Address: Shop 1/780 Bourke St, Redfern NSW 2016 | Tel: 02 9310 5454
Address: Shop 1/780 Bourke St, Redfern NSW 2016 | Tel: 02 9310 5454
92+ Jeb Dunnuck – The Rhone Report
“More tight, backwards, and mineral-driven than the La Font d’Estévenas, the 2010 Domaine Daniel et Denis Alary Côtes du Rhône Villages Cairanne Vieilles Vignes is a blend of Grenache and Mourvedre that is aged all in neutral wood. It is a gorgeous, classy effort that delivers clean aromas of black cherry, spiced raspberries, licorice, crushed stone, pepper, and subtle roasted herbs. This elegant, yet concentrated Cairanne has a lively, energetic texture, great acidity, and fantastic persistence and focus on the finish. Give bottles 2-3 years in the cellar, and then enjoy over the following decade.”
Tim Smith Mataro Grenache Shiraz 2021 Discovering more old vine mataro and grenache in the ‘gardens’ of Tim Smith’s Barossa growers, provides him the perfect opportunity to craft a blend that is quite aromatic and in the ‘Rhone Style’ that he loves. Retaining all the plush palate weight is the hallmark of this wine, which is always purposefully mataro dominant. This allows the mataro fruit, which has a similar tannin structure as shiraz, to be ready to drink upon release as well as having some serious cellaring potential.
Patritti Shiraz 2019
Patritti Shiraz 2019 is classic McLaren Vale style with raspberry, plum and blackcurrant fruit flavours. Oak and fruit tannins are integrated and balanced giving great line, length and structure.
Giovanni Patritti was among the first Italian immigrants to arrive in South Australia. In 1925, a 25 year old Giovanni boarded a ship at the port of Genoa and left his Piedmontese village of Carru for a brighter future. He believed he was on his way to America to meet his sister. Instead he landed at Port Adelaide, South Australia, on the 28th of April, 1926. With not a word of English, Giovanni still managed to swiftly gain employment. He changed his Italian name to the more ‘Australian’ John, and after a number of different jobs, began selling ice-cream at the gates of the Botanic Gardens in Adelaide. Just one year later, Giovanni was leasing vineyards in the Brighton District, 15km south of Adelaide City (now the City of Marion), and making wine for the ‘new Australians’. By the late 1920s Giovanni owned a number of acres of vineyard and had built a winery with his best friend, Cristiano (Jimmy) Bissacca. From the late 1920s until the 1960s, Patritti predominantly produced dry red table wines and fortified wines. Out of a need to diversify and continue business growth in the early 1970s, the Patritti family came up with an ingenious and resourceful solution – one that has remained a unique point of difference for more than 40 years. 1974 saw the first release of 100% natural non-alcoholic sparkling grape juices from wine grapes. Some years later apple juice was introduced. Since the late 2000s, Patritti has shifted their focus towards premium wines and adopted ‘new’ and rare grape varieties, adding depth and diversity to an already extensive range. Patritti has been awarded the coveted red five-star winery status by international wine icon, James Halliday, and maintains this ranking by receiving over 90 points for multiple wines each year. Consecutive vintages of Patritti’s flagship wine, JPB Single Vineyard Shiraz, which lauds the arrival of Giovanni Patritti in 1926, have been rated an impressive 97 points by Halliday.
Eldorado Road Quasimodo 2019
40% Nero d’Avola / 32% Durif / 28% Shiraz
To understand Quasimodo you must venture beyond the surface and explore the inner soul. As individual varietal wines they can struggle for love but when blended together they can sing, shine and bring harmony.
Quasimodo is a unique Australian blend of Nero d’Avola, Durif & Shiraz sourced from the regions of Eldorado and Beechworth. It’s an amalgam of flavour and colour culminating in a complex rewarding wine.
The composition of this blend changes year on year depending on the season, the consistent desire is to create an affable drink that has layers of complexity built in through the unique varieties and vineyards it is composed of. The 2019 Quasimodo is very much in the medium bodied spectrum, plenty of bright fruit, lifted floral bouquet and fine chalky tannins.
In 2019 the Nero d’Avola came from our home vineyard at Eldorado planted on rare decomposed red granite soils, washed down from the Beechworth Plateau by the meandering Ready Creek that runs through the farm. Two different Nero ferments made their way into this year’s blend, picked at different about 10 days apart at different ripeness (12.3 & 13.1 baume), all fermented wild and one containing approximately 20% whole bunch. Basket pressed and seasoned for 16 months in aged French Oak Puncheons on gross lees.
The Shiraz component in 2019 comes from both the Mt Pilot Estate Vineyard (Eldorado) & Battely Vineyard (Beechworth). We really can’t overstate the quality of the fruit grown by Lachie and Penny Campbell at Mt Pilot Estate. Much like our own vineyards in Eldorado it falls just outside the Beechworth GI so is often overlooked, but the wine made from this fruit would make a stand alone Shiraz that would give the best from Beechworth a run for their money. The vineyard is in an isolated location up a dirt track perched in the Eldorado hills (The same granite formation as the Beechworth Plateau) amongst the boulders of an ancient granite outcrop. This vineyard is painfully low yielding and produces grapes of incredible concentration and flavor, we pick at around 13 baume to retain freshness. Fruit was split into 2 ferments, both gently destemmed to preserve whole berries with one containing approximately 20% whole bunches for a lifted perfume. Wine made from these grapes is consistently at the pointy end of our pre blending classification tasting and as previously stated would make an excellent stand alone wine. Something we have often pondered but due to tiny quantities of fruit available and its importance in this blend we have not yet pursued this pipe dream.
The second Shiraz component comes from two separate ferments of fruit from the Battely Vineyard that we manage in Beechworth. Both ferments were whole berry and displayed fresh fruit and fine graphite like tannins, the perfect fit for Quasimodo.
In 2019 Durif for Quasimodo was sourced from 2 vineyards, our home vineyard in Eldorado and excitingly the first crop from newly grafted vines at the Mt Pilot Estate just down the road. Both are cooler sites for this variety and produce elegant wines of restraint and finesse, a far cry from some of the monster powerhouses made from this variety. Part of the Eldorado component was fermented in a specialized puncheon fermentor, we have found wines fermented in these vessels have a really unique texture and mouthfeel, another layer of complexity in this unusual blend.
We are very conscious not to over extract the fruit as we want Quasimodo to be a wine that is a pleasure to drink in its youth with or without food, so as with all our reds it was hand plunged once daily and gently basket pressed straight to oak. Unfined, lightly filtered, Vegan Friendly. Bottled July, 2020.
Domaine Naturaliste Discovery Syrah 2020
Aromas of juicy black cherries and boysenberries with a grind of black pepper. The palate possesses a fine grained texture comprising of ripe tannin which adds to the structure and depth of the wine.
Domaine Naturaliste Vineyard is located in the heart of the highly acclaimed Wilyabrup sub-region of Margaret River in Western Australia.
Our vines are 7 km inland from the magnificent Indian ocean. The gravelly loam soils provide a stable foundation for our 20 year old grapevines, allowing them to achieve balance. The maritime climate is characterised by cool wet winters, and long gentle summers, which makes our area a pristine environment for growing wine.
Bruce knows that truly great wine is created from the ground up. Crediting his time spent studying Agricultural Science at the University of Western Australia with shaping his values and practices, Bruce approaches winemaking with the passion of an Agronomist. Beginning with a deep understanding of soils and sustainable farming practices, it is Bruce’s belief that a holistic approach reaps the greatest rewards, both for the wine and the environment.
With intuitive flair based on decades of experience, Bruce strikes a tender balance between taste, fragrance and texture. His passion for agriculture, respect for process and true artistry makes for an exceptional drinking experience, each and every time.
The Ryder Shiraz 2017 is sourced from estate grown premium vineyards in Clare Valley.Displaying dark raspberry and plum with black pepper and spice, this wine is soft and opulent with a long finish.
The Tellurian Redline Shiraz 2018 comes from Block 2 and Block 3 of the Tellurian vineyard growing on Cambrian soils formed over 500 million years. Deep, rich, decomposed greenstone rock and limestone with soil depths up to 2m allow roots to reach deep, while relatively low fertility controls vigour and yield.
Deep crimson-red colour. The nose displays charcuterie notes, slightly chary oak, and expressive dark fruit. The medium bodied palate is round and plush with dark fruit, and blackberry combining with and spice and soft tannins, making it a wine that’s very approachable in its youth. This is an impressive expression of Heathcote Shiraz. Delicious! For an ‘entry level’ shiraz this shows the true class of this producer!
Fragrant, peppery, medium-bodied .An elegant shiraz whose track-record indicates it will drink well over many years.
Craiglee has been a core member of the Victorian wine industry for over 40 years. But our history stretches back much further…
James Stewart Johnston, a member of the Victorian Parliament, and a prominent Melbourne businessman, originally planted vines at Craiglee in 1863.
The first plantings comprised about 16 acres, made up of a number of varieties, but over time, 2 varieties proved most successful. These were shiraz and riesling.
James S Johnston made wine at Craiglee for about 12 years, during which time he built a substantial bluestone winery that utilised the gravity feed system. Grapes were brought to the upper level by horse and dray, crushed, fermented on the next level and fed into barrels below. The building is constructed to take advantage of the natural slope, and nestling into the hill behind the house, it affords perfect cellaring conditions year round (that we still use today).
The most notable wine of this period was the 1872 Hermitage (shiraz) which was highly awarded at International Wine shows of the time. James’ son, Wilfred, continued to make wine at Craiglee until the 1920s when changing economic circumstances and public tastes forced a change of enterprise. The paddocks were turned over to fat lamb production, and the doors were closed on the winery.
Patrick Carmody, an agricultural science graduate, took over the management of his family farm in Sunbury in the early 1970s. When several bottles from the original winery were opened at a function in Melbourne, it became clear that the Sunbury site provided a unique terroir ideal for the growth of cool-climate wines. As a result Patrick planted vines on the site of the original vineyard in 1976 and processed the first wine in 1979. The first commercial quantity was released in 1982 with the 1980 shiraz.
The Wark Family have been growing Shiraz at Stonewell since they planted their vineyard on their farm in 1995. They grow fantastic Barossa Shiraz, and each vintage for the past few years we’ve been taking a bit more of their fruit. In 2013, we managed to get our hands on enough to release a wine made solely from their vineyard…a wine black in colour, brimming with plums, dark fruits, warm spices and ripe tannins. All the stuff you want to hear when people talk about top Barossa Shiraz. Our latest release had these words said.
Flametree SRS Wallcliffe Syrah 2018
This unashamedly medium bodied Syrah styled Shiraz shows lovely lifted spice, clove, orange peel, liquorice, plum, blackberry and earthy notes. The palate displays a wonderful core of elegant blue/black fruits, spice and fine tannins. The lifted fruits are supported by a nice core of oak and stalk tannin.
Hand picked fruit was refrigerated overnight before being carefully destemmed in order to retain whole berries. This fruit was conveyed into bins and again refrigerated whilst the stems were washed and dried in the sun for 5 days. The dried stems were placed in an open fermenter and the whole berry fruit was then poured over the stalks. The must was soaked for about 4 days before the wild ferment kicked in. Once the ferment was active we started to plunge and foot stomp the whole fruit and dried stems. After ferment was complete we pressed the skins and transferred the wine into 15% new French oak puncheons for 16 months maturation.
Ridge Of Tears Shiraz 2017
An elegant Shiraz from Peter Logan’s Ridge of Tears range, the wine has perfumed berry and provence herb aromas of rosemary, thyme and fennel with a touch of white pepper. Smooth and velvety with a soft finish.
The same old thing. There’s plenty of that. Why make more?
When I started out, I wanted to make wine that I liked to drink. I wanted to excite me, not cater to a demographic. So against lots of strong opinions (including within my family) I began deviating from the usual winemaker script. Different to what we were taught at wine college. Different to what the establishment was doing.
I chose the then unfamiliar NSW Central Ranges as my base, planted Tempranillo, made Pinot Gris when few did, made Gewürztraminer (people still don’t), created whimsical labels and stories, fermented white grapes on their skins, used large barrel oak, wild yeasts, and now sell wine in kegs!
And our modern cellar door looks out to the world, not inward. I’d guess it’s that mindset that has allowed this small independent winemaker to still be excited to do the same old thing for 24 years.
Ministry Of Clouds Kintsugi GSM 2018 – A Grenache, Mataro, Shiraz and Cinsault blend , the Kintsugi is vintage dependent. Such a pretty wine, it has a softly-softly delivery as it caresses the mouth. Red berry fruit up front with peppermint very much relaxing out the back. Lighter than expected in the mouth, a gentle rub of earthiness gets me further enthused. Another whiff and purple flowers and blueberries waft on by. A minerally feel is apparent too along with some dried herbs for good measure. What sets this wine apart is the absolute marriage of all parts creating a seamless result. It’s hard not to be in love. Delightful.
Vine Providore of Fine Wines
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