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Hunter Valley in New South Wales is one of the most famous wine regions in Australia, and also one of the oldest, with some of the first plantings dating back to the late 18th century.
It has also been recognised as a trailblazer for quality from very early on, with the region bringing home numerous awards from the 1855 Paris Exhibition – a show that was notable in vinous history for the official unveiling of the Bordeaux classification system.
Today, the easterly region is famed in particular for its Semillon. While it’s not the most widely planted of the white varieties (international superstar Chardonnay wins that prize), Hunter Valley Semillon has its place on the international wall of fame for its complex and age-worthy qualities, thanks to the sandy alluvial soils and dried up riverbeds that it thrives in.
The region’s top four grape varieties by planting area are predominantly white (Chardonnay, Semillon and Verdelho), but Shiraz also plays a pivotal role. Breaking away from the rich, spicy flavours typically associated with Australian Shiraz, Hunter Valley Shiraz, usually picked a little earlier than the norm, is elegant, poised and primed for some serious cellar time. Winemakers are also experimenting with slightly less mainstream varieties in Australia. In this session, as well as discussing Hunter Valley Semillon and Shiraz, we’ll also look at Barbera.
Meet Hunter Valley winemaking legends Bruce Tyrrell (Tyrrell’s), Stuart Hordern (Brokenwood Wines) and Andrew Margan (Margan Wines) and explore the region’s unique and unconventional wine styles.
For more information and to register, please click here.