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At Home with Robin Day

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At Home with Robin Day October 2017 Newsletter At home with Robin Day Reminisces of Bruce and rare wines from Robin Day. Thirty four members and guests gathered at our home base for our annual commemoration of our founder Bruce Thiele. The welcome wine was a Cooper Burns 2013 ‘Mason’ Shiraz accompanied by finger food and cured & smoked meat wraps. Ian welcomed the new and returning guests and intro- duced our guest presenter for the night Robin Day. Robin had worked with Bruce for over 20 years and was pleased to say a few words about him and propose the toast. He noted We were pleased to that Bruce started at the bottom but soon became a welcome the following key person in the marketing of Orlando wines. One of first time guests: his ‘innovations’ was increasing the number of places Steve Crow & one could have a drink! He was an adept facilitator Bryan Dean (guests and someone you could rely on—always organised. In Robin’s of Simon Granfield) words “A champion bloke”. He was toasted as usual with a glass Bede Mackie (guest of Orlando’s 2003 BJT Shiraz. of Lindsay Stevens) Our first wine to taste was Robin’s Domain Day 2002 Mt Crawford And returning guests Viognier. In Robin’s words Viognier is a ‘honorary red wine’. This Greg Bollmeyer one was surprising for its John Noble age with deep colour and Lindsay Stevens still a mouthful of flavour. It We hoped they enjoyed is unwooded and 2002 was the night and will come again! Coming up: November: Steins Taphouse Photo Credits: Steve Blee & Ian Cooper December: Christmas at Kies Editor: Ian Cooper At home with Robin Day his first vintage of this variety. His vineyard is in a cool area and this vintage was particularly cool and the grapes had to be picked not quite ripe. We then tried the Domain Day 2013 One Serious Mt Crawford Pinot Noir. It was a serious Pinot—more full bodied than many Pinots. We then moved on to the 2004 Saperavi—an unusual wine originally from Georgia. If your geography is a little rusty it is a country in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan. Robin regaled us with his foray into Georgia some 18 years ago. It was a joint venture with a Dutch group to set up commercial winemaking. There was nothing there and everything had to be brought in. He de- cided refrigeration was needed and the equipment was to come in a container. This had to be ‘tracked’ as containers had a habit of going missing in Georgia. He had also to convince his Dutch partners to spend the $80,000 ‘on spec’ (the Dutch having a reputation of being careful with their money). At the time Robin was working in California and the South of France and he met a Dutch colleague in Amsterdam and they headed for Georgia. Robin was concerned about his lack of visa but was assured it would be sorted out when he got there. The flight was on a 40 year old wood panelled aircraft and flight service was the hostess supplying a coke from an esky. On arrival he had to hand in his passport for the visa (it seems it was necessary to get out rather than in). They were met by the local head of the venture—a member of the parliament and a war he- ro. He flashed a plastic card and the policed saluted and their passage was easy. The wine region was only 60 Km from Tbilisi but it was a three hour journey in an ancient vehicle with a stick gearshift and a ‘crunch’ gearbox. The Domain Day 2002 Saperavi has held up well with a distinctive nose and a mellow taste. We followed it with the 2008 Saperavi which was more robust. The final wine was the Domaine Day 2003 One Serious Mt Craw- ford Merlot. Again a robust wine. At home with Robin Day Bob & Jenny produced a meal of Saltbush scrub beef, Shepherd’s Pie topped with Turmeric Potato, hot pumpkin with red cabbage Caesar Sal- ad, Garlic Bread & Nipper's crusty loaves. Which went down well with the remainders of the tasting wines and some more of the Mason Shiraz. Following the main course it was time for Rory’s Muscat challenge. Once again we tasted Rory’s own barrel against one from Morris of Rutherglen. Although the winery is now owned by Casella Family Brands. David Brown (5th Generation) remains the wine maker. David’s father brought back some of the museum stock which pleased Rory. Robin also knew Mick. Once again there were a variety of opinions which Rory collect- ed on his feedback form. The Muscat was accompanied by a choco- late and sweet platter. Prizes Winners of the door prizes were Steve Crow, George Akkerman and Bob Greening. Photos The wines Welcome Wine—Cooper Burns 2013 Mason Shiraz “The Barossa Valley has proud of family generations tending their vineyard and making fine wine. This wine is a tribute to those past, present and future generations that carry on the family tradition. We’ve named this Shiraz after Mason, part of the next generation of Cooper Burns wine makers. Traditional winemaking techniques, including open fermentation and basket pressing, have been used to handcraft this intensely rich, full bodied wine with a luxuriant palate and im- peccable balance from the gnarly vines of the 6th and 7th generation Barossa grape grow- ers.” Medium garnet in colour. A lovely fragrant nose of cherry, strawberry, green peppercorn and spice. The medium bodied palate is packed with bright red fruits, followed by soft tan- nins and peppery spice, all working in harmony with wonderful texture and mouthfeel. Im- mediately enjoyable, but will develop beautifully over the medium term. Alcohol 14.0% / vol. RRP $20 Toast to Bruce—Orlando 2003 BJT Shiraz In memory of Bruce James Thiele, Barossa Baron. A special release wine of only 500 cases in memory of a great Barossan sadly missed. Domain Day 2002 Mt Crawford Viognier Wine Companion tasting note for the 2003 vintage. James Halliday (none available for the 2002) Clearly expressed varietal character; an attractive range of ripe and dried fruit flavours; good balance; not too phenolic. Domain Day 2013 One Serious Mt Crawford Pinot Noir. Wine Companion tasting note. James Halliday- Published on 06 Oct 2016 777, 114, MV18, Oberlin, Entav 542 and Coralloid clones; 30% whole bunches, Burgundian yeast (absorbs less colour/phenolics), matured in French hogsheads. The most unusual bouquet and palate with pine needles and mint threaded through red fruits. Alcohol: 13.5%, Rating: 90.Price $35 Domain Day 2004 Saperavi, Domain Day 2008 Saperavi Alcohol: 12.5%, Rating: 86.Price $28 Wine Companion tasting note for the 2005 vintage. James Halliday (none available for the 2004 or 2008) Still holds the deep colour for which the variety is named and known; it also still has the mouth-ripping dry tannins of its youth. Saperavi is a fairly rare commodity here in Australia, yet Domain Day have made an art form of producing one of the most interesting and unique dry reds from this variety origi- nally from Georgia. Deeply coloured due to the grapes dark skin and flesh, the wine ex- udes a concentrated richness with copious blue and black fruits. Best enjoyed with a hearty meal. (Dan Murphy Site) The wines cont. Domain Day 2003 One Serious Mt Crawford Merlot Wine Companion tasting note. James Halliday - Published on 21 Jul 2011 Olive, spice and cedar aromas; considerable depth and structure; fine but persistent tan- nins; be patient. Rating: 90. Price $28 Domain Day's Merlot is one serious Merlot indeed! The cool climate influence generates ripe dark berry fruit flavours and a savoury black olive character. The palate is generous and concentrated with intense ripe fruit characters of red berries and plums. As well as robust fruit flavours on the palate it finishes with a generous rounded tannin texture which will ensure its longevity. (Dan Murphy Site) The wines cont. Viognier Viognier is a white wine grape variety. It is the only per- mitted grape for the French wine Condrieu in the Rhône Valley. Outside of the Rhône, Viognier can be found in regions of North and South America as well as Australia, New Zealand, the Cape Winelands in South Africa and Israel. In some wine regions, the variety is co- fermented with the red wine grape Syrah where it can contribute to the colour and bouquet of the wine. Like Chardonnay, Viognier has the potential to pro- duce full-bodied wines with a lush, soft character. In con- trast to Chardonnay, the Viognier varietal has more natu- ral aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen which makes barrel fermentation a winemaking technique that requires a high level of skill on the part of any winemaker working with this variety. The potential qual- ity of Viognier is also highly dependent on viticultural practices and climate with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is so hot that the grape devel- ops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is nat- urally a low yielding variety which can make it a less economically viable planting for some vineyards.
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