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

Revision 1; edited by LindsayM on 9/18/2018

Awards
Watershed Awakening Cabernet Sauvignon 2014

Trophy Best Wine of Show - 2017 Wine Show of WA
Trophy Best Red Wine of Show -2017 Wine Show of WA
Trophy Best Cabernet Sauvignon - 2017 Wine Show of WA
Trophy Best and Most Distinctive Regional Character - 2017 Wine Show of WA
Trophy Best Red Wine in Show - 2017 Royal Hobart Wine Show
Trophy Best Cabernet Sauvignon -2017 Royal Hobart Wine Show
Trophy Best Cabernet Sauvignon – 2017 Perth Royal Wine Show
Trophy Best Cabernet Sauvignon - Trophy – 2016 Perth Royal Wine Show
Top Gold Medal – Rutherglen Wine Show 2017
Gold Medal – Rutherglen Wine Show 2016
Gold Medal – Cowra Wine Show 2017
Gold Medal – Cowra Wine Show 2016
Gold Medal – 2017 Royal Adelaide Wine Show
Gold Medal – 2017 Mundus Vini International Wine Show
Gold Medal – Royal Hobart International Wine Show 2016
Gold Medal – Wine Show of Western Australia 2016
Gold Medal – Royal Melbourne Wine Awards 2016
Specially selected parcels of Cabernet Sauvignon have been blended to produce this wine for the Awakening range. The wine displays complex aromas of blackcurrant, liquorice and choc mint, with hints of mocha.

On the palate, the dense velvety texture is complemented by cigar box, black olive notes followed by fine silky tannins from 18 months maturation in French oak barriques.

Watershed Awakening Cabernet Sauvignon 2014 is $79.99 - click here to buy online

(USA, California, Central Coast, Sta. Rita Hills)

Revision 1; edited by RedFilth on 9/18/2018

Initial release of our reserve Syrah wines. Om is a 1barrel selection representing our highest quality Syrah. Much like the sacred tone, this special wine demonstrates great depth, complexity and power. Original “Reverence at Bayon Temple” oil painting by Gina Torkos graces our front label. Only 25 cases produced- Available to Wine Club Members Only
Vintage 2013
Varietal Syrah
Varietal Composition Syrah
Appellation Sta. Rita Hills
Acid 0.64
PH 3.52
Aging 2 years in barrel (25% new french oak) and 3 years in bottle
Alcohol 14.30%
Volume 750 ml
Cases Produced 25

(USA, California, Central Coast, Sta. Rita Hills)

Revision 1; edited by RedFilth on 9/18/2018

This is the initial release of our reserve Pinot Noir wines. Lotus is a 1 barrel selection representing our highest quality Pinot Noir. Powerful, yet elegant, like the flower itself, this ultra-small production is a showcase to our most special and complex wines. The custom “SAMsARA Lotus Flower” Collage by Gina Torkos graces our front label Only 25 cases produced - Available to Wine Club Members Only
Vintage 2013
Varietal Pinot Noir
Varietal Composition 100% Pinot Noir
Appellation Sta. Rita Hills
Sugar 23.5
Acid 0.61
PH 3.52
Aging 2 years in 25% new French Oak and 3 years in bottle
Alcohol 14.00%
Volume 750 ml
Cases Produced 25

(Australia, South Australia, Fleurieu, Langhorne Creek)

Revision 1; edited by LindsayM on 9/18/2018

Bleasdale winemaker Paul Hotker pointed to a row of old hogsheads perched high beneath the corrugated iron roof of the oldest part of Bleasdale’s 160 year-old Langhorne Creek winery (tastings).

“When I arrived six years ago,” he said, “those barrels hadn’t been topped for so many years that there was just a small puddle of goo in the bottom of each one. The rest of the wine had evaporated.”

Realising that this ‘goo’ was the essence of a great, very old fortified wine, Hotker decided to try to reconstitute the residue by refreshing it with a younger brew of the same kind of wine.

He drew me a sample of tawny-coloured, viscous fluid from the barrel at our feet. This heavenly drink was what he’d produced from the sludge in the bottom of the barrels.

An exquisite aroma of old tawny port rose from the glass, fathomlessly complex and imbued with the character of great age. In the mouth it was rich and viscous, sweet – but not too sweet – and explosively flavoured. The finish was so long it lasted several minutes.

This, Hotker informed me, was the new flagship fortified wine of Bleasdale, called Fortis et Astutis, an old tawny port style packed in a broad-based 500ml bottle based on the design of a ship’s decanter and priced at $125. It’s 17 per cent alcohol and has a declared blended age of more than 20 years.

Hotker told me that when he entered it in the Rutherglen Wine Show, which is Australia’s most specialized fortified wine judging, it did no good at all. “It wasn’t sweet enough to compete against the old Rutherglen muscats and tokays, I guess,” he shrugged. But it is a beautiful wine.

A couple of weeks later, the package won the top prize in Australia’s Wine Industry Design Competition 2013, the $5,000 CCL Production Prize. The judging was chaired by wine marketer Lisa McGuigan, who described the bottle as “A winner from all angles.” (full results at boutiquewines.com.au)

The squat bottle has a neck coiled with rope, in keeping with the nautical theme. This is a link with Bleasdale’s founder, Frank Potts, who served under Admiral Horatio Nelson and had sailed the world by the age of 21. The winning bottle was modeled on those used by the Royal Navy: short and squat, their low centre of gravity keeping them from toppling over in rough seas.

Hotker laughed as he told me the origin of the Latin name, Fortis et Astutis. It’s the motto of the Potts family and means ‘strong and cunning’, which he thinks is appropriate.

The founding family still owns more than 50% of Bleasdale and sixth-generation family members work in the winery today. Fortis et Astutis is available ex-winery, 08 8537 3001, or www.bleasdale.com.au.

(Australia, Victoria, Port Phillip, Yarra Valley)

Revision 2; edited by LindsayM on 9/18/2018

APPELLATION: Yarra Valley
VINEYARDS: Applejack, Primavera, Sexton, Tarraford, Wombat Creek
VARIETAL: 100% Pinot Noir
HARVESTED: February - April 2017
BOTTLED: October 2017
Alc/Vol (%): 13.5
TA (g/L): 6.56
pH: 3.49
CELLARING: Now - six years

SEASON: 2017 really was a sensational vintage! Good intermittent rainfall with cool to mild temperatures, and not a day over 40 degrees during the summer months marked 2017 out as a classic cool climate vintage. All varieties came in later than average, ripening at an unhurried pace in these ideal growing conditions, producing wines of incredible structure, detail and length.

VINIFICATION:
Natural winemaking philosophy, while making quality the priority. Minimal intervention in the vineyard and 100% hand-picked.
Fermented in 4000L open oak vats and stainless steel fermenters using indigenous yeasts. 20% whole bunch.
Delestage by gravity, some light hand plunges and pigeage.
100% malolactic fermentation.
Seven months in new and used French oak - 10% new, 90% older.
Bottled by gravity, no filtration at bottling.

Awards
RUNNING HOTTER!
GEOFFREY CRUNDALL PERPETUAL TROPHY FOR BEST PINOT
- SYDNEY ROYAL WINE SHOW
Again, congratulations are in order to Steve Flamsteed and team with their Estate Pinot Noir from the enthralling 2017 vintage taking out top prize for Pinot at the Sydney Royal Wine Show. The awards were announced last night and we are ecstatic to see this store favourite get up, particularly as we still have good stocks at a great price! The blend is testament to the class and increasing excellence of the five Giant Steps sites - Applejack, Tarraford, Sexton, Wombat Creek and Gruyere Farm - in upper and lower Yarra Valley. It's not often you see a $30 wine topple kings in the world of Pinot. Giant Steps? Giant-Killer!

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

Revision 1; edited by RedFilth on 9/17/2018

Named after the owner, Thomas Laurence Beckmen.
The 2016 TLB features expansive aromas of black currant, cherry pie, and blueberry that are followed by rich scents of cedar, incense, chocolate, and vanilla. The intense palate is filled with concentrated flavors of blueberry, plum, and ripe cherry that lead to a rich core of dark chocolate, anise, leather, and game. Plush in texture and long on the finish, the ripe tannins carry the flavors on and on. A blend of 85% Cabernet Sauvignon and 15% Syrah.

SERVING Temperature 59 - 64°F

Decant This wine will benefit from being decanted before you enjoy it.

Optimal Drinking Range 2018 – 2040

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

Revision 1; edited by RedFilth on 9/17/2018

https://www.beckmenvineyards.com/shop/2016-estate-cabernet-sauvignon

A world class Cabernet Sauvignon.
Rich and complex, this vintage of our Estate Cabernet Sauvignon shows layers of flavors including black cherry, cassis, loamy earth, and spice with additional accents of dark berry, tobacco, and chocolate. Full bodied and rich with a creamy texture that is balanced by great acidity, this youngster drinks beautifully now and will easily age an additional 20+ years!

PAIRING GUIDE
Chocolate Soufflé, Venison Ragout, Braised Oxtail, Butternut Squash Soup, Scalloped Potatoes,English Cheddar


WINE BOTTLE TIPS
SERVING Temperature 59 - 64°F
Decant This wine will benefit from being decanted before you enjoy it.

Optimal Drinking Range 2018 - 2040


(Spain, Catalunya, Tarragona, Montsant)

Revision 1; edited by futronic on 9/17/2018

The 2015 vintage of La Planella is made from 65% Carignan, 25% Syrah, and 10% Grenache. Source: US Importer Website

(Australia, Tasmania, Tamar Valley)

Revision 1; edited by LindsayM on 9/17/2018

New Release Project X always comes from a block we like to call Boris. It is all hand picked and our veteran pickers only select the perfect bunches with well-lignified stalks allowing us to make a wine 100% whole bunch 100% new oak. There are fresh raspberries and strawberries on the nose. The palate is clean and structured with the usual hints of Campari, and the underlying intensity of the stalk tannin.
100% whole bunch
100% new French oak
100% estate grown - vines planted in 1986
Single block
Only 1 tonne of fruit - making approx 55 dozen
Non irrigated vines
No fining or filtration
The 2016 season was a warm one for us, with the warm days moving into warm nights which kept the fruit ripening. It was our earliest vintage yet.

(Australia, Tasmania, Tamar Valley)

Revision 1; edited by LindsayM on 9/17/2018

Light in colour, but full of flavour. Typical forest floor and hints of cranberry and red cherry. The palate has all of the hallmark red-fruits, hints of mushroom and a complexing smoky oak edge. The chalky tannin from the whole bunch component perfectly compliments the fresh fruits. Whilst this wine is slightly more fruit forward than our usual style we still think it is built to last.
60% whole bunch
30% new French oak
100% estate grown - vines planted in 1986
Non irrigated vines
No additions except for minimal sulphur
No fining or filtration

The 2016 season in Tasmania was one of the warmest since we came here in 2004. Whilst not overly hot during the day, the night time temperatures were warmer than usual which resulted in the vines 'working' day and night meaning we had our earliest harvest to date - the 4th of March.

$50

(Australia, Tasmania)

Revision 1; edited by LindsayM on 9/17/2018

This wine is showing some white peach and stone fruits, with a rich fleshy palate. The flavours are lasting and are finished off by our usual grippy acidity, with hints of oak.
Our 2017 Holyman Chardonnay is from our tiny 0.75Ha block. We have always been committed to only old vine fruit going into the Holyman wines which means that we will never be able to make more of this Chardonnay that we do now.
100% new 500L French oak puncheons
100% estate grown - vines planted in 1986
Single block
Non irrigated vines

2017 was a very good vintage for us, not as warm as 2016 at night which helped to give a slightly longer growing
$50

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 9/17/2018

OVERVIEW
The grapes were allowed to hang on the vines to attain a higher degree of sugar than normal before picking. It was bottled after 18 months maturation in oak casks at Seppeltsfield.

WINERY TASTING NOTES
This vintage port was produced entirely from Shiraz grapes grown at Qualco, near Waikere in South Australia. The grapes were allowed to hang on the vines to attain a higher degree of sugar than normal before picking. It was bottled after 18 months maturation in oak casks at Seppeltsfield.

(Australia, Tasmania, Southern Tasmania)

Revision 3; edited by LindsayM on 9/16/2018

Chardonnay runs the gamut of expressions from tight, linear and unadulterated by oak to the big, rich, buttery numbers we see from warmer sites. As we’re in the Huon it’s unlikely we’ll be making the latter anytime soon. We planted four Dijon clones (95, 96, 76 & 277) in two sections of the vineyard over 2 hectares in 2010 where we’d pulled out some Pinot Noir, Nebbiolo, Sangiovese and Sauvignon Blanc – don’t ask...

The idea was to bring some of the best, earlier-ripening, lower-yielding clones to the Huon that would enable us to achieve the flavour, texture and acid components from a cool area that we see in the Chardonnays that we love. Our sandy-loam soils over sandstone and clay, combined with dry-farming and a marginal climate should provide some fascinating wines over the years.

2016 was almost diametrically opposed to the previous season which was a cooler, more restrained and gentle year. The challenges in 2016 revolved around the lack of rainfall and the heat. It was dry. Really dry. And that’s always concerning when you have some reasonable yields and not much leaf area, especially when you’re dry-farmed. However, it also meant that we had natural concentration through small berries and rigorous fruit-thinning. We picked our first Chardonnay fruit on the 2nd April and things couldn’t have been easier in the winery. Stellar fruit, lovely wild ferments and no malolactic fermentation due to the acid balance – a busy but amazing vintage.

Our 2015 Chardonnay was all about the minerality, the salinity and we weren’t sure if this was a vintage or a vineyard thing. The 2016 hints that it might be a vineyard thing. A different season and a slightly different acid structure but again it’s about the minerality. Length, intensity, structure. We're genuinely thrilled about this wine.

Order Chardonnay
Our 2016 Chardonnay is $50 per bottle and only available in 6-pack cases at $300 per case.
3593 bottles produced
4000 vines per Ha
Clones 277, 95, 96, 76
2.6 t/ Ha
34% new oak

(USA, California, Sonoma County, Knights Valley)

Revision 1; edited by Cesare on 9/16/2018

Blend: Cabernet Sauvignon 80%; Merlot 13%; Syrah 7%
Alcohol: 14.4%

(Australia, South Australia, Fleurieu, McLaren Vale)

Revision 2; edited by LindsayM on 9/16/2018

Following in the tradition of great Australian aged tawny ports, this luscious wine is named after Digby Johnston, who was responsible for making some of the memorable Pirramimma Ports of the 1950’s and 60’s.

This richly flavoured port is produced from a blend of fully ripened Shiraz and Grenache grapes and, after fortification with selected brandy spirit, matured in small oak barrels for many years.

The result is a port showing a rich rancio character and a smooth, satisfyingly fruity palate. For generations Pirramimma has been producing Tawny Ports of great character and flavour and the current blend is no exception.

TASTING NOTES

Digby Old Tawny Port is a fusion of ripe Shiraz and Grenache grapes. The juice obtained was fortified with brandy spirit and then aged in oak barrels for several years. This process led to the creation of a bright tawny hued wine displaying a lovely green haze. The fragrant nose is perfumed with nutty rancio and aged cashew scents, followed by subtle toffee notes. This beautiful old fortified wine offers a rich and fruity palate brimming with savoury and nutty flavours. These characters integrate with fine tannins to end in a smooth, balanced and satisfying finale. Pair it with salted roast almonds, walnut tart and crème Brulee to unveil its real fruit potential.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 9/15/2018

Vintage 2005 was another vintage of very low yields; the growing season was warm with fruit ripening late in a dry autumn. Sourced from Punters Corner 32 year old vines at the Cellar Door block, the wine spent 18 months in new and seasoned Bossuet French oak.

WINERY TASTING NOTES
Aroma

The nose shows complex plum, liquorice, blackberry, spice and pepper notes with sweet vanillin oak.

Palate

The palate is soft and round with fine tannins and plummy fruit finishing with white pepper and spice flavours.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 9/15/2018

The Wynns Alexanders’ Block was planted with Cabernet Sauvignon in 1988 (hence the name, Alex 88). The Terra Rossa soil in this vineyard is a deep, light clay which produces even, low cropping Cabernet Sauvignon vines with excellent fruit intensity.
The 2012 Alex 88 is named after the Alexander family who owned the land from the early 1900s until 1966. The vineyard reliably contributes grapes to Wynns' John Riddoch and Black Label Cabernet and it is fitting to acknowledge this quality with an individual label.

Grape Variety Cabernet Sauvignon
Maturation 13 months in new and seasoned French oak (28% new).

Tasting Note
Colour
Bright vibrant purple, intense density with purple hue.
Nose
Blackberries, black olive and lavender aromas, with lingering hints of cedar wood and soy sauce.
Palate
Blackberry and plum fill the mid-palate, framed by classic, powdery Alexander 88 tannins.
The combination of bright, layered fruit and earthy tannin creates a wine with seamless length and balance.

Vintage Conditions
Low-yielding and early, long ripening season provided optimal flavor development
Technical Analysis
Harvest Date March2012
pH 3.65
Acidity 5.7g/L
Alcohol 13.5%
Residual Sugar 0.4g/L
Peak Drinking
This wine will reward with careful cellaring for five to 15 years.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 9/15/2018

Single Vineyard Alex 88

Wynns Single Vineyard
The Wynns Alexander’s Block was planted with Cabernet Sauvignon in 1988 (hence Alex 88). The terra rossa soil in this vineyard is a deep, light clay which produces even, low cropping Cabernet Sauvignon with great fruit intensity.

The 2010 Alex 88 is our second release from this vineyard, planted in 1988 and named after the Alexander family, who owned this block from the early 1900s until 1966. The Alex 88 planting reliably contributes grapes to Wynns’ John

Riddoch or Black Label Cabernets, as it is fitting to acknowledge this quality with an individual label. The release of Wynns Alex 88 Cabernet Sauvignon marks the 10th release of Wynns Single Vineyard wines.

Maturation
12 months in new & used French oak barriques and hogsheads.
57% new french oak
43% 1 & 2yo french oak

Tasting Note
Colour
Dark red with purple hues.
Nose
Robust blackberry and brambly notes and a hint of cigar box.
Palate
Rich and textured, a great depth of ripe blackcurrant and chocolate flavour with a lingering smoky spice and briary nuances to finish. The key to this vineyard is its powerful, muscular character, combined with a signature clarity and brightness of fruit.

Vintage
The warm and even 2010 vintage saw this vineyard in central Coonawarra shine once again, producing a full bodied, distinctly varietal wine.
Technical Analysis
Harvest Date March 2010
pH 3.4
Acidity 6.5g/L
Alcohol 13.5% Residual Sugar 0.5g/L
Bottling Date Feb 2012
Peak Drinking Depending on personal taste, this wine will reward careful cellaring for 5-15 years.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 9/15/2018

Shiraz has been produced at Best’s Great Western since the late 1800s, although the actual date of the first Bin 0 Shiraz is lost in the annuals of time. What is certain is that Bin 0 as a descriptor on the wine label has been in use for over 100 years. Best’s Bin 0 Shiraz is produced from the four original Shiraz plantings in the low yielding blocks of the historic Concongella vineyard at Great Western. This includes nineteenth century and mid twentieth century plantings of Shiraz which result in very low yielding, intense vines. The fruit is hand-selected, sorted and fermented in small-batches and matured in the finest barrels in our underground cellar.
Bin 0 is made to be an age worthy style and has been the undisputed icon of Great Western shiraz for many decades. It is internationally acclaimed as one of Australia’s great Shiraz wines.
The esteemed Langton’s Classification of Australian Wine upgraded Bin 0 Shiraz in Classification V 2010 from ”Distinguished” to “Excellent” category.

Technical Details
Region Great Western Victoria
Grape Variety Shiraz
Alcohol 14.5%
Winemaker Justin Purser

Tasting Notes

Colour
Impenetrable dark red with a bright garnet red hue.
Nose
A cornucopia of aromas including potpourri, turmeric, blood plum, cigar box, savoury spices and fresh herbs.
Palate
Like a peacock’s tail- explodes with flavour through the palate showing mid weight purple fruit and a lingering epilogue of graceful tannins.

A definitive Bin 0 that will drink well now with food, however will benefit from some more time in bottle. Try it with a medium rare Scotch Fillet and creamy mashed potatoes.
Will reward both short term to long term cellaring (20 years+).

Vintage
The vineyard set off to a rapid start with ideal conditions for budburst and a warm spring for fruit set. The summer was mainly warm and dry. There were a few hot spells, but adequate foliage ensured the vines remained in good health. The earlier than normal vintage period provided good ripening and harvest conditions with clear warm days that cooled off at night.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 9/15/2018

The Thomson Family Shiraz is produced from Henry Best’s original 1867 Shiraz plantings, and is only available in exceptional years, on average about six times a decade. The vines are cropped at less than two tonnes per acre (four tonnes per hectare) and are then meticulously hand- harvested, selected and sorted. Thomson Family Shiraz was first made in 1992, one hundred years after the Thomson family settled in the area. It is produced predominantly from the fifteen rows of vines planted by Henry Best, recorded as “Hermitage” by Henry in his daily journal. Today the clone is referred to by the CSIRO as the Concongella clone or the Best’s Old Block clone and it is the mother clone of all subsequent shiraz plantings at Best’s Great Western.
Thomson Family Shiraz is hand harvested, hand plunged and fermented in small open fermenters. The wine is only produced in years when the quality is second to none. The Langton’s Classification is “Outstanding”.
The 2014 Thomson Family Shiraz was awarded the ‘Wine Of The Year’ for the 2017 Halliday Wine Companion.

TECHNICAL DETAILS Region: Great Western, Victoria Grape Variety: Shiraz
Alcohol: 14%
Winemaker: Justin Purser
TASTING NOTES
Colour: Deep dark red with a purple hue.

Bouquet: Closed at first, this wine takes time to reveal intense dark fruit aromas with an array of complexity including all spice, nori, black pepper, blueberries, rose petals, cedar and dark chocolate.

Palate: The essence of the vineyard is displayed with intense, yet vibrant medium bodied flavours of dark fruits and chocolate. A graphite minerality and savoury fine tannins linger in the mouth.

Cellaring: This wine needs time to reveal its true character, 5 - 20yrs+. This wine benefits from decanting 1 hour prior to serving. Try it with Beef Wellington and crispy potatoes baked in duck fat.

Vintage: A moderate season with no real hot spells. Very cool nights and warm days ensured the grapes ripened fully but retained all their natural acidity. Quality is very good, but crops were reduced due to the dry weather and spring frosts

(Australia, Tasmania, Southern Tasmania)

Revision 2; edited by LindsayM on 9/15/2018

Home Hill Kelly’s Reserve Pinot Noir 2015 scooped the pool at the recent Boutique Wine Awards, winning four trophies – for best pinot noir, best red wine, best wine of show, and best estate grown and produced wine.

This stunning pinot is racking up a stellar career, although it’s pretty well sold out has probably ended its show career. The same wine won a gold medal at the 2017 Tasmanian Wine Show and has also won golds at Cowra, Rutherglen, Winewise and Winestate in 2016.

Previous vintages have also shone in the shows: the 2014 won three trophies at the Tasmanian Wine Show early this year, crowning with best wine of show. Oh, and a certain award at the Royal Melbourne Wine Awards, the Jimmy Watson Trophy two years back.

Thank you so much to everyone who've sent us messages of support and congratulations following our Halliday announcement. These awards today are the icing on the cake and we're so proud of what we've achieved!
To our winemakers Gilli and Paul Lipscombe - what a huge accomplishment for you both and testament to the incredible work you're doing for Home Hill wines.

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

Revision 1; edited by LindsayM on 9/14/2018

Variety: 100% Chardonnay
Alcohol %: 13.9%
Average Brix: 23.5
Oak Maturation: 11 months
Final pH: 3.10
Final Acid: 7.23 g/l
Harvest Date: 08/02/2014-26/02/2014
Bottling Date: 18/08/2015-20/08/2015
Release Date: 01.05.2017
Cellaring Potential: 15-20 years

TASTING NOTE
A pristine and lifted nose highlighted by Nashi pears, limes, white peach and fig. The primary fruits are complimented by nutmeg, cinnamon, almonds and sesame that creates subtle complexity. The palate has concentration with clarity and purity. An introduction of grapefruit and pear lead to a delicately textured, layered and woven palate with nougat, anise and cashews present. There is immense length that finishes with a fine acid line and mineral finish.

THE YEAR
Pruning was completed in the middle of a very wet and windy September, rainfall was above average. Springs that had been inactive in the landscape for many years were again flowing freely. Dams filled and the Boodjidup Brook flowed strongly. Chardonnay bud burst was almost complete by the end of August. Early spring was very windy, rainy and cool. September 2013 was particularly brutal, crop losses resulted from the constant North West gales that beat the more exposed vineyard sites through the middle of the month. Weather improved with October and November, but bouts of wind and rain continued between periods of fine and sunny weather. Chardonnay cap fall was 100% on November 11th and Cabernet Sauvignon on November 25th. December was generally fine and warm. Veraison was noted in the Chardonnay in the first week of January, and several weeks later in the Cabernet. Riesling, Sauvignon Blanc and Chardonnay harvest commenced in the middle of February, the white harvest was completed by early mid-March. Cabernet Sauvignon and Shiraz harvest began in the last week of March and on into middle of April depending on the site. January was warm, with slightly above average daytime temperatures; February in contrast had slightly cooler than average daytime temperatures; then March slightly warmer again but with cooler nights. A fabulous vintage with excellent weather conditions for developing and maintaining the delicate flavours of the white fruit. April developed a distinctly autumnal feel with warm days and cool nights producing physiologically ripe skin and seed tannins in the reds. The cooling influence of the sea breeze was significant this year, most days through summer the southerly breeze from the Southern Ocean was obvious in the early afternoon.

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.

STEVENS RD, MARGARET RIVER, 6285 WESTERN AUSTRALIA
TELEPHONE: (61 8) 9759 0000 FACSIMILE: (61 8) 9759 0001 EMAIL: INFO@LEEUWINESTATE.COM.AUhttp://www.leeuwinestate.com.au

(Australia, Victoria, North East, Whitlands)

Revision 1; edited by LindsayM on 9/14/2018

A rich and luxurious grand Rutherglen muscat with intense flavours of raisins and Christmas cake in Enhance by complexity and depth from age. The average age of the grand mask is 10 to 20 years old

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 9/14/2018

Cellar club exclusive September 2018 $30
our first little batch of Saperavi which due to seasonal conditions we thought would make a great sparkling . we haven’t bottled another sparkling Saperavi since 2012 because the structure of our Saperavi wines have been more suited to still reds ,in warmer dryer vintage

this sparkling red has a vibrant purple hue which defies its age distinctive saperavi varietal spicy dark cherry fruit ,and a rich creamy palate

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 9/14/2018

Our 2012 Pinot Noir Chardonnay Meunier is creamy and yeasty with complexity and length of fruit flavour.
A Blend of Pinot Noir Pinot Meunier and Chardonnay from Whitlands high plateau, 800 m above sea level. Extended maturational on yeast lees in this booking since January 2013 gives depth and complexity of flavour
Riddled and disgorged by hand from this bottle.

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 9/14/2018

Pre-release via Cellar club September 2018
a ripe full-bodied Shiraz with rich flavours of berries and plums and a smooth finish . maturation for one year in French oak barrels add some backbone structure to the palate 15%

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 9/14/2018

A completely dry rose made from early harvest Shiraz and some Saperavi for a more vibrant colour and spice
it has lovely floral and summer berry fruit flavours and is crisp and refreshing 11%

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 9/14/2018

Grown in our unirrigated vineyard this petit Verdot has rich spicy fruit characters dark cherry fruit and a smooth finish . one year maturing in French oak barrels has added structure and complexity 14 1/2%

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 9/14/2018

Aged release via Cellar Club September 2018

this was the first year with Shiraz blend we made and it is a blend of 60% Durif and 40% Shiraz
it is now 12 years old and is drinking beautifully at the moment still has lots of fruit so it will go for a few more years if you are that way inclined
enjoy

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 9/14/2018

Vintage

1991
Varietals

Shiraz, Grenache, Mourvedre
Region

South Australia
Winemaking

Para Liqueur is proudly a single vintage fortified wine, matured in small oak barrels of which are subjected to warm cellaring conditions. This storage plays an important role in the style development of the wine, as the warm environment exacerbates evaporation. An estimated 3% is lost each year to the 'angels share', with the wine continually concentrating in flavour, aroma and viscosity during its maturation in barrel.
Maturation

The supreme concentration and complexity of the Liqueur is a result of extended wood aging, giving rise to a silky texture and a delicate balance of sweetness and savoury freshness.
Winemaker

Fiona Donald
Release Quantity

270 Dozen
Alcohol

20.5%
TA

7.1 g/L
pH

3.58
Volume Statement

750ml

(Australia, Tasmania, Coal River)

Revision 1; edited by LindsayM on 9/14/2018

2018 Pooley Riesling

100% Coal River Valley, 90% Pooley Estate grown fruit as the Butcher's Hill Vines came online for the first time.

It was a warmer than average year, with Growing Degree Days for most areas nearing close to the highest ever recorded. The summer average temperature was 1.2°C above the long-term average. It was a warm season, without the extreme heat, giving great ripeness and flavour. Rainfall was slightly below average making for a clean harvest, with minimal pest and disease pressure.

Delicate citrus blossom and lifted lime juice characters on the nose with hints of rose hip and mineral nuances. The palate has a soft and rounded feel with green apple and grapefruit acidity, it carries the lime juice through to the finish with an expansive texture that subsides into a mineral dry grip.

$36 per bottle. Wine Club $30.60 Per Bottle Save $5.40

(Australia, Tasmania, Coal River)

Revision 2; edited by Jenalidon on 9/13/2018

This 6th release of Tolpuddle Vineyard pinot noir is the finest work to date, as it shows refinement and true vineyard expression. The fruit aromas are wildly alluring with red and dark cherries, red plums, strawberries, pink grapefruit, blood oranges, peaches and pomegranate. Some light peppery notes and an array of freshly ground, hard brown spices, stony and sappy elements, crushed roses and violets. Very complex. The palate is just as impressive with a strikingly resolved mix of power and elegance. Flavors of red and dark cherries, persimmon, plums and blackberries are encased in a sleeve of helix-like tannins, which also carry long and emanate waves of fresh fruit flavor. Intense red cherries and red plums hold the finish long and pure. This is something special. Drink or hold. (Score 99)
https://www.jamessuckling.com/ 14 August 2018

(Australia, Tasmania, Southern Tasmania)

Revision 4; edited by LindsayM on 9/13/2018

The Pinot Noirs we love display a delicate balance between red and dark fruits, high-toned aromatics, layered depth and verve. It’s something we hope to achieve in our Pinots and is a combination of site and sensitive winemaking. Picking dates are intrinsic to obtaining the energy we look for in our wines - pick too early and you lack the delicious component, pick too late and you lose the moreish part. It’s a cliché but it’s all about balance.

Our winemaking philosophy is pretty simple. Listen to the fruit and let it guide you. We soak the fruit at ambient temperature (cold in the Huon) and then let natural yeast start the fermentation process. Once the ferments are complete we taste the wine on skins until the tannin profile is right and then press to barrel. From there we inoculate for malolactic fermentation, then leave the wine unsulphured until late-spring and add sulphur dioxide. The wine is left untouched until bottling, which varies depending on how the wine looks. Stems are used as a supportive component when they are ripe and the amount varies.

If 2015 was an unremarkable year in terms of the season's weather then 2016 represented the polar, or should we say solar, opposite. It was a record year for Tasmanian wine production with much-improved yields from the previous season (about 50% up on the long-term average). Part of the reason for this came down to the weather at flowering, which was, on the whole, dry and quite nice. Our flowering, however, tends to be later and longer than everywhere else so we can get different and varying weather patterns compared to others. This happened in 2016 and we saw some cool, windy conditions during flowering that meant we were carrying a crop that was about average per vine (c. 800-900g). Nonetheless, a lot of our younger vines that had been planted in 2010 were now producing fruit so we ended up with almost double the amount of Pinot in the winery.

It was fortuitous that we didn't have a huge crop on the vines as the lack of rainfall throughout the season meant that our unirrigated vines had quite light canopies. It was much like this year in that you could easily see through to the next row or two. This meant we wouldn't have had the leaf area to ripen an excessive amount of fruit. Combined with the warmth of the growing season we therefore only had to do a very light and late leaf pluck around the fruitzone, as the fruit was already well-exposed to the sunlight. This warmth saw us start picking on the 2nd April and finish on the 16th which is about when we'd normally begin harvest. Those balmy conditions segued into the winery where warmer ferments combined with the ripe tannins to extract a little more structure this year. Whilst there is still that savoury, earthy edge that threads its way through all our Pinots, this vintage is about tannin structure and the length of those tannins. They're easily the best tannins we've seen so far in our wines. They're long, dense and supple. A solar year of warmth and generosity.

Region: Tasmania - Huon Valley
Varietal: 100% Pinot Noir
Whole Bunch 5%
Vintage: 2016
Vineyard: Single Vineyard in Huon Valley
Vine Age: 11 years old 4000/Ha
Size:4.5 Ha
Clones: Wudenswill, 777, 115, 115, MV6 ,D5V12,
Soil Type: Permian Mudstone
Alcohol: 13.4%
Oak: 24 months in neutral French oak 20% new
Production: 1,000 cases
$50

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 9/12/2018

8220 bottles produced 685 dozen

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 9/12/2018

1680 bottles produced

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 9/12/2018

1100 bottles produced

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 9/12/2018

1750 bottles produced , all Estate fruit

(Italy, Tuscany, Toscana IGT)

Revision 1; edited by Mesteinmann on 9/12/2018

2016 Sasa Antonio Toscana IGT 'Wanted'

(Australia, Tasmania, Tamar Valley)

Revision 2; edited by LindsayM on 9/12/2018

Tasting Notes -
Colour Greenish-tint
Nose A subtle and pure nose of stone fruits, white flower and grapefruit framed by subtle notes of struck match.
Palate The palate is classically elegant and flinty with lime and white peach flavours beginning to unveil whilst carried along by a fine mineral acid backbone. Overall excellent drinking pleasure now but gaining flavour and complexity over the next five to ten years.Food Pairing Cellaring 5-10 Years

Notes
Mania allows Jim Chatto to broaden his Tasmanian winemaking outside the Huon Valley, leveraging friendships built over the years to source parcels of fruit from small growers across the state. The Mania Chardonnay and Pinot Noir as a slightly more approachable expression of the Chatto style, perfect for leading restaurants.

Vineyard
The 2016 Mania Tamar Valley Chardonnay is sourced from the Iron Pot Bay Vineyard, with just over five acres of Chardonnay planted in 1988 to a “modified” lyre trellis.

Winemaking
Completely whole bunch pressed to barrel before being allowed to ferment naturally using wild yeast. Malolactic fermentation also allowed to being naturally and partially complete. Matured for twelve months in French oak puncheons, twenty percent new with battonage for three months post fermentation.

2016 Vintage:
After a difficult 2015 vintage, 2016 began with an unusually warm and dry Spring that was ideal conditions for flowering. The summer was likewise relatively warm and extremely dry, promoting ripeness and resulting in little to no disease pressure. A reatively straight forward and high quality vintage

(Australia, Tasmania, Tamar Valley)

Revision 1; edited by LindsayM on 9/12/2018

Summary: Mania allows Jim Chatto to broaden his Tasmanian winemaking outside the Huon Valley, leveraging friendships built over the years to source parcels of fruit from small growers across the state. The Mania Chardonnay and Pinot Noir as a slightly more approachable expression of the Chatto style.

Vineyard: The 2017 Mania Pinot Noir is crafted using the fruit sourced from three distinct regional zones across Tasmania. An individual vineyard from each of the Huon Valley, Tamar Valley and the East Coast of Tasmania and including multiple clones have been masterfully blended contributing great nuance and detail to the wine.

Winemaking: The fruit for this wine was hand-picked and hand-sorted. Wild yeast fermented and periodically hand plunged, this is a wine showcasing fruit generosity and vibrancy supported by the gentler handling in the winery. The wine was matured for 10 months in French oak puncheons of which 15% was new.

2017 Vintage: Tasmania has such breadth of unique vineyard sites across the state. As a whole the growing season began a touch cooler than usual but through Summer and Autumn the seasons were dry and warm allowing vineyards to ripen and reach excellent ripeness. The resultant wines can show great versatility and drinkability due to the depth of flavour and aroma’s available. This is a very fine year for Pinot Noir and would expect similar from the other varieties.

Tasting Note: A fragrant, lifted nose of red berries, dark plum, cedar wood and exotic spices instantly escape from the glass. The palate has serious depth and an intense burst of flavour but with a seamless mouth-feel pulled tight with sand-like tannin, pure fruit flavour, spice and fresh Tasmanian acidity. A wine that will partner many cuisines from light canapes through to richer slow-cooked dishes.

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 9/12/2018

Alcohol:11,50 Vol%
Acidity:8,40 g/l
Residual sugar:20,00 g/l

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 9/12/2018

Alcohol:9,50 Vol%
acidity:9,10 g/l
Residual sugar:34,00 g/l

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 9/12/2018

Alcohol:13,50 Vol%
Acidity:7,20 g/l
Residual sugar:6,80 g/l

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 9/12/2018

Alcohol:12,50 Vol%
Acidity:7,70 g/l
Residual sugar:19,60 g/l

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 9/12/2018

Alcohol:12,50 Vol%
Acidity:8,80 g/l
Residual sugar:11,60 g/l

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 9/11/2018

Sailor Seeks Horse Chardonnay

Tiny production out of Tasmania’s Huon Valley, with a near perfect climate for quality production of Chardonnay and Pinot Noir.

“2015 Chardonnay was incredibly low-yielding (1.3T/ha) and from a relatively cool year that looked a bit iffy through January but dried and warmed up through February and March. It was whole-bunch pressed, some fermented in oak, some in tank, then all moved to barrel and 50% put through malo. After 12 months elevage it was put in tank for 3 months and then bottled. Something happened in those 3 months in tank though – it developed a saline character we hadn’t noticed before. I think we did a little fist pump. We love those sea-spray characters in Chardonnay.”

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

Revision 2; edited by TashNYC on 9/11/2018

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.

Winery fact sheet
http://www.liviofelluga.it/?lang=en§ion=vini&id=5&annata=2004

(Mexico, Oaxaca, Chichicapa)

Revision 6; edited by joraesque on 9/10/2018

product page
From the maestro mezcalero of the legendary Del Maguey 100% Tobala comes this very limited edition single village mezcal. Well balanced sweetness and smoke give birth to a long and lasting finish. Certified organic.

Village: Santa Maria Albarradas
Palenquero: Rogelio Martinez Cruz, Leopoldino Miranda
State: Oaxaca
Maguey: Espadin
Agave Species: A. angustifloia haw
Age of Maguey: 10-12 years
Elevation: 1700 meters (5577 feet)
Roast Duration: 7-15 days
Type of Wood: Oak
Milling: Molino, Horse
Size of Tinas: 1400 L
Fermentation Duration: 6-8 days
Water Source: Spring
Still Type: Copper
Still Size: 350 L
ABV of Mezcal: 45%

(USA, Oregon, Willamette Valley)

Revision 1; edited by joraesque on 9/9/2018

Winemaker Notes: FIVE FACES is an acronym for the five members of the Fullerton family - Filip, Alex, Caroline, Eric and Susanne. A blend from Fullerton's best vineyard sources, Five FACES Pinot Noir always showcases the breadth of the terroir in the Willamette Valley with the inclusion of both volcanic, basalt-based soils and sedimentary, sandstone-based soils. The fruit hails from geographically diverse sites within the valley, each with their own unique micro-climates. Lovely ruby with aromas of cherry, strawberry, cinnamon, bramble, and brooding humus. Fresh on the palate with nice persistence leading into the soft, noteworthy tannins. Drink now or hold for up to 5 years.

(USA, California, Central Coast, Paso Robles)

Revision 1; edited by Cesare on 9/9/2018

Blend: Grenache 51%, Syrah 22%, Petite Sirah 20%, Viognier 7%
Alcohol: 14.1%
pH: 3.74
R/S: 6.9g/L
TA: 5.70g/L

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