Wine Tasting - New Releases of Australian Shiraz|
NOVEMBER 2ND 4:00 PM - 6:00 PM
We will be tasting new releases of Australian Shiraz, for inclusion on our list. John Fagan of Calmont Beverage, will be on hand to discuss the wines and answer any questions. Vine cuttings from the Cape of Good Hope were brought to the penal colony of New South Wales by Governor Phillip on the First Fleet (1788). An attempt at wine making from these first vines failed, but with perseverance, other settlers managed to successfully cultivate vines for winemaking, and Australian made wine was available for sale domestically by the 1820s. In 1822 Gregory Blaxland became the first person to export Australian wine, and was the first winemaker to win an overseas award. So, much of Australia's first century and a half was built on turning Shiraz, Grenache and Mourvedre (Mataro) into fortified wines and Muscadelle into Muscat. Winemakers used basket presses to maximise fruit structure and body - and they understood barrel maturation. Australia is blessed with plenty of sunshine enabling their grapes to ripen to perfection. Whatever the requirements of a particular red wine varietal, there are parts of Australia that can give it everything it needs. The aromas and flavours of Shiraz vary with wine style and region, but are usually blackberry, plums, and pepper in varying degrees dependent on growing conditions. In addition, even more regionally based, we can find liquorice, tar even, and bitter chocolate and mocha. Climate affects these with the warmer climates providing the plums and chocolate (Barossa) and the cooler climates giving more of the pepper (Victoria).The format will be casual, walk around with cheese and bread.
The wines featured will be:
Yalumba, Shiraz / Viognier, South Australia 2010
90+ Cellars, "Lot 37", McLaren Vale 2010
Greg Norman, Limestone Coast, 2008
90+ Cellars, "Lot 4", Shiraz / Viognier, McLaren Vale 2010
Mitolo, "Jester", McLaren Vale, 2010
A sign-up sheet will be available at the front desk (253-5742 or 800-826-7000) and there will be a $20.00 fee per person.
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