The Hunter Valley: Stunning Semillon, Generous Shiraz, Delicious Food from The Hunter Valley: Stunning Semillon, Generous Shiraz, Delicious Food

The Hunter Valley: Stunning Semillon, Generous Shiraz, Delicious Food

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Destination NSW/Chris Chen

The Hunter Valley: Stunning Semillon, Generous Shiraz, Delicious Food

Australia's oldest wine region may remind Americans of Napa and Sonoma but it has a personality — and food and wine — very much its own.
Destination NSW/Chris Chen

Tasting at Brokenwood

Jonathan Waxman (left), Colman Andrews, and Brokenwood wine education manager Damien Harrison, sampling what might well be the Hunter Valley's best sémillon in the winery tasting room.

Destination NSW/Chris Chen

Sampling 2014 Graveyard Shiraz

Waxman tastes a barrel sample of Brokenwood's 2014 Graveyard Shiraz.

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Andrew Thomas Talks About His Wine

Andrew Thomas, named Hunter Valley Winemaker of the Year in 2014, calls his top-of-the-line Braemore sémillon a "dazzlingly bright, green/gold hued wine [that] flexes incredible tension, purity of fruit, and drive of freshening acidity."

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Shiraz in the Barrel Room

Thomas talks shiraz with Waxman and Andrews in his barrel room.

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"Nothing is Great Unless It's Good"

The pioneering Tyrrell's Wines, one of the Hunter's oldest wineries, released Australia's first commercial chardonnay in 1971, and later discovered the aging potential of Hunter Valley sémillon (The winery's modest Latin motto might be translated as "Nothing is great unless it's good").

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Walking the Vineyards

Waxman and Andrews walk the vineyards with Tyrrell's winery head Bruce Tyrell. The Hunter Valley and South Australia’s Barossa Valley, says Tyrrell, may be the world's largest repositories of ungrafted European vines.

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The Tasting Room

Andrews and Waxman sample wines with Bruce Tyrrell in the winery's memento-filled tasting room.

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Wine Parings from Lovedale Smokehouse

Assorted charcuterie, smoked fish, smoked cheese, and locally cured and smoked olives at Lovedale Smokehouse.

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Chatting with Local Chef

Andrews and Waxman with Troy Rhoades-Brown, chef and co-owner (with his wife, Megan) of Muse Restaurant and Café, adjacent to the Hungerford Hill winery.

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Sourcing Local Products

Former Californian George Francisco, a veteran of Jeremiah Tower's Stars in San Francisco, talks with Waxman and Andrews about his sourcing of local products at Roberts Circa 1876.

Destination NSW/Chris Chen

Lamb at Margan Winery Restaurant

Chef Michael Robertson's roasted lamb loin and braised lamb shoulder with smoked potato purée, beets, and charred leeks at the Margan winery restaurant.

Colman Andrews

Verdelho from Hunter Valley

Andrew Margan, co-owner with his wife, Lisa, of Margan Hunter Valley Wines, talks about his verdelho, made from a Portuguese grape variety that is widely planted in the Hunter.

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The Hunter Valley: Stunning Semillon, Generous Shiraz, Delicious Food

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