Tag: Tim Adams

Jul 07 2011

Buy Wine Ideas: Aged Australian Riesling – Beautiful Expressions of Terroir

Posted on July 07, 2011 | By merrill@cellarit.com

As the Wine Spectator’s Harvey Steiman notes “Australia makes a unique style of Riesling that shows off the lovely stone fruit character of the grape, often weaving in floral, citrus and mineral flavors, hanging them all on a dry frame.” (Tasting Highlights: Australian Riesling by Harvey Steiman, Wine Spectator, 23 February 2005)

Australia’s reputation as a great producer of dry riesling was forged in the 1980s and 90s with the emergence of wonderful rieslings from the Clare and Eden Valley, produced by top names including Grosset, Henschke, Annie’s Lane Jim Barry, Tim Adams, Petaluma and Pewsey Vale. But in recent years, excellent riesling has also been made in Victoria (Crawford River, Jasper Hill), the Great Southern region of Western Australia (Larry Cherubino, Howard Park, Abbey Creek Vineyard) and the Canberra District (Helm Wines, Clonakilla).

More than any other white wine, the best rieslings benefit from bottle age. Some will last 25 to 50 years! Over time, the primary fruit flavours are complemented by toasty, honeyed tones and accented by a waxy, minerally range of flavours that impart a richness and taste complexity not evident when the wine is in its youth.

In 2000, the Clare Valley riesling producers became the first in the world to bottle their rieslings under screwcaps. (Now almost all of Australia’s white wines are bottled under screwcap). By all accounts these wines have aged beautifully, with the screwcap protecting the freshness and delicacy of the wine.

Another hallmark of riesling is its ability to transmit its terroir. Well-made riesling distinctly expresses the characteristics of its place. At Grosset’s Spingvale vineyard, for example, rich red soil over limestone produces sturdy vines, big berries, chunky bunches and a lime green … Read the rest

Nov 11 2010

Australian Tempranillo: Coming into its Own!

Posted on November 11, 2010 | By merrill@cellarit.com

My husband had the good fortune to attend the NSW Wine Awards Dinner at Guillaume at Bennelong in October. He came back raving about the Mount Majura Vineyard 2009 Tempranillo (Canberra District), which was among the top 40 best wines of the show.

Mount Majura produced its first vintage of tempranillo in 2003. Since then the wine has garnered so much acclaim that it has become the flagship variety of the winery!

Mount Majura’s Viticulturist and Winemaker Frank van de Loo very much believes that great wine is made in the vineyard, and the volcanic soils on limestone at Mount Majura are in fact quite similar to Artadi’s acclaimed Vina El Pison vineyard, which makes one of the most celebrated Rioja tempranillo wines in Spain.

The Canberra district is in many regards also climatically similar to Rioja and Ribero del Duero, where Spain’s finest tempranillos are made. As British wine critic Oz Clarke observes, “To get elegance and acidity of of Temparnillo, you need a cool climate. But to get high sugar levels and the thick skins that give deep colour you need heat.” Canberra delivers both in spades! (Experimental Grape Varieties in Australia, The Vintage School 2.4, Vintage Direct)

According to The Wine Advocate’s Lisa Perrotti-Brown, “the best young Tempranillos typically reveal plum, black cherry and blackberry flavours complemented by pepper and spices plus a uniquely earthy/savoury character that is not so dissimilar to great Pinot Noir.  The finest examples can age for twenty years or more.” (Tempranillo Temptations in Asia, eRobertParker.com, May 2009)

Her description of the best young tempranillos sounds remarkably similar to Nick Stock’s recent review of the Mount Majura Tempranillo 2009. “Smells of dark cherry, cassis and brambly berries and baking spices – this is one fine Tempranillo from the Canberra District. … Read the rest