Orange Wine Region, NSW

It was only in the last 6 months or so I found out that wine was produced in Orange, New South Wales.  I have to admit I scoffed at the suggestion that good wines would come out of an area that I had never heard of considering I had been enjoying my 'hobby' for 30 years.  I decided to investigate this little known area.
Grape production, along with other fruits, started in the 19th century and the first commercial production of table grapes was in 1877.  It was not until the very early 1980's that the first vines for table wine were planted.  Considering the Orange Wine Region, at 600m to 1000m above sea level, is the highest wine region in Australia, I would have thought it was an ambitious project.  However, coupled with the regions terroir* this made it a true cool climate region and perfect for growing certain varieties of wine grapes and now there are about 80 vineyards and 40 plus wineries.
The most widely panted grape variety in the region is Shiraz (approx 27%) with Cabernet Sauvignon (15%) and Chardonnay (14%) a distant second and third respectively.  This was a surprise to me but a bigger surprise, or should I say shock, to read was that Pinot Noir and Riesling, which generally go hand in hand with cool climate viticulture, have very small plantings (5% and 3% respectively). Some of the wineries have also planted small areas of the newer varieties to Australia.  These include Sangiovese, Tempranillo and Zinfandel in the reds and Marsanne, Semillon and Gewürztraminer in the whites.
I have been lucky enough to taste a Shiraz, Cabernet Sauvignon, Chardonnay and a Riesling from Orange and they are very impressive.  Both reds had red and dark fruits on the nose and palate with some spicy/savoury characters, were medium body with nice fine tannins, balance and elegance.  The Riesling had the typical citrus notes of limes and lemon dominating with stone fruit characteristics in the background and enough acid to age nicely.  The Chardonnay, for me, had the exact opposite.  The stone fruit characters were more obvious with the citrus characters playing a secondary role, along with the deft use of oak, producing a very nice wine.  It's a real shame that these wines are not more widely available in Tasmania.
Overall, there is much to be excited about when it comes to this region.  It has lived in the shadow of the Hunter Valley and Mudgee districts for way too long and needs to start letting the rest of Australia know it exists and can produce some ripper wines.
A very good website to visit for more information, and the place I sourced some of my information, is www.winesoforange.com.au
*Terroir (pronounced tear-wah) is a French word used to (very basically) define the features of a wine growing region which includes its climate, geology, topography and soils which contribute to the individuality and renown of wines produced there (Martin 2000).
Until next time and remember to live simply, laugh often, wine alot.

2012 Grey Sands The Mattock

Bob and Rita Richter have a small vineyard on the west Tamar in northern Tasmania.  They have 18 different grape varieties growing on their 3.5 hectare vineyard and three of those have been used in this blend.  Constisting of Merlot, Malbec and Cabernet Franc, this wine has an amazing dense, glossy purple colour. It begins with a lovely floral lift, quite plummy and very inviting.  The palate is medium bodied, full of red and blue fruits and finishes with a touch of sweet, creamy oak and fine tannins.  I described it on social media as "wanting to let people know how good it is but was too polite" (a bit like Bob and Rita actually).  At $30 a bottle is very good value for money and is a very versatile wine to say the least.  You could have it with sausages, eggs and chips or osso bucco or with a block of good hard cheese.  This beauty should cellar for 6-8 years and is definitely worth stocking up on for the rest of this winter and the next one and the next one.... Until next time and remember, live simply, laugh often, wine alot.
www.greysands.com.au