Australian Wine Regions – Mudgee Region, NSW

Three German families Roth, Kurtz and Buchholz – were involved in establishing vines from 1858, with the descendants of Roth and Kurtz carrying on viticulture for a century.

The discovery of gold in 1872 lead to a gold rush, bringing people and prosperity to the district.

In July 1997 the region gained its importance when Orlando Wyndham closed down its Hunter Valley winemaking operations and moved them to its large new winery at Montrose.

The popularity of Mudgee and its wines grows stronger with each new season and new wine releases.

Similar to young Hunter Valley Semillon and matures slowly.

This is the best white wine from the region, consistently producing first-rate wine. The flavours are usually in the peach, melon and fig range, with citrus fruit characters sometimes emerging. The wines develop into rich, regional honeyed styles over time.

Cabernet Sauvignon
This is Mudgee’s best wine variety, usually as a 100 percent varietal, but occasionally blended with Merlot or with Shiraz. The wines have incredible depth of colour and hold their purple-red hues that turn brick red after seven years. The liberal flavours reflect the warm climate – a blend of tastes of red berry, dark chocolate and occasionally eucalypt or peppermint with the tannins evident, but not astringent. Well made wines require a minimum five years cellaring.

Some are with strong earthy, tarry and leather characters, other wines are much cleaner and similar to Cabernet Sauvignon, with lush red berry fruits and hints of chocolate.