A fine drop
In the spectacular Gold Coast hinterland, wine pioneers discovered a cluster of mesoclimates among the mountainous elevation that delivered the ideal conditions for Australian vineyards.
Since its beginnings in the 1860s the Gold Coast's boutique wine region has been acclaimed with both national and international awards and is the wine of choice for some of Australia's most influential political leaders.
The Gold Coast's hinterland wine region offers the thrill of discovery to visitors who explore this growing industry. Wineries present educational experiences in wine making and the opportunity to purchase boutique wines, some of which are sold exclusively at cellar doors.
Some of the Gold Coast's wineries are housed in Queensland's oldest heritage buildings or in buildings that were transformed from grand old churches and nunneries. All of which are just a part of the unique experience offered.
- Winemaker's pick
- Gold Coast winery delivers country's largest export
- Wine words
- At the cellar door
- Red or white?
Winemaker's pick
O'Reilly's Canungra Valley Vineyards - Winemaker, Mike Hayes
In his almost 30 year career Mike Hayes has made award-winning wine at vineyards across Australia and New Zealand. A third generation viticulturalist and winemaker, Mike began his passion when chipping grapes for his father at the age of 15 years.
Mike blends traditional techniques with the O'Reilly Canungra Valley Vineyards' state-of-the-art technology. His invaluable experience in growing wine grapes in the Gold Coast's unique climate enables him to produce the best fruit in order to make the best wine.
The meticulous attention Mike pays to his grapes throughout each stage of the process may be in contrast to the vineyards' mission of 'celebrating the simple pleasures of life', but it seems to be working with O'Reilly's Canungra Valley Vineyards wines receiving a number of national and international awards since the vines were first planted in November 1998.
Pick of the crop - 2006 Platypus Play Semillon
"Hand harvested, the 2006 Platypus Play Semillon is a lovely pale yellow wine with a green tinge, displaying fresh lemon, lime and pineapple on the nose and palate. The wine has good acidity and will develop beautiful honeyed characteristics over the next five years. Excellent with seafoods, antipasto and salads," Mike said.
Witches Falls Winery - Winemaker, Jon Heslop
In turning a passion for drinking wine into a dedication to making it, Jon and his wife Kim have lived and worked in some of Australia's most well known wine districts, including the Hunter and Barossa Valleys. Jon and Kim now own Witches Falls Winery, a celebrated fixture in the Gold Coast's growing boutique wine district that offers visitors an educational experience through large windows that enable them to view all winemaking activities.
Jon sources the finest grapes from Queensland's well-known Granite Belt, a region of rich soil, cold winters and the high altitudes of Australia's Great Dividing Range. From the pruning, water and picking of the fruit Jon applies the same special ingredient of 'attention to detail' to the grapes when they reach the Witches Falls Winery, where he uses the latest technology to create a mouth-watering collection of wines.
Pick of the crop - 2005 Granite Belt Pinot Noir
"This dark ruby wine displays luscious strawberry and cherry on the nose. Subtle dark cherry, raspberry and smoky oak combine with the fine tannins on the palate. This wine is drinking beautifully now and will develop more savoury characteristics with careful cellaring," Jon said.
topGold Coast winery delivers country's largest export
Gold Coast winery Aussie Vineyards has drawn upon the rich natural resources of Australia's unique landscapes to create a collection of wines that in 2007 had the honour of being Australia's largest exportation of Queensland wine to date.
Exporting a record-breaking total of 22 containers of wine to the United States, Aussie Vineyards has combined the experience of being the Gold Coast region's oldest vineyard with grapes sourced from Australia's most celebrated wine regions. All grapes are transformed into world-class wine from its base in North Tamborine.
Wine words
Astringency - a lip puckering sensation caused by excess tannins, which may disappear as the wine ages.
Breathing - exposing a wine to the air by uncorking the bottle before serving.
Chai - a French term for an underground structure used for wine storage and aging.
Envero - the time of year when the grape begins to acquire colour.
Green - the term used to describe a young wine that has not developed enough to balance out its acidity.
Legs - streams that run down the sides of a glass, indicating a rich and full-bodied wine.
Marc - residue left after the pressing of grapes.
Prickle - presence of tiny bubbles in some young wines.
Solera - the lowest row in the tiers of barrels where wines are aged, used for the oldest wines.
Tears - the traces of oiliness left in the glass by a wine rich in alcohol, sugars and glycerin.
Thief - the glass or metal syringe used for taking wine samples through the bunghole of a barrel.
Vintage - the year that the grapes were picked or harvested for the making of wine.
At the cellar door
You have entered the cellar door and a friendly staff member has poured you a splash of wine to taste. So what now?
Eyes - Hold the glass by the stem so your hand does not warm the wine. Tip the glass to a 45 degree angle against a pale background to see a true representation of the wine's colour. While colours will vary in both white and red wines all wines should be bright and clear.
Nose - Gently swirl the wine in the glass, then put your nose inside. Take a long sniff.
Mouth - Sip the wine and let it sit inside your mouth for a few seconds exploring its elements of sweetness, acidity, tannin and alcohol before either swallowing or spitting it out.
Tips - Drink plenty of water to help maintain a neutral palate and try to taste wines that are dry before sweet, white before red and light before heavy. Don't be afraid to ask the staff questions, they are there to help.
Red or white?
Shades of cherry red and deep scarlet or pale ale and golden syrup? There is no need to limit yourself to just red or white as each shade affords a flavour for every taste.
Red wines are made from black grapes fermented with the skins and pips. Styles range from refreshing and light to sweet and fortified. Pinot Noirs offer fruity cherry and raspberry flavours while a Shiraz delivers a plump and deep red colour with a richer flavour.
White wines can be made from either white or black grapes, as all grapes are initially colourless. Catering to all tastes, white wines vary from bone dry to golden sweet. Mascadet and Verdicchio grapes provide dry and crisp whites while a blend of Semillon and Sauvignon Blanc delivers richer tastes and nuttier aromas.
