CLASSIC LIGHT RED
PROPHETS ROCK HOME PINOT NOIR 2018
CENTRAL OTAGO, NEW ZEALAND
GENTLE INTERGRATED FEEL
CLASSIC / ORGANIC - BIOGRO / 750ML
Softly handled, fully destemmed Central Otago fruit offers a gentler expression of the region. Baked spices, cherry and sheer tannins. Wafts of sexy oak meld into this multiclonal Pinot Noir seamlessly.
From the Producer: Concentrated and elegant with red and dark fruit, spectacular baking spices combined with smoky oak and the signature integrated tannin structure, this seamless wine with its velvety texture will leave you wanting more.
The foundation of this wine is our focus on delivering low-yielding concentrated fruit that expresses our vineyard. In the winery, we employ traditional old world techniques; the grapes are handled gently and the wines are fermented using only the indigenous yeast from the vineyard.
The wines are aged in barrel for 15-18 months before being bottled unfiltered, and are cellared before release. Since the first release in 2005, the Prophet’s Rock Pinot Noir has consistently been one of the best-reviewed Pinot Noirs in New Zealand. Since the first release in 2005, this wine has been sourced exclusively from our small Home Vineyard site up in the hills of Bendigo sub-region, Central Otago.
The vineyard sits on a high elevation (320 – 390m), steep glacial terrace high above the valley floor. The site features some of the oldest vineyard soils in the valley with the formation of the terrace occurring approximately 650K years ago. The soil age and dry Central Otago climate have combined to create the unusual clay and pedogenic lime soil structure. Beneath layers of clay at a depth of 50-80cm sits a thick layer of chalk. The 7.5ha site was prepared and planted between 1999-2001 and features 7 clones of Pinot Noir and 0.5ha of Pinot Gris. Full organic certification (Biogro) was completed prior to the 2018 vintage. A strong focus on viticulture is the foundation of the winemaking approach. Yields are consistently managed to 30-35hl/ha or approximately 4ton/ha.
The handpicked fruit is destemmed and fermented using only indigenous ‘wild’ yeast. A key feature of our vinification is extremely low extraction, all our small open top tanks are only hand-plunged once during fermentation. The wine then spends 17 months in barrel (35% new) and undergoes indigenous malolactic fermentation. The wine is bottled unfiltered under Diam cork.
BEST'S YOUNG VINES PINOT MEUNIER 2020
GREAT WESTERN VICTORIA
FORWARD CHIRPY CANDID
CLASSIC / 750ML / 12.5%
Best's have done an amazing job at putting Pinot Meunier on the map. Meunier has notoriously thin skins, with low pigment (anthocyanins) - the combination of these two characteristics lead to a light bright wine honing into a primary fruit profile. The young vines Meunier hovers on the edge of the rose-red wine spectrum.
From the producer: Generally used in sparkling wine production, Pinot Meunier is rarely made as a straight table red wine. However, at Best’s, we have been producing small quantities of single varietal red wines from Pinot Meunier since the 1960s, with the vineyards and wines gaining cult-like status (and loyal followers) along the way. Although eminently drinkable now, previous examples of this wine prove that it will age gracefully for many years to come. Try this, if you can, in 5-10 years time.
PIERRE-MARIE CHEMETTE LES GRIOTTES 2019
CHERRY BUNCH QUENCH
CLASSIC / 750ML
A serious Beaujolais that is still cheeky and light at heart. Grown on dark granitic soils, with carefully managed vineyards to keep yields down and wine complexity up! A charming Gamay with vibrant lifted fruits and a lovely stemmy edge that gives a sandy mouth feel. Very gluggable.
From the Producer: This Beaujolais cherrybomb is drawn from 20- to 40-year-old vines grown on dark granite soils around the homestead in Saint-Vérand (in southern Beaujolais). The winemaking here has remained unchanged for decades, with traditional whole-bunch, semi-carbonic fermentation in concrete tanks and then maturation in both tank and ancient oak casks still the order of the day.
As opposed to his age-worthy Crus from Moulin-a-Vent, Fleurie, et al., Chermette's aim here is to produce something light-bodied, bright and cherry-fruited with reach-for-another-glass charm. So exuberant you could be tasting out of barrel. There's a gentle spicy complexity from the whole bunches matched by waves of crushed raspberry and spiced cherry. supported by mouth-watering acidity and silky tannins.
The late Marcel Lapierre once said of Beaujolais, “Ça se bois sous la douche.” (It’s a wine you can drink under the shower). While this captures the simple deliciousness of much Beaujolais, it doesn’t do justice to the wines being produced by the finest artisans like Pierre-Marie Chermette. Of the wines of Domaine du Vissoux we would be more likely to say, “Il est trop bon pour être bu sous la douche!” It’s too damn good to be drunk in the shower! Beaujolais can be the most joyful, compelling and life-affirming of wines. Yet in the hands of a master it can also be a wonderfully refined, long-lived Burgundy. Domaine du Vissoux is a producer capable of fashioning such wines. This is why their wines can be found in many of France’s finest restaurants and why Vissoux remains the highest-rated Beaujolais producer in the leading French wine guide, Les Meilleurs Vins de France.
Owners Pierre-Marie and Martine Chermette were among the first in Beaujolais to use sustainable agricultural practices, shunning the use of any chemicals in the vineyard and encouraging as much life in the soil as possible. They prune hard to keep yields low, harvest by hand when the grapes are fully ripe and regularly carry out ‘green harvests’ to further reduce the yields and ensure full ripeness for the harvest. The wines are made with minimal intervention: wild yeasts, minimal sulphur additions and no filtering if possible. Ageing is in traditional up-to-the-ceiling, neutral oak casks.
2009 was the vintage Beaujolais needed. Their ripe, fleshy personalities made the region sexy all over again. Everyone loved them. So what about 2010? Surely not? No it can’t be? Can it? Yes indeed! Another brilliant vintage for Beaujolais (and also a brilliant year across most European wine regions). Stylistically, much like Burgundy to its north and indeed the Rhône to the south, the 2010 wines are more pure, more fragrant, juicier and brighter than 2009 - somehow with more mouth-watering exuberance. Sounds almost too good to be true? Just like in the Côte d’Or, 2010 will be the vintage that many Beaujolais lovers prefer. Both are great vintages but the ‘10’s are just finer. It will come down to a question of taste.
The Wines: To get specific, the two Villages cuvees are pure and crunchy, smothered in lovely bright fruit. Simple, yet highly effective weapons of mass deliciousness. The two Fleurie wines combine explosive floral perfume with pure fruited seduction in the mouth; in 2010 they are the equal of the very finest Côte D’Or village wines. The Brouilly is the ‘meaty’ cuvee; full of smoky raspberry fruits with an uplifting, inky minerality. And last but certainly not least, the Moulin-à-Vent is intense and regal, its sumptuous, aromatic fruit sporting a structured Côte D’Or frame. It is both seductive and profound and ten plus years will not weary it. Without doubt the benchmark of the range and one of the greatest wines of Beaujolias!
Not only do the Chermettes produce outstanding Beaujolais from the crus of Moulin à Vent, Brouilly and Fleurie, but they also make some of France’s most highly regarded Crème de Cassis from their own fruit which we offer below. If there is a finer cassis made anywhere in the world, we have not tasted it. And now Pierre-Marie is producing some Crémant Blanc de Blancs which, as expected, is absolutely superb (otherwise he would not do it)!
NGERINGA PINOT NOIR 2020
ADELAIDE HILLS, SOUTH AUSTRALIA
EARTHY LIFTED CHERRY
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML
A beautiful example of raw but controlled Pinot Noir. Grown at roughly 350masl at there Summit vineyard, Ngeringa has allowed their carbonic macerated Pinot to blossom by remaining relatively hands-off. The wine is pressed to quality oak and left for 11 months without any filtration or fining. Fruit forward with a subtle earthy/ferrous element and ripe stem spice.
From the Producer: A ruby red Pinot Noir that is medium bodied with vibrant, lifted red fruit aromas, along with fine herbal spice and earthy aromas derived largely from carbonic maceration. Fruit flavors include red plums and sour cherries. Texture is crunchy and fresh.
Grown in our east-facing Summit Vineyard, which collects more of the morning sunlight and less of the intense, direct afternoon heat. Altitude ranges between 330m and 360m above sea level and the soil consists of sandy loam over red-orange clay, sandstone and ironstone. Fruit for this wine comes predominantly from the upper and lower sections of the Summit Vineyard, while the middle section goes to our Single Vineyard Pinot. The entire farm is certified biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.
Our vineyards are located in the beautiful Adelaide Hills, South Australia, a region reputed for producing some of Australia’s most elegant cool climate wines.
Winemaker, Erinn Klein and co-founder, Janet Klein create Ngeringa wines, oil and vegetables on their farm which they have nurtured with great care. Originally part of the world-renowned Jurlique herb farm, their land has been certified biodynamic for more than 20 years. Ngeringa is one of Australia’s original biodynamic winegrowing pioneers.
LAIOLO REGININ L'INTRUSO GRIGNOLINO 2017
SANDY YOUTH ROSSO
CLASSIC / 750ML
Grignolino is a fickle thin skin red grape. It is synonymous with Monferrato, where you can find some delicious examples of this light pretty wine. The L'intruso is red-fruited with a waxy characteristic that holds the wine together. An intriguing alternative to Pinot Noir or Gamay.
From the Producer: Nestled in the rolling hills of the village of Vinchio, the Laiolo Reginin Wine Company is one of the flagships of the Asti Monferrato region. The company was founded in 1943 by Guido Laiolo “Reginin” and now run by his son Paolo with his wife Anna. Our wine is the product of the passion for our work, knowledge gained over decades and the love for the land.
L’Intruso (“The Intruder”) is a wine perfectly described by its label. This refined elegant wine which, like an intruder, has no difficulty in entering a wine area dominated by Barbera.
VINOSHIS PINOT NOIR 2020
YEA VALLEY, VICTORIA
SAVOURY LIGHT EASY
CLASSIC / 750ML
A playful little fully destemmed Pinot Noir from the Yea Valley. Savoury with a berry influence. Park wine
SAINT POURCAIN LA FICELLE GAMAY PINOT NOIR 2020
SIP BERRIES SLURP
CLASSIC / 13.0% ALC / 750ML
An absolute pleasure to drink, suitable for any occasion. Light notes of strawberries, rhubarb pepper grind and rosehip tea.
From the producer: A blend of Gamay and Pinot Noir, this fresh and fruity wine gives it a beautiful, fairly sustained cherry colour. Its nose is powerful, very fruity (raspberry), slightly spicy and peppery. The palate is tasty but also balanced and fleshy, is very fruity with an interesting length allowing it to pass the next summer happily. A convivial Auvergne wine par excellence which can be enjoyed as an aperitif, obviously with cold cuts and grilled meats, but also with Mediterranean cuisine. To drink chilled 14 ° C, during the year.
ROUGE QUEUES CELSIUS ROUGE GAMAY 2019
PRETTY PULP TANNIN
CLASSIC / ORGANIC / 750ML
Organic fruit sourced from Beaujolais. The Gamay spent a small amount of time going through Carbonic Maceration before being foot stomped. The resulting wine is pretty with a slight stemmy grip. An insightful expression of how powerful the variety can be.
From the distributor: Purchased certified organic Gamay from Beaujolais. 100% whole bunch, semi-carbonic maceration then foot stomped in tank. Ten months elevage before being racked to bottle. Humble, sensitive, generous, honest... there are so many adjectives that could describe Isabelle and Pierre Vantley, owners and vignerons of Domaine des Rouges Queues. I have met them and tasted their wines a few times on my journey and I have always liked the energy in what they produce.
Located in the town of Sampigny-lès-Maranges, this lovely couple farm six hectares of certified organic/biodynamic principal vineyards in Maranges, Santenay, and the Hautes-Côtes de Beaune. These wines are an excellent representation of good farming in Burgundy and they have worked the vines without chemicals since 1998, date where they started the domaine. Showcasing unique, expressive character of the terroir that is sometimes lost in the bigger estates. These are pure, alive and raw wines crafted with loved by this avant-garde couple that do almost everything themselves.
Situated at the southernmost end of the Côte d'Or, they are relatively more affordable than any other famous appellations of Burgundy.
LA VIOLETTA YEYE ROUGE 2020
GREAT SOUTHERN, WEST AUSTRALIA
JUICE SPICE BERRY
CLASSIC / 750ML
Awash with every red coloured fruit you can think of. Light, bright and playful. Drink anywhere, anytime with anything.
From the Distributor: YeYe Rouge (Pinot Noir, Syrah + Tempranillo) Low yielding clonal Pinot Noir from Denmark makes up the heart of the blend, bringing lifted red fruits, musk and herbal notes, with Syrah contributing spice and structure. Plenty of stalks, whole berries and carbonic in here, all wild fermented, then pressed to oak to complete malolactic fermentation. The Syrah comes from an ironstone gravelly loam site west of Mt Barker; mid-weight, juicy, spicy. A splash of Meunier brings dark-fruited aromatics and a different angle on the palate. Six months in oak and early to bottle keeps the style where I like it - bright, layered, juicy, with some savoury scratch. Unfined. Sulphur dioxide added just before bottling.
From the Producer: La Violetta began producing small quantities of wine at Denmark, on Western Australia’s south coast, in 2008. Grapes are sourced from a handful of trusted growers with exceptional vineyards, some amongst the oldest in the state. The idea is to keep production at a small scale so that each wine is crafted with care.
Before being lured west by the quality of Great Southern grapes, winemaker Andrew Hoadley worked all over Australia’s cool and hot zones and in Piedmont, Abruzzo and Washington State. He now lives on Mt Shadforth, just out of Denmark town, and makes the wines in a small facility in the countryside.
The name ‘La Violetta’ derives from an old Piedmontese song celebrating intoxication.
TAUPENOT MERME BOURGOGNE ROUGE PINOT NOIR 2017
DESTEMMED SAVOURY TIDY
CLASSIC / ORGANIC / 750ML
Fully destemmed fruit often aids in the extraction of skin tannins and promotes a punctual fermentation. The Bourgogne Rouge is a rich but pretty Pinot Noir. Taupenot Merme take a hands-off approach in their winemaking, aiming to highlight the fruit/place, not the maker.
From the Distributor: Brother-and-sister team Virginie and Romain are at the helm at this domaine. It has 13 hectares on the Côte de Beaune and the Côte de Nuits, with grands crus including Clos des Lambrays, Charmes-Chambertin, Corton-Rognet and Mazoyères-Chambertin. These seventh-generation winegrowers are typical of the new crop of young Burgundian vignerons who are realising the full potential of priceless family vineyard parcels through sensitive viticulture and thoughtful winemaking. All grapes are de-stemmed, with 25% new oak used for the village wines and 40% for grand and premier cru. Virginie looks after sales while Romain works the cellar, producing structured, self-assured Burgundy that expresses the vineyards well. The wines are getting better and better.
RIPPON MATURE VINES PINOT NOIR 2017
WANAKA, NEW ZEALAND
PURE PLACE LINE
CLASSIC / 750ML
The most beautiful vineyard I have been to. Perfectly managed vines that spend all day staring out across Lake Wanaka to the imposing mountains beyond. Careful canopy management leads to sexy fruit with present acid and ripened phenols. The wine offers campari, rhubarb, careful oak and subtle yet long tannins. Absolute pearler.
From the Producer: The farm voice of a distinct parcel of land: Rippon. On the western board of Roy’s Bay, Lake Wanaka, Rippon’s north-facing escarpment forms the meeting point of terminal moraines and coarse gravels, all based in schist, on which some of the region’s earliest vines were planted. Rippon is a Wine issued from all of the fully developed Pinot Noir vines growing in this land.
Rippon’s vines are planted in two main zones of differing soil types, both inherent to the way each wine tastes and feels. These two soil types are both borne of decomposing schist rock, but have arrived on the site by different means and at different times. A thin layer (5-15cms) of wind blown loess covers the property.
The Lakeside: A relatively new ejection cone of gravel debris from “waterfall creek”, the stream that cascades down Mt Roy, the 1800 metre peak beside us. This has formed many complex layers of Schist gravels and singles of varying grades (coarseness).
The Hillside: Terminal Moraine deposits of the last glacial advance. Fine deposits of glacial meal are mixed with more coarse material and large blocks of schist rock to form a 50 metre high slope.
Expression: With its high content of Silica, Quartz and Mica, Rippon’s schist based soils produce, as the texture of the rock itself would suggest, wines which are luminous, layered and complex; lift rather than weight, precision rather than opulence, finesse rather than fullness.
The Southern Hemisphere’s predominant airflow, the “roaring forties”, passes over the South Island in a westerly fashion. When it hits the Southern Alps, most of its moisture precipitates on the Western side, forming an important rain shadow to the east. Up to five metres (5000mm) of rain can fall each year on the Western Ranges, whereas at Rippon, only fifty kilometres away, our annual rainfall is around 600mm. Most of this falls in the springtime. The summers are hot and dry with a heat summation range of 700-1250HDD. An extended late-summer to autumn season, with a large a large diurnal temperature range (up to 25°C), allows the fruit to ripen slowly with tight, locked-in flavours. Winters are cold, but not extreme. Whilst the winter snow level sits about one third of the way down our surrounding mountains (roughly 500 metres above us), it only falls on the vineyard once or twice a year and melts quickly the next day.
Whilst Rippon is part of Central Otago, it has several important local meteorological attributes which are unique to its site.
Proximity to the Main Divide
From Rippon we can see clearly the heavily glaciated ridgeline between Mount Avalanche and Rob Roy Peak. On the other side of this divide, water flows down the valleys to the west and out to the Tasman Sea. On our side, water makes its way down the Matukituki River, into the Lake and inevitably down the Clutha River to the Pacific Ocean. During the many weak westerly fronts which buffet the West Coast during the summer, heavy cloud systems will bank up on this ridgeline. Depending on the strength of the system, wet clouds will eventually break away from this bank and make their way east, all the time slowly breaking apart and drying up. The Wanaka basin is the first to receive these clouds and more often than not they do not make it much further. This means that although Central Otago is the hottest, coldest and driest region in New Zealand, Wanaka is slightly more temperate than further down the valley towards Lowburn, Bannockburn and Alexandra.
Proximity to the Lake
The risk of frost in Central Otago is a very real one at both ends of the growing season. This is truly a marginal grape-growing area. The core temperature of Lake Wanaka only changes two or three degrees from summer to winter. The presence of this large body of water next to the vines acts like a big hot water bottle on such cold mornings where frost is a risk. We estimate that it may equate to as much as a four-degree difference from hilltop to lakefront.
Perpetual airflow is created by a water cascade, which falls down Mount Roy (the 1800 metre mountain that the vineyard backs onto). Air is drawn down the mountain, across the north facing slope of the vineyard and out on to the lake. This is also thought to be beneficial on mornings of frost risk. No protection, natural or mechanical, will ever be fool proof. Understanding and managing this risk has always been an essential part of living here.
A small, but important island of hard rock, sits out in front of the site where the vines are planted. This “Roche-Moutonee” has been left by the ancient glacier and is not only the centrepiece of Rippon’s view, but also a buffer against the harsh, prevailing Nor-West winds. These powerful winds, having dumped all their moisture on the West Coast, can be extremely dry and are able to cause heavy stress to both the vine and vigneron alike. Even in periods of severe wind where the lake may be white with froth, the bay in front of the vineyard is relatively calm. Ruby Island, although it doesn’t stop the wind, spoils it, throwing it up, causing it to roll over the property rather than hitting it full-force.
RILEY HARRISON CABERNET FRANC 2020
MCLAREN VALE, SOUTH AUSTRALIA
PEPPERS BRIGHT SPRING
LEFT OF CENTRE / 750ML
Beach wine - light, bright, chillable and easy going. Bright tamarillo, subtle green pepper and a whole lot of sunshine.
Cabernet Franc from a vineyard conveniently located quite close to the Victory Hotel. These vines are cooled by the sea breeze & fuelled by the summer sunshine. 10% carbonic maceration and 90% straight up and down. Bright red fruits, fresh-cut chilli and the kiss of a man splitting firewood. This is spring luncheon wine if ever it did exist.
Harrison Wines defy convention - the convention and constraint of a nine-five job led Riley Harrison to seek a creative outlet, and in 2015, with a humble tonne of Grenache, this vision became a bottled reality.
In pursuit of perfume, texture, and drinkability, Riley crossed regional boundaries to secure small parcels of fruit from vineyards in the Adelaide Hills, McLaren Vale and Barossa Valley.
With an emphasis firmly on fruit quality and varietal expression, Riley’s winemaking style weaves between the lines of conventional and minimal-intervention.
“Minimal intervention winemaking can be divisive and can focus too much on the minimalist process, rather than the outcome of the final wine. Strangely, doing less requires far greater attention to detail in the winery. It's the complex interaction of science, creativity and environment in a bid to generate flavour that I find intoxicating"
The resulting creatively charged wines are the outlet Riley was searching for. Harrison Wines has been an exploratory journey into the world of aromatic excitement and textural pleasure.
He won’t be returning to the nine-five anytime soon.
POOLEY COOINDA VALE PINOT NOIR 2020
COAL RIVER, TASMANIA
SPICE FRAGRANT DELICATE
CLASSIC / 750ML
A cool-climate predominately destemmed Pinot Noir grown in Tasmania. The Wine spends over three weeks on skins to gently extract as much out of the skins as possible. A beautiful wine, with high notes of red licorice and cherry fading into gentle stem spice and rosemary.
From the Producer: Cooinda Vale Vineyard was established in 1985 by Pooley’s founders, Margaret and Dennis Pooley. Sitting between 80-100m above sea level, the vineyard is tucked away in a nook of hills North of Campania making it much more protected from prevailing weather conditions. Being more continental it also experiences greater extremes in temperatures bringing more frequent frosts, snow and heat waves. The iron lacking grey brown sandy loam over clay subsoils at this site tend to bring a moderate level of struggle to the vines by restricting deep root growth and water accessibility but in turn creates a wine that is more delicate and finer.
The fruit was hand-harvested then destemmed with the inclusion of 15% whole clusters. Fermentation was for 14 days with a further 10 days of ‘infusion’ (post ferment soak with vessel sealed).A vibrant array of fragrance, both sweet and spiced. Delicate notes of earth, dark cherry and dried herbs on the nose with raspberry liquorice, rosemary and wild strawberries on the palate. True to Cooinda Vale form, this wine exhibits seamlessly integrated tannin and lovely tension.
PIERRE COTTON LES GRILLES BROUILLY 1500ML 2016
WILD TARTS GENEROUS
LEFT OF CENTRE / ORGANIC / 1500ML
The Grilles is a 1.5Ha vineyard located next door to the Cotton Cellar in Odenas. A richer style of gamay that is fermented in concrete and then aged in old foudres. A true cru Beaujolais with raw grip and aromatics swaying from light musk to strawberry tarts. Bloody delicious.
Sourced from the Paris Wine company: Pierre Cotton's family has been farming and producing wine at the same cellar in Odenas since 1856. Legend has it that the large chai, with its cavernous cellars, was built in the 18th century to make the wines for the nearby Château de Pierreux, and that over the years, it has housed a rotating group of producers.
Today, Pierre and his partner Marine are the sole producers to make wine here. After working for a short stint as a motorcycle mechanic, Pierre spent two years in the Loire Valley before returning to the domaine. In 2014, he reclaimed 1 hectare of Côte de Brouilly for his first cuvée - 100% Cotton. Over the next few years, he reclaimed another 2 hectares around Brouilly from the family holdings, purchased 1 hectare in Fleurie, 1 hectare of Regnié, and 1 hectare of Beaujolais, as well as planted a small patch of Beaujolais Blanc on a unique vein of limestone near the Domaine.
Inspired by tasting wines with compatriot friends Yann Bertrand, Jules Metras, and Keke Descombes, Pierre’s wines are all farmed organically and made without any sulphur. Vinification is semi-carbonic in large cement tanks, and then the wines are aged for 8-9 months in old foudres that range in size from 14 to 42 hectoliters.
In 2020, Pierre's partner Marine Bonnet officially joined the Domaine. Marine has a background as an agronomist specialized in viticulture, and Pierre and Marine now manage both the vineyards and winemaking together.
MOUNT EDWARD GAMAY 2019
CENTRAL OTAGO, NEW ZEALAND
CARBONIC RHUBARB BRAMBLE
CLASSIC / ORGANIC / 750ML
A richer Gamay loaded with simmered fruits, red licorice and a little stemmy flair. flavour-filled light slurpable red.
From the Producer: This is young Gamay at its best, destemmed, pure fruit, delicious acidity, with just enough structure and weight. Serve chilled or at room temperature, this is designed to drink now.
6 ha planted with 6, 10/5, Abel and Pommard the predominant Pinot Noir clones plus .5 ha of Gamay, Entav clone. Elevation is around 230m, GDD average 1150 and rainfall on average 400mm per annum. Soils: More fertile layers of loess in varying deeps, fans of clay and silt, some calcareous deposits; all over heavier silt layers towards the western ends. Schist rock and gravels towards the banks of the banks of the Kawarau at its eastern end. Wine Typicity: Spice, darker fruits and complexity, with well defined fine tannin structure
MUDDY WATER DELIVERANCE PINOT NOIR 2019
WAIPARA, NEW ZEALAND
CRIMSON JUICY SPICE
CLASSIC / 750ML
Macerated on skins for a month before heading to oak for 10 months this Dijon clone heavy Pinot is light with heady floral notes. A simple yet classic Pinot Noir that is fit for any occasion, especially if it involves duck.
From the Producer: Nestled in the lee of the Teviotdale Hills in the Waipara Valley and sheltered from the cool ocean breezes, the Muddy Water estate is an ideal spot for cool climate viticulture. Our 12 hectare estate is flatter across its front section, then steep up the back as it goes up the north-facing hillslopes. The blocks are interspersed with a small olive grove and a naturally renewing spring winding its way through the property. All our wine is made and bottled on-site in our hand-built straw bale winery just a few hundred metres from the vines.
Our name Muddy Water is a literal translation of 'Waipara' - and, like our wines, is a direct reflection of the environment around us.
MILLTON LA COTE PINOT NOIR 2019
GISBORNE, NEW ZEALAND
JUNIPER EARTH MANUKA
CLASSIC / ORGANIC BIODYNAMIC / 750ML
A unique Pinot Noir grown on the banks of the Te Arai River. A heavier style, flowing down a savoury path. Aromas of undergrowth, manuka flower and juniper.
From the Producer: A bright fruited, expressive nose, with notes of dark cherry, juniper berry and an intriguing hint of fennel and manuka flower. There is a savoury taste with firm tannins and ripe fruit finishing with a lively mineral edge to balance. Unfined. Unfiltered. Enjoy, with friends, lamb and other fine grilled pieces.
In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near
Manutuke, where the early settlers first planted grapevines in 1871. This region is situated on the East Coast of the North Island of New Zealand in the wine appellation of Gisborne.
Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard in 1984.
MILLTON CRAZY BY NATURE COSMO RED MALBEC SYRAH 2018
GISBORNE, NEW ZEALAND
LIGHT SLURP INTRIGUE
CLASSIC / ORGANIC BIODYNAMIC / 750ML
A serious yet gluggable red. Bright, red spectrum fruits with lively acid. Yum-yum.
From the producer: Crazy by Nature wines are blended by varietal and vineyard. Still adhering to the practice of organics, biodynamics hand harvesting and natural fermentation the wines are the most affordable in our range. The Cosmo Red a blend of Malbec, Syrah and Viognier is a barrel-aged red full of mid-palate fruit expression and thirst quenching drinkability.
"We're not standing on dirt, but the rooftop of another kingdom" -James Millton
MAIN RIDGE THE ACRE PINOT NOIR 2019
LES BERTRAND CUVEE DU CHAOS GAMAY 2018
PLUSH COMPLEX LIVELY
EDGY / BIODYNAMIC ORGANIC / 750ML
An intriguing insight into how complex Gamay can be. Fruit forward, with wild herbs, henna and a rewarding rawness.
From the Producer: The average age of the vines: between 45 and 70 years. First vines worked on biodynamic principles (500, 501 ...) since 2012. Vines certified in organic farming. Cup size according to the lunar calendar to regenerate the wood. Alternating soil ploughing and controlled natural grassing. Association of plants for spraying (nettle, buckthorn, etc.).
Cold carbonic maceration (around 10-12 ° C in vatting) for 20 to 22 days, avoiding any handling. Without sulphur or yeast. 50% in a 600 litre demi-muid, 25% in a 300 litre barrel, 25% in a 225 litre barrel for 8 months. Old barrel of minimum 6 wines. Racking and bottling by gravity, without filtration, without sulphur and according to the cycle of the moon. Keep in bottle for 10 months before sale.
Since 2008, all nine hectares of the estate have been conducted using biology and, gradually, since 2012, using biodynamic. The soil is the basis of our work. On its good health depends that of the vine and the quality of our wines to come. Paying attention to it and understanding its microbiology remains, in our opinion, the best path to take to guarantee its balance and translate the full expression of the terroir.
The preparations play a fundamental role in biodynamics. In order to preserve a living and evolving soil and to promote the symbiosis of microorganisms of plant and animal species, we add “500” to our soil. These organic preparations made from horn dung are used in addition to a supply of compost. In spring, we alternate phases of tillage (ploughing) with spontaneous grassing. The goal? Favour endemic flora in order to let a part of "wild nature" take back its rights... In this vein, we continually seek to improve the structure and humus contained in our soil. To meet its nutritional needs, a supply of organic matter is essential. Using a methodology developed by us, we produce "homemade" compost invigorated with biodynamic plant-based preparations. All of the treatments are carried out by combining plant extracts (nettle, horsetail, buckthorn, etc.) and/or essential oils.
BINDI DIXON PINOT NOIR 2020
DESTEMMED GENTLE HARMONIOUS
CLASSIC / 750ML
An impeccable vineyard, maintained by the owner-operator, Michael Dhillon. Organic practices are implemented but the vineyard isn't certified. The Pinot Noir is fully destemmed and gently fermented in small open-top vats. Bright fruit, balanced acid, a gentle seasoning of oak and a touch of blue suede shoes.
From the Producer: The Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The idea of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor age worthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine.
The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new.
‘Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands.
The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.
Vineyard elevation 500 meters above sea level. Soils predominantly shattered quartz over siltstone, sandstone and clay (Ordovician period sub soils-480 million years old) with some eroded volcanic top soil over clay (Approximately four millions years old). Generally infertile.
Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) though the growing season managing the vertical shoot positioned canopy and hand harvesting
Since 2005 we have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil (opening up the soil for air, moisture and soil applications).
BEL AIR LES GRANITS BLEUS GAMAY 2019
BRIGHT CRUNCH GAMAY
CLASSIC / ORGANIC / 13% ALC / 750ML
The Domaine is situated on the lofty slopes of Bel Air, overlooking the capital of Beaujolais, Beaujeu. Since 2009 their vineyards have been organically tended. The ‘Granits Bleus’ is an excellent example of the serious side of gamay. A coil of carbonic driven red fruits backed up by weathered rock and a welcoming tannic chew.
Domaine de Bel-Air has a deeply rooted history in Beaujolais dating back almost 180 years. Somewhat poetically, the original estate house of the Domaine is perched on the hill of Bel-Air overlooking the town of Beaujeu, capital of the Beaujolais region. But despite this long history, the destiny of the Domaine dramatically changed in 1986 when Jean-Marc Lafont, current owner with his wife Annick, took over the estate. Jean-Marc immediately took a different approach. In 1989, the vineyards started to be grown without chemicals and since 2009 they have been grown organically. To have his vineyard’s soil develop a biodiversity is a vision Jean-Marc cherishes. This biodiversity is essential to elaborate distinctive wines, which are synonymous with the location at which they are produced. Under the watch of Jean-Marc, the Domaine’s holding has been consolidated to 23 hectares in total.Jean-Marc’s father worked at Domaine de Bel-Air and Jean-Marc grew up running around the vineyard and helping out where possible. He has strong memories of his childhood at Domaine de Bel-Air and still remembers the different aromas floating around in the winery from that time. It is that love affair and a deep connection that drove him to buy the Domaine and work as hard as possible to bring it to where it is today. You can identify that positive energy in his wines. Today, the Domaine has exceptionally old vineyards located in Beaujolais’ prime locations within the appellations of Morgon, Brouilly, Fleurie, Régnié and Moulin à Vent. Jean-Marc’s experience coupled with his natural curiosity, provide him with a profound understanding of his native region. Jean-Marc has seen the region evolve from the mass production of inexpensive wines to more terroir* driven wines of extreme finesse. What’s more, he has always led the charge to improve the quality of the wines by experimenting with new methods in order to enhance the limitless resources of the Beaujolais soils. From blue or rose granite to clay, manganese or schist, the variation of soils on the hills of the different Beaujolais villages brings fantastic diversity. The wines from Morgon, Brouilly and Fleurie are generous with vibrant red and black fruits, floral notes and spice. The colour oscillates from deep red to black and shows you how intense these wines are. An intensity that is very seductive and driven. The Moulin à Vent on the other end is more structured, spicy with some hints of violet and truffle when aged a bit. There are two special cuvées produced from two of the best vineyards of the Domaine with an average age of 80 years old that undergo oak maturation for 12 to 15 months. These two cuvées, Brouilly “Gorge de Loup” and Moulin à Vent “Granit et Manganèse” are examples of the capacity of certain Beaujolais vineyards to perform like a 1er or Grand Cru from Burgundy, its northern neighbour. These two cuvées can age for more than 15 years and be incredibly complex and impressive.
AVANI AMRIT PINOT NOIR 2019
PETALS VELCRO ROOIBOS
LEFT OF CENTRE / MINIMAL / 750ML
Shashi + Devendra make wines rich in personality, complexity and love. The Pinot Noir sees some whole bunch and a 12-month stint in oak. A beautiful tannic synergy is present, stem, oak and skins. The wine has a grip that softens quickly to rose petals, rooibos and pickled peach. The wine is full of good vibes and is always a pleasure to drink.
ARC TILLY PINOT NOIR 2020
SAVOURY NUANCE CRANBERRY
CLASSIC / 750ML
A.R.C is based on a small balanced farm in Gippsland. While their recently planted vineyard matures they're sourcing fruit from carefully selected and managed vineyards in Victoria. The Tilly is a Pinot Noir grown in Dromana. It is a bright Pinot Noir offering notes of fresh cranberries, campari and simmered rhubarb.
From the Producer: Pinot Noir from Dromana in the Mornington Peninsula. Made predominantly from the Champagne clone our 2020 vintage brings the classic notes of cranberry and the sea together with spice and nuances of oak. Our last “Tilly” Pinot holds a special place in our hearts. Drinking well from now until 2030.
A.R.C or A Random Collection was founded in 2017 after musings and dreams from a previous life working restaurant floors. The vision of working the land, being in touch with nature and living within our means came to life a few years ago after we made the leap from our lives in Sydney and ended up with our very own permaculture farm in West Gippsland Victoria.
As A.R.C started we sourced our fruit from a selection of vineyards predominantly in the nearby Mornington Peninsula allowing us to learn our craft, experiment and further establish our vision for the brand. We firmly believe in ethical farming practices and in early 2020 we were thrilled to be presented with an opportunity to lease 3ha of established biodynamic vines just outside the town of Warragul. This amazing site is perched between the foothills of the Strzelecki Ranges to the south and Mount Baw Baw to the north. Its rich red volcanic soils produce wines of elegance, poise and character. We are delighted to see A.R.C evolve as we continue to understand and learn from this magical site. Our work in the cellar is hands off, preferring not to manipulate the wines and rather let them express their fruit and journey. All wines are wild ferment, not filtered or fined and vegan friendly.
MALLALUKA MATARO 2020
CANBERRA DISTRICT, ACT
SEDUCTIVE STEM PLUM
CLASSIC / 750ML
Canberra district-based producer who made this delicious Mataro from the Riverland, SA. Highly perfumed with cut plum, stemmy sheen and a lightness that makes it too easy to guzzle.
From the Producer: Riverland fruit from Ricca Terra vineyards in South Australia. 30% whole bunches with macerated fruit on top. This wine came from a far away region so we used commercial yeast to be safe. Came up an absolute treat! Perfect chemistry and sugars. A touch spicy from the stems but very much overpowered by the seductively ripe, Candied Riverland hot fruit. No fining or filtration and minimal use of SO2.
Mallaluka Wines is, by any measure, a boutique operation. We are committed to producing premium, handmade wines that reflect the very best of the cool climate, Canberra District. Family owned and run, we drink what we make, the rest is for you.