Winestate Magazine Special Edition 2010

SEPPELT SALINGER PINOT MOUNT WILLIAM MACEDONNOIR CHARDONNAY 2006 BLANC DE BLANCS 2003WINEMAKERS: WINEMAKERS:Emma Wood and Joanna Marsh Murray Cousins and Kilchurn Wines.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Pale straw in colour with a lime green Pale straw colour. Slight yeast bouquettinge, fine bead and persistent mousse. with soft peach and honey on the palateCitrus and grapefruit aromas are given and a long citrus finish. Pouring with aadditional complexity with brioche and soft creamy mousse, settling to very finenutty nuances which are derived from beads rising from the bottom of the glass.the extended time on yeast lees. Delicate CONSUMER CONTACT DETAILS:citrus flavours combine with creamy Phone: +61 3 5429 1595 brioche notes. The fine mineral acid E-mail: [email protected] leads to a crisp yet soft, Web: www.mtwilliamwinery.com.aulingering finish.CONSUMER CONTACT DETAILS:Phone: 1300 651 650Web: www.seppelt.com.au Special Edition 2010 W I N E S TAT E 51

‘Barrel &oak alternativesto the stars’ 1b Oldsmobile Terrace, Dudley Park, SA 5008 Phone: (08) 8340 5480 Fax: (08) 8340 5481Email: [email protected] Mobile: 0418 832 967 (Nigel Catt) RADOUX DISTRIBUTORSNSW (Hunter Valley) – Cameron Webster – 0415 406 596NSW – Vinitech (MIA) – (02) 6962 9217 VIC – Williams & Jackson (03) 5278 7888QLD – Tony Zanata – 0407 912 550 WA – Castle Rock Logistics (08) 9759 1888

PINOT GRIS/GRIGIO of the yearLuigi Bormioli Palace 365ml White. WIN NER THE RADOUX TROPHY Greystone Sand Dollar Waipara Valley Pinot Gris 2010 WINEMAKER: Dom Maxwell. COLOUR, BOUQUET, PALATE: Pear and nuances of spice on the nose, followed by trademark Greystone richness and weight on the palate but this time made in a dry style, showing the diversity and strength of this varietal on our special site. 100 per cent estate-grown. FOOD SUGGESTIONS: Asian chicken, fresh cheeses, anything with a little piquancy that the oily texture in the wine will match. CELLARING: Enjoy now or cellar carefully to 2014. VITICULTURE: Waipara Valley experienced a cloudier than normal summer, followed by a warm, dry and sunny autumn bringing lovely flavours to the small crop load each vine was carrying. Our pinot gris was carefully managed with shoot thinning, positioning and removal of some bunches, resulting in a low crop level of 1.6kg/vine and concentrated clean fruit. Our pinot gris comes from gentle slopes, north-west-facing on wind-blown loess (silt) over clay, with limestone deposits through the vineyard. Density 2500 vines/ha on two-cane VSP trellising. VINIFICATION AND MATURATION: The fruit was picked when rich varietal flavours were beginning to shine through in the vineyard, but before the natural sugar levels got too high. The juice was settled clear before fermentation with neutral yeast to allow varietal purity. The new wine was deemed balanced at 4 g/l residual sugar, when it was chilled to begin a short period of ageing on lees. The wine was bottled unfined. CONSUMER CONTACT DETAILS: Phone: +64 3 314 6100 E-mail: [email protected] Web: www.greystonewines.co.nz Special Edition 2010 W I N E S TAT E 53

PINOT GRIS/GRIGIO - WINE OF THE YEAR - 2009 W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS PROPHET’S ROCK CENTRAL GREYSTONE WAIPARA OTAGO PINOT GRIS 2009 PINOT GRIS 2009 WINEMAKER: Paul Pujol. WINEMAKER: Dom Maxwell. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: White gold in colour and displaying Fragrant lemon verbena, orange a wide spectrum of aromatics from blossom and lychees on the nose, pear, peach, nectarine and citrus peel leading towards brioche and rockmelon to quince and spice notes with an sprinkled with nuances of spice. Another underlying minerality. These aromas are classic Greystone pinot gris, a lovely echoed on the concentrated, crisp and textural wine filled with ripe nectarine, long, lingering palate. pineapple and dried fruit characteristics. CONSUMER CONTACT DETAILS: Mid-palate viscosity is cleaned up by Phone: +64 3 445 1515 long, linear whack of acid before the E-mail: [email protected] wine finishes dry. Perfect wine for food Web: www.prophetsrock.co.nz that demands palate weight painted with a light, aromatic brush. CONSUMER CONTACT DETAILS: Phone: +64 3 314 6100 E-mail: angela.clifford @greystonewines.co.nz Web: www.greystonewines.co.nz54 W I N E S TAT E Special Edition 2010

OVERSTONE HAWKE’S BAY VILLA MARIA SINGLE VINEYARDPINOT GRIS 2010 SEDDON MARLBOROUGH PINOT GRIS 2009WINEMAKERS: Grant Edmonds, WINEMAKERS:Sileni Estates Limited. Jeremy McKenzie and George Geris.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Classic aromatic peach flavours along Pale lemon in colour and perfumed withwith beautifully balanced acidity and a attractive pear, spicy cinnamon andlong finish. almond aromas. The off-dry wine hasCONSUMER CONTACT DETAILS: a core of ripe quince and florals, with aPhone: +64 6 879 8768 rich and textural palate, displaying hintsSileni Estates Ltd of complex natural ferment notes. SubtleE-mail: [email protected] minerality and a finely judged level ofWeb: www.overstone.co.nz acidity result in a harmonious finish. CONSUMER CONTACT DETAILS: Phone: +64 9 255 0660 E-mail: [email protected] Web: www.villamaria.co.nz Special Edition 2010 W I N E S TAT E 55



RIESLING of the yearLuigi Bormioli Vinoteque 380ml Fragrante. WINNER THE TUCKER DESIGN TROPHY Kettle Lane Tasmanian Riesling 2009 WINEMAKERS: Julian Alcorso and Winemaking Tasmania Team. COLOUR, BOUQUET, PALATE: Medium straw in colour. Floral and citrus aromas give a lovely freshness to the nose. Lemon and lime flavours combine with a mineral acidity to form a tight palate with excellent length of flavour and a refreshing, crisp finish. FOOD SUGGESTIONS: Fresh Tasmanian oysters. CELLARING: Drink now or cellar up to 10 years. VITICULTURE: A warm, dry season produced healthy and flavoursome fruit from well-established vineyards in the Coal River Valley, Derwent Valley and East Coast. VINIFICATION AND MATURATION: Fruit was harvested at peak musk/lime fruit profile and transported to the winery for prompt processing. Crushed fruit was pressed in an airbag press, with every effort made to ensure this process was free from oxygen to maintain the delicate characters of the juice. The juice was then enzyme-settled for 48 hours before being racked to ferment in stainless steel at very cool temperatures using an aromatic yeast. Post-fermentation batches were blended according to taste, then prepared for bottle. A screw cap closure was selected to best maintain the freshness and purity of the wine. CONSUMER CONTACT DETAILS: Phone: +61 2 9431 4006 E-mail: [email protected] Web: www.winesociety.com.au Special Edition 2010 W I N E S TAT E 57

RIESLING - WINE OF THE YEAR - 2009 W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS JACOB’S CREEK STEINGARTEN ELDERTON EDEN VALLEY BAROSSA RIESLING 2007 RIESLING 2010 WINEMAKER: Bernard Hickin. WINEMAKER: Richard Langford COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Vibrant pale green. Lovely ripe lime citrus Greenish-straw in colour, with a bouquet aromas with a backdrop of lemon blossom of citrus, passionfruit and lavender. and musk nuances. A very rich and Creamy citrus/floral palate and dry finish. flavoursome palate, showing delicious CONSUMER CONTACT DETAILS: ripe lime and grapefruit characters, with Phone: +61 8 8568 7878 subtle hints of rose petals and musk also E-mail: [email protected] evident. The melange of classic riesling Web: www.eldertonwines.com.au characters is supported by a delicate mineral acidity, which provides great length and persistence to the wine. CONSUMER CONTACT DETAILS: Phone: +61 8 8521 3000 (visitor centre) E-mail: [email protected] Web: www.jacobscreek.com58 W I N E S TAT E Special Edition 2010

RICHMOND GROVE RHYTHM STICK WINESLIMITED RELEASE WATERVALE RED ROBIN CLARE VALLEYRIESLING 2008 RIESLING 2009WINEMAKER: Steve Clarkson. WINEMAKER: Tim Adams.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Vibrant, pale green. Delicate lemon citrus Pale straw colour. Mineral nose with liftedand white floral aromas are overlaid lemon zest aromas and a floral edge.with fresh Granny Smith apple notes. Tight and elegant, long citrus flavoursRestrained and delicate riesling flavours with restrained floral characters on a crispof fresh lemon and lime are harmonised and clean palate. by a lively and zesty acidity that provides CONSUMER CONTACT DETAILS:a structural backbone and great length to Phone: +61 41 238 4406the palate. While fresh and vibrant to drink E-mail: [email protected] its youth, the wine has great potential Web: www.rhythmstickwines.com.auto age over the medium to longer term.CONSUMER CONTACT DETAILS:Phone: +61 8 8563 7303 E-mail: [email protected]: www.richmondgrovewines.com Special Edition 2010 W I N E S TAT E 59

Luigi Bormioli’s 9469WS Palace,the wine lover’s glass.Palace is the wine lover’s glass that’s perfect in every way. Elegant curves and generous bowlsdesigned to accentuate wine aromas for maximum enjoyment. Strengthened by our uniqueSON.hyx formula, it has a high resistance to breakage and remains sparkling even after 4,000industrial dishwasher cycles. Luigi Bormioli. Designed and made in Italy, with passion. Distributed by McPherson’s Consumer Products. Freecall: Australia 1800 651 146 New Zealand: 0800 182 022 www.luigibormioli.it www.mcpher.com.au Trade enquiries welcome through Crown Commercial Free Call: Australia 1800 252 360 www.crowncommercial.com.au

SAUVIGNON BLANC of the yearLuigi Bormioli Vinoteque 380ml Fragrante. WIN NER THE McPHERSON CONSUMER PRODUCTS TROPHY Vavasour Awatere Valley Marlborough Sauvignon Blanc 2010 WINEMAKER: Stu Marfell. COLOUR, BOUQUET, PALATE: Pale straw in appearance, with a nose highlighted by aromas of blackcurrant and grapefruit accompanied by a fine tropical thread. The palate is wonderfully fresh and vibrant, showing ripe stone-fruit and citrus flavours underpinned by an attractive mineral note. This wine has a crisp mouthfeel and is well balanced with an elegant, long finish. FOOD SUGGESTIONS: An excellent match with a wide range of foods, including fresh seafood, poultry, leafy green salads and goat’s cheese. CELLARING: Ready to drink now or over the next 3-4 years. Sealed with a screw cap to ensure optimum quality and freshness. VITICULTURE: Fruit was harvested from our ultra-premium vineyards in the Awatere Valley. Harvested in the cool of night to preserve flavour and freshness, the fruit showed all the vibrant flavours that epitomise top-quality Marlborough sauvignon blanc. Careful canopy and yield management, including leaf plucking and shoot thinning, had further enhanced the fruit quality. VINIFICATION AND MATURATION: Once the fruit was gently pressed, the juice was fermented with select yeast strains to enhance the vibrant flavours. Cool fermentation, in temperature-controlled stainless steel, enabled the fruit flavours developed in the vineyard to be retained. CONSUMER CONTACT DETAILS: Phone: +64 3 575 7481 E-mail: [email protected] Web: www.vavasour.com Special Edition 2010 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 THORNBURY MARLBOROUGH TRINITY HILL SAUVIGNON BLANC 2010 WHITE LABEL HAWKES BAY SAUVIGNON BLANC 2010 WINEMAKER: Simon Fell. WINEMAKER: John Hancock. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This wine displays a vibrant, fresh Pale straw colour. Aromas of fresh blend of ripe grapefruit, lime and nettle gooseberry, lime, passionfruit and notes with a crisp, refreshing acidity white fleshed nectarine. Crisp acidity on the finish. Crafted to capture the is balanced with a small amount distinctive character of the Awatere of residual sugar. Gooseberry and and Wairau valleys. nectarine persist on the palate. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: + 64 9 255 1754 Phone: +64 6 879 7778 E-mail: [email protected] E-mail: [email protected] Web: www.thornbury.co.nz Web: www.trinityhill.com62 W I N E S TAT E Special Edition 2010

WIRRA WIRRA HIDING MOUNT RILEY MARLBOROUGHCHAMPION ADELAIDE HILLS SAUVIGNON BLANC 2010SAUVIGNON BLANC 2009WINEMAKERS: WINEMAKER: Matt Murphy.Samantha Connew and Paul Smith. COLOUR, BOUQUET, PALATE:COLOUR, BOUQUET, PALATE: Pale straw in colour with green hues.Brillant pale straw with a green tinge. Bouquet of passionfruit, crushed herb,Lifted green passionfruit and wild nettle, capsicum and citrus fruits.gooseberry fruits abound with a subtle Complex palate with great intensity,grassy note. Succulent and fresh refreshing acidity and a lingering finish.passionfruit and tropical fruits tantalise CONSUMER CONTACT DETAILS:the mouth with a refreshing acidity and Phone: NZ: +64 9 444 1955;structure. Seamless. Australia: 1300 769 266 CONSUMER CONTACT DETAILS: E-mail: NZ: [email protected];Phone: +61 8 8323 8414 Australia: [email protected]: [email protected] Web: www.mountriley.co.nzWeb: www.wirra.com.au Special Edition 2010 W I N E S TAT E 63

CoolI5 for decksYEAR Whether you’re relaxing outside or dining alfresco, Coolaroo’s exterior fabrics will have you covered with up to 90% UV block. Our unique all-weather exterior fabric is designed to breathe, creating a cooler and more comfortable environment coolaroo.com beneath. Strong, durable and available in a wide range of fashionable colours to suit your home, Coolaroo exterior fabric carries a 15 year warranty for added comfort. For stylish outdoors designed to outlast the rest, nothing’s cooler than Coolaroo.Exterior Fabrics • Umbrellas • Garden Products • Window Shades • Shade Sails • Gazebos Image and fabric colours are representative only. GP1148-D

SEMILLON of the yearLuigi Bormioli Palace 480ml Goblet. WIN NER THE GALE PACIFIC TROPHY Pokolbin Estate Hunter Valley Semillon 2005 WINEMAKER: Andrew Thomas. COLOUR, BOUQUET, PALATE: Pale straw in colour, with a bouquet of buttered toast, spread with fresh green limes. A vibrant and lively palate brims over with flavour, while lovely secondary characters shine. Creamy in the mouth, developing beautiful aged toasty/citrus flavours. FOOD SUGGESTIONS: Sydney rock oysters with a lime twist, Tahitian fish salad, Moroccan seared tuna with muhammara. CELLARING: Drink now or cellar 5-15 years. VITICULTURE: The soil is sandy loam, slightly acidic and has benefited from occasional addition of lime and gypsum. All vines have been grown on their own roots and are spur-pruned. Row orientation is east-west, with minimal tillage on the inter row, and a permanent mixture of broadleaves and grasses encouraging a diverse soil biology. Yields are low and the vintage is mostly mid- to late January. VINIFICATION AND MATURATION: Grapes were harvested early in the day, lightly packed and kept in air-conditioned storage until crushed. The fruit was picked at a baume of 10.4 following a relatively cool ripening period. The wine was temperature fermented in stainless steel. CONSUMER CONTACT DETAILS: Phone: +61 2 4998 7524 E-mail: [email protected] Web: www.pokolbinestate.com.au Special Edition 2010 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 CAPERCAILLIE HUNTER VALLEY TYRRELL’S WINES SEMILLON 2008 VAT 1 HUNTER VALLEY SEMILLON 2004 WINEMAKER: Daniel Binet. WINEMAKER: Andrew Spinaze. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Classic Hunter semillon exhibiting grassy/ Youthful pale yellow with plenty of green minerally, almost tropical, fruit characters hues. Slightly lanolin waxy and lemon with good length of palate and attractive sherbet lift with a hint of toasty bottle lemony acidity. It has all the attributes to development. Now almost seven years develop the aged toasty richness typical old, this wine is still very fresh, delicate of Hunter semillon. and mineral, showing clean, vibrant CONSUMER CONTACT DETAILS: semillon depth of flavour with a lingering Phone: +61 2 4990 2904 wax and honey aftertaste based around E-mail: [email protected] a soft citrus acid frame. Web: www.capercailliewine.com.au CONSUMER CONTACT DETAILS: Phone: +61 2 4993 7000 E-mail: [email protected] Web: www.tyrrells.com.au66 W I N E S TAT E Special Edition 2010

ALLANDALE HUNTER VALLEY POKOLBIN ESTATE PHILSEMILLON 2005 SWANNELL HUNTER VALLEY SEMILLON 2006WINEMAKERS: WINEMAKER: Andrew Thomas.Bill Sneddon and Rod Russell. COLOUR, BOUQUET, PALATE:COLOUR, BOUQUET, PALATE: Pale gold colour with a green tinge.Medium straw in colour. Hints of citrus but Aromas of fresh lemon blossom/mineralwith emerging toasty/honey characters backdrop, laced with honeysuckle whiledeveloping on the palate. developing toasty/butterscotch nuances.CONSUMER CONTACT DETAILS: The palate has retained fine acidity, withPhone: +61 2 4990 4526 a finish that is still fresh while beautifullyE-mail: [email protected] balanced. This wine will continue to ageWeb: www.allandalewinery.com.au for many more years. CONSUMER CONTACT DETAILS: Phone: +61 2 4998 7524 E-mail: [email protected] Web: www.pokolbinestate.com.au Special Edition 2010 W I N E S TAT E 67

“ I am totally delighted with my VINTEC wine cabinet; it combines elegance and functionality of the highest order.” “ The ability to have wines stored at two temperatures is extraordinary, allowing me to keep reds at the optimum temperatures for service throughout the summer and of course whites at a much lower temperature. ” JAMES HALLIDAY Australian wine writer & judge Your Wine, Sublime. www.vintec.com.au

CHARDONNAY of the year wine of the year RUNNER-UPLuigi Bormioli Palace 480ml Goblet. WIN NER THE TRANSTHERM WINE CABINETS TROPHY Rosemount Show Reserve Cool Climate Release Robe Chardonnay 2009 WINEMAKER: Matt Koch. COLOUR, BOUQUET, PALATE: Pale straw in colour. Aromas of lifted peach and cream, with hints of melon nougat and almond. Distinct chardonnay aroma with a balance of tropical and citrus. Seamless palate of rich tropical fruits, showing white peach, passionfruit and lemon curd. The fruit-dominated palate shows only a hint of supporting oak, which carries the length of the palate. FOOD SUGGESTIONS: Fish, chicken or seafood. CELLARING: 1-5 years. VITICULTURE: The shallow sandy loam top soil of this vineyard sits on a limestone outcrop, allowing the selected chardonnay clone to achieve a distinct flavour profile. The growing season was good, with an unusually warm spell in November, which accelerated fruit development and bought forward harvest dates by two to three weeks. VINIFICATION AND MATURATION: Machine-picked at night with low SO2 additions. Cool ferment with some solids, and extended ageing on ferment lees. Selected parcels received oak treatment, with the final wine being blended before bottling. CONSUMER CONTACT DETAILS: Phone: +61 8 8568 7300 Web: www.rosemountestate.com.au Special Edition 2010 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 HARDYS EILEEN HARDY HEGGIES RESERVE EDEN VALLEY YARRA VALLEY TASMANIA CHARDONNAY 2007 CHARDONNAY 2008 WINEMAKER: Paul Lapsley. WINEMAKER: Peter Gambetta. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Medium to deep straw colour with An outrageously intense nose of citrus tinges of green. Fresh, toasty oak, light, blossom, white peach and lime zest spicy char and gunflint complexity paired with flinty, ‘struck match’ bass sit in harmonious balance with light notes. The palate is rich and full, opening citrus lemon and grapefruit characters. with fleshy fruit leading to mouthfilling Nuances of sweet lemon and a touch of wild ferment textural highlights. grapefruit bitterness are balanced by a The wine has superb balance, finishing creamy cashew/vanillin malt complexity. fresh and lively. Drinking superbly now, An exceptional structure is aided by and cellaring for up to eight years will only crisp mineral acidity with a fine, long and add further complexity. persistent finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 8 8561 3200 Phone: 1800 088 711 E-mail: [email protected] E-mail: [email protected] Web: www.heggiesvineyard.com Web: www.hardys.com.au70 W I N E S TAT E Special Edition 2010

GIANT STEPS SEXTON THE LANE BEGINNING SINGLEVINEYARD YARRA VALLEY VINEYARD ADELAIDE HILLSCHARDONNAY 2008 CHARDONNAY 2007WINEMAKERS: WINEMAKER: John Edwards.Steve Flamsteed and Dave Mackintosh. COLOUR, BOUQUET, PALATE:COLOUR, BOUQUET, PALATE: Shimmering gold colour with vibrantWhite gold appearance with a green green polish. Bouquet of sophisticatedtinge. Aromas of oatmeal, toasted muesli oak, sublime fruit, lemon curd andand white peaches; a hint of lanolin that meadow hay. Palate of rich orchardis characteristic of this vineyard; and fruits, grapefruit and crushed seashellmandarin rind and fresh ginger with some minerality. Focused, concise structure,fresh fennel spice. The palate is tight, with long and seamless.a long, lean grapefruit acidity balanced CONSUMER CONTACT DETAILS:by stone-fruit flesh and some chalky Phone: +61 8 8388 1250 tannins. The finish is tight and fresh. E-mail: [email protected] CONTACT DETAILS: Web: www.thelane.com.auPhone: +61 3 5962 6111 E-mail: [email protected]: www.innocentbystander.com.au Special Edition 2010 W I N E S TAT E 71

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PINOT NOIR of the yearLuigi Bormioli Palace 480ml Goblet. WIN NER THE COLLOTYPE LABELS TROPHY Craggy Range Te Muna Road Vineyard Martinborough Pinot Noir 2008 WINEMAKERS: Steve Smith MW, Rod Easthope and Adrian Baker. COLOUR, BOUQUET, PALATE: Deep blackish-red. Dark, brooding fruit aromas of black cherry, boysenberry with florals, truffle and tar. The palate is silkily structured, with layered fine tannins giving a texture of silk and rose petals. Flavours of the same black fruits and florals, backed with mushroom, bark, fennel and other spices. Dense yet elegant and poised. The finish gradually unwinds, revealing bright red berry and violets. FOOD SUGGESTIONS: Game birds, lamb, porcini mushrooms. CELLARING: Up to seven years from vintage. VITICULTURE: From the old, stony soils of the higher terrace on our 33-hectare Te Muna Road vineyard, planted with eight clones of pinot noir in more than 40 different parcels. The 2008 vintage was an exceptional vintage with warm and dry conditions. Grapes were picked with an average brix of 24.4. Production level averaged 25hl/ha. VINIFICATION AND MATURATION: From this melange of parcels, the grapes were hand- picked 5 per cent whole bunch and 95 per cent destemmed, and fermented with indigenous yeasts in open-top oak tanks before spending over a year in small French oak barriques, 33 per cent new, without racking. The pinot noir spent 10 months on lees before filtration (no fining) and was bottled in March 2009. CONSUMER CONTACT DETAILS: Phone: +64 6 873 7126 E-mail: [email protected] Web: www.craggyrange.com Special Edition 2010 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 VILLA MARIA SINGLE BALD HILLS VINEYARD SOUTHERN SINGLE VINEYARD CENTRAL CLAYS MARLBOROUGH OTAGO PINOT NOIR 2008 PINOT NOIR 2008 WINEMAKERS: WINEMAKER: Grant Taylor. Jeremy McKenzie and George Geris. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Alluring deep ruby colour. An inviting Deep ruby in colour. Ripe black cherry, red aroma of Black Doris plums and blackberry berry and plum aromas with lifted notes of jelly pervades, with subtle layers of herbs violets and savoury oak. A medium-bodied, such as tarragon and chervil and an rich wine with well-integrated tannins, firm unmistakable whiff of almond meal. When acidity and intense concentration. Ripe the wine is tasted, the plums, cherries and black cherry and plums dominate the dark berries come to the fore and linger palate, supported by integrated silky there throughout the mid-palate, during tannins and subtle spice. French oak lends the slow development of a bright acidity elegance, structural support and savoury and emerging mellow tannins. notes to this fleshy wine. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 3 445 3161 Phone: +64 9 255 0660 E-mail: [email protected] E-mail: [email protected] Web: www.baldhills.co.nz Web: www.villamaria.co.nz74 W I N E S TAT E Special Edition 2010

SAINT CLAIR FAMILY ESTATE GIBBSTON HIGHGATE ESTATEPIONEER BLOCK 12 LONE GUM SOULTAKER CENTRAL OTAGOPINOT NOIR 2007 PINOT NOIR 2008WINEMAKER: Matt Thomson. WINEMAKER: Sean Brennan.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dense ruby colour. Lifted aromas Bright red fruit mingles with dark cherryof boysenberry and blueberry with notes and spice on the nose, with ahighlighted notes of clove and spicy savoury depth of flavour on the palate.oak. This is a concentrated and tightly Rich fruit fills the mouth while chocolatestructured wine, with ripe fruit flavours of notes, dried herbs and blackberry briarboysenberry and blueberry. The palate are framed by subtle vanillin oak. Silkyis full-bodied, with fine tannin structure. tannins drive a lingering finish showingAging in French oak has lent a touch of ripe plum and further elements of spice.spice to the palate, which has a long, CONSUMER CONTACT DETAILS:lingering finish. Phone: +64 3 477 0300 CONSUMER CONTACT DETAILS: E-mail: [email protected]: +64 3 578 8695 Web: www.gibbstonhighgate.co.nzE-mail: [email protected]: www.saintclair.co.nz Special Edition 2010 W I N E S TAT E 75



MERLOT of the yearLuigi Bormioli Vinoteque 598ml Ricco. WINNER THE CLASSIC OAK TROPHY Kim Crawford Small Parcels Corner 50 Hawke’s Bay Merlot 2008 WINEMAKER: Anthony Walkenhorst. COLOUR, BOUQUET, PALATE: Deep red colour a with purple hue. Rich and intense nose of ripe berry fruits. Ripe and well-rounded plum and blackberry palate with spicy oak notes, smooth tannins and a long, complex finish. FOOD SUGGESTIONS: Ideal partner for red meat or rich pasta dishes. CELLARING: 6 years-plus. VITICULTURE: The grapes were hand-harvested at optimal ripeness from the Corner 50 Vineyard in Hawke’s Bay. VINIFICATION AND MATURATION: The grapes were fermented on skins in an eight-tonne open-top fermenter at 30 degrees maximum, and hand-plunged three times daily. Following malolactic fermentation, the wine was matured in a mixture of new and old oak barrels for 16 months. CONSUMER CONTACT DETAILS: Phone: +64 9 412 6666 E-mail: [email protected] Web: www.kimcrawfordwines.co.nz Special Edition 2010 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 VILLA MARIA RESERVE BLUE PYRENEES MERLOT 2008 GIMBLETT GRAVELS HAWKE’S BAY MERLOT 2008 WINEMAKER: Andrew Koerner. COLOUR, BOUQUET, PALATE: WINEMAKERS: Ruby red with a purple hue. Bouquet of Nick Picone and Alastair Maling. fragrant violets, dark berries, regional COLOUR, BOUQUET, PALATE: mint and classy French oak. Floral palate Deep plum red in hue, and with a dense with plummy fruit complemented by and wonderfully perfumed nose featuring mint, cedar and forest floor characters. black fruits, small red berries and floral Medium-bodied with a soft structure, violet and vanilla aromas. The palate is fine-grained tannins and lingering, bright fleshy and seductive, with refined and fruit flavours on the finish. textural tannins leading the wine through CONSUMER CONTACT DETAILS: to its lush finish. Balanced oak imparts Phone: +61 3 546 5111 a trace of coffee bean notes and adds E-mail: chris.smales savoury complexity to the finish. @bluepyrenees.com.au CONSUMER CONTACT DETAILS: Web: www.bluepyrenees.com.au Phone: +64 9 255 0660 E-mail: [email protected] Web: www.villamaria.co.nz78 W I N E S TAT E Special Edition 2010

CHURCHVIEW SILVERLEAF THORNBURY HAWKES BAYMARGARET RIVER MERLOT 2008 MERLOT 2008WINEMAKER: Greg Garnish. WINEMAKER: Simon Fell.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep red colour. Aromas of blackcurrant, Delicate ripe plum and black fruitolives and mulberries with integrated aromatics, seasoned by savoury oakvanillin oak. Palate of fleshy fruits, and chocolate characters on the palate.integrated oak and a long, soft finish. The mouthfilling mid-palate is balancedCONSUMER CONTACT DETAILS: by fine fleshy tannins.Phone: +61 8 9755 7200 CONSUMER CONTACT DETAILS:E-mail: [email protected] Phone: + 64 9 255 1754 Web: www.churchview.com.au E-mail: [email protected] Web: www.thornbury.co.nz Special Edition 2010 W I N E S TAT E 79

An award-winning,full-bodied red.Linking Australia with all coasts of North and South America; the Caribbean; Northern Europeand the Mediterranean; Asia; India; Pakistan; New Zealand and the Pacific Islands.For more, visit us at www.hamburgsud.comNo matter what.

CABERNET SAUVIGNON of the year wine of the year WINNERLuigi Bormioli Vinoteque 598ml Ricco. WIN NER THE HAMBURG SÜD TROPHY Lake Breeze Langhorne Creek Cabernet Sauvignon 2007 WINEMAKER: Greg Follett. COLOUR, BOUQUET, PALATE: Deep purple. Chocolate and mint with dark berry fruits and cedar on the nose. Rich, concentrated palate showing fruit cake and blackcurrant flavours. Long, flavoursome finish with ripe tannins and good acidity. FOOD SUGGESTIONS: Rack of lamb. CELLARING: 2014-20. VITICULTURE: The vineyards were planted in the 1960s and 1970s on the Bremer flood plain, using a single-wire trellis system with mechanical hedging and hand clean-up. Very low yields from the 2007 vintage resulted in tiny berries and great intensity. VINIFICATION AND MATURATION: After fermentation in open static fermenters for 7-12 days, the wine was finished in new and two-year-old French barriques. It was racked four times in and out of the same barrels for 20 months before bottling with no fining or filtration. CONSUMER CONTACT DETAILS: Phone: +61 8 8537 3017 E-mail: [email protected] Web: www.lakebreeze.com.au Special Edition 2010 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 WOLF BLASS GREY LABEL RING BOLT MARGARET RIVER LANGHORNE CREEK CABERNET SAUVIGNON 2008 CABERNET SAUVIGNON 2007 WINEMAKER: Marie Clay. WINEMAKER: Peter Gambetta. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep crimson with purple hues. Bouquet Mid- to full depth in colour, showing a of lifted, rich blackberry fruits with notes of purple-crimson hue. The nose displays eucalypt and mint, warm spices and dark fully ripened fruit with red berries, curry chocolate. Rich and soft palate with lovely leaf, cassis and oak barrel spiciness. intensity of blackberry and mulberry fruits This wine is generous and inviting, with subtle cedary oak, well-integrated, opening to plush red fruits building to a seamless tannins and a long finish. full mid-palate fleshiness, then leading to CONSUMER CONTACT DETAILS: a complex meld of fruit, briar and edgy Phone: +61 8 8568 7311 tannins. This is a modern-styled cabernet E-mail: [email protected] and, though the palate sensations are Web: www.wolfblass.com.au long, they are refreshing. CONSUMER CONTACT DETAILS: Phone: +61 2 8344 8244 E-mail: [email protected] Web: www.samsmith.com82 W I N E S TAT E Special Edition 2010

SALTRAM WINEMAKER MAJELLA COONAWARRASELECTION BAROSSA VALLEY CABERNET SAUVIGNON 2008CABERNET SAUVIGNON 2004WINEMAKER: Nigel Dolan. WINEMAKER: Bruce Gregory.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dark red wine displaying intense aromas Deep, dark red with vibrant purple hues.of dark berry, plum and subtle oak notes, Herbal mint and berries show up on thecombined with an intricate palate of nose with hints of eucalyptus and vanillinblackberry, mulberry and spice and fine oak. The palate is rich with ripe dark-fruitstannins for a long, seamless finish. and well-weighted, grainy tannins. AsCONSUMER CONTACT DETAILS: usual, the finish is long and lingering,Phone: +61 8 8561 0200 and this wine will stand the test of time.E-mail: [email protected] CONSUMER CONTACT DETAILS:Web: www.saltramestate.com.au Phone: +61 8 8736 3055 E-mail: [email protected] Web: www.majellawines.com.au Special Edition 2010 W I N E S TAT E 83

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

SHIRAZ/SYRAH of the yearLuigi Bormioli Vinoteque 598ml Ricco. WIN NER THE AMCOR GLASS TROPHY Saltram No.1 Barossa Shiraz 2006 WINEMAKER: Shavaughn Wells. COLOUR, BOUQUET, PALATE: Deep, dark red. Aromas of mulberry, black olive, pure dark chocolate, blood plum and blackberry are supported by cassis-like notes. The palate is full and powerful, with rich varietal flavours following the nose. It is richly layered, with even textured tannins, savoury notes and a long finish. This is a sumptuous wine with soft tannins and great structure. FOOD SUGGESTIONS: Porcini and Swiss brown mushroom risotto with shaved parma prosciutto and rocket. Seared lamb rump with lavender salt-smoked carrot puree and braised lamb shoulder. CELLARING: Carefully cellared, Saltram No.1 has the potential to age for to 15 to 20 years. VITICULTURE: The fruit was sourced primarily from two vineyards with mature, low-yielding vines from the Barossa. The vineyards are known for producing fruit with intensity and richness. VINIFICATION AND MATURATION: Individual fruit parcels were crushed into traditional- style open fermenters to undertake a long fermentation at moderate temperatures, to ensure full extraction of flavour, colour and tannins. The wine as then pressed and racked before being transferred into new and seasoned French and American oak barrels for 20 months’ maturation. Parcel assessment and barrel selection is done before blending and bottling to ensure optimal quality. CONSUMER CONTACT DETAILS: Phone: +61 8 8561 0200 E-mail: [email protected] Web: www.saltramestate.com.au Special Edition 2010 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 TRINITY HILL GIMBLETT GRAVELS FEET FIRST FRANKLAND RIVER HAWKES BAY SYRAH 2008 SHIRAZ 2008 WINEMAKER: John Hancock. WINEMAKER: John Griffiths. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep vibrant crimson. Aromas of fresh Aromatic black fruits and vanillin oak blackberry, violet and black pepper with aromas are present on the nose, with meaty, savoury and spicy elements. the palate displaying mouthfilling rich, Flavours of black fruits, chocolate and flavoursome black fruits, nutmeg and licorice are evident. Viognier has helped cinnamon spice. Fine tannins with soften the tannins to give a dry, juicy balanced acidity and good length and succulent texture to the wine. complete the wine. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 6 879 7778 Phone: +61 8 9314 7133 E-mail: [email protected] E-mail: [email protected] Web: www.trinityhill.com Web: www.feetfirstwines.com.au86 W I N E S TAT E Special Edition 2010

YELLOW TAIL LIMITED RELEASE PRESTON PEAK RESERVEWRATTONBULLY SHIRAZ 2005 SINGLE VINEYARD SHIRAZ 2008WINEMAKER: Alan Kennett. WINEMAKER: Mark Ravenscroft.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep plum colour with dense shades of Very black/cherry red colour.purple. Aromas of lifted ripe blackberry, The bouquet is rich in black plum andlicorice and dark chocolate overtones blackberry fruit. The palate of mediummerge with hints of spice and cigar box. acidity and medium-plus body has spicyA blend of bramble and blood plum layers of black fruit and mouthfilling ripefruit dominates the palate, integrating tannins, overlaid with vanilla, cedar andseamlessly with spicy oak complemented coconut, with impressive integration ofby structured and velvety tannins. fruit and oak.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +61 2 6961 3000 Phone: +61 7 4630 9499 E-mail: [email protected] E-mail: [email protected]: www.casellawines.com.au Web: www.prestonpeak.com Special Edition 2010 W I N E S TAT E 87



SWEET WHITE of the yearLuigi Bormioli Palace 365ml White. WIN NER THE NATIONAL WINE CENTRE TROPHY John Forrest Collection Brancott Valley Marlborough Noble Riesling 2006 WINEMAKER: John Forrest. COLOUR, BOUQUET, PALATE: Marlborough’s Brancott Valley with its older soils and extended ripening season produces riesling which has distinctive tropical flavours and palate weight. This wine has developed a golden colour with stone-fruit and apricot aromas overlaid by citrus and tropical fruits. FOOD SUGGESTIONS: Plum pudding. CELLARING: 2018-plus. VITICULTURE: Typical VSP trellis, lower-yielding vines. Fruit was ripe before botrytis infection concentrated and dehydrated the bunches. VINIFICATION AND MATURATION: Hand-picked fruit was crushed and pressed, followed by a quick cold setting. Slow fermentation was arrested to keep the alcohol low but the sugar levels high. CONSUMER CONTACT DETAILS: Phone: +64 3 572 9084 E-mail: [email protected] Web: www.forrest.co.nz Special Edition 2010 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 BROWN BROTHERS MILAWA TRINITY HILL GIMBLETT PATRICIA KING VALLEY GRAVELS HAWKES BAY NOBLE RIESLING 2006 NOBLE VIOGNIER 2009 WINEMAKER: Cate Looney. WINEMAKER: John Hancock. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Bright rich, golden yellow. The nose Light gold straw colour. Aromas of honey, has fresh, lifted aromatics and classic jasmine and crystallized apricot. Flavours botrytis characters like stewed apricots, of dried fruits especially apricot. It is butterscotch, honey, orange marmalade very luscious and concentrated, but not and citrus. All these aromas follow through overdone. The finish is long and despite to the palate, which is concentrated and the high residual sugar, it finishes dry, complex, with a silky mouthfeel. The high with good acidity to balance the sugar. natural acidity balances the residual CONSUMER CONTACT DETAILS: sweetness to provide a refreshingly Phone: +64 6 879 7778 clean finish. E-mail: [email protected] CONSUMER CONTACT DETAILS: Web: www.trinityhill.com Phone: +61 3 5720 5500 E-mail: [email protected] Web: www.brownbrothers.com.au90 W I N E S TAT E Special Edition 2010

JOHN FORREST AMISFIELD NOBLECOLLECTION BRANCOTT SAUVIGNON BLANC 2008VALLEY MARLBOROUGHNOBLE RIESLING 2005 WINEMAKERS: Stephanie Lambert and Claire Mulholland.WINEMAKER: John Forrest. COLOUR, BOUQUET, PALATE:COLOUR, BOUQUET, PALATE: Apricot colour with tropical notes ofAromas of ripe apricots, honeysuckle passionfruit and guava abounding,and orange zest and a rich and luscious complementing a rich honeyedpalate, brimming with stone-fruits and background. A silky palate yields finethe signature flavour of fresh mango, and acid balance against a luscious 125g/Lfinishing with refreshing acidity. of residual sugar. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +64 3 572 9084 Phone: +64 3 442 0556 E-mail: [email protected] E-mail: [email protected]: www.forrest.co.nz Web: www.amisfield.co.nz Special Edition 2010 W I N E S TAT E 91



FORTIFIED of the yearLuigi Bormioli Vinoteque 170ml Spirits Snifter. WIN NER THE ADAMS & SON TROPHY Morris of Rutherglen Old Premium Rutherglen Amontillado Sherry NV WINEMAKER: David Morris. COLOUR, BOUQUET, PALATE: Light amber with green tints. Lifted rancio and flor characteristics evident. Full and soft, fresh and dry, with characteristic nutty aftertaste and persistence. FOOD SUGGESTIONS: Tapas, soup. CELLARING: Enjoy for its freshness now. VITICULTURE: Palomino vines are grown on the company’s Mia Mia vineyard and are approximately 50 years old. The soils are red loam over clay, with good moisture-holding capacity. The vines are pruned by the cane and spur technique and are hand-harvested. VINIFICATION AND MATURATION: The grapes for this wine are harvested at approximately 11 degrees baume and, after crushing, allowed to ferment out to dryness. The base wine is then fortified to approximately 16 per cent alcohol and transferred into casks 75 per cent full. A flor yeast is then inoculated onto the surface of the wine and allowed to grow, creating a film protecting the wine from air, yet imparting aldehyde and flor characteristics while retaining freshness. The next stage is to remove the wine from the flor yeast and place it into casks and barrels for many years to develop greater fullness, rancio and nutty characters. Careful blending of different vintages is used to complement aged complexity with fresh flor lift. CONSUMER CONTACT DETAILS: Phone: +61 2 6026 7303 E-mail: [email protected] Web: www.morriswine.com Special Edition 2010 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 MORRIS OF RUTHERGLEN MORRIS OF RUTHERGLEN OLD PREMIUM RARE OLD PREMIUM RARE LIQUEUR TOKAY NV LIQUEUR MUSCAT NV WINEMAKER: David Morris. WINEMAKER: David Morris. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Golden brown, with green hues towards Dark green tinge with an olive green tinge the edges. Honey and butterscotch on the rim. Bouquet of intense, raisiny fragrance combined with oak and rancio. fruit and soft wood aged characters. Concentration of flavours, smooth, silky Rich, luscious palate supported by rancio texture and soft spirit on the middle complexity, which gives a great depth of palate lead to a relatively dry finish with mouthfilling and lingering flavours. lingering aftertaste. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 2 6026 7303 Phone: +61 2 6026 7303 E-mail: [email protected] E-mail: [email protected] Web: www.morriswine.com Web: www.morriswine.com94 W I N E S TAT E Special Edition 2010

BAILEYS OF GLENROWAN MORRIS OF RUTHERGLENFOUNDER GLENROWAN CELLAR RESERVELIQUEUR MUSCAT NV LIQUEUR TOKAY NVWINEMAKER: Paul Dahlenburg. WINEMAKER: David Morris.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Chestnut in colour and displaying the Golden brown, with green hues towardstypical Baileys lifted aromatics full of the edges. Honey and butterscotchflorals, with rose petals the dominant fragrance combined with oak and rancio.aroma. The palate is also aromatic and Concentration of flavours, smooth, silkyrich but in no way heavy or cloying. Rich texture and soft spirit on the middleand luscious, it maintains a brightness and palate, leading to a relatively dry finishvibrancy with a characteristic clean finish. with lingering aftertaste.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +61 3 5766 2392 Phone: +61 2 6026 7303 E-mail: cellardoor E-mail: [email protected]@baileysofglenrowan.com.au Web: www.morriswine.comWeb: www.baileysofglenrowan.com.au Special Edition 2010 W I N E S TAT E 95

AUSTRALIAN winemaker of the yearNICK HASELGROVE, ADELAIDE WINEMAKERSBACKYARD BEGINNER’S EXCITING JOURNEYNIGEL HOPKINSWINESTATE’S Australian Winemaker of the Year, Nick self-belief and working more for myself,” Nick says. It also set the scene for an even bigger transformation in his career that is now just unfolding.Haselgrove, never really gave a thought to being anything otherthan a winemaker. His father, James Haselgrove, recalls how four- “My consulting with Tinlins grew to the stage that Tinlins andyear-old Nick set himself up in the family’s backyard with plastic Warren Randall decided to co-invest in brands, which was thepipes, buckets and crudely crushed grapes to make his first vintage. precursor to our new venture, Adelaide Winemakers. After eight vintages with Warren we decided to move the business to a “Actually, I think I might even still have a bottle,” Nick says of structure and facility that would ensure its longer-term tenure.”that “mini-winery next to the cocky cage”. “I grew up amongthe vineyards of Coonawarra and later McLaren Vale and loved Thus Adelaide Winemakers was born with three passionatespending time in the winery as a kid, which was obviously very investors - Nick and Warren as winemakers, and one-time ventureformative for me, and seeing the early innovators of machine capitalist and substantial wine industry investor David Watkins.pruning and harvesting was fascinating.” “At the same time,” Nick says, “Warren and I developed a few joint venture brands, one of which we sold our share in (Willunga Nick is a third-generation winemaker, grandson of Ron 100 with Liberty Wines UK), and the Old Faithful with a continuingHaselgrove who, during the ’50s and ’60s was responsible for many business partner, John Larchet. This is all still part of the portfolio,of Mildara’s great Coonawarra wines and received an OBE for his and I work with John on some of his other projects as well.”services to the wine industry, while his brother Colin - Nick’s great-uncle - was legendary for his winemaking at Chateau Reynella. At 43 Nick is now clearly ready for the challenges ahead. He says the move to set up Adelaide Winemakers stemmed from “the The second generation, Nick’s father James, established James fantastic resources that were available to the brand and the peopleHaselgrove Wines in 1981, marking the start of what has turned involved. They’ve taken over the former Fleurieu Vintners/Normansout to be a fairly convoluted winemaking history for Nick following winery at Clarendon, a 5000-tonne crush facility with around fivehis graduation from Roseworthy in 1989. “Going to Roseworthy million-litre stainless steel tank capacity, where they’ll produce halfwas one of the best times in my life,” Nick recalls. “I have many a dozen brands - The Old Faithful, Quorum, James Haselgroveenduring friendships from that time, but returning to help the family Wines, Blackbilly, Clarence Hill and Ace High.wine business was a turning point.” “My goal is to ensure an enduring business where my son can For the next five years Nick worked as winemaker for James follow in my footsteps,” Nick says. “We have a very measuredHaselgrove Wines and, when James sold the winery in 1995, Nick business approach to our business. After all, the industry is cyclicalstayed on as chief winemaker for what was now Haselgrove Wines and we are near or past the bottom of the cycle, so maybe it’s aand as group winemaker for Australian Premium Wines, managing good time to do it. We will survive and endure, and I think thisa balance between tradition and technology that created wines that attitude sets us up beautifully for the future.”won high praise. For three years, from 1993 to 1995, he workedas a ‘flying winemaker’, spending northern vintages at Conca de FINALISTSBarbera in north-eastern Spain, the Limoux region in southernFrance and the south-central coast of California. A. B. C. Nick was named McLaren Vale’s Bushing King in 1993, which “gave A. Adam Eggins - Taylorsus the opportunity to make better wines - I finally got the oak I wanted!”, B. Peter Halland then won the Sydney International Wine Competition ChampionWinery award in 1998 with the 1996 H Reserve Shiraz, followed by - McGuigan Hunterbeing named Reserve Champion the year after with a 1997 cabernet. C. Nick Flannagan “This really helped our transition into bigger picture winemaking,” Nick - Saddler’s Creeksays. But despite the plaudits he was winning for Haselgrove Wines, D & E. Genevieve MannNick decided to move on. “Things were not that good at that time atHaselgrove Wines,” he explains. “We were making good wines but the Andrew Mulbourneowners of the business then - the seventh in 11 years - went belly-up.” - Howard Park Sensing it might be time to make a move, he’d started his own D. E.business, Haselgrove Vignerons, through which he became aconsultant winemaker with Tinlins Winery at McLaren Vale, workingwith Warren Randall. “Leaving that business firstly to start my ownbrand, Blackbilly, and then start consulting really put me on a path to96 W I N E S TAT E Special Edition 2010

NEW ZEALAND winemaker of the yearMATT THOMSON, SAINT CLAIRVERSATILITY WITH AN ITALIAN FLAVOURMICHAEL COOPERMATT THOMSON has been deeply involved with Saint Clair, fruit-driven wines under the Alpha Zeta brand, by persuading growers to reduce their yields and harvest later - thus achieving riper grapesMarlborough’s largest family-owned wine producer, since the - and then preserve the flavours in the finished wine.first vintage in 1994. As chief winemaker for one of the country’smost successful wineries on the show circuit, he has won a host I was especially impressed by Matt’s Cantina di Monteforteof accolades, including the Winestate trophy for New Zealand Soave Superiore 2007, from late-picked gargenega. The mostWinemaker of the Year in 2008 - and now 2010. characterful Soave I’ve ever tasted, it is deliciously fleshy, rich and creamy-textured. So does this accomplished winemaker sit around drinkingsauvignon blanc and pinot noir on his days off? Matt prefers wines Does his immersion in the Italian wine scene help Matt to producethat contrast with those from Marlborough. “Of the wines I drink better Marlborough wine? “It gives me the opportunity to look backregularly, Italy features frequently, particularly Barolo, Barbaresco at New Zealand’s industry,” he says. “It allows me to appreciateand Soave Classico,” he recently told the New Zealand Herald. our strengths and weaknesses. It’s easy to become introverted by“I also drink a bit of Chablis and northern Rhone.” being in the same region for a long time.” He’s a busy man. At Saint Clair, Matt’s team includes senior Matt’s formidable energy is not confined to the wine industry in bothwinemaker Hamish Clark - who joined the company in 2001 - hemispheres. In the open category of the New Zealand marathonand several other specialist white and red wine makers. He is kayaking championship, staged last year on the Wairau River inalso a partner in Kiwi-Oeno, a Marlborough-based winemaking Marlborough, he placed third. Matt also won the Veneto marathonconsultancy firm; consultant winemaker to Lake Chalice; and has kayaking championship in 2008, and in 2010 was first across the finishworked as a ‘flying winemaker’ in Italy and France for many years. line in the Nelson Kayak Championship - for the third year in a row. There’s more. Matt is co-owner (with London-based David Gleave, a There’s even more… Matt recently launched a venture with UKwine importer and Master of Wine) of the Delta Wine Company, whose importer and distributor, Clink Wines, to market brands including40-hectare vineyard at the mouth of the Waihopai Valley is planted ‘The Paddler’. Aiming to bring “the winemaker to life and tosolely in pinot noir. Delta also produces an attractive sauvignon blanc the consumer,” The Paddler selection of Marlborough wines isfrom a vineyard closer to the coast, owned by Matt’s wife, Sheena. supported by a blog, website (with a focus on extreme sports and trips to New Zealand), twitter and Facebook. By the age of 19, Matt had already decided to become awinemaker. Having introduced his classmates at Dunstan High What does Matt see as his greatest achievement, in terms of hisSchool, in Alexandra, Central Otago, to the pleasures of wine with role at Saint Clair? “This is a hard one,” he replies. “Maybe the IWCdinner, he joined wine tasting clubs in Dunedin while studying for White Winemaker Trophy?” He won that in 2008. “Maybe assemblinghis MSc in biochemistry at the University of Otago. “Virtually all such a talented and passionate team at the winery - or maybe justmy disposable income went on wine. That experience, along with getting so many loyal Saint Clair fans who keep coming back.”scientific training, was more use than a degree in winemaking.” FINALISTS Today, Matt is still a strong advocate of the value of frequenttastings - and not just wine. As the harvest approaches, he A. B. C.spends a great deal of time in the vineyards, assessing thechanging flavours of the grapes. “Matt has a great palate,” says A. Chris Scott - Church RoadNeal Ibbotson, who owns Saint Clair with his wife, Judy, “and B. Dr John Forrest - Forresttremendous skill for optimising these grape flavours at harvest.” C. George Geris - Villa Maria Marlborough D. Steve Smith - Craggy Range “I like to take a step away from the analyses and do a harvestbased on taste,” says Matt. “You need to understand the vineyards; D.spend time down there.” After vintage, he and his team taste andrate every batch of wine on a 10-point scale. This score determinesthe quality tier into which the wine is blended. It also determineshow much the grapegrower is paid. What most people do not realise is that since the early-mid-1990s, Matt has been going to Italy several times a year. “Italyis a huge part of my life,” he says. Matt’s aim, again working with David Gleave, is to make modern,innovative Veronese wines. Their ambition is to produce full-flavoured, Special Edition 2010 W I N E S TAT E 97

AUSTRALIAN wine company of the yearDE BORTOLI WINESJUST CAUSE FOR CELEBRAZIONEJENI PORTTHE FRONT cover of the aptly named Celebrazione! - a Vittorio was a smart businessman, getting into wine to feed the thirst of the growing ranks of Italian workers coming intobook covering 75 years of eating and drinking with the De the area. He and Giuseppina had two daughters and one son,Bortolis - says so much about the family. The image is from Deen, who was the one to take the family forward into an eventhe 1930s in a vineyard somewhere in the Riverina and, while bigger future, expanding the Bilbul winery at every opportunity,it portrays a photographer’s idyllic vision of vintage, it’s clearly even at times when he knew his father was dead against it.a European-inspired idyll. Vittorio would go away and young Deen would make some Men in shirts and long pants inspect grapes, women rest on improvements, at one stage increasing the winery’s capacitythe ground, one hand-feeds her male partner and there’s young from 700 to 1900 tonnes. Adventurous and daring, it was DeenGiuseppina De Bortoli, wife of Vittorio, with her daughter Florrie De Bortoli who allowed his son Darren to make a wine thatbeside her on the dirt, scoffing a big handful of grapes. brought the company national and international fame: Noble One botrytis semillon. It’s Europe meets Australia. To be precise, it’s an Italian-Australian love story. Botrytis is a mould that, given the right weather conditions, grows on fully ripened grapes, effectively removing the grape’s water “The flat and featureless country around Griffith was not beautiful and concentrating the remaining sugar and grape (and botrytis)but it offered everything that a hungry Italian farmer could want: flavours in the remaining shrivelled shell.plentiful land and water and endlessly abundant red clay soil.Vittorio De Bortoli knew that he had arrived in the Land of Plenty.” With De Bortoli’s first botrytis semillon in 1982, the humid conditions and late vintage enabled the fruit to obtain high Thus, according to Celebrazione! author Michael Harden, sugar levels, producing a luscious and flavoursome wine.the opening scene was set for a blossoming romance with the It was immediately greeted with rave reviews both in Australialand and the people of Australia. It has rewarded both parties and overseas. Fortunately, the weather and the De Bortoli goodimmeasurably. What started in 1928 is today a family company luck continued to hold out and very fine botrytis semillon winesthat covers two states and four wine regions with 820 hectares of have been made ever since.grapes planted producing 76,000 tonnes of grapes annually. DeBortoli is the sixth biggest wine producer in the country. The current generation of De Bortolis in the wine business are all siblings - Darren, Leanne, Kevin and Victor. Darren Some wine drinkers would be surprised to find out just is managing director, Leanne looks after the Yarra Valleyhow big it is. They can drink De Bortoli’s lower-priced wine vineyards bought in 1989, Kevin is the viticulturist and Victor isranges Sacred Hill and the Deen Vat series, sourced from the in charge of exports. Mother Emeri became chair of the boardRiverina’s old soldier settler land, or maybe move up to a $14 following Deen’s death in 2003.Windy Peak chardonnay or a Hunter semillon, a King Valleysparkling or a Melba Yarra Valley reserve pinot noir at $45 There’s also another family member, one by marriage, whobottle and still not have reached a wine that can lay claim to has proven to be highly influential within the business. Stevesetting an international standard for botrytised dessert wines Webber is chief winemaker at the Yarra Valley’s De Bortolifrom the New World: Noble One. Wines and also oversees production at the family’s Hunter Valley and King Valley vineyards. And, all this started in the Riverina … In 1927 young Vittorio De Bortoli arrived in Australia from FINALISTS Taylors Wineshis home village of Castelcucco in the alpine foothills of the Yalumba & Hill Smith Family VineyardsVeneto to start a new life on the red soil plains of Griffith. Adelaide WinemakersThe area was opening up to agriculture, thanks to the Grant Burge Barossasuccess of the Murrumbidgee Irrigation Scheme, and Vittoriochanced his hand. He was a man with a strong work ethicand the ability to grow things – anything, it seems. One of hisfirst paying jobs was with Jones Winery (now McWilliam’s).Two years later he bought his first land at Bilbul and plantedit to vegetables, grapevines and fruit trees. His young brideGiuseppina joined him from Italy and his life was full of newpromise. “My father never learned to read or write but hesure knew how to count,” recalled the late Deen De Bortoliin Celebrazione!98 W I N E S TAT E Special Edition 2010

NEW ZEALAND wine company of the yearSAINT CLAIR FAMILY ESTATEFOCUSED ON THE VALUE OF VITICULTUREMICHAEL COOPERMARLBOROUGH’S largest, fully family-owned producer harvesting at the right time for maximising flavours; and adjusting management for seasonal variations.”has a wine for any occasion. During the past year, I’ve tasted twogewurztraminers, three pinot gris, three rieslings, three merlots, Saint Clair wines are marketed in four tiers, with the Reserveeight chardonnays, nine pinot noirs and 12 different sauvignon range at the top, followed by a diverse array of Pioneer Blockblancs under the Saint Clair label. wines, the large-volume Marlborough varietals, and easy- drinking Vicar’s Choice wines. Of the total production of Saint Clair’s founders, Neal and Judy Ibbotson, have grown grapes sauvignon blanc, based on quality, the top one per cent isin Marlborough since 1978 - the first year of private commercial reserved for the Wairau Reserve label; the next two per centplanting in the region. After arriving in 1966 as a “wet-behind-the- is allocated to the Pioneer Block range; the next 30 per cent isears” farm adviser, Neal became a viticultural consultant while he earmarked for the Saint Clair Marlborough Sauvignon Blanc;and Judy planted their first vines - muller-thurgau. and the next 25 per cent is absorbed by the Vicar’s Choice Marlborough Sauvignon Blanc. The rest is not marketed under For 15 years, the couple sold the grapes from their Doctor’s the Saint Clair brand.Creek vineyard, on the south side of the Wairau Valley, to othercompanies, before they launched their own label in 1994. Two For a wine produced in such large volumes, Saint Clairyears ago, the company’s name was changed from Saint Clair Marlborough Sauvignon Blanc is unexpectedly good andEstate Wines to Saint Clair Family Estate. The move was designed wonderful value, offering melon, lime and gooseberry flavours,to highlight the fact that the Ibbotsons’ daughters, Sarina and Julie, intense, vibrant and racy. Promoted by Saint Clair as “Newand son, Tony, are all now involved in the business. Zealand’s most internationally awarded wine,” the famous Wairau Reserve Sauvignon Blanc is an exciting mouthful, with a heady The original Saint Clair property on the outskirts of Blenheim is fragrance of passionfruit, gooseberry and herbs, impressivenamed after its first settler, James Sinclair, founder of the town. weight and lush, deliciously ripe and concentrated flavours.Over time, the property’s name has evolved from Sinclair to StClair to Saint Clair. From the start, Saint Clair has enjoyed major export success. Several years ago, the Ibbotsons received an e-mail from a Saint Clair’s positioning statement, ‘A Growing Reputation’, reflects fan in Brazil. “I’ve been in Portugal last month, and tasted yourits belief in the key importance of viticulture. Its preferred sites for great achievement, Sauvignon Blanc 2003. Was wonderful,sauvignon blanc are on relatively deep, fertile, alluvial soils in the incredible… I have never had very pleasant as I had. It’s one oflower Wairau Valley. So spectacularly successful have these wines the best wines in the world. I’d like to know how I can buy someproved on the show circuit that the company reported that between box of Marlborough Saint Clair wine in Brazil.” Abilio Sa Neto2001 and early 2008, Saint Clair accumulated 140 gold medals and was promptly put in touch with Saint Clair’s distributor in Brazil.50 trophies. Since then, the avalanche of awards has not slowed. Neal Ibbotson is free-thinking, perceptive and decisive, “Anyone who works for us has a burning desire to make the according to one of his advisers. “He has no preconceived ideas.best wine,” Neal told New Zealand Grape Grower. “These For instance, he initially leased a winery and lets someone elsepeople work as a team and share knowledge to achieve run the Saint Clair cellar door, freeing capital for other things. Nealtheir aims… We continue to ask the question, how can we builds a team, takes advice, listens - and then gets on with it.”do it better? We concentrate on making the best-quality winepossible and over-delivering to the market.” FINALISTS Sileni Estate Villa Maria Estate Saint Clair’s grapes are almost all grown in Marlborough, except Forrestfor a trickle of viognier and syrah, sourced from warmer regions. Sacred Hill“Rapaura [on the stony, northern side of the Wairau Valley] isnice, warm and sheltered, and the best variety there is merlot.The Omaka vineyard produces the Reserve Chardonnay andReserve Pinot Noir. The soil there is common to the southernvalleys; older with more clay in the subsoils.” Neal confesses he’s no winemaking or marketing expert; hisstrength is getting the best out of his vineyards and growers.“Optimum flavour is achieved by significantly reducing vinestress,” he says. Preventing the vines from becoming water-stressed is crucial. Other key factors include “uniformity in vinegrowth, crop level and ripening; good light exposure; no disease; Special Edition 2010 W I N E S TAT E 99

winewords K A R Y N F O S T E RSKYE MURTAGHOften referred to as Adelaide’s ‘PR queen’, What’s the best piece settle on the couch with chocolate and aKaryn Foster has definitely earned the of free PR advice you Morris Liqueur Tokay.title. For more than 30 years she has lent could give any winery?her professional expertise to companies Identify the jewels and You’ve organised hundreds of eventsacross a wide range of industries - but has the hidden gems in the for wineries in your time. What’s thealways had a soft spot for the wine world. crown. Obviously there most memorable?Karyn dipped her toe in the PR pool straight is the wine but where I’m not sure who came up with the copycatout of university when she swapped her is the spot? What is the idea, but Peter Lehmann came to me withplans for a career in accounting for a dirt? The varieties? Who the idea of a Beaujolais Run from theposition in the publicity department at are the people? What Barossa to Adelaide to mirror the event inMyer SA. She had soon landed a job as the are their stories? And France, noting the release of the currentPR manager and fundraiser at the Queen then there’s the brand, vintage Beaujolais Nouveau. I enlistedVictoria Hospital, and a couple of years the label, its market the fellas from the Adelaide Harriers,later started up her own company, Karyn etc. Never stop posing who organised themselves and ran fromFoster PR. She has worked for a multitude questions and seeking the Lehmann weighbridge at dawn toof South Australian-based wineries and new angles. the Parkroyal on South Tce in Adelaide.winemakers and continues to represent I’d kept the mounted photos of the wholeseveral wineries throughout SA. Name the most memorable bottle of wine event (which must’ve been over 20 years you’ve ever consumed. ago) and handed them over to MargaretWhen is PR most important for a winery? I had the privilege of being a guest of and Peter recently - closing the circle.PR is mix of presentation, promotion and Christian Pol Roger not once but twice,publicity. It’s not only important in the good at his home. The first time I was so Where’s the most unusual place you’vetimes and especially in the tough, but it’s overwhelmed by the ‘at home in the dining ever consumed wine?a vehicle to sustain a presence across room at the chateau’ that I can’t recall what On top of Ayers Rock when it was stillthe board. It can convey the essence of was on offer. The second time I enjoyed kosher to climb it and call it Ayers Rock.every aspect of the business - the brand, incredible ’88 and ’90 vintages as well as I borrowed the flutes and the sparklingthe investors, the figures, the exports, the a 1911 magnum, a ’44 vintage (that had was probably Great Western - or was itvineyard, the winemaker, the viticulturist, been hidden from the Germans) and an Seaview? Anyway, it was something cheapthe terroir, the varieties - even the dog! ’85 Winston - unforgettable! and cheerful.Are you choosy about the wineries Name your ideal summertime food and What do you celebrate with?you’ll work with? wine match? I’m a champagne girl and I’ll try any and/I like to work with great people and quality Breakfast: home cooked bread, scrambled or all - especially if someone else is buyingproducts and I’ve been fortunate to find eggs (fresh from the chook). Serve Mumm or giving!that combination many times in my career. champagne.I’ve been secretary of the SA Wine Press Pre-lunch: (throw yabby nets into theClub since I was 24, a member before dam) fresh-cooked yabbies with athat. My first wine client was Orlando. squeeze of lemon. Serve Rockford’s EdenWe were introducing a new port and I Valley Riesling.enlisted Haigh’s Chocolates to make a Lunch: homemade Coopers damper withport-infused chocolate for us - I think roast tomato and basil soup. Serve coldthe chocolate is still in production. Then and with Longview’s Boatshed Rosé.there was Angove’s, Berri Renmano, BRL Follow with my French double-cookedHardy and Coriole, and I’m still active with chicken accompanied with cous cous andAramis, Johnston’s, Tomich and Longview. my homemade ratatouille. Serve with anAlong the way I’ve worked with great guys organic wine like Battle of Bosworth Shirazlike Blass (my dog is named Wolf!), Merrill, Viognier. Mulberry pie for dessert with aWeaver, Trott, McLean and O’Callaghan. palate-cleansing, local sparkling such asI’ve promoted the wines, the people, the an Arras or Starvedog Lane.books, the events - I’m an all-rounder and Dinner: if you’re at home, tell the guests towill take on most projects. go home. If you’re out, leg it. Either way,100 W I N E S TAT E Special Edition 2010