters Tearoom, all under one roof. All things Ancient, Antique, Vintage, Retro, Heirloom, Collectable.Â

Pasta + Wine

Unite

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With Winter upon us, our thoughts naturally drift towards warm comfort food and for many of us that conjures up images of a plate of steaming pasta with hearty red meat or silky cream sauces. Classic Italian pasta dishes such as Linguine with pesto sauce, Orecchiette pasta with broccoli or Spaghetti al ‘Amatriciana continue to rest comfortably on many menus throughout Australia – if not the world. After all, these filling dishes are synonymous with casual dining and comfort food – especially during the colder months. Matching wines with pasta was previously a relatively simple matter in the age of traditional sauces. Pasta gets all its flavour from its sauces – red meat sauces, creamy sauces, simple garlic and oil coupled with some tasty additions (grilled chicken, broiled fish, and steamed veggies, to name a few). It is this adaptability and divergence of flavour that makes pasta a universally recognised and loved dish, but it also makes pairing with the perfect glass of wine a challenge. Given the significant diversity that typifies both sides of the pasta/ wine equation, the rule of matching them is that there is no rule! Instead, there are some guiding principles. As many sommeliers remind us (even when we're not talking about pasta), think about the sauce. Buttery sauces often require buttery wines, and lighter sauces call for lighter bodied wines – such as Pinot Grigio. Similarly, acidity also needs to line up between the dish and the wine as, generally speaking, foods with high acidity are inclined to overwhelm wines that don’t have a complementary level of acidity. For example, the fresh acidity of Sangiovese wine makes it a good match for anything involving tomatoes, from a simple marinara sauce to sauces like puttanesca or amatriciana. The list goes on. Fortunately, you don't have to be a sommelier to pick the perfect wine for your pasta feast – so if you're making the pasta at home have fun and use your imagination for the ingredients and don't be afraid to experiment with the wine.

OPEN 10am – 5pm, Thursday to Sunday and long weekend public holiday Mondays 175 Swan Street, Morpeth, Hunter Valley PH 02 4933 1407 E info@morpethgallery.com      www.morpethantiquecentre.com 

$ 20 O F F  � ���

Ultimately, it is the flavours and ingredients that you mix with your plate of pasta that will determine which wine should go in your glass so here are a few pairing tips: • Creamy sauce based dishes match well with delicious unoaked Chardonnays • Cheese sauce dishes are perfect with Pinot Grigio and buttery Chardonnays • Tomato based sauces should be tried with a crisp rosÊ, a dry white or a light red. Sangiovese-based blends are also great with a tomato and garlic sauce • Pesto based dishes go well with dry, crisp whites like Sauvignon Blanc • Meat based sauces are well paired with medium-bodied Cabernet Sauvignon or a Shiraz/ Malbec blend • Pork dishes can be enjoyed with Chardonnay or Viognier • Seafood based dishes are well matched to Sauvignon Blanc, Pinot Grigio, Riesling, Semillon or a RosÊ. Buon appetite!

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Rosé

The Colourful Alternative

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The origins of Rosé winemaking can be traced back to ancient Greece when much of the red wine produced was pale red. By mid-100 B.C, the Romans had popularized darker red wines in Europe, but Rosé wine remained popular in parts of France – most notably, Provincia Romana, which is today's Provence region, as well as the surrounding Mediterranean area.

Historically, Rosé wine practically disappeared in the nineteenth century and the first half of the 20th century. Red wine was reserved for peasants and workers, while Rosé became the fashionable wine of choice for the middle class in the 1960’s. Today, there is a new surge in the popularity, and the number of Rosés on the market continues to grow, seemingly unabated. In fact, the demand for traditional dry Rosé is so widespread that across France, Rosé outsells white wine and outside of France, it is experiencing a rebirth. Rosé wines can be made from almost any red variety, red blends or red and white blends, and can be made in a sweet, off-dry or bone-dry style, with most European Rosés being decidedly dry. Almost all of the world's wine-producing regions make Rosés. The first, and arguably, the most important Rosé producer is France, where it is predominantly found in the southern region of Tavel, Provence; and the Loire Valley in Anjou. Other important regions are Piedmont in Italy, Rioja in Spain and Styria in Austria. For this wine, colour is essential – it's a major aspect of its appeal. It is impossible to define the "correct" colour of Rosé wine, which can range from pale pink to light red. The vast range of colours depends on the grape used, the richness of the grape's phenolic compounds and the winemaking techniques used, which include the length of time the grape skins have been in contact with the grape juice.

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Mount Olympus

Athens Sparta

O R I GI NATI NG I N

ANCIENT GREECE

Crete

Australia’s fresh and vibrant Rosés are generally produced from red grape varieties such as Shiraz and Grenache, with only minimal contact on skins to give the wines their signature ‘blush’. Food Match: As a fantastic food wine, the versatility of Rosé is its standout feature as it can be paired with a wide variety of foods and flavours and handles spices and heat very well. Rosé is great alongside salads, antipasto platters, fish dishes or even your favourite curry. A great beverage for a picnic, Rosé wine can accompany everything from seafood, ham, chicken, salads to barbecued and roasted meats. When pairing with cheese, Rosé is the perfect accompaniment to soft goat cheese. Rosé usually has a delicate flavour and a balance of sweetness and acidity that make it a refreshing palate-cleansing drink. Best served young and at a chilled temperature, Rosé wine is a wonderful alternative to a red or white, and can be a refreshing accompaniment to a variety of meals – as it tops the charts for food-friendly versatility.


Top PICKS TEMPUS TWO 2019 Copper Shiraz Rosé The 2019 Copper Rosé was produced using a combination of Hunter Valley Shiraz (90%) and Tempranillo (10%). This wine is a delightfully crisp and fruit-forward Rosé. TASTING Dry and textural, showcasing flavours of strawberries, rhubarb and toffee apple. FOOD MATCH This refreshing Rosé would be the perfect accompaniment to salt baked pork belly, savoy cabbage, apple and ginger sauce. CELLARING Now to 3 years.

POKOLBIN ESTATE 2018 Belebula Nebbiolo Rosé This is the first time Pokolbin Estate have made this Nebbiolo Rosé style, previously using the Shiraz grape for their Rosé. This wine is a traditional dry European-style Rosé, making it ideal as an aperitif or with food. TASTING Bronzed salmon and peach in colour, this Nebbiolo Rosé possesses a vibrant bouquet of bush strawberries combined with subtle peach and a soft dry finish. FOOD MATCH BBQ prawns, grilled salmon or roast chicken. It's also a great accompaniment to a fresh seasonal fruit salad. CELLARING Drink now to 2022.

MISTLETOE WINES T-Rosé 2019 Mistletoe made its first Rosé in 1998. They have been making 3 Rosé style wines each year for nearly two decades. Each of these wines has huge numbers of dedicated devotees. TASTING This is an un-oaked, dry, paler pink style, made from Hunter Shiraz. It has a wonderful floral perfumed nose,is mouth-filling (not lean) and although dry has stacks of clean red fruit flavours. FOOD MATCH A huge range of food styles from Asian to Mediterranean and is particularly great with char-grilled seafood!

Uniquely Ivanhoe Ivanhoe Wines offers seated wine masterclass tastings with spectacular views, great wines with a friendly knowledgeable team. When you visit our cellar door, you will not only enjoy a wine tasting, but a complete wine experience. Join us to learn about the Estate, vineyard and winemaking process. We’ll help you find wines that you love.

Open 7 days – Bookings recommended. 525 Marrowbone Rd, Pokolbin NSW

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02 4998 7325

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LUCY'S RUN 2019 Woof Woof Rosé Created a couple of years ago, the Woof Woof wines range is barking good fun. While not Lucy's Run grapes, this wine was sourced from a highly awarded Lovedale vineyard, and the winemaker is a local top dog. 10% from their last few cases will go to the Koala Hospital in Port Macquarie! TASTING Woof Woof Rosé is a French varietal, fermented in old French oak for two months. Inspired by the Rosés of Provence, this wine is a pretty light pink in colour, with lovely fresh berry notes and a crisp, dry finish. FOOD MATCH Old bones, pig's ears... errr... we mean it pairs well with anything! CELLARING With only 30 cases available, it's ready to enjoy right now.

MOUNT PLEASANT WINES 2019 Isabelle Rosé Delicate, bright and delicious. This dry Rosé is perfect for enjoying in the sunshine with family and friends. TASTING Textural with great length and power, the fruit aromas present on the fore of the palate. Intensity, focus and weight are all attributes of this dry Rosé. On the nose are intense florals, punchy red berries and ripe orange citrus tones. CELLARING Drink now.

WANDIN 2019 Hunter Valley Dry Rosé Made from 100% Hunter Valley Shiraz, the 2019 Rosé has been left on skins for just 6-8 hours, giving subtle salmon hues. TASTING French provincial in style gives lifted berry fruit aromas which complement a savoury texture and produces a wine that can be enjoyed anytime. FOOD MATCH Perfect with duck pate and crispy bread. CELLARING Drink now or to 1.5 years.

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RUNNING HORSE WINES The most unique cellar door in Broke... A must visit! Specialising in Aged Wines

Running Horse Wines cellar door provides a new look and experience to the Hunter wine region. We at Running Horse Wines have been ageing our entire range of wines and have amassed an impressive, unique and true age worthy wine list that will take you on an adventurous ride to an unprecedented tasting experience. The opportunity to taste and buy wines from 2005 to 2012, and also now just releasing the 2014 vintage, is very rare. Our classic aged range is comprising of the Hunter’s finest Shiraz, Semillon, Verdelho, Rosé and a Sparkling Rosé also being aged on lees for 6 years! Running Horse Wines is open every day from 10am to 6pm. From Monday to Thursday, please do not hesitate to call and confirm arrival as these hours can fluctuate.

1133 Milbrodale Road, Broke Fordwich PH David on 0474 156 786 www.runninghorsewines.com.au


Sangiovese

Florence

Tuscany

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Synonymous with the red wines of Tuscany and all the romanticism that goes with it, Sangiovese is the most planted red grape in Italy and is the most important grape variety used in the production of Tuscany's greatest red wines, providing the backbone to the popular wines of Chianti.

No other Italian red commands greater worldwide recognition than Sangiovese and in an increasingly competitive global wine market, Italy’s abundance of native grapes provides a welcome point of difference. From the Latin for sanguis Jovis, or “the blood of Jove,” mercurial Sangiovese has awarded Italy its best wine moments and became a major component of the super Tuscan revolution that brought Italy to the forefront of global wine. Outside of Tuscany, Sangiovese is widely planted in Lazio, Umbria, Marche and of course Corsica where the variety is known as Nielluccio. Worldwide, it has travelled to California and Australia, where its high acidity is an asset in the hot climate. This exciting Italian variety is becoming increasingly popular in its adopted home of Australia where the variety is known for being adaptable to many types of vineyard soils and has proved suitable for cultivation across many Australian wine regions. Although Sangiovese has been planted in Australian vineyards for the past few decades, it has only recently become a serious contender

O R I GI NATI NG I N

ITALY

Sardinia

The Grape at the Heart of Italy

Rome

Sicily to the classic powerhouses red varieties. With the quality ever improving and Australians focusing more and more on enjoying wine with food, Sangiovese has found a permanent place in our wine scene. Here in the Hunter Valley, Sangiovese was first planted in 1995 at Tintilla Estate by the Lusby family. Plantings have now grown to include at least 15 other vineyards in the region – amongst them Adina Vineyard, Pokolbin Estate and Kevin Sobels Wines. The variety produces elegant wines with powerful aromas and is notoriously high in tannin and acidity but lighter in fruit. The flavours characteristic of Sangiovese range from cherries and red plums to herbs, spices and tea like flavours. The wines tend to be medium bodied, dry and usually quite savoury. The use of oak has become increasingly popular and used to draw the richer flavours from the grapes. While Italian styles tend to have more acid and tannin, the Australian Sangiovese wines tend to be a little fruitier, with riper flavours and higher alcohol. However, there is a trend for the styles to converge. This wine is easy to understand and is enjoyable in its youth, but it’s also rewarding with moderate to long ageing. ►

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Top SANGIOVESE PICKS

Sangiovese is also a component in many of Tuscany's "Super Tuscans," where it is blended with various proportions of Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah. What sets a classic Tuscan Sangiovese apart from the rest is it's refined and wonderfully pronounced backbone of acidity, and it is this quality that makes Sangiovese an unrivalled choice for the dinner table. Food Match: Like all Italian wines, Sangiovese demands food. With its dryness and high acidity, Sangiovese is extremely food-friendly and perfect with Italian dishes and tomato-based dishes like Ragu or Osso Buco. The acidity in both Sangiovese and the tomato-based food neutralise one another to create a wonderful marriage of flavours. It’s also well-matched to the flavours of chicken, grilled red meat, lamb, slow roasted pork, pastas, stews or well-aged cheeses. Lighter styles of Sangiovese have proven to be useful red wines to pair with fish, especially when grilled or roasted. ■

POKOLBIN ESTATE 2016 Belebula Sangiovese With a freakish competition record, Pokolbin Estate has a reputation for producing outstanding wines and has had significant success with their Mediterranean-style red wines. TASTING The popular Belebula Sangiovese does not disappoint. This is an elegant, fruit driven style of wine that has a plethora of berry fruit with light hints of vanilla spice. It has a core of acidity which makes it perfect for any tomato based dish, and can even be chilled very slightly to go with Gazpacho. FOOD MATCH Just superb wood fire pizza, pasta, risotto, osso bucco and Mediterranean salads. CELLARING Drink now or cellar until 2025.

ADINA VINEYARD 2018 Sangiovese Vines have been grown on Adina Vineyard in Lovedale since the 1860’s, with the modern vineyard mostly planted in the 1980’s. TASTING This estate-grown Sangiovese shows delicate aromas of wild berry and savoury spice, these are accompanied by velvety oak tannins for a smooth finish. FOOD MATCH Ideally with modern Australian food, veal ravioli or any meat dish. CELLARING Drink now or until 2025.

Visit Saddler's Creek Wines and receive a complimentary souvenir wine glass and wine tasting valued at $20.

FREE

WINE GLASS & TASTING! 15 Marrowbone Road, Pokolbin | Open 7 days 10am-5pm | 02 4991 1770 Present this ad at Cellar Door to receive offer, valid until 30/06/20. One per person.

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Top SANGIOVESE PICKS A blend worth a mention TINTILLA ESTATE Catherine di’M Sangiovese/Merlot Tintilla have become renowned for their Sangiovese over the years, selling out quickly as soon as it hits the cellar door. Each vintage is different, and the fruit treated according to the conditions it was grown in, with some years becoming a blend rather than a straight variety. Either way, this wine is definitely worth a taste! TASTING Medium ruby in colour with aromas of blackberries, cherries and redcurrant. The tannins are soft, dry and persistent. FOOD MATCH As a classic Italian style it goes well with any Mediterranean food.

OAKVALE WINES 2018 Sangiovese Oakvale has a philosophy of minimal intervention with modern winemaking practices, showcasing the true expression of the vineyard. What does this mean for you? Less preservatives, less inputs, vegan friendly wine. The fruit for this Sangiovese was sourced from Adelaide Hills then handcrafted in the Hunter Valley. TASTING This wine displays generous fruit flavours of plum and red cherry combined with dried fig, fresh lavender with a hint of savoury spice. This is a well-balanced wine with a generous palate, soft silky tannins and a pleasing flintiness.

GLANDORE ESTATE Regional Series Sangiovese Hilltops 2018 The wine is a bright ruby red in colour and with fantastic aromas of Maraschino cherries and deliciously ripe raspberries it is an absolute delight. TASTING The palate is medium bodied and incredibly well structured. The tannins are fine and long and the typical acidity that we see with this variety gives an incredible length to the palate. Sweet mid palate raspberry fruits provide a freshness and liveliness to this fantastic wine. FOOD MATCH Cured meats like Prosciutto di Parma or San Daniele balance of saltiness, sweetness, and fat – ideal for such a wine. A well balanced duck or venison ragu would also be a great match.

Mixing it up a Little with

A Horizontal and Vertical Wine Tasting Why not try something new and invite a few friends over for a wine tasting! But before you send out the invites and plan the cheeseboard, will you be hosting a vertical tasting or a horizontal tasting? The terms have nothing to do with what position you’ll be in after the tasting, instead they describe how you will be tasting and comparing bottle to bottle.

The Horizontal Wine Tasting

The horizontal tasting is conducted by focusing on a specific wine varietal (Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Semillon, etc) from a single year, but from multiple producers. For example tasting a 2006 Shiraz from 5 or 6 different wineries – and comparing each against the other. Horizontal tastings can be done with wines from the same region or you can mix it up by selecting wines from different regions within the same country or wines from different countries. What is important is that the varietal and year remain the same for all wines.

The Vertical Wine Tasting

A vertical tasting is conducted by tasting a single wine varietal from the same producer but from several vintages and is a great way to experience how different vintages can vary in the world of wine. For example, you may set up a vertical tasting to feature Constable Estate's Premium Shiraz from 2010, 2011 and 2012. Tasting the same varietal of wines from the same maker and the same vineyard and leaving the production year as the “single” variable allows you to see how significant or how subtle a wine can change from one vintage year to the next. This kind of tasting also allows you to experience just how unique weather patterns may affect the grapes from one year to the next. Many factors play a part in a wine’s vintage heritage and these can be interesting points of observation and conversation.

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THE RISE OF

Organic &

Biodynamic Wine

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Ten years ago, organic and biodynamic winemaking might have seemed left field or even faddish, but jump forward to 2020 and the interest surrounding wines produced biodynamically or organically is heading toward unprecedented heights as consumers increasingly turn to wines that reflect their rising consciousnesses – drinking more sustainable, organic, and biodynamic wines from winemakers who have embraced these values in their winemaking philosophies.

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Dramatic changes to our planet have changed the way we think about those components we typically take for granted - the water we drink, the food we eat, the air we breathe and the way we treat the land that makes this all possible. Consumer demand for high quality, sustainable, organic, fair trade and eco-friendly food products has never been higher, and it’s no surprise that this demand has overflowed into the world of wine. To some, the words "sustainability" and "organic" may come across as soft and fuzzy buzzwords – and are often misused, but grape growers are grabbing onto it, with many winemakers and viticulturists making a move towards more sustainable farming methods and gaining a better understanding of biodynamic and organic farming and winemaking. While it may have started as a cottage industry in the 1970s, organic winemaking in Australia has gained significant popularity to the point where there is now a rising number of organic farmers in the Australian wine industry. At the same time, a growing proportion of skilled and businesssavvy wine-makers have embraced innovative production processes and cutting-edge technology to produce critically acclaimed, award-winning and commercially successful organic wines. The label "organic" is used for grapes grown in accordance with principles of organic farming, and like organic foods, is produced without the use of artificial chemical fertilisers, pesticides, fungicides and herbicides. It is said that there are more than 2,000 organic wine producers globally, with Europe accounting for around 70% of global organic wine production. Bio-dynamic farming often referred to as "an advanced method of organic farming", includes many of the credos of organic farming (i.e., no chemical intervention) but goes further by introducing the principles established in 1924 by Austrian philosopher Rudolf Steiner. Steiner advocated a system that emphasises manure and compost – and an astrological approach to planting and harvesting based on the phases of the moon and the stars. It also adds to them certain specific preparations for optimal soil management and harvest. There are processes and timelines for enriching the soil, planting, pruning, and harvesting fruit, based on the phases of the moon as well as astrological signs. Practically speaking, biodynamic wine is made from grapes grown on land where the environment as a whole (not just the vines) plays a role in the process. For instance, other crops and even animals are used in the farming mix to make the land healthier, sustainable and more fertile. In

other words, rather than focus on the health of individual plants, Steiner’s system teaches that good health requires that the entire ecosystem in which the plant is growing be thriving. This includes the other plants, the soil, the animals and even the humans who are working the land. So, is all this nonsense? Not so, according to the ever-increasing number of wine producers in Australia and internationally who have embraced biodynamics. Choosing an environmentally sustainable approach to viticulture is obviously to be applauded in these times of climate change. However, talk to organic and biodynamic producers, and you’ll find that for some producers, being organic is a fundamental philosophy of their business and a necessity for the environment and longevity of their land. Quality too is a key reason with many producers believing that land free of chemicals improves the quality and taste of their wine.

There is also a growing sense that the demand for organic wine is increasing and will continue to grow in the years to come. This is supported by claims that organic wine consumption has almost doubled in the past five years. To become a certified biodynamic producer, a farm needs first to be certified organic, and then if biodynamic principles are included in the farming program, the term biodynamic can apply. It's hard to get an accurate number of just how many wine producers are employing biodynamic principles. It’s a method of cultivation that is rapidly catching on among wine producers and is, therefore, a very rapidly changing picture. In addition, besides those already certified as biodynamic, there are also those who are experimenting with part of their production. Here in the Hunter Valley, Tamburlaine Organic Wines, Krinklewood Biodynamic Vineyard and Ascella Organic Wines tell an alternative Hunter wine story as some of the most recognised organic and biodynamic wine producers in the region. ►

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(Continued)

CONTEMPORARY WINES FROM ORGANIC VINES

Cellar Door

Open 7 Days | 9am - 5 pm 358 McDonalds Road Pokolbin, NSW 2320 www.Tamburlaine.com.au Or call us: 02 4998 2400

As a group, they have a deep commitment to the environment, and together they share a passion for making wines that capture the unique flavours of the Hunter Valley and are reflective of the local terroir. As Australia’s largest producer of organic wines, Tamburlaine Organic Wines has never lost its enthusiasm, nor its preparedness to tread the path less travelled. But, by far the biggest departure Tamburlaine has taken from the norm is its progressive and rigorous testing on what it now describes as "contemporary" organics. Since the integration of biodynamic methods into the organic management of their vineyards in the 1990's, Mark and Lou Davidson of Tamburlaine Organic Wines have seen a noticeable difference in the health of their vineyards and quality of the fruit. Mark Davidson, Managing Director, says that holistic vineyard management has worked in even the most testing of Hunter vintages. "And heaven knows there have been plenty of those in the last 15 years," he adds. Mark sees organics as "the embodiment of terroir in its sustainability and connection to the soil". In the winery, new technologies have been embraced along with certified organic wine production. Mark says the combination is brilliant for the wine.

Tamburlaine is consistent in its principles. It has addressed the inherent waste issues in wineries, particularly in electricity use, and achieved carbon neutrality. Today, the 53-year-old winery has an enviable reputation in the Australian market with one of the largest wine clubs in Australia and is recognised as being one of the largest certified organic wineries in the Southern Hemisphere – based on 100 per cent organic and biodynamic farming and turning out more than 80,000 cases a year. Ascella Organic Wines is possibly Australia’s largest family-run organic vineyard where owners Barb and Geoff Brown have been using sustainable organic farming practices since 2005, and their conviction in its effectiveness is unwavering. Together, they have built a strong reputation for producing high quality, value for money wines from their estate vineyards located on Thompsons Road in the Broke-Fordwich region of the Hunter Valley Geoff who is responsible for all things organic in the vineyard said that there was strong growth in the organic sector with the demand for organic wine increasing both locally and overseas and that further growth was expected in the coming years. "Great wines start in the vineyard – and organics is a system that allows us to grow the best and most flavoursome fruit, which is a key ingredient to creating premium-quality wine", said Geoff. "As a result, a growing number of wine lovers are seeking out organically certified options." "Organic wine is viewed as a quality product and is fast becoming an essential choice in some of the better restaurants and retailers." Geoff sees organic farming as "going back to how farming was done almost 100 years ago before the introduction of modern chemicals. A return to a simpler form of farming and working with natural products". However, if organic farming was that easy everybody would be doing it. "Organics is harder to practice in the vineyard with the biggest challenge being weed control for which there is never an easy solution, and of course it is more labour intensive." Krinklewood Biodynamic Vineyard is one of two certified biodynamic wineries in the Hunter Valley. The owner, Rod Windrim and his late wife Suzanne, first came to the Hunter Valley in 1977, planting their first vineyard in Pokolbin before moving on to establish Krinklewood Biodynamic Vineyard in Broke in 1998. After a few trials, they made the shift to organic and biodynamic ►

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They’ve got sheep, geese, chickens, ducks, peacocks, Wessex Saddleback pigs and cattle that graze amongst the vines to weed and fertilise the soil. There are fish in the dam, bees, a veggie garden, an orchard and an olive grove – and they are all just a wonderful part of the cycle. The obvious question, of course, is what are better – organic or nonorganic wines? Well, as with just about everything, the proof is in the tasting, so next time you’re looking for a new wine to try, why not put organic and biodynamic wines to the test and see if you can taste the difference.

farming practices and by 2007, had become fully accredited as organic and biodynamic producers. Rod believes that growing their grapes biodynamically makes for more authentic wines with an inherent sense of place. "Biodynamics allows us to create wines with a clean taste and with greater fruit intensity," said Rod. "The interest in biodynamics is growing nationally and locally, and we would love to see more biodynamic vineyards in the Hunter Valley." "As biodynamic farmers, we are in search of quality, not quantity of wine, with any intervention in the winemaking process kept to a minimum to allow for the best expression of our place – our terroir." Biodynamics promotes biodiversity in the vineyard, establishing an ecosystem in which many species of plants and animals can co-exist side by side. The 20-hectare vineyard occupies less than a third of the whole property, and as you take a tour around the estate, you can see how the whole farm is one living organism, with each element working together to find the balance that’s required to work without the interference of chemicals.

Hunter Distillery

If you want to take your organic collection to a new level, why not add organic spirits to your list too? Hunter Distillery is the Hunter's only certified organic, locally owned and operated distillery, using premium, quality raw organic ingredients to produce an exceptional range of top shelf spirits. Their multi-award winning spirits include gin, vodka, liqueurs and schnapps. What's the difference you ask? The organic method is not only chemical free – from soil to production this method has a huge focus on being as environmentally friendly as possible. This, along with Hunter Distillery's traditional/ time proven methods and quality control result in a genuine product where you can actually taste the difference. To achieve the Australian Certified Organic (ACO) status, rigorous standards apply, and you can be guaranteed that what you are consuming is authentic. Visit www.hunterdistiilery.com.au for more information. ►

OPEN FOR TASTINGS AND SALES

7 Days, 10am - 5pm 1686 Broke Road, Pokolbin Hunter Valley PH (02) 4998 6737 • info@hunterdistillery.com.au www.hunterdistillery.com.au

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Top ORGANIC PICKS HUNTER DISTILLERY Apple Vodka Valli Apple Vodka is a blend of Australian Granny Smith apples, and their premium organic vodka. Drink it straight from the freezer, or mix it up with soda. 40% ABV. Premium Valli Vodka Our Premium Vodka is 5 times distilled. It is further filtered through charcoal 3 times. Smooth, European in style; a sweet finish lingers with vanilla notes. The Valli Vodka range is award winning and comes in many more different flavours! Click here to find more.

KRINKLEWOOD BIODYNAMIC VINEYARD Francesca Rosé This wine was made from 50% Mourvédre and 50% Merlot. The fruit was picked early and pressed lightly where it stayed in contact with the skins for minimal time. TASTING Offering a delicate pale baby pink colour, this Rosé displays an attractive aroma of Turkish delight, strawberry and citrus blossom. The palate is refreshingly dry with aromatic hints of rose petals and violets. A beautiful lunchtime wine, best enjoyed well chilled in its youth. FOOD MATCH Traditional wood fire pizza. CELLARING Drink now!

HUNTER DISTILLERY Copperwave Gin Copperwave Gin is distilled in the traditional London Gin method, but with one major exception. To ensure the absolute balance of the 11+ botanicals, the botanicals are distilled separately in flavour groups. The Copperwave opens with a beautifully aromatic nose of juniper, lemon zest and liquorice. The herbal palate is smooth and deep, filled with an earthy juniper and citrus notes. 45% ABV.

TAMBURLAINE ORGANIC WINES 2018 Reserve Orange Riesling, Biodynamic Tamburlaine is proud to successfully produce award-winning organic, vegan-friendly, low sulphur and no added sulphur wines. From the cool climate, biodynamic vineyard of Borenore, Orange at 860m altitude. TASTING Orange blossom and white peach on the nose with a flinty, mineral palate. Refreshing acidity, refined and citrus driven. FOOD MATCH Scallops, baby radishes and water crest with chilli and lime. CELLARING 8+ years.

ASCELLA ORGANIC WINES 2014 Reserve Chardonnay The choicest fruit and the most careful crushing techniques are used to create Ascella’s Reserve Chardonnay using only organic grapes from their vineyards in the secluded Thompsons Valley in Broke Fordwich where culture, tradition and the environment are respected and nurtured. TASTING Layers of primary fruit characters and creamy notes with extended palate. A zesty elegant Chardonnay with ripe peach and orange blossom lift with spicy French oak. FOOD MATCH Fish, poultry, pork or pastas. CELLARING Up to 10 years.

EMMA’S COTTAGE VINEYARD · CELLAR DOOR & GALLERY: Wed–Fri 11.30am–4pm, Sat & Sun 10am–5pm RESTAURANT TREY: Wed–Sat 11.30am–3pm, Fri & Sat 5.30pm–9pm, Sun 8am–2pm. Bookings: 8328 0503 438 Wilderness Road, Lovedale 2320 · Ph (02) 4998 7734 · www.emmascottage.com.au

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Paris

Champagne

Champagne River SaÔne

O R I GI NATI NG I N

Celebrate with Sparkles!

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Sparkling Wine and Champagne is usually aligned with celebration and the festive season – which means there is cause to drink it all year round! Since the late 1600's Champagne or Sparkling Wine has been the most prestigious celebratory wine in the world and, you will be sure to hear the "popping" of corks as bottles of sparkling wine are opened to celebrate birthdays, Easter, anniversaries, weddings, Christmas, the year that was and the new year ahead of us, to name just a few. What’s in a name?

Champagne is a regionally protected name and so refers only to wine produced in the Champagne region of France. Champagne can also only be produced in one way – in a bottle using natural fermentation known as the Traditional Method (or Méthode Traditionnelle), and using only three grape varieties – Chardonnay, Pinot Noir, and Pinot Meunier. Sparkling wines produced in other regions of France, as well as other countries around the world, are often referred to by their local name or region, such as Espumante from Portugal and Asti from Italy.

Where do the bubbles come from?

Sparkling wine is simply wine containing significant levels of carbon dioxide which, in turn, makes it ‘fizzy’. The carbon dioxide may result

FRANCE

Lyon River RhÔne

from natural fermentation – either in a bottle, as with the Traditional Method or in a large tank designed to withstand the pressures involved (as in the Charmat Process). It can also be injected into the wine.

What grapes are used?

In Australia, most sparkling wine is produced from Chardonnay and Pinot Noir and is usually white or rosé, but an Australian speciality is the Sparkling Shiraz – a sparkling red wine produced from Shiraz grapes. Young examples are usually refreshing, rich, fruity and juicy with a touch of sweetness. Older examples are typically rich and lush in style, and some high-quality bottles are suitable for cellaring and ageing. The sweetness of sparkling wine can range from very dry 'brut' styles to sweeter 'doux' varieties. Whether you’re bringing a bottle to a party or leaving one under the tree, a bottle of bubbles is a gift that will please even the most discerning of recipients.

Like all wines, there are tips for the correct way in which to consume Sparkling wines and Champagnes: 1. Sparkling wine should be chilled before drinking but leaving it in the fridge for more than a week before consumption can affect quality. It’s best stored out of the fridge, away from light, and in a cool place with a consistent temperature 2. A perfectly chilled sparkling wine is something to savour. Between 7 and 10 degrees is recommended – but it really does come down to personal taste. 3. Choose your glassware wisely – the wrong glass can alter the aroma and the number of bubbles. Flute and Coupe are the traditional styles. 4. Don’t overfill the glass – one-third of the glass is best to maintain the chill

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Top SPARKLING PICKS LAMBLOCH ESTATE The Loch 2015 Sparkling Semillon Great wine starts with the vineyard. The Lambloch Estate vines were planted in the 1950’s in prized volcanic soil not often seen in the Hunter. TASTING This wine is bright and lively as you pour it into the glass. It has a lifted and fresh bouquet, with hints of citrus zing, fresh cut hay and grapefruit. It has the palate of young Semillon with notes of lemon and lime, which give a vibrant lively mouthfeel. FOOD MATCH A perfect wine for seafood or Asian cuisine. Its freshness would complement oysters or prawns and the acidity would cut through a spicy stir fry.

MARGAN WINES NV Blanc de Blancs Made in a method traditional to the France sparkling wine region. The Chardonnay used in the base wine is sourced from 40yr old vines in Margans's Saxonvale vineyards, located on the red volcanic clays of the Fordwich Sill. TASTING Intensely aromatic and fresh, made from 100% Chardonnay and blended from the harvest of various years to ensure consistent quality. A crisp, fresh style exploding with white stone fruits, nutty complexity and green apple acidity. FOOD MATCH Oysters, sashimi and parfait. CELLARING 5 to 10 years.

SADDLERS CREEK WINES 2016 Bluegrass Sparkling Cabernet Sauvignon This wine displays all the hallmarks of true Bluegrass with an elegant twist. Crafted from premium Cabernet Sauvignon and matured in French and American barriques prior to blending and secondary fermentation. TASTING Exhibits intense blackcurrant and cranberry flavours, with a full bodied and rich pallet. It is the perfect sparkling for lovers of red wine. FOOD MATCH Matching with rich meat allows the wine’s fruit notes to offset any gaminess like duck or venison. Subtle hints of sweetness calm a spicy sauce. Enjoy with sticky Korean ribs or duck pancakes. CELLARING Up to 5 years.

HAND FORGED WROUGHT IRON • EXCLUSIVE DESIGNS UNCOMPROMISING QUALITY Since 1784

Specialising in artistic restoration and new works, Danish born René Rasmussen has the blacksmith’s skill to restore and recreate the style of yesteryear in many creative and varied forms.

~ Former blacksmith and farrier for the Queen of Denmark ~ Former blacksmith and farrier for Carlsberg breweries ~ Traditional Danish Family Blacksmiths since 1784

619A Medowie Road, Medowie Ph 4981 7174 | M 0402 190 835 E cosyiron@optusnet.com.au www.cosyiron.com.au yhv 36 | JUNE 2020


PETERSON HOUSE – 2017 Pinot Noir Reserve This wine displays all the hallmarks of true Bluegrass with an elegant twist. Crafted from premium Cabernet Sauvignon and matured in French and American barriques prior to blending and secondary fermentation. TASTING The aroma is lifted and fresh. Strawberry and berry fruit notes associated with Pinot are abundant. Whilst fresh and zesty this wine has developed quickly in the bottle. Hints of citrus on the front palate give way to a mix of yeasty characters. Creamy and nutty texture. FOOD MATCH Light to medium intensity seafood and white meat dishes.

MISTLETOE WINES Petillant “Bubbly Rose” 2019 The latest release of Mistletoe's ever popular Sparkling Rosé. Same popular style as the previous 10 vintages. TASTING Sweet strawberry characters on the front of the palate are balanced by a long dry finish. A great aperitif style. Perfect for Easter and Christmas celebrations, or any other time you may feel like it! FOOD MATCH Great with spicy Asian cuisine. CELLARING Drink now to 2021.

TATLER WINES Frizzante Semillon Often referred to as ‘the taste of summer’ this Hunter Semillon has a gentle fizz with bubbles that dance away on your tongue. For the slightly sweeter palate, drink this thirst quenching wine straight or over ice. TASTING Classic Hunter Semillon given a “Carmen Miranda” sparkle. Serve ice cold. Many of their customers spruce up this Summer favourite with ice and a wedge of lemon. Perfect after a hard tango! FOOD MATCH Serve over ice as an aperitif. CELLARING Drink in the next 12 months for ultimate freshness.

Hunter Valley Resort Corner Hermitage Road & Mistletoe Lane, Pokolbin (02) 49987777 sales@HunterResort.com.au www.HunterResort.com.au

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Dessert Wines D

Dessert wines are sweet, luscious afterdinner drinks that linger on your palate more deliciously than any mousse, cake or tart. Affectionately known as ‘stickies,’ these sweet wines are a sensational accompaniment to fruit desserts and are perfect with blue or soft cheeses. Alternatively, they can stand alone as a replacement for dessert at the end of a meal.

Fermented in the same manner as conventional white wines, dessert wines tend to be intensely flavoured, deeply gold in colour with bouquets of dried apricots, a rich sweet flavour and a sharp acid finish. The types of desserts that a dessert wine can go with are limitless but the general rule is for the dessert wine to be sweeter than the desserts to avoid having the dessert over-power the dessert wine. Here's a quick overview of three of our favourite fortified and dessert wine styles.

Lightly Sweet Dessert Wine

Lightly sweet dessert wines are the ultimate dessert wine for fruit-based and vanilla-driven desserts. These wines are generally refreshingly sweet and perfect for a hot day. When it comes to food, these wines are well matched to spicy foods like Indian and Asian cuisine. Some of the lightly sweet wines on the market today include Gewürztraminer, Riesling and Chenin Blanc. These wines are usually best served cold and are meant to be enjoyed at their freshest, although some, such as Riesling, age well.

Richly Sweet Dessert Wine

Richly sweet wines are made with the highest quality grapes in an unfortified style and can age 50 years or more. This is because their sweetness and acidity preserve their fresh flavour. There are several ways to produce richly sweet dessert wines: Late Harvest: Late harvest means exactly that. Often described as “liquid sunshine” these wines are traditionally made from grapes that are left on the vines until the end of the harvest so that they ripen to their fullest before naturally dehydrating. The result is a wine that has a higher residual sugar (or alcohol, depending on how long it is left to ferment). Late harvest is usually an indication of a sweet dessert wine such as late harvest Riesling, Pinot Gris or Semillon. Semillon is the favourite grape used in dessert wines because its thinner skin allows for a more effective state of botrytis and therefore sweeter juice. When it comes to food, fois gras, blue cheese and light chocolate desserts are excellent pairings for a late harvest Semillon.

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Noble Rot: While it may not sound very appealing, some of the most sought after dessert wines in the world are made from grapes that are, well… rotten. The fruit is covered in a fungus called botrytis cinerea – also known as “noble rot,” which causes it to shrivel and dehydrate, leaving behind extra sweet pulp, which the winemakers then press for juice. While it sounds and looks disgusting, it adds a unique and highly sought after flavour of ginger and honey to the wine. Some of the world’s greatest sweet wines such as such as Sauternes from Bordeaux are made from Noble Rot. Readers may also be familiar with De Bortoli Noble One Botrytis Semillon - arguably Australia’s most famous dessert wine. Wines made from botrytised grapes are generally medium-sweet to very sweet, typically displaying aromas and flavours of tropical, stone and soft citrus fruits, honey, marzipan and liquorice. These wines are not only wonderful with desserts such as a fruit tart, but are also perfect when accompanied with strong washed-rind cheese and blues such as Roquefort. Ice Wine (Eiswein): Freezing grapes is another way to concentrate sugars to make sweet wine. When made in the traditional way, ice wine, or “eiswein” as it is called in Germany and Austria, is left on the vine long after the typical harvest is finished until temperatures drop enough for the grapes to freeze. Ice wines are commonly produced in cold regions like Canada, Germany and Switzerland.

Top DESSERT WINE PICKS EMMA’S COTTAGE VINEYARD 2011 Liqueur Shiraz Pirates Treasure Emma’s Cottage Vineyard in Lovedale is one of the smallest family-owned vineyards in the Hunter. Breathtakingly delicious, the grapes for this 2011 Liqueur Shiraz were late picked and hand harvested, selecting only the best fruit. TASTING A strikingly rich, fruit driven Liqueur Shiraz with a nose of fruitcake followed by a smooth palate hinting of stewed plums and cherries. It is a luscious, full flavoured, mouth-filling and ultimately silky smooth wine with a pleasant lingering spirit warmth. FOOD MATCH Superb on its own or served with rich, warm desserts, dark chocolate or strong cheeses.

HUNTER DISTILLERY Urszula Honey Vodka Hunter Distillery is a certified organic distillery located on Broke Road, Pokolbin. Locally owned and operated, Hunter Distillery produces an exceptional range of top shelf spirits. TASTING Solid honey aroma, with sugary light honey and spiced fruit notes. Rounded, mouth-filling honey taste, almost cloying, pronounced sweetness balanced against the spirit. Very long finish, pleasant fruity/spiced honey after-taste lingers. Light honey yellow to burnished orange colour with a slightly viscous, natural honey haze throughout. Great served on ice with a squeeze of lemon.

Fortified Wines

Fortified dessert wines such as Sherry, Port, and Madeira are made by adding alcohol (brandy spirits) during fermentation. This actually kills the yeasts that convert sugar to alcohol leaving the wine very sweet and increasing the alcohol level to between 15 and 20%. The types of spirit used and the point at which the spirit is added, has an enormous impact on the style of wine being made. Generally, the earlier the spirit is added, the sweeter the resulting wines. After fortification, the wine is left to mature in oak barrels, sometimes for decades, maturing into complex, aromatic wines, with immense depth and concentration of flavour and colour. Muscat grapes are used to make a variety of sweet dessert wines in various parts of the world. Typically, these are fortified wines, although some sweet late harvest and noble rot wines are also made from Muscat grapes. Liqueur Muscat is a fortified wine from the Muscat Blanc à Petits Grains, which is a white wine grape and considered one of the oldest grape varieties in existence (also known as Brown Muscat grapes). The wine is sweet, dark and highly alcoholic with similarities to the Portuguese fortified wine Madeira. Liqueur Muscat essentially starts out as a late harvest wine, with the grapes left on the vine longer than usual – until they are practically raisins and very sweet. ■

MOOREBANK VINEYARD 2014 Truman’s Late Harvest Semillon Moorebank is a family owned and operated vineyard estate where sustainably grown grapes produce memorable wines that are made with style and character. TASTING This 2014 late harvested Semillon has intense apricot and tropical fruits on the nose and a refreshing light, delicate palate with a delightfully clean, floral finish. FOOD MATCH An absolute stand out when paired with a spicy curry or Thai cuisine and of course a perfect match with rich styled desserts and all types of cheeses. CELLARING Up to 7 years.

CONSTABLE ESTATE – Constable Estate Muscat This rich and intense wine is blend of 10 and 15 year old Muscat. Perfect for sipping by the fire with friends. TASTING A mature Muscat has a bouquet of raisins and spices, luscious on the palate with toffee characters. FOOD MATCH Premium dark chocolate. CELLARING This wine has already been matured in barrels, drink now!

PETERSON HOUSE – Fortified Tawny Peterson House has an aim to produce a wine for all tastes and occasions. TASTING Light caramel and coffee, with hints of vibrant amber. The aromas are of spicy fruit cake and raisins. The bubbles lift these notes and are precipitous of the flavours to come. The palate is rich, sophisticated and has depth from the aged Tawny components. FOOD MATCH Enjoy with chocolate mud cake or dark chocolate tart. CELLARING Drink now.

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For an altogether sweet experience, a visit to Sabor Dessert Bar is a MUST! The Sabor Dessert Menu features over 50 different desserts, each one created individually. Nothing is served by the slice and this brings a new level of culinary delight to desserts in the Hunter Valley. Pair something scrumptious with a delicious Hunter Valley wine... It’s a unique Hunter Valley experience that you can only enjoy at Sabor Dessert Bar. Indulge in multi-award winning Portuguese chocolate mousse, decadent cakes, pastries, hand-made chocolates, Portuguese tarts and gourmet ice-cream. There is also a large range of gluten free desserts, barista-made Glinelli coffee and a selection of teas to enjoy with our amazing view of the vines and mountain ranges or to take away and savour in your home or hotel.

Enjoy a world of desserts at Sabor Dessert Bar in Pokolbin!

2342 Broke Rd, Pokolbin Open Thurs & Fri 10am - 4.30pm, Sat 10am - 5.30pm, Sun & Mon 10am - 4.30pm PH 1300 958 939 • www.sabordessertbar.com.au

Profile for WCP MEDIA | HUNTER VALLEY

Your Hunter Valley Magazine | The Varietal Issue May 2020  

Varietal. In a more general sense, is ‘relating to, characteristic of, or forming a variety,’ – but when it comes to wine, the meaning (like...

Your Hunter Valley Magazine | The Varietal Issue May 2020  

Varietal. In a more general sense, is ‘relating to, characteristic of, or forming a variety,’ – but when it comes to wine, the meaning (like...

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