Australia in pictures: New South Wales

db’s Lucy Shaw was lucky enough to be invited by Wine Australia on a whirlwind two-week tour of some of the key wine regions in the country to take the temperature of Australia’s ever-evolving wine scene. The trip began on a sunny morning in Sydney with a flight on a silver seaplane.

Wine Australia’s new recruit Rebecca couldn’t wait to get in the air…

Once aboard our dashing young captain talked us through the short ride from Rose Bay to Killcare.

On the way we soared past Shark Island, named thus as its shape is thought to resemble a shark. It was known by the Aborigines as Boambilly.

Living up to its name, the island has been the site of drownings, shipwrecks and a famous shark attack in 1877 that saw cricketer George Coulthard thrown overboard by a 13-foot “monster” shark that latched onto his coattails. Luckily he lived to tell the tale.

After a bumpy ride we unwound at the beautiful Bells at Killcare, where we were greeted by a troop of winemakers from New South Wales.

Before lunch we witnessed a traditional aboriginal smoking ceremony, an ancient custom that involves burning native plants to produce smoke, which is believed to have cleansing properties and the ability to ward off bad spirits. Today smoking ceremonies are often performed to celebrate the birth of a child.

Among the winemakers present was Chris Tyrrell of Hunter Valley Semillon specialists Tyrrell’s Wines, a fifth generation member of the Tyrrell’s wine dynasty. Working as assistant winemaker, Chris completed his first harvest at 18. Today he focuses largely on single vineyard wines.

Also in attendance was Pete Logan of Logan Wines in Mudgee. Known for his arty labels, he posed with the estate’s latest effort, a biro drawing that depicts him as an old man. He’s currently making waves with Clementine, a stone fruited skin contact wine from Orange made from Pinot Gris.

Our highlight of the lunch, Clonkakilla Shiraz Viognier 2015, was made by Tim Kirk, who was as excited about the wine as we were, describing it as: “intensely aromatic with a mysterious energy pulsing through the palate. Insistent and persistent. A grand cru if ever we’ve made one.”

No trip to Sydney would be complete without the obligatory photo by Harbour Bridge at sunset…

… or the iconic, fan-like fins of the Opera House