Tasting Note No.41
Bill Roche acquired the 7 hectares Tallawanta Shiraz vineyard in the Hunter in 1997. He bought himself a gem, as this vineyard was planted in the early 1890's. I went to the Hunter Valley Gardens in February and sat on the grass under the giant Roche wine bottle with my wife and sister in law but for some reason, I never tasted the Tallawanta wines then. The opportunity came in Sydney on thursday night.
Colour dark cherry red with an even darker centre. Interesting nose of red berries, dusty spices and some trademark road tarmac that I believe originates from the charasteristic sandy loam and red volcanic clay soil of the Hunter. Superb palate of huge soft fruits and deep flavours that can only come from 100 year old vines. A delicious and mouthfilling wine that is velvety and very drinkable right now but will improve and become more fragrant by 2010. This wine has excellent structure, it spent 9 months in new French oak. Very well balanced with fine tannins, winemaker Sarah-Kate Dineen has done a very good job. Alcohol is at 13.4% vol. The best thing about this wine that it is seriously underpriced at AU $20 but the worst thing that it is very hard to find outside the Hunter Valley. Track it down though, it's absolutely lovely!
I believe a premium version reserve shiraz is yet to be released.
also tasted but not reviewed in detail:
2003 Roche TALLAWANTA Semillon-Sauvignon Blanc
A brilliant and refreshing dry white that tasted like a Margaret River wine rather than something from the Hunter. Zippy, exciting and fresh. It's 60% Semillon and 40% Sauvignon Blanc. Cost AU $17. Very good.
2002 Roche TALLAWANTA Chardonnay
Malolactic fermentation and 6 months in french oak gives this wine lovely creaminess. Soft and delicious. I usually find Hunter chardonnays problematic (other than Brokenwood) but this one makes the cut. Nice at AU $17.
The unwooded chardonnay however I found disappointing along with the 2002 semillon. The 2003 Limited Release sparkling Semillon tasted a little bland and unexciting as well.
Tasted:April 2004