I remember about 25 years ago spending a very enjoyable afternoon with a young winemaker who was to be married soon and we discussed things such as making wine in the hot wine region that is Angle Vale (just north of Adelaide), making wine from the unfashionable grape that is Colombard and making wine racks from100mm square concrete re-enforcing mesh. Why do I bring this up now – particularly when I am talking about a McLaren Vale winery. Well the young winemaker was Joe Grilli the winemaker and owner of Primo Estate Wines. He was and still is married to Dina, he continues to make a wine from the Colombard grape and now has a vineyards in Clarendon and McLaren Vale plus a cellar door / function center and winery in McLaren Vale.
Primo Estate Cellar Door Complex
Joe has been known for many things in his career to date. Using botrytis infection to produce the wine gems that are known today. He has also linked very firmly to Italian heritage from experimenting with Amarone and Ripasso treatments of the wine grapes, some of the first extra virgin olive oils (EVO) and an aged vinegar. Joe also takes a yearly pilgrimage to Italy where he produces Italian wine from Italian grapes with Australian know how. These wines are released in a special event every year.
Apart from a beautifully styled cellar door complex, they hold the Joseph Experience where you can taste some of the Joseph range of wines with some locally made bread plus the Joseph EVO) – costs $10 which is refunded if you buy any of the wines tasted. This tasting is very popular so I recommend you book so to avoid disappointment.
Wine club membership entitles you to 10% discount on most wines and invitations to wine dinners and other events plus a phone call every now and then offering some special deals. membership costs nothing – so why not.
A link to the Primo Estate Wines web page is here.
Now the wines…….
NV Primo Secco ($A20)
Released for only 1 week – I felt my timing was spot on. The wine has been loosely styled on the Prosecco style. Made with 30% Colombard the wine shows tropical and melon aromas with nice melon flavors and a creamy finish. This wine is made for easy drinking as it is light and refreshing. I can see this being another winner for this stable.
2010 La Biondina ($A15)
Straight away I was very happy to see this wine had gone back to it’s roots. Gone was the blending with Sauvignon Blanc and thus is back to a straight Colombard. As per my previous tasting of the wine over many years it is a clean and crisp wine that I consider to be the best Colombard made in Australia – with apples, tropical fruits and an underlying minerality.
2010 The Venetian Garganega ($A25)
I have never seen or heard of this variety before – let alone taste it. As the name suggests the wine was made in Tuscany under the keen eye of Joe. I got some interesting floral and citrus aromas and the flavors were, well just so complex from such a series of light flavors. There was peach, minerality creamy mouthfeel and even though it seemed relatively low acidity the flavors just lasted so long. I believe this is the first release of this variety and I suggest it will not be the last.
2009 The Tuscan Shiraz Sangiovese ($A28)
The second of the Tuscan wines and this one is beauty as well. The aromas were lifted with floral notes, black fruits, dusty oak and a coconut finish. The flavors show complexity again – briary black fruits, olives, cardamon that lingers with vanilla plus coconut from the oak that just licks the palate. So different (as you would expect) from the below wine.
2009 il Briccone Shiraz Sangiovese ($A25)
Black Cherries mixed with spiced earthiness and cedary oak. Another good wine that needs time to really come together and show it’s best.
NV Joseph Sparkling Red ($A70)
Those regular readers of the Lonely Grape will know I am a Sparking Red fan – when done well. This wine has a huge reputation and I was so looking forward to trying it again – last time was over 10 years ago. The base wine here is drawn from a solera system started in 1988. The system adds new wines to the top barrels and the wine is made from the lowest barrels, As wine is drawn off wine in barrels above are added and so on up the barrel system (see a definition of Solera System here). The base wines are made from Moda (Cabernet merlot) and Shiraz with a very old port used and the top up liqueur.
There is so much aged complexity here – nutty, coffee and those developed characters you see in old red wines. One can also taste the port liqueur that just adds another layer of complexity. I will say, for my palate, this wine lacks some freshness that could be gained from some more newer wine added to the blend. I can imagine many wine people thinking this is wrong – but it is my palate.
2007 Nebbiolo ($A75)
Made from Clarendon Vineyard grapes and shows some influence from a visiting overseas winemaker who had spent time working in Barolo (where this variety is king). The wine shows minimal skin contact as the wine is lighter than “normal” and one can see the wine browning relatively quickly. Fast becoming a favorite of mine – the aromas of burnt orange, cinnamon, all spice and turkish delight. The turkish delight continued in the flavor profile that included violets, range of spices – all wrapped up in a savory finish. I so enjoyed this wine and I will be visiting this variety more in the future.
2008 Angle Gully Shiraz ($A65)
Quality Clarendon fruit here, showing that quality wine can be made from such a hot and difficult vintage that was 2008. Dark and concentrated with spices, dark plums combining well with the oak treatments. What stuck me here was the underlying minerality here that I do not normally associate with Shiraz. I can see this wine aging better that I will.
2009 Zamberlan Cabernet Sangiovese ($A28)
I was again luck to taste this wine as it has not been released as yet. Interestingly, this wine undergoes the Ripasso treatment ie the 2009 wine is passed though skins from the 2010 pressings (in this case the 2010 Moda – Casbernet Merlot). The aromas show a list that I find when drinking this style. The flavors show the black current that is cabernet but there is a depth brought on by the ripasso treatment. As you would expect this wine needs time to bring all the components together. Watch out for it when it gets released.
2008 La Magia Botrytis Riesling Traminer ($A25)
For those that say this wine style is not worthy – you need to try this. Aromas that are all floral – orange blossom, roses and honeysuckle combine so well. The flavors are what you expect – citrus and apricots with a real sweetness. What does strick you here is the understanding the wine is very sweet but not cloying – this wine has lots of acid that just cleans the mouth. Bring on the dried fruit and blue cheese platter.
Check out Part 1 of this 2 part series on Jim Barry Wines.
Once again I am reminded how small our world can be. When I found out I was going to Clare, I also remembered that a winemaker from McLaren Vale (the one that employed me at Fox Creek Wines) was now a winemaker at Jim Barry Wines. Thus, apart from remembering there was good wine there last time I was there, there was now somebody I could contact who might show me around the winery. My thoughts were correct, Chris was more than happy to show my friends and I around the winery – even though it was Vintage time and Riesling was making it’s way into the winery. Thanks Chris.
Jim Barry Wines Winery
The winery was an interesting mix of the old and new. I was particularly impressed with the small scale batching for red wines that allows the winemaker to produce small volumes of different wines and then work their magic in the blending of these small batches. I was also stuck by the differences in the character of 2 different partially fermented Riesling juices from 2 different vineyards – how different were they! The Florita Vineyard juice was so floral compared to The Lodge Hill juice.
While we were in Clare we stayed at The Clare Valley Motel. I found this a central location to spend time in the Clare Valley as well as comfortable and well priced accommodation. Check out the view from the hotel grounds.
Clare Valley Motel Views
Now the red wine reviews……
2006 The Clare Red Shiraz Cabernet ($A16)
The wine is an entry level light to mid weight red wine made from 70% Shiraz and 30% Cabernet. As an entry level wine this one really fits the brief. Spicy black fruit aromas that leads straight into the sweet fruit flavors (black plums) and hints of anise. A pleasant drink and at this price – why not.
2005 Three Little Pigs Shiraz / Malbec / Cabernet ($A19)
Another marketing play with 6 different lables made for this wine means that many of those who like the wine &/or labels will try to purchase the 6 pack containing the 6 different labels. The wine has 8% Cabernet, 29% Malbec and 63% Shiraz. Clare seems to have an affinity and history with Malbec so it is no surprise seeing it here in this blend. Interesting pepper and Cranberry aromas that has lots of red fruit plus spice (mainly fennel) flavors. The tannins are quite dusty and dry – it feels like the wine is causing the teeth to become dry. The red fruits indicate early picking and thus agai is mid weight. Highly enjoyable at the price.
2008 The Cover Drive Cabernet Sauvignon ($A19)
The Coonawarra fruit just come through here. Now we get menthol, spice and even some eucalyptus wrapped cassis and quite rounded tannins. The Coonawarra-ness is very up front and not generally what I am looking for.
2008 Lodge Hill Shiraz ($A19)
Now things are coming together. This wine is more like the Clare reds I remember. Aromas of plum, cinnamon and white pepper. The flavors are just a ball of plum, cherry, chocolate mix with some interesting floral notes (I was not expecting floral), Again, tannins that perform a mouth drying experience.
2006 The First XI Cabernet Sauvignon ($A55)
Obviously the best Coonawarra Cabernet from the cricket pitch vineyard goes into this wine. A distinct step up compared to The Cover Drive. Good french oak shows it’s influence here and shows once again how French Oak works well with this variety. Both the aromas and flavors are laced with cedar, olives, spice and menthol. The classical Cabernet with blackcurrant influences are here but play a minor role to the others – thus I believe the wine would benefit to further cellaring.
2004 The Benbournie Cabernet Sauvignon ($A90)
Back to Clare Valley fruit and you can see the difference straight away. The best one word descriptor here is dark – yes there is Blackberry here, but prunes amounst other dark fruit shows the wines concentrated face. The finish is not only long but also classy.
2006 The McRae Wood Shiraz ($A50)
A very complex Clare Shiraz. Obvious coconut and sweetness one expects from use of good American oak combines with the aromas of Satsuma Plum and menthol. There is a lot happening on the palate – different flavor layers everywhere. Sweet fruits, cashews, cinnamon, nutmeg and chocolate. The structure here lends it’s self to cellar for a while yet – but why wait.
2007 The Armagh Shiraz ($A205)
Not for tasting – I did buy a bottle and I will share my tasting notes when I drink it.
After spending a couple of hours with Dianna Genders, I could think of nothing better that sharing some of the fruits of her labors. This time it is the 2003 Genders Park Drive Shiraz Cabernet. A 70% Shiraz and 30% Cabernet blend and yes the current vintage being sold by Dianna is the 2003 vintage. Dianna firmly believes that wines should not be released for sale until they are ready – well Dianna, your accountant may not like it but there are a number of us that do.
Tim Adams Wines Cellar Door
I have only been to the Clare Valley 3 times previously to this occasion. On one of those occasions, nearly 20 years ago I went to a tin shed cellar door that had the name Tim Adams. What a difference about 20 years makes. The cellar door complex is vast, new and shiny with what looks like a reasonably sized winery behind it. Unfortunately, I arrived at the cellar door with only 20 minutes left before closing time so my reviews below were conducted in record time and thus maybe not as detailed as normal. So with minimal other information here is my reviews of Tim Adams Wines.
Tim Adams Wines - Winery
2010 Riesling ($A19)
Intense citrus here with lots of lemons and limes, but very interestingly grapefruit. With these flavors here there is the expected acid depth that supports the flavors that just linger. This supports just what Clare Valley Riesling is known for. Bring on the seafood.
2008 Reserve Riesling ($A29)
It has been a long time since I have tasted a somewhat mature Riesling – that organic smell and taste of the kerosene. Well this one brought back memories of a couple of occasions. The toasty, kero, citrus rind and grapefruit aromas followed by all those lovely lime flavors. I can see this wine would not be in favor with everybody, but you cannot please everybody all the time.
2009 Semillon ($A19)
I really enjoyed the floral notes wrapped up with stone fruit (mainly nectarine) aromas. The flavors show the oak fermentation by some cedar notes and a creamyness complexity. Those peaches and nectarines also make a play in those flavors. I can see a bowl of Thai Green Curry in this wines future.
2007 Pinot Gris ($A19)
Did not taste.
2007 The Fergus ($A20)
This is a blend of all sorts of red varieties with a Grenache basis (30%). This medium bodied red wine has the red fruits you would expect from Grenache. The aromas and the flavors are a little short, however I can see a lot of people liking this wine. Lamb, lamb and more lamb would work well here.
2008 Reserve Tempranillo ($A29)
It is good to see the region looking at what maybe the future direction of warmer regions like Clare Valley. Tempranillo is doing good things in many of the wine regions of Australia – so I was looking forward to this. I was not disappointed. The aromas were cherry fruits with a spicy earthyness – with the spices being cloves and cinnamon. The earthy and cherry continues on a flavor profile that has associated body that is very appealing. If this is the view of Tempranillo in the Clare Valley then bring on more of it.
A classy wine from an unfashionable blend. If you like wines with strength and substance then this is one to try. Strong dark fruits and spice with character and palate length. At this price this should be on everybody’s list.
2007 Shiraz ($A20)
This vintage is almost sold out and I can understand why. This vintage the old vines from Aberfeldy vineyard helped produce the wine. The aromas were reminiscent of mulberries and violets. The fruit is mainly blackberry and there is wonderful spices of pepper and cardamon. The acid here creates depth as well as a little tingle on the tongue.
2008 Aberfeldy Shiraz ($A44)
The Aberfeldy vineyard was planted with Shiraz in 1904 so one would expect concentration of flavors from small yielding vines. So this was another offering I was looking forward to. The aromas were based around cloves and cinnamon with an envelope of cherry plums. The aromas also showed there is a decent slug of American oak here – there was the tell tale coconut sweetness. The flavors were layers of dark fruits, plums and cherries with the spices of cloves and cinnamon and then the American oak adds complexity. The oak imparted sweet coconut and vanilla flavors.
2010 Botrytis Riesling ($A25 – 375mL bottle)
In the right conditions the Botrytis mold can do wonderful things to a wine – and I emphasis the conditions need to be right. In this case I can see many right things – flora and fruit salad aromas combined with tropical and citrus fruit flavors that has quite a viscous mouthfeel. The most impressive thing though is what is not there – so much sugar that it just covers the whole palate and that is all you can taste. There is a big acid hit here so the high levels of sugar are “stripped” from your tongue and mouth so that cloying experience does not happen here.
20 Year Old Fine Tawny ($A35)
This wine has the hallmarks of a good tawny – wood age colour and flavor that just combines together to just provide a party for your mouth and taste buds. But as with the wine above there is a lot of acid here and it is not too sweet. If you like the tawny style without all of the sugar hit then you really need to find this wine. I know I will enjoy this during the coming winter.
Vineyard Kitchen
Check out part 1 of this review here.
The restaurant associated with the Shingleback complex has recently re-opened and has been getting some good reviews. See the attached menu. There is a real effort going on here at the Vineyard Kitchen to provide an experience as well as good food. There is live music provided on Sunday and Friday evening. The portion size feedback has been 3 Tapas plates have been enough for 2 people – so I am also hearing value plus quality is bringing people back.
Wines are mainly Shingleback wines plus a “Winery of the Month”.
Shingleback Range
NV Sparkling Chardonnay / Pinot Noir ($A22/bottle or $A44 for 3)
Good clean drink with yeast characters with up front chardonnay flavors (melon and peach). There is a real acid hit here that I just makes the mouth water for more. Starting the meal off with this would not disappoint.
2010 Chardonnay ($A22/bottle or $A44 for 3)
The most unusual aroma of french onion soup starts one off on a wine that has the complexity driven by fruit quality combined with frech oak. There is the creaminess from the malolactic fermentation and an acid backbone that is characteristic of the Shingleback whites. Seeing the wine smells like french onion soup why not drink this wine with the soup. Add some fresh crusty bread with lashings of butter (to match with the creamy mouthfeel) and you might just be on a winner.
2007 Cabernet Sauvignon ($30/bottle or $60 for 3)
As expected this wine is a step up from the other red wines (see part 1 of my review). The aromas were a little closed (probably due to the bottle only just opened prior to the tasting). The tastes were far from closed. There was some black current expected for Cabernet but the mouthfeel was just BIG. There was obviously some excellent fruit here and aged in good oak as the tannin structure was well balanced but neither was obviously overpowering the other. Cabernets are known for lacking character on the mid palate – not so here, McLaren Vale flavor is here in abundance. I am thinking of drinking this wine with a plate of Irish Stew.
2007 Shiraz ($A30/bottle or $60 for 3)
Straight away I get cigar box and french oak aromas – even before my nose was embedded into the glass. I really enjoyed the fruit depth here – satsuma plums and black fruits together with the fruit sweetness makes the experience like drinking a complex fruit cake. Again there was acid depth creating a backbone for all the fruit and oak structure. I am thinking of a steak with mushroom sauce – you never know I may even share the wine.
2007 “Show Reserve” Shiraz ($A30/bottle or $60 for 3)
This wine was being groomed for “The Gate” range and it was changed at the last minute. This is good for the consumer as the wine is cheaper! For me this wine is another step up from the standard Shiraz, however I can see a lot of people liking the fruit of the standard wine. Here, there is lots of plums (both dark and red) and cherries combined with quite smooth fine tannin structure. A couple of slices of Beef Wellington would see me very happy while drinking this wine.
NV “Black Bubbles” Sparkling Shiraz ($A30/bottle or $60 for 3)
Regular readers of “The Lonely Grape” know I like a good sparkling red and I do like this one. I can best describe it as “liquid black forest cake with bubbles and a drying finish”. I enjoyed this with a meal of pan fried marinated chicken breast fillet and a Caesar salad. It worked well so why not try it as well.
Reserve Wines ($A55/bottle)
2006 D Block Cabernet Sauvignon
The wine was just opened when I arrived, however I got lots of dusty characters from the oak treatment here – I was immediately concerned about the oak monster about to appear here. The flavors showed intense fruit of which only some was the expected black currents – so McLaren Vale character just shines through again. The tannins are dry, dusty, soft and a little grainy which indicates to me the wine needs some more time to see it’s best. There was certainly layers of structure here so you need full flavored food maybe slowly braised lamb shanks.
2006 D Block Shiraz
The aromas start you off with interesting inky or iodine, through to earthy and then a slight perfume hint at the end. Quite complex already. The flavors are all about the fruit with just a little oak supporting the structure. Layered fruit cake (plum and sultanas) are hear to give a you the McLaren Vale Shiraz experience. Drinking now better than the Cabernet above, but it will still last for a while – if you have the patience. With all this structure how about trying this with a Beef & Guinness Pie.
Shingleback Cellar Door
Shingleback Wines Cellar Door has the distinction of being the first cellar door you drive past or to as you enter McLaren Vale’s main street. They moved into the current facility a few years ago after being in the Tourist Infoamtion Centre and have not looked back. The renovated old building looks great and is set up with lounges and art for those that may want to linger or those who are driving and not wanting to have a drink. The facility has a lot of room so they can set up well for functions. For the Sea & Vines Festival they put on a great show.
Shingleback’s vineyards are on the flat between McLaren Vale and Willunga. They are close to Fox Creek Wines – I used to work for Fox Creek so I like the association. I found some close flavor profiles – particularly with the sparkling red between Shingleback and Fox Creek. The tastes of McLaren Vale are here for all to see and taste.
I find one of their marketing ploys as fascinating – they have a buy 2 and get a third wine at equal or lesser value (not for the Show Wines). This makes their wine seem to be better value to the customer and the winery gets more volume sold -quite simply the potential for a wine – wine situation. This could be a 2 edged sword as some people may take offense to such a strategy, however I am told that the strategy is seen very favorably at the cellar door so well done guys!
There is now a restaurant open next door to the facility – I will talk about this more next week.
Shingleback Cellar Door - Side Door
Red Knot Range
Fruit driven entry level wines – $15/bottle or $30 for 3.
2009 Unwooded Chardonnay
The aromas are quite distinctly missing – maybe the wine was a bit cold. The flavors are true to variety (melons) and there was not as much of an acid finish as I was hoping for. A soft drinking style that is not necessarily a food wine – just drink it with friends on a Sunday lunch.
2010 Rose
Your basic Rose – strawberry and rose water mixed with a real acid backbone. Another one for a hot weekend lunch wine.
2009 Grenache Shiraz Mourvedre
I got a distinct aroma layer of red fruits (red currents and raspberries) with a perfume ending. This is a real fruit driven wine with all fruits you expect from this blend – red fruits from the Grenache and some fruit tannin and backbone from the Shiraz and Mourvedre. If you have not tried this blend before and like fruit driven wines then this is a great start. The wine is under a Zork closure as part of a trial.
2009 Cabernet Sauvignon
At first I was concerned about this wine as I got almost no aromas from my tasting glass with this wine. What I tasted was completely different – nice black current fruit (as expected) combined with fruit based tannins (skins etc) that are quite fine. The real thing that got me here was the acid levels that left the tongue tingling. I can see my favorite beef and chilli pizza going down well with this one.
2009 Shiraz
Again the aromas were closed here. The flavors are what you expect from a fruit driven Shiraz – particular emphasis on plums. The acid level is again nice and high and the tannins are quite fine and smooth. Soft everyday drinking with a BBQ written all over it.
Haycutters Range
Mid level wines $18/bottle or $36 for 3.
2010 Sauvignon Blanc / Semillon
The grassyness of the Semillon comes through as the dominant aroma with some passionfruit there as well (from the ripe Sauvignon Blanc). There is a real citrus component here – probably from the Semillon. I found the wine a bit lacking in the mouthfeel department so it would be a pass for me.
2007 Shiraz Viognier
The wine saw co-fermentation of Viognier skins and the Shiraz. The aromas of plum also have a lift that you get from the co-fermentation. I could definitely taste the apricots one expects from this blend but it was just a little apricotty for me.
Show Wines
2006 “The Gate” Shiraz ($A37.50)
As you would expect this is a step up and the wine delivers. With a 2006 wine there was a number of developed flavors here mixed with licorice all over the place. The flavors are what McLaren Vale seems to produce the best – chocolate and licorice. There is a fruit sweetness here also that goes straight into a mouth full of fresh plum character. The tannins are fine and not over powering. With the fruit basis of te wine, I would choose a dish of Chicken in Red Wine.
Check out Part 2 of this review to read all about the Shingleback wines plus the rest of the Show Wines.
Yet again another little gem I found while checking out the wines of McLaren Vale. From the McMurtrie family vineyards. Watch out for their Cabernet – just released. This wine is part of www.tastemclarenvale.com.au in their Backyard Shed Cru Red Pack #4.
This newly opened cellar door in McLaren Vale has a claim to fame – it is the first South Australian licensed collective cellar door on the new licensing laws.
Mandelli Estate Cellar Door
The cellar door is the reincarnation of the old Clarence Hill premises and has had a total makeover. This new facility has the following features:-
Inside Mandelli Estate Cellar Door
Cellar Door for Mandelli Wines and Simply Organolecptic Wines
Devonshire teas (lovely hand made scones with jam made from fruit on the property)
Espresso coffee
Art galery
Function centre – private and corporate functions, weddings
Estate grown jams, olives and almonds
Pick your own fruit in season
Oils and balsamic vinegar from The Passionate Foodie
Jewellry
The facility also has WiFi available for those that just want to hang out while checking their Facebook page.
The Mandelli Estate wines are made at Dennis Wines with mentoring assistance from Linda Domas. The wines are labeled as Diplomats Daughter – simply because Caroline was just that, a Diplomats daughter.
Mandelli Estate Wines
2010 Diplomats Daughter Secret Service Sauvignon Blanc ($A15)
Made from Fleurieu fruit and even though it is very aromatic it is a different Savy. Minerality and pear aromas combines with a lovely lime acid finish that does not scream Sauvignon Blanc. Still not for me, however those that like lots of acid in their white wines should give this a try with a big plate of freshly caught and cooked seafood.
2010 Diplomats Daughter A Spy Named Rose ($A18)
A Shiraz wine (Sellicks Beach fruit) made in a dry style. Aromas of rose and plums with a hint of toffee on the back of the nose. The flavors are red fruit based but not the normal strawberries and cream one can get with this style. More of a serious Rose than a lot of lolly water wines of this style.
2004 Diplomats Daughter Spooks Shiraz ($A20)
The first wine made by Caroline and was literally made in the Sellicks Hill vineyard that it was licked. The wine is all about secondary flavors. Mushrooms and moss aromas combine with flavors of chocolate covered mushrooms. If you want to see a wine that is transitional from fruit based to these secondary flavor profiles than this is one to check out. A forest mushroom risotto with lots of Parmesan cheese.
Simply Organolecptic Wines
2010 Perception ($A15)
Mount Compass fruit is used in this very unusual blend – Chardonnay, Semillon, Sauvignon Blanc and Viognier. It produced a wine with lemongrass, white flower and apple aromas with flavors that scream minerallity with pear and lemongrass. I enjoyed this blend and would to try it with grilled chicken breast wrapped in prosciutto.
2010 The Collaboration Cabernet Rose ($A18)
Another dry Rose wine but very different from it’s stable mate. The aromas are very fruity with perfume wafting around the glass. There is blackcurrent sweetness flavors with quite an interesting creamy mouthfeel. Try it with some crusty bread and some runny brie – yum!
2008 Nothing But Cabernet Sauvignon ($20)
McLaren Vale comes to the front yet again – the wine shows all the chocolate aromas and mid palate that this wonderful wine region is known for. The wine shows blackberries with a dry dusty tannin finish. One for the Cabernet lovers out there to check out, with a pan fried lamb loin steak.
Ben Riggs the “Mr Riggs” of this label is the winemaker for Penny’s Hill wines as well and they are all available from the Penny’s Hill Cellar Door in McLaren Vale.
Penny's Hill & Mr Riggs Cellar Door
They also sell wine under the Whoop Whoop label plus a few cleanskin sales from the cellar door. When I was there just before Christmas they had a cleanskin Moscato which I have been told was very sweet and very refreshing.
The cellar Door also holds a restaurant that is open for lunch 7 days per week. The “Kitchen Door” creates meals from local produce and changes their menu ever couple of months.
The wines have a history of quality outputs so I was looking forward to tasting these wines. Check out my review of the Penny’s Hill and Black Chook wines.
2010″Watervale” Riesling ($A22)
Sometimes you here about less being more – well this in one of those wines. There is a classy simplicity here. Limes, limes and more limes here. Clare Riesling is all about the citrus fruits and the acid finish and this wine has both in spades. Definitely a food wine and I am thinking a big bowl of chilli mussels.
2010 “Ein Riese” Riesling ($A22 375mL bottle)
The aromas were closed to me – I even warmed up the glass in my hands with little effect. The flavors were dominated by sweet grapefruit. The acid here was interesting as it offset the sugar so the palate felt cleansed after every mouthfull. This wine is an obvious crowd pleaser for those that drink the sweeter wines but also an interest here for any wine buff. I would like to see how this wine would match a plate of dried muscatel’s and a soft Brie.
2008 Viognier ($A22)
Viognier is a white variety that seems to do well in McLaren Vale – however the resultant wine is not always interesting. In this case the interest has been heightened by the use of oak fermentation for about a third of the wine. This has lead to a developed toasty series of aromas that continues into the flavors as a honey toastyness with pears and a tangy acid finish. The toastyness was overdone for me. I would have liked to see this wine when it was a bit younger.
2009 “Cold Chalk” Chardonnay ($A22)
Yes I got some oak characters here but that was it for the interest. The aromas had an oily component and the flavors had an almost sour finish. Sorry – it is a leave for me.
2008 “Yacca Paddock” Tempranillo ($A25)
I was looking forward to this wine made from Adelaide Hills fruit and I was not disappointed. Such a savory aroma that lead into s mouthful of the fruit sweetness of a red berry compote that finished with dry dusty tannins. So dry that they made my teeth feel like they were dry after each mouthful. I can see a number of grilled lamb loin chops in this wines culinary future.
2008 “Piebald” Shiraz Viognier ($A25)
Another Shiraz/Viognier blend from this stable (when you include Penny’s Hill & Black Chook wines). Mr Riggs and co must really like this blend – unfortunately this difficult vintage has not been kind to them. Stewed plum aromas with just a hint of the apricot from the 5% Viognier addition. I suspect the Viognier came from the lightly pressed skins from the Viognier winemaking. Then the wine just falls down – if I wanted a drink that was dominated by apricots then I would drink apricot juice. Just too much here for me.
2009 “The Gaffer” Shiraz ($A22)
Now here is an example of good marketing – a proportion of the money received for each bottle of this wine sold is donated to pink ribbon charities (Breast Cancer Research). Another marketing play was this wine appeared on the Australian TV version of Master Chef – it would be difficult to buy such exposure! Anyway, does the wine match that sort of hype? Well I am glad you asked – the wine is a typical McLaren Vale Shiraz at that price point. All plums, strong mid palate with plenty of fruit sweetness. The wine showed some stewed fruit and just a hint of alcohol hotness – probably a product of the hot conditions from the 2008 vintage. Take this to your next BBQ – a good wine and a talking point over the Breast Cancer awareness from the pink capsule.
2009 “Sticky End” Viognier ($A22 375 mL)
Now this is interesting. A late harvest style from the Penny’s Hill vineyard where the grapes have also been dried for 3 weeks on racks to enable a concentration of flavors. This wine can be described easily in 3 words – liquid sweet Nashi. I found this such an agreeable wine, and why wouldn’t I as I love the flavors of Nashi’s. The wine is luscious but not over the top and for the sweet wine drinkers this is a beauty. The people in the cellar door say the hardest thing they have to do to sell this wine is to get people to taste it – that does not sound too hard at all. At this time of year the wine would go well with the lighter styles of Xmas Pudding.
Hi my name is Shane and welcome to the Lonely Grape a wine blog about the wineries & wines of Mclaren Vale. If you want to know anything about Mclaren Vale I will do my best to find out - so leave me a comment.
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