This is a delicate and beguiling wine – light and crisp, yet subtly textural – made from the relatively obscure Sicilian variety inzolia. It showcases the magic that can happen when an emerging producer works with an exciting new variety – and after tasting this, you’ll want to get on board with both Majama and inzolia.
This is a delicate and beguiling wine – light and crisp, yet subtly textural – made from the relatively obscure Sicilian variety inzolia. It showcases the magic that can happen when an emerging producer works with an exciting new variety – and after tasting this, you’ll want to get on board with both Majama and inzolia.
What happens when you take two experienced hospitality professionals with no formal winemaking training, get them to fall in love with both winemaking and Sicilian grape varieties, and let them ferment wine in traditional Indian clay vessels? You might end up with something like Majama Wines, an exciting new Hunter Valley-based project by Rojer Rathod and Millie Shorter, whose second vintage release – a tight lineup of zibbibo, inzolia, and nero d’avola – has already turned heads in the wine trade. With a minimal-intervention philosophy in the cellar that’s been dialled in with a clear focus on Sicilian varieties and fermentation in clay, as well as some of the most striking packaging currently on shelves, Rathod and Shorter are setting themselves up to become a striking new voice in the Australian wine landscape.
Skin-contact picolit is no common thing in this country, but the results are stunning, with citrus, stone fruit and quince overlaid with spices.
Yayoi means ‘new life’ and is the traditional Japanese name for the month of March. For Steffi Snook, it symbolises the start of a wine label and a new direction in her life. A New Zealander who came to Australia to study and was so entranced by Melbourne’s rich food and wine culture, Snook worked her way through fine dining and wine distribution to land in Geelong. It was there that a passion for making wine really took hold, launching her label in 2022. Chenin blanc takes the lead – her key obsession – along with a textural vermentino, while a blend of the two grapes find their way into a pét-nat.
Friulano is a variety that is well suited to skin contact – with this version offering a vibrant lift of ginger, herbs and orange peel notes, a gentle grip providing savoury refreshment.
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