cellar
New Zealand and Australia
nt
262 Order between November 9 and December 14, 2018
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.
Legend Grape variety Red White Rosé Sparkling Bottle size
Number of bottles in case
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@Opimian.ca. 2. Place Your Order There are five ways to order • Online: Go to Opimian.ca, sign in and select Order Now. • Email MemberService@Opimian.ca with your selection. • Call 1-800-361-9421 • Fax your order to 514-481-9699 • Mail your order*
Aroma
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.
Taste
Expected arrival for shipments from this Cellar Offering is Mid-March 2019. Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board.
Serving temperature
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 Opimian.ca.
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. • A valid 2019 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 14, 2018. Important: no orders will be processed after this deadline. * Deadline for mailing orders: December 4, 2018. Please allow 10 days for delivery by Canada Post.
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 Discovery 2018 C253 Select Plus Opimian Select Plus 2018 C253 M—Degree of Maturity (1-10) M1 = lay down M10 = fully mature
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D—Degree of Drinkability (1-10) D1 = needs time D10 = ready to drink
Cellar 262 — northwest territories
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 — Winter snow in the Joval Family Wines’ Waihopai Valley
vineyard, source of the Tai Nui wines
Australia
Cellar 262
New Zealand and Australia
New Zealand
Australian wines are increasingly popular around the world. Unlike most wine producing regions, Australia had a bumper crop in 2017, followed in 2018 by an above average harvest. It was a slightly cooler-than-average year, with no extremes of temperature. The 2018 wines I have tasted have all displayed good concentration and weight. Opimian’s producers have held their prices despite the increasing cost of grapes. With the Canadian dollar getting stronger against the Australian dollar in recent months, Australian wines are great value for Opimians. In this Cellar Offering, we introduce two new producers from New Zealand: Dan Struckman, based on Waiheke Island, makes wines with grapes brought up from Martinborough. Our second new producer, Peter Jackson, from Joval Family Wines, is an Aussie who has made Marlborough his home. Both complement the wines produced for Opimian by Sam Harrop MW. You will find additional information in your new magazine, Vino Etcetera, launching with this Cellar Offering!
Opimian’s Wine Consultant Jane Masters MW, tastes, selects and writes the commentary for each of the wines in the cellar offerings. Celebrating her 21st year as a Master of Wine this year (one of 380 globally), Jane held the position of Chairman of the prestigious Institute of Masters of Wine 2016-2018. Having trained as a winemaker at the Institut d’Oenologie in Bordeaux after a degree in Biological Chemistry, Jane worked for UK retailer Marks & Spencer running the Wine & Drinks Category for many years. As an independent consultant Jane is constantly on the look out for exclusive wines from around the world for Opimian members. She regularly visits wine regions and meets producers and loves to share her passion and knowledge.
Featured Sam Harrop Wine -----------------------4 Dan Struckman-------------------------8 Joval Family Wines-------------------- 10 Chapman Grove Wines---------------- 14 Wines by Geoff Hardy------------------ 20 Hastwell & Lightfoot Vineyards-------- 26 Briar Ridge Vineyards ----------------- 30 Berton Vineyards---------------------- 34 Wingara Wine Group------------------ 40
— Cellar 262 northwest territories
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Cellar 262 — northwest territories
New Zealand
Waiheke Island
Sam Harrop Wine If you type “world’s most influential winemaking consultants” into Google, Sam Harrop’s name pops up. Sam is a hugely gifted and knowledgeable winemaker who has made wines around the world, written books on the subject, was Co-Chair of the renowned International Wine Challenge as well as being a Sake Samurai. Sam is also somewhat of a philosopher. Cedalion is his personal project, made in his home territory of Waiheke Island – his goal is to make worldclass wines. Sam believes in minimal intervention in winemaking, but this doesn’t mean simply kicking back: he obsessively searches for understanding, applying scientific scrutiny and attention to detail at every step in the winemaking process.
“Beauty need not be fanciful. We aim for subtlety, purity and harmony in our wines to allow them to express a rich sense of place.“
photo — Waiheke Island has a unique microclimate perfectly suited to Syrah
— New Zealand Sam harrop wine
5
new
Grand Amateur Watchmaker,
1000 Barrel Fermented Sauvignon Blanc, Marlborough, 2017
Sauvignon Blanc $ 37.83
1001
Grand Amateur Gentleman, Syrah, Hawke’s Bay, 2017 Syrah
$ 227.00
A refined and powerful Sauvignon Blanc. it is pale in colour with a subtle but extremely complex bouquet of lime custard, herbs, green gauges and cassis leaf - so much more so than your typical Marlborough Sauvignon! It was made from grapes from three different vineyards in Wairau Valley in Marlborough. Grapes were lightly pressed, and the juice fermented in barrels – one new and three older French oak barrels - using two different types of yeast. After fermentation, the lees were stirred up once a week for twelve weeks, giving it a smooth texture with a soft mid palate. It has a juicy limey acidity with a long and elegant finish. The oak is fully integrated, adding complexity and body without being overtly oaky. Anyone that loves Sauvignon should try this wine.
$ 43.50
$ 261.00
Hawke’s Bay is the most historic wine region in New Zealand, with the first vines planted by Marist missionaries in 1851. Situated on the east coast of the North Island, it is sheltered from the westerlies and thus enjoys a warm climate (although cooler than Bordeaux), low rainfall in New Zealand terms (786 millimetres per year) and a lengthy growing season. Grapes hail from the Gimblett Gravels sub-region, where vines are cultivated on poor deep shingle soils, on what was the river bed of the Ngaruroro River. A savoury and medium-bodied wine with violet aromas and an earthy edge and cedary finish, it is tight in structure with a firm acidity and needs some time to open up. Grapes were hand harvested on April 6th, 2017, destemmed and fermented to dryness over seven days with hand plunging of the skins twice a day. It spent eleven months in barrel with 20% in new oak and the balance in a combination of one, two and three-yearold barrels, and was bottled in late May 2018.
2019-2026, M6 D7 Violets, savoury earthy edge
18°C
Medium bodied, tight, cedar Pasta Bolognese, pizza Milanese
2019-2021, M8 D9 Lime custard, green gauge, hint of cassis leaf
6°C
Smooth, complex, elegant, [00] Mussels with white wine and fennel
Grand Amateur Watchmaker is a must for Sauvignon Blanc lovers.
6
Cellar 262 — northwest territories
photo — It’s a painstaking process! Every berry is individually inspected and those that are not perfect are discarded.
1003
Cedalion Single Vineyard Syrah, Clonal, Waiheke Island, 2015 Syrah $ 382.00
$ 63.67
new
1002
Cedalion Single Vineyard Chardonnay, Mineral, Library Selection, Waiheke Island, 2014 Chardonnay $ 58.33
$ 350.00
photo — Island life agrees with Sam’s young family.
Sam only releases wines when he is completely happy with them. In his view, the 2016 Arae Chardonnay is still too young, and so he proposed re-visiting 2014 with this special cuvée from his library stock. Only 20 cases of Cedalion Mineral 2014 are available. It was produced from a special selection of grapes from the Arae vineyard, crafted deliberately to intensify its natural minerality. This is a complex wine with intense aromas of oak, fruit, flint and smoke. As the name suggests, it has lots of mineral character. Stone fruit notes, almonds and a touch of vanilla are present in the background. It is smooth with flavours of nectarines, white peaches and a long lemony finish. Delicious now, it will continue to develop for years to come. Arae is a cool site on the western side of Waiheke Island, lying 50 metres above Church Bay and facing Auckland. This site is exposed to prevailing south westerlies. Chardonnay was harvested by hand on March 15th, 2014 and whole-bunch pressed in a basket press followed by a spontaneous fermentation finished in barrel, with 25% new oak and 75% old barrels. The wine was left on its lees for five months with 20% of the blend going through a partial malolactic fermentation.
Waiheke Island, lying to the east of Auckland in the Hauraki Gulf, is twelve miles long from east to west and varies in width from less than 0.5 to 6 miles. It is partially protected from the west and south west winds. The surrounding ocean has a moderating influence, creating sea breezes during the summer days and tempering falling temperatures at night. The weather is generally drier, warmer and more consistent than in Auckland. Grapes for Cedalion Syrah were grown on Block 31, a one-hectare plot perched above a beautiful bay, at 120 metres on the eastern side of the island. Two clones of Syrah were planted on this steep terraced south-west-facing slope sixteen years ago. The slope is protected by surrounding hills, allowing Syrah to fully ripen. Cedalion Clonal Syrah was made from the Hermitage clone, which produces low yields of small, intensely concentrated grapes in tight bunches (some members will remember that Cedalion Single Vineyard Syrah, Clonal, 2014, a blend of two clones, Chave and Hermitage, was featured in C244). The 2015 is intensely fragrant with spicy aromas, crushed black peppercorns and plums, leading to a succulent palate with cooked dark fruits, a vibrant acidity and some firm grippy tannins. It is medium-bodied with a deliciously long incense finish. The wine was kept on skins 24 days post fermentation, then matured in barrels for fifteen months with one third in new 300-litre hogshead, one third in one-year old hogshead and the balance in old oak barrels.
2019-2024, M6 D9 Intense, complex, fruit, oak, flinty
6°C
2019-2028, M6 D8 Intense spicy aromas, crushed black peppercorns, plums
18°C
Stone fruits, almond, vanilla, white peaches, [00]
Cooked dark fruits, incense
Butternut squash risotto and sautéed chanterelle mushrooms
Wine braised rabbit with grilled root vegetables
— New Zealand Sam harrop wine
7
“I believe climate and soils give birth to the unique personality of wine.“ –Dan Struckman
8
Cellar 262 — northwest territories
photo — Dan Struckman believes in a low-intervention approach at the winery.
New Zealand Waiheke Island
Dan Struckman
Born in South Africa, Dan Struckman moved to New Zealand with his family as a teenager. He works as winemaker at Batch Winery on Waiheke Island, where he makes wines that are all sold at the on-site winery restaurant. Over the years, Dan has been influenced by Sam Harrop, adopting a similar low intervention approach at the winery. In 2017, with the blessing and support of his employers, Dan bought some grapes and started making his own wine.
new
Dan’s passion for Pinot Noir led him to Martinborough, New Zealand’s North Island’s most renowned region for this variety. At the southern end of the North Island, Martinborough is protected by mountains to the west. Cool temperatures are combined with low rainfall in autumn, which allows Pinot Noir to fully mature under conditions similar to Burgundy. Dan ultimately hopes to buy a vineyard there but for the time being he sources grapes from a friend. The 6.5-hectare vineyard is located eight kilometres south of Martinborough town. It was planted twenty years ago on a terrace of the Ruamahanga River, on what was New Zealand’s first sheep station in 1944. The grapes are shipped by ferry across to Waiheke Island, in refrigerated containers. Produced from a blend of three clones – Abel, 777 and 115, Dan’s 2017 Pinot Noir has a spicy, smoky nose with red fruits in the background. It is medium bodied with a solid acidity and will develop in bottle. The fifteen-year-old vines are planted on alluvial gravel terraces on thin poor soils and are dry farmed. Grapes were picked by hand on April 11th, 2017 and left to cold soak for six days. The juice was fermented with extra skin contact and then matured for twelve months in French oak barrels with 19% new.
Struckman Petite Pinot 1004 Dan Gris, Martinborough, 2018 Pinot Gris $ 34.50
$ 207.00
A wine of substance. A minimal approach to winemaking was taken to respect the personality of the fruit, and personality it certainly has! Aromas of apples, pears, general fruit bowl with bread and spice are present in the bouquet. It is soft and round on the palate with some residual sweetness giving it weight. This is perfectly offset with a citrus pith bitterness. Pinot Gris grapes from low yielding dry-farmed vines were picked on April 10th, 2018. The grapes were slowly pressed, allowing for some skin contact, and then fermented at 12°C with no use of oak. 2019-2021, M8 D9 Fruit bowl, apples, bread dough Apples, pears, pithy finish, [01] Penne pasta in pesto
new
1005
Dan Struckman Petite Pinot Noir, Martinborough, 2017
2019-2024, M6 D7 Red berries, cherries, smoke
6°C
Pinot Noir $ 41.33
18°C
Red fruits, bitter cherries
$ 248.00
Barbecue beer can pheasant with Mediterranean herbs and honeyed baby carrots
— New Zealand Dan Struckman
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10
Cellar 262 — northwest territories
New zealand
Marlborough
Joval Family Wines Owned by the Valmorbida family, Joval Family Wines is based in Melbourne, Australia. The Italian family arrived in Melbourne after World War II and built up a food and wine empire, originally importing foods from their home country for the Italian community. They have been in the wine business for decades and making wines in New Zealand for many years. They own one of the best vineyards in Marlborough, high into the Waihopai Valley. Wines are made by Peter Jackson – not to be confused with his namesake of Lord of the Rings fame! Peter grew up in Queensland, Australia (not Middle Earth), but Marlborough is very much home for him today.
“We strive for beautifully balanced wines that capture both the site and the region, whilst building additional interest and texture into the background.“
photo — Ron and Joel loading Tai Nui Pinot Gris into bins bound for the winery. These yellow crates get a work out over harvest.
— New Zealand joval family wines
11
new
Nui Sauvignon Blanc, 1006 Tai Marlborough, 2018 Sauvignon Blanc $ 25.33
$ 152.00
A refreshing wine with passionfruit and lemon aromas. It is light and dry on the palate with more flavours of passionfruit and guava, and a long mandarin and lemon citrus finish. Grapes were predominantly sourced from Marlborough’s Waihopai Valley with some from the central Wairau plain. It was fermented cool to fully capture its fresh crisp character.
Three new wines from New Zealand’s finest wine region, Marlborough
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Nui Pinot Gris, 1007 Tai Marlborough, 2018 Pinot Gris $ 25.00
$ 150.00
Pinot Gris grapes have a pinkish grey colour to them and this wine has a very slight pinkish hue. Flavours of fresh green apples, quince and grapefruit reveal themselves in a wine that has some weight with a long citrus finish. Fermented to dryness, it is a perfect match for all types of Asian cuisine. 2019-2020, M8 D9 Passionfruit, lemon
12
6°C
2019-2020, M8 D9 Stone fruits
6°C
Guava, passionfruit, mandarin, lemon, [00]
Broad structure, citrus, grapefruit, green apple, [00]
Waldorf salad with chilled tiger prawn cocktail
Shrimp, peanut and tofu pad Thai
Cellar 262 — northwest territories
photo — A dusting of snow at the vineyard in the Waihopai Valley, Marlborough. The Richmond Ranges appear in the background.
new
Nui Pinot Noir, 1008 Tai Marlborough, 2018 Pinot Noir $ 158.00
$ 26.33
Lots of appealing primary red fruit aromas with red cherries and raspberries precede a light palate with good acidity, tangy sour and bitter cherry flavours with a cranberry finish and some toasty oak. Pinot Noir from Marlborough’s southern valleys, Wairau and Ward, was picked, destemmed and placed in open top fermenters. The wine spent seven months in French oak. This wine can be served lightly chilled. In Maori tradition, Tai Nui was one of the great ocean-going canoes in which Polynesians migrated to New Zealand. The Maori word “Tai” translates to tide, and “Nui” to high. 2019-2023, M7 D9 Red berries, cherries, raspberries
16°C
Tangy, cranberry, bitter cherries Ploughman’s lunch with crusty French baguette
— New Zealand joval family wines
13
“Season 2018 was near perfect on our site in Margaret River, delivering sensational quality across reds and whites.”
14
Cellar 262 — northwest territories
western Australia
Margaret River
Chapman Grove Wines Margaret River is located nearly 3,000 kilometres away from South Australia’s vineyards and over 4,000 kilometres from the Hunter Valley. It is a very different place than the rest of Australia’s wine regions. The climate is strongly influenced by the proximity to the ocean, cradled as it is by the Indian and Great Southern Oceans. Margaret River has the lowest average mean temperature of Australia’s wine regions at 7.6°C and is a high rainfall zone, with 1,160 millimetres per year, falling mainly during the winter months (May to September). The region was originally identified in the 1960s as an area suitable for the cultivation of fine wine grapes by agronomist Dr. John Gladstone. After a long search for what he considered his ideal location, Ron Fraser planted his first vineyard in 1997 at Rosa Glen, 10 kilometres south of the Margaret River township. Chapman Grove Estate currently consists of 32 hectares planted to both red and white grape varieties on treeton soils or gravelly loam over clay. Wines are made by award-winning winemaker Richard Rowe – who has assisted in the establishment of several five-star producers in Margaret River. He believes that making great wine begins with a deep understanding of soils and sustainable farming practices – a philosophy fully shared by Ron.
photo — Autumn in Chapman Grove’s younger Chardonnay blocks
— western australia chapman grove wines
15
new new
1009
The Lone Quince 1925 Sauvignon Blanc Semillon, Margaret River, 2017 Sauvignon Blanc, Semillon $ 24.50
$ 147.00
1010
The Lone Quince 1925 Cabernet Merlot, Margaret River, 2016 Cabernet Sauvignon, Merlot $ 25.83
$ 155.00
A delicious cool climate style, it is a blend of 72% Sauvignon Blanc and 28% Semillon. It is distinctly Sauvignon in nature and approaching a New Zealand style. Intensely fragrant with gooseberry and lime aromas, it is soft and round in structure with more gooseberry flavours and some asparagus. The wine was fermented at low temperature with no use of oak.
The Lone Quince is dedicated to the memory of the original settlers: World War I soldiers cleared and farmed the land and in 1925 they planted a quince tree. Ron has developed the vineyard around that tree. Deep ruby in colour, this is a vibrant wine with aromas of violets and fennel. It is light to medium bodied with sour blackberry acidity and a savoury finish. A blend of 86% Cabernet Sauvignon with 14% Merlot, it is elegant with fine tannins and was matured for nine months with new French oak staves. A wine with lots of appeal, it won Gold at the Sydney Royal Wine Show.
2019-2020, M8 D9
2019-2022, M7 D9
Lime, gooseberries
16
6°C
Violets, fennel
18°C
Gooseberries, hint of asparagus
Blackberries, savoury
Scrambled eggs with smoked salmon, chives and capers
Lamb stew, beef stroganoff, grilled cheddar sandwiches
Cellar 262 — northwest territories
photo — The end of the harvest, and the last of the beautiful Cabernet Sauvignon
new
1011
Dreaming Dog Cabernet Shiraz, Margaret River, 2017 Cabernet Sauvignon, Shiraz $ 25.83
$ 155.00
1012
Chapman Grove Sauvignon Blanc, Margaret River, 2018 Sauvignon Blanc $ 28.83
$ 173.00
I have not yet tasted many 2018 wines from the Margaret River, but by all accounts, it’s a great vintage, and if Chapman Grove’s Sauvignon Blanc is anything to go by, then that certainly seems to be true. Pale in colour, it has aromas of gooseberries, nettles and lime gums. It is smooth and supple, and well balanced by a crisp limey finish. This is a complex wine with herbal notes produced from 100% Sauvignon Blanc.
Ron Fraser planted his first vineyard in 1997.
2019-2021, M8 D9 Lime gums, gooseberries, nettles
6°C
Crisp, herbal, limey finish, [00] Pan seared scallops on a bed of basil and arugula greens with creamy poppy seed dressing
Dreaming Dog Cabernet Shiraz 2017 is a more herbaceous style, with aromas of green leaves and musk over a dark fruit background. Cabernet Sauvignon was blended with 18% Shiraz. The wine has sour black fruit flavours of tart blackcurrants with blackberries. It is medium bodied and youthful with a lingering finish. Dreaming Dog was partly matured for nine months with second fill barrels and oak staves. Ron and his wife are dog people with a particular fondness for the Maremma breed – large white fluffy sheepdogs indigenous to central Italy. The Dreaming Dog range is a tribute to their canine companions. 2019-2023, M7 D9 Musky, green leaves, dark fruits
18°C
Blackcurrant, blackberry Wild mushroom risotto with black truffle oil and Parmesan cheese
photo — Mother Britt taking some of her nine puppies to round up the guinea fowl
— western australia chapman grove wines
17
1014
Atticus Cabernet Sauvignon, Margaret River, 2014 Cabernet Sauvignon $ 45.67
1013
Chapman Grove Cabernet Merlot, Margaret River, 2016
$ 274.00
Atticus is Ron’s top wine, and this 2014 is from a great vintage in Margaret River - I fell in love with it immediately upon tasting. It is showing some development and is instantly appealing, with a smoky autumnal bouquet of forest floor, spice, cigar box, incense and tobacco leaf aromas over moody dark fruits. It opens up further with some aeration and I would recommend decanting before serving. It is medium bodied with a fine-grained texture, balanced acidity, dark fruits and a long spicy savoury finish. This wine was named after Atticus Finch, from Harper Lee’s novel To Kill a Mockingbird. The fruit is sourced from a specific plot to produce the highest quality grapes.
mixed vintage case Two bottles each 2005, 2007 & 2008
2019-2024, M6 D9
Cabernet Sauvignon, Merlot $ 30.67
$ 184.00
A blend of 64% Cabernet Sauvignon and 36% Merlot, the 2016 Cabernet Merlot is restrained, with aromas of hay, dried flowers and dark fruit. It is relatively light in body with a firm acidity and soft tannins, evolving in the glass to reveal bitter cherry flavours and good concentration. A relatively dry and warm winter was followed by some rains in mid-January. The wine was partly matured for nine months in second-use French oak barrels and staves. 2019-2022, M8 D9 Dried flowers, hay
Autumnal aromas, forest floor, spice, tobacco leaf
18°C
Mellow, savoury, spicy finish Grilled steak with wild mushroom sauce and pan roasted carrots
The Margaret River is made up predominately of boutique wineries.
18°C
Red and bitter cherries Roast turkey or duck with maple-infused sweet potato mash
18
Cellar 262 — northwest territories
photo — The afternoon light at the end of the vintage is Ron’s favourite time of the year.
1015
Chapman Grove Cabernet Sauvignon Vintages 2005, 2007 & 2008 $ 47.83
$ 287.00
A selection of three vintages of Atticus. 2005, 2007 and 2008 were all good vintages in Margaret River. 2006 is notably missing from the selection, as it was a difficult year with Cabernet Sauvignon struggling to ripen, hence no Atticus was produced. All the wines come from the same plot of Cabernet Sauvignon planted in 1997. Grapes were picked and processed cold in the early morning, then fermented in contact with skins for ten to fourteen days. The wines were all matured in French oak barrels for eighteen months, using 50% new and 50% one-year old barrels.
Atticus Cabernet Sauvignon, Margaret River, 2005
Atticus Cabernet Sauvignon, Margaret River, 2007
Cabernet Sauvignon
Cabernet Sauvignon
2005 was the first vintage to produce Atticus. Deep brick in colour, it has mellow aromas of hay, vanilla, dried fruits and smoky notes. It is soft with a vibrant palate due to juicy acidity. Fine in texture, it displays flavours of black cherries, cedar and lingering sour fruits. Delicious for drinking now, it will continue to hold for some years. It has won no fewer than three gold medals.
My favourite of the three vintages – although all of them scored highly! The 2007 has intense smoky aromas, savoury spices, olives and damsons. Once again, it is fine in texture with a vibrant acidity and red cherry fruits. A wine with great personality and style. 2007 was a long dry vintage with consistent temperatures and no rain.
2019-2022, M8 D9 Mellow, dried fruits, vanilla, hay
18°C
2019-2024, M6 D9 Smoky aromas, savoury spice, damsons
18°C
Olives, red cherries Black cherries, smoky Braised beef stew with root vegetables and herbes de Provence
Roast venison with Chasseur sauce
Atticus Cabernet Sauvignon, Margaret River, 2008 Cabernet Sauvignon
Another good year for Cabernet in Margaret River, with low rainfall and good conditions during ripening. The 2008 will be ready for earlier drinking, with fresh floral aromas and red fruits complemented by flavours of incense. Lighter bodied than the 2007, it is supple and smooth with the characteristic fresh acidity. 2019-2022, M8 D9 Incense, floral
18°C
Fresh fruits Cornish game hen with garlic mashed potatoes
— western australia chapman grove wines
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20
Cellar 262 — northwest territories
South Australia
Kuitpo
Wines by Geoff Hardy Wines by Geoff Hardy is a family company led by Geoff Hardy alongside his daughter Bec and her husband Richard Dolan. Coming from a long line of pioneering viticulturists and winemakers (his great-great-grandfather Thomas Hardy founded the eponymously named company, now a global brand, in the 1850s), vine growing was his destiny. Geoff is an outdoorsy rather than a corporate type, happier on a tractor than behind a desk. He established his K1 vineyard at Kuitpo in Adelaide Hills in the 1980s. As well as managing the family’s vineyards, Geoff is also a consultant viticulturist and has been responsible for a large number of vineyard plantings in South Australia and experimentation with different grape varieties.
“We encompass six generations of wine knowledge from the father of the South Australian wine industry.“
photo — Single cordon Shiraz vines from the K1 by Geoff Hardy vineyard, planted in 1991
— south australia wines by geoff hardy
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1017
GMH White Meritage, South Australia, 2018
1018
GMH Chardonnay, Adelaide Hills, 2018
$ 24.50
$ 147.00
$ 24.50
GMH Meritage, South Australia, 2017 Merlot, Cabernet Sauvignon, Petit Verdot, Malbec
Chardonnay Semillon, Sauvignon Blanc
1019
$ 147.00
$ 25.50
$ 153.00
Semillon contributes a floral magnolia aroma and broad structure to this blend, which is made up of 54% Semillon and 46% Sauvignon Blanc. Sauvignon Blanc provides the acidic backbone and lingering limey citrus flavours with a crisp finish. Overall a dry and refreshing wine, perfect with shellfish.
A rich wine with oodles of ripe tropical fruit and pineapple aromas, the 2018 Chardonnay is soft and smooth with lemon and passionfruit flavours and just a kiss of oak. The grapes were grown on the K1 vineyard. The 2018 growing season started slowly, due to low rainfall. Warm weather from January through April but lower-than-average temperatures in March produced mature, flavoursome grapes.
Meritage is a term used for wine based on a blend of grapes commonly cultivated in the classic region of Bordeaux. In this case, it is a blend of 44% Merlot and 38% Cabernet Sauvignon both from McLaren Vale, with 11% Petit Verdot from the Limestone Coast and 7% Malbec grown in Langhorne Creek. The resulting 2017 GMH Meritage is an intensely coloured wine, oozing mellow aromas of blackcurrant pastels and cola. It is soft and smooth on the palate with more fresh blackcurrant character and emerging savoury notes, finishing with lingering black fruits and a good acidity. A complex and well-balanced wine for the price, it merits some cellaring.
2019-2020, M8 D9
2019-2021, M7 D9
2019-2023, M8 D9
Floral, lanolin, fresh earth
22
6°C
Ripe fruits, pineapple
6°C
Mellow, blackcurrant pastels, cola
18°C
Lemon, lime, [00]
Rich, passionfruit, lemon, [00]
Fresh blackcurrants, savoury notes
Grilled shellfish with a lemon butter sauce
Grilled prawns served on a watercress salad with a mango dressing
Pan roasted duck breast with morel mushroom sauce
Cellar 262 — northwest territories
photo — K1 by Geoff Hardy cellar door in the Adelaide Hills
1020
GMH Pinot Noir, Adelaide Hills, 2017 Pinot Noir $ 24.50
$ 147.00
Adelaide Hills is one of Australia’s cooler regions, with the Mean January Temperature (MJT) below 20°C. This makes it one of the most suitable areas for producing Pinot Noir wines of distinction. GMH Pinot Noir 2017 is quite pale in colour, developing a brick hue. It has cherry, almond and marzipan aromas and is soft on the palate. Flavours of sour cherry and a firm acidity precede a redcurrant finish. 2019-2021, M8 D9 Cherry, almond, marzipan
14°C
Sour cherries, redcurrants Duck confit with braised rappini on a bed of celeriac and cauliflower purée
1021
GMH Cabernet Sauvignon, South Australia, 2017 Cabernet Sauvignon $ 24.50
$ 147.00
2019-2023, M7 D9 Floral, linty
18°C
Sour blackcurrants, dark fruits Slow roasted Moroccan spiced lamb shoulder with sundried tomato and chickpea salad
photo — The next generation, Richard Dolan and his wife Bec Hardy, are now managing Wines by Geoff Hardy.
GMH Cabernet Sauvignon is a more austere wine than the Meritage blend. Floral and dark fruit aromas are complemented with sour blackcurrant flavours and bitter chocolate finish. Cabernet Sauvignon from Adelaide Hills was complemented with grapes grown in McLaren Vale. With a little more time in bottle, the wine will mellow and become less angular. It was matured in second and third-fill barrels with some French oak staves.
— south australia wines by geoff hardy
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1022
GMH Shiraz, South Australia, 2017 Shiraz $ 24.67
$ 148.00
Opaque and deep in colour, GMH Shiraz 2017 has intense herbal forest fruit aromas with blackberries and balsamic notes. It is dense and concentrated on the palate with ripe dark fruits – black cherries and violets. A medium to full-bodied wine, solid in structure, it is no wonder that Shiraz is Australia’s most widely planted and popular variety.
2019-2022, M7 D9 Herbs, forest fruits, balsamic
18°C
Sweet ripe dark fruits, blackcurrant, violets Grass fed scotch fillet steak, grilled vegetables on the barbecue
1023
K1 by Geoff Hardy Cabernet Sauvignon, Adelaide Hills, 2016 Cabernet Sauvignon $ 35.67
$ 214.00
Geoff planted the first vines at Kuitpo in the far south of the Adelaide Hills region in 1987, in an area that had up until that time not seen vineyards. The estate became known as K1, as no one was quite sure how to pronounce Kuitpo (an Aboriginal word meaning “grass place”). It is now recognized for producing premium single-estate wines. K1 Cabernet Sauvignon comes from a west-facing plot planted in 1989 on own roots – South Australia is one of the few regions in the world designated Phylloxera free. Vines are trellised with open canopies and produce low yields. 2016 was mild, with low rainfall during the growing season followed by a downpour in early February. The wine was matured in oak barrels for twenty months, using 40% new. The best barrels are selected to produce K1. Dark fruits and floral notes precede a musky savoury palate. This is a serious wine with lots of grip and a slightly austere acidity and tannins. The bitter savoury finish adds depth and the wine should develop nicely with time.
24
Cellar 262 — northwest territories
2019-2025, M6 D7 Dark fruits, floral, musky
18°C
Grippy tannins, savoury, bitter cherry finish Herb-crusted rack of lamb with mint sauce
photo — Hand-picking Chardonnay grapes for sparkling wine
1024
K1 by Geoff Hardy Shiraz, Adelaide Hills, 2016
1025
Shiraz $ 35.67
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K1 by Geoff Hardy, Autumn Harvest, Adelaide Hills, 2017
$ 214.00 Riesling
K1 Shiraz, compared to the Cabernet Sauvignon, has a more smoky creosote character on the nose, laid over a dark fruit background. More succulent on the palate, it has a juicy mid palate. It is medium bodied with a good structure and some grip, currently displaying more fruit than the Cabernet Sauvignon. Planted in an adjacent west-facing plot, also in 1989, the Shiraz vineyard contains two clones – BVRC12 and SA1127.
$ 24.00
A sweet, but not overly sweet tasting wine relatively light in alcohol, Autumn Harvest is made from Riesling grapes left on the vines for an extended period. The grapes were picked by hand eleven weeks after the dry white wine harvest, allowing the natural development of noble rot. Golden yellow in colour, the 2017 has aromas of canned peaches, dried apricots and raisins with a touch of tea leaf. It is elegant with a nice intensity of stone fruits, lemon, and mandarin acidity.
2019-2023, M7 D9 Smoky, creosote, dark fruits
photo — Striking red colours in the Tempranillo block in autumn
18°C
$ 144.00
2019-2024, M6 D9 Canned peaches, dried apricots, tea leaves
6°C
Juicy fruits
Dried raisins, lemon, mandarins, [10]
Hearty boeuf bourguignon
Pomegranate Eton Mess
— south australia wines by geoff hardy
25
“The fruit characteristics are greatly influenced by the vine’s roots in our deep sands, creating long profiles with a great breadth of flavours.“
26
Cellar 262 — northwest territories
photo — Sands of Time Shiraz is named after the vast sand dunes of McLaren Vale, brought in from the coast over 10,000 years by the westerly winds.
South Australia McLaren Vale
Hastwell & Lightfoot Vineyards
Mark & Wendy Hastwell and Martin & Jill Lightfoot purchased this McLaren Vale estate looking for a change of lifestyle from Adelaide city life. The friends planted their first vineyard themselves in 1988. Today they cultivate 40 acres of vines with a range of varieties, including Tempranillo, Barbera, Cabernet Franc and Vermentino, as well as the commonly found Cabernet Sauvignon and Shiraz. They also farm three acres of olive groves. Wines are made by James Hastwell, and Martin’s nephew Richard McGeachy is the Vineyard Manager.
1028
FAT’n Skinny Picker’s Choice, McLaren Vale, 2017 Shiraz, Tempranillo, Barbera
1027
FAT’n Skinny Winemaker’s Blend, McLaren Vale, 2018
$ 25.00
$ 150.00
The 50:50 blend of Fiano and Chardonnay grape varieties produces a wine with some resinous spicy aromas, soft and round on the palate with a creamy texture. The finish has lingering bitter citrus pith notes. McLaren Vale is essentially a red wine growing region with just 6% of acreage planted to white varieties.
The 2017 FAT’n Skinny Picker’s Choice shows some development, with balsamic notes combined with undergrowth and forest floor. The combination of Shiraz, Tempranillo and Barbera has produced a light to medium-bodied wine with savoury flavours and a smoky treacle finish. A small amount of rosé was added to the blend to add softness. It was matured with some French and American oak staves and has some grip.
2019-2020, M8 D9
2019-2021, M8 D9
Fiano, Chardonnay $ 25.00
Pears, resin
$ 150.00
6°C
Undergrowth, forest floor, balsamic
16°C
Citrus pith, grapefruit, lemon, [00]
Savoury, treacle
Spinach and pecorino stuffed ravioli with clam sauce
Grilled flank steak with chimichurri sauce
— south australia Hastwell & LIghtfoot vineyards
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1029
Hastwell & Lightfoot Barbera dal Vale, McLaren Vale, 2016 Barbera $ 28.33
$ 170.00
A rare variety in the region – only 30 hectares of Barbera are planted in the whole of the state of South Australia. According to Martin, no wine has been anticipated longer than this one! Vines sourced from an old Italian grower were planted in 2007 on Paulsen rootstock. But the variety struggled with the McLaren Vale heat and up until 2016 did not produce a sufficient enough crop to be vinified on its own. The 2016 has an earthy rustic character at the same time as aromas of cooked red fruits, redcurrants, caramel and coffee. It is light to medium bodied on the palate, with sour cherry and cranberry flavours leading to a grippy finish with firm acidity. Grapes were harvested on March 12th, 2016 and fermented for nine days in open top fermenters.
1030
Hastwell & Lightfoot Cabernet Sauvignon, McLaren Vale, 2016 Cabernet Sauvignon, Cabernet Franc $ 29.67
2019-2021, M8 D9 Cooked fruits, redcurrant, coffee
28
16°C
$ 178.00
2019-2023, M7 D9 Blackberries, moody dark fruits
18°C
Sour cherry, cranberry, caramel
Savoury, juicy black fruits
Veal agnolotti with grilled zucchini and sweet peppers
Roasted duck with honey and coriander
Cellar 262 — northwest territories
A restrained Cabernet Sauvignon with muted blackberry aromas, the grapes came from two blocks – the original block planted in 1988 and the youngest one, planted in 1996. The 2016 is mediumbodied with savoury juicy dark fruits. It is smooth with a marked acidity, good weight and structure – the final blend includes 9% Cabernet Franc. It has a supple silky texture and was matured with French and American oak staves, then bottled in December 2017. photo — James Hastwell, winemaker. Sensory assessments are made of each barrel throughout maturation to track flavour development.
1031
Hastwell & Lightfoot Tempranillo, McLaren Vale, 2017 Tempranillo, Grenache $ 29.67
$ 178.00
A little Tempranillo is cultivated in South Australia – it represents less than 1% of the total plantings. Yet Hastwell & Lightfoot had real faith in the potential for this variety in McLaren Vale, believing the climate and the sandy soils (which are reminiscent of Toro in Spain) to be perfect for it. As fans of Tempranillo wines, they planted the variety in 2000 from grafted cuttings to see how it would do. It seems the variety ripens consistently no matter how high the temperature rises. Grapes from the original 2000 planting were harvested on April 8th, 2017 and fermented over eight days. A small amount of Grenache was added to the final blend to give some roundness, and there was no use of oak in order for the fruit to fully express itself. 2019-2022, M8 D9 Cooked red fruits
18°C
1032
Hastwell & Lightfoot Sands of Time, McLaren Vale, 2016 Shiraz $ 32.00
Hastwell & Lightfoot Estate, in McLaren Vale, sits on a big sand dune. If you dig down, you can go metres deep and not hit rock. Over 10,000 years, prevailing westerlies have deposited coastal sand which drifted into valleys and ridges. The Sands of Time Shiraz grapes were grown on the Home Block, on vines grafted with the Tahbilk clone in 2010. The 2016 shows some colour development with a brickish hue and aromas of black olives and balsamic. It is medium to full bodied with a fine texture. Red and black cherry flavours emerge on the palate, leading to a sour smoky savoury finish. Grapes were picked on February 26th, 2016. Sands of Time was matured in 65% French and 35% American oak using, a variety of coopers and toast. 2019-2024, M6 D7
Red and black fruit, tarry finish Eggplant Parmesan with crumbled ground turkey breast
$ 192.00
Balsamic, black olive
18°C
Red and black cherries, sour blackcurrant, smoky savoury finish Braised lamb curry with whipped potatoes and baby carrots
photo — Beautiful Port Willunga is just 15 minutes from McLaren Vale.
— south australia Hastwell & LIghtfoot vineyards
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“At Briar Ridge, we focus on keeping things simple in the winery to allow the true expression of our vineyards to shine through.“ – Gwyn Olsen, Consultant Winemaker
30
Cellar 262 — northwest territories
photo — The 2017 Briar Ridge Rosé is delicious on its own or paired with cheese and antipasto.
australia New South Wales
Briar Ridge Vineyards Hunter Valley
Briar Ridge Vineyards is based in one of the earliest grape growing regions in Australia: Hunter valley in New South Wales was planted with vineyards in the early 19th century. This is a warm region with high humidity, which can be problematic, but careful vineyard management and winemaking can produce wines of distinction and longevity. Consultant Winemaker Gwyn Olsen has been based in the Hunter for eight years now. Her influence on wine quality at Briar Ridge is unquestionable. She was promoted to General Manager of Briar Ridge in 2014 and Head of Winemaking for all Davis Family Vineyards the following year. In 2017 Gwyn was selected by the trade’s Wine Australia as one of the Australian Wine Industry’s “Future Leaders”. Gwyn has focused in improving Cabernet Sauvignon in Wrattonbully and overseen the planting of alternative grape varieties in Hunter. Together with young winemaker Alex Beckett, Gwyn crafts wine for Briar Ridge’s extensive portfolio. I can’t wait to taste the results!
Take a look at our gravlax and Semillon food pairing on page 8 of Vino Etcetera!
1033
Briar Ridge Early Harvest Semillon, Hunter Valley, 2018 Semillon $ 28.00
$ 168.00
2019-2022, M8 D9 Spicy, hay, lanolin
6°C
Light, crisp, lemony finish, [00] Sugar-cured gravlax with dill and pickled cucumber
A great example of this unique wine style – Semillon is a speciality of the Hunter Valley - it simply tastes different! Pale in colour, it has spicy aromas with floral notes, magnolia, hay and a touch of lanolin. It is dry, light (11.5% alcohol) and crisp with good intensity of flavour on the palate and a refreshing lemony acidity. Cooler summer daytime temperatures in 2018 – with fewer days over 40°C – combined with cool nights, led to intense flavour development in the grapes with the retention of natural acidity. Briar Ridge Semillon vines are planted on well-drained sandy loam soils in the heart of Hunter Valley.
— australia briar ridge vineyards
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new
1034
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Briar Ridge The Dam, Verdelho, Hunter Valley, 2018 Verdelho $ 28.00
1035
Briar Ridge The Squire, Chardonnay, Hunter Valley, 2017 Chardonnay
$ 168.00
$ 29.00
Briar Ridge Rosé, Orange, 2017 Merlot
$ 174.00
$ 28.00
$ 168.00
The warm dry 2017 vintage in the Hunter has produced a wine with mellow fruit aromas of cooked peaches, complemented by spicy vanilla notes. More tropical fruits and passionfruit are apparent on the palate. This is a medium bodied wine with a marked acidity, conferring elegance and poise. It is complex with a long oaky and lemon pith finish. Chardonnay is grown in three main blocks with different aspects, each harvested individually. 30% of the wine was fermented in oak and the balance in stainless steel tanks. It was matured for four months on yeast lees, giving it an extra creamy texture.
The Davis family, owners of Briar Ridge, also own vineyards in Orange, Coonawarra and Wrattonbully. Gwyn Olsen is Head Winemaker and responsible for all of them. Merlot grapes for this rosé were grown in the cool region of Orange. The vineyards are planted at 750 metres above sea level on soils derived from volcanic basalt rocks. Salmon pink in colour, Briar Ridge Rosé has mellow red fruit aromas with a supple crisp and fruity palate. It is smooth and very moreish! After picking, grapes were left for a short period on skins before pressing and fermentation.
2019-2022, M8 D9
2019-2020, M8 D9
Mellow, spicy vanilla, cooked peaches
The original Portuguese Verdelho grape is the fourth most widely planted variety in Hunter Valley. At Briar Ridge it is grown on a block which lies right next to the vineyard dam, providing water for drip irrigation of each vine row. After crushing, destemming and chilling, the free run juice was collected and cold settled, then slowly fermented at low temperature. Very pale in colour, it is subtle with aromas of fresh apples, spring meadows and nectarines. Soft and round on the palate, The Dam Verdelho is easy drinking with fresh flavours of apples and pears.
1036
6°C
Mellow red fruits
6°C
Tropical fruits, passion fruit, lemon curd, vanilla, [00]
Smooth, very moreish, [00]
Coquilles Saint-Jacques
Slow roasted turkey breast with Niçoise salad
2019-2020, M8 D9 Fresh apples, spring meadow, nectarines
6°C
Apples, pears, [00] Chicken Pad Thai
32
Cellar 262 — northwest territories
photo — Alex Beckett and Gwyn Olsen craft wines for Briar Ridge’s extensive portfolio.
new
1038 1037
Briar Ridge Big Bully, Cabernet Sauvignon, Wrattonbully, 2016 Cabernet Sauvignon $ 34.83
2019-2024, M6 D8 Ripe black fruits, blackcurrant chews, balsamic
18°C
Blackcurrant, vanilla, bitter cherries Barbecued baby back ribs with fresh corn on the cob
photo — The beautiful vineyards of Mount View, home of Briar Ridge in the Hunter Valley
$ 209.00
Gwyn has been focusing a lot of effort on Wrattonbully and believes the potential for producing high quality Cabernet Sauvignon in particular is amazing. Certainly, the quality has markedly improved since she took over. The 2016 Big Bully is intensely coloured with aromas of blackcurrant chews, ripe black fruits with some red berries, vanilla and a touch of balsamic. Oodles of ripe fruits, blackcurrants and bitter cherries emerge on the palate. It is finely textured with good acidity and depth. Cabernet Sauvignon was grown on several parcels on the estate with typical well-drained red clay soils over limestone. Grapes were crushed and destemmed, then the must left to cold soak on skins for 72 hours prior to fermentation. After malolactic fermentation, the wine was matured in new and one-year old French and American barrels for fourteen months.
Quadrant Shiraz, Wrattonbully, 2014 Shiraz $ 27.33
$ 164.00
For those members that are looking for a wine with some development – the Quadrant Shiraz 2014 is tasting absolutely delicious right now. It has a mellow bouquet with balsamic red fruits, red cherries, some undergrowth and good depth. It is smooth and rich on the palate with ripe fruits, bitter red cherries and vanilla – nicely mature yet vibrant and youthful at the same time – it should remain at its peak for some time. Produced in the excellent 2014 vintage. 2019-2022, M8 D9 Balsamic, red fruits, undergrowth
18°C
Mellow, ripe fruits, bitter red cherries, vanilla Tandoori chicken with chickpeas and butternut squash
— australia briar ridge vineyards
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34
Cellar 262 — northwest territories
photo — Foley’s Corner vineyard. This idyllic property sits 450 metres above sea level on gently rolling hills.
australia New South Wales
Berton Vineyard Yenda
It was a family adventure when Bob and his wife Cherie bought a remote piece of land high up in the Barossa, purchased a caravan, took their kids out of school and left the city behind. The couple planted their first vineyard in High Eden, at 500 metres in altitude, without really knowing what they were getting into. Today the vineyard is well established, and Bob’s company has grown to include a winery at Yenda in the Riverina region in New South Wales. Grapes are sourced from a number of regions as well as Bob’s vineyards, and the wines are made by James Ceccato.
1039
Foundstone Vineyard Select Unoaked Chardonnay, South Eastern Australia, 2018 Chardonnay $ 22.50
$ 164.00
Foundstone Unoaked Chardonnay is a refreshing style with melon and peachy fruits, leading to a crisp lemon and green apple finish. Riverina Chardonnay grapes were harvested in early February after a hot dry summer and fermented at low temperature. Riverina is a hot region which has lots of sunshine hours and high summer temperatures. It suffers from little rainfall, relying heavily on the Murrumbidgee Irrigation system. Grapes grown in the cooler Padthaway region, part of South Australia’s Limestone Coast, were harvested at the end of February and the two batches were combined to produce this refreshing dry style. 2019-2020, M8 D9 Lemon, peaches
6°C
Fresh apples, melon, [00] Pan seared basa fish fillets with mango and red pepper chutney
— australia berton vineyard
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1040
Foundstone Vineyard Select Sauvignon Blanc, South Eastern Australia, 2018 Sauvignon Blanc
1041
Foundstone Vineyard Select Rosé, South Eastern Australia, 2018
1042
Foundstone Vineyard Select Shiraz, South Eastern Australia, 2018 Shiraz
Barbera, Cabernet Sauvignon, Shiraz $ 22.50
$ 135.00
$ 22.50
$ 135.00
Sauvignon Blanc grapes from both Riverina and Padthaway vineyards were harvested in the cool of the night in order to maximize the fruit – dry and light, it brims with aromas of fresh mangos and passionfruit, leading to a crisp palate with lemon and lime flavours.
Delightfully vibrant in colour and in style, Foundstone Rosé has aromas of raspberries and strawberry leaves. It is smooth and easy drinking with some weight. Produced from three grape varieties – Barbera was grown in Riverina, Cabernet Sauvignon and Shiraz in Coonawarra, each was picked and vinified separately then combined to produce this dry wine.
Great value wellmade Shiraz, Foundstone 2018 is intensely flavoured and medium bodied. Aromas of red apples, wine gums and spices precede red cherry, menthol, toast and bitter cherry flavours. The majority of Shiraz grapes were harvested locally over three weeks in February and March. Each parcel was fermented separately for four to six days and matured with French toasted and untoasted oak.
2019-2020, M8 D9
2019-2020, M8 D9
2019-2021, M8 D9
$ 22.50
Mango, passionfruit
36
$ 135.00
6°C
Raspberry, strawberry leaf
6°C
Wine gums, red apples
18°C
Crisp, lemon, lime, [00]
Fruity, smooth, [00]
Red cherries, menthol
Tuna and salmon sashimi
Tuna three ways – grilled, ceviche and tartare
Grilled Portobello mushrooms and asparagus with shaved Pecorino Romano and aged Modena balsamic vinegar
Cellar 262 — northwest territories
photo — The Shiraz harvest in March 2018
Read our Q&A with Bob Berton in Vino Etcetera.
1043
Foundstone Vineyard Select Merlot, South Eastern Australia, 2018 Merlot $ 22.50
$ 135.00
1044
Foundstone Vineyard Select Cabernet Sauvignon, South Eastern Australia, 2018 Cabernet Sauvignon $ 22.50
$ 135.00
Foundstone Merlot has floral notes with black fruits and chocolate aromas. It is medium to full bodied with succulent black fruit flavours, a juicy acidity and velvety texture. It is persistent on the palate with a long savoury bitter cherry finish.
Fruity aromas with blackberries and red apples are complemented by floral lavender notes. Foundstone Cabernet Sauvignon is a medium bodied wine, quite firm in structure with good depth, black fruit flavours and an appealing savoury finish. It was fermented in stainless steel tanks with just a touch of residual sweet fruit and matured with French oak.
2019-2022, M7 D9
2019-2022, M7 D9
Floral, black fruits, chocolate
18°C
Lavender, red apples
18°C
Savoury, bitter cherries
Savoury
Mushroom risotto with Parmesan and truffle-infused olive oil
Rigatoni marinara with olive ciabatta bread
— australia berton vineyard
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1045
Berton Vineyard Winemaker’s Reserve Vermentino, Riverland, 2018 Vermentino $ 25.00
1046
Berton Vineyard Winemaker’s Reserve Shiraz, Padthaway, 2017 Shiraz
$ 150.00
Winemaker’s Reserve Vermentino is pale in colour with intense aromas of lime, quince, green plums and a hint of fennel. This is an elegant wine with crisp acidity and a dry finish. Grapes from the Riverland region were harvested during the cooler night hours. Only the free run juice from the press was fermented slowly at low temperature, followed by a short period aging on yeast lees. 2019-2020, M8 D9 Lime, quince
$ 25.00
$ 150.00
Winemaker’s Reserve Shiraz is intensely coloured and has dark fruits, menthol and eucalyptus aromas. It is smooth and succulent with smoky black fruits and minty flavours. A medium to full bodied wine, concentrated, with a long fresh fruit finish. Produced from Shiraz grown in Padthaway, the grapes were picked at night and transported to the winery in Riverina. The grapes were fermented for four to six days, racked and the skins pressed. Once the fermentation was completed, the wine was matured on French oak for the malolactic fermentation.
6°C 2019-2022, M7 D9
Fennel, green plums, crisp, [00] Light entrée dishes, fried calamari, tempura prawns, chicken wings
Dark fruits, eucalyptus
18°C
Vanilla, mint, blackberries
1047
Berton Vineyard Limited Shiraz, Coonawarra, 2017 Shiraz $ 27.33
$ 164.00
Olive crusted lamb with adzuki bean stew
A definite “Coup de Cœur” for me, Bob’s 2017 Coonawarra Limited Shiraz exudes charm with herbal black fruits and tarragon aromas. It is soft on the palate, developing a firm structure, and is well balanced with good acidity and depth. It is linear and classic in style, finishing on notes of black cherry and liquorice. Shiraz was grown in Coonawarra at 60 metres above sea level, benefiting from the maritime climate with long sunshine hours interspersed by cold nights. After fermentation in tank, it was matured in French oak barrels for nine months. 2019-2022, M7 D9 Herbal fruits, tarragon
18°C
Black cherries, savoury Pan seared reindeer chops with Saskatoon berry reduction and red beets
38
Cellar 262 — northwest territories
photo — Berton Vineyard continue to source their fruit from the same vineyards to build a consistent product.
1048
Berton Vineyard The Bonsai, High Eden, 2016 Shiraz, Cabernet Sauvignon $ 238.00
$ 39.67
Bob gets very excited and emotional about the Bonsai Vineyard – and I completely understand why. It is the first vineyard he planted with his wife Cherie in 1996. Its remote location, high up in the High Eden, is not easy to find. It is set in a windy rugged isolated area at an altitude of 500 metres. Searching for a change of lifestyle, the couple purchased the plot in the early 1990s along with a caravan and moved their kids out of school. By all accounts, the teenagers were not terribly impressed at the time, having been forced to leave school friends behind and finding themselves out in the boonies. They obviously got over it as daughter Leigh now works alongside them as Marketing Manager. Cherie and Bob planted the vines themselves but with low rainfall, no access to water and the relentless winds, the vines were very slow to establish themselves, hence the Bonsai name. Today there is a dam providing water for drip irrigation and the vineyard is in fine health although the name persists. Bonsai Shiraz Cabernet is produced from the best barrels from the plot. The 2016 has intense spicy oak, cloves and woody notes over a fruity background. It is medium bodied with bitter chocolate and cherry flavours. The oak should integrate further with some cellaring. Both Shiraz and Cabernet components were harvested at night and fermented with French oak. The wine was matured in barrel for twenty months. Each barrel was then tasted and the finest selected for the blend. 2019-2022, M7 D9 Cloves, woody, cherry
18°C
Bitter chocolate Lamb Osso Bucco
photo — Bob Berton tasting Eden Valley Cabernet using a barrel thief.
— australia berton vineyard
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“We believe in adopting sustainable production methods to ensure that we support the local flora and fauna with whom we share our space.“ – Craig Thornton, Vineyard Manager, Sunnycliff Estate
40
Cellar 262 — northwest territories
photo — Native fauna at the Sunnycliff Estate vineyards
australia Victoria
Wingara Wine Group
Sunnycliff Estate, established in 1989, is located close to the Murray River near Mildura. Winemaker Frank Newman makes a range of well-crafted and affordable varietal wines.
South Melbourne
1049
Sunnycliff Estate Sparkling Brut Chardonnay Pinot Noir, Murray-Darling, NV Chardonnay, Pinot Noir $ 22.17
$ 133.00
An elegant and complex bottle of fizz that punches way above its weight. Produced from the classic Chardonnay and Pinot Noir varieties, grapes were harvested in mid-January and underwent a traditional first fermentation in tank followed by some lees aging. The complexity comes from the solera blending process which combines six different vintages. The second fermentation is followed by addition of small dosage (sweetness). The result is a wine with a mellow bouquet of brioche and stone fruit notes, a creamy texture and a crisp finish. 2019-2020, M8 D9 Brioche, mellow fruits
6°C
Mellow, crisp, [02] Vegetable frittata
— australia wingara wine group
41
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1051 1050
Sunnycliff Estate Sauvignon Blanc, Murray-Darling, 2018
Sunnycliff Estate Chardonnay, Murray-Darling, 2018 Chardonnay $ 17.83
Sauvignon Blanc
1052
Sunnycliff Estate Rosé, Murray-Darling, 2018 Semillon, Malbec
$ 214.00
$ 17.83
$ 214.00
Very pale, almost colourless, this is a light and refreshing Sauvignon Blanc with fresh apple flavours and a tangy lemony finish. Sauvignon is planted on five different blocks on the Sunnycliff Estate and harvested in February. It was fermented at low temperature using aromatic yeasts.
A soft, fresh Chardonnay with flavours of apples, pears and a touch of white peach. It is soft and smooth with a creamy texture. A small percentage of the blend was fermented with oak.
A pale, easy drinking, light bodied rosé wine, produced from a blend of 96% Semillon and 4% Malbec. Grapes were harvested in early March with Semillon added to a small volume of Malbec and fermented for 24 hours.
2019-2020, M8 D9
2019-2020, M8 D9
2019-2020, M8 D9
$ 17.83
Pear drops
42
$ 214.00
6°C
Apples, pears
6°C
Sherbet
Fresh apple, lime, [00]
Crisp acidity, [00]
Easy drinking, fresh, [00]
Goat cheese soufflé
Fettuccini Carbonara with grilled salmon
Spanish seafood paella
Cellar 262 — northwest territories
6°C
photo — Perfect for food, Sunnycliff wines exhibit the warm and generous flavours for which Australian wines are renowned.
new
1053
Sunnycliff Estate Shiraz, Murray-Darling, 2018 Shiraz $ 17.83
Sunnycliff Estate Cabernet Sauvignon, Murray-Darling, 2018 Cabernet Sauvignon
$ 214.00
Excellent vintage conditions in 2018 allowed a perfect ripening of Shiraz to produce a wine with mulberries and red cherry aromas, complemented by a spicy oaky character. It is smooth and light to medium bodied with forest fruit flavours. 2019-2021, M8 D9 Mulberries, red cherries, oaky
1054
$ 17.83
Forest fruits Spaghetti lamb Bolognese, aged cheddar and crusty loaf
Sunnycliff Estate Shiraz Cabernet, Murray Darling, 2018 Shiraz, Cabernet Sauvignon
$ 214.00
Sunnycliff Estate Cabernet Sauvignon 2018 is mellow with dark fruits and a hint of smoke and pencil lead aromas. Fuller bodied than the Shiraz, it has good structure and weight with a firm finish. Grapes were harvested between March 23rd and April 4th and fermented in sweeping arm Potter fermenters. It was matured for a short period with American and French oak.
18°C
1055
$ 214.00
$ 17.83
A light to medium bodied wine with aromas of redcurrants and chocolate and a grippy finish. Grapes were harvested between March 3rd and April 4th, 2018. Each variety was picked and fermented separately, and the best parcels matured with fragrant oak. The wines were blended after the malolactic fermentation to ensure full integration while maturing in oak.
2019-2022, M8 D9 Mellow dark fruits, smoke, pencil lead
18°C
Structured, medium to full bodied Duck wellington, with cherry sauce and wild mushroom risotto
2019-2021, M8 D9 Redcurrants, chocolate
16°C
Grippy finish Ponzu infused beef stir fry
photo — “2018 was an excellent vintage with near perfect ripening conditions”, says Frank Newman, Senior Winemaker at Sunnycliff Estate.
— australia wingara wine group
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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 opimian.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. $ 130 per cellar offering The Discovery supplier for this cellar offering is Wingara Wine Group.
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. $ 147 per cellar offering The Select Plus supplier for this cellar offering is Chapman Grove.
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. $ 181 per cellar offering The Founders’ Choice supplier for this cellar offering is Wines by Geoff Hardy.
www.Opimian.ca MemberService@Opimian.ca
#300 - 2170 René-Lévesque West, Montreal QC H3H 1R6 T: 514-483-5551 or 800-361-9421 F: 514-481-9699