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2012 Vintage Proves Lucky Number 13

July 6, 2013 Lifestyle Feature No Comments Email Email

Lifestyle Feature2012 proved Lucky Number 13 for Cumulus Estate Wines in the Orange region of Central Western NSW, with its Rolling label seeing its first-ever red using grenache and mourvedre fruit from vineyards planted back in 1999.

Until then the two varieties had been used in the making of rosé wines under Cumulus’ Luna Rosa label, with Winemaker Debbie Lauritz saying that while she had great faith in the quality of the grenache and mourvedre, neither somehow quite hit the mark for the quality she was seeking for red wine production.

But that changed dramatically in 2012 with everything coming together perfectly, and Debbie blending the two with shiraz into Rolling’s first-ever GSM – 48% grenache, 40% shiraz and 12% mouvedre, a wonderfully fruit-driven wine with more-ish cherry and dark fruit flavours and nice notes of spice.

GSM is becoming increasing popular in Australia as a gutsy yet easily quaffable wine, and this 2012 Rolling at $18.95 is interesting in that it did not undergo any oak maturation, allowing the pure fruit flavours to come to the fore. A nice one to enjoy this time of year with braised lamb shanks over potato mash.

ONE TO NOTE: IF you are one who likes to embrace a good semillon sauvignon blanc  over a long and leisurely seafood lunch, Western Australia’s Killerby has released a classic Margaret River example under its Killerby Merchant Trader label.

Although purchased in 2008 by Ferngrove Wines – Western Australia’s third largest maker – Killerby has maintained its small-winery philosophies and techniques, and its 2011 Merchant Trader Semillon Sauvignon Blanc is full of fresh Margaret River varietal passionfruit and grassy flavours, zesty lemon and a long cleansing finish.

At a recommended $20, a great drop to match with barbecued seafoods or a cold seafood platter.


WHAT better with barbecued seafoods or a cold seafood platter?


 PERFECT this time of year with braised lamb shanks and potato mash.


Written by David Ellis

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