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
Domaine du Mortier is situated centrally between Angers and Tours, and importantly only uses organic grapes from its organic and biodynamic certified vineyards. Grapes for Les Pins are from a single parcel of vines averaging 60 years of age, on soils of clay and chalk. Whole bunches go into an open-top, 50hl wooden vat, with the fermentation initiated using lees from previous vintages. The wine is aged for 10 months in oak before being bottled. Jim Budd: Black fruit aromas, some cherries, lovely soft texture, mouthfilling black fruits, powerful wine with some structure and a long finish. Some oak showing at present, so ideally kept for another couple of years. Chris Kissack: Blackcurrant with a touch of old school desk. Dark and restrained, suggesting a savoury style. Rather perfumed too though, a palate with substance, breadth and energy, dark and vibrant fruit, zippy acidity too. Lovely purity of fruit, with little grilled pip notes, praline edges too. Energetic and grippy. This is very good. Ben Llewelyn: Strongly put-together wine with identity and structure. A great wine.
Drinking Window 2018 – 2028
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.
Four Winds Shiraz 2018. This Shiraz was awarded a gold medal at the 2019 NSW Wine Awards. It is typical of the Canberra region, with concentrated red fruits and spice flavours, it is plush and elegant. This wine is well paired with soft cheeses, duck and tomato based food, such as pastas and risottos.
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.
Medhurst Cabernet Sauvignon 2015. Blackberry, bay leaf and black olives with hints of spice and subtle floral perfumes drive the nose of the wine. The palate controlled by fine and talc-like tannins woven into a persistent and pure fruit finish. With tremendous poise and elegance, the 2016 Medhurst Cabernet Sauvignon will continue to improve with careful cellaring for over a decade. Ideally matched with locally farmed spring lamb cutlets and crisp rosemary, salted roast kipflers.
Accordini Amarone della Valpolicella 2013. Intense red ruby colour with garnet shades, elegant bouquet with black cherry hints, very mature fruits and spices. It’s a wine with great structure and complexity, but still smooth and elegant.
Tim Smith Mataro Grenache Shiraz 2019 Discovering more old vine mataro and grenache in the ‘gardens’ of Tim Smith’s Barossa growers, provides him the perfect opportunity to craft a blend that is quite aromatic and in the ‘Rhone Style’ that he loves. Retaining all the plush palate weight is the hallmark of this wine, which is always purposefully mataro dominant. This allows the mataro fruit, which has a similar tannin structure as shiraz, to be ready to drink upon release as well as having some serious cellaring potential.
Clairault Estate Cabernet Sauvignon 2013. Dark purple. Fragrant nose of grape skins, menthol and violets. Velvety texture, intense but not overbearing, notes of mint, menthol, eucalyptus and violets around a core of purple fruits, somewhat monotonous, long finish.
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.
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.
Walsh & Sons Felix Syrah 2016. We have gone for a new take on an old Australian Classic … Syrah. Our wines are designed to have edgy bits because we think its these differences that define us. To that end it’s not fined or filtered. We choose family names from our younger generation because our hopes lie with them and it seems only right that wine with developing personalities have a name to match. This wine has green, white and black pepper characteristics.
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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ABN: 85 101 723 586
ACN: 101 723 586