Those Industrious Australian Scalzis
Tiny parcels of the best cabernet sauvignon from an already small 30-acre vineyard go into making God’s Hill wines. This cabernet cuvée is a simply epic creation. Opaque black in the glass, the wash is a wall of concentrated fruit alive with a riot of delicious dark chocolate, crushed blackberry, prune, caramel and even eucalyptus touches. A very fine wine.
See, now. That’s a review worth having. It makes me wish I actually drank alcohol. Well, Krissy does; indeed, she was enjoying an Australian wine just the other evening. Maybe I’ll get some from her. My understanding is that God’s Hill Wines are now beginning to be available in the US, so I’ll have to track down the distributor here in country (it’s in Texas somewhere).
Learning about God’s Hill naturally led me to learn more about Australian wine-making, because I’m like that, and it turns out that where God’s Hill’s winery is (a little town called Lyndoch — see it here on Google Maps), is smack dab in the Barossa region of South Australia, which I am led to understand is very much the analogue of the Napa Valley in California, i.e., positively riddled with wineries and places where Down Under oenophiles can go and get their Sideways groove on, although hopefully without the rants about merlot and the whole “getting one’s nose broken by an outraged lover” thing.
Indeed the Barossa Vintage Festival is just a month away now — there’s still time to book! I shall not be able to go myself — I have other commitments, alas, and it does take place on the entire other side of the planet, which makes nipping out and back problematic. But you should go. And have some God’s Hill wine while you’re there.