Wimbaliri Close Planted Pinot Noir 2010

Wimbaliri is a winery from Canberra that was established in 1988. The vineyard is planted to a variety of Shiraz, Cabernet, Chardonnay and Merlot. The area seems to be developing a reputation for producing top quality spicy Shiraz and structured Chardonnays.

Wimbaliri Close Planted Pinot Noir 2010

Full in weight and ripe in the flavour spectrum with notes of dark cherries, bubble gum, cinnamon and plum. The fruit is definately on show and there is a warm thought the mid-palate that takes away from the whole enjoyment of the wine. On the other side of the coin, the length is beautiful and the wine feels conforting to taste. I would go on and say that this is a good entry into the world of Pinot if you are coming from a Shiraz background.

Alcohol: 14%
Price: $40
Rated: 87
Drink: Now - 2018

Lark Hill Dark Horse Vineyard Viognier 2012

I'm not a fan of Australian Viognier but I will make an exception for the Lark Hill version as it possesses great length, flavour and texture.

Lark Hill Dark Horse Vineyard Viognier 2012

Alcohol: 12%
Price: $28
Rated: 87
Drink: Now or over the next four years

Lark Hill Rose 2012

What a change there has been in Australia as there is now a few dry roses on the market.

Lark Hill Rose 2012

This wine is more removed from the normal sweet rose as there is a Turkish delight note that is savoury rather than lolly sweet. The flavour spectrum is enchanting but it doesn't have the length of truly great rose. That said for the money this is good value.  In fact it holds my attention just with the flavour profile of cherry, crushed twigs and spice.

Alcohol: 11.5%
Price: $25
Rated: 84
Drink: In the warmer months.

Lark Hill Riesling 2012

Lark Hill Riesling 2012

What a pretty llittle number this is with flavours of granny smith apples, lemon zest and crushed flowers. The way the flavours transition over is beautiful while the nature of the wine feels chiseled and refined. At first I thought the power of the wine was lacking but it just kept building and building. It was almost like the beach with the waves lapping up against the shore as it just kept on building with each crash against my palate. Would I dirnk this now? Yes. Does this taste like your typical Australian Rizza? Hell no as it puts on some European pants with a New Zealand top and I love it for its style.

Alcohol: 11.5%
Price: $30
Rated: 90
Drink: Now - 2025

Ravensworth Sangiovese 2010 + Chicken Schnitzel and Ratatouille

Ravensworth is the side project for the assistant winemaker for Clonakilla.  The vines are grown on ancient granite soils which means that the soil comprises up to 60% quartz with a little orthoclase, mica and other minerals.

Quartz

Orthoclase

Mica

These minerals provide massive amounts of flavours to be extracted from the earth without much nutrients for the vines. This is very important for the production of quality Sangiovese as it massively over crops in fertile soils. 

Schnitzel

4 Chicken Thighs

2 eggs

1/2 lemon zest

breadcrumbs

Olive oil

Flatten the chicken thighs with a tenderiser and set aside. Place pan on a moderate heat and add a little olive oil. Zest half a lemon and mix into breadcrumbs and set in one bowl.  In another bowl beat eggs. To made the schnitzel dunk chicken in eggs, then in breadcrumb mixture and finally in pan. Remove chicken when cooked and serve with ratatouille.  

Ratatouille

There are so many recipes for this dish so I use whatever veggie I have in the fridge at the time. 

1 tin Tomatoes

1 egg plant, sliced or diced

2 potatoes, diced

1 onion, diced
1 capsicum, diced
1 clove of garlic, crushed

Add all ingredients to a large slow cooker in the morning and it will be ready when you get home.

Ravensworth Sangiovese 2010

Medium bodied and beautiful in its delivery of sour cherries and bitter chocolate which dance the lambada of love with peppered raspberries and fragrant exotic spice and garden herbs. It is the sort of wine that it easy for the novice to like and still provides cerebral entertainment for the wine nerd. I fit into both ends of the spectrum depending on which mood I'm in so I am having so much fun with this wine. Like so many wines from this variety the flavours seem to jump out of their skin once I paired it with a simple home made chicken schnitzel and some veggies so I would suggest not drinking this by yourself in a dark room but rather sharing it with friends and family.

Alcohol: 14%

Price: $20

Rated: 87

Drink: 2013 - 2020

Four Winds Vineyard Alinga Sangiovese 2009 + Falafels

Canberra is a beautiful area with the mean January temperature being 23.2 degree Celsius which means that the region has a bit of sun but not quite as much as its Tuscan counterpart. The vineyard at Four Winds may push the boundaries for the Sangiovese variety but with any endeavour it is great to see people experimenting.  The vineyards were planted in 1998 by Suzzane and Greame Lunney with daughters Sarah and Jaime taking responsibility for the winemaking.  There are 33 acres of vines that are planted to a variety of French and Italian varieties. For such a young vineyard these guys are turning out quality wines, if this wine is anything to go by.

Falafels

Vegetable Oil
400g Soaked Chickpeas
2 cups Parsley, Chopped
1 cup Coriander, Chopped
Handful of mint
2 Garlic Cloves
1 Onion
3 Teaspoons ground Coriander
1 Teaspoon ground cumin
1/2 Teaspoon Baking Powder


Place all ingredients into food processor and process until combined. Set mixture aside and heat vegetable oil in large saucepan.  Roll mixture into balls about the size of a golf ball and then place into oil once the oil is extremely hot.  Remove balls onto paper towel, when it is golden brown and serve warm.

This recipe is so easy and simple and it pairs well with the wine as it is light and fresh. You could serve the falafel with a mint yoghurt, if you like but I decided to leave the ball nude. The photo below has the yoghurt added as my wife wanted the extra moisture.

Four Winds Vineyard Alinga Sangiovese 2009

For such a light bodied wine this has a lot of silkiness attached. The palate almost feels like bed sheets in my mouth which is enticing and cerebral at the same time. The tannins are light and playful with a huge core of acidity pairing well with the flavours of sour cherries, pomegranate and cinnamon. The two most attractive elements of the flavour profile are the pomegranate, it is tart and almost crunchy, and an earthiness that reminds me of sitting in Italy eating a warm ham and bocconcini roll with a glass of chianti in my hand. This wine is truly Australian as it doesn't have enough structure to be Italian but it does have enough drink-ability to consume the whole bottle without thinking.

Alcohol: 13.5%
Price: $21
Rated: 86
Drink: Now or over the next 5 years