Small Winemakers Tasting Dozens |
The Classic Summer Dozen | |
| ALLANDALE SEMILLON 2013Winemaker's Bill Sneddon and Alex WoodsWinemaker’s NotesFruit was sourced from 90+ year old Heritage listed vines in the Lovedale area, from two distinct vineyards. Fruit was picked early in the vintage and cold fermented using specially selected yeasts. The palate is 'lifted' and bright and dominated by lemon and lime citrus with balanced acidity. Pure elegance in its youth, a real joy in your glass. Cellar“Drink young, one to three years or age four to 10.” Additional NotesBack in May I mentioned I was enjoying Hunter Semillons a bit more often these days, particularly the McWilliams Mount Pleasant. It's interesting how a wine can grab your attention. I was unaware of a Vintage change to the 2013. I aspire to 'average' at best in the field of expertise as a 'taster,' but I was taken by a wine that was offering quite a bit more in terms of 'purity' (that word again) in the variety of Semillon. (It's not a new admission, but I usually need to journey the bottle to be totally convinced of a wine, and these wines being of low alcohol, and early morning driving, it all makes sense. Nevertheless, I do admire those who can appraise a wine quickly and succinctly. I'll never make it). So I was on the lookout for 2013 Hunter Semillons and when this one was pointed out, again by Jo Newton of Bacchus Wines, somehow a new wine in her Portfolio, I was more than willing. AvailabilityAvailable to Retail. Winery DetailsPhone: 02 4990 4526 |
| PADDY BORTHWICK PAPER ROAD PINOT NOIR 2013Winemaker Paddy BorthwickWinemaker’s NotesGrapes were fermented with natural and cultured yeasts in open top fermenters in our purpose built winery. Following extended post ferment maceration on skins, the wine was drained and pressed to barrel. Selected barrel blending followed by minimal fining and filtration occurred before bottling. A total of eight months in French oak, with 15% in new, 15% in one year old, and the balance in two years or older barrels. This is about the purity of Pinot Noir with a spicy, savoury character, and bright, juicy notes of red fruits. It is medium bodied with soft velvety tannins, with a mix of tart and sweet cherry fruit and a chocolate touch to the lightly oaked finish and a spicy zest to the lingering after taste. CellarMedium term, now and over the next few years. Additional Notes“Located in Gladstone of Wairarapa, on the North Island of New Zealand at 280 feet above sea level. A row orientation of north-south was chosen for even ripening. Diurnal temperature fluctuations, low rainfall, low humidity and fantastic deep, free draining soils combine to create an exceptional environment for Pinot Noir. Harvesting from two vineyards allows for a selection process of the best batches to consistently produce pure Pinot Noir.” This is one of at least two Pinot Noir wines that Paddy makes, and it seemed a good place to start. AvailabilityAvailable to Retail. Winery DetailsPhone: 0274 673 478. |
 | DEXTER MORNINGTON PENINSULA CHARDONNAY 2013Winemaker Todd DexterWinemaker’s NotesHand-picked fruit was gently whole bunch pressed into tank and settled over night. It was then transferred into French oak barriques (25% new, 35% second and third use and 40% older) and inoculated with a neutral yeast. From May until late winter the barrels were stirred every two weeks until Malo was completed. For this vintage 30% were prevented from going through Malo Lactic Fermentation to retain acid. The wine was left on yeast lees until December when it was transferred to a tank for a further month on lees. The wine was bottled in January 2014, 10 months after harvest. Aromas of lemon, white peach, nectarine and floral notes combined with subtle oak. Similar to previous vintages in its elegance and fineness after a near perfect 2013 vintage. Subtle flavours reflective of the aromas - particularly lemon, nectarine, white peach and elegant oak. The wine has a soft middle palate with good length and a nice acid balance. CellarAt least the medium term of three to five years, probably more. Additional Notes“This season was similar to the 2012 season, again excellent. No extremes in weather and a good steady ripening period meant harvest occurred during the first week of March, which is our long term norm.” I was flicking through Jo Newton's Bacchus Wine Portfolio when I picked up on Tod Dexter and this wine. Needing to know more, I asked her about this Chardonnay and her response reminded me of Eartha Kitt's Catwoman: 'bew-tee-ful.' I was very young, but I remember! AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5989 7007 |
| FABER VINEYARD SWAN VALLEY GRENACHE 2013Winemaker John GriffithsWinemaker’s NotesMedium red in colour. It has distinctive perfumed aromas of Grenache: fresh cherries, rose hip and earth. The palate has intense mouth filling flavours of red berries and cherry ripe. It has a bright and balanced acidity followed by savoury dryness and a soft chewy finish. Cellar“Enjoy now and over the next three to five years.” Additional Notes“Pure expression of the fruit in the vineyard. It was hand picked from Sita Vineyard on Haddrill Road, Baskerville. We discovered this fruit when sampling the vineyard with owner Andrew Pruno, whose grandfather, Joe Sita planted the vines. We elected to make an authentic Grenache, matured in old oak and was bottle early. Despite at first seeing a simple, light wine, it is in fact structured and savoury displaying excellent Grenache varietal character and style. We are very proud.” I was offered this Swan Valley Grenache, and I jumped at the chance, but not before making the mistake of not checking the alcohol content, always high in this variety and 14.5% makes it fabulous. AvailabilityAvailable to Retail. Extremely limited. Winery DetailsPhone: 08 9296 0619 |
 | HAREWOOD DENMARK RIESLING 2014Winemaker James KellieWinemaker’s NotesA brilliant, exceptionally pale straw colour with youthful green tinges. The wine exhibits intense floral and citrus with hints of passion fruit enhanced by an underlying spicy lift. A seamless palate, with initial flavours of mandarin and grapefruit leading to a sherbet mid-palate of passion fruit and spice finishing with a classic mouth-watering citrus. The fine structure is testament to the care taken during this wine's production. Cellar“This wine's youthful intensity and fruit driven vibrancy can be enjoyed over the next two to three years. Cellaring for up to 15 years will be rewarded with the classic complex, toasty, textured characters of an aged cool climate Riesling.” Additional Notes“The grapes for this wine were sourced from one of the few plantings of Riesling in the maritime, cool climate Denmark sub region of Western Australia's Great Southern Wine Region. Only the finest, more pristine, 'free-run' juice was used in the production of this wine resulting in a palate of outstanding finesse, free from the harsh phenolic characters and deeper colours associated with grape pressings. A long, cool ferment in stainless steel tanks, minimal fining and the use of screw caps are all further steps toward capturing the inherent delicacy of this cool climate variety.” This is one of 'just' three Riesling wines made at Harewood Estate. This is a pretty good starting point. The other two are from Mount Barker and Franklin River; what an exciting thought. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9840 9078 |
 | KILIKANOON BRUT VOUVRAY 2011Winemaker Kevin MitchellWinemaker’s NotesPale straw in colour with youthful green tints and a fine persistent bead. Hints of green apples on the nose, fresh citrus, cinnamon spices and subtle yeasty notes combine invitingly. On the palate, appealing flavours of Granny Smith apple, creamy yoghurt complexity, hints of lemon zest and the delicate mouth feel of time well spent on natural yeast lees. Its fine mousse and persistent bead both hallmarks of a serious Sparkling Vouvray. Cellar“Potential eight to 10 years.” Additional Notes“The elegance and distinctive style of sparkling Vouvray has captivated wine connoisseurs for decades. An opportunity to partner one of the leading winemaking houses in Vouvray provided Kilikanoon with the unique ability to produce its very own. 80 year old vines give special character to this wine, made in the same way as those of the more famous Champagne. Vouvray is one of France's oldest wine producing regions with a history dating back to Roman times. Pair with smoked salmon blinis (puffy little pancakes so I'm told) with the freshest goat's cheese, or just pour yourself a glass, sit back and enjoy.” I heard about this Kilikanoon adventure earlier in the year and thought, what a perfect addition for summer. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8843 4206 |
 | KRINKLEWOOD SEMILLON 2013Winemaker Liz Jackson & Rod WindrumWinemaker’s NotesThe 2013 growing season was one of the driest in the Hunter Valley in many years. The vintage was perfect for our dry-style whites, which are harvested early. The fruit was crushed with only the premium free-run juices being used. Fermentation took place in stainless steel tanks under cool conditions, and the wine was bottled early to retain freshness of the primary fruit characters, and minimal filtration. Pale straw in colour, this Semillon has subtle notes of citrus blossom and sweet pea. It has a fine and delicate palate with an elegantly structured acid backbone. Crisp and low in alcohol – it is perfect to enjoy now or is suitable for cellaring. Cellar“Up to five years.” Additional NotesThe story for this Semillon is similar to that of the Allandale. I decided, given the opportunity, to check out any 2013 Hunter Semillon wines. It seems that the hot / dry ripening conditions have produced some terrific wines and good write-ups. I was talking to Sandra at Winestock with the sole, original purpose of getting the Yabtree Shiraz if in stock. The subject drifted to Hunter Semillon, again via the Mount Pleasant, a wine she doesn't sell, but very much enjoys. Welcome to the closet! Aware that the 2012 Krinklewood was in the May Dozen this year, I asked, anyway, when is it expected to be released. “It's out now,” she said, and so here it is. And, once again I think their five year cellaring recommendation is fairly conservative, especially with the 2013, to be sure.....! AvailabilityAvailable to Retail. Winery DetailsPhone: 02 9986 1644 |
 | MI TERRUNO RESERVA CABERNET FRANC 2012Winemakers Maria Eugenia Bagorria and Sergio GimenezWinemaker’s Notes100% Cabernet Franc from 45 year old vines. On arrival at the winery the grapes are brought down to 16º – 18º C before they are sorted, destemmed and crushed. Maceration from 48 to 72 hours before fermentation starts. When fermentation does begin, selected yeasts, nutrients and tannins are added. Fermentation is carried out between 18 and 22 degrees C for 15 to 20 days. Natural Malolactic fermentation. 100% of the wine was aged in oak for a period of seven months. First and second use French and American oak was used. The colour is intense red with violet hues. The nose shows violet and raspberry aromas. Combining toasted scents, vanilla, chocolate and snuff provided by the wood. Full bodied with rounded tannins. Cellar“Medium term three to five years, peaking in 2017.” Additional NotesOnce again, as with the Krinklewood Semillon, I think the cellaring recommendation is a little conservative. I learnt from Glen Brereton (Untapped Wines), about this wine, when in a purposeful phone call he said, he'd just come from a tasting of new wines into the country and this Cabernet Franc was his stand out wine. A Cabernet Franc, what a good idea. The wine was not imported in abundance, in fact only a small amount was brought here to see how the market reacted. So we had to be quick, and what a beauty. AvailabilityAvailable to Retail. Australian Wholesaler : www.untappedwines.com |
 | SHUT the GATE RIPPLE IRON SANGIOVESE 2010Winemakers Rasa Fabian & Richard WoodsWinemaker’s NotesBright crimson to ruby red. The nose shows cherries, freshly crushed red fruits. A great soft lighter style of red for easy drinking. Soft and juicy with a touch of orange peel. A completely integrated light red wine that appears seamless finishing with chalky, savoury tannins. A great everyday kitchen wine supporting most light pasta and pizza dishes or just a glass while cooking. Cellar“A soft early drinking style, but why wait! Three to four years.” Additional Notes“Grapes were source from relatively mature vines, almost 10 years old from a family vineyard on the border of Watervale and Leasingham sub districts of the Clare Valley. 2010 saw a long ripening period from prolonged cool periods followed by intense warm to hot conditions that highlighted the red fruit flavours. An outstanding year.” I grabbed this wine after trying both it and its stable mate Barbera, as I thought it to be, especially with a little bottle age, the preferred. AvailabilityAvailable to Retail. Phone/Fax: 08 8843 0111 |
 | TIM ADAMS CABERNET MALBEC 2008Winemaker Tim AdamsWinemaker’s NotesAll components of this blend were fermented on skins to dryness for seven days before being pressed. All pressings have been returned to the wine to enhance texture and mouth feel. The wine spent 24 months ageing in new and second use French oak in our cool room before blending and bottling. The wine is full bodied with vibrant blackcurrant and violet aromas and flavours and balanced with generous chalky tannins. The wine has not been cold stabilised, so a harmless may form with time. Cellar“Cellaring is at least 10 years in good conditions.” Additional Notes“A blend of 80% Cabernet Sauvignon and 20% Malbec. Cabernet Sauvignon has long been recognised as an excellent variety in our district. The addition of Malbec adds to the complexity of the palate contributing violet, mulberry and richness. Twenty four months in French oak provides depth and balance to this style which is dominated by ripe plum, fresh blackcurrant and oak aromas and flavours.” While talking to Sandra at Winestock about Hunter Semillon, it dawned on me that there wasn't a Cabernet Sauvignon dominated wine here. This is a spontaneous reaction, and what better than a Clare Valley wine ready to drink? AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8842 2429 |
 | YABTREE SHIRAZ 2009Winemaker Joel PizziniWinemaker’s NotesThe colour is intense and a deep brick red. The wine has dark brooding fruits, it’s a complex of black berries, plums, black pepper, spices, star anise and dusty leather notes. The Palate is lovely rich and round. It has great soft tannins that line your tongue, with flavours of plums, dark cherries, with earth undertones and a sweet oak finish. The wine has a lovely acidity and lingering finish. Cellar“Enjoy over the next five to eight years.” Additional Notes“Bud burst occurred mid to late September after a third consecutively dry winter; where average rainfalls were well below the average. An extremely dry October (less than 5mm of rain was recorded) was followed by above average rainfall in November and December, this promoted shoot growth. Vintage conditions were quite cool except the week of high temperatures in February. Given the nature of the conditions, most varieties reached physiological and flavour maturity at low potential alcohols. The reds are very good with strong flavours and great colours. This should provide the reds with extended aging potential. The grapes for this wine have been hand selected from a small region within one of our leading blocks of Shiraz. The vines within this area consistently produce grapes with rich flavour and concentration. The grapes are hand picked and then crushed and destemmed to an oak barrel fermenter for fermentation. A yeast strain selected from Brunello di Montalcino was used to ferment the wine, this helps to give the wine more body and mouth feel. The use of oak barrel fermentation constructs the back palate and helps to stabilise colour and tannins. The wine is then drained to French oak barrels where it matures for 12 months. The wine is then bottled and aged prior to release.” AvailabilityAvailable to Retail. |
 | YARRAWOOD YARRA VALLEY PINOT NOIR 2013Winemaker Travis Bush (Contract)Winemaker’s NotesHarvested from our two clonal blocks (MV6 and DV512) on 27th February and the 3rd and 4th of March 2013. the DV512 clone providing aromatic lift and tightness and the MV6 clone providing structure and depth. Each fruit parcel was de-stemmed only and pumped into separate 'eight tonne' static fermenters for inoculation and to ferment for 7 to 10 days. Ferment temperatures peaked at 31º C, before being cooled back to 25 to 27º C to allow ideal fruit and tannin extraction. Post Malo Lactic fermentation, in June 2013, an additional six months maturation on lees followed, with French being the choice of oak to build subtle complexity. Finally, the parcels of wine were blended and lightly filtered prior to bottling. The wine is purple to red in colour with a crimson edge; the nose gives berry characters; cherry, raspberry, plum and violets, all supported by a subtle oak presence; the palate is fresh and lifted with the above berry characters and a touch of spice. Cellar“Enjoy on release and over the next few years.” Additional NotesSummer is just 'over the net' now and Pinot Noir is a great friend of the warmer weather, any weather for that matter. As with the last time, a couple of years ago, now, the Yarrawood Pinot Noir is fabulous value, a lovely wine and helps in a number of ways to put this Dozen together. AvailabilityAvailable to Retail. Winery DetailsPhone: 03 9730 2003 |
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