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A Misfit to Be Justifiably Proud Of

October 1, 2016 Beverage No Comments Email Email

2016_rogue_wild-in-the-wood_webTHERE would be others, we suspect, would lay claim that a wine comprising no less than five varieties, was the result of their carefully hand-selecting fruit off as many vineyards or blocks as there were varieties, and then judiciously blending these to specific proportions of each.

But not John Davis, owner-vigneron of Peppertree Wines in the Hunter Valley and his Head Winemaker, Gwyn Olsen when it comes to their 2016 Rogue Vineyard ‘Wild in the Wood’ Hunter Valley Field Blend. Because they’ll readily tell you that this one’s the result of a “misfit” block planted somewhat haphazardly 20 years ago with left-over Semillon, Chardonnay, Verdelho, Vermentino and Sauvignon Blanc from other blocks rather than be wasted, and today simply all-in machine harvested.

And that resultant wine turns out in fact to be a really rewarding drop, with lingering individual varietal characteristics and lovely mouth-feel. Pay $30 and enjoy on its own as warmer days approach, or at the table with a range of lunch or dinner-time seafood, chicken or veal dishes.

Or as we did, with pan-fried pork loin chops, apple sauce and potato cakes.

 ONE TO NOTE:  A STINT of living in France saw Jim Lumbers falling hard, he’ll tell you, for the intoxicating aromas and unparalleled complexity of Pinot Noir – so much so, that on his return to Australia he spent months searching for a site that came as close as possible to the variety’s ideal growing conditions as he’d seen in Burgundy.

And when he ultimately found it in the Cullerin Ranges overlooking Lake George in the Canberra District, he established his Lerida Estate vineyard in 1997. Today that vineyard absolutely thrives with vines he got from selections off some of the greatest in Burgundy, and for lovers of Pinot Noir his 2014 is one to really look out for.

2014 was a great vintage in the Canberra District, and Jim’s Lerida Estate Lake George Pinot Noir explodes with luscious fruit flavours and integrated tannins; at $26.50 enjoy with a variety of fare from duck to mushrooms, spring lamb or oily fish.


A GREAT drop today from a misfit block planted somewhat haphazardly 20 years ago.


LUSCIOUS fruit flavours make this one ideal with duck, mushroom dishes, spring lamb or oily fish.

NEED A FOOD/DRINK IDEA? Check out We are also on Australian Good Food Guide  in main blog.

Written by David Ellis

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