Hunter Valley Valley New Generation

New Generation Hunter Valley

The New Generation Hunter Valley crew are hitting the road again for a one month  trip around the Eastern states.  Starting in Melbourne on 19th April, this motley crew - the self-titled “Not Your Usual Suspects Winemakers" – are bringing their unique style and sense of fun to you.

Laughs and jokes aside, do not underestimate the quality of wines that these six gents produce.  

Representing a new breed of producers in Australia’s oldest wine region, this group of friends are blessed to work with some of the oldest and most distinguished vineyard sites in Australia.  To that, they add their own fingerprint, employing contemporary methods to produce wines reflective of place and their own personalities.
 

How to Get Involved?
Brisbane-ites will be able to partake in the NewGen’s Pop-up bar, the exact location is a secret and will be emailed to ticket holders one week before the event:

BRISBANE | POP UP WINE BAR
WHEN: Thursday 17 May TIME: 6pm - 9pm
WHERE: Secret inner-Brisbane location (you'll be sent the venue details one week prior))
MORE INFO: info@newgenerationhuntervalley.com.au

TICKETS: $30 - get them HERE
 

What to Expect?
I’ve had the good fortune to try wines from most of the producers featured, including in 2011 when the Caravan of Courage first rolled into town. 

By and large they specialise, and excel in, what the Hunter does best: Semillon and Shiraz.  If you haven't tried young or aged Hunter Semillon, you're in for a treat.  Considered by many to be Australia's gift to the world of wine, producers such as Meerea Park and Thomas Wines hold back wines so that customers to get to appreciate the benefit of ageing for this variety.  

Others like Mike De Iuliis and the Eather brothers of Meerea Park are exploring techniques such as whole bunch fermentation to give the wines structure, large format oak to explore the benefits that brings to typically earthy wines.  Margan and Hook are pushing the envelope with new emerging varieties like Barbera, a deliciously juicy higher-acid grape variety of Italian origin that works well with rich, saucy foods.  Andrew Thomas has taken the innovation a step further, producing a Semillon with retained residual sugar to create a wine with lovely shape in the mouth, one that can pair nicely with food with a little spice.

So get along on the 17th and explore the wines of this bunch of unusual suspects winemakers.

David Hook | David Hook Wines
Andrew Thomas | Thomas Wines 

Rhys Eather | Meerea Park
Nick Paterson | Mistletoe Wines
Mike De Iuliis | De Iuliis Wines 

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