Oatley to distribute Cherubino Wines

Media Release

The blossoming relationship between Larry Cherubino and Robert Oatley Vineyards (ROV) shifts up a gear next month as ROV takes on the distributorship of Larry Cherubino’s personal range of highly regarded wines, in Queensland, New South Wales and Victoria, from July 1.

Cherubino, ROV’s Director of Winemaking, began consulting to the Oatley family in 2007, moving to a more formal winemaking leadership role in late 2010.

Having established Larry Cherubino Wines in 2005 he has continued to make and develop his own range under a variety of highly regarded labels including Ad Hoc, The Yard, Laissez-Faire and Cherubino. In 2011 Larry Cherubino Wines was acknowledged as Winemaker of the Year by James Halliday (Australian Wine Companion) and Producer of the Year by Matt Skinner (The Wine Guide).

Commenting on the appointment, Robert Oatley Vineyards CEO Anthony Roberts said: “Larry’s small volume, high quality, specialist wines provide a lovely compliment to those he is crafting for Robert Oatley Vineyards. We are certain that we can do them justice, especially in the Australian on-premise and independent retail sectors where we are enjoying considerable trading success.”

“The synergies are pretty clear” says Larry Cherubino “and we’ve been enjoying such a fruitful business relationship it makes so much sense for Robert Oatley to distribute my wines in their key markets.”

Larry Cherubino Wines will continue to be sold in other markets by Liquid Library (WA), A-List Fine wines (SA), Thomas Chin (NT) and Joe Holyman (TAS). Craggy Range Australia will continue to sell the Pedestal Margaret River in Victoria and New South Wales and Queensland.

The Cherubino ranges join a select group of wine brands distributed by Robert Oatley Vineyards within Australia including: Ara Wines (Marlborough); Champagnes Piper-Heidsieck and Charles Heidsieck (France); Climbing (Orange); Clover Hill (Tasmania); Cumulus (Orange); La Gioiosa (Italy); Rockburn (Central Otago); Rolling (Central Ranges); Santi (Italy); Taltarni (Vic).

A BUBBLY TASTE OF TASMANIA AND VICTORIA

Wc09Jun14

GREAT for the party-room
or celebratory dining table.

David Ellis

AUSTRALIANS are taking increasingly to the enjoyment of sparkling Rosé, a wine that can have an almost additive allure to it, and one that can prove wonderfully rewarding both in a party-room environment and at a celebratory dinner table.

Chandon have recognised this and last year released a new label it called Vintage Collection, which it dedicated to bubblies that it saw would be a distinctive and exceptional expression of each season, the first being a 2008 Chandon Cuvee 500.

Now its released its second Vintage Collection, a 2010 Chandon Les Trois ("The Three") Rosé – a blend of maritime climate Tasmanian Chardonnay and Pinot Noir giving acidity and freshness, Chardonnay from Victoria's King Valley whose  high altitude Whitlands Plateau add complexity, power and weight, and cool Victoria Upper Yarra Valley Pinot Noir that rounds out all this with characters of floral and spice.

"We believe we've brought together a beauty and interest in flavours which are uniquely Australian," said Chandon Senior Winemaker, Dan Buckle. "The interplay between these three regions makes for a really interesting expression of sparkling Rosé." 

He's spot-on; pay $45, and let the celebrations begin.

PERFECT simply with some matured hard
cheeses or rosemary-infused lamb roast.

ONE TO NOTE: WA's Margaret River Forester Estate has released a fab 2009 Yelverton Reserve Cabernet that is a marvellous drop to settle down with in front of the tele with a selection of matured hard cheeses, or if you are dining with family or friends, with a rosemary-infused lamb roast or rare beef fillet steak.

With currants, bay leaf, menthol and savoury oak on the palate, this wine developed real character through being stored in temperature-controlled cellars for four years before release. A great drop that's well worth the $62 asking price.

And while wonderfully and rewardingly enjoyable now, with careful cellaring you'll find it even more so in three or four year's time.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                                  

FIVE GENERATIONS AND STILL GOING STRONG

SIMPLY made for food
– in particular chargrilled meats.

Wc02Jun14

David Ellis

SIDE BY SIDE is an interesting new label from Brothers in Arms at Langhorne Creek in South Australia, and whose Metala Vineyard is one of the oldest in Australia – William Formby buying the property 130-odd years ago, and first planting grapes there in 1891.

Today his great, great grandson, Guy Adams is the fifth generation to live on and work Metala – side by side with his wife Liz, with the farm still side by side with the vineyard, and the vineyard in turn side by side with the winery.

Little wonder they chose the name for their new label, recently releasing under it a Cabernet Sauvignon, a Shiraz and a Malbec, all nicely priced at $27 a bottle each.

Their 2012 Malbec is a beauty, reflecting why Malbec is grown more in Langhorne Creek than any other Australian wine region. Fruit for this one came off vines planted 12 years ago, the resultant wine a lovely floral and fragrant style, and which, as Liz says, is simply made for foods, chargrilled meats being particularly suited to it.

CHARDONNAY's an easy match, particularly
with roast chicken, pork spare ribs or white fish.

ONE TO NOTE: LERIDA Estate in the Canberra District's Lake George has released a ripper 2012 Chardonnay from a vintage that owner Jim Lumbers sums up as "simply magnificent," with perfect dry and cool conditions supplemented by plenty of days of bright sunshine.

And as bizarrely as it does, Lake George – despite the dry – mysteriously filled with water for the first time in a decade in 2012, continuing to confound the locals.

This 2012 Lerida Chardonnay is a wonderfully fruit-filled, crisp and mouth-filling wine that epitomises just why Chardonnay is the world's most-appreciated white wine when it comes to easy matching with food – and in this case one that reflects the contradictory nature of cool-climate Chardonnay by boasting both fruit and minerality.

Pay $24.50 and match it with roast chicken with a rosemary stuffing, pan-fried pork spare ribs or white fish.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                                 

REWARDS OF 12 YEARS HARD WORK

NSW Southern Highland label that's on the go, with this
Chardonnay a winner wherever it heads.
Enjoy it with all kinds of shellfish.

Wc26May14

David Ellis

YOU'VE possibly never heard of Cherry Tree Hill wines, but take note because here's a small maker in the Southern Highlands of NSW that's on the go – after twelve years of hard work it's now got a half-dozen top-quality varietals and blends, of which over half already have a barrel-full of rewards from major shows, regional events and even an International Challenge.

Gabi Lorentz and his family established a family farm at Sutton Forest in the Highlands after landing in Australia 30 years ago, and with fond memories of riding through his famous grandfather's vineyards back in Hungary by horse-and-cart as a boy, decided in 2000 to start growing grapes himself in this newest of Australian wine regions.

Cabernet Sauvignon and Riesling were followed by Merlot, Sauvignon Blanc and Chardonnay, with highly-respected local makers Anton and Mark Balog contracted to turn this fruit into grand drops now available online – and with an interesting Wine Club that gives members up to 30% in discounts, and a Cellar Door to open in Spring.

Until then you can buy as little as a single bottle online: if you love a Chardonnay, go for the 2011 Cherry Tree Hill Diana that abounds with varietal citrus and grapefruit, almond nougat, butterscotch and a toasty elegance – and absolutely ideal with shellfish. Great value at $35 (plus $12 freight for any number from 1 to 48) with Club discounts reducing it to just $24.50. Www.cherrytreehill.com.au or phone Dave Lorentz 0414 366 000.

ONE for making the most of colder nights: share it with
friends over lamb roast with rosemary potatoes.  

ONE TO TRY: GREAT enjoyment as the nights get colder is a 2012 Chandon Heathcote Shiraz from Central Victoria, a wine with loads of berry fruit flavours and nice varietal spiciness that goes so well with a range of cooler to colder weather foods.

The Heathcote region has a reputation for Shiraz that show marvellous concentrations of flavour, and this is the time of year to enjoy it to its fullest: being medium-bodied this one makes for nice easy drinking without overpowering the foods its matches best – think about a good lamb roast with rosemary potatoes or black pepper beef. At $31 you'll find it really rewarding buying for that next dinner party.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                                    

TIM’S 21ST ABERFELDY – AND HIS ‘BEST YET’

GREAT wine that's ideal with a Winter-time's
slow-roasted beef brisket or beef stew.

Wc19May14

David Ellis

TIM ADAMS has been producing an absolutely marvellous Clare Valley Shiraz under his Aberfeldy label since 1989, and it seems fitting that his latest release – the 2010 – is both what he considers "his best Aberfeldy to date," and also his 21^st vintage of the wine.

2010 was a spectacular vintage throughout the Clare Valley, and while a stand-out for red wines generally across south-eastern Australia, it was Shiraz in the Valley that had everyone talking. Tim took advantage of this great vintage to use the most outstanding parcels of fruit from old, premium dry grown vines for his Aberfeldy Shiraz, and threw his all into crafting a wine that many experts and buffs are already saying has potential for anything up to 20 years in bottle – only getting better and better by the year.

At $65 this is a wine to grab a bottle or three of while you've an opportunity, both for special occasion enjoyment now and for over the next couple of decades on other equally special occasions. With full-bodied dark berry fruit flavours, and balanced oak, tannin and acidity, and lovely Shiraz white pepper notes on the nose, enjoy it on its own, or at the table with a Winter-time's classic slow-roasted beef brisket or beef stew.

FRIED snapper or roast chicken with a creamy or
buttery sauce will have you drooling over this one.

ONE TO NOTE: BOUTIQUE Hunter Valley winery, Hungerford Hill has released its latest "Classic" series wines – drops that are actually made from fruit from the cool climate Tumbarumba region in the foothills of the Snowy Mountains.

Included is a 2011 Classic Tumbarumba Chardonnay, a worthy successor to the 2009 and 2010 that have had some of Australia's highest accolades heaped upon them, and which is shaping-up to be quickly recognised with equal plaudits. With beautiful ripe stone-fruit flavours coupled with suggestions of ruby red grapefruit and nutty bread, this is a real mouth-filler wine.

Pay $36 and savour with pan fried snapper or roast chicken, each with a creamy or buttery sauce that'll truly enhance both these food/wine matches.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                                    

PIONEERING SAUVIGNON BLANC KEEPS ON GIVING

A NICE lesson in history, and an ideal
drop with Spanish seafood paella.

Wc12May14

David Ellis

WHEN the folk at Katnook Estate in the heartland of South Australia's Coonawarra decided to plant Sauvignon Blanc for winemaker Wayne Stehbens to see what he could achieve from the variety, neither owners nor Wayne realised quite what an adventure they were embarking upon.

Because it was 1981, and decades before Sauvignon Blanc was to become the darling it is today, and with Wayne surprising everyone with the drop he crafted then, and has continued to do so for over thirty years. And his latest, from the 2012 vintage, is a cracker drop from what he refers to as "an extraordinary year for the variety," with slightly warmer conditions than normal and below average rainfall,  that together meant for early-ripening fruit that could be harvested in top condition.

Wayne also added a 5% splash of Semillon to this wine, helping boost its varietal grassy notes to complement its passionfruit, grapefruit and gooseberry flavours, and zesty mineral hints. A really top-drop he ranks amongst the best he's ever made, and remarkably for a Sauvignon Blanc showing great potential for 10+ years cellaring.

DURIF is still somewhat rare in this country, but wonderfully
rewarding with cooler weather steak and kidney pie.

Pay $25, and for an ideal match put it on the table with Spanish seafood paella.

ONE TO NOTE: DURIF is still a somewhat rare wine in Australia, with Rutherglen being considered its "home" here after canes brought from its natural homeland in the south of France were planted there in 1908.

Morris Wines' 2007 CHM Durif is a stunning example of just how good this wine can be: an almost opaque ruby-black in the bottle, this one's got an intense fruitcake, chocolate and spice bouquet, coupled with full-bodied flavours of rich cherries, plums, blackberries and spice, and intense tannins.

Rutherglen's soils and climate are ideally suited to Durif, and combine these with the winemaking skills of those like Morris Wines and you've a marvellous drop that at this time of year goes ideally with a steak and kidney pie. Pay $60 at fine wine outlets.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                                  

SOMETHING SPECIAL FROM SAME-VARIETY BLENDS

DR Henry Lindeman had the right idea way back in the 1860s
– same-variety blends such as this one
that's ideal with pork or veal dishes.

Wc05May14

David Ellis

WAY back in the 1860s Dr Henry Lindeman realised the advantages of blending same-variety wines from different regions with differing growing conditions, and thus creating that "something special" in varietal taste and enjoyment.

And while the company has regularly blended single varieties from different regions since, it's just released a new label it calls its Regional Series and which showcases classic single varieties from complementary regions. These blends, it says, capture the best characters from each region to deliver wines that are beautifully balanced and expressive of variety.

With vineyards dating back to 1843 in the Hunter Valley and later in Watervale and the Clare Valley, the Adelaide Hills and Yarra Valley, Lindeman's has excellent assets to draw on for unique, outstanding characteristics in these new single variety blends.

Using fruit from two vineyards for each of three Regional Series blends – a 2011 Pinot Noir Chardonnay Vintage Cuvee, 2013 Chardonnay and 2012 Cabernet Sauvignon – they've crafted wines of great value at just $23 each. The Regional Series Chardonnay is particularly rewarding, being made from fruit from the Hunter Valley and Adelaide Hills, with creamy stone-fruit, refined citrus and green apple flavours to the fore… and ideal to partner with pork or veal dishes.

LABEL you don't see much of these days, but Claret is a classic
blend of French origin to enjoy with barbecued steak and mushrooms.

ONE TO NOTE: SOME 40-odd years ago, in the 1970s, Claret was all the rage to bring out at the barbecue or to put on the table for Sunday's family roast beef lunch.

Not many makers label a wine Claret in Australia these days, however, preferring instead to put the blend (mostly Cabernet Sauvignon and Merlot) on their labels. But the Hunter Valley's Andrew Margan has just released a very more-ish 60% Cabernet and 40% Merlot as a Margan Special Reserve Claret, and it's a real stand-out of this classic French-origin combo that will only improve with age: fleshy Merlot characters upfront, intense cigar box and spiced plum from the Cabernet, and lovely tannins. An ideal wine with barbecued steak and mushrooms, or after-dinner cheeses. Pay $50.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.