McLaren Vale Wine – Scarce Earth Shiraz # 4

6 06 2011

Check out my other reviews of some of the Scarce Earth Project Single Vineyard wines here, here and here.

2009 Hugh Hamilton  Single Vineyard “Scarce Earth” Shiraz ($A50)

Hugh Hamilton Wines "Single Wire Vineyard"

The wine is made from grapes next to the scenically magnificent cellar door of Hugh Hamilton Wines.  The vineyard is on Biscay Clay soils or cracking black clay know in McLaren Vale particularly between McLaren Vale and Shiraz seems to thrive in these soils.  The Biscay Clays are known for their water holding properties.  When we these clays are just so sticky – you know the clays that just stick to your shoes and you seem to take on so much extra weight.  These same clays when dry will contract to produce quite large cracks.  This contraction comes from the clays loosing their “swelling” after absorbing significant water.  The wine I was tasting had been opened for 2 days and I though was looking the better for it – a look into the wine’s future indicating it would have a long cellaring life.

Straight away in the glass I though – “This is lovely”.  I was right.  Powerful aromas of licorice, pepper and chocolate wrapped up in an envelop of cedary fruit cake.  The flavors started with black olives through to dark chocolate and fresh plums.  Even though this wine could improve with cellaring, it can also be drunk now.  Drink with rich slow cooked comfort foods such as a cassoulet.

2009 Primo Estate Angel Gully Clarendon Shiraz ($A75)

Clarendon is a cooler sub region of McLaren Vale and is known for producing consistent high quality wines of substance.  This wine also fits that description.  The wine is named Angel Gully as this is the name of the road that runs past the vineyard.  The vineyard is dry grown which should also add to the concentration of flavors.

Unusually for a red wine, I get a sense of minerallity from the aroma.  This was combined with deep ripe black fruits with clove spice and an black olive finish.  The flavors were dominated by black fruits and olives integrated with oak and fruit tannins.  Very interestingly for me was the level of acid that dominated the finish took some of the fruit character away from that same finish.

2009 Chapel Hill The Chosen Road Block Shiraz ($A55)

The 2 wines from Chapel Hill were picked at the same time and given the same wine making techniques and wood treatments – and Oh so different wines.  The other standout is the packaging – the winemaker and viticulturalist have signed the labels.  I find this great as there is a real indication of both areas actually making the wine.  The other item was a “cut out” from the label showing the shape of the vineyard.

The Road Block is tendered using biodynamic principles and the wine has been aged for 18 months is French oak (mainly old oak) and there has been no fining or filtering to ensure a minimalistic approach to wine making with such wonderful fruit.  The vineyard soil is pebbly brown sandy loam over orange to yellow clays.

The aromas started a little closed but over about 20 minutes opened with blackberry and floral notes.  The flavors showed so much up front black fruits combined with significant layers of tannin.  I felt the wine was a little closed at this time but the elements are there to suggest in 15+ years time this wine will be a beauty – definitely on to put away.

2009 Chapel Hill The Chosen House Block Shiraz ($A55)

The House Block is brown sandy loam over brown earth with limestone.  Very different to the Road Block and only a few meters apart.  The same minimalistic wine making approach as for the Road Block wine above.

The difference starts straight away.  Aromas were more alive here with mulberries, olives and peaty notes.  Flavors of chocolate and plums combined with star anise that are, in a word, intense.  Lots of fined grained oak tannins and a lovely acid length.   This wine is also a keeper, though not as tight as the Road Block wine so I suspect closer to a 10 year life required to see this wine at it’s best.

2009 Coriole The Soloist Single Vineyard Shiraz ($A45)

I would have to say this wine was a disappointment as I feel the wine is unbalanced.  I have enjoyed many good Coriole wines over the years, but this was not one of them.  The aromas started with lovely candied plum wood but the real enjoyment stopped there – the flavors were just too dominated by oak influences.  There is no balance here.  Sorry guys, this one is not for me.  No balance now – no balance later!


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McLaren Vale Wines – Scarce Earth Project Shiraz

14 05 2011

A couple of years ago I heard some people talking about a project – called the Rare Earth Project.  I did not know what it was about, but it had a few people excited about using this project to promote what is special about McLaren Vale.  Since then I had heard about the project and over time realised it was about promoting things that are special about McLaren Vale – Shiraz and the varied geological earth that makes up the Vale.

I soon found out that there was going to be promotion about various McLaren Vale Shiraz wines that showed regionality and an essence of the Vale.

I eventually found out the project had a new name – Scarce Earth.  The first wines for the project were to be from 2009 and they had to undergo 3 special tastings.  Wineries could submit barrel samples from single block wines (not single vineyard but single block). If the wines were judged to be worthy then second tasting was required and then a third from the final wines.  The tastings were undertaken by local masters of their wine making profession.  Only the best essence of the region was allowed to progress from one tasting to the next.

In what seemed to be a short time the wines were made available at various wineries and tasting places around McLaren Vale – as shown by the below map.  The map has been put together by McLaren Vale Grape, Wine and Tourism Association.  From May 1st until either the wines are sold out or the end of July comes around, these wines are available for tasting.

McLaren Vale Scarce Earth Map 2011

The 2009 Vintage has special significance to me as that was the year I worked at Fox Creek Wines – as the Laboratory Assistant.  So this also sparked my interest.  So, I have set myself a task to taste these wines and bring the tasting notes to you, the readers of Lonely Grape. I am going to write about one wine this time and I could not go past the Scarce Earth offering from Fox Creek.  The remainder of the wines I will report on in the coming weeks.
2009 Fox Creek McLaren Vale Scarce Earth Old Vine Shiraz ($50)
I feel like I have done some growing up with this wine.  I saw the grapes for this wine arrive at the winery and I took samples from the open fermenters through to transferring to barrel and checking the Malolactic Fermentation progress of the wine.  I also was party to a barrel tasting that included this wine about a month ago.
The grapes come from vines planted in 1910 and the wine has always shown something special.  There is intensity and complexity at every turn.  Please ensure you decant this wine to see it at it’s best.  I swirled this wine for about 20 minutes before it started to open up with dark cherries, red raspberries, plums with hints of cinnamon and cardamon spice with a final wisp of musk.  The intensity just kept building with layers of plum and dark cherry the same lovely spice .  The oak treatments are spot on with the oak not overpowering but the cedary tannins add much to the wine.  Of course the wine would last for many years in a cellar but it is already drinking well now – I suspect most of the very small production (about 50 cases) will be consumed while young.
Drink this wine with wonderfully complex and slow food – maybe Osso Bucco.

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McLaren Vale Wineries – Vintage Over, Now What?

10 05 2011

So Vintage is over and the hectic time of the winemakers year is over – well maybe but then how about this list of things to do with the new wines to be:-

  • Check the last open vessel fermentations and any extended macerations
  • red wine pressings
  • checking old barrels for use (cleaning if needed)
  • filling barrels
  • chemistry analysis checks
  •  monitoring final sugar fermentation in barrel
  • checking for malolactic fermentation starting
  • inoculating malolactic fermentation if required
  • cleaning the fermentation vessels
  • and so on (I think you get the picture)…………

For many of the wineries I visit that are small, backyard shed types, these tasks are undertaken by the winemaker who is also likely to be the vigneron so now that vintage is finished the labor intensive task of pruning the soon to be sleeping vines is to be organised.  How busy these guys are – and they still have to spend time marketing their wines as well!

During my visits to 2 small wineries in the last week, I also noticed and got involved in another very important task by these small wineries.  They have been quality grading various barrels of the “same wine”.  One of the tings I love about wine is the differences.  Every vintage is different, every bottle could be different, every wine region is different and every barrel can be different.  I was lucky enough to walk into a small winery when the wine maker was tasting  various barrels.  He was marking the barrels using chalk with a range from B- to A++.  I was able to join in and I found it fascinating – each barrel was different.  Different enough that I could understand the ranking strategy.  I also found it fascinating the discussion that included comments about how the overall wine would be better for blending components from the different barrels.

Another winemaker discussed the same ranking system where his blending strategy was that he blended the A wines together and the B wines were also blended into a second wine.  I tasted both final wines from the 2008 vintage and boy are they so different the acid balance and tannin structure are almost 2 ends of the spectrum.  Both wines will be very good – at the moment they are both suffering a little from bottle shock and need time to settle down.  When released in about 6 months time they will be wines to check again.

The 2 wineries indicated above are Petagna Wines and Danshi Rise – wines from these wineries can be found at Taste McLaren Vale’s web site (www.tastemclarenvale.com.au).

The most unusual winery activity I have seen this vintage has been a winemaker stirring fermenting grapes in a clay pot.

Brad from Brash Higgins stirring his clay pots

Brad from Brash Higgins has a new labour of love – his Nero d’Avola.  A new grape variety for McLaren Vale and this vintage is the fist grapes to be processed from the 2008 grafting.  If you want more information on this odyssey I will let Brad tell the story – check out his blog entry.

Another initiative for McLaren Vale starting May 1st was the unveiling of the McLaren Vale Scarce Earth project – but you will have to wait until my next blog to find out more or check out the McLaren Vale Scarce Earth Web Site for more information in the meantime.


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McLaren Vale Wines in the Barossa

1 05 2011

I find it amazing at times but it is quite interesting the effect of an organised tasting at one place with Barossa, Eden Valley and mcLaren Vale wines at a cellar door in the Barossa!  There was comments from both north and south of Adelaide that this concept was perhaps an abomination.

Regardless of a few interesting comments my family and I headed north on Good Friday to a lovely little Bed & Breakfast in Williamstown right on the outskirts of the Barossa.  The B&B was called Red Gum Retreat and I would recommend this friendly place to those liking a hint of old world charm.  Check out the photos.

Red Gum Retreat

Saturday brought some nerves from little old me – nerves that soon fell away.  On the way into Tanunda we noticed a number of scarecrows at various places on our way.  We found out later that there was a Scarecrow trail through the Barossa – how interestingly creative.  Check out the photos for a couple of examples.

By the time we unloaded the wine and sorted out where everything was going to go, the people started to trickle in.  For most people it was like so many wines, so little time – so lets try a couple.  Interestingly, so many people wanted sweet wines.

This is something that I believe a lot of wineries, winemakers and cellar door are missing out on.  I have even read a recent study (since coming home from this weekend) that shows a large proportion of people don’t drink a lot of wine as they would prefer wines with some sweetness.  While winemakers want to make wines they want to drink and there is a difference between the wants and the producers.  Ever wondered why Moscato is so popular.  Something for many wine companies to consider.

We were in the main street of Tanunda and it was great to see so many people wondering around, sharing the sunshine, the wines and the atmosphere that is the Barossa Vintage Festival.  It was also great to see my parents and my sister and cousins – though I did not spend much time with them as I was working.  Well the day went quickly and in no time it was lock up time.  Dinner with friends beckoned – and that is another story.

After a good nights sleep, Sunday was upon us.  After Saturday was seen as busy, what was in store for us on Sunday?  I should have guessed when there was a large family waiting at the door for the opening then they tasted every wine we had for tasting – over 20 of them.  This was just the start of what was a wonderfully busy day.

I would be remiss not to mention that the person who normally works the cellar door provided the visitors with lots of cheese and her home made quince paste and pear paste.  These condiments were very popular.  Nearly as popular as the chocolate truffles that were also available for those who tried the Liqueurs – people were so impressed they wanted to know where they could buy the chocolates from.

All in all I enjoyed the weekend and now I just need to understand if I made any money from the exercise!


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McLaren Vale Wines – Primo Estate Wines

11 04 2011

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.


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Clare Valley Wines – Tim Adams

20 03 2011

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.

2008 Cabernet Malbec ($A20)

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.


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McLaren Vale Wine – Shingleback Wines (Part 2)

6 03 2011

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.


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McLaren Vale Wine – Shingleback Wines (Part 1)

27 02 2011

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.


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McLaren Vale Wines – Mandelli Estate

13 02 2011

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.


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McLaren Vale On Line – Connect McLaren Vale

15 01 2011

Just for something totally different, I am not reviewing a winery but a note about the fact that the McLaren Vale iPhone App is here – called Connect McLaren Vale.  The App is built by Connect Broadcast and sponsored in part by the Onkaparinga Council

App Front Page

The App is free and can be downloaded from the iTunes store.  Here is the link to the iTunes store.

The main menu has 9 components:-

 

 

 

 

 

 

 

 

 

 

 

 

 

Each menu item has an overview page, a list of items and a Google Map set up for the area.  The whole set up is very easy to use – even for a Noob like me who does not even have an iPhone (yet).

This lists are not comprehensive – 33 wineries are listed when there is over 65 cellar doors open almost every day and about 20 more that are open by appointment.  The information provided is factual and the link to the map is an excellent function.  I checked the map and found the locations of a number of wineries and eateries were not entirely correct, enough that for those who are new to the area to end up quite confused.  I have previously heard that GPS information has been confusing in the Vale before so I suspect this is the same issue.

While doing the review I was connected to the internet and found a few items, I think photos, taking longer to load up than I was prepared to wait – so I just went to another page.

I like the fact there is information on so much more that wineries here – even a large number of public toilets are shown on the map.

If you want to know more about the App – particularly if you want your information to be included (at a cost of course) then contact Mark at Connect Broadcast.

There are big plans for the App with new features expected over the coming months, including events calendar, GPS directs to wineries or attractions, social media links GPS audio links plus audio and videos.  You never know maybe the Lonely Grape may make an appearance.

So what do I think overall this is a great start to help bring McLaren Vale to the world!


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