Wine Articles

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(New Zealand, South Island, Otago, Central Otago)

Revision 2; edited by LindsayM on 6/23/2018

Location: Bannockburn, Central Otago
Climate: Semi-Continental
Clones: Dijon115, 777
Soils:Wind blown Loess over schist bedrock. Deep, moderately sandy, and free-draining
GDD: Approximately 1180
Rainfall:Approximately 400 mm per Annum
Vine Age: Planted 2000
Yield:5.1 Tonnes / Hectare
Vine Density: 3,500 / Hectare
Trellis System VSP

Harvest Date: April 2014
Brix:24
pH:3.25
T.A.:8.3 g/l
Whole Bunch:25%
Peak Fermentation Temp: 31°C
Cuvaison:26 Days
Oak Percentages:New 30%, One Year 35%, Two Year 35%
Time in Barrel:11 Months
Coopers Used:Sylvain
Fining:None
Filtering:None
Alcohol:13.8%
Total Bottles Produced:5,300

Tasting notes
A beautiful fragrance of violets and wild thyme mingled with blackberry, dark cherry and a savory scent of leather. The concentrated core of dark red fruit is lifted by ripe acidity and underscored by long and beautifully woven tannins.

(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 6/23/2018

Winemakers' Comments
Another miserly winter in terms of rainfall for 2004 with the middle six months recording 126mm over 16 days. This of course coming off a wet start with 247mm in the first three months. Rainfall didn’t reach double figures between 25 May and 18 August and some would say that 3mm in one shower is hardly worth noting. A better spring with 110mm in October kept the vines in good vigour.
‘Character building’ is a term we use a lot in the Hunter Valley. Our vineyard guys estimate four separate hail storms across the Graveyard plus four days over 40°C and then 50mm of rain in January 2005 plus another 132mm up to 20th February. Tough fruit grapes!! All the old vine shiraz picked between 20 February and 3 March in very good condition and ripeness.

Vinification
Four-day cold soak, five-day ferment with hand plunging two times per day in small two-tonne fermenters, then run off to oak. The wine underwent malolactic fermentation in barrels – 80% French and 20% American, with about 80% new.

Tasting Notes
Comparisons to the 2004 are inevitable and while similar in texture and fruit weight, the alcohol weight gives this wine a much ‘rounder’ feel. Medium density colour with crimson hues as opposed to violet/purple. These almost iridescent young colours are rarely seen in Hunter reds. Lifted aromas of dark cherry, clove and ‘sweet’ earth. These are complimented by soft mocha oak. Initial flavours of dark chocolate and plums supported by the ripe tannins. Some spice/pepper characters on the finish. Perfect weight of fruit, alcohol and tannin. A wine with great ‘line’ – a Len Evan’s expression used to convey structure, balance and length. A comparisonto other Graveyard Shiraz is difficult as it is quite the complete wine but the alcohol and style is close to 1993/1994

Food
Osso bucco & oven roasted goat

Technical Data
Alcohol: 13.4% v/v | Acidity: 6.5 g/L | pH: 3.45 | Residual Sugar: Nil g/L

Availability: 750ml

(Australia, Western Australia, South West Australia, Frankland River)

Revision 1; edited by Fr1derw on 6/23/2018

Margaret River Cab Sav Vintage release

(Australia, Victoria, Western Victoria, Henty)

Revision 1; edited by LindsayM on 6/23/2018

This rare wine was made entirely from Cabernet Sauvignon grapes grown at the Drumborg Vineyard in southern Victoria and is only produced when the wine measures up to the label's very high standards. In favourable seasons, Seppelt's cool Drumborg Vineyard produces outstanding quality grapes which are used to make distinctive, single-vineyard table wines, noted for their depth of flavour and longevity. Matured in new French oak barrels for 15 months. The 1991 Seppelt Drumborg Cabernet is deep plum red in colour. Displays violets, dark berry fruit and plum varietal characters, indicative of classic Cabernet Sauvignon from cool climates. This is beautifully complemented by cedary French oak which, together with the fruit, exhibits a complex, tobacco character. Medium to full bodied in structure, the palate has ripe, berry Cabernet flavours, with great mouth-filling qualities and a soft, long tannin finish. Bottle maturation has provided excellent integration between the fruit and oak, giving rich flavours yet elegant structure. Peak drinking Now - 2002 Alc/Vol: 12.2%. Notes sourced from Seppelt.

(USA, California, Sierra Foothills, Amador County)

Revision 1; edited by ChipGreen on 6/21/2018

Winemaker Notes
68% 145+ year old vines from the Harvey Vineyard known as “Vineyard 1869”, 11% Zinfandel from the Manby Vineyard. 5% Zinfandel from the DeMille Vineyard. 11% Syrah from the York Vineyard. 5% Barbera from the Coon Vineyard.
Specs
Alcohol: 14.8%
Appellation: Amador County
Blend: 84% Zinfandel, 11% Syrah, 5% Barbera
Cooperage: 20 months French Oak
pH: 3.53
RS: Dry <0.2%

(USA, California, Sierra Foothills, Amador County)

Revision 1; edited by ChipGreen on 6/21/2018

Vineyard Sources:
92% Zinfandel (Spinetta & Bowman Vineyards, Shenandoah Valley)
4% Syrah (Chapman Vineyard, Shenandoah Valley)
4% Mixed Port (Shenandoah Valley) varieties
Specs
Aging: 16 Months French Oak (30% new)
Alcohol: 13.9%
Appellation: Amador County
pH: 3.51

(USA, California, Sierra Foothills, Amador County)

Revision 1; edited by ChipGreen on 6/21/2018

Vineyard Sources:
95% Bowman Vineyard, Shenandoah Valley (40 year old vines)
3% Syrah from the York Vineyard, Fiddletown, CA
2% Barbera
Specs
Alcohol: 14.5%
Blend: 95% Zinfandel, 3% Syrah, 2% Barbera
Cooperage: 21 months, French Oak
pH: 3.55
RS: Dry <0.2%

(USA, California, Sierra Foothills, Amador County)

Revision 1; edited by ChipGreen on 6/21/2018

Vineyard Sources:
48% Bowman Vineyard Zinfandel
41% Manby Vineyard Zinfandel
11% York Vineyard Syrah
Specs:
Alcohol: 14.5%
Blend: 89% Zinfandel, 11% Syrah
Cooperage: 16 months French Oak
pH: 3.49
RS: Dry <0.2%

(USA, California, Sierra Foothills, Amador County)

Revision 1; edited by ChipGreen on 6/21/2018

Vineyard Sources
86% 2015 & 14% 2016 Vintage from Amador County.
80% Barbera
14% Syrah
6% Zinfandel
Specs
Alcohol: Labeled @ 14.5%, actual is 15.4%
Cooperage: 27 months in French Oak
pH: 3.45
RS: Dry <.2%

(France, Rhône, Northern Rhône, Vin de Pays)

Revision 1; edited by RedFilth on 6/21/2018

Today’s white is a special and severely limited treat for those who like to veer from the restrictive path of French wine regulation. “Granit Blanc” is a small-production, full-bodied white blend sourced from the sloped hillsides of the microscopic Cornas appellation. So, other than its tiny 200-case production—only a fraction of which make it to our shores—what makes it a true rarity?

Cornas is the only red winemaking appellation in Northern Rhône that restricts white wine production. Meaning, the moment a producer adds anything other than Syrah, they must forfeit the “Cornas” label. From a financial and market recognition standpoint, it makes sense to focus on Syrah, but Vincent Paris threw all caution to the wind and began experimenting outside those bounds. As a result, he had to put a generic appellation (Vin de Pays de L’Ardeche) on “Granit Blanc,” which likely means sacrificing sales—until, of course, people taste the wine: it’s a mightily perfumed, “Condrieu-like” wine at a certifiably unbeatable price. This is a rare opportunity to experience a powerful and complex white wine sourced from a revered appellation; it is truly special, as I’m certain you will agree.

Vincent Paris may be a relative newcomer to Rhône winemaking (his first vintage was 1997), but he was born and raised in Cornas and knows the land intimately. He’s young (for this region’s standards) and brimming with energy, which allowed him to storm onto the scene after inheriting a small stand of ancient Syrah vines from his grandfather. In addition, he rents a few acres from his now-retired uncle, Robert Michel—one of Cornas’ most celebrated names. Vincent currently serves as co-president of the appellation so he knows the rules and regulations like the back of his hand. That in mind, his decision to plant Viognier and Roussanne in a region inundated with Syrah wasn’t a financially sound decision, but it’s one he felt would yield interesting results.

The tiny region of Cornas—under 300 planted acres—is the most southern of Northern Rhône’s famous appellations, naturally making it the warmest. Unlike the other major appellations that can add small percentages of Viognier or Roussanne/Marsanne, Cornas must be 100% Syrah. After years of monitoring his steep hillside holdings, Vincent began focusing on a cool, north-facing section. Instead of deliberating, he went straight to work by planting a parcel of Viognier and Roussanne; he bottled his first “Granit Blanc” in 2006. Vincent farms these vines organically (with biodynamic practices as well) and prunes heavily—leaving only four bunches of grapes per vine! Fermentation occurs with indigenous yeasts and the wine ages in stainless steel for a brief six months in order to retain its freshness, precision, and purity.

In the glass, Paris’ 2017 “Granit Blanc” displays a deep yellow-gold with copper hues and profound concentration. The wine is viscous, with thick and heavy tears that coat the glass. The aromatics are incredibly powerful, with ripe quince, yellow apple, pear, peach yogurt, lemon curd, lilac and gardenia flowers, apricot jam, crushed stones, sweet spice, and honeysuckle. The palate is equally expressive. At once, the wine coats your mouth with rich textures and a great presence of acidity (due to the cooler vine site). Overall, it’s a bold and heady wine that is nearing full-bodied. You can expect the plush, slightly sweet fruits to populate your taste buds from start to finish without ever coming across as cloying. Pungent, powerful, and surprisingly graceful, it’s a wonderful combination that should be enjoyed over the next 3-5 years. When consuming, pour into Burgundy stems at 45-50 degrees and pair with shelled lobster on a bed of stir-fry, Cantonese-style! It’s a breeze to make and a fresh take on a seafood typically submerged in butter sauce. Cheers!

(USA, Washington)

Revision 1; edited by lvjohn on 6/20/2018

Blend 70% Cabernet Sauvignon, 30% Sangiovese, Washington State

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 1; edited by LindsayM on 6/20/2018

2015 Moorooduc Estate Pinot Noir
$38.00

The Wine.
Bright garnet in colour with a nose redolent of juicy ripe red cherries, violets, earthy complexity and just a hint of licorice and spicy notes of clove and star anise.

On the palate, more cherry fruit, with some savoury undertones and firm, velvety tannins. Juicy fruit balances perfectly with crunchy acid, firm tannins and a long, mouthwatering aftertaste.

Description
The 2015 Vintage.
A lovely vintage with great weather through the whole of the growing and ripening period, resulting in beautiful fruit, both white and red. The wines are well structured with delicious, crisp natural acidity, concentrated and balanced flavours and great length.

Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson

Vinification.
Hand harvesting, 100% destemmed
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25 % new
17 months in wood with 1 racking
No fining and no filtration
Alc 13.5%

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 2; edited by LindsayM on 6/20/2018

2016 Robinson Pinot Noir
$60.00

The Wine.
This wine is made from specially selected fruit from Hugh and Isabelle Robinson’s vineyard on the Old Moorooduc Road. Our single vineyard Estate wines celebrate the individual character of certain special sites around the Moorooduc area.

Bright garnet in colour, this wine has delightfully pure fruited red cherry aromas, a touch of dark cocoa and a savoury sweet note of deliciously cured pork/jamon. On the palate, firm tannins and tangy cherry and pomegranate fruit are elegantly balanced with the acid. Less floral than previous Robinson pinots, but with a touch more savoury complexity, and a lovely silky and long finish.

Description
The 2016 Vintage.
Another lovely vintage, generous in style and quality. The even conditions this vintagelead to wines of power and structure, with a lovely core of fruit. While the 2015 wines were all about fruit purity and high natural acidity, our 2016 wines are about rich, ripe fruit and phenolics resulting in intense ripe, structured wines which should, like the 2015’s, cellar well for many years.

Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100% Robinson vineyard

Vinification.
Hand harvesting, 100% destemmed
100% wild yeast primary fermentation
20 days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25% new
17 months in wood with 1 racking
No fining and no filtration

Richard’s comments on 2016 Vintage
RICHARD’S SAY
It is a pleasure to write about the three 2016 single vineyard pinot noir wines that we are releasing with this newsletter.

These wines are the stars of another beautiful vintage for us. Five of the seven consecutive vintages to 2016 have been outstanding. These are 2010, 2012, 2013, 2015 and 2016.

2015 is widely accepted as an outstanding vintage in south eastern Australia. Not everyone is as enthusiastic about 2016 but we are.

2015 wines are about fruit purity and high natural acidity. Our 2016 wines are about rich, ripe fruit and phenolics resulting in intense ripe, structured wines which should, like the 2015’s, cellar well for many years.

The Moorooduc McIntyre Pinot Noir 2016 is emerging from its post-bottling awkwardness. Those who know the wine will see it as typical but with extra richness and structure to go with usual dark fruit and spicy complexity.

The Robinson Vineyard Pinot Noir from 2015 and 2016 are, I believe, the best we have made. I particularly like the 2016 for its intense red and dark fruit and extra structure. Who knows what a little bottle age will do but those who have recently tasted the 2012 version of this wine should surely be a bit excited about the prospects.

Whole bunch fermentation works best in a ripe year with ripe tannins. It is therefore not surprising that the 2016 Garden Vineyard Pinot Noir, 100% whole bunch, is particularly successful. I love the integrated dark fruit with hints of (Campari-like) savoury complexity and heaps of fine mouth-coating tannins.

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 2; edited by LindsayM on 6/20/2018

The Wine.
This single vineyard wine from our home vineyard in Derril Road is further evidence of what our fine vineyard site and mature vines can produce in a really good year. It includes some wine from interesting clones grafted onto our old Cabernet vines (planted in 1983).

Deep garnet in colour with lifted red and black cherry, generous aromas of wild sage, thyme and bay leaf with mushroom and soy sauce savouriness. On the palate, intense, velvety tannins balance dark cherry fruit, dark chocolate and rich earthy savoury notes. The finish is long and structured, and the wine cries out for pan seared duck breast with a bitter cherry sauce.

Description
The 2016 Vintage.
Another lovely vintage, generous in style and quality. The even conditions this vintage lead to wines of power and structure, with a lovely core of fruit. While the 2015 wines were all about fruit purity and high natural acidity, our 2016 wines are about rich, ripe fruit and phenolics resulting in intense ripe, structured wines which should, like the 2015’s, cellar well for many years.

Winemaker: Richard McIntyre
Viticulturalist: Hugh Robinson
Vineyards: 100% McIntyre vineyard

Vinification.
Hand harvesting, 100% destemmed
100% wild yeast primary fermentation
20 days total on skins
Natural malolactic fermentation in barrel
17 months in French oak, 25 % new
No fining or filtration

Richard’s comments on 2016 Vintage
RICHARD’S SAY
It is a pleasure to write about the three 2016 single vineyard pinot noir wines that we are releasing with this newsletter.

These wines are the stars of another beautiful vintage for us. Five of the seven consecutive vintages to 2016 have been outstanding. These are 2010, 2012, 2013, 2015 and 2016.

2015 is widely accepted as an outstanding vintage in south eastern Australia. Not everyone is as enthusiastic about 2016 but we are.

2015 wines are about fruit purity and high natural acidity. Our 2016 wines are about rich, ripe fruit and phenolics resulting in intense ripe, structured wines which should, like the 2015’s, cellar well for many years.

The Moorooduc McIntyre Pinot Noir 2016 is emerging from its post-bottling awkwardness. Those who know the wine will see it as typical but with extra richness and structure to go with usual dark fruit and spicy complexity.

The Robinson Vineyard Pinot Noir from 2015 and 2016 are, I believe, the best we have made. I particularly like the 2016 for its intense red and dark fruit and extra structure. Who knows what a little bottle age will do but those who have recently tasted the 2012 version of this wine should surely be a bit excited about the prospects.

Whole bunch fermentation works best in a ripe year with ripe tannins. It is therefore not surprising that the 2016 Garden Vineyard Pinot Noir, 100% whole bunch, is particularly successful. I love the integrated dark fruit with hints of (Campari-like) savoury complexity and heaps of fine mouth-coating tannins.

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 2; edited by LindsayM on 6/20/2018

2016 Garden Pinot Noir
$60.00

The Wine.
This 2016 pinot noir is a continuation of the whole bunch ferment story at Moorooduc Estate. The Garden Vineyard, across the hill from us, is owned by the McFall family and has been leased and run by Moorooduc Estate for over ten years. Fruit was hand picked and whole bunches placed directly into the fermenter. The stems were ripe and so added savouriness and structure.

Bright garnet in colour, the nose displays beautifully integrated aromas from the whole bunch fermentation. Campari and orange rind combine with roasted meat juices, chopped sage, thyme and rosemary, and some pomegranate tang. We experience more Campari, pomegranate and orange on the palate. The wine has firm and fine tannins, lovely balance and length. Delicious!

Description
The 2016 Vintage.
Another lovely vintage, generous in style and quality. The even conditions this vintage lead to wines of power and structure, with a lovely core of fruit. While the 2015 wines were all about fruit purity and high natural acidity, our 2016 wines are about rich, ripe fruit and phenolics resulting in intense ripe, structured wines which should, like the 2015’s, cellar well for many years.

Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100% Garden vineyard

Vinification.
Hand harvesting, 100% whole bunch fermented
100% wild yeast primary fermentation
20 days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25% new
17 months in wood with 1 racking
No fining and no filtration


RICHARD’S Comments on 2016 Vintage

It is a pleasure to write about the three 2016 single vineyard pinot noir wines that we are releasing with this newsletter.

These wines are the stars of another beautiful vintage for us. Five of the seven consecutive vintages to 2016 have been outstanding. These are 2010, 2012, 2013, 2015 and 2016.

2015 is widely accepted as an outstanding vintage in south eastern Australia. Not everyone is as enthusiastic about 2016 but we are.

2015 wines are about fruit purity and high natural acidity. Our 2016 wines are about rich, ripe fruit and phenolics resulting in intense ripe, structured wines which should, like the 2015’s, cellar well for many years.

The Moorooduc McIntyre Pinot Noir 2016 is emerging from its post-bottling awkwardness. Those who know the wine will see it as typical but with extra richness and structure to go with usual dark fruit and spicy complexity.

The Robinson Vineyard Pinot Noir from 2015 and 2016 are, I believe, the best we have made. I particularly like the 2016 for its intense red and dark fruit and extra structure. Who knows what a little bottle age will do but those who have recently tasted the 2012 version of this wine should surely be a bit excited about the prospects.

Whole bunch fermentation works best in a ripe year with ripe tannins. It is therefore not surprising that the 2016 Garden Vineyard Pinot Noir, 100% whole bunch, is particularly successful. I love the integrated dark fruit with hints of (Campari-like) savoury complexity and heaps of fine mouth-coating tannins.

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 1; edited by LindsayM on 6/20/2018

2015 The Moorooduc McIntyre Pinot Noir $65
This single vineyard wine from our home vineyard in Derril Rd is further evidence of what our fine vineyard site and mature vines can produce in a really good year.
The star in the Moorooduc crown, this wine sells out, so don’t miss out on what we believe is the best ‘Duc yet!

Bright garnet in colour with dark cherry fruit, black roses, violets, star anise and a touch of soy on the nose. Juicy dark cherry, raspberry, strawberry fruit on the palate, sage and thyme and a touch of spice, vie with dark perfume and velvety texture. Firm, fine tannins, firm acid and lovely depth. Pure and bright, this delicious wine is perfect with cassoulet!

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 1; edited by LindsayM on 6/20/2018

2015 Garden Vineyard Pinot Noir $55
This 2015 Pinot Noir is a continuation of the whole bunch ferment story at Moorooduc Estate. The Garden Vineyard, across the hill from us, is owned by the McFall family and has been leased and run by us for over ten years. A parcel of fruit was fermented on whole bunches. The stems were ripe and so add savouriness and structure. 70% whole bunch wine is in the final blend, resulting in a more subtle wine than in previous vintages.

Pale garnet with savoury delicately perfumed nose. Meaty, herbal aromatics with lifted perfume, red cherry and tangy raspberry drops. Medium bodied on the palate, with sage, roast lamb and cranberry sauce. Fresh and bright, with good length and texture. You guessed it – great with slow cooked lamb and roasted root vegetables!

(Germany, Mosel Saar Ruwer)

Revision 3; edited by sweetstuff on 6/20/2018

AP 22 my purchase at auction Heritage 11/2018 jht

(Chile, Itata Valley)

Revision 2; edited by joraesque on 6/19/2018

Violet tones and shallow blue. The nose is very fresh with red cherry. The palate has high acidity. Tannins are more granular. A very easy drinking wine.

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 1; edited by LindsayM on 6/18/2018

Description
The 2012 Vintage.
The 2011/2012 season resulted in a small crop of excellent fruit. Winter rains provided good soil moisture and the wet weather continued at the start of the growing season. The rain stopped well in time for flowering, and the ripening period proceeded warm and dry. Considered one of the best vintages on the Mornington Peninsula so far.

Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100% Garden Vineyard

Vinification.
Hand harvesting, 100% whole bunch
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25 % new
17 months in wood with 1 racking
No fining and no filtration
Alcohol 14%


2012 Garden Pinot Noir $65.00

The Wine.
Softening and mellowing beautifully with age, the wine is still bright ruby in colour, with spicy, savoury notes of roasted root vegetables and Mediterranean wild herbs with lingering floral and fruit perfumes. Drinking beautifully now with a lovely palate weight – firm and very plush ‘suede–like’ tannins, with rich complexity and a touch of Campari citrus, finishing long with savoury, earthy notes that have developed with age.

Terrific with fillet steak.

Max Allen review: “The spicy, almost syrah-like 2012 Garden Vineyard pinot noir is one of the most delicious peninsula pinots I’ve tasted from that stellar vintage”

(Italy, Friuli-Venezia Giulia, Colli Orientali del Friuli)

Revision 1; edited by TashNYC on 6/18/2018

Very elegant, complex, varietal aromas with hints of orange peel, apricot, fig and candied fruits. The perfumes of flowers and ripe citrus fruit blend nicely with acacia and hints of spice. The palate is complex and luscious with balanced acidity and sweetness. Long and fragrant on the finish.

(New Zealand, South Island, Canterbury)

Revision 1; edited by LindsayM on 6/18/2018

OLD WEKA PASS ROAD
PINOT NOIR 2005

This wine was in 66% new oak for 18 months with one racking prior to bottling in March 2007. It is a blend of the Limeworks Block and the Quarry Block. Showing a deep, vibrant hue; spicy with aromatic lift and intensity, deep scented dark fruit, complex with underlying dried herb/stem complexity. A delicate palate with length and focus, fine fruit flavours and spicy components drawing to the back with good, mouth-coating fruit. The gentle tannins gather momentum in the back with lifted fruit. The tightly integrated acidity delivers fruit from core to finish and on tasting again on the second day of it being opened, the balance of acid and tannin merged with purity and subtlety. This is not a blockbuster - charm and elegance are its main features.

2005 Vintage
Harvesting commenced on the 11th of April with the Shelf Pinot Noir (25.1 Brix, 3.55pH, 5.5g/L TA). The Limeworks Pinot Noir was next on the 12th and we also picked the 777 clone from the Quarry Rootlings as this had very good set and was within the same ripeness parameters as the Limeworks block (22.5 Brix, 3.44pH, 6.6g/L TA). We picked the rest of the Quarry (10/5 and the other Rootling Dijon clones) block on the 28th (22.1 Brix, 3.35pH, 9.14g/L TA). The Chardonnay from the Shelf was picked on the 18th of April (25.5 Brix, 3.17pH, 8.8g/L TA) and the Limeworks Chardonnay was last to come in on the 30th (24.8 Brix, 3.11pH, 12.5g/L TA).
Processing of the Pinot Noir follows our standard practices of de-stemming without crushing, one week cold maceration, one week fermentation and up to 28 days on skins in total with a warm post-ferment maceration. The Shelf had 28 days, the Limeworks had 21 days and the Quarry had 15 days. The Quarry block in particular had very poor fruit-set and was hand de-stemmed. We had three and a half barrels of Pinot Noir in total, all but the half barrel was new oak. Malolactic fermentation was natural and the wine spent 18 months in barrel before racking in November and bottling in March 2007. This is the first vintage that the 10/5 clone has made its way into the Bell Hill blend and also the first time we have made more Bell Hill wine than our second label, the Old Weka Pass Road. A turning point for us and the vineyard.

(USA, California, Napa Valley)

Revision 1; edited by CabinConnoisseur on 6/17/2018

50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon

(Italy, Lombardia, Franciacorta DOCG)

Revision 1; edited by POBlund on 6/17/2018

2014 Majolini Franciacorta Brut Pas Dosé ”Aligi Sassu”

(Italy, Lombardia, Franciacorta DOCG)

Revision 1; edited by POBlund on 6/17/2018

Santus Essenza

(Australia, Western Australia, South West Australia, Margaret River)

Revision 2; edited by LindsayM on 6/17/2018

Margaret River, Western Australia | 750ml | 14%
Since it's first commercial vintage back in 1979, Leeuwin Art Series Chardonnay has taken all before it and is now recognised as a benchmark Chardonnay on the international stage. The newly released 2015 Leeuwin Estate Art Series Chardonnay is once again Australian Chardonnay at its very best; drinking superbly now it has the structure to last for at least the next decade. Stocks of this year's release are very limited and are sure to again sell out quickly.

"Classical pear skin, lime and white peach fruit spectrum defines the nose, amidst sweeter notes of nougat, sesame brittle and brioche. It is concentrated and complex with subtle fragrant jasmine and savoury flint and wet stone. A tightly directed palate, yet with enviable length. Woven layers of lemon curd, cut lime and grapefruit pith penetrate throughout the palate with a distinctive mineral thread. Delicate oak use presents gentle complexing notes of cinnamon, nutmeg and hazelnuts." - Leeuwin Estate.

Variety: 100% Chardonnay Alcohol %: 14.0%
Average Brix: 23.0 - 23.5 Oak Maturation: 11 months Final pH: 3.11
Final Acid: 6.93 G/L
Harvest Date: 21/09/16 - 23/09/16
Release Date: 01.05.2018
Cellaring Potential: 15 years

TASTING NOTE
Classical pear skin, lime and white peach fruit spectrum defines the nose, amidst sweeter notes of nougat, sesame brittle and brioche. It is concentrated and complex with subtle fragrant jasmine and savoury flint and wet stone. A tightly directed palate, yet with enviable length. Woven layers of lemon curd, cut lime and grapefruit pith penetrate throughout the palate with a distinctive mineral thread. Delicate oak use presents gentle complexing notes of cinnamon, nutmeg and hazelnuts.

THE YEAR
Winter and spring rainfall was modest and well below average. Spring was generally fine, allowing for good flowering conditions throughout November. Early summer was also generally fine, and afternoon sea breezes were strong and constant. January and February temperatures were slightly above average, but with only several non-concurrent hot days experienced. A welcome and significant 90mm of rain fell in January, setting up unirrigated vineyards for the remainder of the season. March and April temperatures were close to average; reflected in the slowing down of ripening over mid-late vintage. As one of the best all round vintages seen, Chardonnay was a standout variety. It is typically showing incredible balance of power, long length, and an elegant finish. Resulting wine shows very good palate density and intense varietal lifts.

VINIFICATION
Cool destemmed fruit with some skin contact. The juice was settled for 3 days, racked and inoculated with yeast. 100% of the juice was barrel fermented in new French oak barriques and the lees stirred regularly. After 11 months in barrels the various components were blended, fined, cold stabilized and bottled.

(New Zealand, South Island, Marlborough)

Revision 2; edited by LindsayM on 6/16/2018

From Marlborough’s iconic hillside vineyard this Pinot is rich and generous with pin point precision. Its penetrating deep nose opens with concentrated dark fruit (blackberries, black cherries) and subtle fragrant spice. The aromas then unravel into black rose petal florals, integrated oak and focusing minerality. The palate is full with bold ripe tannins, firm structure and balanced acidity. A substantial wine that will reveal its inherent elegance with time. Clearly benefitting from the favourable conditions that most of the 2014 growing season experienced, it was also totally unaffected by the significant, late rains.

Pristine dark fruit aromas, dense and concentrated, well- structured, with ripe tannin support backed by ample fruit weight and balanced acidity. (December 2015)

Predominantly clone 115, with 667, 777, Abel and 6, from the ‘Clayvin’ vineyard, Brancott Valley, vines 18-20 y.o., destemmed and indigenous yeast fermented with 75% whole berries to 13.5% alc., the wine spending 3-4 weeks on skins and aged 16 months in approx. 10% new barriques. Certified BioGro organic.
175 dozen made RRP $80

(USA, California, Napa Valley)

Revision 1; edited by ChipGreen on 6/16/2018

Blend: 55% Semillon, 45% Sauvignon Blanc

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/15/2018

Vintage 2007 was dramatically affected by spring frost but fortunately our best vineyards were not damaged . Sourced from our Dead Morris vineyard 79% and Quarry block 21% . 56% of the blend received along maceration on skin. maturation was for 16 months new fine grained barrels from Seguin Moreau, Saury and Sylvania cooperates, before light egg finding and bottling in December 2008 under pro cork.
Tasting note

Deep rich red in colour, the nose is perfumed with the blackberry fruit with some cooler vintage, black olives and licorice notes. The palate is lean and tight with dark fruit and some leathery fine grained tannins . The finish is long and textured with slightly more grippy grape tannins from the cooler vintage . A perfectly balanced leaner style of Tally reflecting the vintage .decant before drinking
Pete Bissell Winemaker

(USA, California, Central Coast, Santa Maria Valley)

Revision 1; edited by alexparr on 6/15/2018

Pinot Noir, Solomon Hills Vineyards, Santa Maria Valley, 2011
Clones 115, 667, and 5, aged 10 month in French oak barrels, 40% new. 205 cases produced.
Tasting notes: Captivating aromas of wild forest berries with a scent of violets and underbrush; flavors of strawberry-rhubarb with Indian spices; very delicate and silky in mid palate, balanced with soft acidity and rounded tannins. Drink now through 2017.
$ 55.00

Source: http://www.rnestate.com:80/our-wines/' Winery web site

(Spain, Castilla y León, Ribera del Duero)

Revision 1; edited by angelo1947 on 6/14/2018

Descripción
Proviene de 6 microparcelas dispersas de grandes zonas de la Ribera del Duero conducidas por viticultores asociados al proyecto y situadas a una altura de entre 800 y 900 metros.

Vendimia
Realizada antes de lo habitual debido a la acumulación de calor durante el verano.

Vinificación
La fermentación alcohólica se lleva a cabo en grandes depósitos de cemento, seguido de una fermentación maloláctica y una crianza en estos mismos depósitos.

Envejecimiento
Además de los depósitos de cemento anteriormente mencionados, una parte de PSI hizo su crianza durante 18 meses, jugando con un ensamblaje de barricas francesas usadas donde envejecieran, anteriormente, otros dos vinos de la bodega: Pingus y Flor de Pingus. Estos meses de crianza le permitieron afinar la madurez de sus taninos, concentrar su potencia frutal y definir su noble personalidad.

(Spain, Castilla y León, Ribera del Duero)

Revision 1; edited by angelo1947 on 6/14/2018

Arzuaga Reserva es un vino tinto elaborado por Bodegas Arzuaga Navarro en la D.O. Ribera del Duero.
Se trata de un coupage de las variedades Tinto Fino (95%) con una pequeña proporción de Merlot (3%) y Albillo (2%), procedentes de viñas viejas de la finca "La Planta", finca en la que se encuentra situada la bodega.
Se trata de una finca de suelos arcillo-calcáreos con roca caliza a menos de un metro de profundidad. Este tipo de suelo junto al duro clima castellano a una altitud de 900 metros, arrojan una baja producción pero una gran concentración en las uvas.
La vendimia se realiza de forma manual en cajas de 15 Kg. Después de pasar por una mesa de selección, parte de la uva se despalilla y se encuba en depósitos de madera junto el resto de la uva sin despalillar. Allí se mantienen en frío durante unos días hasta que realiza la fermentación alcohólica a una temperatura de 29ºC.
Arzuaga Reserva tiene un envejecimiento de 26 meses en barricas de roble francés y un poco de roble americano.

(USA, Oregon, Willamette Valley, Yamhill-Carlton)

Revision 1; edited by Cesare on 6/13/2018

Varietal Composition: 100% Müller-Thurgau
Vineyards: Anne Amie Estate
Soil Types: Willakenzie
Alcohol: 12.9%
Total Acidity: 7.7 g/L
pH: 3.18
Residual Sugar: 0.31%

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 6/13/2018

PRESS RELEASE 12 June 2013
Seppelt releases its rarest and most iconic wine
This year on the first Monday in September, Seppelt Great Western will release Australia’s rarest and most iconic wine, the Seppelt Show Sparkling Shiraz in a 2004 vintage. The last release of the wine was in 2004 with the 1994 Seppelt Show Sparkling Shiraz.

A world first, and uniquely Australian, this style of wine was created by Edmond Mazure in the 1890s. Then later commercially made by Hans Irvine from 1894, it was Labelled as Irvine’s Sparkling Burgundy until the 1980s, it was renamed Seppelt Show Sparkling Shiraz in later vintages.

Seppelt Senior Winemaker, Adam Carnaby, said that he is humbled and proud to be the modern custodian and carry on the tradition of making this uniquely Australian wine: “It’s an honour to release this wine, which is built on generations of Seppelt history. We only release Show Sparkling Shiraz from exceptional vintages. And now after ageing in the bottle for nine years, the 2004 Show Sparkling Shiraz is perfect for collections or celebrations.
“Like we have done since 1890, our 2004 Show Sparkling Shiraz release was made from selecting the very best shiraz fruit from Great Western. What we’ve achieved is an exceptional sparkling shiraz that reflects the region ‐ peppery, with spice, soft and fruity. This incredible character is unique to Great Western fruit, without heavy tannins which ensure it to age elegantly.”

Adam added: “The 2004 Show Sparkling Shiraz is the ultimate expression of Great Western Shiraz, which is a floral and full‐bodied style with fantastic longevity. A very special wine indeed – it is carried by fine bubbles, a lively mousse yields to concentrated blackberry and chocolate flavours combined with sweet spices, and fine, mature tannins. This wine has reached the right complexity, balance with a freshness and fruit vibrancy – a classic example of Seppelt Show Sparkling Shiraz.

The 2004 Show Sparkling Shiraz can be enjoyed now or cellared where it will age gracefully for another 30‐50 years. The ability for it to age for so long is a result of combining the remarkable quality of Great Western shiraz, extended contact on lees and the bubbles under crown seal, which maintain its freshness and fruit purity for many years to come.”
The 2004 Seppelt Show Sparkling Shiraz recommended retail price is $100.00 and can be purchased through the Seppelt cellar door and fine wine retailers nationally.

History
Seppelt Show Sparkling Shiraz nearly ceased production in the 1970s and 1980s until the legendary Ian McKenzie, Seppelt’s winemaker from 1983‐2001, became the protector and brought back the wine releasing a number of back vintages from the 1960s and making it the only winery producing sparkling shiraz at the time in the world.
Ian McKenzie continues to laud Seppelt: "No other wine resembles this sparkling Shiraz‐based wine made in the tradition. Even within Australia, Seppelt Show Sparkling Shiraz is the only wine made in the same way as it was in the 1890s.
"They are beautiful examples of the winemaker's art which have stood the test of time as descendants of Seppelt’s legendary Great Western shirazes, aged in Seppelt’s underground drives. It's one of those unique wines to Australia, like Hunter Valley semillon, Rutherglen muscat and tokay.”

Making Show Sparkling Shiraz
To make the Show Sparkling Shiraz, Seppelt’s estate grown fruit is harvested from our best blocks from the three vineyards of St Peter’s, Imperial and McKenzie which are close to the Seppelt winery.
The base Seppelt Great Western shiraz wine goes through a process of fermentation in seasoned large format French oak barrels for around 12‐16 months. Then the wine undergoes a second fermentation and ageing in the bottle for seven plus years before disgorging. While there are other sparkling red wines made in Australia, this is the only wine of its kind that is sourced solely from Great Western vineyards of their maturity, and then aged for so long in the bottle on its lees prior disgorgement.

About the 2004 Show Sparkling Shiraz
Vintage in 2004 saw favourable spring conditions which lead to good fruit set with a balanced canopy and crop level. A warm January, followed by a cool February, then near perfect conditions in March and April, lead to a longer ripening period. Harvest was slightly later than usual with moderate yields of excellent fruit.
On the palate, a lively mousse yields to concentrated blackberry and chocolate flavours combined with sweet spices, and fine, mature tannins. This wine is a complex, structural wine – a classic example of Seppelt Show Sparkling Shiraz. It can be enjoyed now or cellared for another 30‐50 years. It is best served chilled and complements rich meats including pork terrine, duck, turkey and also sweet desserts such as warm chocolate puddings.

About Seppelt
Seppelt has been at the forefront of Australian winemaking for over 160 years. Over the years, Seppelt has seen many legendary and iconic winemakers that are part of Australia’s rich history in winemaking. Seppelt’s history began with an entrepreneurial French couple who immigrated to the small town of Great Western at the foot of The Grampians in Victoria. In 1851 they planted the vineyards which would eventually be the source of vine cuttings that Joseph Best planted in 1866, in his Great Western Vineyard.

Joseph Best commissioned local gold miners to tunnel the underground cellars that became known as Drives. The winery was purchased by Ballarat businessman Hans Irvine, who produced Australia’s first commercial sparkling shiraz wine. Later Colin Preece would continue the tradition of expert winemaking and passion for innovation, including releasing the well‐known 1942 and 1946 Sparkling Burgundies (as they were allowed to be called at that time) which are enjoyed even today by fine wine collectors.
Over many generations Seppelt has paved the way in progressive cool climate style wines. From 1983‐ 2001, Seppelt Chief Winemaker, Ian McKenzie, ensured that the tradition did not die out in Australia and reintroduced the Seppelt Sparkling Burgundy with vintages from the 1960s.
Today Seppelt winemaking is led by Adam Carnaby as the custodian and guardian to Seppelt’s quality, character and heritage. His passion on respecting terroir and regional expression are his driving factors to crafting Seppelt’s great wines perfect for collections and celebrations.
For more information: Elizabeth Middleton/ +61 (0)458 500 580 / Elizabeth.Middleton@tweglobal.com

(USA, Oregon, Willamette Valley)

Revision 1; edited by Cesare on 6/12/2018

Varietal Composition: Riesling 35%, Pinot Blanc 28%, Müller-Thurgau 13.5%, Viogner 12.6%, Gewurtztraminer 7.2%, Chardonnay 3.7%
Vineyards: Twelve Oaks Estate, Anne Amie Estate
Alcohol: 12.7%
TA: 7.3 g/L
pH: 3.08
Residual Sugar: 1.19%

(USA, California, Central Valley, Lodi)

Revision 1; edited by Les W on 6/12/2018

This vivid red blend is the perfect expression of California winemaking. Combining lush Zinfandel grapes with heartier Petite Sirah the Swirl 2016 Zinfandel-Petite Sirah is a juicy and rich red wine. With grapes grown at some of the highest elevations in the area, the Swirl is dynamic, and gets better with every sip. Notes of plum, blackberry, and raisins dominate the taste, but there are subtle flavors of pepper and spice to balance the fruit. We’ve been loving this bottle with herbed pork and roasted potatoes.

Notes of plum, blackberry, and raisins dominate the taste, but there are subtle flavors of pepper and spice to balance the fruit. This gives the wine a balanced feeling in your mouth, nothing overpowers, so you are left with a decadent drinking experience. We’ve been loving this bottle with herbed pork and roasted potatoes.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 6/12/2018

(Notes sourced from Southcorp Wines)

A relatively dry, cool season with budburst starting on time in September although the low spring and summer temperatures delayed the harvest. The long ripening period and cool temperatures produced refined, intensely flavoured fruit - perfect for sparkling Shiraz.

Matured in large oak vats for 18 months, the wine underwent a secondary fermentation in the bottle, aged on lees for 8 and a half years and was then disgorged in the Methode Champenoise tradition.
Dark brick red colour. The nose is clearly varietal with a depth of spicy dark berry fruit. Extended bottle maturation has added a complex array of characters - warm spice, earthy undergrowth and old leather that have integrated harmoniously. The palate is elegant and still very youthful, with intense sweet berry flavours balanced by fine tannins and soft acidity. The hallmark of Show Sparkling is the complexity and savoury bottle-aged characters that build in the mouth before the incredibly long, lingering finish.
Drink now to 2020.
Alc/Vol: 13.5%

(France, Provence, Var)

Revision 2; edited by Les W on 6/12/2018

Type: Rose
Alcohol: 12.5 %
Style: Rose - Dry
Grape: Grenache Based Blend
Country: France
Vintage: 2017
Region: Provence
Appellation: Var IGP

Alain Proux’s “wines have become some of the best in Côtes-de-Provence,” raves France’s Le Figaro. .

Alain’s estate vineyards are located in Provence’s Var district (named for the nearby Var River), where his vines bask in more than 300 days of sunshine a year. This bit of extra love from Mother Nature gives the grapes serious richness – which translates to more intense flavors. Alain chose a blend of Grenache and Cinsault, with dashes of Italy’s famed white Vermentino and international Syrah – an intriguing blend that delivers major flavor impact in your glass.

You’re in for enticing strawberry and red citrus aromas, edged with floral notes, then a palate rich in ripe summer berry fruit (think: raspberries and strawberries) plus a hint of wild herbs.

Perfect summer sipping. But be warned: our rosé sells very quickly this time of year. (You know what to do … )

(USA, California, South Coast, San Diego County)

Revision 3; edited by joraesque on 6/12/2018

Devil's Teeth is a hybrid of an Old Ale and an Imperial Stout, two English beer styles designed to withstand long voyages and dark winters. It brings rich maltiness & robust roastiness in a thick, tongue-coating, aggressively flavorful package. This particular allotment was aged for over a year in barrels from one of America's oldest and most celebrated distilleries, picking up rich notes of oak and spice that mingle fantastically with its chocolaty, earthy character. K&L Wine Merchants exclusive. 13% ABV.

(New Zealand, South Island, Marlborough)

Revision 2; edited by LindsayM on 6/12/2018

2007 Marlborough Dry Riesling Tasting Notes

VINTAGE CONDITIONS
Marlborough, at the top of New Zealand’s South Island, is one of the world’s premier cool climate viticultural regions. The area has relatively young riverbed soils that are generally stony, well drained and silty, though significant variation does occur. Marlborough’s growing season is generally characterised by warm, sunny days and cool nights resulting in fruit with good natural acidity and clean, fresh flavours. Budburst and flowering dates suggested that the 2007 vintage would be as early as the 2006. However, the coldest December on record meant that the start of harvest was around the more “normal” time of late March. Framingham’s Estate vineyards had good fruit set and exhibited extremely low crops with the small bunches and berries we feel are so important in the making of high quality Riesling. This is a single – estate wine.

HARVEST DATE
April 2007

WINEMAKING
A significant amount of work is done in the vineyards that produce grapes for all of Framingham’s Rieslings. Extensive crop thinning (when necessary) and leaf plucking are practised, giving low yields of grapes that have had reasonably good exposure to sunlight. Fruit was harvested by hand, whole bunches being loaded into the press and the gently extracted free run portion separated for Dry Riesling. Resultant juices were clarified by cold settling for 2-3 days before racking to ferment. Ferments were conducted in stainless steel tanks at cool rather than cold temperatures. Once fermentation was complete, the wines were left on ferment lees for 5 months to add a little texture. After blending, the wine was gently stabilised, clarified and bottled under screwcap to preserve freshness, flavour and integrity.

ANALYSIS
Alcohol: 12.0 % vol Total Acid: 7.7 g/l pH: 3.00
COLOUR Bright, pale gold.
BOUQUET
Gently developed secondary aromatics of toast, butter, beeswax and grilled lemon over still strong mock orange, mandarin pith and cream notes.
PALATE
Intense palate with surprisingly soft structure and gentle phenolics. Complex mixture of fruit and secondary notes; peach, mandarin orange and lemon curd with hints of toast, honey and biscuit. Acid structure is very harmonious, giving a juicy and mineral finish.

ASSESSMENT
The Riesling grape is perhaps the most versatile of all, and can be interpreted in a number of different styles around the world from bone-dry to lusciously sweet. Riesling wines also have the ability to age very well in bottle. Framingham Dry Riesling is released onto the market as a wine with some built in bottle age complexity. This 2007 wine was released in mid-2017 at ten years old. The primary citrus and floral characters have been enhanced by emerging toast and honey notes, and the palate has picked up richness as the structure mellows and softens. Although ready to drink now, the wine should continue to slowly develop further complexity and mellowness over the next 5 years from release.

Awards2007
• Gold – Royal Easter Show Wine Awards 2008 – NZ
• Blue-Gold – Sydney International Wine Competition 2008 – Australia
• Silver – New Zealand International Wine Show 2007 – NZ
•*****–GourmetTravellerWineMagazine–Australia
•*****–WineOrbit–NZ

(USA, California, South Coast, Orange County)

Revision 1; edited by joraesque on 6/12/2018

Here's a sweet treat inspired by one of our favorite desserts: key lime pie! We whipped up a creamy bourbon barrel-aged ale and added tart lime, vanilla and lactose for extra fluff. If you detect a sweet graham cracker crust, you'd be right: graham crackers are part of the recipe as well. 13.5% ABV.

(USA, California)

Revision 1; edited by joraesque on 6/12/2018

From a famous/long-standing California winery with decades of history, this deceptively complex little white was actually better after 6-8+ hours of air (so much for the need to get rid of the “old” 2014 vintage). I served it to a small group of tasters (male and female, if that matters) and all found something to enjoy. It was delicious with and without the meal and most guessed $20-25/bottle which is probably fair. When I told them it was less than $15, their eyes perked up.

(Australia, Tasmania, East Coast)

Revision 1; edited by LindsayM on 6/12/2018



2015 Chardonnay – due July 2016
From just 1 ha of fully mature vines the yield in 2015 was 2 barrels and 1 demi-muid giving a total production of about 100 dozen bottles. 2015 was a very cool year for the east coast of Tasmania and the wine shows more restraint and finesse to the benefit of the finished wine. Rich bright and intense with wonderful texture and depth this will drink well young and also age gracefully for 5-10 years if given time.

(Australia, Tasmania, Coal River)

Revision 1; edited by LindsayM on 6/12/2018

2014 Pinot Noir has been released and is also online, $65

here are some tasting notes from Brian Franklin.

“The 2014 Pinot is a deeply coloured wine hinting at what is to come.
The concentrated nose shows that typical ripe Apsley Gorge fruit with underlying meaty and savoury notes.

The palate commences with the velverty mouth feel from the textured tannins leading into ripe Pinot fruit characters. The wine then muscles up with all those good, mysterious Pinot qualities and the finish leads you off into the sunset.
One of the finest examples of the Apsley Gorge style.”

(Australia, Tasmania, East Coast)

Revision 2; edited by LindsayM on 6/12/2018

Product Description

Tasmania’s Apsley Gorge is a world apart. The location is unique, the vineyard snuggled as it is under the Douglas Apsley National Park at the northern end of the East Coast, Apsley Gorge is in fact some distance inland, taking its name from a mountain pass. Clearly, Apsley Gorge shares with the other east coast wineries the capacity to produce Chardonnay and Pinot Noir of excellent quality. Furthermore head winemaker Brian Franklin travels to Burgundy each year for the vintage, putting into practice at Apsley Gorge what he learns in Burgundy.

Deep red in colour. This is a serious wine that requires patience. It is initially reductive and has muted red berries, but given time really opens up with stemmy red fruits. The palate shows more fruit than the bouquet and has tremendous length with cinnamon and toffee notes against savoury earth and drying but rounded tannins. The length on the finish is superb and lingers. A Burgundian styled wine with an array of fruit, depth and general interest, it has a cult status, it is such a different and enjoyable expression of Tasmanian Pinot.

I had the pleasure of tasting this wine direct from the barrel in August last year, and I've been eagerly awaiting its bottling and release ever since. Ifyou like the 2008, I think you'll love the 2009 The key to enjoyment is decant, decant, decant' and don't be afraid to let the wine stand for severa hours before pouring. With almost zero interference in the wine making process, the wine needs time to breathe to express its best. Your patience will be rewarded. David Boxall, blogger at www.barstardboxwine.wordpress.com

2009 was a low yielding year, and the resulting wine is a real monster.

The handpicked fruit was destemmed and put into 2 and 3 tonne fermenters and went to sleep until the natural yeast on the grape skins started their magic. At dryness the wine was pressed, settled overnight and into French oak barrels. The wine was left in barrel with no sulphur and went through natural malo fermentation the following spring.

Because of the power and concentration of this wine it was left in barrel for over two years. The long oak maturation softened the tannins and gave expression to the powerful fruit from this exceptional vintage. The wine was bottled without fining or filtration. As with the 2008 Pinot, we recommend decanting this wine. The only addition to this wine is a minimum quantity of sulphur [prior to bottlingl. Nothing else No commercial yeast, no malo bacteria, no tannin, no enzymes, no fining and no acid additions.
This wine is a true expression of the Apsley Gorge vineyardBrian Franklin, owner & winemaker, Apsley Gorge Vineyards

(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 6/12/2018

PRODUCT DESCRIPTION

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Rich and vibrant, the wine is dark plum in colour.

The aroma has elements of fruit and floral notes. Berries and plums combine with lavender to gift a light lifted aroma initially, with hints of pepper as it warms.

The palate also combines fruit, floral and savoury. The initial taste is rich and full of berry fruits, there is some spiciness and a floral mid palate and then the finish gives way to a hint of savoury.

The mid palate is fruity and full of plums and rhubarb.

As the mid palate recedes the tannins and acidity blend with oak to give a slightly dry but lingering aftertaste. The overall impression gives a fruity and rich wine which finishes lightly on the palate.

This wine would not overpower roast turkey or chicken and could pair well with rich oily fish like salmon or trout. Cold meats would also match well.

(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 6/11/2018

Scores and recommended drinking times updated March 2014.

2000 Cabernet Blend | Score: 95 | Drink: Now to 2020
Season – Excellent

Colour – Deep crimson with purple hues.

Nose – Rich berry fruits dominate, predominantly blackberry and blackcurrant. Cedar, some chocolate – complex and rich.

Palate – Follows on from the nose. Rich berry fruits, soft, beautifully structured palate, sweet fruit perfectly balanced. A great wine with concentration of flavours harmoniously balanced. A classic Lake's Folly – one of the best.

Alcohol – 14.5 %

(Australia, New South Wales, Hunter Valley)

Revision 2; edited by LindsayM on 6/11/2018


Scores and recommended drinking times updated March 2014.

2009 Cabernets | Score: 95 | Drink: 2019 to 2029
Season – Excellent growing season and vintage conditions.

Colour – Dark red with a purple hue.

Nose – Vibrant lifted cherry and dark chocolate aromas with hints of toasted oak.

Palate – The palate has lovely clean, sweet fruit flavours of cherry, blackcurrant and white pepper. Soft tannins and a wonderful acid balance complement what must be one of the best Cabernets made here in the past decade. A structured, stylish wine that drinks well now, but will mature beautifully.

Alcohol – 13.0%

(Australia, Western Australia, South West Australia, Mount Barker)

Revision 2; edited by LindsayM on 6/11/2018

Produced from mature vines in a region originally selected for this variety, Forest Hill’s Block 1 Riesling has gained world-wide recognition and support. The grapes from Block 1 result in wines of outstanding varietal flavours, true to Mount Barker. Fermented with wild yeasts to add palate richness and complexity while softening the vibrant, crisp natural acidity, the Forest Hill Rieslings are enhanced by a long, lingering, often flinty finish, ensuring wonderful graceful ageing.


2015 Forest Hill Vineyard Block 1 Riesling
VINEYARD Block 1 Riesling; Planted 1965 is the oldest cool climate vineyard in Western Australia.
GROWING AREA & SOILS Forest Hill, Mount Barker in the Great Southern. Gravel, loams over clay.
FARMING Dry Grown, Minimal inputs. Row orientation is North-South.
HARVEST 12th March 2015 at 11.5 Baume
TECHNICAL pH: 2.85, TA: 8.21 g/L, Alcohol: 12.5%, RS: <1 g/L Bottled: July 2015

WINEMAKING Hand harvested in the morning and chilled further before whole-bunch pressed. The best fraction of the free-run juice was then transferred to a small stainless steel vessel where it was settled and racked off gross lees. Long fermentation occurs at cool temperatures before being racked of yeast lees, and filtered before bottling.

AWARDS
97 Points - James Halliday
Best in Variety – 2017 Halliday Wine Companion
97 Points – Ray Jordan
Best Riesling - 2018 The Wine Guide
Runner up Best White Wine – 2018 The Wine Guide

VINTAGE NOTES
Fruit set for 2015 was very low and this coupled with lower than average rainfall during the winter and spring months lead to very low yields across all varieties in our dry-grown vineyard. These conditions resulted in grapes with concentrated flavours and intensity.

TASTING NOTES
Bright straw with green hues. There are lifted aromas of jasmine, lime blossom and sea spray. The palate displays citrus zest, fresh lime/grapefruit and slate. Natural acidity drives the long mineral palate and as always typical Block 1 chalky texture.

(Australia, Victoria, Western Victoria, Grampians)

Revision 1; edited by LindsayM on 6/11/2018

A blend of eight wines from Bests, Montara, Clarnette & Ludvigsen, Sub Rosa, Mountainside, Grampians Estate, The Story, and Langi Ghiran.

The wine was blend up by the team from Langi, headed by Jess Robertson and Adam Louder and was bottled in November last year (2017) at Langi.

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