There is a tiny, upscale winery in Australia’s Hunter Valley, called Finch’s Line. The word “Finch” is derived from the Finch, who surveyed the road from Sydney to the Hunter Valley in its original form. The wines come from Clonakilla’s iconic Hilltop’s vineyard that the owner Miles Corish found while preparing a vintage at Tyrrells. He produces the wine at Chateau Pato, one of the premier boutique wineries in the Hunter. Instead of using small oak, Miles prefers to raise his wines on massive, aged wood, 20% of which is brand-new every year. Wild yeasts are used for the fermentation, and part of it is done in hogsheads with the ends broken off and flipped on their sides. It is then basket-pressed. It is a rich and intense, but elegant red, with earthy notes and spicy character. Drink now or keep until 2030.
Food pairing suggestion: A grilled burger.
There are no reviews yet.