Winestate Magazine Special Edition 2011

PINOT GRIS/GRIGIO of the year WIN NER THE BARTERCARD TROPHYArtwine Clare Valley Pinot Grigio 2011WINEMAKER:Joanne Irvine.COLOUR, BOUQUET, PALATE:Pale straw. Aromatics of nashi pear and green apple.Rich yet soft, estery mouthfeel with nashi pear and whitepeach flavours balanced with crisp acidity.FOOD SUGGESTIONS:Pan-fried barramundi with citrus salsa;Vietnamese chicken and ginger salad.CELLARING:1 - 2 years.VITICULTURE:Vines planted in 2003. In late October 2010 all vineswere shoot-thinned back to 2 shoots per 2 bud spurposition with a view to reducing the crop to producesuperior quality, open the canopy to increase lightinfiltration and reducing disease pressure with morelight and airflow in the canopy. Grapes were machineharvested on March 16. Yield 9.2tonnes/ha.VINIFICATION & MATURATION:A “hands on” crushing, de-stemming and pressingprocess using small batch winemaking equipment.No skin contact. Fermented with neutral yeast for21 days at 12-14˚C. No oak treatment. Bottled within8 weeks of harvest.CONSUMER CONTACT DETAILS:Phone: 0411 422 450E-Mail: [email protected]: www.artwine.com.auSpecial Edition 2011 W I N E S TAT E 51

PINOT GRIS/GRIGIO - WINE OF THE YEAR - 2009 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 BURNT SPUR MARTINBOROUGH PROPHET’S ROCK CENTRAL PINOT GRIS 2010 OTAGO PINOT GRIS 2010 WINEMAKER: WINEMAKER: Martinborough Vineyard Estates Ltd. Paul Pujol. - Paul Mason. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: White gold in colour, the Prophet’s Heady aromas of pear and ginger on Rock 2010 displays a wide spectrum of the nose with citrus and floral notes in aromatics from pear, peach and citrus the background. There is a richness peel to quince and spice notes with an and intensity on the palate that is well- underlying minerality. These aromas are balanced by residual sugar (15 g/L). echoed on the concentrated, crisp and This wine is crafted to be enjoyed in its long-lingering palate. youth but will cellar well for 3-5 years. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 21 669 061 Phone: +64 6 306 9955 E-Mail: [email protected] E-Mail: winery@ Web: www.prophetsrock.co.nz martinborough-vineyard.co.nz Web: www.martinborough-vineyard.co.nz52 W I N E S TAT E Special Edition 2011

GREYSTONE SAND DOLLAR GREYSTONE WAIPARA VALLEYWAIPARA VALLEY PINOT GRIS 2010PINOT GRIS 2010WINEMAKER: WINEMAKER:Dom Maxwell. Dom Maxwell.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Pear and nuances of spice on the Trademark pink tinged pinot gris colournose followed by trademark Greystone in the glass. Lovely weighty, spicedrichness and weight on the palate, but pear characteristics on the nose. Palatethis time made in a dry style showing shows classic textural warmed honey andthe diversity and strength of this varietal. peaches, hazelnut and allspice.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +64 03 314 6100 Phone: +64 03 314 6100E-Mail: fraser.townsend@ E-Mail: [email protected] greystonewines.co.nzWeb: www.greystonewines.co.nz Web: www.greystonewines.co.nz Special Edition 2011 W I N E S TAT E 53

WISH Your Children Are Invited! It’s special ... It’s a limited edition ... It’s a coffee table book ... It’s full of children ... It could have your children in it ... The Photographyroom is pleased to announce a book project titled “WISH”. Our previous book project “Children of Adelaide” raised over $10,000 for Make-A-Wish® Australia. Your child/ren could be one of up to 150 families included in this timeless volume of images, celebrating children and our South Australian life.A nomination fee of $50, all of which will go to Make-A-Wish Australia, guarantees your child/rens’inclusion. The Photographyroom is renowned as a leader in creative, candid and contemporary portrait photography. Positions are limited! Call Mark or Emily at the Photographyroom and we will discuss a great South Australian location to photograph your child/ren in. WINE The Photographyroom regularly photograph for Winestate Magazine and wine industry clients. We are very pleased to be the 2011 Wine of the Year sponsor for the Riesling category.

RIESLING of the year WINNER THE PHOTOGRAPHY ROOM TROPHYPokolbin Estate Hunter ValleyRiesling 2011WINEMAKER:Andrew Thomas.COLOUR, BOUQUET, PALATE:This newly minted riesling is a pale, yellow green. It hasan abundance of primary fruit characters. Light floral fruitaromas suggest green apple, honeysuckle with a hint ofpeach. Firm acidity, beautifully balanced with a smooth,long finish.Which makes it particularly attractive to drinkin the first year or two after harvest.FOOD SUGGESTIONS:Crab Briks with roast garlic aioli. Whole baby barramundibaked in a banana leaf with roasted chili and mangosalsa. Coffin Bay scallops with coconut basil dressingon betel leaves.CELLARING:Drink now and over the next 5-15 years.VITICULTURE:2011 riesling is a single vineyard wine grown on alluvialflats with east-west row orientation. Forty-year old vines,cane pruned to 20 buds and yielding less than 2 tonnes/acre. Vine density of 800/acre on two wire “Aussiesprawl” trellis with supplementary drip irrigation. Low/no-till soil management with a semi-permanent inter-rowsward. The 2011 vintage was characterised by plentifulrainfall throughout the growing season which resulted inan abundant canopy. This provided good cover for thesunburn-prone. Fruit was hand-picked at 11.1 degreesBaume on February 4 – more or less when expected.VINIFICATION & MATURATION:Lightly pressed to minimise phenolics. Cool fermentedin stainless steel using a neutral yeast to enhance fruitpurity. Six weeks lees contact prior to racking andpreparation for bottling. Bottled June 30.CONSUMER CONTACT DETAILS:Phone: (02) 4998 7524E-Mail: [email protected]: www.pokolbinestate.com.auSpecial Edition 2011 W I N E S TAT E 55

RIESLING - WINE OF THE YEAR - 2009 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 PATRICK OF COONAWARRA PATRICK OF COONAWARRA ESTATE WRATTONBULLY AGED WRATTONBULLY RIESLING 2010 RIESLING 2006 WINEMAKERS: WINEMAKERS: Patrick and Luke Tocaciu. Patrick and Luke Tocaciu. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw with a slight, green edge. Straw yellow with a golden hue. Intense Lifted aroma of lime, pear and apple aromas of lemon butter and a distinct, blossom. Palate is fresh and vibrant with toasty character. The palate is delicately well-balanced fruit sweetness and a layered, showing lime and citrus fruit and “crunchy” acid finish. a wonderful mouth feel that extends to a CONSUMER CONTACT DETAILS: crisp finish. Phone: (08) 8737 3687 CONSUMER CONTACT DETAILS: E-Mail: [email protected] Phone: (08) 8737 3687 Web: www.patrickofcoonawarra.com E-Mail: [email protected] Web: www.patrickofcoonawarra.com56 W I N E S TAT E Special Edition 2011

PENNA LANE SKILLY PETER LEHMANN WIGANCLARE VALLEY RIESLING 2010 EDEN VALLEY RIESLING 2005WINEMAKER: WINEMAKERS:Peter Treloar. Andrew Wigan, Ian Hongell,COLOUR, BOUQUET, PALATE: Kerry Morrison and Leonie Lange.Bright straw with hints of green. COLOUR, BOUQUET, PALATE:Exciting citrus and lime aromas are Delicate pale greens in the glass.complemented with touches of peach, Vibrant nose displaying lime andhoney dew and tropical fruit. The palate citrus marmalade, buttered toast andis bright and vibrant, with a beautifully hints of honey. A fine mineral line withbalanced crisp acidity. Overlaying the lovely, developing, toasty, mid-palatepalate is an electric minerality that is a characters finishing with a steely,direct reflection of the soils and special beautifully clean acid.climate of the Skilly Valley. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: +61 418 347 545Phone: 0403 462 431 E-Mail: Malcolm.Stopp@E-Mail: [email protected] peterlehmannwines.comWeb: www.pennalanewines.com.au Web: www.peterlehmannwines.com Special Edition 2011 W I N E S TAT E 57



SAUVIGNON BLANC of the year WIN NER THE TUCKER CREATIVE TROPHY Giesen The Brothers Marlborough Sauvignon Blanc 2010 WINEMAKER: Andrew Blake. COLOUR, BOUQUET, PALATE: Pale straw colour with green highlights. Aromas of sweet tropical fruit, including guava, mango and passion fruit blend with exotic ginger and jasmine notes. Into that meld dried herbs such as oregano and sage combined with cut grass, snow peas and crushed nettles. A tight phenolic structure surrounds a luscious, succulent, zesty, gooseberry laced palate with a refined, enduring finish. FOOD SUGGESTIONS: Fresh Tio Point oysters from the Marlborough Sounds are always a winner but also Thai fish cakes with coriander or fresh snapper with lime and roasted sweet peppers. CELLARING: 3 to 5 years. VITICULTURE: From 5 outstanding vineyard parcels with the majority from 2 blocks in the Rapaura area. These vineyards are conventionally managed with moderate to high vigour but with exceptional canopy management where balance is the key. Other vineyards are cropped at very low levels to maximise fruit intensity and provide a unique flavour profile. In the lead up to harvest we cruise the vineyards trying to identify special pockets of fruit based on purity and expression of flavour, and the balance of sugar and acidity. We utilise both machine and hand harvesting dependant on the site. VINIFICATION & MATURATION: The handpicked fruit is whole bunch pressed to hold on to the purity of flavour and acidity. A small portion (5%) was fermented using wild yeast in French oak barrels adding an extra dimension especially to the texture. The majority of the wine was fermented at cool temperatures in large tanks. All components are left on original yeast lees for approximately 7 months before a final selection is done and the blend is completed. CONSUMER CONTACT DETAILS: Phone: +64 03 344 6270 E-Mail: [email protected] Web: www.giesen.co.nzSpecial Edition 2011 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 YEALANDS WAY KIM CRAWFORD REGIONAL MARLBOROUGH RESERVES MARLBOROUGH SAUVIGNON BLANC 2011 SAUVIGNON BLANC 2010 WINEMAKER: WINEMAKER: Tamra Washington. Anthony Walkenhorst. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This wine represents the perfect marriage Bright, light green. Citrus and tropical of the distinctive flavours of both Seaview fruits backed by characteristic and Grovetown vineyards. The 2011 herbaceous notes that Marlborough Yealands Way Sauvignon Blanc is sauvignon blanc is renowned for. brimming with pure aromatics of guava, An exuberant wine brimming with stonefruit with lashings of passionfruit and flavours of pineapple, passionfruit, fresh herbs. The palate is lively and full stonefruit and a hint of herbaceousness. with tropical fruit and a mouth-watering The finish is fresh, zesty and lingering. mineral acidity. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 09 412 6666 Phone: +64 03 575 7618 E-Mail: [email protected] E-Mail: [email protected] Web: www.kimcrawfordwines.co.nz Web: www.yealands.co.nz60 W I N E S TAT E Special Edition 2011

SACRED HILL SAINT CLAIR WAIRAUHALO MARLBOROUGH RESERVE MARLBOROUGHSAUVIGNON BLANC 2010 SAUVIGNON BLANC 2010WINEMAKER: WINEMAKER:Tony Bish. Matt Thomson.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Lifted citrus blossom floral notes with ripe Pale straw. Intensely concentrated aromastropical aromas mingling with lemongrass of grapefruit, boxwood, blackcurrantand guava nuances. Intense and mouth- and passionfruit. This is an incrediblyfilling with searing depth of flavour. Ripe pungent sauvignon blanc with powerfulfruit salad tropical notes abound with passionfruit, grapefruit, blackcurrant andtextural depth and incredibly long finish. an underlying mineral note. The palateThe overall effect is rich and seamless is intensely concentrated and full with apurity and power. long, lingering finish.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +64 06 879 8760 Phone: +64 3 578 8695E-Mail: [email protected] E-Mail: [email protected]: www.sacredhill.com Web: www.saintclair.co.nz Special Edition 2011 W I N E S TAT E 61



SEMILLON of the yearwine of the year RUNNER-UP WIN NER THE PELLENC TROPHYCoolangatta EstateEstate Grown Shoalhaven CoastSemillon 2006WINEMAKER:Andrew Spinaze.COLOUR, BOUQUET, PALATE:Pale straw in colour, with fresh, ripe citrus aromas.There is slight toastiness beginning to develop with amineral, grassy, lemon fruit palate, followed by a long,crisp, acid finish.FOOD SUGGESTIONS:Seafoods, chicken and veal dishes.CELLARING:To at least 2016.VITICULTURE:Grown in sandy loam from 10-year-old vines atCoolangatta Estate near Berry on the NSW south coast,to a Smart Dyson Trellis. Vines are irrigated throughoutthe year, shoot and bunch thinned. Fruit was in perfectcondition at harvest.VINIFICATION & MATURATION:Handpicked on the morning of February 14, 2006 andtransported to Tyrrells Winery. The fruit was lightly pressed,juice centrifuged and then fermented using natural yeast.It was then racked from ferment to finings and left to settlefor several weeks before coarse filtration. The wine wasfinished with fine filtration and bottled early May 2006.CONSUMER CONTACT DETAILS:Phone: +61 2 4448 7131E-Mail: [email protected]: www.coolangattaestate.com.auSpecial Edition 2011 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 POKOLBIN ESTATE HUNTER POKOLBIN ESTATE VALLEY SEMILLON 2007 PHIL SWANNEL HUNTER VALLEY SEMILLON 2006 WINEMAKER: WINEMAKER: Andrew Thomas. Andrew Thomas. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Straw in colour. This wine has a bouquet Pale gold colour with a green tinge. of buttered toast spread with fresh green Aromas of fresh lemon blossom /mineral limes. A vibrant and lively palate brims backdrop, laced with honeysuckle while over with flavour, while lovely secondary developing toasty/butterscotch nuances. characters shine. Creamy in the mouth, The palate has retained fine acidity with developing those beautiful aged, toasty a finish that is still beautifully balanced. /citrus flavours that we all love. This wine will continue to age for many CONSUMER CONTACT DETAILS: more years. Phone: (02) 4998 7524 CONSUMER CONTACT DETAILS: E-Mail: [email protected] Phone: (02) 4998 7524 Web: www.pokolbinestate.com.au E-Mail: [email protected] Web: www.pokolbinestate.com.au64 W I N E S TAT E Special Edition 2011

GLANDORE ESTATE GARTELMANNELLIOTT HUNTER VALLEY RESERVE HUNTER VALLEYSEMILLON 2006 SEMILLON 2003WINEMAKER: WINEMAKER:Duane Roy. Jim Chatto.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:A light hay green/yellow colour. Lemon Straw colour with hint of green. Bouquetgrass, hay and a light bees wax. A soft of citrus and mineral notes. Palate limetoast and honey but still with loads of and honey, with a slight mineral grip.fresh citrus zest. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: (02) 4930 7113Phone: 0438 736 990 E-Mail: [email protected]: [email protected] Web: www.gartelmann.com.auWeb: www.glandorewines.com Special Edition 2011 W I N E S TAT E 65

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CHARDONNAY of the year WIN NER THE WINE SHIELD TROPHYMistletoe Reserve Hunter ValleyChardonnay 2009WINEMAKER:Nick Paterson.COLOUR, BOUQUET, PALATE:Bright light straw in colour. Bouquet of orange blossom,figand citrus with intense grapefruit and white stone fleshflavours driving the wine’s long palate to a lingering,seamless finish.FOOD SUGGESTIONS:Snapper and scallop pie – perfect match.CELLARING:Drink to 2016.VITICULTURE:The fruit for this wine comes from a small 15-year-oldvineyard in the Belford locality of the Lower Hunter Valley.The soil is alluvial with a large percentage of river gravel.It is minimally irrigated and cane pruned with averageproduction around 4 tonne/ha. The thing we think setsthis vineyard apart is the row orientation which is east/west. This presentation shelters the fruit from the lateafternoon sun and heat and consistently producesgrapes with high levels of natural acid.VINIFICATION & MATURATION:Hand harvested and field sorted followed by wholebunch pressing direct to large format French oak. Eachbarrel is treated independently to create differing pointsof complexity in the finished wine. Matured on grosslees until bottling preparation at about 9 months fromharvest. No malolactic ferments. We now endeavour tokeep these wines back from general release until about2 years in bottle as it is then they then start to sow theirtrue potential.CONSUMER CONTACT DETAILS:Phone: 1800 055 080E-Mail: [email protected]: www.mistletoewines.com.auSpecial Edition 2011 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 BAY OF FIRES TASMANIA WOLF BLASS WHITE LABEL CHARDONNAY 2009 AGED RELEASE ADELAIDE HILLS CHARDONNAY 2007 WINEMAKER: WINEMAKER: Peter Dredge. Matthew O’Leary. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Medium straw in colour. Parcels of Pale straw with vivid green rim. Restrained chardonnay grapes from select sites grapefruit and white peach notes with across Tasmania were combined to just a whiff of gunflint. The French oak is produce a wine with intense aromas of spicy with underlying creamy notes - it spice, fresh white peach and preserved has completely integrated with the fruit. lemon. A smooth, delicate palate with a The palate is well proportioned with vivid mineral lemony acidity integrates with stone fruit flavours, balanced acidity and creamy toast characters to complete the just enough oak playing a supportive role, long, crisp finish. holding the palate together. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: (03) 6382 7622 Phone: +61 8 8568 7311 E-Mail: cellardoor@ E-Mail: [email protected] bayoffireswines.com.au Web: www.wolfblass.com Web: www.bayoffireswines.com.au68 W I N E S TAT E Special Edition 2011

VILLA MARIA KELTERN ROBERT OATLEYVINEYARD HAWKES BAY CRAIGMOOR AC1 MUDGEECHARDONNAY 2010 CHARDONNAY 2009WINEMAKERS: WINEMAKER:Nick Picone and Dave Roper. James Manners.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:With the combination of ultra-low vine A remarkable single vineyard wine in theyields and ideal ripening conditions, 2010 modern Australian idiom – bright stone-produced stunning chardonnay fruit in our fruit and honeydew melon, restrained oakKeltern vineyard. With impeccable acidity and a fine line of acidity.and intense flavours, this superb fruit laid CONSUMER CONTACT DETAILS:the foundation for crafting a complex and Phone: 1800 OATLEY (628539)memorable wine. Displaying a brilliant E-Mail: [email protected] and lime tinted hue in the glass, the Web: www.robertoatley.com.aunose offers a fragrant bouquet displayingclassic white nectarine and grapefruitaromas, complemented by underlyingnotes of flint, lemon and grilled nut.CONSUMER CONTACT DETAILS:Phone: +64 09 255 0660E-Mail: [email protected]: www.villamaria.co.nz Special Edition 2011 W I N E S TAT E 69



ALTERNATIVE RED of the year WIN NER THE LIQUID ASSET TROPHY Villa Maria Reserve Hawkes Bay Malbec 2009 WINEMAKER: Nick Picone, Dave Roper. COLOUR, BOUQUET, PALATE: A deeply coloured and brooding wine perfumed with the scent of blackberries, plums, vanilla and peppery spices. Darkly fruited, this intensely concentrated wine also offers beautifully integrated tannins and complexing oak, derived aromatics and flavours. Standalone Malbec wines are rare in New Zealand and the 2009 vintage produced a truly special wine, fully deserving of a separate bottling. FOOD SUGGESTIONS: Red meats particularly beef, game and cheese. CELLARING: 10 – 15 years from vintage. VITICULTURE: Vineyards: 100% Gimblett Gravels. Vineyard Yields: 2.5kg/vine. Vintage Details: A dry and cool March compared to the long-term average on the Gimblett Gravels allowed slow and steady ripening resulting in clean and intensely flavoured fruit at harvest. The fruit for this wine was grown entirely on the gravely soils of the Gimblett Gravels growing region in Hawkes Bay. 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: Destemmed/crushed: 100%. Cap management: Pneumatically and hand plunged four times daily. Fermentation temperature: 30 – 32C. Fermentation Vessel: Open top stainless steel fermenters. Time on skins: 4-6 weeks. Malolactic fermentation: Conducted in barrel. Barrel type: 100% French 228L, 36 month seasoned tight grain with medium toasting levels. New barrel: 65%. Maturation: 20 months with 3 rack and returns. Fining: Minimal egg white fining. Filtration: Coarse Bell house only. Bottled: 17 December, 2010. CONSUMER CONTACT DETAILS: Phone: +64 09 255 0660 E-Mail: [email protected] Web: www.villamaria.co.nzSpecial Edition 2011 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 REILLYS LEASINGHAM MORRIS RUTHERGLEN TEMPRANILLO 2010 DURIF 2008 WINEMAKER: WINEMAKER: Justin Ardill. David Morris. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Opaque ruby colour. The nose shows Deep purple. Aromas of blackberry and vanilla, toffee and dark ripe plums. spice fruits integrated with subtle cedar/ On the palate it shows earthy flavours oak influence. Rich and yet supple with spiced confectionary and stewed with concentrated dark berry flavours cherries. Soft tannins with a lingering supported with lingering, ripe tannins. finish complete this fruit driven wine. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: (02) 6026 7303 Phone: (08) 8376 9563 E-Mail: [email protected] E-Mail: [email protected] Web: www.morriswines.com Web: www.reillyswines.com.au72 W I N E S TAT E Special Edition 2011

GAPSTED WINES CLAYMORE WINESALPINE VALLEYS KING VALLEY YOU’LL NEVER WALK ALONESAPERAVI 2006 CLARE VALLEY GRENACHE MATARO SHIRAZ 2009WINEMAKER: WINEMAKER:Michael Cope-Williams. Donna Stephens.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Rich, deep red with violet hues. Medium crimson red. This is a heady mixConcentrated, complex, dark cherry/ of lifted confection notes of raspberriesmulberry and licorice aromas. Cedar with and some subtle musky florals alongsidebrooding vanilla oak bouquet.Fresh lively ripe, dark cherries, mint and mixed spice.acidity and summer berry flavours at the All those vibrant fruits shine on the palate,front, rich mouthfilling tannins and texture which is surprisingly soft and round, yetin the mid, and finishing with warm and fuller bodied than our previous vintages.balanced alcohol. Dark, jammy flavours are balanced byCONSUMER CONTACT DETAILS: savoury all-spice and the wine finishesPhone: (03) 5751 1383 with a warm tickle. Use of 100% older oakE-Mail: [email protected] allows the purity of the grapes to shine.Web: www.gapstedwines.com.au CONSUMER CONTACT DETAILS: Phone: (08) 8843 0200 E-Mail: [email protected] Web: www.claymorewines.com.au Special Edition 2011 W I N E S TAT E 73

COP11473TC Great partnerships. Great food, premium wine and good company is a classic combination we all enjoy. Working closely with the premier Australian and New Zealand winemakers is another Classic partnership. Often unseen, we ensure that their best parcels of fruit realise their full potential with the help of our extensive selection of the finest oak barrels. www.classicoakproducts.com

PINOT NOIR of the year WIN NER THE CLASSIC OAK TROPHYLowburn Ferry Home BlockCentral Otago Pinot Noir 2010WINEMAKERS:Roger Gibson and Pete Bartle.COLOUR, BOUQUET, PALATE:This classic Central Otago pinot noir has a lovelyaromatic nose and lifted perfume of spice and cherry.Rich and concentrated on the palate with ripe, red anddark fruits, hints of chocolate and subtle integratedoak, the wine has mouth caressing tannins and a verylong finish.FOOD SUGGESTIONS:Enjoy on its own or with foods such as lamb, poultry,duck and venison.CELLARING:This wine will continue to develop depth and complexityfor 5-7 years.VITICULTURE:The vineyard is established on deep silt loam soilsdeveloped on loess covered glacial outwash terraces.The 2010 growing season started with changingweather systems and frequent windy days. Floweringtook place over reasonably unsettled weather inDecember, and because of this berry size was smallerand bunch weights lowered. In late January, however,the summer finally arrived and the vintage finishedwith higher than usual temperatures and long, settledperiods of dry, hot autumn days.VINIFICATION & MATURATION:The fruit from Lowburn Ferry vineyard was harvested on19 - 21 April, 2010 (clones Abel, 667, 777, 5 & 115) andfermented in 2 x 228 French oak barriques in respect ofthe Abel fruit and 2 x 4 tonne stainless steel fermenters.All ferments were inoculated with selected wine yeasts.The wine was aged in French oak barriques for around9 months, of which around 30% was new oak.CONSUMER CONTACT DETAILS:Phone: +64 3 445 0846E-Mail: [email protected]: www.lowburnferry.co.nzSpecial Edition 2011 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 SAINT CLAIR FAMILY ESTATE CLIFFORD BAY MARLBOROUGH MARLBOROUGH PINOT NOIR 2010 PINOT NOIR 2010 WINEMAKER: WINEMAKER: Matt Thomson. Stu Marfell of Foley Family Wines NZ Ltd COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep red with purple hues. Ripe, dark Clifford Bay Pinot Noir is always a wine of fruits of black cherry and black current. elegance and balance. The bright garner The nose is complex with spice and a hint colour opens the door for vibrant aromatics of vanilla. A concentrated, intense palate packed with black cherries, violets, red showing weighty dark fruits of ripe black fruits and spicy French oak. It is an cherry, black currant and aromatic red expressive wine with ripe, velvety texture, plum. The structure is elegant and full bright aromatics and true varietal character. with fine powdered tannin, well-balanced CONSUMER CONTACT DETAILS: acidity, and well-integrated toasty oak Phone: +64 03 575 7481 notes. The finish is refined and persistent E-Mail: [email protected] with amazing length. Web: www.cliffordbay.co.nz CONSUMER CONTACT DETAILS: Phone: +64 3 578 8695 E-Mail: [email protected] Web: www.saintclair.co.nz76 W I N E S TAT E Special Edition 2011

MONDILLO CENTRAL OTAGO PENCARROWPINOT NOIR 2010 MARTINBOROUGH PINOT NOIR 2009WINEMAKER: WINEMAKER:Domenic Mondillo. Allan Johnson.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:This wine is dark in colour, elegant and Deep dense ruby red. Lifted aromas ofbalanced. Dense and rich with beautiful dark cherry plum and mushroom. Velvetyaromas of ripe, dark cherry and berry texture, beautifully integrated tannins,fruits up front, followed by spice and violet supple mouthfeel, excellent intensity.aromatics. The palate is bold and velvety CONSUMER CONTACT DETAILS:with dark cherry and sweet blackberry Phone: +64 6 306 9019fruit supported by supple oak, fine tannins E-Mail: [email protected] a creamy, textured finish. Web: www.palliser.co.nzCONSUMER CONTACT DETAILS:Phone: +64 3 442 6641E-Mail: [email protected]: www.mondillo.com Special Edition 2011 W I N E S TAT E 77

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MERLOT & BLENDS of the year WINNER THE VINTEC TROPHYCrossroads Winery Vineyard SelectionKereru Road Merlot Cabernet 2009WINEMAKER:Miles Dinneen.COLOUR, BOUQUET, PALATE:Deep red in colour with aromas of black dorris plumand blackcurrants. The palate is full, rich and smoothwith a long finish.FOOD SUGGESTIONS:New Zealand grass-fed beef, lamb and venison.CELLARING:Now until 2020.VITICULTURE:Sourced from two company owned vineyards on thebanks of the Ngaruroro River, Kereru rd at Mangatahifor the merlot and Mere rd on the Gimblett Gravels forthe cabernet sauvignon. Both sites are warm and freedraining. The crop was thinned straight after flowering toone bunch per shoot and the fruit zone fully leaf pluckedso that the bunches grew up in the sun. 2009 was anexcellent merlot/cabernet vintage in Hawkes Bay with thelong, dry autumn allowing extended hang time.VINIFICATION & MATURATION:Fermented as separate batches in small tanks, thecaps were managed with a mixture of plunging andpumpovers, before extended post-ferment maceration.The wines were then pressed off and run to French oakbarriques (58% new) for malolactic fermentation. After14 months barrel aging the blend was assembled andbottled without fining and a light filtration.CONSUMER CONTACT DETAILS:Phone: Andrew Thiele +61 418 743 018E-Mail: [email protected]: www.crossroadswinery.co.nzSpecial Edition 2011 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 SACRED HILL HALO TRINITY HILL HAWKES BAY MERLOT GIMBLETT GRAVELS CABERNET SAUVIGNON THE GIMBLETT HAWKES BAY CABERNET FRANC 2009 MERLOT BLEND 2009 WINEMAKER: WINEMAKER: Tony Bish. Warren Gibson. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Savoury lifted aroma with black fruits, A beautiful rich, red colour and the liquorice, black olives and hints of spice. black fruits aromas and flavours are Full bodied palate with savoury depth, complemented by a soft, mouth-filling ripe dark fruits and robust structure. structure and a fine-grained texture, Hearty and warm, this wine has depth with flavours of blackcurrant, chocolate and character. and licorice. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 06 879 8760 Phone: +64 6 879 7778 ext 700 E-Mail: [email protected] E-Mail: [email protected] Web: www.sacredhill.com Web: www.trinityhill.com80 W I N E S TAT E Special Edition 2011

BIRD IN HAND ADELAIDE HILLS VILLA MARIA RESERVEMERLOT 2009 HAWKES BAY MERLOT 2009WINEMAKER: WINEMAKERS:Andrew Nugent. Nick Picone and Dave Roper.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep crimson. Lifted aromatics of Deeply coloured, the nose displays fragrantplum and mulberry with hints of violet. red plum, berry fruit and violet aromasFlavours of fleshy plums and spice with enhanced by subtle oak. Blending withsilky tannins. 10% malbec has introduced complexingCONSUMER CONTACT DETAILS: spice and blackberry fruit notes. The 2009Phone: (08) 8389 9488 vintage produced an elegant wine whichE-Mail: [email protected] will mature gracefully, gaining furtherWeb: www.birdinhand.com.au complexity with careful cellaring. CONSUMER CONTACT DETAILS: Phone: +64 09 255 0600 E-Mail: [email protected] Web: www.villamaria.co.nz Special Edition 2011 W I N E S TAT E 81

A toast to excellence.Making award-winning wine takes a combination of professional skill and market acuity that canonly be achieved with decades of experience. The same goes for Hamburg Süd’s award-winningshipping services. Since our establishment 140 years ago we’ve developed a special skill withsensitive cargoes, and a deep understanding of our customer’s needs – including the very specialneeds of our valued wine exporters.Linking Australia with all coasts of North and South America; the Caribbean; Northern Europe and theMediterranean; Asia; India; Pakistan; New Zealand and the Pacific Islands. For more, visit our website.No matter what. www.hamburgsud-line.com

CABERNET & BLENDS of the year WIN NER THE HAMBURG SÜD TROPHYSaracen Estates Reserve Margaret RiverCabernet Sauvignon 2008WINEMAKER:Bob Cartwright.COLOUR, BOUQUET, PALATE:Brick red with garnet hues. Lifted, ripe dark berry fruits.The nose is tight and fresh with some new French oakshowing. A well-structured wine of medium plus intensitywhich displays all the dark berry fruits (blackberry,mulberry, blackcurrant) in harmony with a blend of newand once used French oak barriques.FOOD SUGGESTIONS:All red meat such as thick, juicy steak.CELLARING:10 years.VITICULTURE:The vines are planted in a north-south orientation.Minimal water and low yields. The soil is heavy loam.No bunch thinning. Some leaf plucking. Harvested bymachine at 13.2 Be.VINIFICATION & MATURATION:Crushed into small open fermentation tanks. Plungedtwice daily. Pressed in membrane press. M- L in barrels.Aged in new and once-used barriques (all French) for18 months. Egg white fined and bottled.CONSUMER CONTACT DETAILS:Phone: (08) 9755 6099E-Mail: [email protected]: www.saracenestates.com.auSpecial Edition 2011 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 LAKE BREEZE LAKE BREEZE BULLANT LANGHORNE CREEK LANGHORNE CREEK CABERNET SAUVIGNON 2008 CABERNET MERLOT 2009 WINEMAKER: WINEMAKER: Greg Follett. Greg Follett. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep, dark red with purple hues. The nose Dark red with purple hues. A lifted displays an array of aromas, including bouquet of blackberries and dark cherries chocolate, mint, cassis and cedar. with a touch of mocha. The palate is rich The palate is rich and concentrated with and soft with flavours of mulberry and plush, dark, fruits, ripe tannins and a cassis, with fine tannins and a long finish. typically long and flavoursome finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: (08) 8537 3017 Phone: (08) 8537 3017 E-Mail: [email protected] E-Mail: [email protected] Web: www.lakebreeze.com.au Web: www.lakebreeze.com.au84 W I N E S TAT E Special Edition 2011

QUILTY RUNNING STITCH YALUMBA THE SIGNATUREMUDGEE CABERNET BAROSSA VALLEY CABERNETSAUVIGNON 2009 SAUVIGNON SHIRAZ 2006WINEMAKERS: WINEMAKER:Des Quilty, Andrew Ewart. Kevin Glastonbury.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dense crimson wine, almost black. Deep, dark red in colour. Generous,Powerful bouquet with massive amount sweet, dark chocolate with warm fig,of ripe stone-fruit and blackcurrant blackcurrant and cedary spices. Broadcharacters. Touch of mint and appropriate shouldered, intense and concentratedherbal seasoning along with great cedar/ with lingering red and black currantcoffee oak. Palate is intense yet well- notes. Finish - young and tight tannins.balanced. Well-handled, classy oak adds CONSUMER CONTACT DETAILS:complexity. Mouth-puckering tannins. Phone: (08) 8561 3563CONSUMER CONTACT DETAILS: E-Mail: [email protected]: Phone: 0419 936 233 Web: www.yalumba.comE-Mail: [email protected]: www.quiltywines.com.au Special Edition 2011 W I N E S TAT E 85

It’s all about innovationAmcor GlassFor more information contactAmcor Glass Customer ServicePh (08) 8521 [email protected]

SHIRAZ/SYRAH of the yearwine of the year WINNER WIN NER THE AMCOR GLASS TROPHYCraggy Range Le SolGimblett Gravels Syrah 2009WINEMAKER:Rod Easthope.COLOUR, BOUQUET, PALATE:An opaque black core with a dark garnet rim. Redolentwith black cherry, blueberry, melted liquorice, wild thymeand of course, black pepper. This is intensely flavouredwith layers of fine, ripe tannin. The flavours just go onand on. A remarkable vintage.FOOD SUGGESTIONS:Wild game.CELLARING:20+ years from vintage.VITICULTURE:Vertically shoot positioned. 100% hand harvested. 39 hl/ha average. Average yield 23.7 average brix.VINIFICATION & MATURATION:100% destemmed in open oak cuves. Inoculated.Matured in French oak barriques for 20 months, 39%new. Unfined with sterile filtration.CONSUMER CONTACT DETAILS:Phone: +64 6 873 7126E-Mail: [email protected]: www.craggyrange.comSpecial Edition 2011 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 KRONDORF SYMMETRY BILANCIA LA COLLINA BAROSSA SHIRAZ 2008 HAWKES BAY SYRAH 2008 WINEMAKER: WINEMAKERS: Consultant winemaker - Randolph Bowen. Warren Gibson and Lorraine Leheny. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Intense, attractive deep ruby purple. Rich Ruby red with an aroma of blackberries plum, complex mocha – chocolate and and spice. The palate shows distinctive spicy fruit with toasty vanillin oak and a pepper and spice combined with gentle hint of anise, all subtly combine. The nose floral characters. The wine is about texture shows great depth and concentration of and structure, and a sense of place. fruit, which will be enhanced with further CONSUMER CONTACT DETAILS: bottle maturation. Round, soft and full Phone: +64 6 844 4301 flavoured with lengthy fine grain tannins. E-Mail: [email protected]/ Flavours of fruity spice, coffee, chocolate [email protected] and blackberry carry through on to the Web: www.bilancia.co.nz/ lengthy and persistent palate. www.kiwinz.com.au CONSUMER CONTACT DETAILS: Phone: 1800 500 260 E-Mail: [email protected] Web: www.cellarmasters.com.au88 W I N E S TAT E Special Edition 2011

THORN CLARKE SANDPIPER FOX CREEK SHORT ROWBAROSSA SHIRAZ 2010 MCLAREN VALE SHIRAZ 2009WINEMAKER: WINEMAKER:Helen McCarthy. Scott Zrna.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:The colour is a deep inky purple. The nose Rich purple/red. A perfumed spicy liftis a complex mixture of ripe blackberry introduces a powerful aromatic blendand plum fruit with a dash of creamy of red cherry, ripe plums, cinnamon,vanillin oak. The palate is medium to full cardamon and nutmeg. Lashings of bright,bodied which starts with some sweet fresh plums, raspberries, blackberry andplummy fruit, the flavour then builds in the black cherry flavours are complementedpalate to provide an explosion of raspberry by the creamy, vanilla oak and fine grainedflavours. There is some lovely mouth tannins. The warm, round, luscious ball ofcoating tannins which combine with dark flavour in the mid palate is the signature ofchocolate oak and fruit to provide a great this wine and is framed by earthy texturaldepth and length of flavour. tannins that are firm in their youth but willCONSUMER CONTACT DETAILS: become elegant and soften with age.Phone: 08 8564 3036 CONSUMER CONTACT DETAILS:E-Mail: [email protected] Phone: 08 8557 0000Web: www.thornclarkewines.com E-Mail: [email protected] Web: www.foxcreekwines.com Special Edition 2011 W I N E S TAT E 89



SWEET WHITE of the year WIN NER THE NATIONAL WINE CENTRE TROPHYBunnamagoo Estate Kids Earth FundAutumn Mudgee Semillon 2010WINEMAKER:Robert Black.COLOUR, BOUQUET, PALATE:Golden yellow. Honey, marmalade, crème caramelaromas. Honey viscous with orange marmalade notesand natural lemon acidity.FOOD SUGGESTIONS:Any desserts with apricots, pears or peaches.CELLARING:10 – 15 years.VITICULTURE:Botrytis affected fruit at 30% infection across the block.VINIFICATION & MATURATION:Hand-picked. Soaked on skins for 1 day prior topressing. Fermented at cool temperature – 12-13C inboth new French oak hogsheads and stainless steel.Matured for 12 months.CONSUMER CONTACT DETAILS:Phone: (02) 6373 3046E-Mail: [email protected]: www.bunnamagoowines.com.auSpecial Edition 2011 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 McWILLIAM’S MORNING LIGHT SADDLER’S CREEK RIVERINA BOTRYTIS SEMILLON BOTRYTIS SUPREME HUNTER VALLEY SEMILLON 2008 WINEMAKER: WINEMAKER: Jim Brayne. Nick Flanagan. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Light gold with amber hues. Beautiful dried The bouquet presents aromas of apricots, apricot and orange marmalade characters figs and nuances of spicy French oak show brightly on this deep, intense nose. and lifted floral aromas of lilac. Rich and Characters of crème brulee and toffee at the same time without the over cloying are also evident with biscuity French oak sweetness typical of some dessert wines. notes also showing through. The intense, Flavours of tropical fruits, apricots and rich palate provides beautiful layers of honey abound, finishing with a long, fine, fruit, from apricots and peach, lemon and acid balance. orange citrus through to creamy mango CONSUMER CONTACT DETAILS: notes, providing a beautiful length and Phone: (02) 4991 1770 finish to this classic style. E-Mail: [email protected] CONSUMER CONTACT DETAILS: Web: www.saddlerscreek.com Phone: 1800 800 584 E-Mail: customerservice@ mcwilliamswines.com.au Web: www.mcwillliamswinesgroup.com92 W I N E S TAT E Special Edition 2011

RIVERBY ESTATE JOHANNESHOF CELLARSMARLBOROUGH NOBLE LATE HARVESTNOBLE RIESLING 2009 MARLBOROUGH RIESLING 2008WINEMAKER: WINEMAKER:Dave Knappstein. Edel Everling & Warwick Foley.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Bright lemon to pale gold in colour; lime, Golden in colour, the nose of driedlemon and stonefruits aromatics. On the pineapple and apricot with nuances ofpalate there is a delightful orange zesty toasty oak is followed on the palate bycharacter, wonderful acid structure, and toffee and marmalade and citrussy notes,a lingering honeyed sensation giving finishing with a long lasting, rich finishan almost ethereal, sensual quality. The with a hint of caramel.finish is remarkably clean and crisp CONSUMER CONTACT DETAILS:making this an immensely appealing wine Phone: +64 3 573 7035with great aging potential. E-Mail: [email protected] CONTACT DETAILS: Web: www.johanneshof.co.nzPhone: +64 2 172 4981E-Mail: [email protected]: www.riverbyestate.com Special Edition 2011 W I N E S TAT E 93

Wine’s just a drop in our bottle.Established in 1996, Donaldson Walsh (DW) is one ofSouth Australia’s leading full-service commercial legal firms.Our team possesses exceptional legal knowledge andskill across virtually the entire commercial spectrum.OUR SPECIFIC AREAS INFORMED BY VASTOF PRACTICE INCLUDE: INDUSTRY KNOWLEDGE • Agribusiness Every bit as important as technical expertise, • Hospitality • Building & Construction Law of course, is a grasp of the environment in • Manufacturing • Commercial Disputes & Insolvency which it’s applied. • Retail • Competition & Consumer Law • Science & Technology • Corporate & Commercial So with this in mind DW has developed an • Wine. • Franchising in-depth understanding of a huge range of • Insurance commercial industries, informed by diverse, We’ve come a long way in our 15 years, • IP & Technology on-the-ground experience. We’re now achieving countless positive results for • International Trade recognised as specialists within a great clients across virtually every industry sector. • Personal Injury Law many areas, including: We’d be delighted to have the opportunity • Property to do the same for you. • Self Insurance, Workers Compensation • Aged Care To arrange a confidential chat, call & Workplace Law • Agriculture DW today on +61 8 8410 2555. • Taxation & Revenue • Wills, Estates & Business Succession • Construction & Development Donaldson Walsh Lawyers • Wine & Hospitality. Kings Chambers • Defence 320 King William Street Adelaide SA 5000 • Franchising www.donaldsonwalsh.com.au • Government • Health • IT & Communications DW Senior team (l-r): John Walsh, Melanie Bird, Christian Munt, Sandy Donaldson, Kieren Moore, Hedy Babi, Lisa Dowdy, Richard Phillips, Margaret Kaukas, Joan Miller and William Esau.

FORTIFIED of the year WIN NER THE DONALDSON WALSH LAWYERS TROPHYMorris Rare Old PremiumRutherglen Rare Tawny NVWINEMAKER:David Morris.COLOUR, BOUQUET, PALATE:Medium depth tawny with olive green hues. Liftedmature fruit aromas combine with subtle spirit andrancio characters. Mature fruit oak, rancio and almondflavours blend with spirit dryness and a long, persistent,flavoursome palate.FOOD SUGGESTIONS:Fruit mince pies, Christmas pudding and cheese platters.CELLARING:Made to enjoy now.VITICULTURE:Mostly the fruit was the classic Australian tawnyvarieties of shiraz and grenache and predominatelyfrom low cropping (1.5 tonne to 3.5 tonnes/acre) oldvines. The vines were rod and spur pruned and a singlewire/metre-high trellis system used.VINIFICATION & MATURATION:The grapes were allowed to fully ripen until high sugarlevels and concentrated fruit flavours occurred, usuallyaround 15˚ baume. After crushing a partial fermentationis allowed before pressing, and then a specially selectedlow strength spirit to add complexity is added to stopthe fermentation and preserve the natural grape sugars.The young tawny is then placed in barrels and casksfor several years to develop the desired aged tawnycharacters. Only the best of these, and some as old as40 to 50 years, will find their way into the Old PremiumRare Tawny Solero to create a wine of great harmony,freshness and complexity.CONSUMER CONTACT DETAILS:Phone: +61 2 6026 7303E-Mail: [email protected]: www.morriswines.comSpecial Edition 2011 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 BAILEYS OF GLENROWAN MORRIS OLD PREMIUM FOUNDER SERIES GLENROWAN RUTHERGLEN RARE LIQUEUR CLASSIC TOPAQUE NV MUSCAT NV WINEMAKER: WINEMAKER: Paul Dahlenburg. David Morris. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Golden olive brown in colour, lifted Dark green tinges with an olive green orange blossom with toffee and tinge on the rim. Intense, raisiny fruit butterscotch aromas. The flavour is rich and soft, wood-aged characters. Rich, and finishes clean with intense malt, luscious and supported by rancio toffee and florals on the palate. complexity which gives great depth of CONSUMER CONTACT DETAILS: mouthfilling and lingering flavours. Phone: (03) 5766 1600 CONSUMER CONTACT DETAILS: E-Mail: cellardoor@ Phone: +61 2 6026 7303 baileysofglenrowan.com.au E-mail: [email protected] Web: www.baileysofglenrowan.com.au Web: www.morriswines.com96 W I N E S TAT E Special Edition 2011

MORRIS CELLAR RESERVE MORRIS CELLAR RESERVERUTHERGLEN GRAND LIQUEUR RUTHERGLEN GRAND LIQUEURMUSCAT NV TOKAY NVWINEMAKER: WINEMAKER:David Morris. David Morris.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Amber brown with olive green hues on Golden brown, with green hues towardsthe edges. Bouquet of powerful, rich, the edges. Honey and butterscotchconcentrated, “raisiny” fruit scents and fragrance combined with oak and rancio.rancio characters. This liqueur muscat Concentration of flavours, smooth, silkyshows superb fruit flavour and richness texture and soft spirit on the middleand exhibits the raisiny character of fully palate leading to a relatively dry finishripe brown muscat grapes. with lingering aftertaste.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +61 2 6026 7303 Phone: +61 2 6026 7303E-mail: [email protected] E-Mail: [email protected]: www.morriswines.com Web: www.morriswines.com Special Edition 2011 W I N E S TAT E 97

AUSTRALIAN winemaker of the yearDAVID MORRIS, MORRIS WINESFOLLOWING IN HIS FATHER’S FOOTSTEPSNIGEL HOPKINSRARELY HAS A FATHER handed his son a more precious The Morris fortified wine style is big and rich with layers of complexity and depth of flavour few can attain. A rare kind ofgift than when Mick Morris retired in 1992 and entrusted the key to patience is required. What David Morris puts down every vintagethe winery to son David. Inside lay casks holding not just Mick’s life - generally around seven or eight individual batches of wine madework but his father and grandfather before him. What a gift ... and from muscat a petit grains - are aged separately “forever and aa challenge. “The temptation is to pick the eyes out of the wines day” until taken and blended for the Mother Blend. The Mother Blendto make a great wine, a trophy-winning wine,” says David Morris is an “exceptionally modified” version of the traditional solera systemof the stocks destined to be blended into one of the sweetest that ensures a consistent taste and freshness for fortifieds with olderindulgences ever produced - liqueur muscat and liqueur topaque blends being topped up with younger, fresher ones until ready for(tokay). “But you can’t. You have to care for the future. You have bottling. Every 12 months David Morris refreshes and rebuilds histo use the best and the rest.” Mother Blend. Slowly, slowly, he has used up some of the old 100-year- old material he inherited from his Dad. Now he’s using a smidge of Morris is a winemaker who has spent most of his career caring for 50-year-plus stock. “A little bit of the old material goes a long way,” hethe future, not just next year or the year after, but 10, 20, 30 years says. If there is a secret to a great liqueur muscat, this is it. Wine tastersfrom now. It’s a unique position in modern winemaking, one well talk of “lineage”, the signature style that is always apparent in a Morrissuited to the quiet, unassuming man. He’s been in training for it all fortified from its most inexpensive fortifieds through to its grand andof his life. It’s what keeps him at the top of his profession not only as rare releases. Whether the average age of the blend is seven years ora red winemaker of note but as the country’s pre-eminent fortified 30 or 40 years, the signature is always there. While he might despairwinemaker. He was born and raised in Rutherglen and spent his that fewer companies and makers are going in for fortifieds - keepingearly winemaking years down the road at Brown Brothers, worked stock for seven or 12 years before getting a return doesn’t hold too manyin viticulture in South Australia’s Riverland, then a stint at Orlando financial attractions for fortified makers starting out - David does a lot ofin the Barossa Valley saw him given a follow-up gig at Orlando’s free consultancy work analysing fortified wines sent in to him by makersRiverina winery where he stayed for 12 years.When Mick turned looking for feedback. “You get to point them in the right direction,” he65, David was handed the keys to Morris Wines. says. “You want good wines out there that can reflect what we can do.” “We had a couple of days to do the hand over, says David and As for the future of Morris Wines, will there be a sixth generationthen he was out the door.” But not for long. Mick has been a of Morris? There could very well be. David’s son Madden, nowconstant visitor to the winery ever since. He’d pass by at 9 or 10am studying his VCE, has indicated a desire to get into winemaking.and I’d had a hundred questions for him,” says David. These days David says he won’t be putting any pressure on the young ladthe questions are fewer, but at 83 he is still a very, very good taster. but there’s some pride there in his voice and maybe, too, relief.Little has changed in the winemaking approach and style of theson compared to his dad. “If it ain’t broke why fix it?” is how Morris, FINALISTSthe younger, describes his winemaking philosophy, whether it is todo with the Morris durif or amontillado (now medium dry apera) or A. B. C.the company’s super premium fortifieds. This is not to suggest thatDavid has not engaged in trials and tests to find a way to improve. A. Matt O’Leary - Wolf Blass“There are times when I think ‘I wonder if this will work?’ and I’ll B. Adam Eggins - Taylorsgive something a try but it doesn’t come out as good.” C. Peter Gago - Penfolds D. Joanne Marsh - Seppelt Morris fortifieds now consistently dominate wine magazine andwine show tastings. “We are having a pretty good run,” is all he will D.say of his wine show success. He has eclipsed his father’s showsuccess but suggests his dad had more competition. These daysthere are simply less companies and makers persisting with thestyle. His modesty belies his talents. “He is exceptionally passionateabout fortifieds,” says noted Seppelt fortified winemaker, JamesGodfrey. “I think he has a very good grasp of the fruit that he hasand how that links into winemaking, and a great knowledge ofhow things are blended, what interacts with what, what is goingto age really well and what is not. In terms of muscats, for me, hehas been the leader for probably 25 years.”98 W I N E S TAT E Special Edition 2011

NEW ZEALAND winemaker of the yearDOMINIC MAXWELL, GREYSTONE WINESWIZARD WEAVES HIS MAGICMICHAEL COOPERIF YOU DISCUSS the spellbinding quality of Greystone wines desire to create something tangible”. Changing tack, Maxwell gained a postgraduate diploma in viticulture and oenology from Canterbury’swith the man who makes them, Dom (Dominic) Maxwell, he doesn’t see Lincoln University. Since joining Greystone, he has worked at estateshimself as a wizard. The magic lies in the soil. “We have a lot of grey in Oregon (Chehalem), the Rheingau (Weingut Leitz) and Burgundylimestone which gives up just the right amount of moisture and makes (Domaine D’Eugenie, in Vosne-Romanée). “When your grapes comefor very textured, interesting wines,” he says. “My job is to convey the from just one vineyard, there has to be a special understanding betweenvineyard in the glass, on behalf of all the people at Greystone.” the two people who are charged with growing the grapes and making the wine,” according to Greystone’s marketing staff. “We jokingly refer Since its first “commercial” vintage in 2005, Greystone has stood to it as the trans-Tasman ‘bromance’.”out among Waipara’s producers for a series of classy, aromatic whitewines - pinot gris, gewürztraminer and riesling. These are backed A keen snowboarder and mountain biker, Maxwell picked up theup by impressive sauvignon blanc, chardonnay, rosé, syrah and winemaking reins as a 30-year-old. One challenge, he says, waspinot noir. Pinot gris, the winery says, has been the most successful learning to trust in your own ability. “There’s a tendency not to believevariety to date. It’s benchmark stuff. Fragrant and full-bodied, it’s a what you are thinking is right. You are also wondering if you shouldsoftly textured, medium style with stone-fruit, pear, lychee and spice trust your palate.” For Greystone’s much-acclaimed pinot gris, theflavours, showing lovely delicacy, ripeness, harmony and richness. grapes are grown in the lower sections of the vineyard, in silty soils with limestone deposits, and harvested at an advanced ripeness Winestate’s judges have given Greystone Waipara Pinot Gris a series level of 24 to 25.5 brix. The juice is cool-fermented in tanks and stop-of major accolades. The 2007 vintage won the pinot gris trophy in the fermented with residual sugar, creating a medium to medium-dry style.2008 Wine of the Year Awards. The 2008 vintage was the fifth-placed Lees-ageing adds “secondary flavours such as brioche and bread”.finalist in 2009. Then in the 2010 Wine of the Year Awards, the drymodel, Greystone Sand Dollar Waipara Pinot Gris 2010, waltzed off The superb Sand Dollar Dry Pinot Gris was launched from the 2010with the champion pinot gris trophy, ahead of its medium stablemate, vintage. Harvested “before the natural sugar levels get too high”placed third. Delicacy - in the sense of absolutely no sign of “hards” or (which could generate excessive alcohol), it’s a sturdy, deeplytoughness - is one of the key characteristics of Greystone’s aromatic flavoured wine, peachy, spicy, tight and minerally, that carries thewhite wines. Does Maxwell agree? “Absolutely,” he says. “It comes dry style perfectly. In early 2011, Greystone purchased another topdown to the palates of the people involved, and being extremely Waipara producer, Muddy Water, whose organically-certified winesparticular at harvest. Often we hand pick just a few rows, leaving some enjoy an international reputation, especially for riesling and pinotfruit behind, rather than a whole block. And we are very careful to noir. Greystone wines were earlier made at Waipara Vintners, but thenurture the juice through the winemaking process, avoiding exposure acquisition of Muddy Water - just 400m away - has finally given Maxwellto oxygen.” Bruce Thomas, a former accountant, whose family owns a company-owned winery to work in. The wines can only get better.Greystone, named the vineyard after the limestone found throughoutthe North Canterbury property, long ago uplifted suddenly from the FINALISTSsea floor and still studded with marine fossils. In the 40ha vineyard,which rises from 60 to 150m above sea level, pinot gris, chardonnay A. B. C.and sauvignon blanc are planted on the flats, with pinot noir, rieslingand syrah on the north-west facing slopes. The vines are planted A. Stu Marfell - Vavasourin many blocks, ranging from one to 8ha. While they are still young, B. Hamish Clark - Saint ClairMaxwell finds the aromatic varieties are already expressive, “but pinot C. Warren Gibson - Trinity Hillnoir needs longer to establish itself”. D. Tony Bish - Sacred Hill The land is old, but Greystone has a young team. The vineyard staff are D.headed by Nick Gill, a South Australian who once managed vineyardscontributing to Penfolds Grange, but then shifted to New Zealand in2004 to “work for people he could go fishing with”. Gill believes theGreystone site is special because “we have lots of combinations, lots ofmicroclimates, with different aspects, slopes, soil types and altitudes, sowe can put different grape varieties into those areas where they performthe best”. It was Gill who hired Maxwell, at first to help plant the vineyard.After studying commerce, Maxwell worked as a credit controller inLondon. Travelling in Europe, he developed an interest in wine and “the Special Edition 2011 W I N E S TAT E 99

AUSTRALIAN wine company of the yearMORRIS WINESNUTURING OLD-SCHOOL VALUESJENI PORTIN THE MINDS of generations of Australian wine drinkers, concentrated oil with its unctuous thickness. Once when he was asked what he would do with such a substance, MickMorris Wines is ingrained as a family-owned wine company of the Morris remarked: “a tablespoon does wonders for 50 gallons”.old school. It is owned by the Morris family isn’t it? Morris Old Premium Rare Liqueur topaque is a champion of time and the art of the blender: malt, spice, dark chocolate After all, you see David Morris shuffling around the dirt-floored to smell, sweet and luscious like molasses over the tongue.winery every day. His dad, Mick, is a constant visitor, workingon the blending bench with David. The feel of the place is of The Old Premium Rare Liqueur muscat is sweeter, morean old shoe with the Morris family the owner. It was. Not any Christmas cake in smell and flavour with a rich, nutty, raisinymore. From 1859 up until 1970 there was always a Morris at presence. When you drink a bottle you are drinking the work ofthe winemaking helm - four generations - establishing a mighty five generations of the Morris family. It’s what wine is all about,impressive track record for its fortified wines as well as its often the close association the drinker enjoys with the land and theunsung table wines, notably shiraz and durif. winemaker, and in this case comes at an extremely reasonable $70 a bottle. Often overlooked is the small production of flor and It was Mick Morris who famously described his Rutherglen durif amontillado sherry (now called dry and medium dry apera) thatas “a wine for heroes”. is also made. It’s not hugely popular. It doesn’t have to be to be made by David Morris, it represents a little bit of his family’s But in 1970, Mick sold to Orlando Wines (now part of Pernod history and he will drink it if we don’t, so it stays.Ricard). He stayed on. It was business as usual, still is.David joined his dad and took over from him in 1992. The reds can be so easily overlooked, living in the shadow of the Morris fortifieds. They speak of another time when shiraz The influence of Orlando Wines on the day to day running of tasted of earth and leather, and generous fruit and not oak andthe company is barely apparent. The winery looks as it always hot alcohols. Durif, a wine that Mick Morris elevated to tabledid with dirt floors, layers of old barrels, open, wax-lined wine status in 1954 after originally starting out as an ingredientfermentation tanks. The only nod to modernity is the Robyn in vintage port, is a wine that defies change in much the sameBoyd-designed glass tasting room built in 1972 set in the middle way as its fortified siblings. There is a sense of timelessnessof the darkened, jumbled interior. Perhaps that’s why drinkers when talking about Morris Wines. If change is embraced it’s notcontinue to feel warmly about the company. It looks and feels immediately obvious. If a wine marketer’s hand is shown at alllike a small winemaker. It might be owned by a much larger it might be in the occasional change of label.company but it is left to run its own business its way. And thatbusiness is very much about the particular fortified winemaking In the end, Orlando tore down the For Sale sign on thetradition built over the ages by the Morrises. vineyard and winery because it woke up and realised that it did indeed own a rare gem. Who would dare give away 152 When Orlando took a brief leave of its senses in 2007 and decided years of history that easily?to put the company up for sale - citing that its size was a hindranceto its grander plans - there was much debate about how to value the FINALISTS Penfoldsunique inventory of fortified wine material within its walls. “No-one Seppelt Winescan compete with the stocks this winery has, other than someone Wolf Blass Wineslike Seppeltsfield,” said wine auctioneer and valuer Toby Langley Taylors Winesat the time. “It’s not like you can, after three years, just create abrand that will be producing a rare muscat with an average ageof 35 years. It just doesn’t happen.” No it doesn’t. That’s why fortified wine production is strictly thepreserve of makers who believe in it, who religiously put winedown every year and build up their reserves that form the basisfor the blending materials for muscat or topaque (tokay). Fortifiedwine producers are only as good as the stocks they have and theblending ability of their winemakers. You can’t become a greatblender over night. Some of David Morris’s base material waslaid down 100 years ago. He uses it sparingly and respectfully. The flavour of 100-year-old Morris muscat or topaque has beendescribed as “a distillation of an essence of a concentrate”,in other words, completely un-wine-like and more like a highly100 W I N E S TAT E Special Edition 2011