Hot 100 Wines Magazine 2018/19 by The Adelaide Review

2018 / 2019 A N A D E L A I D E R E V I E W P U B L I C AT I O N

HOT

100

WINES

Hot 100 Wines is like no other wine show on earth â&#x20AC;&#x201C; it panders to no traditional paradigm for the appreciation of wine, eschewing them all for what should rightly be the only indicator of quality in anything comestible: deliciousness.

2018 / 2019

Our goal is simple. To find and celebrate the most drinkable wines in South Australia.

C R E AT I N G

B E T T E R

P L AC E

F O R

A L L

S O U T H

AU S T R A L I A N S

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HOT 100 WINES 2018/19

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HOT 100 WINES 2018/19

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HOT 100 WINES 2018/19

O WINE LIST SPARKLING Chardonnay, Riesling, Sauvignon Blanc, Shiraz, Verdelho, Vermentino

(52) Sparkling

Light Aromatic Whites

LIGHT AROMATIC WHITES Gewürztraminer, Grüner Veltliner, Pinot Grigio, Riesling, Sauvignon Blanc, Vermentino

(56) WHITES WITH TEXTURE Chardonnay, Fiano, Riesling, Sauvignon Blanc

(62) Whites with Texture

Orange and Rose

ORANGE AND ROSÉ Carignan, Dolcetto, Grenache, Muscat Rouge,

T H E

A R T

O F

Pinot Gris, Pinot Meunier, Pinot Noir, Sangiovese,

W I N E

Tempranillo

(80)

Cover image and category introductory art features microscopic frames from grape cells that relate to each wine class.

FRUIT FORWARD REDS Cabernet Franc, Grenache and Grenache Blends, Negroamaro, Nero d’Avola, Pinot Gris, Pinot Meunier, Pinot Noir, Roussane, Sangiovese,

Shiraz, Tinta Barroca, Viognier, Zinfandel

(84) STRUCTURAL AND SAVOURY REDS Cabernet Franc, Cabernet Sauvignon, Graciano, Grenache and Grenache Blends, Mataro, Mourvedre, Pinot Noir, Sangiovese, Shiraz, Tannat, Tempranillo

Fruit Forward Reds

Structural and Savoury Reds

(96) POWER AND PRESENCE Cabernet Sauvignon, Malbec, Merlot, Shiraz

(116) VERMOUTH, DESSERT AND FORTIFIEDS Late Harvest Gruner Veltliner, Muscat, Power and Presence

Vermouth, Dessert and Fortifieds

Riesling, Viognier

(122)

HOT 100 WINES 2018/19

T PROJ E CT M A N AG E R |

INSIDE

E D I TO R |

D E SI G N D I R E CTO R |

D I G I TA L M A N AG E R |

JUDGEMENT DAYS

Tamrah Petruzzelli

David Knight Sabas Renteria Jess Bayly

Jana Maragozidis, Renee Lambert, Sophia Nikolakopoulos A DV E R T I SI N G |

Alexis Buxton-Collins, Belinda McPherson, Charles Gent, John Carty, Marcus Lojszczyk, Mark Reginato, Nathan James Crane, Samantha Payne

C O N T R I B U TO R S |

HOT 10 WINES

SU BM I S SI O N S C O O R D I N ATO R |

Maria Underwood

WINE COUNTRY FOR OLD PLACE

Josh Geelen

PH OTO G RA PH E R | V I D E O G R A PH E R |

INTERNS |

CHINA AND THE GREAT LEAP UPWARD

Sebastian Rosa

Hiba Najjar, Zac Schneider

CH I E F J U D G E |

Peter Dredge

Charlotte Hardy, Chris Morrison, Emma Farrelly, Imogen Czulowski, John Carty, Justine Henschke, Katrina Birchmeier, Kavita Faiella, Matt Young, Merrick Watts, Michael Downer, Ryan Davidson, Samantha Payne, Sharon Romeo, Shawna Dominelli, Tom Colman, Valerie Henbest, Vanessa Altmann

H OT 1 0 0 J U D G E S |

68 DRINK DINE DESIGN

THE FUTURE IS NOW

CH I E F S T EWA R D |

Mark Reginato

Alissia Durbridge, Ania Ligas, Eva Yu, Geoffory Hunt, Georgie DavidsonBrown, Jonathan Brook, Mem Hemmings, Owen Collin, Owen Hunt, Tim Owen, Vaite Teriierooiterai S T EWA R D S |

DATA C O O R D I N ATO R |

Lachlan Harris

S T U D E N T C O O R D I N ATO R |

Mark Cranwell P U BL I SH I N G D I R E CTO R |

Amanda Pepe

G L O BA L I N T E R T R A D E / O PI N I O N

D ISCLAIMER: Opinions published in this magazine are not necessarily those of the editor or the publisher.

No responsibility is taken for the content, illustration or advertisements. All material subject to copyright.

M E D I A M A N AG I N G D I R E CTO R |

Manuel Ortigosa The Adelaide Review Level 8, 33 Franklin Street. Adelaide, SA, 5000 Ph: 08 7129 1060

P U BL I SH E R |

ADELAIDEREVIEW.COM.AU

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PR I N T I N G |

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A NEW SEASON OF HOT 100 WINES

W E L C O M E SINCE ITS INCEPTION 12 YEARS AGO, THE ADELAIDE REVIEW’S HOT 100 WINES COMPETITION AND PUBLICATION HAS CAPTURED THE IMAGINATION OF THE SOUTH AUSTRALIAN WINE INDUSTRY WITH OUR ANNUAL SEARCH FOR SOUTH AUSTRALIA’S MOST DRINKABLE WINES.

valued at a billion dollars, and the general

While on the subject of TAFE SA, I would

Winesave, Booze Bros, The Playford Hotel,

overseas market, which has grown by 11 per

like to put the spotlight on TAFE SA as

The Crafers Hotel, Applewood Distillery,

cent in the past year, are highlighted.

the work and contribution put in by the

PwC and RAA.

vocational education and training provider The publication also focuses on local

is an underpinning factor of the Hot 100’s

The collaboration between Opinion Media,

sommeliers who, in some cases, are the wine

success. TAFE SA create scheduling around

our sponsors, supporters and the South

industry’s gatekeepers and tour guides as

this event a year in advance; the students

Australian Government and the wine

they promote local wines to residents and

make bread and cheese for the judges and

industry makes the Hot 100 a reality each

tourists in our best restaurants.

TAFE SA has hosted the judging process for

and every year. I think we all share a passion

the last 10 years. It goes without saying that

in promoting South Australian wines.

In terms of this year’s entries, we saw a

this partnership warrants a special mention. The effort and commitment by the team at

balanced representation of producers from

By Manuel Ortigosa

both large wineries and small boutique

Now in our 12th year, we would never have

Opinion Media is extraordinary, I get the

producers. This is pleasing and important,

made it this far without the ongoing support

privilege of witnessing the passion that they

as the Hot 100 welcomes all producers and

of our sponsors and supporters. This year

put into this event and publication. To the

e keep the show and

aims to promote the great diversity of wine

we welcome onboard new sponsors in

team at Opinion Media, thank you for your

publication fresh and relevant

styles.

Winesave, The Crafers Hotel and the RAA.

professionalism.

To our existing sponsors, your support

by introducing a theme each This year, we introduced a new award:

makes this show, event and publication

is, ‘The Future Is Now’, which we cover by

TAFE SA’s New to the Game Award. This

possible and enjoyable! Our relationship

looking at the people and trends shaping our

champions producers who are just starting

with all of you is personal, unique and

industry.

up or have broken out independently in

we value your support immensely. Thank

the last three years, as there are plenty of

you to Singapore Airlines, Renewal SA,

In this context, the importance of growing

exciting new labels and winemakers in all

TAFE SA, Bendigo Bank, Aquasano + Cape

our wine exports to China, which is now

regions producing some great wine.

Grim, JamFactory, Visualcom, Novatech,

year, this year that theme

Manuel Ortigosa, Managing Director, Opinion Media

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H O T

1 0 0

Ryan Davidson, Vanessa Altmann, Tom Colman, Shawna Dominelli, Chris Morrison, Valerie Henbest Emma Farrelly, Michael Downer, Merrick Watts,

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J U D G E S

Samantha Payne, Kavita Faiella, Peter Dredge, John Carty, Imogen Czulowski, Katrina Birchmeier, Matt Young, Justine Henschke, Sharon Romeo, Charlotte Hardy,

HOT 100 WINES 2018/19

HOT 100 JUDGES

CHARLOTTE HARDY

CHRIS MORRISON

EMMA FARRELLY

IMOGEN CZULOWSKI

JOHN CARTY

OWNER & HEAD WINEMAKER, CHARLOTTE DALTON WINES

GROUP WINE DIRECTOR, QT HOTELS

WINE DIRECTOR, STATE BUILDINGS

HEAD CHEF, AFRICOLA

HEAD OF HUMANITIES, SOUTH AUSTRALIAN MUSEUM

(SA)

(NSW)

(WA)

(SA)

#HOT100WINES

HOT 100 WINES 2018/19

JUSTINE HENSCHKE

KATRINA BIRCHMEIER

KAVITA FAIELLA

MATT YOUNG

MERRICK WATTS

MARKETING MANAGER, HENSCHKE

GENERAL MANAGER. FRANKLIN AND PEPPERMINT BAY

DIRECTOR, VOYAGEUR SELECTIONS

OWNER, BLACK MARKET SAKE

GRAPES OF MIRTH

(SA)

(TAS)

(NSW)

HOT 100 WINES 2018/19

MICHAEL DOWNER WINEMAKER, MURDOCH HILL (SA)

HOT 100 JUDGES

PETER DREDGE CHEIF JUDGE â&#x20AC;&#x201C; DIRECTOR & WINEMAKER, DR EDGE & MEADOWBANK (TAS)

RYAN DAVIdSON

SAMANTHA PAYNE

SHARON ROMEO

OWNER & BREWER, LITTLE BANG BREWING COMPANY

WINE CONSULTANT & WRITER, FULL GLASSES

OWNER & RESTAURANT MANAGER, FINO

(SA)

(NSW)

(SA)

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HOT 100 WINES 2018/19

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HOT 100 WINES 2018/19

J D

U A

AT HOT 100 WINES, WE DO THINGS A LITTLE DIFFERENTLY, AS THE CHIEF JUDGE HIGHLIGHTS WITH HIS GUIDE TO THIS YEAR’S WEEK-LONG JUDGING PROCESS.

By Peter Dredge

JUDGING

D Y

Have the wines styles changed in those 15

that wine and its smooth path to the drinker

wines per flight, by three judges. Scores out

years? You bet. Wine styles are as diverse

or consumer. The consumer is more diverse

of 100 are recorded by a panel leader of

as I can ever recall, the makers and grape

and informed than ever before. Does the

the group of three after discussion on each

growers, too. Have the judges changed in

consumer even like the styles put forward

individual wine has taken place. The panel

those years? Yes again. The landscape is

by the professional judge? It’s this notion,

leader has judging experience and is a wine

forever changing. From what used to be

whether correct or not, that drives the

professional. The other two may include an

a winemaker and wine journalist-focussed

choice of judges for the Hot 100. If a judge

up and comer in the wine industry and a

forum, wine shows now feature a much

is not a wine professional but loves wine, do

newbie as we have coined them. Newbies

greater spread of expertise as marketers,

they not best represent the everyday wine

are the aforementioned chefs or sake

educators and sommeliers are involved

drinker?

experts who hit us with excitement and enthusiasm.

these days. There’s even, shock horror, viticulturists in the fold, and rightly so.

This year we had a chef, a beer brewer, a sake expert and importer and cheese

We all learn an incredible amount about

years. I started stewarding and polishing

Hot 100 Wines extends a little further

expert. We even had a comedian who tours

how to describe tastes and flavours from

glasses up at the Oakbank Town Hall

still and not without some criticism. Our

with other stand-up comics in vineyards

our newbies. There’s an energy and language

and slowly moved toward judging at

choice of judges has been questioned over

and wineries nationally. So these judges

that many of us have never heard before

associate level and onto senior level. This

the years. Why is a chef judging wine?

aren’t just dragged in off the street. These

to describe wine. As a wine professional,

took a long time. From boutique wine shows

What does baking have to do with wine?

judges have astute palates, maybe not

you are encouraged to leave your ego at

in Sydney to the regional shows of Margaret

And so on.

in all classes of wine, but they can find

the door and get infected by some of the

beauty and aren’t afraid to say so. Now, I

raw emotion around tasting wine styles

’ve been involved in wine shows for 15

River; up to the Hunter Valley, then down again to national Chardonnay Challenges in

If I had one reservation about wine shows

should mention that each wine is judged

these judges may have never tried before

the Yarra Valley.

it’s about the wine entered, the success of

simultaneously in flights, of around 20

and have fallen in love with. Why should

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the wines that these judges love, even if

Day two we looked at sake presented by

inexperienced, not be rewarded?

Matt Young of Black Market Sake who

Hentley Farm Hentley Farm

SET AMONG THE ROLLING HILLS ON THE BANKS OF GREENOCK AT SEPPELTSFIELD, HENTLEY SET AMONG CREEK THE ROLLING HILLS ON THE BANKS FARM OF IS A BOUTIQUE ESTATE VINEYARD PRODUCING GREENOCK CREEK SINGLE AT SEPPELTSFIELD, HENTLEY FARM DISTINCTIVE WINES REFLECTIVE OF VINEYARD THIS EXCEPTIONAL SITE. IS A BOUTIQUE SINGLE ESTATE PRODUCING DISTINCTIVE WINES REFLECTIVE OF THIS EXCEPTIONAL SITE.

highlighted differing styles by rice type, A beer brewer gushes over a large-framed

production technique, and preferred style of

red, which may be considered a passé style

the producer and the age of the sake itself.

by many in the know. A cheesemaker finds

Fascinating, and we all had different sakes

beauty in an elegant aromatic white that

we liked more than others.

could be considered too lightly veiled to Day three was cheese by

the technically proficient wine taster. Not everyone is after overt flavour or style when it’s just an easy drink to have at home after a hard day. Each morning we would go through palate-training exercises. The point of the exercise was to open us up to new flavours and styles of wine and food. Hopefully we’d be a little more open minded when we hit the judging floor to the wide range of styles we were about to see.

Valerie Henbest of the "We all learn Smelly Cheese Shop with a an incredible similar motif: different milkamount bearing beasts, different about how mould and washed rinds to describe and different origins by way tastes and of country to add to the fun. Guess what, we all had flavours from different preferences. our newbies. There’s an Finally, the irrepressible energy and CELLAR DOOR DOOR RESTAURANT CELLAR RESTAURANT Our award-winning award-winningcellar cellardoor door Our Ryan Davidson of Little Open daily, daily, 11am-5pm 11am-5pm Lunch: Thursday to Sunday Open Lunch: Thursday to Sunday language that CELLAR DOOR RESTAURANT and restaurant offer the ultimate and restaurant offer the ultimate Our award-winning cellar door Bang Brewing Co took Private tastings tastingsavailable available Dinner: Friday & Saturday Private Dinner: Friday & Saturday cellardoor@hentleyfarm.com.au Bookings essential many of us11am-5pmus through varying beer cellardoor@hentleyfarm.com.au Open daily, Bookings essential Lunch: Thursday to Sunday winetasting tasting& &dining dining experience. wine experience. dine@hentleyfarm.com.au dine@hentleyfarm.com.au have never Private tastings available styles – from co-fermentedand restaurant offer the ultimate Dinner: Friday & Saturday fruits to coffee stout to pure heard before to cellardoor@hentleyfarm.com.au Bookings essential wine tasting & dining experience. cider – before we judged the describe wine". dine@hentleyfarm.com.au top 10.

On day one, I presented wines from my maturing barrels in

I think we saw more beauty than flaws

Tasmania that contained wines made

during the week of judging, which quite

from the same grapes made in completely

often isn’t the case when purely wine

different ways. Our judges didn’t know

professionals pick the eyes out of a flight of

this as I was attempting to help judges

wines. I truly believe that the more diverse

acknowledge and respect differing styles

we keep the Hot 100 on all fronts, the

without any prior insight. From a white

greater the range of wines that inadvertently

wine that had heavy oak influence, to

bubble to the top. We encourage rewarding

a pure and simple style, to an orange

all wine styles as they come, that way, we

skin-fermented rough and ready style.

can best celebrate the wine styles that a

Individuals liked different styles for

broader range of people find most drinkable.

different reasons even though they were from the same grapes.

You be the judge.

Corner Gerald Roberts & Jenke Roads, SEPPELTSFIELD SA • (08) 8562 8427 Corner Gerald Roberts & Jenke Roads, SEPPELTSFIELD SA • (08) 8562 8427

HOT 10 WINES

HOT 100 WINES 2018/19

HOT

10 WINES

Hot 100 Wines are proud to present the 10 most drinkable wines of 2018/2019. P (40 -44)

#HOT100WINES

WINNER

ONE CHARLOTTE DALTON WINES 2018 ELIZA PINOT NOIR ADELAIDE HILLS

Stunning. This ethereal wine drinks beautifully now and will develop into something even more special after time in the bottle. Smoky ash characters weave through a garden of red fruit delights while midpalate weight (from the use of whole bunches) and lovely firm tannins give length and presence. The perfect amount of spice makes you do a little chair-dance and smile with unashamed happiness. The winemakerâ&#x20AC;&#x2122;s soft touch helps the wine glide seamlessly across the palate, like an unseen hand taking you to the promised land of flavour.

HOT 100 WINES 2018/19

HOT

10 WINES

TWO

FOUR

KANGARILLA ROAD

GENTLE FOLK WINES

2015 THE VEIL

2018 BLOSSOMS

SAVAGNIN BLANC

PINOT NOIR

MCLAREN VALE

ADELAIDE HILLS

Cheers to the future, cheers to the past; this wine reinvents a style that was in vogue many years ago. Purposely matured to create complexity and tension, style and precision like this takes years of dedication by the winemaker. The result? A complex and layered wine with typical oyster shell salinity, slight walnut flavours and a savoury expression minus any funkiness or muted notes like many aged whites. A food wine, this is the ultimate aperitif that prepares you for the feast ahead.

Piercing red cranberry turns funky with wild strawberries. Consistently intense flavours leap from the glass but thereâ&#x20AC;&#x2122;s also an earthy elegance to this wine. Like walking through a forest on a warm summerâ&#x20AC;&#x2122;s day, there are so many senses at play as you smell the air and listen for the crushed leaves underfoot. This wine has style for days and you would be hard pressed to find someone who would be immune to its charms.

THREE

MURDOCH HILL 2018 RIDLEY PINOT X THREE ADELAIDE HILLS

What a trip. This is a high-wire balancing act between red fruit and savoury characters, as the pure, bright and crunchy fresh cherry and strawberry notes make contact with the mushroom, beetroot and earth characters. Then come the floral layers of lavender and crushed rose petals before gravelly spice and a grippy character on the finish complete a lush and vibrant ride.

#HOT100WINES

HOT 100 WINES 2018/19

SIX

LOOM WINE 2017 SOARING KITE PINOT NOIR ADELAIDE HILLS

FIVE

SHOTTESBROOKE 2017 SINGLE VINEYARD SERIES CHARDONNAY

An incredibly pure and precise red wine. It’s clean and fresh, flirting with tart cherry and sour blueberries while draped over green olives, smoked meats and white pepper. Quite the melange. There is so much tension for such a deft wine; so tightly wound it makes you want to bust out of the office, escape jail or jump through flaming hoops to drink it. Drink it all.

SEVEN

HENTLEY FARM 2017 TEMPRANILLO BAROSSA VALLEY

ADELAIDE HILLS

Gun smoke flinty notes and a hint of Parmesan cheese-rind build intrigue on the first whiff. Almond meal pleasantly meets ripe apricots on the tongue. Toast flavours are slathered with citrus peel/marmalade while crunchy green apples keep it fresh. This wine is focussed; delicate acidity weaves through the palate but doesn’t detract from its great depth of flavour and integrated vanilla oak notes. A warm bear hug of a wine.

A powerful wine with generous and almost playful fruit flavours. Pink musk confection edges into the frame but it’s firmly structured with tar-like grip and a black olive tapenade lick to the finish. Balanced expressions of tannin and oak mingle among the fruit characters flawlessly. A cut above.

HOT 100 WINES 2018/19

HOT

10 WINES

EIGHT

TEN

MURDOCH HILL

PICCADILLY VINEYARDS

2017 PINOT NOIR

PICCADILLY CIRCUS

ADELAIDE HILLS

2016 BLANC DE BLANC SPARKLING

This is the epitome of springtime wine. Give it a chill and throw a generous pour in your friend’s glass; they’ll love you for it. Flavours of charred meats with a side of warm strawberry compote, there’s a whiff of balsamic raspberries with poached rhubarb and subtle cinnamon spice when you swirl it around. There’s a brightness to this wine and it’s just so refreshing for a light-bodied red. It will make you happy.

ADELAIDE HILLS

NINE

CRFT WINES 2018 THE K1 VINEYARD GRUNER VELTLINER ADELAIDE HILLS

Cloudy to the eye this is sunshine in the mouth. Fresh cut limes alongside serious precision and a rich flavour focus make for a super drinkable wine. Wild aromatics of kaffir lime leaves, lemon curd and just a hint of toasted almond mean it’s right on point. Grapefruit starts the ride but some richness by way of peach adds weight and balance to what could have been an angular acidic edge. The finish is long and strong and bursts at the seams with complexity and flavour.

Clean, structured and refreshing. Classic brioche notes are followed by cumquat and candied mandarin for a wellbalanced and drinkable sparkling. Green apple and nashi pear are at the forefront with slightly creamy remnants of buttered toast on the finish. The bubbles are delicate but persistent, creating great length on the palate. Its equal parts delicate and full-flavoured with a spine-tingling coastal sea spray acidity that demands another glass.

#HOT100WINES

HOT 100 WINES 2018/19

W I N E O L D By John Carty

P L C O

and whether there was a more Australian expression of those ideas, or a concept that also included our cross-cultural history,

n the day before the Hot 100 Wines

and the stories that our soils contain. We

judging commenced this year, we

spoke about Ngurra or Yarta or Ruwe, words

had a welcome party down at Henley

for ‘Country’ in Ngaanyatjarra, Kaurna and

Beach. Everyone bought a bottle of

Ngarrindjeri. Those same conversations

wine that they wanted to share. I bought a

flowered differently this year, as we visited

bottle of Charlotte Dalton Pinot Noir, mainly

the South Australian Museum’s Aboriginal

because I love it, but maybe because it also

collections, or talked about Bruce Pascoe’s

tells people something about me.

book on Aboriginal farming and land management, Dark Emu, or questioned how

Hot 100 steward Jonathan Brook handed

a winemaker or sommelier might begin to

me a bottle that said so much more. It was

talk not only of the deep geological time of

a Rippon Pinot Noir from NZ. Nothing to do

soils, but of the history of our country.

with SA. It tasted like cherries doing reiki with truffles, on a cloudy day. I can’t actually

There is a deeper story here than terroir

remember what it tasted like, to be honest,

can tell. Country is not just soil and

because what grabbed me was the label:

sunlight. It is a way of talking about time

“Granted a moment of custodianship, the

becoming sedimented into place. It is about

primary interest of all who work and live at

memory. Remembering who we are means

Rippon is to do justice to this remarkable

remembering where we are. What if each

piece of land.”

bottle of Australian wine reminded us? ‘Made on Kaurna Country’, or ‘grown in the

Nothing about cherries. A moment of

Peramangk hills’. Each glass of wine is an

custodianship, in a longer chain, a bigger story.

opportunity to start that conversation.

In 2017 a big conversation we had as Hot

Wine should just taste of grapes, really. We

100 judges was about the idea of terroir,

can’t, and shouldn’t, do much about that.

WINES

A C E

BAROSSA

FOR

U N T R Y But we can change the way we talk about

Which brings me back to that first wine. As

it. If wine is a book you can read, about

Hot 100 fate would have it, I met Nick Mills

place, about the seasons, about the country

from Rippon Wines a week after judging. I

that grows our grapes, and our people –

told him about our judging conversation and

whose language is that story written in? It

how his label had reignited them. He lit up,

may not always be appropriate for it to be

and told me a story about his own recent

Kaurna, or another Aboriginal language. But

engagement with Maori custodians, with

it’s not bloody French either.

the people who had been displaced from the land on which his wine was made. He

Instead of reaching for other people’s

shared the emotional reconnection of those

descriptions, for the imaginary forest floors of

Maori Iwi (families) to that land on which

other countries, why don’t we reach for our

his family live. Because “doing justice to

own? Most of us grew up in the dry nasal tang

the land”, as his label suggests, necessarily

of gum forests; you can hear it in our creaking

involves more than caring for soil. It’s about

Australian accent. You can also smell it in our

caring for people, and for the culture we

wines. The aromatics of eucalypts releasing

foster in our practice. Nick spoke of the

their oils on a baking summer day. The ghost

Maori words and concepts that he was given

of a crushed leaf on your fingertips. The herbal

to put up in the winery to guide his practice.

perfume of lemon gums after rain. There

To create a better culture, a more conscious,

are countless types of gum trees out there,

shared sense of place. I was sipping his pinot

standing sentinel over most Australian

throughout this conversation, and it was

vineyards, and they don’t all smell the same.

something more than cherries I could taste.

BA RO S SA VA L L E Y

E XC E P T IONA L WINES F ROM T H E SCHRAPEL FA M I LY

2017 B LU E QUA R RY G R E NAC H E 9 0 Y E A R OL D P L A N T I NG S

What’s the Kaurna name for that tree? There are Kaurna linguists and custodians here in Adelaide who can answer that. If we’re prepared to take that step, and ask that question. Behind which sits a bigger question that it is harder to find the words for.

Professor John Carty is the South Australian Museum’s Head of Humanities

3 7 8 B E T H A N Y ROA D , TA N U N DA B E T H A N Y. C O M . A U



HOT 100 WINES 2018/19

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DELIVERING EXTRAORDINARY CULTURAL EXPERIENCES IN SOUTH AUSTRALIA

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A REAL WINE CELLAR NOT JUST A WINE SELLER

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1-7 High St, Mitcham SA 5062

(08)8373 2753

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HOT 100 WINES 2018/19

CHI NA

AND

G R E AT

LEAP

IN CASE YOU HADN’T NOTICED, AUSTRALIA’S WINE EXPORTS ARE IN AN UPWARD VERSION OF FREE-FALL, WITH THE VALUE OF OUR OVERSEAS MARKET GROWING BY 11 PER CENT IN THE PAST YEAR AND THE TOTAL VALUE OF NON-DOMESTIC WINE SALES REACHING A NEW RECORD IN EXCESS OF TWO BILLION DOLLARS. DEMAND FOR AUSTRALIAN WINE, WITH MORE THAN 60 PER CENT OF IT FOREIGN IN ORIGIN, NOW EXCEEDS SUPPLY.

By Charles Gent

THE U P WA R D

or an industry that has been dogged for the past 15 years by chronic over-supply it’s heady stuff, and our change in fortunes can be

attributed largely to a rampant appetite for wine emanating from the world’s most populous nation – China. The annual value of wine exports to China was, staggeringly, up by nearly a quarter to more than a billion dollars. A boom in Chinese wine consumption has long been heralded as a potential antidote to the sluggish sales growth of Australian wine in markets elsewhere, and a number of perceptive companies and individuals

wine import company based in China. “We

range of cities and regions. Osborn says a

have been assiduously working to woo

did dinners in major hotels in the capital

strategy of concentrating on the top end of

connections with China’s still nascent wine

cities,” Osborn says. “It was all very new; a

d’Arenberg’s premium ranges – “the Dead

trade. One such early adopter is McLaren

hundred people would come along, and I’m

Arms, not the Stump Jumps” – has since

Vale heavyweight d’Arenberg, which first

not sure a lot of sales happened.”

proved highly successful: “In dollar value,

put a toe in the Chinese market about 20 years ago.

about 20 per cent of our sales now go to China”.

Despite gradually garnering customers that included several big hotels, sales hit a

D’Arenberg proprietor Chester Osborn says

plateau, and d’Arenberg eventually chose

While the majority of Chinese remain

his company’s first forays were under the

to go out on its own, identifying a network

oblivious to the world of wine, Osborn argues

auspices of Summergate, an international

of small importers and distributors across a

that their fiercely food-centred culture makes

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From their historic Avon Brae property set in the rugged beauty of the Eden Valley, David and Mardi Hall select only the best parcels of fruit to be made into wine under the Eden Hall label. The cool climate, ancient soils and the long ripening period provide ideal conditions for the production of exceptional wines of elegance and finesse.

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#HOT100WINES

HOT 100 WINES 2018/19

up’ toasting embedded in Chinese culture.

promotion, and he views the substantial

Part hospitality, part test, participation in

funding hikes for Wine Australia programs

ganbei is integral to forming bonds with

that assist small and medium-sized

prospective business partners. “You’ve got

producers to sell their wine overseas as a

to have a good tolerance for alcohol,” he

positive step.

says. While the swelling ranks of the Chinese Osborn has also joined some of the

middle-class appear to guarantee continuing

promotional Australian wine events

momentum to North Asian exports,

organised by Wine Australia, and is a strong

other factors are at play. In addition to

believer in their merits. As a participant in

the rapid growth of China’s home-grown wine production, Osborn

the biennial Vinexpo fair in Hong Kong, he has seen Australian representation grow from around 25 wineries in 2015 to more than 150 at last year’s version, at which Australia was also “host country”. Some 70 of the Australian exhibitors joined a wine roadshow that subsequently travelled to four regional cities, where they were enthusiastically received.

“Only 48 million Chinese are drinking right now out of the 1.7 billion, so there’s only growth to come, isn’t there?”

warns that international competitors – think Chile, Spain and Italy – are actively chasing a larger share of the bounty. “We may have a head start, but we can’t afford to relax,” he says. Osborn says promotion and profile-building initiatives are critical to continued success, and cites the recent translation into Chinese of James Halliday’s Australian

them excellent candidates for conversion.

those Chinese who do drink wine are

In May next year, Osborn

Intriguingly, he sees the role of tea as a

growing swiftly: “They are very interested,

has plans to join his counterparts on a First

Wine Companion as a shining example.

traditional accompaniment to meals not as a

and very discerning”.

Families of Wine tour to China with South

And while he believes that the present

Australian members Henschke, Taylors,

vertiginous rate of growth is unlikely to

barrier, but as a conduit. “One of the reasons that China boomed so easily for world wine is

It is conventional wisdom that the Chinese

Yalumba and Jim Barry, and interstaters

be maintained, Osborn says a long-term,

that they were into teas with food, and teas

place great emphasis on the importance of

Howard Park, Tahbilk, De Bortoli,

sustained rise in Australia’s exports to China

are just tannin with aromatics, and wine is

personal connections, and Osborn, who has

McWilliams, Brown Brothers and Campbells.

is achievable “if we are smart enough”.

pretty much the same thing,” he says.

travelled to China twice-yearly for a number of years, advises winemakers travelling to

Osborn has long been an advocate of

“Only 48 million Chinese are drinking right

Neophytes they may be, but Osborn says

China to be prepared for numerous rounds

ploughing the proceeds of the Wine

now out of the 1.7 billion, so there’s only

that appreciation and understanding among

of ganbei, the social tradition of ‘bottoms-

Equalisation Tax (WET) rebate into export

growth to come, isn’t there?”

SPARKLING

SPARKLING

FORTIFIEDS

P (52 -53)

Wines to celebrate. From traditional to new wave, they'll get you ready for wherever you want to go. Chardonnay, Riesling, Sauvignon Blanc, Shiraz, Verdelho, Vermentino

#HOT100WINES

HOT 100 WINES 2018/19

CAUDO VINEYARDS

CHATEAU YALDARA

DEVIATION ROAD

2017 LIFESTYLES

2015 VINTAGE

2015 LOFTIA

LADIES NIGHT

CHARDONNAY

VINTAGE BRUT

MUSCAT GORDO

PINOT NOIR

ADELAIDE HILLS

––––––––––––––––––

Trashy thrills. Bright,

Still drinking fresh despite

impressive. Oyster

lifted sweet and fizzy.

some aged characters.

shell nuances with

Guaranteed to get you

Nutty and complex but

lemon curd and some

poppin’ and lockin’.

contains some lovely lemon

peach complexity.

acidity. A very drinkable,

The flavours fly.

This wine is very

elegant style.

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HOT 100 WINES 2018/19

TAFE SA AWARD

AWA R D

T O

T H E

G TAFE SA A MAJOR HOT 100 2018/19

A IS PROUD TO BE SPONSOR OF THE WINES FOR THE SEASON.

W M

“And suddenly you know…it’s time to start something new and trust the magic of beginnings.” Unknown

excellence in our unique wine industry, here in South Australia. TAFE SA pride themselves in supporting such amazing and inspirational leaders in this industry sector. Our ‘Graduate

By Belinda McPherson

Certificate and Diploma in Food and Wine Entrepreneurship’ is the perfect opportunity for anyone to explore, embellish and

e have supported this

thrive in their creative side and attain their

competition for many

vocational and career goals. This is the

years and have enjoyed it

perfect course for anyone within this field

immensely. We are excited to

of creativity.

be part of this year’s inaugural category New to the Game. Specifically created for local

Congratulations to the inaugural New to

producers who are just starting up or have

the Game winner, Sherrah Wines. Sherrah

just broken out independently in the past

is the brainchild of Alex Sherrah, former

three years, this is a prestigious award.

senior winemaker at Coriole, who has gone out on his own to start his fledgling label. A

New to the Game, but not new to the idea,

wonderful winner.

as we all appreciate the effort, planning and time that goes into creating a good

Sherrah receives $5000 towards TAFE

wine. This takes vision, tenacity and

SA's short courses and the Graduate

knowledge.

Certificate and Diploma in Food and Wine Entrepreneurship.

Like the wine, each year the calibre of entries into this competition improves, resulting in outstanding product and very difficult decisions to be made. With the addition of this category we can trust continued growth and opportunity for

Belinda McPherson is TAFE SA' s Educational Manager

WINNER SHERRAH WINES 2017 SHIRAZ MCLAREN VALE

LIGHT AROMATIC WHITES

LIGHT AROMATIC WHITES

FORTIFIEDS

P (56 -58)

The super easy whites. Think summer, bright and beautiful.

Gewürztraminer, Grüner Veltliner, Pinot Grigio, Riesling, Sauvignon Blanc, Vermentino

#HOT100WINES

HOT 100 WINES 2018/19

HOWARD VINEYARD

JEANNERET WINES

2018 CLOVER GRUNER

2017 WATERVALE

ADELAIDE HILLS

RIESLING

––––––––––––––––––

CLARE VALLEY

2018 WATERVALE

––––––––––––––––––

RIESLING

Subtle aromas on the

O’LEARY WALKER WINES CLARE VALLEY

nose, delicate and pretty

Excellent layers of fruit and

in the mouth, beautifully

acidity weave together.

balanced. Green apple

Unctuous and supple

Juicy limes with a little

skins, coconut water and a

across mid-palate. Good

sweet melon for texture.

hint of beeswax make this

length of flavour. Mouth-

Drinkability is off the

an intriguing drop.

watering and mouth-filling.

charts. Good stuff.

PENNA LANE WINES

BROTHERS AT WAR

2018 WATERVALE

2018 SKILLY VALLEY

EDEN VALLEY

RIESLING

––––––––––––––––––

CLARE VALLEY

––––––––––––––––––

The hills are alive. A mouth-

A hint of musk and rose

A juicy little number with

fresh and zingy. Bloody

petal in the glass. There is

some lovely floral aromas.

delicious.

plenty of flavour and plenty

It’s precise, laser-like and

of bounce. It’s in its prime.

on-point. Get into it.

––––––––––––––––––

2018 THE GRAPE GROWER RIESLING

watering wine that is super

HOT 100 WINES 2018/19

THORNCLARKE WINES

LIGHT AROMATIC WHITES

PEWSEY VALE

2018 RESERVE

2013 THE CONTOURS

RIESLING

EDEN VALLEY

2018 SANDPIPER

EDEN VALLEY

––––––––––––––––––

PINOT GRIS

––––––––––––––––––

EDEN VALLEY

EDEN HALL

Orange rind, mixed lollies,

––––––––––––––––––

Subtle mineral notes and

touch and talc keep this

hints of camphor suggest

little beauty nice and dry.

Lovely citrus notes;

a beautifully-aged white.

Drink it by the gallon with

crunchy watermelon skin

Enjoy the past right now or

food or by itself. It doesn’t

moves into subtle hints of

let it wander further into

discriminate.

rose petal on the palate.

the future. Pretty to watch.

A beautiful journey; this wine leaves you looking for more.

#HOT100WINES

Step into the culinary streets of New York with award-winning chef Sean Connolly and wines curated by Jeremy Oliver. Open 7 days 11am - late

N o r t h Te r r a c e , A d e l a i d e / + 6 1 8 8 2 1 2 2 8 1 1 / s e a n s k i t c h e n . c o m . a u

HOT 100 WINES 2018/19

MESSAGE IN A BOTTLE

M B

E O

N T

ONE BOTTLE OF WINE. HALF A VINEYARD ROW. TWOAND-A-HALF KILOGRAMS OF GRAPES. TWELVE MONTHS OF BLOOD, SWEAT AND TEARS. THE WINE THAT’S IN YOUR GLASS IS THE CULMINATION OF MANY PRECISE DECISIONS.

E A

not a formula, it’s an agricultural product susceptible to the whims of mother nature. And now, thanks to climate change, winemakers and viticulturalists are dealing with unprecedented extreme weather conditions: heatwaves, drought, hail, frost and unrelenting rain. They now have to combat these factors on top of an ever-shifting landscape that’s changed so dramatically that even grapes planted in the

By Samantha Payne

same sites for more than 100 years aren’t

So, we start to see an influx of uncommon

handling the terroir the way they used to.

very decision is calculated – when do

varietals (especially in South Australia);

you pick the grapes? Destemmed or

Fiano, Vermentino, Sangiovese, Touriga

whole-bunch clusters into the press?

Nacional and a host of new questions arise:

How about carbonic maceration? Do

do we make these styles traditionally or do

you ferment in oak? If the answer is yes, do

we experiment and innovate?

you use new oak or aged oak? And these are just some of the factors you can control.

All this noise starts to die down when you ask the most important question of all: what

And, you’ve only got one chance to get it right.

wine do I want to drink today?

Now, I know the accountants and economists

This question opens up a whole new world

reading this are tearing their hair out,

of discovery, one where there are no rules

screaming. “How is this an acceptable business

– just the unrelenting pursuit of flavour and

model?!” But here’s the fact you can’t put

drinkability. The celebration of all those

a price on: the wine you’re about to sip is a

decisions that have brought this wine to

snapshot of time. The essence of a particular

your table, or in our case, the wine that’s

patch of land, captured in a bottle. The vision of

sitting in front of us on a judging table at the

all those that came to bring that bottle of wine

Hot 100.

into being, all those decisions, however minute, influence what’s in your glass right now. When dealing with wine you often focus on that end-result. People forget that it’s

Samantha Payne is a wine consultant from Sydney

Jacob’s Creek has recently completed an extensive refurbishment and there’s no better time to come and experience our home in the Barossa Valley. As part of the Epicurean Way, Jacob’s Creek ‘Our Table’ Restaurant offers a casual and relaxed dining experience. Our shared style menu allows guests to enjoy local produce, while overlooking our stunning vineyards. People, places and passions have inspired our love of good food and wine. ‘Our Table’ is all about having good fun and enjoying the best produce sourced from our garden and our neighbouring producers. Together with our restaurant guests can also experience our Jacob’s Creek Introduction to Wine experience, Jacob’s Creek Food & Wine Master Class, Jacob’s Creek Blend Bar and our Cooking Classes.

Book your Jacob’s Creek experience today. Jacob’s Creek Barossa Valley Way, Rowland Flat +61 8 8521 3000 www.jacobscreek.com Open daily 10am to 5pm Our Table Restaurant open daily from noon (closed Good Friday and Christmas Day)

WHITES WITH TEXTURE

WHITES WITH TEXTURE

FORTIFIEDS

P (62 -66)

Whites for all occasions. Typically richer and more mouth coating.

Chardonnay, Fiano, Riesling, Sauvignon Blanc

#HOT100WINES

MR RIGGS 2017 COLD CHALK CHARDONNAY ADELAIDE HILLS –––––––––––––––––– A market stroll past stalls of grapefruit, ripe stone fruits and roast almonds. A subtle richness creates a lengthy

one vineyard. one variety. one vision.

finish. Perfect to drink allyear round.

HEIRLOOM VINEYARDS 2017 CHARDONNAY GOLD LABEL ADELAIDE HILLS –––––––––––––––––– A full and quite powerful white; ripe juicy pears build in the mouth framed by a lovely nuance of oaky nougat. Beautiful.

wholesale enquiries @pewseyvalevineyard pewseyvale.com

samuel smith & son 1300 615 072

HOT 100 WINES 2018/19

WHITES WITH TEXTURE

TOMICH WINES

ANDERSON HILL

2016 WOODSIDE

2016 ICONS

2017 FOUR PEARS

VINEYARD CHARDONNAY

OF WOODSIDE Q96

CHARDONNAY

ADELAIDE HILLS

CHARDONNAY

ADELAIDE HILLS

––––––––––––––––––

ADELAIDE HILLS

––––––––––––––––––

A lean and bright style with

––––––––––––––––––

Lemon and grapefruit

lifted blood orange and

Think freshly baked pastry

pith create tight lines

grapefruit pith. Subtle wild

oozing with zesty lemon

with some flint and spice

herbs support the aroma.

curd. There is also a toasty

in the mix. A cracking wine.

The palate has focus and

vanilla character thanks to

is driven, pure and precise

good use of oak making for

with lovely concentration.

a balanced lovely, rounded mouthfeel.

JACOB’S CREEK

GENTLE FOLK WINES

OCHOTA BARRELS

2017 LYNDALE

2018 SCARY WHITE

2018 WEIRD BERRIES

CHARDONNAY

ADELAIDE HILLS

IN THE WOODS

BAROSSA VALLEY

––––––––––––––––––

GEWURZTRAMINER

––––––––––––––––––

ADELAIDE HILLS Bright and lively. Think a

––––––––––––––––––

A bold, rich and classic

beautiful bouquet of wild

style with nutty overtones.

flowers. A perfect spring

Apricots, peaches and nashi

A slight smokiness wafts

day in the glass.

pear, it’s waxy, slippery

in making this a great

and textured on the palate

match with friends and a

leading to a lingering finish.

roast chook on a Sunday

An ideal match for spicy

afternoon.

food to freshen the palate in-between kicks of heat.

#HOT100WINES

HOT 100 WINES 2018/19

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WHITES WITH TEXTURE

BURGE FAMILY WINEMAKERS

SHUT THE GATE WINES

CHAFFEY BROS. WINE CO.

2012 OLIVE HILL

2018 FIANO

2018 KONTRAPUNKT

SEMILLON

CLARE VALLEY

KERNER

BAROSSA VALLEY

––––––––––––––––––

EDEN VALLEY

––––––––––––––––––

Lemon blossom, white

––––––––––––––––––

Think the perfect

flowers and a drip of honey.

Delicate, lean and fresh.

continental breakfast,

This shows beautiful fruit

Slightly chalky on the

as toasty secondary

expression with a sweet

palate and oh, so drinkable

characters, marmalade

feel even though it drinks

from start to finish.

and preserved lemon are

dry. A well-balanced wine.

beautifully balanced.

#HOT100WINES

At St Hugo, wine tasting is a sensory experience. Intimate tastings and visits to our vineyard are enhanced by striking architecture. In our restaurant, our chefs evaluate a range of flavours with each St Hugo wine, to create the perfect degustation menu for your culinary journey.

2141 Barossa Valley Way Rowland Flat SA 5352 Telephone: (08) 8115 9200 Website: sthugo.com Open daily: 10:30am - 4:30pm Lunch: Thursday - Monday from 12pm Dinner: Friday & Saturday from 6pm (Closed Good Friday & Christmas Day)

Please Drink Responsibly.

HOT 100 WINES 2018/19

DRINK DINE DESIGN AWARD

AWA R D

HOT 100 | TOP 10 Shottesbrooke Single Vineyard Series 'Adelaide Hills' Chardonnay 2017

D R I N K

D I N

A DINING TABLE IS AT THE CENTRE OF MANY OF OUR BEST FOOD AND WINE EXPERIENCES. THE WINNER OF THIS YEAR’S DRINK DINE DESIGN AWARD, STEPHEN ROY, HAS CAPTURED THIS ELOQUENTLY WITH HIS PROJECT, THE BELL DINING TABLE.

By Nathan James Crane

oy, who is a recent graduate of the furniture design program at JamFactory, is an Adelaide-based emerging furniture designer and

maker. The Bell Table was specifically designed with entertaining in mind, seating up to 12 people with a wear-resistant toughened glass top. In his entry statement, Roy quoted

New York Times restaurant critic Moira Hodgson, who once wrote, "great chefs and good home cooks understand that eating is both a physiological and a psychological act. Where one eats can be as important as what is eaten. The body responds in the most subtle of ways to surroundings … ."

WINES OF STYLE BUILT FROM THE

The table is a beautiful expression of this

gram), Simon Kardachi (Shobosho, Osteria

sentiment, made from Tasmanian Blackwood

Oggi, Press, Melt and Maybe Mae), Jock

and toughened glass which Roy wrote was

Zonfrillo (Chef and Owner of Orana

designed to "create transparency in the

Restaurant) and Daniel To and Emma Aiston

dining experience, a visual closeness that is

(JamFactory, Daniel-Emma).

usually obstructed by a solid table top, with the food seemingly levitating invitingly on

As a designer, Roy aims to create unique

the surface."

and desirable items from a range of medium and materials. His work ranges

The judges for 2018 were Graham

from large- and small-scale commission

Charbonneau and Dave Bickmore (studio-

work to commercial fit-outs and one

#HOT100WINES

D E S I G N

and bar. The installation (featuring the 10 finalists) was exhibited at Adelaide Airport before travelling to the Hot 100 Wines awards night serving as an Applewood Distillery pop up gin bar in December. Photos; Johanis Lyons-Reid

The installation, which was made from 1,500 KINK Oil Bottle packaging tubes and fastened by 3,500 stationary clips, will be dismantled and reused by JamFactoryâ&#x20AC;&#x2122;s production department. Open to emerging artists who completed an art or design related course in South Australia in the past five years, the Drink off individual pieces to a broad range of

exhibited at Adelaide Airport from October

Dine Design Emerging Designer Award

products available online and to order.

12 to November 6. The finalists for 2018

asks entrants to submit an innovative and

were Chloe Allchurch, Aubrey Barnett, Rhys

exciting product design to enhance the

The judges were impressed with Royâ&#x20AC;&#x2122;s

Cooper, Hamish Donaldson, Andrew Eden,

experience of consuming fine food and

table, which To and Aiston describe as, "a

Thomas Pearson, Bastien Thomas, Dean

wine. The winning entry of the annual award

simple, elegant design which will be sure

Toepfer and Emma Young.

is presented $3000 in prize money.

to inspire great conversation at any dinner party".

For the second consecutive year, JamFactory partnered with Grieve Gillett

All 10 of the 2018 finalists, including

Andersen on the construction of the

the winning entry by Stephen Roy, were

Drink Dine Design Finalist installation

stephenroy.com.au jamfactory.com.au

HOT 100 WINES 2018/19

T H E

SECTION HERE KJAHJASH

Jessie Spiby

Karena Armstrong

F U T U R E

SAVE 10% SAVE 10% using code using code 2018HOT100 2018HOT100 winesave.com.au winesave.com.au

Andrew Davies

I S

#HOT100WINES

Margarita Galindo Gallardo

N OW

THE FOUR ADELAIDE COOKING IDENTITIES WE PROFILE OVER THE FOLLOWING PAGES HAVE PLAYED A LARGE PART IN MAKING THIS STATE THE GASTRONOMIC HOTSPOT IT IS TODAY. BUT THEY ALL HAVE AN EYE TO THE FUTURE.

By David Knight

Dreamt. Made. Contained.

Clare Valley Cellar Door. 8453 Main North Rd, Clare SA 5453. E. cellardoor@shutthegate.com.au P. 08 8843 4114

shutthegate.com.au



HOT 100 WINES 2018/19

PROFILE

J E S S I E “That’s our big picture dream: to cook what’s around us and to preserve it so we’ve got it for the following seasons.”

#HOT100WINES

HOT 100 WINES 2018/19

S P I B Y WITH MY GRANDMA BEN, JESSIE SPIBY SIMPLY WANTS TO COOK, PRESERVE AND SWAP INGREDIENTS FOUND AROUND HER TO CREATE A RESTAURANT FOR THE COMMUNITY THAT HAS A LITTLE HELP FROM THE COMMUNITY.

“

My mum has an amazing garden, my chef Jodie [Zerna] has an amazing garden and to use that as well as the produce people

bring in and swap for coffee and stuff that we preserve, that’s the goal,” Spiby says. “A girl just brought in a box of her home-grown coriander, so we gave her some pickles, that the week before were donated, so we pickled all these vegetables so we could pass it forward. It’s a cycle. That’s our big picture dream: to

we’re standing by our ethics. We use

gathering of food stalls that is Plant 4. Its

cook what’s around us and to preserve it

filtered coffee as well, as there’s less waste

small, delicious menu constantly changes

so we’ve got it for the following seasons.”

associated with that.”

with dishes using sustainable protein such as

Located in Bowden’s Plant 4, Spiby says

Aside from honouring Spiby’s grandmother,

an effort to stay away from protein’s big

she’s made My Grandma Ben’s sustainable

the restaurant’s name also respects the

four: chicken, lamb, pork and beef.

boundaries quite strict, as true zero waste

period she hails from.

kangaroo and carp. Spiby says they’ve made

is the goal of the café/restaurant. This

“We’ve chosen to use kangaroo, Paroo

means every part of the ingredients are used

“It was about cooking, preserving and

Kangaroo, which are an ethical brand, carp

including ugly food that no one wants, as

celebrating the seasons,” Spiby says, “making

and river fish like Coorong mullet. We work

they take advantage of food donations from

the most of strawberries when you get

with Tommy from Fair Fish, as some of

other restaurants and community growers.

them, as opposed to everything being

the commercial fishers he works with are

available all the time. I use a few of her

basically a guy who’s on a tin boat with a

“No take-away, no single-use plastic or

recipes, some for pickling, but she didn’t

hand-reel over the edge catching whiting.

take-away coffee cups, straws or anything

really write stuff down. It’s more the recipes

People like that we are happy to align

like that,” Spiby says. “We’ve made our

I picked up watching her and my mum cook.”

ourselves with.”

boundaries quite hard. It’s hard to be competitive [due to the boundaries]

My Grandma Ben has made a big impact

particularly with take-away coffee, but

since opening in mid-2018 in the eclectic

mygrandmaben.com

HOT 100 WINES 2018/19

SR P EO CT F II LOEN H E R E K J A H J A S H

ANDREW

“The restaurant as a platform for gastronomically challenging people frayed somewhat a little while ago, now it’s about feeding people.”

#HOT100WINES

HOT 100 WINES 2018/19

D AV I E S AS EXECUTIVE CHEF AND CO-OWNER OF PRESS* AND OSTERIA OGGI, ANDREW DAVIES IS THE CULINARY BRAINS BEHIND TWO OF THE MOST POPULAR AND CONSISTENT RESTAURANTS IN ADELAIDE. AND THE SECRET TO THEIR SUCCESS IS QUITE SIMPLE.

t’s been a little over seven years since Davies and his business partner Simon Kardachi opened Press* on Waymouth St, a game-changing Adelaide restaurant

that was an instant hit with its long tables, sharing philosophy and mix of quality prime cuts and offal. Four years later, they opened the contemporary Italian hot spot Osteria Oggi, arguably the city’s best Italian restaurant, as well as the burger and hot dog

to a booking and have three courses.

closing than opening. There was this real

joint Bread & Bone on Adelaide’s hippest

This purposely hasn’t got bookings so

café culture that just swamped us. A lot of

thoroughfare, Peel St. For Davies, who prior

people don’t feel they have to honour that

our good chefs moved to Melbourne and

to his partnership with Kardachi worked at

commitment. They can rock up here and

Sydney. Adelaide’s always been a great

Pied-a-Terre in London and was head chef at

get to know what times they can turn up to

petri dish for breeding chefs but a lot are

d’Arry’s Verandah, the recipe for success in

get a steak and go.”

returning now and some overseas chefs are

Adelaide is quite simple.

coming here. Davies believes restaurants can’t isolate

“We don’t rest on our laurels and don’t rely

diners by deliberating catering to certain

“It’s a very liveable city, it’s a great city to

on trends,” Davies says. “It’s about feeding

groups. “It’s about creating a gamut of

live in. As a chef you can get in your car

people. The restaurant as a platform

dishes that are attractive to everyone.

and drive up to the Adelaide Hills because

for gastronomically challenging people

Someone who wants a steak still might think

you know that your vegie producer is up in

frayed somewhat a little while ago, now

that that vegan dish looks good as well.”

Piccadilly Valley or Basket Range or down in

it’s about feeding people. There are more

McLaren Vale or up in the Barossa. They can

people eating out now, the nuclear family

The chef says we’ve hit our adolescence as a

see the providence, they can see where it's

dissolved a while ago, there are more

gastronomic city thanks to initiatives such as

grown and they know where it’s going. It’s a

couples who haven’t got kids and more

the small bar licence and pop-ups.

great city for that.”

inner-city residents. People are going out and treating a place like this [Press*] as

“These have enabled people to dip their

their dining room, as an extension of their

toes in the water. Back in the late 80s and

apartment. They don’t have to commit

early 90s there were more restaurants

pressfoodandwine.com.au

HOT 100 WINES 2018/19

SR P EO CT F II LOEN H E R E K J A H J A S H

M A R G A R I TA “Mainly I work for the Mexican community, these people say, ‘Oh Margarita, I miss home, I miss my mother, she makes tortillas by hand, makes the tamales, makes the mole,”

#HOT100WINES

HOT 100 WINES 2018/19

GAL I N D O GALLARDO A NONDESCRIPT SHOPPING CORNER IN NEIGHBOURHOOD SALISBURY IS WHERE YOU’LL FIND TACO QUETZALCOATL, A TAQUERIA SO AUTHENTIC IT WILL MAKE YOU THINK YOU’VE BEEN TRANSPORTED TO THE STREETS OF MEXICO.

everywhere, some people travel two hours to eat here. It’s unbelievable.” Gallardo says she has no intention of moving her taqueria from Salisbury, as it’s home. “I live five minutes [away], I walk here. My son goes to school here, why would I need to travel one hour, two hours for work? People have the wrong ideas about Salisbury, I’ve lived here for seven years and nothing’s happened, I feel at home, you

pening Taco Quetzalcoatl with the

know? I feel people are more honest here.

Mexican ex-pat community in mind

People are friendlier.”

in early 2016, Margarita Galindo Along with the CBD’s Revolucion Mexicana

or beans or whatever you like on the top,

one of this state’s premier reasonably priced

and Port Adelaide’s La Popular Taqueria,

coriander, onion.”

food attractions. It’s had it praises sung

Taco Quetzalcoatl has whet Adelaide’s

by the international press – “[It] feels like

appetite for traditional, authentic Mexican

That said, Gallardo has one item on the

nothing short of a miracle,” gushed The New

over the bizarre Aussie twist on Tex Mex

menu to cater for those who want to taste

York Times – while people travel from all

that used to pass for Mexican in this

the Aussie version, but only one.

over the state to taste Gallardo’s authentic

country.

Gallardo’s modest taqueria is now

tacos, tamales and mole.

“I make an Australian taco with lettuce “Some people were confused when I started,

cheese and cream. I don’t make everything

“Mainly I work for the Mexican community,

‘Oh Margarita, I want a taco shell’. And I say,

this way because you destroy the food, you

these people say, ‘Oh Margarita, I miss

‘Sorry that’s not a taco, for us it is soft, you

destroy the sensation.”

home, I miss my mother, she makes tortillas

make the tortilla fresh'.

by hand, makes the tamales, makes the mole,” Gallardo says of the community

“On a taco, you don’t need to put too

she initially catered for. “People [now]

many things on it, you know: it’s a base,

come from Barossa, from the city, from

you make tortillas, then you put the meat

facebook.com/ TacoQuetzalcoatl

PROFILE

KARENA “I’m running the business quite differently in terms of food waste and looking more at sustainability than I ever have before,”

#HOT100WINES

HOT 100 WINES 2018/19

ARMSTRONG WE NEED TO START CARING ABOUT THE FUTURE NOW, SAYS KARENA ARMSTRONG, WHO IS THE OWNER AND CHEF OF ONE OF SOUTH AUSTRALIA’S TOP GASTRONOMIC DESTINATIONS, THE SALOPIAN INN.

or Armstrong, this means reducing as much restaurant waste as possible, growing in-house produce and working with ethical producers as

her restaurant kitchen heads towards a plastic-free future. “I’m running the business quite differently in terms of food waste and looking more

“We just dropped a marquee in the middle

and dry-aged for us, we get unbelievable

at sustainability than I ever have before,”

of the garden and got the guests to pick

service, so it’s all still really local.”

Armstrong says. “I’ve got the luxury now.

their own lunch. We got a gardener in,

I’m an established mature business. We’re

gave the guests gloves and they picked

Armstrong’s two beehives, which are looked

looking at getting all the plastic out of the

their salad, we cooked them lunch, they

after by beekeeper Vanessa Hoo, provided

kitchen, getting our Glad Wrap use down

enjoyed gin made from garden ingredients.

the restaurant with 120 kilograms of honey

to zero. All these little things a customer

Everything was from the garden.”

last year.

Armstrong’s garden contains live-stock with

“We’re actually at a point where we're

goats, chickens and bees but the acclaimed

getting another hive, so we’ll have three. The

This sustainable practice includes Armstrong

regional chef says she’ll never be able to

flavour is of the garden, you can taste the

growing a bulk of the restaurant’s

farm protein.

zucchini flowers at the back of your palate,

perhaps doesn’t realise, but your staff know.”

ingredients in her kitchen garden at home,

this savoury note. We cook with it all. One-

which is just down the road from her

“My chickens are all named,” Armstrong

hundred-and-twenty kilos lasts us about four

McLaren Vale restaurant (recently named

laughs. “I keep them after they stop laying

months, then we buy the rest from Vanessa.”

South Australia’s best restaurant at the 2018

eggs. I can’t kill them, they’re too cute and

Advertiser Food Awards).

they’re good little composters anyway.”

“We’ve got our garden really going now, our

On the protein front, her sous chef Jimmy

future, when it comes to cooking, Armstrong

food miles are down. It’s almost becoming

Toone supplies The Salopian Inn with pork

stays in the here and now.

cliché and a marketing ploy [sustainability],

as he is one-half of the small-scale free-

but if you actually do it, it’s pretty satisfying.”

range pig farm Sandalwood Gully Farm.

Armstrong’s garden doubled as a venue as

“We’ll never be able to produce all of our

part of 2018’s Tasting Australia.

protein, we just can’t. All our beef we get from

Even though The Salopian Inn’s sustainable practices are about planning for a better

Ian [Shaw] at Ellis Butchers. It’s all hand-picked

“What’s growing that day, we cook.”

salopian.com.au

ORANGE AND ROSE

ORANGE AND ROSÉ

FORTIFIEDS

P (80 -81)

Skin fermented whites or super light reds. The bridge between white and red are super delicious.

Carignan, Dolcetto, Grenache, Muscat Rouge, Pinot Gris, Pinot Meunier, Pinot Noir, Sangiovese, Tempranillo

#HOT100WINES

HOT 100 WINES 2018/19

HAHNDORF HILL

BIRD IN HAND

LA PROVA

2018 ROSÉ

2018 PINOT NERO

2018 AGLIANICO

ADELAIDE HILLS

ROSÉ

ROSATO

––––––––––––––––––

ADELAIDE HILLS

––––––––––––––––––

salmon hue and delicate

With strawberry cream

Super fresh and vibrant.

aromas. White floral and

and a little spice, this is

Nervey acid keeps this

talcum powder team with

deliciously jube-y and

clean, long and strong.

a super fresh palate. A

perfumed with a cordial

Simply delicious.

vibrant delight.

line of acid and structure.

GRANT BURGE WINES

KOERNER WINE

KANGARILLA ROAD

2018 PIGATO

2018 MONTY ROSÉ

CLARE VALLEY

SOUTH AUSTRALIA

––––––––––––––––––

An intriguing wine with

Pretty and vibrant, this

spicy ginger notes. Cut

Rosé has focused intensity.

A real mix of fruit flavours

hay hung out to dry before

Understated red fruits with

with hints of orange and

baling; this wine shows

lovely complexity that will

botanicals. The ocean

grass, lemon and Granny

drink on and on and on.

breeze quality has a

Smith apples. Medium-

gentle textured feel. Great

length on the palate with

summertime drinking.

Lanolin.

Beautifully bright with a

2018 PINOT ROSÉ BAROSSA VALLEY

HOT 100 WINES 2018/19

Endorsement from individuals such as Chinese mega star Huang Xiaoming are very powerful in the Chinese market. Images of Mr Huang visiting Kangaroo Island, eating oysters at Coffin Bay, sampling wine at our best wineries, and touring Adelaide Oval all portray an image of South Australian life that is extremely attractive. Premium products translate into premium

M OVI N G FROM B U L K TO B O U T I QU E THERE HAS NEVER BEEN A BETTER TIME FOR SOUTH AUSTRALIA TO MOVE UP THE VALUE CHAIN AND TRANSITION FROM BULK TO BOUTIQUE TO REALISE THE POTENTIAL OF CHINA’S GROWING MIDDLE CLASS.

prices. Research shows the growing Chinese middle class is becoming increasingly sophisticated and aspiration driven, which in turn means they are willing to pay a premium for quality imported food – sometimes up to 30 per cent more. This is great for producers but in order to capitalise on this opportunity, there’s a lot of work to do to ensure consumers’ needs are

commodities and exports, there is potential

met. Making it easier to do business and

untapped growth when it comes to our

improving our capabilities in dealing with

premium offerings. The appetite from

the Chinese market is paramount. There also

Chinese consumers for premium products,

needs to be a distinct change in mindset to

such as our high-quality food and wine, is

ensure we realise this potential economic

increasing at an extraordinary rate and there

boom for the state.

By Marcus Lojszczyk

is an enormous void to fill.

South Australia’s reputation is growing and

premium offering to other markets is to

One of the best ways to showcase our outh Australia’s agribusiness

export revenue with $890 million coming

it continues to be globally recognised for

entice people to travel to South Australia

industry has long been a vital cog in

from China, our state’s most significant

its clean, safe and aspirational produce.

and experience the state for themselves.

the economy and a sector that has

trading partner for agriculture, food and

The more we can tap into the enormous

continued to do well while other

wine.

purchasing power of China’s growing middle

A perfect example is selling our wonderful

class with this premium offering, the more

and one-of-a kind Australian experience to

industries have transitioned and, in some circumstances, failed. In fact, in 2016-17,

While we are extremely capable and often

jobs and money will flow into our state –

Chinese visitors. As a state, we have made

South Australia brought in $5.5 billion of

punch above our weight in relation to bulk

something that is desperately needed.

great strides in this area but we are only

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scratching the surface when it comes to

increasing this number by making it easier

truly capitalising on this trend.

for business migrants to choose Adelaide as

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their destination to put down roots. Opening Late last year the State Government and

new migration agency offices and reducing

South Australian Tourism Commission

red tape in granting business migrants visas

supported the launch of the UWAI app

are essential. This in turn will improve our

that aims to make it easier for Chinese

capabilities to develop stronger long-term

visitors to engage with locals, do business

working relationships with China and will

and access a range of dining options.

result in new business opportunities.

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It bridges the language gap in a simple app. This innovation is a great example

To put it in perspective, over the past

of what we need to continue to do to

three years more than 600 high-net-worth

build on the record numbers of in-

individuals have successfully applied

bound Chinese visitors. The combination

to become business migrants to South

of entrepreneurship, innovation and

Australia. And a condition of entry and

Government support needs to be enhanced

ongoing residency is that business migrants

and fostered to keep this trending upwards.

engage in minimum levels of trade or investment activity. The ACBC – South

International tourism is booming in South

Australian Branch recently commissioned

Australia, and Chinese tourism is the top

studies that indicate Chinese business

driver of the growth, with the number of

migrants will contribute $4 billion to the

Chinese tourists up 50 per cent in the 2016-

South Australian economy over the next

17 financial year, injecting an additional

three years

$352 million into the economy. When each of these visitors spends an average of

The flow on effects from this growth in

$6,340 during their stay, the argument for

migration is also highly beneficial to the

better marketing of what our state has to

state as a whole. With business migrants

offer is undeniable. Showcasing our premium

choosing South Australia as a place to live

offering ‘in person’ to the Chinese market

and work, the next generation will likely

will inevitably lead to greater demand and

go through school and higher education

open the door to further international

here in Adelaide, and experience our state’s

export opportunities.

attractions for themselves.

So what more can we do to capitalise on

Confidence is a wonderful thing and as a

the great work we are already doing in this

state I think we are really starting to believe

space? Ensuring business migrants choose

what we have here is worth promoting and

South Australia as a place to live and do

well worth investing in. South Australia is

business is another crucial part of the

renowned for its premium products, food

conversation. Having international tourists

and wine and as more people around the

visit South Australia and spend money is one

world learn that South Australia possesses

thing, but having business people choose to

this premium offering in spades, the

live, work and invest in the state is a whole

opportunities are endless.

other ball game. Since 2013, business migration nominations have spiked dramatically and Chinese business people comprise 83 per cent of those nominated. We need to keep

Marcus Lojszczyk, PwC Partner pwc.com.au

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Lively and fresh reds. Typically elegant but diverse in style. For the start of the meal or drink them chilled in summer. Cabernet Franc, Grenache and Grenache Blends, Negroamaro, Nero d’Avola, Pinot Gris, Pinot Meunier, Pinot Noir, Roussane, Sangiovese, Shiraz, Tinta Barroca, Viognier, Zinfandel

#HOT100WINES

HOT 100 WINES 2018/19

KARRAWATTA WINES

MURDOCH HILL

BIRD IN HAND

2017 DAIRY BLOCK

2017 LANDAU SYRAH

2016 NERO D’AVOLA

SHIRAZ

ADELAIDE HILLS

––––––––––––––––––

It’s love at first sight as the

Cassis, cocoa beans,

Entices with plush, dark

drying tannins are grippy

mouth-filling and full-

fruit and a balanced sappy

and dark on one hand but

flavoured, it’s like a block

edge from whole clusters.

are bright and pretty with

of fruit and nut chocolate.

This is just so drinkable

a salty, full mid-palate on

Demands a second glass.

with length and structure.

the other.

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HOT 100 WINNERS

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HOT 100 WINES 2018/19

FRUIT FORWARD REDS

HONEY MOON VINEYARD

COOTER & COOTER

2017 PINOT NOIR

––––––––––––––––––

2018 PINOT NOIR ADELAIDE HILLS

ADELAIDE HILLS ––––––––––––––––––

Tight and sinewy, this

Soaked in Christmas

the mouth. Seductive and

pudding brandy and spices,

delicious.

wine slowly unravels in

it’s slightly medicinal and a wine to enjoy slowly. Plump but refined on the palate, the savouriness comes out to play with great length and structure.

BIRD IN HAND

HENTLEY FARM

2016 SYRAH

2017 THE OLD LEGEND

ADELAIDE HILLS

GRENACHE

––––––––––––––––––

BAROSSA VALLEY

Flavourful, smooth and

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––––––––––––––––––

polished. Enjoy now or well

Bright red fruit with sweet

into the future.

basil spice, it’s lively in the glass with faint elegant tannins.

#HOT100WINES

JACOB’S CREEK 2017 OUR LIMITED RELEASE GRENACHE BAROSSA VALLEY –––––––––––––––––– Lovely purity of fruit with plenty of spice. The redcurrant and cherry fruit gives high drinkability and ample pleasure.

KOERNER WINE 2018 LA KORSE RED WINE CLARE VALLEY –––––––––––––––––– An intoxicating blend of sarsaparilla, strawberries and freshly cut garden greens. In the mouth there’s bright acidity, making it crunchy and delicious.

HOT 100 WINES 2018/19

FRUIT FORWARD REDS

WANGOLINA 2018 MONTEPULCIANO LIMESTONE COAST –––––––––––––––––– A delicious food wine with lovely fruit expression and hints of eucalyptus and new leather spice.

PARKER COONAWARRA ESTATE 2018 EARLY RELEASE SHIRAZ COONAWARRA –––––––––––––––––– A more than satisfying drop as the wild strawberries seduce while the white pepper adds crunch.

#HOT100WINES

HOT 100 WINES 2018/19

Piccadilly Circus Blanc de Blancs 2016 MĂŠthode Traditionnelle

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HOT 100 WINES 2018/19

MATRIARCH AND ROGUE

FRUIT FORWARD REDS

RICCA TERRA VINTNERS

BLOOD BROTHER REPUBLIC

2018 NERO D’AVOLA

2017 GRENACHE

RIVERLAND

MCLAREN VALE

––––––––––––––––––

of wine backed with nice

Super delicious and very

A complex bouquet of

fresh acid.

smashable with lots of

pomegranate and spice. An

good acid to support the

ideal match for Northern

wine. Don’t walk, run.

African fare. Well-balanced

2017 MONTEPULCIANO RIVERLAND –––––––––––––––––– Super juicy, delicious and vibrant. A big mouthful

and ready to play.

#HOT100WINES

HOT 100 WINES 2018/19

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HOT 100 WINES 2018/19

PROFILE

sommelier PROFILE

“It’s really important to be able to read a room, you don’t just need to know about wine - you need to know about people.”

ne gets the sense that Brook is holding court as he sits down for breakfast at Hey Jupiter. Barely five minutes goes by without

someone stopping to say hi, whether it’s a former workmate from Orana, wine industry veterans heading into the East End Cellars or a friend grabbing a coffee on their way to work.

built wine room. “It’s bloody crazy mate,” he So it’s no surprise when he says that a

laughs. “We’ve got over 2000 wines at the

sommelier’s duties don’t begin and end

moment and it’s growing every day.”

with wine. “It’s really important to be able to read a room,” Brook says. “You don’t

Brook is constantly expanding the

just need to know about wine – you need

selection of verticals and back vintages,

to know about people.”

but there’s no room for elitism when he’s working at a pub. A large part of his role

Brook – JB to his friends – has spent

is looking for good, affordable wines to

plenty of time learning to read a room

suit a range of palates and he admits that

since enrolling in Hospitality School at

some of these are “wines that I probably

TAFE as an 18-year-old.

wouldn’t have thought about expressing an interest in 10 years ago.”

J O N AT H A N He’s worked in a variety of roles at tourism venues and five-star hotels, including the Hilton, where he encountered a “gentleman at the end of his shift sitting down with a cigarette in one hand doing stock for the next day”.

FROM AUSTRALIA’S BEST RESTAURANT TO A REFURBISHED PUB IN THE HILLS, JONATHAN BROOK’S RELATIONSHIP WITH WINE HAS BEEN A JOURNEY OF DISCOVERY, BUT THE BIGGEST REVELATION MIGHT BE THE IMPORTANCE OF EASILY ACCESSIBLE CONSUMER-FRIENDLY WINES.

B R O O K Back then, he was obsessed with unicorn wines and trying to source grand cru Burgundies. Later, he became more interested in the ethical stance behind the wines he was sourcing but now he spends as much time thinking about approachability as exclusivity.

That man was sommelier and former Hot 100 head steward Trevor Maskell, and Brook has followed in his footsteps

By Alexis Buxton-Collins

It’s been an interesting journey, and one that’s taken Brook to places he never

as both a somm and a Hot 100

expected. “I work for a pub group, and

steward. While many people would be

if you asked a pub group 10 years ago

overwhelmed with the 1300 entries

whether they’d have a sommelier on their

submitted for this year’s event, he’s used

staff they would have laughed their heads

to dealing with a larger collection every

off at you.”

working day at the Crafers Hotel. He’s worked as a somm at Auge, Press* and Orana but never dealt with anything close to the magnitude of his current purpose-

crafershotel.com.au

#HOT100WINES

HOT 100 WINES 2018/19

HENSCHKE CELLAR DOOR

O P E N DAY S AT U R D AY 2 4 T H N O V E M B E R , 1 1 . 0 0 A M â&#x20AC;&#x201C; 3 . 0 0 P M

HENSCHKE CELLAR DOOR Join the Henschke family and staff to celebrate the launch of their new tasting room, built within the original dry-stone walls of the 1860s Grain Barn.

O P E N DAY

STRUCTURAL AND SAVOURY REDS

STRUCTURAL AND SAVOURY REDS

FORTIFIEDS

P (96 -105)

These medium bodied wines display darker fruits and spices. Mostly Mediteranean varieties or climes, they are reds for any occasion. Cabernet Franc, Cabernet Sauvignon, Graciano, Grenache and Grenache Blends, Mataro, Mourvedre, Pinot Noir, Sangiovese, Shiraz, Tannat, Tempranillo

#HOT100WINES

HOT 100 WINES 2018/19

GUTHRIE 2017 THE SNARE SYRAH ADELAIDE HILLS –––––––––––––––––– Coconut shells scattered on a forest floor. Expressions of cedar oak give the wine a framework for the fruit to sit within. A classic expression of this style.

NORTON SUMMIT VINEYARDS 2015 PINOT NOIR ADELAIDE HILLS –––––––––––––––––– Cherry cola characters meet fleshy meats and dark mulberries. There’s an interesting plushness to this wine. Moreish.

117 Melbourne St, North Adelaide (08) 8267 3553 urcaffe.com  

HOT 100 WINES 2018/19

STRUCTURAL AND SAVOURY REDS

HOWARD VINEYARD

TOMICH WINES

GOLDING WINES

2016 AMOS SHIRAZ

2017 WOODSIDE

2018 THE PURVEYOR

ADELAIDE HILLS

VINEYARD PINOT NOIR

PINOT NOIR

––––––––––––––––––

ADELAIDE HILLS

––––––––––––––––––

that packs a rich fruit and

A well-rounded big

It’s light, lean and long but

dark spice punch. A savoury

example of a light variety.

finishes with an abrupt

backend completes the

Lots of sour-sweet, cherry-

uppercut of spice. A quiet

journey.

plum flavour and some

but powerful wine.

A powerful little number

stalk influence, too.

SAEP

BETHANY

2017 MONI

2017 BLUE QUARRY

GATT WINES

PINOT NOIR

GRENACHE

2016 ACCENT

ADELAIDE HILLS

BAROSSA VALLEY

SHIRAZ

––––––––––––––––––

BAROSSA VALLEY

A riper of a wine. There

Incredible perfume.

are hints of raisin but the

There are poppy seeds,

The prime movers of fruit

texture is polished and the

blackberries and mulberry

and tannin are in balance

spice melds in with its firm

spice plus an almost

as the wine glides across

features. A different beast.

Christmas cake appeal.

the palate. So silky. The oak

Very drinkable.

lingers but the flavours are

––––––––––––––––––

mouth-filling and complete.

#HOT100WINES

HOT 100 WINES 2018/19

Z WINE

THE THIEF?

2016 RUSTICA

2017 ROMAN

2017 SHIRAZ

SHIRAZ

OLD VINE GSM

BAROSSA VALLEY

––––––––––––––––––

A medium-weighted style

Black raspberry framboise

red with beautiful flavours

that’s supple and bright.

deliciousness with licks of

defined by ripe, fresh

A cranberry-like tartness

spice and bramble bush.

blackberries. Easy drinking.

helps the flavours linger

Paper-thin tannins make

and drive the wine forward.

the wine lithe. There’s

A compact, medium-bodied

lengthy flavour framed by beautifully integrated tannins and finely attuned acidity.

THE BARN MCLAREN VALE open 7 days lunch | dinner restaurant | cellar | courtyard functions | weddings

252 main rd mclaren vale | P: 8323 8618 www.thebarnbistro.com.au

HOT 100 WINES 2018/19

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STRUCTURAL AND SAVOURY REDS

GESTALT 2016 BLACKLIGHT

KOERNER WINE

MATARO GRENACHE

2017 CASSICO

BAROSSA VALLEY

CLARE VALLEY

––––––––––––––––––

An almost campfire lift of

Perfumed and lifted, there’s

fennel and stewed plums.

a sappy or green spectrum

Although quite ripe, it’s

of fruit but it’s generous

still silky smooth and will

and textured. Jubey, silky,

impress those chasing a

punchy and moreish.

deeper red.

Quetzacoatl’s Authentic Mexican brings Authentic Mexican to your table

MR HYDE WINES

2016 SEVENHILL

2017 THE POLE DANCER

RESERVE SHIRAZ

NEBBIOLO

CLARE VALLEY

––––––––––––––––––

herbal spectrum with gum

on the nose, there are

tree and an almost salty

some herbal notes on the

finish makes you thirsty for

palate, too. Then there

more. Leap in.

grippy for days. Great concentration, depth and balance.



The plum fruit, rhubarb and

Big and dark cherry fruits

is the tannin. Chalky and

28/18 Amanda St Salisbury 0419 934 608

EDILILLIE

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9a Anster Street Adelaide, South Australia Tues-Fri from 3pm p. 08 8212 0708

Saturday From 4pm

Sunday From 2pm

e. drink@proof-bar.com

w. proof-bar.com

 

HOT 100 WINES 2018/19

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HOT 100 WINES 2018/19

ST MARY’S

STRUCTURAL AND SAVOURY REDS

2014 BELLS

RYMILL COONAWARRA

YANGARRA ESTATE VINEYARD

AND WHISTLES

2016 THE YEARLING

CABERNET BLEND

CABERNET SAUVIGNON

COONAWARRA

2016 OVITELLI

––––––––––––––––––

GRENACHE

Like a freshly-baked

Ripe red fruits like sour

raspberry tart cooling on

cherry adorn this wine.

a window sill under a gum

There are some alpine

Slurpable. This pretty,

tree. Drink in the moment.

eucalypt vibes, finishing

nicely-trimmed wine shows

with hints of meatiness.

mild tannins, creamy oak

MCLAREN VALE ––––––––––––––––––

and a soft finish. Drink this all night.

#HOT100WINES

DOWIE DOOLE 2017 G&T GRENACHE TEMPRANILLO MCLAREN VALE –––––––––––––––––– An elegant bouquet with layers of floral notes. Vibrant fruit, a juicy palate, well-balanced and elegant.

THREE DARK HORSES 2017 GRENACHE MCLAREN VALE –––––––––––––––––– Lifted, juicy and oh, so moreish. Great vineyards and great winemaking on show.

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HOT 100 WINES 2018/19

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HOT 100 WINES 2018/19

THREE DARK HORSES 2017 TOURIGA

STRUCTURAL AND SAVOURY REDS

BLACKBILLY 2017 GRENACHE

BONDAR WINES

SHIRAZ MOURVEDRE

2017 VIOLET HOUR

MCLAREN VALE

SHIRAZ

––––––––––––––––––

MCLAREN VALE

––––––––––––––––––

Lifted herbs and spice, good length of fruit.

A bright and fresh red that

There’s beauty in this beast.

Elegant but structured.

is subtle and delicate from

Ground pepper, cinnamon

the first whiff. Layered

spices, charcuterie and

with savoury notes, it has

ripe red fruits. It is layered

good length, structure and

beautifully and full of

flavour to burn.

resolve as it heads to your cellar.

LINO RAMBLE

SHERRAH WINES

HASTWELL & LIGHTFOOT

2017 TOM BOWLER

2017 SHIRAZ

2016 BARBERA

NERO D'AVOLA

MCLAREN VALE

––––––––––––––––––

This medium- to full-

Sweet liquorice and spicy

There’s a chinotto and

bodied delight draws from

fruits dominate. There is a

sarsaparilla lift to this wine

fresh fruit, but there is

hint of char but it remains

that takes you back to your

black liquorice spice and

plush throughout the ride.

childhood, but it finishes

a meaty-like texture to

Enjoy.

nice and dry as opposed

the wine. Tannin in spades

to sweet. There is great

but there’s enough fruit

energy that strengthens its

to balance this new act

presence in the glass and

toward greatness in the

on your palate.

future.

105

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HOT 100 WINES 2018/19

ZONTE’S FOOTSTEP

S.C PANNELL

TAPANAPPA

2016 CABERNET MALBEC

2017 FOGGY HILL

2017 CANTO

MCLAREN VALE

PINOT NOIR

SANGIOVASE

––––––––––––––––––

MCLAREN VALE

LAGREIN

––––––––––––––––––

MCLAREN VALE

So elegant but so well-

––––––––––––––––––

structured. One to savour

An amalgam of floral and

as there are so many

strawberry notes leaps

A touch of balsamic on

characters running through

from the glass. There

the first smell but there

this wine that you might

are some smoked bacon

is also very supportive

find yourself needing a

notes which move into the

fruit providing interest,

second bottle.

mouth, mixing with hints

too. Plush red, mild and

of sour cherry and just a

well-shaped to keep you

dusting of drying tannins.

wanting more.

Nice wine.

The best G&T you will drink this summer

HOT 100 DOWIE DOOLE GRENACHE & TEMPRANILLO Order online now and receive 20% discount - use code HOT100 (Offer valid until 28 February 2019) dowiedoole.com   

HOT 100 WINES 2018/19

FOOD + WINE WORKSHOPS CATERING ECO-STORE Wednesday to Friday

106

STEWARDS

SECRETS

FROM

THE

AS THE HOT 100 WINES GROWS IT PRESENTS EVER MORE CHALLENGES TO THE BEHIND-THE-SCENES TEAM OF STEWARDS, WRITES CHIEF STEWARD MARK REGINATO.

By Mark Reginato

icture this: a room deep in Regency TAFE full of wine, 1253 bottles of wines to be exact. These wines – from more than 250 producers

– are in what we call the pre-judging room (aka the Graduates’ Restaurant) to ensure no stone is unturned and every wine is accounted for, and sorted alphabetically before entering ‘the wine room’ (or what I like to call ‘the vault’) where the wines are randomised again. This is to ensure all wines are tasted blind.

Find us at 3-5 Third Street, Bowden mygrandmaben.com

CMY

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WINE

VAULT

South Australia’s broad wine culture over the week of judging. And who better to teach these guests then our crack team of local sommeliers, restaurateurs and wine representatives?

Why call it the vault? Well, this is where everything is done in secret. It’s where

Regency TAFE, where I conducted my

the stewards work tirelessly to ensure the

hospitality studies years ago, provided us

judging process is as seamless and secretive

with first- and second-year students to share

as possible so that no judge will see any part

the Hot 100 journey with our stewards.

of the bottle or label when tasting.

This year, we started a ‘buddy system’ and our stewards guided the students on how

This year, we added some interstate

the behind-the-scenes operation works to

talent to join our team of stewards. Our

enhance their knowledge of Hot 100 Wines

interstate guests bring their national

and hospitality in general.

experience to proceedings and learn about

Hot 100.pdf

20/11/18

Continues

HOT 100 WINES 2018/19

Steward team from left to right: Alissia Durbridge, Tim Owen, Ania Ligas, Owen Hunt, Eva Yu, Jonathan Brook, Vaite Teriierooiterai, Mark Reginato, Mem Hemmings, Georgie Davidson-Brown. Not present: Geoffory Hunt, Owen Collin.

11:25 am

The General home of Zonte’s Footstep 55a Main Road McLaren Flat open weekdays by appointment Friday 11am - 6 pm Saturday 11 am - 6 pm

www.zontesfootstep.com.au

HOT 100 WINES 2018/19

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STEWARDS

these instances, as part of the final stages of judging, we allow the judges in question to taste their own wine (or affiliated wine), but have an overall ruling that their votes don’t count against their wines. Their panel is then monitored to ensure there is no pressure put on other judges in the room by them to sway the vote. As the heat rises in the final stages, everyone has their opportunity to raise ‘the wine’ they believe is best fit for pole position. When all votes are in, and everyone has had said their piece, it is time for the Hot 100 executive team (Peter Dredge, Tamrah Petruzzelli and myself) to tally the scores in the boardroom and calculate the winner.

From previous page

A VERY SPECIAL SPARKLING

This year, the brigade of stewards had to

wine, to ensure there is no bias. Over the

manage certain conflicts when a judge was

first three laborious days we ensure every

involved (either as a winemaker, winery

wine has been poured and scored. The final

worker or vintage-hand) with one of the

day (day four) is where the judges are now

wines entered. As a steward we must ensure

honing in on the top 50 and then the top

that nobody will judge something they

10 wines. From a stewarding level, this gets

might recognise. To combat this, a different

concentrated, as some judges might taste

panel of judges will score that particular

a wine they have entered into the show. In

A VERY SPECIAL DESTINATION

Congratulations needs to be extended to all the wineries that enter. We hope you enjoy the most drinkable wines in SA for 2018/2019 .

A VERY SPECIAL DESTINATION

159 HERMANN THUMM DRIVE LYNDOCH BAROSSA VALLEY : www.chateauyaldara.com.au

#HOT100WINES

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HOT 100 WINES 2018/19

From left to right: Eve Gumpl, Tung Vu, Gideon Sikujuwa, Anjula Tamang, Gurpreet Kaur, Linh Tran, Nancy Pham, Lachlan Harris, Mark Cranwell, Tram Le, Yuri Lee, Vincent Pasamba, Christine Abellana, Prisca Amorosi, Immaculate Jemuta.

HOT 100 WINES 2018/19

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DISTRIBUTION, CONSULTATION, EDUCATION OCHOTA BARRELS:BRACKENWOOD:NICCOLO:ADELINA:SHOBBROOK:BIG EASY RADIO:JAUMA THE GOOD DOCTOR:ESCONDIDO:MAYER:MAISON LAPALUS:ALIMENTARIA:GRANDE VINDIMA

CONNECTVINES.COM

Dine under the stars... then dance the night away at the South Australian Museum

Photo: Belinda Monck

The South Australian Museum’s exclusive historic beauty, central location and rare range of indoor and private outdoor spaces make it a unique wedding venue – one that you and your loved ones will be talking about for years. Transport your guests to a beautiful historical setting, while enjoying the convenience of Adelaide’s city centre. With fully self-contained and private amenities, the heritage-listed Armoury courtyard and lawns are unmatched for beauty and convenience. The Armoury has a romantic balcony and stunning staircase, providing the perfect setting for a wedding ceremony.

Angela Ferrari Venue Hire and Event Manager 0428 967 178 functions@samuseum.sa.gov.au www.samuseum.gov.au/venue-hire

HOT 100 WINES 2018/19

RECIPE

112

SECTION HERE KJAHJASH

Open 364 days a year, 9am to 5pm, closed only on Christmas day. Lower ground floor + courtyard, Art Gallery of South Australia, North Terrace. Bookings on (08) 8232 4366

A Great Foo d + W i n e e x p e r i e n c e

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#HOT100WINES

A TWIST ON THE CLASSIC TIKI COCKTAIL, THE JUNGLE BIRD. WE’VE NAMED THIS COCKTAIL AFTER THE GREAT BIRD OF THE AUSTRALIAN BUSH, GALAH, AS WE INTRODUCE AUSTRALIAN SPIRITS INTO THE RECIPE.

SERVES 6

itterness from our Australian Amaro -

GLASS •

Old Fashion

INGREDIENTS METHOD • 25ml Økar Amaro • 45ml Dark Rum • 45ml pineapple juice • 15ml lime juice • 15ml Orgeat

Shake all ingredients over ice

Strain into glass filled with crushed ice

Økar, balanced with sweetness of fresh

GARNISH

pineapple juice, acidity of lime, then texture and richness with the orgeat syrup. An all-round

• •

Lime wheel Lemon myrtle

applewood distillery.com.au

summer drink that ensures you'll get a little rosy in the cheeks, too.

AWARD AWARD WINNING WINNING MODERN MODERN ASIAN ASIAN 131 King William St / (08) 7123 4055 / electrahouse.com.au 131 King William St / (08) 7123 4055 / electrahouse.com.au

HOT 100 WINES 2018/19

“

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SR P EO CT F II LOEN H E R E K J A H J A S H

sommelier PROFILE

“The reality is that if all restaurants were based on the concept of giving everyone what they wanted all the time without having any individual stamp on it, then it would be fucking boring.”

I suppose I’m the general manager. I’ve been described as maître d’, sometimes as a sommelier although I’m not,” she

says. Her e-mail sign-off announces her as Chief of Hepi Time but she laughs that “probably the most accurate title is someone who likes to drink a lot but couldn’t be bothered going to university.” That’s not quite true – Friedli started a viticulture degree at Adelaide University, but found the course so rigid in its structure and understanding of what wine could be that she soon left. Fortunately, Africola harbours

While the wine list is strong in natural wines,

no such limitations. It’s a place that gleefully

she is adamant that for truly sustainable wine

eschews rules in its playful decor, wide-

“we need to stop getting so hung up on things

ranging menu and accessible wine list.

like sulphur and start talking more about things like farming”. Carrying the “natural” label

“For some people the food can be really

is not enough – she wants to know how and

alienating,” she admits. Many diners have

where the grapes are grown, and what effect

never considered eating half a cauliflower

they have on the surrounding environment.

N I K K I in a single sitting, but it’s one of the restaurant’s signature items. And those cauliflowers are locally sourced, as is almost all of the food on the menu. Friedli concedes that “you might get pilchards that come from closer to Victoria

F R I E D L I DEFINING WHAT NIKKI FRIEDLI DOES ISN’T EASY, BUT WHETHER SHE’S LOOKING AFTER PATRONS LATE INTO THE NIGHT, EXCITEDLY POINTING OUT THE LATEST ADDITION TO AFRICOLA’S EQUIPMENT (A STEAM MOP) OR LETTING RIP WITH A JOYFUL LAUGH, SHE IS THE GLUE THAT HOLDS THE RESTAURANT TOGETHER.

Managing a restaurant requires a great deal of pragmatism and she admits that “implementing new ways of doing things is costly and no one wants to talk about that”. It’s why the kitchen isn’t plastic-free, though it’s one of the many changes that she’d love to make eventually.

than Adelaide. That’s really the furthest afield we go unless we’re using truffles from Western Australia but we use

By Alexis Buxton-Collins

But even as she explores new ideas, one thing that won’t change is Africola’s role

everything from here, it’s all local growers

as a place that unashamedly celebrates

and producers.”

diversity. “The reality is that if all restaurants were based on the concept of

Since Africola opened, the wine list has

giving everyone what they wanted all the

been similarly local with the exception

time without having any individual stamp

of a few South African drops, and you

on it, then it would be fucking boring.”

won’t find imported water on the tables. But minimising shipping is just one way Friedli is trying to make the restaurant as sustainable as possible.

africola.com.au

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POWER AND PRESENCE

POWER AND PRESENCE

FORTIFIEDS

P (116 -119)

Red for the red drinkers. Rich in flavour and a focus towards heavier meals or time in the cellar. They demand respect.

Cabernet Sauvignon, Malbec, Merlot, Shiraz

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CHATEAU TANUNDA ESTATE 2017 GRAND BAROSSA

Z WINE 2016 SECTION 3146 SHIRAZ BAROSSA VALLEY ––––––––––––––––––

SHIRAZ

HOT 100 WINES 2018/19

CHATEAU TANUNDA ESTATE 2017 GRAND BAROSSA CABERNET SAUVIGNON

BAROSSA VALLEY

Lithe red and blue fruits.

BAROSSA VALLEY

––––––––––––––––––

A mouth-coating texture.

––––––––––––––––––

Vibrant and lifted with

tuned oak make this a

A lifted nose with gravelly

bright plummy red fruits

drinkable little number.

notes, subtle funk and

Fine tannin and sharply-

and delicate earthy notes.

purple fruit. The mouthfeel

The palate has a core of

is vibrant and energetic

juicy fruit and a clean lick

with a core of lifted fruit

of bright acid to balance

and crunchy acid.

the flavour. Seamless.

STAGE DOOR WINE

EDEN HALL

2017 ELEVATION

2016 BLOCK 4 SHIRAZ

SHIRAZ

EDEN VALLEY

––––––––––––––––––

EDEN VALLEY

Rich and full. Powerfully-

This wine reveals sweet

––––––––––––––––––

framed with oak playing a

cherry cola and damson

supporting role rather than

plum fruit with long, lithe

A really luscious, decadent

being the star of the show.

tannins that builds layers

wine with fruits of the

Well played.

of flavour on the tongue.

2016 ‘HEADLINER’

EPEROSA

SHIRAZ

forest. Lovely cadence

A lick of acid frames the

across the palate creating

flavours to create elegance

balance and persistence

and freshness.

of flavour. A pure wine combining power with fresh elegance. Complete.

HOT 100 WINES 2018/19

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POWER AND PRESENCE

SISTER’S RUN WINERY

MAIN & CHERRY

2017 EPIPHANY

2017 SHIRAZ

SHIRAZ

MCLAREN VALE

––––––––––––––––––

Nestled in 4 hectares of eucalypts with koalas, kangaroos and an array of birds our Wildlife Sanctuary has five single vineyard blocks each with unique microclimates, soil types and orientation. At 500 metres above sea level with 1300mm+ rainfall and cool nights all year our terroir is excellent for pinot noir, chardonnay and sparkling crafted using unirrigated biologique principles with minimal intervention.

cherry. The spice mix hints

notes. A pretty yet

at aniseed and the gentle

complex, vibrantly coloured

velvet-like tannin shows

wine. Thoughtful use of

on the palate with lovely

oak keeps it balanced with

length to the wine.

drinkability at the fore.

PAXTON WINES

APHELION WINE CO.

2016 JONES BLOCK

2017 THE

SHIRAZ

EMERGENT

MCLAREN VALE

MATARO

––––––––––––––––––

MCLAREN VALE

Lovely warm fruit and bitter

––––––––––––––––––

chocolate flaked with salt.

A thick and juicy strawberry

The aromas give you a big

jam core. It has great

hug, warm and comforting,

energy and aromatic lift,

underlying notes of soy and

nice weight and texture.

firm tannins work with the wine. Nicely done.

NORTONSUMMITVINEYARDS.COM

Lifted raspberry and ripe

Purple fruits and floral

119

#HOT100WINES

HOT 100 WINES 2018/19

HUGO WINES

GEOFF MERRILL

STONYFELL 2016 SHIRAZ CABERNET

2014 RESERVE SHIRAZ

2015 PARHAM

MCLAREN VALE

CABERNET SAUVIGNON

––––––––––––––––––

MCLAREN VALE ––––––––––––––––––

Its strong fruit profile

touch of herbs and spices

Dried herbs, pepper-berry

balanced tannin. It makes

to make it nice. Great

spice and cedar with river

for a powerful but

structure and drive.

mint and barky notes in the

balanced red.

A toasty number with a

is supported by well-

mix. The aromatics leap out of the glass, sour cherry on the palate and puckerworthy acidity moving into cinnamon dust-like elements.

Pioneering. Strength. Adventure.

Riddoch Highway Coonawarra SA 5263 08 8736 5001 Open 7 days 11am-5pm

rymill.com.au

HOT 100 WINES 2018/19

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sommelier PROFILE

roof wasn’t quite the first small

“We’re here to facilitate a good time, and that is through the product that we’re selling and the service and the environment that we provide. So if punters want to sit around and talk about booze, I love it, we can do it 'til the cows come home. But if they want to just talk about their days and have a great bottle of wine at the same time, everyone wins”

bar in Adelaide, but it was the first to open with a small venue licence and in the five years since

more than 100 others have followed suit. They’ve taken many different forms, but few can claim to be as welcoming as the cosy bar down Anster St, both for drinkers and for local producers. It’s a beacon for consumers who have moved away from mass shared experiences that try to cater to every taste. So it makes sense that as Proof’s Director and Managing Partner, Ettridge works closely with the growing community of small local wine producers. In the process, he’s unexpectedly seen the birth of a new business model. “In almost any other industry, the smaller you get the more expensive your stuff has

S H A N E to become,” Ettridge says. “But in order for the new market to start enjoying these wines, including younger people who don’t have huge expendable incomes, they have to get those price points to a good spot for them.”

E T T R I D G E BIGGER IS NOT ALWAYS BETTER, AND NOBODY KNOWS THAT BETTER THAN SHANE ETTRIDGE, WHO’S MADE A HOME FOR PRODUCERS OF ALL SIZES AT ADELAIDE’S QUINTESSENTIAL SMALL BAR, PROOF.

That’s where Ettridge comes in – he knows the quirks and palates of his regular customers and many won’t even look at the wine list, they’ll just ask him for a recommendation. If they want to know more about what they’re drinking, he’s more than happy to talk about that but he

So rather than striving for massive volumes or incredibly high prices, those

By Alexis Buxton-Collins

knows when to disappear as well.

wineries have forged their own niches

“We’re here to facilitate a good time, and

and distinct personalities and developed

that is through the product that we’re selling

loyal customer bases, much like Proof.

and the service and the environment that we

And there’s nobody better to navigate that

provide. So if punters want to sit around and

landscape than the man behind the bar.

talk about booze, I love it, we can do it 'til the cows come home. But if they want to just talk

“You watch people come in, some of them

about their days and have a great bottle of

have been making decisions since nine in

wine at the same time, everyone wins.”

the morning and they come here at seven at night. Some of them have got to go back to work.”

proof-bar.com

#HOT100WINES

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HOT 100 WINES 2018/19

an adelaide institution in the heart of the cbd

Showcasing wood-grilled meat and seafood, specialising in house-aged meats

Kitchen open all day Reservations recommended for upstairs Ground floor welcomes walk-ins

08 8211 8048 40 Waymouth Street, Adelaide pressfoodandwine.com.au

122

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VERMOUTH, DESSERT AND FORTIFIEDS

DESSERT AND FORTIFIEDS

P (122 -123)

From dessert or sweeter styles to the drier aperitif, these wines can start or end your night with a bang.

Late Harvest Grüner Veltliner, Muscat, Riesling, Viognier

123

#HOT100WINES

HAHNDORF HILL

HOT 100 WINES 2018/19

HONEY MOON VINEYARD

919 WINES

LATE HARVEST

NV NECTAR

RIVERLAND

ADELAIDE HILLS

CREAM APERA

––––––––––––––––––

ADELAIDE HILLS

2018 GREEN ANGEL GRUNER VELTLINER

NV PALE DRY APERA

––––––––––––––––––

Complex and beautifully-

pear. A refreshingly clean

This Cream Apera is a

saline-aged characters but

meringue-like sweetness

perfect start or finish to

it’s so fresh. It’s like your

adds beauty to this

your night. Rock candy

mouth is swimming in the

well-crafted, late-harvest

sweetness with poached

ocean. Ride the wave.

dessert style.

pear nuances and spice for

Delicate candied lime and

the ages.

PATRITTI

D’ARENBERG

2008 FORTIFIED

2015 THE NOBLE

GEWURZTRAMINER

PRANKSTER

LIMITED RELEASE

CHARDONNAY

MCLAREN VALE

SEMILLON VIOGNER

––––––––––––––––––

SOUTH AUSTRALIA

Lifted nutty, salty and

––––––––––––––––––

caramel nose. Expressive,

A beautiful, powerful

delicate and balanced with

dessert wine. Orange peel,

sweetness and fresh acid.

toffee apple and cloves hit

Lots of length, plenty of

hard but finish with smooth

texture.

and unctuous finesse.

crafted. There are nutty and

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sommelier PROFILE

au grew up in Wollongong but

“Obviously it needs to work and not just be a gimmick but it’s nice for the guests to have something different because when you’ve got 11 different pairings, even though I love wine, it’s nice to have a different taste.”

moved to Sydney to work as an apprentice chef and soon got drawn into the hectic lifestyle that

defines so many kitchens. Seeking an escape from that environment, he landed in a restaurant on the small Balearic island of Menorca but when he came back his partner at the time had some home truths for him. “She said, ‘you’re really stressed and always angry so you’d better stop being a chef’. It was true, so I said ‘fair enough’.” Because his entire working life had been spent in the kitchen, staying in hospitality was a natural move. Before long he found himself working as assistant manager at Black by Ezard (now Black Bar & Grill), where his friend was the head somm.

A U

After-work drinks inevitably morphed into blind tastings and the new hobby escalated quickly. Soon he was preparing for the WSET 3 course and Court of Master Sommeliers qualifications. Though he’d left the pressure of the kitchen

SHAUN LAU SPENT 14 YEARS AS A CHEF BEFORE HE FELL IN LOVE WITH WINE, WHICH IS WHY HE’S COMFORTABLE WORKING AS A SOMMELIER EVEN WHEN HIS RECOMMENDATIONS ARE NOT FRONT AND CENTRE.

A U

The tasting menu at Orana is famously diverse and Lau likes to make sure there’s plenty of variety to accompany it. That means looking beyond wine; the current pairings include beer, sake and an aged madeira.

behind, those examinations were nervewracking and prompted him to once again look for a less stressful path, which meant leaving Sydney behind.

By Alexis Buxton-Collins

“Obviously it needs to work and not just be a gimmick but it’s nice for the guests to have something different because when you’ve got 11 different pairings, even

Then, at the final edition of the Rootstock

though I love wine, it’s nice to have a

festival, he ran into a passionate Scottish

different taste.”

chef who offered him an opportunity too good to pass up. “Jock was looking for someone here and I flew down at five in the morning, worked a shift, ate dinner and sat down with him.” The next day he quit his job and started packing to move to Adelaide.

restaurantorana.com

#HOT100WINES

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HOT 100 WINES 2018/19

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (53)

Ladies Night Muscat Gordo

2017 Lifestyles

Caudo Vineyards –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (66)

2012 Olive Hill Semillon

Burge Family Winemakers –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (57)

Eden Valley Riesling

2018 The Grape Grower

Brothers at War –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (104)

2017 Violet Hour Shiraz

Bondar Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (90)

2017 Grenache

Blood Brother Republic –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (104)

Shiraz Mourvedre

2017 Grenache

Blackbilly –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (86)

2016 Syrah

Bird in Hand –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (81)

2018 Pinot Nero Rosé

Bird in Hand –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (85)

Gatt Wines –

St Mary’s – 2014 Bells and Whistles

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (118)

Matriarch and Rogue – 2017 Montepulciano

2018 The Purveyor Pinot Noir ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (98)

Grant Burge Wines –

Stage Door Wine –

Mr Hyde Wines – 2017 The Pole

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (81)

Guthrie –

Stonyfell –

Mr Riggs –

2017 Pinot Noir

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (44)

2016 Barbera ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (104)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (99)

2017 Shiraz

The Thief? –

*Murdoch Hill –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (105) ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (81)

Hastwell & Lightfoot –

Pinot Noir

2017 Foggy Hill 2018 Rosé

Hahndorf Hill –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (123)

Late Harvest

Tapanappa –

T 2017 Landau Syrah 2018 Green Angel

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (85)

Murdoch Hill – Gruner Veltliner

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (119)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (63)

Hahndorf Hill –

2016 Shiraz Cabernet

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (100) ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (97)

2017 Cold Chalk Chardonnay

Shiraz’ ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (117)

Dancer Nebbiolo

2017 The Snare Syrah

2016 ‘Headliner

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (102)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (90) 2018 Dry Rosé

Cabernet blend

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (118)

2017 Epiphany Shiraz

Sister’s Run Winery – 2017 McLaren Vale Shiraz

Golding Wines –

Main & Cherry –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (100)

Mataro Grenache

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (66)

2018 Fiano

Shut the Gate Wines –

Gestalt – 2016 Blacklight

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (43) ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (43)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (119)

Series Chardonnay

*Shottesbrooke – Pinot Noir

2017 Soaring Kite

*Loom Wine –

2017 Single Vineyard

2017 Shiraz ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (104)

2017 Tom Bowler Nero A'vola

Sherrah Wines –

Lino Ramble – ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (104)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (98)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (81)

2017 Moni Pinot Noir

SAEP –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (105)

2018 Aglianico Rosato

La Prova –

Cabernet Malbec

Cabernet Sauvignon

2015 Parham

Geoff Merrill –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (64)

2018 Scary White

Gentle Folk Wine –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (42)

2018 Blossoms Pinot Noir

*Gentle Folk Wine –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (98)

2016 Accent Shiraz

S.C Pannell – 2016

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (81)

Koerner Wine – 2018 Pigato

2018 La Korse Red Wine

Koerner Wine –

Eperosa – ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (87)

Cabernet Sauvignon ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (102)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (100)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (100) 2017 Elevation Shiraz

2016 The Yearling

2017 Cassico

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (117)

Rymill Coonawarra –

Koerner Wine –

2016 Sevenhill Reserve Shiraz

HOT 100 WINES SA 2018/19

Edilillie –

126

2016 Nero d’Avola

Bird in Hand –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (98)

2017 Blue Quarry Grenache

Bethany –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (118)

2017 The Emergent Mataro

Aphelion Wine Co. –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (64)

2017 Four Pears Chardonnay

Anderson Hill –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (123)

NV Pale Dry Apera

919 Wines –

W I N E

HOT 100 WINES 2018/19 WINE INDEX

*Hentley Farm –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (43)

Hentley Farm – 2017 The Old Legend Grenache

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (41)

Chateau Tanunda Estate – 2017 Grand Barossa

Thorn-Clarke Wines –

2018 Early Release Shiraz ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (88 )

Howard Vineyard – 2016 Amos Shiraz ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (98)

Howard Vineyard – 2018 Clover Gruner ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (57)

Hugo Wines –

2015 Vintage Chardonnay Pinot Noir ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (53)

Cooter & Cooter – 2018 Pinot Noir ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (86)

2016 Ovitelli Grenache

Limited Release ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (123)

–

Piccadilly Circus 2016

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (58)

2018 Reserve Riesling

Eden Hall –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (117)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (85)

2017 Dairy Block Shiraz

Karrawatta Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (81)

2018 Monty Rosé

Kangarilla Road Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (42)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (90)

2018 Nero d’Avola

Ricca Terra Vintners –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (44)

Blanc de Blanc Sparkling

*TOP 10 WINES

127

2016 Block 4 Shiraz

Eden Hall –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (105)

*Piccadilly Vineyards –

2017 Canto

Zonte’s Footstep –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (99)

Sangiovase Lagrein

–

Z Wine

2017 Roman Old Vine GSM

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (58)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (117) Riesling

3146 Shiraz

Pewsey VALE – 2013 The Contours

2017 G&T Grenache Tempranillo

*Kangarilla Road Wines – 2015 The Veil Savagnin

Z Wine

2016 Section

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (103)

Dowie Doole –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (53)

Vintage Brut

Deviation Road – 2015 Loftia

2017 Watervale Riesling ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (57)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (123)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (57)

Jeanneret Wines –

2015 The Noble Prankster

2018 Watervale Riesling

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (87)

d’Arenberg –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (99)

2017 Our Limited

Penna Lane Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (57)

Jacob’s Creek – Release Barossa Grenache

2018 Skilly Valley Riesling

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (64)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (44)

–

Z Wine

2016 Rustica Shiraz

Penna Lane Wines –

2017 Lyndale Chardonnay

Z 2016 Jones Block Shiraz ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (118)

Jacob’s Creek –

Gruner Veltliner

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (102)

2008 Fortified Gewürztraminer

Paxton Wines –

Yangarra Estate Vineyard –

Patritti –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (119)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (88)

2018 Montepulciano

Wangolina –

2014 Reserve Shiraz

Parker Coonawarra Estate –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (98)

2018 The K1 Vineyard

*CRFT Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (57)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (123)

Chateau Yaldara –

2018 Watervale Riesling

NV Nectar Cream Apera

Pinot Noir

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (64)

Honey Moon Vineyard –

2017 Grand Barossa Shiraz ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (117)

O’Leary Walker Wines –

Tomich Wines – 2017 Woodside Vineyard

the Woods Gewürztraminer

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (86)

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (64)

Vineyard Chardonnay

2018 Weird Berries in

Ochota Barrels –

2016 Woodside

Tomich Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (64)

Q96 Chardonnay

2015 Pinot Noir ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (97)

2016 Icons of Woodside

Tomich Wines –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (104)

Norton Summit Vineyards –

Three Dark Horses –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (42) 2017 Touriga

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (103)

2017 Grenache

Three Dark Horses –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (58)

2018 Sandpiper Pinot Gris

2018 Ridley Pinot x Three

*Murdoch Hill –

2017 Pinot Noir

Honey Moon Vineyard –

Chateau Tanunda Estate –

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (86)

Cabernet Sauvignon ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (117)

2018 Eliza Pinot Noir

*Charlotte Dalton – 2017 Tempranillo

––––––––––––––––––––––––––––––––––––––––––––––––––––––– (66) 7

Chardonnay Gold Label ––––––––––––––––––––––––––––––––––––––––––––––––––––––– (63)

2018 Kontrapunkt Kerner

2017 Adelaide Hills

Heirloom Vineyards –

Chaffey Bros. Wine Co. –

#HOT100WINES

HOT 100 WINES 2018/19

128

THANK YOU

T H A N K

Y O U

THIS WAS ONE OF THE MOST MEMORABLE SEASONS OF HOT 100 WINES AND, AS ALWAYS, THERE ARE PLENTY OF PEOPLE (WHO DEDICATED THEIR PRECIOUS HOURS TO MAKE HOT 100 HAPPEN) TO THANK.

By Tamrah Petruzzelli

A special thank you to everyone in the South Australian wine industry who has really has gotten behind Hot 100, without you we

t was an absolute pleasure to work

wouldn’t be able to do what we do. Thank

alongside many legends in the food

you to our sponsors and partners, judges

and wine industry who are creating

and stewards. We honestly couldn’t do it

change. Every year, I learn so much. It’s

without you.

a pretty special thing to collaborate with

Carty, Jonathan Brook, Jonny Scott, Josh

Teriierooiterai, Valerie Henbest, Vanessa

Geelen, Justine Henschke, Kara Growden,

Altmann, Vanessa Health, Zac Schneider,

likeminded passionate people who come

Last but not least, to all the below people

Karena Armstrong, Katrina Birchmeier,

together for the love of wine and commit

who contributed above and beyond to this

Kavita Faiella, Lachlan Harris, Lisa Slade,

To Peter Dredge and Mark Reginato, the

to finding South Australia’s most drinkable

year’s season: THANK YOU.

Manuel Ortigosa, Margarita and family,

two trouble makers who make up the other

Maria Underwood, Mark Cranwell, Matt

two thirds of the Hot 100 executive team,

Adam Warren, Alissia Durbridge, Andy

Young, Mem Hemmings, Merrick Watts,

thank you for your passion, persistence and

Hot 100 grows and builds each and

Davies, Ania Ligas, Belinda McPherson,

Michael Downer, Nick Pipinias, Nikki Friedli,

partnership. It means the world. We make a

every year and much of this is due to the

Brendan and Laura Carter, Carney

Nikki Hamdorf, Nykilja Butt, Owen Collin,

pretty great team.

behind-the-scenes teams that I work with

Sims, Charles Gent, Charlotte Hardy,

Owen Hunt, Paola Coro, Renee Lambert,

throughout the year to make the event,

Chris Morrison, David Knight, Duncan

Ryan Davidson, Sabas Renteria, Samantha

awards and publication a reality. To all our

Welgemoed, Emma Farrelly, Eva Yu, Geoffory

Payne, Sharon Romeo, Shawna Dominelli,

producers, chefs, venues, logistics, judges,

Hunt, Georgie Davidson-Brown, Grant

Sebastian Rosa, Sophia Nikolakopoulos,

students, stewards and everyone in-

Lucas, Hiba Najjar, Imogen Czulowski, Jana

Sophie Guiney, Taylor Hittmann, Tim

between – thank you!

Maragozidis, Jess Bayly, Jessie Spiby, John

Owen, Tom Colman, Troy De Luca, Vaite

wines.

Tamrah Petruzzelli, is Project Manager of Hot 100 Wines

129

#HOT100WINES

WINE BAR

201 RUNDLE ST - BASEMENT

HELLBOUNDWINEBAR.COM

HOT 100 WINES 2018/19

130

P A S T

PAST WINNERS

2 0 0 7 ––––––––– 2 0 1 7

W I N N E R S

(2007) S.C. Pannell 2005 Shiraz Grenache ––––––––––– (2008) Spinifex 2006 Indigene ––––––––––– (2009) Yalumba 2008 FDW 7C Chardonnay Adelaide Hills ––––––––––– (2010) Yalumba 2008 The Virgilius Viognier Eden Valley ––––––––––– (2011) 919 Pale Dry Apera 919 Wines Riverland ––––––––––– (2012) Domaine Lucci 2012 Noir de Florette Adelaide Hills ––––––––––– (2013) Lofty Valley Wines 2012 Steeped Pinot Noir Adelaide Hills ––––––––––– (2014) The Gentle Folk 2014 Blossoms Adelaide Hills ––––––––––– (2015) The Other Wine Co. 2015 Grenache McLaren Vale ––––––––––– (2016) Mr. Mick 2015 Novo Sangiovese Clare Valley ––––––––––– (2017) Shaw & Smith 2016 Pinot Noir Adelaide Hills

131

#HOT100WINES

aW irr

l Sm ith Fa m il

C A Henschke & C Vineyards –––– o. –––– C Byrne ape B s –––– r e arre k a m nW e in s –––– Dilett ante Vino –––– e n i ines W W ly i m DogR y a l F i –––– io g i dge – or am i F Ca G i – –– D D e pe – g – – r – o u w s ell & w t Jaf L s i g a h e H t f B – i o – – o – e n t y i –––– He er D fa n i –– W – W o – a l d Win il W ole H ad f r ar o ine es –– –––– R do n W h n –– H s– a t o D i H W a e k i s n e e ll s t a / – – K – ––– – u ear s Kangar a –––– s s i e n e r n i v n e il i t la roa Ca e lan ly W i W W he m D t a dW dW e se F i i l – o r n a – r i – v nes lla es – o ine B u th –––– Pax Wines –––– Main & C ––– J – ds d Fa – G – n – a s – r s – i s – u – h Ka –E a – –––– e o erry – m L – n y – – i – r s – – – raw e ––– M ily s e d e W H t n e a l i e t n s a ed any a n in E V v t a t u ara on H d a– rton Summit Vineyard n o W N n D – – – o – a all ––– Wi s –––– s i r h i n d i l r s t a h i y O t e ne Ka ’Lea W uM Jo Vine s –– ry W Sm yB Lo mit in –– –––– yawatt a –––– Port alk e ro M –––– Sum re x –––– Poon e i es a e k f t e a l i V r t h a n n o rb W lley i o in f e P r – i l W r o – ne – eH W W – s i N s n s e y es in –––– i ll ––– –––– om Wines –––– Schwarz Wine C g– W nW Oc Pro Lo ntoni o. ––– in i th o arpa –– ho – Sc jec et c a S r k i o t t –– P – ar a t – W t – – – – S s p t ider Bill s ian & c B –– o r M g – e i a – W La ne N ll c ines rs & Pr ks Ce –––– tne ov rin ge St Vin aW D Ha or ine Co. –––– The W n W r n G w lle a i l l ow he in tt he P l’s ut e sV W –– T ue So ine in s –– – V in t e d n s – y o – – e m – r – – r a e V – a V inte r – – y – d s – l ope r o ne Zel r Vi ico e Un ootstep at F s – ’ e –– t – n s Zo ne ––– e– in W

se or H

SPECIAL THANKS TO ALL WINERIES THAT SUBMITTED THIS YEAR

HOT 100 WINES 2018/19

es –––– Beresford Wines –––– Berriga ok Win n Win ndbro es ––– –– Be –B es –– e t a –––– Chateau Yaldara –––– han Win u Tanund Cirillo yW hatea orth Estat i ne –––– C sw eW s Bo ines – i – n –– es – of Wines –––– Gemtree Wines nW Big ––– ––– Gatt –––– G alto tt le Cla Ea atch – entle Ba eD ym sy ––– G F ott o R up – o l –––– k ad re arl Win Gro ard Vineyard –––– Hugh Ham ra W io Ch e –– ne ––– How ar ilton ine –––– ––– –– G Wi yard – Win aw s y– Vine ed e r e s B – n – on o – o – – niz –– H ird –C ff M ine Mo Co –––– Langmeil Winery –––– Laug lva ugo lo in e rr ney hi n g Wines ll W Ga of sC Wi H Jac Ho il rook –– Hi b l n k es W l W e –––– a . –– el s –– Lam ine re in Co Wines –––– Mr Hyde W – –––– tes s l ap – i e n e – ––– s – s –– L ito Hil Hu –––– M & sta nes – Ch –––– osqu r Rig ec stl tt i Wi kE –M on gs – e& G tr i ze llic s ––– fi –– e ett Wines –––– l P e – a ine x Pa ree t o l V Ho M n dW –––– Pau Wi n in tL – eB ines le W e s k e o ––– – i – rel ft y –– P is W ne –– La orr es enn ord Ra s– a –––– Rouleur Wines M –––– aL ng ––– ul M jomom –––– R la Pa a e ––– – Ro – u – n s s w t e ––– yM k– ds – Vi W a– yar u ee ne r k – – i t – c – o S h n t o t t esbro ine ar W Cr es y hining R ine oke yV –––– S aw –––– Vin tle s– nes on ey Wi – P Oa – – h a Co a r ylors Wines –––– Ter rt Ry ds –––– Ta e rr re á –––– be m ines Sh Te il W Ro r S r eW hu –––– ini ines –––– To m tt i i c lam n h ith Win ams W es h Ta m es e Ad –––– –––– Tim –––– T T ––– rea s –––– Yalumba & s– su eyard Hil V in ry irra

Anderson Hill –––– Anvers Wines – ––– Ap ines –––– helio ina W nW Adel – – – – ine – Cellarmaster Wine – s – – s e n i e W n Co. k i c s –––– C o l B s W r –––– haff e e ste i r d r a a y Br As l B o A hto c o T s. W r c nH rosa –––– Esto Wines c/o Stephen lado e i p n –– A E e – – e – – e – Dean ills s– C C s d r o – a e – y . ––– –––– F e Vi –– n n i i s –C V ne ox C ard 9w dge ya ha ery –––– Hentley Farm –––– Hers y r e n i 1 e r W e e d e i rd 9 l ey W no at k t in E s E W s– i V nes –– ra f – e i – o n P m ––– – ––– H s es e d o e H u n n – –––– i Ba a s ithe –––– Kirrihill Wines –––– s d d ––– r a y d C e s s W n Koern i d r& n V F ln r W n e o a a o i t er W av xG Yo ol ill ey in Br ine n– imb e dil s K o Vin s – – E – e ––– –– rd Mayhem & Co. – – – ––– – m s – e n i in s – K o W H on –– Wine e ell o o n w l o i o x W r a –––– M fer i na –––– ra ––– M nW inis He Fa W ue – G oo try m ine . an Rog of s Ott elia –––– Pantelis Holdings ily – k – d – i – C y l s n s –––– P a lou w ard –––– Ki er aro i ch ney d i n r m s V a us Ko i A a –––– Wi atr on an g aidis Estate –––– Reillys Wine ne M M s –––– –––– R Tar o s –– or ne ines r’s Ric a – – e W m c s v s P i l a l d b at Ter n Sew Wines –––– Sha re O & r a w r o r e H naha ra ick a –– S le Vi ns W rs –– rp of nt ella ine ne Pu Squire Win x e s ill C s s u r S h – s– es ––– ––– n –––– s e – e ––– v Sh Sw in i tc h Se s aw ’s W Or ary + es –––– Thorn Clarke Wi n i M g S n W an es – n St ic ––– ow Th W led ree ist WD Wines –––– Win – – – – Th eA a Da n i l r ch o r g i k tec an t– W –––

Estate –––– Brand Group – – – –– Bowen – B r a nd’s L ines –– aira dar W of C Bon oo oter –––– Corduroy Wine –––– s – n – – – ter & Co a rds C oriole wa – Coo eya rra Win es ––– Vin –––– es –– Win ale –– B ers re Wines –––– Golden ai C d h n h r C il t d e R Wine a sd me rds- La FT Bro s –––– Ble ineya Wi rto Gol oke ne on V ––– n– din Co s end stralia –––– JB s– u W l A – g s – i n e – – t e – – s – W – – – – ––– Jea –d –– G ine ne Esta i ne Br nner ns s –– n Wi ’Ar W s –– ick et W tt o ine ckso en –– in W BK Bu K – Ja G b o e b f s o i – e s ––– ln on –––– rothers –––– L ethal Road –––– Lof me rg ––– eo ine bs ty loyd B J W L r e V d – – W s a – r Gi un lley –– ich al i le ––– an m ine Win W oW Da –––– m amb Irv in e any –––– Ngeringa Vineya p r nd s es d oR i s e n Co – – – –––– –– Ni ––– in e Com es s– Lin ck H Lo er Win ––– –––– –––– n tn tW as ster g n e i G al v ne l J g Mu iew rov im a –––– PH wines –––– Piccadilly st rV rvi ––– eW t a lu m Vine te Ba oI Vi ill – – Pe in yard ne in yJ rr s ––– hH e –– s y s ker oc rb –––– Salena Estate W ar –––– rd ie ma in Saep –––– P d u e i s k vr N – ine ––– S ll –––– –– es M om W Le nne alo –––– –––– m rd . Pa ad o s t u r a A l i P a d –––– Sm ca nE S.C in n i d Wines ar idge Ri st a ––– r Toa d ac Win a– te iebe le e no arr s – ––– –– S –––– er nw s –– llecti ve Wine Company Sa So e Co ine oo – – m u – – lG – Th W Th e lC t ––– ro te Isl key Flat Vin jec w e a y Ga a n –––– Tur ro r e ds –– de e ited –– U SP rE Lim li 50 t st h tes or Wines –––– Yelland he ne sta Year &P W –––– eE a p in i rds ps ya –––– ine Z W

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SECTION HERE KJAHJASH

HOT 100 WINES

#HOT100WINES