A white grape variety that is the foundation of sherry and other fortified wines from the south-west Spanish region of Andalusia, Pedro Ximenez (Pedro or PX) was brought to Australia in 1832 by that entrepreneurial figure James Busby. The variety has had to endure some confusion here with its non-identical twin Palomino, also used in the production of sherry. When blended with the latter, Pedro adds sweetness to some sherries but on its own produces wines that are considerably sweet and complex in character
Ripped out years ago in favour of mainstream varieties, Pedro Ximenez is now a rarity in Australia. It does well in warmer climes such as the valleys of the Swan, Clare and Barossa and Victoria's Rutherglen region. This wine is Barossa born and bred from a solera dating back to 1944 when present vigneron Carl Lindner's family first fortified the wine. With vines averaging 30 years of age - some that are even older - the partnership of local vignerons and the heirloom vines that make up Dandelion Vineyards, are a true legacy of terroir, history and family.
A translucent bright copper brown colour in the glass. The nose is all perfumed aromas of fruit cake, coffee beans, roasted nuts and butterscotch that are enticing and warming to the nasal synapses.
The palate attacks with lively, big time rich fruit cake flavours, coffee and caramel. Juicy dates, sultanas and figs are underpinned by a citrus lime acidity. It is quite intense yet has a refreshing edge to it that balances the wine beautifully. Tangy in the cheeks. Orange marmalade and a light honey middle. Very fine tannins throughout, syrupy and no cloying sweetness.
An unctuously smooth texture overall with a long, dry persistent finish makes this Pedro an extraordinary drinking experience. Concentrated, seductive, luscious and classy.
Source: Winery Sample. Alcohol: 19.0%. Closure: Screwcap. Price: $30.00. Rating: 95 Points.
The Tempranillo has become Mount Majura's signature wine ever since it was first harvested in 2003. The oldest vineyard in the Australian Capital Territory, Mount Majura enjoys a continental climate similar to Rioja and Ribera del Duero and its vineyard sites sit upon volcanic soils unique to the Canberra District. All the right conditions that winemaker Frank van de Loo says suit the variety and reveals the character of the terroir.
From a cool, wet simmer the 2012 vintage is.a brooding, seductive beast. Bright crimson appearance, tightly bound at first then opens up with aromas of mint, black cherry and raspberry flavours, dried herbs and white pepper notes. The palate shows up varietal characters of ripe red current, cherry cola and earthy savouriness. Finely grained tannins wash across the tongue. Medium-bodied with a long, dark and savoury finish. Velvety texture and elegantly structured. Drink now to 2018.
Winemaker Frank van de Loo is one of the original members of TempraNeo, a collective of Tempranillo producers from six contrasting Australian regions who have been inspired by Spain's most widely distributed red variety and its potential to produce characterful versions in the Australian context.
Source: Restaurant Wine List. Alcohol: 13.5%. Closure: Screwcap. Price: $42.00. Rating: 91 Points.
