Winestate Wine of the Year Awards Annual Edition 2018

CHAIRMAN’S THE CLASSES COMMENTS IN BRIEFSPARKLING PINOT NOIR Winestate Magazine would like to take thisThe best here showed nice lees stirred complexity A great range of wines without the dry reds ofof mealy toast with citrus acid and age secondary the past. Pleasing to see that winemakers are no opportunity to thank our major sponsors for theircomplexity yet with retained freshness. longer scared of lighter colours but are focussing on varietal integrity and lift. As one winemaker put ongoing support.PINOT GRIS/GRIGIO it “if you add 1% shiraz, it’s a shiraz”. Here we sawAn interesting class of normally non-descript wines, genuine beetroot, rhubarb and gamey tones across • Adelaide Convention Centrebut here we saw the winemakers art of combining the board. Lots of potential for the future. • DW Fox Tuckerripe fruit with a touch of residual sweetness and • Hamburg Südbalancing acid to lift the variety above its normal MERLOT • Transtherm / Vintecweight. Bigger is not always better with merlot and whilst • Pulpit Cellars some of these had impact this was largely because • Harbour BottlingRIESLING of dominant oak characters. As Wolf Blass said • Gantley’s RestaurantA great class of purity and elegance which defines once before “this is killing babies”. But never fear • Wine Assistthe white variety. Here we saw the classic cool there were also some excellent examples where • Singapore Airlinesclimate racy lime and lemon, flower and spice sweet fruit and appropriate oak was the key. It is • Trenton / Luigi Bormioliovertones that stand out. We also saw a beautiful pleasing that most here have been made to age • Aldi Storesolder example that shows how well this variety and improve. • SMEGcan age. • Classic Oak CABERNET SAUVIGNON • Orora GlassSAUVIGNON BLANC A great class of classic cabernet varietal wines with • Italian Chamber of Commerce (Melbourne)A very solid group above what we normally expect many showing cassis and blackberry fruits. Thesefrom this distinctive variety. Here we saw three have been made to age with appropriate balancedstyles, ranging from elegant, to punchy fruit driven, oak matching vibrant fruit offering depth and alsoto oak barrel complexity. These were pristine length of flavour.varietal wines that showed well-handled sugarand acid balance. SHIRAZ A massive line up of over 150 shiraz wines acrossSEMILLON six flights judged down to five wines. Shiraz isAlways a pleasure for true wine lovers, this variety the most consistent and dependable of all redwith its lemon and hay characters define the dry varieties with depth of sweet round fruit a feature.white term at its zenith in varietal form. This is the When balanced with oak and grape tannins andopposite to full and fruity and is located more on lively acidity it is an easy choice ranging from easythe linear and dry scale which, with time, one drinking at the lower end to highly complex at thecomes to love. pointy end. If chardonnay is the “clay” of white wines then shiraz is the “clay” of red wines waitingCHARDONNAY for the winemakers to produce their magic. TheChardonnay is the clay of white wines which judges commented that there were few here thatresponds best to the winemakers art. This was they would not be delighted to have in their cellars.a very strong class showing vibrant cool climatefruit without green fruit overtones, nor the overripe SWEET WHITESblowsy characters of the past. The judges were A small flight of complex, intense, rich, luscious,pleased to see a lack of sugar used to replace layered, flavoursome sweet whites. They don’t callgenuine fruit depth. Also good to see some nice these wines stickies for nothing. These would standlees stirred complex characters showing great up against the best in the world.winemaking technique to lift the wine even further. FORTIFIEDALTERNATIVE WHITE Amazing World Class fortifieds here showing greatHere is where we had the opportunity to see the age and complexity with high alcohol sugary fruitfruit driven styles across a number of varieties richness balanced by old oak maturation overnot mentioned in the previous categories. These many years. You should have at least one in yourranged from elegant aromatic and floral styles to pool room. If you don’t have a pool room yet buyfuller flavoured marsanne styles. All were well made one anyway and it will remind you what you mightwith important retained freshness of flavour. achieve in the future.ALTERNATIVE REDOther is other! Obviously a range of different varietalsand styles here ranging from lighter and elegant to bigand powerful. Oak seemed to be the dominant factorwith the best having richness of concentrated fruit tohandle the oak. Most of these needed time. Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 51

AUSTRALIAN Wine of the YearSHORT AND SWEET JENI PORTREBUILDING THE CHARDONNAY is back! For the second time inCHARDONNAY two years, chardonnay from the Adelaide HillsBRAND AFTER THE has taken out the prestigious Winestate MagazineDISASTERS OF THE Wine of the Year.1990s IS COMPLETE,WITH THE ICONIC Can there be any better indicator that the grape,ADELAIDE HILLS which rose to become our national flag bearer inWHITE BACK TO the 1980s before falling from grace with drinkers,ITS BEST. is back on track and capable of standing toe to toe with the best wines in the country? In 2015 Adelaide Hills winery Bird In Hand won our top award with the 2012 Nest Egg Chardonnay. This year the title goes to McGuigan Wines The Shortlist 2016 Adelaide Hills Chardonnay, a terrific value for money wine, wildly over delivering at $29 a bottle. Around 4000 six-packs of the wine were produced. McGuigan Wines, part of the listed Australian Vintage Ltd group which also includes Nepenthe (Adelaide Hills) and Tempus Two (Hunter Valley), has a firm hold in the Adelaide Hills with 100ha under vine. It also sources fruit from local growers. “Our company is very committed to the Adelaide Hills,” says long-time McGuigan senior winemaker James Evers who made the award-winning chardonnay. “I believe that the Adelaide Hills is becoming recognised as one of the premier52 W I N E S TAT E Wine of the Year Awards Annual Edition 2018

The idea is to have a wine that has awonderful minerally acid backbone, that hasgreat mouthfeel due to natural ferment andsolids.The solids ferment also imparts nutty complexity to the stone fruit flavours.chardonnay regions of Australia. Its altitude allows Evers crushing, pressing and transferring the place among all white grape varieties produced.for warm days and cool nights which are perfect juice to a mix of new and older French barrels. Last year, 406,000 tonnes was crushed, anfor making wines of great depth and minerality.” Wild yeasts kick-started fermentation naturally but, increase of eight per cent over the previous year Evers clearly likes to be in control because after and prices paid for the grape rose a staggering 21 Chardonnay is the second most planted grape one-third of the way through ferment, he introduced per cent, almost as much as prices for the latestin the Hills with 836ha under vine, more than pinot another yeast to ease the ferment to a smooth and in-demand red grape - grenache.noir and second only to sauvignon blanc. Prices clean conclusion.for the grape have been steadily rising in recent Chardonnay is definitely back - front andyears ($150 a tonne and more), a good indication of The winemaker employed the now popular tools centre - with both Australian wine consumers andquality and growing producer demand for a grape involved in premium chardonnay-making, including producers. But it’s a new look chardonnay that isin an area capable of making both super premium lees stirring for complexity and texture, but finished demanding attention. It’s a long way from the stylestable and sparkling wines. the wine off with a relatively short maturation - five that made headlines in the 1980s. months - before bottling. And, in a near perfect year like 2016, chardonnay Evers agrees. “Premium chardonnay is becomingfrom the region showed just how good it can be. What kind of style of chardonnay is Evers after? popular again,” he says. “The heavily oaked, high “We have been making this style of chardonnay alcohol styles of the past have been replaced with Vintage conditions in the Hills in 2016 were ideal, for a number of years now,” he says. “The idea is the crisp, fruit-driven wines of today, but experiencestarting out warm and dry with early summer rains to have a wine that has a wonderful minerally acid tells us complexity remains incredibly importantgiving vines a boost. Then the weather cooled backbone, that has great mouthfeel due to natural when working with chardonnay.”allowing for what the winemaker regards as ferment and solids. The solids ferment also imparts“perfect ripening conditions.” nutty complexity to the stone fruit flavours.” The McGuigan style is to make chardonnays that are generously fruit-forward while also showing The Shortlist chardonnay benefited greatly from A high degree of natural acidity in Adelaide Hills a high degree of complexity. Adds Evers: “Sothe lead into harvest, and winemaking didn’t let the chardonnay is one of the defining features of what you can immediately enjoy the crisp, refreshingfruit down. And it was put into the capable hands wine commentators increasingly refer to as the flavour. Judicious use of oak provides that richness,of the McGuigan winemaking team which, in 2012, “modern” style of chardonnay coming out of the fullness and intensity you look for in a premiumwas responsible for the company being named the region. chardonnay.”world’s best white winemaker for the second timeat the International Wine Challenge in London. Chardonnay now represents 47 per cent of the Too right. nation’s annual crush and retains its number one The wine was made in the Barossa Valley with Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 53

AUSTRALIAN winemaker of the yearANDRE BONDAR, HASELGROVE WINESFOLLOWING A DREAM“Small, family owned wineries were the ones I enjoyed the most. Where winewas a lifestyle not a job.”LEE POWELLAndre Bondar grew up in the inner southern suburbs of Adelaide. “Every wine business with Selina and I at the helm. And for that to allow my familysummer though we would pack up and head for our beach house at Aldinga and I to travel the world regularly and taste and learn about food and wine,beach. This is along the coastline of the McLaren vale area, and surrounded but also to experience culture and place.”by grapevines.” When quizzed on what the Australian/South Australian wine industry will The wine industry was not necessarily on Andre’s agenda. “At Adelaide look like in 20 years, Bondar replied, “Quite different is my guess! I think thatUniversity, I initially studied a science degree and found that I loved plants and there will be shift of dominant varieties to those that are more appropriate fortheir biology. I headed in that direction, my honours project was on grapevine our warming climate. Tourism will be critical and at the heart of this will beand phylloxera. A girl in that degree had a winemaking father – then a key the popularity of our clean environment and green practices in the field. Thispart of my decision to do winemaking! He set me up with a job after my first boutique side of wine will become further removed from the bulk commoditydegree. I loved it so much, I knew that’s what I wanted to do.” side of wine, which itself through technology will create wines that are better and better technically and are therefore arguably more boring and Andre’s first vintage was in Oregon in the USA, he then realised winemaking predictable!”was a calling. “I did it to travel and to have a bit of fun. However I loved it somuch… the camaraderie, the long days, the physical work mixed with science, Reflecting on what words of wisdom that he would impart to aspiringand of course the wine. I was immediately hooked and knew it was what I winemakers?wanted to do. After several years travelling doing vintages I came back to studythe postgraduate winemaking degree at Adelaide University, Waite campus. “Definitely work for some years before you take on senior roles. Travel, have fun and immerse yourself in wine culture. There is so much to learn, so much “I started off doing vintages around Australia and the world. Three times to know. Don’t ever expect to know it all. And most of it is not found in booksin the USA, once in France, Hardy’s Tintara in McLaren Vale, Stonehaven or on the internet but is in people’s minds.at Padthaway, Tyrrell’s in the Hunter Valley. My first ‘real’ job though was atNepenthe in the Adelaide Hills in 2005. At the time, it was family owned and “Ask questions, listen, wonder and dream. Think about what makes the greata small company and a fantastic place to learn.\" wines of the world great… of course there’s balance, length, complexity and concentration… there are also those aspects that are harder to define like Andre was subsequently convinced the model of a more intimate style of profundity and uniqueness. Once you get that first senior job, remember towinery was for him. “Small, family owned wineries were the ones I enjoyed keep getting opinions from your mentors, from your peers - also from yourthe most. Where wine was a lifestyle not a job. The initial vintage at Argyle in family and friends that know nothing technically about wine. Always keepOregon got me into the game but also made me realise I like wines of finesse listening and tasting and learning! and complexity over those of pure power. The second with Allain Graillot inthe Northern Rhone which was such an eye opener in terms of technique and FINALISTSexpression of shiraz.” A. B. C. Bondar is obviously in control of his craft. When questioned if he played it bythe book, went with gut feel, or trusted his instincts in regards to winemaking A. Chris Hatcher, Wolf Blassstyle he replied, “I started very much ‘by the book’. This was, at the time, B. Eric Semmler, 919 Wines.the Pete Leske and Nepenthe way. The wines were clean and precise. Then C. Adam Eggins, Taylors Wines.I worked with Michael Fogarty and he had an entirely different approach D. Chester Osborn, d'Arenberg Wines.using instinct and more natural processes. I slowly learnt to let go of the safeapproach and now I am very much in the ‘go with the gut’ camp. I only intervene D.where necessary and feel the purity at least is created in the vineyard. I usemore natural techniques and processes and I feel the result is so much moreinteresting. The wines have a life; a story to tell, the story of the harvest.” Andre has moved on from his last role as chief winemaker at HaselgroveWines, winner of the 2017 Winestate Magazine Wine Company of the Yearaward, to concentrate on Bondar Wines with his wife Selina Kelly, anotherMcLaren Vale wine identity. Bondar’s vision for the future? “I’d love for Bondar Wines to be a thriving54 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

NEW ZEALAND winemaker of the yearHAMISH CLARK, SAINT CLAIRHAMISH GETS THE HAT-TRICK“This year marks the 20th year of these awards and no other New Zealandwinemaker has won the award as many times.”JANE SKILTON MWWhen I phoned Saint Clair and asked to speak to Hamish Clark my call realised by both vineyard and winery teams, saw the resultant 2017 wineswas intercepted by Sarina, Saint Clair’s Marketing Manager and daughter achieve the quality we strive for here at Saint Clair. Sugar ripeness or lackof owners’ Neil and Judy Ibbotson, who told me Hamish had no idea as thereof was the biggest challenge this year. But flavours arrived early hereyet that he had won New Zealand’s Winestate Winemaker Of The Year for in Marlborough which was of huge benefit as harvesting decisions were2017, and could I keep it a secret (the official award ceremony had not needing to be made under the ever-building threat of botrytis. Pinot noiryet been held in Queenstown)? and chardonnay have come through well, being early ripening varieties. The other aromatics are also looking good. Sauvignon blanc is a touch Part of the reason for keeping it top secret from Hamish was no doubt greener in spectrum, but still has good fullness, alcohols are a little lighterthat this marks the third time that Hamish has received the accolade of this year but all attaining 12.5% which translates into good palate weight.”Winestate New Zealand Winemaker of the Year. Quite a mean feat indeed!He previously received the coveted award in 2012 and in 2014. Not to Certainly, the wines we tasted looked very sharp with plenty of intensitymention the fact that he has been nominated in the top five finalists for and weight and a testament to both Hamish and the entire viticulture andthis award every year since 2011! This is an incredible achievement and winemaking team.one that is solely and independently performance-based. This year marks the 20th year of these awards and no other New Zealand I therefore agreed and asked Sarina for some more personal background winemaker has won the award as many times. However, this might be inon their Chief Winemaker. “Hame is a keen hunter gatherer who loves the hot debate as the other contender who could contest this title would beMarlborough Sounds and will on occasions take wine visitors there to Matt Thomson, Hamish’s predecessor at Saint Clair, and previous dualdrive for crays and other fresh seafood. He is a father of two (Jean aged winner of this award. When Hamish won in 2012, Matt was also still acting5 and Gus aged 3). His partner Sanna is also a winemaker so as you can as wine consultant – making them joint leading winemakers at Saint Clair.imagine their household is very busy!” We’ll let our jury of readers decide this one. One thing’s for sure – the team at Saint Clair are certainly on a winning streak! From the University of Otago to Scotland Yard and Saint Clair, Clark hascarved out a unique career path. After graduating as a Bachelor of Science FINALISTSin microbiology and zoology in 1997 Zoology (which no doubt comes inhandy when wrangling two small people), he then worked in the Home A. B. C.Office (UK) DNA Forensics Department of the Forensic Science Services.Keen to travel throughout Europe, he took up locum work at hospitals as A. Chris Scott, Church Roada medical laboratory assistant while indulging his “passion for wine”. B. Hugh Crighton, Vidal Wines C. Gordon Russell, Esk Valley After arriving back home to Blenheim, a friend suggested he should work D. Nick Picone, Villa Mariaa vintage – to fill in time. The rest, as they say, is history. D. After joining Saint Clair in 2001, he swiftly worked his way through theranks and has been Lab Manager, Cellar Hand, Assistant Winemaker, RedWine Winemaker and now Chief Winemaker. When we’d completed Winestate’s Annual Marlborough tasting I calledHamish for his views on the 2017 vintage. “We are spoilt with a veryconsistent climate here in Marlborough which is a significant part of whythis region has grown to what it is these days. Consumer confidencecomes through this consistency. The 2017 vintage was a little testing to say the least and I don’t think you’dhear anyone say anything to the contrary to this statement.” (I haven’t.) “There was a high incidence of botrytis early in the ripening windowwhich was the motivating cue to get an action plan readied. The plan, Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 55

AUSTRALIAN wine company of the yearHASELGROVE WINESPUNCHING ABOVE THEIR WEIGHT“Ultimately our winemaking team are driven by a passion to create world class, artisan,hand crafted wines that speak of place and provenance.”LEE POWELLHaselgrove Wines nestled in the heart of McLaren Vale for over 35 years, we pride ourselves on delivering excellent value in each respective segment.has just been awarded ‘2017 Winestate Wine Company of the Year’ a well- “Over the past ten years we have accumulated 9 trophies and 98 gold medalsdeserved accolade. from the national and international show circuit. Haselgrove is a brand with a Established in 1981, the sleeper was revived in 2008 by 4 determined rich history and solid recognition.Italian-Australian mates over a game of cards and probably a few too manyreds. The two Don’s, Luca and Totino banded with Steve Maglieri and Tony “We have a number of wines served on Qantas Business Class flights andCarrocci hatching a plan to purchase the winery. The enthusiastic scheme on Business and First Class flights with Korean Airlines. In addition, our Switchwas to overhaul the Haselgrove brand, takes its position up a few notches, GSM is served in the Qantas First Class Lounge.”re-vitalise its range and maximise the winery’s operation, adding contractcrushing to the mix. Now under the guidance of winemaker Alex Sherrah the Haselgrove range includes H by Haselgrove, First Cut, Alternative, Origin and the ultimate – the The four wise men (apologies for Biblical inaccuracies) were not wine industry Legend series.novices. They went into the Haselgrove business with their eyes wide openand with a zeal to accomplish their goals. Steve Maglieri is the powerhouse Alex, a McLaren Vale local, commented on the wines emerging this season.behind Serafino Wines in the Vale, Don Luca owns vineyards in the district, At Haselgrove early picked reds are displaying distinctive spice and perfumeDon Totino who also owns Totino Wines in the Adelaide Hills and until recently with great natural acidity and structure. Varieties and regions to ripen laterowned Festival City Wines and Spirits. Tony Carrocci was and still is, a builder, were able to develop concentration without ripeness. The shiraz is spicy andhowever with a healthy interest in wine. aromatic but also produced big, full bodied wines. So not new to the industry, the recipe for success? A winery with good Cabernet is a standout, with the long ripening period again producing winesbones, add a healthy dose of passion and more than a pinch of persistence of serious weight and structure but also being able to develop beautiful varietaland ‘Bravo!’ as Totino said, a ten year overnight sensation. blackcurrant and leafy characters. Back a few steps, ‘Haselgrove’ means ‘from near a grove of Hazel Trees’ Haselgrove’s wines are distributed by Festival City Wines (Don Totino) inand symbolises a connection with the land from the very beginning. The tree SA, Victoria and the NT; Combined Wines in NSW and ACT; Global Winesmotive is integral to the Haselgrove branding. in Queensland and Bidfood in WA. Haselgrove Wines also exports to New Zealand, Hong Kong, China, Malaysia, The Philippines, South Korea, Germany The tree belongs to an ancient calendar signifying ‘Knowledge, Honesty, and Italy, with the Italian-Australian team of owners hoping that market growsPurity and Creativity’. It is these four principles the modern day Haselgrove anytime soon - no excuse needed for a trip to the old country.intends to impart to every wine created by the winery. One of the wise men, Don Totino said, “Receiving this prestigious honour is Today Haselgrove’s strategy is to focus on small batch production, blending a reward for all the hard work, the risks and the belief that we could achievesmall parcels of wine to create superbly crafted wines. As an adjunct great things as a team. Naturally we have had fun along the way but having funHaselgrove offers contract crushing and winemaking to a select range of doesn’t always pay the bills, let alone bring praise such as this, for productsequally passionate growers and winemakers. we produce with an absolute passion.” At the centre of this operation is around 25 acres of cabernet sauvignon, FINALISTS Taylorsshiraz and mourvedre vines, some dating back 60 years. In addition, 919 Winespartnerships with other McLaren Vale growers enables the production of a Wolf Blassfull portfolio of wines. d’Arenberg Christophe Forel, Haselgrove’s man at the helm welcomed the news of theWinestate Award. “We are extremely thrilled and humbled to receive sucha wonderful accolade from Winestate Magazine - Australia, Asia and NewZealand’s oldest and most respected wine publication. To have our little winerynamed ‘Wine Company of the Year’, with the calibre of our industry peers inthe mix, is a fantastic result. It’s wonderful recognition and is testament to ourwinemaking teams’ endless pursuit of perfection. “Ultimately our winemaking team are driven by a passion to create worldclass, artisan, hand crafted wines that speak of place and provenance.” “We have a portfolio of wines that cover many of the key price breaks and56 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

NEW ZEALAND wine company of the yearSAINT CLAIRNOT RESTING ON THEIR LAURELS“The Ibbotson family continue to grow and develop their business.”JANE SKILTON, MWMarlborough’s Saint Clair Family Estate is (once again) Winestate’s 2017 ago in 2007. After receiving fruit from a few different suppliers in the early partNew Zealand Winery of the Year. Saint Clair has also previously received this of our exploration, we secured fruit from the Plateau Block and in late 2012accolade in 2014 and 2010. we were presented with the opportunity to purchase the block. Considering the quality of fruit the vineyard had delivered up until then, we couldn’t refuse. Montana Wines, one of NZ’s biggest wine companies, only decided to plant The vineyard is located in the south eastern quarter of the Gimblett Gravelsvines in the as-then untested Marlborough region as recently as 1973. So it and we grow syrah, merlot, cabernet sauvignon, malbec and viognier. Themust have been a big gamble for Neal and Judy Ibbotson to plant their own inclusion fruit from the Hawke’s Bay gives us the opportunity to broaden ourvineyards only five years later. portfolio of wines, and is important in enhancing our offer to both New Zealand and our 70 world markets”. Yet in 1978 the Ibbotsons decided to take the leap and plant grapes withthe aim of supplying fruit to the local wine industry. However after a while the Not ones to rest on their laurels, the Ibbotson family continue to grow andcouple felt they wanted to make wine under their own label and established develop their business.Saint Clair Family Estate in 1984. In the last 34 years the winery has becomeone of Marlborough’s leading estates with the Ibbotsons and their children To date the NZ wine industry has been slow to recognize the importance ofremaining very much hands on. wine tourism but this is changing rapidly. The opening of the Saint Clair Vineyard Kitchen Café and Cellar Door in the heart of the Wairau Valley gives the Estate The mainstay of any Marlborough producer is its main label sauvignon blanc, an opportunity to showcase both its wines and local Marlborough produce.usually a cross regional blend, perhaps supplemented by Reserve bottling. And although the company is proudly New Zealand, this didn’t prevent its staffWith the ability to source fruit from its vineyards right across the region, Saint from learning about the world of wines with ten employees studying for, andClair makes one of Marlborough’s most reliable wines and the premium Wairau successfully passing, the Wine & Spirit Education Trust (WSET) Level 2 Award.Reserve Sauvignon Blanc has won almost every show trophy both at homeand overseas. For the adventurous the Saint Clair Vineyard Half Marathon takes place in May each year; entrants run through the vineyards of local wineries and But having had a couple of decades of experience growing grapes, the successful competitors are awarded a bottle of Saint Clair Family Estate wineIbbotsons, and their then Chief Winemaker Matt Thomson, recognized the at the finish line.exceptional potential of some of the vineyards from which they sourced fruitand so decided to launch a range of wines from 19 individual sites. Known Distribution is key to developing overseas markets. The US is now Newas the Pioneer Block wines, they have been enthusiastically received by both Zealand wine’s key export market in terms of value, achieving $500 million forcritics and consumers alike. the first time in 2017. This puts it into the top 3 wine import into US by value, alongside France and Italy, and it is expected to continue to experience strong The Ibbotson family is fully involved in the business and I asked Neil and upward growth. To consolidate its position in the US, the Ibbotsons signedJudy’s daughter Sarina, Marketing Manager why they had decided to go down an agreement in 2017 with the E. & J. Gallo Winery, (the world’s largest familythis route: “the Pioneer Block wines are a combination of Saint Clair’s own owned wine company), to be the exclusive national distributor for the Saintvineyards eg Pioneer Block 14 Doctor’s Creek which lies north of New Renwick Clair Family Estate wine brand in the U.S.Road and growers own blocks eg. Pioneer Block 11 Cell Block in Dillons Point.Where the blocks are owned by growers we mention the growers’ names on Saint Clair Family Estate achieved the highest number of awarded winesthe back of the label as this gives them some ‘ownership’ of the wine and in our 2017 tastings and is a very worthy and admirable winner of the 2017makes them feel very proud of the quality grapes they produce. Why did we Winestate Winery of the Year. decide to go down this route? Because we felt we had identified a number ofspecial sites which provide the ideal terroir to produce small parcels of quality FINALISTS Vidalwines. This didn’t just happen overnight but took years of experimentation and Esk Valleyknowledge building”. Villa Maria Church Road Anyone who thinks Marlborough is only capable of producing a limited rangeof styles should compare the Pioneer Block Sauvignons. The 2017 Pioneer Block20 Cash Block Sauvignon Blanc located in the Upper Wairau has haunting coolspectrum aromatics; capsicum, green apple and nashi pear and is a worldaway in style from the Lower Wairau sourced 2017 Pioneer Block 18 Snap BlockSauvignon Blanc with its pungent, riper notes of passionfruit and red capsicum. Although the label is fundamentally linked with Marlborough, this didn’t stopSaint Clair venturing further afield and looking to establish itself in Hawke’s Bay. Chief winemaker Hamish Clark; “We consider syrah from the Hawkes Bay hasa big future and this was the primary driver for first sourcing fruit over 10 years Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 57

149advertorial 市场 Gantleys RestauRant Gantleys remains one of the country’s finest restaurants, consistently presenting outstanding food and superlative wines – the historic building and 2 acres of landscaped gardens is the stuff memories are made of. Situated in a historic building, Gantleys has a unique place in the hearts of locals and is of great interest to visitors. Starched linen, crystal stemware and candles give the place a romantic touch. Gantleys is regularly awarded by New York’s Wine Spectator magazine for its world-class wine list. The cuisine is based on New Zealand’s best produce prepared with passion and flair, with an international influence. The extensive menu features seafood, lamb, venison, prime beef, duck and stunning desserts. Owners, Brent Rands (sommelier) and Craig Hendry (head chef) specialise in the art of food and wine matching, which is complemented by professional and personalised service. Their skill is evident in the popular six- course degustation menu. Complimentary transport from central Queenstown by arrangement. Opening hours: Open 7 days, 6pm until late 172 Arthurs Point Road Queenstown Tel: +64 3 442 8999 Fax: + 64 3 442 7007 Email: [email protected] www.gantleys.co.nz GANTLEYS RESTAURANT

SPARKLING of the year WINNER THE GANTLEYS OF QUEENSTOWN TROPHY Deutz Cuvée Marlborough Blanc de Blanc 2013 WINEMAKER: Greg Harris COLOUR, BOUQUET, PALATE: The wine is light straw in colour with golden tinge. This wine displays aromas of biscuit, white flower and citrus notes. The palate has a creamy texture displaying lemon curd and appealing mealy notes. The wine also has taut acidity and is nicely balanced with a clean finish and great persistence of flavour. This is a refined, elegant wine with citrus fruit freshness and a very fine, creamy mousse. FOOD SUGGESTIONS: Whilst this wine makes the perfect aperitif, it also works well with particular foods due to the creamy citrus notes of the chardonnay. Good matches include fresh shellfish, savoury canapés and delicate white poultry dishes. CELLARING: Intended for drinking upon release, Deutz Marlborough Cuvée Blanc de Blancs will nevertheless gain additional toasty nuances with careful cellaring. VITICULTURE: For the 2013 season the critical flowering period during December was warmer than normal setting up the potential for good even crop. The growing season as a whole was typified by less rain than when compared with long term averages, helping both to keep disease risk low, and maintain good exposed fruit due to low canopy vigour. A cool, but sunny, February ensured flavours continued to develop nicely without sugar levels becoming excessive. The dry and sunny March – mid April period allowed us to harvest each parcel of fruit with ideal flavour and acid balance. VINIFICATION & MATURATION: Whole-bunch pressed in the Brancott Winery Coquard press to extract juice in the gentlest manner, yielding juice with elegance and finesse. All batches were fermented separately and left on ferment lees whilst undergoing malolactic fermentation. The extended lees contact contributes to the yeast complexity and the malolactic fermentation softens the acid to add richness to the palate. Assemblage of the final blend is followed by up to three years in the bottle on yeast lees, further enhancing and integrating the toasty biscuit flavours. CONSUMER CONTACT DETAILS: Phone: 0800 655 550 Email: [email protected] Web: www.pernod-ricard-australia.comLUIGI BORMIOLI GLASS - Supremo flute 240ml Wine of the Year Awards Annual Edition 2018 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 SARACEN ESTATES DEUTZ CUVEE MARLBOROUGH MAREE MARGARET RIVER BLANC DE BLANC 2014 SPARKLING 2010 WINEMAKER: WINEMAKER: Bob Cartwright Greg Harris COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Light gold (excellent considering its age). Delicate The wine is a very pale gold colour. The wine fruit with beautiful autolysis and good depth with displays toasty aromas of fresh baked biscuit, good maturity. Excellent mousse. Nice autolysis with citrus notes. The mousse is fine and creamy with a hint of sweetness and a clean fresh acid textured, with great persistence in the glass. The finish. Drinking very well now and years to come. palate is pure and elegant, displaying lemon curd A very harmonious and well balanced wine. and appealing pastry flavours. This refined wine is CONSUMER CONTACT DETAILS: elegantly structured with taut acidity and a lengthy, Phone: 08 9486 9410 clean finish. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.saracenestates.com.au Phone: 0800 655 550 (NZ) Email: [email protected] Web: www.pernod-ricard-australia.com60 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

GANTLEYS RESTAURANTD’ARENBERG POLLYANNA POLLY PEPPERJACK BAROSSAADELAIDE HILLS CHARDONNAY SPARKLING SHIRAZ NVPINOT NOIR PINOT MEUNIER NVWINEMAKER: WINEMAKER:Chester Osborn Richard MattnerCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:A strikingly lifted nose of lemon zest, white blossoms, Bright crimson red in colour. The nose shows liftedgranny smith apple skin, and hints of freshly grilled nuts red berry fruits, raspberry and red liquorice, spicedentices you to look deeper into the alluring bouquet. cloves and fresh dark cherries. The palate is plushThere you will find subtle hints of marzipan, cashew and round, with layers of bright red and blue fruitsbutter and the suggestion of freshly torched creme reminiscent of blueberries and dark cherries. Thebrulee. The bead is very fine with a creamy persistent palate finishes with a generous sustained mousse.mousse. The delicate palate is a finely balanced act. CONSUMER CONTACT DETAILS:A tight mineral acid line underpins generous white Phone: Saltram Cellar Door - 08 8561 0200fleshed stone fruit poised in an energetic dance with Email: [email protected] intriguing sea spray salinity. Ever licked an oyster Web: www.pepperjack.com.aushell? The finish is long and complex with yeastautolysis providing palate weight while a lemon curdacidity carries the focused mineral finish.CONSUMER CONTACT DETAILS:Phone: 08 8329 4822Email: [email protected]: www.darenberg.com.au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 61

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ALTERNATIVE WHITE of the year WINNER THE SMEG TROPHY Nepenthe Winemakers Select Adelaide Hills Gruner Veltliner 2016 WINEMAKER: James Evers COLOUR, BOUQUET, PALATE: Pale straw, yellow. Spice and white nectarine. Hints of wild honey. Generous palate weight and length with grapefruit, pineapple acidity. FOOD SUGGESTIONS: Perfect with soft cheese such as goats cheese, camembert and fresh cheeses like ricotta or paneer. CELLARING: 2-5 years. VITICULTURE: The 2016 vintage turned out to be a beautiful vintage and will most likely be remembered as one of the great years in winemaking and wine-enjoying circles alike. After a winter with much lower than average rainfall, the season started with worried growers, but timely summer rainfall in late January and February came as a welcome relief and ensured fruit quality to be exceptional. In the early growing season higher than normal temperatures were experienced that, with the drier than normal conditions, were just perfect for flowering and all other viticultural activities. These conditions created a seamless flow of activities in the vineyard and enough time to ensure all practices were executed to perfection. The period of consistently cool and moderate conditions ensured the optimum vine balance and production of excellent colour, flavours and aromas in grapes. Harvest commenced in February, which is early for the Adelaide Hills. The vintage progressed quickly due to ideal ripening conditions and was over in the wink of an eye, and by the end of March all grapes had been picked. This early vintage will ensure a good, long rest for the vines in order to be ready for our next season. VINIFICATION & MATURATION: The Gruner was crushed, de-stemmed and pressed in a pneumatic air bag press. It was cold settled for 4 days and then inoculated. After a 3 week cool fermentation the wine was left on yeast lees for 8 weeks before bottling to build palate weight. CONSUMER CONTACT DETAILS: Phone: 08 8398 8899 Email: [email protected] Web: www.nepenthe.com.auLUIGI BORMIOLI GLASS - Palace Wine 480ml Wine of the Year Awards Annual Edition 2018 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 MISSION ESTATE HAWKE’S BAY ESK VALLEY HAWKES BAY GEWURZTRAMINER 2016 VERDELHO 2017 WINEMAKER: WINEMAKER: Paul Mooney Gordon Russell COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The nose is very floral with the typical gewürztraminer The fruit reflects the stony soils in which they are rose petal bouquet. The palate is juicy, and with grown; the resulting wine has mineral notes with its good weight and full body, it is soft and very flavours of mandarin, passionfruit and peach. The intense. This wine has perfect balance, with the vines were intensively managed and cropped at flavours lingering well on to the smooth finish. low yields to fully capture the potential of the site. CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS: Phone: +64 6 845 9350 Phone: +64 6 872 7430 Email: [email protected] Email: [email protected] Web: www.missionestate.co.nz Web: www.eskvalley.co.nz64 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

TRENTHAM ESTATE THE FAMILY ALL SAINTS ESTATE WAHGUNYAHMURRAY DARLING VERMENTINO 2016 MARSANNE 2015WINEMAKER: WINEMAKER:Anthony Murphy, Shane Kerr Nick Brown and Chloe EarlCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:The Family Vermentino is light green in colour A crisp, refreshing wine packed with distinctivewith lifted lemony aromas. A delicate and crisp marsanne fruit flavours of lemon, peach and honey.wine showing fresh citrus flavours of lemon and Light to medium bodied with a minerally charactergrapefruit. and good acid on the finish which provides greatCONSUMER CONTACT DETAILS: structure and ensures it is very food-friendly.Phone: 03 5024 8888 CONSUMER CONTACT DETAILS:Email: [email protected] Phone: 02 6035 2222Web: www.trenthamestate.com.au Email: [email protected] Web: www.allsaintswine.com.au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 65

18O Producers 3 Days 1 VenueMeet, taste, discover more than 180 South Australian wine, beer, spirit and food producers, all under one roof at the Adelaide Convention Centre. For ticket & event information visit CELLARDOORFESTIVAL.COM

WWW.ADELAIDECC.COM.AU RIESLING of the yearLUIGI BORMIOLI GLASS - Vinoteque Wine 380ml WINNER ADELAIDE CONVENTION CENTRE TROPHY Millon Estate The Roots 26 Eden Valley Riesling 2014 WINEMAKER: Simon Gilbert COLOUR, BOUQUET, PALATE: Pale straw with light green hues. Delicate aromas of lime juice and orange blossom are present alongside soft hints of fresh pear. White nectarine and green apple flavours characterise the palate of this riesling, all supported by a long and lingering finish that leaves the drinker feeling refreshed and invigorated. FOOD SUGGESTIONS: A great match alongside freshly shucked oysters and sashimi. CELLARING: As the wines age, marmalade and toasty nuances appear on nose and palate. Good Eden Valley riesling will take ten years or more to reach its peak. VITICULTURE: Our riesling single site vineyard is nurtured very carefully over the growing season, with high quality water onsite and our higher rainfall we are able to minimise any canopy burn, hence keeping a healthy nutritious canopy, keeping our fruit out of the hot afternoon sun is of importance in keeping our little fragrant parcels from disintegrating, this is how we can produce high quality riesling. Altitude, aspect and slope are all important in determining mesoclimate in this hilly region. Therefore, at an altitude of around 500 metres (1640 feet) our Eden Valley vineyard being more to the south around Mt Crawford is considerably cooler than the more northerly Eden Valley vineyards at an elevation of 380 to 400 metres (1247 to 1312 feet) around Keyneton. Overall growing season temperatures are significantly lower than those of the Barossa Valley, and the final stages of ripening and harvesting take place in much cooler conditions. Rolling, exposed hills with moderately steep gradients are commonplace and the correct match of site and variety is critical. As one might expect, given the varied terrain, there are a number of soil types. The most common range from grey to brown in colour, and from loamy sand to clay loams. Ironstone gravels, quartz gravels and rock fragments are present in the surface and subsurface. VINIFICATION & MATURATION: Riesling grapes were carefully hand-picked during the cool of night then destemmed, crushed and chilled. The free run juice was separated from skins by gentle pressing under inert gas conditions and cold settled at sub-10 degrees C in stainless steel tank. Racking and inoculation with a select yeast culture then followed. The wine was made from free run juice only, and left on light lees following fermentation so as to develop palate length. The end result is a dry style of riesling with tremendous balance and vibrancy of flavour. CONSUMER CONTACT DETAILS: Phone: +61 029 955 2009 Email: [email protected] Web: www.thecollectivewinecompany.com.au Wine of the Year Awards Annual Edition 2018 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 WOLF BLASS WHITE LABEL KOONOWLA CLARE VALLEY EDEN VALLEY RIESLING 2015 RIESLING 2006 WINEMAKER: WINEMAKER: John Ashwell David O’Leary COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Vibrant straw colour, slight green hints. Fantastic The colour was pale straw with a green tinge but aromatic purity - lifted citrus notes, white flowers after 11 years in bottle has now taken on a golden and lemon curd. Lime notes continue to palate, hue. Floral lime and spice aromas precede a tight palate structure and a zesty, mouth-watering palate with mouth filling citrus flavour and a zesty acid line that results in a long finish. long acidic finish. CONSUMER CONTACT DETAILS: A pleasant smoky bouquet with herbal notes. The Phone: +61 08 8568 7172 palate is full of crisp dried lemon flavours and nice Email: [email protected] secondary characters developing. Web: www.tweglobal.com CONSUMER CONTACT DETAILS: Phone: Andrew Michael - 0419 826 201 Email: [email protected] Web: www.koonowla.com68 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

ROBERT STEIN HALF DRY RS10 ARTWINE CLARE VALLEYMUDGEE RIESLING 2016 RIESLING 2011WINEMAKER: WINEMAKER:Jacob Stein and Lisa Bray Joanne IrvineCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Very pale, with green hues. A very aromatic This wine now six years old has retained its flavourexample of riesling showing floral notes, lime freshness since the original bottling. Aromatics ofjuice and green apple, with hints of spice. This is a classic Clare Valley riesling of lemons and limesa highly concentrated riesling, with brilliant natural which extend through to the citrusy palate. Paleacidity balancing the 10 grams residual sugar. The straw in colour.palate is clean and fresh, with citrus notes, ginger CONSUMER CONTACT DETAILS:and a mineral line finishing with some juicy acidity Phone: 0411 422 450providing great length. Email: [email protected] CONTACT DETAILS: Web: www.artwine.com.auPhone: 02 6373 3991Email: [email protected]: www.robertstein.com.au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 69

Your winepackagingexpertsProviding quality glass packaging is only part of whatsets us apart. A recognised benefit of working withOrora is our ability to create complete packagingsolutions, including glass primary packaging,closures, display or gift cartons, corrugated shippersand point-of-sale displays.At Orora, we pride ourselves on working closely with ourcustomers to deliver innovative packaging solutions.+61 8 8521 4600 | ororagroup.com

SAUVIGNON BLANC of the year WINNER THE ORORA GLASS TROPHY Bird in Hand Adelaide Hills Sauvignon Blanc 2017 WINEMAKER: Kym Milne & Dylan Lee COLOUR, BOUQUET, PALATE: Light and pale with a hint of a green hue. Herbaceous, aromatic, varietal nose with hints of passionfruit and kiwi. Tropical notes of passionfruit and a touch of melon with a fresh and slightly textural palate that finishes dry, with a subtle citrus acidity. FOOD SUGGESTIONS: Our sauvignon blanc, with its zippy acidity and citrus characters pairs wonderfully with seafood dishes such as fried calamari and ceviche as well as eggplant dishes and grilled asparagus. CELLARING: Drink now. VITICULTURE: One of the wettest winters on record in the Adelaide Hills led to a much later start to the growing season than recent vintages. Mild temperatures in spring meant later flowering but we had a good fruit set. High rainfall right up until veraison kept our viticultural team on their toes but the vines held up well. With few heatwaves across the summer, the fruit ripened slowly and developed outstanding flavours across all varieties. Predominantly sourced from vineyards within the Onkaparinga Valley (Balhannah, Oakbank, Woodside & Charleston), ideally suited for its cooler climate, producing premium quality sauvignon blanc. VINIFICATION & MATURATION: Crushed and destemmed via the chiller to ensure the fruit is cold before being pressed to tank where only the purest free run juice underwent cold settling for 36 hours. Racked off solids to its stainless-steel fermenter, each batch was fermented with selected cultured yeast for added complexity and enhanced varietal characteristics. Fermentation was undertaken at cool temperatures (13 – 15˚c) for approximately 14 days. All vineyards are kept separate until blending to allow the winemakers the best possible options for the final wine. Individual batches are chosen based on flavour, complexity, and cohesiveness within the blend to produce a varietal, fresh and vibrant wine that represents the very best sauvignon blanc of the Adelaide Hills. CONSUMER CONTACT DETAILS: Phone: +61 487 222 055 Email: [email protected] Web: www.birdinhand.com.auLUIGI BORMIOLI GLASS - Atelier Sauvignon 350ml Wine of the Year Awards Annual Edition 2018 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 BRANCOTT ESTATE PEGASUS BAY TERROIR SERIES MARLBOROUGH SAUVIGNON SEMILLON 2015 SAUVIGNON BLANC 2016 WINEMAKER: WINEMAKER: Patrick Materman Matt Donaldson COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Bright citrus aromas of limes are interlaced with The colour is pale gold with aromas of citrus fruit, nettle notes and subtle tones of tomato leaves. greengage, gooseberry and passionfruit. There The palate shows juicy citrus fruit flavours with is also a hint of struck match and freshly crushed a lingering finish of passionfruit and nettles. The thyme. The semillon component helps fill out the huge fruit concentration is supported by crisp, palate, adding fruit weight, richness and age- mouth-watering acidity and textural middle palate ability, while also acting to restrain the exuberant leading to a lovely fine finish. herbaciousness of the sauvignon blanc. The CONSUMER CONTACT DETAILS: lees contact adds further creaminess and body, Phone: +61 2 8874 8222 however there is still a crisp refreshing minerality Email: [email protected] on the finish. Web: www.brancottestate.com/en-au CONSUMER CONTACT DETAILS: Phone: +64 3 314 6869 Email: [email protected] Web: www.pegasusbay.com72 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

LAWSON’S DRY HILLS MOUNT BRANCOTT ESTATEVERNON MARLBOROUGH LETTER SERIES ‘B’ MARLBOROUGHSAUVIGNON BLANC 2017 SAUVIGNON BLANC 2016WINEMAKER: WINEMAKER:Marcus Wright, Rebecca Wiffen Patrick MatermanCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:The aromatics are big and punchy with lots of The range of winemaking techniques used haspassionfruit, herbaceous and citrus notes. The resulted in a pungent complex wine displayingpalate is smooth and packed with a lovely intensity intense passionfruit, pink grapefruit, whiteof flavour. Passionfruit, citrus and more tropical nectarines and guava characters on the nose.fruit characters lead to an attractive herbaceous The palate is richly textured with grapefruit andfinish. Bright and refreshing. Classic Marlborough tropical characters with an underlying lemongrasssauvignon blanc. character, a wonderful gunflint-like minerality, allCONSUMER CONTACT DETAILS: bound together by a crisp acidity that leads to aPhone: +64 3 578 7674 finish that just keeps going.Email: [email protected] CONSUMER CONTACT DETAILS:Web: www.lawsonsdryhills.co.nz Phone: +61 2 8874 8222 Email: [email protected] Web: www.brancottestate.com/en-au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 73

ORGANIZED BYGRAND TASTING 5StarWinesFINEST ITALIAN WINESVerona, 14 April 2018 THE BOOK

PINOT GRIS/GRIGIO of the yearLUIGI BORMIOLI GLASS - Magnifico 350ml WINNER THE ITALIAN CHAMBER OF COMMERCE TROPHY Brancott Estate Letter Series ‘F’ Marlborough Pinot Gris 2016 WINEMAKER: Patrick Materman COLOUR, BOUQUET, PALATE: This well balanced, rich and textural wine shows aromas of pears, rock melon and apples supported by delicious spicy characters. Palate weight and complexity add depth balancing the apples, spicy pears and nashi flavours with some textural creaminess rounding out the package. This wine shows great concentration and perfectly poised palate, fruit brightness and depth. FOOD SUGGESTIONS: Best served slightly chilled on its own, or with delicate white meat and seafood dishes. CELLARING: This wine is best enjoyed upon release but could be cellared over the next two to three years if more complexity is desired. VITICULTURE: The southern side of the Wairau valley, where our Brancott Vineyard is situated, is characterized by older, more structural soils with higher clay content, namely Renwick stony silt loam. Formed from glacial outwash and wind- blown loess, they are still free-draining, but have a much higher nutrient content than those on the northern side of the valley. Wines from this soil type typically exhibit greater flesh and texture compared with wines from the northern valley gravelly soil types. Scion cuttings were taken from the best plants of pinot gris the company had and were grafted on to 3309 Couderc Rootstock, known to reduce vigour in grape vines. VINIFICATION & MATURATION: The grapes were harvested from the end of March to early April 2015. The biggest portion was hand harvested then gently pressed before being split, with some fermenting in wooden cuves and the balance in oak puncheons. The light press was kept separated and oxidised to remove bitter phenolics from the grape skins, clarified and added back to the free run. The ferment was stopped early so that the wine retained some residual sugar. Ferments were at higher than normal temperatures which retain the very distinctive regional and varietal characters with the cuve ferment adding a degree of complexity to the mix. CONSUMER CONTACT DETAILS: Phone: +61 2 8874 8222 Email: [email protected] Web: www.brancottestate.com/en-au Wine of the Year Awards Annual Edition 2018 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 BIRD IN HAND ADELAIDE HILLS HUNTER’S MARLBOROUGH PINOT GRIS 2016 PINOT GRIS 2016 WINEMAKER: WINEMAKER: Kym Milne & Dylan Lee James Macdonald COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Light to pale with a hint of a green hue. Nashi Pear Expressive floral, pear and green apple aromas. and green apple with hints of spice and musk on Honeysuckle and a hint of spice complement the nose. Textural, creamy palate with pear and the full off-dry palate. A small portion is wild cashew finishes with flinty, crisp acidity. fermented in old French oak which adds texture CONSUMER CONTACT DETAILS: and weight with a creamy finish. Phone: +61 487 222 055 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +64 3 572 8489 Web: www.birdinhand.com.au Email: [email protected] Web: www.hunters.co.nz76 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

ABEL’S TEMPEST TASMANIA CHURCH ROAD MCDONALD SERIESPINOT GRIS 2016 HAWKE’S BAY PINOT GRIS 2016WINEMAKER: WINEMAKER:Peter Munro Chris ScottCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:This pinot gris embodies the purity of Tasmania’s Appealing ripe pear, peach, rose petal, gingerfruit. Light peach in colour, with ripe pear and warm spice aromas are evident on the nose,aromas on the nose, this wine has a textural, complemented by subtle creamy complexity. Onfleshy palate featuring flavours of cumquat and the palate the wine is lush and full bodied with aorange pith. moderate level of sweetness balanced by gentleCONSUMER CONTACT DETAILS: acidity and a touch of ginger spice on the finish.Phone: +61 08 8568 7172 CONSUMER CONTACT DETAILS:Email: [email protected] Phone: +64 6 833 8234Web: www.tweglobal.com Email: [email protected] Web: www.churchroad.co.nz Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 77

Crafted in Italy for three generations, Luigi Bormioli combines decades of glassmaking experience with the latest technology.Designed and made in Italy High breakage resistance Ultra clear transparent glass Dishwasher safe for over 2,000 industrial cycles www.bormioliluigi.com @luigibormioli #luigibormioli

SEMILLON of the year WINNER THE LUIGI BORMIOLI TROPHY Saddler’s Creek Classic Hunter Valley Semillon 2005 WINEMAKER: Nick Flannigan, David Flett COLOUR, BOUQUET, PALATE: Deep iridescent golden hues, toasted aromatics enveloping lemon thyme and nectar, displaying subtle acidity of lemon zest combined with honeysuckle. Resulting in a beautifully balanced mouth filling wine. FOOD SUGGESTIONS: Roast pork, salmon, smoked trout and lobster. CELLARING: Drink now or up to 5 years. VITICULTURE: 2005 offered excellent growing conditions for semillon. The vintage delivered even rainfall with mild conditions. This resulted in an abundant crop, good flowering with the potential of an exceptional vintage. VINIFICATION & MATURATION: All care was taken by hand picking the 2005 vintage. The fruit crushed and the must chilled before draining the juice. After settling the juice was racked, warmed and the ferment was slow and cold to preserve the fruit intensity and flavours. CONSUMER CONTACT DETAILS: Phone: +61 02 49 911 770 Email: [email protected] Web: www.saddlerscreek.comLUIGI BORMIOLI GLASS - Vinoteque Smart Tester 400ml Wine of the Year Awards Annual Edition 2018 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 GARTELMANN BENJAMIN COOLANGATTA ESTATE HUNTER VALLEY SEMILLON 2011 WOLLSTONECRAFT SHOALHAVEN COAST SEMILLON 2011 WINEMAKER: WINEMAKER: Liz Jackson Andrew Spinaze COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Golden straw in colour. Subtle lime/citrus aromas Clean soft floral fruit expression on the nose with buttered-toast bouquet showing aged complexity. plenty of fresh limey citrus aromatic lift. Classic Palate is soft and rounded, with seamless acid. The semillon fruit characters having a waxy lemon finish is soft with great balance. flavour with a long creamy fruit flavour finish CONSUMER CONTACT DETAILS: balanced with soft sherbet citrus acid. Phone: +61 02 4930 7113 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 02 4448 7131 Web: www.gartelmann.com.au Email: [email protected] Web: www.coolangattaestate.com.au80 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

COOLANGATTA ESTATE COOLANGATTA ESTATE ALEXANDERWOLLSTONECRAFT SHOALHAVEN BERRY SHOALHAVEN COASTCOAST SEMILLON 2009 SEMILLON 2005WINEMAKER: WINEMAKER:Andrew Spinaze Andrew SpinazeCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Bright straw colour with green tinges. Clean and Youthfull bright straw colour, This wine carriesvibrant semillon fruits showing very good mid big citrus, lemongrass and mineral flavours withpalate with strength and richness. Soft and round integrated nutty and toasty characters. There is stillwith a fresh lemon acid finish. great acidity that leads to a long satisfying finish.CONSUMER CONTACT DETAILS: CONSUMER CONTACT DETAILS:Phone: +61 02 4448 7131 Phone: +61 02 4448 7131Email: [email protected] Email: [email protected]: www.coolangattaestate.com.au Web: www.coolangattaestate.com.au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 81

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

CHARDONNAY of the year WINNER THE CLASSIC OAK TROPHY McGuigan The Shortlist Adelaide Hills Chardonnay 2016 WINEMAKER: James Evers, Dane Croxton COLOUR, BOUQUET, PALATE: Straw with green tints. Pale. A modern style of chardonnay with struck match, lemon, honey and nectarine aromas integrated with some delicate cedar notes. The cool climate of the Adelaide Hills helps create a wine that has a fresh and zingy palate with a delightful complexity and lingering finish. The wine is stirred on lees once a week for 8 months in brand new French oak hogsheads which result in an underlying delicate vanilla oak influence. FOOD SUGGESTIONS: A delightful chardonnay that will combine with a range of dishes including creamy pasta or succulent poultry dishes. CELLARING: 5+ years. VITICULTURE: The Shortlist range is a selection of multi-award winning wines that represent the unique flavour and character of each varietal as well as the influence of the terroir on the wine. Each bottle is individually numbered. The fruit for this limited release wine was sourced from our Schuberts Vineyard in the cool climate area of the Adelaide Hills. Coming from several topographic aspects allows different characteristics to play their part in this wine. South east facing fruit gives citrus notes and minerality. North facing slopes give palate fullness and stone fruit characters. VINIFICATION & MATURATION: The juice underwent natural yeast fermentation in new French hogshead oak barrels. The lees were then stirred once a week for 8 months in the barrel before being clarified and sent to bottling. CONSUMER CONTACT DETAILS: Phone: +61 02 4998 4111 Email: [email protected] Web: www.mcguiganwines.com.auLUIGI BORMIOLI GLASS - Intenso Universal 450ml Wine of the Year Awards Annual Edition 2018 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 FIFTH ESTATE WINES GEOGRAPHE PENFOLDS RESERVE BIN 15A CHARDONNAY 2016 ADELAIDE HILLS CHARDONNAY 2015 WINEMAKER: WINEMAKER: Peter Stanlake Kym Schroeter COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Light golden colour with green hues. This wine Very pale straw. Almond nougat, white peach, shows hints of lime peel, crème brulee and a rich pink grapefruit, quince, Pink Lady apple peel/ full palate with great length and flavour. skin, custard apple appear on the nose. Palate of CONSUMER CONTACT DETAILS: custard apple, white peach, pink grapefruit and Phone: 041 985 1269 creamy, lees induced textural notes. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.fifthestatewines.com.au Phone: +61 08 8568 7172 Email: [email protected] Web: www.tweglobal.com84 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

WOLF BLASS WHITE LABEL VILLA MARIA RESERVEPICCADILLY VALLEY ADELAIDE HILLS HAWKES BAY KELTERN VINEYARDCHARDONNAY 2015 CHARDONNAY 2016WINEMAKER: WINEMAKER:John Ashwell Nick PiconeCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Bright straw colour, slight green hues. Generous In its youth, this concentrated wine is pale in thetoasty oak, nutty complexity, white nectarine, glass and displays aromas of white fleshed stoneapple blossom on the nose. Complex and fruit, flowers, biscuit and hazelnut. Intricate barrelcreamy palate, balanced and textural, stonefruit, fermentation influences meld with stone fruit andlemon hints with a fine, acid driven finish. acidity on the palate, forming a refined marriageCONSUMER CONTACT DETAILS: of style and length.Phone: +61 08 8568 7172 CONSUMER CONTACT DETAILS:Email: [email protected] Phone: +64 9 255 0660Web: www.tweglobal.com Email: [email protected] Web: www.villamaria.co.nz Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 85

Savour traditional favourites with More than 100 destinations are only a few clicks away BOOK • SELECT SEATS • CHOOSE MEALS • CHECK-IN Let your next food trail begin at singaporeair.com. In addition to a choice of destinations that feature the flavours you love, you can also select your favourite seat, set your meal preferences, and check in up to 48 hours before your flight. When it’s so easy to plan your journey, all you have left to do is indulge your taste buds.

ALTERNATIVE RED of the year WINNER THE SINGAPORE AIRLINES TROPHY Kalleske Buckboard Barossa Durif 2016 WINEMAKER: Troy Kalleske COLOUR, BOUQUET, PALATE: Buckboard Durif 2016 is thick inky purple-black in colour. Emanating from the glass are intense aromatics. There is fruit cake, dark plum, chicory, vanilla, cherry-ripe and clove spice. It is bright, uplifting and assuredly serious. The palate is rich and full-bodied. That’s putting it mildly. It is intense across the board. Strong black fruits dominate, complemented with toasty sweet oak and solid natural tannins adding structure and grip. This is a generous, muscular wine that is big, powerful and concentrated. A long, clean dry finish completes a lavish wine. Buckboard is a compelling and seductive Barossa durif that can be enjoyed now or over the next decade. FOOD SUGGESTIONS: Lamb shank and osso bucco. CELLARING: 10 years. VITICULTURE: Hand-pruned vines. Low-yielding. Grown in shallow, sandy loam soil over superb deep red clay. 22 y.o. vines. Certified Organic & Biodynamic. Greenock/ Moppa sub-region. VINIFICATION & MATURATION: The grapes were picked in two batches, on March 23rd and March 31st and then destemmed into an open top fermenters. The must was native-yeast fermented for 9-12 days on skins with hand pump-overs twice a day. After pressing off skins the durif was filled to a mix of 25% new and the balance used American oak hogsheads. The wine completed primary fermentation and underwent natural malolactic fermentation in barrel. The durif was matured in barrel for thirteen months prior to bottling. CONSUMER CONTACT DETAILS: Phone: 08 8563 4000 Email: [email protected] Web: www.kalleske.com.LUIGI BORMIOLI GLASS - Grangusto 510ml Wine of the Year Awards Annual Edition 2018 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 919 WINES RESERVE COLLECTION SALTRAM THE INVENTORS SERIES RIVERLAND TOURIGA NACIONAL 2016 LIMITED EDITION BAROSSA MONTEPULCIANO 2015 WINEMAKER: WINEMAKER: Eric Semmler Shavaughn Wells COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Inky dark with bright crimson hues. Expressive of Vibrant blood plum. This montepulciano has a this variety, this wine has aromas of smokey, minty lifted bouquet with savoury notes of warm spice blackberry, blackcurrant and spice. The palate is overlayed and perfumed by aromatics reminiscent bright and full, beautifully balanced, harmonious of dark berried fruit: fresh cherries, mulberries and and layered with rich pepper, cinnamon, coffee blackberries. The wines savoury and robust palate and dark chocolate notes, and hints of savoury has textural tannins which linger, giving plenty of rare roasted beef. support to the flavoursome notes of blueberries, CONSUMER CONTACT DETAILS: cranberries and liquorice. Phone: +61 0408 855 272 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +61 8561 0200 Web: www.919wines.com.au Email: [email protected] Web: www.saltramwines.com.au88 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

BERTON VINEYARDS METAL LABEL BOYNTON’S FEATHERTOPRIVERINA DURIF 2016 LIMITED RELEASE ALPINE VALLEYS TEMPRANILLO 2015WINEMAKER: WINEMAKER:Bill Gumbleton, James Ceccato Nick Toy, Kel BoyntonCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Intense aromas of violets, blackberry and subtle Clean bright cherry red hue. Pronounced cherrychocolate herald this mouth staining durif’s inky and briar fruit, with underlying violet and sweet anddark fruit characters of blackberry, anise and savoury spice notes on the nose. Complex flavourssmoky liquorice that fill the concentrated palate. of red berry fruits, earthy spice and tobacco leafThe well-integrated spicy oak and tight tannins with silky, textured tannins that leave the finish long,adds complexity and depth that persists to a long dry and savoury.flavoursome finish. CONSUMER CONTACT DETAILS:CONSUMER CONTACT DETAILS: Phone: +61 03 57 562 356Phone: +61 02 6968 1600 Email: [email protected]: [email protected] Web: www.feathertopwinery.com.auWeb: www.bertonvineyards.com.au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 89

Cellaring doesn’thave to becomplicated.Discover the full range ofVintec climate-controlledcellars at vintec.com.auVintec ‘Noir’170 Bottle Wine CellarV190SG2E-BK Stable Regulated UV-protected Anti-vibration Reticulatedtemperature humidity glass door system airflow

PINOT NOIR of the year WINNER THE VINTEC TROPHY Merricks Estate Mornington Peninsula Pinot Noir 2016 WINEMAKER: Simon Black COLOUR, BOUQUET, PALATE: Deep crimson in colour, dark red fruits and spice punctuate the bouquet of this perfumed and seductive pinot noir. The palate displays a core of intense dark cherry, violets and floral spices interwoven with a fine line of acidity and soft lingering tannins. The subtle oak handling plays a supporting role. FOOD SUGGESTIONS: Peking duck or wild mushroom risotto. CELLARING: 5-8 years. VITICULTURE: A warm and dry growing period in 2016 brought the earliest vintage on record at Merricks Estate, with the pinot noir harvested on 4th March. Meticulous work by hand in the vineyard including intensive management of the canopy during the drier than usual ripening period produced fruit of premium quality. All decisions made in the vineyard reflect our passion for sustainable practices as well as allowing the fruit to express the unique site at Merricks and cool climate growing environment. VINIFICATION & MATURATION: Hand harvested grapes were passed over the sorting table before destemming into 2 tonne open fermenters. A small portion of unfermented pinot noir grape skins (rosé marc) was added to the fermenters. Fermentation was with RC212 yeast and allowed to reach 33 degrees celsius. The wine was pressed off after 2 weeks on skins and transferred to French oak barriques (27% new) for natural MLF and 11 months maturation prior to bottling. Clones: 115 (47%), MV6 (53%) pH: 3.53 T.A. (g/L): 5.93 Alc: 14% CONSUMER CONTACT DETAILS: Phone: +61 0419 135 037 Email: [email protected] Web: www.merricksestate.com.auLUIGI BORMIOLI GLASS - Atelier Pinot Noir 610ml Wine of the Year Awards Annual Edition 2018 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 OAKDENE PETA’S BELLARINE FOXEYS HANGOUT SCOTSWORTH PENINSULA PINOT NOIR 2016 FARM MORNINGTON PENINSULA PINOT NOIR 2015 WINEMAKER: WINEMAKER: Robin Brockett, Marcus Holt Tony Lee COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: Deep garnet in colour with a bright hue. A Spice, oak, tobacco, ripe red and black fruits mix perfumed bouquet of bright floral notes, red and with light herbal freshness. Substantial tannin black cherry fruit and lifted spice. Intense palate profile in easy balance with the wine’s length and earthy cherry, dark plum notes, with spice and aromatic intensity. savoury characters. Full and fleshy mid palate, CONSUMER CONTACT DETAILS: balanced by firm acidity, fine compact tannins Phone: +61 03 5989 2022 and a long finish. Email: [email protected] CONSUMER CONTACT DETAILS: Web: www.foxeys-hangout.com.au Phone: +61 0458 847 754 Email: [email protected] Web: www.oakdene.com.au92 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

SCOTCHMANS HILL BELLARINE BOAT O’CRAIGOPENINSULA PINOT NOIR 2015 BLACK SPUR YARRA VALLEY PINOT NOIR 2016WINEMAKER: WINEMAKER:Robin Brockett, Marcus Holt Rob DolanCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:This regionally expressive release represents the Bright crimson in appearance. Strawberry, redcool maritime climate in which it is grown. Mid cherry, spice bouquet. Red fruits, silky tannins,garnet in appearance. A rich, juicy and fruit-driven long intense finish on the palate.pinot noir with cherry, plums and savoury mid- CONSUMER CONTACT DETAILS:palate. Earthy and sappy flavours are rounded Phone: +61 03 5962 6899out by cedar oak and a long, persistent and Email: [email protected] finish. Web: www.boatocraigo.com.auCONSUMER CONTACT DETAILS:Phone: +61 03 5251 3176Email: [email protected]: www.scotchmans.com.au Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 93

HARBOUR BOTTLINGWine Bottling | Packaging | Warehousing | Export ServiceONE-STOP WINE EXPORTING LOGISTICS SOLUTIONHarbour Bottling is located in Port Adelaide, Orchid Wine Estate’s bottling plant,with 600 containers annual production capacity. It develops a one-stop service for SA wineries toexport products to overseas.A:18 Annie Watt Circuit, Osborne, SA 5017 | P: 61 8 8341 9999E: [email protected] | W: www.harbourbottling.com

MERLOT of the year WINNER THE HARBOUR BOTTLING TROPHY Villa Maria Gimblett Gravels Reserve Hawkes Bay Merlot 2014 WINEMAKER: Nick Picone COLOUR, BOUQUET, PALATE: The 2014 Reserve Merlot reveals a saturated deep purple colour and perfumed aromatics of red and black plum, fruitcake and floral violet notes, interwoven with roasted coffee bean and complex herb nuances. The palate is concentrated and firmly structured in its youth with fine-grained tannins enhanced by integrated oak. FOOD SUGGESTIONS: Grilled eye fillet beef. CELLARING: This wine will certainly benefit and gain additional complexity from careful cellaring over the next decade. VITICULTURE: The fruit for this wine was grown entirely on the gravelly soils of the Gimblett Gravels growing region in Hawkes Bay. Our different vineyards contribute small parcels of exceptional fruit, each with their own unique characteristics. The free draining soils of these sites help ensure balanced fruit and canopy growth which is essential for ripe flavours and tannin development. Yields are cropped low allowing vines to produce fruit that is richly concentrated in colour, flavour and structure. VINIFICATION & MATURATION: Vineyards: 60% Twyford, 40% Omahu. 6T/HA 2014 in Hawkes Bay was simply a superb red wine vintage and a very welcome follow-up to the highly acclaimed 2013 vintage. The region was treated to one of the warmest growing seasons in recent records (warmer than 2013) with intermittent rainfall events, enough to encourage vine health and flavour development without bringing on disease. Typical Hawkes Bay nights moderated daytime temperatures allowing for steady sugar and flavour accumulation across merlot vineyards. Picking decisions were based around flavours and the resulting fruit was clean, ripe and full of flavour. CONSUMER CONTACT DETAILS: Phone: +64 9 255 0660 Email: [email protected] Web: www.villamaria.co.nzLUIGI BORMIOLI GLASS - Atelier Stemless 650ml Wine of the Year Awards Annual Edition 2018 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 SACRED HILL RESERVE HAWKES BAY CHURCH ROAD HAWKES BAY MERLOT CABERNET SAUVIGNON 2016 MERLOT CABERNET SAUVIGNON 2015 WINEMAKER: WINEMAKER: Jenny Dobson Chris Scott COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: The nose is complex and enticing. Reminiscent A deeply coloured merlot cabernet blend of a spice cupboard with some vanilla pods and with aromas of rich, dark plum and berry fruit, dark chocolate along with a bowl of chopped enhanced by lifted violet and sandalwood dark fleshed plums and crushed berry fruit. notes typical of Hawke’s Bay merlot. 12 months In the mouth the wine is lush and supple yet oak maturation has delivered increased palate packed with a wealth of moreish yet refreshing volume and subtle dark chocolate complexity. flavours of red fruits laced with a sprinkling of CONSUMER CONTACT DETAILS: spice. A touch of graphite and cedar give this Phone: +64 800 655 550 wine a fine structure and lingering finish. Great Email: [email protected] depth and concentration with elegance and Web: www.church-road.co.nz charm. CONSUMER CONTACT DETAILS: Phone: +64 06 879 8760 Email: [email protected] Web: www.sacredhill.com96 W I N E S TAT E W ine of the Year Awards Annual Edition 2018

SAINT CLAIR PIONEER BLOCK 17 BIRD IN HAND NEST EGGPLATEAU MERLOT 2016 ADELAIDE HILLS MERLOT 2013WINEMAKER: WINEMAKER:Hamish Clark, Kyle Thompson Kym Milne, Dylan LeeCOLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE:Very dense ruby core with thin purple highlights Deep crimson. Bouquet of concentrated aromasin the rim. Dense aromas of wild blackberry, ripe and intense with plum, mulberry and violets andplums and hints of dark chocolate combine with a hint of clove and vanilla spice. Fleshy fruit,new leather, espresso coffee and a hint of spice. plums and spice with fine silky texture and aRich, full bodied and concentrated with layers long firm tannin finish ensure this wine will ageof ripe dark berries, black Doris plums and dark gracefully.chocolate. The texture is silky smooth with hints CONSUMER CONTACT DETAILS:of new leather, tobacco and spice followed with Phone: +61 487 222 055a long finish. Email: [email protected] CONTACT DETAILS: Web: www.birdinhand.com.auPhone: +64 3 578 8695Email: [email protected]: www.saintclair.co.nz Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 97

Need a big shipping line,or just a really good one?Yes!‘The bigger the better’ does hold true in shipping. Larger ships,more containers, more services, strong long term investmentand operational stability are all good things. But performanceexcellence is also qualitative, and by any measure Hamburg Südis a high-quality carrier. Our specialised experience andpersonalised service set us apart – while size helps to sustainthe broad scope of our professionalism. Hamburg Süd.Everything you need, in depth.No matter what. www.hamburgsud-line.com

CABERNET SAUVIGNON of the yearLUIGI BORMIOLI GLASS - Intenso Universal 550ml WINNER THE HAMBURG SÜD TROPHY Wolf Blass Black Label Cabernet Sauvignon Shiraz Malbec 2013 WINEMAKER: Steven Frost COLOUR, BOUQUET, PALATE: Concentrated deep purple. A Black Label nose through and through, with plenty of fragrant blackberry, cassis and dark plum fruits reinforced with roast coffee, chocolate, black liquorice and toasted nut complexity derived from maturation and barrel fermentation. Hints of sage and tobacco leaf add attractive highlights, with classic cigar-box bottle-age development just starting to show. Rich, generous and complex palate, filled with sweet, ripe dark plum and blackcurrant fruit flavours layered with savoury secondary flavours of coffee and cedary oak. FOOD SUGGESTIONS: Great with roast rib of beef with horseradish Yorkshire puddings, or aged cheddar cheese with fig and walnut sourdough. CELLARING: 5-28 years. VITICULTURE: 62% Langhorne Creek, 30% McLaren Vale, 8% Barossa Valley. The season started well, with good winter and early spring rains providing excellent soil moisture profiles and lush, healthy canopies. Early flowering with inconsistent fruit set impacted yields, while warm autumn nights brought on an early, condensed harvest with rapid ripening and flavour development. Despite this, reds show depth of flavour, focused tannins and vibrant colours. VINIFICATION & MATURATION: The philosophy behind Black Label is simple: to take the year’s very best wines and weave them together into a synergistic whole, the resultant wine being greater than the sum of its parts. Harvested at optimum maturity and flavour, fruit from each vineyard was crushed, destemmed and fermented separately for 7-12 days on skins. The ferments were allowed to warm naturally, with plunging and gentle pumping over used to maximise colour and flavour extraction. Mid-ferment cooling extended fermentation, exploiting time on skins and accentuating line and length. Some batches stayed on skins to dryness, while others completed fermentation in barrel, allowing a balanced integration of oak characters and enhancing texture and complexity. 21 months maturation in 58% new and 32% seasoned French oak, and 7% new and 3% seasoned American oak has enhanced structure and complexity. WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 7.1 g/L, pH: 3.52 CONSUMER CONTACT DETAILS: Phone: +61 08 8568 7172 Email: [email protected] Web: www.tweglobal.com Wine of the Year Awards Annual Edition 2018 W I N E S TAT E 99

W I N E S TAT E - W I N E O F T H E Y E A R AWA R D S F IN AL ISTS VILLA MARIA RESERVE GIMBLETT ANGAS & BREMER LANGHORNE CREEK GRAVELS CABERNET SAUVIGNON CABERNET SAUVIGNON 2015 MERLOT 2015 WINEMAKER: WINEMAKER: Nick Picone Peter Pollard COLOUR, BOUQUET, PALATE: COLOUR, BOUQUET, PALATE: This densely coloured wine shows lovely aromatics The wine has lifted aromas of chocolate and dark with layers of red and black plum, mingling with cherries, with a richly flavoured palate of spicy cassis, smoky roast coffee bean, dried thyme and ripe plum and blackberry that finishes with smooth complex cedary spice nuances. The palate is soft tannins. yet concentrated, with wonderfully fine-grained CONSUMER CONTACT DETAILS: tannins and integrated oak. Phone: +61 08 8537 0600 CONSUMER CONTACT DETAILS: Email: [email protected] Phone: +64 9 255 0660 Web: www.angasandbremer.com.au Email: [email protected] Web: www.villamaria.co.nz100 W I N E S TAT E W ine of the Year Awards Annual Edition 2018