This evening Aussie Wine Guy cracked a clean bottle from Canberra Region producer Lark Hill. This solid dessert wine is a 100% biodynamic wine, locally grown and bottled.
This noble variety is produced in somewhat small quantities due to meticulous handpicking. There are delicate flavours to be found inside even a small glass of this liquid gold – citrus, a hint of lime, apricot/peaches and a slight mineral aftertaste make this an excellent pairing with very sweet desserts or a well stocked cheese plate.
Last weekend we hosted a friend visiting from China. Amongst the various tourist options – sightseeing, scrumptious meals and enjoying the countryside – we, of course, took to tasting some Australian wine.
Included in the tasting were three indigenous varieties – a Riesling from Adelaide Hills (Wicks Estate “18 degrees C”), a Shiraz Grenache from McLaren Vale (D’Arenberg “d’Arry’s Original”) and lastly a late harvest Sauvignon Blanc also from Adelaide Hills (Pirramimma) – which means it was a complete South Australian experience.
The “18 Degrees C” Riesling had a very brusk mineral tasting streak to it, savoury but refreshing.
The d’Arry’s Original Shiraz Grenache – of D’Arenberg fame -being almost 10 years old, had an amazing blend of flavours with a slightly chalky body with lingering hints of liquorish, appearing to be paying off that medium term of cellaring.
Lastly, the late harvest Sauvignon Blanc contained the requisite sugary undertones, but without the typical abundance of sweetness you often find with botrytis sticky – very much in the same category as the Canberra region’s Lark Hill with their Auslese Riesling, but with a very tiny hint of passionfruit.