News & Views

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It was a great pleasure to catch up with Donna Stephens winemaker for Kirrihill Wines and taste both the Single Vineyard and Regional wines which make up the portfolio of this winery. One definite is these wines showed great value for money all in the $15.00-$20.00 range. Situated in the Clare Valley Kirrihill source grapes from both the Clare and the Adelaide Hills the various aspects of the valleys and hills providing ideal condition for many varieties.

Donna`s philosophy is to ensure most of the work is done in the vineyard, healthier soils mean healthier grapes to produce  premium quality wines  with concentrated colour and flavours. Careful selection and the advantage of being able to pick a range of grapes at different ripeness ensures a full spectrum of flavours are amongst the mix.

  The Adelaide Hills is gaining a reputation for Chardonnay and this regional vineyard chardonnay is a great  example. Lees stirring has added texture and with only part of the wine being in oak it is a well balanced fruit driven style with fresh varietal characters and a hint of oak. It has flavours and aromas of peach, nectarine and grapefruit with good zesty acidity. Certainly value for money here so keep an eye out for this one over the warm months ahead.

The Kirrihill Tullymore Vineyard Shiraz with its rich palate, well integrated oak and smooth finish also over delivers for price.

The Regional cabernet sauvignon is  a vibrant full bodied and well balanced wine with a great length of flavour, quite an elegant wine. These wines have to be some of the best value for money wines I have tasted in some time.

Cool wines from a cool climate

What are you drinking and what are you thinking?

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The simplicity of the sweet/dry scale which is now being seen on Riesling labels is a bonus for the consumer who has long been confused by Riesling.

Riesling is a variety that truly reflects the site where the grapes are grown and  can vary dramatically stylistically.

From the dry taut styles of both the Eden and Clare Valley with their lime juice and plentiful acidity to the ultra sweet, this scale is a great step forward for this variety as it will give a clear indication of the style.

Bring it on Rosé producers

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One planet winepak is designed to make a difference and this packaging is certainly trying to help consumers to help the planet. The tetra prisma packs are a benefit to the environment, produced from renewable and sustainable resources they are light weight, recyclable and shatter proof. The Op Winepak produces 80% less greenhouse gas emissions and uses 92% less packaging to deliver the same amount of wine.

This boutique wine company has been created by a small group of friends who while still producing premium wines were looking to make a difference to the impact on the environment of their industry  and so the quest began to find convenient, environmentally friendly packaging whilst not compromising the wine itself.

After 5 years of research and consultation the inaugural release of the One Planet Wines is a very smart Adelaide Hills Sauvignon Blanc made by Sarah Fletcher from Alta Wines. This is a fresh and vibrant wine with lively acidity and is all you would expect from this variety and region. A McLaren Vale Shiraz made by Tim Burvill who established Rockbare, Mojo and in later years Barossa Babe. This is a typical rich McLaren Vale shiraz, intense with dark ripe fruits and well balanced oak nuances. I was impressed with the quality of the wine after being a little surprised by the packaging. 

Phil Reedman Master of Wine and regular wine judge both nationally and internationally has come on board as the Brand ambassador for One Planet so expect to hear and see more from this innovative group, I am sure this team will be looking to expand their range.

Australia has always been proud of its ability to combine tradition with new ideas and while this packaging has an obvious advantage in specialised markets such as airlines, cruise ships and out door events etc there is an ever increasing number of consumers who are making more environmentally friendly choices when shopping,  could be a winner? Will keep you posted

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Diversify was the challenge and Tasmanian owned and operated Betta Milk company was looking to do just that when a meeting with a whisky maker set them on a course to produce a whisky that would stand up on the world stage.

The Hellyers Road Distillery has gone on to become Australia`s largest distillery. Named after the early European explorer Henry Hellyer whose tenacity opened up the rugged interior of the North West Coast of Tasmania. A fabulous paper sculpture which represents Henry has been crafted by hand made paper artists Ruth Rees and Pam Thorne and is on display at the entrance of the complex. Look out for other examples of this great craft by Handmade Paper Artists on display around the Burnie district.

The first cask of whisky was created in 1999, at that time the distillery consisted of the factory and bond store area.  First bottled in 2006 the distillery now has all the trappings of an interpretation centre, gift shop and cafe.

By law a whisky needs to be in cask for at least two years, but at Hellyer they go for a longer time to maximise flavours and textures. No food colouring or additives in this drop. American white oak casks, previously used for bourbon impart their own unique flavours into the mix.

The Interpretation Centre, gift shop and cafe has a stunning rural backdrop which includes Emu Valley, farmland and the Dial Range.  There are guided tours which are a unique insight into all things whisky from the grist mill to the distillation process.There is the opportunity as part of the tour to fill a bottle from cask which has 65% - 69% alcohol. Delicate flavours but enough umph to bring tears to your eyes!!!  

Quality ingredients and quality equipment all sourced locally. There are three essential ingredients for a single malt whisky, barley, water and yeast. The barley used by Hellyers comes from the midlands of Tasmania and is sent to the Cascade Brewery to be malted. The abundance of clean fresh water available in Tasmania is certainly an advantage. The whisky from Hellyers is all single malt (a single grain - barley) they produce four flavours, the original has floral flavours with hints of vanilla and citrus, a warming palate with 46.2% alcohol. There is a small batch of whisky which is spending its last six months in old pinot noir barrels which will give it a kind of toffee honeyed smooth finish and will impart some of the pinot flavours into the whisky. Also a small amount of 95% peated whisky which will have an element of smokiness. The Whisky Cream is lower in alcohol 17% still a single malt with the addition of fresh local cream.

The distillery is also producing a small amount of premium vodka which is triple distilled and charcoal  filtered and 42% alcohol.

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The beautiful Clare Valley in South Australia is home to some of our best Riesling and Pikes Riesling with its distinctive fish label is a stand out. Drink it now and if you have the will power cellar a couple of bottles to enjoy in a few years when it has developed aged characteristics. Having just completed their 26th vintage, this family owned winery is set to produce more of its flagship Classic Clare Riesling. This is the variety for which Pikes has become known but they also produce other whites and some classy well balanced red wines.

Clever wine making is also responsible for “The White Mullet” which is made from Riesling, Viognier, Chenin Blanc and Sauvignon. Might seem like a hard concept to grasp but is certainly not hard to drink and is a clean fresh quaffer to drink now and enjoy on its own or a good match for many foods.

Peter Bentley has the enviable task of travelling around Australia and the world to promote and establish markets for Pikes Winery and was able to give us a review of the wines and more:-

Look out for Pike`s Oakbank beer a traditional handcrafted Pilsner style.  Available in limited amounts this beer shows faint citrus and fruity notes, is clean, malty and well worth a try.

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We are seeing ever increasing amounts of New Zealand Wine in Australia especially Sauvignon Blanc. An abundance in production means the good and not so good make up the mix and this is where Brand  awareness and consistency shows its strength. Many people are staying with the brands they know and trust to represent the vibrancy and flavours associated with sauvignon blanc from Marlborough region.

Amy & Matt Buchanan were visiting the area recently representing their family owned and operated  Mount Riley Winery.  This couple are passionate about their wines and shared some stories with us. The 2009 Mount Riley Sauvignon Blanc is now available with its new look labels and has already received a gold medal at the Royal Hobart Show plus been selected by British Airways to be poured in their business class, the  first New Zealand sauvignon blanc to achieve this distinction.  Apart from a good Marlborough Sauvignon Blanc at a great price there is much more to the Mount Riley range including a new sparkling sauvignon blanc. It is always a delight to chat with people who are doing what they love so it is with pleasure I leave Matt and Amy to tell you more:-

Are you a fan of New Zealand sauvignon blanc?

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Backofen is an Austrian Bakery and Viennese Coffee House at Buderim Queensland. At the recent wine and food festival at Novotel Twin Waters they had a huge selection of their hand crafted breads, pastries, slices and cakes available for tasting. The team at the event gave us an overview of their products, ingredients and commitment to quality.

An increasing amount of people either through necessity or choice are looking for gluten free products and this stall had a good selection of both breads and cakes.

Coming up this year The Irresistible Gluten Free Show

Brisbane 15th & 16th May

Melbourne 2nd & 3rd October

Sydney 30th& 31st October

If you are looking for inspiration for recipe ideas,  products, or indeed anything you ever needed to know about following a gluten free lifestyle this will be an event not to be missed.  It can be a major challenge when shopping to source gluten free products and the prices can increase blood pressure so beware.!!! 

Take out the gluten and what`s left on supermarket shelves not much as far as I can see. It can be found in everything from ice cream to sauce, it is used as a thickener and for flavouring so can take you by surprise as there are many gluten derived ingredients used across a wide range of foods. Add at least an extra half hour to your shopping time to decipher labels. No not my favourite thing either. So when you can find a gluten free bread such as the one from Backofen that does not need to be toasted to be edible enjoy every bite.

Are you gluten free from preference or necessity?

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A very interesting week as far as swirling, sniffing & tasting wine goes. The new Penfolds Bin releases are doing the rounds and will be out on the shelves in March. New to the portfolio is a Pinot Noir - Bin 23 a very concentrated drop using varied clones of Pinot Noir  and  many Adelaide Hills Pinot Noir vineyards. This is a bit of a blockbuster with regional definition and definite Penfolds style.

Quantities of the Bin 407 Cabernet Sauvignon and the Bin 389 Cabernet Shiraz are down by around 40% on the last release so for the collectors of these two may need to get in early. The Bin 407 has structure and depth with Cabernet tannins and dusky oak but is a very approachable.

Bin 311 Chardonnay is a good example of cool climate chardonnay with stone fruit flavours and citrus characters. Fruit for this one is sourced from Tumbarumba. Also amongst the tasters was the Bin  Riesling.  This is a dry style typical of Eden Valley, citrus dominates the palate with mineral acidity giving good structure. The wine is starting to show some complex characteristics of an aged Riesling, good to drink now or will evolve further with time.  A slight kero note there, some people see this as a fault but there you go I quite like it. That is the easy thing about wine you either like it or you don`t regardless of what others think or what the experts claim, it comes down to our own individual preferences, but always be open to try new things as our tastes do change.

Devil’s Corner range from Tamar Ridge Tasmania have a sparkling on offer, fresh and lively with apple and citrus flavours an easy drinking style made by  charmat method, ( process, in which the wine undergoes a second fermentation in bulk tanks, and is bottled under pressure). This method is cheaper to use and in this case has produced  a light aperitif style that won’t break the budget and  is ready to enjoy now. Good value for around the $20.00 mark retail.

  The Pinot Noir in the Devil`s Corner  range was also a delight. This one is  a fruit driven drink now wine. Lighter in style with no oak treatment, deep ripe colours with delightful fruit aromas and generous cool climate flavour, this wine has  fine tannins and hints of spicy complexity.  This wine is a versatile food match or very approachable to drink without food. Try it chilled.   It was good to try a Pinot with a little less intensity and funkiness.

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Ahhh February! The scariest month of the year on the New Zealand winery calendar. The month of preparation. While growers have been busy tending the grapes for months, in the winery February is is the month that it finally sinks in for us winemakers that vintage is just around the corner and its time to start getting organized for harvest! The remaining Sauvignon Blanc from last vintage is being forced through cold stabilization at -4C (despite the hot weather), filtered and sent off to bottling to make room for this years intake, and Pinot Noir is being frantically pulled out of barrel and blended to get onto the shelves before the start of harvest. The vintage equipment is begin dragged out of hibernation and spruced up ready for the new season. The crusher /desteemer is in place and the presses have all been serviced and now I just have to remember how to operate the programs!

In quick tour of the vineyards the other day I saw the first signs of veraison (on set of ripening) in the Pinot with hints of colour starting to appear up and down the vines, and the Sauvignon Blanc will soon begin to soften. The rate of change will be rapid from this point and it wont be too long before many of my mornings are spend wandering vine rows with the growers to check the flavour and quality of the crops, and to help determine the perfect moment for picking to produce the tastiest wine.  Little bags of grapes will start to appear in the winery ready to be squished, tested and tasted to check the sugar and acid levels in the laboratory.  Early indications show that crops are down a little this year and the vines should therefore pack a little more goodness into each little berry to give this years wine than extra bit of intensity and flavour.

The 2009 Fire Snake Sauvignon Blanc, although it was beautifully fresh, crisp and yummy to drink straight away, is still improving in bottle! However, as winemakers do every year I am studying it (perhaps a little to regularly) to find out how I can make it even better. Here at Marlborough Vintners where I make Fire Snake we also make wine for a number of small growers who have decided to bypass the ‘contract growing’ approach and produce there own labels, as well as some larger producers who have not yet established their own wineries. Now is that interesting time of the year when we begin to develop for our own wines, and receive from our clients, all the specifications and directions we would like to see our wines go in this year, how we would like to process to maintain and enhance every bit of flavour, and what yeasts we would like to use to help us capture the complexities and styles we are after.

Now is the time that we begin to get excited for the possibilities that are still held in those amazing little package of fruit which are quietly ripening in the warmth of the February sun.

Sarah Boyce - Fire Snake

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Had the pleasure recently of tasting wines from Deep Woods Estate which is a boutique winery located at  Yallingup in the northern corner of the premium wine growing region of Margaret River in Western Australia. Dense woodlands of jarrah and marri trees are the inspiration for the wineries name of Deep Woods.

Travis Clydesdale General Manager and Chief Winemaker for the estate was on hand to talk about the wines and how the 2010 vintage is shaping up.  The climate has been perfect  so far for growing premium quality grapes and only the best will make it into the winery.  A new vineyard maintenance program that utilises sustainable vineyard practices has been introduced which will maintain fruit quality.

The Deep Woods Estate has three tiers, the top end being the Deep Woods Reserve Range. The chardonnay was crafted using both wild and cultured yeasts,  new and used French oak and some malolactic fermentation. The end result is a well balanced drop with good varietal flavours, supported but not overwhelmed with oak , has depth, texture and good length.

  The Sauvignon Blanc in the Estate range was also a very interesting wine, not the fruit bomb style that we have become accustomed to but a more refined delicate style. The natural acidity provides freshness, the extended skin contact and barrel fermentation give this wine an extra dimension that drinks really well.

Deep Woods Estate Ebony is a fantastic quaffer with fruit richness, flavour and soft   tannins.  This wine is 66% Cabernet Sauvignon 20%Shiraz with small quantities of Malbec, Cabernet Franc and Merlot. The quantities are small but seem to lift the  aromatics and contribute to the approachable nature and quaffability of this value for money wine.

The team at Deep Woods is passionately focused on producing quality wines from their management of the vineyard to fruit selection and winemaking techniques,  utilising a combination of traditional and modern techniques they are consistently producing award-winning Cabernet, Shiraz, Chardonnay, Verdelho and Semillon Sauvignon Blanc primarily from estate-grown fruit.

Thank you Travis for the opportunity to taste your great wines and I look forward to hearing more news from Deep Woods.

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The innovative team at Brown Brothers are always looking for a niche in the market place that they can make the most of and the release in 2008 of their version of  the Italian classic an aperitif style Prosecco sparkling wine is proving to be a winner for them. Light and fresh with delicate characteristics  of citrus apple and pear it can be enjoyed with or with out food. Though it is a relatively young varietal in Australia I can see that an increase in plantings will be on the agenda in areas that provide suitable growing conditions. Prefers a cool climate and the Brown Brothers  Banksdale vineyard in the King Valley seems to be a perfect fit. 

Prosecco is the name of an appellation in north east Italy as well as being the name of a variety. Sparkling Prosecco is made using the Charmat method of sparkling production which is in a pressurised tank to retain the bubbles. The grapes are generally harvested early to get high levels of natural acidity and fresh crisp flavours. Fresh and crisp this style is best consumed while young and fresh, generally retails for around $22.00. Try with the addition of some peach juice or peach puree  to create the classic Bellini that is so popular in Venice Italy.

It is a great drink on its own or would make  a suitable partner to pan fried scallops with a lemon influenced dressing or freshly shucked oysters. Try  with a selection of sushi and sashimi for a great combination.

Have you tried a prosecco yet?

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With the quest on to find the next “big thing ” in white wine , the shelves are alive with bottles clinking  saying  “pick me pick me”  “I`m the one who deserves your attention”.  Rich and textural,  great food matches there are any number of offerings to tempt the palate. These wines are now generally available at reasonable prices  so the consumer can get more adventurous. We seem to forget that our tastes change and who knows what delicious drop we may find once we look past the old favourites.

Arneis -  best consumed young while its distinctive personality is on show. Crisp, dry &  aromatic, almonds, pear juice, fresh apples and stone fruit are  common components of  Arneis. Fresh and dry this variety is sure to find a following in this country. Try with oysters.

Vermentino, another Mediterranean  varietal that is gaining ground. An aromatic white varietyVermentino wines are a pale straw colour and relatively low in alcohol, with crisp acids, citrus-leaf aromatics, and pronounced minerality. In the mouth, Vermentino shows flavours of green apple and lime, heightened by refreshing acidity, good richness and medium body. The wine’s crispness makes it a delicious accompaniment to fresh seafood, oysters, or grilled Mediterranean vegetables.

The Great White Blend - apart from more varieties on offer, winemakers are taking on the challenge and blending different varieties for new styles and food friendly wines.

Volante from T`Gallant (Mornington Peninsula) is a blend of  Pinot Gris, Chardonnay &  Viognier . The strengths of each variety  give surprising depth and complexity with  richness and texture that  makes it a great food wine. Food Match Spicy Thai - Green chicken curry. The richness and fruit sweetness on the palate is a great match with chilli and spice

McHenry Hohnen Wines from Margaret River acknowledge the Mediterranean climate of Margaret River with varieties associated with southern France and Spain (marsanne, roussanne, grenache, graciano, mataro, shiraz, tempranillo).  Add chardonnay, viognier , barbera, sangiovese and zinfandel and we have the foundations  for the McHenry Hohnen range of wines.

  The Three Amigos -  Marsanne, Chardonnay,Rousanne are the trio that make up this elegant blend. This  wine has a subtle nose of dried apricot and apple, underplayed with spice and vanilla seed. The palate is finely textured with weight and richness.

Yangarra Estate  Roussanne (McLaren Vale South Australia) has vibrant spicy and savoury aromatics and stone fruit flavours.  The 2008 Roussanne offers  layers of creamy French pears, fresh peaches and a refreshing acidity.

The 2009 Savagnin wines are starting to appear on our shelves. After much angst for growers and producers who thought they had the Spanish variety Albarino in the bottle last year have had to dust themselves off and deal with what they have -Savagnin which is being made in clean fruity Australian style, well worth trying.  There are any number of new wines out there for the adventurous so go for it and try something you may have not tried before.

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