Address: Shop 1/780 Bourke St, Redfern NSW 2016 | Tel: 02 9310 5454
Address: Shop 1/780 Bourke St, Redfern NSW 2016 | Tel: 02 9310 5454
Château Le Bruilleau 2014 – Pessac-Léognan
The wine is a blend of 52% Merlot and 48% Cabernet Sauvignon averaging 25 to 30 years of age. Once the grapes have been hand-picked and sorted at the cellar they are destemmed. The grains will undergo a pre-fermentation skin maceration at a cold temperature for 4 to 5 days to extract extra colour, flavours and structure. The fermentations in stainless steel vats will last 3 weeks for the Merlot and 4 weeks for the Cabernet Sauvignon at 28°C. The Merlot and Cabernet are aged separately in french oak barrels for 12 months of which 25% are new, the two grape varieties will be blended at the end of the ageing period.
PVins notes: Dark red in colour, complex aromas of cedar with subtle hints of oak and ripe dark fruits. Well structured and balanced with fine grained tannins, round and fleshy on the palate, good persistence on the finish with the oak well integrated. The wine may be cellared for 10+ years depending on the vintage.
Press: Bettane & Desseauve 14.5
Aromas of red fruits, nice oak, very fleshy with its tannic structure, long and balanced palate on the finish thanks to the freshness. A tense wine, full of elegance and character.
Marq DNA Cabernet Sauvignon 2015 Lifted aroma of blueberry, black currant and chocolate mint with hints of cedary oak and signature Margaret River tomato leaf.
A full bodied wine with a rich juicy palate and abundant fine velvety tannins. It has intense red and black fruits with a background of tasty oak and hints of black jub and mocha.
Warramate Cabernet Sauvignon 2017 A medium-bodied “classic” claret style featuring a succulent, fruit-layered palate integrated with earthy complexity & fine dusty tannins. Juicy acidity underscores well-weighted voluminous fruit & a deep, long finish, combining generosity & concentration with finesse rarely found at this price point.
Cirillo Shiraz 2017 – made with grapes sourced from high altitude vines from Steingarten on the border of Barossa and Eden Valley ranges.
With open fermentation, natural yeast , basket pressed and then matured in seasoned French and American oak for 12 months.
The colour is dark, ink-like in appearance. It displays earthy spice driven aromas, with hints of berry fruits. Soft and delicate on the palate, typical of shiraz from this region.
It carries mid-palate weight, with a lengthy finish that lingers in the mouth for some time. This wine can be enjoyed now or over the next decade or two.
Kerrigan + Berry Shiraz 2015 is dense and dark,almost black in colour indicating great fruit ripeness and intensity.The nose is brooding, with dark cherry and chocolate aromas.The palate is immense with ripe and fleshy fruit flavours and firm structural tannin.
Eldorado Road Quasimodo 2016. 47% Nero d’Avola / 38% Shiraz / 15% Durif
To understand Quasimodo you must venture beyond the surface and explore the inner soul. As individual varietal wines they can struggle for love but when blended together they can sing, shine and bring harmony.
Quasimodo is a unique Australian blend of Nero d’Avola, Shiraz & Durif sourced from the regions of Eldorado and Rutherglen. It’s an amalgam of flavour and colour culminating in a complex rewarding wine.
Brought together from many different ferments with a goal of creating an affable blend built on the of layers flavours these three distinct varieties bring. Nero d’Avola is grown in our home vineyard and brings the vitality and bright red fruits. The Shiraz comes from a vineyard a short 5 minute drive down a dirt track from our winery perched amongst the boulders of a granite outcrop. This is a painfully low cropping vineyard resulting depth of flavour not attainable from higher yielding vineyards, this component fleshes out the mid palate. The final piece in the puzzle is Rutherglen Durif, dark and brooding the addition of just 15% gives the wine backbone and a subtle lick of tannin through the back palate without overpowering this medium bodied blend. Lightly filtered then bottled August 2017.
KT Churinga Shiraz 2013. The Churinga vineyard shiraz was first planted in 1954 and this wine was lovingly created from dry grown vines planted on rich loam and slate soil, which contributes to its fine tannin structure and vibrant fruit. In the creation I’ve adopted traditional techniques of open fermentation and basket pressing. Hand picked fruit was carefully selected and fermented naturally on skins with approx 30% whole bunch fruit and a small amount of cofermented Riesling as a natural acid addition. Gentle hand plunging of the ferment and minimal working has produced a shiraz with rich fruit concentration and finely grained velvet tannins. Basket pressed, the wine was matured in 100% French oak and a mix of 3 and 4 year old French oak barriques to ensure that the fruit is the defining feature.
Chateau Mont-Redon Chateauneuf du Pape 2016. Inky hue violet deep violet rim. Intense nose with red fruit aromas combined to complex smokiness. Palate with tight and focused tannins. Enjoyable now but require few years of bottle maturation to fully integrate aging notes. Very elegant and refined finish.
Greenstone Shiraz 2016. A deep and densely presenting wine. Dark red to maroon, with purple and magenta coloured hue.
Rich black currant and blueberry fruits are defined in the aromatics. Lifted characters of dried oregano and tarragon intermingle, while undertones of dark plum and oak spices are brooding. Flowing onto the palate, the aromatics are all present in flavour and are tightly packed. The fruit sweetness is balanced, and reigned in somewhat, by a refined tannin structure producing an elegance and great persistence. Dark chocolate and toasted oak notes find their way through in the finish.
A Shiraz of this standing will benefit cellaring for 10+ years, while still being enjoyable and rewarding in its youth.
Winemaker Ben Glaetzer continues to fashion big, bold Barossa Valley Shiraz. The 2015 Amon Ra Shiraz is another in a long line of muscular wines that manage to offer complexity, power and a surprising degree of elegance. Charred beef, black olives and espresso notes meet blackberries and cassis on the nose and palate, delivering near-tidal waves of flavor and personality. Fullbodied, intense and velvety, it should age well for at least a decade, but I wouldn’t be surprised to see it still drinking well past 2030.
Mr Barval Cabernet Merlot 2017 A restrained yet complex nose displaying a wonderful mix of cassis, black berry, currant, and plum, hints of spicey oak and a typically delicate Margaret River savoury dried kelp note. Medium to full bodied with plenty of acid to lift the palate and balance the autumn fruit bowl of dark and red berries and fruits. The youthful tannins are nutty, fine and dry and complete the well structured palate to perfection. This wine is already showing great depth and complexity in youth and I feel it has great potential to age and develop for at least 15 years.
Haut Faugères 2014 – Saint Emilion Grand Cru
A blend of 85% Merlot with 10% Cabernet Franc and 5% Cabernet Sauvignon. As the second label of Château Faugères a Saint Emilion Grand Cru Classé since 2012, the management of the vineyard and winemaking process are the same. The The vines are on average 20 years old producing a yield of 27 hl/ha on average. The harvest is hand-picked and sorted twice at the cellar. Once the grapes are destemmed, the must will undergo a pre-fermentation skin maceration at 10°C for 3 to 4 days to extract colour, flavours and structure. The fermentations will last about 3 weeks at 28°C to 30°C in conical oak vats. The wine will then be aged in french oak barrels for 14 months which are one and 2 years old.
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