SWTD May 2018
The fruit underwent pre-fermentation cold soaking for six days followed by a clean, warm (25° to 30°C) ferment. Maceration was via twice daily pump-overs as well as three time rack-returns during ferment. Total time on skins was 16 days to allow for a maximum fruit retention and balanced tannin development. The wine was aged in two and three year old French oak hogsheads. This wine combines the richness and spicy opulence of Great Southern Shiraz with the earthy muscularity and structure of Malbec. The aromatics are dominated by lifted dark blue fruits, such as mulberries and spice plums with sprinkles of red berries overlaid. These flavours continue onto the medium bodied palate, where the structure of the Malbec comes to the fore: ripe, rich and structured tannins of good weight and length.
“This is a fruit driven style designed for medium term drinking with the oak playing a supporting role; however the structure will allow to be confidently cellared for the next 10 years.”
Seasonal Notes: “2016 was one of the most varied vintages in years. An early budburst followed by a relatively hot dry Spring and mild summer saw early flowering and fruit set, every indication was for one of the earliest and quickest vintages on record. Some sparkling fruit was received in late January which is our earliest ever fruit intake. Rain and cold weather in mid January slowed sugar accumulation but in turn helped flower development. Selection of picking was by fastidious vineyard management and the seeing of narrow ripening windows. Reds were the pick of the harvest.”
Available to Retail.
Phone: 08 9364 0400
Open: Cellar Door visits by appointment.
Address: 380 Mt Shadforth Road, Denmark, W.A., 6333.
Web: www.castelliestate.com.au
Grapes are gently crushed and then transferred to open fermenters. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to old French oak to complete fermentation and mature for nine months. Fresh, vibrant, aromatic and simply jumping out of the glass. Be swept away with the wonderful fruity notes, mulberry and plum, a suggestion of raspberry and strawberry and an ever so delicate hint of fine white pepper. Light on its feet but full of pure fruit flavour. A silky mid palate gives way to fine, spicy tannins on the finish.
“Bottled early to capture all those delightfully youthful characters. A red wine that can be enjoyed in any weather, don't hesitate to put a very slight chill on it.”
This was a real surprise. I'd never heard of the Mencia variety, and all I could find in reference to it was in the Oxford Companion of Wine, where it says, 'it is a variety grown in north west Spain and is thought locally to be related to Cabernet Franc.' Thanks Jacki, more of the same, anytime.
Available to Retail.
Phone: 08 8329 4888
Fax: 08 8323 9862
Open: Daily 10 to 5.
Address: Osborn Road, McLaren Vale, S.A., 5171.
44% Shiraz, 43% Cabernet Sauvignon and 13% Malbec aged in 100% old French barriques. A pink red rim encircling a red centre. Lifted red fruits, liquorice and blackberry characters, with spice, cocoa and cedar undertones. Exhibiting elements of violets in the aromatic profile with savouriness on the finish. The wine has a generous mid palate with long length of flavour and elegance.
“Drink now and over the next few years.”
Previous inclusions of Hamelin Bay wines have always been the 'Noble varieties' of Cabernet Sauvignon and Chardonnay. One of the largest volume reds this country markets, is a Shiraz Cabernet Malbec blend and so I thought it interesting to look at one such blend from the Margaret River where: “the terroir is blessed with sheltered warm north facing gravel soils, and coupled with the mild climate, produces wines of fresh, elegant varietal flavours.” The Five Ashes Vineyard in Karridale. “Hamelin Bay's symbol is the heraldic beast called a wyvern (two legged winged dragon according to the Macquarie Dictionary), which is shown in full sway on this label. It suggests this wine has an exuberant spirit and a lively character.”
Available to Retail.
Phone: 08 9758 6779
Open: Daily 10 to 7.
Address: McDonald Road, Karridale, W.A., 6288.
Web: www.hbwines.com.au
Grapes were fermented traditionally in open top tanks, plunged twice daily and a portion of whole bunches were included in the tanks. The wine was then matured in French oak for over a year. Ruby violet in colour, this medium bodied wine has an aromatic bouquet rich in wild berries and thyme. It is savoury on the palate and exhibits hints of chocolate, leather and smoky bacon.
“Perfect now, and with legs to continue its travel for couple of years at least.”
“The growing season started off well with a mild winter followed by a warm, calm spring, which made for above average flowering giving good fruit set. There are eight different clones of Pinot Noir planted in the Hinton Estate vineyard. As the terrain is steep and undulating each clone has been selected for specific spots in the vineyard to enhance the natural differences between these clones. Differences such as maturity date, tannic structure etc.” I originally asked for the Estate Pinot Noir but unfortunately it is between vintages. Very quickly, Sandra from Winestock said I should look at the 'Hill Country.' She knows what the SWTDs are about and I was pleased to accept her advice and try it. It seems a good intro to the 'Estate' at some stage.
Available to Retail.
Address: Blackman Road RD1 Alexandra New Zealand.
Web: www.hintons.net.nz
This wine is a blend of 60% Pinot Noir and 40% Chardonnay. High natural acidity is a feature of Tasmanian sparkling wine and we hand harvest the Pinot Noir and Chardonnay when optimal acidity and flavour is reached. The fruit is then whole bunch pressed and fermented with a neutral yeast. A portion of the wine is transferred to barrel prior to the completion of primary fermentation. All the wine underwent Malo-lactic Fermentation to soften the acidity and increase the complexity. The wine was then tiraged to undergo traditional bottle fermentation before spending time on lees for a period of 24 months prior to disgorging. This sparkling is light straw-yellow in colour. The nose shows lifted strawberry and Turkish delight aromas as a result of the high percentage of Pinot Noir, whilst the Chardonnay adds beautiful citrus notes and minerality. There is weight and flavour thanks to the use of barrels and the wine has a lovely texture.
“Recently disgorged to enjoy now and over the next couple of years.”
An e-mail from Janet Liebich yesterday (13/6), informed me with all other receivers, that they have just released a new sparkling wine they are calling 'Lovely.' A Cellar Door only proposition at this stage, I now know what perhaps Ron was up to when I caught him working with some Barossa grown Pinot Noir. I'll check out stocks in September! The point being, this Dozen completes 20 years since the first SWTD in May 1998. I thought a bottle of 'Gas' should be included for that reason. 'Lovely,' now noted, it was already the Holm Oak, simply because of the way Jo Newton of Bacchus Wines went into long play thrill mode when talking about it. That woman has high standards when it comes to wine, anyway. And in particular, her sparkling wine selections.
Available to Retail.
Phone: 03 6394 7577
Fax: 03 6394 7350
Open: Daily 11 to 5.
Address: 11 West Bay Road, Rowella, Tasmania, 7270.
Web: www.holmoakvineyards.com.au
Cabernet Sauvignon 90%, Malbec 5% and Merlot 5%, all Margaret River Estate grown. The grapes for this wine are principally sourced from our Metricup vineyard, where we have planted our Cabernet Sauvignon on south facing slopes which have a uniform soil profile of gravel loam. Small additions of Merlot and Malbec as well as the vineyard site make a juicier earlier drinking style of Margaret River Cabernet but still with that line and length expected of the variety and region. Ruby red in colour, this vibrant wine offers up blackcurrant, raspberry, red and black fruit aromas, followed by background scents of vanilla, spice and chocolate from the French oak. (18 months with 20% new). The palate is refined, long and smooth with a wonderful array of juicy red and black berries; fine powdery tannins support the palate with biscuity oak and cassis on the finish.
“Drink now and over the medium term five to eight years.”
I was tuned in very clearly to Jo Newton from Bacchus Wines when she was describing the Juniper Estate Cabernet Sauvignon. She set a new par in the standards of descriptors we had previously shared! She undoubtedly likes it! Anyway, this 'Small Batch' is designed, as I understand it, as in the Notes, to make available a high quality Margaret River Cabernet Sauvignon for earlier enjoyment.
Available to Retail.
Phone: 08 9755 9000
Open: Daily 10 to 5.
Address: 98 Tom Cullity Drive, Cowaramup W.A., 6284.
Web: www.juniperestate.com.au
100% Shiraz from the subregion of Greenock in the Barossa Valley of South Australia. And this alone is the reason for its inclusion. Fruit was de-stemmed with cold maceration for two days. Nine day fermentation on skins, pumped over three times a day. Basket pressed into a combination of barrels and small tanks. Maturation was done as three separate components: seasoned / used hogsheads introducing minimal oak flavour; stainless steel tank and a tank with French oak staves for ten months. Components were then blended to create the final wine. A spectrum of black fruit flavours, with hints of black olive, spice and charcuterie nuances hit the nose and carry onto the palate. Soft Shiraz tannins, with a supple and savoury finish. Underlying, you get hints of that iron rich, ancient red soil with quartz, that make Greenock wines unique.
“A real food wine built for the long term. Cellar up to 12 years.”
As mentioned above, the subregion of Greenock is what attracted my attention here. For years I have read Wine Writer, Philip White's Notes on the yearly releases of the Waugh's Greenock Creek wines, and for me it is the very best reading on wine descriptions available. And Greenock, as a sub region of this famous valley really stirs his writing. He bleeds emotions. I always look forward to those Notes. Only a few months now.
Available to Retail.
Distributed in Sydney by Vinsight. Customer Service 1300 048 114.
Web: www.musterwineco.com.au
Chockstone Shiraz displays ripe characteristics, with some overt brambly notes and a soft generous palate. But under that opulent exterior lies a seriously complex age-worthy wine. A richly layered palate of blackberries, cassis, chocolate and black pepper spice is augmented with hints of violets, bacon fat and liquorice. These layers of flavour give way to a warm, velvety structure and lead into a long plush finish.
“A sophisticated thing now, but with patience watch how it evolves over the next two decades.”
“Chockstone Shiraz is known for its complex layers of flavours, nicely balanced natural acidity and fine tannins. Picking the grapes at optimum maturity, just as the pepper spice taste appears is the key to obtaining its refined style. What follows in the cellar is long un-hurried fermentation that promotes the careful development of the wine's restrained personality. Aging in carefully selected older American and French barrels is the final step in creating the Chockstone Shiraz.” On checking, I was amazed to see that this wine's 2012 version was in the February 2016 Dozen. I thought it was last year! Anyway, there was a lot of positive feedback on that wine, and when I saw it again, 'now,' in an e-mail from a never before tried “Rep,” from Single Vineyards Sellers, it was an obvious 'classic' style for this lot. And a chance to see how Sebastian reads these Dozens.
Available to Retail.
Distributor (Sydney): Single Vineyard Sellers.
Phone: 029460 3177
No Cellar Door.
Phone: 0438 066 477
Web: www.atrwines.com.au
The fruit for this Riesling is sourced from four distinct blocks in two Eden Valley vineyards – one being Christa's own vineyard on the western side of the Valley, the other from a select grower in the township of Eden Valley. Warm days and cool nights in this higher altitude sub region of the Barossa ensure that the grapes develop ripe, intense fruit flavours while still retaining appealing acidity. The four vineyard blocks were harvested from the 9th to 15th March and the batches of fruit were processed and fermented separately in the winery. The Riesling wines were blended together and then bottled at the end of May. The wine displays delicate rose floral and musk aromas with zesty, ripe lime notes on the nose. The wine has good acidity with vibrant citrus and Fuji apple flavours that linger really well on the palate.
“Vibrant and fresh now, it will also reward those who are able to wait. Drink to 2032.”
“After reasonable winter and spring rainfall, soil moisture was adequate during the 2018 growing season and the Barossa vineyards were exhibiting good healthy canopies heading into summer. Overall yields were down by 10 – 20%, but the quality was high.” Missed the 2017 and just caught the release of the 2018. I always thought that the 2016 in the August Dozen of the same year was my favourite wine of 2016.
Available to Retail.
Phone: 08 8562 3300
Open: Mon to Sat 10 to 4.30
Address: Cnr Stelzer & Seppeltsfield Roads, Tanunda, S.A., 5352.
Web: www.rolfbinder.com
We fermented the majority of our Arneis juice in stainless steel tanks under conditions that retain maximum fruit flavour. We did ferment 14% in a five year old Puncheon to help add complexity and palate. After fermentation, the barrel was added back to the tank and a small amount of yeast lees stirring in the tank helps build texture to the mid palate. The wine was left on lees for four months prior to bottling. Our warm to hot days with cool nights help maintain the delightful freshness and crispness that makes Arneis special. A slightly herbaceous and spicy aroma, flavours of almond and pears, a lovely fresh acidity, generous fruit weight on the mid-palate and a delicate lingering after taste.
“Up to two years or exceptional drinking now.”
Also in the Notes: “Arneis is a white traditionally grown in Piedmont in the North West of Italy, where it is often blended with the red grape, Nebbiolo to soften the red wine it produces. With a reputation for a difficult variety to grow, Arneis loosely translated means 'little rascal' in the local dialect. It is becoming increasingly popular as a white variety in both Italy and Australia. In Italy it is referred to as 'Barolo Blanco.' “
Available to Retail.
Phone: 02 6032 7999
Fax: 02 6032 7998
Open: Daily 10 to 6.
Address: Cnr Great Northern Road & Murray Valley, Rutherglen, Vic, 3685.
Web: www.rutherglenestates.com.au
The grapes are hand picked into baskets and chilled overnight before being de stemmed and crushed. A mix of whole berries and crushed grapes are placed into open fermenting pots. They are left to soak for seven to ten days until natural fermentation begins. Halfway through the fermentation a cultured yeast is added to finish the alcohol fermentation to the point where it is completely dry. Plunging twice daily to keep the cap moist and add oxygen to the ferment and help improve the colour. A post ferment maceration occurs for seven days to soften the tannins before being basket pressed. The wine is then racked to barrel for natural malolactic fermentation to take place over the next few weeks. The barrels are all French Oak with 20% new being used. The wine is left in barrels for the next 11 months, racked once to tank, and racked once more before bottling. The wine is hand bottled, unfiltered on site. Classic cool estate grown fruit, bright clear crimson purple, light to medium bodied. Fresh elegant red fruits with lacy tannins and neat acidity.
Five to eight years.
“The wine is all estate grown from our Silvan Vineyard which is located on the Southern Hills of the Yarra Valley. The vines were planted in 1999 and are dry grown to help counter the fertility of the red volcanic soil. We do not use herbicides or pesticides and promote natural grasses in an uncultivated permanent sward and we are developing a compost and mulching program to maximise the health of the soil.”
Available to Retail.
Phone: 0408 991 741
Open: Saturday & Sunday 10.00 to 4.00
Address: 20 Ferndale Road, Silvan, Victoria, 3795.
Web: www.sixacreswines.com.au
The Chardonnay fruit for this wine comes from one of the best vineyards in Orange – and it’s just next door. And no, I didn't jump the fence to get it! After many years working with Murray Smith at Canobolas-Smith Wines, it was a privilege to be able to work with the raw material myself. If you are familiar with Canobolas-Smith style I think you will agree that the vineyard speaks very strongly in this wine. Whole bunch pressed, fermented using natural (wild) yeast, the wine is a ripe style with cool-climate credentials – citrus, stone fruit, zest and freshness. Barrel fermented in older French oak barriques with a requisite amount of lees stirring, it speaks volumes for the Boree Lane terroir.
Medium term three to five years.
During many vintages over those years, as Justin describes above, I was lucky to get to know both himself and Meg. Regularly, after dinner he would cycle up to the winery with his 375ml bottle that was once a Piper's Brook Pinot, but now holding a sample of what wine was being enjoyed that night, and share. Very considerate and enjoyed by all, usually two or three of us. Also during this time, Charlie, who made this wine was developing or succumbing more fully to the bug for winemaking he caught in his garage in Manly Vale. As many would know he is now ensconced up on Mount Canobolas in his De Salis Winery, where in fact this wine was made.
Please contact me or Justin or Meg
Web: www.strawhousewines.com.au
Open: Fri-Sun. 12:00 - 16:00 Bookings advised
Phone: 0402 498 419.
All prices on this web site are in $AUD
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