Azahara Sparkling Chardonnay Pinot Noir NV - Victorian Riverina

IF you are starting to think about the
fast-approaching Festive Season,
here's a value-priced Aussie sparkler
for party-room or dining table.

ONE TO NOTE: IF you're starting to think about the fast-approaching Festive Season and a glass or three of value-priced bubbles to go with it, one worth consideration at just $15 a bottle is Aussie label Azahara Sparkling Chardonnay Pinot Noir NV.

Comprising 89% Chardonnay and 11% Pinot Noir off vineyards that interestingly nestle amongst orange, citrus and mango groves at Red Cliffs in north-western Victoria, this is a creamy bubbly with bright acidity, fresh lemon, brioche and yeasty flavours, and has a fine and persistent mousse – the eruption of its tiny bubbles in your glass.

This is a rewarding local sparkler to serve well-chilled in the Festive Season party-room, or at the lunch or dinner table, with fare from oysters to petite roast vegetable tarts and sushi, and if you've a sweet tooth, strawberries dipped in chocolate.


 20 Nov 17

Rymill Coonawarra GT Gewurztraminer

ONE TO NOTE: RYMILL have been making Gewurztraminer for over thirty years now, drawing on fruit from a single vineyard they planted back in 1985.

So you would be right in presuming they've got it right when it comes to growing the vines, harvesting the fruit, and making the wine, their recently-released 2017 proving, you'll find, that it'll be a true lip-smacker for enjoyment chilled on upcoming hot summer's days.

Winemaker Sandrine Gimon says this now-available 2017 gt (as Gewurztraminer is generally referred to) is clean, crisp and exquisite, and equally perfect for entertaining large numbers, or to complement fine foods – think Asian or all manner of duck, chicken, pork, seafood or roast vegetable dishes – at more intimate dinner parties.

With suggestions of cumquats and lychees to the forefront on the palate, it's also got undertones of turmeric and butterscotch and is nicely priced at $20.


[] MULTI-CUISINE lip-smacker with all manner of duck, chicken, pork, seafood or roast vegetable dishes.

 

VALE WAYNE STEHBENS

THE industry and buffs of Katnook Estate wines are mourning the sudden passing on November 5 of the Estate's long-time senior winemaker, Wayne Stehbens. He was 62.

 

In his youth Wayne worked in his school holidays alongside his father Ray who was then Katnook's General Manager, went on to study winemaking at Charles Sturt University, and returned to Katnook as its winemaker in 1979 – winning 49 wine show awards for the company in his first year.

 

He is survived by his wife Michelle who is Katnook's Cellar Door Manager, and family.

- David Ellis

 

 

Shaw Vineyard Estate 2017 Riesling - Canberra District

CLASSIC RIESLING'S BOTRYTIS TOUCH

David Ellis

A just-released Shaw Vineyard Estate 2017 Riesling is a classic drop from this maker's Murrumbateman vineyard in the Canberra premium cool climate wine region, and made all the more classic with a touch of botrytis that's helped concentrate sugars, fruit acids and wonderful passionfruit and tropical fruit flavours to more than usual prominence.

And it's little wonder that owner/winemaker Graeme Shaw is quick to offer how this one's drawing enthusiastic response from visitors both at cellar door tastings, and over meals in the winery's Olleyville Restaurant.

"We sourced the grapes from low yielding spur-pruned vines," Graeme says, "and we harvested in the cool of night to ensure fruit was delivered at temperatures of less than 20 degrees, contributing greatly to the unique character of this wine."

The weather was on side too, Graeme adds, with heavy spring rains followed by a reasonably average summer that was not too hot, and came with just the right amount of rain. "The result is that this is a Riesling that lives up to the acclaim of previous vintages of our Estate label, and punches well above its $30 price point," he said.

Enjoy with salmon or scallops if you like your seafoods, or equally with spicy stir-fries and curries if they're more to your fancy.


[] CLASSIC Canberra region cool climate Riesling to tuck into with seafoods or spicy stir-fries.

 

Angullong 2016 ‘Fossil Hill’ Sangiovese - Orange / NSW Central West

IF you like tomato-based pastas and pizzas,
this is a wine to go ideally with both.

ONE TO NOTE: ANGULLONG Vineyard at Orange in the central west of NSW, has released a 2016 'Fossil Hill' Sangiovese that's named after significant fossil sites more than 450 million years old and discovered around the 1890s on the-now Angullong vineyards.

Angullong once lay under the sea and has been inhabited through the millennia by some of our earliest forms of life, with these reflected in the 263 species of fossils that have been found there. As well, in mid this year a network of significant limestone caves on the property known as the Cleifden Caves was added to the NSW State Heritage Register.

And wine-wise, a now-available 2016 vintage Angullong 'Fossil Hill' Sangiovese is a nicely medium to lighter bodied drop with flavours suggesting blueberries and sour cherries, and a touch of spice.

With subtle tannins as well it's a nice one at a suggested $26 to enjoy with tomato-based pastas and pizzas.


6 Nov 17

Calabria Bros Sophie Rosé 2016 - Barossa Valley

FROM Calabria Bros Wines in Griffith NSW
an exceptional 2016 Barossa Valley Sophie Rosé,
that at $18 is ideal with Italian antipasti tapas,
or a coconut prawn curry.

ONE TO NOTE: GRIFFITH-based Calabria Bros Wines have an almost magical rosé in their Barossa Valley Sophie Rosé 2016 that maestro Bill Calabria crafted from Barossa Shiraz, Grenache, Mourvedre and a touch of Pinot Grigio.

With flavours suggesting fresh-cut apples and succulent red forest berries, this wine named after Bill's first granddaughter Sophie, has a nicely savoury and dry finish to enjoy slightly chilled with a coconut prawn curry, or with Italian antipasti tapas. And at $18 it's nicely priced for family enjoyment.

30 Oct 2017

She's apples! Hillbilly Cider is Bilpin's delicious pure beverage

Hillbillies at heart can escape the big smoke and experience nature for real at the newly opened Hillbilly Cider Shed in the heart of Bilpin apple country.

Wend your way up the famed Bells Line of Rd and follow the comforting aroma of fermented apples into the Hillbilly Cider Shed to discover a hidden refuge of Prohibition-era speakeasy ambience overlooking a working apple orchard.

There, you can escape the foot-stomping winter chill outside and imbibe in a belly-warming mulled cider and munch on fresh salted popcorn while learning about the cidermaking process and the Hillbilly philosophy from Hillbilly Shane or Hillbetty Tessa McLaughlin themselves.

In 2007, the couple shifted to a bohemian existence on 35-acres at Bilpin, where fourth-generation farmer and Canonbah Bridge winemaker Shane set about making a cider in a cellar he dug by hand under the house.

The result? Just apples. With altitude. And a squeeze of good old Hillbilly magic.

``We don’t add sugar, we don’t pasteurise and we don’t add artificial flavours,’’ the Cider Australia treasurer says. ``We’re all about keeping it real and honest – 100 per cent crushed fruit fermented with minimal intervention for an easy bohemian bubble.’’

Dedicated Hillbillies can seek out the uninhibited honest earthiness, mountain air, memories of good times with friends and fermented fruit of Hillbilly Cider straight out of the barrels at the new cider shed.

Tasting cider straight from the barrel is but one experience available exclusively at the inner Hillbilly sanctum.

In season, pick the very apples that go into the cider.

Stock up on the new Scrumpy and Sweet Julie ciders – the ones you don’t see around too much outside the Blue Mountains and Hawkesbury, and grab new ciders the moment Hillbilly Shane releases them.

In fact, the Sweet Julie is the only cider in the world made from the Julie apple, discovered and grown at the orchard onsite and the newest apple discovered in the area since the Granny Smith 100 years ago.

Environmentally conscious cider lovers can reduce packaging purchase to zero by investing in their own 1.854lt Hillbilly Cider growler, only at the Hillbilly Cider Shed.

It’s also the only place in the country to buy a cider canimal. Filled with nearly a litre of Hillbilly liquid goodness, canimals ``are mini kegs so they’ll keep you going for a while – you won’t lose your place around the bonfire’’, Shane says.

Have your canimal filled on the spot with your choice of cider straight off the barrel and pressure sealed by the first and only canimal machine used for cider in Australia.

Hillbillies can picnic under the trees with the company of cider shed dog Star or sit on the deck and soak up the vibes of raw Hillbilly music, meaningful conversation and the nostalgic scent of crushed cider on the breeze.

After tasting the award-winning alcoholic and non-alcoholic apple and pear ciders, cleansing the palette with salted popcorn, stocking up on your chosen flavour of bottled bohemian lifestyle, be sure to proclaim your Hillbillification with pride on clothing and other items available at the cider shed.

Hillbilly Cider is also available throughout the Blue Mountains and Hawkesbury and beyond via independent bottle shops, funky bars and restaurants, or catch the Hillbillies at farmers markets and music festivals.

The Hillbilly Cider Shed, Shields Orchard, 2270 Bells Line of Rd, Bilpin, is open from 12pm to 5pm Friday and 11am to 5pm Saturday and Sunday (check website for extra open days during school holidays). Go to hillbilly.com.au for more information.