Orange
Orange
In the grand scheme of things Orange, a region tucked into the hills and valleys of Mount Canobalos in New South Wales, is relatively new, with the first grapes planted by Bloodwood founders Stephen and Rhonda Doyle in 1983. 250 kilometres west of Sydney, Orange has established itself as an increasingly popular region for growing grapes, with a cooler climate than those of its nearest neighbours thanks to its altitude – the vineyards start at 600 metres above sea level. The flavours present in the region's wines are reflective of these conditions, with a woody, spicy, floral touch found in the Cabernet Sauvignon and Shiraz, as opposed to the more in-your-face purple and black fruit typical of Australia's warmer regions. Alongside these two varieties, Chardonnay, Merlot and Grenache are also produced on the red basalt and white limestone soils found on Orange's slopes, with the highest, coolest sites producing notable Pinot Noir and Sauvignon Blanc.