Winestate Magazine Special Edition 2014

JACOB’S CREEK CLASSIC TRUFFLE HILL MT BARKERSOUTH EASTERN AUSTRALIA RIESLING 2013RIESLING 2014WINEMAKER: WINEMAKER:Bernard Hickin. Mark Aitken.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Pale green straw. Fragrant lime with Light straw in appearance with limehints of white florals and citrus blossom. hues. The nose provides aromas ofClassic floral lemon-lime citrus flavours wildflowers, lavender and mandarinwith fresh green apple notes, framed by a blossom, while the crisp palate showssoftly-acidic backbone that provides both delicate aromatic citrus fruit and floralstructure and persistence on the finish. flavours with steely minerally nuances.CONSUMER CONTACT DETAILS: The palate is balanced with crisp acidPhone: 1300 363 153 and a finish of good length.E-mail: [email protected] CONSUMER CONTACT DETAILS:Web: www.jacobscreek.com Phone: +618 9777 2474 E-mail: salesadmin@wineandtruffle. com.au Web: www.wineandtruffle.com.au Special Edition 2014 W I N E S TAT E 51

GANTLEY'S RESTAURANT Arthur's Point Road, Queenstown Ph: +64 3 442 8999 Fax: +64 3 442 7007 Email: [email protected] Website: www.gantleys.co.nzA pioneering landmark from the 1860s,Gantleys was built as a wayside inn for Central Otago gold miners. Its charming stone building, two acres of landscaped gardensand mountain scenery make it a special place worth visiting. Originally it was known as the Sportsmans Arms and its first ownerwas Patrick Gantley, Queenstown’s first policeman. When he passed away his niece took over the tavern and renamed itGantleys. Current owners, Sommelier, Brent Rands, and Head Chef, Jared Aldridge, pride themselves on Gantleys’ internationalreputation as one of New Zealand’s premium restaurants and their award winning wine list. Brent says, “Our style ofmanagement is to train and empower our staff to provide the best possible dining experience for our customers. This meansknowledgeable, friendly and unobtrusive service.” Gantleys offers contemporary New Zealand cuisine using fresh, regionalproduce and has New Zealand’s most Awarded Wine list. They have won an Award of Excellence from New York magazine WineSpectator every year since 1996, and the highest award of 5 Decanters (5 stars) - one of only 12 restaurants nationwide – in theNew Zealand Wine List of the Year Awards for two years running. Brent, who is passionate about wine, was a semi-finalist in thenational Sommelier of the Year competition. He says, “The art of the sommelier is to recommend the perfect wine to suit themenu choices and palate of the customer. Enjoy a culinary and sensory journey at Gantleys and try their popular DegustationMenu, an amazing 6 courses, each one carefully matched to wine to get the most out of the exciting flavours in your mouth. Theambiance at Gantleys is sophisticated and elegant. Gantleys creates a romantic setting with white linen, crystal stemware andcandlelight. The furnishings reflect the goldrush days, but with a contemporary feel of the fabrics and wrought iron work. Theexposed stone interior and exterior walls,soft lighting, a huge fire-place in thedining room and attractive bar areaenhance this cosy environment. Thewine library tucked away beside the baris complete with a crystal chandelier,comfortable leather armchairs, andantique oriental rug is an ideal place tosample port and cheese after dinner.Gantleys can cater to private dining andfunctions for up to 100 guests. They canalso set the stage for a beautiful, intimategarden ceremony for a summer outdoorwedding. Come to Gantleys and cherish apiece of Queenstown’s past with a trulymemorable dining experience. Courtesyreturn transport for ả la carte diners fromcentral Queenstown.

SAUVIGNON BLANC of the year WIN NER THE GANTLEYS OF QUEENSTOWN TROPHY Saint Clair Family Estate Marlborough Sauvignon Blanc 2013 WINEMAKER: Matt Thompson and Hamish Clark. COLOUR, BOUQUET, PALATE: Pale straw with green hues. Passionfruit and blackcurrant leaf with a floral lift. A rich palate with passionfruit and blackcurrant flavours and a salty minerality. This wine has a silky luscious texture with a long finish. FOOD SUGGESTIONS: Enjoy on its own or match with fresh seafood or a summer salad. CELLARING: Perfect for drinking immediately, this wine will be at its best over the next two years. VITICULTURE: Fruit was sourced from a selection of vineyards located in the Dillons Point and the Lower Wairau regions. These are what Saint Clair regards as Marlborough’s best sub- regions, producing wines with heightened expression. Each vineyard block was harvested at optimum flavour maturity and physiological ripeness. VINIFICATION & MATURATION: Grapes were transported to the winery quickly and pressed off immediately to minimize skin contact. After cold settling the juice from each batch was fermented at cool temperatures using selected yeast strains. Each batch was assessed for quality and only the best components were selected. CONSUMER CONTACT DETAILS: Phone: +64 03 578 8695 E-mail: [email protected] Web: www.saintclair.co.nzLUIGI BORMIOLI GLASS - 350ML ATELIER SAUVIGNON Special Edition 2014 W I N E S TAT E 53

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS SAINT CLAIR FAMILY ESTATE BREAM CREEK TASMANIA PREMIUM MARLBOROUGH SAUVIGNON BLANC 2013 SAUVIGNON BLANC 2014 WINEMAKER: WINEMAKER: Matt Thomson and Hamish Clark. Julian Alcorso. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw with green hues. Passionfruit Classic and full-flavoured Sauvignon and blackcurrant leaf with a floral lift. A rich Blanc style, vibrant lemon in colour, palate with passionfruit and blackcurrant with aromas of gooseberry and hints of flavours and a salty minerality. This wine honeydew melon. An elegant balanced has a silky luscious texture and a long wine with a classic cool climate, full- lingering finish. flavoured palate showing gooseberry, CONSUMER CONTACT DETAILS: citrus fruits and a touch of herb. Phone: +64 03 578 8695 CONSUMER CONTACT DETAILS: E-mail: [email protected] Phone: 03 6231 4646 Web: www.saintclair.co.nz E-mail: [email protected]. au Web: www.breamcreekvineyard.com.au54 W I N E S TAT E Special Edition 2014

GANTLEYS RESTAURANTLAWSON’S DRY HILLS RESERVE VAVASOUR AWATERE VALLEYMARLBOROUGH SAUVIGNON MARLBOROUGH SAUVIGNONBLANC 2014 BLANC 2013WINEMAKER: WINEMAKER:Marcus Wright & Rebecca Wiffen. Stu Marfell.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Pale straw in colour. The wine combines Citrus, blackcurrent, mineral, elderflower,big ripe aromatics with a serious palate passionfruit. Crisp, dry, intense fruitthat displays complexity and great concentration, mineral finish.texture. Passion fruit, pawpaw and lime CONSUMER CONTACT DETAILS:aromas leap from the glass. The palate Phone: +64 03 572 8200displays these characters and more with E-mail: [email protected] chalky texture, lovely complexity and a Web: www.vavasour.comcrisp grassy finish.CONSUMER CONTACT DETAILS:Phone: +64 3 578 7674E-mail: [email protected]: www.lawsonsdryhills.co.nz Special Edition 2014 W I N E S TAT E 55

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SEMILLON of the year WIN NER THE ADELAIDE CONVENTION CENTRE TROPHY Coolangatta Estate Estate Grown Shoalhaven Coast Semillon 2006 WINEMAKER: Andrew Spinaze. COLOUR, BOUQUET, PALATE: Pale straw in colour, with fresh ripe citrus aromas. There is slight toastiness beginning to develop with a mineral, grassy, lemon fruit palate, followed by a long crisp acid finish. FOOD SUGGESTIONS: Seafoods, chicken and veal dishes. CELLARING: Until at least 2018. VITICULTURE: Grown in Sandy loam from 10 year old vines at Coolangatta Estate near Berry on the NSW South Coast, to a Smart Dyson Trellis. Vines are irrigated throughout the year, shoot and bunch thinned. Fruit was in perfect condition at harvest. VINIFICATION & MATURATION: Handpicked on the morning of 14th February 2006 and transported to Tyrrells Winery. The fruit was lightly pressed, juice centrifuged and then fermented using natural yeast. It was then racked from ferment to finings and left to settle for several weeks before coarse filtration. The wine was finished with fine filtration and bottled early May 2006. CONSUMER CONTACT DETAILS: Phone: +61 2 4448 7131 E-mail: [email protected] Web: www.coolangattaestate.com.auLUIGI BORMIOLI GLASS - 370ML RUBINO GRAND VINI Special Edition 2014 W I N E S TAT E 57

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS COOLANGATTA ESTATE DRAYTON’S FAMILY WINES ESTATE GROWN SHOALHAVEN SUSANNE HUNTER VALLEY COAST SEMILLON 2009 SEMILLON 2010 WINEMAKER: WINEMAKER: Andrew Spinaze. William Rikard Bell. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale straw in colour with lifted floral Pale Straw Yellow. Delicate lemon, hints and mineral aromas. A big soft citrus of honey. Pure soft acid, with long finish. palate with classic developed Semillon CONSUMER CONTACT DETAILS: characters beginning to show. Good fruit Phone: 02 4998 7513 length and a crisp lime acid finish. E-mail: [email protected] CONSUMER CONTACT DETAILS: Web: www.draytonswines.com.au Phone: +61 2 4448 7131 E-mail: [email protected] Web: www.coolangattaestate.com.au58 W I N E S TAT E Special Edition 2014

JAMES ESTATE RESERVE PETER LEHMANN MARGARETHUNTER VALLEY SEMILLON BAROSSA SEMILLON 20092009WINEMAKER: WINEMAKER:Graeme Scott. Andrew Wigan, Ian Hongell, Peter Kelly,COLOUR, BOUQUET, PALATE: Tim Dolan.Brilliant pale straw in colour with an COLOUR, BOUQUET, PALATE:intense complex nose with aromas of The wine has developed a vibrant green/citrus, passion fruit, honeysuckle and gold colour whilst bottle aging for fivewith rich toasty undertones. This medium years in our cellars. The bouquet showsbodied wine has a supple mouth-feel hints of lemon flower together with somewhich carries through with citrus and waxy, honeyed development so typical ofrich aged characters on the palate. Flint great, aged semillon.and lively acidity contribute to a long and CONSUMER CONTACT DETAILS:persistent finish. Phone: 08 8565 9555CONSUMER CONTACT DETAILS: E-mail: [email protected]: 02 6547 5168 Web: www.peterlehmannwines.comE-mail: [email protected]: www.jamesestatewines.com.au Special Edition 2014 W I N E S TAT E 59

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CHARDONNAY of the year WINNER THE ARTISIAN WINE STORAGE TROPHY Devil’s Lair Margaret River Chardonnay 2012 WINEMAKER: Ben Miller. COLOUR, BOUQUET, PALATE: Pale straw with green hues. White peach and nectarine with a lemon curd and nut surrounding the primary fruit. Great length and structure with opulent fruit flavours balanced by minerality and phenolic structure. The fruit dances with the oak and yeast influences. FOOD SUGGESTIONS: With beautiful length and flavour, this wine is ideal for delicate flavours and dishes that showcase the very best of fresh, seasonal produce. CELLARING: Enjoy now to 2020. VITICULTURE: The Devil’s Lair Chardonnay is sourced from estate vineyards,which are some of the most southerly in the Margaret River region. It was an early start to vintage. Winter rains were above average. An unusually dry hot December and January followed with only a few intermittent showers in late January. This led to a promising start to the vintage. Whites were off early, picked in the cool crisp dawns resulting in some wonderful fresh and vibrant wines. VINIFICATION & MATURATION: Harvest Date March 2012 pH 3.3 Acidity 6.1g/L Alcohol 12.8% Residual Sugar .6g/L Bottling Date March 2013 Maturation - 100% French Oak Barriques (50% new) CONSUMER CONTACT DETAILS: Phone: 1300 651 650 E-mail: N/A Web: www.devils-lair.comLUIGI BORMIOLI GLASS - 350ML SUPREMO CHARDONNAY Special Edition 2014 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 BIRD IN HAND ADELAIDE HILLS CLAIRAULT MARGARET RIVER CHARDONNAY 2012 CHARDONNAY 2012 WINEMAKER: WINEMAKER: Kym Milne MW. Bruce Dukes. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Straw green colour. Lifted varietal aromas Aromas of stone fruits, pear and musk of stone fruits and pear with subtle hints with lifted floral notes. The palate is soft of nougat and struck-match. Flavours of and supple with flavours reminiscent of peach and pear with creamy oak, racy those on the nose, a mix of nectarine and acidity and a textural richness. pear flavours intermingled with roasted CONSUMER CONTACT DETAILS: cashew nuts. Musk and blossom notes Phone: 08 8389 9488 add intrigue and pink grapefruit flavours E-mail: [email protected] carry across the palate adding freshness Web: www.birdinhand.com.au and brightness to the wine. CONSUMER CONTACT DETAILS: Phone: 08 9755 6225 E-mail: cellardoor@clairaultstreicker. com.au Web: www.clairaultstreicker.com.au62 W I N E S TAT E Special Edition 2014

CROSSROADS WINEMAKERS SAINT CLAIR FAMILYCOLLECTION HAWKES BAY ESTATE OMAKA RESERVECHARDONNAY 2012 MARLBOROUGH CHARDONNAY 2012WINEMAKER: WINEMAKER:Miles Dinneen. Matt Thomson & Hamish Clark.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:A complex chardonnay with citrus Pale gold. An intense and complex noseblossom, fresh toast and a hint of gun with aromas of white peach, honeysucklesmoke on the nose. The palate is rich and and savoury oak notes. Deliciously fullfresh with flavours of nectarine, lemon bodied and rich, with complex stone fruitand subtle toasty oak. and spice notes supported by underlyingCONSUMER CONTACT DETAILS: savoury oak and subtle bread crustPhone: +64 6 879 9737 characters. The palate is elegant andE-mail: [email protected] full with firm, well balanced acidity and aWeb: www.crossroadswines.co.nz lingering finish. CONSUMER CONTACT DETAILS: Phone: +64 03 578 8695 E-mail: [email protected] Web: www.saintclair.co.nz Special Edition 2014 W I N E S TAT E 63

Leadership | Strategy Advocacy | SupportThe Winemakers’ Federation of Australiacongratulates all wines, wineries and winemakersnominated for awards in 2015!Not a member? Join WFA today.Go online www.wfa.org.au/members/how-to-apply/or call Yvonne McClaren direct on08 81334314 or [email protected] Membership entitles you to :- · From The Producer consumer portal · Discount to the national environment assurance scheme “Entwine” · Wine Intelligence briefing reports · Discount to the annual Finlaysons Wine Roadshow · Personalised member weekly updates · Australian and New Zealand Wine Industry Directory discount · Advocacy · One free winejobs.com.au advertisement www.wfa.org.au

ALTERNATIVE RED of the year WIN NER THE WINEMAKERS FEDERATION OF AUSTRALIA TROPHY Rosemount MV Collection Grenache Shiraz Mataro 2013 WINEMAKER: Matt Koch. COLOUR, BOUQUET, PALATE: Deep purple with red hues. The nose displays hints of strawberry & raspberries with lifted floral & spicy notes. The plush palate shows the harmony of these three varieties in McLaren Vale. The rich layered complexity from the sweet red & black fruits supported by the fine tannin makes the palate long & full. FOOD SUGGESTIONS: Lamb cutlets straight off the bbq. CELLARING: 5 years +. VITICULTURE: Sourced from a selection of McLaren Vale vineyards ranging from old bush vine Grenache from the Seaview subregion, Shiraz from both McLaren Flat & Tatachilla subregion & our 10 year old trellised Mataro from our McLaren Flat vineyard. VINIFICATION & MATURATION: Each variety is vinified separately using a combination of open fermentation & closed static fermentation. Ferment temperatures range from 23 – 30 degrees Celsius. The Grenache is matured in stainless steel whilst the Shiraz & Mataro components see old oak maturation. The final blend is 68% Grenache, 22% Shiraz & 10% Mataro. CONSUMER CONTACT DETAILS: Phone: 08 8323 6220 E-mail: [email protected] Web: www.facebook.com/RosemountEstateLUIGI BORMIOLI GLASS - 660ML VINOTEQUE ‘ROBUSTO’ Special Edition 2014 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 GMH SOUTH AUSTRALIA METALA SINGLE VINEYARD CABERNET SAUVIGNON LANGHORNE CREEK SHIRAZ SHIRAZ 2013 CABERNET 2012 WINEMAKER: WINEMAKER: Shane Harris. Richard Mattner. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Dense black / purple colour. Briar berries, Deep Red with a vivid purple rim. menthol and dark chocolate. Fresh, The wine displays cassis-like notes of vibrant and opulent on the palate. Tannin blackberries, plums and earthy notes. profile shows the best of both varieties. This traditional Australian blend of Shiraz CONSUMER CONTACT DETAILS: and Cabernet Sauvignon is full bodied, Phone: 08 8383 2700 that is rich with fine velvety tannins and E-mail: [email protected]. length and depth of flavour. Subtle oak au brings depth of flavour to the dark berry Web: www.handcraftedbygeoffhardy. fruits of mulberry, plums and hints of mint. com.au/Wines/GMH-Range. CONSUMER CONTACT DETAILS: Phone: 08 8561 0200 E-mail: [email protected]. au Web: www.tweglobal.com/our-brands/ australia-new-zealand/metala/66 W I N E S TAT E Special Edition 2014

MOLLYDOOKER ENCHANTED WHISTLING KITEPATH MCLAREN VALE SHIRAZ BIODYNAMIC SA RIVERLANDCABERNET 2012 MONTEPULCIANO 2012WINEMAKER: WINEMAKER:Sarah and Sparky Marquis. Eric Semmler.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep purple-black coloured blend of Rich dark ruby hues. Aromas of black60% Shiraz/40% Cabernet Sauvignon. cherries, plums, fresh berries andVarietal cabernet notes of fresh plum, violets. The palate has full vibrant fruit,clove and hints of choc mocha, with dark chocolate and savoury flavours,shiraz voicing big red berry fruits, anise, complimented by French oak, with a longspice, milk chocolate and liquorice. lingering finish.Dark, focused, expansive and juicy, with CONSUMER CONTACT DETAILS:blackberry and black olive notes at the Phone: 0421 384 659core, with supple tannins and creamy E-mail: [email protected] maintaining beautiful balance Web: www.whistlingkitewines.comand finesse.CONSUMER CONTACT DETAILS:Phone: 08 8323 6500E-mail: [email protected]: www.mollydookerwines.com.au Special Edition 2014 W I N E S TAT E 67

WINE PRESERVATION TECHNOLOGY Where else would you store your wine? “ A good cellar should be sealed, dark, safe from vibrations, odour- less, protected from drafts but well ventilated, nor too dry nor too humid, and most importantly it should ”maintain a stable temperature between 12° and 14°. Sounds complicated? It doesn’t have to be.Vintec ‘NOIR’ 170-Bottle Wine CellarProtect your investment with the most advanced wine cellaring technology. Stable Regulated UV-Protected Anti-Vibration ReticulatedTemperature Humidity Glass Door System AirflowDiscover the full range of Vintec climate-controlled cellars: vintec.com.au

PINOT NOIR of the year WIN NER THE VINTEC TROPHY Akarua Central Otago Bannockburn Pinot Noir 2012 WINEMAKER: Matt Connell. COLOUR, BOUQUET, PALATE: Deep red/Bright/Ruby. Haunting aromatics of bramble fruits and spice. The palate is finely balanced with red fruits and finely textured tannins. A slightly cooler vintage has resulted in a wine with great poise and longevity. FOOD SUGGESTIONS: Venison, lamb, pasta. CELLARING: 3-10 Years. VITICULTURE: Akarua Estate Vineyard - Vineyard block(s): Kawarau13, 10/5, Clutha 5 and Southview (mixed clones), Clutha 6, Cairnmuir Rise 115. Aspect: North/West. Vine orientation: East/West. Height above sea level: 270m. Soil: Young alluvial, schist based sandy/silt and sandy loams overlaying schist rock. Vine age: 15 years. Trellis System: 2 cane VSP. Canopy Management: shoot thinned, hand leaf plucked and crop thinned. VINIFICATION & MATURATION: Whole bunch fermentation: Nil. Pre-ferment maceration: 5 days. Yeast: Inoculated – various strains. Fermentation heat: Peaked at 31 C. Punch-downs: Twice daily. Post fermentation maceration: 6 days. Oak treatment: 10 months in 30% new French barriques, medium-plus toast, various coopers, mostly Alliers & Vosges forests. CONSUMER CONTACT DETAILS: Phone: +64 03 445 0897 E-mail: [email protected] Web: www.akarua.comLUIGI BORMIOLI GLASS - ATELIER STEMLESS 590ML PINOT NOIR Special Edition 2014 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 JACKSON ESTATE VINTAGE LOWBURN FERRY CENTRAL WIDOW MARLBOROUGH OTAGO PINOT NOIR 2011 PINOT NOIR 2012 WINEMAKER: WINEMAKER: Matthew Patterson-Green. Pete Bartle. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Concentrated aromas of red and black Dark purple with purple hues. Red and forest fruits dominate combined with dark fruit on the nose, with spice, dried dried herbs and spicy cedar notes. The herbs and leather. Rich, sweet dark fruit palate shows savoury and spice, rich on the palate with a hint of cedar oak. and ripe with moderate tannins leaving A medium bodied, complex wine with a lasting impression of texture, harmony concentrated, fine grained tannins and and definitive southern Marlborough clay good persistence on the finish. characters. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 3 445 0846 Phone: +64 3 573 6453 E-mail: [email protected] E-mail: [email protected] Web: lowburnferry.co.nz Web: www.jacksonestate.co.nz70 W I N E S TAT E Special Edition 2014

WINE PRESERVATION TECHNOLOGYRED HILL ESTATE M&N ROCKBURN CENTRAL OTAGOMORNINGTON PENINSULA PINOT NOIR 2012PINOT NOIR 2012WINEMAKER: WINEMAKER:David Thompson. Malcolm Rees-Francis.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Vibrant garnet red colour, with ruby hues. Dark and dense in the glass, black fruitsShows aromas of dark berries and spice and delicate florals leap to the nose.with subtle hints of French oak spice. Dried herbs, cherry and mocha flowThe nose is powerful and complex, and through the palate with fine silky tanninsshows excellent varietal pinot characters. leading to a long, lingering finish.The palate shows full berry flavours with CONSUMER CONTACT DETAILS:rich dark fruits, and is enhanced by well Phone: +64 3 445 0555balanced and complex oak and fruit E-mail: [email protected]. Web: www.rockburn.co.nzCONSUMER CONTACT DETAILS:Phone: 03 5989 2838E-mail: [email protected]: www.redhillestate.com.au Special Edition 2014 W I N E S TAT E 71

CLASSIC OAK AD

MERLOT of the year WINNER THE CLASSIC OAK PRODUCTS TROPHY Hemera Limited Release Barossa Merlot 2012 WINEMAKER: Alex Peel. COLOUR, BOUQUET, PALATE: The wine has an intense ruby red colour with a purple hue. Intense mulberry, chocolate and spice waft from the glass. The fine grained oak supports the dark cherry, blueberry and chocolate flavour with silky tannins harmonising the palate. This is the essence of full bodied yet elegant merlot. FOOD SUGGESTIONS: An ideal match to lamb and veal based meals as well as mild curry dishes. CELLARING: 6-8 years. VITICULTURE: The Fruit is sourced from the North facing slopes on the Hemera Estate vineyard, located to the North of Lyndoch. The Vineyard is planted North/South on a single trellis. The soil is brown/grey clay with patches of ironstone. The vineyards are approximately 20 years old. No herbicides or pesticides are used in the Vineyard. VINIFICATION & MATURATION: Sourced from only the best rows of Merlot on the Estate’s north facing slopes overlooking the town of Lyndoch. This aspect allows full flavour development in the berries. The wine is manually pumped over, twice a day during fermentation. During the pressing cycle, a point was chosen where the intensity of flavour and silky tannins were melded together, with this small fraction of wine being matured in New French oak barriques for 18 months. CONSUMER CONTACT DETAILS: Phone: 08 8524 4033 E-mail: [email protected] Web: www.hemeraestate.com.auLUIGI BORMIOLI GLASS - 550ML SUPREMO BORDEAUX Special Edition 2014 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 BIRD IN HAND ADELAIDE HILLS BIRD IN HAND NEST EGG MERLOT 2012 ADELAIDE HILLS MERLOT 2012 WINEMAKER: WINEMAKER: Kym Milne MW. Kym Milne MW. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep crimson colour. Lifted red and black Deep crimson. Plum and mulberry with berry fruits with hints of olive and spice. hints of cedar, clove and violet on the Mulberry, concentrated black and nose. Plum and spice with a fleshy mid- red berry fruits with firm silky tannins palate, silky texture and long, firm tannin providing structure and length. finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: 08 8389 9488 Phone: 08 8389 9488 E-mail: [email protected] E-mail: [email protected] Web: www.birdinhand.com.au Web: www.birdinhand.com.au74 W I N E S TAT E Special Edition 2014

BLACK WATTLE MT BENSON LECONFIELD COONAWARRAMERLOT 2012 MERLOT 2013WINEMAKER: WINEMAKER:Neil Doddridge. Paul Gordon.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep ruby, purple. Dark fruited, plum Medium to full red with youthful vibrancy.choc with dried spice background, The nose has powerful sweet fruitintegrated French oak. Plum, dark choc enhanced with integrated, cedary oak.carry to palate, soft grainy tannins with The fruit shows excellent concentrationgreat length and persistence. reminiscent of ripe blood plums. AnCONSUMER CONTACT DETAILS: elegant yet full flavoured Merlot thatPhone: 1800 500 260 shows great fruit concentration. ThereE-mail: N/A is the inherent fruit sweetness andWeb: www.cellarmasters.com.au persistence expected from Coonawarra with fine long silky tannins that fill out the palate. CONSUMER CONTACT DETAILS: Phone: 08 8323 8830 E-mail: [email protected] Web: www.leconfieldwines.com Special Edition 2014 W I N E S TAT E 75

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CABERNET SAUVIGNON of the year wine of the year RUNNER-UP WIN NER THE HAMBURG SÜD TROPHY K1 by Geoff Hardy Adelaide Hills Cabernet Sauvignon 2012 WINEMAKER: Shane Harris. COLOUR, BOUQUET, PALATE: Bright crimson colour. Blackcurrant, blueberry and mint with hints of violets, musk and vanilla on the nose. The palate is well-supported with fruit and oak tannin to drive the blackcurrant and blueberry from the nose across the palate. FOOD SUGGESTIONS: Venison with parsnip mash and a juniper berry infused jus. CELLARING: 10-15 years. VITICULTURE: 100% Cabernet Sauvignon from K1 vineyard in the Kuitpo region of the Adelaide Hills (1250 heat degree days). Duplex Podzolic iron, sandstone clay soils of low fertility. 3000 vines / Ha. 800mm wide double cordon with 10 buds per meter with very open canopies and all fruit fully visible on each vine. VINIFICATION & MATURATION: Small batch open fermentation. 7-10 days skin contact. Rack to oak upon pressing. 20 month oak maturation in 40% new oak. Small batches kept separate until final blending. No fining, minimal sulphur dioxide added. CONSUMER CONTACT DETAILS: Phone: 08 8383 2700 E-mail: [email protected] Web: www.k1.com.auLUIGI BORMIOLI GLASS - 570ML PALACE Special Edition 2014 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 PENNY’S HILL ‘EDWARDS PERTARINGA RIFLE AND ROAD’ MCLAREN VALE HUNT ADELAIDE CABERNET CABERNET SAUVIGNON 2012 SAUVIGNON 2012 WINEMAKER: WINEMAKER: Ben Riggs. Shane Harris. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Plum purple to cherry red. Rich, red Aromas of rosemary, violets, mint and fruity nose with spice and savoury spice with sweeter notes of blackberries earthiness in the glass. Hints of black and orange peel. The palate is rich and cherry, plum and a caramel sweetness elegant with cassis, blackcurrant and are embedded in the many layers of softer violet notes. This is a refined wine complexity. Extraordinarily generous on with a well-integrated tannin structure and the palate, the 2012 Cabernet Sauvignon great ageing potential. exudes McLaren Vale Cabernet vegetal CONSUMER CONTACT DETAILS: qualities, finishing with stunningly drying Phone: 08 8383 2700 tannins and a length to charm. E-mail: [email protected] CONSUMER CONTACT DETAILS: Web: www.pertaringa.com.au Phone: 08 8557 0800 E-mail: [email protected] Web: www.pennyshill.com.au78 W I N E S TAT E Special Edition 2014

TERRAMORE FOR THE LOVE WOLF BLASS GOLD LABELOF WINE COONAWARRA COONAWARRA CABERNETCABERNET SAUVIGNON 2012 SAUVIGNON 2012WINEMAKER: WINEMAKER:Ben Wurst. Steven Frost.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Bold chocolaty characters on the nose, Vibrant purple-red. Lifted nose of choc-followed by a palate that is seamlessly mint, rich blackcurrant, mulberry andintegrated with flavours and silky tannins. panforte with hints of bramble, violets andCONSUMER CONTACT DETAILS: fragrant cedary oak playing supportingPhone: 0427 809 518 roles. Medium to full-bodied with richE-mail: [email protected] varietal fruit flavours of blackberry,Web: www.terramorewines.com.au blackcurrant and mocha, marrying perfectly with fine-grained fruit tannins. Balanced acidity, gentle oak and regional notes of warm, dusty, clay earth which finishes seamlessly with elegance, length and a lingering silky texture. CONSUMER CONTACT DETAILS: Phone: 08 8568 7311 E-mail: [email protected] Web: www.wolfblasswines.com Special Edition 2014 W I N E S TAT E 79

TWHpuEElpitDWceEllIaNLrs.INcoVmEE.aRuRS LPIT CELLAPORFOWUIDNESSPOTANTSEO’SR AZ OF THE Y RSSHIRPU FREE ONLINE EAR ENTRY TO WIN 6 BOTTLES OF MOLLYDOOKER’S CARNIVAL OF LOVE 2012 SHIRAZ VALUED AT $500 THE WINNER OF “SHIRAZ OF THE YEAR” pulpitcVeISlIlTaUSrsAT.com.au click blink drink*COMPETITION DRAWN AT TAVERN 540 ON 06/01/15. PRIZE VALUED AT $500 & INCLUDES DELIVERY WITHIN AUSTRALIA. ONEENTRY PER PERSON, ALL ENTRIES ARE ADDED TO PULPIT CELLAR’S DATABASE. THE WINNER MUST BE OVER THE AGE OF18 YEARS OLD AND ID WILL BE REQUIRED. GO TO www.pulpitcellars.com.au/competitions FOR FULL TERMS & CONDITIONS.

SHIRAZ/SYRAH of the year WIN NER THE PULPIT CELLARS TROPHY Mollydooker Carnival of Love McLaren Vale Shiraz 2012 WINEMAKER: Sarah and Sparky Marquis. COLOUR, BOUQUET, PALATE: This very deep purple-black in colour, 100% Shiraz, single vineyard promises a lot even while swirling the glass. It exudes fragrant notes of warm blackberries and crème de cassis intermingled with a lovely dried herb undercurrent, lavender, dark chocolate and anise, and combines them with red berry and black cherry aromas into a tightly focused package. The palate explodes with layers of rich cherry and blackberry fruits, creamy vanilla notes, chocolate and even some pepper and spice. It has great intensity and a silkiness that persists with a very long finish. FOOD SUGGESTIONS: Fine red meat, salads, fish, white meat, cheeses and spicy Thai dishes. CELLARING: Drink now through 2022. VITICULTURE: The fruit for the Mollydooker 2012 Carnival of Love was grown at Gateway Vineyard, McLaren Vale and picked between 6th and 9th March 2012 from the very best blocks. The vineyards were managed within the Marquis Vineyard Watering Program. Marquis Vineyard Watering Programme™. VINIFICATION & MATURATION: All Mollydooker wines are graded according to the Marquis Fruit Weight™. For the Carnival of Love the required Fruit Weight is 85%-90%. The Mollydooker 2012 Carnival of Love achieved a spectacular 91% FW. Region: McLaren Vale, South Australia. Grape Varietal: Shiraz. Barrel fermented and matured: 100% American oak. 100% new. Alc/Vol: 16.0% Residual sugar: 4.0. pH: 3.63. Production: 4,729 doz. CONSUMER CONTACT DETAILS: Phone: 08 8323 6500 E-mail: [email protected] Web: www.mollydookerwines.com.auLUIGI BORMIOLI GLASS - 800ML ATELIER SHIRAZ Special Edition 2014 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 ANNIE’S LANE COPPER TRAIL FOX CREEK SHORT ROW SELECT PARCELS CLARE MCLAREN VALE SHIRAZ 2012 VALLEY SHIRAZ 2012 WINEMAKER: WINEMAKER: Alex McKenzie. Scott Zrna and Ben Tanzer. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The 2012 Annie’s Lane Copper Trail Deep purple/crimson. Fresh aromas of Shiraz is black with purple hues. The plums, black cherry and roasted nut nose displays cassis, violets and intertwined with cinnamon, vanilla and mulberries. On the palate is a complex dark chocolate. Rich fruit driven front array of flavours showing blood plums, palate is jam packed with plums and redcurrants, with a hint of liquorice. The black cherries. The mid palate is all wine is woven by grainy oak and velvety strawberries and cream with lashings tannins and finishes with a savoury of vanilla custard. This fruit richness mouth feel. and luscious mid palate is the hallmark CONSUMER CONTACT DETAILS: of this wine style, with sympathetic and Phone: 08 8843 2320 balanced oak completing the traditional E-mail: N/A Shiraz flavour and structural profile. Web: www.annieslane.com.au CONSUMER CONTACT DETAILS: Phone: 08 8557 0000 E-mail: [email protected] Web: www.foxcreekwines.com82 W I N E S TAT E Special Edition 2014

SALTRAM NO. 1 BAROSSA BIRD IN HAND NEST EGG MTSHIRAZ 2010 LOFTY RANGES SHIRAZ 2012WINEMAKER: WINEMAKER:Shavaughn Wells. Kym Milne MW.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep red. Richly layered wine brimming Deep red with purple hues. Concentratedwith notes of black olive, pure dark dark berries with hints of anise, blackchocolate, blackberries and blood plums. pepper and mocha. Complex andUndertones of cassis, dark cherry and powerful. Rich, dark berries with spicycomplex spice notes combined with notes. Silky tannins with a long finish.subtle oak enrich the wines aromatic CONSUMER CONTACT DETAILS:nose. The palate is full and powerful Phone: 08 8389 9488with rich, elegant, varietal flavours of E-mail: [email protected], blood plum and cherries. Further Web: www.birdinhand.com.auchocolate and liquorice notes completethe offering following right through tothe finish.CONSUMER CONTACT DETAILS:Phone: 08 8561 0200E-mail: [email protected]: www.saltramwines.com.au Special Edition 2014 W I N E S TAT E 83

A newera inpackaging Introducing Orora – a new Australian company with more than 100 years of packaging experience. Orora is committed to providing wine, beer and spirit producers with premium beverage packaging products; spanning glass bottles, beverage cans, Stelvin® wine closures, display cartons and corrugated shipping boxes. Our team of dedicated experts are committed to supporting the continual growth of your business. For more information contact 1300 2 67672 www.ororagroup.com

SWEET WHITE of the year WIN NER THE ORORA GLASS TROPHY Burnbrae Mudgee Botrytis Semillon 2013 WINEMAKER: Lisa Bray. COLOUR, BOUQUET, PALATE: Light gold hues with complex aromas of lifted honey and marmalade notes. A luscious palate with clean, fresh citrus characters give the wine a beautiful balance between richness and acidity. FOOD SUGGESTIONS: Citrus based desserts, pears with aged cheese. CELLARING: This wine is ready to enjoy now and has a cellaring potential for up to 10-15 years. VITICULTURE: Persistent showers of rain during the late summer months provided favourable conditions for botrytis to develop. Selected vineyard sites were sourced for optimum conditions and sweetness levels. VINIFICATION & MATURATION: The fruit was picked at the equivalent of 20 baumé, resulting in a rich luscious palate with sufficient whole fruit to ensure that we had plenty of primary fruit characteristics. A long, cool fermentation took place with no oak influence. The wine was bottled early to ensure its fresh fruit characters were maintained. CONSUMER CONTACT DETAILS: Phone: 02 6373 3504 E-mail: [email protected] Web: www.burnbraewines.com.auLUIGI BORMIOLI GLASS - 215ML DOC TASTING WINE Special Edition 2014 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 CABLE BAY SWEET GLORIA TRENTHAM ESTATE NOBLE LATE HARVEST WAIHEKE TAMINGA 2012 ISLAND VIOGNIER 2012 WINEMAKER: WINEMAKER: Neill Culley. Anthony Murphy. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The beautiful deep golden colour of this Light yellow gold with aromas of citrus wine coupled with an amazing aroma of blossom and honey, lusciously sweet with honey, apricots and citrus make this a balanced acid and lingering flavours of memorable wine. On the palate the wine apricot, orange peel and toffee. is luscious with layers of intense flavours CONSUMER CONTACT DETAILS: of dried fruits balanced by refreshing Phone: 03 5024 8888 acidity. E-mail: [email protected] CONSUMER CONTACT DETAILS: Web: www.trenthamestate.com.au Phone: +64 9 372 5889 E-mail: [email protected] Web: www.cablebay.co.nz86 W I N E S TAT E Special Edition 2014

WHITEHAVEN MARLBOROUGHNOBLE RIESLING 2013WINEMAKER:Sam Smail and Rowan Langdon.COLOUR, BOUQUET, PALATE:Deep straw colour, lifted peach andapricot fruit flavours with honey andbeeswax notes. The palate has anopulent, luscious texture with a lengthyfresh finish.CONSUMER CONTACT DETAILS:Phone: +64 03 572 7588E-mail: [email protected]: www.whitehaven.co.nz Special Edition 2014 W I N E S TAT E 87

With us, you’llalways come first.DW Fox Tucker is a new full-service commercial law firm, formed by the former partners Proud sponsors of theof the respected South Australian teams of Donaldson Walsh and Fox Tucker. Winestate Australasian Wine of the Year AwardsOur people have advised many of the leading names in Australian wine, across all areasof business. But wine is just one of many strings in our bow. Our experienced team L14, 100 King William Streetpossesses exceptional legal knowledge and skill spanning the entire commercial spectrum. Adelaide SA 5000We advise clients from numerous industries on a wide range of matters, including commercialtransactions and contracting, dispute resolution, workplace, property, intellectual property, p: +61 8 8124 1811tax and insurance. e: [email protected] there’s one thing we do specialise in, however, it’s putting our clients’ needs first. So if dwfoxtucker.com.auyou’re ever in need of practical legal advice, don’t hesitate to contact us.At DW Fox Tucker, no matter who or where you are, you’ll matter most.COMMERCIAL | DISPUTES | TAX | IP | WORKPLACE | PROPERTY | INSURANCE

FORTIFIED of the year WIN NER THE D.W. FOX TUCKER TROPHY Morris of Rutherglen Old Premium Rare Liqueur Tokay NV WINEMAKER: David Morris. COLOUR, BOUQUET, PALATE: Golden brown in colour, with green hues towards the edges. A bouquet of honey and butterscotch combines with oak and rancio. The palate is a concentration of flavours, smooth silky texture and soft spirit on the middle palate leading to a relatively dry finish with a lingering aftertaste. FOOD SUGGESTIONS: Sticky date pudding, butterscotch toffee or preserved figs with King Island cream. CELLARING: Made to be enjoyed now or in the near future. VITICULTURE: Alcohol 18% alc/vol. Baume: 12.3. Total Acid: 3.8 g/L. pH: 4.12. This is truly one of the classic wines of Australia and a perfect example of an aged Topaque. This wine is produced from Rutherglen Muscadelle grapes grown on our dry land “Mia Mia” vineyards. VINIFICATION & MATURATION: The grapes are left to hang on the vine to concentrate in flavour and sugar level. They are then hand- picked, crushed and allowed to partially undergo fermentation, before draining, pressing, and fortification with high strength neutral spirit. The wine is then transferred to casks and barrels for many years of maturation, where the wine will concentrate in flavour and gain more texture and lusciousness through evaporation, otherwise known as the ‘Angels share’. Rancio and oak tannins will gently impart an influence on the wine with time in the casks and barrels. When blending the Old Premium Topaque only the best wines from the best vintages are chosen, all of which have won awards at major Australian Wine Shows. A range of vintages are selected, the older wines giving the intensely concentrated luscious flavours and wood aged complexity, with younger wines imparting fresh fruit flavours. CONSUMER CONTACT DETAILS: Phone: 0421 917 142 E-mail: [email protected] Web: www.morriswines.com.auLUIGI BORMIOLI GLASS - 170ML VINOTEQUE SPIRITS SNIFFER Special Edition 2014 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 MORRIS OF RUTHERGLEN BAILEYS OF GLENROWAN CELLAR RESERVE GRAND RARE OLD TOPAQUE NV LIQUEUR MUSCAT NV WINEMAKER: WINEMAKER: David Morris. Paul Dahlenburg. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Dark amber in colour with an olive green Dark with olive rim. Spice and mandarin tinge. The bouquet is concentrated zest with hints of tea and butterscotch. raisin fruit with aged rancio characters. Palate is luscious and complex with toffee Featuring a palate of raisin and dark and caramel flavours balanced with nice chocolate flavours with richness, intensity rancio and clean integrated spirit. and a long lingering finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: 03 5766 1600 Phone: 0421 917 142 E-mail: cellardoor@baileysofglenrowan. E-mail: Katherine.candy@pernod-ricard. com.au com Web: www.baileysofglenrowan.com.au Web: www.morriswines.com.au90 W I N E S TAT E Special Edition 2014

MORRIS OLD PREMIUM SALTRAM MR PICKWICK’SRUTHERGLEN RARE LIQUEUR BAROSSA VALLEY PARTICULARMUSCAT NV TAWNY NVWINEMAKER: WINEMAKER:David Morris. Shavaughn Wells & Richard Mattner.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dark green tinge with an olive green tinge Pale amber brown, suggesting greaton the rim. A bouquet of intense raisin age and complexity. On the nose therefruit and soft wood aged characters. The are complex fruit and rancio qualities.palate is rich, luscious and supported by The concentrated, mature nose has arancio complexity which gives a great freshness and lift belying an average ofdepth of mouth filling and lingering more than 20 years. On the palate theflavours. wine is intense, concentrated and quiteCONSUMER CONTACT DETAILS: luscious, with a great richness, texturePhone: 0421 917 142 and mouth filling flavour. Its excellent andE-mail: Katherine.candy@pernod-ricard. mature spirit add to the depth and intriguecom presented by such old, rare tawny.Web: www.morriswines.com.au CONSUMER CONTACT DETAILS: Phone: 08 8561 0200 E-mail: [email protected]. au Web: www.saltramwines.com.au Special Edition 2014 W I N E S TAT E 91

29$ 99 24$ 99 ea ea 750ml 750ml29$ 99 ea 750ml ALC6297_FPC MAKE EVERY OCCASION SPARKLEMonsigny’s elegant Champagne varieties all originate from the renowned Champagne regionsEpernay and Damery in France.Known for complex characters, Monsigny’s premium Champagne selection offers a specialexperience for everyone.ALDI supports the responsible service of alcohol. It is illegal to purchase alcohol for people under 18. aldiliquor.com.auOnline sales made pursuant to the Authority of packaged liquor licence no: LIQP770010278. Availablein selected stores. See aldi.com.au for locations. While stocks last — Please note stocks are limited andwill vary between stores.

BEST VALUE AUSTRALIAN WINE UNDER $20 WIN NER THE ALDI TROPHY Shingleback Davey Brothers McLaren Vale Shiraz 2012 WINEMAKER: John Davey & Dan Hills. COLOUR, BOUQUET, PALATE: Inky purple-red. Aromas of mulberries and blackberries, violets and white pepper, with just a hint of cedary oak and freshly turned earth. Flavours of dark cherries and chocolate are finely framed with silky tannins and fresh acidity. Fine grained American and French oak are the thread that runs through this full-bodied shiraz, tying together the opulent mid-palate and long, lingering finish. FOOD SUGGESTIONS: Lamb racks with garlic and rosemary; Pappardelle with veal ragout; Chargrilled sirloin steak with salsa verde, wood oven pizza. CELLARING: Until 2020. VITICULTURE: 100% from our 140 Ha Davey Estate Vineyard, McLaren Vale. Hand spur pruned vines grown on own roots. Grey and red clay soils dominate the Estate. A single pair of wires loosely positions the foliage. Vineyard Manager Michael Schofield. Viticulturist John Davey. VINIFICATION & MATURATION: 20 tonne automated static sweep arm and 5 tonne open fermenters. 90% barrel matured for 12 – 14 months in fine-grained American 70% and French 30% oak; 12% new oak and the balance 2-6 years of age. CONSUMER CONTACT DETAILS: Phone: 08 8323 9919 E-mail: [email protected] Web: www.shingleback.com.auLUIGI BORMIOLI GLASS - 800ML ATELIER SHIRAZ Special Edition 2014 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 CIMICKY TRUMPS BAROSSA DUCKETTS MILL DENMARK SHIRAZ 2012 RIESLING 2012 WINEMAKER: WINEMAKER: Charles Cimicky. James Kellie. COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Rich, deep garnet with youthful vibrant Pale straw with green hues. Intense floral shades. Charming bouquet of varietal and citrus with hints of passionfruit and fruit freshness with warm underlying spice. Mandarin and grapefruit lead to toasty notes. The palate shows soft, a mid-palate of citrus and passionfruit. smooth tannins combined with moderate CONSUMER CONTACT DETAILS: acidity and fleshy fruit opulence. Phone: 08 9840 9844 CONSUMER CONTACT DETAILS: E-mail: [email protected] Phone: 08 8524 4025 Web: www.duckettsmillwines.com.au E-mail: [email protected] Web: www.cimickywines.com.au94 W I N E S TAT E Special Edition 2014

MANDALAY ROAD MARGARET JAMES ESTATE “THE ESTATE”RIVER SAUVIGNON BLANC HUNTER VALLEY SHIRAZ 2011SEMILLON 2013WINEMAKER: WINEMAKER:Trent Kelly and Richard Rowe. Graeme Scott.COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:This is the quintessential WA blend of Deep purple in colour with rich aromas of51% Sauvignon Blanc with 49% Semillon. dark berries and plums, complimented byPale straw colour with lime green tinges spice and cedary oak. This full bodiedand traces of lychees on the nose. It is wine has a rich supple mouthfeel withcrisp and dry with flavours of passionfruit generous fruit flavours and fine dustyand lemon sherbet. The palate is clean tannins.with mouth-watering acidity and great CONSUMER CONTACT DETAILS:length to drive the finish. Phone: 02 6547 5168CONSUMER CONTACT DETAILS: E-mail: [email protected]: 08 9732 2006 Web: www.jamesestatewines.com.auE-mail: [email protected]: www.mandalayestate.com.au Special Edition 2014 W I N E S TAT E 95

AUSTRALIAN winemaker of the yearKYM MILNE, BIRD IN HANDLOFTY AMBITIONSJENI PORTBIRD IN HAND in the Adelaide Hills has always had lofty ambitions countries, one of a number of Aussie winemakers jetting here and there who came to the attention of the wine media which quickly “Without wanting to sound self-righteous, I would say we are very dubbed them “flying winemakers”.focused on being one of the world’s great winemakers,” explainsfounder, Andrew Nugent, who planted the 40.4 ha vineyard and His job with UK-based International Wine Services was toolive grove in 1997. organise winemaking in countries like Bulgaria, France, Spain and Italy and way beyond, producing Australian-style fruit forward wines Within three vintages of the first wines being released in 2001, for sale through UK supermarkets. The wines were mostly at theNugent had snapped up one of the world’s most experienced lower end of the price scale, offering good value for money. Today,winemakers, Kym Milne MW, as a consultant. It seems he found Milne says, his philosophy has changed. So have the price points.in Milne a kindred spirit, someone with a strong understanding ofinternational wine styles and trends and more importantly, he says, “Now we are looking at something a little more subtle and morea person with whom he shared a rapport. “To me, that is something premium, with the ability to age for longer,” he says. “With Bird in Handmore important than just technical ability,” he says. we’re not looking to be fruit forward, especially with our reds, we are looking to something complex and food friendly, not big, heavy wines Milne, whose title is now chief winemaker, works one day a week but wines with fruit character and tannin structure, and the ability to age.”at the Woodside winery heading a most experienced winemakingteam led by veteran maker, Peter Ruchs, and provides what Nugent He adds that after 10 years working in Europe he now totally rejectsdescribes as “direction” and a “final polish”. the concept that bigger is always better. He is also refreshingly down to earth about Bird In Hand’s biggest selling wine, a $25 vintage When Milne details what it is that he does, it sounds more like sparkling pinot noir.obsessive attention to detail, from picking of the grapes through tothe final blending - especially so of the three different price-pointed “We’ve probably been surprised at how popular it has become,” heshiraz released under Bird In Hand - ending in a final tasting and says. And, what’s more, the wine is unashamedly all about the fruit.benchmarking against the competition. “It’s deliberately not a champagne style,” he says. “We pick it a It shows. The 2005 Bird in Hand Adelaide Hills shiraz was named little bit riper than you would generally pick pinot for a traditionalWinestate’s 2006 Wine of the Year and took out the magazine’s sparkling wine, to get a little more fruit character into it. What weWorld’s Greatest Shiraz Challenge in the $30-$40 class, while the are aiming at is bright cherry, strawberry - all the things that are2010 Nest Egg shiraz won World’s Best Shiraz in 2012. Other good about Adelaide Hills pinot - in a varietal sparkling style, andawards, notably from Decanter Magazine, help confirm that while we bottle it quite young so it doesn’t have any yeast influenceAdelaide Hills pinot noir may be considered a rising star, it is particularly. It really is a significant part of the business today.”the region’s cool-climate peppery shiraz, medium in weight andbouncing with black fruits and spice that now rates strongly with So, maybe not all Bird In Hand aspirations are lofty after all. Somewine judges. are quite down to earth. “The Adelaide Hills is probably the most underrated shiraz district in FINALISTSAustralia,” claims Milne. “The two best varieties are chardonnay andshiraz by a country mile. It’s cool climate but it’s not a cold climate, like, A. B. C.it’s a warmish cool climate so you can really ripen shiraz to good levelsbut still keep some of the pepper and spice. I think shiraz is the most A. Shavaughn Wells, Saltramexciting variety in the Adelaide Hills.” B. Adam Eggins, Taylors C. Chris Hatcher, Wolf Blass We first hear of Milne in 1983 in New Zealand. The Australian-born D. Andrew Wigan, Peter Lehmannwinemaker was working at the Villa Maria Estate Group. It was dark daysfor the wine company. Forced into voluntary receivership, Villa Maria was D.in the throes of a major fightback and engaged the services of Milne. It worked. Villa Maria went from being a producer of mainly bulkwine to a producer of premium quality and along the way, one of NewZealand’s most awarded winemakers. Milne next pops up in Europe in 1992, except by then he has addeda couple of letters after his name - MW - sitting for and passing theprestigious British Institute of Masters of Wine at his first attempt. In Europe he oversaw winemaking at five wineries in four different96 W I N E S TAT E Special Edition 2014

NEW ZEALAND winemaker of the yearHAMISH CLARK, SAINT CLAIR FAMILY ESTATETHE PERFECT COMBOMICHAEL COOPERWHEN HAMISH CLARK, senior winemaker for Saint Clair or way, way acidic, it’s not a second-glass experience.” From the University of Otago to Scotland Yard and Saint Clair,Family Estate, in Marlborough, won Winestate’s major award forNew Zealand Winemaker of the Year in 2012, Sarah Cecchi, of Clark has carved out a unique career path. After graduating asWide World of Wine, tweeted: “Huge congrats Hamish. Selling a Bachelor of Science in microbiology and zoology in 1997, helike hot cakes here in WA. New shipment of Wairau (Reserve worked in the Home Office (UK) DNA Forensics Department of theSauvignon Blanc) can’t come fast enough”. Forensic Science Services. Keen to travel throughout Europe, he took up locum work at hospitals as a medical laboratory assistant Saint Clair’s response? “Will pass your kind words on to while indulging his “passion for wine”.Hamish. Our wine, your climate = perfect combo!” Over the pasttwo years little has changed. Australia is still the biggest export Thirteen years ago, Clark returned to his hometown, Blenheim,market for New Zealand wine (ahead of the US and UK), and carrying “little more than a backpack full of T-shirts”. A friendafter standout results in Winestate’s latest tastings, Clark has suggested that, just to fill in time, he should work a vintage. Theonce again scooped the magazine’s trophy for New Zealand rest is history.Winemaker of the Year. Joining Saint Clair in 2001 as a cellar hand and laboratory Owned by the Ibbotson family, Saint Clair has two senior manager, Clark climbed the ladder swiftly. Within a year, he wasproduction figures - Clark as senior winemaker and Matt assistant winemaker and by 2003, red winemaker. When he wasThomson as consultant winemaker. Thomson, one of appointed senior winemaker in 2006, his boss, Neal Ibbotson,Marlborough’s highest profile winemakers - and formerly Saint enthused: “He shares our philosophy of winemaking and hisClair’s chief winemaker - is now involved on a part-time basis, forensic mind lends itself to palate perfection!”with a host of other commitments, whereas Clark has a fully“hands-on” role. “While I’m happy to take credit for assembling Winemaking, Clark insists, is not a glamorous career. “Most ofa fantastic team,” says Thomson, “I cannot take credit for what the equipment in the winery is only used for a few months of thethey accomplish.” The top team at Saint Clair also includes year - the rest of the time it’s shut down. Most of the year, we area dedicated red winemaker, Kyle Thompson, and a specialist tucked up in the winemakers’ office. Wineries aren’t that prettywhite winemaker, Stewart Maclennan. - they are pretty industrial, just full of concrete and stainless. It certainly isn’t as glamorous as some people think it is.” With 10 grape presses, 305 tanks and 1200 oak barrels, Clarkhas plenty of equipment to work with. Saint Clair’s extensive Why do Saint Clair’s wines offer such notable quality and value?vineyard holdings in Marlborough have also recently been “One of Neal’s philosophies has always been about driving qualitysupplemented by the purchase of a 13-ha vineyard in the Gimblett - how do we do it better? If we’ve just won a trophy for something,Gravels, Hawke’s Bay, planted in viognier, syrah, cabernet he’ll pat me on the back and say, ‘That’s great, Hame, but howsauvignon, merlot and malbec. do we do it better?’” While Saint Clair has been busy boosting its production, Clark FINALISTSand his partner, Sanna, have also been busily expanding theirfamily. They live in Blenheim, only three-minutes’ drive away from A. B. C.the hospital, but baby Angus arrived earlier this year, in theirbathroom, just before the midwife walked in the door. A. Alistair Maling, Villa Maria B. Paul Bourgeois, Spy Valley If you ask Clark why Saint Clair’s white wines are so delicious, he C. Tamra Washington, Yealandspoints straight to the region’s climate. “New Zealand’s coolness D. Marcel Giesen, Giesenallows the grapes to ripen fully while retaining good levels ofnatural acidity. We are a skinny little country with warm days that D.really cool down at night - the grapes don’t get too hot in the sun.The key is the natural acidity, which gives our aromatic wines theirretention of fruit flavours.” Fine-tuning the sugar/acid balance in white wines is critical to theirappeal, in Clark’s view. “You can have a wine that’s pretty bland,but if you’ve got the balance between sugar and acidity right, it’s apleasant drinking experience and you will go back and drink more.On the flip side, you can have a lot of flavour, but if it’s super-sweet Special Edition 2014 W I N E S TAT E 97

AUSTRALIAN wine company of the yearWINES BY GEOFF HARDYEXPERIMENTAL ADVENTURE CONTINUESNIGEL HOPKINSIF GEOFF HARDY were to have a family winery motto it could when he launched the Hand Crafted by Geoff Hardy range of wines, aimed at low volume, new varietal wines. Together with the KI andwell be “strength in diversity” because few Australian winemakers Pertaringa ranges it completes the triumvirate that comprises Wineshave spread their focus so widely and successfully. by Geoff Hardy. Wines by Geoff Hardy has become a three-pronged business “This gave us an umbrella brand with one team, which helpedthat brings together the K1 by Geoff Hardy, Pertaringa Wines and simplify things,” he says. “It gave a coherence to our business, bothHand Crafted by Geoff Hardy brands, all with very different origins, in marketing terms as well as practical issues, and it means thestyles and intentions. same history, the same level of passion goes into all of our brands.” Demonstrating his passion for exploring new varieties, the Hand But being among the pioneers of these new varieties isn’t anCrafted label includes around 20 different grape varieties, prompting easy task.one commentator to ask: “Seriously, is there anything Geoff Hardycan’t make brilliant wines from?”. “I don’t want to be negative about it, but it’s a slow deal,” he says. “You don’t convert shiraz drinkers overnight to try lagrein, Hardy puts this urge to explore down to two things. “When you for example. It’s the same with teroldego, which is one of the manylook at the Hardy family, we’ve always liked to try something new, varieties I’ve fallen in love with and wanted to try.to experiment,” he says. But he also credits his consultancy workin France and Italy, and which continues in Australia, for giving him “And although it’s a lot of fun it’s still experimental to a fairlysuch a broad look at the wine world. large degree, which is why we still make only 200 cases of it. Our production of lagrein has grown, but only from 150 to 400 cases out “When you find yourself sitting in a 150-year-old cellar door in of a total production of 52,000 cases all up last year.”northern Italy thinking this wine is unbelievable, you start askingwhy aren’t we growing it in Australia?” In a move to increase consumer familiarity with these emerging varieties Hardy recently opened a third cellar door in Hahndorf (the Hardy, fifth-generation descendant of pioneer winemaker Thomas other two being at Kuitpo and McLaren Vale), designed to give theHardy, began his personal adventure in wine in 1977 when he began Hand Crafted by Geoff Hardy range a more distinct identity.working in his family’s 160-year-old wine business. Three yearslater he bought the 33ha Pertaringa vineyard, in the foothills behind “This won’t be your average cellar door, but somewhere where youMcLaren Vale, with fellow viticulturist Ian Leask. can experience something out of the ordinary and broaden your knowledge about the amazing variety of wine styles out there,” he This became the backbone of the fledging Geoff Hardy business, says. The cellar door will feature sit-down tasting options with flightsalthough he would stay on with Hardy’s until 1988 when he moved of either four or eight alternative varieties.into vineyard consulting. The experience he gained gave him theconfidence to pioneer a new grape growing sub-region when, in Significantly, it brings the second of Geoff and Fiona Hardy’s four1986, he bought a 43ha former dairy property near Kuipto Forest children into the business, with viticulture and oenology-trainedand named it K1 Vineyard - Kuitpo One, the first planting of vines son, Seb, as sales manager in charge of the Hahndorf cellar door.in that district. Daughter Bec, whose husband, Richard Dolan, is the company’s general manager, trained in viticulture and business management K1, nearly 3C cooler than Pertaringa but only 15km away, gave and is now the company’s sales manager. Another daughter, Jess,Hardy the opportunity to try cool-climate varieties. The first plantings is currently working as a winemaker elsewhere in McLaren Vale.were safe - pinot noir, chardonnay and sauvignon blanc. But it wasn’tlong before he was looking for new challenges with new varieties “We have one of the most amazing winemakers in Australia, Shanehe’d discovered. Harris, and he’s very much in charge,” Hardy says, though he clearly wouldn’t object if Jess wanted to work as his assistant. That list, along with the usual varieties, now includes fiano,tannat, durif, gruner veltliner, graciano, savagnin, tempranillo, “We now have a good succession plan and all the children havedolcetto, arneis, lagrein, primitiva and teroldego. Hardy has since a strong interest in being part of the business,” Hardy says withrelinquished co-ownership of the original Pertaringa vineyard, but evident satisfaction. “They have three businesses to choose from,retains ownership of the Pertaringa label that now sources its grapes so there’s plenty of opportunity.”from around the McLaren Vale region. FINALISTS Taylors “We wanted to see how these new varieties performed,” he says. Wolf Blass“They were all untried and could go into blends or as individual Bird in Handwines. But to wear the K1 label they had to perform well for at least Saltramthree years, such as our gruner veltliner.” In 2011 Hardy gave himself a whole new platform for experimentation98 W I N E S TAT E Special Edition 2014

NEW ZEALAND wine company of the yearSAINT CLAIR FAMILY ESTATEMAKING THE MOST OF A WINNING FORMULAMICHAEL COOPERNEAL IBBOTSON, owner of Marlborough’s largest family- The grapes are harvested before their sugar levels are advanced and the wines are stop-fermented with low alcohol (about 9.5owned winery, has been praised by an adviser as free-thinking, per cent by volume) and a small amount of residual sugar.perceptive, decisive. “He has no preconceived ideas... Nealbuilds a team, takes advice, listens - and then gets on with Saint Clair’s output is marketed in four tiers, with the Reserveit.” The formula works. Saint Clair Family Estate scooped range at the top, followed by a very diverse array of PioneerWinestate’s New Zealand Wine Company of the Year award in Block wines, the large-volume Marlborough varietals, and2010 and 2011 - and has done it again in 2014. easy-drinking Vicar’s Choice wines. Of the total production of sauvignon blanc, based on quality, the top 1 per cent is reserved Ibbotson and his wife, Judy, have been growing grapes in for the Wairau Reserve label; the next 2 per cent is allocatedMarlborough since 1978, at the start of private commercial to the Pioneer Block range; the next 30 per cent is earmarkedplanting in the region. Experience obviously counts because for the often outstanding Saint Clair Marlborough Sauvignontheir sauvignon blancs under the Saint Clair label - commercial, Blanc; and the next 25 per cent is absorbed by the Vicar’sPioneer Block and Wairau Reserve - have enjoyed brilliant Choice Sauvignon Blanc. The rest is not marketed under theshow success. Saint Clair brand. The original Saint Clair property on the outskirts of Blenheim From the start, Saint Clair has enjoyed major export successis named after its first settler, James Sinclair, the founder of the and today the wines are shipped to over 60 countries. Sainttown. Over time, the property’s name has evolved from Sinclair Clair once received an email from an ardent fan in Brazil. “I’veto St Clair to Saint Clair. been in Portugal last month, and tasted your great achievement, sauvignon blanc. Was wonderful, incredible... I have never had Ibbotson, born in Dunedin, originally came to Marlborough very pleasant as I had. It’s one of the best wines in the world.as a farm adviser. Later he began to specialise in viticulture, I’d like to know how can I buy some box of Marlborough Saintand for many years he and Judy grew grapes for other wine Clair wine in Brazil.” Abilio Sa Neto was promptly put in touchcompanies. Saint Clair’s first wines flowed in 1994. with Saint Clair’s distributor in Brazil. Senior winemaker Hamish Clark (Winestate’s 2014 New One of New Zealand’s largest family-owned wine companies,Zealand Winemaker of the Year), operates in a $NZ10 million Saint Clair is determined to keep it that way. Six years ago, thewinery at Riverlands, built prior to the 2006 vintage. Positioned Ibbotsons changed the company name from Saint Clair Estatemidway between Saint Clair’s vineyards in the Wairau and Wines to Saint Clair Family Estate. The move was designed toAwatere valleys, it is capable of crushing 400 tonnes of grapes highlight its family ownership and the fact that the Ibbotsons’per day and has a large, temperature-controlled barrel hall for daughters, Sarina and Julie, and son, Tony, are all involvedthe storage of up to 850 barriques. in Saint Clair. “We’re committed to keeping it in the family,” stresses Ibbotson. The cellar door is located on the other side of Blenheim, onthe corner of Rapaura and Selmes roads. It’s well worth a visit FINALISTS Spy Valley- next door is a shop that specialises in country preserves and Giesenacross the road is Makana Confections. Yealands Villa Maria Saint Clair’s preferred sites for sauvignon blanc are on deep,fertile, alluvial soils in the lower Wairau Valley. Ibbotson andhis staff have found that sauvignon blancs grown in heavy soilsscore higher in the company’s internal “blind” tastings thansamples from lighter, more free-draining soils. Heavy soils slowdown ripening, intensifying the flavours, he believes. Saint Clair also buys grapes from contract growers inMarlborough and draws more heat-demanding varieties fromthe North Island. Last year it purchased a 14-ha vineyard in theGimblett Gravels of Hawke’s Bay, where syrah is the principalvariety, supplemented by cabernet sauvignon, merlot andmalbec. The grapes are trucked to Marlborough for processing. In another recent move, Saint Clair released a quartet of wines- sauvignon blanc, riesling, pinot gris and rosé - from the 2014vintage, harbouring relatively low levels of alcohol and calories. Special Edition 2014 W I N E S TAT E 99

DAN TRAUCKIIT HAS only been in the last 30 years or so that wine lovers in They wereAustralia and overseas have become aware of McLaren Vale as among thea premium wine growing area. Since then, the “Vale” has burst on early adoptersto the wine scene in a big way and claimed it’s rightful spot as one of screwcaps,of the best shiraz wine growing districts, not only in Australia, but with trials startingalso in the Southern Hemisphere. in 2002, as this closure was seen Over that timeframe the Vale’s baton has been carried by as the best way toa number of different winemakers, as each has pushed the preserve the high quality of their wines. Today all the Mollydookerboundaries and achieved awesome results. Often it is more than wines are sealed with screwcaps.one winemaker at a time leading the Vale’s charge. One of thecurrent baton holders is Mollydooker Wines, and its “Carnival of Apart from sourcing grapes from contracted vineyards,Love” Shiraz is a truly outstanding wine. Mollydooker Wines owns three vineyards covering 50ha on the fantastic Seaview Ridge in McLaren Vale. The Ridge, with its Incidentally, the winery name “Mollydooker” comes from the ancient soils and the cooling influence of the sea breeze, makesAustralian slang for a left-handed person (“Southpaw”, in the US) an ideal setting for growing premium quality grapes.and was adopted because winery owners, Sarah and SparkyMarquis, are left-handers. Sparky was a professional photographer Like all great wines, the “Carnival of Love” quality starts in thebefore the “wine bug” bit and he went to study winemaking, where vineyard. The grapes come from the Gateway Vineyard, which hashe was Dux of his year and met Sarah. After working for other been compartmented into 16 sub-sections, with each sub-sectionwineries they started their own business which has gone through being treated separately based on fruit quality and maturation. Thisseveral iterations to emerge as Mollydooker in 2005. Along the way, separation extends from pruning, through irrigation, to harvestingSarah and Sparky have been crowned McLaren Vale Bushing King and vinification, where each parcel is treated individually. Pickedand Queen for an unprecedented three times, as well as winning when exactly ripe, they are fermented separately, as well. Beforea variety of national and international awards. Mollydooker is all harvest, each block is assessed not only on maturity levels butabout passion for making the very best wine possible. also on its “fruit weight” factor - a scale devised by Mollydooker.100 W I N E S TAT E Special Edition 2014