(2016) An 'icon' wine that lives up to its reputation, this was one of the wines of the trip from the 200 or so I tasted in late 2016. 5% Viognier is co-fermented with the Shiraz, giving a touch of peachiness and floral character, pretty at first, then some almost rhubarb and chestnut notes. The palate is medium bodied and so freshly juicy, lots of taut acid and tannin, but it has a certain grace, gently wrapped in its fragrance and cool mineral and sweet vanilla finish.
(2016) From very high altitude again, at 900 metres, 30% was whole bunch pressed. Beautifully fragrant nose, such delicate ripe cherry and redcurrant, but smokiness, briar, sweet damp earth and roasted chestnut. The palate is fresh and perfectly taut, with a fresh orange acid crunch.A delightful Pinot.
(2016) Lovely grapefruit and orange skin fragrance to this unusual wine, made by fermenting the grapes with their pink skins, to end up with a lovely but definitely rosé coulour. Touches of lychee and exotic perfume, the palate juicy and surprisingly delicate given the skin contact, delicious hint of creaminess before the acidity and nip of tannins adds savour.
(2016) Fermented in barrel using indigenous yeasts, this then spent a further 11 months in French oa, only 15% new. Very nice lift and juicy elegance, some of the gingery and ripe pear aromatic of the Viognier, the oak delicate. Full, but decisively crisp and lean on the palate, very juicy, the clarity is admirable.
(2016) From vineyard at 900 metres, Philip Shaw having traveled the world making wine and know what he was looking for - almost settling in Tasmania, almost in Victoria, but Orange was where they settled. Made from estate fruit, it is tight and reserved on the nose, then a rich texture though the palate profile, it is intense and taut, a hint of sweet fruit but loads of acid crunch. The oak has such a delicate character, a lanolin and buttery touch, and concentration married to finesse.
(2016) Ian Riggs is the winemaker of this terrific Semillon, described to me as "The best of the best," and bearing his initials - 'Ian Leslie Riggs'. Made in all stainless steel, pressed off the skins immediately it's a super selection of wines given extended bottle ageing. Taut minerals, wax and beeswax, the lemon rind hint of fatness. The palate has a vibrant, intense, bright and sherbet character. Great shimmering length.
(2016) A combination of Riesling and Sauvignon Blanc fruit from Eden Road’s Estate vineyard, Chardonnay from Tumbarumba, Pinot Gris from Murrumbateman and Viognier from Hilltops, all given skin contact. Pale almost Provence colour and delicate straw and tea, as well as melon-skin grip and dry redcurrant fruit. A touch of sweetness against that grippiness, with texture and a nip of tannin.
(2016) Very tight, lightly oily, such crunching, vibrant aromas and flavours even after five years, a touch of Chablis-like oyster shell, but also fat, limey flavours and hints of the tropical. So youthful and fresh with a great future ahead.
(2016) From Tumburumba very close to Canberra and two vineyards, one at 300m and the other at 850m giving a diurnal shift, 40°C by day down to 12° even in summer. This sees 80% new oak and has a lovely smoky, flinty minerality, toast and a touch of lanolin and creamy apple. The palate is pristine, with beautifully fresh flavours the texture quite rich but great acidity and a vibrant finish.