Deep colour and at 4 years of age, still has purple tints. Ripe, dark fruit aromas of McLaren Vale and char/chocolate as well. An excellent combination of fruit and oak sweetness. Christmas cake flavours abound on the palate and with the alcohol over 14% it’s not out of balance, giving a rich mouth feel. Black jube fruit flavours, some liquorice and smokey oak. Dusty tannins on the finish that will further integrate through aging.
The thirteenth bottling of the Wade Block 2 from McLaren Flat. Grown in deep sand, this is an amazing vineyard in that it is nearing 20 years old, but planted with cuttings sourced from a very old local vineyard and grown on own roots. Again, very distinctive and complex, and more than qualifies for the ‘Single Vineyard’ label. With McLaren Vale being true Mediterranean/maritime in climate, no surprises that the region was rain free from December 2012 onwards. The summer was officially recognised as the hottest in Australia since records began. As such, no disease pressure and a very short harvest period with the bulk of fruit picked by early March. Our decision to pick a bit earlier has paid off with this wine having vibrant sweet fruit and balance. This 2013 Wade Block 2 was awarded the trophy for Best McLaren Vale red, not yet commercially available, at the 2014 McLaren Vale Wine Show.
Machine harvested, crushed and chilled to tanker in McLaren Vale. Vinomatic fermentation in the Hunter. Not overly rotated, as soft tannins are required. Oak maturation 20% American and 80% French. The latter mostly new and 1 year old.
Pairs well with beef dishes.
Drinking well now but will reward with medium to long term cellaring.
The colour is a very appealing pale salmon. Nebbiolo has a floral element to its aroma and this dominates with almost but not quite, rose water background. The palate has vibrant spice/ginger notes and while technically a red wine, has plenty of zesty acid. A wine to be enjoyed over the next year or so.
Brokenwood’s fourth make of Rosé and again it is something special. For a start it is Rosato, Italian for Rose, as it is made from the Nebbiolo grape and in fact a combination of three clones 111 and 230 and MAT 10 grown at the Indigo Vineyard, Beechworth. Stylistically it is also European where the wine has fruit sweetness but a dry finish. The actual residual sugar is zero. We wanted to make a savoury wine that could withstand being chilled and have plenty of florals and texture on the palate. Enjoy.
Picked at optimum ripeness for the style, we partially crushed the fruit by foot stomping and then let the juice and skins steep overnight. The grapes were then pressed to tank and the juice dispatched to the Hunter Valley. A small amount was fermented in old oak but the majority in stainless steel tank. Bottled in early June 2019.
Nebbiolo is one of the main grapes of Piemonte in North West Italy and you can’t go past their famous cuisine, including antipasti and grissini - the metre long bread sticks. Foie Gras wouldn’t go astray either.
Best consumed over the medium term.
This wine has a burnished gold colour and lifted glace fruit/peel aromas. With the Botrytis the decision was made to age the wine in oak for a few months. This adds extra complexity and depth. Although low in alcohol, it has a luscious mouth feel from the retained sugar. Crème brulee and peel flavours continue on the palate supported by a zesty citrus acid. A superb dessert rich style without any cloying characters.
This wine is from a specially selected parcel of Semillon grapes that had a percentage of Botrytis or Noble Rot as it is sometimes known. A combination of the Botrytis and raisin fruit has allowed a luscious dessert style to be made.
The Botrytris infection of the grapes results in two things – one being the dehydration of the berry which causes concentration of fruit flavour and well as sugar and two being the added flavour (in a positive sense) of the Botrytis mould itself.
The raisin fruit usually requires a period of ‘soaking’ so that when pressed the high sugar juice is extracted. Sulphur and chilling is used to prevent wild yeast gaining hold. The ferment is usually slow due to the high sugar. The decision to stop the ferment (by chilling) is made depending on the balance of acid alcohol and sugar. This style is fermented in stainless steel and bottled immediately to retain freshness and characters.
Fresh fruit, especially peaches, light dessert or over ice cream.
Drinking well now but will improve with further bottle age.