Winestate Magazine Special Edition 2013

RIESLING of the year WINNER THE PELLENC TROPHY Richmond Grove Watervale Riesling 2012 WINEMAKER: Stephen Cook. COLOUR, BOUQUET, PALATE: Vibrant, pale green in colour, this riesling delivers intense aromas of floral lemon and lime fruit character, with a backdrop of appealing white floral spice. Its palate displays attractive regional tropical lime and stone fruit flavours, which are supported with a backbone of a lively but soft natural acidity ensuring the wine will drink well in the short-to-medium term. FOOD SUGGESTIONS: Tempura battered whiting with aioli. CELLARING: This wine will continue to drink well, developing aged riesling characters, over the next 10-15 years if cellared carefully. VITICULTURE: An excellent growing season with moderate rainfall characterised the 2012 vintage as one of the best the Clare Valley has seen. The summer was warm to hot with minimal rainfall and rigorous vineyard management produced riesling grapes of exceptional quality. The fruit was harvested at night when temperatures were less than 15C, essential in minimising phenolic pick-up. VINIFICATION & MATURATION: Fruit was delivered immediately to the winery after machine harvesting. Following destemming, the must was chilled, and rapid, gentle, juice separation in a membrane press helped ensure the retention of fresh varietal characters and minimal phenolic extraction. The juice was centrifuged and inoculated with a selected yeast strain and fermented at 12C to 14C over a two-week period. Attention to detail and anaerobic handling of the wine during blending, stabilisation and filtration to bottling has retained the fresh varietal and regional flavours of the wine. CONSUMER CONTACT DETAILS: Phone: 1300 363 153 E-mail: [email protected] Web: www.richmondgrovewines.com

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S RF I N IEASLING -LWINEIOFSTHE YETAR - 2S009 PETER LEHMANN WIGAN NEAGLES ROCK CLARE VALLEY EDEN VALLEY RIESLING 2008 RIESLING 2012 WINEMAKER: WINEMAKER: Andrew Wigan, Ian Hongell, Jane Willson with Consultants. Peter Kelly and Tim Dolan. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Bright light to medium colour, the floral Colour is delicate lemon with a green and stone fruit aromas are rich and ripe, tinge. The bouquet shows classic Eden which also extends to the palate. A fuller Valley lime juice characters with some style of riesling which has a dry, slatey toasty, freshly baked brioche notes finish. The palate has very good length arising from five years of bottle ageing. and balance and the flavours persist. The palate is pristine and finishes dry with CONSUMER CONTACT DETAILS: zesty minerality. This is a stylish riesling of Phone: 0407 391 109 great class and will repay a further five-10 E-mail: [email protected] years careful cellaring during which time Web: www.neaglesrock.com it will become richer and more complex. CONSUMER CONTACT DETAILS: Phone: (08) 8565 9555 E-mail: cellar.door@ peterlehmannwines.com Web: www.peterlehmannwines.com52 W I N E S TAT E Special Edition 2013

PATRICK OF COONAWARRA PAULETTS POLISH HILL RIVERAGED COONAWARRA CLARE VALLEY RIESLING 2013RIESLING 2008WINEMAKER: WINEMAKER:Patrick Tocaciu. Neil Paulett.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Fresh and fruity in its youth, it is now This riesling looks great in the glass withdeveloping bottle age and displays its wonderful light green hints and itsunique characteristics and distinguished brilliance of clarity indicating the purityflavours that only age and maturity of regional character to come. There’sprovide. Golden straw in colour, it shows a concentration of lemon and lime onintense aromas of lemon butter and toast. the palate that fill the mouth, followedThe palate is delicately layered showing by a steely, mineral finish. The acidlime blossom and it has a wonderful finish is lively, with a long lemon/limemouth feel that extends to a crisp finish. and mineral aftertaste.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: (08) 8737 3687 Phone: +61 8 8843 4328E-mail: [email protected] E-mail: [email protected]: www.patrickofcoonawarra.com Web: www.paulettwines.com.au Special Edition 2013 W I N E S TAT E 53



SAUVIGNON BLANC of the year WIN NER THE KENNARDS WINE STORAGE TROPHY Selaks Winemakers Favourite Marlborough Sauvignon Blanc 2012 WINEMAKER: Brett Fullerton. COLOUR, BOUQUET, PALATE: Pale green in colour with brilliant clarity, this sauvignon blanc displays lifted aromas of grapefruit and tropical fruits with grassy notes. There are intense citrus and tropical fruit flavours which are underscored by a juicy acidity. The wine has excellent weight and a long, persistent finish. FOOD SUGGESTIONS: Match it with almost any seafood, including white fish and bright, fresh, vibrant salads. CELLARING: One to three years. VITICULTURE: This sauvignon blanc was sourced predominantly from the Wairau Valley in the Marlborough region, while a small portion of the blend was grown in the near-by Awatere Valley. Excellent conditions for bud burst and flowering were followed by a long spell of warm, dry weather in January and February, and more sunny, settled weather followed in March. Temperatures were a little cooler than normal, promoting very gradual ripening which allowed flavours to develop early with an ideal balance of sugars and acidity. VINIFICATION & MATURATION: After harvest, the grapes were destemmed, then chilled and pressed. The juice was fermented at low temperatures using a specific yeast strain selected for its ability to produce clean wines with maximum expression of varietal aromas and flavours. CONSUMER CONTACT DETAILS: Phone: +64 9 412 6666 E-mail: [email protected] Web: www.selaks.co.nz

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 MARLBOROUGH STAETE LANDT SAUVIGNON BLANC 2012 ANNABEL MARLBOROUGH SAUVIGNON BLANC 2012 WINEMAKER: WINEMAKER: Matt Thomson and Hamish Clark. Ruud Maasdam. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw with a green hue, it has Pale straw colour, the “Annabel” has intense aromas of blackcurrant and an intensely aromatic classic nose with passionfruit, with a subtle herbal note. nectarines, tropical and citrus characters. Full,crisp and powerful wine flavours of In the mouth there is a soft, velvety texture passionfruit and blackcurrant are to the with abundant peaches and grapefruit fore, with underlying grapefruit tones. flavours, with an elegant mineral finish. This wine has a full yet elegant palate, It is drinking well now but will increase in subtle minerality and a well-balanced, complexity over the next five years. long, lingering finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 3 572 9886 Phone: +64 3 578 8695 E-mail: [email protected] E-mail: [email protected] Web: www.staetelandt.co.nz Web: www.saintclair.co.nz56 W I N E S TAT E Special Edition 2013

BEL ECHO BY CLOS HENRI JOSEF CHROMYMARLBOROUGH SAUVIGNON BLANC 2012SAUVIGNON BLANC 2012WINEMAKER: WINEMAKER:Damien Yvon and the Bourgeois Family. Jeremy Dineen.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Light straw-yellow colour and fleshy, ripe The light green hues complementfruit aromas of white peach, mandarin and the fresh white stonefruit and citrusa hint of grapefruit combine with delicate characters with subtle herbaceousfloral notes and a chalky minerality. The notes. A crisp palate of white nectarine,palate is beautifully defined by great citrus and fresh gooseberry flavours arelength, mouth-watering citrus, mineral balanced by a crisp, refreshing finish.characters and a dry finish. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: (03) 6335 8706Phone: +64 3 572 7923 E-mail: [email protected]: [email protected] Web: www.josefchromy.com.auWeb: www.closhenri.com Special Edition 2013 W I N E S TAT E 57



SEMILLON of the year WIN NER THE CHAMPION TRAVEL TROPHY Pokolbin Estate Semillon 2004 WINEMAKER: Andrew Thomas. COLOUR, BOUQUET, PALATE: Pale straw in colour with tinges of gold. This is our first semillon to be bottled under screw cap. This wine possesses beautiful aged characteristics. It has a bouquet of buttered toast, honey melon and fresh green limes. Creamy in the mouth, it displays lime and herb aromas with those honey and nutty overtones. A beautifully balanced wine with a soft acidity. 11.7 per cent alcohol FOOD SUGGESTIONS: Sydney rock oysters with a lime twist. Cumin-crusted King George whiting with celeriac remoulade. CELLARING: Drinking now or cellar for years. VITICULTURE: Soil is sandy loam, slightly acidic and has benefited from occasional addition of lime and gypsum. All vines have been grown on their own roots and are spur pruned. Row orientation is east-west with minimal tillage on the inter row, with a permanent mixture of broadleaves and grasses encouraging a diverse soil biology. Yields are low and the vintage is usually mid to late January. VINIFICATION & MATURATION: The grapes were picked on the 12 February, unusually late for our semillon. Grapes were hand harvested in the early morning, lightly packed and kept in airconditioned storage until crushed. The fruit for the 2004 vintage was picked at a Baume of 10.8 following a relatively cool ripening period. The wine was temperature fermented in stainless steel by Andrew Thomas. CONSUMER CONTACT DETAILS: Phone: (02) 4998 7524 E-mail: [email protected] Web: www.pokolbinestate.com.au

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 MOUNT PLEASANT SEMILLON 2007 LOVEDALE SINGLE VINEYARD HUNTER VALLEY SEMILLON 2007 WINEMAKER: WINEMAKER: Bill Sneddon. Scott McWilliams. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Mid-straw in colour, citrus notes are still Pale straw green. Lifted citrus blossom present but have softened and are now and zesty citrus peel, with subtle notes complemented by classic aged semillon of lemon meringue pie. Intense and toast and honey characters. This wine is refined lemon and lime with complex showing aged complexity but is still fresh, mineral notes. Persistent mouth-watering with balance and poise. acidity gives a generous aftertaste which CONSUMER CONTACT DETAILS: pleasantly lingers. Phone: (02) 4990 4526 CONSUMER CONTACT DETAILS: E-mail: [email protected] Phone: (02) 9722 1200 Web: www.allandalewinery.com.au E-mail: communications@ mcwilliamswines.com.au Web: www.mountpleasantwines.com.au60 W I N E S TAT E Special Edition 2013

POKOLBIN ESTATE PHIL COOLANGATTA ESTATESWANNELL SEMILLON 2011 ESTATE GROWN SHOALHAVEN COAST SEMILLON 2005WINEMAKER: WINEMAKER:Andrew Thomas. Andrew Spinaze.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Pale straw colour with a hint of green. The bright straw colour shows hints ofDisplaying fresh citrus lemon blossom, green tinges, while the clean and vibrantwith grassy overtones and faint floral lift. semillon fruit shows a very good mid-The palate retains fine acidity while the palate displaying strength and richness.finish is still crisp and balanced indicating It is soft and round in the mouth, with athat this wine will age well. light lemon acid finish.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: (02) 4998 7524 Phone: +61 2 4448 7131E-mail: [email protected] E-mail: [email protected]: www.pokolbinestate.com.au Web: www.coolangattaestate.com.au Special Edition 2013 W I N E S TAT E 61



CHARDONNAY of the year WIN NER THE CLASSIC OAK TROPHY Fromm La Strada Marlborough Chardonnay 2010 WINEMAKER: Hatsch Kalberer. COLOUR, BOUQUET, PALATE: Pale straw colour, it is a complex and rich wine, showing ripe stonefruit of nectarines backed up by hints of grapefruit and a lemon brioche quality. There’s a minerality that adds a clean freshness to the wine and a hint of subtle, well-integrated oak. The palate is textural, giving good weight, with a balancing acidity. FOOD SUGGESTIONS: Shellfish (clams and scallops), white flesh fish, poultry and citrus. CELLARING: Until 2016. VITICULTURE: The 100 per cent Mendoza clone vines are hand harvested and certified Organic, and are planted at a rate of 5000/ha. VINIFICATION & MATURATION: The grapes are picked from 10-15-year-old vines and the wine is barrel fermented to “bone dry”, and is 100 per cent barrel matured on fine lees with a 100 per cent wild ferment. CONSUMER CONTACT DETAILS: Phone: +61 2 174 6682 E-mail: [email protected] Web: www.frommwinery.co.nz

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 MATUA SINGLE VINEYARD VILLA MARIA SINGLE VINEYARD MARLBOROUGH TAYLORS PASS MARLBOROUGH CHARDONNAY 2011 CHARDONNAY 2010 WINEMAKER: WINEMAKER: Nikolai St George. Jeremy McKenzie. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw in colour, with aromas of apple, A complex, refined and mineral-driven white peach and roasted cashews. Aged chardonnay displaying stylish finesse. in French oak barrels, with not a lot of The wine exhibits elegance, with aromas malo to help keep the palate tight, it is of subtle citrus and complex smoky focused and pure. notes intermingling on the nose. The CONSUMER CONTACT DETAILS: palate displays layers of citrus and subtle Phone: (08) 8568 7300 integrated oak enhancing the tight and Web: www.tweglobal.com flinty finish. CONSUMER CONTACT DETAILS: Phone: +64 9 255 0660 E-mail: [email protected] Web: www.villamaria.co.nz64 W I N E S TAT E Special Edition 2013

HOLM OAK VINEYARDS WOLF BLASS GOLD LABELTASMANIA CHARDONNAY 2011 ADELAIDE HILLS CHARDONNAY 2012WINEMAKER: WINEMAKER:Rebecca Duffy and Tim Duffy. Matt O’Leary.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Light quartz in colour, with green hues, Pale to mid-straw, with delicate greenthis is a powerful yet refined cool-climate hues. Lifted stone fruits and subtle oak,chardonnay. The nose displays aromas with a hint of struck match complexity.of citrus fruit, apricot kernel and white A full-bodied, rich palate, with stone fruitpeach with spicy integrated oak, while flavours and a grapefruit note on thethe palate is fine and elegant, and finishes finish. This helps contribute to the overallwith minerally acidity. structure of the wine, which is balancedCONSUMER CONTACT DETAILS: by its acid backbone.Phone: (03) 6394 7577 CONSUMER CONTACT DETAILS:E-mail: [email protected] Phone: (08) 8568 7300Web: www.holmoakvineyards.com.au Web: www.tweglobal.com Special Edition 2013 W I N E S TAT E 65



ALTERNATIVE RED of the year WIN NER THE GET WINES DIRECT TROPHY Palmer Margaret River Malbec 2011 WINEMAKER: Mark Warren. COLOUR, BOUQUET, PALATE: Great deep red colour with a red-purple hue. There is a lifted aroma of dark fruits, mulberry and violets, with notes of mocha and ripe cherry. The big, rich palate has an intensity of sweet fruit and the wine displays raspberry, cherry, Christmas cake and vanilla bean flavours. There is good persistence on the palate and it is quite juicy and is very moreish. The wine has obvious tannin, yet is soft and velvety. FOOD SUGGESTIONS: Rib eye steak, roast lamb or enjoyed simply on its own before dinner. CELLARING: Five to 10 years. VITICULTURE: The grapes are estate grown on classic Wilyabrup gravel in Margaret River. The trellis is VSP and the vines are spur pruned. Water and crop levels are judiciously controlled. VINIFICATION & MATURATION: Harvested on April 6 at 14.7Be, the fermentation was conducted at cool-to-moderate temperatures and took 16 days and was followed by five weeks post ferment maceration. After pressing, the wine was racked to oak, including 37 per cent new, and was left in oak for 12 months before assembling and bottling. CONSUMER CONTACT DETAILS: Phone: (08) 9756 7024 E-mail: [email protected]/ [email protected] Web: www.palmerwines.com.au

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 THE OLD FAITHFUL NORTHERN WHISTLING KITE BIODYNAMIC EXPOSURE MCLAREN VALE MONTEPULCIANO 2012 GRENACHE 2010 WINEMAKER: WINEMAKER: Nick Haselgrove. Eric Semmler. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Dark cherry red with a mahogany hue. Deep, intense, ruby hues. Floral, herbal, Complex rendition of dark raspberry fruit white pepper, cedar, new leather and dark and Turkish delights, and a subtle trace chocolate aromas are layered with red plum, of liquorice, cedar and lightly malty oak. dark cherry over chocolate and new leather The palate is textural, with rich round flavours. It is a wine of balanced textural tannin and nice acidity. Excellent length length, with an attractive silky finish. and poise for the cellar. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: 0421 384 659 Phone: 0419 383 907 E-mail: [email protected] E-mail: [email protected] Web: www.whistlingkitewines.com.au Web: www.adelaidewinemakers.com.au68 W I N E S TAT E Special Edition 2013

ROSEMOUNT NURSERY PROJECT BLACKBILLY MCLAREN VALEMCLAREN VALE GRENACHE 2010 TEMPRANILLO 2011WINEMAKER: WINEMAKER:Matt Koch. Nick Haselgrove.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Vibrant red with slight purple hues. This Deep, bright purple with a magenta hue.special offering from the Rosemount team Complex berry nose of blue fruits, maltyexpresses all the hallmarks of classic oak and layered lavender. There are hints ofgrenache, with lifted aromatic raspberries game, and forest floor aromas add interest.and strawberry compote nose. The Ripe, full fruit tannin, with a layer of grainy,powerful sweet fruit and supple texture slightly powdery oak tannin. The acidityallow the slippery fruit characters to slide is fresh, with complex blue fruits and aalong the length of the palate. This wine savoury note reminiscent of olive tapenade.offers the generosity and drinkability you CONSUMER CONTACT DETAILS:would expect from this versatile variety. Phone: 0419 383 907CONSUMER CONTACT DETAILS: E-mail: [email protected]: (08) 8568 7300 Web: www.adelaidewinemakers.com.auWeb: www.tweglobal.com Special Edition 2013 W I N E S TAT E 69

Hand-Built in France TRANSTHERM The Art of Cellaring and ServingPERFECT CELLARING TEMPERATURE REGULATED HUMIDITY UV TREATED GLASS DOORSRELIABLE REGULATION EASILY ACCESSIBLE SECURITY VISIBILITY PRECISE TEMPERATURE In a tradition of excellence, TRANSTHERMwine cellars have been designed to recreate the ideal conditions for storing and ageing ne wine. MAX. STORAGE CAPACITY State-of-the-Art Wine CellarsDiscover the full range: www.transtherm.com.au Imported by Vintec Australia

PINOT NOIR of the year WIN NER THE TRANSTHERM TROPHY Lowburn Ferry Skeleton Creek Central Otago Pinot Noir 2011 WINEMAKER: Pete Bartle - Vinpro. COLOUR, BOUQUET, PALATE: This pinot noir has perfumed red fruit on the nose with hints of spice, leather and tobacco. Sweet cherry and plum on the palate complement leather and savoury notes. This is a lovely, medium-bodied wine with fine grained tannins and some minerality on the long, graceful finish. FOOD SUGGESTIONS: Enjoy this on its own, or with chicken, duck, lamb, and venison dishes. CELLARING: It will continue to develop depth and complexity for five to seven years. VITICULTURE: The 2011 growing season started out warm with flowering around the normal time in early December, however the mid and late summer was cooler and wetter causing some disease pressure. Some lovely late summer days brought about good ripeness in the crop and the harvest was completed in early April in good weather. VINIFICATION & MATURATION: The fruit (clones 5, 115, 667, 777 and Abel) was hand harvested between April 7-12 and destemmed into stainless steel tanks to undergo a period of cold soak, before being inoculated with selected wine yeasts to carry out the fermentation. The wine was aged in French oak barriques for around 10 months, of which approximately 32 per cent was new oak. CONSUMER CONTACT DETAILS: Phone: +64 3 445 0846 E-mail: [email protected] Web: lowburnferry.co.nz

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 WEAVER ESTATE WINES COLDSTREAM HILLS CENTRAL OTAGO THE ESPLANADE YARRA VALLEY PINOT NOIR 2011 PINOT NOIR 2012 WINEMAKER: WINEMAKER: Jess Weaver. Andrew Fleming. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Good colour with purple hues. Perfume Medium crimson red in colour, the bouquet and spice on the nose, with berry fruit and is opulent, with ripe fruit characters of plums, well-integrated oak. Rich, sweet fruit with dark cherries and raspberries. French oak hints of dried herbs and spicy oak on the provides additional complexity to the wine palate, nice firm tannins. and is supported by underlying mineral CONSUMER CONTACT DETAILS: notes, whole bunch stalkiness and spice. Phone: +64 3 448 6335 Medium bodied and textural, the palate E-mail: [email protected] exhibits concentrated notes of dark cherry Web: www.weaverwines.co.nz and plum. Secondary characters of whole bunch savouriness, earthiness and minerality are underpinned by integrated French oak. The wine has great structure and finishes with silky, yet persistent tannins. CONSUMER CONTACT DETAILS: Phone: (08) 8568 7300 Web: www.tweglobal.com72 W I N E S TAT E Special Edition 2013

YEALANDS ESTATE LAND BRENNAN GIBBSTON CENTRALMADE SERIES MARLBOROUGH OTAGO PINOT NOIR 2010PINOT NOIR 2012WINEMAKER: WINEMAKER:Tamra Washington. Sean Brennan.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:This pinot noir is brimming with lifted Blackberry briar and dark plum charactersaromatics, showing dark cherry fruit and mingle with subtle hints of wild thyme andsavoury spice. The palate is supple yet smoky oak on the nose. The palate showsjuicy with ripe fruit, fresh acidity and a rich fruit purity, with luscious elements ofsoft tannin finish. black cherry and ripe raspberry ridingCONSUMER CONTACT DETAILS: over delicate chalky tannins. A silky texturePhone: +64 3 575 7618 carries the wine through a fine and lengthyE-mail: [email protected] finish of liquorice and dark chocolate.Web: www.yealands.co.nz CONSUMER CONTACT DETAILS: Phone: +64 3 442 4315 E-mail: [email protected] Web: www.brennanwines.com Special Edition 2013 W I N E S TAT E 73

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

MERLOT of the year WINNER THE AMCOR GLASS TROPHY Leconfield Coonawarra Merlot 2012 WINEMAKER: Paul Gordon and Tim Bailey. COLOUR, BOUQUET, PALATE: Full red with youthful vibrancy, it is full and ripe with vibrant blood plum characters, showing perfumed cinnamon and a touch of mint on the nose. It has a clean, elegant oak lift that will develop some rustic cedar box characters given a few years of age. The palate is round and flavoursome, with attractive fruit sweetness and persistent length. Tannins are round and silky. FOOD SUGGESTIONS: Best matched with full-flavoured meals such as tender beef or duck, or full-flavoured vegetarian dishes. CELLARING: Crafted to allow for sufficient elegance and softness to make it appeal in its youth, it has the structure to reward six-eight years of cellaring. VITICULTURE: Fruit was sourced from mature merlot vines on Leconfield blocks planted in 1974, 1982, 1990, 1994 and 1999. 2012 delivered small merlot berry size and an early, dry harvest. Part of the wine was allowed some barrel ferment in new French oak. No finings have been used. The wine received a racking during its maturation and was ultimately blended in February 2012 for bottling in March. VINIFICATION & MATURATION: Excellent conditions were experienced in the 2012 growing season. It will be remembered as a year during which flowering and sugar accumulation occurred ahead of the average and was unaffected by rain. Cooler nights in February allowed for flavour to catch up with sugar ripeness and the resulting early harvest of red varieties produced some outstanding wines. CONSUMER CONTACT DETAILS: Phone: (08) 8323 8830 E-mail: [email protected] Web: www.leconfieldwines.com

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 THE CABBAGE TREE VINEYARD DRYLANDS MARLBOROUGH MARTINBOROUGH MERLOT 2009 MERLOT 2011 WINEMAKER: WINEMAKER: David Bull. Darryl Woolley. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Weighty and rich, with concentrated Dense, dark red colour, with aromas blackcurrant, red berry, herb and spice of intense dark fruits, including plum, flavours, balanced toasty oak and ripe, blackberry, and hints of dried herbs. supple tannins. The palate is ripe, with characteristics CONSUMER CONTACT DETAILS: of rounded dark fruit flavours which are Phone: +64 6 306 8178 complemented by hints of spicy oak E-mail: Info@thecabbagetreevineyard. backed up by well-structured tannins. co.nz CONSUMER CONTACT DETAILS: Web: www.TheCabbageTreeVineyard. Phone: +64 9 412 6666 co.nz E-mail: [email protected] Web: www.drylands.co.nz76 W I N E S TAT E Special Edition 2013

TAYLORS CLARE VALLEY RAIDIS ESTATE MAMA GOATMERLOT 2012 MERLOT 2010WINEMAKER: WINEMAKER:Adam Eggins and Chad Bowman. Steven Raidis.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Youthful, vibrant, deep red-purple with a Deep red in colour, it has vibrant red fruitpurple hue, it has flavours of raspberry, with a spicy edge and floral notes, and acherry, violets, vanilla bean, spice, chocolate finish. A balanced wine, it hascinnamon. They are layered with ripe dark nice soft tannins and good oak influence.fruit, fresh berry, fruit cake, velvet, vanilla, CONSUMER CONTACT DETAILS:chewy tannin, coffee, chocolate and spice. Phone: (08) 8737 2966CONSUMER CONTACT DETAILS: E-mail: [email protected]: (08) 8849 1118 Web: www.raidis.com.auE-mail: [email protected]: www.taylorswines.com.au Special Edition 2013 W I N E S TAT E 77



CABERNET SAUVIGNON of the year WIN NER THE MAINFREIGHT TROPHY Devil’s Lair Margaret River Cabernet Sauvignon 2010 WINEMAKER: Oliver Crawford. COLOUR, BOUQUET, PALATE: Dense deep red in colour, this wine shows vibrant, lively aromas, with concentrated satsuma plum, liquorice and black cherry. Hints of subtle charred oak are present in the background. The palate is balanced with black and blue berry fruits beautifully framed by chocolate mocha oak. The silky fine tannins dance across the palate. This fantastic wine will cellar for 20 years. FOOD SUGGESTIONS: Slow-roast lamb shoulder with layered potatoes. The refined and supple tannins and complex flavours of the Devils Lair Cabernet pair perfectly with the richness of quality lamb and savoury nuances of slow cooking. CELLARING: Enjoy now to 2022. VITICULTURE: Heavy winter rainfalls prompted early seasonal growth. Warm weather from December to February set the course for a compressed vintage. Grapes reached full ripeness with balanced sugar levels and natural acidity. VINIFICATION & MATURATION: French oak. CONSUMER CONTACT DETAILS: Phone: (08) 8568 7300 Web: www.tweglobal.com

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 MILLS REEF ELSPETH GRALYN ESTATE RESERVE CABERNET SAUVIGNON 2010 MARGARET RIVER CABERNET SAUVIGNON 2009 WINEMAKER: WINEMAKER: Tim Preston and Paul Dawick. Dr Bradley Hutton. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep purple red. Intense blackcurrant, Dense, dark crimson in colour, it is mint and chocolate, fragrant with dried perfumed with blackcurrant, violet, cedar tea leaf. Concentrated boysenberry and and spice. The palate is well balanced, blackberry, black olive, cedary oak, hints with silky tannins woven through a core of chocolate, liquorice and cigar box. of sweet red and dark fruits. The finish is Slightly dusty tannins, long and warm. long and persistent. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 7 576 8800 Phone: +61 8 9755 6245 E-mail: [email protected] E-mail: [email protected] Web: www.millsreef.co.nz Web: www.gralyn.com.au80 W I N E S TAT E Special Edition 2013

PENLEY ESTATE TOLMER PENFOLDS BIN 407COONAWARRA CABERNET SAUVIGNON 2010CABERNET SAUVIGNON 2010WINEMAKER: WINEMAKER:Kym Tolley and Greg Foster. Steve Lienert.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:This cabernet has good depth with dark Deep magenta. Energetic, exuberant andreds and a hint of purple. The aroma varietally pure -cassis/blackcurrant, at theshows great depth and rich blackberry physiologically riper end of the spectrum -fruit notes, while the smoky oak is subtle. no herbal or greener cues. Derived scentsThe palate is soft and round with sweet extol memories of homemade cannoliand vibrant fruit flavours. - its pastry and custard/chocolate. Full-CONSUMER CONTACT DETAILS: bodied, fresh, bright and lively. Quince/Phone: (08) 8736 3211 miso paste, black olive varietal giveaways,E-mail: [email protected] intriguingly coupled with dark chocolate/Web: www.penley.com.au praline/cocoa-powder, not standard South Australian, South-East cabernet fare. Solid, granular tannins, balanced acidity and friendly yet reserved oak. CONSUMER CONTACT DETAILS: Phone: (08) 8568 7300 Web: www.tweglobal.com Special Edition 2013 W I N E S TAT E 81



SHIRAZ/SYRAH of the yearwine of the year WINNER WIN NER THE BANG GROUP TROPHY Wolf Blass Medlands Vineyard Platinum Label Barossa Shiraz 2010 WINEMAKER: Steve Frost. COLOUR, BOUQUET, PALATE: Vibrant deep purple, with intense aromas of rich blue and black berry fruits, dark chocolate, coffee bean and fragrant oak spice. Expressive, complex characters of blueberry, blackberry, dark chocolate and freshly ground coffee are underpinned by warm spices and savoury French oak. Displaying power, elegance and grace, this is a wine of opulence, focus and balance, with a silky texture, fine structural tannins and remarkable length. FOOD SUGGESTIONS: It matches well with lamb, goose, wild game, cassoulets, roast beef and aged cheddar cheese. Platinum Label Shiraz is perfect with chargrilled Chateaubriand beef fillet with truffles and shiraz jus; Cantonese roast goose or peppered venison. CELLARING: Will develop with age, softening and mellowing to reward 15 years or more of careful cellaring. VITICULTURE: The Medlands Vineyard lies within an exceptional pocket of ground at Dorrien on the central north Barossa Valley floor, a site long renowned for growing outstanding shiraz. Gently sloping towards the North Para River, the micro-climate benefits from cooling breezes flowing down-river and enjoys optimum sunlight, low rainfall and low humidity. The vineyard is comprised of ancient soils ranging from loamy sands over light clays to sandy loams over medium clays. This unique terroir results in shiraz of purity, elegance, tight structure and flawless balance. VINIFICATION & MATURATION: 22 months in 60 per cent new and 40 per cent one-year- old French oak barriques. CONSUMER CONTACT DETAILS: Phone: (08) 8568 7300 Web: www.tweglobal.com

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 WINEMAKER’S JESTER HILL WINES SELECTION LANGHORNE TOUCHSTONE GRANITE BELT CREEK SHIRAZ 2010 SHIRAZ 2010 WINEMAKER: WINEMAKER: Greg Follett. James Janda and Steven Oliver. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep purple in colour, this is an elegant, The colour is an intense deep crimson- velvety shiraz. It has an uplifting nose, purple, with an attractive cinnamon, showing blackberry, aniseed and chocolate. blueberry and vanilla bouquet. The wine is The palate is full and luscious, with excellent full-bodied, compact and thickly textured length of flavour and soft tannins. with flavours deep and layered in a black CONSUMER CONTACT DETAILS: plum and berry fruit spectrum. Phone: (08) 8537 3017 CONSUMER CONTACT DETAILS: E-mail: [email protected] Phone: (07) 4683 4380 Web: www.lakebreeze.com.au E-mail: [email protected] Web: www.jesterhillwines.com.au84 W I N E S TAT E Special Edition 2013

HARCOURT VALLEY SIDEWOOD ESTATEVINEYARDS BARBARA’S MAPPINGA RESERVEBENDIGO SHIRAZ 2012 ADELAIDE HILLS SHIRAZ 2012WINEMAKER: WINEMAKER:Quinn Livingstone. Natasha Mooney.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Ruby red and vibrant in colour, it smells Deep garnet in color, with a bouquetof spice and red berries. Medium weight of fresh sweet dark fruits dominatedwith great length and tannin structure, by mulberry and blackberry but with ait has white pepper, dark fruit and well- subtle perfume lift and showing whitebalanced charry oak flavours. mint chocolate undertones from new oak.CONSUMER CONTACT DETAILS: Luscious and full mid-palate, showingPhone: 0412 604 618 strawberries, raspberry, red cherriesE-mail: [email protected] and black currant, with chocolate mintWeb: harcourtvalley.com.au following through. Long, lingering, elegant and smooth finish. CONSUMER CONTACT DETAILS: Phone: (08) 8389 9234 E-mail: [email protected] Web: www.sidewood.com.au Special Edition 2013 W I N E S TAT E 85

“Hospitality of a high order with an agreeable soupcon of eccentricity at Heritage-listed Cotter House….. a sumptuous Auckland retreat”... The main salons and the two guestrooms and two suites are layered with generously replenished. WiFi coverage is available throughout the houseobjets-d’art, exquisite bibelots, masses of decorative mirrors and myriad and all guestrooms have cable television. Laptops and iPod dockingoriginal paintings. stations are yours upon request.The high-ceilinged, high-tech suites are particularly sumptuous affairs Breakfast is a silver-service gourmet affair where everything is home-featuring big beds piled with pillows, bolsters and cushions, looming made and a range of hot dishes and freshly baked croissants andarmoires and exotic antique furniture. Ensuites gleam with marble and pastries are on offer. The garden is full of sculptures and installations byare stocked with quality toiletries and veritable alps of towels. Tall New Zealand artists, some of which are for sale...windows let in abundant natural light, fresh flowers and chocolates are Susan Kurosawa - The Australian.www.cotterhouse.com Cotter House 4 St. Vincent Avenue, Remuera Auckland 1050, New Zealand ph: +64 9 529 5156 email: [email protected]

SWEET WHITE of the year WIN NER THE COTTER HOUSE TROPHY Vidal Legacy Series Noble Semillon 2011 WINEMAKER: Hugh Crichton. COLOUR, BOUQUET, PALATE: Pale straw in colour, this enticingly fragrant, single vineyard wine expresses aromas of citrus, floral and tropical fruit. The luscious botrytis palate is counterbalanced by fine acidity. FOOD SUGGESTIONS: Fresh whole foie gras - sliced and pan seared, and seasoned with flakey sea salt. Duck pate and crusty baguette. Roquefort or similar styled cheese. CELLARING: 15+ years from vintage. VITICULTURE: 2011 was an outstanding vintage for the production of noble (botrytis) semillon. Particular attention was paid to vine health and canopy structure, with the aim to create an environment that would allow healthy, disease free maturation early in the ripening process. Later in the season wet, misty conditions followed by dry periods ensured the onset of botrytis cinerea (noble rot). These conditions continued up to harvest (21 April). The flavour profile shows depth, complexity and concentration, as well as a fine line of natural acidity. Fruit for this wine was grown entirely in the Keltern Vineyard. This free- draining, low vigour site combined with meticulous vineyard management and an ideal growing season have produced a wine showing intensity, texture and depth of flavour. VINIFICATION & MATURATION: Gently foot stomped and 100 per cent whole cluster pressed, it was inoculated with selected Sauternes yeast isolate. Fermentation was in French barrique; 32 per cent new and 68 per cent seasoned. Maturation took eight months on lees in barrique, followed by two months in tanks before being bottled on 27 February, 2012. CONSUMER CONTACT DETAILS: Phone: +64 6 872 7440 E-mail: [email protected] Web: www.vidal.co.nz

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 VILLA MARIA RESERVE JOHANNESHOF CELLARS BOTRYTIS SELECTION NOBLE LATE HARVEST MARLBOROUGH NOBLE RIESLING 2011 (375ml) RIESLING 2012 (375ML) WINEMAKER: WINEMAKER: Jeremy McKenzie. Edel Everling & Warwick Foley. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Vibrant riesling aromas of citrus zest The 2011 vintage is gold/green, with and honeysuckle are accompanied by concentrated honey and apricot flavours. concentrated noble botrytis characters A strongly botrytised style, it is sweet but of apricot, mango and dried fruits. not super-sweet, with good acid spine The palate is moreish, with enticing and excellent harmony and richness. marmalade and sweet spice balanced CONSUMER CONTACT DETAILS: by a fine backbone of persistent and Phone: +64 3 573 7035 refreshing acidity. This wine displays E-mail: [email protected] outstanding concentration with layers of Web: www.johanneshof.co.nz mouth filling flavours. CONSUMER CONTACT DETAILS: Phone: +64 9 255 0660 E-mail: [email protected] Web: www.villamaria.co.nz88 W I N E S TAT E Special Edition 2013

GREYSTONE BASKET HAND CRAFTED BY GEOFFSTAR WAIPARA VALLEY HARDY NOBLE INTENTRIESLING 2011 (375ml) BOTRYTIS 2010 (375ml)WINEMAKER: WINEMAKER:Dominic Maxwell. Shane Harris.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Bright gold in colour. The nose shows Golden, straw yellow colour, it haspungent bush honey, orange and jasmine excellent botrytis flavours of honeysuckle,flowers. A long palate is beautifully pineapple and cumquat. There are sweetbalanced by natural acidity. Full of baked tropical fruit flavours, passion fruit andquince, fig, lashings of honey and citrus mango notes.fruits. This wine will open up over time CONSUMER CONTACT DETAILS:and exhibit further complexity. Phone: (08) 8383 2700CONSUMER CONTACT DETAILS: E-mail: [email protected]: + 64 0 314 6100 Web: www.handcraftedbygeoffhardy.E-mail: nik.mavromatis@ com.augreystonewines.co.nzWeb: www.greystonewines.co.nz Special Edition 2013 W I N E S TAT E 89

We go well with wine.And we’ve won our fair share of Awards too. COMPLEMENTARY EXPERTISE • AgribusinessDonaldson Walsh is one of South Australia’s leading commercial law firms, • Commercial Disputes & Insolvencydelivering outstanding service to clients throughout the wine industry and • Corporate & Commercialall commercial sectors. • Franchising • International TradeOur lawyers’ exceptional knowledge and skills have earned us numerous • IP & Technologyawards and accolades over the years, including: • Property• Mid-Market Complex Litigation Law Firm of the Year (Australia) • Self Insurance & Workers in International Global Law Experts Awards, ACQ Law Awards and Compensation Corporate INTL Magazine Legal Awards • Tax, Trusts & Superannuation• Franchise Council of Australia Supplier of the Year (in consecutive years) • Wills & Estates• Franchising Law Firm of the Year (Australia), Corporate INTL Magazine • Wine & Hospitality Legal Awards • Workplace Law• Recommendations in Doyle’s Guide to the Australian Legal Profession• Recognition by Best Lawyers Australia Donaldson Walsh Lawyers Kings ChambersWhatever you sell - products or services, labour or ideas - we can help your 320 King William Streetbusiness reach a higher level. Adelaide SA 5000 [email protected] not profit from our experience? donaldsonwalsh.com.auCall (08) 8410 2555 to confidentially discuss your specific needs.We’re ready to serve.

FORTIFIED of the year WIN NER THE DONALDSON WALSH LAWYERS TROPHY Morris of Rutherglen Old Premium Rare Liqueur Tokay NV WINEMAKER: David Morris. COLOUR, BOUQUET, PALATE: Golden brown, with green hues towards the edges. Honey and butterscotch fragrance combined with oak and rancio. Concentration of flavours, smooth, silky texture and soft spirit on the middle palate leading to a relatively dry finish with lingering aftertaste. FOOD SUGGESTIONS: Sticky date pudding. CELLARING: At its best now. VITICULTURE: The grapes were left to hang on the vine to concentrate flavour and sugar level before being hand picked. VINIFICATION & MATURATION: The grapes were crushed and allowed to partially undergo fermentation, before draining, pressing and fortification with high-strength neutral spirit. The wine was then transferred to casks and barrels for many years of maturation, where the wine concentrated in flavour and gained more texture and lusciousness. Rancio and oak tannins gently impart an influence on the wine with time in the casks and barrels. When blending the Premium Tokay, only the best vintages are chosen. CONSUMER CONTACT DETAILS: Phone: +61 2 6026 7303 E-mail: [email protected] Web: www.morriswines.com

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 MORRIS OF RUTHERGLEN ANVERS 20 YEARS OLD CELLAR RESERVE GRAND KANGARILLA LIQUEUR MUSCAT NV (500ml) RARE TAWNY NV (375ml) WINEMAKER: WINEMAKER: David Morris. Kym Milne MW. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Amber brown with olive green hues on the Deep amber in colour with a hint of orange edges, it displays a bouquet of powerful, to the hue, the nose offers complex rich, concentrated, “raisiny” fruit scents aromas of roasted walnuts and dried and rancio characters. This liqueur muscat fruit, and a hint of honey and marmalade. shows superb fruit flavour and richness, It is warm, full-bodied and luscious on and exhibits the raisiny character of fully the palate, with a great intensity of ripe brown muscat grapes. nutty flavours that dovetail into a sweet, CONSUMER CONTACT DETAILS: complex and profoundly persistent finish. Phone: +61 2 6026 7303 CONSUMER CONTACT DETAILS: E-mail: [email protected] Phone: (08) 8374 1787 Web: www.morriswines.com E-mail: [email protected] Web: www.anvers.com.au92 W I N E S TAT E Special Edition 2013

BAILEYS OF GLENROWAN MORRIS OF RUTHERGLENWINEMAKERS SELECTION OLD PREMIUM RARE LIQUEURRARE OLD TOPAQUE NV (375ml) MUSCAT NV (500ml)WINEMAKER: WINEMAKER:Paul Dahlenburg. David Morris.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Blended from specially selected parcels Dark green tinges with an olive greenof fruit, it is a deep caramel gold in hue tinge on the rim, it shows intense, raisinyand features tantalising aromas of toffee, fruit and soft, wood-aged characters. Itbutterscotch and malt. The full palate shows is rich, luscious and supported by rancioa delightful complexity, with extended complexity which gives great depth ofmaturation in old oak giving the wine the mouthfilling and lingering flavours.optimum balance of fruit, depth and length. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: +61 2 6026 7303Phone: (08) 8568 7300 E-mail: [email protected]: www.tweglobal.com Web: www.morriswines.com Special Edition 2013 W I N E S TAT E 93

AUSTRALIAN winemaker of the yearERIC SEMMLER, 919 WINESA QUIET ACHIEVERDAN TRAUCKIFROM TIME TO TIME one meets people who march to the Riverland wines - more than double the “normal” price for local wines. In doing so, and by delivering on wine quality, Semmlerbeat of a different drum. Some are very visible and often loud, has raised the bar for the region’s winemakers.while others are quiet achievers who just get on with making thingshappen. Eric Semmler, of 919 Wines, near Berry in the Riverland of In an area known for mass production, Semmler handcrafts smallSouth Australia is one of the latter. Tall, blond bearded, softly spoken volumes of premium wines from tenderly loved grapes. Each varietyin a considered manner, he has quietly and methodically achieved is gently treated in the best way using both traditional and moderna number of awesome milestones since he joined the wine industry methods so that the resultant wine is an Australian expression ofin 1986, culminating in being named Winestate 2013 Winemaker of the variety’s potential, rather than an Australian wine made using athe Year. Semmler has spent many years as a fortified winemaker, European grape variety. This approach and the subsequent resultsfirst at Brown Brothers and then since 1997 at Hardy’s Berri winery. are creating a new-found respect for Riverland wines, which isFortified wine is a passion that he shares with his wife and business enhancing the areas credibility.partner, Jenny. This passion for fortified wines has quickly led to theirwinery earning a reputation as a top echelon fortified wine producer Semmler says: “we aim for long-term sustainability, not only in thenot only for port style wines, which are stunning, but also for their vineyard but also in the winery and in our business model. It is aPale Dry Apera (what we used to call sherry before the EU stepped priority in everything we do. We actually do have a strategic businessin). The apera was in the Winestate Top Five Fortified Wines of the plan for the next five years and 10 years”. In 2008 he was named theYear in 2012 and won a trophy in 2013. Riverland Winemaker of the Year, an award that is bestowed on the winemaker who has worked the hardest to raise the profile of Riverland Semmler’s inspiration for 919 Wines and its philosophy came wine. Semmler works tirelessly in promoting the Riverland, includingabout on a trip to Portugal in 2001, when he saw the sensational putting “Riverland” on his labels rather than just “South Australia” aswines being produced sustainably from struggling vines in the many wineries do. He is also chairman of the Riverland Wine Show,rugged Douro Valley. The climate there is very similar to that of and is constantly spruiking for the area he loves so much.the Riverland and this led to the idea which is now 919 Wines. In2002 Eric and Jenny planted their first vineyard and right from the 919 has a loyal band of customers who appreciate the uniquestart they did things differently from other Riverland wineries by quality and flavours of Semmler’s wines, many of whom also enjoyplanting mainly Mediterranean grape varieties. These varieties are the special events held at the winery in the beautiful straw baleaccustomed to warm, dry climates with low rainfall and thus ideally constructed cellar door, where the wines are matched to localsuited to the Riverland climate rather than the usual suspects - cuisine and enjoyed with great live music and exhibitions of local art.chardonnay, semillon, cabernet, merlot etc. Eric Semmler is a good bloke, a lateral thinker, quiet achiever, an The varieties planted were: palomino (for making the apera) and outstanding ambassador for the Riverland and worthy recipient oftempranillo from Spain, durif from France, touriga national and the title of Winestate 2013 Winemaker of the Year.tinta cao from Portugal, as well as Australia’s own hero, shiraz -the only “mainstream” variety planted. In addition, grape growers FINALISTSsupply Semmler with vermentino which originates from Corsicaand sangiovese which originates from Italy. While knowledgeable A. B. C.wine drinkers recognise most of these varieties today, almostnobody had heard of them just over a decade ago when the 919 A. Chris Hatcher - Wolf Blass Winesvineyard was planted. B. Andrew Wigan - Peter Lehmann Wines C. Kim Milne MW - Bird in Hand Semmler says: “I think that you have to respect each grape D. Andrew Locke - Rosemount Estatevariety, work with the variety and its inherent abilities so as to makethe best possible wine.” He went on to say “we are a real hands-on D.operation striving to make parcels of really high quality wine fromspecially grown grapes”. The yields are significantly lower thanmost other vineyards in the district and as part of this philosophythe vineyard was converted to organic, receiving its certificationin 2010 and being certified as biodynamic last year. Another milestone is that when 919 Wines opened its doors in2004 all of the wines were priced significantly higher than other94 W I N E S TAT E Special Edition 2013

NEW ZEALAND winemaker of the yearCHRIS SCOTT, CHURCH ROADON THE TRAIL OF GREATNESSMICHAEL COOPERCHRIS Scott has headed the winemaking team at Church Road red metal soils of the Triangle.” For Church Road red wines, Scott wants– owned by Pernod Ricard NZ – for eight years, producing some a savoury, earthy style, rather than overt fruitiness. “Fruitier wines tendof the country’s best buys and several of Hawke’s Bay’s greatest to win gold medals, but a lot of people like seeing leather or earth, orwines, winning many top accolades in Winestate. Asked about his other darker characters in red wine. Restaurateurs especially like ourfavourite wine styles, Scott says he’s “a big chardonnay fan – I’d reds because they work really well with food.”drink a lot of white burgundy if I could afford it”. Recently, he’sbeen enjoying Australia’s GSM blends of grenache, syrah and Pernod Ricard NZ, heavily committed to Brancott Estate in themourvedre: “They are not too heavy, very smooth and fragrant.” Marlborough region, has pulled out of Gisborne in recent years and reduced its vineyard and winery assets in Hawke’s Bay. Is Scott After studying business management at Waikato University, he confident that the company’s commitment to Church Road – thestruggled to feel inspired. “On the wine trail in Hawke’s Bay, I remember brand, the vineyards, the winery, all so indivisibly linked to Hawke’stasting Ngatarawa Alwyn Chardonnay and thinking: wow! I really got Bay – is sure to be kept? “Yes. We are investing heavily in the brand.the bug, started reading, attended wine appreciation courses, and in The winery has recently been expanded, adding 50 per cent more1999 graduated from the Eastern Institute of Technology in Hawke’s tank space, and in 2013, compared to 2012, we processed twice theBay as a Bachelor of Wine Science,” Scott says. crop.” How much of Church Road’s output is exported? “About 90 per cent is still sold in New Zealand, where it’s been so successful that Since 1998, Scott has worked at Church Road, initially as a vineyard we are not in a position to export strongly. But we are currently goingworker, cellar hand and in cellar door sales. What makes Church into Australia with our pinot gris, chardonnay and merlot cabernet,Road special? “Compared to other wineries, you do a little bit more of backed up by the Grand Reserve Chardonnay and Grand Reserveeverything here. There’s more of a family feeling, too.” Merlot Cabernet Sauvignon.” What can we look forward to from the much-touted 2013 vintage? “Everything. It was stunning. Merlot What style of chardonnay does he aim for? “For our ‘standard’ looks really good. Syrah is slightly variable, but the chardonnay islabel, I unashamedly go for a reasonably obvious, barrel-fermented outstanding and it’s also been a great year for cabernet sauvignon.”style – peachy and creamy, with toasty, spicy oak. That style hasbecome hard to find. Some people switched to sauvignon blanc to Church Road Tom Cabernet Sauvignon Merlot is the company’savoid oak, but when many of the chardonnays then changed to a less classiest red, dedicated to the memory of Tom McDonald, whooak-influenced style, other consumers left, too. Now a lot of people dominated the Hawke’s Bay wine scene during the 1960s andare saying: ‘where have all those lovely, oaky chardonnays gone?’.” 1970s. If McDonald was still alive and Scott could serve him any wine that he has made, what would he choose? “It would have to Church Road’s Hawke’s Bay Chardonnay and Merlot Cabernet be the 2009 vintage of Tom ($NZ150). It’s the best yet. We areSauvignon are consistently impressive, offering an irresistible struggling to keep up with the demand.”combination of quality and value. “It helps that we also make sauvignonblanc and pinot gris, which cost less to produce and can support the FINALISTSprice of the chardonnay and merlot cabernet sauvignon, which arestill both completely barrel-aged. Having our own vineyards is crucial, A. B. C.too.” Some observers say that the better they get, Hawke’s Bay’s merlotand cabernet sauvignon-based reds are becoming more and more A. Hamish Clark - Saint ClairBordeaux-like, whereas the syrahs become more and more distinctively B. Hugh Crichton - Vidal EstateHawke’s Bay. Does Scott agree? “Yes. Hawke’s Bay’s top Bordeaux- C. Gordon Russell - Esk Valleystyle reds will stand up in any international comparison and they can be D. Dominic Maxwell - Greystonehard to tell apart. But in an international line-up of syrahs, the Hawke’sBay wines leap out, with an aromatic intensity. That said, syrah is still D.a relatively hard sell – it’s a new varietal name to most consumers.” The two major sub-regions for red wine in Hawke’s Bay are the BridgePa Triangle – where Church Road has its large Redstone Vineyard –and the Gimblett Gravels. For Church Road, the Bridge Pa Triangle isthe most important source of grapes. “Redstone Vineyard gives morearomatic wines,” says Scott, “with finer-grained tannins but slightly lessdensity than the Gimblett Gravels. Merlot from the Bridge Pa Trianglecan be a bit light, whereas the Gimblett Gravels gives greater mouthfeel,but cabernet sauvignon and syrah ripen earlier and work better on the Special Edition 2013 W I N E S TAT E 95

AUSTRALIAN wine company of the yearPETER LEHMANN WINESLOYALTY THE KEY INGREDIENTJENI PORTTHE PRIDE OF PETER LEHMANN WINES has always Up until the mid 90s, Lehmann winemakers were using 100 per cent American oak. It was so striking, so coconutty and spicy.been the fruit. Barossa fruit. We loved it, for a time. Then it just never seemed to go. “As the From the first risky vintage in 1980 when Peter Lehmann left wines aged, the oak forest remained upright,” is how Wigan refers to the omnipresence of wood in some of those earlier wines.Saltram after it refused to process the fruit of hundreds of Barossagrowers, taking seven loyal makers with him down the road to Lehmann’s Eight Songs was the first wine to turn to 100 per centprocess their grapes, it was the fruit that stood out. It had to. There French oak, introducing subtlety. It was a stab at finesse whichwas no money for oak. The first shiraz would have to stand on its some never imagined the Barossa capable of. Slowly, the levels offruit alone. “We didn’t admit that for a long time,” says Andrew new oak have been in decline across all PLW wines. “Wine shouldWigan, chief winemaker at Peter Lehmann Wines (PLW) and one be led by the fruit and the soil,” is Wigan’s 21st century wine motto.of the original gang of seven. He stands by the Valley’s generosity when it comes to shiraz. It is loyalty to its Barossa growers that undoubtedly gives Continue to expect a rich, robust personality coming in at betweenPLW an edge. The company accesses some of the oldest 14 and 14.5 per cent alcohol. That’s the way it is. “We tried the othershiraz, riesling and semillon vines in the Valley with up to 130 way – lighter in alcohol and fruit – and it doesn’t work,” he says.growers on its books. Loyalty to founder Peter Lehmann’sphilosophy goes without saying. “Peter had a very strong sense New grapes that get the PLW winemakers excited will be comingof responsibility to the community,” says Margaret Lehmann of up through the new Hill and Valley range starting with tempranillo.her husband who passed away in late June after an on going The Spanish white variety verdejo has been planted in the deepbattle with kidney disease. He was 82. sands of Vine Vale, while next year will see the planting of the Italian red, montepulciano. Wine growers stay within the PLW fold for generations,winemakers rarely stray out. The loyalty to the man and his It remains a sadness to Wigan that Barossa semillon continuesphilosophy remains as strong today as it was back in 1979. There to battle for recognition, a victim of the great Kiwi avalancheis a timeless quality to what PLW stands for but this should not of recent years.be interpreted to mean that the winemakers and wines aren’tsusceptible to change. They are. “It’s a matter of improving all “I would cry buckets if we ceased to make it,” adds Margaretthe time,” says Wigan. “Never rest of your laurels.” Lehmann whose name adorns the semillon flagship. The wine was one of the inaugural members of the new Barossa Trust Mark, Wigan praises the work of viticulturist Nigel Blieschke, who an award to those who represent Barossa origin, integrity andjoined the company a few years back after more than a decade quality. Barossan community, history, culture is something closerunning the Yalumba vine nursery. He works with the winemaking to Margaret Lehmann’s heart. She has a dream. She hopes to oneteam persuading growers to adapt to new techniques whether day see Peter Lehmann Wines and the Barossa Valley part of ait be pruning or trellising, always remembering there are some World Heritage listing that takes in the unique Fleurieu Peninsula.strong, long-held traditions still in play in the Valley. “Somegrowers are still steeped in tradition,” says Wigan. “You just go Seed funding has been put up, planning is in its early stages andgently, gently, remembering 98 per cent of our fruit comes from there’s a lot of work to do but at its heart is a respect for the landgrowers and they own their gardens.” and the products of the land and its people. It is the philosophy of Peter Lehmann and the people who carry his memory. The move by PLW, as well as other Barossa makers, to singlevineyard wines and the promotion of sub-regional styles is FINALISTS Rosemount Estatea relatively recent one. The first Lehmann sub regional wine Morris of Rutherglenwas only released in 2001. “We were aware at that time that Wolf Blass Winesthere were differences within the Valley but we weren’t so sure Palmer Wineswhat they were,” says Wigan. “Today we’ve got a better idea.”Highlighting the fineness of Eden Valley shiraz or the plushrichness of the grape from Ebenezer is part of a deliberate ployto highlight the region’s diversity. That old Barossa one trickpony – shiraz big in alcohol, bold in fruit – is giving way to anumber of styles. Winemaking, adds the PLW chief winemaker,has also changed in line with the new demand for wines thatreflect their fruit and where they are grown.96 W I N E S TAT E Special Edition 2013

NEW ZEALAND wine company of the yearVILLA MARIATHE ‘EMPIRE’ FIGHTS BACKMICHAEL COOPERUNVEILING a new look for old favourites, New Zealand’s largest Villa Maria is also performing strongly on the environmentalfamily-owned winery in 2013 released new labels for its entire front, last year winning the NZI Sustainable Business of therange, retaining the famous red “V” symbol, but refreshing their Year award. Packaging accounts for about a third of its carbonoverall design. In response to overseas criticism that they lacked footprint, so it has worked with its suppliers to reduce the weight“New Zealandness”, the labels are now boldly emblazoned of its glass bottles by an average of 10 per cent. “We take a long-with the country’s name, and the capsules depict Mt Tapuae-o- term view,” says Fabian Yukich, a director of Villa Maria (andUenuku, the highest peak in Marlborough, which towers above son of Frank Yukich, founder of Montana. “We want somethingthe upper Awatere Valley. there for the next generation. Some things we are doing, like the move to organic vineyards, are costly to start, but we find Nothing stands still at Villa Maria. “You can’t stop,” says Sir we are getting better fruit. About 30 per cent of our grapes areGeorge Fistonich, who founded the company in the early 1960s. managed organically.”“You’ve always got to keep innovation and excitement going.One year it’s screwcaps; at one stage it was new buildings; at the In 2010, Villa Maria adopted the “Lean” approach to management,moment it’s continuous improvement.” pioneered by Toyota as a way to reduce inefficiency. “People who are using it say they are saving 20 to 40 per cent off their The Villa Maria empire, owned by the Fistonich family, overheads,” says Fistonich, “which means that any wine companyembraces the Villa Maria, Vidal, Esk Valley, Thornbury and Te that does not get into it will find it hard to survive, because it’s nowAwa brands. Last year, when Villa Maria celebrated its 50th about efficiencies as well as making top wine.”vintage, it highlighted milestones in the company’s history. Inthe 1960s, it introduced a “Living with Wine Club”, to educate With Fistonich turning 74 in November - still fit and energeticconsumers in wine and food matching. In the 1980s, Villa Maria - planning has inevitably turned to the issue of succession.pioneered a grape grower bonus system, whereby grapes were Karen Fistonich, one of George and Gail’s daughters, chairs thepaid for according to their quality, rather than quantity. In 2001, Villa Maria board, and Rob Ferguson joined the company lastVilla Maria became a “cork-free zone”, moving to screwcaps, year as general manager, commercial. Apart from George andand in 2005 the company opened its striking headquarters, Karen, Ferguson works closely with Fabian Yukich, executiveincluding a large winery and sizeable vineyard, at Mangere, director of wineries and vineyards, and Alistair Maling MW,near Auckland International Airport. general manager of winemaking and viticulture. Villa Maria is now too large and complex to be run as a one-man band. Today, Villa Maria exports to over 50 countries and employs 220staff, but the company is determined to stay independent. “I am Ross Spence, co-founder of Matua Valley, worked for Georgestill fascinated with finding how best to sustain a company of this Fistonich in the 1960s. “He is very good at keeping his finger onsize into a long-term successful company,” says Fistonich in The everything. He’s a great strategist and he uses that to carry hisWinemaker: George Fistonich and the Villa Maria Story, by Kerry company forward. His head’s a can full of worms. I tell you, theyTyack (Random House New Zealand, 2012.) “We have been never stop moving,” he says.approached to sell on more than one occasion. But we have neverseriously considered any of those approaches. We have survived FINALISTS Greystonefor more than 50 years through some really tough times, and after Spy Valleyall this effort it would be nice if we can get an iconic New Zealand Pernod Ricardcompany like Villa Maria to stay family-owned.” Saint Clair Villa Maria promotes itself as “New Zealand’s most awardedwinery”, and its glowing results in Winestate tastings support thatclaim. Hugh Crichton, senior winemaker at Vidal Estate, whichscoops many top accolades for its chardonnays and syrahs,has spoken openly about the company’s approach to the showcircuit. “Many people decide not to enter their top wines in showsbecause of the fear of not being recognised and rewarded withhigh accolades,” Crichton says. “We are incredibly proud of ourgold and trophy results over the years and we firmly believe thatindependent and blind assessment of wines is critical if wine qualityobjectiveness is to be achieved.” Special Edition 2013 W I N E S TAT E 97

Platinum’sPrecious Heritage A PLAN WAS HATCHED IN 1998 TO PRODUCE A SPECIAL WOLF BLASS RED AND SO FAR IT HAS REMAINED TRUE TO THE SCRIPT.JENI PORTIF IT’S POSSIBLE to design a wine from the ground up,Wolf Blass Platinum is it. Wolf Blass chief winemaker Chris Hatcher was the man with theplan. The year was 1998. He went to Blass red winemaker CarolineDunn with his wish list. Shiraz was on his mind, possibly the grapemost associated with the Barossa, but he didn’t want a caricature.“I wanted something contemporary,” remembers Hatcher. “It hadto be powerful with a degree of elegance.” And so Dunn set tofashioning a wine from the best parcels of shiraz fruit from the1998 vintage using Eden Valley fruit off John Angus’ vineyard andemploying French oak exclusively. By the bottling stage it was still a wine without a name or amarketing plan. Hatcher christened it Platinum. And the marketingplan? The very first vintage won the Best Shiraz/Syrah In The Worldat the 2002 International Wine and Spirit Challenge. So much fora marketing plan. There is no doubt that Platinum is an ambitious wine driven byone man’s vision and one woman’s interpretation. Since 2008 ithas become a single vineyard wine. Hatcher acknowledges thatit is now tied to the vagaries of vintage. In a bad year there is nogetting around a poor harvest by sourcing from other sites and,sadly, that’s what happened in 2011. There will be no Platinumshiraz released from that year. But there is an up side,” saysHatcher and that’s being tied to the Medlands Estate “The Orchard”Vineyard, Platinum’s home.

WINE of the year

IF IT TASTED THIS GOODAS A THREE-YEAR-OLD,WHAT OF ITS FUTURE?