Tasting notes
TAR & ROSES TEMPRANILLO
2017 / $25
The “tar” is the late legendary Don Lewis; the “rose” is Narelle King, a chartered accountant turned winemaker. Their value-for-money reds include shiraz, sangiovese, nebbiolo and this tempting tempranillo featuring aromas of raspberries and dark cherries mingled with fresh licorice. It’s fine-boned yet full-flavoured with lots of red fruits and exotic spices. Serve it with a gutsy paella.
CHALMERS VERMENTINO 2017 / $27
The Chalmers family upended traditional Australian winegrowing by introducing hitherto unheard-of grape varieties from Italy, including vermentino, which hails from Sardinia. The 2017 vintage smells of sea spray and spring blossom and has flavours of lemon pith and white nectarine. Its chalky texture and zesty finish would suit crumbed flathead.
HEATHCOTE ESTATE SINGLE VINEYARD SHIRAZ
2016 / $52
In 1999, Mornington Peninsula vigneron Robert Kirby (of Yabby Lake fame) established a shiraz vineyard adjacent to Jasper Hill. Tom Carson leads the winemaking team and this 2016 shiraz is a stellar example of the distinctive local style. It has bold dark-cherry and plum-cake aromas with a whiff of clove and fresh aniseed – perfect with seared kangaroo fillet.
FOSTER E ROCCO SANGIOVESE ROSÉ 2017 / $26
Adam Foster was a wine-loving chef before he turned his hand to winemaking. While Syrahmi is his main label, this rosé is the product of a partnership with former Melbourne sommelier Lincoln Riley (aka Rocco). It offers dried cranberry and clove aromas with lots of textural interest, courtesy of fermentation in older oak barrels. The deep, savoury flavours and firm frame shine with spaghetti vongole.
JASPER HILL GEORGIA’S PADDOCK SHIRAZ
2016 / $90
In 1975, Heathcote heroes Ron and Elva Laughton pioneered their biodynamic vineyards. In 2001, daughter Emily joined her dad to continue the family’s legacy. This shiraz is all blackberries and mulberries backed by licorice and dried sour cherries. It’s intensely flavoured, compact and profound. The mouth-coating tannins deserve a decade in the cellar or a juicy steak now.