Small Winemakers Tasting Dozens |
The Classic Autumn Dozen | |
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APRICUS HILL CHARDONNAY 2016Winemaker James KellieWinemaker’s NotesThis Chardonnay has been made with only free-run juice, the finest quality juice without the bitterness and phenolics associated with the grape skin. The juice was fermented in new and second use French oak 500 litre puncheons with some grape solids giving the wine a complex savoury note. It matured for nine months. A brilliant, clear steely white with youthful green hues. A vibrant lifted nose of citrus and stone fruits with savoury cashew notes and hints of gun flint and toasty French oak. Nectarine and mandarin are complemented by a textured savoury mid palate with hints of melon and spicy vanillan oak leading to a ling crisp grapefruit finish. 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 Notes“Apricus Hill, established in 1995, is the highest vineyard in Denmark on Western Australia's south coast. At 750 feet above sea level and with panoramic of the Southern Ocean, the vineyard experiences a true maritime effect with cooling ocean breezes making it a true cool climate vineyard.” Discovering, for want of a better word, Apricus Hill vineyard recently and then trying and including, with pleasure the Semillon last time, I believe the Chardonnay to be a natural progression, and will receive a warm general welcome. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9840 9078 |
| BORAMBOLA HIRAJI'S SPELL SHIRAZ 2012Winemakers Chris Derez & Lucy MaddoxWinemaker’s Notes100% Shiraz from Borambola vineyard in Gundagai in NSW. The colour is of an almost black centre with a deep purple and crimson rim. The nose has lifted notes of wild blueberry and pepper. The palate has firm tannins and a charry oak finish. A lovely fruity full style of Shiraz, with a nose and palate dominated by fruit flavour. Overall this wine displays smooth but 'firm' tannins which integrate with the dominant fruit flavours. Cellar“Enjoy now or cellar up to five years.” Additional NotesThere were a few things happening here. After trying the previous vintage via a Bottle Shop purchase it was included in the May 2014 Dozen, where it drew a number of favourable comments, most of which were in some way inclusive of Gundagai. “Classified as a warm to cool climate region with conditions to produce quality grapes,” it was a good idea to revisit this vineyard. Another thing I noticed in its favour now, was the fact that Vintage 2012, one that had done well 'generally,' was still available. It all seemed to fit well for inclusion here. AvailabilityAvailable to Retail. Winery DetailsPhone: 02 6928 4210 |
 | CAPE JAFFA 'UPWELLING' CABERNET SAUVIGNON 2015Winemakers Anna & Derek HooperWinemaker’s NotesVineyard is located on the Limestone Coast in South Australia's southern reach, the coast west of Coonawarra. Those in the know realise that the best places on the Limestone Coast for Cabernet are not where you might first expect. Selected from secret spots around the region which might vary from season to season, the focus is on varietal expression and the notion that Cabernet should taste like Cabernet. The style is rich and generous. We target vineyards where the fruit is round and the natural tannins are fine and soft. It's in French oak for 12 months with the aim of creating an approachable style of Cabernet with racy, red fruit. Cellar“This wine is drinking well now, however over the next 10 years it will become softer and more savoury, if you prefer an aged style.” Additional NotesAn interesting Note. I found the wine 'packed' with the components described above. I've always thought the Limestone Coast a really interesting place for quality wines and the description of sourcing fruit in perhaps unlikely places most intriguing. This is the first Cape Jaffa wine, and hopefully there will be more. I reckon now, this is a 'Cabernet' as intended, but it does need decanting and a very good airing at this stage of its career, one that no doubt will be a long one. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8768 5053 |
| CHALKERS CROSSING HILLTOPS SEMILLON 2013Winemaker Celine RousseaWinemaker’s Notes“Semillon was sourced from our Rockleigh Vineyard near Young in the cool climate Hilltops Region of Southern NSW. The wine was 100% fermented in French oak and then matured on lees for 10 months. The wine colour is pale yellow with green tints. The nose shows lemon rinds, herbs and honey aromas. On the palate, citrus and apricot flavours arise followed by vanilla flavours from barrel maturation. A creamy and lingering palate.” Cellar“Now and to 2021.” Additional NotesIt was time to move back, not away from the Hunter Semillon wines for a 'little while.' A number of Semillon wines are around if you look for them. No doubt the majority of them are in Wholesale Portfolios rather than in the display cabinets in bottle shops. There have been a few Barossa ones 'lately,' but when this was recommended, immediate interest sparked by way of the many Jill Lindsay Semillons enjoyed over the years, also from the Hilltops region. The Dozens has seen both and here is another. Lovely. AvailabilityAvailable to Retail. Winery DetailsPhone: 02 6382 6900 |
 | FLAXMAN ESTATE RIESLING 2016Winemaker Colin SheppardWinemaker’s Notes100% Estate Grown fruit from three acres of dry grown vines planted in 1929 and cropped at 1.1 tonnes to the acre. Whole bunch pressed. Fermented at 13ºC; extended lees contact with zero acid addition and minimum sulphur at bottling. Pure citrus and lime with some white floral notes. Zesty acidity with a wonderful minerality backbone. Cellar“This wine drinks beautifully now but will cellar for many years to come.” Additional NotesAs the wording on the back label suggests: 'this wine speaks for itself.' Nicholas Gibson has found himself with a 'swag' of new wines to sell, and naturally, by nature is very excited. He knows how the Dozens work, and so early in the conversation about all these new objects of desire, I asked him about Riesling. Without hesitation he forwarded this Eden Valley production, and then without delay and with pleasure it was included. The conversation about all else continues in episodes. AvailabilityAvailable to Retail. Winery DetailsPhone: 0411 668 949 |
 | HEMERA ESTATE RIGHT BANK 2014Winemaker Alex MacClellandWinemaker’s Notes45% Cabernet Franc, 39% Merlot and 16% Cabernet Sauvignon. Once the grapes have been identified to be of optimum ripeness, the parcels were brought into the winery where they were gently crushed into open top fermenters. After pressing, the free-run and pressed wines were combined based on taste before being transferred into a combination of of new and seasoned French oak barrels for 18 months maturation. Each parcel was kept separate throughout maturation with careful barrel selection taking place before the final wine was blended. The lifted mulberry, choc mint and spice complexity of Cabernet Franc is at the fore on the nose with Merlot adding plum sweetness and Cabernet Sauvignon providing delicate earth and brown spices. An extremely subtle, medium bodied and fluid palate of red fruits, dark mint chocolate and cedar spice is carried on very pure filigree tannins that draw the wine dynamically across the palate. With clear line and a length that returns with lightly oak dusted berry fruits this is a very elegant and complete wine. Cellar“Six to eight years.” Additional Notes“The 2014 Vintage saw the hottest summer recorded in South Australia. With 13 days reaching 40ºC or above it was normally followed by strong winds at night. The result was lower crops than average and early ripening across most varieties. After the heat, a rain event caused the most February rain for thirty years. This provided beneficial moisture and berry flavour to develop along side sugar formation. The resultant wines, as with the Right Bank, is abundant in fruit and has an elegant mouth-feel.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8524 4033 |
 | HOLM OAK ARNEIS 2016Winemaker Rebecca DuffyWinemaker’s NotesHolm Oak is the only producer of Arneis in Tasmania. In 2016 we harvested the fruit at around 11.5Baume. The grapes were pressed and the juice was allowed to settle overnight before being racked to another tank in order to remove the heavy solids. This year we fermented 20% in our concrete Nomblot Egg to add texture and complexity. The juice then underwent natural fermentation. The wine was then left on lees for about three months prior to being bottled. The wine shows some interesting peach, homey dew and almond characters on the nose, which is supported by some soft spice aromatics. The wine is quite flinty and minerally on the palate with an interesting slatey texture and is a great food wine. Cellar"Best drunk within three years of production." Additional NotesI had to check out what a Nomblot Egg was. If I get the gist of it, the egg shaped fermenter, concrete in this instance, combines in some sort of synergy to produce a tidal effect or continuous current during fermentation and keeps the wine in perpetual lees stirring mode, adding the 'texture and complexity,' as described. I missed the plot to begin with as I poured the wine too cold. As the wine's temperature increased in the glass, it came alive and those finer details started to appear, and all very lovely. A totally different experience the 'frozen' beginning. AvailabilityAvailable to Retail. Winery DetailsPhone: 03 6394 7577 |
 | LIEBICH THUMB PRESS CABERNET MERLOT 2012Winemaker Ron LiebichWinemaker’s NotesThese perfectly paired varieties were grown on the Liebich property in the eastern foothills of Rowland Flat where heavier red brown black soils predominate. The wine was hand plunged and basket pressed, then spent 24 months in mainly seasoned French oak before being bottled without fining or filtration, to help preserve optimal fruit flavours. The 17% Merlot component delivers black cherry and mulberry blending seamlessly with the perfumed violet characters of the 83% Cabernet Sauvignon from low yielding vines. A wine of complete elegance and beauty from the excellent 2012 vintage. Medium body, crimson brick red colour with brick red hue. Full ripe mulberries and cherries with a hint of floral violet entwined with soft spicy oak and a refreshing acid linger on the finish. A rich and rewarding mouthful. Cellar“This wine was bottled in screw cap to immortalise the magnificent flavours beyond the life span of cork. Enjoy now and for at least 10 years, particularly with lamb and duck dishes.” Additional Notes“We are pleased to present the 2012 TP Cabernet Merlot, and lovers of a good 'ol classic red blend won't be disappointed.” All this came by way of the Liebich Cellar News E-mail last December. And gratefully received as always. However what got my attention was a small quote Janet Liebich included from its maker: “Ron is extremely happy with this elegant beauty from the excellent 2012 vintage.” Its difficult to get Ron talking, at least until a little time elapses and he warms up to it. Until then he chooses his words carefully. AvailabilityCellar Door or please contact me. Winery DetailsPhone: 08 8524 4543 |
 | PASSING CLOUDS BENDIGO SHIRAZ 2015Winemaker Cameron LeithWinemaker’s NotesThe fruit is 100% de-stemmed and hand sorted before being traditionally vinified in open stainless steel fermenters, which are hand plunged twice a day. Around two thirds of the batches were pressed to barrel after fermentation was complete and the remaining third underwent an extended post-ferment maceration spending close to 50 days on skins. The batches are matured in 100% French oak for 11 months – 25% of which were new barrels. The wine was given a light egg white fining and a coarse filtration prior to bottling. Deep ruby red in colour, we see robust aromas of blackberry, sarsaparilla and rich earth. Dense tannins give the wine a powerful structure that remains elegant with juicy red and black berry fruits on the palate with dried herbs and lingering savoury flavours. The finish is long and persistent with a firm line of acidity proving a good backbone. Cellar“10+ years.” Additional Notes“70% Shiraz (Clone T23) from the Axedale vineyard, planted in 1998, situated between the townships of Bendigo and Heathcote, on the banks of the Campaspe River. 30% from the Serpentine Vineyard (Clone PT23), planted in 1999 on the banks of the Loddon River, 42 kms north west of Bendigo.” AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5348 5550 |
 | PIZZINI NONNA GISELLA SANGIOVESE 2015Winemakers Joel & Alfred PizziniWinemaker’s NotesThe winemaking involves a selection of techniques from cold maceration to maintain the fruit weight and freshness, and hot fermentation to add that typical Pizzini style to the wine. This wine is aged in a mixture of large format oak barrels and barriques with some batches aged in stainless steel tanks to maintain vibrancy and freshness. Brick red in colour with a purple hue. The nose is full and fragrant, boasting red berries, plums, dried herbs, maraschino cherries, spices and blackberries. The wine is fleshy and juicy with softly textured tannins, soft acidity and great length. Medium bodied and extremely easy to drink. Cellar“This wine can be cellared to 2022.” Additional Notes“An absolutely cracking vintage for the King Valley, one of the best in recent times! We had near perfect conditions, with a cool dry summer and warm dry autumn, providing steady warm days and cool nights which are ideal for ripening grapes. These conditions allow the flavours and aromatics to develop in balance with the sugars as the grapes ripen. During vintage, our local scientist said these conditions would produce (vibrant white wines) red wines with great flavour, colour and tannin; already we can see that we have some amazingly good wines to look forward to from 2015, with great drinkability and longevity.” It begins here with 'Nonna Gisella.' AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5729 8278 |
 | RUTHERGLEN ESTATES SHELLY'S BLOCK 2015Winemaker Mark ScalzoWinemaker’s Notes43% Marsanne, 39% Viognier and 18% Rousanne. The palate is soft, round and lightly spiced. The fruit intensity of the Viognier is well balanced by the Rousanne's length of flavour and fresh citrus backbone of the Marsanne. Careful barrel maturation has produced a textural wine, with great freshness, aromatics and length of flavour. The subtle oak spices hold up the stone fruit and fresh citrus fruits in the mouth. While designed to be enjoyed young and fresh, the characteristics of the varieties allow the development of added texture and palate richness as the wine ages in the bottle. Cellar“Two years, but delicious drinking now.” Additional Notes“The Marsanne and the Viognier are harvested in batches, at various levels of ripeness, to maximise the range of varietal flavours and characters. Early harvested Marsanne delivers citrus and lemon butter notes, while the later picked grapes contribute hints of honeysuckle on the palate. Viognier is a typically rich variety but when picked early displays delicate floral and tropical fruit notes and maintains elegance. The Rousanne adds structure and texture to the blend.” Also in the Notes: “This blend is a great all rounder that suits most meals, but particularly loves white meat, salads and Asian fare.” AvailabilityAvailable to Retail. Winery DetailsPhone: 02 6032 7999 |
 | SIDEWOOD ADELAIDE HILLS PINOT NOIR 2015Winemaker Natasha MooneyWinemaker’s NotesThe Sidewood Pinot was hand picked from the Estate vineyard. It is a blend of Oberlin and Abel clones. The grapes were chilled in the cool room for 24 hours before being divided into small batch ferments. These consisted of various batches of whole bunch and non whole bunch ferments. After ferment, the wine was matured in French oak barriques for 10 months with 10% being new, before careful barrel selection for the final blend. Limited intervention. Displaying complex aromas of raspberry, sour cherry and hints of forest floor. The palate is seamless and elegant with flavours of strawberry, dark cherry and rhubarb over layers of mushroom and truffle. The French oak barriques add ample but delicate tannins with a creamy palate delivering a generous and delightful length. Superb on its own or enjoy as an outstanding accompaniment to duck or game dishes, alternatively mushroom and pumpkin pasta as a vegetarian option. Cellar“Drinking beautifully now but will continue to evolve over the next 10 years with careful cellaring.” Additional Notes“The Sidewood vineyard is on the 300 acre Ashwood Estate in the cool climate of the Adelaide Hills wine region at 380m above sea level. Climate, soil, careful pruning techniques and hand picking all play a role to ensure that only the best fruit is produced for Sidewood wines. With rows of vines planted facing East – West, this ensures that combined with intensive canopy management the intensity of the fruit flavour will be enhanced.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8389 9234 |
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