Wine review – Mount Majura Vineyard, Canberra

Mount Majura Vineyard Canberra District Mondeuse 2017 $29
Interesting wines begin not in the vineyard, as conventional wisdom has it, but in the mind of the winemaker. The grape variety mondeuse entered Frank van de Loo’s mind in 2002 and 2004 during tastings in France’s Savoie region. He planted the first small plot of the variety in 2010 and subsequently expanded it to 0.4 hectares. That little plot of vines now produces a unique red that was but a thought bubble just four years ago. Medium bodied in the Canberra mould, it offers delicious, ripe fruit with striking spice, herb and black pepper character.

Mount Majura Canberra District Graciano 2017 $29
Frank van de Loo planted the Spanish varieties tempranillo and graciano at Mount Majura earlier this century. Tempranillo became the vineyard’s signature red while the smaller production graciano graces blends as well filling its own special niche. As a very late ripener it’s at risk of not maturing in the Canberra climate. However, the balmy 2017 autumn ripened the variety in late April. The resulting medium bodied wine captures graciano’s floral aroma, soft tannins and plush, pepper-tinged vibrant fruit flavour. It’s another red of great individuality.

Mount Majura Canberra District Lime Kiln Red 2017 $25
Named after the site of an old lime kiln near the vineyard, Mount Majura’s new red combines shiraz (50%) with mondeuse (25%), touriga (20%) and tempranillo (5%). Frank van de Loo says, ‘With such a collection of interesting varieties in the vineyard and winery, new blending trials are irresistible fun’. The blend takes spicy-fruity Canberra shiraz as a base, then throws in floral, spicy, peppery and herbal notes of the other varieties. It’s medium bodied, soft, smooth, and a delight to drink now.

Copyright © Chris Shanahan 2018

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