Roederer Cristal Rose 2000
A blend of around 55% Pinot noir and 45% Chardonnay, comprising 20% of wine matured in oak tuns, Cristal Rosé is produced using the saignée (bleeding) process after cold maceration. The Cristal Rosé cuvée is aged, on average, for 6 years in Louis Roederer’s cellars.
The attack reveals an aromatic intensity with a remarkable fullness and the smooth, sweet flavours of white flowers, red fruits, caramel, and Tarte Tatin. The full, round, and refined texture in the initial attack, which is characteristic of the Louis Roederer Champagne House, is complemented by a winey—though not full-bodied—structure and a remarkable freshness, giving an impression of great finesse and strengthening the wine’s precision.
De Salis Pinot Noir 2014
Predominantly MV6 with a small portion of 114 & 115, cold soaked for 14 days. Burgundian hot ferments to 30+ degrees, plunged twice daily, 25% new oak for 12 months. Unfined, unfiltered, minimal sulfites, triple racked with no other additions. The 2014 Pinot Noir has bright fresh berries, rhubarb, and herbaceous notes with hints of fennel seed and anise. central on the palate is wild strawberry & cherry drawn through by velvet tannins finishing with a lingering savoury, blood orange note.
This wine will continue to develop for 8-10 years.
De Salis M 2014
38% Merlot, 36% Cabernet Franc, 26% Cabernet Sauvignon
The fruit for De Salis 'M'was de-stemmed and whole berries fermented separately in 1.5 tonne pigage pots with hand plunging followed by post ferment maceration for 3 weeks. The 'M' was matured in 40% new French oak for the first year - second year all older French oak. The De Salis 'M' nose has raspberry, mulberry, plum, cocoa and brown sugar. A soft juiciness of dark forest fruits with a touch of rhubarb, hints of tomato and tobacco leaf on the textural mid palate and a long fine tannin finish.
Cellaring 10+ years.
De Salis Wild Fume Blanc 2016
Whole bunch pressed, the juice was allowed to commence ferment on bulk pulp from indigenous microflora. After 24 hours tank fermentation the 'wild' ferment was transferred to old French barriques and lees stirred weekly for 9 months.
Blackcurrant, lime and gravel on the nose, fruit salad and cream on the palate - this Fume style is bone dry with a round mouth of fine chalk drawn out to a mineral fine lime finish.
This is what Sauvignon Blanc is really about! Cellaring 4-6 years.
De Salis F 2014
57% Cabernet Franc, 33% Cabernet Sauvignon, 10% Merlot
A cool start to the 2014 groiwing season followed good winter snow moving through a cool spring finishing with a long cool Autumn. Individual parcels of de-stemmed whole berries were fermented separately in 1.5 tonne pigage pots with hand plunging and post ferment maceration. The 2014 De Salis 'F' spent 24 months in French barriques, with the first year in 40% new oak. Racked from gross lees for the second year in old French oak.
Crimson in colour. Red & blackcurrant, blood plum, dark chocolate, cassis and coffee on the nose, the 'F' has bright fresh berry fruits. Savoury tobacco leaf and a fine stalkiness lead to palate filling tannin and a long soft finish.
This wine shall cellar well for 10+ years.
Chateau Climens Grand Cru Classe Sauternes 06
This noble sweet white wine, graceful and weightless, is a subtle wine that is like no other. If it is the very expression of the quintessence of this appellation with balance and freshness, it also has the strength and magnificence among the greatest Sauternes. Climens is characterized by brilliance or depth, borne only of its unique terroir.
This special grace, the result of tightness and minerality is also blessed with an extraordinary aromatic palette, mingling perfumes of flowers, fruits, spices, and often even a hint of eucalyptus or fresh mint. In their youth the wines, which have a pale colour that is reminiscent of the aromas, are dominated by citrus fruit (grapefruit, lemon, citron), fresh fruit and white flowers. Sweet spices and other deeper, confected fruit flavours will develop with the passing of time.
Boscarelli Nocio Dei Boscarelli 2013
Located on the east side of the estate, Vigna del Nocio has been owned by Poderi Boscarelli since 1988. It covers about four hectares at an altitude ranging from 280 meters to 350 meters above sea level.
Different types of Sangiovese vines have been nurtured by the soil and climate to produce special selections of Sangiovese Prugnolo Gentile since 1991.
The wine combines complexity and great aging potential with elegance and fragrance to impart the renowned purity of Prugnolo Gentile vintages. Only about 5000 bottles are released annually.
Grapes are picked manually and transported in crates. After de-stemming and soft pressing, they are fermented in oak vats filled to no more than two-thirds of their capacity. Indigenous yeast is used in the fermentation process that lasts about a week at controlled temperatures from 27 to 31 degrees. Short manual re-passing of the must and pomace is completed in the initial phase. Pulping continues, if needed, for another 7 to 10 days after fermentation.
Jean Marc Burgaud Morgon Les Charmes 2015
The ample wine, dark ruby cherry-scented, with soft tannins comes from an alluvial soil called “les grands cras” south of the cru Morgon, an altitude of 250 meters. It is refined in bottles in the spring.
Vineyard’s age: 60 years
Vinification: maceration of the whole grapes for 10 days
Bottling in March
Jean Marc Burgaud De Thulon Beaujolais 2016
The Château de Thulon in Lantignié, one of the best villages due to its hillsides and granite soil, produces a wine with a bright red colour and a fresh and fruity nose. Best drunk when young, within 2 years.
Wines from Beaujolais villages area was made and bottled on the Château de Thulon’s cellar (XII century), my great aunt’s property.
Witches Falls Chardonnay 2017
The fruit for this Chardonnay was grown in the Ballandean district of the Granite Belt. The hand-picked fruit was processed and juice containing solids was drained into new and seasoned French oak barriques. Indigenous yeast were encouraged to complete the fermentation with no intentional malo-lactic fermentation. Lees stirring to add complexity was continued until the wine was prepared for bottling. The Witches Falls Wild Ferment Chardonnay displays honeydew melon, pear, citrus and vanillin. The creamy palate is balanced, displaying white fruits and citrus, supported by toasty oak. This wine will develop richer honeyed characteristics in the coming years.
VHS Chapter 1 Life 2017
Chapter 1: Life
Slankamena Bela sourced from a block (Barmera) about 5 kilometres from where my mum was born and spent the first few years of her life. (Literally in a caravan on the side of the road in Berri, Riverland, SA). My grandparents migrated to Australia in the mid 50's, from Greece, and grew Mandarins in the Sunraysia district of Victoria for almost half a century.
My decision to use Slanka Bela was essentially the fact that it's almost unheard of and a very unknown varietal in this country. Much the same as Australia was a completely foreign idea to my Yia yia and Pappou prior to them landing here on a ship. Slanka is also a very drought tolerant and all round resilient variety much in the same way that mandarins grow in warmer parts of the country.
The old man salt bush is an ode to the salt bush that lined the banks of the Murray where my grandparents farm was located. It too is an incredibly hardy and resilient plant and is a representation of the tumultuous life that my grand parents and mum lived. Humble but wholesome. The pineapple sage was a perfect choice for an infusion botanical as it bolsters the primary fruit as well as adding an interesting savoury sage component. Sage is used almost religiously in Greek Cooking. The wine is an incredible food match.
The wine as a whole represents my mum and her family and in so doing represents, in many ways, the start of my life.
Variety: Slankamanka Bela Pet Nat
Origin: Serbia. The Balkan States
Vineyard: Ricca Terra, Barmera
-100% whole bunch, partially handcrushed.
- After 48 hours stems were removed from ferment and dried for 2 weeks before being reintroduced into ferment.
- 2 months skin-contact
- Free run juice then gravity drained through a sieve containing Old Man Salt Bush, Nori, Pineapple Sage, and Passionfruit Marigold.
- Seasoned AP John American Oak smoked with dehydrated Pineapple Sage, Passion fruit Marigold and Applewood using Polyscience Smoking Gun
- Full MLF with battonage once a week on full solids.
- 3 month barrel maturation before racking to stainless.
- Dehydrated Salt bush, Passion fruit Marigold and Pineapple Sage vaporised and bubbled through finished wine, at 4 degrees, before bottling.
- 2 month bottle maturation before release.
There are a many more steps in the process but this is just a brief summary of vinification methods.
- Samuel Smith, Winemaker
Patrick Sullivan Baw Baw Fields 2017
Chardonnay component: 50% of blend. Picked from a very low yielding south facing slope. Fermented and aged in a ceramic egg. These eggs are made in the style of the Schauberger cosmic egg.
Pinot Gris component: Picked from small holidng on both the north and south facing sides of the vineyard. Barrel fermented in old Hogs Heads.
Gewurztraminer component: Picked on a super muggy day from our Neerim South Vineyard. Barrel fermented in old French Hogs Heads
Fresh as a new spring morning. Intense palate weight and bright peach and pineapple. The aroma seems to fance whilst in your mouth rather than punching out as the glass passes your nose. THis will age well though I’m sure it wont last. Certainly very moorish.