Winestate Magazine Special Edition 2016

ALTERNATIVE WHITE of the year WI NN ER THE LUIGI BORMIOLI TROPHY All Saints Estate Family Cellar Rutherglen Marsanne 2013 WINEMAKER: Nick Brown & Chloe Earl COLOUR, BOUQUET, PALATE: Our marsanne has enticing aromas of pear and quince with layers of creamy texture and earthy, nutty flavours from oak and yeast lees. FOOD SUGGESTIONS: This is a richly flavoured wine with crisp acidity and subtle oak. As such it will be a perfect foil for winter favourites such as simply prepared roasted chicken with root vegetables. CELLARING: We have been making Family Cellar Marsanne since the 2003 vintage and all have shown the ability to age well. This 2013 Marsanne should also cellar well for at least 5-6 years, even longer in good cellaring conditions. VITICULTURE: The fruit comes from 57 year old vines, growing on sandy-loam soil. Vines are watered via drip irrigation. VINIFICATION & MATURATION: The fruit was hand harvested and the juice went through wild fermentation. This wine has a portion fermented in barrel by indigenous yeast, along with the balance all in French oak. Total barrel ageing on lees: 18 months. CONSUMER CONTACT DETAILS: Phone: 1800 021 621 Email: [email protected] Web: www.allsaintswine.com.auLUIGI BORMIOLI GLASS - Magnifico 350ml Special Edition 2016 W I N E S TAT E 51

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 BALLANDEAN ESTATE MESSING BLACK STUMP CLARE VALLEY ABOUT FIANO 2015 VIOGNIER 2010 WINEMAKER: WINEMAKER: Dylan Rhymer Tim Mortimer COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale gold. Nutty with underlying honey Mid-straw colour with a hint of lime green. and citrus. Rich and full. Textural with The aroma spectrum is in the realms of a blend of citrus and ripe peaches. pear, peach and apricot lifted out with Pleasantly savoury with nutty hints. heady perfume alcohols which all spill CONSUMER CONTACT DETAILS: across the room when pouring. A hint of Phone: +61 07 4684 1226 complexed toastiness is just starting to Email: [email protected] show. The palate is big, full flavoured and Web: www.ballandeanestate.com structured but without any overt phenolics which would impede drinkability. It is rich, textural and flavoursome in the mouth but finishing lean and bone dry with good length of flavour and clean. CONSUMER CONTACT DETAILS: Phone: +61 0415 971 113 Email: [email protected] Web: www.blackstumpwines.com.au52 W I N E S TAT E Special Edition 2016

ROBERT CHANNON WINES ALL SAINTS ESTATEVERDELHO 2015 RUTHERGLEN MARSANNE 2015WINEMAKER: WINEMAKER:Paola Cabezas Nick Brown & Chloe EarlCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Light straw green colour. Clean bouquet A crisp, refreshing wine packed withwith zesty grapefruit characters and a distinctive marsanne fruit flavours ofpalate of passion fruit flavours balanced lemon, peach and honey. Light to mediumby clean fresh acidity. bodied with a minerally character andCONSUMER CONTACT DETAILS: good acid on the finish which providesPhone: +61 07 4683 3260 great structure and ensures it is veryEmail: [email protected] food-friendly.Web: www.robertchannonwines.com CONSUMER CONTACT DETAILS: Phone: 1800 021 621 E: [email protected] Web: www.allsaintswine.com.au Special Edition 2016 W I N E S TAT E 53

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RIESLING of the year WI NN ER ADELAIDE CONVENTION CENTRE TROPHY Gatt High Eden Riesling 2010 WINEMAKER: Joanne Irvine COLOUR, BOUQUET, PALATE: Bright pale straw with vibrant green tints. The definitive aged High Eden Riesling characters are balanced with the toasty richness of lemon, lime and citrus plus are combined with hints of rose petal and floral aromatics. A crisp mineral-like backbone provides the structure which supports the powerful lime, citrus and toast characters which are so typical of mature High Eden Riesling. The palate finishes crisp and dry with an abundance of lingering fruit flavours. FOOD SUGGESTIONS: Delicate flavours, spicy Asian and Thai style dishes, seafood and crustaceans. Oysters, whiting, snapper, lobster, prawns, crab, sashimi, seaweed salad. White wine, citrus and lemon sauces. Fresh curd cheese. CELLARING: Long term cellaring will reveal the renowned toasty characters of aged Eden Valley Riesling. Peak drinking 2010-2030. Serve chilled from 10 -12˚C. VITICULTURE: 100% Estate grown riesling from Eden Springs Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m. A near perfect season of warm days and cool nights provided even ripening conditions. Outstanding fruit quality showing excellent depth and concentration. VINIFICATION & MATURATION: Hand-picked, crushed and destemmed with cool fermentation in stainless steel to preserve primary fruit and perfume with minimal intervention to exacting quality standards. Stabilised, fined and filtered before bottling while young and fresh. CONSUMER CONTACT DETAILS: Phone: +61 08 8564 1166 Email: [email protected] Web: www.gattwines.comLUIGI BORMIOLI GLASS - Vinoteque 340ml Special Edition 2016 W I N E S TAT E 55

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 CLARE VALLEY PATRICK ESTATE SOUTH RIESLING 2015 AUSTRALIA RIESLING 2015 WINEMAKER: WINEMAKER: Kym Milne MW, Dylan Lee Luke Tocaciu COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Pale green straw. Lifted floral aromatics Pale straw with green hue. This riesling with delicate fresh lime zest and lemon is made to capture the fresh, natural blossom. Pure citrus fruits on the palate flavours of the vineyard. The aroma with a flinty, zesty, lime finish. is fragrant and intense, showing lime CONSUMER CONTACT DETAILS: blossom and floral notes. The palate Phone: +61 08 8389 9488 is vibrant with well balanced fruit Email: [email protected] sweetness and citrus freshness leading Web: www.birdinhand.com.au to a ‘crunchy’ acid finish. CONSUMER CONTACT DETAILS: Phone: +61 08 87373687 Email: [email protected] Web: www.patrickofcoonawarra.com56 W I N E S TAT E Special Edition 2016

PAULETTS AGED RELEASE REILLYS WATERVALE CLARECLARE VALLEY RIESLING 2010 VALLEY RIESLING 2015WINEMAKER: WINEMAKER:Neil Paulett & Kelvin Budarick Justin ArdillCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Youthful colour of pale straw with green Pale straw colour with bright translucence.tinges. Beginning to show hints of toast Aromatic bouquet with floral and citrus& honey on the nose but still with a clean notes and a hint of spice. Delicatecrispness. Developing some honey, toast flavours of fresh lemon and lime followed& richer characters on the palate now, by perfectly balanced acidity and a touchstill with underlying flavours of lime/citrus of minerality on the finish.flavours evident and with a delightful CONSUMER CONTACT DETAILS:freshness of acid through the middle Phone: +61 8 8843 9013palate and finish. Email: [email protected] CONTACT DETAILS: Web: www.reillyswines.com.auPhone: +61 8 8843 4328Email: [email protected]: www.paulettwines.com.au Special Edition 2016 W I N E S TAT E 57

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 W I NN ER THE GANTLEYS OF QUEENSTOWN TROPHY Saint Clair Pioneer Block 3 43 Degrees Marlborough Sauvignon Blanc 2015 WINEMAKER: Matt Thomson and Hamish Clark COLOUR, BOUQUET, PALATE: Pale straw with a slight green hue. The effect of the 43 degree angle of these vines is evident in the contrast of tropical fruits and herbaceous aromas. Passionfruit and gooseberry combine with crushed green herbs. Passionfruit, melon and citrus with underlying green capsicum and a richly lingering finish are evident on the refined palate. FOOD SUGGESTIONS: A perfect companion for seafood, this wine also complements fresh vegetarian cuisine. CELLARING: Drinking beautifully now and best enjoyed over the next two years. VITICULTURE: Rows are planted north-east to south-west at a 43 degree angle rather than the typical north to south. This leads to slightly greener characters in grapes on the south facing side and more tropical characters in grapes on the north facing side. The resulting wine is therefore multi-dimensional and complex. The site is cooler than some other areas of the valley and hence slower to ripen. The distinguishing flavours are crushed herbs (often associated with coastal Awatere) and an absence of sweaty characteristics. Vertical shoot positioning, four cane. VINIFICATION & MATURATION: The fruit was pressed off as quickly as possible to minimise skin contact and juice deterioration following harvesting. After settling the juice was fermented using selected yeast in 100 per cent stainless steel at cool temperatures to retain fruit flavour and freshness. This batch was selected as a Pioneer Block wine due to its unique flavour, intensity and complexity. CONSUMER CONTACT DETAILS: Phone: +64 03 570 5280 Email: [email protected] Web: www.saintclair.co.nzLUIGI BORMIOLI GLASS - Atelier Sauvignon 350ml Special Edition 2016 W I N E S TAT E 59

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 CATALINA SOUNDS BLACK COTTAGE MARLBOROUGH SAUVIGNON MARLBOROUGH SAUVIGNON BLANC 2015 BLANC 2016 WINEMAKER: WINEMAKER: Peter Jackson David Clouston COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: A drought summer for Marlborough Pale yellow in colour, this sauvignon resulted in low crops and fruit with blanc has a pungent nose full of guava, excellent concentration of flavour. The white currant, wet stone, kaffir lime leaf 2015 wine has a restrained yet powerful and gooseberry. The lively palate shows aromatic mix of varietal herbal notes mouthwatering acidity and is packed full complemented with tropical fruits, of grapefruit pith, honey dew melon and citrus and stonefruits and a precise a touch of crushed herbs. stoney minerality. The palate is elegantly CONSUMER CONTACT DETAILS: proportioned with lovely soft acid Phone: +64 21 059 0644 carrying the fruit flavours to a very long, Email: [email protected] mouthwatering finish. Web: www.blackcottagewines.co.nz CONSUMER CONTACT DETAILS: Phone: +64 3 579 6148 Email: [email protected] Web: www.catalinasounds.co.nz60 W I N E S TAT E Special Edition 2016

GANTLEYS RESTAURANTSAINT CLAIR PIONEER SAINT CLAIR WAIRAU RESERVEBLOCK 20 CASH BLOCK MARLBOROUGH SAUVIGNONMARLBOROUGH SAUVIGNON BLANC 2015BLANC 2015WINEMAKER: WINEMAKER:Matt Thomson and Hamish Clark Matt Thomson and Hamish ClarkCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Pale straw hue. Blackcurrant bud and leaf Pale straw hue. Intensely fragrant withcharacters combine with nettle, freshly passionfruit, blackcurrant bud andcut green capsicum and a hint of salt on gooseberry with notes of tarragon andthe nose. Juicy and mouthwatering with flint. The palate is rich and salty withblackcurrant and grapefruit with a slight tropical fruit, combined with crushedsalty finish. minerality and wonderful length.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +64 03 570 5280 Phone: +64 03 570 5280Email: [email protected] Email: [email protected]: www.saintclair.co.nz Web: www.saintclair.co.nz Special Edition 2016 W I N E S TAT E 61

Your winepackagingexpertsAt Orora, we pride ourselves on working closely with our customers todeliver innovative packaging solutions. Our premium product offeringspans glass bottles, aluminium beverage cans, Stelvin® wine closures,display cartons and corrugated shipping boxes.Together we deliver on the promise of what’s inside.www.ororagroup.com

SEMILLON of the year WI NN ER THE ORORA GLASS TROPHY Coolangatta Estate Estate Grown Shoalhaven Coast Semillon 2005 WINEMAKER: Andrew Spinaze COLOUR, BOUQUET, PALATE: Youthful bright straw colour. This wine carries big citrus, lemongrass and mineral flavours with integrated nutty and toasty characters. There is still great acidity that leads to a long satisfying finish. FOOD SUGGESTIONS: Seafood, Chicken and Thai. CELLARING: Can easily reach 2021. VITICULTURE: Grown in sandy loam at Coolangatta Estate near Berry in New South Wales, to a Smart Dyson trellis. The vines were irrigated throughout the year, and shoot and bunched thinned. The fruit was in excellent condition at harvest. VINIFICATION & MATURATION: Hand harvested in the early hours of the morning of February 8, 2005, and transported to Tyrrell’s Winery. After a light pressing, the juice was centrifuged and then fermented using a neutral yeast. It was racked from ferment to finings and left to settle for several weeks before coarse filtration. It was then fine filtered and bottled mid-2005. CONSUMER CONTACT DETAILS: Phone: +61 2 4448 7131 Email: [email protected] Web: www.coolangattaestate.com.auLUIGI BORMIOLI GLASS - Vinoteque 400ml Special Edition 2016 W I N E S TAT E 63

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 TYRRELL’S WINES STEVENS INDIVIDUAL VINEYARD SINGLE VINEYARD HUNTER WOLLSTONECRAFT VALLEY SEMILLON 2011 SHOALHAVEN COAST SEMILLON 2009 WINEMAKER: Andrew Spinaze WINEMAKER: COLOUR, BOUQUET, PALATE: Andrew Spinaze The nose shows fresh citrus and COLOUR, BOUQUET, PALATE: floral characters associated with this Bright straw colour with green tinges. vineyard. The palate is dominated by lime Clean and vibrant semillon fruits showing characters with a mineral edge showing very good mid-palate with strength and good length with a soft, approachable richness. Soft and round with a fresh acid structure. lemon acid finish. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 02 4993 7028 Phone: +61 2 4448 7131 Email: [email protected] Email: [email protected] Web: www.tyrrells.com.au Web: www.coolangattaestate.com.au64 W I N E S TAT E Special Edition 2016

COOLANGATTA ESTATE SADDLER’S CREEK WINESESTATE GROWN SHOALHAVEN CLASSIC HUNTERCOAST SEMILLON 2006 SEMILLON 2005WINEMAKER: WINEMAKER:Andrew Spinaze Nick Flannigan/David FlettCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Light straw in colour, beautiful floral and Deep iridescent golden hues. Toastedcitrus aromas. The palate is delicate with aromatics enveloping lemon thyme andsoft waxy lemon and honey flavours with nectar, displaying subtle acidity of lemona long persistent mineral, lime acid finish. zest combined with honeysuckle. ThisCONSUMER CONTACT DETAILS: results in a beautifully balanced mouthPhone: +61 2 4448 7131 filling wine.Email: [email protected] CONSUMER CONTACT DETAILS:Web: www.coolangattaestate.com.au Phone: +61 02 49 911 770 Email: [email protected] Web: www.saddlerscreek.com Special Edition 2016 W I N E S TAT E 65



CHARDONNAY of the year WI NN ER THE NILLUMBIK CELLARS TROPHY Singlefile Family Reserve Denmark Great Southern Chardonnay 2014 WINEMAKER: Coby Ladwig COLOUR, BOUQUET, PALATE: Aromas of intense grapefruit and white peach with a mealy (lees worked) complexity. The palate experiences a concentration of citrus and stone fruit with cashew nuts and a creamy texture due to a partial malo-lactic fermentation. The wine is effortlessly mouth filling with a delicate balance of fruit and acidity and a long lingering finish. FOOD SUGGESTIONS: Rich poultry or creamy shellfish dishes with sautéed vegetables. CELLARING: 10 years. VITICULTURE: Planted in 1989, the vineyard straddles the 35-degree latitude line and is 60 metres above sea level. The vineyard slopes north north-west in fertile well drained Karri loam soils with abundant micro fauna and flora. The vineyard has a great slow ripening microclimate which allows the flavours to develop while maintaining the grapes natural acidity. VINIFICATION & MATURATION: The fruit, harvested by hand on 1st March, was chilled overnight, then whole bunch pressed and fermented in 40% new and 60% one year old French oak barriques from the Francois Freres and Dargaud & Jaegelle cooperages. The wine spent eight and a half months in oak with partial (~10%) malolactic fermentation to develop mouth feel, with lees stirring occurring at weekly intervals during the first four months. CONSUMER CONTACT DETAILS: Phone: 1300 885 807 Email: [email protected] Web: www.singlefilewines.comLUIGI BORMIOLI GLASS - Intenso Universal 450ml Special Edition 2016 W I N E S TAT E 67

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 PENFOLDS RESERVE BIN 14A WOLF BLASS WHITE CHARDONNAY 2014 LABEL PICCADILLY VALLEY CHARDONNAY 2014 WINEMAKER: WINEMAKER: Kym Schroeter Matt O’Leary COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Very pale straw/white gold. Definitive Straw with a green tinge. Subtle, complex Adelaide Hills – stone fruit, white peach struck-match and nutty oak characters and nectarine. A fluffy peach-skin texture mix with fresh nectarine and apple leading to a powdery acid finish. Compliant blossom. Poached lemons give a citrus oak plays a supporting role. Acidity is high note. 100% barrel fermentation in both balanced and focussed – offering French oak barriques using wild yeasts, great drive across the palate. Powerfully and natural malo-lactic fermentation, help aromatic – grapefruit, quince, fresh linen build purity and complexity. Structured and evocative scented candle wax aromas. oak phenolics and chalky acidity give a A savoury edge ensues from this blend’s great foundation for the flavours to build. time in barrique on lees of non-cured cold Mid-palate depth and a crisp acid finish meats and almond meal. And to sign-off, an give the flavours persistence. ever-so-slight scent of rock flint. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 8 8568 7172 Phone: 1300 095 930 Email: [email protected] Email: [email protected] Web: www.tweglobal.com Web: www.penfolds.com68 W I N E S TAT E Special Edition 2016

KRACKERJACK MARGARET PENFOLDS CELLARRIVER CHARDONNAY 2014 RESERVE ADELAIDE HILLS CHARDONNAY 2014WINEMAKER: WINEMAKER:Mark Warren Kym SchroeterCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Clear pale straw. Attractive aromas of Pale straw with lime green hues. Rich andwhite peach, melon, cumquat and pastry generous, without sacrificing elegance.with hints of floral, cap gun, almond meal Flavours of citrus, white stone fruitsand lemon curd. Rich, textural palate with and unsalted nuts. Crunchy, mineral-intense fruit displaying peach, nectarine like texture – both owe their presenceand quince with hints of pear, chestnut to complex acidity. In tandem, bothand brioche. The richness of fruit is unctuous and mouth-watering.balanced by a chalky acidity that gives CONSUMER CONTACT DETAILS:the wine both life and length. Phone: 1300 095 930CONSUMER CONTACT DETAILS: Email: [email protected]: +61 08 9756 7024 Web: www.penfolds.comEmail: [email protected]: www.palmerwines.com.au Special Edition 2016 W I N E S TAT E 69



ALTERNATIVE RED of the year WI NN ER THE CLASSIC OAK TROPHY Artwine Leave Your Hat On Single Vineyard Clare Valley Montepulciano 2015 WINEMAKER: Joanne Irvine & Judy & Glen Kelly COLOUR, BOUQUET, PALATE: Luscious deep bright purple red in colour. Aromatic, medium bodied and a textural palate, vibrantly bursting with flavour. Dark cherries, plums and berries with spicy undertones and splashes of herbs. Good length and savoury tannins. FOOD SUGGESTIONS: Montepulciano, matches well to a variety of foods and copes superbly with richer and more savoury foods, fatty rich meats and pairs nicely with roasted winter vegetables. Montepulciano loves lamb cooked with strong herbs, rosemary etc. Also roast pork, beef bolognese, shepherds pie, osso bucco and game. Strong flavoured aged cheeses also are a great match. CELLARING: Drink to 2022. VITICULTURE: Vineyard is approximately 470 Metres above Sea Level. Vine rows run East – West. Latitude: 33.87 degrees South; Longitude: 138.64 degrees East (approx.). Soil – Red loam over a mixture of limestone, shale and clay. Vines planted in 2012. 2015 was first vintage. FSAC Montepulciano Clone on 1103 Paulsen rootstock. Vine spacing 3.0 metres x 1.8 metres. Spur pruned and minimal dripper irrigation. Machine harvested on 16th March 2015. Yield 4.75 Tonne per Hectare. VINIFICATION & MATURATION: Grapes are harvested at approximately 14.0 Baume when flavours display dark cherry, red berry and spice and are de-stemmed to an open top fermenter. The must is inoculated and allowed to ferment between 25-30C until dry. The cap is pumped over and splashed twice daily allowing plenty of air into the ferment for a minimum of 7 days. Once primary ferment is completed the must is bag pressed and racked to older French oak until completion of malo. Upon completion wine is racked, acid adjusted and put back to barrel. The wine is bottled within 12 to 18 months to ensure the style retains vibrant primary fruit freshness. CONSUMER CONTACT DETAILS: Phone: 0411 422 450 Email: [email protected] Web: www.artwine.com.auLUIGI BORMIOLI GLASS - Grangusto 510ml Special Edition 2016 W I N E S TAT E 71

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 JESTER HILL WINES BIRD IN HAND ADELAIDE HILLS TOUCHSTONE PETIT MONTEPULCIANO 2014 VERDOT 2012 WINEMAKER: WINEMAKER: Michael Bourke Kym Milne MW, Dylan Lee COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This late maturing variety has a typical Deep red and purple hues. Dark violet spicy aroma and deep crimson chocolate, blackberry and savoury olive colour. The palate shows intense berry notes on the nose. Savoury palate with a flavour with firm tannins. Exceptional slight herbal note. Rich, luscious tannins fruit weight, oak and tannins is perfectly add to the length and complexity. integrated resulting in a superb well CONSUMER CONTACT DETAILS: rounded wine. Phone: +61 08 8389 9488 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 07 46834380 Web: www.birdinhand.com.au Email: [email protected] Web: www.jesterhillwines.com.au72 W I N E S TAT E Special Edition 2016

SAINT CLAIR PIONEER BLOCK MYATTSFIELD VINEYARD17 PLATEAU HAWKE’S BAY DUDLEY CARMEL VALLEYMALBEC 2014 DURIF 2014WINEMAKER: WINEMAKER:Matt Thomson and Hamish Clark Josh & Rachael Davenport, Josh UrenCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dark dense ruby core with purple Dense inky black colour. Lifted aromaticshighlights. Deep dark aromas of of dark cherries, blood plum with spicyboysenberry, spice and perfumed high notes. Rich briar, blackcurrantjasmine floral notes. A dense palate primary fruits with secondary spicy anddisplaying ripe perfumed blackberries, leathery flavours adding complexity andboysenberries and chocolate. The velvet- depth. Tannins are firm and structural.like texture complements the delicate CONSUMER CONTACT DETAILS:floral notes, warm spice and toasty finish. Phone: +61 08 9293 5567CONSUMER CONTACT DETAILS: Email: [email protected]: +64 03 570 5280 Web: www.myattsfield.com.auEmail: [email protected]: www.saintclair.co.nz Special Edition 2016 W I N E S TAT E 73

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PINOT NOIR of the year WI NN ER THE VINTEC TROPHY Akarua Central Otago Pinot Noir 2014 WINEMAKER: Andrew Keenleyside COLOUR, BOUQUET, PALATE: Deep/red and bright/ruby in appearance. Bouquet of lacing sweet spices and dark fruit with an underlying earthiness. The palate is finely balanced with red and black fruits, aromatic spices and a brambly earthiness. Finely textured tannins lead to a persistent and elegant finish. FOOD SUGGESTIONS: Venison with blueberry sauce, mushroom & burrata bruschetta. Duck breast with pinot noir and cranberry sauce. CELLARING: 3-10 years. VITICULTURE: Growing conditions – warm/fast start, cooling over Christmas/New Year to a mild Autumn with good diurnal temperature range and flavour development. Canopy management involved shoot thinning, hand leaf plucking and crop thinning. From estate vineyard on Cairnmuir Road. Blocks – Kawarau13, 10/5 Clutha 5 & Southview (mixed clones). Clutha 6 and Cairnmuir Rise 115. VINIFICATION & MATURATION: Whole bunch fermentation = 0% Pre-ferment Maceration = 5 days Yeast – Inoculated, various strains. Fermentation Heat – peaked at 31% 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 4450 897 Email: [email protected] Web: www.akarua.comLUIGI BORMIOLI GLASS - Atelier Pinot Noir 610ml Special Edition 2016 W I N E S TAT E 75

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 HOME HILL KELLY’S RESERVE CRAGGY RANGE TE TASMANIA PINOT NOIR 2015 MUNA ROAD VINEYARD MARTINBOROUGH WINEMAKER: PINOT NOIR 2014 Gilli and Paul Lipscombe COLOUR, BOUQUET, PALATE: WINEMAKER: Deep cherry red core with hints of purple. Matt Stafford Dark and blue fruits, hint of charry COLOUR, BOUQUET, PALATE: oak, earthy complexity. Fine but dense Bright red cherry colour with a crimson tannin structure. Superb acid length that hue. Seductive aromas of dark cherry, provides focus and detail. dried rose petals, thyme and damp CONSUMER CONTACT DETAILS: earth. Beautifully varietal, elegant and Phone: +61 03 62641200 long on the palate. Medium weight red Email: [email protected] fruit richness and fine-grained tannins Web: www.homehillwines.com.au are drawn out long across the palate by acidity to create a finish which is savoury and dry. CONSUMER CONTACT DETAILS: Phone: +64 (0) 6 873 71 26 Email: [email protected] Web: www.craggyrange.com76 W I N E S TAT E Special Edition 2016

SPRING VALE FREYCINET AURUM CENTRAL OTAGOCOAST TASMANIA PINOT NOIR 2014PINOT NOIR 2015WINEMAKER: WINEMAKER:Matt Wood Lucie LawrenceCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dark brick red in colour, this pinot noir Dark red. Savoury aromas. Concentratedhas powerful aromas of dark cherry ripe plum, cherry and spice. Hints ofcomplemented by charred oak and chocolate with underlying earthiness.mixed spice. The palate has lively sour CONSUMER CONTACT DETAILS:cherry and strawberry flavours nicely Phone: +64 3 445 3620balanced by savoury oak and persistent Email: [email protected] grained tannin. An elegant and Web: www.aurumwines.comdelicate pinot noir but with a myriad offlavours and great length that will allowcareful cellaring.CONSUMER CONTACT DETAILS:Phone: +61 3 6257 8208Email: [email protected]: www.springvalewines.com Special Edition 2016 W I N E S TAT E 77

Why the top wine producersare making it overseas.They’re making it, of course, on the strength of their own expertise. What they deliverabove all is a dedication to consistent product quality and a focus on their customers’needs – hard-won knowledge often developed over decades. Hamburg Süd helps byproviding exceptional market access, superb equipment, customised cargo care, dayin/day out schedule reliability and superior logistics capabilities – things we’ve beenrefining for over a hundred years. All of which means that with wine, there’s a feelingof confidence abroad. Hamburg Süd.No matter what. www.hamburgsud-line.com

CABERNET SAUVIGNON of the year WI NN ER THE HAMBURG SÜD TROPHY Lake Breeze Arthur’s Reserve Langhorne Creek Cabernet Sauvignon Petit Verdot Malbec 2012 WINEMAKER: Greg Follett COLOUR, BOUQUET, PALATE: Deep crimson-purple colour. The Arthur’s Reserve shows classic blackcurrant aromas with violets, subtle mint and cedar. The palate has great depth and silkiness with wonderful intensity and length of flavour. FOOD SUGGESTIONS: Roasted rack of lamb. CELLARING: 20+ years. VITICULTURE: Sourced from 45 to 50 year old cabernet sauvignon grown on the famous Bremer flood plain at Langhorne Creek. The malbec and petit verdot are sourced from 15 year old low yielding vines. Only the best parcels of grapes were chosen. VINIFICATION & MATURATION: Small batch open fermenters were used with maceration times between 9 and 12 days. Pressed straight to new French oak for 20 months maturation. Only the best 10 barrels are chosen for the final blend which is bottle unfined and unfiltered. CONSUMER CONTACT DETAILS: Phone: +61 08 8537 3017 Email: [email protected] Web: www.lakebreeze.com.auLUIGI BORMIOLI GLASS - Intenso Universal 550ml Special Edition 2016 W I N E S TAT E 79

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 MAJELLA COONAWARRA BOWEN ESTATE CABERNET SAUVIGNON 2013 COONAWARRA CABERNET SAUVIGNON 2014 WINEMAKER: WINEMAKER: Bruce Gregory & Michael Marcus Emma Bowen COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The 2013 Majella Cabernet has a dark This wine shows all the trademarks of magenta purple colour with a bright ruby classic coonawarra cabernet sauvignon. hue. Cherry and blackberry fruits with Vibrant red purple hues shine from a hint of dark choc mint on the nose. the glass. The nose is full of rich dark The palate is complex, with rich plum, berry characteristics with nuances of blackberries and cassis flavours, well classic Coonawarra mint. The wine has balanced tannins and fine oak with a a very well structured palate with fine long finish. grainy cabernet sauvignon tannins well CONSUMER CONTACT DETAILS: supported by fine tannins from French Phone: +61 08 8736 3055 oak. The palate is intense showing great Email: [email protected] flavour and softness with lingering finesse Web: www.majellawines.com.au leaving you asking for more. CONSUMER CONTACT DETAILS: Phone: +61 08 8737 2229 Email: [email protected] Web: www.bowenestate.com.au80 W I N E S TAT E Special Edition 2016

SANDALFORD PRENDIVILLE DEEP WOODS ESTATE ESTATERESERVE MARGARET RIVER MARGARET RIVER CABERNETCABERNET SAUVIGNON 2014 SAUVIGNON MERLOT 2014WINEMAKER: WINEMAKER:Hope Metcalf Julian LangworthyCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Dark ruby red with an unmistakable cherry Deep crimson with vivid purple hues.hue. Classic red and black berries, with The wine exhibits ripe cassis, red plumsmocha and marzipan notes from the and salted liquorice aromas. Highoak. 2014 was another exceptional year notes of cedary oak and violet addfor cabernet in Margaret River. Intense further complexity and frame this winesblackberries and perfumed violets mingle underlying graphite-like minerality.with savoury spices. The French oak adds The palate unfolds in a myriad of layersbeautiful vanilla, cedar and mocha flavours. of red fruit with dark chocolate nuancesThe tannins are powerful, but velvety soft further enhanced by subtle sweet oakand combined with the acid, builds to the characters. The long and flavoursomeback of the palate resulting in a long and finish is well supported by powder fine,lingering finish with a beautiful line. juicy tannins.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +61 08 9374 9374 Phone: +61 08 9282 5413Email: [email protected] Email: [email protected]: www.sandalford.com Web: www.fogartywines.com.au Special Edition 2016 W I N E S TAT E 81

TWHpuEElpitDWceEllIaNLrs.INcoVmEE.aRuRS LPIT CELLA FREE ONLINEPORFOWUIDNESSPOTANTSEO’SR WINENTRY TO AZ OF THE Y RS A BOTTLE OF THESHIRPU Church Road EAR McDonald Series Syrah 2014 THE WINNER OF THE “SYRAH / SHIRAZ OF THE YEAR” pulpitcVeISlIlTaUSrsAT.com.au click blink drink*COMPETITION DRAWN AT TAVERN 540 ON 30/01/17. PRIZE VALUED AT $65 & INCLUDES DELIVERY WITHIN AUSTRALIA. ONEENTRY PER PERSON, ALL ENTRIES ARE ADDED TO PULPIT CELLAR’S DATABASE. THE WINNER MUST BE OVER THE AGE OF 18YEARS OLD AND ID WILL BE REQUIRED. GO TO www.pulpitcellars.com.au/winning TO ENTER AND FOR FULL TERMS & CONDITIONS.

SHIRAZ/SYRAH of the year W I NN ER THE PULPIT CELLARS TROPHY Church Road McDonald Series Hawke’s Bay Syrah 2014LUIGI BORMIOLI GLASS - Atelier Stemless 650ml WINEMAKER: Chris Scott COLOUR, BOUQUET, PALATE: On the nose, a core of dark berry fruit is overlaid with black pepper, fragrant violet, rose and exotic spice. Subtle, savoury oak adds support without obstructing the fruit. The palate is full but finely structured with silky tannins and excellent persistence. FOOD SUGGESTIONS: A superb match for savoury game and red meat dishes. CELLARING: Although drinking well now, this wine will reward with careful cellaring for up to ten years or more from the vintage date. VITICULTURE: 2013 was a hard act to follow but 2014 delivered another exceptional vintage. A warmer year than 2013, we received more regular rainfall over the summer months which resulted in good vine balance going into Autumn. Syrah ripened faster and rainfall over the all important harvest period was very low. The result was a fragrant, concentrated and seductively textured syrah. Soil Type: Redstone Vineyard (25%), Gimblett Vineyard (75%), Clonal/Rootstock Selection: mass selection, chave clone, clone 470, clone 174. Grown on Riparia Gloire, 3309 and 101-14 rootstock. VINIFICATION & MATURATION: Fruit selectively harvested off our Redstone and Gimblett vineyards. Fully destemmed and lightly crushed to tank, fruit immediately inoculated with a selected yeast strain and fermentation was allowed to peak at 32˚C ensuring good extraction of colour, ripe tannin and flavour. Wines underwent post fermentation maceration for a total time on skins of between 3-4 weeks. During this time regular aeration was employed to stabilise colour and integrate the tannin. The wines were then drained and pressed before filling to French oak (32% new) to complete malolactic fermentation and subsequent maturation. The final blend was lightly egg white fined to soften the tannins and racked for clarity then bottled unfiltered. The wine remained on light lees for six months while in oak to further improve palate texture, after which time it was racked and the lees rinsed out before the wine was returned to barrel. Total time in oak was 20 months. CONSUMER CONTACT DETAILS: Phone: +64 6 833 8234 Email: [email protected] Web: www.churchroad.co.nz Special Edition 2016 W I N E S TAT E 83

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 ESTATES OF THE DEEP WOODS ESTATE BAROSSA DORRIEN BAROSSA SHIRAZ ET AL MARGARET VALLEY SHIRAZ 2014 RIVER SHIRAZ 2014 WINEMAKER: WINEMAKER: Steven Frost Julian Langworthy COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep purple with bright magenta Deep crimson red in colour with purple highlights. Pure, expressive aromas hues. Loaded with primary fruit aromas of blueberry, boysenberry, blackberry, of blueberries, plums and raspberry raw dark chocolate and freshly ground pastilles, the wine has an alluring charm coffee beans display in perfect synergy with liquorice and savoury spice notes with unobtrusive spicy French oak. An adding intrigue. The palate exhibits juicy elegant, multidimensional shiraz of stature dark plum and sweet red berry flavours and finesse. The palate is beautifully with underlying hints of white pepper. proportioned, with a purity of intense blue Whilst the palate is well supported by and black fruits, definitive line, silky texture, seasoned French oak, the tannins are and a backbone of defined savoury tannins soft, round and very fleshy. providing structural integrity. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 08 9282 5413 Phone: +61 08 8568 7172 Email: [email protected] Email: [email protected] Web: www.fogartywines.com.au Web: www.tweglobal.com84 W I N E S TAT E Special Edition 2016

SALTRAM NO.1 BAROSSA WOLF BLASS MEDLANDSSHIRAZ 2013 ESTATE PLATINUM LABEL BAROSSA VALLEY SHIRAZ 2010WINEMAKER: WINEMAKER:Shavaughn Wells Steven FrostCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Deep opaque purple with a crimson rim. Vibrant deep purple. Intense aromasRichly layered wine brimming with fresh of rich blue and black berry fruits, darkblack berries, pure dark chocolate and chocolate, coffee bean and fragrant oaksavoury notes reminiscent of black olives. spice. Expressive, complex characters ofUndertones of cassis and complex warm blueberry, blackberry, dark chocolate andspices combine with subtle oak. Full freshly ground coffee are underpinnedbodied, plush and mouthfilling with fine by warm spices and savoury French oak.velvety tannins. Concentrated flavours Displaying power, elegance and grace, thisof blackberries, blood plum and pure is a wine of opulence, focus and balancedark chocolate dominate with spice and with a silky texture, structural tannins andtapenade on the back palate. Compelling remarkable length.and generous, with its soft ample tannins, CONSUMER CONTACT DETAILS:seamless structure and lingering flavour Phone: +61 08 8568 7172profile. Email: [email protected] CONTACT DETAILS: Web: www.tweglobal.comPhone: +61 08 8561 0200Email: [email protected] Special Edition 2016Web: www.saltramwines.com.au W I N E S TAT E 85

FACILITATING WINE EXPORTSLABEL & PACKAGING DESIGN WINE WRITING/REVIEWS CONSULTING SERVICESWine Assist Pty Ltd P.O. Box 1050 Morphett Vale S.A. 5162 Ph/Fax: +61 8 8382 4920 Mob/Cell: +61408 801 795 Web www.wineassist.com.au Email: [email protected]@dandawineman dan.traucki

SWEET WHITE of the year WI NN ER THE WINE ASSIST TROPHY Alpha Domus AD Noble Selection Noble 2015 (375ml) WINEMAKER: Barry Riwai COLOUR, BOUQUET, PALATE: Honey, apricot and floral notes are enriched with ripe mango, ginger and spicy notes. Hints of grilled almonds combine with citrus and pear tones. Complex flavours of grapefruit, muscatel, poached quince and honeydew. A luscious beautifully balanced wine with a sweet citrus finish. FOOD SUGGESTIONS: Wonderful on its own, and also a good companion for foie gras, tarte tatin or firm sheep’s cheese. CELLARING: While enjoyable now, will reward cellaring up to 2025. VITICULTURE: Good winter chilling followed by warm conditions with low rainfall in the spring of 2014. Budburst was uniform, fruit set was excellent and fruit thinning was undertaken across the entire vineyard. A great summer with very warm and dry conditions through to April. Ideal ripening conditions and a great start to harvest. This vintage is defined by clean fruit that shows excellent varietal characteristics and balance. Region: Bridge Pa Triangle, Hawke’s Bay, 100% semillon, hand harvested in two parcels at 45 to 47 Brix. The vines were cane pruned and bud regulation, shoot thinning and second set removal performed as required. VINIFICATION & MATURATION: The 2015 vintage provided botrytised semillon with an exceptional balance, high sugar levels were achieved while acid levels remained high. The grapes were gently pressed using a long, slow cycle. Yields from fully botrytised bunches are exceptionally low (avg. yield 450 per tonne). Juice was lightly fined with skim milk and settled for 48 hours, then racked and slowly fermented using French oak (18 weeks). Some drier semillon which was harvested from the same vines was blended back with the noble semillon to give perfect balance. Analysis at bottling: Alcohol: 10.00%, pH: 3.55, Titratable Acid: 8.5, RS 248g/L, Harvest Date: 6 May 2015, Brix at harvest: 45-47 Brix. CONSUMER CONTACT DETAILS: Phone: +64 6 879 6752 Email: [email protected] Web: www.alphadomus.co.nzLUIGI BORMIOLI GLASS - Vinoteque Taster 270ml Special Edition 2016 W I N E S TAT E 87

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 PATRICK OF COONAWARRA LOVEBLOCK NOBLE JESSIE COONAWARRA MARLBOROUGH CHENIN BOTRYTIS RIESLING BLANC 2014 (500ML) 2010 (375ML) WINEMAKER: WINEMAKER: Kim Crawford Patrick & Luke Tocaciu COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Golden colour with hints of green. A Rich golden hues. The 2010 vintage saw bouquet bursting with apricots, pear the rare weather event of wetter conditions and green apple and a hint of lime. The followed by dry, humid days. These were palate shows apricot, ripe pear and apple. perfect conditions for the Botrytis Cinera Intensely sweet and well balanced with firm fungus to grow on the riesling grapes. The acidity and alcohol. Lingers forever. resultant concentrated berries have been CONSUMER CONTACT DETAILS: masterfully transformed into this luscious, Phone: +64 9 373 3574 complex dessert wine. Aromas of apricot Email: [email protected] marmalade & orange peel fill the glass. The Web: www.loveblockwine.com palate is rich and viscous with honeyed fruits perfectly balanced with the citrus finish. CONSUMER CONTACT DETAILS: Phone: +61 08 8737 3687 Email: [email protected] Web: www.patrickofcoonawarra.com88 W I N E S TAT E Special Edition 2016

TRENTHAM ESTATE MURRAY BRANCOTT ESTATE LETTERDARLING NOBLE TAMINGA SERIES B LATE HARVEST2013 (375ML) MARLBOROUGH SAUVIGNON BLANC 2014 (375ML)WINEMAKER:Anthony Murphy, Shane Kerr, Mark Holm WINEMAKER:COLOUR, BOUQUET, PALATE: Patrick MatermanLight yellow gold in colour with aromas COLOUR, BOUQUET, PALATE:of citrus blossom and honey; lusciously This wine is deep golden yellow insweet with lingering flavours of apricot, colour. Intense apricot, orange peelorange peel and toffee. and honey aromas abound, withCONSUMER CONTACT DETAILS: underlying tropical fruit and hints ofPhone: +61 03 5024 8888 fresh herbal notes so renowned inEmail: [email protected] Marlborough sauvignon blanc. TheWeb: www.trenthamestate.com.au bold stone fruit flavours are supported by a luscious, rich and complex palate that shows great length. CONSUMER CONTACT DETAILS: Phone: +64 9 336 8300 Email: [email protected] Web: www.brancottestate.com Special Edition 2016 W I N E S TAT E 89

With us, you’llalways come first.DW Fox Tucker is a sophisticated, yet refreshingly earthy legal “blend”. L14, 100 King William Street,Our bold service offering is built on a full-bodied foundation of vast general commercial Adelaide, SA 5000experience, yet overlaid with distinctive specialist expertise in a number of key industriesand niche market sectors. p: +61 8 8124 1811We also specialise in always putting our clients’ needs first. e: [email protected]’s a winning combination that allows every client who opens a “case” to get exactly whatthey need. dwfoxtucker.com.auSo whatever your business or legal objectives, don’t hesitate to contact us.At DW Fox Tucker, every client matters.Proud sponsors of the Winestate Australasian Wine of the Year Awards.COMMERCIAL | CORPORATE | DISPUTES | INSOLVENCY | TAX | HOSPITALITY | IP | PROPERTY | ENERGY | RESOURCES | EMPLOYMENT WORKERS COMPENSATION | SELF INSURANCE

FORTIFIED of the year W I NN ER THE DW FOX TUCKER LAWYERS TROPHY Gralyn Estate Museum Fortified Margaret River Muscat NV WINEMAKER: Dr. Bradley Hutton COLOUR, BOUQUET, PALATE: Deep mahogany-gold in colour with an olive-green rim; viscous when swirled in the glass. The bouquet is heady with oriental spices, treacle and intense raisin fruit, with a hint of dark chocolate and licorice. The palate is luscious; a complex array of sweet spices, fruit cake and burnt toffee, balanced by aged rancio character. A wine of great complexity, intensity and length with an extraordinary depth of flavour. FOOD SUGGESTIONS: Pairs well with richly flavoured chocolate or coffee based desserts. Also delicious with cheese, quince paste and nuts. CELLARING: Ready to enjoy now. VITICULTURE: Produced from Muscat à Petits Grains Rouge (Brown Muscat) sourced from the Northern Margaret River and Swan Valley wine regions in Western Australia. Grapes are fully ripened on the vine, allowing a degree of raisining to achieve high sugar levels, typically in the range of 23˚- 25˚ Baumé at harvest; still retaining fresh fruit characters. VINIFICATION & MATURATION: The fruit is hand-picked, crushed and allowed to partially ferment prior to draining and pressing. Pressings are blended with free run and the wine is fortified with high strength neutral spirit to 17.5% alc/ vol. It is then settled and transferred to a modified solera of small oak barrels for long-term maturation. The very best parcels are selected and blended to produce this rare muscat which has an average age of 30+ years. CONSUMER CONTACT DETAILS: Phone: +61 08 9755 6245 Email: [email protected] Web: www.gralyn.com.auLUIGI BORMIOLI GLASS - Vinoteque Liqueur 120ml Special Edition 2016 W I N E S TAT E 91

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 BAILEYS OF GLENROWAN BAILEYS OF GLENROWAN WINEMAKERS SELECTION FOUNDER SERIES RUTHERGLEN GLENROWAN RARE OLD CLASSIC MUSCAT NV TOPAQUE NV WINEMAKER: WINEMAKER: Paul Dahlenburg Paul Dahlenburg COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Caramel in the glass with hints of green. Caramel red in the glass. A lifted aromatic This wine showcases toffee and malt muscat bursting with rose petal and floral with an underlying infusion of cold tea. with a distinct Turkish delight and rose CONSUMER CONTACT DETAILS: petal palate combined with orange rind Phone: +61 03 5766 1600 with perfectly balanced luscious palate. Email: cellardoor@baileysofglenrowan. CONSUMER CONTACT DETAILS: com.au Phone: +61 03 5766 1600 Web: www.baileysofglenrowan.com.au Email: cellardoor@baileysofglenrowan. com.au Web: www.baileysofglenrowan.com.au92 W I N E S TAT E Special Edition 2016

PENFOLDS GREAT HAND CRAFTED BY GEOFFGRANDFATHER RARE 30 YEARS HARDY MUSCAT NVOLD TAWNY NVWINEMAKER: WINEMAKER:Peter Gago Shane HarrisCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Seamless and integrated from start to The nose offers complex aromas offinish. Dark fruitcake, milk and dark caramel, honey, dried apricots andchocolate, coffee, vanillia and aniseed walnuts with additional notes of candiedall in abundance. Toffee sugar with citrus peel, coffee grounds, darkorange zest and marzipan add length and chocolate and dried rose petals. Thebalance to the palate. The richness and palate is luscious and warming withweight of the wine are held in harmony plenty of brandy and wood spices fromby the spirit-acid balance, which conveys the old oak, which adds complexity anda long and persistent finish. Despite the interest. This wine is not as sweet as somewines 30 years average blended age it other examples of the style.remains vitally fresh. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: +61 08 8383 2700Phone: 1300 095 930 Email: [email protected]: [email protected] Web: www.winesbygeoffhardy.com.auWeb: www.penfolds.com Special Edition 2016 W I N E S TAT E 93

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. Available in selected stores. See aldi.com.au for locations. Liquor license NO. LIQP770010278. Prices are correct at time of printing. While stocks last.

N E S TATWI VBABAEGULSAYUTZSEI N E BEST VALUE AUSTRALIAN WINE UNDER $20 E WINNER M THE ALDI TROPHY James Busby Big & Bold Australia Shiraz 2015 $4 WINEMAKER: McPherson Wines for First Choice Liquor COLOUR, BOUQUET, PALATE: Deep purple in colour, with an intense aroma of dark fruits and spice, the 2015 Big & Bold Shiraz expresses true varietal character. With subtly integrated French Oak balanced with ripe plums and blackberries, this wine has excellent structure and length. Secondary aromas of chocolate and spice add intrigue and complexity to the wine with soft tannins creating a supple and smooth wine with impressive length. FOOD SUGGESTIONS: Try this wine with a hearty barbequed steak, or a rich, spicy tomato based pasta dish such as spaghetti bolognaise or lasagne. CELLARING: Up to 5 years, however best to drink now. VITICULTURE: Fruit for the shiraz is grown in the Murray Darling region of NSW. Here viticulture revolves around good canopies for protection against the sun and regular irrigation. The shiraz vines are approximately 8 years old producing fruit of very good colour and resulting in a wine with simple fresh fruity characteristics. VINIFICATION & MATURATION: The grapes for this shiraz were picked and crushed during the cool of night, thus ensuring the retention of varietal character, while modern winemaking techniques were employed throughout. Fermentation took place in sweeping arm red fermenters, giving the wine a denser, richer colour and allowing for gentle flavour extraction. Softer tannins are also a result of this process, an important feature of the shiraz style. Careful attention was also paid to the oak selection for the shiraz. This wine was aged on French oak for approximately 8 months, giving the wine a noticeable, but not an excessive oak influence. CONSUMER CONTACT DETAILS: Phone: 1300 308 833 Email: [email protected] Web: www.firstchoiceliquor.com.auLUIGI BORMIOLI GLASS - Atelier Stemless 650ml Special Edition 2016 W I N E S TAT E 95

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 SOUTH POINT ESTATE SEA LINDEMANS BIN 50 SOUTH CHARDONNAY PINOT NOIR EASTERN AUSTRALIA NV SHIRAZ 2015 WINEMAKER: WINEMAKER: ALDI Stores - Winemaker details held in Yelena Richardson confidence COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Vibrant red in colour. The nose displays Light gold colour with a fine bead. aromas of juicy blackcurrants and dark Light stonefruit, peach, citrus and a cherries. The palate is medium bodied light strawberry character with soft with upfront red berries accompanied mouthfeel and balanced acidity. The by subtle vanillin oak following through palate has some soft peach and cream to a soft tannin finish. texture and a clean acid line. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +61 02 4993 3700 Phone: +61 02 9675 9000 Email: [email protected] Email: [email protected] Web: www.lindemans.com/en-au Web: www.aldi.com.au96 W I N E S TAT E Special Edition 2016

NEVE MARLBOROUGH LINDEMANS BIN 40 SOUTH QUEEN ADELAIDE SOUTHSAUVIGNON BLANC 2015 EASTERN AUSTRALIA EASTERN AUSTRALIA MERLOT 2015 CHARDONNAY 2013WINEMAKER: WINEMAKER: WINEMAKER:ALDI Stores - Winemaker details held in Mark Thwaites Chris Dixconfidence COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:COLOUR, BOUQUET, PALATE: Medium red in colour with ruby hues. Pale to medium straw with green hues.Brilliant pale lime gold colour. The nose The nose displays aromas of raspberry The bouquet shows fresh, white stone fruitis lifted with vibrant lime, gooseberry and ripe plums with underlying spicy oak. with spice and ripe citrus overtones.and passionfruit aromas. The palate is The palate is soft and generous with The wine shows flavours of tropical fruit andfresh and vibrant with ripe and varietal flavours of dark red berry fruit supported zesty ripe citrus finishing clean and crisp.expressions of lime, passionfruit and light by textural savoury oak and silky tannins. CONSUMER CONTACT DETAILS:gooseberry characters. CONSUMER CONTACT DETAILS: Phone: +61 08 8182 1841CONSUMER CONTACT DETAILS: Phone: +61 02 4993 3700 Email: [email protected]: +61 02 9675 9000 Email: [email protected] Web: www.vok.com.auEmail: [email protected] Web: www.lindemans.com/en-auWeb: www.aldi.com.au Special Edition 2016 W I N E S TAT E 97

brisbanegrapevineLIZZIE LOELTHE River Quay development at the or smoked marrow butter with bread. River sauce concoction. Hank’s burst on to thesouthern end of Brisbane’s iconic Quay, Sidon St, Southbank; phone (07) Caxton St scene recently and you can alsoSouthbank Parklands is easily the most 3844 3993. get your fill of burgers and a vast array ofattractive outdoor space with an award- street food at Eat Street Markets locatedwinning riverfront outdoor space that Barton has been a busy boy not just at the on the Northshore at Hamilton in Brisbane’sframes the arch of high-end restaurants River Quay but also in the CBD. He owns north every Friday and Saturday from 4pm-and eateries such as The Jetty, Aquitaine, the Americana-style bar Brooklyn Standard 10pm. Eat Street Markets, 99 MacArthurPopolo and Stokehouse Brisbane. in Eagle Lane and, along with business Tce, Hamilton; phone (07) 3358 2500. partner Manny Sakalarakis (who co-owns Until recently it also included The Cove, 1889 Enoteca at Woolloongabba as well Greenhill Bar opened in Petrie Tce ina bar-cum-eatery with a prime position as wine company Addley Clark), they’ve September to an appreciative audienceoverlooking lush green lawns, a wide reach headed south crossing the border into the hungry for colourful cocktails and a hybridof the river and striking CBD backdrop. gritty streets of Mexico. Chingon (Mexican mix of traditional bar snacks all featuring slang for badass) serves ultra-casual street experimental twists. The venue remains in the same hands food on sustainable, disposable flatwareas before but this incarnation has a more alongside a better-than-you’d-expect list of Take the twice cooked lamb ribs fordefined offer. Owner Adam Barton says craft beers and “badass” tequilas. example. Where just any bar would plonkSouth Bank lacks a restaurant that focuses them down doused in sticky glaze, theon quality, local seafood dishes done with The owners take a swipe at the “chain Greenhill version comes with a balsamicstyle. “River Quay Fish will bring this to store drudgery that has saturated the reduction and potato emulsion. CharredRiver Quay along with an experimental market over the past decade” referring to corn on the cob is sprinkled with crispy porkcocktail list and selection of craft beers - the ho-hum Mexican offering Brisbane has crumb and served with spicy buttermilkperfect for relaxed long lunches,” he said. seen courtesy of the recent proliferation of remoulande, and brie is baked until runny taco franchises to open of late. They’ve with orange, sage and cranberry molasses. The menu highlights are whiting tacos thrown down the sombrero-shaped gauntletwith red cabbage slaw and jalapenos, twice claiming to be the “renegade antidote” Artisan and craft beers abound at thecooked octopus with lemongrass chilli and who are set to “redefine Brisbane’s bar and the wine list concentrates onbread crumbs sitting over a tangy smoked understanding of Mexican cuisine”. young, emerging producers and willromesco sauce and blue swimmer crab features a seasonal rotation of arounddone Singapore style with coconut rice Spoken like true “Chingons”. Recipes are 13 different varietals, some with Frenchwith Asian salad. authentic and home spun with every tortilla and Italian passports. and taco made on the premises, flavours Fish of the day comes beer battered are smoky and charred with refreshing The new venue takes its name fromwith chips and aioli, fried capers and salsas like pineapple and capsicum over history - the site is formally Greenhill Gaol,watercress but you can also add a side or char grilled achiote pork, pico de gallo constructed in 1860 by brothers and earlytwo - think house-made onion rings, grilled over honey and orange scented charcoal developers Andrew and John Petrie (afterbroccolini with citrus crumbs, Asian greens chicken and de pescado - flame grilled which the suburb is named). It later became fish with fresh lime red cabbage salsa a police barracks and home to our defence and chipotle crema queso. Eagle Lane, forces until the ’80s when it became an Brisbane City; phone 0405 414 131. entertainment precinct. 48 Petrie Tce, Brisbane City; phone 0418 751 926. And while our streets might be awash with cookie-cutter cantinas, we’ve also Above and Left: Interior wall artwork and food from experienced a locust-like plague of burger Chingon restaurant. bars claiming to emulate the authentic American versions slick with charry beef patties, technicolour mustard and those ubiquitous slices of pickles. Ben’s Burgers and Chur Burger are both popular Fortitude Valley haunts and The Bleachers takes care of West End dwellers’ Yankee cravings, and Miss Kay’s in the CBD and also Mitchelton, west of Brisbane, offers a wide range of flavours, including the poutine burger with beef patty, bacon and halloumi as well as the porky pig, an over-the-top pulled pork, house slaw and sweet BBQ98 W I N E S TAT E Special Edition 2016

ITALIAN GOURMET ABOARD LE PONANTThe sublime tastes of Italy are often hiding FNRiAcNe CE MonacoMaLSrigagnhuteraerita Panzano Included Flightin places you might never think to look. Siena Le Ponant CoachIt’s all included All travel including flights from Australia Elba Island Intimate cruising aboard Le Ponant for 14 nights Elegant stateroomswith ocean views 5 star accommodation including 2 nights at the Borgo Porto Santo StefanoScopeto Relais in Tuscany All Meals with fine wines, beer and soft drink Porto Ercole Rome ITALYat lunch and dinner Memorable dining and privately hosted culinary Ajaccio Civitavecchiaexperiences All sightseeing excursions Our Select program, CORSICAgiving you a choice of complimentary sightseeing and dining options Anzio Porto Cervo An experienced tour host team including Italian wine expert MichaelTrembath, chocolatier Elizabeth Toumbos and an accompanying tour doctor Naples All three T’s: tipping, taxes and transfers And more thoughtful SARDINIA Sorrentoextras… such as home-airport-home chauffeur driven car transfers#, ourPoint-to-Point luggage service and a higher Tour Host to guest ratio… Cagliari Tyrrhenian Sea5 – 25 May 2018 (21 Days)All included from $28,730 per person, twin share Salina Liparifrom Sydney, Melbourne or Brisbane^ AgrigentoPhil Asker Pty Ltd CC2471 ^Prices from other cities available on request. #Conditions apply. SyracuseFor full terms and conditions, please refer to the Captain’s Choice 2018 Italian Gourmet itineraryavailable exclusively online.1300 616 546 | captainschoice.com.au

adelaidegrapevineNIGEL HOPKINSTHEY may be the driving force behind spinach with hazelnuts and a mulberry Henry Austin, 29-31 Chesser St, Adelaide.Adelaide’s small bar revolution, but it’s still reduction. Main courses follow the same Open for breakfast, lunch and dinnerrare to find a “sommelier-led” restaurant, but exemplary path, with dishes such as Monday-Saturday; phone (08) 8223 2998.that’s how it is at McLaren Flat’s The Currant Spencer Gulf sand whiting, panfried and It’s been a fast-moving six months sinceShed where former Orana and Magill Estate served on a bed of warrigal greens and Julie and Ed Peter were handed thesommelier Josh Picken has taken charge. celeriac puree, while a cool-climate Adelaide keys to the long vacant Uraidla Hotel,The Currant Shed is also a story of how a Hills shiraz goes well with slow-braised lamb culminating in its re-opening in October. Thecomfortable but not very distinguished joint shoulder and slices of pan-seared lamb Peters have already been responsible for ain a regional backwater can evolve into a rump that comes with fresh peas and pea similar transformation of the Crafers Hotel,contemporary, stylish restaurant that more wafers on a light jus. The Currant Shed, 104 and their Uraidla pub seems set for similarthan justifies a 40-minute drive from the city. Ingoldby Rd, McLaren Flat. Open for lunch stratospheric success.Just as significantly a new head chef, Dioni Thursday to Tuesday (closed Wednesday);Flanagan, joined the team. Her cooking is phone (08) 8383 0232. The main bar features a new pressed tinnow so well crafted you have to ask where ceiling and original light fittings made fromhas she been all these years, so low has With more than 50 years of history behind old vegetable packing cases and ancientshe flown under the radar. it as the Chesser Cellars, this city centre glass insulators sourced from an outback rabbit warren of upstairs downstairs and station, while an adjacent lounge has a The Currant Shed melds almost invisibly precipitous staircases has been reborn in windmill blade “chandelier” from the sameinto its landscape, a low-slung building in contemporary form as The Henry Austin. station. Fat chesterfield sofas, comfy chairs,the lee of a hill, shiraz vineyard to one side, old carpets and open fires add homelycab sav on the other. There are polished Not a lot has changed from its heyday touches, while the gents features urinalsconcrete floors, a salute to the’70s with as the Cellars, other than a major clean- carved from spent stainless steel beer kegs.its straw ceiling and ceiling fans, a wall of up, a coat of white paint, lots of artworkcorrugated iron and a great sense of being and an eclectic array of chairs and tables Former Crafers Hotel head chef Annaclose to the outdoors - lots of light and a whimsically presided over by a very large Kittel is in charge of the kitchens, and whileplastic curtained side wall that overlooks an stuffed brown bear. her menu is less extensive it still promisesimmaculately groomed orchard of lime trees. well-priced pub food that is both modern and The real change has been in the kitchen, top quality, including dishes such as rabbit, Not surprisingly, lime juice crops up presided over by former Bistro Dom chef pancetta and ale pie or Moroccan spicedmore than once on the menu - first in the Shane Wilson, who turns out delectable Suffolk lamb shoulder with baby carrots,complementary Coffin Bay oyster served mod-Oz dishes in yum char style, no currants and cous cous. A blackboard menuwith a smidge of tapioca and chilli, plus menu, trust the kitchen with its travelling will have daily specials.wafer-thin squid ink and smoked eel crisps. trays of small to mid-size plates rangingA second complementary taste arrives, from Smoky Bay oysters with blood orange While the wine list, not surprisingly, is lesscurly sweet potato and rice crackers with to hot-smoked kingfish with whipped extensive than the stellar version at Crafers,fluffy, aerated and whipped Paris Creek avocado, native currants and roasted it makes a special feature of local Basketblue cheese - a generous and tantalising macadamias, or smoked Coorong beef, Range winemakers - something that will bestart to the meal. pickled lettuce and fried coastal salt bush. reinforced in the next stage of development which, over the next year, will see the nearby Entree dishes might include crumbed There’s a terrific small list of wines by the former squash courts turned into a regionalPort Lincoln sardines served with toasted glass but diners are welcome to explore the cellar door, brewery, bakery and cafe.pistachios and a smear of jammy cumquat extensive cellar. With an often raging cocktail Uraidla Hotel, 1198 Greenhill Rd, Uraidla.emulsion, or slices of quickly seared bar downstairs HA stays open late, and Open for lunch and dinner seven days;kangaroo fillet, rolled in crushed native latecomers may find they’re treated to one phone (08) 8390 0500. pepperberry and served on sauteed baby of HA’s unique tiffin tins, a complete compact meal normally served for lunchtime takeaway Top: Uraidla interior view of the warm fireplace. but often kept on until the midnight hour. The Left: Interior of the Currant Shed.100 W I N E S TAT E Special Edition 2016