Wine review – Clonakilla, Ravensworth, Mount Majura, Nick O’Leary

Clonakilla Canberra District Riesling 2016
$30–$38

Mid-30s ripening temperatures generally drive down grape acidity levels. However, Tim Kirk believes 90mm of rain ahead of 2016’s February–March heat wave gave the vines resilience to produce intense riesling flavours and the lowest pH in Clonakilla’s history. Beautiful floral and citrus varietal aroma and flavour, a gentle, round palate and brisk finish mark this a special wine to enjoy over the next decade.

Ravensworth Canberra District Riesling 2016
$25
Like Clonakilla riesling, Bryan and Jocelyn Martin’s Ravensworth has the high acidity of the 2016 vintage. However, delicate fruit and a round, gentle palate offset the acidity to give a vibrant and dry drinking experience – sharp enough to serve as an aperitif now, but with the depth and structure to evolve nicely with bottle age. Mainly from Canberra, but contains a small amount of fruit from Tumbarumba.

Mount Majura Canberra District TSG 2015
$34
A blend of 49 per cent tempranillo, 36 per cent shiraz and 15 per cent graciano, TSG thrills with its vivid purple colour, sweet, seductive aroma and vibrant, harmonious palate. The absolutely delicious palate features the liveliest, freshest fruit flavour imaginable, all held together by savoury tannins that give the wine smooth texture and fine, drying finish.

Nick O’Leary Seven Gates Canberra District Tempranillo 2015
$35
Nick O’Leary’s first tempranillo comes from Wayne and Jenny Fischer’s Murrumbateman vineyard, source of some of Canberra’s best wine grapes. The wine shows the deep, dark, savoury side of tempranillo. A core of bright, sweet fruit on the palate quickly gives way to soy- and charcuterie-like savoury flavours and solid, drying tannins.

Copyright © Chris Shanahan 2016
First published 30 August 2016 in the Canberra Times

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