Mada Wines Canberra District Shiraz 2016 $35
Hamish Young’s new shiraz combines fruit from two vineyards: Yarrh, at the northern end of Murrumbateman, near the Yass River, and Wily Trout, in the Nanima Valley, Springrange, near the southern end of Murrumbateman. The wine captures the perfume, ripe-berry and spicy characters of Canberra Shiraz. The rich, supple, soft palate is, at present, all about ripe, concentrated fruit flavour – though there’s savour and tannin there to add interest.
McKellar Ridge Canberra District Shiraz Viognier 2016 $34
Winemaker Brian Johnston writes, “I changed the winemaking strategy in 2015 to accentuate the fruit flavour, holding the wine in newer French oak for a shorter period, and bottling in January rather than June. I used the same strategy in 2016”. The strategy worked sensationally in 2015, an exceptional vintage. Again in the 2016 the technique emphasises Canberra’s red-berry-and-spice flavours on a soft, very fresh palate that finishes with a pleasantly tart bite of spicy oak.
Sholto Canberra District Sangiovese 2015 $20
Like Mada’s Hamish Young, Sholto’s Jacob Carter buys grapes from local growers then makes wine for his own label. Carter says, “I only use local fruit from around the Canberra region and have decided to stick only with alternative varieties and wine styles”. His sangiovese, from Jirra Vineyard, provides light to medium bodied current drinking, with bright fresh fruit, smooth texture and savoury tannins typical of sangiovese.
Ravensworth Canberra District The Tinderry 2016 $36
What do you get when you cross the red variety cabernet franc with white sauvignon blanc? Well, if it’s among the vines in 17th century Bordeaux, you get a torrid romance and an entirely new red variety, one of the greatest of all – cabernet sauvignon. But if its just grapes, and in Bryan Martin’s hands, you get a whacky red–white blend that works: fragrant, pungent, fruity, bity, savoury and strangely delicious. You’ll find it under the “weird stuff” tab at ravensworthwines.com.au. “We call it Flanc”, says Martin.
Copyright © Chris Shanahan 2017
First published 30 May 2017 in the Canberra Times and goodfood.com.au