Home cooking, local dining and the stories behind what we eat. From simple meals to shared tables, this is where food meets everyday life.

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McGuigan’s Finest: 5 Wines Reviewed

The McGuigan Hunter Valley Wines label is one that has been around for over 100 years, and the family has consistently put out some great wines. McGuigan has been crowned International Winemaker of the Year at four consecutive competitions. Their dedication to crafting Australian wines is reflected in this feat making them one of the best Aussie vinos.

Three taste testers agree McGuigan is a winner

WHILE travelling through the Hunter Valley to celebrate my 50th birthday with my now late husband, we visited McGuigan’s Cellar Door, and I still recall feeling welcome, comfortable and well-informed.

So when I recently had the opportunity to review five wines from their full collection, I was keen to relive that enjoyable experience, albeit remotely.

To add to the experience, I invited fellow wine lovers – Brian Pickering and Kaye Browne from FoodWinePetsTravel.com – to join me in a home wine tasting session.

We’re not professional wine tasters, but we know what our eyes, noses and palates like, and collectively we represent a wide range of wine lovers from across Australia.

Each of the five wines was unique and delicious in its own way, but there were a few standouts. Here are our thoughts.

Disclaimer: This post contains affiliate links. If you make a purchase, I may earn a small commission at no extra cost to you.

1. 2020 McGuigan Cellar Select Pinot Grigio

McGuigans Wine - bottle of wineThis Pinot Grigio is refreshing and light with both floral and fruity aromas. Its tropical fruit flavours come with a hint of apple from the cooler regions.

The dry wine has a big taste, but it is still refreshing because it isn’t too heavy on the tongue.

The perfect pairing for this elegant wine is seafood dishes such as Australian wild-caught prawns, along with fresh, crusty bread, some chilli and tomato salsa.

Brian prefers red wines; however, he did enjoy this white regardless, since its nuances were different from most other whites he has tried before.

McGUIGAN DESCRIPTION: A medium to full-bodied wine, this Pinot Grigio brings a lychee and honeydew aroma with pear and green apple flavours that complement the subtle tannin and a dry, refreshing finish.

2. 2019 McGuigan The Shortlist Hunter Valley Semillon

McGuigan Wine - bottle of wineWhile Brian thought this Semillon was ‘soft’, Kaye said it had a ‘perky’ citrus flavour, especially compared to the Pinot Grigio.

We all agreed that after two or three sips, there was an almost honey-like taste in our mouths, which made it incredibly delicious.

It is perfect for seafood or chicken dishes alike. Vegetarians would also love how well this wine pairs with their non-meat meals, such as tofu.

McGUIGAN DESCRIPTION: Complex and intense citrus and vanilla characteristics bring a well-balanced acid persistence, perfectly complementing the elegant floral aroma with a hint of herbaceous undertones.

3. 2016 McGuigan Personal Reserve Chardonnay

McGuigan Wine - bottle of wineKaye, a devoted chardonnay fan, thoroughly enjoyed the taste of this “gorgeous, exquisite and luscious” wine, even going so far as to say it was “liquid gold”.

The fruit was sourced from the Hunter Ridge Vineyard in the Hunter Valley to produce this opulent wine.

It was fermented in new French Oak barrels, resulting in a full-bodied wine, balanced and complex.

It has a peach and citrus bouquet flavour, making it a perfect match for seafood and chicken dishes, as well as nice tofu, toasted or oven-fried with roasted vegetables.

The label on this Chardonnay was signed by Brian McGuigan himself, the iconic Australian winemaker at the helm of McGuigan Wines.

McGUIGAN DESCRIPTION:  A lifted peach and citrus bouquet and refined palate make this wine a perfect match for full-flavoured seafood and chicken dishes.

4. 2021 McGuigan Cellar Select Rosé

McGuigan Wine - bottle of wineI was in my element with the McGuigan Cellar Select Rosé. I like most white and red wines, but Rosé is my favourite.

Rosé has come of age in recent years.  Back in the day, there was little of it around and therefore hard to source.

Traditionally, Rosé was a sweet dessert wine, but now winemakers are producing much more of this versatile wine in wide dry varieties as well.

This McGuigan’s Rosé has a soft salmon hue with intense berry flavours and attractive floral notes with a balanced, dry finish.

It would be equally at home at a casual lunch or to share around a sizzling summer barbecue.

If you don’t really know what wine to take to a barbecue and seafood, chicken, beef, lamb, or even vegetarian dishes could be on the menu, this Rosé will have you covered.

It also pairs well with all kinds of cultural foods and desserts.

McGUIGAN DESCRIPTION: Chosen for its intense berry flavours and soft salmon hues. The Shiraz and Tempranillo grapes were carefully selected to deliver this versatile wine with attractive floral notes, ripe raspberry freshness and a balanced dry finish.

5. 2019 McGuigan Cellar Select Hunter Valley Shiraz

McGuigan Wine - bottle of wineNow it was Brian’s turn to be excited. A connoisseur of red wines, he loved the burst of intense ripe berry flavours and earthy influence of this McGuigan’s Shiraz.

The long, warm finish and fine tannins make this wine ideal for red meat dishes such as roast lamb or beef and hearty casseroles.

Even adding a little of this wine to a casserole would greatly enhance its taste.

Although red wines traditionally are served at room temperature, Brian generally likes his chilled, but he wasn’t going to argue anyway.

This Shiraz is brilliant at room temperature or chilled, he said.

McGUIGAN DESCRIPTION: Chosen for its distinct Shiraz characters and rich flavours. Our Shiraz displays lifted floral notes with chocolate and vanilla, which flows through the palate delivering a smooth and balanced wine.

Which wines would you like?

So, which one of these McGuigan Hunter Valley wines will be your favourite?

I’m not sure, but I am sure that you’ll have a great time finding out.

No matter what your preference is, you’re sure to love at least one of them.

So grab a bottle (or two) and get started!

WATCH BRIAN AND KAYE’S VIDEO HERE:

McGuigan Wines - three wine tasters

 

For wine-night inspiration, explore:

Amazon Australia
– wine books
– accessories (aerators, glassware, wine fridges)
– curated gift hampers

Thank you

Brian Pickering and Kaye Browne – FoodWinePetsTravel.com

McGuigan Wines – https://www.mcguiganwines.com.au/

Australian Vintage Limited (AVL) – https://www.australianvintage.com.au/

Santy Lawrensia, Digital Marketing Specialist, Jaywing Australia

 

 

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Discover why Jameson’s Irish Whiskey Is So Popular

Unwind with Jameson Triple Distilled Irish Whiskey

DO YOU know what the greatest invention is since fire? We think it’s whiskey. Here’s why: it soothes the mind, relaxes us, and lightens the heaviest of moods.

whiskey - bottle label

The Jameson Triple Distilled Irish Whiskey is one of the best-selling Irish whiskeys in the world.

Its main ingredients include unmalted and malted barley, maize, and Irish water brought to the distillery from the Dungourney River.

This whiskey is a blend of fine-grain whiskeys and traditional Irish pot still whiskeys. It is then stored in bourbon and sherry barrels to age for at least four to seven years.

A bottle of the Jameson Triple Distilled Irish Whiskey is triple distilled, giving it a smooth texture.

A sweet vanilla flavour is also added, and the robust 40% alcohol content is quite enough to get your mind and body swaying after a few pegs.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Benefits of Being Triple Distilled

Before we delve into the benefits of this whiskey being triple distilled, you should probably be clear on what it means when whiskey is said to be triple distilled.

Whiskey is produced either in a column or a pot still (in the case of the Jameson Triple Distilled Irish Whiskey, it is the latter).

In the method that uses a pot still, the distillation must be carried out in batches, and with every batch, the alcohol is separated as it becomes more concentrated.

Most whiskey companies stop at the second distillation, but at Jameson, this is done one more time, and you have the best triple-distilled Irish whiskey.

In fact, this technique is strongly associated with Irish whiskey, although now it can be found in parts of the US, England, Sweden, and Australia.

One word to describe triple-distilled Irish whiskey? Smooth. The refined nature of alcohol is truly incredible.

In the course of the three distillations, many things happen that then result in the beautiful whiskey.

Aromatic and flavorful compounds are used to concentrate the whiskey, which gives it a silky-smooth taste.

Reviews by customers who have drunk it at some point are testimony to the supreme quality of the whiskey.

One customer said- “It’s the best value for money, easy-drinking whiskey. It’s a whiskey you can have with mixers or straight and be equally enjoyable. The supplier targeted me while drunk; somehow knew the whiskey I was drinking at the time! Haha, but seriously, the supplier was good, quick, prompt, and packaged well.”

How to best enjoy the Jameson Triple Distilled Irish Whiskey?

There are a few ways to enjoy the great taste and sensation of this whiskey.

If you like your drinks clean and without any level of saturation, go for a straight-on-the-rocks peg.

The smooth texture of the Irish whiskey will hit your taste buds and throat to create a soothing sensation.

The buzz you will feel after a few minutes will only help you relax and forget about all your worries.

Another way to enjoy the Jameson Triple Distilled Irish Whiskey is by drinking it with ginger ale.

Pour one part whiskey and two parts ginger ale for a refreshing drink to calm your mind.

Lastly, cocktails are always a fun way to quirk up any drink and make alcohol refreshing.

You can make a host of cocktails using this whiskey, like:

There’s so much more!

Summing up

Things can never go wrong with a bottle of Jameson Triple Distilled Irish Whiskey by your side.

This drink is there to cheer you up and remind you of all the good things in this world.

So grab your glasses and enjoy the best Irish whiskey in the world!

 

IF YOU ENJOYED THIS BLOG, YOU MIGHT ALSO LIKE McGUIGAN’S FINEST: FIVE WINES REVIEWED

 

Caution is advised when drinking alcohol. Its over-consumption, or alcoholism, will do more harm than good. Ensure that consuming alcohol doesn’t become a habit and see your healthcare professional if you have any concerns.

 

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About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

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Rum, a Timeless Spirit with a Rich History

Rum, a spirit to calm the heart and soul

RUM is a timeless spirit with a rich history and pleasant, smooth flavour. It is among the first branded spirits ever made. As well as its excellent taste, there are several health benefits associated with this spirit.

Decades ago, rum was used extensively in wartime for medicinal purposes. The spirit was considered a sure way to help soldiers stay calm under fire. They were given a tot, or tablespoon, each just before going into battle.

It was also believed the beverage would keep soldiers warm while they stood in muddy trenches, often in freezing temperatures. The British Navy routinely gave its sailors rations of rum with citrus juices such as lemon or lime to prevent scurvy.

Times have changed, and alcohol is no longer permitted for soldiers on the front line, but history shows rum was long considered to be an alcoholic beverage with many benefits. As long as you consume it responsibly, you too can reap rewards.

Its many health benefits are listed below.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Stress buster

The relaxing effect of rum, when consumed in limited amounts, can help when you feel too anxious or worried. It also has a relaxing effect that helps promote a better quality of sleep. The next time you find it hard to sleep, try drinking a little good-quality rum before going to bed. Overall, stress is more detrimental to your health than the odd shot of rum, but if you become intoxicated with the drink, it can have the opposite effect.

Reduces heart disease

The British Medical Journal has published studies suggesting non-drinkers were more likely than moderate drinkers to experience heart issues such as angina and heart failure.

Other studies have suggested that rum, like vodka, acts as a blood thinner and helps to prevent peripheral artery disease.

Rum can also increase the amount of HDL, or good cholesterol, in your body. This helps prevent blockages in arteries and reduces the risk of heart disease.

Defends against dementia

Rum is believed to lower the incidence of dementia. A study by the Central Institute of Mental Health in Mannheim, Germany, showed participants who regularly drank alcohol had a 29 per cent lower incidence of dementia and a 42 per cent reduction in the occurrence of Alzheimer’s Disease compared to teetotallers.

Drinking rum in moderation produces some health benefits, but caution is advised—its over-consumption, or alcoholism, will do more harm than good. Ensure that consuming alcohol doesn’t become a habit and see your healthcare professional if you have any concerns.

History Rum-down

Rum - botte of rum.

Bottle of Ron Zacapa XO rum. Photo: Tuxyso / Wikimedia Commons / CC-BY-SA-3.0.

The origins of rum can be traced back to the 17th century, when the sugarcane plantation slaves first discovered molasses. Molasses is a by-product of sugarcane, which, when fermented, turns into sugarcane alcohol.

Rum is made in many places in the world, including Australia, India, Indonesia and South Africa. However, it has its roots in the Caribbean. However, it has its roots in the Caribbean.

When you think of sugarcane, you naturally think of sugar, but not rum. Sugarcane was not a native plant in the Caribbean.

It is believed the Indians brought sugarcane to the island while they traded spices in this region. It came from Indonesia and went through China, India and then the Middle East. In fact, during the late 15th century, in most of the Ottoman Empire, sugar was called Indian salt.

Sugarcane grows in a warm climate with an annual rainfall of at least 1000 to 1200 millimetres from the moment the shoot grows.

The harvest time takes seven months, and in the West Indies, sugarcane is normally harvested from January until May. In Queensland, it’s between June and December.

An increasing part of the harvest is mechanised today, but some is still done manually with the help of animal carts and farmers. At the time of the harvest, the stem of the sugarcane is filled with a sweet, raisin-like substance.

The weather and time of the harvest are important, as the sugar can easily be affected and can be proven to ferment too early, which is why the sugar harvest is tested on arrival at the distillery.

After being tested for sugar, the cane proceeds to the crushing and pressing stage, where the juice is extracted and will eventually undergo fermentation and distillation.

Rum’s earliest recorded appearance

The earliest recorded appearance of rum dates back 1000 years, with its origin in India and China. It was in Barbados that the drink was first referred to by the name Rumbullion, which means real disorder. This is still used to describe rum.

People specifically started making the New World rum that we know and love today during the 18th century. The earliest recorded distillation was performed for the first time during the 17th century on the island of Barbados.

Sugarcane plantation slaves noticed that the molasses would take up a lot of space at the back of the sugarcane factory, and the sugarcane waste would seep out. It was a serious industrial waste problem, as this liquid did not serve any purpose. This liquid was called molasses.

The slaves and livestock ate the molasses, but it was still considered waste. Two pounds of sugar produced a pound of molasses, so the situation of a sugar plantation was like living in a swamp. They discarded it into the oceans sometimes.

One day, however, someone realised that by mixing the molasses with sugarcane juice while boiling and later fermenting this by-product, new alcohol was formed. This alcohol was called Rum. After that, molasses wasn’t considered just waste. Later, distillation took a role that removed impurities and produced the first modern rums.

Rum came to the New World on the long journey from the Mediterranean through southern Spain and the Atlantic Islands. It moved further along Colonial North America. England later became the distillery centre because of technical, abundant lumber production and metalworking. England even accepted gold as an acceptable currency during the Rhode Island rum period.

Caribbean Pirates were the first to popularise rum between 1560 and 1720—the pirates captured gold, silver, food and other valuable items as well as rum. However, they did not resell rum. They simply captured this specific item to consume.

At the beginning of the 18th century, when war was taking place at large, “Grog” was invented by the British Navy when Admiral Edward Vernon ordered a daily rationed mixture of rum and water instead of whiskey and gin. Grog was given this name because Vernon used to roam around the ship wearing an old grogram coat.

Rum made popular in the Caribbean

The Caribbean made rum popular, which led to the widespread consumption of the spirit in Colonial America. A rum distillery was also set up to support the popular drink on State Island in 1664. The rum manufacturer became New England’s largest, most prosperous and most popular industry. It was voted the world’s best during the 18th century.

It is said that during the American Revolutionary War, people drank an average of 13.5 litres of rum each year. During that time, the trade between Africa and the Caribbean formed. Molasses and rum were profitable, and the obstruction of the Sugar Act in 1764 could have led to the American Revolution. However, the popularity of rum kept steady even after the American Revolution.

One of the biggest pioneers in popularising rum was a Welsh man named Henry Morgan. He was one of the notorious privateers, who were much like pirates but were individuals commissioned by the government, slaveholders and landowners. He died in Jamaica as the Lieutenant Governor of the Island of Jamaica.

The world-renowned Captain Morgan spiced rum company is named after this real person who wasn’t as nice a guy as they portray in the cartoon Captain Morgan.

The British fleet captured the island of Jamaica, where rum was produced. Seeing the availability of rum, the British changed their daily ration of drink to the privateers, pirates and sailors from French brandy to rum.

Rum also became an important trade in South Wales, and the people earned a reputation for “drunkenness.” This was even though they consumed far less rum than the British.

In 1735, as Jorge Juan and Antonio Ulloa wrote, “There was a practice in the Columbian coast at Cartagena for officials to drink rum around 11 o’clock before noon. The regular and sober person also drank a small glass every forenoon, saying that it was good for the appetite and it strengthens the stomach. The lower classes of people practised the same. They drank local product extracted from the juice of sugarcane called agua ardiente de cane or cane brandy at 11 o’clock every day.”

You can see that the timeless spirit has a long and elaborate history in the world. It has been consumed for centuries and is still one of the most highly consumed spirits in the world.

Resources

https://jonbarron.org/article/drink-day-may-keep-dementia-away

https://www.wideopeneats.com/health-benefits-rum/

https://www.cwspirits.com/blog/some-health-benefits-of-drinking-rum.html

https://www.delish.com/food-news/g19868289/things-you-should-know-before-drinking-rum/

https://en.wikipedia.org/wiki/Rum

https://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/origins_of_rum.html

http://mentalfloss.com/article/50991/brief-history-rum-and-11-kinds-you-should-be-drinking

https://www.britannica.com/topic/rum-liquor

https://www.townandcountrymag.com/leisure/drinks/g9077403/best-sipping-rums/

https://www.townandcountrymag.com/leisure/drinks/g2737/rum-cocktails/

https://www.bbcgoodfood.com/recipes/collection/rum-cocktails

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IF YOU ENJOYED THIS BLOG, YOU MIGHT ALSO LIKE DISCOVER WHY JAMESON’S IRISH WHISKEY IS SO POPULAR

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About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

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Discover the Granite Belt Wine Region

What’s strange in the Granite Belt Wine Region?

Something strange is happening in the Granite Belt Wine Region of South East Queensland, and it’s not just the birds.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

SOON after driving into Stanthorpe last November, I heard about the Strange Bird Wine Trail, which advertises its wineries as offering personalised, unhurried wine experiences.

To qualify as a Strange Bird wine, the alternative wines of the Granite Belt Wine Region must represent no more than one per cent of Australian wine varieties.

Excellent! I’d experience something different here.

Grapes

Well, that statement was certainly true. As I nosed around the area, I found not only Strange Birds but also a number of other strange things that raised my eyebrows.

The South African expat owners of Rumbulara Estate Wines were showing Buffalos, Elephants, Rhinos, Leopards and Lions.

Ridgemill Estate had Moggies, Three-legged foxes, Sly dogs, Howling dogs and even Hungry horses.

At Wyberba, what used to be a Balancing Rock was now a Balancing Heart. And, near Glen Aplin, there was a Jester on the Hill.

The strangest of the strange was at Harrington Glen Estate, where the jovial host took great delight in showing off not only the train he was converting into cabins but also his man cave!

My New Guinea-born host invited me to look behind his bar to the mezzanine floor where his man cave was located, complete with a large television, computer games and books.

He also gave me a great commentary on the upcoming US presidential election and his reviews of the movie streaming services.

Oh, and I did get to taste his Verdelho, as well as some dessert and fortified wines, eventually.

As I left, my host said that next time, I might like to invite some friends along, bring some cheese and crackers from ALDI, relax beside his bar, and enjoy his wine and vineyard view.

Clearly, the winery owners in and around Stanthorpe, a three-hour drive southwest of Brisbane, have a sense of humour.

They’ve needed it. The year 2020 has gone down in history as one of their worst yet.

After five years of drought and devastating bushfires in the summer of 2019-20 that burned more than 12.6 million hectares of land across Australia, many wineries were left with no crop to harvest and others with just 10 to 25 per cent.

Hot on the heels of these disasters was the COVID-19 pandemic and global shutdowns.

Faced with such adversities, the Granite Belt Wine Region people had to get creative if they were to survive.

Most had water trucked in to keep their vines alive; many bought grapes from other regions, and others started blending varieties, something they wouldn’t do normally, from what little was left of their harvest.

My host at Ballandean Estate Wines said that when the COVID-19 shutdowns started in March 2020, they were seriously concerned about their future.

“By August, no one was coming in, no one was buying. But, soon people started buying online and once we re-opened we were smashed,” she said.

“My daughter said we should tell Scott Morrison to get organised now to close Australia down every five years so people will spend their money in this country.”

And spend I did, visiting eight wineries over my two-day whirlwind tour of the Granite Belt Wine Region. At each, I bought one or two, and sometimes three or more, of their finest wines.

Granite Belt Wine Region Tour

Granite Ridge Wines

Granite Belt Wine Region - Clear wine glasses

The range at Granite Ridge Wines included Chardonello and Caberaz. The Chardonello was a combination of Chardonnay and Verdelho, crisp but not too dry.

Its brother, the Caberaz, was a blend of Cabernet and Shiraz, making it a light easy-drinking red with coconut, leather and spice aromas.

Website: Granite Ridge Wines

Balancing Heart Vineyards

New owner Greg Kentish has made significant changes at what used to be Balancing Rock Wines.

Granite Belt Wine Region - Balancing Rock Winery

Not only had he changed the winery’s name, but he also introduced new wines and a range of modern, colourful labels.

Their Energy & Grace Chardonnay had a typical Chardonnay character but was lighter and more delicate with wild fig and rockmelon aromas.

The Evolve & Inspire Viognier had lots of stone fruit character, such as dried apricot and creamy peach.

Blossom, a Cabernet Sauvignon Rosé, had lots of strawberry character with a well-developed ruby colour.

Website: Balancing Heart Vineyards

Golden Grove Estate Wines

Granite Belt Wine Region - Lady serving wine

The 2020 Vermentino, made with fruit sourced from Mildura, was a 60/40 blend of Chardonnay and Sémillon, with floral, stone fruit and sea spray aromas.

Their 2019 Durif had a red berry flavour and hints of cedar. It’s ideal for drinking now for freshness or to tuck away for up to eight years to soften and mellow.

The 2018 Joven Tempranillo was a medium-bodied style of Tempranillo made for early consumption with fresh cherry and red berry fruit to set the tone for things to come.

Website: Golden Grove Estate 

Rumbulara Estate Wines

Granite Belt Wine Region - man serving wine

The five animal-themed wines – Buffalo, Elephant, Rhino, Leopard and Lion – were designed to be consumed much colder than traditional wines and are preservative-free.

Buffalo, a lunchtime Chardonnay, was deliberately made not to taste like a Chardonnay.

Elephant, more suited to mid-afternoon, was designed to be consumed without food. It has residual sweetness with more fruit and body.

Rhino was made to drink with strong cheeses such as blue or vintage. Customers wanted a wine that tastes like fresh grapes, so Rhino was made from Waltham Cross, an eating grape, not a wine grape. Our host said Rhino was the only wine in the world made from Waltham Cross grapes.

Leopard and Lion are simply grape juice and alcohol. Our host said they’re the only wines made in Australia deliberately to go to zero degrees Celsius. Made the same initially, they both sit in the tanks as lions. When they want to bottle some Leopard, they add unfermented Shiraz, which sweetens it from Lion to Leopard.

Website: Rumbulara Estate Wines

Jester Hill Wines

Granite Belt Wine Region - External view of cellar door

Our host at Jester Hill Wines said it’s the only winery in Queensland to commercially make wine with Roussanne, a white wine grape grown originally in the Rhône wine region in France.

Eleven other Australian wineries that use it are located in other states.

Jester Hill’s 2017 Touchstone Roussanne is a dry, crisp, wooded white.

Their Chardonnay is a lighter style. Rather than being full buttery, it has a creamy feel to it with some of the pineapple flavour coming through. It’s not as heavy as some Chardonnays.

Joker’s Blush Rosé is made on Merlot and is a sweeter style with a hint of dryness.

Their Sangiovese Rosé is a dry, crisp style with a lot of guava.

The 2 Fools Trinculo Red is a Shiraz/Cabernet Sauvignon blend and light, like a Pinot, with an aroma of cherries and soft plums.

The Muckle John Fortified Shiraz is smooth with a hint of dryness and tastes much like a Christmas cake.

Website: Jester Hill Wines

Ridgemill Estate

Granite Belt Wine Region - Lady showing wine bottle

At Ridgemill Estate, their Semillon Viognier Riesling, named Hungry Horse, is nice and light.

They also have an off-dry Riesling that’s fruitier than Hungry Horse, if you want something drier than a Chardonnay.

They had a new 2020 Rosé that’s a unique blend of Cabernet Sauvignon, Malbec, Grenache, and Chardonnay, that is very floral on the nose.

Their straight Verdelho is a sweet, fruity white called Moggies.

Howling Dog is their liqueur, Black Muscat, aged at just over five years, and not for drinking on a full moon!

As our host said, their Sly Dog, a fortified Verdelho with a touch of liqueur Muscat, sneaks up on you, so it comes in a smaller bottle for your protection. It has nougat, raisins and nut flavours with a hint of rosewater.

The Three-Legged Fox is a bitza–bits of Cabernet and bits of Merlot and even bits of other varieties from time to time.

Website: Ridgemill Estate

 

Granite Belt Wine Region - View of winery

Harrington Glen Estate in Queensland’s Granite Belt Wine Region.

 

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About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

 

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