WINESTATE Wine of the Year Awards 2020

Special Awards Feature 2020 Featuring the winners and placegetters for each varietal category tasted throughout the year. Plus profiles of the Australian and New Zealand winemaker and wine company of the year. Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 47

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S 2 0 2 0 THE JUDGING CHAIRMAN’S COMMENTS IN BRIEF BEST OF THE BEST EACH year Winestate gathers together those wines that throughout the year have achieved a five star THE CLASSES (gold standard) or 4 ½ stars (high silver standard) to come up with a Top 5 list across fifteen categories and ultimately a winner for each category. SPARKLING A small but fine group of wines. The better Then all category winners were put together to decide a standout wine, no mean feat as they all examples displayed the toasty complexity represent different varietals and different styles. But as they say, “someone has to do it” and our expert bestowed by extended maturation on lees judges always do a great job. alongside citrus and berry fruit characters. The top wine displayed great depth of flavour yet This year led by established senior wine show judge and regular Winestate judge, Chairman of Judges, finished with zingy acidity and hence impressive Bill Hardy, we were also pleased to have AWRI Chief Scientist, Leigh Francis, involved again along with length. Master of Wine Kym Milne (who also has a Kiwi connection as former chief winemaker at Villa Maria and current consultant with Bird in Hand winery). Because of the sheer number of wines involved we were ALTERNATIVE WHITE also ably helped buy our Associate panel of Adam Clay, Pirathon wines (and formerly Penfolds), along A very interesting class showing considerable with Nick Haselgrove and Sam Watkins of the Watkins Wine Group (and formerly Boar’s Rock). diversity of style. The winning wine was enthusiastically supported by all three judges In this Trans-Tasman taste off the competition is fierce with around a third of Category Winners going and described as an extremely well-made to New Zealand wineries and the others to Australian wineries. This year was no exception with Kiwi gewurztraminer. Fresh and aromatic with tell-tale winners in five categories namely, Sauvignon Blanc, Chardonnay, Pinot Noir, Alternative White and Pinot nutty notes and an unctuous palate, it was ripe Gris/Grigio. To lose the Sauvignon Blanc category would be akin to the All Blacks losing, which is rare harvest in style yet beautifully balanced. A delicate, if unheard of. Chardonnay tends to float between countries but when the Kiwi sugar level is reduced to tropical verdelho was runner-up and a more exotic balance acidity it tends to stay in New Zealand. Central Otago with its cool climate but high sunshine roll-call of varieties completed the group of finalists. seems to have a lock on Pinot, whilst Pinot Gris/Grigio is a perennial New Zealand performer and Alternative White is usually a toss-up. Interestingly this year Sparkling went to Australia as did Sweet RIESLING White which is not always the case. What a joy it was to judge this large and impressive class of wines. Whilst there were some exquisite For perennial Australian winners Fortifieds are hard to beat, as are Semillons that are uniquely Australian delicate, aromatic young wines which were in style, Shiraz is to Australia what Sauvignon Blanc is to New Zealand, along with warm climate Grenache, awarded, the judges were drawn to the winner’s Rieslings from Clare and other cool climate regions and finally Rosé. slightly fuller, more complex style with floral notes and even a touch of toast. Australian consumers Our congratulations go to all the Top Five Category wineries – an amazing achievement from a huge should rejoice that they have access to such array of quality wines judged throughout 2020 - and our thanks to all the judges throughout the year fabulous and unique wines at bargain prices. who gave of their time to bring you this hard earned result. And of course, to the sponsors who make all this possible by supporting this major judging event. We urge you to take note of them and also to look SAUVIGNON BLANC through the list of wines we recommend to decide which wines cater to your palate and then to seek Once again, the Kiwis dominated this class. The them out quickly as they rapidly sell out! aromatic intensity of the NZ wines was astounding, so seeking a winner became more about aromatic It has been our great pleasure to bring this to you and we look forward to doing it again in 2021. As I complexity and palate depth and balance. That mentioned in my editorial in these turbulent times it is important to support our local regions at the same the winning wine had a sister wine on the podium time as we enjoy the great products that they give us. demonstrates the maker’s understanding of these critical factors. Cheers! SEMILLON Peter Simic The anticipated pleasure of judging this class was Editor/Publisher not misplaced. Most of the wines displayed the obvious benefits of several years in bottle. Toast *All technical details for the Wine of the Year and honey or lime marmalade may not be the Special Feature are supplied directly from each ‘breakfast of champions’, but there is not much winery. better in the white wine world. These unsung heroes should be celebrated more widely. 48 W I N E S TAT E Wine of the Year Awards Annual Edition 2021

JUDGES Peter Simic Bill Hardy Kym Milne MW Leigh Francis Bird in Hand Chair: CEO & Editor/ WOYA Chairman The Australian Wine Publisher, Winestate Accolade Wines Research Institute PINOT GRIS/GRIGIO MERLOT SHIRAZ The crisp, fresh, light-bodied ‘grigio’ style made up the Again, roughly a dozen wines made the cut and Predictably, this was the largest and most challenging majority of the finalists, however the winner trod the they were solid yet not as inspiring as some of the class to judge. Whittling over 150 top class wines tightrope between the ‘grigio’ and the fuller-bodied, other classes. A very useful blending variety, merlot down to only 5 finalists was no easy task and I complex, unctuous ‘gris’ style. Notes of pear and does not often show strength as a straight varietal commend my fellow judges on carrying out this task honeysuckle co-existed along with the nutty notes however all of these top 5 wines achieved a gold with aplomb. The finalists this year represented both associated with gris/grigio’s cousin gewurztraminer. class standard. The winner showed highly typical the mid-weight spicy, savoury style and the full, rich, The palate was nevertheless crisp, fresh and long. varietal characters with a bouquet of ripe, sweet, sweet fruit style. Ultimately, an outstanding wine from berry aromas and a full, soft palate. the Pyrenees region of Victoria which played down the CHARDONNAY mint and spice in favour of rich, ripe, concentrated, A big class of outstanding wines. The vast majority PINOT NOIR plummy fruit was the judges’ choice. displayed finesse, elegance and considerable A big class of nearly forty wines displaying quite potential to develop in bottle. The judges were in a diversity of styles. Whilst the bigger, fuller, richer FORTIFIED two minds regarding what was an acceptable level styles tended to dominate, there were a number Once again, Australia’s supreme skill in producing of reductive, ‘struck match’ character on the nose. of very attractive lighter, aromatic wines which world-class fortified wine was demonstrated. Despite Many of the finalists displayed some reductive, still displayed good body and length. It is to be the presence of a fine young apera and one or two flinty notes but were blessed with balancing citrus hoped that the pursuit of depth and intensity does aged aperas, the class was dominated by cask or white stone fruit aromas and palates that were not see these fine, elegant styles sidelined. The aged muscats and sweet whites, although a fine silky yet not broad. The winner is world class. winner, from Central Otago, showed good depth, young fortified sweet red destined for bottle age complexity, harmony and balance. did also make the final selection. The winner was a SWEET WHITE classic muscat that showed both considerable age, A very small class of delicious wines. Most were ALTERNATIVE RED expressed as ‘rancio’, and freshness from judicious luscious, botrytized semillon styles with one lighter, This large class proved to be very exciting to over-blending with younger wine. finer, complex late harvest riesling. The winner stood judge. Quite staggeringly, the judges top ten wines out for its beautiful balance and complex flavours represented nine different varieties and one blend. Winestate Magazine would like to take this derived from both ripe fruit and botrytis influence. All were very distinctive and ranged from elegant, opportunity to thank our major sponsors for their mid-weight, savoury styles to deep, dark, firm, ongoing support. ROSÉ concentrated styles. This class was incredibly strong and extensive. The lagrein which won was very stylish and complex • Orora Glass • SMEG Nearly forty wines were under consideration and with well-integrated oak and a lovely long palate. • National Wine Centre • Interpack numerous styles were represented from the light, • Millésime Bio • Wineworks dry, salmon-pink ‘Provencal’ style to the more CABERNET SAUVIGNON • Kewco • Hamburg Süd vibrant pink, fuller, aromatic style. The pinot noir- This large class was exceptionally strong. Most • Northline • William Angliss based winner pitched itself in the middle and finalists displayed vibrancy and distinctive varietal • Luigi Bormioli • Le Cordon Bleu showed great vibrancy, intensity and length. characters such as black currant and mint on the • Classic Oak • DW Fox Tucker nose and structurally attractive palates driven by acid • Henson Lloyd • Harvey Norman GRENACHE and tannin yet not lacking in mid-palate weight. The This is the first year that grenache has been judged winner was absolutely magnificent and, whilst it was as a separate class and it proved worthwhile with still very much dominated by cabernet characters, the nearly a dozen wines under consideration. Almost all inclusion of a proportion of shiraz certainly served to displayed good depth and concentration indicating enhance its complexity, generosity and overall appeal. the likely use of low-yielding, old-vine fruit. The winner showed excellent vibrancy and a delicious savoury palate that conferred great drinkability. Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 49

HITTING THE RIGHT NOTES THE FINE ART OF BLENDING JOY WALTERFANG YOU may have noticed the winner of this year’s Wine of the Year and Cabernet of the Year category was actually a blend of cabernet and shiraz; surprising? Not really, it isn’t the first time a blend has won this particular class - both the 2017 and 2018 winners were cabernet blends. Peter Simic, Winestate’s Publisher & Editor, explains the magazine’s philosophy behind the inclusion of blends in their WOTY awards. “Some years ago, purely by accident, a Margaret River sauvignon blanc/semillon ended up in the sauvignon blanc line-up,” said Peter. “When the judging panel tasted the wine they thought it was a New Zealand sauvignon blanc. The wine went on to knock the socks off the Kiwis, becoming the outright winner of that class. Out of that came our decision to include blends into the varietal classes providing the largest portion of the wine was of that variety. All our tastings are blind, judges won’t know if the wine they have been presented with is a blend or a straight varietal. The qualifying feature for the judges is that the wine must display the very best attributes of the variety it is representing. Clearly Majella’s 2018 The Musician did exactly that.” The Chairman of the judging panel was Bill Hardy, 5th generation winemaker of the Hardy Family. “I would not have picked the shiraz in the wine,” said Bill of The Musician. “It was very much cabernet driven exhibiting typical leafy blackberry varietal characteristics. The shiraz gave the wine an extra generosity and softness.” Bill Hardy has strong views on blending. “Blending is an important feature of wine production in Australia setting us apart from most other wine producing countries – both in the ‘old’ world and the new.” He believes that the complex art of blending requires an exceptional level of skill and experience on the part of the winemaker and that judicious blending, be it with different grape varieties or from different wine regions, can produce a wine with more complexity, structure and balance than one from a single vineyard. Blending of different grape varieties in winemaking is common practice around the world but blending parcels of wine from totally different wine regions seems to be unique to Australia. 50 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

THE QUALIFYING FEATURE FOR THE JUDGES IS THAT THE WINE MUST DISPLAY THE VERY BEST ATTRIBUTES OF THE VARIETY IT IS REPRESENTING. Bill cites the Hardys HRB (Heritage Reserve Bin) Shiraz as an example of The Australian wine industry is governed by a Labelling Integrity Program regional blending to produce a premium wine. “The HRB is a straight varietal,” that guarantees truth in wine labelling with heavy penalties for wineries not said Bill. “And although the backbone of this wine is McLaren Vale shiraz, there complying with the rules. For a winery to label a wine as being made from a can be up to three or four quite different wine regions represented in the wine. single variety or coming from a particular wine region, at least 85% of that wine The McLaren Vale shiraz produces a wine with depth of body and aromas must be of the stated variety and/or region. This still allows winemakers a small and flavours of ripe plums, coffee, chocolate and licorice but it is generally window of opportunity to ‘tweak’ a wine, if they feel it necessary, by adding up considered quite alcoholic, soft in tannin and low in acidity; introduce some to 15% of another grape variety or wine from a different region without having Padthaway shiraz and you add reasonable levels of tannin and acid with finer, to stipulate it on the label. more lifted raspberry, mint, menthol, and eucalyptus characters. If a Clare Valley or WA’s Frankland River shiraz is included in the blend you get a firm, tight palate There is a considerable difference in attitude toward blending in Australia structure and the aromas and flavours of cherries, red currants, pepper and compared with Europe where the thinking is that the wine in the bottle should spices associated with cooler wine regions. This careful blending produces a reflect where the grapes were grown (the terroir) and not the grape varieties perfectly balanced wine with a myriad of complementary aromas and flavours.” used. In most European countries blending of wines from completely different regions, except for the most basic table wines, is not permitted, by wine law. As mentioned earlier, blending of different grape varieties to produce a “Regional blending is something European winemakers normally associate harmonious wine that is better than its individual parts happens around the with low quality wine and generally consider it a technique used to hide the world. “Take a typical Bordeaux style blend for example,” said Bill. “It comprises, deficiencies in the components of the blend,” said Bill. predominately, of cabernet sauvignon, cabernet franc and merlot. The cabernet sauvignon gives the wine lovely berry characters and a good tannin and acid “Champagne is the exception. To achieve consistency of quality and style in backbone. The cabernet franc component brings fragrance and delicacy, the their flagship non-vintage Champagnes, the Champenois blend across three merlot - richness and softness and, if necessary, petit verdot is added to tighten varieties, four subregions and several vintages.” up the blend. The winner for 2020 Winestate Wine of the Year is a great example of a “Here in Australia, blends of chardonnay and semillon are successful because harmoniously blended wine. According to Brian “Prof” Lynn from Majella, the the chardonnay provides ripe peach and melon fruit, but can often be a bit soft Musician is their biggest seller and is “an exceptional wine at an exceptional and 'flabby', whilst the semillon contributes delicate citrus fruit and its crisp price” and given this year’s result - it’s not hard to see why. acidity and finer palate structure provides a perfect foil for the fullness and softness of the chardonnay. Last year, after a 47-year career in winemaking and consultancy, Bill Hardy hung up his shingle. He told Winestate he had recently had his business card “The blending of shiraz and cabernet sauvignon is exclusively an Australian redone and decided to just call himself a wine ambassador. “I still promote creation. The cooler, crisper, tighter and firmer structure of cabernet balances out wine but probably more in a social way!” But Bill will probably have to have the big, open, soft, warm structure of shiraz with the spicy, red fruit characters those cards reprinted adding OAM after his name having just received an of shiraz perfectly complementing the leafy, dark fruit characters of cabernet Order of Australia in the 2020 Queens Birthday Honours for Services to the producing a hedonistic, ‘pot-pourri’ of aromas and flavours!” Wine Industry. “My Grandmother Eileen and my Father Thomas received OBEs and my Mother Barbara received an AO so it was nice to rack up one Apart from blending to achieve complexity in premium wines Australian for my generation,” he said. winemakers blend to achieve consistency at the 'everyday’ wine level so consumers can rely on their favourite quaffer always tasting the same, no matter the vintage. “Blending between regions, in particular, helps overcome any inconsistency there might be in the quality or style of these wines,” commented Bill. Then there is what could be called ‘silent’ blends. Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 51

NEW ZEALAND wine company of the year SAINT CLAIR FAMILY ESTATE WINNING FAMILY RECIPE Today, Saint Clair wines are sold in over 60 countries, throughout Europe, North America, Asia, Australia and the Pacific. As part of the company’s steady expansion, in 2016 it purchased Lake Chalice, acquiring over 50 hectares of vineyards at Rapaura and in the Waihopai Valley. MICHAEL COOPER Also highly successful on the show circuit are Saint Clair’s Pioneer Block wines, based on small parcels of grapes, including a diverse array of FIVE times over the past decade – that’s how frequently Saint Clair, one Pioneer Block sauvignon blancs and pinot noirs. Next comes the Saint of Marlborough’s largest family-owned producers, has won Winestate’s Clair James Sinclair range, devoted to sub-regional wines, followed by New Zealand Wine Company of the Year award. Underlining just how Saint Clair Origin wines (‘the core brand’), and Saint Clair Vicar’s Choice superbly the company has performed in our tastings, Hamish Clark, the (‘for everyday drinking’). company’s Winemaker/Viticulturist, who joined Saint Clair in 2001, has also scooped Winestate’s New Zealand Winemaker of the Year award in Today, Saint Clair wines are sold in over 60 countries, throughout Europe, 2012, 2014 and 2017. North America, Asia, Australia and the Pacific. As part of the company’s steady expansion, in 2016 it purchased Lake Chalice, acquiring over 50 Saint Clair wines have long been popular in Australia. When Clark won hectares of vineyards at Rapaura and in the Waihopai Valley. A year later, his award back in 2012, Sarah Cecchi @WideWorldofWine tweeted: “Huge Saint Clair also assumed full ownership of The Delta Wine Company, in which congrats Hamish. Selling like hot cakes here in WA. New shipment of Wairau Neal Ibbotson had been one of three founding shareholders. can’t come fast enough.” Saint Clair’s response? “Our wine, your climate: perfect combo!” The expanding Saint Clair team now includes two other In 2008, the Ibbotsons changed the company name from Saint Clair Estate senior winemakers, Kyle Thompson and Stewart Maclennan. Wines to Saint Clair Family Estate. The move was designed to highlight its family ownership and the fact that the Ibbotsons’ daughters, Sarina and Julie, Neal Ibbotson, who founded Saint Clair with his wife, Judy, originally came and son, Tony, are all involved in Saint Clair. “We’re committed to keeping it to Marlborough as a farm adviser and valuer. The Ibbotsons’ first property, on in the family,” stresses Ibbotson. the outskirts of Blenheim, was named after its original settler, James Sinclair, the founder of the town. Over time, the property’s name has evolved from If you visit Marlborough, plan a visit to the Saint Clair Vineyard Kitchen, Sinclair to St Clair to Saint Clair. On their block of 15 hectares, the Ibbotsons 10 minutes’ drive from Blenheim. In a vineyard setting with clear views to ran cattle, sheep and pigs. “On occasions, I describe myself as a pig farmer the lofty Richmond Range, on the north side of the Wairau Valley, you can who became a viticulturist,” he chuckles. choose from an extensive menu, featuring seasonal local produce. A sunny courtyard offers outdoor dining, with a verandah section for cooler days and In 1978, when private commercial grapegrowing got underway in a cosy fire in winter. The tasting counter features a wide selection of Saint Marlborough, the Ibbotsons planted their first vines. Among the first ten Clair wines, plus local ciders and craft beers. contract growers for the industry giant, Montana, which had pioneered the modern era of Marlborough wine in 1973, the Ibbotsons sold their grapes This year, at the Marlborough Wine Show’s long lunch, Neal and Judy for many years, until Saint Clair’s own wines flowed in 1994. Ibbotson were given the Wine Marlborough Lifetime Achievement award. “While the names are Neal and Judy, it’s only been possible because of the Today, Saint Clair draws grapes from the Wairau, Awatere and Ure people around us,” declared Neal. “It’s not about the things you do yourself valleys, including seven of the company’s own sites. Saint Clair also owns - it’s always about the people you work with.” a 13-hectare vineyard in the Gimblett Gravels of Hawke's Bay, planted in syrah, cabernet sauvignon, merlot, malbec and viognier. FINALISTS Pernod Ricard Villa Maria In 2001, Saint Clair introduced a grading system for all its vineyards’ Terrace Edge Wines different batches of wine, each year scoring them out of ten. The system The Landing Wines reveals which sites yield the finest grapes, which varieties produce the best quality in each of the vineyards, helps to identify the best vineyard management practices, and also provides the basis for incentive payments to Saint Clair’s contract growers. Saint Clair’s preferred sites for sauvignon blanc are on deep, alluvial soils at Dillons Point, in the lower Wairau Valley. Ibbotson and his staff have found that sauvignon blancs grown in heavy soils score higher in the company’s internal ‘blind’ tastings than samples from lighter, more free-draining soils. The heavy soils are believed to slow down ripening, intensifying the grapes’ flavours. At the head of the company’s five-tier selection stands the prestigious Reserve range. Allocated to ‘Saint Clair’s finest’ wines, the Reserve label covers several varieties and styles – sauvignon blanc, chardonnay, pinot gris, gewürztraminer, pinot noir and a pair of botrytised sweet whites (made from riesling and sauvignon blanc.) 52 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

NEW ZEALAND winemaker of the year CHRIS SCOTT, CHURCH ROAD WHEN YOU’RE ON A GOOD THING… “The primary focus of everything we do at Church Road is around ‘mouthfeel’, getting a nice fullness, roundness and plushness. A lot of the things you do to enhance texture actually make the wines less fruity and more aromatically interesting, which to me is a real positive, but it’s not everyone’s focus.” MICHAEL COOPER Cabernet sauvignon, first planted widely in Hawke's Bay several decades ago, is now attracting renewed interest, says Scott. “As warmer, lower vigour CHRIS Scott must be a familiar face to many Winestate readers, having soils have been explored and planted, and viticultural techniques improved, scooped our New Zealand Winemaker of the Year award an impressive three the quality of cabernet sauvignon in our region has improved dramatically.” times – in 2013, 2016 and now 2020. Head of the winemaking team at the In recent years, Church Road has sourced more and more of its cabernet historic Church Road winery, in Hawke's Bay (owned by Pernod Ricard NZ) sauvignon grapes from the south-western Heretaunga Plains, especially for 15 years, Scott produces a multi-tier range that includes a consistently the Gimblett Gravels and Bridge Pa Triangle sub-regions. “The warm meso- satisfying chardonnay and merlot/cabernet sauvignon in the sub-$NZ20 climates and light, stony soils give low crops of concentrated, fully ripe fruit range, which both offer irresistible value. At the summit of the range stand that produce classically structured wines with power, elegance, fragrance a memorable chardonnay ($NZ150), syrah ($NZ220) and merlot/cabernet and finesse.” ($NZ220) under the illustrious Tom label, named in honour of Tom McDonald, Merlot, now planted far more extensively in Hawke's Bay than cabernet who dominated the Hawke's Bay wine scene during the 1960s and 1970s. sauvignon, “is a fickle grape,” observes Scott, “performing in a narrow Scott admires the classic, cool-climate wine styles of the Old World. “Bordeaux climate band. It likes neither too much heat nor excessively cool climates, reds, syrahs and fuller-bodied chardonnays. Really complex, dense wines and is prone to over-cropping.” Because it ripens mid-season, growers can that age well. You can benchmark Hawke's Bay wines with the best in the be lulled into a false sense of security, “but unless its vigour and crop load world in those varieties.” are tightly controlled, the wine will not achieve the textural warmth, density So, what’s so special about Hawke's Bay, that enables Scott to produce such and generosity of great merlot.” classy wines under the Church Road brand? He believes it’s the region’s Scott loves blending merlot and cabernet sauvignon. While the merlot climate and soils. “The relatively cool, European-style climate produces much contributes “plush, mid-palate texture”, cabernet sauvignon brings “complex more classically proportioned wines, which retain more of the freshness and aromatics, and a framework that reins the merlot in, keeping the blend serious flavour of the grape. In warmer climates like California or Australia, the varietal and structured.” characters can get a bit blurred and the wines can become a bit porty and Syrah is the hot, relatively new red wine variety for Hawke's Bay. “At the 2018 heavy and jammy.” Global Syrah Masters, Drinks Business UK identified Hawke's Bay as one of Hawke's Bay’s stony, free-draining soils are a key influence. “Grape vines are the top four syrah regions in the world.” Scott believes great Hawke's Bay basically weeds. You have to treat them mean and keep them thirsty, to force syrah is “supple and textural, built on a core of dark, luxurious fruit, but never them to switch from a vegetative cycle to a reproductive cycle.” becomes too heavy or loses the floral and spice perfume that sets it apart.” Another critical advantage enjoyed by Hawke's Bay is its sheer diversity of Church Road wines were first exported to Australia in 2011. The prestigious sub-regional climates and soils. “When I got to Hawke's Bay in 1995,” Scott Tom range has been available since 2019. recalls, “every vineyard was a fruit salad of varieties. Now you see a lot more specialisation. The hot, stony soils of the Bridge Pa Triangle and Gimblett FINALISTS Gravels are dominated by red varieties. The Tuki Tuki Valley, which gets the cool sea breeze during the afternoon, grows good chardonnay, and the A. B. C. high country spots further inland, where it gets colder at night, are great for sauvignon blanc and pinot gris.” A. Hamish Clark, Saint Clair If you ask Scott what he sees as the most important attribute of a wine, he B. Nick Piccone, Villa Maria stresses texture, ahead of flavour and aroma. “The primary focus of everything C. Kevin Judd, Greywacke we do at Church Road is around ‘mouthfeel’, getting a nice fullness, roundness D. Dom Maxwell, Greystone and plushness. A lot of the things you do to enhance texture actually make the wines less fruity and more aromatically interesting, which to me is a real D. positive, but it’s not everyone’s focus.” Scott is a big fan of chardonnay: “I’d drink a lot of white Burgundy if I could afford it.” For his hugely popular Church Road Hawke's Bay Chardonnay, he unashamedly goes for “a reasonably obvious, barrel-fermented style – peachy and creamy, with toasty, spicy oak. Some people switched to sauvignon blanc to avoid oak, but when many of the chardonnays then changed to a less oak- influenced style, other consumers left too.” Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 53

AUSTRALIAN wine company of the year AUSTRALIAN VINTAGE LTD A STELLAR SUCCESS STORY “Having been awarded this prestigious title is a vindication of our commitment to innovative winemaking that builds on tradition; not bound by it but seeking to build on the generations of history and heritage that have built our company.” NIGEL HOPKINS Garvin said that despite the industry suffering declines in grape production across the total Australian wine sector, Australian Vintage had IF quality and consistency is what makes a wine company successful, been able to improve its yield. A complete review of the leadership group then Australian Vintage seems to have that comfortably bottled up with an and strategy had been completed and the necessary changes made. outstanding number of 5-star wines making it Australia’s Wine Company of the Year – for the second year running. Despite the on-premise and cellar door segments declining due to Covid-19, the Australian business delivered a profit result 18 per cent up Australian Vintage – whose key brands are McGuigan Wines, Tempus on a year ago. All pillar brands had grown, with sales of the McGuigan Two, Nepenthe and the Barossa Valley Wine Company – is one of Australia’s brand growing by three per cent, while Tempus Two saw 42 per cent largest vineyard owners, operators, managers and third party contractors growth – with 140 per cent growth over five years. with more than 2,700ha under vine in regions including the Hunter Valley, the Sunraysia and Riverland regions, as well as the Barossa Valley, “The key to our success is putting the consumer at the heart of everything Adelaide Hills, Coonawarra, Eden and Clare Valleys, McLaren Vale and we do,” Burton said. “When you have a consumer-focused approach, Padthaway in South Australia. connecting with the consumer is paramount. From a wine point of view, this is not only around quality, but wine styles, emerging varieties and Through McGuigan Wines, the group stands on a four generation Hunter regions that appeal and resonate with consumers. Valley winemaking heritage that goes back to 1880, with McGuigan Wines also being named Winestate Wine Company of the Year in 2003. “We’ve quickly pivoted to embrace a brand portfolio of complementary brands and labels that play different roles in our consumers lives.” “We have great winemaking capability across our business, with industry leading people that put quality at the absolute core,” said global marketing He added that innovation was key to not only Australian Vintage, but director Scott Burton. “Across our viticultural and winemaking teams, overall growth within the wine category. the commitment to excellence is second to none. This is reflected in our ongoing success across national and international wine competitions, “Recent innovation has really driven our business,” he said. “None and in particular the amazing accolade of being named Winestate Wine more so than McGuigan Zero, a range of zero alcohol wines that is now Company of the Year. available across key markets including Australia, the United Kingdom, Ireland and New Zealand. “Having been awarded this prestigious title is a vindication of our commitment to innovative winemaking that builds on tradition; not bound “The portfolio expansion coincides with a marked shift in consumer by it but seeking to build on the generations of history and heritage that behaviour toward moderate and responsible alcohol intake, which is a have built our company.” clear global consumer trend. Consumers are certainly putting more thought into moderating the amount of alcohol they consume and McGuigan Zero The fact that Australian Vintage was able to present Winestate’s judging gives those consumers who are abstaining or moderating a known and panels with so many 5-star wines Burton attributes to the fact that all four trusted choice as they navigate the ‘nolo’ category.” of the company’s brands have been performing strongly, experiencing double digit growth. Looking ahead, Garvin said: “I am pleased with the operational capability of the business. Our focus now shifts to driving branded growth across our “The McGuigan and Tempus Two brands garnered a wealth of 5-star key markets. We are creating a business where sales are consumer driven. reviews which points to excellence in the vineyard and precision in the winery,” Burton said, while their Hunter Valley semillon, chardonnay and “To do so we must invest in our people, brands, and customer shiraz were judged as classic regional and varietal expressions. partnerships globally to ensure we leverage the capital investments made. The last six months have been challenging; however our business has It’s not just Winestate’s judges who’ve been impressed – the market has performed very strongly which gives me confidence moving forward. The had its say also, lifting Australian Vintage’s 2020 financial year net profit changes we have put in place are starting to deliver solid results.” after tax by 41 per cent over the previous year, a very happy outcome for new CEO Craig Garvin who took over the role from previous CEO Neil FINALISTS Leconfield/Richard Hamilton McGuigan in November 2019. 919 Wines Wines by Geoff Hardy “This strong performance underlines the strengths of our brands and the Pinnacle Drinks ongoing transformation of our business,” Garvin commented, “especially in a year which was not without its challenges. “We are well advanced in our plans to grow our brands and our business over the coming 12 months. Our Asian and North American markets have been underperforming and have not been consumer focused. We have taken the necessary corrective action which makes the 2020 result all the more positive.” 54 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

AUSTRALIAN winemaker of the year SHANE HARRIS TRIPLE THREAT “Being trained as a chef he sees flavours to such a depth he can make sure he captures the absolute quality of every grape.” NIGEL HOPKINS “You can never rest on your laurels, there’s always something new you could try, what’s next, what’s current. And then it’s that pioneering spirit of Geoff’s to SHANE Harris started working as winemaker with vigneron Geoff Hardy 11 plant the next thing, and you’ve got to get your head around what that grape years ago in 2009. Just three years later, when he was aged 34, he was named variety is, where it’s from and its context in the Australian market.” Winestate’s Australian Winemaker of the Year, a feat that he repeated in 2018. He’s now won it for the third time in 2020. Hardy’s passion for exploring the potential of new varieties meant that in 2012 Harris made wines from 32 different varieties. It’s now down to around For a still relatively young winemaker, who started out as a chef before he 24, Harris says, but like an artist with a full palette of colours to draw from, it’s backed away from the stress of restaurant hours to work part-time as a cellar given him more flavours to play with. hand with award-winning Stanthorpe winemaker Bruce Humphrey-Smith, doing his first vintage in 2000, it’s clearly an extraordinary achievement. So “What chefs are good at is balancing flavours and understanding flow-on how has he done it? effects,” he explains. “If you have shiraz, cabernet, merlot and grenache it’s like having salt, pepper, thyme and basil in the cupboard. But if you have 32 Hardy, for whom Harris has made his entire K1, Hand Crafted by Geoff Hardy different grape varieties, it’s like having fenugreek and fennel, white, black and GMH ranges, and until this year the Pertaringa range, says – somewhat and Szechuan pepper, or chillies. tongue in cheek – it’s because of the fruit he grows at Kuitpo in the cool southern corner of the Adelaide Hills. “These are all ingredients you can highlight or lowlight as small blending components in the background of a wine. For example, if you add two per Even Harris agrees with that: “Geoff has five generations of experience cent of aglianico into montepulciano it can do magical things, or graciano behind him and a healthy library of his own personal work. He’s planted into tempranillo. In fact, the more graciano you add the more it tastes like vineyards across the world. We spend a lot of time together in his vineyards, tempranillo should taste, it has an amplification effect. but once the fruit enters the winery there’s a changing of the guard, where he trusts me enough to make the best wine possible from those grapes.” “There are certain symbiotic relationships (between grape varieties), sometimes completely left field, that can really get those percentage changes Hardy says they keep only 15-20 per cent of their own grape production, the and create overall balance. best of the best, selling off the rest to other brands, picking at full ripeness, not stressing the vines. That’s very much his contribution. “That’s where the chef’s training comes in – you’re trained to deconstruct flavour, enabling you to pull the wine apart in your head and look at cause and But Hardy then adds what probably gets closer to what really drives his effect: different barrels, different forests for oak selection, more or less time winemaker: “Being trained as a chef he sees flavours to such a depth he can on skins, fermentation temperatures, different yeast regimes. make sure he captures the absolute quality of every grape,” he says. “Then he carries through, not letting a thing go wrong, making the right calls at the “And then you put it all back together again.” right time. FINALISTS “I think he’s incredibly clever in that he sees all the attributes of the grapes and captures them. And he just knows what people want to drink.” A. B. C. Hardy’s complete portfolio comprises 27 labels. In Winestate’s judging for A. Eric Semmler, 919 wines this year’s award, a whopping 24 wines made by Harris scored 4½ or 5 stars, B. Andrew Duff, Tempus Two all judged completely blind by separate independent panels, something C. John Davey, Shingleback Winestate managing director Peter Simic described as “an extraordinary D. Andrew Spinaze, Coolangatta Estate achievement”. Harris, who is just as happy making Hardy’s entry level GMH range as he has been the blockbuster Pertaringa Tipsy Hill Cabernet Sauvignon at $295, (Pertaringa will no longer be made by Harris after Wines By Geoff Hardy was divided earlier this year), agrees “absolutely” that his chef’s training has been a major factor in his winemaking. “But as a chef, the first thing you learn is respect for your ingredients and doing the best by them,” he says. The ingredients provided by Geoff Hardy have been critical. “In 2012, after I’d been working with Geoff full-time for three years, we’d done a lot of tweaking, making stylistic changes, thinking we’d made good headway freshening the style of our wines,” Harris says. “Now, after 11 years with Geoff, we’re still doing the same things, just like we were at the start. D. Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 55

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SPARKLING of the year WINNER THE ORORA GLASS TROPHY Hollydene Estate JUUL Mornington Peninsula Sparkling Blanc de Blancs 2008 WINEMAKER: Kilchurn Wines on behalf of Hollydene Estate Wines. COLOUR, BOUQUET, PALATE: Long lean and dry with a nice balance of acid. Aromas of lemon & apples and smells of the bakery. The palate is long with a lovely soft fruit character. Finishes crisp & bone dry. FOOD SUGGESTIONS: Hunger inducing aperitif or as a partner for oysters natural. CELLARING: Drink now or years to come. VITICULTURE: Cool climate Mornington Peninsula, 2008 Chardonnay. VINIFICATION & MATURATION: Made by “Methode Traditionelle” Disgorged 2019, on yeast lees since 2008. 11 years matured. CONSUMER CONTACT DETAILS: Phone: (02) 6576 4021 Email: [email protected] Web: www.hollydeneestate.com LUIGI BORMIOLI GLASS - Vinoteque 175ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 57

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 FIRETAIL (54 MONTHS ON LEES) SINGLEFILE LIMITED RELEASE MARGARET RIVER SPARKLING DENMARK SPARKLING PINOT CHARDONNAY 2015 CHARDONNAY 2011 WINEMAKER: WINEMAKER: Jessica Worrall, Rob Glass and Peter Stanlake Mike Garland and Patrick Corbett COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: A clear, pale straw colour with a very fine, long Celebrating six years on lees and with a low lasting fine bead which is almost effervescent dosage, this wine has layers of complexity with on the palate. The wine lifts from the glass with an approachable soft, creamy lemon texture, and a lovely bouquet of savoury roasted almond and enticing toasted brioche and strawberry nuances. brioche characters. The fine creamy mousse A wine of elegance and balance underlined by delivers gentle nutty characters followed by a tart refined acidity which lingers on an impressively citrusy element. The palate is clean and beautifully persistent finish. textured with a lingering finish that encourages just CONSUMER CONTACT DETAILS: another taste. Phone: 1300 885 807 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 8 9757 5156 Web: www.singlefilewines.com Email: [email protected] Web: www.firetail.com.au 58 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

COLDSTREAM HILLS YARRA SYN COONAWARRA VALLEY SPARKLING PINOT NOIR SPARKLING ROSÉ NV CHARDONNAY 2015 WINEMAKER: WINEMAKER: Andrew Fleming Paul Gordon COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw in colour. Bouquet is fine and elegant, Pale salmon hue. Fine delicate bead of with secondary autolysis notes of biscuit and fresh effervescence. Stone fruit nose with attractive toast underpinning lemon blossom and green yeasty complexity. Lively pinot noir fruit enhances apple fruit characters. the peachy aromas. Subtle flavours of cherry Palate displays the hallmarks of a great Yarra surround the textured palate. Brut in style with vintage, the palate is fine, creamy and long with lovely creaminess, the wine finishes with a beautifully balanced acidity. Lemon curd and citrus refreshing soft acidity. blossom characters dominate with secondary CONSUMER CONTACT DETAILS: yeast autolysis of biscuit and crusty bread adding Phone: +61 8 8323 8830 complexity and character. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.leconfieldwines.com Phone: (03) 5960 7000 Web: www.coldstreamhills.com.au Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 59

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ALTERNATIVE WHITE of the year WINNER THE MILLÉSIME BIO TROPHY Lawson's Dry Hills Marlborough Gewurztraminer 2018 WINEMAKER: Marcus Wright COLOUR, BOUQUET, PALATE: This is gewürztraminer personified with wonderfully lifted florals and pronounced notes of lychee and citrus. The wine has a soft and rounded texture with a weighty, generous mid-palate. Rose petal flavours give way to ripe tropical fruits while the finish has a pithy lemon character. Intensely concentrated, complex and delicious. FOOD SUGGESTIONS: Try with exotic, well-flavoured and spicy foods such as Moroccan dishes with dried fruits or Asian-inspired foods. It works well with these ingredients: fresh ginger, clove, cinnamon, allspice, turmeric, madras curry, Sichuan pepper, soy sauce, sesame, almond, rose water. CELLARING: Five years or more. VITICULTURE: 95% from our Home Block around the winery (Wairau Valley sub-region), planted in 1981 and the vines pruned to just two canes. The balance is from the Woodward block just a few hundred metres down the road. VINIFICATION & MATURATION: Picking when the flavour optimal is key for this variety and we made several picks across the vineyard to ensure each parcel was perfect. The grapes were gently pressed with the free run juice straight to tank and the pressings to barrel. Post- fermentation these were carefully blended to give a wine with rich aromatics, flavour and texture yet with harmony and balance. 100% Gewürztraminer, Alc 14%, pH 3.6, RS 6.7, TA 4.1. Vegan friendly. CONSUMER CONTACT DETAILS: Phone: +64 3 578 7674 Email: [email protected] Web: www.lawsonsdryhills.co.nz LUIGI BORMIOLI GLASS - Intenso Wine 350ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 61

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 IRON GATE ESTATE CLASSIC HUNTER ESK VALLEY WINEMAKERS RESERVE VALLEY VERDELHO 2019 HAWKE'S BAY CHENIN BLANC 2019 WINEMAKER: WINEMAKER: Geoff Broadfield and Jade Hafey Gordon Russell COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The wine is light straw in colour with green tints. Mid-green, youthful colour. Nose showcases the The bouquet is reminiscent of melon, passionfruit yellow fruit aspects of chenin blanc, pineapple, and pineapple aromas that leads to a palate full of quince and honey with a note of stonefruit. The succulent passionfruit and confectionery flavours palate is rich and mouth filling, the result of long that has a refreshingly dry, sherbet finish. term lees ageing, with a classic backbone of acidity CONSUMER CONTACT DETAILS: providing length of palate. Phone: +61 2 4998 6570 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +64 6 879 7602 Web: www.irongateestate.com Email: [email protected] Web: www.eskvalley.co.nz 62 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

HAHNDORF HILL RESERVE ADELAIDE 919 WINES (ACO) RIVERLAND HILLS GRÜNER VELTLINER 2019 PETIT MANSENG 2018 WINEMAKER: WINEMAKER: Michael Sykes & Larry Jacobs Eric Semmler COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Bright gold colour with green lights. Intense and This petit manseng is mid straw gold in colour, and complex on the nose with caramelized orange peel, has stewed apple, lemon and pear aromas with a citrus, glazed pineapple and crushed tarragon. hint of fresh capsicum herbs and vanilla. The palate The palate is full-bodied with great mouthfeel and is textural and creamy with lemon zest, grassy and layers of ripe yellow stone fruit and grilled nuts - yet cinnamon spiced apple flavours and a zesty finish. also manages to retain a vibrant, citrus finish with CONSUMER CONTACT DETAILS: a long textural tail. Phone: +61 408 855 272 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 8 8388 7512 Web: www.919wines.com.au Email: [email protected] Web: www.hahndorfhillwinery.com.au Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 63



RIESLING of the year WINNER THE LE CORDON BLEU TROPHY Boston Bay Wines Eyre Peninsula Riesling 2019 WINEMAKER: David O’Leary and Nick Walker COLOUR, BOUQUET, PALATE: Powerful perfumed palate, showing spicy citrus flavours with floral undertones and plenty of steely acid layered with Boston Bay’s trademark mineral tones. FOOD SUGGESTIONS: Eyre Peninsula Pacific Oysters. CELLARING: Drink now to 3-4 years or cellar for 10-20 years. VITICULTURE: Single vineyard, handpicked, hand pruned. Our riesling vines are so close to the Southern Ocean that we need to prune at low tide! VINIFICATION & MATURATION: 35 year old vines planted by Graham and Mary Ford. Refrigerated transport through to the Clare Valley. CONSUMER CONTACT DETAILS: Phone: +61 8 8684 3600 Email: [email protected] Web: www.bostonbaywines.com.au LUIGI BORMIOLI GLASS - Atelier Riesling 440ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 65

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 WATERVALE CLARE VALLEY PLANTAGENET ANGEVIN GREAT RIESLING 2019 SOUTHERN RIESLING 2020 WINEMAKER: WINEMAKER: Justin Ardill Luke Eckersley COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This delicate wine shows lifted floral aromas with a Pale straw in colour. Bouquet of vibrant lemon rich palate of refreshing lemon and lime followed blossom, lime, wet quartz, touch of flint, white by crisp acid on the finish. flower petals. Palate of zesty lime and quartz, fine CONSUMER CONTACT DETAILS: talcy phenolics framing the palate, citrus, fleshy Phone: +61 8 8843 9013 texture with a fine, zesty and long persistent finish Email: [email protected] and a mineral edge. Web: www.reillyswines.com.au CONSUMER CONTACT DETAILS: Phone: +61 8 9851 3111 Email: [email protected] Web: www.plantagenetwines.com 66 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

HIGHLAND HERITAGE ESTATE MT CANOBOLAS ORANGE DRY RIESLING 2019 WINEMAKER: Luke Steel/Mike Degaris (Consultant) COLOUR, BOUQUET, PALATE: The wine is pale gold in colour with youthful, green hues. The bouquet is elegant and intense with smoky citrus lime and floral varietal characters. The palate shows youthful intense varietal floral riesling fruit characters filling the length of the palate balanced with a long crisp clean acid finish. There is also a hint of smokiness and lime character, a full middle palate and a touch of alcohol sweetness on the finish. CONSUMER CONTACT DETAILS: Phone: +61 2 6363 5602 Email: [email protected] Web: www.highlandheritage.com.au Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 67

All Publication work for books and magazines in digital or offset formats All Point of sale promotional and display collateral Distribution, Storage and fulfilment services for books and magazines DAI Print your one stop provider: from Print ready files to end customer Contact Miriam ([email protected]) for all your publication and collateral needs. DAI Print is proud to be a supplier to WINESTATE Magazine

SAUVIGNON BLANC of the year WINNER THE DAI PRINT TROPHY Invivo Marlborough Sauvignon Blanc 2020 WINEMAKER: Rob Cameron COLOUR, BOUQUET, PALATE: Intense, bold guava and florals on the nose with a lime edged citrus vein running between them. The 2020 Invivo sauvignon blanc is hallmarked by a fine interweaving of herbal minty Awatere stones and tropical warmer flavours. The finish is extremely long with continuing echoes of passion fruit and green capsicum. This intense wine has great presence in the mouth and lingers long. FOOD SUGGESTIONS: Fresh seafood is always a winner with a particular affinity for oysters au naturel. CELLARING: 1- 6 years. VITICULTURE: From four blocks of sauvignon blanc in the Westhaven Estate in Dashwood (a small valley halfway between the Wairau and Awatere valleys). While the vines clonal material was the same a 50:50 split of rootstock between 3309 and 101-14 gave marked differences in flavour and texture. Extensive fruit thinning was carried out at Veraison to give the vines balance and ensure fruit was able to deliver intensity and weight. The Westhaven microclimate is unique in that it rarely receives frosts but gets very cool nights, hence harvesting is comparatively late when compared to the Wairau and Awatere. However, this extra length in the season locks in fruit and pungent flavours. In addition to the Westhaven estates is a parcel of second crop sauvignon from the Awatere valley Southern river flats. These young vines produce punchy intense flavours full of zesty gooseberry and fresh sliced bell peppers and contrast well with the tropical Westhaven blocks. VINIFICATION & MATURATION: The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aromas and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without sulphur for 10-12 weeks. After the wine had gained some lees texture it was lightly fined with Casein and Isinglass and stabilized for bottling. CONSUMER CONTACT DETAILS: Phone: +64 9 630 6360 Email: [email protected] Web: www.invivowines.com LUIGI BORMIOLI GLASS - Atelier Sauvignon 350ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 69

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 STARBOROUGH SONS OF THE SOIL INVIVO X SARAH JESSICA PARKER MARLBOROUGH MARLBOROUGH SAUVIGNON BLANC 2020 SAUVIGNON BLANC 2020 WINEMAKER: WINEMAKER: Dave Clouston Rob Cameron COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Bright, pale straw-yellow colour, a little lighter on An intensely aromatic nose – this is a delicious the rim. The nose is firmly packed with aromas of confluence of ripe citrus, tropical fruit and a hint of pungent passionfruit and tropical fruits with fresh something savoury. The fruit spectrum is complex herb notes. The fruit aromatics show excellent and while overwhelmingly ‘sauvignon blanc’, the concentration and density, unfolding floral nuances addition of delicate oak adds another dimension. with aeration. Dry to taste and medium-bodied, the The striking palate immediately fills the mouth and palate is rich and lusciously sweet-fruited with juicy, finds a crisp finish to a long and balanced interplay pungent passionfruit and tropical fruit flavours along of fruit and acidity. Delicate white wine tannins with fragrant fresh herbs. The fruit forms a plush core provide the framework and, combined with an with good depth and a fine-textured line with soft, approachable acidity, focuses the palate toward mouthwatering acidity. The flavours carry to a long and a long and elegant finish. sustained finish. This is a rich, sweet-fruited sauvignon CONSUMER CONTACT DETAILS: blanc with a good core of pungent passionfruit on a Phone: +64 9 630 6360 fine line with soft, mouthwatering acidity. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.invivowines.com Phone: +64 27 418 7068 70 W I N E S TAT E Email: [email protected] Web: www.starborough.co.nz W ine of the Year Awards Annual Edition 2021

RAPAURA SPRINGS CLASSIC PECCAVI MARGARET RIVER Contact Miriam ([email protected]) for all your publication and MARLBOROUGH SAUVIGNON BLANC 2017 collateral needs. SAUVIGNON BLANC 2020 DAI Print is proud to be a supplier to WINESTATE Magazine WINEMAKER: WINEMAKER: Michael Bann & Matt Thomson Remi Guise / Bruce Dukes COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pure and vibrant with layers of passionfruit, tropical Pale straw colouring with a bouquet of gooseberries, fruit and zesty citrus. Juicy fruit flavours and crisp cassis and a hint of tropical fruits backed by faintly acidity combine to deliver a mouth-watering finish. smoky vanilla oak. The palate displays profound Capturing all the trademark sub-regional flavours clarity and purity with a spectrum of lemon, lime of Marlborough, this sauvignon blanc is sure to and grapefruit unfolding to a palate that has impress. capacity, volume and delicate textures. Precise CONSUMER CONTACT DETAILS: acidity captures and creates a defined palate of Phone: +64 03 570 2251 vibrancy and finishes with a balanced crunchy Email: [email protected] lemon acidity. Web: www.rapaurasprings.co.nz CONSUMER CONTACT DETAILS: Phone: +61 416 861 790 Email: [email protected] Web: www.peccavi-wines.com Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 71

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PINOT GRIS/GRIGIO of the year WINNER THE KEWCO TROPHY Loveblock (BioGro NZ) Marlborough Pinot Gris 2019 WINEMAKER: Kim Crawford COLOUR, BOUQUET, PALATE: Pale with golden touches. Elegant aromas of rockmelon yield to layers of chamomile and citrus. Beautiful prosciutto-wrapped melon, Nashi pear and fruit notes are underscored with lingering texture, mouthfeel and linear acidity. The palate is complex, finishing with hints of wet stone minerality. FOOD SUGGESTIONS: A wine to enjoy with delicate Asian flavours, seafood of all sorts or just simply by itself. CELLARING: Up to 10 years. VITICULTURE: The grapes come from our family-owned Loveblock Farm in Lower Dashwood, Marlborough. Relatively unique in Marlborough, these grapes were sourced entirely from our certified-organic estate vineyard, the Triangle. Here, the vineyard soils are alluvial silt over stone. Organic management decreases the vigour of the vines, reducing berry size and hence overall yields. The grapes were harvested in late March yielding nine tonnes per hectare. VINIFICATION & MATURATION: In making dry pinot gris, we have to manage the vine to give physiological ripeness at low Brix, so that the wine is not overly alcoholic. Organic management does this for us, with the competition from the wildflowers and grasses forcing the vine to struggle. Once the grapes were deemed ripe the fruit was machine harvested and membrane pressed immediately (no preservatives were added in the field to reduce the grape phenolics). The juice was then floated and inoculated. This was followed by cool fermentation with an organic yeast, in order to optimise the aromatics, and the ferment was stopped when deemed in balance. Once finished, the wines were stabilised and bottled in October 2019. CONSUMER CONTACT DETAILS: Phone: +64 9 365 1471 Email: [email protected] Web: www.loveblockwine.com LUIGI BORMIOLI GLASS - Magnifico 350ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 73

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 GROUNDED CRU CRU ADELAIDE KOONARA LUCY AND ALICE HILLS PINOT GRIS 2020 COONAWARRA PINOT GRIS 2020 WINEMAKER: WINEMAKER: Geoff Thompson & Matt Jackman Shannon Sutherland COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Our 2020 Pinot Gris offers excellent aromatic Lovely lifted floral pear bouquet with honeysuckle and flavour intensity, with fresh citrus, pear, notes. The palate is a delicious complexity of pears, honeysuckle and spicy notes abounding. The apples and spices wrapped up with fine acidity. palate is wonderfully textural and has great length CONSUMER CONTACT DETAILS: of flavour. Bright crunchy acid and savoury spice Phone: (08) 8737 3222 combine with a delicate minerality resulting in a Email: [email protected] wine that is both flavoursome and intriguing. Our Web: www.koonara.com pinot gris is Vegan friendly. CONSUMER CONTACT DETAILS: Phone: +61 438 897 738 Email: [email protected] Web: www.groundecru.com.au 74 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

TAMBURLAINE ORGANIC VILLA MARIA PLATINUM SELECTION ON THE GRAPEVINES ORANGE SUR LIE MARLBOROUGH PINOT GRIS 2020 PINOT GRIS 2019 WINEMAKER: WINEMAKER: Monica Gray, Mark Davidson Helen Morrison COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw colour, classic Nashi pear and citrus Rich, textural opulent wine with a creamy palate flavour. On the palate, notes of lemon and mandarin from spending time on yeast lees to age. Exotic with a lifted finish. tropical fruit flavours are framed by ginger and CONSUMER CONTACT DETAILS: baking spices. Phone: +61 2 4998 4200 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +64 9 255 0660 Web: www.tamburlaine.com.au Email: [email protected] Web: www.villamaria.co.nz Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 75

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SEMILLON of the year WINNER THE LUIGI BORMIOLI TROPHY Coolangatta Estate Shoalhaven Coast Semillon 2009 WINEMAKER: Andrew Spinaze COLOUR, BOUQUET, PALATE: Gold in colour with a touch of green with lifted floral and mineral aromas. A big soft citrus palate with classic developed semillon characters beginning to show. Good fruit length and a crisp lime acid finish. FOOD SUGGESTIONS: Seafood & Thai. CELLARING: To at least 2022. VITICULTURE: Grown in sandy loam from the two younger semillon vineyards (2 & 4 years old) at Coolangatta Estate near Berry on the NSW South Coast, to a Smart Dyson Trellis. Vines are irrigated throughout the year, shoot and bunch thinned. Fruit was in great condition at harvest as a result of an excellent 2009 vintage. VINIFICATION & MATURATION: Hand picked on the morning of 4th March 2009 and transported to Tyrrell's Winery. The fruit was lightly pressed, juice centrifuged & then fermented using natural yeast. It was then racked from ferment to finings and left to settle for several weeks before course filtration. The wine was finished with fine filtration & bottle in late May 2009. CONSUMER CONTACT DETAILS: Phone: +61 2 4448 7131 Email: [email protected] Web: www.coolangattaestate.com.au LUIGI BORMIOLI GLASS - Palace Wine 570ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 77

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 COOLANGATTA ESTATE COOLANGATTA ESTATE WOLLSTONECRAFT SHOALHAVEN WOLLSTONECRAFT SHOALHAVEN COAST SEMILLON 2011 COAST SEMILLON 2009 WINEMAKER: WINEMAKER: Andrew Spinaze Andrew Spinaze COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Medium to full yellow colour showing some age. Glowing gold with a touch of green with lifted floral Complex toast, dry biscuit and vanilla aromas, and citrus aromas. Toastiness is beginning to the palate is rich and full. Lovely flavour and the develop with a mineral, lemon fruit palate, followed acidity is soft. by a long crisp acid finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 2 4448 7131 Phone: +61 2 4448 7131 Email: [email protected] Email: [email protected] Web: www.coolangattaestate.com.au Web: www.coolangattaestate.com.au 78 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

MIDNIGHT'S PROMISE HUNTER VALLEY RIDGEVIEW 'GENERATIONS' RESERVE SEMILLON 2014 HUNTER VALLEY SEMILLON 2009 WINEMAKER: WINEMAKER: Bill Sneddon and Alex Woods Darren Scott COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: A fine growing season in the Hunter Valley provided Golden straw hue. Nose of citrus, honey and toast. grapes with great potential. Citrus and sherbet Luscious palate of zesty lemon & lime with abound on the nose with subtle toasty notes. The beautifully integrated aged characteristics of honey wine belies its 6 years of age as it delivers delightful and toast. lemon and lime characters softening to subtle CONSUMER CONTACT DETAILS: stone fruit across the front and mid-palate with Phone: (02) 6574 7332 / 0418 965 551 the extended finish still tight and alive with tangy Email: [email protected] acidity. This wine will continue to age gracefully for Web: www.ridgeview.com.au more years to come. A pleasure to make and an even greater pleasure to drink! CONSUMER CONTACT DETAILS: Phone: (02) 9235 3947 Email: [email protected] Web: www.midnightspromise.com.au Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 79

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

CHARDONNAY of the year WINNER THE CLASSIC OAK TROPHY Vidal Legacy Hawke's Bay Chardonnay 2019 WINEMAKER: Hugh Crichton COLOUR, BOUQUET, PALATE: Pale straw. Citrus and grapefruit with roasted nuts and a flinty minerality. Textured palate with good fruit concentration. Fresh line of acid runs seamlessly on the palate. Underlying saline quality. FOOD SUGGESTIONS: The acidity of this wine is a great complement to seafood such as crayfish, scallops, or meatier fish. CELLARING: 5 - 8+ years VITICULTURE: Low yielding fruit from select blocks of Kokako and Keltern vineyards. Exclusively clone 15. Hand harvested. VINIFICATION & MATURATION: Whole bunch pressed direct to barrique for natural fermentation. Aged in French barrique, 70% new, for 10 months with weekly battonage. Further maturation in stainless steel tank for two months after blending. CONSUMER CONTACT DETAILS: Phone: +64 6 879 7602 Email: [email protected] Web: www.vidal.co.nz LUIGI BORMIOLI GLASS - IL Merav Chardonay 450ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 81

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 SINGLE VINEYARD ESK VALLEY WINEMAKERS RESERVE TAYLORS PASS MARLBOROUGH HAWKE'S BAY CHARDONNAY 2018 CHARDONNAY 2018 WINEMAKER: WINEMAKER: Helen Morrison Gordon Russell COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This is mineral driven style of chardonnay, Full youthful green. Flinty smokey nose, integrated showcasing complex aromas of gun smoke, and with yeasty, nutty, barrel ferment notes. Grapefruit ripe lemon rind. Flavours of grapefruit, fig, quince, and white peach at core. Full soft and rich with roasted almonds. Restrained focused acidity on smoky complex barrel fermentation notes, white the finish. peach and grapefruit. Very long. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 9 255 0660 Phone: +64 6 879 7602 Email: [email protected] Email: [email protected] Web: www.villamaria.co.nz Web: www.eskvalley.co.nz 82 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

HOWARD PARK ALLINGHAM GREYWACKE MARLBOROUGH MARGARET RIVER CHARDONNAY 2016 CHARDONNAY 2018 WINEMAKER: WINEMAKER: Janice McDonald Kevin Judd COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Brilliant in appearance and pale straw in colour An enticing combination of pink grapefruit, burnt with lemon/lime hues. Deeply and intensely orange and white nectarine mingles with more aromatic, full of classic chardonnay notes – citrus, savoury aromas of smoked almonds, hazelnut fig, honeysuckle, fuzzy peach, nougat, brioche, meringue and the heady fragrance of freshly cut vanilla pod and wet stone. The palate is a world hay. The mealy savouriness carries through onto of layers, flavours and textures - pliable and full of a rich, textural palate, evidence of this wine’s low- stone fruits, citrus, pear drop essence, nutmeal, intervention winemaking. An intricate bone-dry and lemon curd. A soft chalk- like texture and gentle style that is highly concentrated with a distinct acidity allows the flavours to build and linger. flintiness, tight structure and crisp citrussy finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: (08) 9756 5200 Phone: +64 3 572 5425 Email: [email protected] Email: [email protected] Web: www.burchfamilywines.com.au Web: www.greywacke.com Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 83

the food. the wine. the experience. Stunning architecture, award-winning functions and events, an interactive Wine Discovery Journey, Wined Bar showcasing the best produce from across South Australia and Australia’s broadest wine range to taste - at your fingertips. There truly is something for everyone to experience at the National Wine Centre. OPEN 7 DAYS Corner of Hackney and Botanic Roads, Adelaide SA 5000 [email protected] I 08 8313 3355 I nationalwinecentre.com.au

ROSÉ of the year WINNER THE NATIONAL WINE CENTRE TROPHY Mapleton Vineyards Tasmania Pinot Noir Rosé 2020 WINEMAKER: Liam McElhinney COLOUR, BOUQUET, PALATE: Colour of bright salmon. Bouquet of textured strawberries and lifted floral notes. The palate a dry, silken texture with vibrant strawberry, citrus blossom and red fruits, balanced with fresh acidity and satiating length. FOOD SUGGESTIONS: Fresh prawns with lemon, lightly barbecued white meat or charcuterie with soft rind cheeses. CELLARING: Drink now to 2 years. VITICULTURE: Grown in the pristine Coal River Valley, these vines are pruned and trained to 2-cane VSP ensuring a balanced crop reaches optimal flavour development. A cooler 2020 growing season is reflected in the purity of fruit expression and crisp, refreshing acidity. VINIFICATION & MATURATION: Hand-picked premium pinot noir from the Mapleton Coal Valley Vineyard, soaked on skins for 6 hours to extract colour, before pressing to tank gently for a cool fermentation. The wine was matured at a cool temperature to maintain natural aromatic compounds and fruit flavours, before bottling early after a light filtration to maintain freshness and perfume. CONSUMER CONTACT DETAILS: Phone: +61 408 558 690 Email: [email protected] Web: www.mapletonvineyard.com.au LUIGI BORMIOLI GLASS - Magnifico Wine 460ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 85

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 HASELGROVE ALTERNATIVE SERIES HAHNDORF HILL ADELAIDE HILLS MCLAREN VALE GRENACHE ROSÉ 2020 ROSÉ 2020 WINEMAKER: WINEMAKER: Alex Sherrah Michael Sykes & Larry Jacobs COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Brilliant pale salmon in colour. Lifted bright fresh Beautiful watermelon juice colour. Succulent nose fruit notes, summer berries, aromatic rose blossom of cranberries, red apple skin and cherry fruits, that and delicate hints of blood orange. The palate gets you salivating even before you sip. Intense demonstrates all of the hallmarks of what one of and lively on the palate with a rush of crushed McLaren Vales champion varieties can do as a red berries, red apple, gentle musk and oodles of rosé. Strawberries and cream, Turkish delight and juicy acidity. It has a long, juicy finish with a gentle bright red berries balance with a bone dry, crisp, textural rub. moreish acidity and a textural citrus pith finish. We CONSUMER CONTACT DETAILS: challenge you to stop at only one glass! Phone: +61 8 8388 7512 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 8 8323 8706 Web: www.hahndorfhillwinery.com.au Email: [email protected] Web: www.haselgrove.com.au 86 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

THE NED MARLBOROUGH ROSÉ 2020 RICCA TERRA COLOUR OF CALMNESS RIVERLAND SA NEGROAMARO WINEMAKER: MATARO ROSÉ 2020 Matt Mitchell COLOUR, BOUQUET, PALATE: WINEMAKER: Rosé blush in colour. A fragrant bouquet of Ashley Ratcliff rosewater, crunchy red apple and hints of wild COLOUR, BOUQUET, PALATE: raspberry precedes the seamless palate. Plush Pale, delicate pink. This rosé is super refreshing. A and creamy with an array of tangy berry flavours, bouquet of ripe strawberries and watermelon. Dry this wine is refreshed and framed by crisp acid and light bodied, subtle on the palate and elegant. edges and the gentle brush of fine fruit tannin. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 411 370 057 Phone: +64 9 5252 9684 Email: [email protected] Email: [email protected] Web: www.riccaterra.com.au Web: www.marisco.co.nz Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 87

SMEG’S FINEST EVER WHERE PASSION MEETS PRECISION, COMES A TRUE CULINARY MASTERPIECE smeg.com.au

ALTERNATIVE RED of the year WINNER THE SMEG TROPHY Mount Avoca Estate (ACO) Pyrenees Lagrein 2018 WINEMAKER: David Darlow COLOUR, BOUQUET, PALATE: Dark ruby red of good intensity with soft opaque purple on the rim. Clean pronounced aromas of blackberry, violets and coffee bean with subtle dark toasty nutmeg and pencil shavings. Clean, medium bodied flavours of blueberry jam, cherry and soft toast. Moderate bitter tannins slowly intertwine giving way to a satisfying finish of a sweet strawberry and herbaceous flavour. FOOD SUGGESTIONS: Lamb cutlets with a lemon hollandaise sauce served with peppery creamy buttered mash and greens. CELLARING: 2028. VITICULTURE: This curious dark-skinned grape is the first variety on our vineyard to bud burst in the spring and generally the last grape to harvest. Our local cockatoo population has a special penchant for its aroma and flavour and thus we must net in the weeks prior to harvest. Cane pruned on a VSP trellis. VINIFICATION & MATURATION: Traditional small batch fermentation is followed by 14 month maturation in two years French oak barrels. CONSUMER CONTACT DETAILS: Phone: +61 3 5465 3282 Email: [email protected] Web: www.mountavoca.com LUIGI BORMIOLI GLASS - Doc Wine 510ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 89

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 919 WINES (ACO) RIVERLAND DEWEY STATION WINES OFF THE DURIF 2017 BEATEN TRACK BAROSSA VALLEY GRACIANO 2019 WINEMAKER: WINEMAKER: Eric Semmler Stefan Dewey COLOUR, BOUQUET, PALATE: This wine is intensely dark with cherry hues and COLOUR, BOUQUET, PALATE: the aromas of complex pepper, nutmeg and clove Graciano is famous for its unique ability to capture spices, ripe plum, berries and cocoa, with a colour, and this offering does not disappoint. Vibrant touch of cigar and vanilla oak. The palate is very and intense colour of deep purple and crimson savoury with notes of freshly cracked pepper and red along with striking purple hues. This wine is all roast beef, liquorice, coffee and cocoa, cranberry about overt aromatics! Beautiful violet florals leap and rhubarb. Some fresh and balanced American from the glass, along with strawberry, cranberry and oak contributes great length and structure, with a blackcurrant jelly crystals, complemented with layers refreshing plum and berry fruit pop at the finish. of orange peel and sweet earth aromas. A palate CONSUMER CONTACT DETAILS: that manages to blend sophistication and vibrancy Phone: +61 408 855 272 with harmonious balance. Juicy strawberry and Email: [email protected] blackcurrants shine through accompanied by subtle Web: www.919wines.com.au hints of spearmint, entering on the tip of the palate, along with silky, well positioned tannins, and a savoury, W ine of the Year Awards Annual Edition 2021 almost smoky bacon character. CONSUMER CONTACT DETAILS: Phone: +61 476 100 245 (Ellie Dewey) Email: [email protected] Web: www.deweystationwines.com.au 90 W I N E S TAT E

BIRD IN HAND ADELAIDE HILLS 919 WINES (ACO) RIVERLAND MONTEPULCIANO 2018 TOURIGA NACIONAL 2018 WINEMAKER: WINEMAKER: Dylan Lee and Sarah Burvill Eric Semmler COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deeply coloured wine, almost inky, with vibrant Our touriga nacional is plum red with bright purple hues. Classic varietal characters of jubey cherry hues. It has a complex and enticing aroma blackcurrant, licorice and dried herbs with a lovely of clove, nutmeg, cinnamon, cedar and smoky subtle cedar note on the nose. Medium to full cigar box notes, overlayed with perfumed berry, bodied, with a burst of juicy varietal fruit on the mid plum and violet. The palate is vibrant with plum, palate. Tannins are savoury and rustic when young, blackberry and ripe cherry, bulldozed with intense becoming silky with some bottle age. peppery spice and savoury roast meat and leathery CONSUMER CONTACT DETAILS: characters and finishing dry and long. Phone: +61 404 943 743 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 408 855 272 Web: www.birdinhand.com.au Email: [email protected] Web: : www.919wines.com.au Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 91

TCrPruaesfrttfeeeddcted Craftsmanship, innovation and attention to detail are required to create fine wine. At Interpack we are passionate in our application of these same skills to create unique closures for a diverse range of wines and beverages. From eye catching embossing and foils through to full colour photographic imagery, at Interpack our technical expertise and innovation sets us apart. Our complete in-house manufacturing facility, ensure total control from concept to creation, so your closures are created on time and to the highest standards. interpack.net.au | +61 3 8358 4444

PINOT NOIR of the year WINNER THE INTERPACK TROPHY Coal Pit Tiwha Central Otago Pinot Noir 2018 WINEMAKER: Anika Willner COLOUR, BOUQUET, PALATE: Deep red in colour with a purple hue. An extremely approachable wine from the outset showing a perfumed nose with crushed rose petal and lavender, Damson plums and bramble berry underpinned by delicate dried herbs and thyme, reflective of the Central Otago terroir. Dark red fruits and cranberry abound on the palate with elegant and delicately integrated tannins finely balanced by a minerality typical of the Coal Pit vineyard. Showing good palate tension and linear length. FOOD SUGGESTIONS: Enjoy with a wide range of food, however this wine matches exceptionally well with game, mushroom and truffle dishes. Pancetta wrapped venison medallions, with port and figs. CELLARING: Typically, Coal Pit pinot noir peaks around 3-4 years of age, but with careful cellaring up to 8 years old. VITICULTURE: Glacially formed schist based soils on warm north facing slopes consistently yield well integrated wines of great structure and elegance. The 2018 growing season brought it all! Spring was brilliant, with the earliest flowering in Gibbston history under continuous dry and warm conditions, resulting in a fantastic fruit set. The warm dry period gave a strong and early bud push, December and January were the warmest in memory with heavy rain in February and March, allowing the berries to expand and fill out. Picking began 21 days early, was harvested without rain, frost or disease pressure. Hand harvested fruit, mix of clones 115, 10/5, 777, 5. Some vines date back to original Coal Pit planting in 1994 and remain on own roots. VINIFICATION & MATURATION: 100% destemmed, 3-4 days cold soak, 12 months in 40% new French oak. CONSUMER CONTACT DETAILS: Phone: +64 27 693 6111 Email: [email protected] Web: www.coalpitwine.com LUIGI BORMIOLI GLASS - Atelier Stemless Pinot 590ml Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 93

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 PIPERS BROOK TASMANIA SAINT CLAIR OMAKA RESERVE PINOT NOIR 2019 MARLBOROUGH PINOT NOIR 2019 WINEMAKER: WINEMAKER: Luke Whittle Hamish Clark and Kyle Thompson COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Vibrant ruby red hue. Intensely perfumed with lifted Deep ruby core with a thin purple tinged rim. red fruits, dark cherry, floral notes and subtle earthy Aromatic floral and savoury notes combined with spice. Layers of red berry fruits on the palate, ripe dark berry aromas. A rich and complex palate supported by fine tannin structure, providing a showing dried fruit characters of orange zest and wonderfully textured and long finish with hints of currants combined with fresh dark berries and a savoury spice. delicate tannin structure. The finish is long and CONSUMER CONTACT DETAILS: lingering incorporating characters of black olives, Phone: (03) 6382 7555 chocolate and vanilla with a toasted oak lift. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.kreglingerwineestates.com Phone: +64 3 578 8695 Email: [email protected] Web: www.saintclair.co.nz 94 W I N E S TAT E W ine of the Year Awards Annual Edition 2021

DELTA WINE COMPANY YARRA YERING YARRA VALLEY HATTERS HILL MARLBOROUGH PINOT NOIR 2019 PINOT NOIR 2019 WINEMAKER: WINEMAKER: Heather Stewart Sarah Crowe COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Dark cherry red core with a thin light rim. Aromatic Bright crimson colour. Lilac perfumed nose, cherry dried red fruit aromas mixed with toasted oak. fruits with a pinch of aniseed spice. Black cherry Dried raspberries and red currants layered with fruits dominate the palate and a pinch of Chinese complex dark fruit and spice flavours on the palate. five spice. A silky elegance combined with a A fine graphite-like structure with slight vanilla note defined tannin structure, both grape and oak tannin finishes with long lingering toasted oak. to produce a medium-bodied yet powerful style. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 3 578 8695 Phone: +61 3 5962 9267 Email: [email protected] Email: [email protected] Web: www.deltawines.co.nz Web: www.yarrayering.com Wine of the Year Awards Annual Edition 2021 W I N E S TAT E 95

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