HUNTER VALLEY WINE REGION -

The Hunter Valley wine region, nestled in New South Wales, Australia, is one of the country's most renowned wine-producing areas. Renowned for its picturesque landscapes, rich history, and exceptional wines, the Hunter Valley offers a captivating blend of tradition and innovation.

Geography: The region's geography plays a crucial role in its winemaking prowess. Situated approximately 120 kilometers (75 miles) north of Sydney, the Hunter Valley benefits from a diverse range of microclimates, soil types, and elevations. This diversity allows for the cultivation of a wide array of grape varieties, each expressing unique characteristics reflective of the terroir.

Climate: The Hunter Valley experiences a warm, humid climate, moderated by cooling sea breezes from the Pacific Ocean. Summers are typically hot and humid, while winters are mild, providing ideal conditions for grape growing. The region's unique climate contributes to the development of grapes with excellent flavor concentration and balance.

Varietals: While the Hunter Valley is best known for its Semillon and Shiraz varietals, it also produces outstanding Chardonnay, Verdelho, and Cabernet Sauvignon wines. Semillon, in particular, is regarded as the Hunter Valley's signature grape, producing crisp, unoaked wines in its youth that develop remarkable complexity with age. Shiraz, on the other hand, thrives in the region's warm climate, producing bold, full-bodied red wines with rich fruit flavors and spicy notes.

Winemaking Tradition: The Hunter Valley boasts a rich winemaking heritage dating back to the early 19th century when European settlers first planted vineyards in the region. Today, many family-owned wineries and boutique producers carry on this tradition, crafting wines that reflect both the history and innovation of the area. Visitors to the Hunter Valley can explore these historic estates, enjoying tastings, tours, and immersive experiences that showcase the region's winemaking prowess.

The first major planting in the Hunter Valley came in 1825 when James Busby, widely considered the father of Australian wine, purchased vineyard land between the settlements of Branxton and Singleton and named it Kirkton after his Scottish birthplace near Edinburgh. In 1831, Busby travelled extensively throughout Europe and South Africa, collected cuttings from over 500 vineyards, including six cuttings of Syrah from the Hermitage hill in the Rhône. When he returned, many of these cuttings were planted in the Hunter Valley at the Kirkton estate now owned by his brother-in-law William Kelman.

Tourism: Beyond its vineyards and wineries, the Hunter Valley offers a plethora of attractions for visitors to enjoy. From gourmet restaurants and artisanal food producers to scenic walking trails and hot air balloon rides, there's something for everyone in this idyllic wine country. Additionally, the region hosts numerous events and festivals throughout the year, celebrating wine, food, and culture, making it a must-visit destination for wine enthusiasts and travelers alike.

What Really Is Natural Wine?

If you’re even slightly into wine, you’ve probably heard about natural wine. Natural wine is the unfiltered, untamed, un-photoshopped version of what we know to be wine. In most cases, natural wine doesn’t look or taste like a typical wine. In fact, some natural wines taste more like a sour beer or kombucha!

So, what is “natural wine” anyway?

Natural Wine Definition

According to latest edition of The Oxford Companion to Wine:

• Grapes are typically grown by small-scale, independent producers.

• Grapes are hand-picked from sustainable, organic, or biodynamic vineyards.

• Wine is fermented with no added yeast (ie. native yeasts).

• No additives are included in fermentation (yeast nutrients, etc).

• Little or no sulfites are added.

Of course, there is no official or regulated definition of natural wine. So, if someone says you’re drinking a natural wine, it technically doesn’t mean anything – ask for specifics!

Natural Wine Tasting Notes

Think of it as wine unplugged. Natural wines are known for their funkier, gamier, yeastier characteristics and a cloudy appearance. They are often much less fruity and much more yeasty in their aroma profile than a typical wine, smelling almost like yoghurt or German Hefeweizen. Of course, some natural wines are quite clean and fruity indeed. But if you taste a few, you’ll discover most lean towards the sour, yeasty end of the spectrum.

Here are three moderately well-known examples:

• Orange Wine: This is a white wine that’s made like a red wine where the skins and seeds stay in contact with the juice during the fermentation. Orange wine uses ancient techniques and is popular in Friuli, Italy and neighboring Slovenia.

• Pétillant Naturel: (aka “Pet Nat”) This is a type sparkling wine that uses the oldest sparkling method called Méthode Ancestrale, where the wine finishes fermenting in bottles, which causes it to carbonate with a natural spritz. Look for Pet-Nats from the Chenin Blanc from the Loire Valley.

• Of course, there are producers all over the world making natural wines of all styles (red wines too!). Some winemakers use clay amphora pots to ferment the wines or leave the wine in contact with the skins for an extended period of time (this is called extended maceration). You’re not likely to see much new oak-aging with natural wines, because most producers think this tarnishes the true expression of the grape.

• Source: Winefolly