Mudgee

Overview

Only recently emerging from a reputation for producing low quality wine, Mudgee has earned itself a name for its powerful Shiraz and Cabernet Sauvignon varietals. Vineyards are grown in the hills around the Great Dividing Range, and large portions of the grapes are sent to the Hunter region to produce a finished product. Mudgee is a rural region, and lies in one of Australia’s most picturesque geographical areas.

History

Founded in the mid 1800s as a wine-producing region, Mudgee did little to distinguish itself until the end of the twentieth century. This wasn’t because the region produced poor grapes; rather, Mudgee’s fruit was shipped to other areas, most notably the Hunter region, and used to make wine there. However, some wineries decided to keep the grapes at home, and are now making good wines with the Mudgee name attached.

Geography

Located west of Sydney within the Great Dividing Range.

Temperature

The climate in Mudgee is warm, but cool nights moderate the overall heat making the grapes high intensity and late ripening.

Topography

Vineyards are planted on the hilly terrain, from around 1500 to 2000 feet in altitude.

Terroir

Soil consists of a mixture of quartz, gravel, and red volcanic material with some occasional limestone. This fertile mix makes vines grow quickly, and a level of restraint is necessary to produce good quality grapes.

Important Varietals

Cabernet Sauvignon: Quite full bodied due to the late harvest, generally flavors of blackberry, tannins.

Shiraz: The dominant variety in Mudgee, this Shiraz tastes earthy, but remains quite powerful.

Chardonnay: The hot days and cold nights give Mudgee Chardonnay fig and peach tastes.

Semillon: Nothing like the Hunter’s variety, Mudgee Semillon is harvested later and produces a full, lush wine.