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.
FRANKLAND ESTATE ALTER WEG RIESLING 2020
FRANKLAND RIVER, WESTERN AUSTRALIA
GUN TANGERINE CRYSTALLINE
LEFT OF CENTRE / NO SO2 / 750ML
Large format oak + no adds + fruit from one of Australia's best Riesling producers = Alter Weg. A long slow prerss cycle has given a tea-like quality that is sharpened with gun barrel flint and tactile minerality. Voluminous mouth feel with sip indusing acidity.
From the Producer: No additions of any kind are used in the making of Alter Weg Riesling. All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction of juice.
Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet seeking greater ripeness. A cloudy juice is run to a combination of 1000ltr and 500ltr barrels.
Alter Weg translates to the “old way” describing our approach to this riesling. Ripe balanced riesling fruit is harvested and gently pressed to large format barrel where it undergoes wild yeast fermentation. A further 10 months of aging on full lees in barrel result in a superbly textured riesling with approachability and generosity of fruit supported by the creamy textural element of this vibrant riesling.
Lightly golden colour supports the slightly riper tone and more oxidative approach to juice. Tangerine notes and a seductive saline morishness support the delicate aroma of spice and the juicy ripe citrus tones.
Mineral yet juicy palate, initially a very slight reduction aroma of gun smoke/ironstone gives way to the fruitfulness and volume of this wine as it opens up. Saline and crystalline notes give freshness and brightness which is followed by a soft textural line that gives the wine a fullness and completeness. The tension of this wine masterfully balances the fruitful yet savoury palate with a deliciousness and mouth-watering finish from the fine well-rounded acidity.
The barrel maturation gives the wine a notable roundness and fullness whilst in keeping with the fine line achieved by our organic rieslings at Frankland Estate. A complex balanced Riesling that will gain further complexity with age
PICARDY CHARDONNAY 2019
PEMBERTON, WESTERN AUSTRALIA
BALANCE TEXTURE TIME
CLASSIC / 750ML
A beautiful balance Chardonnay. The wines complexity is built both in the winery and the vineyard. Multiple clones have been planted and the cropping levels are modestly maintained. Complexity building cellar practices include varying press practices, a broad oak regime and carefully monitored primary and secondary fermentation. All these factors aid in emphasising the unique style of Picardy and its local clime.
From the Producer: Picardy Chardonnay is made from equal portions of the four preferred clones 76, 95, 96 and 277(selected by the University of Dijon) to achieve complexity. Excellent fruit intensity, structure, pH to acid relationship and fine-grained tannins guarantee long life and excellent bottle development. The wines are also very approachable in their early years. The Chardonnay vines carry a maximum of 7 tonnes per hectare, excess fruit being hand-crop thinned at veraison. In order to achieve low yields the vineyard is non-irrigated and cane pruned. Picking time for the Chardonnay is usually around early March. The fruit is ripened to approximately 12° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the winery (only 200 metres away) on the Picardy estate.
In the winery approximately 40% of the Chardonnay is whole bunch pressed and the remainder is destemmed and then pressed. The juice is settled for 48 hours before being racked and the fermentation is then commenced in tank using two different yeast strains to give fruit complexity and texture. Shortly thereafter the wine is racked to a blend of new to four year old French oak barriques to complete fermentation.
While in oak the wine undergoes malolactic fermentation. During this period they are lees stirred once per week. Each barrel is checked and topped up weekly. After about 10 months in oak the wine is racked out of barrel to tank and then given a gentle filtration on its way to bottle.
Established in 1993 in the Pemberton region of Western Australia. Picardy is owned and operated by Bill, Sandra, and Dan Pannell. Bill and Sandra were pioneers of the Margaret River region, establishing Moss Wood vineyard and winery in 1969. Moss Wood went on to be a driving force in establishing Margaret River as one of Australia's important growing regions. Picardy strives to continue this tradition of wine making quality and excellence.