Drinking wines \"hot off the press\" is one thing; being ableto afford well aged wines is another. So most peoplewant to start a cellar, large or small. In this first article ofa series Jim Smith looks at the first problems of choosingand cellaring wines. ·CellaringAs a wine merchant, - I am often its side so that the cork remainsasked: \"How do I go about starting a moist and tight in the bottle neck. Acellar?\" The answer is not simple, dry cork allows excessive air into theand in fact, raises a number of other wine, causing it to oxidise.questions, the basic ones being(1) What wines to buy for laying The best way to store your wines isdown; and (2) Where and how to in bins or racks. There are a numberstore your wines. on the market ranging from the relatively inexpensive· HALracks to Looking at question two first, this ,$he more elaborate custom-builtcan, for many of us pose quite a units. The cheapest means of binningproblem. If you are starting of and 1s probably boxes such as banana crates, but these have theare putting down a small quantity of disadvantage of not providing awine, perhaps only one of two dozen separate hole for each bottle.bottles, it is possible to store them HALracks, Cellarack, Stackarack,somewhere in your house or garage Hostess Modular Wine Rack, etc.,provided the area you select is cool, all give easy access to single bottles.even in temperature, free fromvibration, and away from strong My advice is to look for rackslight. which will best suit your cellar conditions and space available. The most important condition forstorage is undoubtedly a cool even Anyone seriously laying down atemperature which does not vary, cellar would do well to start a cellarsummer or winter more than a few book in which to note the name ofdegrees, usually between 10 deg. and the wine, vintage, where purchased15 deg. C. Rapid changes in and tasting comments after openingtemperature are undesirable as theycause a premature maturation of the each successive bottle. This willwine, particularly if the average provide a handy guide to show youtemperature is on the high side. how a wine progresses and improves (or deteriorates!) Never allow the wines to stand inoirect sunlight. Even excessive light There are a number of speciallycan affect your wine. prepared books available for this purpose. The cellar or storage area shouldbe clean, well ventilated, ary, and, A final note on cellars. In mostfree from any bad odours which will ca~ital cities in Australia there are budding companies prepared to buildbe picked up by the wine. Good you a cellar in your own backyard orventilation will prevent mould which under your house for prices rangingcould permeate the cork and taint from $4,500 to $7,000.the wine. Excess humidity can causemould which can damage the labels. Having discussed our question twoIf bottles are wrapped in tissue paper at some length, we now turn back toretain it as it helps to. protect the question one - what wines do we buy for laying down.labels. To be stored in the optimum The old adage - you cannot make a silk purse out of a sow's ear -conditions, wine must be stored on WINESTATE, MAY, 1978- 49
Leo Buring continued A wine drinker should tailor the There is little point in ageing most size and scope of his cellar to suit his of the young whites available on the - certainly applies to wine. No own tastes, needs, consumption, and matter how long, and how good the market today as they are ready for· cellar conditions, a wine that is badly most important his pocket. drinking as soon as they are put onto made to start off with, or is made As a general rule there are two from poor material, will not improve the market - although there are with age. types of wine worth putting down for some exceptions . Good white many years - dry red table wines burgundies and some high quality and vintage port. sauternes will definately repay a few years of cellar ageing, particularlyLIGHTWINESrfi: the sauternes. WINDEBANKS RD., HAPPY VALLEY As wine matures in age it becomes more expensive to buy in the shops.!~~~~ PH. 383 B138 One of the advantages of laymg down wine in your own cellar is that(onrnJc~? Cabernet Gros it can be bought young and therefore Shiraz comparatively inexpensively....over Bin Numbers, 1974Vintage Years, Varieties 7 Bin 22 The question is - having determined the size and quantity ofno on~cr 1 your cellar - what proportion of reds, whites, and port is advisable? If...with the you have a cellar of 20 dozen, about~rawirra BIN TAG system! two-thirds should be reds, with two dozen vintage port and the balance Karrawirra makes wine-life easy with the tear-off reminder consisting of white burijundies, tags on all varietal wines. sauternes, rieslings - especially the Tear if off, tuck it into your pocket as a reminder of the spaetlese style, and moselles. wine you have enjoyed. There is no point in putting away Karrawirra Wines Ptv, Ltd. sherries, tawny ports and most other P.O. Box 4, Lyndoch, S.A. Phone (085) 244110 fortified wines as they are already aged in the cask before bottling and50-WINESTATE,MAY, 1978 cellaring in the bottle will not improve them. In a later article I will discuss in detail the various wine districts and wines to select for your cellar. Mr. B. T. Tyson, B.Sc., of McWilliams Wines has recently issued a small-and invaluable booklet titled \"Australian Table Wines\" which contains some extremely good advice for the home cellarer: \"Cellar Care and Bottling: At all times table wines must be kept from contact with the air (oxygen) as the most common spoilage requires the use of oxygen to develop. For this reason, both casks and bottles are kept as full as possible, and bottles are always kept lying down. Once opened, therefore, a bottle o_f tab_le wine should be used, as it will deteriorate rapidly when ullaged.\" He also says: \"Contrary to popular belief, wines do not keep OJ). improving with age. Some wines are at their best when very young, while others live for a much longer period, and keep on improving with age. Usually as wine ages it improves until it reaches a peak. Some may hold this peak for a considerable time without further improvement and then deteriorate, whereas others, after reaching their peak, deteriorate very quickly. The length of time it, takes to reach this peak varies with each individual wine, the forecast of which is very difficult even for the experts. The appearance of a wine also alt~rs during ageing; the reds become more brown in colour, and the whites become darker.\"
IIUSTRAl/A LOVES l/EBCHEN 'I \"MORE l/EBCHEN, MY l/EBCHEN?\" As we mingled by the barbecue near the harbour, I thought I'd dazzle her with my knowledge of German , \"More Liebchen my Liebchcn?\" I asked . (Now just in case your German's not up to scratch. J Liebchen means darling. ..- · It's .also the name of a new German style moselle -j' ·/..,.,. , ;;111~ you know, not oversweet.) ·-.~ Anyway she looks up, smiles, holds out --~\ her glass and says: \"Ya, mehr Liebchen bitte, mein Liebchen.'' , ~\ \: That's the trouble with Hilda, ,, she always has to go one betteL t1 Liebchen Moselle THE MOSELLE OF AUSTRALIAII Liebe hen is a traditional German-style Moselle - fully flavoured, not too sweet, with a dryer finish .~i1~ It is produced from a good balance of Clare Riesling and Semi lion grape varieties.1 ~ A Smith family tradition since 1849. ~ }, 13332 _ _ _ __ _ __ '\"'---- --=~:===,=-.--·~-·. _.,.;_- - - - - - - - - - - - - - - - - - - - ' - - - - - - - - , , WINESTATE, MAY, 1978- 51
I use the expression \"Value-for- money wine\" carefully because I'm talking of the quality received for the dollar. I'm certainly not talking about the many magnificent wines I drank in France and Germany, which to my mind deservedly receive high praise and high prices. Once you leave that area, the Australian drinker is receiving value- for-money wine equal to any in the world. I realise that is a sweeping statement, but I have only occasionally drunk better quality wines for the money in Chile some years ago and in some areas of Spain and Italy . But, as a general statement, it is correct. But to return to France. David Ogilvy, in his recent best seller \"Blood, Brains and Beer\", rated various countries in the world by a set of personal standards he had devised for comfortable living. It came as no surprise to me to find that he'd selected France. There is a total commitment to the quality of life. That rather vague phrase means - to be able to buy fresh bread and cheese from 6 o'clock in the morning until 8.30 at night. It means a choice of two bakeries, two cheese shops, four butchers - all within 50 metres of our home. It means having a public service which serves the community, where the post office is open at times to suit the citizens of France rather than vice versa, where children are taught from the earliest age to take a close interest in the_ quality of food and the proper cooking of it. '· The late afternoon television runs, in the children's hour, special cooking classes for children where leading chefs coach and encourage children in cooking, with specialBurgundy emphasis on the fostering of traditional regional dishes. It means such a commitment to quality of food that there is an appellation control for chooks, for Christ's sake. The chooks of Bourg en Bresse are rated so highly for flavour and character that you can Sunshine, oysters and This myth is continually nurtured put your Bourg en Bresse cheap petrol. Non - not inFrance. Not to mention by politicians who are either too Appellation Control stamp on them, value-for-money wine. But ignorant to k.now better or who the old country has got continually seek to cover their own just as you do in wine.,,something, according to limitations and in the smoke screen·Bob Hesketh who reports of \"how lucky we are\". What a comparison with the on his recent life in Nuits- Thirteen months away from vacuum-packed, supermarketed, and, St.-George. Australia living in a small French v,illage soon shows the values in this tasteless birds we are usually offered There is a myth in Australia that we country. After such a spell in Nuits- live in God's own country. It is here. simply not true. St.-Georges, I missed only four Living in Nuits-St.-Georges, no things: sunshine, oysters, value-for- 52 - WINESTATE, MAY, 1978 , money wine, and cheap petrol. cliscussion on quality, can leave out Sunshine, oysters, and cheap the wines of the region. At their best, petrol need only be subjects of long the red wines of the Cote de Nuits debate. Enough of that. combine intensity of flavour with lightness and delicacy uneq_ualled in the world. Their best, I might add, are hard to obtain even in Nuits-St.- Georges, as the vagaries of the
climate seldom produce the very best Availabilityof vintages. But, when you find them,they are in a class by themselves. Although most of the wines reviewed in this Rosemont: S .A. P. F. Caon s & Co.; Vic . Sw ift magazi ne will be available in retail outlets, & Moo re; Q ld . Q uee nsland Liquo r Sup plies; One particularly memorable occasiona ll y you may find a few hard to get. N.S. W . Co untry , Swift & Moore, Sydney,tasting was in the home of Monsieur Wit h this in mind we offer you an a,·ailabilit y Rosemont; W .A . Regional Vineyards; Tas.and Madame Yves Thomas, whose senice. T his gives the names of the wholesalers North Ferrall O' Byrn e Pt y. Ltd .. Southcompany, Moillard, is perhap the acti ng as agents in each state, for the wines we Southern Cellars Pty. Ltd .main shipper in Nuits-St.-Georges. review. W e suggest you · phone them for informati on a bout the wine you are seeking. Rey nella: S.A . Rey nella Wi nes; N.S.W. I was given wines from the many Interna ti o~al Cell a rs; Vir. Fogarty Doyle &different regions within the Cote de Angoves: Eldt:r G .M . Agen t for a ll sta tes. Co. : Qld . Wholesale Liquor Distributor,;Nuits to show the characteristics that W .A. Co nn abeer & Co .: Ta s. Ferral,distinguish one from another. The Brown Bros. Milana : S .A. M rs. Beve rly O ' Byrne.invitation to us came from a chance Peterson. Ph . 356 8777: W.A . Region alremark over dinner, that I was Vineyards Distri but ion ; Vic . Mr. R. Seppelt : Com pa ny availability a ll states.having difficulty in seeing all the O ' Malley. Ph. (03) 29 543 9; N .S. W. M r.extraordinary variety of different Mervt: Ca rruthers . Ph . (02 ) 93 5300: Old . Mr . S tanley: W.A. Go ll in s & Co.; S.A. Liquorregions within the Cote de Nu its. Wh olesalers; N .S .W ., A.C:.T. & Qld . H. G.Such kindness and generosity surely Doug Seab roo k. Ph . (076) 6 1 3528; T as. Brow n & So ns: Vic. Emera ld Wines ; Tas.explodes yet another myth that the Websters Ltd . M c F ar lane B ros. Kobart M c Ke n,ies ,French are reserved and even hostile La un ceston.to strangers. We found exactly the Bernkastel: S .A. Bernk astel (Nuri ootpa );W.A .opposite. Western Wholesa lers; Vic . Kill awa rra Vintage Settlement: Co ntact Settlement Wines. Cella r, : N .S .W. Wa ll sey Pty. Ltd. ; Qld . Mc La ren Va le. Ph . (08) 382 6035 A.H. One minor sidelight of the tasting A.M.L.&F . (Aust. Mercantile La nd &was a light French cheese pastry Finance Co.). S outhern Vales : S.A . Southern Va les; Qld.called gougere, used as a palate Been leigh R um; W .A. Westel Co-op: Tas.cleanser. The recipe is a considerable Darenberg : Bu rns, Phil p. Agen t a ll st ates. H oba rt , H a r t Whol esale, H awker &improvement on dry biscuits and C ha d fo rt h (W i nes) Launceston, Melenolives: Hamilto ns Ewe ll Vinevards : Co nt ac t Wh o lesa lers: N .S.W. Pa ris & Co. Ham il to ns in S.A . for in.tersta te o rders (08 )Gougere - 294 1866: W.A. Wa rners Bay Ltd . Stonyfell : A ll states Dalgety Trading; Tas. Hobart Ha wke r & Shadforth (Wines) Grate I l0g Parmesan cheese or Henschke: S.A. C hesser - Who lesa lers; Vic . La un ces ton, W . S tephen s & Sons.similar. Pre-heat oven to 230 deg. C. Oakley Ad a ms; N.S. W . Ja n Ba ker & Co.; Saltram: S.A . Dalgety Trad111g: Vic. Australand bring to boil in a saucepan, Wines & S pirit s; N.S .W. H. G. Brown &250ml water and 100g butter cut into Qld. Fra ngos Li queu rs; W .A. Co nnabeer ; Sons; Qld. & W.A . Dalgety Trading: Tas.pieces. Tas. Port H uon Wholesalers. H o ba rt H aw ker & Shadforth (Wines), J-!oughtons : S.A. C hesser Ce ll ars a nd Hardys Laun ceston. Add one tsp. sa lt , large pinch of Wines: Vic. R h inecas tl e Win es; Aust. Seaview: Wynn Win egrowers are distributorspepper and a pinch of nutmeg. When Mercantile, La nd a nd Finance (A .M.L.&F.); all sta tes.butter is melted, remove from heat N.s.w·. M. G . Br own & S on s; Qld . Tolleys (Douglas A.J: S.A. Douglas A. Tolley;and immediately add 1I0g sifted A.M.L. &F.: Tas. T homas H a rdy & Sons. Vi c. Dorado Dist ributors; N .S. W. Sou thernflour. Beat vigorously with a wooden l-lard ys : Generally avail abl e a ll· states ; Qld . Va les; A .C.T . J ohn C ausey & Co.: W.A. Johnspoon to blend thoroughly, then beat Carl ton United Brewery; W. A . Burns Philp O ' Hagen & Co.; Q ld . Beenleigh Ru m Pt).over high heat for several minutes a nd Hardys. Ltd .: T as. H edges & Lawson, Hobart;until the mixture leaves the sides of Hoffman: S.A. Peter Bourbaud of Hoffmans Ph . Mcfa rl a ne Bros.the pan and the spoon and has a Tollana (T.S.T.): N.S .W. & Vic. Unitedshiny look about it. (085) 63 2083 : N.S.W . The Oak Barrel. Di stille-r s; W. A. Chateau Bernard: Tds. Ka ise r S tuhl : Co mpa ny availability a ll states. Webste r Woo lgrowers; S .A. A.E. & F. Tolley. Rem ove saucepan from heat and Karrawirra : S .A. Ka rrawirra (Lynd och) Ph . Tahbilk (Chatea u},.$.A. Chesser Wholesalers;m ake a well in the centre of the (085) 24 4 110 ; Vi c. Glen P a rk Wine s; N .S.W . A. M .L. &F. & Co.: Vic. Van Cooth &mi xture. Break an egg into the centre Co.: Q ld . Been leigh Rum ; W .A. J. & W.of the well and beat into the pastry N .S .W. i\. M.L.&F .; Qfd. Unavailable; W .A. Sateman & Co.; Tas. Hobart City Merchantuntil absorbed. Add three more eggs Th e Wine Min e; Tas. Ga teway Mot or Inn . & Co., La unceston , Irvine & McEachtrn .in this way, making four eggs in Leo Buring: W.A. Th e Distillers Agency; Qld. Wynns: Wyn n Win egrowers are distributorstotal. Beat a little longer until all the J ohn Cawsey & Co. Pt y. Ltd. ; N .S .W . & Vic. al l sta tes.eggs are well blended. Add the cheese Leo Bu ring; S.A. Uni ted Di st illers; Tas. Irvi ne Wolf Bl ass: S.A . Diverse P rodu cts; N.S.W.an d beat thoroug hl y into the & McEachern Traders Pty. Ltd . H . G. Brow n & So ns: Vic. Burns Philp; Qld.mixture. Lindem ans : S. A . G. F. C lell a nd & So ns; W .A. Burns Philp ; Tas . Hobart E. Chancellor Pty. Lionel Samson Pty . Ltd.; Ot he r state Ltd .. La uncesto n. I. W . Stephens & Sons: Add a little more seasoning if Lindemans . W.A. C ha tea u Barnard.required and, with a dessertspoon Light Wines: S.A . Light Wines; N .S.W. Woodleys : S .A. Woodley Wines; N .S.W.place mounds of the mixture onto a United Wines & Sp irits; Vic . Wynm a rk . J ohn Woods & Co. Pt y. Ltd.. Hallorangreased baking dish. Bake for about :\1cWilliarns: S . A . Sw i ft & M oo r e; Ma nt on Pt y. Ltd .: Vic . M ax Cohn & Co. Pty .20 minutes, until golden brown and McWillia ms a ll ot he r states. Ltd .. Natio nal W ines & Spirits Pt y. Ltd.:firm and crusty to touch. Mildara: S .A. Dive rse Produ cts; Vic. Mild a ra W. A. Johnson , Harper Pt y. Lt d .; Qld. an d Queensland: W.A. Lionel S a mpson Pty. Wh olesa le Liquor Di stributors Ltd .: Tas. My to ur of the French wine Ltd.: Tas. and N.S. W. McFarl ane Bros. H oba rt Bros Mcfa rlane & Co. , Launces ton,industry took me down the Loire Normans: S.A. Norma ns Liouor Store; Serra!, O' Berne Pty. Ltd.Valley to Bordeaux. to the grand co- N.S.W. H . G. Brow n & Sons; Vic. Emera ld Yaldara (Chateau ): S .A . Burns Philp & Co.:operatives of the south of France, to Wines; Qld. Ta ll e rm a n & Co .; T as . N. S. W . & Qld . Allied Wines & Sp irits; Vic.Lyons, not to mention frequent Mcfarla ne Bros.; W. A . Regiona l Vineyard Va n Coo th & Co . orays to Germany. Italy and Spain. Distributors. Yalumba : N .S.W. , W. A . & S.A . Ya lumba : Orlando : Com pa ny availabi lity a ll sta tes. Qld . Cast lcma in e Perkin s; Vic. John Ca usey I wi ll try to give you a happy blend Penfolds: Compa ny avai lab ili ty a ll sta tes . & Co. Pty. Ltd .: Tas . Port Huon Fruit J uices.of wine, food a nd French lifestyle in Quellt a ler : S .A. R. W. C la mpett & Co .; Vic.fo ll owing articles. Qucllta ler; N .S. W. H . G. Brown & Sons. : Q ld . Nathan & Wyatt ; W .A. Robert Burns & Until then , bon appetit. Co.: T as . C ha ncel lo r & Co. WINESTATE, MA Y, 1978 - 53
Sydney cabernet sau-vignon varietal, ineligible for class 14. Gold : Gramp , Stanley,wine show Taylor, Wolf Blass . Silver: Redman, Tollana . Bronze: Coonawarraresults The Bert Bear Memorial Trophy, Estate, Hungerford Hill, Lindemans,A list of the exhibitors winning presented by the First Thursday Ryecroft , Sea view, Seppelt, Luncheon Club for the best young, Tyrrell's, Yalumba.medals for wines at this year's Royal white table wine entered in classes 1- 6 - McWilliams. Class 15a - Dry red burgundy.Easter Show in Sydney (M arch 17- Gold : T ollana, Tyrrell' s. Silver: Class 7 - Dry rose. Gold: Evans and Tate, Seaview, Sevenhill2&). . ' , Stanley. Silver : Light Wines.The chairman of judges for the Bronze: Penfolds, Saxonvale. Cellars . Bronze: Gramp, Wolf Blass.wines and brandy sub-section of the Class 8 - Fruity or sweet rose. OPEN CLASSES Gold: Gramp. Silver: Quelltaler. (Quantity 10,000 litres)show's section six (Australian wines, Bronze: Seppelt, Stanley, Tyrrell's. 1967 VINTAGE AND OLDERspirits, cider and liqueurs) was Len Class 9 - Dry red claret, cabernet Class 16 - Dry white, hock, rhine sau-vignon -varietal. Gold: Penfolds, riesling varietal. Gold: Kaiser StuhlEv an s. SA Vintners. Silver: Brand and 1976, Lindemans 1972 . Silver: Sons, Hardys, Rosemount Estates, Buring 1972. Bronze: Buring 1973.Other judges were Brian BarrY., Wolf Blass. Bronze: Bleasdale, Lindemans, Reynell, Sandalford, Class 17 - Dry white, hock, rhine. Peter Lehmann, Brian Croser, 8111 Seaview, Tollana. riesling varietal, ineligible for classChambers, G . R . Gregory, Rudy Class 10 - Dry red claret, 16. Gold : Kaiser Stuhl 1976, cabernet sau-vignon, ineligible for Lindemans 1968, Buring 1973,Kom on, Albert Chan, J . Monti and Class 9. Gold: Gramp, Southern Lindemans 1970, Lindemans 1968. Vales Co-op, Yalumba. Silver: Bronze: Lindemans 1973.Gery Sissingh. Coriole, Reynell, Sevenhill Cellars, SA Vintners, Tyrrell's, Wolf Blass. Class 18 - Dry white, chablis.Gold medals are awarded to wines Bronze: Hollydene, Kay Bros, Gold : Lindemans 1967, Lindemans Penfolds, Redman. 1970, Tyrrell's 1976. Bronze: Buringscoring 18 ½ or more points out of 1972, McWilliam' s 1976, Tollana The Arthur Kelman Memorial20; silver for 17 or more; and bronze Trophy, presented by the daughters 1976. of the late Arthur Kelman for the Class 20 - Spaetlase rhinefo r 15 1/2 or more. The color and best exhibit in class 10 - Yalumba. riesling. Gold : Gramp 1974,condition of the wine make up three Class 10a - Dry red burgundy. Lindemans 1971 . Silver: Kaiser Gold: Bleasdale. Silver: Brand and Stuhl 1976. Bronze: Kaiser Stuhlpossible points, bouquet seven, and Sons, Sevenhill Cellars, Tyrrell's. Bronze: Evans and Tate, Reynell, 1976.fl avor ten. Wine producers are Seppelt, Taylors. Class 21 - Sauternes. Gold:arranged alphabetically under each Class 11 - Sweet white not McWilliam's 1969 . Silver: exceeing 10 deg. Baume. Silver: McW i lliam ' s 1972. Bronze:m ed a l. Lindemans, McWilliam's. Bronze: Miranda, Morris. Lindemans 1975.1977 VINTA GE CLASSES Class 22 - Rose. Silver: Tyrrell' s Class 12 - Sweet red, not(Quantity 15,000 litres) exceeding 6 deg. Baume (port). Gold: 1976. Bronze: Penfolds 1975. Class 1 - Dry white hock, rhine Reyne!!. Silver: Hardy, Kaiser Stuhl, 1975 VINTAGE AND OLDER Southern Vales Co-op, Tollana.riesling, -varietal. Gold: Leo Buring. Bronze: McWilliam's, Seppelt. Class 23 - Dry red, claret,Silver: Hungerford Hill, Kaiser cabernet sau vignon varietal. Gold:Stuhl, Renmano, Stanley. Bronze: Class 13 - Muscat. Gold : Hardy 1974, Kaiser Stuhl 1972,Coonawarra Estate, McWilliam's, Lindemans, Yalumba. Bronze: Southern Vales Co-op 1975 . Silver:Gramp, Thomas Hardy. McWilliams, Morris. Gramp 1975, Penfolds 1973 , Class 2 - Dry white hock, for 1976 VINTAGE CLASSES Southern Vales Co-op 1975. Bronze:wines ineligible for class 1 (due to (Quantity 15,000 litres) Coonawarra Estate 1975 ,State regulations). Silver: Gramp, McWilliam's 1972, Yalumba 1974,K aiser Stuhl , Lindemans, Class 14 - Dry red claret,McWilliam's, Stanley. Bronze: Leo cabernet sau-vignon -varietal. Gold: Yalumba 1974.Buring, Norm an, Smith Sutherland Southern Vales Co-op, Gramp, Class 24 - Dry red, claret,,a nd Sons, Tulloch . Penfolds . Silver: Lindemans, Mildara . Bronze : Seaview, cabernet sauvignon varietal, ineligible Class 3 - Dry white chablis. Gold: for class 23. Gold: Lindemans 1968,Lindem a ns . S ilver: Hermitage Yalumba. McWilliam's 1967. Silver: GrampEstate. Bronze: Gramp, Rosemount Class 15 - Dry red claret, 1973, Hardy 1974, Kaiser Stuhl 1972, Lindemans 1966, SouthernEstates. Vales Co-op 1974, Tyrrell' s 1975. Class 4 - Dry white burgundy. Bronze: Coriole 1975, Hardy 1974, Reynell 1974, Southern Vales Co-opGold: McWilliams, Stanley. Silver: 1975, Stanley 1975, Tollana 1975,Hardy, Saxonvale. Bronze: Buring,Gramp, Hermitage Estates, Wolf Blass 1975.Hungerford Hill , Lindemans, Class 24a - Dry red, burgundy.Penfolds, Tulloch, Tyrrell's. Gold : Lindemans 1968. Silver: Class 5: Moselle. Gold: Gramp. Penfolds 1974, Seppelt 1973,Silver: Kaiser Stuhl, San Bernadino, Southern Vales Co-op 1975, TollanaStanley. Bronze: Arrowfield, Buring, 1973, T yrrell's 1975 . Bronze:Lindemans, Renmano, Tyrrell's, Lindemans 1967, McWilliam's 1967.Wolf Blass . Class 25 - Fino sherry. Gold: Class 6 - Spaetlase rhine riesling. Grainp, Lindemans. Silver: Buring, Seppelt, Seppelt. Bronze: Angoves,Gold: Gramp. Silver: Kaiser Stuhl, McWilliam's, Yalumba. Buring. Bronze: Yalumba. Class 26 - Amontillado sherry. 54-WINESTATE, MAY, 1978 Gold: McWilliam's. Silver: Kaiser
Stuhl. Bronze: Gramp, Lindemans, SECTION 8: VINCENZOMcWilliam's, Penfolds, Seppelt, 1973 VINTAGE AND OLDER BERLINGIERISeppelt. Class 39 - Dry red claret, \"The Wolf Blass Class 27 - Sweet white not cabernet sauvignon varietal. Gold: of the South\"exceeding 10 deg. Baume. Gold: Hardy 1967, Penfolds 1962, PenfoldsGramp, Morris, Penfolds. Silver: 1962. Silver: Lindemans 1962, Meet Vincenzo Be rli ng ier iGramp. Bronze: McWilliam's, Lindemans 1963, Southern Vales Settlements winemaker ex traordi nai re,McWilliam's. Co-op 1972. Bronze: Gramp 1970, who is locall y known as \"The Wolf Gram p 1971, Reynell 1971. Blass of the South\". Class 28 - Tawny port notexceeding 6 deg. Baume. Gold: Class 40 - Dry red claret, for Whil e Wolf Blass a nd Vincenzo haveMcWilliam 's. Silver: Gramp, wines ineligible for class 39. Gold: their own ind ividu al winemak ing stylesLindemans, McWilliam's; Seppelt. Lindemans 1967, Penfolds 1963, both have the same in fecti ous carisma.Bronze: Lindemans, Penfolds, Pen folds 1967, ToIlana 1973. Silver:Penfolds, Seppelt. Gramp 1970, Hardy 1970, One reca lls th a t a Wolf Blass win e a nd Lindemans 1968, Seppelt 1973, a Vincen zo Berl ingieri wi ne we re Class 29 - Vintage port not Seppelt 1965 . Bronze: Kaiser Stuhl runn e rs-up in las t year's J im my 1972, Tollana 1973. Watso n Troph y Awards for red win es.exceeding 6 deg. Baume. Gold:Reynell 1975, Seppelt 1974. Silver: Class 40a - Dry red burgundy. Vin cenzo's meda l-w inning abi lity wasMcWilliam's 1975, Renmano 1975. Gold: Kaiser Stuhl 1972, Seppelt evident when he was fi rst to ta keBronze: Gramp 1975, Hardy 1975, 1964. Silver : Gramp 1966, \"golds\" fo r li queur muscats and port sMcWilliam's 1972, Seppelt 1975. Lindemans 1968, McWilliam's 1967. (for a Wai kerie winery) vint aged Bronze: Hardy 1972, Light 1973, entirel y fr om Ri ve rl a nd grapes . Class 30 - Muscat. Gold: Mildara 1972, Osborn 1967,McWilliam's, Morris, Penfolds. Penfolds 1·955, Penfolds 1967. Currentl y the Settlement late pickedSilver: Gramp, McWilliam's. rhin e ri esli ng has no tched up fi veBronze: Gramp, Lindemans, Class 41 - Fino sherry. Gold: silvers and a 15-year-old liq ueur portLindemans. Lindemans, Seppelt. Silver: has received high acc lai m from wine Angoves, Gramp, Quelltaler. re viewers. Class 31 - Champagne. Gold: Bronze: McWilliam's, Seppelt, Lindemans 1970. Silver: Lindemans Stanley. Settlement is off the beaten track,1968, McWilliam's 1968, Seaview between Mc La ren Va le a nd Mc Laren1974, Seppelt 1973, Yalumba 1973. Class 42 - Amontillado sherry. Flat, but is we ll wo rth fin ding thi sBronze: McWilliam's 1972. Gold: Seppelt, Seppelt. Silver: quaint lit tle winery to meet th e Houghton , Yalumba . Bronze: winem aker and sampl e his wines. Class 32 - Sparkling burgundy. Lindemans, McWilliam's, Penfolds,Silver: Seppelt 1973, Yalumba 1975. Reyne!!. Ta SB'M'LBMBNTBronze: McWilliam's 1976, Seaview1974, Seppelt 1973. Class 43 - Oloroso sherry. Gold: WINBCD,RESTRICTED CLASSES Gramp, McWilliam's, Penfolds.(Quantity 1,000 litres) Silver: Lindemans, Quelltaler, WINESTATE, MAY, 1978 - 55 Seppelt. Bronze: Penfolds.SECTION A:1974 VINTAGE AND OLDER Class 44 - Sweet white, not exceeding 10 deg. Baume. Gold: Class 33 - Dry white hock, rhine McWilliam's, McWilliam's. Silver:riesling varietal. Gold: Buring 1971, Seppelt. Bronze: Gramp,Gramp 1966. Silver: Buring 1969, Lindemans, Lindemans, Morns,Gramp 1970, Lindemans 1972. Morris, Penfolds, Penfolds,Bronze: Lindemans 1973. Valencia, Yalumba. Class 34 - Dry white hock, rhine Class 45 - Tawny port notriesling varietal, ineligible for class exceeding 6 deg. Baume. Gold:33. Gold: Lindemans 1968, Penfolds Gramp, Seppelt. Silver: Gramp,1966, Verona 1974. Bronze: Gramp Hardy, Penfolds, Seppelt. Bronze:1972, Gramp 1972, Lindemans 1972, Hardy, Lindemans, McWilliam's.McWilliam's 1967, Penfolds 1966,Tulloch 1974. Class 46 - Vintage port, not exceeding 6. deg. Baume. Gold: Class 35 - Dry white chablis. Hardy 1956, Lindemans 1957,Gold: Buring 1973, Lindemans 1968. Seppelt 1973. Silver: Hardy 1956.Silver: Gramp 1969, Penfolds 1973. Bronze: Penfolds 1962, Seppelt 1973,Bronze: McWilliam's 1969, Tyrrell's - Yalumba 1971.1974 . Class 47 - Muscat. Gold: Class 36 - Dry white burgundy. Lindemans , McWilliam's,Gold : Lindemans 1967. Silver: McWilliam's. Silver: Morris,Buring 1970, Gramp 1969, Tyrrell's Seppelt. Bronze: Gramp, Gramp,1974. Bronze: Buring 1972, Gramp Lindemans, Morris, Penfolds.1973, Lindemans 1969, Mc · liam's1969, Tulloch 1974. Class 48 - Champagne. Gold: Seppelt I963, Stanley 1973 . Silver: Class 37 - Spaetla e rhineriesling. Gold: Buring 19 . Silver: J,,inde._mans 1968, Seppelt I968.Buring 1971, Gramp 197 , Kaiser Bronze: Lindemans 1970, Stanley~tuhl 1973, Lindema s 1971, 1973.McWilliam's 1974. Branz : Gramp1974, Lindemans 1968. Class 49 - Sparkling burgundy. Gold: Penfolds 1960, Seppelt 1963, Class 38 - Sautern s. Gold: Seppelt 1954. Silver: Yalumba 1972.Lindemans 1962, Mc illiam's ,Bronze: McWilliam's 1972.blend, Penfolds 1960. Silver:Pen(olds 1962. Bronze: McWilliam's1969, Mildara 1968.
Winestate is an exciting new Grangomaniamagazine that will bring youthe best in wine. We offer By reputation Penfoldsyou the latest views, reviews Grange hermitage is theand more news about wines greatest red wine inthe people who make the~ Australia.and the wineries they makethem in. Just look a t what we haveto offer in next month'sissue. It's really a cover tocover proposition. Whether you have justfound w_ine or claim youinvented 1t, we think we havesomething for you. Ourwriters have such a broadbackground we've had toenlarge our office doors. The on ly thing thatworries us is that your localnews~gent i:nay want to buyall his copies of Winestatefor his friends. In Winestate's June issue we dissect the Grange. Firstly we will review all the Grange's over the years, and boy are we looking forward to that. Food and Wine Secondly we We can't stop our writers from eating. Next month, continuing interview the Grange articles from David Smith on cheese a~d Peter Wall on cooking with \" man\", Max wme. And, of course, the odd recipe seems to crop up occasionally Schubert. He created elsewhere in the magazihe. the Grange style and was a trendsetter in the industry. If you liked our Wolf Blass interview wait till you see this one. Subscription Varietal Whites Winetasting Order Form Ne~t month our hard working yve continue our grassroots Please send me Winestate magazine for reviewers look at unusual white the next year, starting with the month of wines . Not your common and garden instructions in basic winetasting. It Barossa rhine rieslings or Hunter really is the most painless way to • • • • • • • • • ••• •• • •••• • ••• • • • • • • •• Valley semillons, but real exotics. !~arn, b~t don't tell your uncle yet! Names like chardonnay, chenin I enclose $9.60 to cover the cost. bl~nc and gewurztraminer spring to You raise the glass to your lips and NAME .. . ....... .............. . mind. We may even have time to \" ADD RESS .. .. .. ................. . discuss the differences between the . . . . . . . . POST CODE ............. . styles. The Loire Valley PHONE ........... .............. . The Southern Districts Bob Hesketh continues his memories o~ France, the wineries, vineyards, SIGNED Now that the Barossa sun has gone wines and the people. Next month he down we journey south to the talks about the Loire Valley. And PLEASE NOTE: All subscription forms Reynella, McLaren Vale wine another recipe, Bob? ·must be signed with an accompanying regions . Wait and see what we find cheque or money order. there . We think you will be very interested!56 - WINESTATE, MAY, 1978
AOTM 64The rich,round andcolourfulcharacterofJacob's Creekis not awhim ofnature. Because of her temperamental ways, Nature rarely provides PRODUCT OF AUSTRALIAthe ideal climate for one grape to develop fully all three attributes. ORLANDO And so, to vintage Jacob's Creek Claret, our winemakers JAOOB'S CREEKcarefully selected three grape varieties. Cabernet Sauvignon,Malbec and Shiraz. The personalities of each contribute to the CI..ARKfcompleteness of the wine. SI/IlUJ,, CWf:.R}.'hT.,11,l/.LltX The premium Cabernet softens the bold, fruity Shiraz. 1J76The Malbec, full and colourful, moderates the two, while addinga little of its own character. The result is a complete blend. Rich, round and colourful. Not a whim of nature, but the will of our winemakers. Orlando Jacob's Creek Claret
STANLEY CLARE VALLEY ~ \\The best of the·light reds~yet.\" ·.·' ~ ' . ;- : ,.-~· ,,,. ,,. . , STL 21
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