Small Winemakers Tasting Dozens |
The Classic May Dozen | |
| AQUITANIA RESERVE CABERNET SAUVIGNON MAIPO VALLEY 2008Winemakers Bruno Prats, Paul Pontellier, Felipe de Solminihac & Ghislain de MontgolfierWinemaker’s NotesVinified to privilege the intensity of the fruitiness and the roundness of the tannins. It is a typical Chilean Cabernet Sauvignon with fresh flavours of red fruit and a tender, tasty structure. CellarDrink now and over the next few years. Additional Notes“Bruno Prats and Paul Pontallier, two well-known agronomists and oenologists from Bordeaux, decided to look for high quality land in Chile to plant a totally new vineyard. The third associate was their Chilean friend agronomist and oenologist, Felipe de Solminihac whose origins are actually French. In 1990 they acquired 43 acres in the 'Quebrada de Macul' – historically the heart of the Maipo Valley – at the foot of the Andes Mountains, near Santiago City. They planted typical Bordeaux varieties, grown in Chile for many years already. The construction of the cellar was completed in 1993. In January 2003, Ghislain de Montgolfier, an agronomist and oenologist from the Champagne region of France, and an old friend of the founders, became the fourth associate or 'fourth musketeer,' as he says. The partners believe strongly in the concept of terroir. They consider the importance of combining the precise soil and micro climate conditions in order to produce great wine. Due to the absence of Phylloxera, the vines are ungrafted, and spraying against diseases is limited solely yo the use of sulphur.” AvailabilityAvailable to Retail. Australian Wholesaler Web: www.untappedwines.com |
| CABLE BAY CENTRAL OTAGO PINOT NOIR 2010Winemaker Neill CulleyWinemaker’s NotesThe grapes were hand harvested and gently crushed into open-top fermenters. Before fermentation, the crushed grapes were cold soaked for several days to gently extract colour and tannin. Regular hand-plunging was used during fermentation to avoid extracting aggressive phenolics which would detract from the elegance of the finished wine. The free run only was run off to French oak barriques for maturation. The final blend was bottled with minimal filtration. An intriguing wine displaying a perfumed nose of dark and red cherry fruit complemented by subtle spice notes. A complex palate with great fruit-tannin balance, finishing with a silky texture. Cellar“Best enjoyed on release and over the next five years.” Additional Notes“Cable Bay Central Otago Pinot Noir comes from a north-westerly facing vineyard which gently slopes down to Lake Dunstan. Sheltered from the east and south by the Dunstan mountain range, the vineyard has its own special climate in which the grapes can thrive. A hot an dry grape growing season with a large diurnal temperature change (warm days, cool nights) makes the vineyard ideally suited to the production of high quality Pinot Noir. Central Otago is one of New Zealand's most exciting wine regions and the combination of premium quality hand-picked fruit and traditional winemaking has resulted in a wine displaying attractive complexity and finesse.” AvailabilityAvailable to Retail. Winery DetailsPhone: 09 372 5889 |
 | CHATEAU PIERRE-BISE ANJOU GAMAY 2011Winemaker & Viticulturist Claude PapinWinemaker’s NotesThe Gamay is planted on Spilite, which is volcanic soil. It is very minerally, and considered one of the best Gamay wines in France. Andrew Jefford said in The New France (Mitchell Beazley, 2002) that his reds are "...magnificently meaty, chewy wines of much greater substance than most Chinon (Cabernet Franc) or even Bourgueil (Cabernet Franc plus a little Cabernet Sauvignon)...Indeed his 1996 Gamay sur spilite, made from late harvest fruit (picked when the skins began to shrivel) at a low yield of 35hl/ha, was the most astonishing Gamay I have ever tasted: improbably dark, prune scented, its profound depth and extract balanced by challenging acidity. Despite having been filtered, the wine throws a glorious sediment. Even in the difficult 2000 vintage, this implausible, majestic wine was almost as good. Papin is surely the greatest winemaker in France's garden... CellarNo information Additional NotesFurther to the Notes supplied: "Chateau Pierre Bise is one of the leading domaines in the Loire Valley, based in Beaulieu sur Layon, and is famous for its Coteaux du Layon, dry Chenins and Anjou Village reds." Nicholas Gibson was very excited about this wine. And I thought it would add interesting variety to the mix.AvailabilityAvailable to Retail. |
| CRUICKSHANK CALLATOOTA ESTATE VERDELHO 2012Winemakers John Cruickshank and Laurie NichollsWinemaker’s NotesPicked at optimum ripeness (13.4 °baume) and fermented at 14 to 16 °C, resulting in a good Hunter Verdelho. Good varietal aroma of tropical fruits and quite nice herbal characters. A refreshing palate with a pleasing round dry finish. CellarMade to enjoy now, fresh and youthful. Additional NotesAndrew Cruickshank, the man on the other end of the phone, on many occasions, now spoke of this wine and a red (yet to be seen). When I first approached the Cruickshanks it was in regard to their Shiraz (November Dozen). Andrew took up the conversation and it was with an enthusiasm for this Verdelho you take notice of. He dropped a sample off at the 'lock-up,' again unseen. I look forward to meeting him, perhaps it will be at the winery in the Upper Hunter, where I believe he works Sundays. AvailabilityAvailable to Retail. Winery DetailsPhone: 02 6547 1088 |
 | FABER VINEYARD DWELLINGUP CHARDONNAY 2011Winemaker John GriffithsWinemaker’s NotesWe have great faith in the quality of Chardonnay fruit grown on Orondo Farm in the cooler region of Dwellingup. Chardonnay naturally lends itself to a complex range of winemaking options. The fruit was hand-picked and whole bunch pressed. The juice was then fermented in French hogsheads. (A mix of new, one and two year olds). The wine lees were stirred regularly right up to bottling. The wine is pale straw in colour. It has a lifted nose of almost floral stone-fruit aromas with yeasty and toasty characters evident. The palate is crisp, vibrant and minerally. It brims with pear and quince flavours, hints of lemon zest and oakey notes. It has a lovely length of flavour with a smooth yet fresh finish. CellarVery approachable now and over the next three or so years. Additional Notes“Leaving school in 1981, John went straight to Roseworthy Agricultural College to study winemaking. He then worked 23 vintages in wineries in NSW, Victoria, South Australia and California. Then six years at Houghtons. Along the way there was a lot of soul-searching as to whether 'working for the man' was where we really wished to be. We took the plunge and purchased the property in 1997 to establish our own vineyard and winery. We planted our first vines in the spring of 1998, and made our first wine, a Shiraz in 2000.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9296 0619 |
 | JUNIPER CROSSING MARGARET RIVER SHIRAZ 2010Winemaker Mark MessengerWinemaker’s Notes98.2% Shiraz and 1.8% Viognier. Dense crimson red in colour, the nose shows ripe dark fruits of plum, blackberry and mulberry with cherry and raspberry jubes. The modest oak influence (14 months – 15% new French) offers up smoky spice, mocha and vanilla. On the palate the fruit flavours are at the fore being generous and juicy while the spice and savoury flavours build through to the finish. Cellar“The 2010 Juniper Crossing Shiraz was made as a bright fruit driven style with very moderate oak influence. It is a wine to enjoy now and for at least the next five years.” Additional Notes“The 2010 vintage was yet another terrific one in the Margaret River with plenty of sunshine for close to perfect ripening with mild autumn days for long hang time on the vine. There was no problem for getting the Shiraz grapes flavour and tannin with balanced crops and canopies. The grapes for this wine were sourced from our own dry grown vineyard from Shiraz vines planted in 1973. The small amount of Viognier was co-fermented with one of the batches.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9755 9000 |
 | KANGARILLA ROAD TERZETTO 2010Winemaker Kevin O'BrienWinemaker’s NotesThis wine was fermented in three separate varietal parcels of 45% Sangiovese, 35% Primitivo and 20% Nebbiolo using traditional plunging techniques in open fermenters followed by extended maceration on skins. The wine was aged in a combination of older French and American oak for 14 months. Here we are trying to balance the the intense varietal characteristics of the rose and tannin structure from the Nebbiolo with the spicy cherry and plum of the Sangiovese and Primitivo. The result is layers of aromas including fresh roses, pot-pourri, spicy cherries and plum with hints of star anise. White and black cherries, rose hip and spicy plums dominate the fruit profile on the palate together with nuances of cardamom combine with rustic tannins which build, culminating in incredible lingering flavours that seem to go on forever. CellarNot known Additional Notes“Terzetto is Italian for trio or threesome,” as winemaker Kevin O'Brien has been quoted in articles. However, I was talking to Jo Newton from Bacchus Wine Merchant recently and while asking had she seen any new and interesting wines lately. No doubt about it, but when the term 'blended wines' came up: it was all Kangarilla Road Terzetto. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8383 0533 |
 | KILIKANOON MORTS BLOCK RIESLING 2012Winemaker Kevin MitchellWinemaker’s NotesBrilliant in clarity, pale straw in colour with youthful green tints. Intense aromas of fresh limes, floral notes and garden penetrate the nose. Generously flavoured, the flavours of limes, lemons and citrus carry over seamlessly from the nose. A wine made to either drink now or to put down fro many years to enjoy with careful bottle maturation. Its core of natural acidity providing terrific balance, great palate length and satisfaction. Cellar“Potential of at least 20 years.” Additional Notes“Watervale soils are typified by fertile red brown loams overlying limestone sub layers; soil profiles that lend themselves to growing Riesling of exceptional distinction and character. All fruit was hand harvested during late February, typically yielding around five to six tonnes per hectare. The 2012 vintage in the Clare Valley was a return to the classic growing seasons of old; cool conditions, slow ripening and no disease, perfectly designed to create fine, long ageing Rieslings made for the cellar. The unique vineyard terroir and regional elevation of Mort's Block vineyard has captured the essence of the vintage.” Fill thy glass! AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8843 4206 |
 | MR MICK CABERNET SHIRAZ 2009Winemaker Tim AdamsWinemaker’s NotesCabernet Sauvignon and Shiraz were left to ferment for a week with their skins, were then gently pressed and blended, with all the pressing in this blend. The wine was then matured in oak barrels (mostly French) for 18 months before bottling. This Australian traditional blend has distinctive varietal characters of blackcurrants, mulberry and violets. It is a wine of great length with textured fine tannins. Cellar“It is suitable for drinking anytime from the present to ten years of age, and will complement all red cuisine.” Additional NotesMr Mick's passion for Cabernet Sauvignon blends pre-dates his time as winemaker at Leasingham. The blend was actively promoted as early as the 1950s, Shiraz being a logical partner for Cabernet. The Shiraz adds middle palate texture to the Cabernet which has powerful tannin. The blend is the best of both worlds, firm, but textured, sweet mid palate fruit, with fine silky tannin to give wonderful enjoyment with red meat dishes. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8842 2555 Web: WWW.MRMICK.COM.AU |
 | STORMFLOWER VINEYARD DRY RED 2010Winemaker Ian BellWinemaker’s NotesThe 2010 Dry Red is a blend of 50% Cabernet Sauvignon and 50% Shiraz. The wines were barrel fermented separately in small batches with 25% of the wine in new French oak for one year. The resulting blend is a very different style of Margaret River wine, while still distinctly of the region. It has a rich floral nose, with pepper, eucalyptus, plums and mulberries. The balance of Cabernet and Shiraz creates a rich, medium bodied fruit driven wine that is well structure and a good food match. Cellar“The blended wines are intended to be the best mix of the varieties on the property and to drink well on release and although fine by themselves, geared for food, so structure and texture critical.” Additional Notes“Stormflower is a fresh Margaret River story off the back of old vines and old heads that maybe should have listened to the urgent rational and sensible voices that urged caution in entering the world of agriculture. The hailstorm that destroyed the first vintage increased the “I told you so” factor but did contribute the name of the vineyard. Stormflower was planted around 1995 and purchased by the current team in May 2007. Major work has been done in the vineyard on soil and plant health improving what was already high quality fruit. Large parts of the vineyard have been physically reconstructed and the vine management has been altered to maximise the quality rather than the quantity of the fruit. The soil management regime has moved more towards organic composts and soil biology stimulants rather than conventional fertilisers.” AvailabilityAvailable to Retail. No Cellar Door. |
 | TIM ADAMS SHIRAZ 2010Winemaker Tim AdamsWinemaker’s NotesThis blend of local vineyards has produced a wine with both regional and varietal definition. The wine is bright magenta in colour, with aromas and flavours of red-berry conserve. Spiciness and complexity have been given with 18 months American-oak maturation. The palate is full and soft in the front and middle, with flavour of small berry fruit and again the oak complementing the fruit. The finish is medium firm with tannins coming from both fruit and oak. The wine has not been cold stabilised and so may form a harmless crystalline deposit in the bottle necessitating decanting before serving. Cellar“This wine has power and finesse which makes it both approachable now and worth keeping for up to 10 years in good conditions.” Additional NotesWhile writing up the Mr Mick Cabernet Shiraz, the Notes made reference to Mick Knappstein's days at Leasingham and his work with both Cabernet Sauvignon and Shiraz. As mentioned before, working as a young person in a Drive Inn Bottlo, I remember the 'reverence' those Leasingham labels commanded. Perhaps it is simply the time of year, that a good Clare Valley Shiraz seems such an attractive idea! AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8842 2429 |
 | TOMICH RHYME and REASON PINOT GRIS 2012Winemaker Randal TomichWinemaker’s NotesConditions during the majority or the ripening period were ideal, with mild day-time temperatures and cold nights, frequently below 10 °C. All conducive to excellent flavour development and the retention of natural acidity in the fruit. The grapes were whole bunch pressed to minimise phenolic extraction. Fermentation was in stainless steel. The colour is light with a delicate salmon hue. The nose is of rosewater, floral, pear and red apple. The palate is fresh nectarines and lingering honey leading to hints of nutmeg spice and crisp minerality. Focussed lively and fresh. Cellar“Drink fresh.” Additional NotesThis Pinot Gris fits the the task of making Tomich wines with “lively and colourful personality. Fresh and flavoursome and hand crafted, highlighting mineral rich soils above the pristine Adelaide Hills terroir.” Food suggestions in the Notes: “serve chilled with grilled salmon, tapas, paella and caramelised onion tarts.” The pale salmon colour of this wine is what grabs the attention, and from then on it's pure enjoyment. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8272 9388 |
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