By David Ellis.
A just-released Shaw Vineyard Estate 2017 Riesling is a
classic drop from this maker’s Murrumbateman vineyard in the Canberra premium
cool climate wine region, and made all the more classic with a touch of botrytis
that’s helped concentrate sugars, fruit acids and wonderful passionfruit and
tropical fruit flavours to more than usual prominence.
It’s little wonder that Owner/ Winemaker Graeme Shaw is
quick to offer how this one’s drawing enthusiastic response from visitors both
at cellar door tastings, and over meals in the winery’s Olleyville Restaurant.
"We sourced the grapes from low yielding spur-pruned vines,”
Graeme says, "and we harvested in the cool of night to ensure fruit was
delivered at temperatures of less than 20 degrees, contributing greatly to the
unique character of this wine.”
The weather was on side too, Graeme adds, with heavy Spring
rains followed by a reasonably average Summer that was not too hot, and came
with just the right amount of rain.
"The result is that this is a Riesling that lives up to the
acclaim of previous vintages of our Estate label, and punches well above its
$30 price point,” he said.
Enjoy with salmon or scallops if you like your seafood, or
equally with spicy stir-fries and curries if they’re more to your fancy.
AGFG suggests this Coconut
Beef Rendang thanks to The Malaya restaurant.
One to Note: Rymill
have been making Gewurztraminer for over thirty years now, drawing on fruit
from a single vineyard they planted back in 1985.
So, you would be right in presuming they’ve got it right when
it comes to growing the vines, harvesting the fruit, and making the wine, their
recently-released 2017 proving, you’ll find, that it’ll be a true lip-smacker
for enjoyment chilled on upcoming hot Summer’s days.
Winemaker Sandrine Gimon says this now-available 2017 gt (as
Gewurztraminer is generally referred to) is clean, crisp and exquisite, and
equally perfect for entertaining large numbers, or to complement fine foods –
think Asian or all manner of duck, chicken, pork, seafood or roast vegetable dishes
– at more intimate dinner parties.
With suggestions of cumquats and lychees to the forefront on
the palate, it’s also got undertones of turmeric and butterscotch and is nicely
priced at $20.
Vale Wayne Stehbens: the industry and buffs of Katnook Estate wines are mourning the
sudden passing on November 5 of the Estate’s long-time senior winemaker, Wayne
Stehbens. He was 62.
In his youth Wayne worked in his school holidays, alongside
his father Ray who was then Katnook’s General Manager, before he went on to
study winemaking at Charles Sturt University, and returned to Katnook as its
winemaker in 1979 – winning 49 wine show awards for the company in his first
He is survived by his wife Michelle who is Katnook’s Cellar
Door Manager, and family.