The annual Taste Orange @ Sydney is on again soon, September 10 – 11. This is a time when the incredible marketing team behind Taste Orange (not sure how many other regions have such a good tourist App: iTunes and GooglePlay) really showcase the excellent food and wine destination of Orange, an easy drive 3 hour’s west of Sydney. I’ll make no secret that Orange is quite special to me, and if my current Tassie move hadn’t worked out, I would have been looking to move to Orange.
Angullong are located in the gorgeous bluestone township of Millthorpe, just a short drive from Orange. Their vineyard management is excellent and they’re fast becoming a breeding ground for well made “alternative varieties” in New South Wales. They’ll be at the Taste Orange event at Sydney as they’re one of the flag bearers for the increasing quality of the region. Here’s a look at their 2013 Red Italians under the Fossil Hill range, which is named after the myriad of fossils found scattered all through their high altitude vineyard. So if you’re in Sydney but can’t get to Orange, go visit, they will take you there.
Angullong, Fossil Hill Sangiovese, Orange, 2013
Cherry red in the glass. Cherry pips, cherry flesh, herby thyme and fennel, sweetish cola, smooth woodwork. Distinct cola/vanilla hit first up. Light strawberry and cherry fruit flavours overlay toothsome tannins made for food. Lovely darker savoury edges linger long. Placebo’s “The Bitter End” has just come on Double J whilst writing this note, and that’s a good musical analogy for this wine. Like Brian Molko, seemingly light in body, capable of sweet melody, yet with good Sangiovese tartness to complete. Probably not going to be as classic as Placebo, but certainly enough to enjoy whilst listening to Placebo.
Angullong, Fossil Hill Barbera, Orange, 2013
No, not Barbara. Bar-Bear-Ah. The grape has its spiritual home in Piedmont, where it often plays 2nd fiddle to Nebbiolo in Barolo, but those in the know know that it has the potential to live long.
Deep plum purple in the glass. Gorgeous on the nose: plush oak and ripe red fruit with liquorice/aniseed over stewing black cherry. Distinct salty and herby savoury tomato-leaf profile . Acid is on the high side whilst the tannins are sandy and fine (the acid is a characteristic of both the Orange region and grape.) The oak leaves a lovely warm cuddle of vanilla and the woody cherry pip finish isn’t so bad. Serve up a lovely piece of veal and enjoy.