Orange always promises to be a great Pinot Noir region, but it doesn’t seem to be the regional red wine hero. And let’s not get started on how much Bordeaux grapes are still in the ground on the Mt Canobolas slopes.
Anyway, this is Orange fruit from the Mayfield Vineyard. Handpicked, with some parcels destemmed, some whole berries, some whole bunches. 11 months in 25% new oak. It looks light, but not strictly a light wine – washed out ruby colour and a serious sweet and sour palate, determined palate. Plenty of acidity and a whiff of herbal stalks threatening to dominate but ultimately just providing interest. What this really needs is a bit more mid-palate – it’s deadly serious and a bit minty, with sappy tannins just compounding the rawness. I admire the intentions (and a worthy silver medal winner) that just requires more fruit for all that structure.
Best drinking: over the next five years before it dries out. 17.7/20, 92/100. 13.5%, $65. Mayfield Vineyard website. Would I buy it? A glass or two.
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4 Comments
Not a fan of Bordeaux reds from Orange ? I’ve had some excellent cab savs from there over the years although if you asked me to back up that assertion with examples the first three that popped into my head are all from wineries that no longer exist, specifically Belgravia, Prince of Orange and La Colline. There is Bloodwood of course and it’s stable of always good Bordeaux reds. Having said all that I actually think Cab Franc is the red variety best suited to Orange.
I hear you. I like Cab/Franc etc varieties from Orange on occasion. But for the Bordeaux grape five grape to STILL make up 50% of plantings in Orange is madness given how hard it is to sell/get right. I like Bloodwood’s examples, Bramgayne Tristan sometimes too and Canobolas-Smith for that matter. But on the whole? Rare highlights.
You can blame Philip Shaw the man for swathe of Merlot that is in the deck around Orange. However on the topic of BDX, you should give the Angullong and Ross Hill suite of wines are amazing quality and value for money. Then you have the Hoosegg stuff which is good but pricey. They all put a lot of Coonawarra dross to shame.
I haven’t tried a labelled Hoosegg yet – only in tank and unfinished. Must do.