C244-PE: Australia and New Zealand

cellar

AUSTRALIA AND NEW ZEALAND

PE

244 Last day to order December 5, 2016

Ordering Made Easy 1. Select Your Wines Let yourself be inspired by our detailed descriptions or use your personal wine profile to find out which wines best suit your palate. Our custom chart also features a variety of symbols (explained below) that can guide your selection.

Still unsure which wines to order? Opimian’s Wine Concierge is always available to help you make an informed choice. Contact our Wine Concierge at 1-800-361-9421 or by email at concierge@opim.ca.

Legend Grape variety Red White Rosé Sparkling Bottle size

2. Place Your Order There are five ways to order • Online: Go to opim.ca, sign in and select Order Now. • Email opim@opim.ca with your selection.

• Call 1-800-361-9421 • Fax your order to 514-481-9699 • Mail your order

Number of bottles in case

3. Let Us Handle the Rest The wines featured on this Cellar Offering are still at the producers’ wineries when you order them so it is normal that the process takes a bit of time and effort on our side.

Aroma

Expected arrival for shipments from this Cellar Offering is mid-March 2017. Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board.

Taste

Once the wine arrives at your local liquor store or distribution centre, you will receive a Pick Up Notice with the specified date (the Release Date) and your pick up location.

You can follow the status of your shipment at all times at opim.ca.

Serving temperature

Ideal with Evolution Drink this year Will develop, drink within 2 years Meant for cellaring Concentration Light Medium Great

Conditions of Purchase • Accepted payment methods: Credit Card (Visa, MasterCard, American Express) or cheque payable to Opimian.

• Prices include all applicable federal and provincial mark ups and taxes, including GST/HST # 105 233 217 and QST #1000640430.

• A valid 2017 membership card is required to order and pick up.

• Bottle prices are for reference only. All orders are by the case, with no minimum required.

• Last day to order from this Cellar Offering: December 5, 2016. Important: no orders will be processed after this deadline.

Oak Light Medium Heavy Limited quantities Limited Very limited Extremely limited Less than 100 cases available Members’ Choice Most ordered by Opimian members Opimian Suggests Starting a cellar

Medal Winner

Discovery Opimian Select 2016 – C236 M—Degree of Maturity (1-10) M1 = lay down M10 = fully mature

2

D—Degree of Drinkability (1-10) D1 = needs time D10 = ready to drink

CELLAR 244 — PRINCE EDWARD ISLAND

Sweetness scale

Grams/litre

Examples

[00]

0-3

Chardonnay, Sauvignon Blanc, many reds

[01]

4-6

Some New World varietals, some reds

[02]

7 - 12

Champagne, Sparkling, Rosés, few reds

[03]

13 - 20

Mosel, some Alsace, Anjou

[04]

21 - 34

Semi-sweet Bordeaux, some sherry

[05]

35 - 50

Kabinett German, Late Harvest, Alsace

[06]

51 - 74

Spätlese German, Sweet Loire, Port, Dessert Muscat

[07]

75 - 100

Auslese, Beerenauslese

[08]

101 - 139

Icewines, Sauternes, Barsac, dessert wines, Port

[09]

140 - 179

Icewines, Sauternes, Barsac, dessert wines, Port

[10]

180 >

Speciality sweet wines, Trockenbeerenauslese

cover photo — Hamish Maguire, Shottesbrooke Vineyard Chief

Winemaker, and his trusty sidekick, Angus.

Cellar 244 |

Australia and New Zealand

Before my trip in October last year it had been five years since my last visit Down Under to Australia and even longer to New Zealand.

My trip reminded me how really unique Australia is. Some of its surface geologically is the oldest in the world. Its isolation led to it following a different evolutionary path. It has a wealth of indigenous species, both plant and animal, that does not exist anywhere else, but the vine is not native.

Vines were brought by collectors such as James Busby around the 1830s and cultivated by a series of European settlers. The Australian climate is hot and dry. Most areas are too hot to produce high quality grapes. Without irrigation and the necessary access to water the cooler areas that can produce quality grapes would not exist. Australian wine has come of age as growers and winemakers have adapted to their conditions.

Busby also lived in New Zealand and planted vines there as well.

New Zealand has a cool climate with higher rainfall and humidity, but lots of sunshine. The wines it produces are pure, vibrant and intense.

Opimian’s Wine Consultant Jane Masters MW, tastes, selects and writes the commentary for each of the wines in the cellar offerings. Her aim is to find exclusive wines around the world that offer great value to Opimian members through regular visits to wine producers and trade shows.

A Master of Wine since 1997 (one of 340 globally), Jane was elected as Chairman of the prestigious Institute of Masters of Wine in September 2016.

Jane trained as a winemaker at the Bordeaux Institut d’Œnologie after a degree in Biological Chemistry and worked for UK retailer Marks & Spencer sourcing and managing the Wine & Drinks Category for 13 years.

Featured Briar Ridge Vineyards ------------------4 Berton Vineyards------------------------8 Wingara Wine Group------------------ 14 Wines by Geoff Hardy ----------------- 20 Hastwell & Lightfoot Vineyards-------- 26 Shottesbrooke Vineyards-------------- 30 Chapman Grove Wines ---------------- 34 Taka Wine Company------------------- 38 Sam Harrop Wine--------------------- 40

— CELLAR 244 PRINCE EDWARD ISLAND

3

“Briar Ridge Vineyards, established in 1972, is committed to making estate-grown wines with a deep sense of place.“

4

CELLAR 244 — PRINCE EDWARD ISLAND

photo — Gwyneth Olsen relaxing out the front of the Cellar Door with a glass of Shiraz following a hectic day out in the vineyard.

AUSTRALIA

NEW SOUTH WALES NEW SOUTH WALES Hunter Valley

Briar Ridge Vineyards

8798

BRIAR RIDGE EARLY HARVEST SEMILLON, HUNTER VALLEY, 2015 Semillon $33.33

$200.00

2017-2020, M7 D9 Spicy, floral, lemon

6° C

Lemon zest, limes, [00] Lightly fried tempura-battered fish fillet served with chips and lime/lemon butter sauce

Gwyneth Olsen works hard and plays hard. Awarded Young Winemaker of the Year in 2014, she makes the wines at Briar Ridge and oversees winemaking in Orange, Coonawarra and Wrattonbully.

Owner John Davis is a geologist turned vigneron with a passion for geologically-influenced vineyard sites. I met Gwyneth last October in the Wrattonbully vineyard. A scientist by training and a soccer player in her youth, Gwyneth has tons of energy as well as talent. A keen taster, she judges on the Australian wine show circuit.

The Hunter Valley is the oldest continuous wine region in Australia. James Busby, who is considered the “Father of Australian Viticulture”, planted his selection of 300 vine varieties, collected across Europe in the 19th century, in the Hunter Valley. One of the warmest and wettest regions in Australia, the Hunter Valley produces a unique style of Semillon. Briar Ridge, in the lower Hunter region, has 50 hectares of vineyards on the gentle slopes at the foot of the Brokenback Mountain Range. Vines were first planted at Briar Ridge in 1974 by the then-owner Murray Robson. Briar Ridge Early Harvest Semillon 2015 has spicy lemon, lemon zest and floral aromas. The palate is crisp and light with good acidity, giving depth and an intense lemon and lime finish. Delicious for drinking now, it will metamorphose into a richer, buttery style with time in bottle. This is a fine example of this unique style.

— AUSTRALIA BRIAR RIDGE VINEYARDS

5

NEW

BRIAR RIDGE THE SQUIRE

8799 CHARDONNAY, HUNTER VALLEY, 2015

Chardonnay $35.17

$211.00

This is a superpremium Chardonnay with both elegance and complexity. Despite being a challenging vintage, The Squire 2015 has delicious spice, vanilla custard and fruit aromas. In the mouth, it has a creamy texture with layered flavours of vanilla, nectarines and peaches balanced with a long finish. The 2015 growing season started under very dry conditions creating small berries, but was followed by above-average rainfall that continued until harvest. Judicious picking was essential and Gwyneth has done a remarkable job selecting just the ripe grapes and eliminating any damaged fruit. 30% of the wine was fermented in oak and the balance in stainless steel tanks. The wines were matured on lees for four months.

2017-2020, M7 D9 Vanilla, egg custard

6° C

Peaches, nectarines, cream, [00] Roast chicken with wild mushrooms, polenta Bianca and roasted potatoes

6

CELLAR 244 — PRINCE EDWARD ISLAND

8800

BRIAR RIDGE OLD VINES SHIRAZ, HUNTER VALLEY AND ORANGE, 2014 Shiraz $36.83

$221.00

2014 is one of the great recent vintages of the Hunter. The main concern in Hunter Valley is always that of rain at harvest and all too often it happens. However, 2014 was one of the earliest harvests on record and, for the first time in years, the grapes were picked based solely on flavour ripeness rather than the threat of rain! Grapes from Briar Ridge Hunter Valley vineyards have been combined with grapes grown in Orange, located at 840 metres above sea level, in cool climate conditions. The result is a wine with spices, dark fruits and herbal aromas. The medium to full-bodied palate is tight with firm, but ripe tannin structure. The wine will benefit from some time in bottle to mellow and open up, and has the potential for cellaring. Each parcel was harvested individually; grapes were destemmed and then left to cold soak for a few days. Fermentation was carried out in static fermenters and was followed by 12 months maturation in oak.

2017-2022, M6 D7 Spices, herbs, dark fruits

18° C

Savoury, needs to open up Game pie served with roasted vegetables and mashed potatoes

photo — The stunning grounds of Briar Ridge; the perfect place to have a glass of wine.

NEW

BRIAR RIDGE BIG BULLY

8801 CABERNET SAUVIGNON,

8802

WRATTONBULLY, 2014

Cabernet Sauvignon, Merlot, Petit Verdot

Cabernet Sauvignon $45.67

BRIAR RIDGE THE BLEND, CABERNET SAUVIGNON, MERLOT, PETIT VERDOT, WRATTONBULLY, 2013

$274.00

$45.83

$275.00

Intense with mellow summer fruit aromas of loganberries, cherries, blackberries and blueberries, Big Bully Cabernet Sauvignon is soft and juicy with a vibrant palate and bags of fruit flavours. Grapes cultivated at the Wrattonbully vineyards on Terra Rossa clay loam soils were crushed and destemmed, and the juice left in contact with the skins for approximately 72 hours. Wrattonbully adjoins Coonawarra in the southern Limestone Coast region and is made up of ancient beach ridges and dunes which run north to south up to 30 metres high. The wine was racked into barrels using approximately 30% new French oak.

This is an intense wine with strong cassis blackcurrant characteristics.

Individual blocks of vines were harvested and the grapes fermented separately. After pressing off the skins, the wine was matured in French oak for 24 months. Good rainfall in winter and early spring got the 2013 growing season off to a good start. The warm and dry conditions which followed meant that all varieties achieved perfect ripeness. The pure linear structure, with a fine powdery texture and long finish, suggests this wine will continue to mature and improve, although it is very tempting to drink it now!

2017-2020, M7 D9

2017-2022, M6 D9

Loganberries, cherries, summer fruits

18° C

Blackcurrants, wine gums

18° C

Vibrant black cherries and blueberries

Fine texture, pure structure, black fruit flavours

Port wine-braised beef short ribs served over pappardelle

Filet mignon with sautéed mushrooms and caramelized cipollini onions

photo — Balloons rising over the Hunter Valley.

Not sure what to order?

Contact Opimian’s Wine Concierge 1-800-361-9421

— AUSTRALIA BRIAR RIDGE VINEYARDS

7

“We think our hard work and dedication to our wines, along with our fantastic team, is why we are still here telling the story of these wines today.”

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CELLAR 244 — PRINCE EDWARD ISLAND

photo — Early morning Chardonnay harvest in Yenda, 2015

AUSTRALIA COUNTRY

NEW SOUTH WALES NEW SOUTH WALES

Yenda

Berton Vineyards

8803

There is no mistaking Bob Berton’s origins, for he is the archetypal Aussie; down to earth, fun, passionate about his land, vocal, yet modest about his achievements. In 1996, he and his wife Cherie gave up their jobs, packed up and moved their young family to the hills of the High Eden region, in the middle of nowhere. In this beautiful rural region, they planted their first vineyard while living in a caravan.

When the opportunity to purchase a winery in Yenda came up, Bob saw the potential to make good quality value wines from a range of varietals. James Ceccato, head winemaker, uses fruit from around the Riverina and Limestone Coast.

FOUNDSTONE SEMILLON SAUVIGNON BLANC, SOUTH EASTERN AUSTRALIA, 2016 Semillon, Sauvignon Blanc $21.50

$129.00

8804

FOUNDSTONE UNOAKED CHARDONNAY, SOUTH EASTERN AUSTRALIA, 2016 Chardonnay $21.50

$129.00

A great value Semillon Sauvignon Blanc, Foundstone 2016 has intense aromas of lime blossom, cassis, cocoa and floral notes. Dry and crisp, flavours of fresh apples and lime linger on the palate. This is a great pick-me-up aperitif at the end of the day and an ideal partner for sushi. James Ceccato carried out fermentation at low temperature in stainless steel tanks to retain maximum flavour and freshness.

Foundstone Unoaked Chardonnay has stone fruit aromas of peaches and apricots. Fresh and crisp, it has a smooth palate with citrus and pear drop flavours, and a dry finish. This is a versatile style to match with food. Australia had a good harvest in 2016 with the crush up six percent.

2017-2018, M8 D9

2017-2018, M8 D9

Lime blossom, cocoa

6° C

Stone fruits, apricot

6° C

Fresh apples, lingering limey finish, [00]

Soft, mellow, crisp acidity, [00]

Sushi

Pan-seared cod with stone fruit salad

— AUSTRALIA BERTON VINEYARDS

9

NEW

ROSÉ, SOUTH 8805 FOUNDSTONE EASTERN AUSTRALIA, 2016 Barbera $21.50

$129.00

NEW

8806

FOUNDSTONE MERLOT, SOUTH EASTERN AUSTRALIA, 2015

AUSTRALIA, 2015

Cabernet Sauvignon

Merlot $21.67

FOUNDSTONE CABERNET

8807 SAUVIGNON, SOUTH EASTERN

$130.00

$21.67

$130.00

Produced from the Barbera grape variety, Foundstone Rosé is more akin to a Provence style than a new world wine. Pale in colour, aromas of fresh apples, cranberry and pomegranate lead to a refreshing, crisp palate with just a touch of residual sweetness to balance Barbera’s natural high acidity.

Deep in colour with blackcurrant and summer pudding fruit aromas, Foundstone Merlot has captured the essence of the grape variety.

Soft and smooth, it has persistent flavours of blackberries and blackcurrants, and a firm finish.

Intense aromas of blackcurrants are complemented with hints of smoke and vanilla. Foundstone Cabernet Sauvignon 2015 is mediumbodied with fine texture and silky tannins ending on notes of bitter chocolate and some oak.

2017-2018, M8 D9

2017-2019, M8 D9

2017-2019, M8 D9

Fresh apples, redcurrants

10

6° C

Intense blackcurrants

16° C

Intense blackcurrants, vanilla, hint of smoke

18° C

Refreshing fruit flavours, [01]

Summer pudding, blackberries

Bitter chocolate

Salmon sashimi

Juicy hamburger with caramelized onions

Beef pot roast with smoky roasted mushrooms

CELLAR 244 — PRINCE EDWARD ISLAND

HEAD OVER HEELS PINOT GRIGIO,

8808 SOUTH EASTERN AUSTRALIA, 2016

Pinot Grigio $24.17

$145.00

HEAD OVER HEELS CABERNET

8809 MERLOT, SOUTH EASTERN AUSTRALIA, 2015

Shiraz

$145.00

$24.17

$24.17

A blend of Cabernet Sauvignon and Merlot has produced a wine deep in colour with aromas of violets, cherries and spice. This wine is soft on the attack with firm acidity giving backbone and structure. The wine has a juicy mid-palate with lingering flavours of sour blackcurrants and cranberries.

2017-2018, M8 D9

2017-2019, M8 D9

6° C

HEAD OVER HEELS SHIRAZ, SOUTH EASTERN AUSTRALIA, 2015

Cabernet Sauvignon, Merlot

Elegant, dry and crisp, the 2016 Head Over Heels Pinot Grigio has fresh, ripe green apple aromas.

Flavours of apples, pears and melons lead to a lemon citrus finish. With a mere 11% alcohol, it is light and refreshing.

Ripe green apples

8810

Violets, cherries, spice

16° C

oak maturation.

$145.00

Intensely-coloured, Head Over Heels Shiraz has aromas of ripe damsons, cooked dark fruits and smoke. Soft and juicy on the palate, this is a succulent wine with black cherry flavours and medium length with some

2017-2019, M8 D9 Damsons, cooked fruits, hint of tar

18° C

Apples, pears, lemon citrus, [00]

Blackcurrants, cranberries

Black cherries

Waldorf salad

Five Spice pork stew

Tunisian spiced lamb chops and chard

photo — Chardonnay Vineyard in Myall Park; left to right: Jamie Bennett, James Ceccato, Bob Berton, Cherie Berton and Leigh Berton.

— AUSTRALIA BERTON VINEYARDS

11

8813

BERTON VINEYARD WINEMAKERS RESERVE CHARDONNAY, PADTHAWAY, 2016 Chardonnay $27.67

NEW

8811

NEW

BERTON VINEYARD WINEMAKERS RESERVE VIOGNIER, RIVERINA, 2016 Viognier $27.67

$166.00

8812

BERTON VINEYARD WINEMAKERS RESERVE VERMENTINO, SOUTH EASTERN AUSTRALIA, 2016 Vermentino

$166.00

$27.67

$166.00

A soft and smooth Viognier, albeit somewhat restrained, this is not a big, fat blockbuster Viognier, but it does have delicious stone fruit characteristics.

Aromas of nectarines, almonds and a hint of straw reveal themselves more on the palate.

It is well-balanced with a fresh finish.

Pale lime in colour with aromas of fennel and sherbet, Berton Vineyard Winemakers Reserve Vermentino 2016 is crisp with flavours of sour lemons, fresh grapefruits, limes and other citrus. Originally from Southern France, Corsica and Tuscany, Vermentino has proven its suitability to warm regions in Australia due to its ability to retain freshness and acidity.

Padthaway, in Limestone Coast, is a narrow strip about 62 kilometres long and eight kilometres wide, lying north of Coonawarra and Wrattonbully. The landscape is pretty flat, although less so than Coonawarra.

It has red-brown loamy sand soils and a slightly warmer climate, most-suited to cultivating quality Chardonnay. Berton Vineyard Winemakers Reserve Chardonnay 2016 needs a little time in the glass to fully express itself, opening up to give flavours of white fruits, melon and grapefruit. The palate has depth with a rich structure, a touch of oak and a mineral finish.

2017-2018, M8 D9

2017-2018, M8 D9

2017-2019, M8 D9

Nectarines, melon

12

6° C

Fennel, sherbet

6° C

Needs time to open up in the glass

8° C

Stone fruits, almonds, [00]

Sour lemons, fresh grapefruits, [00]

White fruits, melon, mineral finish, [00]

Chicken Korma

Grilled striped bass with fennel salad and grapefruit emulsion

Yellow squash and split pea soup with shrimp

CELLAR 244 — PRINCE EDWARD ISLAND

photo — Bob Berton and his brother Eric Berton at the crusher while Eric delivers his Chardonnay.

Last day to order December 5th

NEW

8815

BERTON VINEYARD SAUVIGNON BLANC, HIGH EDEN, 2016 Sauvignon Blanc $34.00

BERTON VINEYARD WINEMAKERS RESERVE THE BLACK SHIRAZ, PADTHAWAY, 2015

$204.00

Grape growers in Padthaway named the 2015 vintage a beauty. The Padthaway region received virtually no rainfall after July 2014, up to the end of the vintage in April 2015, meaning conditions were very dry for ripening and the grapes were perfect. Harvest started early and was one of the shortest on record. Berton Vineyard Winemakers Reserve The Black Shiraz 2015 has a distinctly savoury characteristic with black fruits and smoke. On the palate, flavours of figs, prunes, bitter cherries and oak give the wine length and body.

The vineyard at High Eden is a magical spot far away from tourists or cellar door visitors. The only people we met were Bob and Cherie, and a kangaroo!

We arrived just as the sun was starting to set and toured the vineyard. High Eden is a sub-region of Eden Valley, in turn part of Barossa. It lies generally higher in altitude with a cooler climate and constant wind.

Bob and Cherie stumbled across a “For Sale” sign when looking for suitable land. He claims they had gotten lost. At 450 metres, it is one of the highest points in the region with vineyards planted on ancient podzolic soils with large chunks of quartz. Anything but a big blousy Aussie Sauvignon, this wine is restrained with a definite mineral linearity.

It has flavours of limes, gooseberries and wet stone, with a long and intense citrus fruit salad finish. Sauvignon Blanc enjoys the cool climate at this altitude. High winds and low rainfall mean that crops are consistently low and would be nonexistent but for the dam built by Bob to provide water for irrigation.

2017-2019, M8 D9

2017-2019, M8 D9

8814

Shiraz $27.67

Savoury, black fruits, prunes

$166.00

18° C

Wet stone, limes

6° C

Figs, black cherries, bitter cherries

Gooseberry, citrus, mineral finish, [00]

Dry-aged Black Angus striploin with balsamic shallot jam

Sole Meunière with parmesan-roasted asparagus

photo — Winemaker James Ceccato heading out to sample grapes at vintage time.

— AUSTRALIA BERTON VINEYARDS

13

14

CELLAR 244 — PRINCE EDWARD ISLAND

AUSTRALIA

VICTORIA VICTORIA

South Melbourne

Wingara Wine Group The Wingara Wine Group was set up in the 1960s by the Yunghanns family, grape growers and citrus farmers with vineyards in Coonawarra and Red Cliffs in Mildura. In 1980, the Yunghanns invested in building a winery and started to produce Sunnycliff wines. In 2001, they joined forces with the Spanish family group Freixenet (famed for its sparkling wine production) who became shareholders and subsequently full owners in 2008. The Spaniards have since invested more in the vineyards and winemaking facilities, and there is a strong environmental agenda. Land is set aside that will never be used for farming and planted with endemic flora with kangaroos, Regent parrots and cockatiels.

photo — Winemaker Trent Nankivell in the Millicent Road Cabernet Sauvignon vineyard.

— AUSTRALIA WINGARA WINE GROUP

15

NEW

8817

SUNNYCLIFF ESTATE SPARKLING BRUT CHARDONNAY PINOT NOIR, MURRAY-DARLING, NV Chardonnay, Pinot Noir $22.17

It’s never too soon to think about spring and sparkling wine!

CELLAR 244 — PRINCE EDWARD ISLAND

SUNNYCLIFF ESTATE SAUVIGNON BLANC, MURRAY-DARLING, 2016 Sauvignon Blanc $15.42

$185.00

Produced from classic varieties of Chardonnay and Pinot Noir, grapes from the Sunnycliff estate were picked early, gently pressed and the free run juice slowly fermented at low temperature followed by extended lees aging.

Each year the still base wine is blended with at least six past vintages and a secondary fermentation carried out in bottle to add the sparkle and produce a wine with complex citrus, stone fruit and red apple aromas. The palate is creamy in texture with a crisp finish.

Good value and a great alternative to New Zealand Sauvignon Blanc, Sunnycliff 2016 is very pale with aromas of fennel, pear drops, fresh green apples and a hint of gooseberry. It is very drinkable with a long gooseberry and lime finish; best enjoyed young and chilled. The grapes were harvested towards the end of January.

Winemaker Frank Newman fermented lightly pressed juice at low temperature to capture delicate fruits and guarantee freshness.

2017-2018, M8 D9

2017-2018, M8 D9

Quince, red apples

16

$133.00

8818

6° C

Fennel, gooseberry, pears

Stone fruits, well-balanced, crisp finish, [02]

Gooseberries, lime, [00]

Oysters on the Half Shell with mignonette sauce

Goat cheese soufflé

6° C

photo — The Sunnycliff Estate vineyards are located in northwest Victoria, where the great Murray River brings life to the vineyards and the region.

8819

SUNNYCLIFF ESTATE CHARDONNAY, MURRAY-DARLING, 2016 Chardonnay $15.42

$185.00

NEW

8820

SUNNYCLIFF ESTATE MERLOT, MURRAY-DARLING, 2016

SUNNYCLIFF ESTATE CABERNET SAUVIGNON, MURRAY-DARLING, 2015 Cabernet Sauvignon

Merlot $15.50

8821

$186.00

$185.00

$15.42

Ripe white fruits, melon, honey and spicy aromas set the scene for a smooth, mediumbodied, dry white. Soft and round on the palate, it has nutty flavours and a crisp, dry finish. The grapes were left to develop intense, ripe flavours, and then picked in late January and early February. Several different yeasts were used to ferment different parcels, producing an array of flavours. All the grapes for Sunnycliff are grown on the estate’s 217 hectares near Red Cliffs in the MurrayDarling River Basin. Mean annual rainfall in the region is just 268 millimetres, so irrigation is an absolute necessity.

A simple wine with charm, there are flavours of Parma Violets and cherries with a juicy mid-palate and firm acidity on the finish. Merlot was fermented in sweeping arm Potter fermenters designed to extract colour and tannins.

Showing restrained fruit aromas, Sunnycliff Estate Cabernet Sauvignon 2015 has notes of bitter cherry and marzipan. A soft, light palate reveals more fruits and juicy acidity. This is a simple, easy-drinking Cabernet Sauvignon. The grapes were picked mid-March and fermented in stainless steel with limited use of French and American oak.

2017-2018, M8 D9

2017-2018, M8 D9

2017-2018, M8 D9

Ripe white fruits, melon, honey

6° C

Parma Violets, cherries

16° C

Bitter cherry, marzipan

16° C

Nutty, smooth, dry, crisp finish, [00]

Juicy fruits

Red berry fruits

Molasses-glazed salmon with jalapeño peach salsa

Char Siu Pork

Spaghetti Bolognese

photo — Sunnycliff Estate vineyards in late spring (November).

— AUSTRALIA WINGARA WINE GROUP

17

NEW

ROAD CHARDONNAY, 8823 MILLICENT COONAWARRA, 2016 Chardonnay $29.00

Sunnycliff Estate Shiraz – great value for money.

ESTATE SHIRAZ, 8822 SUNNYCLIFF MURRAY-DARLING, 2016

Sunnycliff Estate Shiraz 2016 has a distinctly smoky, spicy characteristic.

Medium plum in colour, the palate is succulent with smoky, savoury flavours and a sour cherry finish. The grapes were fermented at moderate temperatures with regular pump-overs. The wine underwent some oak maturation using French and American oak chips.

Wingara has 170 hectares of vineyards on prime Coonawarra land. This small region, just two kilometres wide and 20 kilometres long, produces less than three percent of Australia’s wine harvest, yet has justly gained international reputation for the quality of its wines. The wines are made

by Wayne Stehbens who has produced a special range of wines for Opimian. The 2016 harvest in Coonawarra was an early one. An ideal growing season with above-average temperatures and dry conditions produced high quality fruit. Millicent Road Chardonnay 2016 has aromas of melon, pears and quince.

Smooth and round in structure, the wine has melon, citrus and spice flavours that linger on the tongue. Approximately 10% of the wine was fermented in oak.

2017-2018, M8 D9

2017-2018, M8 D9

Shiraz $15.42

$185.00

Smoke, spice

18

CELLAR 244 — PRINCE EDWARD ISLAND

$174.00

16° C

Quince, melon, pears

6° C

Juicy fruits, smoky, sour cherries

Spice, melon, citrus, [00]

Grilled Porterhouse Steak with blue cheese butter

Baked chicken and mushroom risotto

photo — The fabled Terra Rossa soils of Coonawarra which produce world class wines.

NEW

ROAD CABERNET 8824 MILLICENT MERLOT, COONAWARRA, 2015 Cabernet Sauvignon, Merlot $174.00

$29.00

Terra Rossa soils and Cabernet Sauvignon are what make Coonawarra famous; the two go hand in hand. Millicent Road is a blend of 70% Cabernet Sauvignon and 30% Merlot.

Deep in colour with mellow aromas, it has a rich mid-palate with the typical fine texture of Coonawarra and blackberry flavours.

The grapes were harvested between March 30th and April 16th, 2015, one of the earliest harvests on record with above-average temperatures during the growing season and dry conditions. Part of the wine was matured in older French and American oak barrels for 12 months. Coonawarra is really on the road to nowhere. Despite many buying trips to Australia over the years, I had never made it as far as Coonawarra until last year, when I was

determined to make the effort and see these famous Terra Rossa soils for myself. We were received with open arms; they don’t get many visitors! The landscape is particularly flat and does not look very interesting at all; certainly at ground level there is no suggestion of the quality that this land can produce. However, jump into a soil pit (as I did) and the picture becomes clearer. The topsoil is red-brown in colour and high in iron oxides, with a friable free-draining layer of 10 to 15 centimetres. A solid layer of calcrete separates this from freedraining limestone beneath and saturated rock beneath that. Vines just love the topsoil, but cannot penetrate the calcrete, so controlled irrigation is a must. This, combined with a similar climate to Bordeaux, is what provides the flavour and texture.

2017-2020, M7 D9 Mellow, vanilla

18° C

Blackberries, black cherries, silky texture Cabernet-braised beef short ribs

NEW

ROAD SHIRAZ, 8825 MILLICENT COONAWARRA, 2015 Shiraz $29.00

$174.00

Dark fruit aromas, with a hint of ash and smoke, lead to a soft, supple wine with silky texture and good acidity. Shiraz was harvested between March 10th and April 2nd, 2015. It is light to medium-bodied with a focus on fruit.

2017-2020, M7 D9 Dark fruits, incense, ash

18° C

Supple, fine texture Eggplant Parmigiana

photo — Coonawarra’s Terra Rossa soils are rich in nutrients and minerals.

— AUSTRALIA WINGARA WINE GROUP

19

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CELLAR 244 — PRINCE EDWARD ISLAND

photo — View from the K1 by Geoff Hardy Middle Hill Shiraz

SOUTH AUSTRALIA Kuitpo

Wines by Geoff Hardy

SOUTH AUSTRALIA

A descendant of Thomas Hardy, one of the pioneers in viticulture and winemaking in South Australia in the 1800s, Geoff Hardy himself trained as a viticulturist.

Convinced by the potential of the Adelaide Hills region, Geoff searched for a location to produce premium cool climate wines and in 1986 found a site in the Kuitpo region, at the southern end of Adelaide Hills. At that time, no vineyards were planted as far south; hence the name K1 for his premium wine range. Kuitpo is closer to McLaren Vale, which is just six kilometres to the west than most of the Adelaide Hills vineyards, and considerably cooler than both.

WHITE MERITAGE, SOUTH 8826 GMH AUSTRALIA, 2016 Semillon, Sauvignon Blanc $27.00

$162.00

MERITAGE, SOUTH 8827 GMH AUSTRALIA, 2015 Cabernet Sauvignon, Merlot, Malbec $27.00

$162.00

This white Meritage is produced from a blend of 60% Semillon and 40% Sauvignon Blanc.

Most of the grapes were grown in Adelaide Hills with just a small proportion of Sauvignon Blanc (4%) coming from McLaren Vale, hence the South Australia designation.

The juice was fermented in stainless steel, with no use of oak, giving a restrained style.

With notes of green apples and lime which open up in the glass, it is well-balanced on the palate.

The proportion of grape varieties and provenance in the GMH Meritage varies depending on the vintage. The 2015 is a blend of 59% Cabernet Sauvignon, 49% from Langhorne Creek and 10% from Adelaide Hills, 24% Merlot from McLaren Vale and 17% Malbec from Langhorne Creek. The 2015 has herbal vermouth aromas with some cooked fruits.

The palate is firm with marked acidity and a sour cranberry finish. It was matured in old oak barrels for 20 months.

2017-2018, M8 D9

2017-2020, M7 D8

Restrained, limes

6° C

Herbs, cooked fruits

Green apple, [00]

Cherries, cranberries

Chinese chicken salad

Steak Frites

18° C

— AUSTRALIA WINES BY GEOFF HARDY

21

MERITAGE VERTICAL 8828 GMH TASTING CASE $28.17

$169.00

VERTICAL TASTING CASE

Three bottles each 2013 & 2014

22

CELLAR 244 — PRINCE EDWARD ISLAND

GMH MERITAGE, SOUTH AUSTRALIA, 2013 Merlot, Petit Verdot, Cabernet Sauvignon, Malbec

GMH MERITAGE, SOUTH AUSTRALIA, 2014 Cabernet Sauvignon, Merlot, Petit Verdot

Merlot (Adelaide Hills 25%, McLaren Vale 16%), Petit Verdot (Limestone Coast 34%, McLaren Vale 9%), Cabernet Sauvignon (Adelaide Hills 10%), and Malbec (Langhorne Creek 6%) make up the blend in this wine. The high proportion of Petit Verdot sings through in the 2013 Meritage, giving the wine vibrant acidity and great length.

Smokey, earthy, herbal aromas are followed by more red and black fruits on the palate. It was aged in a combination of mainly French oak barrels, two, three and four years old, for 20 months.

The 2014 GMH Meritage is a blend of Cabernet Sauvignon (Langhorne Creek 38%), Merlot (Adelaide Hills 39%), and Petit Verdot (Limestone Coast 23%). This was a more challenging vintage with topsy-turvy weather conditions; a cold wet spring, and a hot period followed by rain. Here is a moody wine with aromas of dark fruit and soot.

Medium weight on the palate with more black fruits, it is restrained and showing less complexity than the 2013.

2017-2020, M7 D9

2017-2019, M8 D9

Smoky, earthy, herbs

18° C

Dark fruits, soot

Red fruits, complex

Black fruits

Rosemary and garlic roast lamb with winter vegetables

Beef and mushroom cottage pie

18° C

photo — K1 by Geoff Hardy Pinot Noir in early spring

NEW

CABERNET SAUVIGNON, 8829 GMH SOUTH AUSTRALIA, 2015

GMH SHIRAZ, SOUTH AUSTRALIA, 8830 2015

Cabernet Sauvignon $27.00

Deep ruby in colour with an intense green bean aroma, this is a traditional Cabernet Sauvignon style. The grapes were mainly from the Langhorne Creek vineyard with 6% from McLaren Vale.

The palate is concentrated with a firm tannic structure and a chewy finish.

2017-2020, M7 D8 Green bean

16° C

$27.00

$162.00

This is 100% Shiraz cultivated in four regions; 36% from the Limestone Coast, 33% McLaren Vale, 28% Langhorne Creek and 3% from Adelaide Hills. Deep purple in colour, GMH Shiraz 2015 has a distinctly cassis and fresh mint aroma with a touch of petrol. Soft and smooth, it is medium-bodied with a fine, silky texture. This is an elegant wine while at the same time concentrated. It was matured in tank using oak staves, 75% American and 25% French.

Concentrated, firm tannic structure Chorizo poached in red wine

2017-2019, M8 D9 Cassis, mint

GMH NOBLE SWEET WHITE, SOUTH EASTERN AUSTRALIA, 2013 Semillon, Gewürztraminer

Shiraz

$162.00

8831

18° C

Elegant, concentrated

$35.33

$212.00

This is a deliciously sweet dessert wine which will go great with a cheese board. Amber gold in colour it has aromas of spice, honey and dried apricot. The palate is rich with good acidity and tangy flavours of lemon, fresh oranges and apricots. It is perfectly balanced with residual sugar of 200 grams per litre and low alcohol at 9.5%.

2017-2020, M7 D9 Dried apricot, spice, honey

8° C

Oranges, apricot, tangy acidity, [10] Dried apricot tart, cheese board

Porcini-crusted venison steak served with cabbage and mushrooms

photo — Geoff Hardy, Bec Hardy, Richard Dolan and Sebastian Hardy in the K1 by Geoff Hardy Middle Hill Shiraz block

— AUSTRALIA WINES BY GEOFF HARDY

23

NEW

8832

K1 BY GEOFF HARDY GRUNER VELTLINER, ADELAIDE HILLS, 2016

$204.00

Gruner Veltliner was planted at K1 in 2009 so the vines are relatively young; it takes approximately three years to produce the first crop and an additional few for the vines to produce consistent quantity and quality. A great expression of this Austrian variety, it seems to enjoy the cool climate of the Adelaide Hills. The 2016 is pale in colour with restrained fresh green apple aromas.

Soft and smooth with a mouth-filling midpalate, it has a long finish with notes of citrus pith.

2017-2018, M8 D9 Green apples

$45.17

Soft, pithy citrus, [00] Arancini with peas and mozzarella

$271.00

This is a really classy and delicious wine.

Adelaide Hills has developed a reputation for high quality Chardonnay and this is solid proof why. Intense toasty oak and fruit aromas lead to a pure palate with great depth.

Flavours of ripe peaches, nectarines and white stone fruits simply explode in the mouth. Great balance with potential to age, it is a match for many a white Burgundy. Chardonnay grapes were harvested at Geoff Hardy’s Kuitpo Vineyard, 40 kilometres south of Adelaide, pressed and fermented in French oak barrels, 35% new. The wine was subsequently matured on lees for nine months with regular stirring for the first two months.

6° C

2017-2020, M7 D9 Toasty, peaches Stone fruits, great poise, [01]

8834

K1 BY GEOFF HARDY CABERNET SAUVIGNON, ADELAIDE HILLS, 2014 Cabernet Sauvignon

Chardonnay

Gruner Veltliner $34.00

8833

K1 BY GEOFF HARDY CHARDONNAY, ADELAIDE HILLS, 2015

8° C

$47.00

$282.00

A complex combination of aromas, tar, spice, black fruits, black cherry and smoke, precedes a mediumbodied wine with fine tannins and a silky texture. Quite tight with some mid-palate fruit and an elegant finish, I would be inclined to keep it for a few years before drinking. The Cabernet Sauvignon vines at K1 are now a respectable 30 years old and consistently produce approximately 6.5 tons per hectare of quality grapes. It was aged for 20 months in 40% new French oak, and the remaining in second use French oak barrels.

2017-2022, M6 D8 Black fruit, tar Bitter cherry Herb-crusted rack of lamb served with crisp potatoes

Chicken and mushroom pie

24

CELLAR 244 — PRINCE EDWARD ISLAND

18° C

photo — K1 by Geoff Hardy cellar door

MIXED VARIETALS CASE

NEW

HAND CRAFTED BY GEOFF HARDY LAGREIN, LIMESTONE COAST, 2014

HAND CRAFTED BY GEOFF HARDY NERO D’AVOLA, MCLAREN VALE, 2015

Lagrein, Petit Verdot

Nero d’Avola, Shiraz

Lagrein 2014 has herbal spicy aromas.

The palate is rich and smooth with firm acidity and bitter cherry flavours which linger. Cultivated in the Limestone Coast, a small proportion of Petit Verdot (5%) was added to complement the Lagrein, giving backbone, and the wine was aged in old oak.

Lagrein is from Alto Adige and Trentino in the north of Italy. A vigorous variety, it can be subject to poor fruit set and benefits from the warmer and more consistent climate of the Limestone Coast.

Sicily’s most widely planted red wine variety, Nero d’Avola, likes heat and is perfectly suited to the warmth of McLaren Vale. Known for its intense colour, this wine is actually quite light in colour.

It has aromas of red fruits and wild plums with a hint of leather. Light to mediumbodied, it finishes with grip. It was matured for 14 months in old, mostly American oak, and is not overtly oaky.

Two bottles each

8835

HAND CRAFTED BY GEOFF HARDY MIXED VARIETALS CASE $47.00

$282.00

Geoff Hardy is one of South Australia’s leading viticulturists. He has not only been responsible for establishing his own vineyards, but has acted as consultant in the planting of a large proportion (over 200) of the vineyards throughout the state for others, including our friends Hastwell & Lightfoot. Geoff has always been interested in experimenting with emerging and exciting varieties from different regions and observing how they adapt to conditions in Australia. The Hand Crafted by Geoff Hardy wines are made from parcels of handselected, premium fruit from the family’s vineyards around South Australia.

Herbs, spice

2017-2019, M8 D9

2017-2020, M7 D9

Old leather, red fruits

18° C

Grippy tannins

Bitter cherry, firm acidity

18° C

Pasta alla Norma

Venison loin with cherry Cumberland sauce

NEW

HAND CRAFTED BY GEOFF HARDY DURIF, ADELAIDE HILLS, 2015 Durif

2017-2021, M7 D8 Black cherry, hint of sulfide

18° C

Tightly packed dark fruits, well-structured Braised oxtail with black olives

Durif is the same variety as California’s Petite Sirah. It was discovered by French botanist and grape breeder François Durif in 1860 and is believed to be a natural cross between Peloursin and Syrah. It is a late-ripening variety susceptible to sunburn and shrivel.

Deep in colour with aromas of fresh black cherries and spice, this is a structured wine full of dark fruit and black cherry flavours.

Produced from 100% Durif grown on the K1 estate, it was aged in a mix of old oak.

— AUSTRALIA WINES BY GEOFF HARDY

25

“ Good viticulture and environmental caring practices for us are paramount. “

26

CELLAR 244 — PRINCE EDWARD ISLAND

photo — The Australian Bottle Brush flowers profusely and is loved by bees and native birds alike.

SOUTH AUSTRALIA SOUTH AUSTRALIA McLaren Vale

Hastwell & Lightfoot Vineyards

8836

FAT’N SKINNY PICKER’S CHOICE, MCLAREN VALE, 2015 Cabernet Sauvignon, Shiraz $27.83

$167.00

It took friends Martin and Jill Lightfoot and Mark and Wendy Hastwell six months of negotiations and a series of weekend trips to McLaren Vale (and no doubt copious quantities of wine) to convince the then-owner of the estate to sell it to them. They were determined that this was the plot that they wanted and they were not going to be deterred. The purchase was completed in May 1988, and planting started in July. That was over 28 years ago.

The estate continues to evolve to include interesting grape varieties; Vermentino, Viognier, Tempranillo and Cabernet Franc.

The wines are made by Mark’s son James who tends to produce savoury, earthy wines. He is a master of gadgets who runs the winery single-handedly much of the time. The vineyards are managed by Martin’s nephew Richard McGeachy.

A savoury wine with earthy, nutty notes, it is medium-bodied with good concentration, firm acidity and soft tannins on the finish.

Fat’n Skinny Picker’s Choice is a blend of Cabernet Sauvignon and Shiraz. The grapes come from a mix of ten distinct parcels, each harvested separately and fermented in small open-top fermenters. The wine was matured in a combination of barrels and inert vessels for 20 months.

2017-2019, M8 D9 Nutty, earthy notes

18° C

Savoury, concentrated Baby Back Ribs with balsamic BBQ sauce

— AUSTRALIA HASTWELL & LIGHTFOOT VINEYARDS

27

8837

HASTWELL & LIGHTFOOT VERMENTINO, MCLAREN VALE, 2016 Vermentino $32.50

8838

HASTWELL & LIGHTFOOT TEMPRANILLO, MCLAREN VALE, 2015 Tempranillo

$195.00

$36.33

$218.00

In contrast to Berton Vineyard’s Vermentino also featured in this cellar offering, Hastwell & Lightfoot’s take on this varietal is softer and rounder.

Stone fruit and nutty aromas lead to a smooth, voluptuous palate with medium weight and a long peachy, honeyed finish. In 2012, Vermentino was field-grafted onto rootstock of the original plantings from 1988. Rows stretch for 200 metres from the top of the hill, where soils are deep sand, down to sand-over-clay soils at the lower end. The grapes were harvested on February 23rd and skin contact carried out for four hours prior to pressing. The juice was fermented at 16°C.

Dark fruits and earthy notes lead to a savoury wine with flavours of black cherries and violets, and grippy tannins on the finish.

This is a rustic wine perfect to match with hearty casseroles and gamey dishes.

Tempranillo was planted in 2000 at the top of the north side of the McLaren Vale hills.

Soils are deep sand and without the use of drip irrigation, vines would not be able to survive, even more so in the dry vintage that was 2015. The hill is capped by an old pine forest at the top which protects the site from hot north winds. The grapes were fermented in open-top vessels and the wine matured for 18 months with minimal use of oak.

2017-2018, M8 D9

2017-2020, M7 D9

Stone fruits, nuts

28

6° C

Earthy, dark fruits

18° C

Peaches, soft, round structure, [00]

Violets, grippy finish

Moules marinières – mussels cooked in white wine

Slow-cooked rabbit stew served with baby potatoes in parsley butter

CELLAR 244 — PRINCE EDWARD ISLAND

Opimian offers three wine programs – details on the back cover of this cellar offering.

photo — Meet the Family – left to right: Mark, Richard, Wendy, Trinity, James and Martin.

8839

HASTWELL & LIGHTFOOT CABERNET FRANC, MCLAREN VALE, 2015 Cabernet Franc $36.33

8840

HASTWELL & LIGHTFOOT SANDS OF TIME SHIRAZ, MCLAREN VALE, 2014 Shiraz

$218.00

$40.33

$242.00

Planted on a one-acre block in 1988, the Cabernet Franc vines are tall, widely spaced and double cordon-pruned. Medium ruby in colour, Hastwell & Lightfoot’s 2015 Cabernet Franc has an intense aroma of green beans and bell peppers. The palate is soft and juicy with black fruits flavours and vanilla shining through herbal, minty notes. This is a complex and interesting wine. The soil in the plot ranges from 35 to 60 centimetres of sand over clay. After fermentation, the wine was matured using a combination of oak from different coopers with 75% French and 25% American for 20 months, but it is not overtly oaky.

The soils of McLaren Vale are extremely varied and have been mapped by geologists who diligently spent years digging big holes around the region and identified more than 40 unique geologies. Much of the Hastwell & Lightfoot estate sits on a sand dune built up over 10,000 years. McLaren Vale lies less than ten kilometres from the Southern Ocean and the white sandy beaches of the Gulf St Vincent. Over the years, prevailing westerlies picked up coastal sand which was dumped and drifted into the valleys and ridges of McLaren Vale. Hastwell & Lightfoot have five blocks of Shiraz. Each is harvested, fermented and matured separately. Each year the very best block is selected for the Sands of Time; in this case the eastern block orientated north-south. Clone 1654 Shiraz was grafted in 2002 onto rootstock originally planted in 1992. Deep plum in colour, this is a complex wine with vanilla and savoury aromas. Soft and rich on the palate, it is concentrated and structured. Medium to full-bodied, it has depth with a long, smoky, mineral finish and the potential to cellar for four to six years. Grapes were picked on March 20th and fermented at 28°C for seven days. The wine was matured in older oak hogsheads for 23 months and bottled in February, 2016.

2017-2020, M7 D9

2017-2022, M6 D8

Green bean, green peppers

18° C

Complex, savoury, some vanilla

18° C

Juicy black fruits, vanilla, complex

Concentrated, smoky, mineral finish

Red wine pepper steak over Asian potato pancake

Barbecued Texas beef brisket

photo — Early Spring, buds are yet to burst, looking down through the vineyard and across the Vale.

— AUSTRALIA HASTWELL & LIGHTFOOT VINEYARDS

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“ Great wines can only be made from great grapes. “

30

CELLAR 244 — PRINCE EDWARD ISLAND

SOUTH AUSTRALIA SOUTH AUSTRALIA

McLaren Vale

Shottesbrooke Vineyards Shottesbrooke Vineyards is situated on the eastern side of McLaren Vale, tucked up against the hills with ancient gums and creeks running through the property. General Manager and Chief Winemaker Hamish Maguire spent weekends in McLaren Vale during his teenage years, working and learning winemaking. Hamish looks to make high-quality wines with great drinkability.

The terroir in McLaren Vale is extremely varied. His terroir and his wine style are quite different from those at nearby Hastwell & Lightfoot. Shottesbrooke was set up by Hamish’s stepfather Nick Holmes in 1981, who named it with his grandfather in mind; Richard Holmes had been a parish vicar in Shottesbrooke, Berkshire, England.

photo — This image depicts Shiraz grapes in the crusher, directly after night harvesting.

— AUSTRALIA SHOTTESBROOKE VINEYARDS

31

NEW

SERIES SHIRAZ, 8842 REGIONAL LANGHORNE CREEK, 2015

SERIES GSM, MCLAREN 8843 ESTATE VALE, 2015 Grenache, Shiraz, Mataro

Shiraz $159.00

$26.50

$29.67

As well as making wine from estate fruit, Hamish buysin grapes from other regions, working closely with growers on the ground to produce the Regional Series wines.

Langhorne Creek lies approximately 60 kilometres away to the southeast. Deep and bright purple in colour, the 2015 Shiraz has an explosion of fruit aromas, blackberries, damsons and other ripe, dark fruits, complemented with chocolate and a touch of vanilla. His is most definitely an Aussie Shiraz, but it’s not only all fruit. This wine is concentrated and dense with structure, a powdery texture and a long, firm finish with flavours of chocolate and spice.

GSM blends are becoming increasingly popular in Australia.

The Shottesbrooke Vineyards Estate Series GSM 2015 is produced from a blend of 59% Grenache, 31% Shiraz and 10% Mataro (a.k.a. Mourvèdre), which adds some rusticity and tannic structure to the final wine. Grenache comes through on the nose with intense jammy and damson fruit aromas combined with herbal notes of mint and strawberry leaf. Soft with a full round structure and flavours of raspberries and red cherries, it has soft tannins and a long, bitter cherry finish. The grapes came from selected sites around McLaren Vale.

Each variety was fermented separately and matured in a combination of French and American oak barrels.

2017-2020, M7 D9

2017-2019, M8 D9

Blackberries, damsons, dark chocolate

18° C

Jammy, damsons, herbal notes

Dark fruits, vanilla, spices

Raspberries, red cherries

Slow-cooked lamb shoulder served with roasted peppers and baby aubergine

Wild mushroom risotto

Shottesbrooke and Shiraz – a match made in heaven!

32

CELLAR 244 — PRINCE EDWARD ISLAND

$178.00

16° C

SERIES SHIRAZ, 8844 ESTATE MCLAREN VALE, 2014 Shiraz $29.67

$178.00

Deep ruby in colour, the Estate Series Shiraz 2014 has an intensely spicy, meaty, musky aroma combined with sweet blackberry fruits and vanilla. Big and round on the palate, it simply oozes juicy dark fruits, black cherries and blackberries which persist in the mouth. Shiraz grapes were grown in several separate vineyards around McLaren Vale. After a slightly delayed start to harvest, the grapes were destemmed, crushed and fermented in static fermenters between 20°C and 22°C. A portion of the wine was matured in French and American oak hogsheads.

RESERVE SHIRAZ, 8845 ELIZA MCLAREN VALE, 2013 Shiraz $51.67

2017-2020, M7 D9 Meaty, musky, spice, blackberries

18° C

$310.00

2017-2024, M6 D8 Mellow, intense cooked dark fruits, vanilla

18° C

Juicy dark fruits, blackberries, black cherries

Spices, cedar, black cherries, rich, concentrated

Slow-cooked venison stew with herbed dumplings

Mustard-peppercorn rib roast with root vegetables

photo — The Picker’s Hut, adjacent to the Chardonnay vineyard, located on our McLaren Flat winery site.

Eliza Shiraz is only produced in the very best vintages. The grapes come from a single patch planted in 1994 within the Shottesbrooke estate. Known as Eliza’s Vineyard, the soil is deep sandy loam of moderate fertility which produces low yields of highquality fruit. Deep in colour, Eliza Shiraz 2013 has intense, mellow aromas of cooked dark fruits, vanilla and cedary spice. The grapes were picked in early March, crushed and destemmed. Fermentation at 22°C to 25°C was completed in new oak hogsheads followed by malolactic fermentation and maturation for a further 19 months. The first title-holder to the land at Shottesbrooke was Edward Harris, who purchased it from the crown in 1847 at £100 per acre. On his death the property passed to his daughter Eliza. It is fitting that Shottesbrooke’s flagship wine is named in recognition of the region’s pioneers. This is a wine with longevity.

— AUSTRALIA SHOTTESBROOKE VINEYARDS

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CELLAR 244 — PRINCE EDWARD ISLAND

WESTERN AUSTRALIA WESTERN AUSTRALIA

Margaret River

Chapman Grove Wines Chapman Grove was established in Margaret River

by Ron Fraser who planted his first vineyards in 1997.

For the first five years, Ron sold his grapes until he was sure that the vines could consistently produce the high enough quality grapes that he needed to make wines under his own name.

The wines are made by the talented Bruce Dukes and have won numerous trophies and gold medals at the Sydney Royal Wine show. The winery is rated five stars by Australia’s own and most influential wine critic James Halliday.

“ We are a Margaret River producer of Estate grown premium, and ultrapremium wines, with a 5 red star rating from James Halliday. “

photo — Magnificent autumn colours over the Chapman Grove vineyard.

— AUSTRALIA CHAPMAN GROVE WINES

35

8847

CHAPMAN GROVE SAUVIGNON BLANC, ESTATE GROWN, MARGARET RIVER, 2016

CHAPMAN GROVE CABERNET

8848 MERLOT, ESTATE GROWN, MARGARET RIVER, 2013

Sauvignon Blanc $43.17

Cabernet Sauvignon, Merlot $259.00

The cool climate of Margaret River in Western Australia makes some of the best Sauvignon Blanc wines in Australia. Produced from 100% Sauvignon Blanc, the grapes were harvested on February 29th at night, benefitting from cooler temperatures. Floral and gooseberry aromas lead to a smooth palate with passion fruit and fresh zesty citrus flavours of limes and pink grapefruit. This wine is wellbalanced with nice weight, good acidity and a long mineral and nutty finish. The grapes were pressed, with juice fermented at low temperature in stainless steel, matured on lees and bottled on August 18th.

$43.17

2017-2019, M8 D9 Floral, gooseberry Pink grapefruits, lime, nutty, [00] Salt and pepper squid

6° C

$259.00

A very high-scoring wine in the tasting, Chapman Grove Cabernet Merlot 2013 has leafy, herbal and floral aromas. Soft and juicy on the palate, this is an elegant wine with lots of flavour. Blackcurrants and cherries are followed by a long spicy tobacco finish. Fine in texture with great balance, this is a rival to many a good Bordeaux. Anyone who has not yet been convinced by Australian wines and prefers the classic regions should try this wine. Showing some nice developed characteristics, it is delicious now and has the potential for cellaring. Produced from a blend of 52% Cabernet Sauvignon and 48% Merlot, the grapes were harvested the first week of April, 2013.

2017-2022, M6 D9 Herbal, floral

18° C

Blackcurrants, cherries, spicy tobacco Braised veal shank with saffron risotto

36

CELLAR 244 — PRINCE EDWARD ISLAND

photo — Owner and founder Ron Fraser inspecting the Cabernet Sauvignon harvest

NEW

8849

NEW

CHAPMAN GROVE RESERVE SHIRAZ, ESTATE GROWN, MARGARET RIVER, 2014 Shiraz $52.50

CABERNET SAUVIGNON, 8850 ATTICUS MARGARET RIVER, 2011 Cabernet Sauvignon

$315.00

$60.50

$363.00

In 2014, Western Australia, in particular Margaret River, was one of the most successful regions in Australia. 1000 millimetres of winter rainfall were followed by a dry and warm summer. Yields were generally good and some proclaimed it as the best conditions in living memory (unlike other regions of Australia). Chapman Grove Reserve Shiraz 2014 is still in its infancy and merits some keeping. Leaf, pencil lead and cedar aromas combine with a touch of tar.

The palate is light to medium-bodied with firm tannins and acidity giving grip on the finish.

Rather than big and round, this is a more linear structure with restrained dark fruit flavours.

Produced from 100% Shiraz grapes harvested at night the second week of April 2014, this wine was part-matured in French oak barrels for 14 months and bottled on July 27th, 2015.

Margaret River had a very warm and dry summer in 2011, in stark contrast to the rest of Australia.

Vintage was early and of very high quality; one of the best for Cabernet Sauvignon and it shows! Atticus Cabernet Sauvignon 2011 has a complex bouquet with notes of blackcurrant, undergrowth and smoke. Soft and mellow on the palate, it is produced from 100% Cabernet Sauvignon grapes picked the second week of April. Matured for 18 months in oak barrels with 50% new and 50% second use, the oak is perfectly integrated. A juicy mid-palate with soft, silky tannins, the 2011 is perfect for drinking now and over the coming five to eight years. It’s not cheap, but it’s worth every cent, scoring very highly in the tasting.

2017-2024, M6 D7

2017-2022, M6 D9

Cedar, leafy, pencil lead

18° C

Blackcurrant, undergrowth, smoke

Dark fruits, firm tannins

Soft, mellow, juicy fruits

Duck breast with morels and Marsala sauce

Beef Daube

photo — A typical sunset over the vineyard

Since the release of the Atticus range in 2005, the wines have been awarded 2 trophies, 5 Top Gold, 6 Gold, 11 Silver, and 18 Bronze medals.

18° C

— AUSTRALIA CHAPMAN GROVE WINES

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CELLAR 244 — PRINCE EDWARD ISLAND

photo — Marlborough’s harmony between climate and soil, and its unique terroir contribute to the distinctiveness of its wines.

NEW ZEALAND NEW ZEALAND

Marlborough

Taka Wine Company

Marlborough, at the northeastern tip of the South Island, is New Zealand’s largest and most famous wine-producing region. It is difficult to believe that the first commercial vineyard was planted there as recently as 1973. The region benefits from long days, cold nights and bright sunshine. Temperatures are moderate with a strong diurnal variation between day and night, which allows full flavour development of the grapes during ripening, while retaining natural acidity. Vines are planted on the wide and flat Wairau Valley. Like many regions, Marlborough is sometimes a victim of its own success, giving way to plantings on less suitable land leading to dilute, sharp wines, but when it’s on song it produces some of the best Sauvignon Blanc in the world, in its own unique style.

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8851

TAKA SAUVIGNON BLANC, MARLBOROUGH, 2016 Sauvignon Blanc $28.17

A deliciously drinkable and great value Sauvignon Blanc from Marlborough, Taka Sauvignon Blanc 2016 has intense aromas of passion fruit, guava and gooseberries. Soft and easy to drink with good palate weight, it just oozes with flavour. A relatively mild spring gave way to warm and rainy conditions in January, followed by dry conditions, producing a good crop of flavoursome grapes. The soils are deep and free-draining.

2017-2018, M8 D9 Passion fruit, guava, gooseberries Ripe fruits, [01] Pacific cod ceviche

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$169.00

6° C

8852

TAKA PINOT NOIR, MARLBOROUGH, 2015 Pinot Noir $33.33

$200.00

With intense red fruits and fresh crushed strawberries, the Taka Pinot Noir just shouts Pinot Noir. It is soft and juicy on the palate with a vibrant, crisp raspberry and redcurrant finish. Marlborough’s reputation for Pinot Noir is going from strength to strength as growers better understand the clones that best suit particular sites. 2015 was a small crop due to a series of frosts during spring and cold weather at flowering.

Hot temperatures in December combined with low rainfall to the extent that in some instances water rights were withdrawn. Low yields with small-sized grapes gave good concentration and flavour.

2017-2019, M8 D9 Crushed red fruits

18° C

Redcurrant, raspberries Roast pork loin with raspberry balsamic glaze

— NEW ZEALAND TAKA WINE COMPANY

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“ Sympathetic winemaking is where wine diversity flourishes and where curious consumers find an ever-green playground. “

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CELLAR 244 — PRINCE EDWARD ISLAND

NEW ZEALAND NEW ZEALAND

Waiheke Island

Sam Harrop Wine Fellow Master of Wine Sam Harrop returned to his native New Zealand after 20 years abroad. I first met Sam in 1997 when he was a young, recently-graduated winemaker working at Rosemount Estate and I was on a buying trip to Australia. Soon after, Sam came to the UK and we worked together for some years.

Sam is more than just a gifted winemaker. He is also co-chairman of the International Wine Challenge and co-author with Jamie Goode of Authentic Wine: Toward Natural and Sustainable Winemaking, a must-read for anyone wishing to understand more of the issues around wine production. In addition, as if wine didn’t fill enough of his time, Sam is a Sake Samurai and regularly travels to Japan. Sadly, during my visit to New Zealand last year, Sam was on his travels and I did not manage to see Waiheke Island. Sam lives on the island and applies his philosophy of meticulous attention to detail and sympathetic intervention in the winemaking process to produce flagship wines, such as Cedalion, named after the humble servant in Greek mythology who stood on the shoulders of the blinded giant Orion to guide him to Helios and restore his vision. His first vintage was the 2013 which was produced in tiny quantities and sold out immediately.

photo — Pie Melon Bay, one of the many pristine coves on Waiheke Island, a tiny wine haven 30 minutes by ferry from Auckland. credit: pete rees

— NEW ZEALAND SAM HARROP WINE

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CEDALION SINGLE VINEYARD CHARDONNAY, ARAE VINEYARD, WAIHEKE ISLAND, 2014 Chardonnay $76.50

To avoid disappointment, don’t wait to place your order for wines available in limited quantities.

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CELLAR 244 — PRINCE EDWARD ISLAND

$459.00

Waiheke Island is about 18 kilometres off the coast from Auckland in New Zealand’s North Island in the Hauraki Gulf. The island is hilly, with few flat areas, and is slightly warmer than Auckland, with less humidity and rain and more sunshine hours. Arae Vineyard is a 0.9-hectare plot on Te Ara Estate in Church Bay. Vineyards were planted 14 years ago facing southwest on a mix of clay and limestone soils. The grapes were picked by hand in four successive picks between March 15th and March 27th. Half the crop was whole-bunch pressed in a basket press, the other half in a gentle pneumatic press. The juice was barrel-fermented with traditional Burgundian yeasts at 11°C with 35% new oak hogsheads, 12% one-year-old hogsheads and 53% four-year-old barrels. The wine was left on lees in barrel for 10 months.

2017-2022, M6 D9 Spice, lime, marmalade, vanilla

8° C

Savoury, pure, mineral finish, [00] Salmon en croute with lime and coriander sauce

photo — Winemaker Sam Harrop describes his approach to winemaking as the sweet spot between methodology and intuition.

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CEDALION SINGLE VINEYARD SYRAH, BLOCK 31, WAIHEKE ISLAND, 2015 Syrah $83.83

$503.00

Block 31 is a one-hectare southwest-facing plot at the eastern end of Waiheke Island. Steep slopes are terraced and planted with two Syrah clones, Chave and Hermitage. I have tasted both the 2014 and 2015 vintages. Both are super wines, vibrant in colour with intense peppery aromas.

Both are mellow with flavours of cherries, vanilla and a long, spicy finish. The slightly lower alcohol and higher acidity of the 2015 makes it a superior wine. Highly mineralized clay soils promote good acidity and tannin structure. The grapes were hand-picked and hand-sorted. 80% of the grapes were gently crushed and 20% whole berries. Different yeasts were used and fermentation carried out between 26°C and 28°C with gentle handplunging twice per day. The wines were kept on skins for three weeks. After pressing, the wine was matured in barrel for 15 months with 32% new oak and the balance in older barrels aged between one and five years.

2017-2025, M6 D8 Intense, peppery, dark fruits

18° C

Succulent Crown roast of lamb with wild rice stuffing

— NEW ZEALAND SAM HARROP WINE

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Our Programs Opimian offers three wine programs: Discovery, Select Plus and Founders’ Choice. All three showcase great value for money wines, yet they do suit somewhat different interests. Whether you decide to embark on an exploratory journey or want to enjoy a more premium selection, the process stays the same.

You don’t have to worry about deadlines or ordering procedures since Opimian automatically places an order on your behalf with every new Cellar Offering. Your preferred payment will be used, then your wine is shipped and you will receive a Pick Up Notice indicating where to pick it up. Visit Opim.ca for more information.

Eager to learn your way around the world of wine or simply enjoy a selection of bottles for everyday drinking? The Discovery program has it all. Over the course of the year, members enrolled in this program receive one mixed case of six bottles from a featured supplier. These wines are all for immediate drinking so you can indulge in one or two the moment they get to you.

Whether you’re new to Opimian or fancy hopping on an introductory tour of the world of wine, we recommend this route.

Members previously enlisted in the Select program will now automatically be converted to our Discovery program.

Delve into a versatile selection of bottles and explore the four corners of the world of wine.

This program features both early drinkability and mid-term aging potential bottles so you can enjoy some now and lay the others down. Throughout the year, Select Plus members receive one mixed case of six bottles per Cellar Offering. These wines may all be enjoyed young but will benefit from some maturing time. The ideal program for those who wish to expand their horizons and refine their palate one bottle at a time.

A collector’s dream. Dedicated to the spirit of our Founders, this program presents only the finest wines our very own Master of Wine Jane Masters has handpicked and tasted over the past year. The wines featured here are exclusive to this program and don’t appear on our Cellar Offerings. Made up of six bottles of a premium wine with a dedicated back label and a special message with tasting notes from the producer, each of the cases you will receive represents the very best our producers have to offer. These bottles offer long-term aging potential so you might want to free up space in that cellar … or start building one.

The Founders’ Choice supplier for this cellar offering is Hastwell & Lightfoot.

www.opim.ca opim@opim.ca

#420 - 5165 Sherbrooke West, Montreal QC H4A 1T6 T: 514-483-5551 or 800-361-9421 F: 514-481-9699