Ideal with Evolution Drink this year Will develop, drink within 2 years
Meant for cellaring
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Light
Medium
Great
Oak
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Less than 100 cases available
Members’ Choice
Most ordered by Opimian members
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Starting a cellar
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Opimian Discovery 2017
C244
Select Plus Select Plus 2017
C244
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.
2. Place Your Order
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• 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*
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.
Expected arrival for shipments from this Cellar Offering is mid-March 2018. Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board.
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.
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 2018 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 15, 2017 Important: no orders will be processed after this deadline.
* Deadline for mailing orders: December 5, 2017. Please allow 10 days for delivery by Canada Post.
notes (as required by the sAQ’s operating procedures
• A member ordering from this Cellar Offering requests that Opimian acts as the member’s agent in ordering the wines from the Société des Alcools du Québec (SAQ) and requests that Opimian remits the funds enclosed (minus any administration fees) to the SAQ to pay for the wines ordered.
• The prices as shown are the estimated costs to be charged by the SAQ plus an administration fee and consolidation charges.
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
As I write this Cellar Offering, many European wine regions are starting to harvest a very challenging vintage. Australia will be one of the few wine-producing countries with a good 2017 harvest, albeit late and slightly cooler than the norm. This comes on the back of two very successful vintages. The red wines from 2016 and 2015 really taste good now, with great variety to choose from.
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 369 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.
South Au S tr A li A
South Au S tr A li A
Kuitpo Wines by Geoff Hardy
Geoff Hardy comes from generations of winegrowers. His family name is an international brand; Thomas Hardy was a pioneer of viticulture in South Australia in the 1880s. Geoff left the family business in the 1980s and in his own way pioneered Australian viticulture, establishing Kuitpo in the cool Adelaide Hills, and planting many vineyards across the state. Geoff continues to innovate in the vineyard, planting less usual grapes from around the world, as well as popular tried-and-tested varieties.
“Our winery is family-owned and run with over 160 years of vinous history.“
9371
GMH Pinot n oir, Adel A ide Hills, 2016
Pinot noir
$26.83 $161.00
Pinot Noir is at home in the cool region of Adelaide Hills. GMH Pinot Noir 2016 is ruby in colour with herbal, strawberry leaf and red berry aromas. Quite light in the mouth, it is smooth with redcurrant acidity and a crisp sour cherry finish. It was produced in a mild year with low rainfall during the growing season. A big downpour in early February was welcome, spreading harvest out more evenly. All grapes were grown at the K1 vineyard and the wine matured in French oak hogsheads and barriques, 20% new.
2018-2020, M8 d9
herbs, strawberry leaf 18°c
Red berry, redcurrant, sour cherries
herb-rubbed duck with tart cherry and sage sauce
9372
GMH MeritAG e, s out H Austr A li A , 2016
c abernet Sauvignon, Merlot, Petit Verdot, Malbec
$26.83 $161.00
This Bordeaux-style blend is made up of Cabernet Sauvignon and Merlot from McLaren Vale, Malbec grown in Langhorne Creek, and Petit Verdot from the Limestone Coast. Rich and concentrated, it oozes dark forest fruits and chocolate flavours. It is mellow, soft and supple on the palate. Medium to full-bodied, it has a fine silky texture and was matured in French oak barrels, 15% new. Delicious now, it will continue to develop.
2018-2025, M6 d9
Mellow, dark fruits 18°c
Black cherry, chocolate
Tagliatelle with pan-seared beef and wild mushroom sauce
9374
9373
Deep in colour with aromas of black cherries and plums, it is smooth with firm acidity and a long smoky finish. This is a medium-bodied Cabernet Sauvignon partially produced from grapes grown at Pertaringa in McLaren Vale. In previous years grapes for the GMH Cabernet Sauvignon were from Langhorne, but there was an abundance of high quality grapes at Pertaringa in 2016 and the wine has benefitted. GMH Cabernet Sauvignon 2016 is an even more classy and polished wine than usual.
This is a delicious Shiraz produced from grapes grown in three regions; McLaren Vale, Adelaide Hills and Langhorne Creek. A small amount (4%) of Viognier, grown in Adelaide Hills, was co-fermented with the Shiraz, adding extra depth. The result is a wine with lots of appeal and which is complex in nature. The bouquet has aromas of cooked fruits, blueberries, raspberries, boysenberries and pâtisseries. It is smooth, medium-bodied with ripe fruit flavours leading to a savoury, bitter chocolate and cherry finish.
9375
The GMH Noble Sweet White is a dessert wine mainly produced from an unusual blend of Semillon and Riesling. It is golden yellow in colour and oozes with aromas of ripe and cooked apricots and vanilla. With 9% alcohol, it is sweet, perfectly balanced by the acidity, with good depth and flavours that continue to linger on the palate. Showing some complexity now, it will cellar well and can be paired with both savoury and sweet dishes. Four different parcels of grapes were used. All the grapes were grown in the Adelaide Hills at K1 and at a neighbouring vineyard that Geoff planted and oversees. Each parcel was picked and vinified separately. A small portion of unfermented Viognier is the secret ingredient.
photo — The K1 by Geoff hardy Middle hill vineyard in autumn
Roasted Moroccan-spiced lamb shoulder with sun-dried tomato and chickpea salad
2018-2022, M7 d9
Ripe and cooked apricot, vanilla 8°c
Sweet, complex, apricot, [10]
crispy quail with pickled salad, apricot Brûlée
On the lighter side of medium-bodied, By Geoff Hardy Shiraz 2016 shows all the restraint and elegance that are typical of the Adelaide Hills. Aromas of smoke, undergrowth and red fruits mingle and lead to flavours of bitter cherry and a slightly chewy finish. Geoff loves the Adelaide Hills and was one of its pioneers, planting vineyards at Kuitpo in 1986. This wine sees the re-release of his original Adelaide Hills label.
Sauvignon Blanc grapes were grown at Geoff’s Kuitpo vineyard in the south of the Adelaide Hills. It is pale in colour with lime, spicy vanilla and floral notes. It is dry with a good mid-palate and a long, complex finish. Vines are trained to a single cordon and spur-pruned to keep yields low and maximize grape quality. Spring and summer were cooler and rainfall above average during the 2017 growing season, leading to a relatively late harvest.
2018-2021, M7 d9
Smoke, undergrowth 18°c
Red fruits, bitter cherry
caramelized pork belly confit with dried cherry compote
2018-2020, M8 d9
Lime, spicy vanilla, floral 6°c complex,
Tempura soft shell crab with spicy chili tomato sauce
9378
K1 by Geoff H A rdy Gruner v eltliner, Adel A ide Hills, 2017
Gruner Veltliner
$33.33 $200.00
Austrians beware!
The grape that put Austria back on the map has made itself at home at Kuitpo.
Aromas of spices, citrus blossom and melon are complemented by a slight savoury cheese rind edge. On the palate, this wine is soft and supple with flavours of fresh apples, pears and pink grapefruit which persist.
2018-2019, M8 d9
fruit blossom, spice, melon 6°c
fresh apples, pink grapefruit, [00]
Lemon-thyme chicken with sautéed zucchini
9379
K1 by Geoff H A rdy Pinot n oir, Adel A ide Hills, 2016
Pinot noir
$44.83 $269.00
Translucent and pale garnet in colour, K1 by Geoff Hardy Pinot Noir 2016 has all the hallmarks of quality Pinot Noir. Strawberries and other red fruits mark the aroma and precede a smooth palate, which is light to medium-bodied with a soft finish and lingering notes of fruit and herbs. It is a blend of five Pinot Noir clones – D4V2, D5V12, Mariafeld, 777 and 115. Each were separately picked and vinified in open-top fermenters and left seven to ten days on skins. The wine was matured for 12 months in French oak, 25% new.
2018-2021, M7 d9
Strawberries, red fruits 16°c
Smooth, soft finish
Glazed ham with red bell pepper chutney
photo
a
australia” event on the banks of island Lake at K1 by Geoff hardy
K1 by Geoff H A rdy C A bernet
sA uvi G non, Adel A ide Hills, 2015
c abernet Sauvignon
$47.00 $282.00
If you are a Cabernet Sauvignon fan and you are looking for something to cellar for the future, look no further. Dense in colour, K1 by Geoff Hardy Cabernet Sauvignon 2015 is concentrated, rich, and structured. It is delicious now with lots of potential.
Aromas of dark fruits, ripe blackcurrants, black olives and green beans combine with those of baked pastry and pâtisseries. The concentrated palate is smooth with succulent fruits, yet still tight in structure with flavours of fresh blackberries and ripe blackcurrant. At Kuitpo, Cabernet Sauvignon vines are cultivated with open canopies, exposing the grapes to ripening sun and pruned to produce low yields. 2015 was one of the best vintages in Adelaide Hills and it shows. It was matured for 20 months in French oak, 40% new.
2018-2025, M6 d9
dark fruits, black olives, green beans, ripe blackcurrants 18°c
concentrated, smooth, blackberries, blackcurrants
Grilled grain-fed beef tenderloin served with King Oyster mushrooms and glazed turnips
Mixed Varietals Case
photo — The K1 cabernet Sauvignon block — open canopies and low yields ensure optimum ripeness.
9381
Two bottles each
H A nd Cr A fted by Geoff H A rdy Mixed vA rietA ls C A se
$42.83 $257.00
Geoff hardy has always been an experimenter, trialing grape varieties from around the world to see what they produce in an a ustralian setting. Two italian varieties do well in the soils of the Limestone c oast, while a rgentina’s flagship grape thrives in the historic Langhorne creek region.
H A nd Cr A fted by Geoff H A rdy lAG rein, l i M estone Co A st/Adel A ide Hills, 2015
Lagrein
Dense purple in colour, this wine has a savoury and slightly earthy aroma, which sits over a dark blackberry background. Hand Crafted by Geoff Hardy Lagrein displays typical Lagrein character with pure succulent blackberry fruit flavours, balanced by powerful acidity. This is a full-bodied wine, smooth with a rich finish. Grown mainly in the Alto Adige and Trentino regions of northern Italy, the variety has adapted well to the Limestone Coast and enjoys the warm climate. It was matured in oak for 20 months, 15% new.
H A nd Cr A fted by Geoff H A rdy Monte P ul C i A no, l i M estone Co A st, 2016
Musky floral aromas mingle with those of ripe fruits and cherries, and lead to a soft, supple, medium-bodied wine with a touch of firmness on the finish, and savoury and fruity flavours. Montepulciano is known as a workhorse grape in its native country Italy. It is widely planted in central Italy and in particular in Abruzzo. In Geoff’s wine, the focus is on the grape, with some aging in used oak. H A nd Cr A fted by Geoff H A
Produced from Argentina’s flagship grape, Hand Crafted by Geoff Hardy Malbec 2016 is a great expression of this variety. Grown at Langhorne Creek, the wine has intense aromas of lavender, leather pouch and dried herbs. It is light to medium-bodied with sour cherry acidity and red berry flavours which persist on the palate. Originally from France, the variety is now being grown in many regions around the world.
fruity, savoury, firm finish
Veal cutlets with crispy potatoes and cherry sauce
Lamb tagine
Montepulciano
2018-2022, M7 d9
Savoury, earthy, blackberry 18°c
Succulent black fruits, smooth, rich
Braised venison with wine sauce and Savoy cabbage
2018-2022, M8 d9
Leather, lavender, dried herbs 18°c
Sour cherries, red berries, herbs
2018-2022, M8 d9
Ripe fruits, cherries, musk, floral 16°c
“Our objective is to make wines that balance with food — wines made for eating.“
McLaren Vale
Hastwell & Lightfoot Vineyards
South Au S tr A li A
South Au S tr A li A
2018 will mark thirty years since friends Martin Lightfoot and Mark Hastwell and their respective wives purchased the property in McLaren Vale and started planting what is now Hastwell & Lightfoot Vineyards. Today, the vineyards are managed by Martin’s nephew Richard McGeachy and the wines are made by Mark’s son James.
9382
fAt’n sK inny Pi CK er’s C H oi C e, M ClA ren vA le, 2016
c abernet Sauvignon, Shiraz, Barbera, chardonnay
$27.50 $165.00
Consistently one of Opimian members’ favorite wines, the 2016 Fat’n Skinny Picker’s Choice is one of the best I have ever tasted over the years. Vibrant in colour, it has aromas of smoke, dark fruits with a hint of green bean. It is concentrated and rich on the palate, with both a fruity and savoury finish. It is well-balanced and very moreish!
2018-2022, M7 d9
Smoke, dark fruits, hint green bean 18°c
concentrated, smooth fruits, savoury edge
Smoked beef brisket with hearty root vegetables
9383
H A stwell & l i GH tfoot C A bernet sA uvi G non, M ClA ren vA le, 2015
c abernet Sauvignon, c abernet franc
$35.67 $214.00
Cabernet Sauvignon grapes were harvested from the oldest and youngest blocks, planted in 1988 and 1996 respectively. Cabernet Franc (9%) was added to complement and enhance the final blend, producing a wine with intense aromas of fresh green leaves, dark fruits and smoke. It is soft and smooth on the palate with ripe mid-palate fruit and a fine texture. It is medium-bodied, with moderate acidity, and perfectly ready for drinking now and over the next four to five years. It was aged for 22 months in American oak hogsheads and French oak, which are fully integrated.
9384
H A stwell & l i GH tfoot t e MP r A nillo, M ClA ren vA le, 2016
$35.67 $214.00
Tasted as a tank sample and with no use of oak, the 2016 Tempranillo produced by Hastwell & Lightfoot is youthful and brimming with fruits, plums and damsons, and chocolate. The excellent conditions during the 2016 harvest allowed for Tempranillo to be picked on two separate dates, 10 days apart; March 5th and March 15th, 2016. The final wine is a blend of the two with 60% made using the later, riper grapes. Soft and concentrated, it has lots of dark berry flavours and will benefit from several months in bottle prior to drinking.
fine texture, black fruit
Balsamic-braised short ribs served over mashed potatoes with honey-roasted carrots
dark berry fruits, juicy acidity
Slow-cooked pork shoulder with plums
2018-2022, M7 d8
Plums, damsons, chocolate 18°c
2018-2022, M8 d9
Green leaves, dark fruits, smoke 18°c
Tempranillo
Named after the vast sand dunes of McLaren Vale, brought in from the coast over 10,000 years by the westerly winds, the 2015 Sands of Time Shiraz has ripe red and black cherry compote aromas with crushed fruits, vanilla and chocolate. The palate reveals more spice, vanilla, clove and chocolate which complement the fruit, creating a complex mix of flavours. There are six blocks of Shiraz on the estate, each harvested and vinified separately. Sands of Time Shiraz is produced from the best block each year and is only selected once all six blocks have been matured for 12 months. For the 2015, the Home Block was selected, a block which was grafted over to the Tahbilk Shiraz clone in 2010. The grapes were picked on February 22nd, 2015 and were already very ripe and high in natural sweetness, producing a rich and full-bodied wine.
This wine is produced by winemaker James Hastwell under his own brand, Hawkers Gate. James chose the name many years ago, on an outback trip in South Australia: “I first passed through Hawkers Gate in Australia’s great dog fence late autumn one year. As we set up camp the scene was the very essence of Australia. And that’s the feeling I strive to capture in Hawkers Gate wine.” Deep and bright purple in colour, it has some floral notes combined with dark cherry aromas. This is a juicy wine with lots of ripe fruits and blackcurrant flavours. It is soft and medium-bodied with a bitter chocolate finish.
photo — Martin Lightfoot and Mark hastwell founded hastwell & Lightfoot almost 30 years ago.
2018-2024, M6 d8
Red and black cherries, crushed fruits, chocolate, vanilla 18°c
“ We are young enough to be awed by traditional winemaking, but still need to test the boundaries.“
photo — Gundagai Shiraz perfectly aged and
New South Wales Berton Vineyard
Yenda
Au S tr A li A
Au S tr A li A
Bob Berton is a character, and he makes wines with great personality. The 2017 vintage in Australia produced good yields and quality grapes for the third consecutive year. Generally a cooler-than-average growing season, it has produced fresh, flavoursome white wines. The red wines required restraint in determining picking dates, allowing for full flavour and phenolic ripeness. Bob and winemaker James Ceccato have succeeded with rich, concentrated and fresh reds.
9387
f oundstone v ineyA rd s ele C t u no AK ed C HA rdonn Ay, r iverin A , 2017
chardonnay
$23.33 $140.00
A pleasing and elegant style, Foundstone Unoaked Chardonnay 2017 is pale in colour with nice passion fruit aromas. It is light to medium-bodied with a firm lemon and lime citrus twist on the finish. Fresh as a daisy with no use of oak, the grapes were grown in the Riverina.
9388
f oundstone v ineyA rd s ele C t s e M illon sA uvi G non b l A n C , r iverin A A nd PA dt HA w Ay, 2017
Semillon, Sauvignon Blanc
$23.33 $140.00
Almost colourless, Foundstone Semillon Sauvignon Blanc 2017 has distinctive grassy and passion fruit flavours with a firm, dry palate. A mild summer and cool nights resulted in a long ripening period in 2017 with good fresh fruit flavour development. Semillon from the Riverina was combined with Padthaway Sauvignon Blanc grapes, harvested in the cool of night.
firm, marked acidity, [00]
Sauvignon Blanc-steamed mussels with garlic toasts
2018-2019, M8 d9
Passion fruit, lemon 6°c
citrus, limes, [00]
Lightly fried sole with lemon-butter sauce
2018-2019, M8 d9
Grassy, lime 6°c
Foundstone Rosé 2017 has intense fruity aromas of pears, red berries and bananas. An easy-drinking wine with a cocktail of fruit flavours and a crisp finish, this rosé is a blend of Shiraz from Coonawarra and Barbera grown in Riverina. After a short maceration on skins, the grapes were lightly pressed, producing the bright salmon pink colour that is immediately appealing. It is perfect for a summer evening, or drinking with sushi.
9390
9391
f oundstone v ineyA rd s ele C t C A bernet sA uvi G non, s out H eA stern Austr A li A , 2017
c abernet Sauvignon
$23.33 $140.00
This wine has mellow aromas of ripe black fruits with more savoury notes on the palate. This is a wellbalanced, medium to full-bodied Merlot which I would happily drink any night of the week.
Deep bright purple in colour, the 2017 Foundstone Cabernet Sauvignon has intense blackcurrant pastille and violet aromas. It is medium to full-bodied with firm acidity and good tannic structure. Given the cool and late nature of the 2017 vintage, this wine has no sign of unripe grape flavours; a testament to the Berton team’s focus on picking dates according to taste and seed ripeness, as well as winemaker James Ceccato’s expertise.
Medium to full-bodied, savoury finish
Blackcurrant pastilles, violet 18°c
Structured, tannic backbone
Spaghetti with chorizo, Kalamata olives and kale in rich tomato sauce
Bob Berton makes wines with great personality.
2018-2019, M8 d9
Red berries, pears, banana 6°c
cocktail of fruits, [01]
Sushi
2018-2020, M8 d9
Mellow, black fruits 18°c
Mushroom risotto
2018-2020, M8 d9
He A d o ver Heels Pinot Gri G io, r iverin A , 2017
Pinot Grigio
The Head Over Heels Pinot Grigio has aromas of melon, peaches and white fruits. Soft, light and refreshing, peachy flavours combine with citrus and passion fruit on the finish. Crisp and very moreish, the grapes were picked in the Riverina during the cooler night hours. After fermentation with yeast at low temperature, the wine spent a short period on yeast lees prior to bottling.
He A d o ver Heels C A bernet Merlot, s out H eA stern Austr A li A , 2017
c abernet Sauvignon, Merlot
A more linear style, with less mid-palate fruit, it has lots of aromas of blackcurrant and black cherries. The Head Over Heels Cabernet Merlot is soft, medium-bodied and well-balanced. The grapes were fermented in stainless steel tanks for four to six days between 28°C and 31°C on French untoasted and toasted oak chips. After pressing, it underwent malolactic fermentation with French oak.
dark fruits, blackberry finish
Slow-roasted baby back ribs coated in a blackberry glaze
r eserve v io G nier, r iverin A , 2017
Subtle aromas of peaches and apricots lead to a soft, supple palate. Berton Vineyard Winemaker’s Reserve Viognier is light to medium in weight on the palate, with persistent flavours of peaches and passion fruit emerging. It is easy-drinking with balanced acidity, the grapes being pressed and juice clarified before fermenting slowly at a low temperature. It then underwent six to eight weeks maturation on yeast lees, conferring a creamy texture. 9394 b erton v ineyA rd w
photo — Semillon grapes from the Riverina go into the making of foundstone Semillon Sauvignon Blanc.
2018-2019, M8 d9
Melon, peach, white fruits 6°c
Peaches, citrus, passion fruit, [00]
Lemon chicken piccata
2018-2020, M8 d9
Blackcurrant, black cherry 18°c
2018-2019, M8 d9
Peaches 6°c
Peaches, passion fruit, [00]
asian spring rolls
9395
b erton v ineyA rd w ine MAK er’s r eserve v er M entino, r iverin A , 2017
The Berton Vineyard Winemaker’s Reserve range has been chosen by its winemakers as wines that stand out year after year. Produced from Vermentino grapes grown in the Riverina, the 2017 has nutty and Galia melon aromas. The palate displays fresh apples and citrus, and is light to medium-bodied, finishing with a lingering grapefruit flavour.
2018-2019, M8 d9
nutty, Galia melon, fresh apples 6°c
Grapefruit, citrus, [00]
fried calamari with citrus mayonnaise
9396
b erton v ineyA rd w ine MAK er’s r eserve sH ir A z, PA dt HA w Ay, 2016
$165.00
An exceptional quality for the price, Berton’s award-winning Shiraz 2016 (formerly The Black Shiraz) is deep in colour with intense aromas of black cherries, blackberries and blackcurrant pastilles, complemented by toasty smoky notes. It is smooth and medium-bodied with good depth and balance. The grapes were grown in the Padthaway region and transported in bins to the winery at Yenda. Good winter rainfall and above-average temperatures in spring resulted in early budburst and a perfect start to the 2016 growing season.
2018-2021, M7 d9
Black cherries, blackcurrant pastilles, smoke 18°c
Smooth, black fruits
Venison stew with herbed dumplings
photo — established in 1945, Berton’s winery has close ties to the development of the Riverina as a viticultural area.
9397
Last day to order December 15, 2017
$29.33 $176.00
Durif is a French variety that is hardly cultivated there anymore, and is more widely grown as Petite Sirah in California. While plantings in Australia remain limited, it certainly seems to do well in the hot, dry climate of the Riverina. It is a late-ripening variety, and despite the cooler 2017 vintage, this wine is intense in every way. It has a vibrant purple colour and intense floral aromas, with red apples, violets and spice that lead to a smooth palate. It is medium to full-bodied with succulent fruits mid-palate and a powdery texture. Tannic in structure, it should cellar nicely over some years. After malolactic fermentation, it was transferred to French oak and matured for four months.
Heathcote, on the northern fringe of the Great Dividing Range in Victoria, enjoys a warm Mediterranean climate with an average of 240 rain-free days per year and an average January temperature of 29°C. It is very well-suited to Shiraz, which dominates plantings. Berton’s Heathcote Limited Shiraz 2016 is a dense purple colour, with aromas of smoke, vanilla and sweet crème pâtissière. It is rich and concentrated with black fruits, bitter chocolate and smoky flavours. The PT23 clone was planted on Schwartzman rootstock in 1999 at Colbinabbin, 30 kilometres north of the town of Heathcote, on Cambrian volcanic red soils. Good winter rains and mild conditions during the growing season continued, with grapes picked on February 16th, 2016. It was fermented using selected yeast in sweeping arm vertical fermenters at 14°C to 28°C. It was matured using 60% French and 40% American oak for approximately 13 months.
concentrated, dark fruit, bitter chocolate
Slow-cooked wild rabbit stew
2018-2022, M7 d9
Red apples, floral, violets, spice
18°c
Smooth, succulent fruits
BBQ T-bone steak with chimichurri salsa
2018-2022, M7 d9
dark fruits, smoke, vanilla, crème pâtissière 18°c
Shiraz vines were planted in 1969 on the famous Terra Rossa soils of Coonawarra, 10 kilometres north of the town of Coonawarra. Rich, red loam soil lies over chalky limestone with two to three metres of clay under it. The old vines produce just one ton of grapes per acre. Coonawarra has a maritime climate with lots of sunshine, but cool temperatures during the day (the average in summer is 19°C), interspersed with cold nights and a low annual rainfall at 250 millilitres. 2016 was drier than average and careful irrigation a necessity to optimize flavour development. Harvest occurred two weeks earlier than usual, with grapes picked on March 6th, 2016. Dense purple in colour, the Berton Coonawarra Limited Shiraz 2016 has ripe fruits, vanilla and balsamic flavours with a hearty splash of spicy oak. A cocktail of dark forest fruit with blueberries, ripe blackberries and crushed fruit, it is concentrated and structured with good midpalate weight. It was matured in 20% new French and American oak barrels and 80% older oak for 10 months.
Spicy oak, blackberries
Balsamic-glazed lamb chops with steamed barley and roasted carrots
The Gundagai region in New South Wales lies to the west of the Great Dividing Range. Berton has a grower at Jugiong, 35 kilometres northeast of the town of Gundagai, on rolling hills overlooking the Murrumbidgee River at 350 metres. Vines were planted in 1997 on their own roots, on alluvial soils rich in quartz, which produce intensely-flavoured wines. The 2016 has flavours of blackcurrant, vanilla, coconut and ginger, with a succulent mid-palate and a rich, smooth body. The grapes were nightharvested on February 29th, 2016, crushed, de-stemmed and fermented in a Vinomatic fermenter with selected yeast. Malolactic fermentation with premium French oak staves was followed by aging in French and American oak barrels, 30% new and 70% used, for 11 months.
Learn about our three wine programs –details on the back cover of this cellar offering.
2018-2022, M7 d9
dense, ripe fruit, vanilla, balsamic 18°c
2018-2022, M7 d9
Blackcurrant, coconut, ginger 18°c
Smooth, rich
Thai beef stew over cauliflower rice
9401
b erton v ineyA rd sA uvi G non b l A n C , Hi GH e den, 2017
Sauvignon Blanc
$33.33 $200.00
This is an elegant Sauvignon Blanc, with a focus on fruit and great balance. The wet winter led to cool summer conditions and a great season for Eden Valley white wines. Pale in colour, it has aromas of limes, gooseberries, stone fruits, honeydew melon and creamy vanilla yogurt. More flavours of passion fruit, green apple and fresh limes emerge in the mouth. Dry with a lingering finish, the cool summer nights resulted in great fresh fruit flavours. Slow fermentation was carried out at 14°C to 16°C, followed by a short period on yeast lees.
9402
b erton v ineyA rd C A bernet sA uvi G non, Hi GH e den, 2016
c abernet Sauvignon
$36.17 $217.00
Set in High Eden, Berton Vineyard was planted by hand by Bob and his wife Cherie, living out of a caravan on the property. Technically a sub-region of Eden Valley, and part of Barossa, it is one of the highest points in the region and remote from anywhere. The 2016 Cabernet Sauvignon is dense and youthful in colour with ripe black cherries and savoury tapenade flavours. It is succulent, with mouth-watering juicy fruits and good structure. Good winter rainfall was a perfect start to the 2016 growing season, with early budburst.
after the vines struggled to establish themselves on the poor podzolic soils, rich in quartz but little else. The vineyard was planted by Bob and Cherie before the construction of the dam, which now provides water to the thirsty vines through drip irrigation during the dry summer months. Spring 2015 was dry and cool, followed by high daytime temperatures in February, leading to rapid ripening. The Bonsai is densely-coloured with an intense, mellow blackcurrant bouquet. Smoky bacon and black olive aromas lead to a rich and concentrated palate. The Bonsai Shiraz Cabernet Sauvignon has smoky dark fruit and coffee flavours with a juicy mid-palate, and is well-balanced. 9403
name
photo — The grapes for these wines were sourced from the Berton vineyards set in high eden.
2018-2019, M8 d9
Gooseberries, limes, stone fruits, vanilla 6°c
Passion fruit, green apples, lime finish, [00]
Shrimp and asparagus risotto
2018-2024, M6 d7
Ripe black cherries, savoury, tapenade 18°c
Succulent, juicy black fruits
Prime rib roast with red wine jus
2018-2025, M6 d8
Smoky bacon, blackcurrant, black olive 18°c
concentrated, smoky dark fruits
Red wine, balsamic and rosemary-braised lamb shanks with olive oil mash and broccolini
The
The Bonsai was chosen
Au S tr A li A
New South Wales Briar Ridge Vineyards
Hunter Valley
Gwyn Olsen is a rising star in the Australian wine industry who has received countless awards since joining Briar Ridge Vineyards in the Hunter Valley as winemaker in 2013. Her influence on Briar Ridge wines has consistently driven quality upwards. The vineyard at Mount View was established in 1972 with the planting of The Squire Vineyard. The estate was purchased by geologist John Davis in 1988. He promoted Gwyn to General Manager in 2014, and in 2015 she became Head Winemaker for all the Davis family vineyards which include Orange, Coonawarra and Wrattonbully, as well as Hunter Valley.
“We are a small, familyowned company focused on producing wines with a sense of place and identity from estate-owned vineyards.“
photo — The vines at the Briar Ridge ‘east hill’ Shiraz Block are readying themselves for winter.
9406
b ri A r r id G e eA rly H A rvest s e M illon, Hunter vA lley, 2017
Semillon $32.67 $196.00
Very pale in colour with apple blossom and waxy aromas, Semillon was picked early. Light to medium-bodied on the palate, it has delicious citrus, green apple and melon flavours with refreshing acidity. 2017 was characterized as hot and dry in the Hunter Valley. Rain in spring encouraged good vine growth, with some early summer rains followed by high temperatures in January and good weather conditions through to harvest. At Briar Ridge, Semillon is planted on well-drained sandy loam soils. Racy while young, Hunter Valley Semillons have the ability to develop in bottle, revealing rich and toasty flavours.
9407
b ri A r r id G e tH e s quire C HA rdonn Ay, Hunter vA lley, 2016
I love the combination of fruit flavours and vanilla oak in the Squire Chardonnay 2016. It has mellow, spicy aromas with ripe fruits, vanilla, butterscotch and a hint of caramel. This wine is both complex and elegant. It is soft and smooth, with flavours of cooked peaches and nectarines, and a long, oaky finish. This is a tremendous wine produced by Gwyn in what was a challenging vintage in the Hunter Valley. Briar Ridge has three main Chardonnay blocks at Mount View, each with a different aspect. Each block was harvested at optimal flavour and acidity ripeness, and 30% of the wine was fermented in oak. The wines were matured on lees for four months to build palate texture before blending the parcels together and bottling.
2018-2021, M7 d9
apple blossom, floral 6°c
citrus, green apple, melon, lime, [00]
Seared scallops citrus salad with pecans and white wine vinaigrette
2018-2022, M7 d9
Vanilla, spicy fruits, caramel, butterscotch 6°c
cooked peaches, nectarines, oaky, [00]
Lobster Thermidor
9408
The Hunter Valley is Australia’s oldest vineyard region, the first vines planted in 1831.
As well as owning Briar Ridge in the Hunter Valley, John Davis has vineyards in Orange, Wrattonbully and Coonawarra. Since 2015, Gwyn has been the head winemaker for the full portfolio. The warm humid climate in the Hunter Valley can often be challenging for winemakers there. In 2015, the Hunter Valley experienced very dry conditions at the start of the growing season, producing small berries. As ripening progressed, the rain fell with over 100 millilitres at the start of harvest, making picking decisions tricky, but all the more important. On the other hand, the high altitude of the 840-metre vineyard at Orange experienced excellent ripening conditions. The 2015 Old Vines Shiraz was produced from a blend of both. The result is a success, with cool herbal aromas, incense, earth and chocolate over a background of red cherries. Soft initially, firm acidity develops on the palate with flavours of redcurrants, cranberries and red cherries complemented by spicy oak. On the lighter side of medium-bodied, it has a mouthwatering, persistent finish. Drinking nicely now, it will continue to improve and mellow with some cellaring.
photo — The brightness of spring showcases the hunter Valley; the vibrant purple of the Jacaranda tree highlights the season. 2018-2022, M7
cherries
Redcurrants, herbs, cranberry finish
Oxtail, chorizo and red wine stew
Shiraz
$36.00
Briar Ridge has a small block of Tempranillo planted on a south-facing slope at Mount View. One of the youngest blocks on the estate, the 2016 harvest was the fifth crop to be produced from these vines. Aromas of forest fruits overlay a hint of leather behind. The palate is firm with savoury flavours and bitter cherry acidity. After a short cold soak, the wine was fermented in small open fermenters. The cap was plunged twice daily to extract colour and structure. It was matured in old French puncheons for 12 months. It is slightly lighter in structure, but more complex than Hastwell & Lightfoot’s Tempranillo from the same vintage.
and vegetable stew
abernet Sauvignon
$36.00 $216.00
Briar Ridge Cold Soaked Cabernet Sauvignon has pungent aromas of fresh blackberries, dried herbs and vanilla. On the palate, it has marked acidity, a marker for the cool, highaltitude Orange region. Vines are planted at 750 metres in soils derived from volcanic basalt rocks. Tight in structure with sour cherry and cranberry flavours, it is pure and crystalline with great depth. After the grapes were picked, de-stemmed and crushed, the juice was left to soak for 24 hours before fermentation. The wine was matured for 14 months in two and three-year-old barrels, 70% French and 30% American.
photo — Gwyn Olsen and her loyal hound inspecting the vineyard close to harvest time.
2018-2020, M8 d8
fresh blackberry, dried herbs, hint of vanilla 18°c
Sour cherry, cranberries
Venison with cranberry cumberland sauce
2018-2022, M7 d8
forest fruits, hint of leather 18°c
Savoury, bitter cherry
Lentil
9411 q u A dr A nt Pinot Gris, w r Attonbully, 2016
Pinot Gris $30.00
Quadrant wines are created to be vibrant, fresh, easy and ready to drink. This is a flavoursome Pinot Gris with aromas of fresh lime, passion fruit, mango chutney and lime gums. Pinot Gris is cultivated in Wrattonbully, a region which adjoins Coonawarra in the Limestone Coast. It is smooth with crisp acidity, and peaches and mandarin flavours on the finish.
citrus, mandarin, [00]
q u A dr A nt Merlot, Coon A w A rr A , 2012
With some nice development, Quadrant Merlot 2012 is perfect for drinking now and over the next few years. Brick ruby in colour, it has mellow cherry menthol aromas. Light to medium-bodied, it has good acidity with some chewy tannins and nice redcurrant flavours on the finish. 2012 was an excellent vintage all around. Good winter rains and no frost allowed the vines to bud in spring, further aided by bursts of warm weather. Dry conditions in summer led to small berries and low yields, but concentrated flavours.
2018-2019, M8 d9
Lime, passion fruit, mango chutney 6°c
Smooth,
Pan-seared halibut with grapefruit and mango salsa
2018-2020, M8 d9
Mellow, cherry menthol 18°c
Redcurrant
Penne Bolognese
“Our aim is to achieve the best from the vineyard while sustaining our environment.“
photo — The sun rising over the Sunnycliff vineyards in early March (autumn).
Victoria Wingara Wine Group
South Melbourne
Au S tr A li A
Au S tr A li A
Wingara Wine Group was founded in 1967, with vineyards planted in Coonawarra, South Australia, and Red Cliffs near Mildura in Victoria. Today, the Ferrer family from Spain continues to invest in making good value wines.
s unny C liff e stAte sPA r K lin G b rut C HA rdonn Ay Pinot n oir, Murr Ay-dA rlin G, nv
chardonnay, Pinot noir
$22.17 $133.00
A great value fizz, it is produced from classic varieties, Chardonnay and Pinot Noir. Aromas of white fruits and brioche have lots of appeal. A dry brut style, it is well-balanced with a pithy citrus finish adding length. The grapes were picked early, pressed, and underwent a cold slow fermentation. The best parcels are blended into a modified solera system, creating a blend of at least six past vintages, followed by a secondary fermentation in bottle.
2018-2019, M8 d9
fruit, brioche, dough 5°c
citrus, [02]
chicken empanadas
White
Pithy
Mini
Sunnycliff e state wines are styled with the easy-going Australian lifestyle in mind.
A simple unoaked Chardonnay with white fruit flavours, it is soft and light on the palate, with a refreshing melon finish. The grapes were grown on the Sunnycliff Estate in the Murray-Darling region near Mildura. The longer ripening season in 2017 allowed some grapes to be harvested early for citrus character, and some left a little longer to develop more intense stone fruit flavours.
s unny C liff e stAte sA uvi G non b l A n C , Murr Ay-dA rlin G, 2017 Sauvignon Blanc
$18.33 $220.00
Restrained with a zingy citrus character, limes and pear drops, it is crisp on the palate, with a soft texture and fresh green apple finish. The grapes were harvested from late February to mid-March and fermented at low temperature.
Light, refreshing, melon, [00]
Lightly spiced Thai vegetable curry
Pear drops, crisp acidity, green apple, [00]
chicken scaloppini with baby artichoke, garlic and lemon
2018-2019, M8 d9
White fruit 6°c
2018-2019, M8 d9
Lime, citrus 6°c
This is an easy-drinking Cabernet Sauvignon with dark fruits, some weight and balanced acidity. The grapes were harvested in midMarch 2017, and placed in Potter fermenters for ten days. The wine was matured with French and American oak to add a touch of complexity, but no obvious oak character.
The Sunnycliff Estate Shiraz is fruitier than the Cabernet Sauvignon, with plums, red cherries and a juicy mid-palate.
Picked in early March, Shiraz grapes were fermented at moderate temperatures with pump overs to achieve soft tannins. It was matured for a short time with French and American oak.
Ruby in colour, with a mellow bouquet, Millicent Road Cabernet Merlot 2016 is showing some development with undergrowth, savoury and earthy characters. It has a fine texture with good acidity and some grippy tannin. It is a blend of 70% Cabernet Sauvignon with 30% Merlot. The grapes were grown on Coonawarra’s famous Terra Rossa soils by Chris Brodie, and harvested between March 30th and April 16th, 2016. Dry conditions and slightly above-average temperatures produced excellent quality grapes. Winemaker Wayne Stehbens matured a portion of the wine in a combination of older French and American oak barrels for 12 months.
2018-2020, M8 d9
dark fruits
Simple, easy-drinking
Pan-seared veal chops served with potato purée
2018-2020, M8 d9
Red cherries 18°c
Juicy palate, raspberry, cherry
australian lamb and sausage roll
2018-2025, M6 d9
Mellow, undergrowth
Savoury, earthy, fine texture
Beef, potato and mushroom stew
Milli
We S tern Au S tr A li A
We S tern Au S tr A li A
Margaret River Chapman Grove Wines
Chapman Grove Wines is rated by Australian wine writer James Halliday as a five-star winery. It was founded by owner Ron Fraser, and the first vines were planted in 1997. Since the start the wines have been made by Bruce Dukes, with the first releases in 2006. Chapman Grove Wines only produces wines from their own estate-grown grapes.
“ We work in balance with nature, and to grow high quality, ultra-premium, estate-grown fruit on our Margaret River vineyard. This enables us to produce the best wines, reflecting the vineyards’ true terroir.”
9419
C HAPMA n Grove r osé, e stAte
Grown, M A r GA ret r iver, 2017
Shiraz
$35.17 $211.00
Tasted as a tank sample, Ron’s rosé was bright pink in colour with intense fresh red berry fruits. It is refreshing and tangy on the palate with medium weight and mid-palate fruit, leading to crisp acidity. Produced from 100% Shiraz, the grapes were picked late, in early April.
9420
C HAPMA n Grove s e M illon
sA uvi G non b l A n C , e stAte
Grown, M A r GA ret r iver, 2016
Semillon, Sauvignon Blanc
$35.17 $211.00
Semillon and Sauvignon Blanc grapes were picked cold during the early morning, de-stemmed and pressed. A long cold fermentation of the clear juice has produced subtle aromas of cooked quince, spice and a slightly waxy character from the Semillon. This is a soft and round wine, with vanilla and peach flavours. A blend of two thirds Semillon and one third Sauvignon Blanc, it is smooth and light to medium-bodied with fresh acidity on the finish.
Tangy, refreshing, crisp finish, [00]
Pizza Margherita
cooked quince, waxy, spice 6°c
Peaches, vanilla, [00]
apple, walnut, goat cheese salad
2018-2019, M8 d9
Red berries 6°c
2018-2020, M8 d9
C HAPMA n Grove r eserve
C us C A bernet sA uvi G non, M A r GA ret r iver, 2013 c abernet Sauvignon $64.33 $386.00 9421
s e M illon sA uvi G non b l A n C , e stAte Grown, M A r GA ret r iver, 2016
Semillon, Sauvignon Blanc
$42.00 $252.00
Pure fruit, great depth, [00]
chicken and leek pie
Similar aromas as the Semillon Sauvignon Blanc 2016 are complemented by additional floral notes and much greater depth and personality. This is an elegant and classy wine, with great purity of fruit and a long, persistent lime fruit finish. Based on the same proportion of grapes as the Semillon Sauvignon Blanc, the Reserve 2016 has great balance, is more complex and is worth the premium. Part of the Sauvignon Blanc component was fermented in new French oak barrels produced by Burgundian cooperage Sirugue. The barrels were medium toasted and the wine matured for six months prior to the final assemblage.
Atticus, Ron’s flagship wine, produced in very limited quantities, shows why Margaret River has the reputation it does for great Cabernet Sauvignon. Named after Atticus Finch, the crusading lawyer in To Kill a Mockingbird, it was Ron’s wife who pointed out that Ron and Atticus share a similar philosophy on life: “Just because things have always been done a certain way doesn’t mean they can’t be done differently”. It has a complex spicy bouquet, smoky black fruits, floral violet notes and blackcurrant. On the palate, it is soft and smooth with fresh ripe blackcurrant flavours. It is fine in texture with a long fresh fruit finish and great balance. Produced from 100% Cabernet Sauvignon, it was aged in French oak for 18 months, 50% new and 50% second use. 9422
Violets, blackcurrant, smooth
Beef sirloin with blue cheese soufflé, mushrooms and cauliflower cream
photo — Guinea fowl keep the bugs away in the vineyard, helping to reduce the need for pesticides.
2018-2020, M8 d9
floral, quince, spice 8°c
2018-2025, M6 d8
Spicy, complex, smoky black fruits 18°c
“
We invite you to capture the taste of New Zealand with our delicious Marlborough Sauvignon Blanc and Pinot Noir.“
photo — new Zealand Sauvignon Blanc put the country on the international wine stage.
Marlborough Taka Wine Company
Taka Wine Company is based in New Zealand’s largest and most famous wine region, Marlborough, located at the northern end of the South Island. The region accounts for more than three quarters of New Zealand’s total wine production. Growers and winemakers not only have to deal with the usual vagaries of Mother Nature in terms of the weather, but like their counterparts in Chile, they are constantly mindful of the risk of earthquakes. Thankfully, this doesn’t put them off investing time, money and effort in producing great wines.
9424
tAK ā sA uvi G non b l A n C , M A rlborou GH, 2017
Sauvignon Blanc
$28.00 $168.00
Takā Sauvignon Blanc
2017 has typical Marlborough character with intense aromas of passion fruit, guava and gooseberries. It is soft and easy to drink with good palate weight and flavours of citrus and pears on the finish. This is a zesty, tangy wine, the quintessential New Zealand Sauvignon Blanc! Vines are planted on deep and freedraining soils. After a warm start to the vintage, 2017 produced a smaller than predicted crop with typical fruity wines.
9425
tAK ā Pinot n oir, M A rlborou GH, 2016
Pinot noir
$32.67 $196.00
Marlborough, in the north of New Zealand’s South Island, is dominated by Sauvignon Blanc. Pinot Noir, the second most planted grape variety, represents just 6% of the vineyards. In the right sites, planted with the appropriate clones, it makes approachable fruity Pinot Noir. 2016 Takā Pinot Noir has good intensity of fruit, aromas of cherry menthol and herbs that lead to a soft, juicy palate with flavours of redcurrants and cranberries. Spring and early summer were sunny and dry in 2016, producing a large crop of healthy grapes with some of the highest berry weights ever recorded. The warm, dry end to the season allowed grapes to fully ripen with no concerns around predicted rain.
fruits, lime, [01]
Rosemary-rubbed salmon with roasted potatoes, parsnips and mushrooms
2018-2019, M8 d9
Passion fruit, gooseberry 6°c
Ripe
Jumbo lump crab cakes
2018-2020, M8 d9
Red cherries, cherry menthol, herbs 16°c
Redcurrants, cranberries
“ I wear many hats in the wine world, but my approach is singular: to connect and affect others through my love and knowledge of wine.“
Sam Harrop Wine
n e W Ze A l A nd
n e W Ze A l A nd
Last year, Opimian introduced Sam Harrop, a young and dynamic winemaker. Sam believes that “In wine, as in other pursuits, there is potential to affect big improvements through small, well-considered decisions”. This is the philosophy behind his new Grand Amateur range of wines. They are hand-made with passion, applying Sam’s obsessive attention to detail, and are made simply for the love of wine. The three new Grand Amateur wines are produced from Hawke’s Bay grapes and complement the Cedalion wines from Waiheke Island.
Gr A nd A MAteur wAt CHMAK er, C HA rdonn Ay, H A w K e’s bAy, 2016
This is a subtle wine with complex yeasty notes laid over white stone fruits, fresh banana and a hint of melon. Ripe fruits such as peaches and nectarines are all present on the palate, yet remain subtle. Grand Amateur Watchmaker Chardonnay 2016 is smooth and powerful, with a delicious lingering finish. It was produced from two Chardonnay clones picked by hand on March 26th, 2016. After whole-bunch pressing, the juice was racked to barrel to ferment in a mixture of old and new French oak. Chardonnay grapes were grown in the cooler sub-region of Bridge Pā.
Melon, banana, peaches, nectarines, [00]
Lobster pappardelle
2018-2022, M7 d9
complex, white stone fruits, bread dough 8°c
Viognier
Reminiscent of a top CrozesHermitage, Syrah vines are cultivated in the Gimblett Gravels sub-region of Hawke’s Bay. This region has some of the poorest soils, consisting of deep shingle with virtually no soil or water-holding capacity. Hence, crop levels and vine growth are naturally limited. Vibrant in colour, the first ever vintage of Grand Amateur Gentleman Syrah has intense
spices, incense and church pew aromas, over a dark fruit background. More red fruit character emerges on the palate combined with a succulent mid-palate, soft acidity, grainy tannins and a super long finish. Grand Amateur Gentleman Syrah was produced from two Syrah clones, harvested over two picks on April 11th and April 23rd, 2016.
A small measure of Viognier adds finesse and complexity. 70% of the grapes were de-stemmed, and the balance fermented separately as whole bunches with the Viognier skins. After pressing, the wine was matured in large oak barrels for 12 months before bottling in September, 2017.
c abernet franc, c abernet Sauvignon, Merlot
$60.50 $363.00
Hawke’s Bay, on the east coast of New Zealand’s North Island, is sheltered from the westerlies by the Ruahine and Kaweka ranges. Consequently, it has the warmest temperatures and low rainfall, making it most suitable for Bordeaux varietals, on which it developed its reputation. However, conditions are not all equal throughout Hawke’s Bay, with many parts having rich and fertile soils. The best sites for ripening Bordeaux grapes are the deep gravel soils of Gimblett Gravels. Sam has produced Grand Amateur Merchant from equal proportions of Cabernet Franc, Cabernet Sauvignon and Merlot, each harvested when fully mature. With restrained aromas and perfumed floral notes of lavender, violet and raspberry, this is a subtle and elegant wine. It is medium-bodied with red fruit character and a dry finish, more marked by the Cabernet Franc than the Cabernet Sauvignon. It was aged for 12 months in a mixture of old and new 225-litre barrels.
photo — Waiheke island is home to beautiful vineyards, olive groves and beaches, just off the coast of auckland.
2018-2025, M6 d8
intense spices, incense, dark fruits 18°c
Succulent red fruits, spice
Lamb stew with cipollini onions and potatoes
2018-2022, M7 d9
floral lavender, violet, raspberry 18°c
Red fruits
filet mignon with truffle butter sauce
9429
Ced A lion s in G le v ineyA rd C HA rdonn Ay, Ar A e v ineyA rd, wA i H e K e i sl A nd, 2015
chardonnay
$85.83 $515.00
Many winemakers in the new world strive to produce wines that replicate the classics. They strive to produce wines that are subtle, yet powerful; wines that have depth and personality. This wine is produced from grapes grown on Sam’s home turf on Waiheke Island, which lies 18 kilometres off the coast of Auckland. This spectacular plot in Church Bay was planted 15 years ago and benefits from a slightly warmer climate, with more sunshine hours than Auckland, and less humidity and rain. The 2015 Arae Vineyard Chardonnay is pale in colour with aromas of wet stone, minerals, spices, nuts and savoury notes over fruit. In the mouth, this is a pure, smooth wine with succulent white fruit mid-palate, finishing on bitter grapefruit and other citrus, giving great length and depth. The grapes were picked over three days, whole-bunch pressed and slowly fermented in barrel for two and a half months using traditional Burgundian yeast. A combination of 33% new 300-litre hogsheads, 33% one-year-old hogsheads and 33% four-year-old barrels were used.
Ced A lion s in G le v ineyA rd s yr AH, Clon A l, wA i H e K e i sl A nd, 2014
Only 600 bottles of this special reserve cuvée were produced by Sam in 2014. It comes from a single vineyard and is, in fact, a plot within a plot, a small isolated parcel within Block 31 with the best aspects. The one-hectare Block 31 faces southwest and lies at the eastern end of Waiheke Island. It is steeply terraced with highly mineralized clay soils. The block was planted 14 years ago with two clones, Chave and Hermitage. Cedalion Single Vineyard Syrah was produced from the Hermitage clone only, which produces smaller berries, tighter bunches and lower yields. The wine has distinct peppery, spicy notes and is starting to show some tertiary character with grass and meaty aspects. The palate is soft and smooth with evocative voluptuous black cherry and raspberry fruit flavours. The tangy acidity leads to a long, bitter cherry, chocolate and balsamic finish. The grapes were handharvested and sorted prior to gentle crushing. 20% of the grape bunches were whole-berry fermented. After three weeks maceration on skins, the wines were matured in barrel for 14 months with 25% new oak. 9430
Syrah
$97.33 $584.00
photo — Sam, with his family, returned to new Zealand in 2013 to make world-class chardonnay from an untested site.
2018-2024, M6 d8
Wet stone, spices, nuts 6°c
Succulent white fruit, bitter grapefruit, [00]
Grilled swordfish with citrus pesto
2018-2025, M6 d9
complex, spice, incense, animal 18°c
Black cherries, raspberry, bitter chocolate, balsamic coffee and cocoa-crusted smoked duck breast with balsamic-cherry glaze
Our Programs
Opimian’s wine programs are designed to help you develop your palate at each stage of your journey. It starts with Discovery; once you’ve cultivated your curiosity and explored the wine world, you can graduate to Select Plus — the “next level” mixed cases, with both ready to drink wines and wines for aging. After you’ve challenged your palate and started your cellar, it’s time to start collecting with Founders’ Choice — premium wines available exclusively through this program. You do not 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 per cellar offering. 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.
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 features wines that 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 some of 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 Select Plus supplier for this cellar offering is Berton Vineyard
The Discovery supplier for this cellar offering is Berton Vineyard
The Founders’ Choice supplier for this cellar offering is chapman Grove wines
