“It’s interesting the Shaw family made all their wines at Calabria from 2009, but grew the grapes in Murrumbateman. Hence it’s the same wine-making team now as it has been under previous ownership,” writes wine columnist RICHARD CALVER.

Canberra District Wines brought together six wineries for an afternoon of ample tastings and antipasto at Easts Hotel recently. 

Part of the Fireside Festival, it also provided the chance to catch up with Shaw Estate and see how the winery has fared since its sale in 2024.

I spoke with the charming Evelyn Everson, who now represents Shaw Estates as a director, about what had been happening since the sale of the Shaw Estate by the family in 2024.

She indicated that the largest shareholder was a Canberra company, the Doma Group, and that the wines were still made by Calabria Family Wines based in Griffith; grapes are sourced from contract growers in Hilltops/Gundagai/Tumbarumba and Eden Valley.

It’s interesting the Shaw family made all their wines at Calabria from 2009, but grew the grapes in Murrumbateman. Hence it’s the same wine-making team now as it has been under previous ownership. Plus, there is still a tasting room and restaurant in Murrumbateman. www.shawestate.com.au

I recalled my regard for a mouth filling, lovely cabernet that Shaw produced a few years ago that won a trophy in 2021. When I got home I checked my spreadsheet and I had rated highly the 2018 Reserve Merriman Cabernet.

Evelyn kindly gave me a part-opened bottle of Shaw Wines Cabernet Sauvignon 2022, which the next night I had a glass with my dinner of, I kid you not, pasta with a garlicky tomato sauce. This wine is made with Hilltops grapes and, while not as good as the award-winning 2018, has decent firm tannins and a blackcurrant middle palate that was a good complement to the rich pasta dish.

Those firm tannins and acidity cut through the richness of the food, making it a food-friendly wine, one that goes well with stews and dishes cooked with spices. 

Plus minus that one glass, there was about half a bottle left after the elapse of three days and I couldn’t bear to throw it away.

So, I made a small quantity of mulled wine, using orange juice and Cointreau to give the brew a real kick of flavour. Here’s the recipe that I adapted from an original one that uses tea. Instead, I added the liqueur:

INGREDIENTS

• Half bottle of “left over” red wine, in this case cabernet sauvignon
• One orange, sliced
• One cup of water and of orange juice (not processed).
• Cinnamon sticks (I had two left in my pantry)
• Cloves – I used a half teaspoon of the powder not whole cloves as I find the taste overwhelming
• Slug of Cointreau in the bottom of the serving mug

METHOD

Put all of the ingredients in a pot and slowly simmer until it’s at a temperature you prefer for serving. When ready, place in a mug with the Cointreau already in the bottom. Drink straight away.

This recipe can be doubled, except for the Cointreau I’d advise, if you want to use a full 750ml bottle of red wine.

It was good to revisit Shaw cabernet sauvignon and not waste a drop. And, of course, my girlfriend is threatening to leave me because of my obsession with Italian food: I wouldn’t put it pasta!

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