Wine party tips in time for Christmas

 

 

Don't be fooled by the title. These tips will work all year long. Throwing your first wine tasting party seems like fun until you start to sweat the details and worry about how you should do it. Simple things like what wines to select and what to pair with them starts to become a bit overwhelming very easily.

Having hosted a number of these over the years from informal small gatherings of just another couple or two to larger more formal affairs with total strangers. The one rule we try to stick to is, just keep it simple. No really. The biggest threat to your sanity is getting too many flavors or pairings and trying to juggle them all. One way to help keep things simple and tied together is to pick a theme. Again at least to start, keep it simple.



As an example of a simple theme pick a region and a type of wine. Lets say Claire Valley and Riesling in Australia as it is summer time or Cabernet and Paso Robles in the US as it is winter. Keeping in mind the wine experience of the invited group a gathering of like minded / experienced family and friends is a great start. Then are you going across the world or local? To start we would suggest local or at least relatively so for ease of procuring your wine and keeping expenses in check.



Then there will be the number of glasses needed based on the number of wines and people. Another reason to keep it simple for a while. Think about it. With 10 people you will need 10 white glasses and 10 red glasses. They do not need to be Riedel but good appropriate glassware is best.
Refrain from using water to rinse out the glasses after each taste. Instead use a small amount of the next wine. Also refrain from using water to cleanse the palate, instead use one of the cheeses or water crackers that will pair with the next wine, or if you are really serious some small cuts of un seasoned beef.



So what wine shall you choose? Up to you, but we typically like a two whites and three red kind of event using a region as a common factor. With this we like to do two of the same whites from different wineries and three reds of the same type from different wineries. This is a great way to show the difference vineyard location and winemaking style has on the same grape. A local wine shop can help out here or while at the first winery of choice where you are getting your first red and white ask where they would go to get a good contrasting version of the same wine type (this may lead to 3 whites and 3 reds).
Next up go to your local cheese shop once you have your wines selected and share the list with the cheese guy. Tell him to keep it on the conservative side but match a cheese or two to each wine color. Simple water crackers we feel are the safest but there are many choices in crackers. Don't stop at cheese and crackers though. Add some grapes, unseasoned almonds and some dried fruit. Resist the urge to get too creative with food. We can tell a story of a wonderful bruschetta that had us tasting only garlic for hours (seemed like a good idea at the time). Add some nice  Italian meats for after the tasting to simply enjoy with the tastings favorite wine and cheese.

Lastly don't forget the music and decorations for that touch of class and to just relax and enjoy your party.


Happy Wine Adventures,

Cheers,

WineWalkabout 

#WW Hammersky Estate Grown Cabernet 2010

This week the bottle of wine that was a clear stand out, and worthy of some time at the keyboard was an elegant seductress from HammerSky Vineyards in the west side hills of Paso Robles. HammerSky Vineyards is, in fact, pouring some of the most intriguing wines found in Paso Robles. Vineyard owners, Doug and Kim Hauck, have moved away from red Rhône wines in favor of Bordeaux-centric, small lot, handcrafted wines of serious enjoyment. The wine is only one of a number of special things here. Originally from Newport Beach, Doug and Kim (who named the winery after their sons, Hamilton and Skyler) first made the beautiful old farmhouse on the property their own personal escape.


They then realized it would be an ideal hideaway for others who long to slow down and spend time among the vineyards. Guests can book nights in the amazingly beautiful farmhouse, which sleeps up to six people. There’s also a lovely and romantically charming renovated barn in the back, ideal for intimate weddings, family gatherings or perhaps a WineWalkabout tasting event among the vines.



The wine - HammerSky Estate Grown Cabernet 2010
100% HammerSky Estate Cabernet Sauvignon
Adalaida / Willow Creek AVA

With a purple rim and stained legs. Aromas of black raspberry, black cherry, hints of cinnamon and vanilla bean. With a medium body that has rich textures of black raspberry, cherry and plum tart flavors with hints of mocha, vanilla and licorice. Seamless tannins nuanced with black fruit, wild berry black pepper and nutmeg unfold throughout the savory long sexy finish.

This is a nicely balanced and seductive wine that is impossible to stop drinking until the bottle is empty. If you are looking for an out-of-the-ordinary Cab, give this bottle a try. 56 cases were made and so finding one may be difficult. Not to worry HammerSky has made more and so try some of the current releases and find your new favorite wine. This wine earned a rating of 8 and **.

This elegant, rich and complex wine comes from a low-yielding vineyard that produced just 2.5 tons per acre, and the classy label even shows the amount of fog days.

The tasting room is open Thursday-Sunday or by appointment and the farmhouse is rented year-round. Doug and Kim Hauck, along with the friendly staff welcome you and invite you to indulge in their elegant romance that is HammerSky Vineyards.

Happy Wine Adventures,

Cheers,

WineWalkabout 

This bottle of wine was given to us last year when having a tasting as a gift.

The case of our smoking tongues.

It has been said that the pen is mightier than the sword. It has also been said that sticks and stones can break my bones but words can never hurt me. While there may be some truth to these childhood phrases the harsh reality is that always being right is not always how to win friends and influence people and some people get offended and hurt by being corrected. It has also been said to never bring a knife to a gun fight.

The smoking gun is our smoking tongues that sometimes may not be building bridges but burning them down. Sarcasm and pointing out the obvious inaccuracies and misinformation some spew is kind of an unofficial pastime of ours. We know this is not polite public behavior but when the stupid are sharing misinformation like its gospel we sometimes cannot help ourselves. It only gets worse when they then argue with the first gently delivered corrections. To those we have corrected, to some of you we apologize. Ok ok, (wives looking over shoulders) we apologize to everyone even if we were right. Sorry, we apologize to everyone even if some of you deserved it... well you get the picture!

So what are some of the things that start this poor behavior? You know you are snarky when...

One question that often comes up when we meet people at wine events is 'Did you guys know each other before you moved to California?' The standard snarky response is 'You do know there is an ocean between the countries don't you?'

 

One of our favorites...

It seems like many people, including many 'wine experts', have a tendency to Frenchify the word "Meritage" by pronouncing its last syllable with a "zh" sound, as in "garage," the Meritage Alliance specifically states that the word should be pronounced to rhyme with "heritage."^[ A correction that we just cannot seem to let slide. Often ends with a google search on the smart phone and sharing.

 

We have been overheard saying at some wine events that small town USA food and wine should often be called the Small town USA food or wine.
 

When growing up a teacher makes the comment 'would you allow me to be right once and a while'

Red wine has extra sulfites, thus causes headaches. Ok you are kidding right?
In the EU the maximum levels of sulfur dioxide that a wine can contain are 210 ppm for white wine, 400 ppm for sweet wines — and 160 ppm for red wine. Heck French fries have about 1900ppm and dried fruit 3,500. Regular soft drinks have about 400ppm.

Screw caps are for cheap wine... WHAT!
As we start the conversation or lecture as our wives call it, there is generally a complete ignorance as to the examples we use. Not sure if any of the enlightened ever change their viewpoint based on two cranky southern hemisphere blokes kindly sharing their knowledge.

At a fancy wine tasting as the sommeliers were wrapping up the  session and were soliciting final questions someone was heard to ask 'are you going to finish that?'

And one for the ages. Who, at a friends house, would send back the wine served them? Oh yeah that has happened!

Look, we are the first to admit we do not know everything. In fact there are tons of folks out there that have forgotten more than we will ever know. We are always listening to those behind the counter and who actually do the work. We read and attend stuff with the hope to learn more from those that know. The key is if we are unsure or do not know we don't spread the old wives tales around like they are facts.

So we are working on it, you know, trying not being right all the time and as we approach the end of the year perhaps a New Years resolution that keeps the ass part of smart ass out of the conversations may come into play...


Happy Tasting Adventures,

Cheers,

WineWalkabout

 

Torbreck and Simon "Fish" Fisher Shiraz

Recently I was at Torbreck having an amazing taste of some iconic wines when I was told the story of Simon "Fish" Fisher. A heart breaking and heart warming story all in one. A story that breaks your heart and renews your faith in humanity at the same time. It will bring you to tears, because of tragedy and triumph simultaneously.

I simply could not, not buy a bottle. This is just another reason to love this industry.

This is from the Torbreck Blog and website...
2008 Blog post...Simon Fisher was a top bloke. A larrikin musician with a cheeky smile, he was our Assistant Cellar Door manager until his untimely passing in August.
I thought it would be appropriate to name our newest vineyard in his memory. Planted to various clones of Shiraz that I have taken from our best vineyards, it will be a nursery of sorts to the best young Shiraz talent in the Barossa.


From the Torbreck website... Planted into the deep red loams of Marananga in the area immediately surrounding our new winery facility. I am sure that these vines in time to come, will produce some of our best grapes; and I know that during budburst every season they will be a reminder to us all at Torbreck of our lost but never forgotten friend Fish and his larrikin smile.



The Fish’s Shiraz, is named after Simon “Fish” Fisher who worked at our cellar door. His dry sense of humour and passion for wine endeared him to Torbreck staff and customers alike, until his unfortunate early passing in 2008.

This wine is a celebration of his life and is sourced from the vineyard bearing his name overlooked by the staff in front of the winery.

Torbreck Wine notes;

VARIETAL: 100% Shiraz

REGION: Marananga; Single Vineyard – New Winery Fish’s Block

VINES: Planted in 2007 – SAVII 56 clone

HARVEST: 4th April 2011 pH/TA: 3.79 5.49g/L ALCOHOL: 15%



FERMENTATION: Fish’s Shiraz is machine harvested and immediately transferred to the winery where it is destemmed into open stainless steel fermenters. It is inoculated with EC1118 yeast after 24 hours and then spends 6-7 days on skins. The juice is separated from the skins which are then basket pressed and transferred back to the free run tank. The wine is then transferred to well seasoned Hogs Heads for 16 months. The 2011 Fish’s Shiraz was bottled without the use of either fining or filtration on the 30th of July 2012. 0nly 120 Dozen produced.

All profits raised from the sale of this wine are donated to Fish’s favourite charity, The Royal Flying Doctor Service. To date they have raised just under $80,000 for this fantastic charity. This young mans passion for helping the Royal Australian Flying Doctor service is now carried on in his name by the good folks at Torbreck.

2014 Fish’s Shiraz is a bargain at $29.50 per bottle and available online - Torbreck Purchase Online
or as always at the Cellar Door. When you visit ask about this very special wine.

Happy Wine Adventures,

Cheers,

WineWalkabout

Rosé and the Kardashian effect...

Some of you are thinking what on earth does Rosé and the Kardashians have in common? Don't you mean Brangelina? Well, yes and no. Stay with us here for a bit.

Rosé (from French rosé; is also known as rosado in Portugal and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. When making (most common style) rosé, the aromas and flavors are primarily influenced by the particular grape varieties used to produce the wine. The light, fruity character of many rosés come from volatile thiols (organosulphur compound) that are found as flavor precursors in the grape skins. There are a number of these and they are extracted from the grapes skin during maceration but are less likely to be extracted at temperatures below 20 °C (68 °F). So producers doing a "cold soak" maceration (with much lower temperature) to limit microbial and oxidative activity may extract less of these compounds. The stability of these aromas is very dependent on phenolics (there are others but) to protect these compounds from oxidation.

One of the reasons why rosés have such a very limited shelf-life is because of their low phenolic levels due to the very limited skin contact and extraction time. Usually within a year of production most wine experts recommend that rosés are consumed.

So there is a bit of info on Rosé. Now what is the deal with the Kardashians? It seems that 5-7 years ago people started buying and drinking rosé. Then something happened and for no apparent reason it became super popular. There are now a plethora of rosés available to choose from. The fact that as sales have soared in the last few years and they seem to continue to charm the 'wine drinker' with their seductive qualities, more producers are making them. Does rosé just have delusions of grandeur or is it actually grand? You can now buy the stuff in (increasingly expensive thanks to the cost of the glass) magnums, jeroboams and cumbersome nine bottle big methuselahs, rosé once had all the class of a hen-night out in a stretch limousine but has somehow become the latest pop culture golden child and just like that it is like a Kardashian. Popular, but with no real substance. Perhaps the influence of Gen Ys, Millennials and the hipster market, who have all embraced rosé are partly the cause.

And then there's the pop culture selling (to those that exist vicariously) rosé "en primeur" à la Brangelina, Their wine looked like it would be sold out before the wine has even been bottled, for all the world as if this pale-pink imitation of a real wine were a fancy first growth or a snooty limited-production burgundy, incredibly and seemingly presumptuous beyond reality. Get it... reality TV, just like a Kardashion.

So where is this rambling going to you ask. To be honest probably no where just like a discussion about the Kardashians.

Rosés can be beautiful wines but it seems with the mass popularity has come mass crap. It seems that at least three out of five we taste we would never purchase or even finish the glass and of the last two only one would be enjoyed.

So now rosé is also chic. And as always along with chic comes prestige, high prices and as with Brangelina, whose 6,000-bottle release of the first vintage of rosé from Château Miraval in Provence ($143.00 for a six-bottle case) sold out within five hours when it went online.

What started this rant? A bottle of rosé that was sent to be reviewed that was so pathetic that between four people the bottle remains more than half full. A situation we find more common with rosé than most other wine we receive of late.

The point we are trying to make is that just because something is super popular in no way makes it (or them) of any worth. Choose wisely...

Happy Wine Adventures,

Cheers,

WineWalkabout 

Natura Wine

We received a package from Banfi Wines out of the blue a while back, which to our delight was a couple bottles of wine. Now before we opened the package there was a few moments where we were wondering what wine this may be as Banfi has a fairly large portfolio of labels.

For our drinking pleasure we received some NATURA wine made from the grapes of the organic vineyards of EMILIANA.

From the EMILIANA and NATURA website the story of the grapes... "Located in the main valleys vineyards of Chile, Emiliana is characterized by producing only organic and biodynamic wines, so that helps preserve the natural balance of life, human beings and the environment. Producing wines in this way makes these at the end more healthy, unique and of better quality. At Emiliana, the organic vineyards literally teem with life.  Vineyards buzz with various bugs, bees, birds and native wildlife that together provide a natural and effective defense against common vine-destroying insects.  Flowers and native plants thrive throughout the organic vineyards, providing another simple and cost-effective method of pest control and helping to counteract the detrimental effects of soil degradation.  The use of chemicals is shunned, in favor of natural compounds, such as copper and nitrogen.  Compost is sourced from spent grape skins and stems.  Emiliana’s Natura range, which celebrated its U.S. debut in 2006, marks the cutting edge of an altogether new category of wines made from organically grown grapes – a collection of superbly made, affordably priced organic wines crafted expressly for everyday enjoyment and, accessible to all. The Natura collection features seven varietals, three whites and four reds, all produced from hand-picked, organic grapes, harvested from certified organic vineyards in the prime growing regions of Chile’s Central Valley."

And so it was that we were about to taste a Cabernet Sauvignon and a Rosé made with organic grapes from Chile.

First off it was a nice warm California arvo so we cracked the cap on the Rosé. This is a light, light Rosé. Soft red berry fruit flavor with very little nose. This is best served a little warmer so the nose and flavors come out. But as an early arvo sip it is better at the cooler range. For the **** price (technically 8 stars) it is a good value drop that we rate a 5. According to the info vinification takes place in stainless steel tanks with gentle pump overs and delicate lees stirring. The Rose is aged for 3 months in stainless steel tanks and is filtered prior to bottling.

Next up it was into the Cabernet. This wine was definitely way more substantive with a nice aroma of dark fruits which carry to the palate with some red fruit having a secondary role. A medium body that has a light to medium palate weight with a soft smooth finish. Great value and bats well above its price point and at **** 's it rates a 6.

The story on this Cabernet is that the 'must' is transferred to temperature-controlled stainless steel fermentation tanks for a cold soak before undergoing alcoholic fermentation with gentle low-volume pumpovers. The wine then undergoes malolactic fermentation. 20% of his wine is aged in oak barrels for 6 months.

Overall good value and both bottles ended empty.

Happy Wine Adventures,

Cheers,

WineWalkabout

Winemaker for a day...

So recently while visiting home in Adelaide South Australia, an offer was put on the table to participate in tasting and making the barrel selection for the next bottling's and future release of Chardonnay. Oh, and yes it has been said one should not start a sentence with a coordinating conjunction. So where were we.

This sounds great I thought as this means now I can maybe influence the owner / winemaker with my finely tuned palate and worldly experience and help make this the best group of Chardonnays ever released by the winery. Seemed simple enough right? Which winery you ask? Don't worry I will let you know which Adelaide Hills producer it is in the end, just stay with me here for a bit.

The night before as the thrill of the impending tasting and decision making was upon me I started to have some doubting thoughts. What? One of the world famous WineWalkabout winos? Ah yes! Lets put into perspective, what has been and what was about to happen are two different animals. Or are they? Drinking wine and giving an opinion is something we all can do. Lets face it, every wanker, tosser and ponce can do that! The doubt comes about not because I am not comfortable giving an opinion, but because this time it could be used. It could actually have an affect on an upcoming release and with that, the economic connection and reputation, positive or negative, of a small family owned winery. Cue butterflies in stomach...


The big morning had arrived and it was into the car for the drive from the eastern suburb of Paradise into the beautiful Adelaide Hills and up to Lobethal on a chilly winters morning. Once the three of us were there and the fire was stoked and coffee and pleasantries were had, a discussion of the process (quite complex due to small volume to blend with) and the expected outcomes were discussed.

Having done blending and tastings before for slightly larger wineries, I had not considered that with an extremely limited amount of commodity, there was a process that made sure we used every ounce to maximum effect and there was sometimes nothing available for the previously used, let me try that last one again to be sure type of scenario. Talk about pressure!

We were preparing to determine the barrel blends for the Premium Chardonnay, the Reserve Chardonnay and a special Winemaker release.

Having tasted and drank many of the last 10 years of releases I knew that the norm was a lovely drinking Chardonnay for both labels and in some years just beautiful. Was this going to be one of the beautiful ones? Could I make the difference (not bloody likely)? Would my taste buds pick the perfect barrel combination that helped get the highest scoring wine in the history of the winery. No... that's just for the movies and books. My contribution was probably more along the lines of, does he ever stop drinking? I need some left to sell!

James and his assistant getting more...

So look, the pressure of trying to be the expert that actually could have a positive financial and reputation affecting influence changed the feeling of the game in ways that were previously not anticipated. It made me think about how some of us in the 'wine review / writing' brigade may not put a lot of real thought into just what we may be doing to those that are on the financial edge doing what they love. Of how some of the more influential wine writers can truly make and or break a family owned business. Look we try to tell it as we taste it, with an eye towards being kind and yet telling the truth. These thoughts were heady stuff coming out of a weekday morning tasting a few barrels of Chardonnay that will not see the light of day for another year.


I would like to thank James Tilbrook for his kind invitation and tolerating me tossing my opinion around like I had skin in the game. It was a wonderful experience to work side by side and compare the subtleties of our differing perceptions and on occasion our confirmation of each other. Cant wait to taste the these wines upon their release sometime in the future and I hope you like them as much as I did.

James measuring out the blend percentages of Chardonnay

Stop in and visit James at Tilbrook Estate for a bloody fantastic wine maker pizza and a taste of his latest releases. The cellar door is open 12 – 4 Monday and Friday, and 11 -5 Saturday, Sunday and Public Holidays, plus most weekdays when James is present. – Please check to see if the sign board is out. On weekends and Public Holidays they serve (to die for) wood oven pizzas and local produce gourmet platters either in the courtyard on fine sunny days or inside amongst the barrels, when it is wet, cold or too windy.

James is a true artisan producer, growing the grapes, making the wine, doing the tasting trials, bottling it, and pouring in the cellar door. Go by, we 'recommend' you do.

Happy Wine Adventures,

Cheers,

WineWalkabout

 

Wine tasting and how we learned couth

Tasting with Tossers 

 

Ahhhh wine... We've loved drinking all our lives, but since we started drinking wine and going wine tasting this has brought us into contact with actual people. A lot of whom can talk in full sentences and about a variety of subjects, occasionally with knowledge and intelligence. Often times we find ourselves surrounded by these types at events and gatherings and they are not the type to be impressed by crushing cans on your forehead.

Because of this we've had to learn to behave in public and to pay attention to details like shirts and pants and foot wear. Who knew a good old beer tank, budgie smugglers and thongs were not acceptable attire to go wine tasting in. Adding board shorts didn't help much either. What we discovered, and have become better at, is that it's all about not being uncouth. So yes, with that put on the table, it's all about couth. Wine tasting is all about couth. 

So for those of you who are contemplating entering the world of wine like we did, we have put together this little article to help your transition. Or at least maybe what not to do...

Look we're not wine experts, we are more like wine enthusiasts, doctors really. Wine expert is a bit pretentious, as doctors we are still practicing. Yeah that's it, we are Doctors of wine! 

We think that it's not always the sommeliers and winemakers that get the most out of the wine but the wine drinkers. Winemakers and sommeliers can get too caught up in the science, facts, identification and the understanding, and often fail to enjoy the simple pleasure of putting down a couple bottles and having a good laugh.  Lets face it, the special moment that you smell those wonderful aromas and then that first taste. Ahhh so magical. No concern for vintage or varieties, for maker or region. Just the simple ignorant sensory pleasure of the wine and you. 

We did have to learn to drink in public side by side with strangers and not offend (an ongoing struggle). With our Aussie Kiwi sarcastic and sometimes observational humor we can occasionally confuse the slow, offend the sensitive and titillate the initiated, which then just encourages us even more (wives eyes rolling).

It can be intimidating heading into a cellar door or tasting room. What with all those couth folks talking in a strange tongue. But not to worry, we figured it out and will share our wisdom. 

First off, figure out a couple tasting rooms close to home and plan to pay them a visit. No real dress code requirements just don't wear tank tops guys. Put something on that has at least short sleeves fellas. We nor others want to see or smell your hairy pits. 

Once there it's all pretty bloody simple. Just follow the two S's. Swirl and Sniff. Only two S's? Yes, follow along.

First thing to master so you blend in is the swirl. One of the things we have in the bag, swirling. We can swirl with the best. There are a few different ways to swirl. On the table, from the stem or holding the stem and free handing it. Then there is the cellar door crowd favorite, the from the base wobble. It's all about the wrist. A little practice and you will nail it.

So now you have the wine swirling around in the glass its time to stick you nose in and have a good sniff. Do this a couple times and vary the sniffing enthusiasm to better get all those aromas. See, you got this...

We have learned that the swirling and sniffing is about the smell and the sip is about the taste. You swirl and then you sniff and then you taste. The taste is often referred to as the sip. Therefore the taste is the third 'S', yes three S's. We feel most folks have the taste or sip down before they ever show up at a tasting room so not so important, but yes, three S's if you add the sip. 

Don't be confused that there is a fourth S. Spitting.  Anyone with couth knows it's not polite to spit. It's also an affront to Baccus. 

This is a skill that if you intend to use occasionally should be practiced away from the tasting room and rarely used there. There are so many things that can go wrong here. Spitting and missing, spitting and hitting someone, spiting and dribbling down your face. Besides what a waste of good wine, bugger this, get a designated driver. You can tip it out into the dump bucket if you don't care for it, or if you have had a good enough taste and are done with it.

So all in all as you can see, if we can learn some couth anyone can. Don't sweat the small stuff and enjoy your tasting experiences.

Happy Tasting Adventures,

Cheers,

WineWalkabout

Should everyone have a Little Black Dress?

Its almost always a good day when wine shows up in the mailbox unexpected. This time was no exception.

Opening the box was two bottles for our drinking pleasure. First off the label name. Little Black Dress. 

It brings to mind that sleek slightly fitted cleavage exposing breathtaking cocktail dress that just makes every man take a second look as you walk into the room. Oh and don't forget the strappy high heals either!

This wine is a bit more subtle as in a Little Black afternoon at the park dress. Not that this is a bad thing as that cocktail dress is a few hundred dollars and the afternoon in the park is just a handful of dollars.
The lovely surprise from Little Black Dress wines was a Very enjoyable Chardonnay and an easy drinking Pinot Noir.

The Pinot Noir is an easy drinking and enjoyable wine. With a light soft body and nice flavors of cherry and strawberry, and with an undertone of candied cherry, this wine is like that nice girl next door. You are always happy to see her but she is not the hottie you dream about. Again a great weekday wine because it tastes good and you can afford it whenever you want. Rating **** 5-6.



The Chardonnay is an enjoyable very inexpensive weekday afternoon (mothers little helper) tipple. With a surprisingly nice mouth feel with good flavors of apple and pear and a decent finish it certainly belies its very palatable price by drinking well above its price point. Rating **** 6.

The winemaker behind these Little Black Dress wines is Zidanelia. Born in Texas, raised in Argentina, fluent in Spanish, English and a bit of French (bloody overachiever). Zidanelia earned an Argentinean National Diploma of Oenology while working in the Andes growing region and then served in the cellar at Les Vignerons du Pays d’Enserune in France before coming to California and joining Fetzer Vineyards in Hopland. There she is known simply as Z.

Thanks to the good folks at Little Black Dress wines for sharing with us thee exceptional value wines.

Happy Wine Adventures,
Cheers,

WineWalkabout

Grenache at d'Arenberg, McLaren Vale South Australia

We had a great chat with Chester Osborne of d'Arenberg in McLaren Vale at the First Family of Wine event in San Francisco. It was late in the evening and Chester was telling the story of this old bush Grenache vineyard that they (d'Arenberg) don't do anything to. Nothing? Nothing! We even use a horse drawn wagon and hand harvest the grapes. Sheep take care of the ground crops.

There is an old saying that says 'never let the facts get in the way of a good story'. Well this sounded too interesting to not visit on the upcoming trip to Adelaide South Australia.

Arrangements were made and unfortunately Chester would be gallivanting around Europe but we were to be well taken care of with Vineyard Manager Giulio Dimasi and Senior Winemaker Jack Walton available to take us on a vineyard/winery tour and a taste of some Grenache wines at the Cellar Door.

After meeting Giulio and Jack we climbed into the Ute and headed out to the vineyards. Its the middle of winter in McLaren Vale and the sun is coming out from a little morning fog and as we approach the bush vine Grenache vineyard a mob of roo's give us the "you are in our space look' before hopping of into the next vineyard. The sheep grazing between the rows could not have cared less. We climbed out of the ute and walked into the vineyard with these somewhat decrepit looking gnarly small vines that just happen to be 70 plus years old. After repeating what we remembered from our chat with Chester it became apparent there were a couple minor details that would need some clarification.

Sheep doing their thing in the vineyard.

Look we are as guilty as anyone regards the embellishment of a good story and after a few glasses of wine and some laughs who is not going to go for more. Besides who knew that a couple of wine wankers would actually go check out a story that is set on the other side of the world. Sorry we had to bust your awesome story Chester but that's how we roll. We want the real story out there. So look, here's the thing, the only bust in the story is the fact that the vines are pruned, hand pruned to be sure but they are pruned.. Other than that the rest of the story about that we do not do anything is pretty close. No herbicides. No pesticides. No machinery. No tractors. Pretty much if the sheep cant do it, it is not done. It truly is a minimalist approach to vineyard management and a management model that would make most vineyards seem over worked.

Giulio looking on as Jack gets a taste going. 

These stunted gnarly old bush Grenache vines are something to behold and the story is a good one. They really do almost nothing to the vineyard. Hand prune. Let the sheep and kangaroo's in and pick the grapes by hand. Haul out the grapes with a horse drawn wagon. That's it. so next up is how does the wine taste from this vineyard and how does it compare to the other Grenache that D'arenberg make taste. But first it was a tour of the facilities and a taste right from the barrel. Tasted some 2014 from the barrel and cant wait for it to be bottled. Shaping up nicely.

The lineup of Grenache from d'Arenberg is impressive. No two are alike and the characteristics of each will capture your attention.

First up was the 2012 The Custodian Grenache, a 100% McLaren Vale Grenache. This is a Grenache for the people. From some really old rejuvenated vines comes a wine that connects to the place and shares that special flavor of one that appreciates getting to be old.

Next was the The Derelict Vineyard Grenache (video with Chester) 2011, 100% McLaren Vale Grenache. The name is reflective of just what these vines have been. Derelict. Chester has become a champion for these old 70 plus year old bush vines and the passion shows in the wonderful flavors that show in this deep and complex wine. With all kinds of red fruit and floral notes of rose and violet as well as a wonderful white pepper the palate follows nicely with those same strong red fruits and a tart acidic kick with a nice tannin drawn out finish. Spend a little time with this wine and it will slowly tell you more stories with a subtle minerality and some spice notes revealing themselves. This is a wine with some charismatic character.

Last but not least a Grenache blend The Bonsai Vine Grenache Shiraz Mourvédre 2010
Grenache 48% Shriaz 42% Mourvèdre 10%. This is an intense wine, one that is in a hurry to get your attention and will do best with a little decant or a few more years. That being said it is also a great wine to be drinking with food and has strong character and big flavor. For it's intensity it is quite well balanced and an engaging drop.

Next up was  some more expensive Grenache or Grenache blends and the superlatives keep coming. The Ironstone Pressing and The Beautiful View. Nice!

Thanks to Chester for setting up the crew to show us around and to Giulio and Jack for showing us around these amazing old vineyards and for the great tasting. To anyone near the McLaren Vale area head on over to the d'Arenberg Cellar door and check out these wonderful wines., we recommend you do!

Happy Wine Adventures,

Cheers,

WineWalkabout