Stars of our Yalumba Wine Tasting

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We’re fortunate to have enjoyed a wonderful selection of wines from Yalumba including the above Cabernet Shiraz Flight which stole the show if we are honest. Jane Ferrari Yalumba’s spellbinding travelling winemaker and storyteller guided us expertly through some Single Site Grenache wines and the silky smooth Strapper 2010 GSM, then some lovely classic style Barossan Shiraz before the room was blown away by the picture flight.

First up was the wonderful 2010 Scribbler, the Classic Australian Dry Red Wine Blend Cabernet Shiraz which is treated to very similar aging to its big brother The Signature. Same blend but ready to drink now and perhaps without the concentration. It’s a fabulous rendition of Barossa wine showing generous fruit from the Shiraz and tremendous structure from the Cabernet.  To explain to us how this wine smells of cherry chocolate Jane brought us all along a treat, Embedded image permalink a Cherry Ripe. And boy did this wine have that lovely Cherry Choc nose followed by sweet spices and licorice, then fresh floral aromatics of savoury herbs and crushed plums. A beautifully polished wine of medium to full density with a huge  red-currant fruit and dark berries palate.

Next up was many people’s wine of the evening the 2008 FDR1A, which is only produced in certain vintages from Signature bound fruit from the Eden Valley in the Barossa. The Eden Valley tends to be a cooler area than the Barossa Valley. The name FDR1A is an old cellar designation for the oak barrels the wine is aged in standing for Fine Dry Red 1A. This wine explodes out of the glass with beautiful rich cassis, hints of anise and cedar are also present. The palate is soft and elegant like hammered silk, with a lovely dark berry fruit finish that lingers.

Following on from the FDR1A we moved on to the stunning 2005 Signature. This wine is dedicated to a different person each year the signature. The 2005 is  deep dark red in colour with aromas that are dense and curranty, yet fresh. The nose shows florals, violets and  cherry – choc with a mint/eucalyptus edge. The palate is brooding and serious with dark chocolate berry fruit. This Signature finishes with long fine powdery tannins.

Once we had finished with the Cabernet Shiraz blends we moved on to some remarkable fortifieds but I’ll save that for our next post.

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Tutored Yalumba Tasting

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We have a treat coming up to brighten your February, A Tutored Tasting of Yalumba’s Fine and Rare wines in the company Jane Ferrari.  Wines tasted on the night include The Signature, The Scribbler, The Strapper, Hill-Smith Vineyard Chardonnay and some other surprise wines from their Fine & Rare selections.

When: Monday 18th Feb. 7.30 pm – 9.30 pm

Where: The Blue Room, The Park House Hotel

Tickets: €15 per person

What the hell is Tannin?

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https://i1.wp.com/www.tondig.com/Tannin%20powder.JPG I must confess that I had been drinking wine, with quite an interest, before I paid any attention to anything other than the flavour of a wine. And when I started working in the trade and heard people going on about tannin and acidity I was kinda bemused as to what they were talking about. It was only after a tasting with Jane Ferrari of Yalumba that I began to understand what tannin and acidity were in terms of wines.

So what the hell is Tannin?
The tannins in a wine are derived from the pips, skins and stalks. They are really important if a wine is intended to age, as they are a natural preservative. The tannins give structure to the wine. They can be sensed by a furring of the mouth, or puckering of the gums,  like when you drink cold tea (which also has tannins as its made of leaves).  Tannins can also be found in chocolate, nuts and berries among other food stuffs.

 Tannins are of more importance in the ageing of red wines rather than white, as they tend not to occur to the same extent if at all in whites. The tannins act as a preservative, they fade over the years,  and the simple fruit flavours have time to develop into the more complex flavours that are found in aged wines. A level of tannins that is sufficient to provide structure, but not so obvious as to dominate the palate, is the ideal when a wine is ready for drinking. For this reason tannins are still important in red wines not intended for long ageing, as they give  structure to these wines. Tannins have different qualities, and may be described as harsh (especially in a wine drunk too young), soft (eg. Beaujolais), stalky, chalky,  and so on.