Three Masterpiece Offerings From Yalumba.

Yalumba Winery.

A legacy founded in 1847 with a focus on sustainability allowing nature to take the lead pretty much sums up Yalumba. Samuel Smith, a British brewer started the legacy and 6 generations later it has achieved accolades and respect across the planet.

The Menzies Estate comprises of 8 individual and unique vineyards, all offering / contributing different characteristics to this impressive wine. The vineyards are almost all Cabernet with some Merlot and Malbec planted. Coonawarra is considered one of the finest sites in the world to grow Cabernet and this has all the hallmarks of what the region can produce.

Virgilius Viognier 2019- one of the best I’ve tasted.

Swirling the glass will give you the sense of aroma of floral fields, ginger, honey and apricots. All working together to entice you to take a sip. Take your time, enjoy the heady aromas before diving in. The first thing you’ll notice about the palate is the rich smooth mouthfeel and deceptively impressive texture balanced with silky acidity. There is depth and complexity with ample finesse to go round. You are greeted with almost seamless layers ginger, honey, apricots and a delightful nutty note towards the finish.

All the hallmarks of a classic Viognier that stands head and shoulders above the rest- it doesn’t get much better than this- one of the best I’ve tasted.

Pair with most seafood, lobster and crab dishes and don’t be afraid to throw something creamy into the mix. Stir fried Asian prawns and chicken dishes will also work well.

Yalumba ‘Tri Centenary’ Grenache 2018- Perfect for Thanksgiving!

This majestic wine is sourced from some of the oldest Grenache vines in the world, planted in 1889 and imposes elegance and finesse on the drinker from the very beginning. This really is a classic wine and a pleasure to drink. From its almost translucent satin red color that shimmers to the enticing aromatics of raspberry, red currents and cherries, this delivers a special experience.

The palate is focused with a silky-smooth mouthfeel and impressive texture showcasing red fruits of raspberries, cherries, red current and strawberries with a character all of its own with just a hint of sweetness. There is a brightness to it that makes it seductive with impressive balance and structure. Great length on the finish leaving you with a longing to have more. Pair with any game, with a red fruit wine reduction sauce, chicken, braised pork or lamb, stews, lighter Indian dishes and of course Turkey. Cellar out over the next 6 – 8 years. 

Yalumba The Menzies Cabernet 2017 – Classic Coonawarra!

Aromas of mint, eucalyptus and menthol wrapped in dark and blue fruits come flooding out of the glass giving you a clue its Coonawarra Cabernet. The distinct eucalyptus note comes from the 100’s of Eucalyptus trees that border the vineyards of and in some cases, actually in between the rows of vines.

The palate showcases a clean crisp Cabernet, not over extracted, just focused on restraint and elegance. One sip with confirm its Coonawarra reflecting the bright red Terra Rossa soil underpinned by a layer of limestone. Your palate is welcomed by layers of Blueberries, Cassis, Olive Tapenade, Plum, Dark Chocolate and secondary notes of mint and subtle cooking herbs.

Solid tannins and wonderful balance leave you with a yearning to drink another glass. This is classic Coonawarra Cabernet and an absolute delight to drink.

Despite being 5 years old this wine will cellar another 20 years without a problem. Will need some decanting now, 2 – 3 hours should give this wine enough time to impress. Can’t wait to drink it in about 10 years, should be spectacular. Pair with your favorite red meat dish, just make sure its deserving of this wine.

Giant Steps Single Vineyard Chardonnays- amazing! The Vineyard was named after John Coltrane’s classic jazz album.

On reflection, its more a New Australian leaning- these wines reflect the direction that higher end Chardonnays in Australia are headed.

Those of you that know me, know that I love the Giant Steps wines. Everything they have released in the last few years have been spectacular reflecting the place, the quality of the vines and the tender loving care shown to them by Ryan Collins, their Viticulturalist and Chief Winemaker, Steve Flamsteed. One taste of any of the Single Vineyard releases and I’m sure you’ll agree, there all different but all winners.

I believe all the wines are produced from the Gingin clone, its origins are unknown but its home is Margaret River (cool climate region) with extensive plantings there, especially at Vasse Felix which produces exceptional Chardonnay’s.

“One of the main features of [GinGin] is it has millerandage, or ‘hen and chick’, ” says Virginia Willcock, winemaker at Vasse Felix, of its irregularly sized fruit. While some winemakers think there’s a virus infection in GinGin that causes millerandage, Willcock doesn’t care. She believes it results in high-quality wines. Source: https://www.winemag.com/2020/05/04/chardonnay-clones-matter/

Sexton Vineyards Chardonnay 2020

The nose is dominated by aromas of Almonds, ginger and citrus with hints of white stone fruit and a promise of things to come.

The palate is lean with beautiful balance, restraint and elegance. Impressive layers of lemon, ginger, saline and orange peel work together well with secondary notes of almond and subtle spices. Different from Margaret River Chard’s but definitely an old world leaning with lively acidity. On reflection, its more a New Australian leaning- this is the direction the higher end Chardonnays are headed in Australia. Impressive length on the finish. Will cellar out 10 years without a problem, if your patient. Pair with Shellfish, white seafood- Brim, Bass or Barramundi or any lighter chicken dish. I would steer clear of tomato-based sauces.

Applejack Vineyard Chardonnay 2020

The vineyard was named after the Applejack eucalypts that surround the vineyard and which was planted in 1997.

Nose is more citrus and floral notes with apples, white peach and spices buried beneath.

Palate is more-lively with layers of citrus, green apple, orange peel, white stone fruits and subtle spices. Same elegance, balance and depth and complexity with a silky mouthfeel balanced by acidity. Again, impressive length on the finish. Pair with Shellfish, white seafood- Brim, Bass, Sole or Barramundi or any lighter chicken dish. Again, steer clear of tomato-based sauces.

Wombat Creek Vineyard Chardonnay 2020

This is the oldest vineyard planted in 1988 with the highest elevation in Yarra Valley and the coolest and most southerly location of all the single vineyard releases which all contribute to making this an impressive Chardonnay showing depth, complexity and finesse from the first sip.

The nose is intoxicating with aromas of apples, peach and just a hint of musk, almond and spices. Musk isn’t common in the US but has sweet floral almost rose like scent and is used in high end Perfumes and Australian candy- delicious.

The palate has a silky smooth, almost creamy mouthfeel balanced with acidity and impressive structure and power through to the end. Oak is evident but not obtrusive framing wonderful layers of crisp red apples, white stone peach, vanilla with subtle spices on a long finish.

All of these Chardonnay’s will cellar out 10 years. If I had to choose a favorite, the Wombat Creek wins by a nose but all are an absolute pleasure to drink.

Pair with Shellfish, white seafood listed above or any of your favorite chicken dishes. Again, steer clear of tomato-based sauces. Enjoy these awesome wines.

Penfolds St Henri Shiraz 2018- one of the best I’ve tasted!

There are few things I look forward to more than a release of the new vintage of St Henri- one of my all-time favorite wines and most definitely my favorite Penfolds wine. I’ve been fortunate to have tasted 20 plus vintages and its like sitting down with an old friend you haven’t seen for a while- it’s always a pleasure.

Like most Penfolds wines, this is a multi-regional blend, of 100% Shiraz, sourced from Barossa, McLaren Vale, Port Lincoln, Robe, Padthaway, Clare Valley and Adelaide Hills grapes drawing characteristics from every vineyard and region. The boldness of Barossa, the elegance of McLaren Vale and Clare Valley and a hint of individual quirkiness from each of the other regions.  

Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Source: www.penfolds.com

A wine so totally individual and unaffected by trends, it is unashamedly confident in its character. This is a big bold wine with a ton of character whilst being elegant and restrained with incredible balance. I initially decanted this for 5 hours and was amazing, revealing its further potential as it unwound. I then left it for a further 24 hours with just the cork in, no air removed at all for further aeration with spectacular results.

Nose is most definitely seductive, complex, with ripe blackberries, pencil shavings and plum with a smattering of red and blue fruits with earthy notes in a supporting role.

Palate has a creamy smooth mouthfeel, graceful, with immediate appeal with layers of rich ripe blackberries, raspberries, plum and dark cherries dominating with dark chocolate, sweet spices, tobacco, with subtle black pepper and leather rounding things out. Very long finish as you would expect.

Pair with something special, a red meat dish with roasted vegetables and Italian herbs.  

This is drinking well now, with some serious decant time but cellaring out will bring immense rewards- 35 years and beyond.

The Biggest Mistake People Make

….. about Italian wines is they only focus on the classic Italian varietals. Nothing wrong with that if you don’t mind missing out on some great wines. I’m here too tell you that Italy makes great Cabernet and this is a wonderful example.

With an understated label it’s easy to pass over this wine on the shelves of your favorite wine store. This vintage comes in an impressive wooden 6 pack box which should give you some insight into its quality and potential. Grapes are grown in the heart of the Zingarelli family property in the “Poggio alle Pecchie” on a limestone hillside and then aged for a minimum of three years before shipping. The vineyard is located in La Macie in the Chianti Classico region of Tuscany.

Rocca delle Macie Roccato Cabernet 2015

Initially launched in 1988 and traditionally blended with a small amount of Sangiovese, this vintage is 100% Cabernet and could be described as complex but approachable with aromas of dark cherries, dark fruits, chocolate and cooking spices and is enticing to say the least.

The palate is all Cabernet and all Tuscany at the same time- a duality that works well. Cherries, plum and mocha dominate with secondary notes of cloves and cooking spices on a plush mouthfeel with grippy tannins which loosen with 2 – 4 hours decanting. Beautiful balance with depth and elegance with a long finish.

Will cellar out to 2030 without an issue and I’m thinking beyond that depending how ‘aged’ you like your wines. Only 550 cases made and only 50 came into the US.

I would pair with your favorite hearty Italian red meat dish- stews or anything with tomato-based sauces, including Pepperoni Pizza.  

Something Special From Italy

Fontanabianca Barbaresco 2019.

Made from the Nebbiolo grape grown around the village of Nieve, in Piedmont and is part of “I Borghi più belli d’Italia” which translates to “the most beautiful villages of Italy”. It’s a group of small Italian villages of historical interest and well worth a visit if your every in the region.

Unlike its more masculine ‘brother’ Barolo, it is lighter in character and requires less cellaring to bring out the its best. Like all Italian wines it is made with the intent of drinking it with food. On that topic, Truffles, game such as Goose, Elk, Duck, Rabbit and Veal are recommended and of course Beef and Steak. Cheeses include Fontina, Gorgonzola, Parmesan, Robiola and Romano work best. The high acidity and tannins make it perfect for fatty meats with earthy sauces. Where Barolo is hailed as the King of red wines Barbaresco is most definitely the Queen.

Enough about food, the aroma’s range from floral to bright red fruits with a lively attitude. The palate is approachable and smooth with layers of cherries and strawberries dominating with secondary notes of spices and red plums. This is a totally enjoyable wine to drink, especially with the above food pairings. Further cellaring for 5 – 10 years will be rewarded.

Another bottle Your Highness?

André & Michel Quenard Roussette De Savoie 2021

Technically it is called Altesse but it is most commonly referred to as Roussette with the origin of the name means Highness or Your Highness- reflecting its stately quality, texture, depth and finesse. This Roussette hails from the regions of Savoie and Bugey and is considered the noble native varietal- Cyprus also claims to have some origin ownership in the mix but it’s more likely French.

Situated just north of Provence boarding Italy, it is divided into four main growing districts and 16 different cru vineyard areas. Backdropped by Postcard style Alp’s framing rolling green hills and cool mountain streams it is considered a must visit region, that just happens to produce some exceptional wines, especially whites and this 2021 Roussette is a classic example.

On first smell of the bouquet and I thought, just for a second this was a Chardonnay displaying crisp acidity, honey suckle and notes of white flowers but one taste and you’ll discover something completely different. Layers of honey suckle, orange peel and stone fruits dominate with wonderful texture and mouthfeel, crisp acidity and balance with a long lingering finish that begs you to take another sip. I would pair this with Seafoods, Brim or Sea Bass, Salads, Fried Calamari or chicken dishes with some spiciness. One last comment, there is a richness on the palate that will catch you off guard. Should drink young- in the next 2 – 4 years.

My Trip to Greece- Mykonos is Amazing and definitely worth it.

During my stay in Greece we spent a week on the Island of Mykonos and was told about how the good the wines from both Mykonos and Santorini were, especially the whites.

Not wanting to waste much time we booked a wine tour for day two, which included being picked up from our Villa and driven to the Winery, an absolutely delicious lunch paired with three of their wines finishing off with a guided tour of the winery.

Given I have no Greek lettering on my laptop I’ve included a photo of the name and address of the winery. I also might add that it is the only official winery on Mykonos and is on the site of the ‘oldest vineyards on Mykonos’ some 200 years old. The current vineyards are only 35 years old and are organically and bio dynamically farmed- we meet the goats and donkeys that fertilized the vineyards and feed them grapes. Another interesting fact is that most of the Islands are owned, and leased from the Monasteries and Nuns. There is also what’s known as a Tama or small building dedicated to God on every property, and can range from Church size Monasteries to small domes or out buildings.

Getting back to the Winery, the vines are not trellised or watered. Mykonos receives only 6 – 8 inches of rain a year and is windy year-round. They rely on the ocean for ‘water and additional flavors and minerality’ whilst cane is grown around the vines to protect them from the winds which also remove any diseases.

The White Wine we tasted was a blend of Asyrtiko and Athiri and was delicious showcasing texture, balance and complexity with flavors of apple, white stone fruits and citrus notes with impressive crispness and acidity.

The Red Wine was a blend of Mandilaria and Agiannitis and resembled an Italian Sangiovese with an enticing nose and a palate showcasing ripe red fruits with impressive balance, depth and complexity.

We finished the meal with a Dessert Wine which they only make 300 or so bottles and was a delightful surprise prompting us to bring back two bottles to the US. A seductive nose of intense ripe fruits and a palate loaded with peaches, pineapple, apricots and a subtle fruit cake note to round things out. Reminiscent of a Sauterne without the price tag. It was only 14 Euros a bottle- about $14 with current exchange rates.

We also spent some time with the Owners daughter who is actively involved running the winery full time and was both informative and a delight to interact with.

Lunch at a local Restaurant.

We also dinned at a local restaurant close to our villa and totally enjoyed a meal of traditional Greek dishes with fresh Brim as main course paired with a delicious white wine I later found out was a ‘dry Semillon’ with such an intense palate texture and depth of flavors- it caught me off guard just how good it was.

The food in Greece is amazing healthy and the wines are impressive. It’s a shame none of the wines I tasted are available in the US.

Just as a finishing comment, Greece, and Mykonos are most definitely worth a visit. Especially the winery we visited, the local restaurants and numerous bakeries. There is so much to see and do, August is high season so expect crowds and no bartering in local stores.

Chateau Tanunda “Grand Barossa” Series

I visited Adelaide in 1985, just a quick 5-day visit and stayed 10 years- one of the easiest cities in the world to live in and a must visit if your every in Australia. I visited Chateau Tanunda in that first week and then several times a year over the course of my stay. It wasn’t as grand as it is today but an amazing building never the less (it was fully restored in 1996) Check out www.chateautanduna.com for further photos.

The history of Chateau Tanunda started with a grand vision a hundred and thirty years earlier with the construction of a majestic bluestone Chateau to rival anything in the world with the aim of making world class wine to sell both locally and to ship to Europe. At that time Europe was wine starved (hard to believe, right) from the effects of Phylloxera that totally decimated vineyards in the early 1870’s. European vineyards were restocked from vine cuttings from both the US and Australia- both being far enough away not to be affected.

Cabernet Sauvignon 2018

Aromas of Black fruits pour from the glass with hints of vanilla and eucalyptus delivering an invitation to further explore this wine. Palate is soft and silky smooth, even at the tender young age of 4. Blackberries, black currents and plums immediately coat your mouth leaving you with a warm fuzzy inviting feeling. Excellent balance with evident, but soft tannins and with impressive restraint and finesse. Wonderful length on the finish. This is really is an impressive wine and drinks well beyond the price point. Despite Barossa experiencing some hot spells in January and February, the last two weeks on the vine was perfect ripening conditions resulting in some exceptional wines from the 2018 vintage- this being a great example.

Drinking well now, especially with an hour or so decanting but will continue to improve over the next 10 years- 2032. Pair with any of your favorite red dishes.

Shiraz 2019

The Shiraz has all the hall markings of a classic Barossa Shiraz, loads of dark fruits, plums and black pepper on the nose, much of which reveals itself on the palate. Add some black currents, vanilla and a delightful nutty note to the nose profile and you have a really interesting Shiraz that over delivers and will definitely put a smile on your face. Again, drinking very well now, with a few hours decanting but will age gracefully over the next 8 years- 2030. Pair with your favorite dishes off the grill.

Wakefield Winery- aka Taylors Wines, Clare Valley, Sth Australia.

Wakefield Wines- Clare Valley.

Is actually Taylors Winery originally established in 1969 by Bill Taylor who was a Pub owner and Wine Merchant in Sydney who sold what could have been the first ‘private label’ in Australia- Chateau Clare. Their association with the Clare Valley Co-operative to produce the Chateau Clare wine dates back to the 1950’s exhibiting great insight to the potential of the region before it was ‘known’ despite having a history dating back to the 1860’s. Today the winery and wine making responsibilities lay squarely with third generation Mitchell Taylor (along with his three brothers) who continues his father and grandfather’s vision and respect for the land, the soil and the grapes.

A Note About the Region.

Both the region and the winery have a reputation for making elegant restrained wines that will cellar out decades helped along with a perfect Mediterranean climate and ideal soil and rainfall. Riesling and later Shiraz and Cabernet were the early stars but plantings of Malbec, Pinot Grigio Chardonnay, Semillon, Sauvignon Blanc, Pinot Noir, Tempranillo and Grenache have been making their presence known over the past 20 years or so. The region sits between 1,300 and 1,600 feet in altitude with warm days and cool nights. Looking over the region with vineyards spread across the landscape, it’s hard to believe it was ocean bed in the distant past. When I first visited South Australia in 1986 my host asked me first morning there what would you like to do and I responded immediately ‘Clare Valley to taste some wine’.

Re vintages, Clare Valley has had 5 consecutive vintages of great to excellent quality starting with 2015 through 2019 covering three of the wines today.

Promised Land Releases- Value Driven that over delivers.

Quick note about the Promised Land releases. These wines are their ‘entry level’ wines but drink anything but. With the care and attention to detail that was handed down from their founder Bill Taylor and carried on three generations late. Try them and you’ll see what I mean. It’s worth mentioning the seahorse on the label was inspired by the 1,000’s of seahorses discovered when the family dug their first dam on the property to ensure a water supply during times of drought. I should also mention these wines define the very concept of value driven.

Promised Land Cabernet 2018

The nose is restrained but loaded with red fruits, chocolate and spices and entices you to take a sip. The mouthfeel is surprisingly smooth and velvety with blackberries, red cherries, red currents with hints of chocolate and spices in a nice finish. Excellent value and a great drink. Cellar to 2025 without a concern.

Promise Land Shiraz 2019

Again, Clair Valley restraint with dark fruits, plums, eucalyptus and spices dominating the nose- all Shiraz. The palate is all blueberries and raspberries with secondary notes of plum, pepper and just a hint of licorice. This is the perfect cook out wine when you invite a group of friends over.

Clare Valley Riesling 2020 – Impressive follow up to 2019 release.

The nose on this wine is enticing with layers of citrus, white stone fruits, field flowers and just a hint of petrol, makes you want to jump right in and take a sip. Mouthfeel is crisp and clean with a mouthwatering freshness. Layers of lemon and lime, orange rind, honeyed pear and ginger all go together beautifully to impress, with great acidity and balance. Very similar in style to the 2019 vintage which was their 50th Anniversary release. Pair this with shellfish, seafood and Asian chicken dishes and elevate the experience. Absolute delight to drink. Will cellar this out till 2030 without a problem.

Clare Valley Cabernet 2017 – 50th Anniversary Release.

This has all the hall marks of a Barossa Cabernet with a wonderful Clare Valley twist with some altitude, elegance and finesse thrown in. This is great drinking at Tuesday night prices- definitely over delivers. The nose is all dark fruits with a hint of spices but the palate reveals far more. Thick rich layers of blackberries, blueberries and plums with secondary notes of spices, cedar, vanilla and sweet tobacco (reminiscent of northern Barossa, about 10 miles to the west) Very approachable and far too easy to drink. Pair this with any red meat from the grill and hamburgers all day long!! Cellar to 2028 with confidence.

Clare Valley Shiraz 2018 – Great Aussie Shiraz.

All Barossa Shiraz on the nose and again, with that typical restraint and elegance that comes with some altitude and a cooler climate. From the outset, this is an impressive Shiraz that quite blatantly over delivers. Enticing nose and a palate that welcomes you like an old friend. Wonderful soft mouthfeel, with layers of dark fruits, ripe plums, with just a smattering of red fruits, white pepper, dark chocolate, mint and just a hint of sweetness. Cellar to 2028 with confidence.

Wakefield ‘The Visionary’ Cabernet 2014

Tasted this on initial opening and was impressive but one sip told me to let this sit and decanter for a few hours- you won’t regret it. The wine was dedicated to Bill Taylor who was most definitely a visionary. In 1969 he purchased 178 acres and planted Riesling and more importantly Cabernet when the predominate ‘Wine’ coming out of the area was Port. He has a vision that Clare Valley would one day be recognized as a great red wine producing region, and not just for Riesling.

The nose is seductive with beautiful floral notes underpinned with dark fruits, plums, chocolate and coffee with just hint of eucalyptus and leaves you, in no uncertain terms, you’re going to taste an impressive wine.

This is text book classic Clare Valley Cabernet, just elevated to the next level.

The palate is silky smooth that envelopes loads of ripe blackberries, dark raspberries, plums with chocolate, coffee, spices, sweet tobacco and a dusty earthy note playing a supportive role. Great body and structure, fine grain tannins and enough elegance and finesse to stretch two bottles. Loads of character and appeal and an absolute delight to drink. This has had three years barrel aging and five years in the bottle and still needs decanting. This will cellar out to 2030 without a problem and I suspect well beyond.

Pair with any red meat dishes, just be careful choosing, this really is an exquisite wine and should be treated with the respect it deserves.

Exceptional Cabernet from a Difficult Vintage.

The Vintage.

2017 was a difficult vintage and, as we all know the year finished with devastating fires. Putting all that aside, those that got it right, got some spectacular results. In retrospect, the biggest problem the 2017 vintage faced was being flanked by 2015, 2016 and 2018 vintages that produced some exceptional wines. 2017 got lost a little but there is absolutely no reason to take it off the radar. Those vineyards that survived the heat spikes and picked at just the right time, ended up with some impressive wines and this Cabernet is most definitely a textbook example of just that.

History- a little background.

Philip Togni’s first brush with the wine business dates back to 1954, but a chance meeting with Professor Dr. Maynard Amarine- Davis University encouraged him to pursue a career in winemaking. Philip enrolled in the newly formed national winemaking program at the University of Bordeaux and under the guidance of famed pioneer winemaker Emile Peynaud, graduated in 1957 with a Diplôme National d’Oenologie. He was one of only five students to graduate that first year.

He moved to Napa in 1959 and spent the next 15 years making wine for several well -known Wineries before purchasing his first vineyard in Spring Mt in 1975 with the first vintage release in 1983. The winery is very much self-contained keeping control on every stage, with a focus on consistency and attention to detail. After 4 plus decades of making-wine they know what works and what doesn’t. 

The Wine.

The Cabernet has a splash of Merlot, Cabernet Franc and Petit Verdot and is made to age- 10, 15 or 20 years. Today, Philip’s daughter Lisa is at the helm making the wine cutting her ‘wine-teeth’ in both Bordeaux, Australia and of course with her father.

It’s also interesting to note that in a blind tasting in Brussels Togni wines took honors over all the other California and Bordeaux producers represented and was thought to be a French Producer.

OK, let’s talk about the wine. The nose is both striking with enticing, high elevation dark fruits with subtle herbs with a mint note to complete the introduction. The palate is restrained and elegant and screams old world structure with attitude. Blackberries, cherries, red plums and currents dominate the palate with secondary notes of herbs, menthol and mint on a very long finish. Wonderful grippy tannins and excellent balance.

Those that are familiar with these wines know they are made to cellar and drink well into the future. If you have a desire to drink this sooner, I would definitely give this 6 – 8 hours decanting. Open it in the morning for dinner that evening. Your patience will be rewarded.

I would pair this with any big red meat dish, French Provincial, Beef Burgundy or Lamb and Venison at a pinch.