2008 Musella Amarone Riserva

Image c/o https://talk-a-vino.com/category/amarone/Who doesn’t love a beautiful and absolutely delicious red on a cold winter’s day? Or for that matter, a good looking Italian?

Sublime example from Valpolicella, Italy.

A: A deep garnet in the glass

N: Pronounced and overt, leaps at you from the glass wanting to envelop with aromas of coconut and cinnamon spice, stewed plums, raspberries, and earthier notes of herbs, heather and medicine. The wine is fully developed but still going strong.

P: A full bodied, high octane number (alcohol and tannin) that’s still quite elegant. The flavours follow on from the nose with black fruit and stewed plums, hints of raspberry, cinnamon and cloves, cedar some floral elements (!) and currants. Incredibly long and generous finish.

 

An outstanding wine. Spice. Cedar. Chewy fruit. Enjoy slowly, with food and good company so you can do the enjoyable noises at each other.

2009 Waverley Estate Reserve Semillon

A: Bright and enticing medium gold

N: Slightly muted bouquet of lemon curd, wildflowers, apricot and slathering of butter. Still developing.

P: A low alcohol wine with juicy acidity and high glycerol gives a full body palate with beautifully developed flavours of apricot, zesty lemon, lemon curd, and that beautiful oiliness of an older Sem. A very long finish.

Great freshness in the glass inspite of age and will continue to evolve. There’s great balance between the fruit and flavour intensity and the acidity, so expect good things in years to come. Drink now or keep and enjoy another 7+ years.

https://waverleyestate.com.au/

IMG_20161002_142817

2014 Mount Majura Pinot Noir

917110_0_9999_med_v1_m56577569855080457A: Vibrant ruby in the glass.

N: Earthy and raspberry notes, and very youthful.

P: Tight tannins and tart acidity with plenty of juicy and delicious fruit, think raspberries and blackberries. There’s an earthy note and some brambly heather. A beguiling little number out of Canberra that should evolve nicely over the next 5 to 10 years.

RRP $29

…at the Canberra International Riesling Challenge, where Riesling dreams come true…

Last time I waxed lyrical on the subject of Riesling…well, I spent a weekend drinking, slurping, swirling and sniffing Riesling. We talked about it, discussed and analysed…and I’m more in love with the grape then ever before.

The morning of Saturday 15 October started with the opportunity to taste…514 Rieslings! Australia, New Zealand, Canada, USA, Austria, Germany, South Africa and France sent in their representative bottlings.

20161015_100703.jpg

We started with the Elite Golds and the Trophy winners before casually spending the next 3 hours trying the rest of the winning crowd – an incredible 85 Gold medals got handed out this year. Luckily, got to start before the crowds rolled in.

20161015_121923.jpg

An impressive array of styles, from the bracing examples of bone dry Clare Valley to searing acidity of New Zealand with a nice balancing touch of residual sugar, to the lushness of Alsace and the versatility of our North American friends. This is a must attend event for anyone at all curious about wine, the absolute generosity and versatility of a single grape and for anyone interested in terroir. And no, just because someone didn’t win on the day doesn’t mean their particular Riesling was not delicious – competitions are only as good as the judges on the day, after all.

And for those more serious, Friday held the annual Seminar and MasterClass on the excellence in Riesling. This year we covered such topics as:

  • Innovation in Riesling winemaking – trying everything from sparkling examples to “orange” Riesling with plenty of skin contact (oddly yumm even if I was in the minority), lees and other bits, to a the new fad of low alcohol wines (clearly, I am not a fan of the ultra processed…nevermind the lack luster taste).
  • Key Aspects of Terroir – with focus on climate and the changes we have recently experiences in temperature.
  • The MasterClass on Riesling from regions 41 degrees and south: A presentation on evolution of New Zealand Riesling with some excellent examples, as well as what the Tasmanians have been upto in the recent years. Incredible diversity!

 

Interested or curious? Check out these links:

Cheers!

20161014_171058.jpg

PS: My personal picks

2016 Mount Majura Vineyard Riesling, Canberra District (Trophy)

2016 Jim Barry Watervale Riesling, Clare Valley (Gold)  – consistently good

2016 Jaeschkes Hill River Clare Estate Riesling, Clare Valley (Gold) – purity

2016 Hentley Farm Riesling, Eden Valley (Gold) – deliciousness in a glass

2016 Galafrey Reserve Riesling, Great Southern (Gold)

2016 Trevelen Farm Estate Riesling, Great Southern (Bronze) – juicy deliciousness

2016 Hay Shed Kerrigan & Berry Riesling, Mount Barker (Gold)

2016 Capel Vale Regional Series Riesling, Mount Barker (Gold)

2016 Freycinet Vineyard Riesling, Tasmania (Silver)

2016 Goaty Hill Riesling, Tasmania (84 points)

2016 Chartley Estate Riesling, Tasmania (Trophy) – rose petals, waxy green apple.

2016 Bellarmine Dry Riesling, Pemberton (Silver)

2016 Robert Stein Riesling, Mudgee (Gold)

2016 SANTAS & D’SAS Henty Riesling, Henty (81 points) – chocolate nose and green apple pastry palate.

2016 Ferngrove Off-Dry Riesling Limited Release, Franklnad River (Trophy) – love it despite my self

2015 Basedow’s Eden Valley Riesling, Eden Valley (Gold)

2015 Laurel Bank Riesling, Tasmania (85 points) – finger limes and roses with jasmine, textural

2015 SANTA & D’SAS Henty Riesling, Henty (Bronze) – that of the fabulous magnum bottle, so points for presentation but also damn good juiciness inside

2015 Bream Creek Riesling, Tasmania (Gold) – searing acidity balanced with just a hint of sweetness to finish dry, but just love the purity

2003 Eldridge Riesling, Clare Valley (Gold) – for the petrol and kerosene

2010 Petaluma Hanlin Hill Clare Valley Riesling, Clare Valley (Gold) – aging nicely, no kerosene

2005 Poacher’s Ridge Riesling, Hastings River (Gold) – slurp, slurp away!

2015 Prinz von Hessen Kabinett ROYAL, Rheingau (Gold)

2014 Joern Riesling Arancia, Rheingau (80 points) – texture, funk, weirdness or epic proportions, totally intriguing. One of those ‘orange’ wines that’s just lips smacking good.

2014 Joern Riesling Hasensprung Stuckfass, Rheingau (81 points) – more ‘normal’ of the pair but oh so wickedly fun to drink. Slightly ‘orange’ wine i.e. saw some skins.

2015 Martha Clara Estate Reserve Riesling, Long Island (Bronze) – great balance

2014 Fox Run Vineyards Riesling Lot 11 Lake Dana Vineyard, Finger Lakes (Silver) – ripe tropical notes, great length

ALSO:

2015 Moorilla Estate Sparkling Riesling, Tamar Valley – just yummy and frothy

2015 Glaetzer-Dixon Uberblanc Goldpunkt Riesling – sherbet, pears, apples, roses, lychees…and on and on

2011 Foxes Island Belsham Awatere Estate Riesling, Malborough – juicy, yellow fruits, tangy and incredibly fresh

2015 Mudhouse The Mound Riesling – in spite of myself, drink by the bucket

2010 Peregrine Riesling – “very like-y” not so technical with this one but sweet monkeys on fire this stuff is good. Good savoury edge.

 

 

For the love of Riesling…

I love Riesling. The realisation that I love Riesling came pretty early on in my drinking career, though I can’t quite say when. It was around the time when wine was becoming more prominent in the diet, rather than vodka or the usual lolly water cocktails. It started with Eden Valley Riesling, then the taste buds found Clare Valley, Canberra and Murrumbateman region featured quite prominently for a bit, and more recently I discovered Tasmania. Each year in October I have a mild flirtation with Rieslings from other countries, but I rarely feel the need to venture outside Australia’s shores. For the last 3 years I flirted with Germany, Austria, New Zealand and even America quite a bit due to the required learnings as part of a wine course – these guys make some amazing juice. On the annual pilgrimage to Canberra International Riesling Challenge in 2012, I recall being very infatuated with a Czech Republic offering… Yet, I always return back to the fold and guzzle the bracingly dry, lemon-lime, talc-y, juiciness and pure goodness that is  Aussie Riesling.

One of the more inappropriate Riesling experiences was on a Hunter Valley wine trip, in mid winter sitting in a spa at midnight and guzzling Riesling from Eden Valley that we brought with us for fear of running out of good wine. The wine was delicious, the stars were bright and the air was cold. Copious quantities were consumed, no hang over was experienced the next morning and the day was happily spent trialing Hunter Valley reds and the other great white, Semillon.

In the days of hosting public tastings in the suburbs of Sydney, I tried to sway the hordes towards the one and only. If I didn’t tell them it was Riesling, they loved it. If they asked for Sauvignon Blanc, they got Riesling and they loved it. If I offered them Riesling, the ubiquitous response was almost invariably the same “Ah nah, I don’t like sweet wine”. After years of this it made me want to tear my hair out, so I just resorted to subterfuge (see above) and kept the hair. This misunderstanding continues, and like any die-hard Riesling freak of a supporter I hope in my heart of hearts that there will be a renaissance. However, I am also guilty of thinking that while the mass of consumers forget this noble drink, there’s simply more for me!

So, Riesling… why do I feel compelled to put fingers to keyboard and publish my ravings? Mostly, because the annual pilgrimage to Canberra is next week and I’m gearing up for the Masterclass and also because sharing the love for the grape may just convert one more person. I may convince someone to try it, who hasn’t tried it before. Even small wins are gratifying.

On a more gripey note, recently the news is all about single vineyard or single site wines. (I’m waiting for that ultimate $100,000 bottle of single vine wine at this rate.) An article in a well respected wine rag, boldly stated that a producer having recently purchased a new rather famous vineyard (in Australia) has bottled a new wine (from Chardonnay) that speaks of the vineyard. The article then listed a few vinification techniques and concluded that the new single vineyard wine “speaks of its place” but also tastes very similar to a wine the producer makes from a collection of vineyards. Pray tell, how does the wine speak of its place when the winemaker worked it to the bone? And if it’s so site specific and speaks of place, why is it so similar to the more blended version?

So here’s the thing: you wouldn’t have this problem with Riesling. In fact, the best Rieslings are made in the vineyard, picked and the least the winemaker does to it, the better the wine is. A wine that truly “speaks of its place”. Alsace usually gets mentioned right around here with it’s myriad of soil types and Riesling styles. Germany, for centuries was renowned for producing the world’s best wines – from Riesling. So if you are a natural-minimal-intervention-wine-lover-type person, grab some Riesling and enjoy. It’s the closest to nirvana you will ever get.

 

 

Restarting

img_20160910_161957

Hikaru Japanese Courtyard Restaurant

Plans for Saturday with the girls long lunch have been in play for over a month. It was a chance for us all to catch up, have a chat and a laugh and get a little tipsy on some vino without the hassles of responsibilities of day to day lives intruding. It was also a chance for a friend who has recently given birth, and was starting to come back to work, to let loose and re-live the old days. The scene was Newtown, Sydney. The setting a Japanese restaurant because we all love sashimi and there was to be wine, of course.

 

The day before, working oddly late on a Friday a text arrives from a friend seeing if I have seen The Results. She had great news, the goal of years of hard work had finally paid off. She can finally relax and enjoy having the DipWSET after her name. I had not seen any communication and really didn’t want to know, given especially that Saturday was coming and not wanting to ruin the fun. Despite the needling from colleagues to check and confirm the good news I simply did not want to chance that the news was not good.

Alas, at some point in the commute – I did. Justifying to myself that I would only brood over the possibilities until I had the confirmation, that Saturday would be a lot less fun with me sulkily checking my phone and toying with the idea all day. So I did…

img_20160909_184303

…and I’m glad I did 🙂

Good Vs Bad

IMG_20121123_221200

 

I’m sort of reading a book, from time to time I pick it up, read a little, absorb some new piece of wisdom and then put it down again. This quote caught my eye – felt the need to share.