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AMULET PINOT BLANC 2010

Winemaker Ben Clifton and Sue Thornton

Winemaker’s Notes

Pinot Blanc is widely confused as Chardonnay by grape identification. 2010 saw a perfect crop load for this variety that copes well with whatever conditions mother nature throws at it. A mid straw colour in the glass. The nose shows hints of peach blossom, musk and cashews. The palate has great texture which is creamy, enveloping the the mouth with more cashew, pear and mineral. This is a full flavoured dry white which is also delicate and endearing.”

Cellar

“This wine will age gracefully if you have the patience.”

Additional Notes

For the May Dozen I asked Nicholas Gibson to send me a list of the wines he was selling, and from which, after tasting, the Pinot Grigio was included. At the time I took note of this Pinot Blanc as it not only looked interesting, it was described as “a sensational wine, tank fermented and then in new French oak, the best of this variety released to date.” I can't recall a Pinot Blanc being included before and now is a good time to do so. In their Notes they give the following 'Serving Suggestions.' “White flesh – chicken, turkey, fish and veal or rabbit. It is an elegant wine which has great depth of flavour to accompany a range of foods as well as vegetable base dishes.”

Availability

Available to Retail.

Winery Details

Phone: 03 5727 0420

Open: Friday to Monday 10 to 5.

Address: Wangaratta Road, Beechworth, Vic., 3747.

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CHARLES STURT LR PINOT NOIR CHARDONNAY SPARKLING WINE 2008

Winemaker Andrew Drumm

Winemaker's Notes

The grapes were all grown in Tumbarumba in a range of vineyards. The wine is 60% Pinot Noir and 40% Chardonnay. The cool climate of the Tumbarumba region ensures the fruit retains natural acidity while developing rich fruit flavours. The 2008 growing season was cool and fruit flavours were protected. A portion of the Chardonnay was fermented in old French oak puncheons, which has added some nutty complexity and creaminess to the palate, while the Pinot Noir was fermented in stainless steel to retain the fresh fruit flavours. The wine has developed complexity and flavour from extended maturation on yeast lees prior to disgorging by the traditional method. This complexity shows itself as an integrated yeasty, almost biscuity flavour which marries well with the creamy, strawberry and peach fruit characters of the wine.

Cellar

“Disgorged June 2011 ready to drink.”

Additional Notes

In previous retail days I saw a lot of CSU wines and by their origin I was well aware they offered great value and interest. The University link in “winemaking view” underlines this interest as it operates independently as a commercial operation. Justin Byrne, now Marketing Manager, and by now long-term friend proved too irresistible not to call and see what was on 'offer.' He promoted a Merlot as a thought and I have taken note, but when he mentioned this Sparkling Wine, adding that Charlie Svenson (De Salis) had bought a case recently, I was more interested. So far Chardonnay hadn't been represented in this Dozen, which was a concern, and here in part was an answer.

Availability

Available to Retail.

Winery Details

Phone: 02 6933 2453

Open: M to F 11 to 4; W/ends: 11 to 5.

Address: McKeown Drive Wagga Wagga, NSW, 2650.

Web: www.csu.edu.au/winery

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CHALK HILL BARBERA 2010

Winemaker Emmanuelle Requin-Bekkers

Winemaker’s Notes

Barbera is an amazing variety that offers great natural fruit balance combined with soft textured tannins. The natural acidity and intense colour of this grape variety is intensified by the vineyard location. Our Barbera is located at the very top of Chalk Hill in shallow ironstone sand. The colour of the wine is deep purple with garnet hues. The nose is dark cherries and plums, with savoury spice and floral notes. On the palate it is a wonderfully textured wine bursting with plum and dark cherry fruit. There are hints of bitter dark chocolate combined with savoury spice and finely woven tannins.

Cellar

“Will reward cellaring for five years or more.”

Additional Notes

“Chalk Hill is a family owned wine company, managed by brothers Jock and Tom Harvey who are the third generation of the family to manage the Estate owned vineyards that were first planted in the 1890s. The grapes in Chalk Hill wines are sourced from five family owned vineyards spread across the McLaren Vale district. I spoke to Paul Stenmark of Winestock about the Chalk Hill Barbera recently. He said that a new vintage, the 2010 had just arrived in town, and he thought it looked pretty good. On trying it, I knew it was a good inclusion, and would add some difference.

Availability

Available to Retail.

Winery Details

Phone: 08 8556 2121

Fax: 08 8556 2221

Open: No Cellar Door.

Address: PO Box 205 McLaren Vale, S.A., 5171.

Web: www.chalkhill.com.au

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DYSON PREMIUM RESERVE CABERNET SAUVIGNON 2008

Winemaker Allan Dyson

Winemaker’s Notes

The grapes for this wine were dry grown giving low tonnage per acre. There is minimal use of herbicides, with the vines being hand pruned, hand picked, and then the wine is made in a very traditional way. Using a basket press gives the young wines time to develop their unique rich and subtle flavours. The young wines are placed in French oak barriques in cool cellars for 12 to 24 months to develop the soft tannins and fruit structure that Dyson Cabernets are known for. All wines produced by me on my estate are bottled and packaged on site, so that I can control every aspect from the grape to the bottle. We still use cork, so the Cabernets will, when stored correctly, develop and mature gracefully. Soft tannins and rich, subtle fruit with balanced oak and acid are a feature of the 2008 vintage.

Cellar

“Enjoy now or cellar for up to 10 years.”

Additional Notes

This wine was earmarked for a later Dozen after speaking to Allan in February when he said this 'yet to be released' Cabernet is the best off his property for a long time. Recently, his enthusiasm hasn't waned. So just before he jumps on a plane for his annual pilgrimage to France where he regularly celebrates his birthday, he sent this new release up. No other details of this regular Dyson event will be disclosed, with only winemaking related 'findings' made public.

Availability

Cellar Door or please contact me.

Winery Details

Phone: 08 8386 1092

Fax: 08 8327 0066

Open: Daily 10 to 5

Address: Sherriff Road, Maslin Beach, S.A. 5170

Web: www.dysonwines.com

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HUIA PINOT NOIR 2009

Winemaker Claire and Mike Allan

Winemaker’s Notes

The 2009 Pinot Noir is sourced from our two Pinot Noir vineyards. The Huia vineyard Pinot Noir, planted in 1995, is grown on river-run shingle to very stony alluvial silts in the Rapaura sub region. The remainder of the Pinot Noir is grown on the upper terraces of the Brancott Valley in free draining clay loam and stone soils. A sunny and warm growing season ripened the grapes and were hand picked on the 25th to the 30th of March. Once destemmed and crushed into tank for ferment the grapes soak in their own juice. After five days we inoculate with wine yeast for fermentation. Once racked and pressed off grape skins the wine matures in French oak for for eleven months before being bottled. On the nose the wine shows spice, violets, vanilla and dark cherry. The palate is rich with rich berry and cherry and hints of smoke, spice and savoury notes. The French oak imparts a gentle vanilla pod flavour and the silky but firm grape tannins are well integrated.

Cellar

“The wine has great balance, length and structure and will age well.”

Additional Notes

This is the first time for a Pinot Noir from Huia. A Gewurztraminer and a Pinot Gris only, were previously included from this highly regarded NZ winemaking couple, Claire and Mike Allan. The Notes go on : “Huia Pinot Noir is delicious with char grilled and grilled teriyaki salmon, rabbit stews, roast lamb shanks, rare beef, pork roast and figs, wild mushroom risotto, matured cheddars, matured brie and other soft cheeses.” What else could you ask for?

Availability

Available to Retail.

Winery Details

Phone: +64 3 572 8326

Fax: +64 3 572 8331

Open: Daily 10 to 4.30

Address: Boyces Road, RD3, Blenheim N.Z.

Web: www.huia.net.nz

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JED PINOT GRIGIO 2010

Winemakers Rob Bates Smith Tom Egan and Blair Poynton

Winemaker’s Notes

The colour is brilliant straw. The nose shows ripe peach and honey mead with underlying flint stone aromas. On the palate rich peach characters carry on to support a lovely silky mouth feel. Crisp mineral acidity features throughout the palate, supporting fruit weight and a clean refreshing finish.

Cellar

Drink and enjoy now and over the next year or so.

Additional Notes

“Jed Pinot Grigio is grown in the Uco Valley which is in the upper limits of the Mendoza wine region. The pristine Uco Valley is the most exciting white wine producing region in Argentina. This wine was made with minimal winemaker intervention to yield a vibrant and fresh style.” The Jed label was introduced in the May Dozen with their Malbec, and I am still interested in the reaction, if any to the inclusion of a non Australasian wine. The only comment so far was in the positive, in that it was one's favourite wine in the box. This Pinot Grigio seemed like a good follow up wine especially as we see a growing presence in the market place.

Availability

Available to Retail.

Sydney Wholesaler

Bacchus Wine Merchant

Phone: 02 9420 0800 or 1300 309 775

Web: www.bacchuswinemerchant.com.au

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ORGANIC ONE SHIRAZ 2009

Winemaker Frank Bonic

Winemaker’s Notes

This exquisite Shiraz is infused with the fragrance of roses and violets enlivened by flavours of plum on a soft palate of freshly crushed cherry, blackberry and an array of spice and dried herbs.

Cellar

Drink and enjoy now and over the medium term of two to four years.

Additional Notes

“The Bonic family has been producing wine for many generations in Australia and Croatia. Their special knowledge arrived on Australian soil with Jure and Eve Bonic in 1960. Their dream was to build a vineyard and it was established in Jerilderie, about 600 km south west of Sydney. Jure noted that the grazing cattle were healthy and vibrant and just as importantly, the vegetables grown in the region were more sweet and flavoured because of the mineral rich soil. The dry climate and long sunny days were also appealing. Organic One was to become one of Australia's first organic vineyards. The Bonic family were pioneers in Organic winemaking and that heritage has been honoured and taken to new levels by their sons John and Frank.” (Web Page). While talking to Jacki Osborn about another Organic producer she encouraged a look at Organic One, new to them at Inglewood Wine Merchants, and in particular their Blanc de Blanc NV. I promised to keep it in mind, but I was after a Shiraz as a result of being disappointed in another consideration, so she floated a sample my way, and it was in by its nose first and over time.

Availability

Available to Retail.

Winery Details

Phone: 03 5886 1208

Fax: 03 5886 1227

Open: No Cellar Door.

Address: The Billabong Vineyard, Jerilderie, NSW, 2716.

Web: www.organic1.com.au

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PARINGA ESTATE PENINSULA PINOT NOIR 2010

Winemaker Lindsay McCall

Winemaker’s Notes

The fruit for this wine was sourced from our three leased Red Hill Vineyards and a number of other high quality vineyards across the Peninsula. The excellent 2010 growing season produced some of the best Pinot Noir yet made at Paringa Estate and is reflected in this excellent regional wine. The wine is a fruit driven style that has genuine ripe Pinot characteristics with considerable finesse and style. The bouquet and palate has dark cherry fruit flavours and aromas, a little spice and subtle oak characters.

Cellar

“This has been made as an excellent current drinking Pinot that will reward short-term cellaring of three to five years.”

Additional Notes

As with Huia, previous Paringa Estate wines in the Dozens were not of the Pinot Noir variety, for which both producers are well known, rather a Shiraz and Cabernet Sauvignon. In both cases they were included with a view to 'get to' one of their Pinot Noir wines but it never happened. I am reminded of Allan Dyson's humour when I said I would like to follow his Cabernet Sauvignon over progressive vintages: “I make other wines Mark.”

Availability

Available to Retail.

Winery Details

Phone: 03 5989 2669

Fax: 03 5931 0135

Open: Daily 11 to 5.

Address: 44 Paringa Road, Red Hill South, Victoria, 3937.

Web: www.paringaestate.com.au

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PIRRAMIMMA OLD BUSH VINE GRENACHE 2006

Winemaker Geoff Johnston

Winemaker’s Notes

For this exceptional Grenache we selected parcels from our 'Prisoner of War' vineyard planted in 1955 and our 'Katunga' block planted in 1968. The hand picked parcels were crushed and fermented in our original concrete vats, with daily pump overs. After primary fermentation the wine was drained and the must basket pressed, added together, then matured in American barriques for three years, the older oak ensuring distinctive varietal characters are maintained. It displays an elegantly perfumed nose of cherries, rose petal, chocolate and spice, while the palate exhibits sweet spicy raspberry fruit cake, black plum and toffee apple, enhanced by savoury subtle oak.

Cellar

“Drink now or within two to four years.”

Additional Notes

This has proved to be a difficult wine to land. I tried to include it in the May Dozen but learnt there was no stock in Sydney. (It was at the same time I saw that Pirramimma made a wine from the Tannat grape. Since then I have tried a 10 year old French Tannat from the Madiran Appellation, a wine of beautiful perfume, but still with tannin to burn and a real need for more time in the bottle. I will return). Back to it, in August, Paul Sanderson from Bacchus Wines told me the Pirramimma Grenache was back in town. Perfect for the mix, I ordered it with the Jed Pinot Grigio, and they sent the Fortified Grenache, which is fabulous, but now I am determined!

Availability

Available to Retail.

Winery Details

Phone: 08 8323 8205

Fax: 08 8323 9224

Open: Daily 11 to 5.

Address: Johnston Road, McLaren Vale, S.A., 5171.

Web: www.pirramimma.com.au

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PIZZINI SANGIOVESE 2009

Winemakers Alfred and Joel Pizzini

Winemaker’s Notes

The Sangiovese was fermented with inoculated yeast BM45 and wild yeast. The ferment temperatures reached and were maintained at 30 °C. Once the wine finished alcoholic fermentation the free run juice was drained off and the skins then lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging. The wine spent 14 months in oak. The wine was then blended, fined and bottled. The colour is a dense brick-cherry red with purple hues. The nose is vibrant and fresh, with lifted notes of plums, spice, red berries and dark cherries. As the wine opens up there are lovely herbal and savoury characters with background oak notes. It has chalky tannins that line the palate and fresh, vibrant acidity. Flavours of plum, spiced cherries and earthy tones run through the palate providing length.

Cellar

“This wine will be restrained young but will age beautifully, five years.”

Additional Notes

With this lot almost complete, Sangiovese was one variety that was missing, and with Paul Stenmark's Winestock Portfolio still on the table, Pizzini caught my eye via a quote from wine writer Campbell Mattinson: “This is a very important wine.” Taken in the context of the King Valley he has a fair point. The Pizzini Italian heritage has them, more or less specialising in Italian varieties, with Sangiovese an early player in a long line of quality. The 1999 vintage was in the August 2001 Dozen.

Availability

Available to Retail.

Winery Details

Phone: 03 5729 8278

Fax: 03 57295 8495

Open: Daily 10 to 5.

Address: 175 King Valley Road, Whitfield, Victoria, 3678.

Web: www.pizzini.com.au

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THISTLE HILL RIESLING 2011

Winemaker Michael Slater

Winemaker’s Notes

Pale golden yellow with green hues. A wonderfully aromatic bouquet with lifted floral, freshly cut lime and green apple characters. A classic dry style of Riesling that is driven by its sheer intensity of fruit flavour. The palate has a richness to the texture, whilst maintaining a steely structure with amazing intensity and along lingering finish. A wine that will only get better and better with time in bottle.

Cellar

“10 to 12 years.”

Additional Notes

“The balance between fruit, acid and sweetness is critical in the production of great Rieslings, and this balance can only be achieved when the fruit is of the highest quality. The outstanding, cool 2011 vintage has allowed us to do this. The grapes were hand picked in the cool of the morning and then bucketed directly into the press. The press cut was made early and only the delicate free run juice was used in making this wine. Following a brief settling period, fermentation began with indigenous yeasts before the juice was inoculated with an aromatic yeast strain to carry out a long, slow fermentation. The wine was left to rest on yeast lees for a brief period, then stabilised and filtered, and then bottled on the 11th of May.”

Availability

Available to Retail.

Winery Details

Phone: 02 6373 3546

Fax: 02 6373 3540

Open: M to S 9.30 to 4.

Address: 74 McDonalds Road, Mudgee, NSW, 2850.

Web: www.thistlehill.com.au

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YARRAWOOD CABERNET SAUVIGNON 2005

Winemaker Travis Bush (Contract)

Winemaker’s Notes

Grapes were harvested off the Yarrawood Yarra Valley Estate 28th April 2005. The fruit was destemmed and crushed into a static fermenter where it was warmed to 22 °C to encourage early onset of fermentation. The use of selected Bordeaux yeasts ensured a smooth and complete sugar to alcohol conversion. When sugar dry, the ferment was left on skins for six days until tannin complexity requirements were reached. The wine was pressed to tank and allowed a coarse settling prior to being racked to a combination of French and American oak Hogs Head barrels. The finished wine is crimson in colour with a purple hue. The nose shows rich blackberry and briar fruit with spicy oak. On the palate chocolate and sweet fruit dominate with underlying oak and firm tannins.

Cellar

Good now and over the next few years.

Additional Notes

At the same time Jacki Osborn spoke to me about the Organic One Shiraz she mentioned a new acquisition to their Inglewood Portfolio, the Yarrawood wines. She mentioned this Cabernet, a Yarra Valley wine in particular from a 'well regarded' 2005 vintage. It's very good value for money won the day, which Jacki says is the Schwaiger family's approach: Established in 1996, family owned and operated, Yarrawood produces quality varietal wines at affordable prices.

Availability

Available to Retail.

Winery Details

Phone: 03 9730 2003

Fax:03 9730 1144

Open: Daily 10 to 5.

Address: 1275 Melba Highway, Yarra Glen, Victoria, 3775.

Web: www.yarrawood.com.au

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