Wine Australia has teamed up with the Australian Women in Wine Awards (AWIWA) to host the 2017 awards in London. As part of the event, Wine Australia will host a consumer tasting on 26 September between 6:30pm – 9pm in the Exhibition Hall of Australia House.
This unique event – the first of its kind – gives consumers the rare opportunity to meet Australia’s most prominent women in wine, taste their wines and hear their stories. It will be the world’s largest gathering of Australian women winemakers and winery principals.
Over 50 female winemakers and winery principals will be showcasing their wines and demonstrating the quality, diversity and innovation of Australian wine. Of these 50 winemakers we convinced the super talented but very humble Sue Trott of Five Geese to attend.
The line-up ranges from some of the country’s most iconic winemakers (and of course Sue Trott of Five Geese is under this category) to the most pioneering new kids on the block grouped into seven categories. These stars only rarely come to the UK en-masse, and having so many of them under one roof is a first.
The tasting includes bubbles and canapes, a welcome by Alexander Downer, the Australian High Commissioner to Britain, a panel discussion by MW Laura Jewell of Wine Australia.
McLaren Vale, Australia is cited an obvious location for growing the warm-climate grape of the southern Rhone and “Grenache recently overtook Chardonnay to become the region’s third most important grape.” (Jancis Robinson, 1st June).
Local winemakers such as Steve Pannell liken McLaren’s Grenache to Pinot Noir and goes on to reveal that the Grenache is high valued that the region’s Cabernet.
Jancis scored Five Geese ‘Indian File’ Grenache 2014 an excellent 17 points. Here is a a snippet of her review, “Lovely breadth on the palate and real vitality…Lots of grunt and life here. ” To read the full review please visit http://www.jancisrobinson.com/tastings/view/600683
Another of the wineries we represent is Samuel’s Gorge. Jancis actually reviewed the 2015 vintage Grenache, we currently have the 2014 vintage. I still think it is relevant to share her review and the score of 17 points, “Very sweet start. A bit like fermented strawberry jam, and by no means unpleasant!” To read the full review please visit http://www.jancisrobinson.com/tastings/view/600679
We could not be more pleased for one of our wines, Samuel’s Gorge Tempranillo 2015, to be included in Matthew Jukes’ Best 100 Australian Wines Report for 2017/2018.
Winemaker and owner Justin McNamee’s wines are very deserving to be included in this truly inspiring and awesome line up of Australia’s greatest wine superstars.
Matthew was already familiar with the Samuel’s Gorge winery when he met Justin in 2003 and was very excited to receive the news Tilley’s Wines had started to import Samuel’s Gorge’s wines in the autumn of 2016.
Discover yourself Samuel’s Gorge Tempranillo which Matthew Jukes’ described as “… a hedonistic pleasure unlike any other in this Report.”
The Report makes for a very good read, Matthew’s tasting notes are eloquent and precise and just make you want to drink wine! Please visit www.matthewjukes.com to find out how to purchase the full report.
Down The Rabbit Hole from McLaren Vale, Australia, is a micro winery which aims to inspire imagination with an attitude of adventure, inviting drinkers to join in on something special.
Young newlyweds Domenic and Elise are the passion behind the wine and to them it is so much more than a business. Their team is built on creativity, energy and youthful spirit. It’s almost impossible not to want to share in their beautiful lifestyle (and cute campervan named Scout which is now their sole home for the next year). They view wine as the ability to transform a seemingly ordinary day into something pretty special. We follow their thinking.
On the back of every bottle is their poem, and each hand sketched illustration on the wine label represents a different line of that poem (you can read the poem below).
Using Domenic and Elise’s own words, “We want the experience to begin before you even open the bottle, and not to end until the last drop has been had, and you, happy and content, are exhausted from dancing, laughing, talking, drinking or eating, or perhaps all of these together.”
Tilley’s Wines were “curiouser and curiouser” about Down the Rabbit Hole wines after being introduced by a family member in Australia last year and have since been captivated by Domenic and Elise’s journey into winemaking.
Down the Rabbit Hole poem:
For Friends & Lovers a Place Exists
Another World of Joy & Bliss
Beyond The Stars, Space & Time
To Enter, Show the Secret Sign
The Moon is Bright, Revive Your Soul
Come Join Us Down The Rabbit Hole
To get 96 points from James Halliday is an exceptional result, especially as this is Fox Creek’s first release of the Three Blocks Cabernet. Not one for showing off but to add to the trophy cabinet Three Blocks has also achieved the following gongs:
– Blue Gold Medal, Sydney International Wine Comp 2017
– Double Gold Medal China Wine and Spirits 2017
– Gold Medal, AWC Vienna International Wine Challenge 2016
– Gold Medal Catavinum World Wine & Spirits Competition 2017
– Silver Medal, International Wine + Spirit Competition 2016
We are Tilley’s Wines are making the most of Mark Maxwell’s gregarious spirit and putting him to work on his holiday to host a wine dinner at the Royal Oak, Carlton! Owners Emma and Scott have devised a 5-course tasting menu to perfectly match with Mark’s premium wines and mead.
The cost of the evening is £35 per person which will include a five courses, complementing wines and glass of Prosecco.
The evening will start at 7pm, Thursday 25th May, 2017
To book please call 01234 720441 or email firstname.lastname@example.org
Easter is the perfect time and occasion to show off this wine. To complement Three Blocks Cabernet, Masterchef Australia contestant, Rose Adam has created a dedicated recipe: Cabernet Sauvignon Braised Lamb with smoked garlic and potato puree.
To download the recipe click here
James Halliday’s tasting note for Fox Creek’s Three Blocks Cabernet, 2014 as follows,
“McLaren Vale’s maritime climate has always supported the quality of its cabernet sauvignon, and this is a particularly good example. It is as pure as it is elegant, the cassis fruit perfectly ripened and equally perfectly handled in the winery with its hint (no more) of French oak.”
Purchase here Fox Creek Three Blocks Cabernet 2014
Recently we have noticed a lot more of our winemakers using whole bunch fermentation when making red wine. Basically, when using whole bunch fermentation it skips the usual first stage of red winemaking which is de-stemming the stalks from the fruit. Typically the stems can be as much as 2-5% of the fruit weight.
Once this method was considered an old fashioned technique which gave rise to more rustic wines but now there is a multitude of reasons why the winemaker would use whole bunch fermentation.
For example, popular opinion is that it can create more interesting wines with greater complexity. Today, with the reality of global warming, the stems are often riper than what they used to be so the effect is a less “green” influence on the wine.
In high acid vintages, it can be used to round things out in a wine. Not just the acidity but some report that leaving the stems on the grape can enhance the fragrance and perfume of the wine as well as adding strength and firmness and agreed silkiness to the tannins.
Interestingly, the addition of the stems can keep the temperature of the fermentation one degree lower; also allowing the yeasts to move around more easily and even effect the conversion of sugar to alcohol resulting in less alcoholic wines. The whole bunch fermentation helps the control of the ferment
‘The wines of the 1990s were the Parkerized (Robert Parker) wines,’ says Tony Jordan, referring to the move at this time in Australia to make monster wines. ‘Everyone seemed to think bigger was better and the wines seemed to be getting bigger in every way. Now there is a big step back from that. And yet if you are in a warm climate, the wines are going to be robust. That’s the terroir speaking. But you can still aim for freshness, a bit of brightness of fruit, more elegance on the palate.’ This is one of the reasons why there is so much interest in whole bunch fermentation at the moment, because it does represent a tool for making more expressive, elegant red wines, even from sites not known for this attribute.
Sue Trott’s Five Geese, ‘La Volpe’ Nero d’Avola 2014 is an excellent example to try where the method is whole bunch fermentation.
Please place your order with us by noon on Wednesday 21st December for delivery by Friday 23rd December.
New Year 2016
Please place your order with us by noon 28th December for delivery by Friday 30th December.
Merry Christmas and a Happy New Year from Tilley’s Wines.
Justin McNamee established Samuel’s Gorge in 2003 in a farm shed built in 1853 overlooking the Onkaparinga River National Park. The Samuel’s Gorge label is an impression of the rugged landscape that is viewed from the winery.
The wines of Samuel’s Gorge are handcrafted and are distinctly Australian with reference to the Old World for texture and complexity. Having great patience, the fermentations of each parcel of fruit are long and slow in open slate fermenters lined with beeswax which date back 100 years. The grapes are pressed off using traditional basket press methods with the wines being transferred to oak to mature.
Up until the 11th September, we are offering 10% off all wines as an introductory offer. Please use coupon code “GORGEOUS”.