Small Winemakers Tasting Dozens |
The Classic Summer Dozen |
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CASTLE ROCK DILETTI CHARDONNAY 2014Winemaker Robert DilettiWinemaker’s NotesThe wine is the colour of straw. An extremely complex and layered Chardonnay to the nose, exhibiting cool climate fruit characters of citrus and nectarine. The French oak is harmoniously integrated into the meaty and struck match complexing characters. A wine of wonderful poise, that sings on the palate. It is fresh and vibrant with great complexity and richness. The citrus and nectarine fruits flow into textured and layered mid palate of crème brulee and meaty notes. The French oak is subtle in the background; the palate is held beautifully together and structured by seamless acidity. The complex flavours linger thanks to a long, fine, citrus finish. Cellar“Will continue to improve and and develop complexity with age; cellar for five to eight years.” Additional Notes“A cool climate and complex Chardonnay, which has been barrel fermented in French oak, 33% of which was new. Complexity was enhanced by natural ferment, some juice solids during fermentation and leaving the wine on yeast lees in barrel for 10 months.” AvailabilityAvailable to Retail. Winery DetailsPhone/Fax: 08 9853 1035 |
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FABER VINEYARD SWAN VALLEY GRENACHE 2014Winemaker John GriffithsWinemaker’s NotesHand picked from the Sita Vineyard in Baskerville. These vines are dry grown to produce a small crop of intensely flavoured fruit. The fruit was open fermented and then aged in four and five year old barrels for nine months prior to bottling. It is medium red in colour. It has distinctive perfumed aromas of Grenache: fresh cherries, rose hip and earth. In the mouth it is bright and lively, with red currant, red berry flavours. Well structured with clean fruit and lively fresh acidity. Excellent length with balancing tannins and a soft dry finish. CellarDrink now and over the next five to eight years. Additional NotesI was talking to Michael from Tendril Liquor recently. He distributes a number of small producers, Faber among them. The previous vintage, the 2013 Grenache was in last November's Dozen. At the time, John Griffiths noted he was sort of experimenting with the variety, that was in this case, grown locally in the Swan Valley. He was extremely pleased with the resulting wine. When Michael told me he had the 2014 coming across, it seemed a very good idea to revisit the scene. AvailabilityAvailable to Retail. Extremely limited. Winery DetailsPhone: 08 9296 0619 |
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HAPPS MARGARET RIVER CABERNET MERLOT 2012Winemakers Earl Happ & Mark WarrenWinemaker’s NotesDeep red with a red hue. Lifted aromas of black currant, bay leaf, red fruit and tomato leaf with some attractive oak char and notes of eucalypt. On the palate it is a medium to full bodied wine with noticeable chalky tannin and bright fruit. The flavours are predominantly dark with hints of red fruit, dark chocolate, fruit pastels and eucalypt. The wine demonstrates good persistence and a good tannin structure ideally suited to aging. Cellar10+ years. Additional Notes“Our first Cabernet Merlot was produced in 1982. We have always felt that the Merlot grape enhanced the Cabernet, and in this case, Merlot at 50%, is more than a bit player. Indeed tasters sometimes suggest that the Merlot is dominant. Merlot extends the flavour, enhances the finish and performs in a very positive fashion.” (Happ's Notes are wonderful in their detail and philosophy). AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9755 3300 |
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HAREWOOD ESTATE PORONGURUP RIESLING 2015Winemakers James Kellie and Paul NelsonWinemaker’s NotesThe grapes for this wine were sourced from one of the original plantings of Riesling in the 600m high Porongurup ranges of Western Australia's Great Southern wine region. Only the finest, 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 towards capturing the inherent delicacy of this cool climate variety. A brilliant, exceptionally pale straw colour with youthful green tinges. The nose shows fine floral and citrus notes enhanced by an underlying flinty vibrancy. An elegant, seamless palate with initial flavours of green apple and grapefruit leading to a crisp mid-palate with hints of passion fruit and a an underlying slate character finishing with classic mouth-watering lemons and limes. 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 NotesI think it has been quite cheery to indulge in the Harewood Estate Rieslings. The Frankland River in August; the Denmark in November last year and this, the Porongurup here. Recently, I had another Riesling from Porongurup and loved its lean elegance. Looking at the Notes, this is a drier ferment than the others which makes sense, complementing the style. Maybe the Mount Barker Riesling in the future. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9840 9078 |
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HEMERA LR BAROSSA CABERNET FRANC 2012Winemaker Alex PeelWinemaker’s NotesSourced from the Hemera Estate Vineyard, the Cabernet Franc vineyard is closely planted to limit the growth of this Bordeaux variety and produce small and intense fruit. The wine produced highly perfumed and dense flavours that filled the cellar during fermentation. It displays lifted violet scents on the nose with wild black fruits and choc-mint on the palate that is rich and silky. The wine was matured in new and seasoned French oak for 15 months and this supports the palate. Supple toast and spice characters have integrated with the fruit flavours. This is a complex wine to linger over and enjoy its unique characters. Cellar“Already drinking well from a very good vintage and will develop, easily for up to 10 years.” Additional Notes“The 2012 vintage saw consistent rainfall throughout spring that provided excellent canopy development and uniform bunch maturation. A relatively cool ripening period saw good natural acidity development and pristine flavours in the fruit due to extended ripening time. The resultant wine is very elegant and tightly structured in style that will provide excellent cellaring potential.” I saw this wine at the same time as the Hemera SV Semillon, a wine included in the August Dozen. It was too good to leave out in the 'interesting' stakes as far as selection goes. A wonderfully perfumed nose is just the beginning to enjoying this little beauty. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8524 4033 |
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KING RIVER ESTATE SHIRAZ 2012Winemaker Trevor KnaggsWinemaker’s NotesMedium red with a crimson edge. A dense nose of deep plums, cloves, cinnamon and hints of white pepper. The palate offers great depth in flavours with crisp summer berries and spicy savoy tannins. The bright acidity drives the length of the wine, showing all the hallmarks of great cooler climate Shiraz. CellarDrink now and over the next two to three years. Additional Notes“King River Estate was born in 1990 after owner and winemaker Trevor Knaggs, with the assistance of his father, Colin, planted the first vines: five acres of Cabernet Sauvignon, Chardonnay, shortly followed by Merlot. The first vintage to be sold was the 1994, which set the ball rolling for King River Estate. Since then the vineyard has built a solid reputation for producing elegant, high quality wines which are great with food. Keeping with Trevor's traditional yet innovative approach to wine making, the King River Estate's philosophy is built of the 'old world' ways. Wines are made naturally; it is Trevor's belief that grapes should be left to their own accord, and that wild yeasts and natural fermentation make far more complex, soft and textural wines.” AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5729 3689 |
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KRINKLEWOOD SEMILLON 2014Winemakers Damien Stevens and Rod WindrimWinemaker’s NotesPale 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 backbone and crispy dry finish. The perfect accompaniment with fresh whole barbequed snapper with lime and fresh coriander. Cellar“Up to five years.” Perhaps a little conservative for Hunter Semillon. Additional Notes“The 2014 vintage was perfect for our dry-style whites, which are harvested early. The fruit was crushed with only the premium free-run juice being used. Fermentation took place in stainless steel tanks under cool conditions. The wine was bottled early to retain freshness of the primary fruit and underwent minimal filtration.” Semillon at this time of year is the perfect wine style reference for many of us. In following one of the many basic themes, I checked the current vintage of Krinklewood Semillon and found it worked in well. And it is always good to revisit in this way. AvailabilityAvailable to Retail. Winery DetailsPhone: 02 9986 1644 |
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PAUL CHENEAU LADY OF SPAIN BRUT CAVA NVWinemaker Joan RoviraWinemaker’s Notes45% Macabeo, 40% Xarel-Lo, 10% Chardonnay and 5% Parellada. (Apart from Chardonnay, the other three varieties are traditional blending varieties for Cava. Ref: The Wine Dictionary: Rosemary George MW). After a careful selection of grapes from their vineyards, the first fermentation takes place in stainless steel tanks at a very low temperature between 12 to 14ºC in order to assist the creation of secondary aromas. The wine undergoes secondary fermentation in the bottle according to methode traditionelle. The Cava ages in the silence of the cellar on its lees for 12 to 15 months. Crystal clear, greenish colour with golden highlights. Fine and constant bubbles forming a great rosary on the top of the glass. Wild meadow flowers fusing into pleasant fruit aromas and subtle ageing undertones. A fresh wine with good acidity is balanced with very subtle floral undertones and flavours of creamy pastries. Nice carbonic finish, lingering on the palate. Cellar“You could save for a special occasion but it is ready to drink now, so why wait! Additional NotesI liked the bottle straight away. It seemed to be unashamedly celebrating its contents as Harry from Untapped fine Wines pulled the bottle from the boot of his car in a car park in Lane Cove, and popped the cork. The 'Lady of Spain' moniker adds something as well. It's Christmas. Also from the Notes: “Its delicate and elegant character pairs well with light dishes, and is ideal for lightly seasoned cooking. It is especially recommended for all kinds of fish and shellfish. It is a perfect accompaniment for poultry and also for cocktails and as an aperitif.” AvailabilityAvailable to Retail. |
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PAUL CONTI ROCCELLA GRENACHE SHIRAZ 2013Winemakers Paul and Jason ContiWinemaker’s NotesFollowing destemming and crushing, the Grenache was fermented in traditional open fermenters and pressed after only four days on skins so as not to extract firm tannins. Fermentation was then completed in stainless steel. The Shiraz component was also fermented in open fermenters and transferred entirely to old American oak, following pressing. The Shiraz was blended with the Grenache after a short time in oak to retain fruit sweetness. The nose is fruit driven with fresh red cherries, berries and plums with just a hint of vanillan oak. On the palate, a Grenache driven, juicy palate balanced by spicy Shiraz. Fresh, young and intentionally fruit-driven with a juicy red fruit palate. Cellar“Drink now. Or for further complexity, cellar for just two to three years.” Additional Notes“Fruit for this wine was entirely hand harvested from vineyards well suited to classic Mediterranean varieties. Grenache was grown on sandy soils at the foot of the Perth Hills. These soils are interspersed with remnants of gravel which is ideal for Grenache production. Shiraz was grown on the limestone based soils at the Tuarts vineyard, Carabooda. Harvest date was determined by tasting fruit in the field where we sought Grenache with fruit sweetness and the Shiraz with good colour and body.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9409 9160 |
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ROS RITCHIE PINOT GRIS 2013Winemaker Rosalind RitchieWinemaker’s NotesThe low-cropping fruit was hand-picked from rows 282-300 of Burder's vineyard at Whitlands High Plateau, north-east of Mansfield. It was crushed, pressed then fermented cool, with about 40% of juice fermented in new French oak puncheons to increase the wine's complexity and texture; aromas of ripe pears, cumquat zest and spice are signature notes of this wine and the round flavours will develop richness and texture as it matures in the bottle. CellarA drink young style on release and over the next three or so years. Additional Notes“After graduating from Roseworthy at the end of 1981, Ros returned home to Victoria to help establish and set up Delatite winery. She was the winemaker for Delatite for the next 25 years. ...aromatic varietals were the inspiration for Ros to found Ros Ritchie Wines in 2008.” I saw the listing for Ros Ritchie Wines in the recent DWS Portfolio sent to me, thanks to Bob Hill; DWS forming a long term association with Ros. A good opportunity to check in with her 'newish' venture. “Ros inherited Dead Mann's Hill Vineyard in 2009. 500m above sea level, this vineyard is planted solely to Gewurztraminer.” AvailabilityAvailable to Retail. |
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SINGLEFILE DENMARK PINOT NOIR 2014Winemakers Mike Garland & Coby Ladwig (Contract Winemakers)Winemaker’s NotesColour is bright scarlet with a pink edge, not dense. A fuller styled Pinot Noir with perfumed aromas of red raspberries, cherries, subtle earthiness and spice. These characters follow through to the palate with a medium weight and textured mouth feel with soft tannins and a long finish. This wine is well suited to complement red meat dishes, especially duck. Cellar“Drink now or allow to continue to develop in the bottle for up to seven years.” Additional NotesWinemaking notes are fairly scarce on this wine. On the Website there is only a small amount on the tasting side, but I did read somewhere 'whole bunch' ferment has been done in the past. Perhaps this has an effect on colour extraction. How this, I think great, value Pinot Noir arrived here, is due to a visit to a local Bottlo where I picked up a bottle of Singlefile Porongurup Riesling. I was still on the Harewood Estate track of Riesling wines from many Regions. Porongurup being the key. When I went to pay for the Riesling, the person behind the counter enthused in a highly excited manner on anything Singlefile. He was amazed, it seemed, at my purchase from amongst a growing population of clean skin and house brand bargains in this corporate outlet, as much as I was, I guess, with his reaction! I went looking for Singlefile wines. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9840 9749 |
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TERRA DE FALANIS PLIC PLIC PLIC SAMSO GARNATXA 2010Winemaker Miquelangel CerdaWinemaker’s Notes50% Samso (Carignan) and 50% Garnatxa (Grenache). Grapes were hand harvested in 15kg boxes. The Samso harvest began on 20th September and the Garnatxa around the 20th October. Once the grapes arrived at the winery they were carefully sorted and separated from their stems to be gently pressed with maximum respect to the skin. A pre-fermentation maceration with skins for three days between 10 to 12ºC. This was followed by a fermentation at 24ºC for another 10 days with delestage (oxygenation) and a soft remontage (pumping over) with aeration, all to soften the tannins. Malolactic fermentation. The wine was then aged for six months in French and American oak barrels. A natural light decantation and filtration was done prior to bottling. Combining these two varieties achieves a good balance between structure and elegance, giving the wine an interesting complexity. Cellar“Ready to drink now, and over the next three years.” Additional Notes“This is a region of Spain to watch closely. Montstant produces concentrated red wines. The Samso comes from vines at 30+ years, in vineyards in the lowest part of the DO (legal boundary). And the Garnatxa from the highest part.” I vaguely remember wines from the Barossa that used to carry the Carignan variety on the label, and for interest sake, as it was blended with Grenache in this case, better have a look. I like the savoury nature of such blends and it is more 'alive' than some, with a little 'bright' lift at the end. AvailabilityAvailable to Retail. Australian Wholesaler www.untappedwines.com Spanish Website: www.terradefalanis.com |
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