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JOHN ROZENTALS suggests heading to Victoria’s Grampians for the Mebourne Cup and tasting some excellent shiraz.

October 7, 2017 Beverage No Comments Email Email

From 3-7 November, central Victoria’s Grampians Wine Region will celebrate its award-winning shiraz at picturesque venues across some of the best wineries in Australia.

Guests at the annual Seriously Shiraz festival will have an opportunity to taste their way around the Grampians, with more than 20 events over five days spread around a Melbourne Cup weekend of masterclasses, unique tasting experiences, special dining events and live music.

Wineries involved include Bests Great Western, Montara Wines, Grampians Estate, Mount Langi Ghiran, Seppelt Great Western and Halls Gap Estate, all eager to show what makes the Grampians one of the most historical and acclaimed wine regions in Australia.

Festival goers can indulge in live music performed by musicians from the Melbourne Symphony Orchestra, a grand degustation, a garden party with croquet, and flights over the vines.



Margan 2012 Aged-Release Semillon ($50): Great wine writer, the late Mark Shield always wondered about the duplicitous nature of Hunter Valley semillon and how such a “mean, squinty-eyed” youngster could develop into how such a complex, richly flavoured with bottle age. At nearly six years of age, this premium Hunter Valley semillon is just starting to show its potential and developing the hallmark toastiness the variety is renowned for. A simply lovely drink with the body to take on quite rich fish dishes.

Bremerton 2015 Selkirk Shiraz ($22): This lovely, medium-priced shiraz from South Australia’s Langhorne Creek has been matured in new and older American and French oak. It shows both the dark-berry flavours and spicy edge typical of warmer climate shiraz and makes a fine match for hard cheeses and red meats.


Champagne Duperrey NV Rosé Brut ($47): I often prefer a Champagne house’s dry pink bubbly to its standard white brut, largely because the higher red-grape (pinot noir) component adds a distinct stiffness to the palate structure. And so it is in this case — a delightful, quite complex rosé with persistent bubbles, gorgeous salmon-pink colour and some lovely cherrylike flavours. Bring on some sashimi.

Written by John Rozentals

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