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WINE :: Central Heating

The style of after dinner wine that used to be known in Australia as port originated in the Douro Valley of Portugal where the vineyards grow along the steep sides of the river valley.
Fortified winemaking began in Australia with the first vineyards and over the years ‘homegrown’ examples rank second to the Portugese in terms of quality standards.
Vintage fortifieds (or Vintage ports as they were known) are made from ripe red grapes always of a particular year that have been crushed and fermented until they have consumed half the original sugar content. The juice then has alcohol added which raises the strength by volume to around 18 percent. The wine is then transferred to casks to mellow and to integrate the alcohol and tannins. It is then bottled after a relatively short period and left to slowly mature in glass for many years.

The result is big, fruity wines, rich in bouquet and flavour with deep purple to almost black colour. There should be a good balance between sugar, acid and tannin to compliment the dry spirit finish. Better examples will already have a softness which makes them good drinking even when very young, but this is only a promise of the quality to come if left in the bottle to mature over many years.
Unfortunately this style of wine has lost a lot of public support and so it is not as readily available as it was in the 70’s. 80’s and 90’s (certainly a time when ‘VP’ lovers, myself included, were doing their best to ‘deplete’ stocks).
When you do find a supplier (be it a liquor store of better still, the cellar door) do yourself a ‘flavour’ and enjoy these uniquely magnificent wines in the depths of winter with a roaring fire, roasted hazelnuts and top quality chocolates.
Anthony’s Selection
Hampton Estate 2007 Georgia Shiraz
A very good inaugural red from John, Kay and daughter Jocelyn Leevers 30 acre vineyard/olive grove in Gidgegannup (Perth Hills). A slightly funky nose of spice/pepper leads to a warm vanillan oak, ripe medium weight palate of dried cherries and plums. Has excellent acid/tannin balance and a persistent finish. More than drinkable now or in 3 years time with Mediterranean food. Silver Medal Standard
Moss Wood 2007 Ribbon Vale Merlot & 2007 Ribbon Vale Cabernet Merlot
These two beautifully structured Margaret River wines will definitely reward the patient. At the moment both are subdued on the nose/palate. The Merlot is only hinting at cherries, dark chocolate and plums, whilst the Cabernet Merlot gives only a tiny impression of dark plums, mulberries and black berries that will evolve further. Try to keep your hands off these excellent wines until 2012 plus (Merlot) and 2015 plus (Cabernet Merlot) High Silver Medal Standard
Moss Wood 2006 Cabernet Sauvignon
In typical elegant style, this lovely wine will invite comparisons with the stunning 2005. Slightly subdued on the nose with a delicious berry/oak palate, it doesn’t have the silky mouthfeel of last years. Still a very good red that will cellar well for 5 years at least. Enjoy now with simple lamb dishes. High Silver Medal Standard