Giovanni Rosso Del Giorno 2018
An enthusiastic, vibrant and devoutly Catholic red wine for drinking with il diavolo and pepperoni pizza (Dominos probably) in bed. Cherries, plums, cigar box spice and dry tannin. Yummo.
Giovanni Rosato Dell Amore 2018
Che cosa desideri? It's pink and wet. Pure romance juice, no matter your persuasion. Eat some vongole, read some poetry, take your pants off. Our cup runneth over.
Giovanni Bianco Superiore 2018
A return to more texture this year, with some mild skin contact combining with direct pressing to create a white wine of maximum refreshment but enough character to stand up to Roberto Benigni on a bad day.
18% Sauvignon Bianco
Applecross Pinot Noir 2016
Harvest of the 2016 took place 8 days earlier, on March 4th under a fully netted vineyard. The crop level was 3.8 t/Ha with sugar at 13.3° baume, 3.4 pH and 7.2 g/L of acid.
Fermentation commenced naturally after 4 days and progressed steadily through the next 14 days with just the odd pump over and some hand pigeage towards the end to liberate the last of the sugar. We then left the wine on skins for a further 4 days of maceration before pressing and transferring to barrels.
We added one new barrel to the mix this year, therefore, just under 13% new, the rest all older than 4 years. The wine completed malolactic fermentation in late April, and was sulphured on lees, where it remained for 10 months until blending in late January. Other than SO2, no additions were made to the wine.
Applecross Chardonnay 2016
With better flowering conditions than the previous year and a netted vineyard, they were able to pick near perfect fruit at 3.7 t/Ha. The seasons’ warmer conditions led to harvesting 12 days earlier than 2015 on February 27th. Analysis at harvest was 12.2° baume, 3.2 pH and 8.0 g/L of acid. Ideal numbers.
After passively chilling the fruit overnight in a cool room, the wine was whole bunch pressed directly to 500 litre puncheons for fermentation. Fermentation occurred naturally and progressed to dryness over a three-week period. Once complete, the wine was sulphured on its fermentation lees, where it remained with monthly toppings until January 2017, when the vessels were blended into tank prior to bottling. Other than SO2, no additions were made to the wine.
By Farr Tout Pres Pinot Noir 2016
‘With every year that passes, the Tout Près vineyard’s subtleness and delicate fruit structure are becoming increasingly pronounced in the wine. The bouquet fills the glass with spicy fruit, mineral elements and a hint of integrated French oak, with the darkness and essence of the Moorabool Valley true expressions of site. Integrated and intriguingly complex on the nose. Really want to dive in. Where the RP's pure fruit leads the way,
Tout Près is a true bouquet - rose petals, nutty oak, sweet spices, bunchy notes and red and darker berries. Like the nose, the palate looks so settled so young. Tannins are so elegant, too - silky and somehow dissolving yet present, framing the palate and giving lovely mouthfeel as those flavour impressions ripple through. Thrilling wine - intense, intricately layered and long, and so together. Beautifully composed in every sense.’ Nick Farr
By Farr RP Pinot Noir 2016
Named after Robin Farr (my mum) Fruit from the Côte Vineyard a close-planted parcel on an exposed slope, with hillsides facing north, northeast and east. This wine is pretty and so very perfumed. The Côte sites simply produce amazing smoothness and calmness that stretches the length of the palate, as with the GC.
The nose gives a pure and precise impression - red summer berries and rhubarb dusted with woody spice and with earth beneath. Immediate sense of intense, pure red fruit on entry, with texture of fine-grained tannin and fruit pulp. It's vibrant and has power yet there's a real calm evenness about the way it travel - shapely, direct and long - through the palate. Spice and salty tones come through on the zesty finish, and those fruit tannins lend it excellent poise.’ Nick Farr
By Farr GC Chardonnay
‘Named after Gary Charles (my dad). The most exciting white from the 2016 vintage is without doubt the new GC Chardonnay by Farr. With all the knowledge that l have been able to extract from my father (not always easily) we created a high-density planting of Chardonnay and Pinot Noir on an exposed côte. These hillsides facing east, north east and north will be the backbone of the Farr destiny for decades to come. This is our tribute to what ‘Gazza’ has achieved and provoked over 40 years not only in our region but for the Chardonnay and Pinot Noir of Australia.
The nose is pronounced - a strong, integrated aroma. Seductive but not flashy; evoking complex savoury/fruit interplay. Essentially, the smell of top-class Chardonnay. Ripe nectarine, lemon and grapefruit, with a suggestion of vanilla and pastry, perhaps hazelnut. The texture has a limey cling from the outset; intense and it really wants to take off - and does. Crackles with acidity. As with previous years, it streaks through with tremendous resonance and length through the finish. Remarkable how it leaves such a impression of intensity and detail while travelling at such scintillating velocity.’ Nick Farr
Egly Ouriet Grand Cru V.p Nv
Vintages: One-third each 2008, 2009 and 2010. Bottled in 2011.
The V.P. stands for Vieillissement Prolongé (prolonged ageing), as the wine spends so long on lees. A blend of 70% Pinot Noir and 30% Chardonnay. The fruit comes from Ambonnay, Bouzy and Verzenay – all great Grand Cru terroirs. Vinification and élevage are in oak casks, with the dosage being a tiny 2 g/L, so seriously Extra Brut. The power of the fruit, plus the extended lees ageing grants such harmony, so much length, complexity and texture, that the dosage seems irrelevant. It’s a vinous, pure Champagne of great stature and breed. Powerful, yet with so much finesse. After resting some seven years in bottle in the Egly-Ouriet cellars, this cuvée is singing.
Egly Ouriet Grand Cru Millesime 2009
This is 70% Pinot Noir and 30% Chardonnay from 40-year-old vines in Ambonnay, aged completely in barrel, no malo and virtually no dosage. It is a seductive, layered, yet powerful expression of Ambonnay and, with the Blanc de Noirs, represents one of the very finest wines of the Montagne de Reims Grand Cru area. The 2009 is a blinder that is not to be missed.
Bass Philip Premium Pinot Noir 2014
While not quite as concentrated or powerful as the Reserve, the Premium Pinot Noirs
have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins,
underlying smoky oak and great flavour length. The fruit is sourced from the low
cropping low-input four hectare north-east facing vineyard at Leongatha. Increasingly
biodynamic principles are employed in the vineyard. The overall philosophy is to
"allow nature to drive the viticulture and winemaking processes". Natural yeasts, no
filtration and extended time on lees are all par for the course. Winemaker Phillip
Jones calls his Pinot Noir "precocious". He believes strongly in a gentle hand.
Racking is kept to a minimum and no pumps are used in the winery. "The difference
between good and great Pinot Noir is texture. Wine flows through a pipe like a fast
running stream – at speed in the centre and slow on the sides – the sheer force
created by the pump just tears the wine apart." The wine is aged in French Alliers
oak for 12 to 18 months depending on vintage. Their "hidden power" is revealed after
around five years of bottle age. A Cuvee Rare, which was aged in barrel for an extra
six months, was produced in 2001. No Premium or Reserve Pinot Noir were made in
2006 A Bass Phillip Estate 21 Pinot Noir was the only single release, a blend of all
the estate vineyards.
Bass Philip Estate Pinot Noir 2016
The 2015 vintage has delivered red wines with varietal purity, fresh natural acidity, tangy minerality and overall balance: one of our best vintages. These are great wines from Bass Phillip, and they are all capable of mediumlong-term cellaring....... However, they are beautiful to drink now!! All the reds need one hour breathing after pulling the cork.
A complex mouthful of intense flavours. Balanced acidity carries through to the finish. Emphasis is in the middle plate: But with quite powerful tannins. This is a good food wine : a very easy drink.