Chroma Wines: Value and Quality

 
 
 

This past week, our Thursday night tasting at Canberra Wine and Spirit Merchants featured the third vintage from Chroma Wines. With each year, this fledgling label has shown growth in sophistication. The tasting was warmly received, and the overall feedback highlighted the good value these wines offer for their quality. Here’s a closer look at what we sampled:

Blanc de Blanc 2023

Method Traditional, Lake George fruit, 10 months on lees. This sparkling wine has a gentle fizz with notes of apples, pears, and citrus. Its firm texture made it enjoyable, and at $35.95, it’s a good pick for any occasion.

Riesling Pet Nat 2024

Method Ancestral. Surprisingly clean and drinkable, this Riesling Pet Nat features textural citrus bubbles. Priced at $24.95, it’s a refreshing choice for those who enjoy naturally sparkling wines.

Riesling 2024

Using quality Lake George fruit, this Riesling is fresh and clean with a balance of fruit sweetness, acidity, and minerality. It has good length on the palate, making it a solid option at $24.95.

SGM 2023

A blend of Shiraz, Grenache, and Mourvèdre from the nearby Hilltops region, matured in French oak (30% new). This wine offers subtle complexity with red fruit flavours, a good mouth feel, and gentle tannins. At $27.95, it’s a great example of a well-priced blend.

Cabernet Sauvignon 2023

Hilltops fruit. This Cabernet Sauvignon is complex yet soft, with notes of blackberry, cherries, and plum. It’s a balanced wine priced at $27.95.

Shiraz 2022

Hilltops fruit matured in French oak for 8 months. This Shiraz, from last year’s offering, has benefited from the extra year in the bottle, showing juicy red fruit, vanilla, and toasty notes. It’s a well-rounded cool climate Shiraz priced at $27.95.

The Chroma Wines tasting was a pleasant experience, showcasing wines that deliver good value and quality. Each wine reflects the unique characteristics of the Lake George and Hilltops regions. Stay tuned for more tasting adventures and discoveries. Cheers!

John IngsComment