Wine Articles

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(Italy, Puglia, Puglia IGT)

Revision 1; edited by fries on 6/26/2019

Color: Light pink.
Aroma: Fruity aromas with hints of dark cherries, herbs and ripe raspberries.
Taste: Fresh, fruity and aromatic flavor with hints of ripe red berries, pink grapefruit and currant.
Food pairing: As an aperitif or with light dishes of seafood and salads. Serve at 8-10°C.

Production and maturation: The organic negroamaro grapes are harvested by hand and later fermented in stainless steel tanks before bottling.
Alcohol volume: 12,5%

(Canada, British Columbia, Okanagan Valley)

Revision 1; edited by fries on 6/26/2019

Brix 22 | pH 3.06 | TA 7.4 | RS 6.4 | Alc 12.5%

WINEMAKER Matt Dumayne
Made from grapes harvested in Summerland and Oliver vineyards. Gently destemmed with 12 hours of skin contact before lightly pressing and fermenting naturally in concrete tanks, The wine is bone dry, very textural and sensual with bright berry fruits and a lovely herbal complexity.

(France, Burgundy, Mâconnais, Mâcon-Villages)

Revision 1; edited by joraesque on 6/26/2019

13% ABV.

(Australia, South Australia)

Revision 1; edited by LindsayM on 6/26/2019

This wine was made from a blend of the grape varieties Black Shiraz and Cabernet Sauvignon, grown in the Riverina district of New South Wales. After blending with a selected well-aged brandy, it was bottled in 1968 to retain its distinctive fruity aromas and flavour. Bottle maturation since that time has helped to develop a delightful complexity of aromas and flavours, as well as a balance of fruit and acidity. It has been awarded three gold, two silver and three bronze medals in Australian Wine Shows.

(Australia, South Eastern)

Revision 1; edited by LindsayM on 6/26/2019

This wine was made from the grape variety Black Shiraz grown in the Riverina district of New South Wales. After blending with a selected well aged brandy, it was bottles in 1964 to retain its unique fruity aroma and flavour.

Bottle maturation has helped to develop this wine's pronounced bouquet and full character. To ensure that no loss occurs due to cork deterioration during further ageing, it has been decanted and re-corked prior to marketing.

(USA, California, Napa Valley, St. Helena)

Revision 1; edited by joraesque on 6/26/2019

Winemaker Notes:
The 2012 V Madrone Cabernet Sauvignon is a delicious wine of the highest varietal character and flavor. It is deep ruby-purple in hue and has an elegant, yet powerful entry of blackberry, cassis reduction, fresh sage, vanilla crème’, toasted French oak and sweet cherry liqueur. This wine exhibits all the best of a complete wine and can be a complement for many dishes including Prime New York strip steak, Portobello mushroom ragout pasta and Fresh Pecorino cheese. It will age well for up to two decades and will improve with aeration and decanting.

(USA, California, Napa Valley)

Revision 1; edited by joraesque on 6/26/2019

Troll Bridge is a small boutique label and a collaboration between owner Allan Ezial and winemaker Jon Engelskirger. Allan, a graphic designer by trade, fell in love with wine while designing labels and marketing materials for some of the biggest names in Napa Valley. He recruited his friend and then winemaker at Turnbull, Jon Engelskirger, to make the wines. Together they went about sourcing some of the very best fruit in the valley. The 2012 "Password" Red Blend is composed of 63% Cabernet Sauvignon, 22% Merlot, 10% Cabernet Franc, and 5% Malbec. Sourced from vineyards in Coombsville, Oakville, Rutherford (the names of which must remain anonymous, but are some of the most prestigious in the region). The wine aged for 17 months in 50% new Fouquet Margaux and D'Aquitaine French oak barriques. Just 250 cases were made.

(USA, California, Sonoma County, Dry Creek Valley)

Revision 1; edited by alexparr on 6/26/2019

2015 Viognier Salem Ranch Dry Creek Valley Sonoma County ($18.00)
We harvested the grapes on August 24, at 24.4° Brix, pH 3.57 and 6.6 g/L titratable acidity. The grapes were gently pressed and the wine fermented slowly in stainless steel. The finished wine is crisp and dry, with 13.2% alcohol, pH 3.42 and 5.87 g/L titratable acidity. We bottled 95 cases.

The beautifully balanced wine is medium-bodied. The aromas dance and weave throughout the long finish.

Wine Enthuiast lauds the "waxy element to its texture, highlighted in fennel and grass. Fresh and high in acidity, it's flinty on the finish.

(France, Champagne, Champagne Grand Cru)

Revision 2; edited by futronic on 6/26/2019

50% Chardonnay, 50% Pinot Noir made from lieu dits in Ay, Avize, Chouilly, and Oiry. Dosage: 4g/L.

(France, Champagne)

Revision 1; edited by futronic on 6/26/2019

75% Pinot Noir, 15% Chardonnay, 10% Pinot Meunier. Dosage: 4.5g/L.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/25/2019

2014 Mythology Cabernet Sauvignon
The Mythology Cabernet Sauvignon is a tribute to ancient practices; its origins are in the richness of the Coonawarra soils and the artistry of traditional winemaking techniques.

Colour Intense crimson red.
Aroma Complex medley of blackberries and dark summer berries, with a touch of fresh mint and tobacco leaf.
Palate Dense dark fruits with brilliantly aromatics of raspberries and plums, dark chocolate and vanilla bean. Full bodied with lovely tannins, complemented by well-balanced French oak and a wonderfully long structured finish.

Quite a wet winter was followed by intense heat mid summer, leading to lower than average yields. This was followed by the longest ripening period in quite a few years, finishing well into May for some varieties.
The selected parcels of ultra-premium fruit from the sub-regions of Race- course and Glenroy were picked in the last week of April, and were fer- mented individually in 4.5t open fermenters. The wines were pressed off to barrel to complete primary alcoholic and malolactic fermentation and ini- tially matured separately for 18 months. Primary blending and a further 22 months of maturation have allowed the individual components to harmo- nise into a balanced yet powerful wine.

With careful cellaring, this wine will gracefully age for the next 15 years.
Food matching
Wood fired goat shoulder marinated in Baharat (Lebanese seven spice), garlic, and preserved lemon.

Region Coonawarra
Technical Information
Alc/Vol: 14.0%
pH: 3.6
Total Acidity: 6.5g/l

(France, Champagne)

Revision 1; edited by futronic on 6/25/2019

50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay. Vintage 2008 vinified en solera with vintages 2007, 2006, 2005, and 2004. 3g/L dosage.

(France, Champagne, Champagne Grand Cru)

Revision 1; edited by futronic on 6/25/2019

No dosage for this vintage.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/24/2019

Wine Tasting Notes

Drink Until 2030
Varieties Cabernet Sauvignon
Alcohol 13.9%

Oak 12 months in a mixture of new and seasoned French oak.

Colour Deep purple with a crimson hue.
Nose So typical of this single vineyard wine with blackcurrant and tobacco leaf aromas, bitter chocolate and earth characters with savoury oak complimenting the overall aroma profile.
Palate Medium bodied with youthful fine grained signature vineyard blocky tannins holding the fleshy blackcurrant fruit firmly in check for now, only to blossom some time into the future and release the fruit to reveal a classic cool climate Cabernet of impressive length & balance.

Background Vintage Conditions:
One of the longest vintages on record with harvest starting mid-February and finishing in the first week of May. Winter was the second wettest in the last 28 years providing a very welcome recharge to the underground aquifer. Rainfall continued into spring with almost double the long term average falling, a blessing in disguise with the warm weather that was to follow during summer. Flowering from late November to mid-December was cold and windy, similar to vintages 2009 and 2012, and consequently fruit set was impacted. Cabernet was most affected and had more moderate yields as a result. January and early February were hot and dry, however with good water availability and accurate early weather forecasts the fruit was well protected by healthy canopies and heat damage to the vines was minimal. The warm weather brought the ripening of many of the varieties on rapidly but the cool nights and moderate days that Coonawarra is renowned rolled in around mid to late February and slowed the ripening. Leaf condition held well for most of the season with autumnal yellowing of older leaves starting in early April. Small falls of rain over the ripening period meant fruit quality was sound right to the end. Overall, a perfect extended dry and mild ripening season for flavour, colour and tannin development which has delivered a classic elegant Coonawarra vintage.

(Australia, South Australia, Fleurieu, McLaren Vale)

Revision 1; edited by LindsayM on 6/24/2019

The Coppermine Road Cabernet Sauvignon 2009 McLaren Vale, Cabernet Sauvignon

The Name
Coppermine Road runs parallel to our very best Cabernet vineyard in McLaren Vale, just metres from the winery, cellar door and restaurant. Planted to an almost extinct clone, this vineyard rarely yields greater than one tonne to the acre.

The Vintage
Sufficient winter rains ensured good sub soil moisture and set up the vines well with healthy canopies. Early summer was very cool with only three days above 30°C until late in January. There was a string of days above 40°C in late January which caused some loss of yield of the final crop.
The mild weather that followed ensured that ripening was stress free and grapes showed good levels of natural acidity and balanced tannins.

The Winemaking
Small batches of grapes are crushed gently and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending.
Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

The Characteristics
The nose exhibits classic Cabernet aromatics of black currant leaf, violets and cigar box with an interesting twist of cooking spice and mustard seed.
These lovely savoury notes are followed through onto the palate but swept along by an underlying sweet blackcurrant and mulberry fruitiness that builds as the wine continues to evolve in your glass.
The initially cedary tannins, start early and give the wine an incredible line. An intriguing fennel note accompanies the chalky tannins that are picked up on the finish, which is long and lingering.

Cellaring Potential
With bottle age, the wine will become more harmonious and gain complex characters of chocolate, truffle, cigar box and earth. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity and providing immense interest. This wine is best stored in an environment free of direct sunlight and with consistent temperatures ranging between 10°C and 15°C

Harvest dates25 Feb - 16 Apr
Alcohol 14.5%
Residual sugar 2.8 g/l
Titratable acid 7.4
pH 3.41
Oak maturation 18 months
Chief Winemaker Chester Osborn
Senior Winemaker Jack Walton

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 6/24/2019

Established as Veritas Winery in 1955 by Rolf Heinrich Binder. Today second generation winemaker siblings, Rolf Binder and Christa Deans, are producing highly acclaimed wines using fruit from the family estate.

The vineyards:
The famous Heysen Walking Trail forms the western border of the Rolf Binder Estate. Fruit for this wine is grown in the adjacent, low yielding Heysen vineyard where it develops intensely concentrated flavours.

The vintage:
The vines asked for more water following a dry winter. The Spring rains never came and the Barossa Valley then had the driest November since 1967, but ideal temperatures throughout January and February (plus low yields) promoted berry flavour development and even ripening. Successful particularly in the context of medium body, plenty of tannins and excellent colour.

The winemaking:
The grapes were fermented in one batch, managed for at least 6-8 days on skins. After pressing the free run juice was added back. During ferment, some of the juice was transferred to new oak barrels for 24 hours, then pumped back into the fermentation tank. The barrels were then washed and then refilled for another fermentation. Matured in 50% new French oak puncheons (500L) and 50% second fill puncheons for 22 months in oak prior to blending and bottled with minimal interference.

The Profile:
The nose offers aromas of pain grille, pencil lead, truffle, espresso, black cherry, and blueberry. Ripe, juicy berry and spice flavours with well-rounded tannins and a very good, lengthy finish. A luscious, full-bodied wine that is flavourful and impeccably balanced whilst maintaining a real sense of elegance. This wine is a classic Barossa Shiraz which will provide pleasure for many years to come.

Analysis: Alc. Vol 14.1%, Acidity 6.40g/lt, pH 3.44 cellering:
Excellent potential for ageing, enjoy this wine until at least 2035.

(Australia, Queensland)

Revision 1; edited by Tony and Fiona on 6/24/2019

(Australia, Victoria, Port Phillip, Yarra Valley)

Revision 2; edited by LindsayM on 6/23/2019

This wine is from the old block of MV6 Pinot Noir planted in 2001. We added about 30% whole bunch in the ferments in 2018, which has given the wine quite a punchy and fragrant aroma, that evolves nicely as the wine sits in the glass. It was aged in 500 litre French oak puncheons, on lees for 11 months, about 15% new.

The bouquet is dominated by the cherry and red fruit spectrum, strawberry, raspberry, spice, cherry, with detailed fragrance and floral notes. It’s a heady mix.

The palate is at this stage, quite primary in flavor and tannin profile, but the hallmark silky tannins and lovely flow across the palate is there. It has a generosity and volume of fruit, generously proportioned and long silky finish.

Drink 2024-2032 RRP $44 6 bottle limit

The 2018 growing season was characterised by an even and mild spring, that lead into a warmer than average summer. There were plenty of fine and mild days, but the season remained dry.. In fact it was very similar to 2016 and 2013, in terms of the weather and as it turns out the wines as well.

We began picking in mid February with the Chardonnay, slightly earlier than normal. The Pinot Noir was about average in the last week of February and then quite a break into early autumn when we finished in mid April with the Grenache and the Italians.

The 2018 vintage is another high quality vintage in the Yarra Valley, the wines are fine, detailed, beautifully balanced, with lovely density and concentration.

(Australia, Victoria, Port Phillip, Yarra Valley)

Revision 2; edited by LindsayM on 6/23/2019

This wine is 100% from the Mendoza block of Chardonnay, which was planted in 2007.

Barrel fermented with full solids in 500 Litre French oak puncheons and aged on lees for 11 months. Only addition to this wine is SO2. 15% new Oak.

The 2018 is loaded with stone fruits, rock melon, grapefruit and citrus notes. There is an under lying thread of complexity from the natural ferment, full use of solids and barrel fermentation, that will continue to come to the fore as the wine ages.

The palate is detailed and fleshy with layers of pithy texture with a minerally infused intensity. Long, elegant but with restrained power and concentration.

Drink 2021-2027 RRP $44

The 2018 growing season was characterised by an even and mild spring, that lead into a warmer than average summer. There were plenty of fine and mild days, but the season remained dry.. In fact it was very similar to 2016 and 2013, in terms of the weather and as it turns out the wines as well.

We began picking in mid February with the Chardonnay, slightly earlier than normal. The Pinot Noir was about average in the last week of February and then quite a break into early autumn when we finished in mid April with the Grenache and the Italians.

The 2018 vintage is another high quality vintage in the Yarra Valley, the wines are fine, detailed, beautifully balanced, with lovely density and concentration.

(Australia, Victoria, Port Phillip, Yarra Valley)

Revision 2; edited by LindsayM on 6/23/2019

This wine is from the Shiraz block planted in 2003 with Viognier from the original 2001 plantings. There are two clones in the block, Best’s Old Block sourced from the original plantings at Best’s Great Western in 1868 and clone 1654, a Barossa selection. The Viognier is from cuttings at Yarra Yering, that l cut personally in 2000, Dr Carrodus told me he had personally taken them from Chateau Grillet in Condrieu in the 60’s. Highly illegal at the time…..

The nose is detailed and fragrant, loaded with spicy red and blue fruits and a lick of ginger and spice from the Viognier. Dense and expressive, there is so much going on here; violets and perfume and a heady mix of Asian spice and black pepper.

The palate is layered and woven with super fine savoury but silky tannins. Blue and red fruits, spice, perfume and fragrant, it is finely structured and detailed.. The 2018 has a richness, fleshiness and real volume of fruit, structurally and texturally it reminds of the 2014 and 2015.

Drink 2025-2040
RRP $44

The 2018 growing season was characterised by an even and mild spring, that lead into a warmer than average summer. There were plenty of fine and mild days, but the season remained dry.. In fact it was very similar to 2016 and 2013, in terms of the weather and as it turns out the wines as well.

We began picking in mid February with the Chardonnay, slightly earlier than normal. The Pinot Noir was about average in the last week of February and then quite a break into early autumn when we finished in mid April with the Grenache and the Italians.

The 2018 vintage is another high quality vintage in the Yarra Valley, the wines are fine, detailed, beautifully balanced, with lovely density and concentration.

(USA, Georgia)

Revision 1; edited by tshepard101 on 6/22/2019

100% Chardonnay
100 Cases Produced
100% French Oak Barrel fermented
Elegant oaked tannins and rich apricot notes on the finish

(USA, Georgia, Lumpkin County)

Revision 1; edited by tshepard101 on 6/22/2019

70% Chardonnay / 30% Viognier
100% Stainless Steel fermented & aged
Lemon Peel & Grapefruit notes
650 Cases Produced

(USA, Georgia)

Revision 1; edited by tshepard101 on 6/22/2019

60% Syrah / 40% Cabernet Sauvignon
476 Cases produced
Barrel aged for 1 year then blended and aged for another 6 months
Medium-bodied dry red wine expressing dark berry fruit flavors with bold tannins

(Australia, Victoria, Western Victoria, Pyrenees)

Revision 2; edited by LindsayM on 6/22/2019

This is only the 12th release of this iconic wine since 1986.

Very dark purple-black, clear and shiny. The initial impression is of dark small berries freshly picked from the vine. Delve deeper and you get sandalwood, vanilla pod and black pepper corns.

The wine is medium bodied but in saying that it has an incredible vinosity which has to be experienced to realise just how powerful this wine really is. The structure and flavours are monumental with a finish that goes on and on. One of the greatest Eagle's made to date.

Grapes: 100% Shiraz

Site: The Eagle Block planted in 1977

Soil: Alluvial rock that consists of quartz, slate and ironstone.

Farming: Organic

Vinification: 20-30% whole bunches in small open fermenters with some foot crushing. Basket pressed and settled in barrique for a savoury edge. The wine is matured in traditional French oak Burgundy barrels from two different cooperages, Sirugue in Nuits-St-Georges and Dargaud & Jaegle Tonnellerie in the south of Burgundy. In 2013 demi-muids (590L) from the Rhone cooperage of Vallaurine were included in the maturation of the wine to enhance the savoury elements that the Eagle block offers.

(Australia, Western Australia, South West Australia, Pemberton)

Revision 1; edited by LindsayM on 6/22/2019

These are the Winery notes for the regular bottling and from what I understand the Pannell Family bottling has less new oak , only around 6% making it more approachable / early drinking style

Tasting notes
2016 Picardy Merlot, Cabernet Sauvignon Cabernet Franc

68% Merlot, 17% Cabernet Sauvignon, 15% Cabernet Franc

This year, a higher percentage of Merlot, the Cabernet Sauvignon and Cabernet Franc are obviously in lesser quantity, but feature in the same order.

Szechuan peppercorn and green peppercorn on the nose, cacao nib, pink grapefruit, blood plum and mulberry. This is sophisticated, medium bodied. The tannins sit right up on the mid-palate before spilling into the sides of the mouth, they’re grippy but fine-grained and chalky, this whole experience is an exercise in finesse. The 15% Cabernet Franc contributes white floral aromatics to the wine, while the Cabernet Sauvignon plays its blackcurrant, structure role. The fruit has a fine minerality about it, a real impact of schist and shale, which laces right through the palate into the finish.

Erin Larkin

(USA, Washington, Columbia Valley)

Revision 1; edited by Oenophiliac on 6/22/2019

$24 / 750ML. BOTTLE (RETAIL)

VINEYARD: 82% Destiny Ridge & 18% Crawford Vineyard
APPELLATION: Columbia Valley
AGING: Stainless Steel Fermentation
WINEMAKING TEAM: Jarrod L. Boyle, Matt Dodson & Ryan Strom
PH: 3.52
TA: 6 g/L
The 2018 vintage started out warmer than usual but ended up delivering a kind growing season. By June the weather was nice, and then it got hot through July and most of August. This vintage really benefited from September and October with warm days and cool nights allowing the fruit to mature nicely.

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

Revision 1; edited by LindsayM on 6/21/2019

Wine Facts
Harvested: 11/3/1984
Bottled: 3/10/1985
Released: 15/7/1986
Yield: 9.00 t/ha
Baume: 12.30
Alcohol: 12.50%
Vintage Rating: 7/10

Tasting Notes
The nose displays typical fresh cabernet fruit, combining mint and berry characteristics with soft oak in the background. The palate has distinctive fruit flavours, with good acidity and length. The tannin structure is firm but not aggressive or bitter. There is a nice depth overall and the wine drinks well at the moment and is also a good cellaring prospect.

Vintage Notes
The growing season was typically cool, but unusually dry, thus slowing the ripening of the grapes, to produce a wine with more finesse than we have had for several years.

Cellaring Notes
There is a nice depth overall and the wine drinks well at the moment and is also a good cellaring prospect. For example the 1979 is only reaching its peak while the 1981 is still tight and lean, with many years in front of it.

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 6/21/2019

A blend of Tinta Roriz, Touriga Nacional, Shiraz and Durif.
Rich plum red.
The aroma displays star anise and dark cherry.
Star anise and dark cherry continue onto the palate with liquorice and cinnamon with a long, lingering finish. There is some fruit sweetness on the palate, although it finishes dry due to a combination of quality spirit and acidity.
Food pairing:
Enjoy with a rich, ripe blue cheese and savoury oat cake biscuits or with a dense, dark chocolate torte.
Enjoy now or until 2040.

Winemaking notes:
Following the unique S&K style, a range of Portuguese and French varieties were crushed and fermented on skins for only a few days. Fermentation was stopped using low strength grape spirit and then the clarified wine was transferred to large old oak barrels to mature. Parcels were carefully blended to reach the desired style before bottling for several years of maturation prior to release. This ‘port’ can be enjoyed young but will also evolve in the bottle over decades, making it an essential wine for any discerning wine collector.
Size: 750mL Alc/Vol: 19%

(Australia, Victoria, Western Victoria, Henty)

Revision 3; edited by LindsayM on 6/21/2019

From The Producer

This wine is produced from the grapes of 2 vineyard plantings of younger Riesling now. Most of the fruit from the vineyard planted in 2000 and the remainder from 20 rows we planted in 2010.

This is the first time these young vines from 2014 have fruited anything and we are excited to have very decent volumes for the 2018 vintage. We still see a stylistic difference between the juice of the original blocks of fruit we planted in 1975.

We will continue to make the ‘young vines riesling’, now identifiable to so many of our clients.

Blossom and citrus notes abound in this wine, both on the nose and the palate. These elements, coupled with stone-like, mineral overtones and grapefruit pith makes for a delicious, complex mouthful. The time on lees helps create a textural palate and lively acidity aids length and balance." - Belinda Thomson, winemaker

From the winemaker …”After 12 years of making this wine, we continue to see a structural and textural difference between our older vines and the younger block and so we continue to make the ‘young vines riesling’, now identifiable to so many of our clients.”

From the winery about this vintage: “Good winter rainfall and a wet Spring meant kick off to the 2017/18 season was a little slow. It also meant that access to certain parts of the vineyard was impossible until they dried out. November was magnificently warm, and the growth raced ahead. Flowering was warm and very still which lead to a magnificent fruit set across varieties.
Vintage was early, in spite of our highest yields in a decade. We had warm, dry conditions throughout, which made for extremely easy (and generally fast) picking. Both Cabernet and Cabernet Franc were picked earlier than much of the Riesling and had an average Beaume of about 13.5!!! Acids were generally high and of course, given the early season, had a good whack of Malic in the earlier picks. We had a very decent amount of rain shortly after finishing in the 3rd week of April. A combination of crushed and whole bunch fruit was used for the press stage of this wine, as was a combination of inoculated and natural fermentation. Roughly 3 months on gross lees was seen across all ferments prior to racking and sulphur addition.
Blossom and citrus notes abound in this wine, both on the nose and the palate. These elements, coupled with stone-like, mineral overtones and grapefruit pith makes for a delicious, complex mouthful. The time on lees helps create a textural palate and lively acidity aids length and balance. “

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

Revision 1; edited by LindsayM on 6/21/2019

This wine was produced from the small half-hectare parcel of Pinot Gris on the Prophet’s Rock Home Vineyard. This steep north-facing block in on clay and pedogenic lime (chalk) soils with schist and quartz through the profile. Yields are keep very low and in 2016 were below 4ton/ha, approximately 28hl/ha. Fruit was in perfect condition with no botrytis or other disease and small bunches.
Vintage Notes
After a mixed spring including a cold snap at the end of October, the 2016 growing season was relatively stable and warm right through until the end of our harvest, providing great ripening conditions. Interestingly, following an overnight snowfall there was a rare mid-summer frost in the region on the 4th of January, our vineyards were unaffected.

After hand-picking directly on to trays we dried the grapes in the loft of our vineyard shed for 45 days. At this point almost 1.3ton had dehydrated to just over 700kg (!). The dried bunches were then pressed over 6 hours for a very small yield of juice. The wine fermented with indigenous ‘wild’ yeast slowly over 13 months. After this we bottled and released the wine in early 2018. This style of wine is very long lived, cellaring potential 15 years+
The Wine
I was very fortunate to work in Alsace and at a producer very well known for top desert wines. I really enjoyed making those wines, however on our sites, making desert wines in the common traditional way via noble rot or late harvest didn’t suit our vineyards – no botrytis and often abrupt ends to the growing season.
So, I researched Vin de Paille as a technique and visited the Jura as part of this process. The written history of the style goes back at least to 800BC and has likely been produced far longer.
I liked the idea of delivering an extremely ‘true’ concentrated expression of our site free from the flavour impact of botrytis.

Prophet’s Rock Vin de Paille 2016
Alc: 11.8% TA: 8.6g/l RS: 176 Cases: 763 x 375ml bottles

(Australia, Victoria, Western Victoria, Henty)

Revision 1; edited by LindsayM on 6/20/2019

From The Producer

Pretty and perfumed, this wine has a delicate power that is somewhat disarming. Exuding floral lime notes, chalky texture and taught acidity, the palate is long, elegant and fine. The palate shows textural qualities of the 100% whole bunch fruit used to craft the wine in 2017, with beautifully poised acidity and phenolic grip underpinning fabulous length and texture that will surely enable great ageing potential. Un-fined. Filtered. Screwcap.

(USA, California, Central Valley, Alta Mesa)

Revision 1; edited by Oenophiliac on 6/20/2019

100% Tannat
14.9% Alc.
0.68 g/100ml TA
3.48 pH
Oak Regime: 47% French Oak 42% American Oak
Released: May 1, 2019
380 Cases Produced

(USA, California, Sonoma County, Russian River Valley)

Revision 3; edited by Oenophiliac on 6/20/2019

2017 Sauvignon Blanc Kylie’s Cuvée, Dutton Ranch Russian River Valley, Sonoma County

Appellation: Russian River Valley
Vineyards: Shop Block, Mrs. George
Soil: Goldridge, Sandy Loam
Clones: Musqué;
Winemaking: Whole cluster pressed, barrel fermentation and aging, stainless steel fermentation, cultured yeast
Aging: four months in 50% French oak, 50% stainless steel
Bottled: March 2018
Release: May 2018
Alcohol: 14.5%
pH: 3.35
TA: 7.2
Winemaker: Bobby Donnell
Retail Price: $27
Cases: 826

The Wine
The 2017 vintage is the first with the Sonoma County Sustainably Farmed Grapes label identifier. This reflects our family’s and our community’s commitment to growing grapes that benefit farmers and wine lovers today as well as ensure viable businesses for the future. At Dutton Estate, we have felt connected to the land through six generations and are proud to lead this initiative with other grape growers.
Aromatics of fresh pineapple, cantaloupe, and lemon tree blossoms fill the glass. The taste is entrancing and lively, beginning with flavors of lemon zest, guava, honeydew, white grapefruit, and lemongrass that lead to softer notes of kiwi and freshly squeezed lime. The smooth texture gives way to a balanced, bright acidity and the minerality inherent in the Goldridge soil. There’s a bit of effervescence at the tail end that we love. Kylie’s Cuvée is a family designation from our Sisters Selection and named for Joe and Tracy Dutton’s middle daughter who, as a child, loved to swirl a wine glass calling out flavors and aromas she noticed to her parents. Her adventurous spirit and sparkling personality reflect the plethora of fruit, spice, and floral notes found in this wine.

The Winemaking
The Shop Block and Mrs. George Vineyards are night harvested on different days given their individual microclimates. The fruit from each vineyard is field sorted by hand and brought to the winery, where the fruit is whole-cluster pressed.
The Shop Block fruit is racked off the sediment and placed into neutral French oak barrels and inoculated with cultured yeast, then stored in our cellar for 14 days. The wine is racked from the lees and transferred back into barrels for four months, at which time it is prepared for stabilization and blending. The fruit from Mrs. George Vineyard is pressed whole cluster and travels to stainless steel tanks, where it is inoculated with culture yeast. Upon four months of aging, Mrs. George Vineyard is blended with the Shop Block Vineyard barrels prior to bottling. This process preserves the fresh fruit and tropical flavors while keeping the wine rich and full on the palate.

The Vineyards
The two-acre lot of Shop Block Vineyard is in the heart of the Green Valley and was planted to the Musqué; clone in the late 1990’s. Mrs. George Vineyard, a stone’s throw away from the Home Ranch, brings out unique floral notes in its fruit. We selected these vineyards from the more than 80 that Dutton Ranch farms for their fabulous Musqué fruit; both are certified Sonoma County Sustainably-Farmed and Fish-Friendly.
Our family is six generations of forward-thinking Sonoma County farmers. Each bottle of Dutton Estate wine is our way of sharing our love for this revelatory landscape, our commitment to sustainable farming, and our deep familial bonds.

(France, Loire Valley)

Revision 1; edited by jcha24 on 6/20/2019

Ze Bulle is a sparkling rosé made through a very particular technique developed in the region by the now retired Philippe Gourdon. Philippe made a wine at his domaine La Tour Grise in Saumur named “Ze Bulle” for many years. The wine is made sparkling by reintroducing captured carbon gas given off as a by-product of fermentation.

Philippe retired in 2015 but after meeting Bruno and hearing about his nascent project Beret et Compagnie, he insisted that Ze Bulle live on under Bruno’s care.

The wine is 9% alcohol and has around 60 grams/liter of residual sugar.

(Germany, Mosel Saar Ruwer)

Revision 2; edited by Mr_r on 6/20/2019

This is one of the 300 bottles that were stored for 20 years (1999 - 2019) at 8 degrees Celcius underwater in a four-meter deep well at the winery. For comparison, the winery stored bottles in a conventional cellar and released the two-bottle set as "Genuss aus der Tiefe" ('delight from the depths') in conjunction with the Mythos Mosel event in 2019.

Acidity 8,8 g/L /
Residual sugar 66 g/L
Alcohol 9%

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 6/20/2019

Acidity 8,8 g/L
Residual sugar 66 g/L
Alcohol 9%

(France, Rhône, Northern Rhône, Crozes-Hermitage)

Revision 1; edited by clutj on 6/19/2019


Saturday: Crozes-Hermitage Bargain!

Dear Friends,

This is a bit of a doozy for Saturday but I only have one chance at the parcel (today), so time is of the essence...

From the traditional hands of Domaine Belle (and the beautiful 2016 vintage) comes the current release 2016 Les Pierrelles Crozes-Hermitage at a “What!” tariff.

Vinified without any added anything (no yeast et al) and raised only in used barrels, this MINT parcel is at such a low $ for what it is, the 2016 Les Pierrelles becomes a candidate for a high-worth “everyday” Northern Rhone Syrah that will not disappoint...

Jeb (December 2018): “As I wrote last year, 2016 is a terrific vintage for the Northern Rhône. The wines shine for their purity, elegance, and balance, while still possessing good concentration and depth of fruit. While not a blockbuster year, the top wines from 2016 are truly thrilling wines that will be loved by purists as well as anyone who loves Syrah for that matter...I’ve always loved the wines from this tiny family-owned estate in Crozes Hermitage, and they continue to produce classic, impeccably balanced wines that can at time lack some wow factor, yet grow on you with time in the glass, are impeccably balanced, and loaded with charm. The 2016 Crozes Hermitage Les Pierrelles comes from sandy, pebbly soils and spent 14 months in 2- to 5-year-old barrels. Saturated purple/ruby-colored, with beautiful notes of blackberries, pepper, ground herbs, and hints of minerality, it hits the palate with a rounded, supple, elegant texture that carries terrific depth and richness. It's a beautiful Crozes that will keep for 7-8 years, probably longer. 92pts”

Belle’s 2016 Les Pierrelles currently trades for $25-30 in the US but we have it at a retailer-speak “run don’t walk” $ this afternoon (and the parcel is impeccable/original).

Dive in!

This parcel is set to arrive shortly with the finest/freshest original provenance available – it is not a long-term pre-arrival (check for local pick-up the week of January 21st).


FIRST COME FIRST SERVED up to 36/person until we run out:

2016 Domaine Belle Crozes-Hermitage “Les Pierrelles” 750ml (Rhone) - $18.91
(compare at $25-30; this is not a 375ml, this is a full 750ml)

Drink: 2019 – 2027.

(France, Bordeaux, Libournais, Puisseguin-St. Émilion)

Revision 1; edited by clutj on 6/19/2019


Bordeaux Awakening

Dear Friends,

Guess what happens when you spend the better part of your adult life working in and around the Bordeaux trade (and you finally retire )?

You tend to get bored without all the action.

You also know where the best terroir lies.

The very best...regardless of classification or supposed worth.

There’s a curious element in Bordeaux that few US tasters know about. A layer of “handlers” that lurk (yes, often quietly unknown) as a go-between with one hand inside the most prestigious properties and the other wrangling and haggling with the negociants, exporters and importers. If you ask a dozen top insiders in and around the city of Bordeaux who the most important handful of people in the local trade are, the chances are quite high that at least a few of them will be the “handlers” mentioned above.

The smoothers.

The negotiators.

The carriers of the most difficult to acquire allocations.

They also rend to be EXCEPTIONAL tasters – they’ve seen it all – lived through decades of change (climate and cellar modernity), changing of the guard from old-school to new-school and back again, Steven Spurrier era UK critics giving way to Parker giving way to Neal Martin, et al.

In short, they get the deal done when the deal seems impossible to do. They control allocations from both ends (the chateau and the negociant/exporter) and they can make life miserable for those that step on the wrong side of their patience. There are some ruthless “handlers” out there but there are also those that have dedicated their life to progress and innovation – to the betterment of all and a slow but sure transparency between all parties involved (this is wholly relevant - one of those parties is you).

Roger Waters once screamed “tear down the wall” and the gentlemen we highlight this afternoon (a former “handler”) has done just that in his post-retirement days with the acquisition of his own Bordeaux property. A property that will trade impeccably produced bottles of wine for your enjoyment – directly from his hands to yours...for some of the lowest $’s you will ever see...from some of the finest terroir in all of Bordeaux.

(see line #3 in the opening above).

A bit of background...

After casting aside his “handler” role several years ago and starting his own progressive negociant with his sons (that wished for a forward-thinking/modern approach to the tired system in Bordeaux - caveat/disclaimer: I am quite friendly with one of his sons), our patron set out to land one of the top pieces of terra firma in the greater Bordeaux region – one of the bullseye underperforming properties he had identified via decades in the trade. He wanted a small/special place that would and could produce bottles WAY ABOVE their pay grade but he also wanted them to be “Monday night” least to start ;)

A big song and dance ensued, offers were made, rebuffed and finally accepted - the dream came true this year and the property, Chateau La Vaisinerie, tucked behind the Montagne in Puisseguin Saint-Emilion, is ready to “tear down the wall” with a 2015 $13+ wonder that gives the taster a reason to celebrate seven nights per week.

Mark my words, if you thought Tour St Christophe has had a remarkable rise from the ashes (literally, the property was downtrodden and lacking an ounce of soul prior to the Kwok’s take over), as Lin-Manuel Miranda repeated on a near-nightly basis as his main character took to the Broadway stage, “just you wait, just you wait”.

Wait for what?

Well, you will have to taste the wine to find out ;)

If you recall, 2015 has been heralded as one of the finest Right Bank vintages in, well, ever (see: 2015 Canon, 2015 Ausone, 2015 Figeac, 2015…insert your favorite Pomerol/Saint-Emilion). The magic didn’t end at the borders of Saint-Emilion proper. In the outer banks of Puisseguin, the taster finds a wealth of 2015 material that is nearly as good (or better!) than some of the sun-baked/overdone examples from the Perse stable as well as others that missed a golden opportunity to produce would-be legends from a mix of climate, terroir, fabulous grapes and gleeful interplay between the three.

Chateau La Vaisinerie took full advantage...for $13+, not $113+.

La Vaisinerie contains a mix of Cabernet Franc and Merlot and they currently produce two wines, one with less wood/old wood and one with more wood and extraction.

Guess which one I focus on today?

A Gold Medal winner at the 2015 vintage release in Macon, the 2015 Chateau La Vaisinerie (the less wood/old wood version) is a gorgeous bottle of Bordeaux from a year that favored those with exceptional terroir (regardless of storied ground or supposedly less so). It’s the type of “awakening” that speaks to the taster from the first whiff and sip with a style that’s awash in breed and symmetry with a long, savory finish that perks the palate and has the taster nodding in vinous appreciation.

That wouldn’t be a big deal at $50+ but at $13+?

Chateau La Vaisinerie is a rising star in Bordeaux that’s now as close to a “can’t miss” situation as there is in the region.


The new proprietor (our humble “handler” mentioned above) has spent most of his working life in a single region (Bordeaux), sussing out and studying every echelon of terroir, potential and market push/pull. He ventured past this property many times over the years and always thought to himself... “If this chateau ever comes up for sale, I think I could do something special with it...”.

He already has.

This parcel is directly from the winery holding pen – it’s a mint parcel of 2015 with the finest/freshest original provenance available.


FIRST COME FIRST SERVED up to 36/person until we run out:

2015 Chateau La Vaisinerie Puisseguin Saint-Emilion 750ml (Bordeaux) - $13.81
(this is not the Quercus, this is the Gold Medal winning 2015 “grand vin” Chateau bottling; vintages prior to 2015 cannot be vouched for, 2015 is the dividing line!)
Drink: 2019 - 2025+.

(France, Bordeaux, Libournais, St. Émilion Grand Cru)

Revision 1; edited by clutj on 6/19/2019


Bordeaux Renaissance

Dear Friends,

Is this the finest circa $20 Bordeaux you’ve never tasted?

Could be.

After yesterday’s Jeb review of the 2016 Bordeaux vintage (he handed out eleven 100pt notes!), the fever has escalated once again for this once in a generation campaign.

One of the undiscovered stars of the vintage?

A wine that is also among the finest values on the Right Bank.

The amazing thing about today’s subject?

Their proximity to some of the most famous and costly terroir in the world yet they remain an enigma outside of France.

With a small 5-6 hectare vineyard that straddles the sloping base of the Pavie hill (just up the main road from the base of Ausone and La Gaffeliere), Chateau Puy-Razac is about to have their moment in the sun.

A woman-owned sleeping giant that WILL get its due, I have a sneaking suspicion that a nice contingent of you will place this $19+ Saint-Emilion Grand Cru up there with your most cherished discoveries of 2019 and beyond. Not only is it from 2016 (no further vintage introduction required) but it is also quite close to an area that produced several 98-100pt examples in the vintage. Let’s not get carried away and start comparing the 2016 Puy-Razac Saint Emilion Grand Cru to Beausejour Duffau (or Ausone) but it is worth noting the exceptional nature of the winery’s surrounds. If nothing else, it’s a VERY special piece of Bordelaise terroir that has remained a quiet bastion of excellence:

From the hands of Catherine Leymarie-Thoilliez comes her signature stamp on Chateau Puy-Razac – the insistence on monopole fruit without any Cabernet Sauvignon (Puy-Razac is solely Cabernet Franc and Merlot evenly split - actually 45/55 in the vintage). It’s no surprise that her wine has more than a passing resemblance to some of the other exquisite Franc/Merlot duos of the surrounding area (and I m not referring to any of the Perse stable up the hill). The 2016 Puy-Razac is a gorgeous example with real terroir and varietal definition (not to mention a nice dose of fairy dust courtesy of the vintage). It’s the type of high–worth Bordeaux that so many of us reach for on a daily basis but hardly ever encounter under $20 (but wish we would do so dozens of times per year!).

And now the fun part...

It’s a near certainty that this wine is headed for much higher $’s in future vintages. With a renewed vigor at the Chateau and a tiny vineyard (with a small output) plus a fanatical and detailed approach (not to mention organic viticulture and raising with hardly any sulfur used), Catherine Leymarie-Thoilliez is ready to announce Chateau Puy-Razac as the “next big thing” in Saint-Emilion and she is most definitely right! If Puy-Razac eventually reaches the $50+ barrier (quite likely), don’t you think the acquisition of what may be one of the most famous vintages of classic stature in a span of 3-4 decades is a good idea? Especially if that wine was produced in the exact same fashion as vintages down the road but it was only $19+ (instead of who knows how much for the future vintages - $50? $70?).

That’s what I thought.

One of the outright bargains of the vintage (keep in mind the “association” thing down the road for 2016 Bordeaux), Chateau Puy-Razac can be our little secret for now...but it won’t be for long!

This parcel is set to depart from the winery holding pen with the finest/freshest original provenance available.

ONE SHIPMENT ONLY of 2016 at this $.

FIRST COME FIRST SERVED up to 36/person until we run out:

2016 Chateau Puy-Razac Saint-Emilion Grand Cru 750ml (Bordeaux) - $19.81

Drink: 2019 - 2032+.

(France, Rhône, Northern Rhône, Crozes-Hermitage)

Revision 1; edited by clutj on 6/19/2019


2016 Northern Rhone
Dear Friends,
This was just confirmed and it is such a good deal (for the region and the vintage), I pulled the offer that was already queued for this afternoon to give you a crack at this instead.

A number of you have asked for an all-season/12 month-of-the-year $15-20 red wine that can play 1st chair in winter, spring, summer or fall.

I found it in the Northern Rhone.

In fact, how many days of the week will call for today’s subject?

Just about all of them.


Today’s subject resides in Crozes-Hermitage and there’s not much to say.

From the classic and sought after 2016 vintage, the Les Hauts de Mercurol Crozes Hermitage is just about perfect as a mid-week red wine with a savory, fresh and fruit-filled character that also echoes a most appealing sense of breed and nobility. It has a fresh perfume that follows through to a long and enticing palate of Syrah-laced delight...

WA (Joe CZ): “This makes two years in a row this estate has overachieved with its entry-level wine. The 2016 Crozes Hermitage shows a classic aromatic profile of cracked pepper and black cherry fruit. Medium to full-bodied, this wine is raised mostly in tank, with about 25% going into wood. It's silky in texture, with a long, spice-driven finish. 2018 - 2023. 92pts”

2016 Crozes-Hermitage for $16+!

This parcel has the finest/freshest original provenance available – it is not a long-term pre-arrival.


FIRST COME FIRST SERVED up to 36/person until we run out:

2016 Les Hauts de Mercurol Crozes Hermitage 750ml (Rhone) - $16.70
(for compare at $, you’ll have to check the 2015 vintage)

Drink: 2019 - 2025+.

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

Revision 1; edited by king-bing on 6/19/2019

Vineyard: 100% Cullen Vineyard.
Varieties: 81% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 3% Malbec.
Harvest: 12th March to 12th April 2017.
Oak: Aged for 18 months in barriques of which 40% were new.
Alcohol: 13%

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

Revision 1; edited by LindsayM on 6/18/2019

Burn Cottage, Central Otago Riesling/Grüner Veltliner 2015
Burn Cottage refers to the name of a road on which the 24 hectare property sits in Central Otago. The estate was once a sheep paddock until its purchase by Marquis Sauvage in 2002. Marquis brought on board Ted Lemon of Littorai as their winemaker and in 2003, they started planting Pinot Noir. Six years later, they released their first wine.
The Riesling and Grüner Veltliner vines account for just over one hectare of total plantings at Burn Cottage, the only part of the vineyard which is not planted with Pinot Noir. At the time of planting back in 2007, the aspect of this particular plot did not suit Pinot Noir, so they decided to plant these two aromatic white varieties instead. The first crop was harvested in 2014. As with the Pinot Noir, the vines have been cultivated biodynamically from day one, Ted Lemon’s one stipulation for his involvement.
Less rain during winter and a very windy October meant vine growth started off slowly. Some frost fighting was required, however, no damage was sustained. The weather warmed considerably to above average temperatures throughout spring enabling healthy vine growth and a favourably short flowering. Central Otago had fantastic summer weather and very warm nights at times, so the season quickly caught up to normal timing and maturity progressed well. Cooler periods in February did not change the overall flow of the season and harvest took place at the usual time during March and April.
The Riesling and Grüner Veltliner were harvested separately at different times and were subsequently crushed, pressed and fermented separately. The Riesling was crushed by foot to soak the berries in juice. The Grüner Veltliner underwent the same methods of production but spent only 48 hours in contact with the skins. Static settling took place overnight and the wines were racked off the gross lees. The wines were fermented in stainless steel vats and rested in old oak barriques for 11 months.
The Grüner Veltliner component in the blend offers attractive aromas of beeswax and white pepper coupled with a zesty lime flower, chamomile and lemon curd from the Riesling. The wine is rich on the palate but is well-balanced with bright acidity. The finish has a lovely energy and lingers on the palate.

Vintage 2015
Region Central Otago
Grape Varieties 54% Riesling
46% Grüner Veltliner
Winemaker Claire Mulholland
Closure Screwcap
Residual Sugar 6.3g/L
Acidity 7.3g/L
Wine pH 3.19

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

Revision 1; edited by LindsayM on 6/18/2019

Vintage Notes
Following a mild winter, there was a good amount of rain heading into spring, and decent soil moisture to start the season. Some frost fighting needed with an initial cool start to spring, but no damage sustained. Bud burst was slightly early and there was great early season growth – with moisture, low wind-run, and predominantly warm weather. Settled weather and good temperatures in December gave way to changeable conditions, and sometimes cool systems mid-season. Later in the season saw a return of long hot days and mild nights, and a great Indian summer. A drier season than normal overall.

Winemaker Tasting Notes:
Several years ago we devoted a small, north facing, calcium-laced hillside to Riesling and Gruner Veltliner. This is bony, unforgiving ground and it has taken longer than we expected for Burn Cottage to produce this, our first wine from the two varieties. Our inaugural vintage yields were tiny leading to the decision to make a single wine from the varieties. As yields slowly increase, we expect to make separate wines from the two varieties. But who knows? Perhaps over time we might return to the decision that a single, blended bottling is the best. Wine growing is always a voyage of discovery.

Finished wine detail:pH 3.18
TA 6.7g/l
Alc 12.6%
Residual Sugar 5.6g/L

Harvested:14th April
Average Brix at harvest:Riesling 20.8
Gruner Veltliner 21.6
Skin Contact:Riesling: 48 hours whole cluster with gentle foot crush to bathe the bunches in juice.
Gruner Veltliner: 48 hours whole berry with gentle foot crush to bathe the berries in juice.
Press: Pressed together to form a single juice. Static settling overnight. Racked off of heavy lees.
Vessels : Fermented and aged in stainless steel barrels and old oak barriques for 11 months.
Composition: Riesling 53%
Gruner Veltliner 47%
Clones:Riesling 198/19
Riesling 49
Gruner Veltliner 4/15
Gruner Veltliner 4/143
Riesling 1.4T/Ha
Gruner Veltliner 2.5T/Ha

While Riesling has an established history in Central Otago, Gruner Veltliner does not. Burn Cottage was one of the first wineries to plant this variety here. It has taken us several years longer than some of our friends to produce a wine from the variety because of our very low vigor site. The quality level of Central Otago Riesling is established, but why plant Gruner Veltliner? In a single word: intuition. Additionally, Gruner and Riesling co-exist with great results in some of the great vineyard regions of Austria. Our climate in Central is closer to Austria than to Germany.
In terms of wine style, our only goal is to produce Riesling and Gruner Veltliner which best express our site. We will not be producing late harvest style wines, but concentrate on dry or just off-dry styles for these varieties. While we love the floral fresh tones of many New Zealand Rieslings, the more earthy, rustic style of some traditional producers in Germany calls like the Sirens to Odysseus.
This wine has great aromatic complexity: honey dew melon, begonia, orange blossom, lime, lemon zest, under-ripe pear, quince, fern-leaf, moss, the aromas just keep coming. The palate attack is elegant, dominated by great acidity and freshness which are followed by very moderate sweetness, which yields, yet again, to the bracing acidity on the finish. This is an understated wine which begs for cellaring although it is delicious already. We are thrilled with this first effort. -Ted Lemon

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

Revision 1; edited by LindsayM on 6/18/2019

Vintage Notes:
A cool winter, and there were instances
Flowering was relatively quick, and it was quite windy through this period so the resulting bunches were quite open. Wind presented a challenge at other times throughout the season also, however overall there were mild, favourable temperatures which prevailed through to late January. Temperatures rose at the start of February and the remaining season was warm and dry. The ripening of the crop progressed well and we picked from the end of March.

Winemaker Tasting Notes:
Lovely handpicked fruit from both varieties was pressed and co-fermented together after up to 48 hours skin contact. The wine displays great aromatic layers with bright notes of lime flower, freshly cut ginger, peach kernel and bergamot tea along with a lovely herbal note. The palate is one of poise and finesse, with a fine structure supported by mouthwatering chalk-like acidity extending through. Wonderful mineral notes lend energy and focus. Early in its development for now, this wine will reward further with time.

Finished wine detail:
pH 3.17 TA 6.8 g/l Alc 13%
Vintage:1st pick 5th April 2016
2nd pick 13th April 2016
Average Brix at harvest: 20.9
Skin Contact:Riesling: 24-48 hours whole cluster with gentle foot crush to bathe the bunches in juice.
Gruner Veltliner: 0-24 hours whole berry with gentle foot crush to bathe the berries in juice.
Press:Each pick pressed together to form a single juice. Static settling overnight. Racked off of heavy lees.
Vessels :Fermented and aged in stainless steel barrels and old oak barriques for 11 months.
Composition by block: 52% Riesling
48% Gruner Veltliner
Riesling 198/19
Riesling 49
Gruner Veltliner 4/15
Gruner Veltliner 4/143

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

Revision 1; edited by LindsayM on 6/18/2019

Dark red with a black core. A concentrated and rich bouquet of ripe blackcurrants and juicy black cherries. Underlying bay leaf, fresh tobacco, anise, clove and cumin enhances the nose with varietal lift and complexity, while floral nuances of lavender and violets add perfume and fragrance. An intense and well-appointed palate. Ripe currants and black forest fruits are abundant, with textures and layers that fold and intertwine. Dustiness, anise and cocoa characters complement the fruit, which is aligned with a lively acid structure, leading to a seamless tannin profile.

Variety: 86% Cabernet Sauvignon, 14% Malbec
Alcohol: 14.0%
Cellaring Potential: 15-20 years
Artwork: Matthew Johnson, entitled 'Light of the Western Plain'

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/18/2019

Vintage Conditions
Even and long ripening, with low rainfall and moderate yields delivering full fruit flavours and balanced acidity.
Wine Analysis
Harvest Date March 2014
Alcohol 13.5%
Peak Duration
Enjoy on release, or cellar carefully for five to 15 years
Matured for 14 months in a mixture of new and older French oak barriques, hogsheads and vats. 18% new oak, remainder in 1 to 4 year old oak.
A densely coloured wine with an attractive purple edge.
Blackberry, dark cherry and black olive notes are further complexed by liquorice, violets and tobacco. Classy oak contributes cigarbox nuances.
The rich dark palate is filled with blackberry and black olive. Classic supple, powdery tannins and balanced acidity frame the dense core of fruit creating a beautifully balanced wine. Refined French oak supports the pristine fruit ensuring the wine finishes with poise, balance and seamless length.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 2; edited by LindsayM on 6/17/2019

2013 Family Selection Cabernet Sauvignon

The ‘cream of the crop’ the Family Selection wines represent the very best fruit, hand selected from the three Zema vineyard locations for intensity of flavour and varietal definition. Bigger and bolder than the Estate range, the Family Selection has richness and complexity, structure and depth of fruit, with a cellaring potential of at least a decade.

This wine was fermented under controlled temperature for 7 days with part barrel fermentation to enhance complexity. Maturation in French oak barrels for 24months has assisted the development of the rich characters of the Cabernet Sauvignon fruit, producing a vibrant rich wine with attractive fruit and oak flavours. An exquisite wine with all the characteristics of a classic Coonawarra Cabernet Sauvignon. Wonderfully rich, concentrated fruit flavours of blackberry and cassis, carefully balanced by natural acidity and finely grained tannins. Superb complexity and structure that will reward long term cellaring.

Tasting note
colour attractive vibrant dark purple with reddish hues
Nose Mint mulberry and blackcurrant
Palate rich and concentrated with appealing blackcurrant fruit characters enriched by subtle Cedary and well integrated french oak excellent balance in superb complexity with natural acidity and fine grain tannins
winemaker Greg Clayfield

(New Zealand, North Island, Hawke's Bay)

Revision 1; edited by LindsayM on 6/17/2019

the 2007 growing season
Despite a cool summer, the 2007 growing season was one of the best on record with a particularly warm, dry spell over the critical March and April harvest period. This enabled clean fruit to be harvested at optimal ripeness, resulting in wines with ripe flavour, ripe texture and good concentration.

soil type
Gimblett Gravels: Very recent alluvial greywacke gravels interspersed with varying levels of silt and sand, these warm soils are extremely infertile and free draining, allowing precise control over vine vigour and resultant fruit quality.
clonal/rootstock selection
Cabernet Sauvignon (51%): UCD Clone 7 Merlot (49%): BDX clone 181

Winemaking Details
After careful fruit selection, the grapes were fully destemmed and crushed. The Merlot was fermented in a conventional closed top stainless steel fermenter, while the Cabernet Sauvignon was crushed to one
of our 12-year-old French Oak Cuves. Cold soak was not encouraged and fermentation was initiated immediately. The wines were pumped over 3 times a day, with significant levels of aeration both during and after fermentation. This encourages finely- structured tannins, aromatic complexity and better long term stability in the wines. Total maceration length was 2 weeks for the Merlot and 5 weeks for the Cabernet Sauvignon. Wines were tasted daily to assess required maceration length and level of aeration, before being drained and pressed. The press wine was tasted back into the free run juice before the wine was filled to barriques for malolactic fermentation. The wines were clarified by periodic racking during their time in oak and the final wine was bottled without fining or filtration.

Individual parcels were aged in French oak barriques (of which 71% were new) for 15 months before the blend was put together. The wine was then returned to barrel for a further 6 months maturation.

aroma and palate
This is a dense, multi-dimensional wine that changes and unfolds with time in the glass. Deep, rich red in colour, this wine has a complex array of black fruits, floral notes and secondary complexities, including cedar, cigar box, earth, spice and dark chocolate. In the tradition of great Bordeaux wines, Tom 2007 exhibits exceptional concentration balanced by a backbone of firm tannin. The wine is powerful, but tight and long-textured. Take time to enjoy the unfolding and multi-dimensional aroma and flavours - serve with good food to fully appreciate its texture and structure.

cellaring and food matching
The concentration and structure of this wine promises to repay long-term cellaring for at least 10 years from the vintage date. Expect the wine to develop further complexity and a softer structure with time. This is a wine to be savoured and thought about. Tom 2007 will greatly reward decanting 30 minutes before serving and is superbly matched to robust, savoury-style red meat dishes.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 6/16/2019

Tasting Notes:
Colour: Very bright scarlet, with a pale scarlet hue.

Bouquet: Perfumed sappy, spicy, meaty aromatics mingle with fresh red fruit aromas and hints of forest floor. This wine reveals more with time in the glass.

Palate: A full serve of the meaty, juicy varietal flavours are balanced with a soft acidity and lingering velvety tannins.

The Millers Burgundy vineyard, first planted in 1867, was made up of about 85% Pinot Meunier and the rest was Pinot Noir. This unique vineyard block is treated with care and in good vintages this block is made into a ‘single block’ wine. The grapes are handpicked and sorted, aged in French oak and made with meticulous care. It is the earliest picked red wine at Best’s with a lighter bodied profile, slightly woodier profile than its Old Clone Pinot Noir sibling.

The Best’s Old Vine Pinot Meunier is the ultimate wine that speaks of place and it has a cult following, particularly in the wine community and the trade where people understand how rare this varietal planting is. This decade, Best’s Great Western Pinot Meunier has been made in 2004, 2005, 2008 and 2010; in other years the fruit goes into the Best’s Great Western “Young Vine” Pinot Meunier.

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

Revision 2; edited by LindsayM on 6/16/2019

The Cuvée Aux Antipodes is the meeting of two winemakers from the two hemispheres, Paul Pujol and François Millet . The Old and the New World seemingly so distant, join here in a human and winemaking adventure with a common passion for Pinot Noir and the beauty of its terroirs.

The grapes were sourced from our Home Vineyard which is located on a high-elevation, steep glacial terrace in the Bendigo sub-region of Central Otago. This stunning site has clay and pedogenic lime soil, featuring schist and quartz.
Cellaring will reward collectors over the next 10+ years from vintage.
Only 293 cases were made.
From The Producer

This Pinot Noir was made by Francois Millet, winemaker at the iconic Chambolle Musigny estate of Domaine Georges Comte de Vogue in partnership with Paul Pujol from Prophets Rock.

Francois even insisted on exporting the same brass hand pumps from Bugundy to ensure that the wine was made using the same tools as he would in Burgundy. 100% destemmed from one parcel of the home block. Vinified in tank with one plunge by hand.

Aged in 33% new oak for 17 months.

Blend : Pinot Noir (100%)
Closure : Cork
Drink Until : 2030
Bottle Size : 750ml

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