Small Winemakers Tasting Dozens |
The Classic Autumn Dozen |
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A.T RICHARDSON CHOCKSTONE SHIRAZ 2012Winemaker Adam RichardsonWinemaker’s NotesAs a result of the warm summer temperatures in the 2012 season, the relatively low yielding vines allowed the Shiraz grapes to attain a full degree of ripeness and a wide range of flavours. These conditions have conspired to produce an elegant and rich 2012 Chockstone Shiraz that displays a full spectrum of dark berry flavours that are balanced with our characteristic black pepper spice. It is a ripe beauty. It displays overt brambly notes and has a soft generous palate. But don't be fooled, under that opulent exterior lies a seriously complex and age-worthy wine. A richly layered palate of blackberries, cassis, dark chocolate and black pepper spice is augmented with hints of violets, bacon fat and liquorice. These layers of flavour give way to a warm, velvety structure and lead into along plush finish. Cellar“This 2012 Chockstone Shiraz is a sophisticated, pretty thing now, but if you have the patience, and the extra wine, watch how it evolves over the next decade or two.” Additional NotesUnder Winemaking Philosophy: “Chockstone Shiraz is known for its complex layers of flavours, nicely balanced natural acidity, and fine tannins. Picking the grapes at optimum maturity, just as we start to taste pepper spice is the key to obtaining our refined style. What follows in the cellar is long un-hurried fermentation that promoted the careful development of the wine's restrained personality. Ageing in carefully selected older American and French barrels was the final step in creating the 2012 Chockstone Shiraz.” AvailabilityAvailable to Retail. No Cellar Door. |
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CANOBOLAS-SMITH WATTLEVIEW PINOT NOIR 2007Winemaker Murray SmithWinemaker’s NotesI took a mental note as we spoke. “The bunches were destemmed only, and not crushed into the fermenter. There were no whole bunches in the ferment. Inoculation was carried out. It wasn't a wild ferment. After fermentation was complete, pressing was delayed to help soften to 'harsh' drought season tannins. The wine is medium cherry crimson at the core with a slight autumnal edge. Good Pinot nose converts accurately to the palate. Cherry, earthy characters, sappiness or chewy fruit, although no character in particular stands out. The tannins are by now doing the right thing.” Cellar“Now and over the next several years.” Additional NotesMurray told of his many conversations with visitors to his Cellar Door, and their surprise that this a wine hadn't been released earlier. His explanation, as above, it was a drought year and he wanted those resulting tannins to settle down. Something he now thinks is OK. So we have a nine year old Pinot here. I visited him in December and he gave me a few bottles to try for the Dozens. I hadn't caught up him for some time, unfortunately, and it was good to do so. To the wine: If he hasn't done so already, he's about to release it and I think there was something like 120 cases. AvailabilityCellar Door or please contact me. Winery DetailsPhone: 02 6365 6113 |
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CASTLE ROCK ESTATE PORONGURUP RIESLING 2015Winemaker Robert DilettiWinemaker’s NotesA light and pale colour with green hues. The nose is intense lime juice backed by a delicate fragrance of orange blossom and hints of lavender giving a bouquet that is zesty and fresh, yet also of great depth. The feature of the palate is the tightly wound structure that is enveloped by beautiful rich lime juice fruit characters. The fruit richness provides the generosity and succulence that is so appealing as a young wine. The core of natural acidity creates that great structure, finesse and length for the wine. The balance between the fruit generosity and tight acid structure is the hallmark of Castle Rock Riesling. Lively, crisp and with attractive delicacy now, this wine will blossom. Cellar“Excellent ageing potential. It will continue to improve through its first year and then plateau, should drink well for at least 15 years.” Additional NotesI went for this Riesling on hearing of its Porongurup origin. I enjoyed the Harewood Estate Porongurup version, for its leanness and flinty lime flavours. The Castle Rock wine has similar characters, a wine from the same year. Another little diversion in the overall Riesling subject. AvailabilityAvailable to Retail. Winery DetailsPhone/Fax: 08 9853 1035 |
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CHALKERS CROSSING CABERNET SAUVIGNON 2013Winemaker Celine RousseauWinemaker’s NotesThe colour is deep red with youthful purple tints. The nose shows classic cool climate aromas such as cassis, cedar, black olives and mint. The palate shows dark wild berries flavours in perfect balance with the fine and silky tannins. Matured in French barriques for 14 months, the wine is full and lingering. Cellar“Now until 2028.” Additional NotesSeveral Pinots and as always, including as many variations of the vinous portfolio as possible each time, I am as well, always aware to include the 'classics,' as they are known. I am waiting for the Lindsays, also in Young on the Southern Slopes, to bottle their Shiraz, and decided to go with Celine's Cabernet, in the meantime, also regarded as a 'classic.' AvailabilityAvailable to Retail. Winery DetailsPhone: 02 6382 6900 |
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GIMENEZ MENDEZ ALTA RESERVA PINOT NOIR 2011Winemakers Mauro Gimenez Mendez, Luis Gimenez Mendez & Gaston VitaleWinemaker’s Notes100% Pinot Noir, hand harvested from a 10 year old vineyard at 80 metres above sea level. Fermentation was carried out traditionally, in small open fermenters with regular hand plunging. The finished wine was matured in a mixture of new and used French oak. Delicate red ruby colour with intense berries and floral aromas. An elegant example of Pinot Noir, its quite lively and harmonious and displays character and persistent acidity. CellarProbably at its peak now and over the next twelve or so months. Additional NotesThis is literally a one-off situation. The wine will no longer be imported by the current Distributor. The exercise has been that it was dramatically discounted to move. A totally economic decision. I was asked if I was interested and thought, why not? There were two Pinots in this lot already from the Dozens friends: John Forrest from NZ and Murray Smith from Orange. And the thought of a Pinot Noir from Uruguay in a mixed dozen definitely has appeal. AvailabilityFor information about this wine:
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HAMELIN BAY MARGARET RIVER CHARDONNAY 2013Winemaker Julian ScottWinemaker’s Notes100% Chardonnay from the Five Ashes Vineyard in Karridale, in Southern Margaret River. The colour is pale straw tinged with green. Fresh citrus and hints of white flowers, lime jubes, nougat and spice/cedar in the background. Lovely and elegant with a moderate weight and a moderate to long length, with a fresh acidity affording a dry mineral finish. CellarDrinking well now and over the medium term of five or so years. Additional NotesChardonnay wines have really moved on from the early days. An obvious comment for many, I'm sure. Somewhere in the last couple of months I read an article about the heroes, as in Chardonnay makers, from the West. A new breed, a modern wine. A Chardonnay wine has always been one of the 'fixtures' of these Dozens, and one reason was to follow the changes. Some of the 'icons' are very expensive for an Australian white wine. I remember one local winemaker's comment on the release of a 'first vintage' and highly heralded wine: “No Australian white wine is worth paying $100 for! I think this still stands as a general rule, but its only a thought now. This wine is nothing like that price, but I do think it has great style, a lovely lifted elegance, and if that's part of the future, cheers. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9758 6779 |
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HAPPS MARGARET RIVER EAST OF ALICE 2014Winemakers Erl Happ and Mark WarrenWinemaker’s Notes51.1% Nebbiolo, 27.6% Tinta Cao15.6% Touriga and 507% Tannat. Matured in older French barrels. The colour is medium intensity red with a red hue. A complex aroma displaying dark cherry, plum skin, truffle and black olive characters with hints of rose petal, rosemary and dark chocolate. The palate is medium-full bodied with a distinctly savoury palate that makes one salivate and crave food. The flavours are of maraschino cherry, tapenade and dried herbs with notes of liquorice, bay leaf and fennel. The tannins are noticeable and slightly drying which only adds to the desire for food. A wine well matched to charcuterie. CellarMade to enjoy on release. Additional Notes“Wine is so very often enjoyed with good food. When combined in the right way both the food and the wine taste better than either by themselves and this is the desired result when matching wine and food. The aim of the East of Alice is to produce a distinctly savoury wine with tannins that make the palate salivate and have the taster immediately thinking of food. To achieve this we have used a combination of Italian and Portuguese varieties that are medium to full bodied in nature and are noticeably savoury in their flavour profile. For some fun we suggest you try a glass of this wine by itself and then a second with some Kalamata olives or prosciutto.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9755 3300 |
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KRINKLEWOOD VERDELHO 2014Winemakers Damien Stevens and Ron WindrumWinemaker’s NotesThe 2014 growing season was hot an dry and the near perfect conditions provided an outstanding harvest of exceptional quality and quantity. The fruit was crushed with only free run juices being used in this wine. Fermentation took place in stainless steel tanks under cool conditions. The wine was bottled early to retain freshness of the primary fruit characters with fine filtration. Pale straw with green hue, the wine has bright fragrance of tropical fruit. The palate has tropical characters of melon and passion fruit balanced by natural fruit sweetness and a refreshingly zesty lemon and lime finish. Cellar“Up to five years.” Additional NotesAfter the Krinklewood Semillon last Dozen, it seemed totally normal, and in fact the right thing to do, and 'double-up again' and follow on with their Verdelho. The Notes say it all, but it should be added that this wine does help to adjust the current humidity to a much more comfortable level and literally thrives in a Southerly. AvailabilityAvailable to Retail. Winery DetailsPhone: 02 9986 1644 |
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RENACER ENAMORE 2010Winemakers Alberto Antonini, Paolo Mascanzoni (Allegrini's Winemaker) & Pablo ProfiliWinemaker’s Notes45% Malbec, 5% Cabernet Franc, 40% Cabernet Sauvignon and 10% Bonarda. Fruit harvested from 50 year old vines ranging in altitude from 600 to 980m above sea level. Intense and deep ruby colour. This is a structured wine full of aromas of spice and ripe fruits. It offers up a fragrant perfume of cedar, spice box, lavender, damp earth and black cherry. Opulent on the palate, it is dense and sweetly fruited with complex black fruit flavours, plenty of spice, ripe tannin and lengthy finish. Cellar“Peak drinking 2016.” Additional Notes“The idea to create Enamore was born after Marilisa Allegrini came to visit us in Mendoza. The renowned Italian wine producer saw in Mendoza the ideal conditions to produce 'Amarone' by applying the 'appasimento' technique to the Argentinian grapes. The project brought together Paolo Mascanzoni and Alberto Antonini and the first experiments gave immediate results. Enamore, a wine full of personality, raisiny aromas and great structure was born. Grape bunches are exposed to the dry winds of the Andean foothills until they lose about one third of their weight. Twelve days of maceration at 10ºC. Alcoholic fermentation with indigenous yeasts for 14 to 16 days in stainless steel tanks at 25 to 27ºC. Malolactic fermentation in new French oak barrels, Amarone style, then aged in the same for 12 months. AvailabilityNo longer imported by local Importer. |
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ROS RITCHIE GEWURZTRAMINER 2014Winemaker Rosalind RitchieWinemaker’s NotesHand-picked on 2nd April 2014, the fruit was selected from vines grown on deep soils without irrigation, from selected rows, on our Dead Man's Hill vineyard at Mansfield, at 500m above sea level. The ripe fruit had the archetypical lychee and tea-rose characters, which when fermented out also showed tones of musk and orange zest. The fine texture and fresh acidity, combined with its vibrant flavours, will contribute to the continued development of this wine in the bottle. Cellar“Up to 10years.” Additional NotesAfter the inclusion of Ros's Pinot Gris in the last Dozen, it was only a matter of availability of her Gewurztraminer that would stop it being here in this round. The first Ros Ritchie wine I tried was her Gewurztraminer, one of the early 1980s. It was a revelation at the time, for me, as I had only seen Australian wine made from this variety that was akin to lime cordial, but not quite as sweet. Memory is always a 'dodgy' thing for many of us, and I include myself firmly in that 'many,' but I seem to recall a much stronger lychee presence in those wines back then. There seems top be a lot less here, and other flavours as she describes in her notes combine to fill this out very nicely into this aromatic 'lovely.' AvailabilityAvailable to Retail. |
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TATTY BOGLER PINOT NOIR 2013Winemaker John ForrestWinemaker’s NotesAll fruit is grown with tender loving care, cropped low for optimum flavour profile and hand harvested. The fruit is destemmed without crushing and each parcel transferred into separate small open fermenters for a period of cold soaking before fermentation with regular hand plunging of the cap, then varying post fermentation warm soak before pressing off. The wine is then matured in French oak barriques for 11 to 15 months. Lifted notes of violets and lavender, black doris plum and our vineyard's signature wild thyme. Dark and brooding, the palate is savoury with dark fruits and aromatic herbs. Cellar“Exquisite example of Central Otago Pinot Noir, alluring now, but with great aging potential, five to eight years.” Additional Notes“Estate grown at Bannockburn in Otago. The 2013 season got off to a cooler and slower start and whilst summer was delightful with some warm dry days, it meant grape development was always just delayed. However, our vintage period was kind and allowed fully ripened fruit to be picked in the first half of April, ten days later than normal for this vineyard.” One of three Pinots in this lot, and so very good to be able to continue exploring the Forrest wines. Good to see a 'lasting' association with Inglewood Wines. AvailabilityAvailable to Retail. Winery DetailsPhone: +64 3 572 9084 |
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WHISTLER BAROSSA VALLEY RESERVE SEMILLONWinemaker Christa DeanWinemaker’s NotesFruit was sourced from Whistler Wines, Heysen Estate Vineyard, Seppeltsfield Road, Marananga, and fermented in stainless steel tanks and left on lees for three months. Musk, guava and honeydew melon aromas are highlighted by cut straw and flint characteristics. Lemon zest, granny smith apples and white jasmine create a generous, but crisp mouth-feel with lingering flavours. Cellar“Ready to drink now or cellar up to 2019.” Additional NotesI jumped at the Hemera Estate Semillon last August when Jacki from Inglewood Wines mentioned it. I remembered a number of Barossa Semillons, in just the same way as Ros Ritchie's Gewurztraminers in the 1980s, and later. I thought this Whistler wine is excellent right now. I'm not sure of its future, however. The Sydney distributor is about to finish, or has now finished with Whistler, and thinks the Semillon may be discontinued. And that would be more than a shame. AvailabilityCheck with Whistler Wines. Winery DetailsPhone: 08 8562 4942 |
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