l12 | bt wine challenge 2013 THE BUSINESS TIMES WEEKEND SATURDAY/SUNDAY, AUGUST 17-18, 2013 THE BUSINESS TIMES WEEKEND SATURDAY/SUNDAY, AUGUST 17-18, 2013 bt wine challenge 2013 | l13

Mitolo Jester Shiraz 2010 Kooyong Estate 2010 2011 Mount Langi Ghiran Cliff Edge Price: $50 Price: $70 (minimum 12 bottles) Price: $135 Shiraz 2010 Retail: Crystal Wines, Retail: Contact Parklands Fine Food and Retail: Bacchus, #B1-13 Paragon Price: $65 #01-02/03 Valley Point, 491 River Valley Wine at 9797 9178 or email Shopping Centre, 290 Orchard Road. Retail: Contact Top Wines at 6468 3866 Australia’s good Road. Tel: 6737 3540 [email protected] Tel: 6734 4844 or email [email protected] THE famous of RETIRED businessman A DOCTOR’S prescrip- THE first Shiraz cuttings Our second write-up in the series digs deep Rhone may have found Giorgio Gjergja is an tion for innovation arrived in the Grampians its match in the mighty Australian success story turned this boutique 150 years ago with Swiss to uncover Down Under’s premium bottles. Shiraz from McLaren – from Italian refugee to winery into one of Aus- immigrants prospecting earth Vale. Just 35km south of multi-millionaire electri- tralia’s finest Chardon- for gold. It turned out By June Lee Adelaide, McLaren Vale cal manufacturer, to nay producers. that this pre-phyloxera enjoys a maritime Medi- owner of three ac- Though with a Rhone clone adapted terranean climate that claimed wineries. He young history, Marga- well to the cool climate, CCORDING to the most recent Wine Australia report in July 2013, wish to make the best their region can offer. These are examples of the handcrafted has encouraged grape first purchased Port ret River is known for producing enduring Australia ranks fourth among the world’s 10 biggest wine export- wines that are often overlooked when people think of Australian wines. The wines are cultivation for over Phillip Estate vine- producing serious, spicy pepper charac- ers in the average value per litre of bottled wine exports, behind linked to the winemakers’ DNA, as you can see with the thumb print on Tim Smith’s 170 years. Thin yard in 2000, Kooy- Burgundian Char- teristics and lus- New Zealand, France and the US but ahead of Argentina, Italy, wine.” soils, limited donnays with fine cious fruit with fine South Africa, Germany and Chile. Agrees chief judge of the BT Wine Challenge, Lim Hwee Peng, CSW, FWS: “Gone are source of water ong in 2004, and balance and min- tannins. Cuttings Singapore garnered a mention in this report, as having the sec- the days of the ‘sunshine in a glass’ approach in crafting wines from Down Under.” He and long warm Ballewindi in 2007, erality. In 1980, from the old block, ond highest number of exporters with 280, ahead of the UK (273), singles out cool climate Chardonnay that offers controlled mineral notes and complexi- summer days pro- all in the Morning- ty, as well as delicate, steely, bone-dry that yet exhibits fresh and lemony fla- ton Peninsula re- Perth native Dr made in 1981, are A Canada (253) and USA (226). duce complex Michael Peterkin now the backbone vour. However, he saves the ultimate praise for : “Increasingly, Shiraz with true ex- gion. No surprise there, as Singapore has long enjoyed the affordable fruits of the Austral- established of the Cliff Edge wines from Coonawarra and Margaret River are occupying my cellar. I’m running out pressions of berry, What truly ex- ian wine industry. However, what may surprise long-time drinkers is the modern fine Pierro in Wilya- Shiraz; and in typi- of storage space as these bottles are ‘living’ longer than the allocated cellar spots!” chocolate and lico- cites Kooyong’s winemaking approach of today’s producers, resulting in progressive strides in quality. brup and set cal Aussie slang, it’s On that note, we present the nine wines selected from Australia – the largest number rice characters. fans are the bio- Jancy Tan, business development manager from Parklands Fine Food and Wine, has from a single New World country in this inaugural Business Times Wine Challenge, pre- about implement- nicknamed the “Ba- Adelaide native logical farming noticed the trend over the years, and explains: “These vineyards we chose (Kooyong, sented by UBS. ing canopy man- by Langi”. Frank Mitolo has methods and Moorooduc and Tim Smith) are very small producers and are owned by people who Next week: Italy Mount Langi ✎ his horticultural non-intervention- agement, control- Ghiran winery takes roots to thank for ist winemaking led use of irriga- its name from the his interest in viti- philosophies em- tion and high- Aboriginal language; Chatsfield Riesling 2012 Moorooduc Estate Tim Smith Shiraz 2010 The Cigar 2011 culture. From mar- ployed by wine- density planting it means “home of Price: $60 Chardonnay 2011 Price: $60 (minimum 12 bottles) Price: $60 keting farm pro- maker Sandro practices in his quest to create a the yellow-tailed Retail: Contact Merchants of Singapore Price: $48 (minimum 12 bottles) Retail: Contact Parklands Fine Food and Retail: Contact Monopole at 6554 3680 duce such as pota- Mosele. Although at 6222 1162 or email world-class black cockatoo”. Established in 1963, the Retail: Contact Parklands Fine Food and Wine at 9797 9178 or email or email [email protected] toes and onions, to labour intensive [email protected] Wine at 9797 9178 or email [email protected] white. winery since 2002 has belonged to the making wines as a and also somewhat nerve-wracking, the [email protected] His sloping site now comprises three Rathbone family, making it part of the YALUMBA is a 164-year- hobby, he finally joined the fray of bou- winery hand prunes, shoot thins and blocks of Chardonnay, of which 95 per same group as Yering Station and Xanadu WHERE exactly is the THE former cellar old, sixth generation fam- tique wineries in the McLaren Vale region hand harvests every fruit, as well as wild cent is the Gin Gin clone that has proved Estate. At least 80 per cent of its output is Great Southern in Austral- AU naturel winemaking hand at Yalumba win- ily owned winery – and with his eponymous vineyard in 1999. The ferments all wines without fining. In addi- successful in Margaret River. The vine- Shiraz, amounting to about 700 tonnes. ia located? This coolest of techniques are practised ery in 1987 has since the only one in Australia Lopresti holding near the coastal town of tion, all reds are not filtrated. This makes a yards maximise fruit, leaf and cane expo- The sustainably managed vineyard us- West Australia’s at this family-run, bou- become one of the to boast its own on-site Port Willunga spent its past life as an al- significant contribution to the expressive- sure to sunlight, with laterite gravel and es a holistic approach to prevent pests, in wine-growing regions is tique winery in the Morn- best known names in cooperage (crafting of mond orchard, and hosts 30-year-old ness, individuality and unique natural ele- granite soil that offer great root penetra- addition to protecting the integrity of the roughly 350km southeast ington Peninsula. Chick- Australian wines. The oak barrels). vines. gance of the final product. tion. ancient granite topsoils. Harvesting is from Perth, with its wine ens and ducks and even signature thumbprint As legend has it, His first signature wine in 2000 was Kooyong is planted to 40 hectares of Pi- The 2011 early picked harvest is said to done by a mixture of hand and machines, industry taking off com- a stray peacock are part of approval on his la- Dorset-born brewer dubbed the G.A.M Shiraz, named after his not Noir, Chardonnay and Pinot Gris, with be one of the most outstanding, based on and interestingly fermentation includes mercially since the of the family at bels is not just a mar- Samuel Smith and children – Gemma, Alex and Marco. While Moorooduc Estate. the earliest grapes dating from 1996. Sand, one of the driest and warmest summers some treading by foot. The 2010 harvest 1980s. keting tool; Adelaide his son Sidney the G.A.M is made for long-term cellaring, Getting stellar re- loam and clay are the principal composi- on record. And the ageing potential of this saw a dry, warm summer which encour- Within the Great native Tim Smith planted the first the Jester range (nicknamed the “baby Southern is the inland sults from unpredicta- tion of the soil, though some ironstone Chardonnay continues to improve, with aged a longer ripening period and built ex- doesn’t release vin- vines by moonlight G.A.M”) represents earlier drinking pleas- Mount Barker sub-re- ble wild yeast fermen- add firmness and masculinity while silica- phenolic content lowered by whole bunch cellent grape maturity. tages in years in the Barossa Val- ure. The 2010 year is one to watch, with gion, distinguished by tation is a tricky ceous influence imparts minerality. The pressing, greater attention to levels of dis- ✎ Tasting notes: Deep purple hues and where the quality ley in South Austral- early season rainfall after some years of its gravel loams business, but Dr Ri- drought, and mild days that allowed good Kooyong Estate Pinot Noir, as the name solved oxygen and sulphur dioxide during dense purple rim indicate the meaty doesn’t meet his ia. Yalumba took its called marri that pro- chard McIntyre is acid development. suggests, is a single estate blend. processing, and the use of screwcaps to fruit intensity. Dark cherry and hints of standards. name from the Abo- mote good drainage the man for the Tasting notes: The lively and stylish ✎ Tasting notes: A good vintage wine, better protect from oxidation. roasted coffee on the nose is Mr Smith’s riginal word for “all ✎ interwoven with spice and pepper and low fertility. A task. A surgeon in Jester welcomes drinkers with a deep the 2010 is deep purplish-maroon, with ✎ Tasting notes: Opulent yet refined, prowess in care- character, supported by fine grained cool temperate cli- his previous profes- the land around”. garnet red colour in the glass. a youthful yet harmonious nose of the mouthfeel is enticing and creamy fully sourcing tannins for length and complexity. mate encourages a sion, McIntyre has From an initial 30 Blackberry, licorice and dark plum cranberry, raspberry and savoury red before its tight structure leads to a wines from 20- cherry. The palate is medium-bodied riesling style that is applied his skill to acres in 1849, Smith bouquet is backed by spicy blackberry refreshing, zesty finish. There are and framed by structured tannins over elegant, complex crafting terroir driv- to 100-year-old gradually expanded fruits with lingering savoury anise and delicate nutty characters and schisty sarsaparilla flavours. Ideal to drink a core of red fruit before finishing en wines with a vines is what his range of old minerally notes that give complexity and concentrated, now. savoury and long. and a more savoury flavour profile. and which is fast nod to Burgundy. sets apart his bush vine catching up to better Pinot Noir and small batch pro- Grenache, Shiraz known Clare and Chardonnay are duction of and Cabernet Sauvi- Eden Valley Ries- the stars in the 250-500 cases. gnon which thrive in Cabernet Sauvignon 2010 lings. Moorooduc sub-re- The Barossa the Barossa region. Price: $165 Considered one of gion of Morning- Shiraz comprises The Cigar, however, is an expression of Retail: The Oaks Cellars, #01-03/04/05 Orchard Parade Hotel, the oldest vineyards ton, just an hour’s drive from Melbourne’s fruit from six vineyards on the Barossa Val- 100 per cent Cabernet Sauvignon from 1 Tanglin Road. Tel: 6836 0811 in the Great Southern, establishing its first CBD. ley floor: Eden Valley, Tanunda, Seppelts- their Coonawarra vineyard, purchased in field, Nuriootpa, Kalimna and Light Pass, 1993. The estate is named The Menzies Es- Riesling and Gewurtztraminer vines in At the McIntyre Vineyard where the THE story of Margaret River is deeply tied to its three pioneering, fine quality wineries: (1967), fruit from this Chardonnay is sourced, all each highlighting the regionality of the vil- tate vineyards, and the wine derives its cel- 1976, was Waterman Wines – now known Moss Wood (1970) and Cullen Wines (1971). Bill Pannell of Moss Wood debuted his first Cabernet Sauvi- as Chatsfield and under different hands. grapes are hand harvested, with whole lage, soil, and range in elevation. ebratory name from the unique ci- gnon in 1973, and began winning accolades almost immediately. The winery’s reputation grew expo- Chatsfield derives its name from a local bunch pressing and natural malolactic fer- As a declared huge fan of the wines of gar-shaped strip of world-famous terra nentially again after 1985, when newlyweds Claire and Keith Mugford bought over the vineyard. bird known as chat that made its home mentation in barrel. Just 700 cases are pro- Bandol, Mr Smith draws stylistic inspira- rossa soil which defines the Coonawarra The inaugural The Business Times As chief winemaker, Keith brought about a raft of innovations, from re-trellising to soil conservation, among the vines, helpfully eating insects. duced from this vintage, which is said to tion from the Southern Rhone for plush wine region. Literally meaning “red Wine Challenge 2013 in partnership including deep cultivation, the use of cover crops, minimum tillage and mulching. In the winery, he In fact, as part of its long-term aim to have be one of the more successful. fruit and his own blend of MGS – Mataro, earth”, the rich soil over limestone with a with UBS seeks to uncover the top 50 wines available in Singapore. A If cajoling indigenous yeast to work in Grenache and Shiraz; Mataro being the added (5 per cent), (5 per cent) and a splash of to the signature Left organic management of the vineyard, maritime climate provides ideal growing distinguished panel of CEOs will choose sheep and cows are grazed to maintain the winery isn’t arduous enough, Dr McIn- Spanish synonym for French Mourvedre. conditions for Cabernet. Bank-style Cabernet Sauvignon. The pricing of the Moss Wood Cabernet Sauvignon reflects its long cel- laring potential, and those who invested in the 2001 should be comfortably enjoying that stellar vintage the 10 best-drinking among them – weed and grasses, while guinea fowl roam tyre is also a noted baker, having even ✎ Tasting notes: Medium bodied with ✎ Tasting notes: Plush fruit character decisions which will be announced in freely for additional insect control. built a wood-fired oven to bake his fa- powdery tannins and balance that will marks this mature and well-handled around now. The original Moss Wood vineyard, covering 10 hectares in Wilyabrup, couldn’t keep up with the demand for its reds, and so the Mugfords bought nearby Ribbon Vale vineyard in 2000. September. A unique buyer’s guide to all ✎ Tasting notes: The crisp nose opens mous sourdough bread. carry for a good few years. The Cab, which opens with heady aromas 50 wines, reflecting the palate of Tasting notes: Though aged for two years in barrel, oak characters are toasty and don’t with aromas of red apple, lime and ✎ Tasting Notes: Pale lemon in colour attractive aromas of blackberry, of cherries and dark chocolate with a ✎ Singapore’s business elite, will be compiled dominate. Ripe fruit aromas show violets and redcurrants, which carry over into the rich, sweet white flowers. The expressive palate is with lemon and grapefruit citrus on the pepper, cherry, spice and vanilla reveal touch of dried sage. There’s great from a series to be published in The front and mid-palate. Concentrated mouthfeel, lively acidity and fine tannins sustain its forward with lemon and spicy nose and palate. There’s concentration, a deeper core of plums, cloves and red length from the lively acid and fine Business Times. For more information, fruit, with bright acidity to lighten the emery tannins, finishing soft and complexity, and Moss Wood confidently predicts this wine will cellar for 25 years and drink at its minerality, with natural acidity guiding roundedness and depth, with hints of visit btinvest.com.sg/wine the long, clean finish. hazelnut and white nectarine. mouthfeel. supple. prime after seven years.