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Kellerei St. Michael Eppan Cantina

Some notes on wines made by St. Michael-Eppan, a co-op winery located an arduous 600m walk from where I live. They have a large selection of wines across several ranges, of which the Sanct Valentin wines are the top of the range, and the single vineyard wines are the middle. The quality seems generally excellent. 

2020 St Michael-Eppan Schulthauser Weißburgunder
Colour
: medium(-) lemon-green
Nose: medium(-) intensity, secondary, youthful, clean. Fresh and stewed pear, heritage apple varieties. Lemon, lemon peel. Lemon curd. Apricots. Wet stones. Some leesy richness. Just the slightest hint of cedary French oak.
Palate: medium(+) acidity, medium alcohol (13,5%), medium bodied. Medium(+) intensity, medium(+) length finish. Fresh and stewed pear, heritage apple varieties. Lemon, lemon peel. Lemon curd. Apricots. Wet stones, saline, minerally. Some leesy richness. Just the slightest hint of cedary French oak (15% is barrel fermented). Bracing, fresh, lithe, stoney.
Conclusions: very good to outstanding. Can drink now, but suitable for ageing or further ageing.
Seal: DIAM5 cork.

2019 St Michael-Eppan Sanct Valentin Chardonnay
Colour
: medium(-) lemon-green
Nose: medium intensity, secondary, youthful, clean. Lemon, lemon curd. Peach, nectarine. Passionfruit, pineapple? Cedar, hazelnut, walnut, vanilla. Honeycomb. Butter, leesy richness. 
Palate: dry, medium(+) acidity, medium alcohol (14%), medium(+) bodied. Medium(+) intensity, medium(+) length finish. Lemon, lemon curd. Peach, nectarine. Passionfruit, pineapple? Cedar, hazelnut, walnut, vanilla. Honeycomb. Butter, leesy richness. Some glycerolic richness, smooth mouthfeel. Good example of a rich, riper, medium(+) bodied Chardonnay. Richness and alcohol are nicely balanced by the acidity. Don’t serve too cold!
Conclusions: very good. Can drink now, but suitable for further ageing.

2019 St Michael-Eppan Lagrein Riserva
Colour
: intense purple
Nose: intense, secondary, youthful, clean. Mulberry, bramble, black plum, prunes. Blackberry fruit leather. Pomegranate. Cedar, nutmeg, cinnamon, coffee. Earthy, autumnal. 
Palate: dry, medium acidity, medium(+) tannins, medium alcohol (14%), medium(+) bodied. Medium(+) intensity, medium(+) length finish. Mulberry, bramble, black plum, prunes. Blackberry fruit leather. Pomegranate. Cedar, nutmeg, cinnamon, coffee. Earthy, autumnal. Good on a winter’s evening with a nice steak.
Conclusions: very good. Can drink now, but suitable for further ageing.
Seal: natural cork

2020 St Michael-Eppan Sanct Valentin Sauvignon blanc
Colour: medium lemon green
Nose: medium(+) intensity, secondary, youthful, clean. Starfruit, maybe cape gooseberry. Elderflower, gooseberry. Passionfruit! Green snap peas, grassy. Redcurrant? Biscuity lees, touch of old oak.
Palate: dry, medium(+) acidity, medium alcohol (14%), medium(+) bodied. Medium intensity, medium length finish. Starfruit, maybe cape gooseberry. Elderflower, gooseberry. Passionfruit! Green snap peas, grassy. Redcurrant? Biscuity lees, touch of old oak, sweet spice. Some creamy, glycerolic mouthfeel. 
Conclusions: very good. Quite distinct from either NZ or Loire Sauvignon. This was a noticeable step up from their single vineyard “Lahn” Sauvignon, and I think the oak added a bit of extra complexity. Can drink now, but suitable for short-term ageing.
Seal: natural cork.
Notes from a half bottle.

2020 St Michael-Eppan Sanct Valentin Gewürztraminer 
Colour: medium lemon
Nose: pronounced intensity, secondary, youthful, clean. Lemon peel, lemon cordial. Lychee, pineapple, banana, honeysuckle. Ripe pear. Rose petal. Cream. 
Palate: off-dry (6,5g/L residual sugar), medium(+) acidity, high alcohol (14,5%), full bodied. Medium(+) intensity, medium length finish. Lemon peel, lemon cordial. Lychee, pineapple, banana, honeysuckle. Ripe pear. Rose petal. Cream. Rounded, oily, creamy mouthfeel. Almost seems dry, especially for a Gewürztraminer — sweetness is balanced by acidity & hint of bitterness. Very aromatic.
Conclusions: very good. Drink now, likely not suited for ageing.
Seal: natural cork.

2018 St Michael-Eppan Sanct Valentin Cabernet Merlot
Colour: medium(+) purple
Nose: medium(+) intensity, secondary, youthful, clean. Blackcurrant, red and black plum, mulberry. Strawberry. Charred oak, woodsmoke, cinnamon. Touch of earthiness?
Palate: medium acidity, medium(+) tannins, high alcohol (14,5%), medium(+) bodied. Blackcurrant, red and black plum, mulberry. Strawberry. Charred oak, woodsmoke, cinnamon. Touch of earthiness? Quite restrained despite the higher alcohol: not a full throttle, full bodied Cabernet by any means. 
Conclusions: very good. Can drink now, but suitable for further ageing.
Seal: natural cork

Christmas wines

A few nice wines for Christmas Eve and Christmas Day. All were drinking beautifully. The Beaune blanc was a little more oxidative in character than I’d guessed it would be, but I don’t think this was a case of the dreaded prem-ox. It was a beautiful wine, and an interesting interpretation of an otherwise exclusively red wine terroir. The Chablis was beautiful, a good mix of Chablis austerity and fruit richness. It would be interesting to see how it aged. The Cornas was lovely, with some delicious aged, savoury character. The cork fell apart on opening, but had kept the bottle perfectly, and well past the winery’s suggested 10 years.

2016 Domaine Clos de la Chapelle Beaune 1er Cru “Les Reversées” Blanc

Colour: medium(-) gold

Nose: medium(+) intensity, tertiary, developed. Lemon, lemon peel, lime. Starfruit. Heritage apples. Ripe apricot and nectarine. Glacé quince, poached pear. Honey, lanolin, beeswax. Touch of cedar and sweet spice? Mealy, bran, biscuit, burnt butter.

Palate: dry, medium(+) acidity, medium alcohol (13,5%), medium(+) bodied. Medium(+) intensity, medium(+) length finish. Lemon, lemon peel, lime. Starfruit. Heritage apples. Ripe apricot and nectarine. Glacé quince, poached pear. Honey, lanolin, beeswax. Touch of cedar and sweet spice? Mealy, bran, biscuit, burnt butter. Quite rich and round, full. Slightly oxidative?

Conclusions: very good. Drink now, not sure about its ageworthiness

Seal: natural cork

2018 Domaine Daniel Dampt et Fils Chablis 1er Cru “Fourchaume”

Colour: deep lemon

Nose: medium intensity, secondary, youthful. Lemon, lemon peel, lemon curd. Nectarine, peach. Orange blossom. Apricot pastry. Butter, brioche, sweet pastry, sweet spice. Touch of steeliness/flintiness.

Palate: dry, medium acidity, medium alcohol (13%), medium bodied. Medium(+) intensity, medium length finish. Lemon, lemon peel, lemon curd. Nectarine, peach. Orange blossom. Apricot pastry. Butter, brioche, sweet pastry, sweet spice. Touch of steeliness/flintiness. Good balance between citrus, ripe fruit, and Chablis steeliness. Opens up with a bit of air.

Conclusions: very good to outstanding. Can drink now, but suitable for ageing. Just don’t serve too cold!

Seal: natural cork

2006 Paul Jaboulet Aîné Cornas “Les Grandes Terrasses”

Colour: deep garnet

Nose: pronounced intensity, tertiary, fully developed. Blackberry, blackcurrant, bramble. Maybe black plum. Elderberry. Raspberry, strawberry. Brown sugar, caramel. Forest floor, earthy, leather, black tea, soy sauce. Cedar, cinnamon, nutmeg, biter cocoa.

Palate: dry, medium acidity, medium(+) tannins, medium alcohol (13%), medium bodied. Medium intensity, medium(+) length finish. Blackberry, blackcurrant, bramble. Maybe black plum. Elderberry. Raspberry, strawberry. Brown sugar, caramel. Forest floor, earthy, leather, black tea, soy sauce. Cedar, cinnamon, nutmeg, biter cocoa. Quite rich and full, with a touch of jamminess, but also quite savoury. Delicious!

Conclusions: very good to outstanding. Drink now, probably not suitable for further ageing

Seal: natural cork

Two budget-friendly Italian wines

Two very nice, budget-friendly wines from opposite ends of Italy. The Lugana region is near Lake Garda in northern Italy, and the Appassimento is from Puglia in the far south. Both were drinking beautifully, and both might age well for another few years. Excellent value, and well worth looking out for!

2019 Cà Maiol Lugana

Colour: clear pale lemon

Nose: medium intensity, secondary , youthful. Lemon, lemon peel, green apple. White flowers. Passion fruit, underripe pineapple. Bitter almonds? Biscuity lees character.

Palate: dry, medium(+) acidity, medium alcohol (13%), medium bodied. Medium length finish, medium intensity. Lemon, lemon peel, green apple. White flowers. Passion fruit, underripe pineapple. Bitter almonds? Biscuity lees character. Lithe, lots of fresh acidity, but lots of fruit character and some richness.

Conclusions : good. Drink now
Seal DIAM5 cork

2019 Emporium Appassimento Salento IGT

Colour: deep ruby , hint of brick red

Nose: intense, secondary, youthful. Red and black plum, blackberry jam, stewed tamarillo. Dried orange peel, cinnamon, clove, vanilla, cedar. Coffee. Dried moscatel grapes? Leather, earth.

Palate: dry to off-dry, medium(+) acidity, medium tannins, high alcohol (14,5%), full bodied. Pronounced intensity, medium(+) finish. Red and black plum, blackberry jam, stewed tamarillo. Dried orange peel, cinnamon, clove, vanilla, cedar. Coffee. Dried moscatel grapes? Leather, earth. Lots of rich, ripe, fruit sweetness that’s balanced by the minerality, the drying tannins, and the fresh acidity, that’s just enough to keep it in balance. Aims to be a ‘vino di meditazione’, and pretty much managed it. Very good value for money.

Conclusions: good to very good. Can drink now, but suitable for ageing.
Seal natural cork
Blend of primitivo and negramaro grapes

A Bordeaux and a Burgundy

Two very nice wines for a birthday dinner last night… and there were no clashes, despite one being a Burgundy and the other a Bordeaux! Both represented very good value, especially the Clos de Myglands.

Good Mercurey 1er crus represent something that is increasingly rare in Burgundy: good value for money. This particular wine was drinking very nicely, despite obviously still being very young. (If you’re wondering about the odd name… it’s apparently a corruption of the English ‘My Land’, the name given to the site by an English dignitary). It was fresh and lively, with plenty of crunchy fruit, but also has the structure to age. Highly recommended.

The Sauternes was simply delicious and drinkable. Age has given it some added complexity, but really it was just beautifully rich and sweet but balanced. A dessert in a bottle. Lovely!

2016 Faiveley Mercurey 1er Cru Clos des Myglands
Colour: medium(+) ruby

Nose: medium intensity, secondary, youthful. Sour cherry, black and red cherry, strawberry, red plum, cranberry. Rhubarb? Beetroot? Cedar, baking spice, maybe bitter cocoa.

Palate: dry, medium acidity, medium tannins, medium alcohol (13%), medium bodied. Sour cherry, black and red cherry, strawberry, red plum, cranberry. Rhubarb? Beetroot? Sappy. Cedar, baking spice, maybe bitter cocoa. Good balance of fruit, spice, and savouriness. Live, lithe acidity, and firm, dark, spicy, structural tannins. Really nice!

Conclusions: very good. Can drink now, but suitable for ageing or further ageing.
Seal: natural cork

2009 Château de Myrat Sauternes

Colour: deep gold

Nose: medium (+) intensity, tertiary, developing. Pear, apricot, orange marmalade, preserved quince. Barley sugar. Hint of earth and white mushrooms? Cedar, baking spice.

Palate: luscious, unctuous, rich. High acidity, high alcohol (14%), full bodied. Medium(+) length finish, medium(+) intensity. Pear, apricot, orange marmalade, preserved quince. Barley sugar. Cedar, baking spice, vanilla. Very rich and full. Very sweet, but balanced.

Conclusions: very good (esp given the price!). Can drink now but suitable for ageing or further ageing.
Seal natural cork. Notes from a half bottle.

WSET Level 3 tasting notes, Brisbane: Sessions 1, 2, & 3

I am reposting my notes from CellarTracker for my first day of WSET Level 3 here.

WSET LEVEL 3, SESSIONS 1, 2, & 3 – Brisbane, Queensland, Australia (14/1/2021)

This was the first day of my WSET Level 3 course.

Note: I haven’t studied with WSET before, so I am just getting used to their systematic approach to tasting wine — so apologies if I make mistakes with the tasting note format as I learn.

Course Induction and Tasting Technique

Wine bottles from session 1

We tasted a few different wines to begin to attune our palates, and to calibrate them to align with the tutor’s palate and the classes’ palates. I was surprised that I wasn’t keen on the Rioja, as I normally love aged Riojas — but for me this had an odd character on the nose (window cleaner??) that I found off-putting.

  • 2017 Parini Pinot Grigio Delle Venezie – Italy, Delle Venezie
    Appearance: clear medium lemon
    Nose: lemon, lemon peel. Pear, apple. Flinty. Simple. Clean, light, primary, youthful. Medium(+) intensity.
    Palate: lemon, lemon peel. Underripe nectarine? Lime. Flinty? Dry, high acidity, medium alcohol, light bodied, medium flavour intensity, primary, short flavour intensity.
    Assessment of quality: Acceptable.
    Level of readiness for drinking: Drink now, not suitable for ageing or further ageing.
  • 2016 Foxeys Hangout Chardonnay White Gates Vineyard – Australia, Victoria, Port Phillip, Mornington Peninsula
    Appearance: clear medium lemon
    Nose: lemon, lemon peel. Peach. Butter, cheese. Walnut. Oak: vanilla. Flint/sulfur? Clean, medium(+) intensity, developing, youthful.
    Palate: lemon, lemon peel. Pineapple? Biscuit/brioche. Touch of flint. Peach. Butter. Walnut. Oak: vanilla. Dry, medium(+) acidity, medium alcohol, medium bodied. Medium flavour intensity, medium finish.
    Assessment of quality: Very good
    Level of readiness for drinking: Drink now, but has potential for further ageing.
  • 2018 Barton & Guestier Beaujolais-Villages – France, Burgundy, Beaujolais, Beaujolais-Villages
    Appearance: Clear medium purple
    Nose: raspberry, cherry/kirsch, cassis, plum, cranberry. Confectionery. Cola. Clean, medium intensity, primary, youthful.
    Palate: Red cherry, strawberry, plum, blackcurrant. Cola/medicinal. Confectionery. Whole bunch character? Dry, medium(+) acidity, medium(-) tannins, medium alcohol. Light bodied, medium flavour intensity, medium finish.
    Assessment of quality: acceptable
    Level of readiness for drinking: drink now, not suitable for ageing
  • 2006 Urbina Rioja Reserva Especial – Spain, La Rioja, Rioja
    Appearance: clear medium garnet (aged?)
    Nose: Cranberry, cassis, cooked black plum. Cherry. Liqueured cherry. Dried herbs, mushroom, leather, earth, tobacco, savoury. Prunes. Oak: vanilla, nutmeg. Cola/cough syrup. Tomato leaf? Clean, medium intensity, tertiary, fully developed.
    Palate: Sour cherry, black plum, cassis. Blackberry. Black tea? Leather, earth, tobacco. Oak: vanilla. Savoury, earthy. Mint. Dried herbs. Dry, medium(+) acidity, medium tannins, high alcohol. Medium(-) body, medium finish.
    Assessment of quality: Very good.
    Level of readiness for drinking: Drink now, has potential for ageing or further ageing.

The Natural Factors and Human Influences in the Vineyard

The idea was to guess the grape variety, based on descriptions of several key varieties. I guess Cabernet Sauvignon, but assumed I was wrong because it seemed too simple and I normally get these wrong. IT was Cabernet Sauvigon.

  • 2019 Les Domaines Paul Mas Cabernet Sauvignon – France, Languedoc Roussillon, Vin de Pays d’Oc
    Appearance: clear deep ruby
    Nose: cassis, blackberry, black cherry, blueberry? Confectionary. Tobacco, maybe green bell pepper. Black pepper? Cloves, cedar? Clean, medium(+) intensity, secondary, youthful.
    Palate: cassis, blackberry, black cherry. Medicinal, tobacco. Green bell pepper??? Oak: cedar. Dry, medium acidity, medium tannins, medium(+) body, medium alcohol. Medium(+) intensity, secondary, medium finish.
    Assessment of quality: good
    Level of readiness for drinking: drink now, not suitable for ageing or further ageing
  • 2016 Stonestreet Cabernet Sauvignon Estate Vineyards – USA, California, Sonoma County, Alexander Valley
    Appearance: clear deep ruby
    Nose: black cherry, blackberry, cassis, blackcurrant, black plum. Green bell pepper?? Tomato leaf?? Oak: cedar, nutmeg. Biscuit? Clean, medium intensity, secondary, youthful.
    Palate: black cherry, blackberry, cassis, blackcurrant, baked plum? Green bell pepper??? tomato leaf. Oak: cedar. Dry, medium acidity, medium(+) tannins, high alcohol, medium(+) flavour intensity, secondary, medium(+) finish.
    Assessment of quality: very good
    Level of readiness for drinking: Drink now, suitable for ageing or further ageing.

The Human Factors in the Winery that Influence Style, Quality and Price

A final flight of wines at the end of the day. Everyone was rather tired at this point, but I liked the La Crema Chardonnay.

  • 2019 Zilzie Chardonnay Selection 23 – Australia, Victoria
    Appearance: clear medium lemon
    Nose: grapefruit, lemon peel. Pear, pear drops. Pineapple? Oak: cedar. Smokey/sunburnt grapes. Clean, medium(-) intensity, primary, youthful.
    Palate: lemon, pear, melon, pineapple. Unripe nectarine. Cedar? Dry, medium(+) acidity, medium alcohol. Medium intensity, primary, medium finish.
    Assessment of quality: acceptable
    Level of readiness for drinking: drink now, not suitable for ageing or further ageing
  • 2018 La Crema Chardonnay Monterey – USA, California, Central Coast, Monterey
    Appearance: clear deep lemon
    Nose: lemon. Underripe necatarine, peach. Passionfruit? Lees: biscuit, bread dough. Oak: vanilla, toast, cedar. Clean, medium intensity, secondary, youthful.
    Palate: Lemon, lemon peel. Melon? Underripe nectarine, peach. Lees: bread dough. Oak: cedar, toast, vanilla. Dry, medium acidity, medium alcohol. Full body, secondary, pronounced intensity, long finish.
    Assessment of quality: very good
    Level of readiness for drinking: drink now, suitable for ageing or further ageing
  • 2018 First Creek Wines Shiraz Harvest – Australia, New South Wales
    Appearance: clear medium ruby
    Nose: blackberry, raspberry, red plum, red cherry. Simple. Cedar? Clean, medium intensity, primary, youthful.
    Palate: strawberry jam. Red plum, raspberry. White pepper. Cedar? Simple. Dry, medium(-) acidity, medium(-) tannins, medium alcohol. Medium(+) bodied, medium(-) flavour intensity, primary, medium(-) finish.
    Assessment of quality: acceptable
    Level of readiness for drinking: drink now, not suitable for ageing or further ageing.
    NOTE: wine details on CellarTracker are currently wrong, the name should be First Creek Shiraz ‘Harvest’, and it is not a Hunter Valley wine — ‘Australia’ is the only region mentioned.
  • 2018 Head Wines Syrah The Contrarian – Australia, South Australia, Barossa, Barossa Valley
    Appearance: clear deep purple
    Nose: bramble. Black cherry, black plum (cooked and fresh), blackberry. Black pepper. Liqueured preserved fruit. Dried herbs. Medicinal. Oak: vanilla, nutmeg. Clean, medium intensity, primary, youthful.
    Palate: strawberry jam, black cherry, black plum, bramble. Fig? Oak: cedar, chocolate, vanilla. Dried herbs? Black pepper. Dry, medium acidity, medium tannins, medium alcohol. Medium(+) bodied, medium(+) flavour intensity, primary, long finish.
    Assessment of quality: good
    Level of readiness for drinking: drink now, potential for ageing or further ageing

All-in-all, it was a good start to the course, and a great chance to try some wines that I usually wouldn’t. Three sessions down, twelve to go!

Posted from CellarTracker

Tasting note: 2011 Nicolas Rossignol Volnay

Colour: translucent cherry red, fading to brick

Nose: strawberry, raspberry, pomegranate. Cedary oak. Sweet spice. Forest floor, mushroomy, warm mulched earth. Rose petals. Perfumed. Balsamic vinegar.

Palate: strawberry, pomegranate; sweet red berry fruit. Forest floor, earthy, leafy. Cigar box, cedary oak, sweet spice. Fresh strawberry-like acidity; very smooth, fine grained tannins; both well beautifully integrated. Earthy and savoury, showing good development. Fruity but savoury. Initially it seemed a bit simple and one-dimensional, but it opened up with a bit of air. Maybe lacks some of the complexity and length of his 1er crus, but that’s not unexpected I guess. I suspect it’s at the end of its drinking window. Really, really nice, very drinkable.

Medium bodied, 13% alcohol. Seal: natural cork.

Gavin Duley, 2nd October 2020
2011 Nicolas Rossignol Volnay

Two Burgundies

A couple of tasting notes of two more reasonably priced Burgundies. The crémant was particularly good value, and while it no doubt lacks the complexity of good Champagne (I don’t drink enough Champagne to comment!), was very drinkable.

Two bottles of Burgundy
A bottle of Cremant de Bourgogne

NV Simonnet-Febvre Crémant de Bourgogne Brut

Colour: medium straw

Nose: strawberry, raspberry; beurre bosc pear, apricot, lemon. Waxy, honeyed, nougat. Pineapple?

Palate: strawberry, raspberry; beurre bosc pear, lemon, pineapple. Russet apples. Waxy, honeyed, nougat. Quite rich, but with linear, brisk acidity. Crunchy and fresh, but with some richness. Quite oxidative, I guess. Lots of persistent bead, overflowing when first opened. Maybe not as complex as some (bearing in mind that I’m an infrequent drinker of sparkling wines), but very nice. 12% alcohol. Seal: cork capsule.

DAY 2: left open overnight (& not properly sealed), now at (winter) room temperature (ie about 15°C). Still has some bead left, just. Rich, oxidative flavours are accentuated, eg mandarin, lemon marmalade, fleshy lemon, pineapple, russet apples, lemon curd. Still very nice, actually. Lovely, rich, oxidative style, run through with a lithe, persistent acidity.

A bottle of Chorey-les-Beaune

2014 Domaine Michel Gay et Fils Chorey-lès-Beaune Vieilles Vignes

Colour: translucent cherry

Nose: sour cherry, strawberry, pomegranate, cranberry. Balsamic vinegar. Tobacco, earthy, cigar box. Old oak. Green apple? Fresh, lively.

Palate: sour cherry, strawberry, pomegranate, cranberry, maybe plum. Balsamic vinegar? Tobacco, earthy, cigar box. Old oak. Green apple? Fresh, lithe, linear acidity; smooth, fine grained, moderate tannins, slightly drying. Fresh, lithe, but with some earthy complexity. Medium to light bodied, 13% alcohol. Seal: natural cork.

DAY 2: hasn’t really improved overnight. There’s still quite a lot of sour cherry, pomegranate, and some leathery earthiness, plus a touch of green apple (malic acid?) in the background. Better yesterday. Fresh, lithe, and linear. Pretty decent, but perhaps with a bit less complexity than you’d hope for a village level Burgundy?

A wine lover’s guide to Stanthorpe, Ballandean, and the Granite Belt

Queensland is not the first destination that would come to mind for food and wine tourism. However, one part of the state is slowly gaining a reputation for producing high quality wines. The Granite Belt has the advantage of sandy, granitic soils and a relatively high altitude that provides it with a cooler climate than its latitude would suggest.

In recent years, an increasing number of small to medium sized producers have started to produce some exceptional wines, particularly as the styles and cultivars that suit the region are beginning to be determined. Equally, other producers have experimented with unusual or lesser known cultivars as part of the “Strange Birds” scheme, which has been organised by the local tourism authority. Many of these wines are well worth trying.

In my opinion, the main attraction for visitors in the area is the numerous cellar doors. Unusually for a wine region, there is little outstanding in the way of restaurants or, except for a few local producers, food shops. However, this is more than made up for by the many cellar doors. I would recommend the region as a good destination for a short break for those living in or visiting south-east Queensland.

Granite Belt scene, near Stanthorpe, 31st July 2019
Pentax K-x, 18-125mm lens @ 110mm, 1/200 sec, f/6.3, ISO 160

Wineries

There are a lot of wineries locally, and consequently I have only listed a small number of them. I have limited myself to wineries I have visited and can recommend, but there are others I am not familiar with that are also no doubt excellent.

Ballandean and surrounds

  • Ballandean Estate, 54 Sundown Rd, Ballandean, Qld 4382. The oldest and largest winery in the district, which was established in 1932. They have a large range of wines, including some easy-drinking wines that may not interest wine enthusiasts, as well as more serious, age-worthy wines. They also have the oldest plantings of Shiraz in the region. The Opera Block Shiraz, “Messing About” Shiraz Viognier, and Saperavi are always excellent quality. Open 9am-5pm daily, except Good Friday and Christmas day.
  • Pyramids Road Wines, 25 Wyberba Lane (off Pyramids Road), Wyberba Qld 4382. An excellent small producer who make distinctive wines. In particular, their Mourvèdre and Petit Verdot are worth trying, and Bernie’s Blend is generally excellent (the exact blend varies from year to year). Open 10am-4:30pm daily.
  • Bungawarra Wines, 181 Bents Rd, Ballandean, Qld 4382. Another excellent small producer, with one of the oldest vineyards in the region, producing nuanced, age-worthy wines. Open 10am-4pm daily.
  • Bent Road Wine/La Petite Mort, 535 Bents Road, Ballandean, Qld 4382. One of the few organic producers in the region (but note they’re not certified), they produce interesting, distinctive wines that go well with food. They make excellent Tempranillo and Marsanne. They are also experimenting with extended maceration for both red and amber/orange wines, and use of Georgian kvevri for many of their fermentations. Open by appointment only.
  • Wild Soul Wines, Horans Gorge Road, Glen Aplin, Qld 4381. A tiny local producer who make wine from their 1 ha organic vineyard, which is planted with Shiraz, Cabernet Sauvignon, and some Merlot. The wines are light to medium bodied compared with other local wineries, but age well. Open 10am-4pm on weekends and public holidays (i.e., bank holidays), but it’s worth phoning in advance (+61 7 4683 4201) to confirm that they are open.

Stanthorpe and surrounds

  • Ridgemill Estate, 218 Donges Road, Severnlea, Qld 4380. Producer of perhaps one of the best Chardonnays in the region–in my opinion, anyway. They are also one of two local wineries to produce a Riesling. The Granite Belt would seem an ideal region for Riesling given its cool climate and granite soils, but unfortunately it produces vanishingly low yields when grown here. The resultant wine is lovely, nonetheless. They also have accommodation in small cabins near to the vineyard. Open 10am-5pm Monday-Saturday, and 10am-3pm Sunday.
  • Robert Channon Wines, 32 Bradley Lane, Stanthorpe, Qld 4380. Famous for their Verdelho—which they make dry, sweet, and sparking versions. They are also one of the only producers in the region to make a decent Pinot Noir. Open 10am-5pm on weekends, and11am-4pm on Friday, Monday, and Tuesday.
  • Severn Brae Estate, 49 Back Creek Road, Severnlea, Qld 4352. A good small producer, who also makes his own cheese and preserves. Open 10am-5pm daily.
  • Casley Mount Hutton, 94 Mount Hutton Road, Greenlands, Stanthorpe, QLD 4380 (GPS: 28.6664 S 151.8045 E). This winery is a bit off the beaten track—I got thoroughly lost on my visit there—but worth the detour. As well as excellent Cabernet Sauvignon and Shiraz, they make a complex, age-worthy Chenin Blanc—a rarity in Australia. Another rarity is that they offer a wide range of back vintages at fairly reasonable prices. Open 9:30am-4:30pm Friday-Monday, including public holidays and school holidays
  • Boireann Winery, 26 Donnellys Castle Road, The Summit, Qld 4377. One of the most widely known Granite Belt estates, who produce a range of complex, age-worthy red wines. I haven’t yet visited them since they changed ownership, but I presume the new owners are continuing in the footsteps of the winery’s founders. Open 10am-4pm Friday-Monday.
  • Heritage Estate, New England Highway, Thulimbah, Qld 4376 or 747 Granite Belt Drive, Cottonvale, Qld 4375. A small winery that is known for its excellent Chardonnay. They also make an excellent Marsanne, as well as some very good red wines. I haven’t visited since the change of ownership, but they have retained the same winemaker, and the original owners have stayed on as advisors. The Thulimbah cellar door is open 10am-4pm every day, and the Cottonvale cellar door (which is attached to the winery) is open 10am-4pm Monday-Friday, and 9am-5pm on weekends.

Restaurants and cafés

Many wineries, including Ballandean Estate and Robert Channon Wines, have restaurants or cafés as part of their cellar door. I haven’t yet visited any of these, so am reluctant to make recommendations.

  • Hanasuka, 13 Davadi St, Stanthorpe, Qld 4380. An excellent small Japanese restaurant, serving a range of simple but delicious Japanese dishes; opened in mid-2019. Open 10:30am-3pm & 5pm-8pm Monday, Wednesday, Thursday, and Friday, and 11am-3pm & 5pm-8pm Saturday and Sunday. Closed Tuesday.
  • Sutton’s Juice Factory Cidery & Café, 10 Halloran Drive, Thulimbah, Qld 4376. This local orchard has a very good café and known for its excellent (but expensive) apple pie. It also produces ciders, juices, and preserves, and offers pick-your-own apples, see the entry under ‘Other food and wine attractions’. Open 9:30am-4:10pm daily.
  • Aussie Beef Steakhouse, 1 High St, Stanthorpe, Qld 4380. A decent small restaurant attached to a local motel. They serve a selection of local wines. Open 6pm-late Tuesday-Friday, 5:30pm-late Saturday, 7:30am-9am Sunday; table reservations +61 7 4681 1533.
  • Vixen’s Bakery Cafe, 23 Maryland Street, Stanthorpe, Qld 4380. A good small bakery and café that’s great for a quick breakfast, lunch, or coffee. Open 7:30am-4:30pm Monday-Friday, and 7:30am-1pm Saturday.

Other food and wine attractions

Regular visitors may remember Vincenzo’s at the Big Apple as being an excellent, well stocked delicatessen. Sadly, they closed in 2018.

  • Heavenly Chocolates, Pyramids Road, Wyberba, Qld 4382. A small, local chocolate producer that provides an excellent stop off on the way to Girraween National Park. Their hot chocolates are also excellent. Open 10am-4pm Mon-Fri, as well as on public holidays and school holidays.
  • Sutton’s Juice Factory Cidery & Café, 10 Halloran Drive, Thulimbah, Qld 4376. A local orchard that produces excellent ciders, apple juices, and preserves. It is also possible to pick your own apples during the harvest period, and they have a wide range of heritage varieties. The café is also very good—see the entry under ‘Restaurants and Cafés’. Open 9:30am-4:10pm daily.
  • Stanthorpe Cheese and Jersey Girls Café, 4 Duncan Lane, Thulimbah, Qld 4376. A small cheesemaker who produce some excellent (if expensive) cheese from their own herd of Jersey cattle.
  • Severn Brae Estate, 49 Back Creek Road, Severnlea, Qld 4352. A local winemaker who also produces his own cheese and preserves. Open daily 10am-5pm.

Other attractions

  • Stanthorpe Museum, 12 High Street, Stanthorpe, Qld 4380. An excellent small museum housed in a number of historic buildings that have been moved to the site. The museum chronicles the history of the area, particularly that of the early pioneers. There is also an interesting (but small) display of Aboriginal artefacts. While the museum doesn’t focus on the wine industry, an exhibit on the Italian heritage of the region contains some history of winegrowing in the area. Open 10am-4pm Wednesday-Friday, 1pm-5pm Saturday, and 9am-1pm Sunday; Admission $7.
  • Girraween National Park. A beautiful national park that’s a great place to see some grey kangaroos, and to go for either a short, easy walk—or to try walking all the way to the top of the Pyramid for the views. “Girraween” means “place of flowers”, a name that it more than lives up to during the spring. Girraween National Park is a short drive from Ballandean and is on the same road as Pyramids Roads Wines and Heavenly Chocolates.
  • Bald Rock National Park. This is just across the state border from Girraween National Park and is contiguous with it. Consequently, it’s quite a drive to get there, but well worth it. The view from the top of Bald Rock is worth the walk. Parking is $8 per vehicle.
  • Note that national parks can be closed due to bad weather or bushfire danger—it’s worth checking online prior to travel.

(Disclaimer: I have no commercial or personal interest in any of the places mentioned. I did, however, work as an apprentice winemaker at Heritage Estate for a few months in 2011-2012, under the previous owners.)

This was originally written for inclusion in JancisRobinson.com’s summer 2019 writing competition, but was not selected. I am therefore republishing it here.

UPDATES:
5th January 2020: added a new restaurant (Hanasuka), and a bit more detail about Bents Road Wines and Pyramids Road Wines.

Château de Bas-Beechmont, part 3

In the third, and perhaps final, instalment of this saga (coughs), I finally bottled the wine. Part 1 can be found here, and part 2 can be found here. It had been on lees since April, with no racking or lees stirring. Time on lees can add complexity to wine, so although I’d originally planned to bottle the wine in May or June, the additional time on lees was most likely beneficial. No need to panic yet!

Bottling… 25th August 2019
iPhone SE, built-in 4 mm (~29 mm) lens, 1/100 sec, f/2.2, ISO 32.

The hardest part,as is often the case, was cleaning. Since I am cheapskate, I was re-using bottles, which needed washing with water, and then with hot water and sodium metabisulfite in the form of a half a campden tablet. I also used the same food-grade bucket that had been used as a fermenter for blending. I emptied both demijohns into the bucket, along with half of a campden tablet, after tasting the wines to ensure that they had not spoiled or developed taints. Thankfully, neither had.

The wines were bottled using a funnel and some muslin as a filter. Despite this, a small amount of lees made it into the bottled wine, just enough to make the wine slightly cloudy. In the past, this would likely have been seen as a fault, but there has been increasing tolerance of cloudy wines in part due to the natural wine movement — so I wasn’t unduly worried by this. Thankfully, it was all a fairly simple task, and nothing went wrong. Even if it makes it a bit boring to read about…

Making labels… some have since had ‘Chateau de Bas-Beechmont’ added to them.
25th August 2019.
iPhone SE, built-in 4 mm (~29 mm) lens, 1/33 sec, f/2.2, ISO 125.

The last task was to label the bottles. Since the grenache grapes were grown near Red Cliffs in the Murray-Darling region, I labelled it as a Murray-Darling Grenache. Most were labelled as ‘Maison Duley’, some with ‘Chateau de Bas-Beechmont’ as well. (I also noted the grape grower, as it was labelled on the crate of grapes I bought at the Rocklea Market).

So, the real question… how was the wine? Well, it seems good. The colour is a moderate to light strawberry/pink, which is quite good for grenache. When first bottled, it was still quite dominated by liquorice and medicinal characters, with raspberry and strawberry in the background, as well as some more yeasty, leesy character. There was also some stemmy, woody character in there too, presumably from the whole bunches. It was also quite carbonic and fresh, with some carbon dioxide still in solution.

After being left in a glass for a few hours, it seemed more fruity, with raspberry, strawberry, and maybe a hint of balsamic. The stemminess is still present, maybe providing some slightly herbaceous elements to the flavour, but is not dominant or over-bearing. The acidity is fresh and lively, and the tannins are very smooth and understated. Overall, I’m happy with it, and will see what it’s like after it’s like after a month or two. And it’s been fun — which, I guess, was the point…

Wine colour

Continued from: Part 1; Part 2.

Australian Pinot Noir

Anyone who knows me in real life will know that I have somewhat of an obsession with Burgundy — the region, the countryside, the towns and villages, the cuisine, and the wine — and that ‘somewhat’ is somewhat of an understatement. Equally, anyone who lives in Australia will realise that the wines of Burgundy, expensive at the best of times, are even more so by the time they reach Australia. The taxes on imported wines here are, I gather, among the most expensive in the developed world, on top of which must be added a profit margin for the importer and the retailer. As a consequence, the wines are often two to three times more expensive than in the region. On top of this, many of the wines that represent good value in the region are hard to find, or are simply not imported.

Meursault from the vineyards, 18th July 2019, 12:51
Pentax K-x, 18-125mm lens @ 125mm, 1/200 sec, f/11, ISO 125.

Consequently, there is a certain perverse desire to find local wines that — while they are not Burgundy wines, cannot be Burgundy wines, and should not even attempt to be Burgundy wines — have that vitality that distinguishes the most memorable of Burgundies. As an aside, I note that they should not attempt to be Burgundy wines, since this is not something any Burgundian winemaker would ever attempt. A good Burgundy wine is one which is true to its region and its vineyard; it does not attempt to emulate any other wine, however good or famous. Attempting to emulate a Volnay or a Gevrey-Chambertin is, therefore, attempting something that no Burgundian winemaker would consider, and — in a sense — missing the point completely. The attempt to be Burgundian makes it, by definition, not Burgundian.

Nevertheless. Nevertheless.

In part, one could consider this about determining the best regions in Australia for Pinot Noir. This would only be partly the case. My experience of tasting Australian Pinot Noirs is partial at best; there are many well regarded examples that I have yet to try, as well as many that are no doubt equally good but as yet unknown. My budget is one limitation; retail availability is another. I have yet to try Mount Mary Pinot Noir, or any of Bindi Winegrowers’ well regarded wines. No doubt these, and others, deserve their place here; no doubt at some point I will get to try them, and I’ll mentally add them to my list. There are also likely wines that I have tried, and which should be included, but I have forgotten. It is worth restating that the limits of my own tasting experience, and of my preferences, do not in any way define the limits of what could be considered ‘good’ Pinot Noir wines; as such, these thoughts are my opinions, and my opinions only.

Pinot Noir waiting to be harvested, Beaune, 27th August 2017
Pentax K-x, 18-125mm lens @ 32mm, 1/80 sec, f/8, ISO 100.

Equally, I am sure that there are regions which have great potential for Pinot Noir, but that potential has not yet been reached. While I have tried many very good Adelaide Hills Pinot Noirs, I have yet to try any truly great Pinot Noirs from this region — perhaps, again, because they exist but I haven’t found them yet, perhaps because the potential exists but is not yet being exploited, or perhaps because the region better suits other grapes than Pinot Noir. It is, after all, a fickle and difficult grape with notoriously specific requirements.

This all comes before we get into any discussion as to what represents typically ‘Burgundian’ Pinot Noir. It is obvious to anyone who has tried a few Burgundies that the region encompasses a range of styles, from quite robust, full bodied wines (such as Grand-Echezeaux) to more delicate, light, ethereal wines (as Volnay is often considered to be).

Even these generalisations are difficult: while Volnay is, as I just noted, stereotypically regarded to be at the more light, ethereal end of the Burgundy spectrum; this is not invariably true. It depends on the specific vineyard within Volnay, as well as vintage, and vigneron. Within Volnay, for example, the premier cru vineyards “Taillepieds” or “Santenots du Bas” produce richer, fuller wines than the more ethereal wines of the premier cru vineyard “Cailleret”. As an aside, my somewhat simplistic assumptions about the wines of Volnay were reshaped by a tasting at Nicolas Rossignol‘s new winery, which provided an enjoyable crash-course in the different terroirs of the Côte de Beaune.

Having put that all to one side, I will begin with one observation: for whatever reason (terroir? winemaking talent? coincidence based on my limited range of wines tasted?) the majority of truly excellent Australian Pinot Noirs I have tried have been from Victoria. I won’t attempt to guess why. Here follows a few of them.

The wines

Bass Phillips Wines, Gippsland, Victoria

I have no notes on the Bass Phillips wines that I’ve tried, as I tasted these before I was in the habit of making notes for most of the wines I try, and before I’d even began to become familiar with Burgundy. Nonetheless, the combination of elegance, power, vitality, and complexity were immediately apparent, and marked these out as serious wines. Sadly, the prices they command make them unapproachable for me, and I admire them from a distance.

William Downie, Gippsland, Victoria

Again, no notes. I tried these a good few years after the wines of Bass Phillips, and after several trips to Burgundy. They are also not cheap wines (though not as expensive as those of Bass Phillips), hence, I tried them at an in-store tasting at East End Cellars in Adelaide (hence the lack of notes). They were profound, complex, vital, and Burgundian in the sense that they reflected their vineyard and did not attempt to be anything that they were not. Each of the three wines I tried, from the Yarra Valley, Mornington Peninsula, and Gippsland, were completely distinctive. If I were to try to convince a sceptic that Australia can produce truly great Pinot, these are the wines I’d choose.

Hochkirch Wines, Henty, Victoria

2013 Hochkirch Henty “Steinbruch” Pinot Noir
Colour: translucent cherry, touch of brick red
Nose: strawberry stewed in balsamic vinegar. Sour cherry. Plum. Beetroot. Touch of stemmy earthiness, whole bunch character. Sweet spice.
Palate: strawberry, balsamic vinegar. Sour cherry. Plum. Cassis. Beetroot. Earthy, stemmy whole bunch character. Sweet spice. Fresh berry like acidity, smooth slightly drying but structural tannins. Quite sauvage, but quite Burgundian. Elegant, vital, sappy. Medium bodied. Obviously made in a natural style, and a good example of such. 12,5% alcohol.
— Saturday, January 19, 2019

2011 Hochkirch Henty “Village” Pinot Noir
Colour: translucent burgundy, slightly cloudy (unfiltered, unfined)
Nose: stewed strawberries with balsamic vinegar. White pepper, nutmeg and other sweet spices. A touch of old oak. Cranberry. A touch of savouriness. Elegant.
Palate: stewed strawberries with balsamic vinegar. Cranberry and other sharp red berries. Sappy, elegant, lively. Stemmy. White pepper and sweet spice. Sharp fresh acidity – like slightly underripe strawberries. Very fine grained slightly drying tannins. Medium bodied, perfumed – could make a comparison with a particularly elegant village level Volnay. V v good. 12,9% alcohol.
— Sunday, July 19, 2015

Domaine Simha, Tasmania

2015 Domaine Simha Tasmania “Amphora Lionheart Pinot Noir
Colour: cloudy brick red
Nose: candied red fruit. Raspberry and cherry. Cranberry? Tobacco, hay, earthy, stemmy, savoury. Sweet and savoury, intense.
Palate: fresh berry like acidity, fresh red berries, raspberry, cherry. Tobacco, hay, earthy. Stemmy — some whole bunches in the ferment? Has the spicy, earthy, savoury, stemmy character I’d associate with stems. Very fine, smooth tannins. Complex, unusual, savoury. Eccentric, but really lovely. 12,5% alcohol.
— Sunday, February 5, 2017

… and, finally

Tyrrell’s Wines, Hunter Valley, NSW

It seems improbable to see Pinot Noir wines from such a warm region included, but when they’re good, they can be really good. Perhaps the soil — clay over limestone — wins out over the climate?

2012 Tyrrell’s Hunter Valley “HVD & The Hill” Pinot Noir
Colour: bright, light cherry red, translucent
Nose: bright strawberry, stemmy (1/3 whole bunches), spices, sour cherry. Hint of earthy leatheriness. Dark cherry.
Palate: bright fresh strawberry, stemmy, sour cherry, hint of green — stems. Smooth but stemmy tannins. Fine grained. Savoury. Acid fresh, lively, citrussy. Declassified Vat 6. 12,9% alcohol.
— Sunday, July 21, 2013

2010 Tyrrell’s Hunter Valley “Vat 6” Pinot Noir
Colour: light, translucent, burgundy red
Nose: sour cherry, raspberry, strawberry, rhubarb. Sappy, young, alive, elegant. Spice. Hint of earthiness. Herbaceous/capsicum edge?
Palate: sour cherry, rhubarb, strawberry, maybe hints of raspberry. Some stemminess. Citrussy acid — lemon. Icing sugar? Firm, sculptural tannins. Fresh and alive. Elegant. Sweet fruit, w/ savoury edge. Medium bodied.
— Thursday, 3rd May 2012

Cellars of Remoissenet Père et Fils, Beaune, 19th July 2011
Pentax K-x, 18-125 mm lens @ 18mm, 1/40 sec, f/3.8, ISO 5000.