SWTD August 2024
Fruit from vintage 2022 has a wonderful and abundant freshness, which made it a pleasure to work with. The generosity of fruit meant that we could work the cap reasonably well during fermentation to build a bold tannin structure to match the fruit profile. As always, we try and maintain our ferments at relatively low temperatures as this is our best regulator for rate of ferment. We ensure our batches of Cabernet Sauvignon ferment to dryness, whilst still on skins, and are then pressed off before racking to a combination of new and seasoned French oak barrels for Malolactic Fermentation and maturation. Our final Cabernet Sauvignon blend is assembled closer to bottling, allowing us to ensure we get the balance right in our final blend. Full bodied, rich, classy; the colour is deep crimson. The nose is chocolate, intense black forest fruits with savoury herbs. A rich and complex palate opening with black berry compote with a dark chocolate note and hints of cedary oak follow. The palate profile is long and powerful, with a seamless berry coated tannin profile to balance. The fruit intensity of this vintage delivers a vibrant freshness to finish.
“Drink now or cellar for up to 10 years from vintage.”
“100% Estate grown, 62%Nuriootpa, 38% Craneford. The weather was kind to us in 2022 with a relatively cool growing season with only a few minor warm spikes allowing for a very gradual ripening pattern. As Cabernet is a later ripening variety, we are always hopeful the rain holds off until we can pick. Although we had a threat of rain as the season went on, we were able to hold the fruit on the vines to achieve the ripeness and flavour spectrum we look for. Craneford, in Eden Valley, at a higher altitude is cooler and is always the last fruit to come in.”
Available to Retail.
Web: www.eldertonwines.com.au
Phone: 08 8568 7878
Open: Monday to Friday 10 to 5, Saturday,Sunday and P/H 11 to 4.
Address: Enter via 3-5 Tanunda Road, Nuriootpa, S.A., 5355.
The composition is approximately 70% Viognier and 30% Marsanne. Fermented wild in stainless steel with the temperature held below 15º C to retain aromatics. Maturation in a pair of seasoned four year old French oak puncheons along with two seasoned French hogsheads on light fluffy lees, no stirring was undertaken. (Gently filtered and hand bottles on site in October 2023). This Beechworth field blend is our very own Wallflower, for many vintages left quietly in the shadows,and passed by. Now it’s time for this overlooked section of the vineyard to shine and present in full bloom. A true field blend, picked and fermented together. Lean peach and pear are only part of the full personality, as this wine now receives the attention it deserves.
Nothing in the Notes. These Rhone Valley varieties typically ‘have legs.’ Five years should be a ‘doddle.’ I had a bottle open in the fridge for three days and it continued to ‘blossom.’
“‘Wallflower’ – Beautiful, shy and one that shuns the limelight. Often found sitting quietly alone along the wall whilst others take the main stage and dance the night away.”
Available to Retail.
Web: www.nomadsgarden.com.au
Phone: 03 5725 1698
Open: Friday to Sunday 11.00 to 5.00.
Address: 1317 Eldorado Road, Eldorado, Victoria, 3678.
Semillon is the most beautiful variety. Many still hold grudges against it after some terrible Semillon wines from the 1980s. My ‘Love You Love Me’ is bright, textural and long. I manage the intrinsically high acid with carefully managed oxidation as juice and lees stirring as wine. This builds a viscosity on the palate which partners perfectly with the grapefruit pith like texture. The nose smells of hay, lemon zest and crunchy apple and the palate shows honey and lime juice and that texture. It’s all about the texture. Expertly grown by Alan of the Deanery, he’s been growing Semillon for longer than anyone in the Adelaide Hills, these vines have age and maturity and the grapes just keep getting better and better.
Enjoy on release and over the short term, two to three years.
I asked Robert from Vinsight about a specific Barossa Semillon. Suffice to say the answer was no, none available. But as my enquiry was about ‘variation’ in the mix, he asked me if I had tried this wine? No, I said and so I looked it up. Interesting presentation! Then I read the above Notes and found them very interesting and to the Website. It sets a very good mood.
Available to Retail.
Web: www.charlottedaltonwines.com.au
Phone: +61 466 541 361.
Cellar Door: Tastings available at ‘The Joinery Wine Room,’ 89-91 Hill Street, Port Elliot, S.A., 5212.
Open: Friday. 12 to 6; Saturday. 12 to 5.
Address: Hill Street, Port Elliot, S.A., 5212.
Barbera sourced from two vineyards: Macclesfield south of Adelaide Hills – 340m above sea level on complex sandy loam over clay with ironstone. And Gumeracha in the northern Adelaide Hills – 360m above sea level on sandy clay over shale. The fruit was hand-picked and destemmed only, and then followed a wild fermentation. The ferment was gently plunged which assists in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it was drained and pressed and transferred to French oak puncheons to undergo Malolactic Fermentation. Post MLF, sulphur dioxide was added and the wine left to mature sur lie for six months. Colour is medium ruby, with the nose a complex mix of blue fruits, layered with black olive and spicy flora notes. The palate carries over, the vibrant berry fruit backed with refreshing acidity, fine grained tannins and a spicy finish.
“Drink up, but also a five to eight year proposition.”
John can always add good variation to the Dozens with his lean on Italian varietals. Here, is his interpretation of Barbera. “Indulge in the future and look to the past with this spicy incarnation of a modern classic. In the constant pursuit of taste, style and creativity, one cannot be constrained by limitations of fashion and trend. Indulge in the future with this delicious Adelaide Hills Barbera and look to the past with this spicy incarnation Barbera.” It is well over a year since I attended a tasting of John’s wines, many of which were included just after the day. In recapping, I think it is important to mention his sourced grapes are all from long term associate growers.
Available to Retail.
Web: www.firstdropwines.com
Phone: 0488 299 233.
Open: Monday to Saturday 10 to 4; Sunday 11 to 4.
Address: 30-38 Barossa Valley Way, Nuriootpa, S.A., 5355.
The Touriga was hand picked and separated into two parcels based on the vineyard plantings of 2008 and 2015. We hand plunged the grapes to extract the best colour, flavour and tannins during fermentation in open vats. Each parcel remained on skins for seven to fourteen days after fermentation, subject to the modification of the tannin profiles. After pressing, the two parcels mature for 24 months in French oak barriques, 25% new. At blending, the parcels are combined to taste, fine tuned and filtered as needed. Finally, the wine was given an extended bottle maturation period, allowing it to integrate, soften and truly express the unique characteristics of the vineyard and grape variety. The wine has a lovely aroma featuring floral notes of dried rose petals and potpourri, complementing the ripe fruits. On the palate are flavours of poached berry, plum, black cherry, strawberry and cranberry; enhanced with spices of anise and liquorice root. A mild acidity and a contrasting graphite like minerality give a balanced taste. After maturation in fine French oak, powdery cocoa-like oak tannins and soft spice enhance the relaxed tannins.
Unusually nothing in the Notes, but medium term Five to eight probably fits.
“The Touriga (Nacional) grape is a popular component of Portuguese table and ports or fortified wines. It is known for its flavours of ripe plum, cherry, chocolate and liquorice; as well as gentle acidity and soft tannins. It is worth noting that the Touriga grape is now permitted in the Bordeaux region, renowned for Cabernet Sauvignon, due to its ability to thrive in dry and warm Mediterranean climates, such as those found on the Iberian Peninsula.”
Available to Retail.
Web: www.flowstonewines.com
Phone: 0487 010 275
No Cellar Door.
Address: Flowstone, PO Box 570 Margaret River W.A., 6285.
67.4% Coonawarra and 32.6% Wrattonbully. The colour is deep ruby red with flecks of purple. The nose is bramble berries and mulberries with hints of cloves, richly aromatic curry spices and a hint of orange zest. The palate: a complex array of dark berries meld with raspberry, dark chocolate and star anise. The wine’s rich fruit and spice is balanced with subtle oak, and velvety tannins, which combine to deliver an intense, yet elegant finish.
“With careful cellaring, this wine will gracefully age for the next five to ten years.”
“An excellent spring combined with a great berry set provided a vintage with balanced yields and high quality fruit. The warmer summer months followed by a beautiful long ‘Indian summer’ allowed the grapes to be harvested at optimal flavour and maturity.” This is the bulk of the Notes, but the ‘Header” probably gives the intended purpose behind the wine: “This wine reflects this perfect synergistic combination of Coonawarra’s trademark finesse and elegance with Wrattonbully’s generosity and power.” (Wrattonbully being slightly north east of Coonawarra in South Australia).
Available to Retail.
Web: www.jackestate.com
Phone: 08 8736 3130
Open: Appointment only.
Address: Riddoch Highway, Coonawarra, S.A., 5263.
Hand harvested from the middle and bottom sections of our Blewitt Springs Bracken vineyard (135m above sea level), where shallow sandy topsoil covers compacted clay. This compacted soil offers little nutrition for our Shiraz fruit and creates difficulty for vine roots to penetrate. This results in wines of intense flavour concentration and fine structure. A generous Shiraz with complex flavours typical of Blewitt Springs sub region. Gentle cap management and pressing along with maturation in seasoned French barriques ensures the wine is not over extracted, and that fruit and tannin are in balance. Bright fruits abound here – blackberry, blackcurrants and plums pack a powerful punch right up front. Subtle violets, delicate spice and just the right amount of seasoned French oak round out the finish.
“Ready to go now, with the potential for six to eight years cellaring time.”
The Jericho theme: “We make wines we like to drink. Thoughtful, elegant, hand crafted wines that show varietal character and the place from which they come….Lovely intensity of rich Shiraz fruit flavours, with an elegant structure and smooth tannin, give this wine an easy drinkability.”
Available to Retail.
Web: www.jerichowines.com.au
Phone: 0410 519 945
Open: Tastings by Appointment
Address: 211 Kays Road, McLaren Vale, S.A., 5171.
From Riesling grapes grown at Hilltops, NSW. Grapes were whole bunch pressed, 100% free run juice and cold fermented. The finished wine is pale straw in colour and shows pretty floral notes on the nose with lifted lime and citrus. The palate shows good breadth and depth of flavour with bright citrus accompanied by chalk and minerals. Powerful and rich, yet youthful and driven. The line of squeaky clean acidity transports the fruit from entry to finish.
As described above: “good breadth and depth of flavour,” confirming good early drinking and will develop further interest over the next five or so years.
Once again, thanks to Jacki from Young and Rashleigh who gave me the idea to use this wine. To explain, it was attractive in terms of numbers and how they express themselves in dollars. She suggested to use the Chardonnay (significant in terms of cost) and this ‘good value’ Riesling as a ‘bundle.’ A practical synergy, and with thanks. However, it brought a thought I doubt would naturally occur to an essential salesperson. The Dozens have had in its history, a connection with Hilltops. Lindsays of Woodonga Hill, who hopefully are reflecting on ‘wines,’ generally, as they watch sunsets on Lake Macquarie. Cheers!
Available to Retail.
Web: www.moppity.com.au
Phone 02 6382 6222
No Cellar Door.
Address: 2800 Moppity Road, Young, NSW, 2594.
Grapes were harvested exclusively, as is tradition, from the Waugh Vineyard at Paracombe. Fruit was crushed into an open fermenter, undergoing daily hand plunging. The wine was then pressed into French barriques and hogsheads for 23 months, after which it was bottled and matured in our underground cellars for 22 months. Deep red, purple colour. Enjoy a bountiful bouquet of plum and violet aromas with hints of earthy notes and cinnamon spice. The palate offers intense dark red cherry, black liquorice and fine tannin with impeccable length ensuing this wine will age for many years.
“12 years plus.”
Malbec, and in particular the Paracombe version, I’ve noticed does attract positive comments. A wine I see often in print and remind myself, oh yes, sometime! So, I thought I would look into it for this Dozen and was absolutely stunned, when I looked up the last time it was included: August 2017. On trying the 2020, again the variety ‘got me.’ I must look around for others.
Available to Retail.
Web: www.paracombewines.com.au
Phone: +61 8 8380 5058
Open: By appointment
Address: 294B Paracombe Road, Paracombe, S.A., 5132.
The fruit for this Cabernet Sauvignon was sourced from local McLaren Vale growers and Patritti’s own Blewitt Springs vineyard. All parcels were individually matured for 18 months in 500L oak puncheons (10% new French) before careful selection, blending and bottling. Deep brick red with a bright ruby hue. Aromas of red fruits, mulberry, black currant and rhubarb work with subtle hints of toasty French oak. The palate is medium to full bodied with a generous juicy mouthfeel and is well structured. Flavours of black currant and raspberry freshness; the palate whilst smooth tannins continue for a long finish.
10 plus years.
“Vintage 2021 will go down as not only Australia’s largest vintage to date but also possibly one of the best from a quality perspective. After a relatively wet spring and early growing season, conditions were excellent for fruit set and flowering across most varieties. Early in the new year, there was only one major rainfall event, with the rest of the season being quite dry with little disease pressure or pressure from mid – Autumn heatwaves. A slow and balanced ripening period was excellent for achieving fruit flavour and ripeness at lower sugar levels while retaining high levels of natural acidity.” And it is time to revisit the Patritti mob.
Available to Retail.
Web: www.patritti.com.au
Phone: 08 8296 8261
Open: Monday to Thursday 10 to 5, Friday 10 to 9, Saturday 10 to 5 Sunday + P/H 11 to 5. There’s a program!
Address: 13-23 Clacton Road, Dover Gardens. S.A., 5048.
Fruit grown on the Bellarine Peninsula. It was whole bunch pressed with free run juice run to barrel. Light solids retained in juice. Wild fermentation then took place over two weeks. The yeast lees were stirred monthly over the next 12 months while maturing in barrel. Matured in new to four year old French barriques for twelve months. Displays stone fruit, melon and fig fruits with cashew nuts and creamy barrel ferment characters. Balanced by a spicy oak background. The palate is tight and juicy yet refined with nectarine, melon and citrus fruits. The wine has mineral backbone with mealy notes, spice, nutty and creamy oak flavours with long and lingering back palate.
“Will develop over the medium term, 2030.”
“Located in the heart of the Bellarine Peninsula on Victoria’s south coast, our vineyards overlook Port Phillip Bay to Melbourne and the Bass Strait to the south in a cool maritime climate. Rich volcanic soils, meticulous viticulture and minimal intervention winemaking results in wines of expressive of their terroir …. wines that speak of Scotchmans Hill.” For those interested: “Yield: 2.2kg /vine, 2.2tn/acre, 5.5tn/ha, 36hl/ha.”
Available to Retail
Web: www.scotchmans.com.au
Phone: 03 5251 4431
Open: Daily 11 to 4. Plus restaurant Saturday 17:30 to 21:00
Address: 190 Scotchmans Road, Drysdale, Victoria, 3222.
The Shiraz was destemmed only to open fermenter while the Grenache had 10% whole bunches added to the ferment. The Grenache spent three weeks on skins with daily pump overs. Separately, the Shiraz spent similar time on skins with twice daily pump overs. Wines were pressed directly to seasoned French oak and left on full yeast lees to build complexity and mouthfeel. Racked from barrel, blended and clarified before bottling. Colour is vibrant cherry red with violet hue. The nose is intensely aromatic with satsuma plum and black cherry entwined with red currant and wild strawberry and hints of pepper and savoury oak spice. Generous palate with richness and purity of fruit, fleshy and complex exhibiting primary fruit upfront and integrated fruit and savoury core. Well balanced acidity and firm savoury tannins bring the wine together that has excellent persistence and weight and a savoury finish.
Medium term, five to eight years.
“The Shiraz was selected from a small, old vine block west of the Willunga township, and the clone is unknown. The Grenache was handpicked from the same vineyard off 80 year old vines. Clonal material also unknown.” Here began my interest. Jo Newton from Bacchus Wines, ‘Boss Lady,’ was right behind this wine label, but when I saw ‘sourced’ in the Notes, I wanted to know how, in this case it was defined. That came from the XO Wine Co Website, and the above, listed winemakers. The XO winery (started in 2017) is a converted shed on their Adelaide Hills property in Kuitpo. Then, Greg you learn, was and is still Chief Winemaker at Chain of Ponds, while Kate was working for a Langhorne Creek winery, Project Wine when XO began. The clouds that often fall over the term ‘sourced,’ for mine, lifted, and now I pour a glass XO wines with confidence.
Available to Retail.
Web: www.xowineco.com.au
No Cellar Door
SYDNEY DISTRIBUTOR: Bacchus Wines 1300 309 773.
All prices on this web site are in $AUD
Liquor Licence LIQP24009748
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