Small Winemakers Tasting Dozens |
The Classic Summer Dozen |
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APRICUS HILL SEMILLON 2016Winemaker James KellieWinemaker’s NotesThis Semillon has been made with only the 'free-run' juice, the first run, finest quality juice without the bitterness and phenolics associated with the grape skin. The juice was fermented at low temperatures in a stainless steel tank to capture inherent delicacy and finesse of this aromatic variety. The colour, a brilliant, clear steely white with youthful green hues. A vibrant, lifted nose of lemons, cut grass and snow peas with hints of blossom and spice. On the palate, crisp lemons and limes lead to a richer mid palate of passion fruit complemented by more hints of asparagus and quince. Cellar“This wine will improve with up to 10 years careful cellaring. The use of screw cap technology is critical to the longevity of this wine.” Additional NotesI noticed this wine in the Single Vineyards Sellers winter Portfolio, and was immediately interested. “Apricus Hill is a new project by James Kellie of Harewood Estate. Having bought fruit from this vineyard for years, he made the move in 2013 to purchase it outright to secure access to the quality he appreciated working with. A place of magical beauty, it is located only a couple of kilometres from the pristine beaches of Denmark. The vineyard is a north facing amphitheatre with plentiful sunshine to help the grapes ripen slowly in what is overall a distinctly cool region for wines.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9840 9078 |
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BLEASDALE MULBERRY TREE CABERNET SAUVIGNONWinemakers Paul Hotker and Matt LaubeWinemaker’s Notes100% Cabernet Sauvignon, Estate grown and was harvested between 4th and 19th March 2013, crushed and destemmed into open fermenters. It was pumped over up to four times a day during peak fermentation. Drained and pressed after 15 days on skins, settled for 24 hours before racking to oak for Malo Lactic fermentation. Oak maturation was for 12 months in 20% new and seasoned French oak. An elegant wine with aromas of mixed berries, dark chocolate and violets. The palate is smooth with blackcurrant and spicy oak flavours and finishes with fine chalky tannins. Cellar“Drinking well now and until 2026.” Additional NotesThis is another of the wines I purchased from Cellar Door earlier in the year from Robert Potts who 'could' be described as eminent, to go with his position of “Brand Ambassador” as title goes on his Business Card, but that is a bit formal. However, he is a very friendly, long talking and interesting personality who was glad to have this Cabernet Sauvignon in the Dozen and more in future ones. I was taken by this fairly typical and honest South Australian wine, as I was with all purchased on the day, and at the same time greatly impressed by this family operation. Perhaps the 'Ambassador' is accurate. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8537 3001 |
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CASTLE ROCK ESTATE SHIRAZ 2012Winemaker Robert DilettiWinemaker’s NotesThe wine is deep red in colour. A classic cool climate Shiraz nose which shows plum fruit, spice and black pepper characters. There is some subtle complexity and quality French oak characters of char and cedar. A rich and generous front palate fills the mouth with plum fruits. There is a thread of black pepper running the length of the palate, reminding us of its cool climate origins. The wine has great poise and balance thanks to balanced acidity and firm yet ripe tannins. This also provides power and drive, yet, wonderful restraint. The high quality French oak adds cedary characters and blends really well with cool climate spice notes. The wine has great length and the flavours linger in the mouth long after the wine has gone. Cellar“Will continue to improve and develop complexity with age: cellar for eight to ten years.” Additional NotesThe Diletti Chardonnay last November and in February this year the Porongurup Riesling, two memorable whites and now a quality red from a good year from this Great Southern producer. “The vineyard has a cool and elevated northerly aspect resulting in intensely flavoured wines.” This is complemented by the design of the winery, a feature described in write-ups and on their Website. Crushing and or pressing of fruit (Riesling for example) is done on one level, the upper, and gravity only, is then responsible for relocation of wine or must to the lower level for press or ferment, depending if you are ultimately a red or a white wine. Fantastic how people embrace practices when they can. AvailabilityAvailable to Retail. Winery DetailsPhone/Fax: 08 9853 1035 |
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CYGNET COAST WINE CO. COAL RIVER PINOT NOIR 2011Winemaker: ContractWinemaking NotesWhole bunch pressed into open fermenters and allowed a long temperature controlled fermentation. Only 20% of the wine was placed in used French Oak. The colour is mid garnet, bright and attractive. There is wild strawberry on the nose but also some darker, intriguing savoury tones of sage and olive. The counter play between fruit and savoury continues on the palate complemented by some bottle age complexity and beautifully clean acidity which builds the flavour to a good finish.” Cellar“Drinking at its peak now and over the next 12 or so months.” Additional Notes“In Tassie, we often pair young Pinots with salmon, but in this case, the additional complexity can easily stretch to quail or spring lamb...... Vines were planted in 2000 in the Coal River in Southern Tasmania, the vineyard sits on ancient layered soils of Jurassic black cracking clays. In only 40 years, this area has become firmly established as one of Australia's prestige cool climate wine regions.” And Pinot Noir is a big focus. This Pinot Noir from the Coal River goes under the Cygnet Coast label which is an instrument of Tendril Liquor Agencies in Sydney, and was sourced by Michael Ivanisevic. A bit like a 'masked ball,' it is in this Dozen for two very good reasons: it offers wonderful value and it is a Pinot Noir, an absentee from the last lot. AvailabilityAvailable to Retail. |
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DELATITE DUNGEON GULLY ESTATE MALBEC MERLOT 2012Winemaker Andy BrowningWinemaker’s NotesThe fruit for this wine was de-stemmed to open fermenters and was allowed to undergo wild fermentation. The batches were plunged three tines a day to extract maximum flavour and tannin. After fermentation the Merlot was allowed to stay on its skins for an additional 10 days to further increase its tannin structure, but the Malbec (which is pretty tannic) was pressed at the completion of fermentation. Both batches were then racked off to barrels which were a mixture of French and American and was matured for 18 months before being blended and bottled. This blend of Malbec and Merlot gives seductive round fleshy fruit on the palate and nose showing rich plums and some spice. The palate has soft round tannins increasing its drinkability. Cellar“With its soft tannins and round fruit this wine is perfect right now but will develop leathery and earthy flavours over 10 years.” Additional Notes“The 2012 growing season was something of a relief coming off the back of the notoriously difficult 2011 season. The season started with good opening rains followed by warm, even ripening weather. Picking was relatively late with the Merlot coming in mid April followed by the Malbec late in the month.” I surprised Jo from Bacchus Wines when I asked her about the Tannat. Somewhat a curiosity at this point in time, she described it as 'lovely,' but very difficult to sell. I told her to find more adventurous buyers, as there are people out there interested in anything vinous. She suggested for something different the Dungeon Gully, and being the 2012, it was on the list too. Her imagination has been sparked up for future conversations. AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5775 2922 |
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FIRST CREEK HUNTER VALLEY CHARDONNAY 2015Winemaker Liz SilkmanWinemaker’s NotesNine months on lees in French oak provides great structure with fine delicate citrus flavours. Prior to bottling a small portion of unwooded material was blended in to give this wine a beautiful balance between fruit and oak. Colour is pale straw. The nose shows white peach and tropical fruits with hints of cashew nut and toasty oak. On the palate, fine flavours of melon and peach balanced with well integrated oak and fresh acidic finish. Cellar“Drinking window now to 2020-2022.” Additional NotesAlso in their Winemaking and Tasting Notes: “In Australia, Chardonnay has proved to be highly adaptable, growing well in warm irrigated regions or in cooler, often higher regions with higher rainfall. The bouquet and palate therefore vary according to the growing conditions and the winemaking techniques used. Wine from the warmer irrigated regions, usually wood treated, has a fruity bouquet of peaches and melon and a rich soft palate developing with age, whilst the wine from the cooler regions will generally be more acidic, fresh and more delicate in its fruit palate.” AvailabilityAvailable to Retail. Winery DetailsPhone: 02 4998 7293 |
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HITHER & YON MCLAREN VALE TANNAT 2013Winemaker Richard LeaskWinemaker’s NotesThe Tannat was hand picked, delivered to the winery where it was gently destemmed and crushed into two tonne top fermenters. Once dry, the wine was pressed to tank where the free run and pressings were combined. The wine was then transferred to four and five year old French oak and 900 litre stainless steel vats: 50% in each where they underwent Malo Lactic fermentation. After six months the wines were racked off lees and returned to the same vessels for a further 13 months. Colour is deep dark purple with a bright rim. The nose shows mulberry, brown earth and a touch of aniseed. On the palate, brooding black forest fruit, soft mouth feel, baking spices, mocha, gritty tannins. Good length and power for a medium bodied wine, quite rustic and ready for BBQ food. Cellar“Now to 2020. We recommend decanting for around two hours prior to serving.” Additional Notes“Tannat's original home is the Pyrenees in the south west of France, however its second home is Uruguay, where it is the most popular red variety and has slightly more rounded tannins. We really like the Uruguay wines, which have natural power, but retain character, freshness and ability to age. Our wine is more medium bodied however, and we see no reason to blend it with another variety.” I think when a South American Tannat was included, I mentioned my inexperience with this variety by way of relating my surprise at my inability to drink or should enjoy a French Tannat at 10 years of age. That was in 2010. Curiosity got me here and what a difference. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8556 2082 |
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MOUNT PLEASANT PHILIP SHIRAZ 2014Winemakers Jim Chatto and Scott McWilliamWinemaker’s NotesCrushed into a combination of open top and static fermenters. Following a gentle three day pre-fermentation cold soak, the musts were inoculated with a cultured yeast. Colour and tannin were extracted from the skins by a combination of plunging and pumping over for a period of 10 days. After pressing the wines were transferred to a combination of stainless steel, to give freshness, and oak, barrels, 10% new, to give richness and complexity. The maturation period was fifteen months. Once optimum maturation was obtained, the parcels were blended and prepared for bottling. Colour is a deep purple hue. The nose shows fresh red and black berries coupled with spice and hints of blue fruits. An intense palate of fresh fruits with beautifully a fine tannin structure. Classically medium bodied, exhibiting true Hunter regionality with its perfectly balanced acidity and impeccable length.” Cellar“Now or cellar for the medium term.” Additional Notes“After the hot dry end to 2013, near perfect January weather has resulted in an outstanding vintage of intensity and balance. The 'flavoured packed' reds are showing early signs of a superb year in the Hunter Valley. This is arguably one of the greatest vintages in living memory.” AvailabilityAvailable to Retail. Winery DetailsPhone: 02 4998 7505 |
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PARACOMBE ADELAIDE HILLS RIESLING 2015Winemakers Paul Drogemuller and James BarryWinemaker’s NotesThe 2015 Holland Creek Riesling is a stunning, pale, clear colour with delicate green hues. The wine is fresh and pure with hints of crunchy, granny smith apple and lime laced throughout, the bouquet and palate alike. The bouquet is lively with lifted aromas of fresh citrus, spring blossom and pineapple. The palate delivers clean, graceful flavours of fresh limes, apples and slatey mineral notes with a fresh clean finish. Cellar“Drink and enjoy now and over the next five to eight years.” Additional Notes“The vineyard is located on a picturesque northerly aspect overlooking Holland Creek and the River Torrens in the heart of the Adelaide Hills. The vineyard slopes are well drained deep red earth over shale. Bathed in warming sunshine during the day, the temperature drops to a cracking cold at night, resulting in perfect conditions to produce this stylish wine. The grapes for this wine were harvested in two picks at the end of February and early March. Yields from the 2015 were good and fruit quality was exceptional. A cooler Summer and and mild Autumn gave ideal ripening conditions which in turn produced fruit to make wonderful wine with highly perfumed aromatics and superb flavour.” AvailabilityAvailable to Retailers. Winery DetailsPhone: 08 8380 5058 |
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PHAEDRUS ESTATE PINOT GRIS 2016Winemakers Ewan Campbell and Maitena ZantvoortWinemaker’s Notes100% whole bunch pressed; 100% wild yeast ferment at 12 to 15ºC. A nice coppery hue from the ripe skins with an aroma of pear and honeysuckle. The palate has good fruit weight and a luscious mouth feel balanced by fluffy tannins and a natural acidity. Cellar"Enjoy on release and in the short term." Additional Notes“Pinot Gris, being the sister variety to Pinot Noir, is ideally suited to the cool maritime climate that exists on the Mornington Peninsula. The moderating effect of the nearby ocean ensures that the vines are not unduly stressed by the high daily maximums, allowing prolonged flavour development whilst maintaining natural acidity. Our aim with Pinot Gris is to make a powerful and intense wine displaying the typical fruit characters of the variety. The most important thing to get right for this style is the correct picking date to achieve intense flavour balanced with natural acid. The wild yeast fermentation took 55 days to complete giving the wine a richness on the palate and extra complexity.” From their Website: “We practice what we call 'minimum intervention viticulture.' Given the right structure to grow on and suitable soil management our vines take care of themselves; their shoots and leaves grow apart to let air into the canopy and as the grapes ripen they drop the older leaves around the bunches naturally to let the sunlight in. It may not look that neat but the grapes are full of flavour!” AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5978 8134 |
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STRAWHOUSE THE FIZZ PIG 2013Winemakers: Many Orange Locals including Justin ByrneWinemaker’s NotesFrom the 2013 Vintage, The Fizz Pig is a traditional-method sparkling wine made entirely from Chardonnay. The French would say Blanc de Blanc. The Fizz Pig is crisp and complex; it balances the citrus characters of cool-climate fruit with the rich, yeasty complexity of three years on lees in the bottle. The Fizz Pig will be a great aperitif and will travel comfortably to the table. Cellar“Savour now before the BB Wolf crashes.” Additional Notes“The fruit for this wine came from the Charles Sturt University vineyard in Orange that was planted in 1994, so mature vines giving terrific balanced fruit. The base wine was made by Andrew Drumm who is now at Stanton & Killeen. Justin finished the process with Charlie Svenson at De Salis Wines in Orange. The extra complexity in the wine comes from another local source – Murray Smith at Canobolas-Smith provided some 2008 sparkling wine for the dosage. Hope you enjoy the wine.” A suitable toast or the 'raising of the glass' in this instance would be to the now grubbed up and source of this wine, the extinct vineyard. A protest of sort, at least, to such an infantile decision. Visionaries absent! AvailabilityCellar Door or contact me. |
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THE LITTLE WINE COMPANY TEMPRANILLO 2015Winemakers Ian and Suzanne LittleWinemaker’s NotesThe fruit was crushed into open fermenters and cold-soaked for 24 hours prior to fermentation. The juice was fermented on skins for approximately 10 days with a combination of hand plunging and pump-over. The wine was then pressed and transferred to two and three year old French barriques. The wine was racked frequently to aerate and soften the tannins. The blended wine was bottled after 18 months oak maturation. The finished wine shows vibrant red currant fruit aromas with some complex characters of green olive, spice and a hint of tobacco. The palate has a beautiful silky texture with flavours of liquorice and sour cherry fruits. The smoky oak flavours and fine, savoury tannins make this wine an excellent match with antipasto, duck and mature cheese. Cellar“Enjoy now or cellar for up to four years.” Additional Notes“The grapes used for our Tempranillo are from a beautiful vineyard in the Broke-Fordwich sub-region of the Hunter Valley. The vines are situated adjacent to the Hunter River with the imposing backdrop of Castle Rock. These wines have achieved their balance at a relatively young age and with the assistance of selective fruit thinning throughout the growing season they have achieved optimal ripeness.” Just in time for summer! AvailabilityAvailable to Retail. Winery DetailsPhone: 02 4998 7668 |
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