Cabernet Sauvignon and Blends
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2018 Cabernet Sauvignon
2018 CABERNET SAUVIGNON Philosophy With attractive aromas of black fruit and spice, this smooth, ready-to-drink Cabernet Sauvignon is made in Paso Robles with the same care as the highest quality, traditionally crafted Bordeaux styled wines. Our grapes are hand-picked and sorted by-the-berry for consistent quality and flavor. JUSTIN Cabernet Sauvignon then spends thirteen months in traditional small oak barrels to impart depth and complexity, highlighting the exceptional balance of flavors and textures that the unique climate and soils of Paso Robles add to the classic Cabernet character in this exceptional wine. Vintage Notes The 2018 vintage started with a cool winter with only 60% of normal precipitation, most of it occurring from late February through March. Bud break began in mid to late March. May and June alternated between warm and cool temperatures during flowering, including a few windy days that naturally reduced our yields a bit. The warm weather began in June and it was hot from mid-June through the end of July with veraison starting in the last week of July. High heat continued until mid-August causing the vines to shut down slightly, delaying ripeness and maturity, but a cooling trend later in August got things back on track. The characteristic Paso warm days and cold nights in September with the help of our calcareous soils retained natural acidity in the fruit while we waited for full ripeness and maturity. The rains stayed away through October allowing us to harvest only as perfect balance of flavor and structure developed in each block of our cabernet grapes through the second week of November. -
CULLEN WINES Margaret River, Western Australia
CULLEN WINES Margaret River, Western Australia “Vanya Cullen spearheaded a movement to biodynamic viticulture. She feels the wines are more complete than before. Indeed, today, they are well-calibrated, precise and focused.” - Erik Asimov, New York Times, 2019 Vanya Cullen OWNER: The Cullen Family VINEYARD: Biodynamically farmed and dry-grown FOUNDED: 1971 by Kevin & Diana Cullen SOILS: Granite and gravelly sandy loam over lateritic subsoils WINEMAKER: Vanya Cullen VARIETIES Cullen Vineyards: Cabernet Sauvignon SIZE: 69 acres PLANTED: (28.0 acres), Chardonnay (18.4 acres), Sauvignon Blanc (13.6 acres), Merlot (3.2 acres), Semillon (2.8 acres), Pinot Noir HARVEST: End February to late April (2.3 acres), Cabernet Franc (1.0 acres). Mangan Vineyard: Petit Verdot (13.4 CLIMATE: Mediterranean acres), Sauvignon Blanc (11.9 acres), Semillon (9.8 acres), Merlot (7.6 acres), ANNUAL 45 inches Malbec (6.2 acres). RAINFALL: WEBSITE: www.cullenwines.com.au PerthPerth AUSTRALIA MARGARET RIVER MARGARET RIVER The Cullen vineyard, situated just two miles from the Indian Ocean PROFILE: A founding winery of Margaret River, Cullen Wines VITICULTURE: The Cullen vineyard is one of Margaret was established in 1971 by pioneering winemakers Kevin and River’s greatest viticultural sites. Carefully selected by Diana Cullen. In redefining the style of Australian Cabernet founders Kevin and Diana Cullen, the well-draining, gravelly Sauvignon produced in the 1970s, the fledgling estate soils are complemented by a maritime climate of warm, sun- caught the attention of the nation. Since then, an unrelenting filled days tempered by the surrounding Indian and Southern commitment to quality, integrity, and biodynamics has oceans. -
WINE | BEVERAGE Wines by the Glass
WINE | BEVERAGE Wines By The Glass Champagne & Sparkling Wine NV Perrier-Jouët Grand Brut Champagne Epernay, France 28 NV Carpene Malvolti Prosecco Veneto, Italy 15 White 2017 Grant Burge Frizzante Moscato Barossa Valley, SA 11 2017 Ra Nui Sauvignon Blanc Marlborough,NZ 12 2018 Kaesler Old Vine Semillon Barossa Valley, SA 13 2018 Kilikanoon Skilly Valley Pinot Gris Clare Valley, SA 14 2017 Howard Park Miamup Chardonnay Margaret River, WA 14 2016 Jim Barry Single Vinyard Riesling Clare Valley, SA 17 Red 2016 Round Two Merlot Barossa Valley, SA 12 2016 Rufus Stone Shiraz Heathcote, VIC 13 2015 Howard Park Flint Rock Syrah Margaret River, WA 14 2016 Barossa Valley Estate Cabernet Sauvignon Barossa Valley, SA 16 2016 Catena Malbec Mendoza, Argentina 16 2016 Abels Tempest Pinot Noir Derwent Valley, TAS 19 2016 Tyrrells Stevens Shiraz Hunter Valley, NSW 17 2015 Rockford Rod & Spur Shiraz Cabernet Barossa Valley, SA 26 Rosé 2017 Teusner Salsa Rosé Mourvedre Barossa Valley, SA 12 Half Bottles NV Laurent Perrier Piccolo 200ml Champagne Epernay, France 40 NV Pol Roger Brut Reserve Champagne Epernay, France 74 2014 Brokenwood Semillon Hunter Valley, NSW 36 2017 ATA Rangi Crimson Pinot Noir Martinbourough, NZ 45 2012 Cannonball Cabernet Sauvignon California, USA 50 2015 Rusden Black Guts Shiraz Barossa Valley ,SA 95 Vintages are subject to avalability & may change without notice. Prices are inclusive of GST. Cocktails Manly Caipiroska Fresh lime & sugar muddled then shaken with Manly Spirits Botanical Vodka & poured over crushed ice. 18 Cosmopolitan Absolut Citron Vodka, Cointreau & cranberry juice shaken with a squeeze of fresh lime. 18 Montenegro Twist on a classic. -
Structure in Wine Steiia Thiast
Structure in Wine steiia thiAst What is Structure? • So what is this thing, structure? It*s the sense you have that the wine has a well-established form,I think ofit as the architecture ofthe wine. A wine with a great structure will often remind me ofthe outlines of a cathedral, or the veins in a leaf...it supports, and balances the fiuit characteristics ofthe wine. The French often describe structure as the skeleton ofthe wine, as opposed to its flavor which they describe as the flesh. • Where does structure come firom? In white wines, it usually comes from alcohol or acidity; in red wines, it comes from a combination of acidity and tannin, a component in the grapes' skins and seeds. Thus, wines with a lot of tannin (like cabernet) also have a lot of structure. Beaujolais is made from gamay which does not have much tannin. As a result, Beaujolais can lack structure; it feels soft, flat or simple in the mouth (though its flavors can certainly still be attractive). • While structure is hard to articulate, you can easily taste or sense it —^and the lack of it. • Understanding structure is critical to understanding any ofthe ''powerful" red varieties: cabernet sauvignon, merlot, syrah, nebbiolo, tempranillo, and malbec, to name a few. I just don't think you can understand these wines unless you understand structure, and how it frames and focuses the powerful rush of fruit. It adds freshness, and a "lightness" to the density ofripe fiuit. Structure matters when pairing wine and food. Foods with a lot of structure themselves— like a meaty, thick steak-need wines with commensurate structure (like cabernet), or the food experience can dwarfthe wine experience. -
And Cabernet Franc Is the Star
CAN WE BE FRANC? THE HUDSON VALLEY PREPARES FOR ITS CLOSE-UP —AND CABERNET FRANC IS THE STAR. Amy Zavatto he verdant, hilly climes of the Hudson Valley are known and praised for many things. The beauty of its rolling, roiling namesake river; its famed mid-nineteenth century naturalist art movement; its acres of multi-generational fruit orchards and dairy farms; T and, lately, as the celebrated place of culinary inspiration for chefs like Dan Barber and Zak Palaccio. But while these lands, just ninety minutes shy of New York City’s northern border, can claim the country’s oldest, continually operating vineyards and oldest declared winery, the cult of wine has yet to become the calling card of the region’s lore and allure. That might be about to change. 4 HUDSON VALLEY WINE • Summer 2016 Cabernet Franc, that beautiful, black French grape variety well known for its role in both legendary Right Bank Bordeaux and Loire Valley wines, is proving to be oh-so much more than a liquidy lark here. Not only does the grape seem well at home in the Hudson Valley’s cool-climate terroir, but collective work done between the area’s grape growers, winemakers, and Cornell University have tamed many of the conundrums that once plagued producers who yearned for success with vinifera. Now, with a force borne of a few decades of trial, error, and recent promising success, Hudson Valley vintners are ready (and more than able) to stick a flag in the ground for Franc. DIGGING DOWN “I’m of Dutch-German descent; I’m not big on failure,” laughs a region express itself with the kind of purity that wins critical Doug Glorie, who with his wife and partner, MaryEllen, opened acknowledgment. -
How to Taste Wine
HOW TO TASTE WINE Presented by Presque Isle Wine Cellars Kris Kane (Winemaker) www.piwine.com Overview • Discuss why and how to taste wine – Look – Smell – Taste • Go over a tasting wheel • Look, Smell, Taste, and discuss a few wines Tasting wine • When it comes to tasting wine consider wine in three stages – Look at the wine – Smell the wine – Finally taste the wine • After tasting it is nice to have a notebook to record your thoughts about the wine How to Look • Take lighting and background into consideration • Begin by not pouring the glass to full • Hold the glass at the base and tip away from you at a 45 degree angle • Look down on it • Now what are we looking for? What we are looking for • White wines color not as important but can tell us some things – First look to see if wine is clean and bright – Make sure there is no haze or cloudiness • Throws out red flag possible flaw (contamination) – Make sure there are no crystals (tartrates), which are harmless but not aesthetically pleasing – In a still wine make sure there are no bubbles which could be signs of a refermentation • Some young whites are purposely given a small amount of CO2 for some more zip Look Continued • If deep gold yellow gives idea of possible sweet wine affected by botrytis where color and taste is concentrated (ice wines) • If clear and pale, gives idea of young cool fermented white (German Rieslings) • If sunny yellow sign of warmer climate white (Australian Chardonnay) • If brownish tinges- things not looking good – Typical sign of oxidation (sherry like taste) -
Loire Valley
PREVIEWCOPY Introduction Previewing this guidebook? If you are previewing this guidebook in advance of purchase, please check out our enhanced preview, which will give you a deeper look at this guidebook. Wine guides for the ultra curious, Approach Guides take an in-depth look at a wine region’s grapes, appellations and vintages to help you discover wines that meet your preferences. The Loire Valley — featuring a compelling line-up of distinctive grape varieties, high quality winemaking and large production volumes — is home to some of France’s most impressive wines. Nevertheless, it remains largely overlooked by the international wine drinking public. This makes the region a treasure trove of exceptional values, just waiting to be discovered. What’s in this guidebook • Grape varieties. We describe the Loire’s primary red and white grape varieties and where they reach their highest expressions. • Vintage ratings. We offer a straightforward vintage ratings table, which affords high-level insight into the best and most challenging years for wine production. • A Loire Valley wine label. We explain what to look for on a Loire Valley wine label and what it tells you about what’s in the bottle. • Map and appellation profiles. Leveraging our map of the region, we provide detailed pro- files of appellations from all five of the Loire’s sub-regions (running from west to east): Pays Nantais, Anjou, Saumur, Touraine and Central Vineyards. For each appellation, we describe the prevailing terroir, the types of wine produced and what makes them distinctive. • A distinctive approach. This guidebook’s approach is unique: rather than tell you what specific bottle of wine to order by providing individual bottle reviews, it gives the information you need to make informed wine choices on any list. -
OBC Portfolio Review Summary
Updated June 28, 2021 PORTFOLIO REVIEW SUMMARY AUSTRALIA d’Arenberg - McLaren Vale, South Australia Chester Osborn d’Arenberg is one of the undisputed kings of Australian Shiraz and other Rhone varieties that have historically defi ned the region. A century on, under the stewardship of fourth generation winemaker Chester Osborn, in terms of winemaking, not much has changed—all the wines are basket-pressed, the reds foot-trodden during fermentation; everything is done in small batches, leading to an impressive array of bottlings every year. From the Stump Jumps through to the highly-regarded Icons, these wines offer value, individuality and a true taste of McLaren Vale. THE ICONS The Dead Arm Shiraz 2017* 94 W&S 94 JS 92+ WA 2016 94 W&S 94 WA 94 JS 2015 96 AWC 96 WA 94 JS The Coppermine Road Cab 2017 95 HWC 94 JS 90 WS 2016* 95 AWC 92 JS 91 WA 2015 95 AWC 94 JS 94 WA The Ironstone Pressings GSM 2017 95 HWC 94 JS 91+ WA 2016* 94 JS 92 WA 90 W&S 2015 95 JS 94 AWC 92 WA THE ARTISANS The Lucky Lizard Chardonnay 2016 92 AWC 2015 92 V 91 AWC 2012* 91 IWC 91 AWC The Last Ditch Viognier 2010 89 AWC 88 IWC 2009 90 WS 90 IWC 2008 92 AWC 90 WA 89 WS The Money Spider Roussanne 2019 90 JS 89 HWC 2018 92 JS 90 W&S 90 WS 2017 90 JS 90 WA The Cadenzia Grenache 2009 91 WS 90 IWC 2008 94 AWC 91 W&S 90 E 2006 91 WA 91 AWC 90 IWC The Derelict Vyrd. -
In the Time It Has Taken James Halliday to Compile His 26 Australian Wine
In the time it has taken James Halliday to compile his 26 Australian Wine Companions, the Chardonnay grape has emigrated to almost every hill and vale across our viticultural landscape. No other variety has adapted more successfully, from single barrel selections to vast commercial blends. No other inspires such singular focus in our winemakers to sharpen their craft. No other sends vignerons searching, with gold fever, for that next hill, or clone, or aspect. Chardonnay alone explores the breadth and personality of all Australian wine regions. In our tribute to James Halliday, the true patron of fine Australian wine, no other variety would do for this national wine competition. Organised by Wine Yarra Valley, the objective of the James Halliday Chardonnay Challenge is to affirm the quality of Australian Chardonnay and provide a catalyst for people to take a fresh look at this much-loved wine by providing an appropriate platform for the national search to recognize Australia’s finest chardonnay. A Welcome from the Committee Australian chardonnay has never been better. It is a great news story and one about which we should all be proud and excited. The level of support for the inaugural James Halliday Chardonnay Challenge has been overwhelming and we thank all of the exhibitors for getting behind it so enthusiastically. We thank James for his guidance and support in the design and execution of the competition and agreeing to be our patron. We were very lucky to be able to secure one of the most dynamic and talented groups of judges in Australia, literally from coast-to-coast, and thank them for volunteering their time, expertise and camaraderie. -
The Egg Test for Period Brewers and Mead Makers - Belinda Sibly (Mistress Roheisa Le Sarjent)
The Egg Test for Period Brewers and Mead Makers - Belinda Sibly (Mistress Roheisa le Sarjent) Sir Kenelm Digby, (11 July 1603 – 11 June 1665) was a 17th century English courtier, diplomat, privateer, entrepreneur, natural philosopher and inventor of the modern wine bottle, but is perhaps best know for his posthumously published cookbook, The Closet of the Eminently Learned Sir Kenelme Digbie Knight Opened. Compiled from Digby's life long collection of recipes by a close servant and published in 1669, several years after Sir Kenelm's death, it is an excellent source of period brewers recipes, especially those for honey based drinks. At least 55 of Digby's recipes (all for meads, metheglens and hydromels) contain the instruction to make your liquor “to bear an egg” or words to that effect. The same instruction appears in a mead recipe from the Danish Koge Bog of 1606, and in numerous pickling recipes of the new world colonies. Some versions are as brief as “try with a new-laid- egg” whilst others go into considerable detail. In this article I will explore those details and see how the egg test might be applied to historical brewing. How does the “Egg Test” work? The larger end of a birds egg contains an air cell that forms when the contents cool and contract after the egg is laid. A fresh egg has a relatively small air cell, but the size increases with time as the shell is very slightly porous allowing slow evaporation. An old egg has such a large air cell it will actually float in water and this is often used as the test for whether an egg is fit to eat. -
WINE BOOK United States Portfolio
WINE BOOK United States Portfolio January, 2020 Who We Are Blue Ice is a purveyor of wines from the Balkan region with a focus on Croatian wineries. Our portfolio of wines represents small, family owned businesses, many of which are multigenerational. Rich soils, varying climates, and the extraordinary talents of dedicated artisans produce wines that are tempting and complex. Croatian Wines All our Croatian wines are 100% Croatian and each winery makes its wine from grapes grown and cultivated on their specific vineyard, whether they are the indigenous Plavac Mali, or the global Chardonnay. Our producers combine artisan growing techniques with the latest production equipment and methods, giving each wine old-world character with modern quality standards. Whether it’s one of Croatia’s 64 indigenous grape varieties, or something a bit more familiar, our multi-generational wineries all feature unique and compelling offerings. Italian Wines Our Italian wines are sourced from the Friuli-Venezia Giulia region, one of the 20 regions of Italy and one of five autonomous regions. The capital is Trieste. Friuli- Venezia Giulia is Italy’s north-easternmost region and borders Austria to the north, Slovenia to the east, and the Adriatic Sea and Croatia, more specifically Istria, to the south. Its cheeses, hams, and wines are exported not only within Europe but have become known worldwide for their quality. These world renown high-quality wines are what we are bringing to you for your enjoyment. Bosnian Wines With great pride, we present highest quality wines produced in the rocky vineyards of sun washed Herzegovina (Her-tsuh-GOH-vee-nuh), where limestone, minerals, herbs and the Mediterranean sun are infused into every drop. -
2016 RMWA Catalogue of Results
2016 CATALOGUE OF RESULTS THE ROYAL AGRICULTURAL SOCIETY OF VICTORIA THANKS AND ACKNOWLEDGES THE FOLLOWING SPONSORS PRESENTING PARTNER OF THE AWARDS PRESENTATION TROPHY SPONSORS 2016 Catalogue of Results The Royal Agricultural Society of Victoria Limited ABN 66 006 728 785 ACN 006 728 785 Melbourne Showgrounds Epsom Road Ascot Vale VIC 3032 Telephone +61 3 9281 7444 Facsimile +61 3 9281 7592 www.rasv.com.au List of Office Bearers As at 23/08/2016 Patron Her Excellency the Honourable Linda Dessau AM – Governor of Victoria Board of Directors M. J. Coleman (Chair) D. S. Chapman D. Grimsey A. J. Hawkes N. E. King OAM J. A. Potter P. J. B. Ronald OAM S. C. Spargo AM Chairman M. J. Coleman Chief Executive Officer M. O’Sullivan Company Secretary J. Perry Organising Committee Angie Bradbury (Chair) Tom Carson (Chair of Judges) David Bicknell Chris Crawford Matt Harrop Samantha Isherwood Gabrielle Poy Matt Skinner Nick Stock Event Manager, Beverage Damian Nieuwesteeg Telephone: +61 3 9281 7461 Email: [email protected] Contents CEO’s Message 3 Chair of Judges’ Report 5 Judges’ Biographies 6 2016 Major Trophy Winners 14 2016 Trophy Winners 18 2016 Report on Entries 20 Past Jimmy Watson Memorial Trophy Winners 21 2016 Results 23 Best Vermouth Best Sparkling Best Riesling Best Chardonnay Best Semillon Best Sauvignon Blanc or Blend of Semillon & Sauvignon Blanc Best Single Varietal White Best White Blend Best Sweet White Wine Best Rosé Best Cabernet Sauvignon, Merlot or Blend of Bordeaux Varieties Best Single Varietal Red Best Grenache, Red Rhone Varietal or Blend of Red Rhone Varieties Best Shiraz/Cabernet Blend Best Red Blend Best Mature Wine Best Fortified Best Organic or Biodynamic Wine Victorian Wines of Provenance Exhibitors List 104 Royal Melbourne 2 Wine Awards CEO’s Message MARK O’SULLIVAN RASV CEO The Royal Agricultural Society of Victoria (RASV) is delighted to present the winners of the 2016 Royal Melbourne Wine Awards (RMWA), Australia’s most respected wine show, recognising and rewarding excellence in Australian winemaking.