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Friday, 19 August 2011
Wednesday, 17 August 2011
Monday, 15 August 2011
RYMILL TEAM BEAT NATURE’S ADVERSITIES
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| GOOD drop with artichoke or sun-dried tomato dips. |
Wc15Aug11
David Ellis
IT'S not often that a winemaker can say that from a vintage that most described as "challenging and trying," they were delivered some of the best white fruit they've ever had to work with.
But that's what Rymill Coonawarra's Sandrine Gimon had to say of fruit for the company's 2011 The Yearling Sauvignon Blanc. "We had above average rainfall in winter, colder soil temperatures contributed to slow bud burst, and then heavy rains came during November and December," Sandrine said.
"But the vineyard crew worked through everything that Mother Nature threw at them." And through their care, the result was that excellent fruit that Sandrine describes as "sassy, luscious and multi-dimensional," and which has resulted in the 2011 The Yearling being richly Sauvignon Blanc varietal, with trademark Coonawarra vibrancy and lovely lemon and passionfruit flavours.
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| SHARE this with a rosemary-infused leg of lamb. |
ONE FOR LUNCH: LIKE many others in the 1950s and 60s, Eric Brand sold grapes from a block he owned in Coonawarra to the big Rouge Homme winery, and like those others was dubbed in the area a "Blocker."
In 1966 Eric went a step further releasing a wine under his own Brand's Laira label, it and subsequent drops going on to become some of Coonawarra's finest and most respected. And today under the guidance of winemaker Peter Weinburg that tradition continues, with Brand's Laira just releasing a wonderful 2008 Blockers Cabernet Sauvignon from a vintage Peter says delivered fruit of exceptional quality.
The wine is rich with intense blackberry/blackcurrant fruit flavours, fine tannins and varietal spice; pay $24.99 and enjoy with a rosemary-infused leg of lamb.
(NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com )
Wednesday, 10 August 2011
New Generation Hunter Valley | Raising the Bar
New Generation Hunter Valley | Raising the Bar
Following the huge success of the New Generation Hunter Valley "Not Your Usual Caravan of Courage", the boys are ready to hit the road again for another installment of east coast adventures and unexpected events.
David "Hooky" Hook, Andrew "Thommo" Thomas, Rhys "Rise Arthur" Eather, Nick "Doggy" Paterson,
Mike "Micky D" De Iuliis & Andrew "Margs" Margan have had enough R&R* since parking their caravan (which surprisingly enough only received a few minor dents and scratches between Melbourne and Noosa!) and in the month of October will be once again bringing the delights and delinquents of the Hunter Valley to you in two separate but equally exciting events!
The New Generation boys will be popping up in a secret Sydney location on Friday 21st October. Hailed with the moniker "New Generation Hunter Valley Pop Up Wine Bar", this truly unique and spontaneous event will show Sydney-siders why the Hunter is hotting up and who is making some of the sexiest Semillon and Shiraz around.
The New Generation Hunter Valley Pop Up Wine Bar is proud to be a part of The Sydney Morning Herald Crave Sydney International Food Festival, presented by Citibank, and tickets for this Pop Up Wine Bar are only $30 giving you a whole lot of heavenly Hunter wine and a chance to meet the characters behind the brands in the most unexpected of spots. Register for tickets at www.newgenerationhuntervalley.com.au from Saturday 27th August.
And that's not all! On Saturday 8th October the New Generation boys and Bells at Killcare will be teaming up for this year's Crave Sydney International Food Festival 100 Mile Meals. Bells at Killcare acclaimed chef Stefano Manfredi will create a sumptuous five course degustation menu where all produce used is sourced from within a 100 mile radius of the picturesque Bells at Killcare, and naturally the menu will be matched with New Generation Hunter Valley wines. The New Generation boys will be there to share their stories and divulge their mission in making the Hunter Valley the happening place to explore once more. Visit www.bellsatkillcare.com.au/whats-on.html for bookings and further information.
When November hits and you think the six suspects are safely back in the Hunter for good (who's going to make the wine after all?!) spare a thought for early next year as rumours have it that there may be a newer and even shinier caravan hiding in the depths of the vines being polished and prepared to rev it's engines on the roads of the east Australian coast once more….watch this space – the New Generation Hunter Valley winemakers could just pop up anywhere!
*R&R is not an Australian rum based beverage!
www.newgenerationhuntervalley.com.au
Monday, 8 August 2011
New Rum Rebellion | IWSC results
The world is a light at the moment with tastings and talk of diverse and delicious Spirits, after the release of the Spirits Results from the 2011 International Wine and Spirits Competition (IWSC).
And what better time for Australians to think about these heart-warming elixirs than during the winter months? In particular Rum ~ the Spirit that gave early Australians spirit and helped build the nation back in the age of the 1813 Rum Rebellion.
Recent Nielsen UK figures quoted at this years IWSC*, show that a new rum rebellion might very well be on the way, with retail sales of certain rum categories up an impressive 39%. Not that a love of rum ever went away for Master Distiller and owner of Holey Dollar Rum (a 100% Australian Family Owned Rum Company) Stuart Gilbert. Stuart has been making hugely popular rums for over 12 years now and has been credited with raising the profile of Australian rum production worldwide. He previously won the coveted "Worldwide Distiller of the Year" title at the IWSC, something never before achieved by an Australian or Australian company.
Stuart comments, "Australia has an amazing rum heritage. When it was first colonised there was a shortage of coins and currency, so rum became the popular currency of the day. It was later replaced by the Holey Dollar coin – hence the name of our rums - during the infamous 'Rum Rebellion'.
I wanted to reflect the spirit – pardon the pun – of the original Aussie settlers in my rums. They are serious and individual (hand-crafted, made in pot-stills with extra ageing in oak barrels) with complexity, flavour and diversity. But they are still affordable luxuries, accessible to the everyday person, so everyone can discover the satisfaction of this wonderful drink and the Australian history behind it.
There is a general underlying trend that Australians are now seeking to trade up from the run-of-the-mill rum brands, to more premium rum, just as they have done with Whiskey and Bourbon in the past. I believe Holey Dollar ticks all the right boxes, with high quality, a great price, and a uniquely Australian story.
And it is obviously also great that as well as growing support at home, we have been recognised so highly internationally at shows such as the Ultimate Spirits Challenge, the Rum Masters Series and of course the IWSC."
Holey Dollar Rum received another set of great results at this year's IWSC, taking home three Silver Medals and two 'Best in Class', on top of the 5 gold medals and trophies collected in previous years, proving consistency of the quality of these exceptional pot still rums. Collecting these awards is no mean feat, beating off competition from some of the worlds most sought after, extra-aged (some up to 21 years) Caribbean rums!
Tasting notes by the IWSC judges are as follows:
Holey Dollar 'Premium' Rum (40% A/V - RRP $39.99)
Light tropical fruit notes on the nose with some floral hints and decided vanilla follow up. Big, full mouth with prune and treacle flavours and even more vanilla. Slight impression of sweetness with some fruit cake and toast. Touch of chocolate in long, aromatic finish.
Holey Dollar 'Overproof' Rum (57.2% A/V - RRP $64.99)
Rich and full on the nose and in the mouth with spice, exotic fruit, raisin and lots of oak. Clean in all respects. Lots of treacle with some bitter caramel giving some unexpected bite. Big and full bodied with woody, spicy finish.
Holey Dollar 'Cask Strength' Rum (75.9% A/V - RRP $84.99)
Wonderful dark amber colour with aromas of raisins and chocolate, toasty almonds and a hint of dried banana…layer and layer of progressively drier and woodier oak flavours finishing long and warm on the palate…a fabulous drink.
*Nielsen UK figures for Golden Rum - 12 months to 1 July 2011
Stockists:
Holey Dollar Rum is available throughout Australia at 1st CHOICE LIQUOR stores and selected independent liquor retailers.
THE ARMAGH REMAINS A CLASSIC, TO BE SURE
Wc08Aug11
David Ellis
WHILE wine has been flowing in the Clare Valley since 1851, just two years after the first settlers arrived there from Ireland in 1849, production from the region is still just 1.5% of Australia's total wine output.
But what wines some of these are, particularly the Valley's Rieslings and Shiraz, with one of the latter, Jim Barry Wines' The Armagh up there amongst our true legends.
Those first settlers bestowed the name 'Armagh' on the rolling hills after their homeland, and the late Jim Barry adopted it for a Shiraz he created in 1985, and which quickly earned itself high respect as a Clare and Australian classic.
His successors maintain the tradition, lead by Jim's second son Peter, and in 2007 crafted an Armagh from fruit from the driest growing season in the Clare in 24-years. Its only just been released now and is a true powerhouse for immediate enjoyment or for investment for the future, with wonderful red currant, black cherry and blueberry flavours, and aromas reflecting these as well as suggestions of spearmint, rosemary, cedar and black pepper.
It carries a $250 price tag for that special celebration; crack a bottle and you'll certainly not be disappointed.
ONE FOR LUNCH: THE Wairu Valley is an interesting sub-region of New Zealand's famed Marlborough wine-growing belt, being an ancient river bed that lays between two mountain ranges and is fronted by Cook Strait.
One local company, Giesen has created an exceptional Pinot Noir from this sub-region, with their latest release, the 2009 The Brothers Pinot Noir a quite intensely flavoured, fruit-driven wine with lots of plum and ripe cherry flavours, fine tannins and a lingering dry finish; at $39.99 team it with grilled pork loin chops and a mushroom sauce.
(NEED A FOOD/DRINK IDEA?
Check out http://www.vintnews.com )
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| VERY special occasion – you'll certainly not be disappointed. |
David Ellis
WHILE wine has been flowing in the Clare Valley since 1851, just two years after the first settlers arrived there from Ireland in 1849, production from the region is still just 1.5% of Australia's total wine output.
But what wines some of these are, particularly the Valley's Rieslings and Shiraz, with one of the latter, Jim Barry Wines' The Armagh up there amongst our true legends.
Those first settlers bestowed the name 'Armagh' on the rolling hills after their homeland, and the late Jim Barry adopted it for a Shiraz he created in 1985, and which quickly earned itself high respect as a Clare and Australian classic.
His successors maintain the tradition, lead by Jim's second son Peter, and in 2007 crafted an Armagh from fruit from the driest growing season in the Clare in 24-years. Its only just been released now and is a true powerhouse for immediate enjoyment or for investment for the future, with wonderful red currant, black cherry and blueberry flavours, and aromas reflecting these as well as suggestions of spearmint, rosemary, cedar and black pepper.
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| FROM New Zealand to enjoy with pork loin chops and mushroom sauce. |
ONE FOR LUNCH: THE Wairu Valley is an interesting sub-region of New Zealand's famed Marlborough wine-growing belt, being an ancient river bed that lays between two mountain ranges and is fronted by Cook Strait.
One local company, Giesen has created an exceptional Pinot Noir from this sub-region, with their latest release, the 2009 The Brothers Pinot Noir a quite intensely flavoured, fruit-driven wine with lots of plum and ripe cherry flavours, fine tannins and a lingering dry finish; at $39.99 team it with grilled pork loin chops and a mushroom sauce.
(NEED A FOOD/DRINK IDEA?
Check out http://www.vintnews.com )
Monday, 1 August 2011
GREAT DROP WITH WINTER STEWS OR CASSEROLES
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| PUT this on the table with winter's beef stews or lamb casseroles. |
David Ellis
WINTRY weather calls for hearty beef stews of casseroled lamb chops, and just right to enjoy with either is a good Merlot.
One particularly nicely-flavoured and well-priced drop for just such pleasures is Margan Family Winegrowers' 2009 Merlot from their red volcanic soil vineyard at Broke Fordwich, in the Lower Hunter Valley.
Merlot vines in this vineyard grow on their own roots, rather than having been grafted onto a root-stock, producing small berries with soft tannins and concentrated ripe-fruit flavours – plums and mulberries coming foremost to mind on tasting, and also delicate spice and suggestions of vanillin oak.
Pay $20 and enjoy now with one of those great winter-time stews or casseroles, or if you prefer, partner it with chicken and grilled Mediterranean vegetables such as zucchinis, eggplants and peppers.
While this is a wine that maker Andrew Margan has created to enjoy young, put it put it in the cellar for a few years to develop typical Hunter complexities.
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| NICE drop with poached salmon and boiled or steamed Kipflers. |
Toi Toi's 2010 Brookdale Reserve Pinot Gris is the product of intensely-flavoured fruit from this micro-climate, with upfront classic Pinot Gris spice and pear flavours, and good acidity.
At $17.99 it's a good match with poached salmon and boiled or steamed Kipfler potatoes.
(NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com/ )
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