SWTD August 2018
This wine literally jumps out of the glass with bright fruit, subtle florals and bold flavours. Only lightly oaked and made to present a soft and smooth texture on the palate. Simple and uncomplicated but quite delectable at the same time.
“Absolutely now and over the next several years. You could drink quite a lot of this quickly if you needed to!”
“The style and inspiration are: Medium to full, lightly oaked from the variety we love the most, made in a more drink now style.” Winemaking was straight forward with fermentation in stainless steel and a week on skins post ferment. Generous wine, not overworked to give 'optimal balance between palate intensity and bright vibrant fruit.' This wine was described in current 'lingo' as Cape Jaffa's 'introduction level Shiraz,' a moniker, I think detracts from its unique persona. It is particularly 'good value,' as its first gesture in the glass suggests, a great colour, pleasing to eye, and what follows is well describe above by its makers. Up please to excellent value!
Available to Retail.
Phone: 08 8768 5053
Open: Daily 10 to 5.
Web: www.capejaffawines.com.au
Address: 459 Limestone Road, Mount Benson via Robe, S.A., 5276.
This wine is the essence of what the Great Southern has to offer for Riesling. Sourced from four individual sub-regions of the GS where each plays a role in bringing different characters to the overall wine. The lifted floral and rose petal aromas (essence of Mt Barker) are perfectly balanced on a central citrus lime core (Albany, Porongurup influence) with talcy acidity and textural mid palate weight (Frankland River). There are some very attractive nuances of perfumed stonefruit and crushed wild flowers.
“Typical of Great Southern Rieslings, the wine is very attractive in its youth but the biggest smiles will be with those who have the patience to cellar for 10 to 15 years.”
“The fruit was harvested in the cool of the night to preserve fruit intensity and minimal delay in processing time. Some pre-pressing cold maceration occurred to maximise mid-palate texture. Early separation of free run and pressings allowed for the delicacy of the variety to be preserved and minimise phenolics. Only free run juice was used for this wine. Fermentation was carried out under temperature controlled conditions. Overall, growing conditions produced an outstanding Riesling in 2017, not unlike the previous year.” Always detailed and interesting winemaking and tasting notes from Castelli. And every wine from there, starting with that stunning Chardonnay, over the past year or so has been a real treat.
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
100% Cabernet Sauvignon Clone G9V3. The colour is deep red plum with a cherry hue. Intensely complex on the nose, yet varietal Cabernet with lifted dark fruits of cassis, mulberry and blueberry with nuances of spearmint, tomato vine and tobacco leaf. Secondary flavours of spice, mocha and cashew nuts balance and fill out the nose. The palate is full bodied and displays seamlessly integrated dark berry fruit and savoury characters which fill out the palate to give a well rounded wine with exceptional fruit weight and length. Good acidity and structural velvety tannins give drinkability now along with great ageing potential.
“7 to 15 years.”
“Fruit was selected from McLaren Range vineyard at Kuitpo in the southern Adelaide Hills. A north facing aspect with north – south row orientation and an elevation of 360m. Soil is sandy loam with ironstone gravel over weathering sandstone. The block produces elegant wines with dark fruits, powerful tannins and varietal intensity. For the winemaking, the grapes were destemmed and cold soaked for two days prior to fermentation. Fermentation was in traditional open fermenters with regular pumping over. 30% of the free run juice was drained off after seven days while the balance remained on skins for a further three days. The wine was pressed off skins and transferred straight to 100% French oak (30% new) to allow fermentation and MLF to complete. The wine was racked and returned to barrel on fine lees and allowed to undergo maturation for 20 months prior to bottling.”
Available to Retail.
Phone: 08 8389 1415
Open: Monday to Friday 10.00 to 4.00.
Address: Adelaide Road, Gumeracha, S.A., 5233.
Web: www.chainofponds.com.au
97% Cabernet Sauvignon, 2% Petit Verdot and 1% Cabernet Franc. Yeast is described as Native (I assume natural Fermentation), 25 days on skins post fermentation. Barrel aged for 10 months in French Oak (40% new). From the first aromas of black fruit, pencil lead and forest floor, you're in for something special. This is a benchmark of Pacific Northwest Bordeaux-esque Cabernet Sauvignon – with intense flavour, depth and complexity.
“Three to five years.”
Positive about the wine, Nicholas Gibson said it was in the 'big players' retail outlets. This means that it may be subjected to discounting and that I should be aware, implying it may corrupt the integrity of the Dozen. I told him I rarely say much about cost, unless its particularly relevant. I stick to 'good value,' usually. I'll bet the 'big players' don't promote what interested me. “From rocker to Winemaker, formally a rock band manager, Charles Smith toured Europe before returning to the US to start his passion project. Charles Smith Wines was started in 2006 as a Modernist Project that responds to how people generally consume wine today – immediately. The intent was (and still is) to create wines to be enjoyed now, but with true typicity of varietal and vineyard. Washington's combination of hot, long days and much cooler nights allows grapes to achieve a higher degree of ripeness while preserving a core of acidity that cam be lacking in other warm US climates.”
Available to Retail.
SYDNEY WHOLESALER: Vinsight
Phone: 1300 048 114.
Web: www.vinsight-wms.com.au
Web: www.charlessmithwines.com (USA)
Tempranillo 52%, Grenache 24%, Souzao 18% and Tinta Cao 6%). The first thing I noticed when pouring the 2013 Sticks and Stones was the dark, purple, inky colour, a reasonable indicator as to what lies ahead. On day one the nose was dark and brooding. Lots of personality but hard to pinpoint any singular notes. By day two the wine in bottle had clearly opened up and all that hidden potential came streaming out. The initial suggestion of complexity was confirmed, this wine really does offer layer upon layer of character. Everything from sweet purple fruits and subtle confection, through mixed baking spices, a lick of vanilla, some sultry earth and mushroom notes, brambly woody highlights and even a hint of leathery age. On the palate, grunt and power meet suavity and opulence. This wine will keep you guessing from first sip to last as its appearance continually evolves in the glass. A wondrous vinous experience and while most (myself included) don't often have the foresight or patience to open a day in advance, a couple of hours in a decanter would be highly recommended.
10 years +.
“Great winter rains set the vines up well for the 2013 vintage, generally, and was followed by a very dry spring and summer with no heatwaves. A lot of the red grapes from that period are particularly rich with intense tannin and dark fruit characters – a great vintage for reds and whites alike.” Sounds like a happy winemaker.
Available to Retail.
Phone: 08 8329 4888
Fax: 08 8323 9862
Open: Daily 10 to 5.
Address: Osborn Road, McLaren Vale, S.A., 5171.
Web: www.darenberg.com.au
The wine has a bouquet of florals, spice, ripe pear and honeysuckle. The mouth feel is what I really love about Corsican wines. They have an amazing freshness that is quite unique and moreish. Acid is moderate but balanced and there is a steely dryness and soft phenolic texture that makes me want to just keep drinking. The subtlety and elegance is quite different from our juicy fruit driven Australian styles.
The clear bottle and the “aromatic and fresh style” all say drink now and enjoy.
“The wine was blended from a number of organic vineyards in the Calvi region of Northern Corsica. The vineyards on this part of Corsica have a diverse variety of stony granite and sandy soils. Being in the north (North West) of the island, the climate is cooler than elsewhere in Corsica. The backdrop of mountains on one side and the ocean on the other not only provides for dramatic views but also impacts on the climate which is characterised by warm breezy growing seasons, but cooler winters. The warm sunny growing conditions are well suited to the Corsican grape varieties. The Vermentino (or Vermentinu in Corsica) was made at Clos Colombu which is a modern state of the art winery. The processing allows for full elimination of oxygen which is fantastic for a variety like Vermentino where preservation of aromatics is key.”
Available to Retail.
Phone: 08 8768 5053
Open: Daily 10 to 5.
Web: www.capejaffawines.com.au
We source our fruit from the same vineyard year in year out which yields a bright and tight Malbec style. Violets, aromatics and spice are the hallmarks of the region with a crunchy cherry fruit and a savoury edge.
“Five to eight years.”
“Malbec is Argentina's flagship varietal and we think it thrives at high altitudes. The La Consulta and Altimira sub-regions of the Uco Valley are at the southern extreme of fine wine production in Mendoza. The southern locality and higher altitudes (1150m) resulting in a cooler climate. Different soil types from sandy clay to limestone in different parts of the vineyard provide a range blending elements to enhance consistency in this wine over the years. Various techniques are employed to steer the wine in the right direction, including: cool fermentation temperatures and a percentage of whole bunches fermentation. We tend to steer more towards stainless steel rather than to oak to promote freshness and vibrancy in the bottle.” French oak was the choice originally. Jo Newton, who I think really is Bacchus Wines in Sydney, reminded me of this producer when I asked her for something interesting to finish the mix. I'd forgotten about Jed Wines, but it all fell back together when she mentioned locals going over to Argentina and making wines from the favoured local varieties. I remembered then, the Torrontes from Salta Provence in the Andes. I wonder how they are travelling.
Available to Retail.
Sydney Wholesaler: Bacchus Wine Merchant
Phone: 02 9420 0800 or 1300 309 775
Web: www.jedwines.com
Pale straw in colour, the bouquet is lifted and striking with rose floral and fruity notes of melon and citrus. The palate is crisp, fresh and pure with hints of nutmeg, ginger and minerality. This wine will drink well young, but has superb ageing potential with its fine acidity and gentle textures.
Three to five years.
“Grapes were harvested from early to mid March off the cool southern slope of Paul and Kathy Drogemuller's family vineyard at Paracombe. The Gruner V5 heralds an innovative new wine style from Paracombe Wines. An aromatic white blend, this wine is a gathering of five varieties: Gruner Veltliner 41%, Riesling 40%, Gewurztraminer 8%, Pinot Blanc 8% and Pinot Gris 3%.” That's all the Notes from Paracombe had to say, but I found the idea of this wine, naturally irresistible when I heard about it in a conversation, just recently. The Pinot Blanc was in the February mix, and along the way the Riesling and Pinot Gris have appeared, but I wasn't aware they even grew the other two aromatics. Well played, and further research may reveal single variety wines of Gruner and Gewurz, with an Adelaide Hills 'postcode.'
Available to Retailers.
Phone: 08 8380 5058
Open:By appointment.
Address: 294b Paracombe Road, Paracombe, S.A., 5132.
Web: www.paracombewines.com
“Harvested at optimal flavour and tannin ripeness, the fruit was hand picked before being transferred to the historic winery in Dover Gardens (a suburb of Adelaide). The fruit was fermented in small batches, with a small percentage fermented as whole bunches, to bring out the individual characters. Left on skins for seven days, the ferments were regularly tasted to ensure the resulting wine was soft and not over extracted. Using a gentle hand the ferments were pressed, blended and transferred to seasoned 600 litre French demi muid barrels for 12 months, adding complexity to the finished wine. Bright red – purple in colour the wine has a fragrantly perfumed nose with cherry and ripe red berries. The palate is ripe and juicy with hints of brambles and raspberries that give warmth. Great acidity with edgy tannins that will soften over time.”
“Drink now or cellar for 10+ years.”
“Giovanni Patritti purchased Section 181 Branson Road, Tatachilla in the region of McLaren Vale in 1960 to further their vineyard holdings. Among other varieties, a section of the property was planted to Grenache. Today, fifteen acres of the original dry grown vines remain and are used to make this single vineyard wine. Average age of vines is 50 years.”
Available to Retail.
Phone: 08 8296 8261
Cellar Door: Monday to Saturday 9.00 to 5.00.
Address: 13 – 23 Clacton Road, Dover Gardens, S.A., 5048.
Web: www.patritti.com.au
An abundant yet delicate palate with airy stone fruit and intense citrus flavours. Underlying hints of honeysuckle and flint. Integrated oak and stirring of lees adds complexity and depth. A generous flavour profile, with fine acidity and crisp minerality. Fresh and bright with lovely drive and persistence of flavour. Refined, delicate and delicious.
“Drink now or caller for three to six years.”
“Our eight hectare vineyard was planted in 2000 and sits in ancient volcanic soils in the verdant foothills of Mt Canobolas, 950 metres above sea level – exposed to the cool climate and unique topography of the Orange Wine Region. The Chardonnay fruit is from the vineyard's south-west block. It was hand harvested and delivered to the winery in the cool of the morning, in late March. Destemmed and crushed with brief skin contact prior to pressing. Put to French oak for fermentation with wild yeast. A further eight months ageing on lees. Partial Malolactic fermentation and fortnightly stirring. Bottled 17th January 2018. The high country of Orange delivered a very promising vintage in 2017.”
Available to Retail.
Phone: 0438 059 108
Open: Daily 11.00 to 5.00.
Address: Lake Canobolas Road, Orange, NSW. 2800.
Web: www.rowleewines.com.au
A fascinating alternative to main stream Australian red varieties. A great food wine with intriguing and beguiling scent and flavours. Deep crimson through to ruby red hues. This wine offers up very intense aromas of fresh red and black berries with a distinctive dried herb scent. Aromas of fresh picked basil, thyme and rosemary. On the palate, some rosemary and thyme continues the theme, with black cherries, blueberry and hints of vanilla oak notes. Fine savoury tannins and bright racy acid finishes the wine nicely. Sunday roast in a glass.
“This Barbera is best enjoyed young and fresh for most but will develop interesting complex flavours over three to four years.”
“The fruit for this wine (Barbera variety) was sourced from the Bird family Vineyard in Wrattonbully, located in the Limestone Coast region of South Eastern South Australia, not far from the town of Naracoorte. The soils are primarily Terra Rossa. The climate is poised between that of its neighbours, Coonawarra and Padthaway; slightly warmer than the former and cooler than the latter, although there is surprisingly little variation across the three regions.” Also in their Notes: “the third most planted variety in Italy. Introduced to Australia in the 1960s. Currently a rarer variety in Australia with plantings in NE Victoria and SE corner of South Australia. Naturally high acidity is a hallmark of the variety.”
Available to Retail.
Phone/Fax: 08 8843 0111
Open: Daily 10.00 to 4.30.
Address: 2 Main North Road, Watervale, S.A., 5452.
Web: shutthegate.com.au
“The primary focus of this wine is to encapsulate the essence of Pinot Noir with little winemaking influence. Vibrant Pinot aromas emanate from the glass, lifted raspberry and spicy cherry characters with the underpinning earthy / mushroom tones and hints of dried plums. A medium bodied palate with ripe, supple tannins is in fine tune with careful oak nuances.”
“Although designed for early drinking to make the most of the fresh appeal of the wine, there is enough natural structure to benefit from medium term cellaring, three to five years.”
“Some pre-fermentation cold soaking followed by a clean, warm (25° to 20° C) ferment. The wine was open fermented with twice daily pump overs, using a specialized gentle tannin extraction method, also two rack returns during ferment. Yeast strains used were RC212 and D47. (when available, I will include this information, as some are very interested, especially with Pinot Noir). Total time on skins between 9-12 days (depending on ferment character) to retain maximum fruit intensity and soft tannins. Aged in two,three and four year old French barriques for six months.”
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
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.
