Small Winemakers Tasting Dozens |
The Classic February Dozen | |
| BABYDOLL MARLBOROUGH PINOT GRIS 2019Winemaker Natalie ChristensenWinemaker’s NotesSelected parcels of Pinot Gris were individually harvested, de-stemmed and then gently pressed. The juice was cold settled for 48 hours then racked prior to a long cool fermentation in stainless steel tanks to capture and enhance the fruit flavours. Following fermentation the wine was blended, stabilised and then filtered prior to bottling. Aromas of pear drop and fresh figs, leading to flavours of stone fruit. The palate shows a wonderful balance between fruit sweetness and acidity, with a refreshing finish. CellarAs with the style, the wine is best enjoyed young and fresh. Additional NotesNames for wines these days are curious. But Baby Doll? Sounds like a term from the Jazz Swing Era of the late 30s. However, it was a Pinot Gris from Marlborough. Then I read their Notes: “It's the little things in life that count and it's the littlest sheep that help make Babydoll wines. Our sustainable collection of wines are pure and intense with plenty of character, just like the Babydoll sheep we named them after. These tiny sheep keep our vineyards tidy year round because they're too small to reach the grapes. Using one of nature's mowers means our wines are better for the environment and taste better too. Celebrate life's little moments with Babydoll wines.” AvailabilityAvailable to Retail. |
| ELDORADO ROAD COMRADE NERO D'AVOLA 2017Winemakers Paul & Ben DahlenburgWinemaker’s NotesEldorado shares many climatic similarities with Sicily, the homeland of the Nero d'Avola grape. A mere 50m from the vineyard to the winery. 10 different Nero d'Avola ferments were undertaken in the winery in 2017. They were progressively picked from the vineyard over a two week period at varying levels of ripeness. Components from eight of those ferments made it into the final blend of the 2017 Comrade Nero d'Avola. 20% of the free juice was extracted from all destemmed uncrushed grapes on arrival to the winery, the aim: restrained intensity. All wild ferments commenced within a couple of days post 24 hour cold soak. The diversity of winemaking and large number of small ferments were employed with the hope of adding layers of complexity (this is essentially the Eldorado Tasting Note: 'layers of complexity'), that can be difficult to obtain in Nero. Lightly hand plunged once a day and gently basket pressed before spending 18 months in seasoned French Oak Puncheons and Barriques resting on full lees. Only the best barrels were selected to assemble the final blend. Lightly filtered then bottled in July 2018. CellarAn early drinking wine in the first two tho three years from release. Additional NotesFrom the back label: "To pioneer a new variety requires dedication, resilience and importantly a guiding hand from friends and 'Comrades' both from Australia and abroad. The sharing of knowledge and the pursuit of a wine that showcases the variety in its purest form has guided our winemaking principles. A native from Sicily makes it ideally suited to the growing conditions and red granite soils of Eldorado in North East Victoria." AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5725 1698 |
 | EMPIRICA IL MAZZO 2019Winemakers Mike Garland and Andrew HoadleyWinemaker’s Notes60% Mourvedre, 20% Pinot Noir and 20% Pinot Meunier. The fruit was hand picked and chilled overnight to 2°C then placed into saturated CO2 fermenter (with dry ice) and allowed to warm up for seven days, seeded via active lees from Chardonnay ferment (poured over whole bunches). Allowed to ferment naturally (via carbonic maceration – i.e. inside the whole berry) for 35 days prior to pressing to stainless steel tank for fermentation to complete, and racked to seasoned French oak barriques to mature for five months. Our first vintage of Empirica IL Mazzo. The earthiness and spicy tones of the Mourvedre give depth and complexity to the lifted carbonic Pinot characters. The palate length is derived entirely from fruit weight and character rather than tannin. The incredibly soft tannins make the wine very approachable, but there is an amazing depth of complexity derived from its fermentation. The structure of the wine lends itself to be lightly chilled to make the experience even more refreshing. CellarEssentially an early drinking offering while fresh and vital, two to three years. Additional NotesFrom the Tasting Notes: "2019 has been a real roller coaster of a vintage with freak weather events, lower than expected crops and plagues of animals. Winter rains over the Great Southern were steady and provided the vines with good soil moisture which allowed the vine to power on into a dry and mild spring. Frost hit some low lying vineyards in the Frankland River wine growing area hard destroying crops and reducing yields. The weather during the grape ripening into early vintage was more mild than average, with notably colder nights." AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9364 0400 |
| ESPINOS CARDOS SANTA MACARENA SINGLE VINEYARD PINOT NOIR 2018Winemaking: In HouseWinemaker’s NotesGrapes are carefully selected and picked manually early in the morning. Cold maceration prior to alcoholic fermentation at 10°C for three to four days allows the more delicate Pinot characters to develop before the more aggressive alcoholic extraction of tannins. Alcoholic fermentation is carried out at low, controlled temperature, which avoids the loss of aromatic compounds. Regular pumping over facilitates colour extraction and skin components. Ageing in older French oak for six months helps to add complexity, spice and texture. The final wine has a deep red – purple colour with delicate sweet red fruit flavours and aromas. Great varietal definition and beautiful balance mark this out as benchmark Pinot Noir. The proximity to the sea adds an almost savoury, briny note to the sweet, wild strawberry laced fruit character. Bright and juicy yet silky and smooth. CellarUnder screw cap, enjoy further development, at least over the next three to five years. Additional Notes"Fruit for this wine was sourced from a single vineyard from one of the most coastal vineyards in Chile. Vines were planted on the advice of top Viticulturist, Pedro Parra, in the 1990s on a single slope just five km from the ocean and 90 km west of central Santiago. Morning mists and spring frosts, often associated with the Napa Valley and Bordeaux are brought from the west coast by the Humbolt current." AvailabilityAvailable to Retail. |
 | FABER VINEYARD SWAN VALLEY CHENIN BLANC 2019Winemaker John GriffithsWinemaker’s NotesA newer wine in the Faber portfolio, and another one we are particularly proud of. A varietal Chenin Blanc. 2019 was warm and dry, and we picked the grapes at optimum ripeness for a wine rich in flavour whilst maintaining good acid for freshness and drive. Aromas of crushed fresh herbs, white flowers with limey top notes. Bursts of just ripe stone fruit and grapefruit flavours on the palate. Lively mouth feel and lightly chalky texture, and a lovely acid line right through the long finish. Cellar"Drinking beautifully now but will continue to develop with short – medium term cellaring." Additional Notes"This wine was crafted from grapes grown on the Darling Ridge vineyard. Dry grown Chenin grapes were crushed and pressed, and the juice fermented and bottled early to create this deliciously fresh, lively dry wine." A very recent discovery, a new Chenin Blanc from Faber Vineyard. Unwooded, this wine shows the versatility of Chenin. Most of the Chenins I have seen from the West are fuller, wooded wines, usually built for similar cellaring but a different drinking experience. Both good drinking. AvailabilityAvailable to Retail. Winery DetailsPhone: 089296 0209 |
 | JUNIPER ESTATE MARGARET RIVER CHARDONNAY 2017Winemaker Mark MessengerWinemaker’s NotesSelective hand – picking, gentle whole bunch pressing directly to barrel, wild or 'free range' yeast fermentation and lees stirring are all techniques aimed at producing a complex yet naturally balanced wine. 45% new French Barriques with 10 months ageing with some 'early' lees stirring. A complex and alluring nose shows smoky flinty aromas from the wild ferment, plus lemon zest, jasmine, white stone fruit, ginger and freshly baked honey / oatmeal biscuits from the oak. While there is an element of restraint and poise, the palate has wonderful fleshy stone fruit texture and flavour along with citrus, pear, roasted almonds and nougat flavours with smooth mouth – watering acidity guiding the long finish. Cellar“A cellaring potential up to 10 years.” Additional NotesMore and more you see with the premium Chardonnays, that winemakers are doing wild ferments or as described here 'free range' fermentation. It seems to be working. It wasn't that long ago I remember winemakers doing all the right things at this level: whole bunch pressing the juice to nice new, expensive French barrels, and then look the other way as the fermentation begins naturally with the wild yeasts present. And when they do start to bubble, the winemaker starts to think of all the effort in growing the grapes, the French oak, everything really, and it's into the fridge and a cultured yeast is added and some measured control is returned to the master. Wild Fermentations are a brave move in winemaking, risk adding, but with it and with increasing confidence, we're all enjoying a terrific new chapter in Chardonnays. AvailabilityAvailable to Retail. Winery DetailsPhone: 08 9755 9000 |
 | KILIKANOON KILLERMAN'S RUN CABERNET SAUVIGNON 2017Winemaker Kevin MitchellWinemaker’s NotesOur Killerman's Run Cabernet Sauvignon has been hand crafted through careful fruit selection, traditional winemaking techniques, sixteen months maturation in new and seasoned French Hogsheads and bottling unfiltered to fully enhance the wines character and appeal. The wine is brick red in colour with deep crimson hues. Aromas of black current, cassis, tobacco leaf and subtle French oak char combine sweetly on the nose. The wine is richly flavoured and textured, the classic cassis and leaf notes carry through confidently from the nose onto the palate, beautifully supported by fine grained natural tannins, smoky oak influences and balanced acidity. CellarIts long and succulent finish will provide added complexity if given additional time in the cellar. Potential of at least 10 to 12 years.” Additional Notes“A cooler than expected vintage: ...Clare always looks its best in cooler seasons and these conditions have been very favourable in creating wines of great definition and complexity.” AvailabilityAvailable to Retail. Winery DetailsPhone: 08 8843 4206 |
 | LA ZONA FIANO 2017Winemaker Warren ProftWinemaker’s NotesThe fruit is harvested when its flavours are fully developed and the naturally high acidity levels have reduced. Once crushed, the skins and the juice soak for three hours to build body and generosity of flavour before the juice is drained off then settled to clarify before fermented cool in stainless steel to help preserve fruit flavours. A short maturation period on lees during winter also helps with flavour development before bottling. Pale straw in colour with light yellow / green hues. On the nose, generous fruit aromas of melon, lychee and paw paw. To the palate with tropical fruit and citrus flavours and a pronounced acidity, silky texture and a persistent finish. CellarEnjoy on release and in the early years. Good summer finisher. Additional NotesLa Zona's view of Fiano: "A classical vine of the south of Italy, Fiano is a variety that truly resonates at the heart of Chrismont and its Sicilian ties. This is just the second release in a long line of innovative varietals in the La Zona collection of Mediterranean varietal wines. La Zona, Italian for 'the area.' " AvailabilityAvailable to Retail. Winery DetailsPhone: 03 5729 8220 |
 | MARGAN ESTATE SHIRAZ 2017Winemaker Andrew MarganWinemaker’s NotesThis Shiraz was fermented under relatively cool conditions with a structured aeration program, allowing for full fruit expression without over-extraction of tannins. After primary fermentation, it was transferred to four and five year old French hogsheads for a period of 18 months to allow it to soften and mature. The 2017 vintage produced outstanding quality wines. The hot dry ripening conditions provided us with clean, ripe flavoured fruit that had good acidity, which we picked at optimum phenolic ripeness. Dark plum with purple hue in colour, with blueberry, violets and tobacco leaf on the nose. Bright forest berries accentuated with a hint of white pepper follows through to a rich but elegant wine. Great natural acidity adds another level of complexity, and makes for a mouthwatering after taste. Cellar“10 years +.” Additional Notes“The grapes for this wine came from the Timbervines Vineyard which is part of the original Lindemans Fordwich Sill plantings of the late 1960s.This 30 acre block was planted on the original Busby vine stock and has been farmed using vertical shoot positioning. It crops at around one tonne to the acre which is very low. Picked at around the 13.5 baumé mark, the climate of the Hunter provides us with medium bodied reds with great natural acid and power alcohol.” I'm thinking of Karl Stockhausen and those Lindemans Hunter River 'Burgundies.' AvailabilityAvailable to Retail. Winery DetailsPhone 02 6579 1317 |
 | PEEL ESTATE CABERNET SAUVIGNON 2012Winemakers Will Nairn & Mark MortonWinemaker’s NotesPeel Estate prides itself on growing premium quality fruit and 2012 was no different. Fruit was crushed immediately after hand picking in late March. Open fermentation on skins for at least five days occurs before pressing, for best development of colour and tannin. For 30 months, half or this wine was matured in new French Oak and the other half in second use French Oak barrels. The colour is deep scarlet with no real sign of age, cherry red edges. The nose is scented red small fruits, a hint of maraschino cherry richness, some blackcurrants and a whiff of chocolate. At six years, a red that's gentle, restrained, expressive, ripe and full of promise despite its light structure and approachable tannins. This is delicious drinking now, but its youthful character suggests the best is yet to come." Cellar"These Notes were written a couple of years ago, and the wine is still improving. Now, you can still call it Delicious, but with a capital 'D.'" Additional NotesI was talking to Jo Newton from Bacchus Wines and for some reason I always get talked out of Peel Estate Chenin Blanc. And by the way Jo, what's the 2012 Cabernet Sauvignon like on your list? 'Fabulous,' was her definite answer. As usual, she is spot on. And timely, as it is about to change vintage. So it's a bit of an indulgence. AvailabilityAvailable to Retail. SWTDs received the last of the 2012. Winery DetailsPhone: 08 9524 1221 |
 | WILSON VINEYARD PEPPERSTONE SHIRAZ 2016Winemaker Daniel WilsonWinemaker’s NotesThe Pepperstone Shiraz is a blend of our estate vineyards at Polish Hill River. It's a medium to full bodied wine that combines a pleasing mix of bright red fruits along with dark, luscious flavours. Aged in a combination of French and American oak for 12 months, the Pepperstone is a beautifully crafted style of Shiraz with soft ripe tannins and the elegant profile of Polish Hill River. CellarMedium term five to eight years. Additional NotesThe Wilson Vineyard wines were always available, but recently more easily so. I have never met Daniel but I am reminded of his father's words: "Wilson the younger (Daniel) has just completed his Wine Science Course at Charles Sturt University, and has appointed himself a full time position in the business next year. All the lessons in life were plotted for us in the mythology of the ancient Greeks and we recall that they had it worked out that 'the son shall always usurp the father.'" Circa early 2000s. I'm sure John would be happy with this succession! Although I would like to see how he would put it on paper. AvailabilityAvailable to Retail. Winery DetailsPhone 08 8843 4310 |
 | VICKERY THE RESERVE EDEN VALLEY RIESLING 2017Winemakers John Vickery Phil LehmanWinemaker’s NotesFruit was harvested on the 7th of April and pressed immediately to ensure minimal skin contact. The free run juice and pressings were kept separate with only the free run juice being used in the final blend. The grapes were fermented for 31 days in stainless steel tanks and cool temperatures were used to avoid excessive phenolic retention. Malolactic fermentation wasn't initiated to avoid creamy texture and ensure freshness and acidity. The wine was then bottled and aged for 30 months in temperature controlled conditions prior to release. Pale straw with some golden hues beginning to come through, silver rims. The nose, fresh, clean and delicate with lemon pith and minerality. Very subtle developed characters of shortbread and pastry crust. To the palate: fresh citrus of lemon zest and grapefruit, balanced by brioche and crème Catalan. Bouncy, salivating acid and slight phenolic characters provide good structure and long lingering finish. Cellar“Made to age, this Riesling will last in the cellar for 20+ years.” Additional Notes“From the 2017 vintage, a small parcel from the Zander 'Kosi Block' stood out for its unique character and potential for ageing, and was kept separate from the main Eden Valley blend. The 'Kosi Block' has an altitude of 500m with the rows running east to west and a westerly facing aspect. 2017 was an exceptional vintage for Eden Valley Riesling with good soil moisture levels and above average rainfall. The temperatures were not extreme, which led to even and extended ripening, meaning yields were also higher than average, and quality was outstanding.” The Vickery focus here now is with the Reserves. The Clare Valley Reserve is planned for May. As I understand it, they have been recently released and stock shouldn't be a problem. AvailabilityAvailable to Retail. Winery DetailsNo Cellar Door |
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