Canberra – amongst other things – is the home of the truffle.
Wise farmers inoculated the roots of hazelnut groves and we now reap the benefits of the most elusive, umami, richly mushroomy knobbly hunks of wonderment.
Each year the harvest of truffles in Canberra is celebrated with festivals of wine and food, the clincher for many of our visits to the region.
One place we go back to is Lark Hill, the biodynamically farmed and certified organic winery with the gorgeous hand sketched bird of the same name on the label.
When we were there, the new restaurant was n-e-a-r-l-y finished. All modern lines and views over the vines. But we just missed out before moving south to the McLaren Vale. No doubt they would incorporate some of those precious truffles in season, which would go perfectly with this Pinot.
Well Looky Here
Crimson and bright.
My favourite word is “phoofy” to describe dark, earthy, barnyardy smells that remind me of soil just after rain, or the smell of the rainforest; mushroomy, truffley even.
With it’s age, this pinot has a touch of the “phoof”.
But it is a wine of contrasts, with bright cherry jam as well.
Savoury, juicy. In compliment with the “phoof” on the nose and in contrast with the sweet cherry still hanging on.
Intriguing as you slurp.
I would drink what remaining bottles there are now though, once the cherry is gone it will be all phoof, and that is probably not too long from now.