Winestate Wine of the Year Awards Annual Edition 2019

CHAIRMAN’S THE CLASSES COMMENTS IN BRIEFSPARKLING CABERNET SAUVIGNONOverall an excellent standard with the traditional An outstanding class and always a tough one toproducers to the fore in this specialist category. beat. Here we saw great intensity and length onBest were aged wines showing great development the palate for the best wines. A real showdownand character. between the Aussie and Kiwi Examples.PINOT GRIS/GRIGIO SHIRAZA surprise to the judges. The best here tended Always the toughest class to win not only becauseto be the richer glycerol, soft and unctuous gris of the sheer number (243 shiraz received 4.5 starsstyles. These counter the idea of the variety as or higher to be eligible for the taste-off) but alsoneutral and boring. the amazing consistency of quality that this variety achieves. This year was no exception and weRIESLING applaud the top five placegetters.A pleasure to judge. A class of pure, elegant spicylemon-lime fruit wines, from youthful fresh and lively SWEET WHITESto aged and complex. Amazing that there is not more consumer attention given to this style. Particularly with the botrytisSAUVIGNON BLANC complexity these are superb luscious wines. TheComplete domination by the Kiwi entrants. (Almost top wine was a great example of what can bea sporting analogy). Depth of obvious herbaceous achieved.fruit combined with richness of texture andbalanced by fine acidity and vibrancy. FORTIFIED The judges said that this is an absolute pleasureSEMILLON of a class to judge. If these are not of worldA fabulous class of aged semillons. Like sauvignon standard what is? One company dominated butblanc is to New Zealand, semillon is to Australia. that is because they make fantastic fortifieds thatUnique world class whites. win again and again in blind tastings. The top 5 finalists are always incredibly consistent – a trueCHARDONNAY credit to them.A great class of well worked wines with winemakerscrafting it like clay into works of art. This is the white BEST VALUE BUYvariety that most benefits from appropriate and Some extraordinary best value buys were judgedbalanced intervention. under $20 throughout the year, some even under $10. All finalists in this category this year are underALTERNATIVE WHITE the $15 mark. These are great examples for theAmazing how far this category has come. Lots price and should be the yardstick for an everydayto like here from fiano, gruner veltliner, viognier drinking wine.and classic NE Victoria marsanne. Great varietaldefinition with each variety. Winestate Magazine would like to take this opportunity to thank our major sponsors for theirALTERNATIVE RED ongoing support.A real diverse mix of varietals. Like the AlternativeWhites we saw here great expressions of varietal • SMEGcharacter which the judges acclaimed. A delight to • Singapore Airlinesjudge. Some stand outs included teroldego, nero • DW Fox TuckerdÁvola, petit verdot, malbec and a GST blend. • Hamburg Süd • The Rees Hotel, QueenstownPINOT NOIR • WineWorksTypically a cool climate treasure. The results here • Le Cordon Bleuwere evenly balanced between New Zealand and • Orora GlassAustralia with the Kiwis dominating the top 5. • Trenton / Luigi BormioliGreat to see the winemakers are respecting the • Classic Oakfruit and no longer making bigger wines that end • Transtherm / Vintecup as dry reds. • Blaxland Vineyards • Wine AssistMERLOT • Swiss-belHotel InternationalOften maligned as a straight varietal (unless you • Adelaide Convention Centreare drinking a Petrus). It was great to see examplesthat stayed with the varietal fruit and, like pinot,avoided the temptation to pump the wine up. Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 51

NEW ZEALAND Wine of the Year52 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

NEW ZEALAND wine company of the yearVILLA MARIABY GEORGE, THEY’VE DONE IT AGAIN“Villa Maria enjoys aninternational reputation forits widely distributed PrivateBin range, great value CellarSelection, and often memorablewines under its Reserve andSingle Vineyard labels.”MICHAEL COOPERVILLA Maria has a special place in the New Zealand wine world. The brand Sir George Fistonich, now in his late 70s. “A lot of companies in New Zealandis a household name; it’s the country’s largest, fully family-owned wine have sold or brought in corporate shareholders, but that isn’t part of ourcompany; and its claim to be “New Zealand’s most awarded winery” is easy long-term strategy.”to justify. Regular readers of Winestate know just how often Villa Maria hasscooped our New Zealand Wine Company of the Year and New Zealand Of George and Gail Fistonichs’ three children, one is involved in the wineryWinemaker of the Year awards. - Karen Fistonich, who chairs the board. “Dad has a fabulous strategic mind,” says Karen. “Decisions are always made with a long-term perspective...” I recently raided my cellar and opened Villa Maria Reserve Hawke’s Bay She describes him as a “classic founder entrepreneur and they do find itChardonnay 2016 and Villa Maria Reserve Gimblett Gravels Cabernet hard to let go of what they have built”.Sauvignon Merlot 2015. Out tumbled a weighty, complex, very harmoniouswhite, already drinking well, and a full-bodied, vibrant, richly flavoured red Karen - who is married to Milan Brajkovich, of Kumeu River - grew upthat should mature well for decades. Both wines are very classy, but it hasn’t playing in the winery. “One thing we really liked to do was play in the corks,”always been like that. she says. “We would sneak up to the attic, slide down the stairwell and land amongst the corks. I don’t know if we were really allowed to be playing there “The winery initially made its presence felt at the bottom end of the market,” and you certainly wouldn’t be able to today.”I wrote in my first book, The Wines and Vineyards of New Zealand (1984).“The slogan ‘Let Villa Maria introduce you to wine’ associated with the sale After graduating with a degree in psychology, Karen spent 10 years inof sherries and quaffing table wines, created an image the company has banking. “It was towards the end of those 10 years that Dad identifiedonly recently overcome. But in recent years Villa Maria has established an he needed someone in the family to know what was happening in caseexcellent track record in wine competitions.” something happened to him,” she says. After joining the Villa Maria board in 1992, Karen has been a director ever since and the chair for Today, Villa Maria enjoys an international reputation for its widely distributed the past 11 years.Private Bin range, great value Cellar Selection, and often memorable winesunder its Reserve and Single Vineyard labels. While exporting to more than Prior to the launch of Villa Maria, Andrew Fistonich, a Croatian immigrant,60 countries, it has retained a strong reputation in its home market. Two ran a tiny operation in South Auckland called Mountain Vineyards. So whyyears ago, after interviewing over 1000 Kiwi consumers, Reader’s Digest did his son, George, then 21 years old, choose the name Villa Maria in 1961?gave its most Trusted Brand award for New Zealand wines to Villa Maria. “I threw around the name Villa Maria with a few of my friends, as I thought that it would be good to have an international name. If it was today, I would Pivotal to an understanding of Villa Maria is that the winery is not for sale. definitely have different thoughts and maybe go for a Maori name. But Villa“Villa Maria is very passionate about being a family company,” says founder Maria has good remembrance value.” Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 53

Headquartered in a volcanic crater close to Auckland International Airport, the company owns vineyards and wineries in Auckland, Hawke’s Bay and Marlborough. Esk Valley, Vidal and Te Awa are other key parts of the Villa Maria empire. Innovation has been a crucial part of Villa Maria’s success. The company was the first in New Zealand to reward grape-growers for the quality of their fruit, rather than just pay a flat contract price, and was the first large winery in the country to declare a “cork-free zone”, sealing all wines from the 2002 vintage onwards with a screwcap. This commitment to innovation also extends to encouraging the company’s employees to work to their individual strengths. “If you allow people space to innovate,” says George, “the possibilities are endless.” In a major move in early 2018, Villa Maria appointed Abe Salt as its chief executive officer. Salt was formerly principal at Iron Gate Consulting, where he focused on providing strategic advice to the wine industry, and before that, spent over five years at Treasury Wine Estates, where he was global head of strategy. “This will allow me to concentrate on my global brand ambassadorial role,” says George “and drive other large projects such as the development of our new (Te Awa) winery and retail centre in Hawke's Bay.” FINALISTS Foley Family Wines Smith & Sheth Esk Valley Saint Clair54 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

NEW ZEALAND winemaker of the yearNICK PICONE, VILLA MARIAMAKING MAGIC“The skill involved is part science, part craft and partintuition, in a bid to create something magic.”MICHAEL COOPERWINESTATE’S New Zealand Winemaker of the Year entered the industry in in the Adelaide Hills and previous Winestate Winemaker of the Year 2014),1997 as a “fresh-faced newbie, straight out of the classroom”. Working thevintage at Esk Valley, “scrubbing the tanks and cleaning the floors,” Nick Grant Edmonds (until recently chief winemaker at Sileni in Hawke's Bay),Picone was entranced by the “mystique and magic” involved in the productionof top Hawke’s Bay wines. and Michelle Richardson (Winestate Winemaker of the Year 1999 and 2000). Today, as chief winemaker of the Villa Maria Group, the 38-year-old Picone Picone’s immediate predecessor, Alistair Maling held the top job from 2002 tooversees all of the company’s winemaking, including its Villa Maria, EskValley, Vidal, Te Awa and Thornbury brands. Sir George Fistonich, the group’s 2015, before leaving to join Foley Family Wines.founder and owner, sees Picone as an “extremely talented” winemaker with“an exceptional palate”. Picone views his role as “essentially co-ordinating the winemaking over the Picone’s father runs Vince’s World of Wine, which offers vineyard tours in whole group - working closely alongside the winemakers in terms of styles andHawke’s Bay. “My father would drink wine with dinner and that’s how I firstdiscovered wine, when I was about 16 years old,” he recalls. “I vividly recall qualities.” His job, however, is slightly different to his predecessors. “We hadtrying Esk Valley merlot one evening and that’s exactly where I ended uptwo years later...” a bit of a restructure. My role is to stay very closely linked to the winemaking Within a month of starting a grape-growing and winemaking certificate at the process, and not become too commercial and too involved with the businessEastern Institute of Technology, in Napier, Picone knew that he wanted to be awinemaker, rather than a viticulturist. After graduating with a Bachelor of Wine side of it.”Science from EIT, he moved to Marlborough in 2002 as assistant winemakerfor Villa Maria, then in 2008 shifted north to the company’s headquarters as When asked about highlights of his career to date, Picone is swift to pointsenior Auckland winemaker. out that winemakers’ accolades typically reflect having access to outstanding Over the years, Picone has also gained significant overseas experience.In 2006, he worked for Hatch Mansfield, Villa Maria’s UK distributor, which vineyard sites and being part of a high-performing team. One “very fondspecialises in independent, family-owned producers. Founded in 1802,Hatsch Mansfield is now owned by Louis Jadot, Errazuriz and Villa Maria. memory” is making the 2010 vintage of Villa Maria Single Vineyard KelternPicone has also worked a vintage at G.D. Vajra, in Barolo, and two vintagesat DeLoach, in Sonoma. Hawke’s Bay Chardonnay, which scooped numerous gold medals and major Since early 2015, Picone and his family have been back in Hawke’s Bay, trophies, including the trophy for overall champion of the Air New Zealandwhile he commutes on a weekly basis to Auckland. A former Winestatepanellist and Winestate’s New Zealand Winemaker of the Year in 2015, he Wine Awards 2011.has collected a string of “Young Winemaker of the Year” and “Winemakerof the Year” awards. Chardonnay is clearly one of Picone’s favourite grape varieties. When asked Picone’s other Australian accolades include being the New Zealand recipient what makes New Zealand chardonnays special, compared to the famousof the Len Evans tutorial scholarship in 2004, which helped to establish hiscredentials on the wine judging circuit. In 2012 he won The Wine Society’s chardonnays of Burgundy, he doesn’t hesitate: “Undoubtedly, it’s their higherYoung Winemaker of the Year award - the first New Zealander to be recognised. quality-to-price ratio.” If you ask him to recommend a few special New Zealand Appointed Villa Maria’s chief winemaker in 2015, Picone follows in thefootsteps in several top winemakers. When Fistonich himself was voted chardonnays to buy, he chuckles: “Anything with Villa Maria ‘Reserve’ or ‘SingleWinemaker of the Year at the Liquorland Royal Easter Wine Show in 1993, itprompted Michael Brett to write in the Sunday Star: “Fistonich has not made Vineyard’ on the label!”wine since the 1960s and cynics would probably say that Villa Maria’s successbegan once he stopped making the wine. Rather, the award honours a man - a What is it about winemaking that intrigues Picone? “The skill involved is partsurvivor, a juggler, an innovator - who has been the catalyst for the country’smost consistently successful winner of wine show awards for close to a decade.” science, part craft and part intuition, in a bid to create something magic.” The roll call of Villa Maria’s winemakers over the past half century includes His boss fully understands this, he says. “George is very good at allowingRoss Spence, from 1968 to 1973 (when he left to establish Matua Valley),Harry Wright, Mark Polglase, Kym Milne (now chief winemaker at Bird in Hand winemakers to go about doing what they are so good at doing. That autonomy has kept me enthused!” FINALISTS A. B. C. A. Matthew Donaldson, Pegasus Bay. B. Adam Hazeldine, Babich Wines. C. Gordon Russell, Esk Valley. D. Steve Smith MW, Smith & Sheth. D. Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 55

AUSTRALIAN wine company of the yearWOLF BLASS WINESMAINTAINING THE LEGACY“If you look at our success in wine competitions over the years it shows that we still maintain acontemporary view of the wines we are making with the overarching style that Wolf had whenhe started, which was the drinkability element of it.”NIGEL HOPKINSAFTER 31 years with Wolf Blass Wines, chief winemaker Chris Hatcher is now producing some 60 million bottles of wine annually.almost as synonymous with the brand as its founder and now ambassador Hatcher is now taking an increasingly strenuous role as the face of Wolf Blassat large, Wolf Blass. Wines, with at least three trips a year to China where the entry level Grey Label But Hatcher, who joined the company as senior winemaker in December has taken off, despite its $45 retail price, and even its multi-award-wining Black1987 after stints at Orlando and Kaiser Stuhl in the Barossa Valley and the Label at $150 is showing “very satisfying” growth.Simi Winery in California, insists he is simply the custodian of one of Australia’smost famous brands and the legacy left by its famous founder. That means he’s increasingly dependent on his small team of winemakers, to whom he gives credit for Wolf Blass Wines award-winning success - senior Just as Peter Gago is the latest custodian of Max Schubert and his iconic winemaker Steve Frost, who has been with the company for some 15 years,Grange legacy at sister winery Penfolds - also part of the Treasury Wine and winemakers Marie Clay, Clare Dry and John Ashwell.Estates conglomerate - Hatcher sees it as his responsibility to maintain theDNA of Wolf Blass wines. That DNA, Hatcher says, was made clear to him on “The team has remained very stable over the years,” Hatcher says. “It’s a good mixhis very first day at the winery. of experience and male and female winemakers which helps keep it really dynamic. “Wolf came into my office with a bottle of wine and said: ‘No gold medals, “If you look at our success in wine competitions over the years it shows that we stillno job.’ He really established that the wine in the glass is absolutely the most maintain a contemporary view of the wines we are making with the overarching styleimportant thing and we still have that philosophy today, one of the core values that Wolf had when he started, which was the drinkability element of it. Somethingof what Wolf Blass is all about.” like Black Label is fascinating to see how many medals it actually wins - I think over the past 42 years it has averaged something like seven gold medals a year. In the next decade Hatcher made 39 trophy and 218 gold medal-winningwines. The list since then would fill a trophy room larger than most wine “Things like that say to me that we’re as relevant today with our winemakingenthusiast’s cellars. This year Wolf Blass Wines has again been named skills as we were when Wolf started 52 years ago. We’ve been able to evolveWinestate’s Winery of the Year, following its previous success in 2016. the style, maintaining the drinkable element that Wolf gave, that was almost revolutionary in his time, but now provide more emphasis on fruit character “Awards are really important to us and winning this Winestate award is and the vineyard, and less on oak and winemaking.another third party endorsement that says ‘these guys really know what they’redoing’,” Hatcher says. “This gives me the confidence that we’re still relevant “Obviously we’ve now got much better vineyards and better understanding oftoday in the wine styles we’re making which is one of the key reasons for our them, with a better winery and equipment, so we should be making better wine.”success, with softer tannins, plush mid-palate and more focus on fruit in thevineyard and less on the winemaker. It’s not surprising that Hatcher understands his role as custodian so well; his great grandfather Alf Vesey, was Penfolds first winemaker in the 1870s and, “Being the custodian of Wolf Blass is important,” says Hatcher, who has now in fact, trained Max Schubert as his understudy. It’s an historical legacy thatworked with the company longer than Wolf Blass’s 29 years. “Yes, we’re a sits comfortably on his shoulders.brand, but I stress to the winemaking team all the time that we’re also a wineryand if we lose that focus then all we are is just another brand.” “In my own mind my responsibility is the same as if I owned the business,” he says. “I think of it that way because it means so much to me; I’ve put my whole life For a company that has been bought and sold like corporate chattel since it was into it and I don’t want to see it destroyed.started 50 years ago, the fact that Wolf Blass Wines has so successfully retainedsuch a sense of its own identity is entirely due to Wolf Blass and Chris Hatcher. “Wolf said to me that his name was on the label and he was very proud of that. Well, my name’s not on the label, but everyone in the industry knows Blass started the winery in 1966 when his company, Bilyara - which means it’s my reputation at stake as well as Wolf’s.” eagle hawk, hence the distinctive logo - produced 250 dozen in its first vintageof a shiraz/cabernet/malbec blend. The first wine released under his own name FINALISTS Morris Wineswas the 1968 Wolf Blass Grey Label, using fruit from Langhorne Creek, starting Wines by Geoff Hardya new trend in consumer friendly, instantly drinkable wines. Haselgrove Wines McGuigan Wines Having won three consecutive Jimmy Watson Trophies from 1974, in 1984Wolf Blass Wines went public with a market capitalisation of $15 million andselling around 3.5 million bottles a year. Mildara Blass was formed in 1991,only to be bought for $560m by Foster’s Brewing in 1996 - at which point WolfBlass withdrew from day-to-day involvement in the winery. Now, at the age of84, he remains its revered and still active ambassador at large. In 2000 Mildara Blass merged with Beringer Wine Estates to become BeringerBlass Wine Estates, still under Foster’s ownership, until a demerger in 2011 sawthe wine arm of Foster’s become Treasury Wine Estates, with Wolf Blass Wines56 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

AUSTRALIAN winemaker of the yearSHANE HARRIS, WINES BY GEOFF HARDYA ROAD LESS TRAVELLED“That continual drive for what’s next and how we can do things better is aconstant motivation that Geoff and I share. That’s why we click as a team.”DAN TRAUCKISHANE Harris, the boy from Bundaberg, travelled an unusual route to becoming Vales both historical and awareness of how things might move forward in thean award winning winemaker. Growing up in the heart of Queensland’s rum future. That continual drive for what’s next and how we can do things bettercountry, Harris became a qualified chef working in modern bistros in Brisbane is a constant motivation that Geoff and I share. That’s why we click as a team.during the late 1990s. Along the way many glasses of wine were sent to the We both appreciate and respect each other’s strengths.”kitchen by eager wine sales reps and appreciative diners. This sparkedan interest in wine and the positive attributes it can bring to the table when This relationship paid early dividends with Wines by Geoff Hardy winningenjoying a good meal. the 2012 Winestate Winery of the Year award, while at the same time Harris, at age 34, was named Winestate Winemaker of the Year. A pondering on “what makes a wine good” led to a search for moreinformation. Walking past a news stand near the Fortitude Valley train station “Wherever we seem to focus, it lights another fire,” Harris said. “Not onlyone day Harris noticed the glossy cover of Winestate magazine. “The more with emerging varieties but also with the sales team growing our market shareI learnt about wine and its production the more questions of how and why across the world for traditional varieties like shiraz and cabernet.” Wines bypopped into my head,” he said. He already knew Bruce Humphery-Smith Geoff Hardy has seen huge developments in its overseas markets, recordingfrom Severn Brae Estate Wines (Granite Belt) so he called him and asked double-digit export growth each year for seven consecutive years, and is onif he could visit and see how the wines were made. It wasn’t long before track to achieve this again for the current financial year. Between 2012 andHarris was visiting regularly to lend a hand and learn more about wine and its 2018, the company’s export sales revenue grew by a massive 2204 per centproduction. From there “I did the rounds of the Stanthorpe wineries, ending and 464 per cent overall revenue growth between 2011 and 2019 YTD.up moving to Stanthorpe when an offer to work with Jim Barnes at HeritageWines of Stanthorpe was put on the table”. Harris made the move and his So far this financial year, exports are up 220 per cent compared to thefirst child, Faith, was born two weeks later in Stanthorpe Hospital. “It wasn’t same time last year.long before my growing passion for grenache led me to decide to move southto work with grenache in South Australia”. This passion eventually led to an While sales to China have played a major role in the company’s growthopportunity to work at d’Arenberg in McLaren Vale as a cellar hand in 2002, (increasing from only 1 per cent of revenue in 2011 to 53 per cent of total bottledafter a quick stint for vintage in the Strathbogies of Victoria. wine sales revenue in 2018), the company has also opened new markets in Vietnam, the US, India, Canada, Japan, Taiwan, Korea, Malaysia, Thailand, He progressed to an assistant winemaker role at Classic McLaren Wines as well as maintaining its long-term markets like Finland.under Tony De’Lisio, where for four years he made small batch wines, 100 percent open ferment, hand plunged and shovelling skins. This was for Harris At Wines by Geoff Hardy the pursuit of business excellence doesn’t end on“a great learning experience, doing everything there was to do from fruit the bottling line. While superior quality in their winemaking and viticulture isreceival, the lab work to working on the bottling line. I think that winemaking important, excellence across every aspect of the business is equally importantshould be taught like a trade, hands on and learning from experience.” He as they have a relentless commitment to this in everything they do.noted that textbooks work in a perfect world scenario but “theories can goout the door pretty quickly when faced with the onslaught of vintage. It’s FINALISTSknowing what to do instinctively when things don’t go to plan that make ahuge difference as a winemaker.” A. B. C. As winemaker and cellar manager at McLaren Vale Vintners in 2006, Harris A. Peter Hall, McGuigan Wines.met Geoff Hardy. A bond formed between the two and in 2009 he became B. David Morris, Morris Wines.the first full-time winemaker for Wines by Geoff Hardy. C. Chris Hatcher, Wolf Blass D. Shavaughn Wells, Saltram Wines. Harris makes the wines for all of Hardy’s labels, including K1, Pertaringa,GMH and Hand Crafted by Geoff Hardy. Last year the “group” bottled 76 D.different wines across the portfolio. “Geoff has generations of experience anda keen interest in the development of the emerging varieties that the groupmakes,” Harris said. “At one stage we peaked at 32 different varieties acrossfour major wine growing areas in South Australia. This is now down to 25varieties that we want to continue to focus on from potential shown in thoseearly trials.” “Geoff, as a viticulturist, has an amazing knowledge of the Southern Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 57

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SPARKLING of the year WINNER THE ORORA GLASS TROPHY Singlefile Wines Limited Release Denmark Pinot Chardonnay 2011 WINEMAKER: Mike Garland and Patrick Corbett COLOUR, BOUQUET, PALATE: Toasted brioche and strawberry aromas on the nose. It is rich and soft, displaying elegance, finesse and balance on the palate. The wine has refined tiny bubbles and finishes with a lingering acidity and freshness. FOOD SUGGESTIONS: Enjoy with smoked salmon and crème fraiche, charcuterie meats, truffle risotto, sashimi, scallops or yum cha. CELLARING: Up to 10 years. VITICULTURE: 100% Denmark (Great Southern) fruit comprising of 59% Pinot Noir (“Droopy clone”) and 41% Chardonnay (Clone 5). All cane pruned and SP trained to 6T/ha. Hand-picked at optimal flavour/acid balance for sparkling fruit. Avoidance of exposed fruit to minimise phenolic development. VINIFICATION & MATURATION: Whole bunched pressed, clarified and fermented at moderate temperature (17˚C). Kept for 11 months on light lees with regular stirring prior to tirage on the 15th February 2012. Aged on lees for 5 years (disgorged 31st July 2017). Dosage of 5g/L. CONSUMER CONTACT DETAILS: Phone: 1300 885 807 Email: [email protected] Web: www.singlefilewines.comLUIGI BORMIOLI GLASS - Vinoteque 175ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 59

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS NO.1 FAMILY ESTATE ADELE CUVEE FEATHERTOP ALPINE VALLEYS MARLBOROUGH SPARKLING 2013 BLANC DE BLANC 2012 WINEMAKER: WINEMAKER: Daniel Le Brun Nick Toy COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale Gold hue. Delicate bead, with subtle nose, Pale straw. Vibrant citrus and pear aromas with elegant, balanced, creamy palate. Lingering with hints of complexing yeast derived characters. nice persistence. The Cuvée Adele is of bright Flavours of green apples, nashi pear and citrus are straw-yellow colour with a hint of gold. Vibrant complemented by rich toasted brioche notes. The aromas of yellow florals and white stone fruits inter- racy acidity leaves the long palate crisp and dry. mixed with subtle aromas of fresh bread yeast and CONSUMER CONTACT DETAILS: hints of minerals. A taut and angular palate and a Phone: (03) 57 562 356 honeyed aftertaste. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.feathertopwinery.com.au Phone: +64 (03) 572 9876 Email: [email protected] Web: www.no1familyestate.co.nz60 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

CHANDON LATE DISGORGED GRAMPIANS ESTATE RUTHERFORDSPARKLING 2006 SPARKLING SHIRAZ 2011WINEMAKER: WINEMAKER:Dan Buckle Tom Guthrie, Don RoweCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Fresh pears and dried fruits are overlaid with layer Ruby in colour. The nose is concentrated with spiceupon layer of secondary complexity. Prominent and red cherry aromas mixed with some meatycharacters include cracked wheat, whole grain chocolate aged characters.bread, baked quince, pear tarte, coffee, cinnamon, The medium-bodied palate has lovely elegance,toast, almond praline, and forest mushroom. The softness and poise, with dark cherries and chocolatewine has intense savoury character and a creamy to the fore. The extra time on lees mellowed thepalate, alongside brightness and crisp acidity wine and created a wine of complexity, beautyreminiscent of the crunch of an apple. and elegance.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: (03) 9738 9200 Phone: (03) 5354 6245Email: [email protected] Email: [email protected]: www.chandon.com.au Web: www.grampiansestate.com.au Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 61

FACILITATING WINE EXPORTSLABEL & PACKAGING DESIGN WINE WRITING/REVIEWSCONSULTING SERVICESWine Assist Pty Ltd P.O. Box 1050 Morphett Vale S.A. 5162Mob/Cell: +61408 801 795 Web www.wineassist.com.au Email: [email protected]@dandawineman dan.traucki

ALTERNATIVE WHITE of the year WINNER THE WINE ASSIST TROPHY Artwine Wicked Stepmother Single Vineyard Clare Valley Fiano 2018 WINEMAKER: Joanne Irvine & Judy & Glen Kelly COLOUR, BOUQUET, PALATE: Our Fiano has elegant floral aromas with a hint of spice leading to a delicious palate of subtle spice notes of honey and hazelnut. Fiano gains additional honey characterisitics as it ages. FOOD SUGGESTIONS: Fiano’s natural acidity offsets the richness of creamy sauces and complements tomato-based sauces. It is the perfect partner to fish and shellfish and the natural spiciness on the palate marries well to spicy foods such as Thai and curries. CELLARING: Up to 5 Years when the wine's nutty and honey spicey characteristics will develop. VITICULTURE: Vineyard is approximately 430 Metres above Sea Level. Vine rows run East – West. Latitude: 33.87 degrees South; Longitude: 138.64 degrees East (approx.). Soil – Red loam over a mixture of limestone, shale and clay. Rootstock is Ramsey and the clone is SAVII Vines planted in 2009. 2012 was our first vintage. Vine spacing 3.0 metres x 2 metres. VINIFICATION & MATURATION: The fruit was machine picked on 16th March. Crushed within 2-3 hours then cool fermented in stainless steel to preserve the primary fruit with minimal intervention. Stabilised, fined and filtered before bottling on 8th May 2018. CONSUMER CONTACT DETAILS: Phone: 0411 422 450 Email: [email protected] Web: www.artwine.com.auLUIGI BORMIOLI GLASS - Vinoteque 380ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 63

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS TAHBILK NAGAMBIE LAKES HORNER WINES FAMILY RESERVE MARSANNE 2011 HUNTER VALLEY VIOGNIER 2017 WINEMAKER: WINEMAKER: Alister Purbrick, Neil Larson, Alan George Ash Horner COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This ‘Museum’ Marsanne re-release is showing Bright with green hues. Fresh aromas of pear and all the signs of the rich development that is still apple, with hints of sweet apricot and subtle oak. to come with honeyed, toasty notes staking their The palate brings a complex textured array of claim on a nose and palate of classic lemon, lime flavours like pear, green apple and apricots with and citrus fruits with a bright mineral acidity that delicate hints of oak. will support further cellaring. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: 0431 741 203 Phone: (03) 5974 2555 Email: [email protected] Email: [email protected] Web: www.hornerwines.com.au Web: www.tahbilk.com.au64 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

SCION HANDPICKED HAHNDORF HILL RESERVE ADELAIDERUTHERGLEN VIOGNIER 2017 HILLS GRUNER VELTLINER 2016WINEMAKER: WINEMAKER:Rowly Milhinch Larry JacobsCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Straw hue. Flinty, funky and wild bouquet that Light golden yellow with green lights, and ripe,settles into citrus spice and stone fruit. spicy orange peel and yellow stone-fruit on theA citrus drive leads to a textural mid-palate where nose.fruit concentration builds length and width. Finish Vibrant on the palate with an explosion of citrus andis clean and persistent, but not cloying. ripe nectarine, and a thread of gentle toffee notes.CONSUMER CONTACT DETAILS: All held together by a mouth-filling textural rub andPhone: (02) 6032 8844 a juicy acidity.Email: [email protected] CONSUMER CONTACT DETAILS:Web: www.scionwine.com.au Phone: (08) 8388 7512 Email: [email protected] Web: www.hahndorfhillwinery.com.au Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 65

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RIESLING of the year WINNER THE SMEG TROPHY Reillys Museum Release Clare Valley Watervale Riesling 2011 WINEMAKER: Justin Ardill COLOUR, BOUQUET, PALATE: Aged golden hues. Developed, toasty bouquet with hints of buttery lemon. Palate displays crispy citrus flavours with toasty aged characters and textured mouthfeel. FOOD SUGGESTIONS: Asian cuisine and roast pork. CELLARING: Until 2025. VITICULTURE: Low cropping at 1.6T / acre. Elevated site in Watervale, rich red loam over deep limestone. Aspect W/SW Elevation 350m Average vine age 17 years VINIFICATION & MATURATION: 100% free juice run. Bottle matured for 5 years prior to release. CONSUMER CONTACT DETAILS: Phone: +61 08 8843 9013 Email: [email protected] Web: www.reillyswines.com.auLUIGI BORMIOLI GLASS - Atelier Riesling 440ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 67

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS ROBERT STEIN HALF DRY KIMBARRA WINES GREAT WESTERN MUDGEE RIESLING 2018 RIESLING 2017 WINEMAKER: WINEMAKER: Jacob Stein Justin Purser COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale and water like colour. It was very floral and Pale straw in colour. fragrant during ferment, and has finished up very Light floral aromas on the nose and citrus flavours nicely in the bottle. We left a touch more residual abound. Full depth of citrus character and acidity sugar than normal in this vintage, to ensure it sits across the palate. nicely in the half-dry category. Once again showing CONSUMER CONTACT DETAILS: strong lemon/lime citrus characters, with a nice Phone: 0428 519 195 punch of fruit which is balanced out nicely by the Email: [email protected] crisp, clean acidity. Web: www.kimbarrawines.com CONSUMER CONTACT DETAILS: Phone: (02) 6373 3991 Email: [email protected] Web: www.robertstein.com.au68 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

HEMERA ESTATE SINGLE VINEYARD DOMAIN ROAD DUFFERS CREEKBAROSSA VALLEY RIESLING 2017 CENTRAL OTAGO BANNOCKBURN RIESLING 2016WINEMAKER: WINEMAKER:Jason Barrette Peter BartleCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Light straw, with a green hue. Pale straw in colour. Bouquet of honeyed apricot,Scented white florals of jasmine and white rose, lemon, lime and mandarin. Off dry on the palatewith wafts of freshly grated lemon zest and subtle with mandarin, lemon, peach and grapefruit.aromas of ginger nut spice. CONSUMER CONTACT DETAILS:Flavours of brown lime, musk with hints of Phone: +64 (03) 445 4244lemongrass come to the fore with fruit ripeness Email: [email protected] with powdery lemon pith phenolics and Web: www.domainroad.co.nzslatey acidity.CONSUMER CONTACT DETAILS:Phone: (08) 8524 4033Email: [email protected]: www.hemeraestate.com.au Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 69

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SAUVIGNON BLANC of the year WINNER THE SWISS-BELHOTEL (NZ) TROPHY Villa Maria Single Vineyard Taylors Pass Sauvignon Blanc 2017 WINEMAKER: Helen Morrison COLOUR, BOUQUET, PALATE: The 2017 Single Vineyard Taylors Pass Sauvignon Blanc has lifted aromatics of garden peas and blackcurrants mingled with herbs such as coriander (cilantro). On the palate are concentrated flavours of jalapeño and grapefruit, with a punchy finish of lime zest and a hint of gunflint. FOOD SUGGESTIONS: An excellent pairing with red meat, especially grilled lamb. Can also be enjoyed with a cheese platter. CELLARING: 1-2 years. VITICULTURE: MS & BDX317 clones planted on 3309 & SO4. The picturesque Taylors Pass Vineyard is located on the northern bank of the Awatere River in southern Marlborough. The average vine age is between 11-16 years-old. Sheltered from prevailing cool easterly winds, each terrace of the vineyard has varying soil types, stony gravels are nearest the river, whereas the mid-terrace has silt over gravels, and the highest terrace is a deeper silt over clay-papa base. This patchwork of soil types provides the vineyard with dramatically variable ripening patterns, therefore producing a \"fruit salad\" of pungent Sauvignon Blanc flavours to select from. VINIFICATION & MATURATION: Fermentation: Selected aromatic and textural yeasts Vessel: 100% stainless steel fermentation Maturation: carefully monitored time on yeast lees to build palate weight and texture. Fining: minimal phenolic fining Filtration: Sterile lenticular filtration CONSUMER CONTACT DETAILS: Phone: +64 9 255 0660 Email: [email protected] Web: www.villamaria.co.nzLUIGI BORMIOLI GLASS - Atelier Sauvignon 350ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 71

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS VIDAL ESTATE MARLBOROUGH CLOS MARGUERITE SAUVIGNON BLANC 2018 SAUVIGNON BLANC 2017 WINEMAKER: WINEMAKER: Hugh Crichton Jean-Charles Van Hove COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Intense aromas of passionfruit and fresh herbs Pure, clean and ripe fruits, shine in this vintage lead into a palate of vibrant, tropical fruit flavours. 2017. A beautiful example of balance, length and A distinctive and classical Marlborough style. refinement. CONSUMER CONTACT DETAILS: Bright pale yellow. Both bouquet and palate are Phone: +64 (6) 872 7441 layered, building over time. The encounter is Email: [email protected] traditional of the Clos Marguerite; sweet herbs; Web: www.vidal.co.nz lemon grass, Thai basil, some elderflower too, followed by ripe lime and citrus, pear, hint of guavas and white peach flesh. Plenty of stony mineral and subtle nutty lees flavours, almost savoury. The weighty and textural mouthfeel confirm the wine’s food friendly quality. CONSUMER CONTACT DETAILS: Phone: +64 (0)21 415 692 Email: [email protected] Web: www.closmarguerite.co.nz72 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

VILLA MARIA CLIFFORD BAY RESERVE VILLA MARIA RESERVE WAIRAUSAUVIGNON BLANC 2017 VALLEY SAUVIGNON BLANC 2017WINEMAKER: WINEMAKER:Helen Morrison Helen MorrisonCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:The 2017 Reserve Clifford Bay Sauvignon Blanc A classic representation of Sauvignon Blanc fromencompasses everything fresh and vibrant about the Wairau Valley in Marlborough, bursting withMarlborough Sauvignon Blanc from the cooler aromatic tropical fruit characters found in thisAwatere Valley. Pungent aromatics of lemongrass, warmer sub region. During the summer months,jalapeño and fresh herbs leap from the glass, dry nor-westerly winds and cool overnightwith the classic flavours of limes and snow peas temperatures influence the vineyard micro-climatelingering on the palate. in the Wairau Valley producing pungent SauvignonCONSUMER CONTACT DETAILS: Blanc grapes. The wine displays powerful aromasPhone: +64 (9) 255 0660 of blackcurrant, boxwood and grapefruit. TheEmail: [email protected] palate has an enticing array of ripe tropical fruitsWeb: www.villamaria.co.nz mixed with dried herbs such as rosemary, finishing with a fresh zesty acidity. CONSUMER CONTACT DETAILS: Phone: +64 (9) 255 0660 Email: [email protected] Web: www.villamaria.co.nz Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 73

Savour traditional favourites with More than 100 destinations are only a few clicks away BOOK • SELECT SEATS • CHOOSE MEALS • CHECK-IN Let your next food trail begin at singaporeair.com. In addition to a choice of destinations that feature the flavours you love, you can also select your favourite seat, set your meal preferences, and check in up to 48 hours before your flight. When it’s so easy to plan your journey, all you have left to do is indulge your taste buds.

PINOT GRIS/GRIGIO of the year WINNER THE SINGAPORE AIRLINES TROPHY Main Divide North Canterbury Pinot Gris 2016 WINEMAKER: Mat Donaldson COLOUR, BOUQUET, PALATE: On the nose there are pronounced aromas of stone fruit, lychees and pear drops, underpinned with honeysuckle and tropical spices. It is full-bodied, concentrated and unctuous in the mouth with a tangy hint of root ginger. The earlier picked fruit adds freshness and satisfying acidity, while the noble botrytis and lees ageing have increased the mouth feel and complexity of this wine. FOOD SUGGESTIONS: Asian inspired cuisine. Ingredients such as ginger, chilli, lemongrass, lime, coriander etc. CELLARING: 3-5 years. VITICULTURE: Warm and settled weather in North Canterbury during December provided optimal conditions for flowering. A perfect summer, followed by a warm dry autumn enabled the subsequent grapes to be picked with excellent flavour development and physiological ripeness. VINIFICATION & MATURATION: The fruit was harvested in stages during April, with the later portion including some noble botrytis. After picking, it was pressed and the juice was fermented in stainless steel tanks. The wine was then given a short period of ageing on its natural yeast deposit (sur lie), prior to bottling. CONSUMER CONTACT DETAILS: Phone: +64 3 314 6869 Email: [email protected] Web: www.pegasusbay.comLUIGI BORMIOLI GLASS - Magnifico 350ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 75

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS YEALANDS ESTATE LAND MADE CERES SWANSONG BANNOCKBURN MARLBOROUGH PINOT GRIS 2018 CENTRAL OTAGO PINOT GRIS 2017 WINEMAKER: WINEMAKER: Jeff Fyfe Matt Dicey COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw in colour. Some chalky minerals unfold with aeration. Dry The bouquet is brimming with pear drop, fig and to taste and medium-full bodied, the palate nutty characters, leading to flavours of stone fruit has intense and concentrated flavours of white and honey. stonefruits, acacia and exotic florals, along with The palate is full and perfectly balanced with a nuances of honeysuckle. This has very good depth, refreshing finish. and the mouthfeel follows a very fine, textural, CONSUMER CONTACT DETAILS: phenolic line with soft and balanced acidity. The Phone: +64 (3) 575 7618 palate flows with good drive to a lingering finish. Email: [email protected] This is a tightly bound, exotic fruited dry pinot gris Web: www.yealands.co.nz with palate weight and texture, and good drive. CONSUMER CONTACT DETAILS: Phone: +64 (09) 376 0760 Email: [email protected] Web: www.redwhitecellar.co.nz76 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

DAL ZOTTO WINES KING VALLEY RAPAURA SPRINGS CLASSICPINOT GRIGIO 2017 MARLBOROUGH PINOT GRIS 2017WINEMAKER: WINEMAKER:Michael Dal Zotto Mike BannCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:When we make this easy-drinking white we imagine Our 2017 Marlborough Pinot Gris has lifted aromasbiting into a fresh ripe pear on a sunny King Valley of yellow peach and nectarine with an underlyingday. Packed with apple blossom and pear fruits, floral and ginger note. Soft and textural, this winefresh citrus pop and a hint of sweet jasmine-like has delicious red apple and stone fruit flavours withperfume. This fresh and zesty white is all about a crisp, refreshing finish.refreshing crisp enjoyment. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: +64 (3) 570 2251Phone: (03) 57 298 321 Email: [email protected]: [email protected] Web: www.rapaurasprings.co.nzWeb: www.dalzotto.com.au Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 77

These glasses have been produced with a patented technology making them lighter and thinner, whilst maintaining their strength. The aromatic chambers design helps to reduce any wine flaws if present.High-tech blown lead-free crystal glass Very high resistance to breakagesResistant to over 4,000 industrial dishwasher cycles Titanium reinforced stemswww.bormioliluigi.com

SEMILLON of the year WINNER THE LUIGI BORMIOLI TROPHY Coolangatta Estate Estate Grown Shoalhaven Coast Semillon 2009 WINEMAKER: Andrew Spinaze COLOUR, BOUQUET, PALATE: Green Gold in colour with lifted floral and mineral aromas. A big soft citrus palate with classic developed Semillon characters beginning to show. Good fruit length and a crisp lime acid finish. FOOD SUGGESTIONS: Seafood and Thai. CELLARING: To at least 2020. VITICULTURE: Grown in sandy loam from the two younger Semillon vineyards (2 and 4 years old) at Coolangatta Estate near Berry on the NSW South Coast, to a Smart Dyson Trellis. Vines are irrigated throughout the year, shoot & bunch thinned. Fruit was in great condition at harvest as a result of the excellent 2009 vintage. VINIFICATION & MATURATION: Hand picked in the morning of 4th March 2009 & transported to Tyrrells Winery. The fruit was lightly pressed, juice centrifuged & then fermented using natural yeast. It was then racked from ferment to finings and left to settle for several weeks before coarse filtration. The wine was finished with fine filtration & bottled in late May 2009. CONSUMER CONTACT DETAILS: Phone: +61 2 4448 7131 Email: [email protected] Web: www.coolangattaestate.com.auLUIGI BORMIOLI GLASS - DOC 510ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 79

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS ALLANDALE HUNTER VALLEY MCGUIGAN BIN SERIES 9000 SEMILLON 2013 HUNTER VALLEY SEMILLON 2013 WINEMAKER: WINEMAKER: Bill Sneddon & Alex Woods Peter Hall COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The palate and bouquet are dominated by lemon Pale straw in colour. Delicate lifted floral aromas and citrus with balanced acidity, enabling this wine with a touch of citrus and straw. Persistent and to age gracefully through the years. refreshing on the palate, light to medium bodied, CONSUMER CONTACT DETAILS: youthful with a distinct lime juice character and Phone: (02) 4990 4526 herbaceous notes. Email: [email protected] The balanced acidity ensures this wine will age Web: www.allandalewinery.com.au gracefully to become rich and succulent, the honey and toast emerging to reward the patient. CONSUMER CONTACT DETAILS: Phone: (02) 8345 6347 (Roger Machonachie) Email: [email protected] Web: www.australianvintage.com.au80 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

COOLANGATTA ESTATE POKOLBIN ESTATE HUNTER VALLEYWOLLSTONECRAFT SHOALHAVEN SEMILLON 2004COAST SEMILLON 2009WINEMAKER: WINEMAKER:Andrew Spinaze Andrew ThomasCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Glowing green gold with lifted floral & citrus Pale straw in colour with tinges of gold. This is ouraromas. Toastiness is beginning to develop with a first semillon to be bottled under screw cap. Thismineral, lemon fruit plate, followed by a long crisp wine possesses beautiful aged characteristics.acid finish. Bouquet of buttered toast, honey melon and freshCONSUMER CONTACT DETAILS: green limes. Creamy in the mouth displaying limePhone: +61 (02) 4448 7131 and herb aromas with those honey and nuttyEmail: [email protected] overtones. A beautifully balanced wine with a softWeb: www.coolangattaestate.com.au acidity. 11.7% alc. CONSUMER CONTACT DETAILS: Phone: +61 (02) 4998 7524 Email: [email protected] Web: www.pokolbinestate.com.au Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 81

COP166663 A helping hand in crafting fine wines In the modern, dynamic wine industry the hand crafting of great wines is often overlooked. Whilst only 2% of the world’s wines are made using new oak barrels, a high proportion of the ‘great wines’ of the world are handcrafted in them. For almost two centuries the cooperages of the Tonnellerie François Frères Group have been producing barrels for these wines. The TFF Group has evolved from humble beginnings to now having its brands internationally recognised throughout the wine world. Through its Demptos Research Centre at the University of Bordeaux, it has over the last 20 years quantified the science to explain why new oak barrels provide that added dimension to allow very good fruit to realise its full potential. Classic Oak, on behalf of the TFF Group, is proud to lend a helping hand to the premium programs of many Australian and New Zealand producers. Australia: (02) 9479 4700 New Zealand: 021 500 607 [email protected] 04 472 6050 www.classicoakproducts.com [email protected]

CHARDONNAY of the year WINNER THE CLASSIC OAK TROPHY Esk Valley Winemakers Reserve Hawke's Bay Chardonnay 2017 WINEMAKER: Gordon Russell COLOUR, BOUQUET, PALATE: This is an elegant, complex and creamy textured Chardonnay which displays vineyard derived complexity and flavours of peach, grapefruit and cashew. Naturally made with a ‘hands-off’ approach it is both food friendly and age-worthy and vividly exhibits the complexity of Bay View Chardonnay. Further interest is added with subtle oak and lees developing complexity from barrel ageing. FOOD SUGGESTIONS: Enjoy with rich seafood dishes especially crayfish. CELLARING: Cellaring potential of up to 10 years. VITICULTURE: This wine is an individual barrel selection from the Howard's Bay View vineyard. Situated on the former tidal estuary of the Esk River prior to the 1931 earthquake and planted in 2001 with Burgundy clone 95, the Howard's Vineyard produces powerful wine with noticeable peach flavours. The vineyard is dry farmed and intensively managed with low yields to maximize the quality of fruit from the site. Shoot thinning, bunch thinning, leaf plucking and hand picking are all employed. VINIFICATION & MATURATION: The individual vineyard parcels were hand harvested and whole cluster pressed. Only low juice yields were taken. The unsettled juice was gravity fed to barrel for fermentation with indigenous yeasts and post ferment some barrels were allowed to undergo malolactic fermentation to naturally soften the acidity. The finished wine was left on lees until bottling with occasional lees stirring. CONSUMER CONTACT DETAILS: Phone: +64 6 872 7430 Email: [email protected] Web: www.eskvalley.co.nzLUIGI BORMIOLI GLASS - Supremo 450ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 83

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS MCGUIGAN CELLAR SELECT MCGUIGAN PERSONAL RESERVE TUMBARUMBA CHARDONNAY 2017 HUNTER RIDGE VINEYARD CHARDONNAY 2017 WINEMAKER: WINEMAKER: Peter Hall Peter Hall COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw in colour. Distinct cool climate aromatics Pale Yellow in colour. Lifted floral, honey suckle with lychees and citrus orange. Light integrated aromatics complexed with light charry toffee French oak also contributes a subtle camomile French oak. Medium bodied with lower alcohol aroma. Medium bodied with zesty white peach. but good extract. Fresh with a bright acidity and Some light oak treatment provides mouth-weight excellent balance. Some fine grained tannin and soft tannin, integrating nicely with the fruit and reflecting the season. balanced but firm acidity to ensure a refreshing CONSUMER CONTACT DETAILS: and persistent finish. Phone: (02) 8345 6347 (Roger Machonachie) CONSUMER CONTACT DETAILS: Email: [email protected] Phone: (02) 8345 6347 (Roger Machonachie) Web: www.australianvintage.com.au Email: [email protected] Web: www.australianvintage.com.au84 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

ST HUGO EDEN VALLEY BIRD IN HAND NEST EGG ADELAIDECHARDONNAY 2017 HILLS CHARDONNAY 2015WINEMAKER: WINEMAKER:Dan Swincer Kym Milne / Dylan LeeCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:An outstanding modern Australian Chardonnay Straw green colour.showcasing premium fruit from the pristine Eden Aromas of white peach, nectarine and lemonValley. sherbet.Delicate green hue. White peach and citrus Flavours of delicate stone fruit, lemon zest with ablossom aromas with notes of lemon curd. beautifully integrated, lightly toasted, textural finish.The vibrant palate offers a lovely balance of lemon CONSUMER CONTACT DETAILS:zest, white nectarine and nougat. Phone: (08) 8389 9488CONSUMER CONTACT DETAILS: Email: [email protected]: (08) 8115 9200 Web: www.birdinhand.com.auEmail: [email protected]: www.sthugo.com Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 85



ALTERNATIVE RED of the year WINNER THE BLAXLAND TROPHY Angas & Bremer Langhorne Creek Malbec 2016 WINEMAKER: Peter Pollard COLOUR, BOUQUET, PALATE: The wine has brooding aromas of black cherry, dark chocolate and tobacco leaf, combined with ripe plum, mulberry, liquorice and ripe tannins. The result a perfect balance between flavour and structure. FOOD SUGGESTIONS: The ripe tannins and dark fruits pair perfectly with marinated lean red meat, creamy mushroom sauce or blue cheese. CELLARING: With superb length, it drinks beautifully now and will reward patient cellaring over the next decade. VITICULTURE: The vintage season was lively. A warm, dry Spring provided superb growing conditions. This was followed by cooler weather and timely rain in Summer. All made well for even fruit set and development, leading to excellent wine balance and structure. VINIFICATION & MATURATION: Malbec was selected from a single vineyard in the heart of Langhorne Creek. The fruit was cold soaked and fermented for 11 days in an open fermenter before maturing in a combination of new and seasoned French and American oak hogsheads for 17 months. CONSUMER CONTACT DETAILS: Phone: 0432 741 071 Email: [email protected] Web: www.angasandbremer.com.auLUIGI BORMIOLI GLASS - Palace 480ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 87

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS KIRRIHILL WINES PICCOLI LOTTI TENAFEATE CREEK ONE TREE HILL MCLAREN VALE NERO D'AVOLA 2017 PETIT VERDOT 2016 WINEMAKER: WINEMAKER: Will Shields Michael Costa COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Bright cherry red colour. A slightly off-centre aroma Lovely clarity with a very deep black core intensity, of blackberries with pink peppercorns and fresh and displaying a bright purple hue. red chillies. The palate is medium bodied with a The aromas are bright, fragrant and layered with linear fruit profile, good length and a cleansing fresh lavender, raspberries and black cherry. finish. Overall a bright fresh wine that showcases The flavours are powerful and rich with hints of the variety which challenges the traditional flavour darks fruits balanced by a core of dense tannins, combinations. with a long lingering spicy finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: (08) 8842 4087 Phone: (08) 8280 7715 Email: [email protected] Email: [email protected] Web: www.kirrihillwines.com.au Web: www.tcw.com.au88 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

MICHELINI ITALIAN SELECTION FERGUSON HART ESTATE GEOGRAPHEALPINE VALLEYS TEROLDEGO 2016 GRENACHE SHIRAZ TOURIGA 2017WINEMAKER: WINEMAKER:Matt Kilby Damion Hutton (Millbrook)COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Very intense dark red colour. Vibrant complex blue and red berry bouquet with aViolet floral aromas with red and black berries and deep indigo purple colour. The long, weighty anddark, exotic spices. succulent palate has mouth coating spicy berryFirm tannins carry the full bodied palate and a flavours, firm tannins and a long lingering intensity.thread of natural acid provides an expressive finish. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: (08) 9728 0144Phone: (03) 5751 1990 Email: [email protected]: [email protected] Web: www.fergusonhartestate.com.auWeb: www.micheliniwines.com.au Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 89

The Rees Hotel, Luxury Apartments and Lakeside Residences; Surround yourself with bespojke luxury, with a unique True South, New Zealand flavour and breath-taking Queenstown location. Luxury Accommodation • Award Winning Food and Wine • Unrivalled Lakeside ViewsThe Rees offers a variety of spacious and luxurious accommodation options including 60 Hotel rooms, 90 Apartments and five private, 3 bedroom,3 bathroom Lakeside Residences, all with terraces showcasing spectacular views across Lake Wakatipu to the alpine panorama of the RemarkablesMountain range.True South Dining Room is The Rees’ award winning restaurant, headed by Executive Chef Ben Batterbury. True South is sophisticated, elegant diningand offers mouth-watering monthly menus, with daily tweaks and seasonal changes, to showcase Ben’s signature style.The Rees has developed a private wine cellar, with one of the most comprehensive collections of fine wine in the Southern Hemisphere. Our BordeauWine Cellar offers both breadth and depth, combining the fine wines and vintages of France, Italy and Australia with the famous producers ofNew [email protected] • www.therees.co.nz • +64 3 450 1100

PINOT NOIR of the year WINNER THE REES HOTEL TROPHY Saint Clair Omaka Reserve Pinot Noir 2016 WINEMAKER: Hamish Clark, Kyle Thompson and Matt Thomson COLOUR, BOUQUET, PALATE: Dense ruby red. A Pinot Noir with rich aromas of a meadow of wild flowers, especially perfumed violets. This combines with a complex mix of blueberries, vanilla and dark chocolate mixed with fresh roasted coffee beans and subtle earthy characters. The palate is dark and rich with concentrated flavours of black cherry, blackcurrant, and Kalamata olive. The texture is reminiscent of silky dark chocolate finishing long and complex with freshly roasted coffee, toasted oak and spice. FOOD SUGGESTIONS: Well matched with red meat dishes such as fillet steak and seasonal vegetables. CELLARING: This wine is drinking beautifully now or with careful cellaring will mature into a more complex wine that can be enjoyed for the next 8 to 10 years or beyond. VITICULTURE: Sourced from a single vineyard in the Delta region within the Southern Valleys sub-region of Marlborough. A naturally low cropping vineyard that produces tight bunches with small berries which intensifies the wines flavour and concentration. This wine contains clones 115 and a whole cluster component of 18 per cent. The vineyard was harvested at the optimum ripeness and flavour profile. VINIFICATION & MATURATION: The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. 18 per cent whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 32 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling. CONSUMER CONTACT DETAILS: Phone: +64 (3) 578 8695 Email: [email protected] Web: www.saintclair.co.nzLUIGI BORMIOLI GLASS - Atelier Pinot Noir 610ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 91

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS BASS RIVER 1835 GIPPSLAND DELTA MARLBOROUGH PINOT NOIR 2016 PINOT NOIR 2016 WINEMAKER: WINEMAKER: Frank Butera Heather Stewart COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This wine is medium body with a red edge. The Deep garnet in colour. nose is perfumed with red berries followed by Rich berry and floral aromas, with savoury earthy notes, and spice the wine opens up to a Kalamata olive and crushed thyme notes. stunning pinot noir. This wine keeps developing The palate is rich, round and full bodied with in the glass. red cherry, spiced red peppercorn and a hint CONSUMER CONTACT DETAILS: of sandalwood on the finish. This wine has well Phone: (03) 5678 8252 balanced acidity, a fine tannin structure, and Email: [email protected] impressive length. Web: www.bassriverwinery.com CONSUMER CONTACT DETAILS: Phone: +64 (3) 578 8594 Email: [email protected] Web: www.deltawines.co.nz92 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

PEGASUS BAY PINOT NOIR 2015 VILLA MARIA SINGLE VINEYARD TAYLORS PASS PINOT NOIR 2015WINEMAKER: WINEMAKER:Mat Donaldson Helen MorrisonCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:The wine has a vibrant ruby appearance. On The Taylors Pass vineyard is warm and shelteredthe nose there is a selection of red fruit aromas producing an intensely ripe style pinot noir that is(raspberry, pomegranate and cherry), as well as not typical of the Marlborough region. This wine is apepper and clove. Underpinning this are savoury single vineyard expression of the Taylors Pass site,notes reminiscent of grilled game and black olive showcasing an intense bouquet of brooding darktapenade. The palate is satisfyingly concentrated cherry and violets meddling with subtle fresh herbwith fine grained tannins, however there is a notes. A harmony of tannins, with a soft acidity andrefreshing minerality which ensures the wine graphite minerality provide great focus, tension andremains tight and focused, with a lasting finish. length to the palate. On the finish there are layers ofCONSUMER CONTACT DETAILS: dark chocolate, dried herbs and spicy oak.Phone: +64 (3) 314 6869 CONSUMER CONTACT DETAILS:Email: [email protected] Phone: +64 (9) 255 0660Web: www.pegasusbay.com Email: [email protected] Web: www.villamaria.co.nz Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 93

PRESERVE THE WINE PRESERVATION TECHNOLOGYTHINGS YOU LOVEThings this precious need to be taken care of.With its stable temperature, the right humidity andprotection from harmful light, when you take a bottle ofwine from a Vintec wine cabinet and enjoy it for the firsttime; you’ll know you’ve found the perfect partner.And that’s something worth raising a glass to.www.vintec.com

MERLOT of the year WINNER THE VINTEC TROPHY Villa Maria Reserve Gimblett Gravels Hawke's Bay Merlot 2015 WINEMAKER: Nick Picone COLOUR, BOUQUET, PALATE: The Reserve Merlot reveals a saturated deep purple colour and perfumed aromatics of red and black plum, fruitcake and floral violet notes, interwoven with roasted coffee bean and complex herb nuances. The palate is concentrated and firmly structured in its youth with fine- grained tannins enhanced by integrated oak. CELLARING: This wine will certainly benefit and gain additional complexity from careful cellaring over the next decade. VITICULTURE: The fruit for this wine was grown entirely on the gravelly soils of the Gimblett Gravels growing region in Hawkes Bay. Our different vineyards contribute small parcels of exceptional fruit, each with their own unique characteristics. The free draining soils of these sites help ensure balanced fruit and canopy growth which is essential for ripe flavours and tannin development. Yields are cropped low allowing vines to produce fruit that is richly concentrated in colour, flavour and structure. VINIFICATION & MATURATION: The 2015 season was marginally cooler than average across the board but with a heat spike in March that surpassed the highly acclaimed 2013 and 2014 vintages. Mid-March and early April rainfall presented challenges to winemakers and the focus became pushing ripening as far as possible without losing fruit condition. In these seasons the free draining gravel sites come to the fore. As is typical to Hawkes Bay, cooler nights moderated daytime temperatures and allowed for steady sugar and flavour accumulation across vineyards. CONSUMER CONTACT DETAILS: Phone: +64 (9) 255 0660 Email: [email protected] Web: www.villamaria.co.nzLUIGI BORMIOLI GLASS - Intenso 550ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 95

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS CHATEAU YALDARA RETRO MAJELLA COONAWARRA BAROSSA VALLEY MERLOT 2017 MERLOT 2016 WINEMAKER: WINEMAKER: Alex Peel Bruce Gregory & Michael Marcus COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Intense purple/red colour. The 2016 Majella Merlot has a dark damson colour Lifted black cherries, liquorice and pine forest with a ruby hue. Red fruit aromas, a hint of mint freshness on the nose. eucalyptus on the nose. Flavours of juicy blackcurrant, Morello cherry with The palate is complex with a nice intensity, shows sweet spices. The vibrant palate displays dusty earthy nuances and a length of red berry fruit, tannins and savoury edges with a salivating finish. subtle oak integration on the palate giving a clean CONSUMER CONTACT DETAILS: line to finish with good tannins. Phone: (08) 8524 0225 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: (08) 8736 3055 Web: www.chateauyaldara.com.au Email: [email protected] Web: www.majellawines.com.au96 W I N E S TAT E W ine of the Year Awards Annual Edition 2019

VILLA MARIA CELLAR SELECTION TE AWA SINGLE ESTATE GIMBLETTORGANIC HAWKES BAY MERLOT 2016 GRAVELS HAWKE'S BAY MERLOT CABERNET SAUVIGNON 2016WINEMAKER: WINEMAKER:Nick Picone Richard PainterCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Grapes grown under organic principles in our This is an elegant expression of a Hawkes Bay RedJoseph Soler Vineyard were used to produce this blend made up of 80% Merlot and 20% Cabernetwine. Dark berry, plum fruitcake and cedar notes Sauvignon. The nose is intense with aromas oflead to a smooth and generous palate. Enjoy now Black Doris plum, cassis and cedar while the palateor cellar comfortably for several years. is soft and fruit driven, with flavours of sweet, darkCONSUMER CONTACT DETAILS: berries and subtle spice.Phone: +64 (9) 255 0660 CONSUMER CONTACT DETAILS:Email: [email protected] Phone: +64 (6) 879 7602Web: www.villamaria.co.nz Email: [email protected] Web: www.teawacollection.com Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 97

Up close and personal.Whatever you need to know or do, it’s good to talk to someonewho is on your wavelength. Call Hamburg Süd, and we’ll connectyou with a highly trained expert who understands the local issuesand can talk things through from your point of view. Better inputsproduce better outcomes. And what works best are exchangeswith people you can relate to personally – and who can make agenuine service commitment. Like Hamburg Süd.No matter what. www.hamburgsud-line.com

CABERNET SAUVIGNON of the year WINNER THE HAMBURG SÜD TROPHY Villa Maria Reserve Gimblett Gravels Cabernet Sauvignon Merlot 2015 WINEMAKER: Nick Picone COLOUR, BOUQUET, PALATE: This densely coloured wine shows lovely aromatics with layers of red and black plum, mingling with cassis, smoky roast coffee bean, dried thyme and complex cedary spice nuances. The palate is soft yet concentrated, with wonderfully fine-grained tannins and integrated oak. CELLARING: While approachable in its youth, this wine will benefit and gain additional complexity from careful cellaring over the next 10-15 years. VITICULTURE: The fruit for this wine was grown entirely on the gravelly soils of the Gimblett Gravels growing region in Hawkes Bay. Our different vineyards contribute small parcels of exceptional fruit, each with their own unique characteristics. The free draining soils of these sites help ensure balanced fruit and canopy growth which is essential for ripe flavours and tannin development. Yields are cropped low allowing vines to produce fruit that is richly concentrated in colour, flavour and structure. VINIFICATION & MATURATION: The 2015 season was marginally cooler than average across the board but with a heat spike in March that surpassed the highly acclaimed 2013 and 2014 vintages. Mid-March and early April rainfall presented challenges to Winemakers and the focus became pushing ripening as far as possible without losing fruit condition. In these seasons the free draining gravel sites come to the fore. As is typical to Hawkes Bay, cooler nights moderated daytime temperatures and allowed for steady sugar and flavour accumulation across vineyards. CONSUMER CONTACT DETAILS: Phone: +64 (9) 255 0660 Email: [email protected] Web: www.villamaria.co.nzLUIGI BORMIOLI GLASS - Vinoteque 400ml Wine of the Year Awards Annual Edition 2019 W I N E S TAT E 99

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS BOWEN ESTATE COONAWARRA VILLA MARIA RESERVE GIMBLETT CABERNET SAUVIGNON 2016 GRAVELS HAWKE'S BAY CABERNET SAUVIGNON MERLOT 2016 WINEMAKER: WINEMAKER: Emma Bowen Nick Picone COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The ideal vintage conditions set this wine up from its This densely coloured wine shows lovely aromatics inception to achieve high standards. All the classic with layers of red and black plum, mingling with Coonawarra hallmarks are evident in the wine and cassis, smoky roast coffee bean, dried thyme and ensure absolute pleasure on consumption. On complex cedary spice nuances. The palate is soft the nose lovely dark berry characters are finely yet concentrated, with wonderfully fine-grained integrated with the subtle French oak nuances. tannins and integrated oak. The Coonawarra hallmarks continue through to CONSUMER CONTACT DETAILS: the palate with long fine tannins giving structure Phone: +64 (9) 255 0697 to the wine and supporting beautifully balanced Email: [email protected] fruit flavours entwined with lively spice structure. Web: www.villamaria.co.nz A fine wine for any cellar. CONSUMER CONTACT DETAILS: Phone: (08) 8737 2229 Email: [email protected] Web: www.bowenestate.com.au100 W I N E S TAT E W ine of the Year Awards Annual Edition 2019