Unveiling Mallaluka: An Evening of Exquisite Cool Climate Wines with Winemaker Sam Leyshon
Our free Thursday night tastings have become a tradition, bringing together the local wine community for a relaxed and enjoyable evening. Last week, we had the pleasure of featuring Mallaluka wines at Canberra Wine and Spirit Merchants, with the talented winemaker Sam Leyshon on hand to share his unique insights and passion.
Sam Leyshon's journey into winemaking began with his father’s hobby vineyard near Yass. Although he initially roamed far and wide, a job at Blackhearts & Sparrows in Melbourne rekindled his interest in wine. After studying wine science and gaining practical experience at Clonakilla and with Northern Rhône producer J.L. Chave, Sam returned to the Canberra District to craft his own range of boundary-pushing wines. Mallaluka, by any measure, is a boutique operation committed to producing premium wines that reflect the very best of the cool climate, Canberra District. Family-owned and run, they drink what they make, and the rest is for you.
Throughout the evening, attendees sampled and chatted about six distinctive wines, each showcasing Sam's innovative approach and dedication to minimal intervention winemaking.
The Aligoté 2021 is a textural, herbal wine with balanced acidity and notes of apples, pears, and lemons. The King Valley fruit was fermented using indigenous yeasts on active Chardonnay lees, with 30% aged in seasoned French oak barriques and 70% in stainless steel. After nine months on lees, the wine was blended and bottled without fining.
The Chenin Blanc 2022 is a textural and savory wine with racy acidity, featuring passion fruit, apple, and citrus. The Tumblong Hills fruit underwent skin maceration for 72 hours before being basket pressed into stainless steel. Natural fermentation followed, with the wine kept on lees for 18 months.
The Pinot Grigio 2022 offers a unique take inspired by the northern Italian region of Friuli. This full skin fermented wine, with its light red/brown color, is super textural on the palate. The grapes underwent spontaneous fermentation with 85% whole berries and 15% whole bunches, followed by extended skin maceration for 32 days. The wine was basket pressed into seasoned French oak barriques and settled for eight months without fining or filtration.
The Sangiovese 2022 stands out with its cherry, cranberry, and dusty notes, making it a perfect food-friendly wine. A blend of Tumblong Hills (60%) and Mallaluka (40%) fruit, the grapes were whole berry fermented naturally and basket pressed into seasoned French oak barriques and puncheons for 18 months of maturation.
The Nero D’Avola 2022 bursts with plum, cherry cola, and dried herbs, grounded by an earthy backbone. Sourced from Tumblong Hills, the grapes underwent whole berry natural fermentation with 10% whole bunches and were basket pressed into seasoned French oak puncheons for 18 months of maturation.
The Shiraz 2019 showcases robust fruit flavors and classic spiciness, reminiscent of Cornas. Mostly sourced from Mallaluka with a small portion from another Canberra district vineyard, the wine was aged for 18 months in seasoned French oak barriques. The 2019 vintage, influenced by a hot year, resulted in a high acid-driven wine perfect for pairing with rich, savory foods. The wine was unfined and unfiltered.
Exploring the distinctive and well-crafted wines of Mallaluka, each with its unique character and story, was a delightful experience. Sam Leyshon's commitment to minimal intervention winemaking and his adventurous spirit shine through in every bottle. These Thursday night tastings are a testament to the vibrant wine community we have here in Canberra. Stay tuned for more tasting adventures and discoveries. Cheers!
