SWTD May 2023
100% grown in Mango, Alba in North West Italy. Average age of the vines is 20 years. Grapes were harvested in early October and fermentation took place in temperature controlled stainless tanks (around 26°C) over 12 – 15 days with frequent pumping over. The wine was aged for 12 months in large 25hL (2500L) Slovenian oak for 12 months, bottled and matured for a further six months and released. The wine is described as: Elegant and with mineral characters, the wine has silky tannins and good acid combining into a long finish.
“Life 10 years.”
At the recent Young and Rashleigh Portfolio tasting, I eventually drifted over to the Italian Varieties table where I met Matthew from Santa D'sas wines. As he was pouring for 'punters' like me, he was also carrying out his own research. Glass in hand! Realising soon, his own King Valley production is weighted toward Italian Varieties, I took the opportunity presented. With limited experience with Nebbiolo, but noting over the years the reverence given to the variety by fans, live and in print (including a couple of people who receive these Dozens), I decided to spend time. Six or so months earlier, I met a Bohemian looking woman, Proprietor of a wine shop near the same Region in Italy. After we established my genuine need for guidance, I bought a bottle of Barbaresco recommended by her. I took it back to my B&B, poured some into a glass and went for a walk and dinner. Two hours later I returned and doubled up to two more excellent hours. It was a revelation. One of 'those' memorable wines, the holiday's wine highlight. I like this wine at the tasting. Thank you Bohemia, I'm going back. Still saving.
Available to Retail.
Sydney Distributor: Young and Rashleigh
Phone: 02 9967 5900.
Phone: +39 0173 67505
Web: www.cadibruno.it
100% organic Pinot Noir grapes grown on our two vineyards, Rapaura – river run shingle, alluvial silts and Andahlane – stone, clay and silt. The grapes were hand harvested at optimum ripeness on the 1st of April, destemmed and crushed into tank, to soak before ferment. After fermentation, the wine was racked and pressed off skins and matured in French oak for twelve months. The finished wine is vibrant raspberry in colour. Violets waft on the nose amongst a presence of dark cherry and blackberries. Out of the glass, the wine is the light end of medium palate, packaged with dark cherry, hints of spice, savoury notes all elegantly tied up with good acid, finishing lovely and long.
“Travelling well at five + years, this wine will continue to charm for several more.”
“Marlborough seemed to have the brightest sunshine, the most intensely flavoured wines, be stunningly beautiful and have an endless supply of the freshest produce. From the start (vines were planted in 1996), the vineyards have been nurtured with an ever increasing emphasis on environmental sustainability and organics. As the years have passed, the more evident it is that healthy, clean vineyards are great places to live and work and produce more characterful wines. every year they seem to just get better.” Website. I was just looking for a little extra, and the above few lines were perfect.
Available to Retail.
Phone: +64 3 572 8326
Fax: +64 3 572 8331
Open: Daily 10 to 4.30
Address: Boyces Road, RD3, Blenheim N.Z.
Web: www.huiavineyards.com
The high altitude of the Kuitpo vineyard in the southern Adelaide Hills is ideal for this variety. Allowing for slower ripening and giving complexity and elegance. A partial wild ferment on gross lees was undertaken in old French barriques to provide texture and funk and to help balance the high acid profile of the fruit. The balance of the juice was inoculated and fermented in stainless steel to maintain varietal freshness. The two parcels were blended post ferment, with the funky nature of the barrel ferment perfectly complementing the lean acidity of the tank component. Lemon verbena, chamomile tea and apple blossom jostle for prime position in this aromatic wine. The partial barrel ferment provides intriguing texture while the growing conditions of the 2021 vintage lends sufficient racy natural acidity to balance the broader lees derived qualities of the palate.
“Best drinking fresh, within two to three years from bottling.”
“Zesty, textural and aromatic. This versatile variety from the Loire Valley of Central France is capable of producing wines of great focus with bright fruit and lean texture. …. Shallow, well drained soils in the Kuitpo vineyard, also allow full concentration of flavours in the fruit and a mineral acidity crucial for this kind of wine. Try your hand at a savoury goats cheese + leek souffle. The acid profile of this wine will cut perfectly through the rich cheese.”
Available to Retail.
Phone: 0410 519 945.
Open: Tastings by Appointment
Address: 211 Kays Road, McLaren Vale, S.A., 5171.
Web: www.jerichowines.com.au
Destemmed into open top fermenters. Following a gentle three day pre – fermentation cold soak the wines were inoculated with cultured yeast. Colour and tannin were extracted from the skins by a combination of plunging and pumping – over. 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, for a period of 12 months. Once optimum maturation was obtained the parcels were blended and prepared for bottling. Colour is deep purple. On the nose, fresh red and black berries coupled with spice and hints of blue fruits. An intense palate of fresh fruits with a beautifully fine tannin structure. Classically medium bodied, exhibiting true Hunter regionality with perfectly balanced acidity and impeccable length.
Easily 10+ years.
Poking around Dans a couple of weeks ago, I was surprised to see the 2018 Mount Pleasant was released and on the shelf. It was sooner than expected as its highly regarded predecessor, the 2017, was just in the August Dozen last year. At the time my stated intention was to include both this and the next, the 2019, in future Dozens, all on account of the recent Mount Pleasant rebirth and really positive previews by Winemaker Adrian Sparks on a Trade Visit I was lucky to get to.
Available to Retail.
Phone: 02 4998 7505
Open: Thursday to Monday 10 to 4
Address: 41 Marrowbone Road, Pokolbin, NSW, 2320.
Web: www.mountpleasantwines.com.au
The 2019 vintage period provided excellent ripening conditions with warm and dry days resulting in high quality hand picked fruit. Maturation has been in quality French oak for 15 months. The resulting Cabernet is deep red in colour and has a 'rustic' nuance that complements a richly varietal nose, carrying to the palate in a more earthy form as a nice touch of complexity. It is a luscious wine, with lovely varietal fruit characters. All the charm of Cabernet Sauvignon .
“It will drink well at an early stage and will be excellent after cellaring a few years. At least five to eight years.”
I tried this wine with an old school friend (a clearly factual description), mutual to Christine and Allan and myself, in March, and it was met with impressed, raised eyebrows at the dinner table. “Here's the Cabernet Sauvignon for May.” “Pankhurst Wines was established by Allan and Christine in 1986 with the first planting of Pinot Noir vines, and these vines continue to produce award winning wines today. They produce, generally, high quality wines with great cellaring capacity. We do this with expert viticultural and winemaking process knowledge, while at the same time ensuring environmentally friendly practices.” They pride themselves on low impact viticultural management that benefits their property, its ecosystems and most importantly, their wines. (Web Page).
Limited Retail availability.
Phone: 02 6230 2592
Open: Weekends and Public Hols. 10 to 5.
Address: 56 Woodgrove Close, Wallaroo, NSW, 2618.
Web: www.pankhurstwines.com.au
The grapes were harvested from the second week of May. Carmenere is the last variety to enter the winery. The grapes were taken straight to the winery where they are selected, destemmed and crushed and transferred to stainless steel tank for fermentation for a period of between 15 to 20 days at a temperature of between 25 to 28°C. Subsequently, the wine is aged in French and American oak (thank goodness no new), for six months. The colour is ruby red with garnet hue. On the nose it is expressive and intense with a fruity character with aromas of spices and vanilla. On the palate it is an elegant wine, with medium to high body, and with medium acidity and soft tannins. It has a long persistent finish.
“Early to medium term drinking.”
From one of the two extensive and interesting Portfolios of Young and Rashleigh. This Carmenere wine was one of the first listings that caught my eye early on, but I had not gone any further until Jacki gave it an enthusiastic endorsement. The Carmenere grape has its origins in Bordeaux and is an important variety in Chile. Very good value.
Available to Retail.
Sydney Distributor: Young and Rashleigh
Phone: 02 9967 5900.
Web: marchiguewines.cl/site/en/
100% Pinot Gris grown on our specialist 'Highercombe' Pinot Gris family vineyard in Paracombe. Made in the style to reflect the wonderful fruit character of the variety. Elegant and delightful with a slight blush of colour in the glass. Lively pear and rose petal aromas, lead on to a fresh and gently structured flavour nicely balanced with natural acidity.
Drink young and 'delightful.' Screw cap will keep the wine fresh.
“Our home is at Paracombe in the Adelaide Hills in South Australia. High on an ancient plateau with 1.7 billion year old soils, we grow and make wine that honours story and place. We care deeply about our environment and being sustainable. This is part of our winemaking philosophy from the vine to the glass. Family owned; our beginnings came from seeing opportunity. Rising from the ashes of the 1983 Ash Wednesday bushfires, when we planted a vineyard on an old dairy farm and made our first wines in a tin shed. Driven by heart, our success is collective and made possible by the passion, hard work and complete commitment of the Drogemuller family and team to make extraordinary wine.” (Website).
Available to Retail.
Phone: 08 8380 5058
Open: By appointment.
Address: 294B Paracombe Road, Paracombe, S.A., 5132.
Web: www.paracombewines.com.au
Shiraz 55%, Grenache 41% and Mataro 4%. Individual vineyard parcels of Shiraz and Grenache were fermented in a combination of open top and static fermenters. During this process, each parcel was plunged and / or pumped over twice a day for 14 days to extract colour, flavour and tannin structure. The ferments were pressed to seasoned French oak barriques (225L) and puncheons (500L), where they were nurtured for nine months prior to blending and bottling. Colour is bright crimson red with a pink hue. For aroma, think brambly forest fruits intertwined with raw coffee beans, like a trek to the depths of the Balinese mountains. In the background, notes of fresh curry leaves, pine resin and balsamic notes hint to whole bunches used in the fermentation and completed by a feather – light touch of delicate French oak. Shiraz and Grenache together make for such a dynamic blend and decadent mouth feel. Shiraz bringing the mid palate weight and intensity of fruit flavours, while the spicy saffron liveliness of Grenache pulls everything together for a party on your palate.
“The AAA is a fantastic wine when young, with potential to get even better in bottle over 10+ years.”
I ran into Ben Paxton at a Portfolio Tasting in April. I used to drop in for a chat over a couple of years when he worked at what was then, the Cellar Door of Garden Gully wines in Great Western, Victoria (20+ years ago). Never one to forget his contented smile and manner, thankfully nothing seems to have changed, except now he sells the Family wine.
Available to Retail
Phone: 08 8323 9131
Open: Daily 10.00 to 5.00.
Address: Via Budgens Road, 68 Wheaton Road, McLaren Vale, S.A., 5171.
Web: www.paxtonwines.com
The ish Dolcetto fruit was picked in early March at 13°Baumé. Grapes were destemmed and crushed to a static fermenter and cold soaked for three days. Light pump overs were employed to keep the cap fresh. After a long, slow fermentation at temperatures below 30°C, and twice daily pump overs, the wine was pressed off skins to concrete tanks for six weeks where Malo Lactic fermentation took place. The wine was kept on lees with no sulphur for maturation in the concrete vats until late January which allowed the wine to remain fresh, while providing texture and mouth feel. Aromas of black cherry, fruitcake and fragrant wild herbs. Flavours of black cherry and liquorice define the palate along with fine bitterness. A medium to full bodied wine that is textural and multi layered, balanced with chalk acidity.
“Five to eight years.”
Notes: “The King Valley is one of Australia's most exciting, emerging wine regions. Located in North Eastern Victoria – approximately three hours north of Melbourne (seven hours south of Sydney). Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with extremely varied terrain, that ranges from snow capped Alps to sun baked fields.”
Available to Retail.
Phone: 0417 384 272
No Cellar Door
Web: www.santandsas.com.au
This Riesling was hand picked from the Lake George Vineyard, then crushed and destemmed and gently pressed to tank. There were no hard pressings. The ferment was long and cool with a specially selected yeast originally from Germany. This wine was bottled in June. The wine is dry with classic limed and citrus notes, zesty acidity balanced with a generous finish.
Speaking to Carla, she reckons about five years of development.
The makers of this wine, again, show they are more than handy with this variety. Half a percent more alcohol at 11%, it is still beautifully dry and lean and pure of fruit. I reckon five years development is a little conservative, and I'm prepared to trust it with a few more myself. While at Sapling Yard Cellar Door, picking up the Riesling for the Dozens I grabbed the list of wines available to buy and at the same time I tried their Sangiovese, one of several reds they make. It, and some others look very interesting and certainly appear to be good considerations for future lots. Talking with Carla, I asked that on the next trip to Canberra can I spend time to talk about their extensive Cellar Door list and how it came to be.
Sapling Yard Wines have very limited access to Retail. Contact me, or Cellar Door
Phone: 0410 770 894
50 Molongolo Street Bungendore 2621.
Open Saturdays 11.00 to 4.00.
Web: www.saplingyard.com.au
The fruit was hand picked in good condition at about 12.5°Baumé. There was, however, quite a bit of judicious bunch selection by the picking team. Fermentation was begun in tank with transfer to barrel later than usual. In barrel the usual routine of lees stirring was undertaken, with a typical selection of new and older French oak barrels. The resulting wine is a ripe style with cool – climate credentials of citrus, stone fruit, zest and freshness. Unfined. Unfiltered. Minimal Sulphites.”
“It's a pretty good wine.” Murray Smith's words in his typical understated way, as said to me in Sydney in April. 'Typically' enjoyable on release and will develop over five or so years.
“The growing season was quite difficult with cool,wet conditions in spring and summer increasing the disease pressure. This was a big change from the previous few seasons which had all been warm and and relatively dry. The added complication was that the pandemic was making all sorts of normal operations more difficult.
Established in 1997, Strawhouse is a small, sustainably managed dry – grown vineyard and wine business.”
Please contact Cellar Door or me.
Phone: 0402 498 419
Open: By appointment.
Address: 116 Boree Lane, Lidster, NSW, 2800.
Web: www.strawhousewines.com.au
A blend of 80% Cabernet Sauvignon and 20% Cabernet Franc. Both varieties were fermented separately as parcels and blended just before bottling. Prior to bottling the wine was fined with a pea based (vegan friendly – I often wondered) fining agent. Colour is deep red with vibrant hues. The Nose is fruit notes of black currants and raspberries that are balanced by tobacco leaf characters and quality French oak. The entry into the palate is rich and generous with berry characters. These are framed by tobacco leaf characters and cedary French oak. The tannins are mid weighted and well integrated giving balance and savouriness. The finish is rounded and long.
“A good example of a cool climate cabernet blend from what was a consistent vintage in W.A. Enjoy with pasta and red meats over the next six to eight years.”
The thought for here, was to include the straight Cabernet Franc as a follow up to the 2018 vintage, which was received so well in every glass, professional and enthusiast alike. I was told by the local Supplier that currently, there is only the blend of the two Cabernet varieties available and no plan for a future straight Cabernet Franc. I was surprised and disappointed in that order. There is a Portfolio Tasting of Bacchus Wines in a few weeks, and I will ask Jo, Proprietor / Owner for the final word and hopefully she is too nice to say 'No.' At least she will aware that interest continues.
Available to Retail.
Phone: 0417 172 603
Open: No Cellar Door
Address: PO Box 1828, Applecross, Western Australia, 6953
Web: www.3drops.com
All prices on this web site are in $AUD
Liquor Licence LIQP24009748
Trademarks and brands are the property of their respective owners.
Under the Liquor Act 2007, It is an offence to sell or supply to or to obtain liquor on behalf of a person under the age of 18 years.
You will be required to provide proof of age before any goods are shipped.
