Date
20 Nov 2020
Location
National Wine Centre, Botanic Road, Adelaide SA, Australia

Variety Vintage Luncheon

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SAVE THE DATE: Friday 20 November, 2020

If you enjoy South Australian wine, then attending the Variety Vintage Luncheon 2020 at the National Wine Centre on Friday 20 November is a must. Twelve prominent South Australian wineries will each donate a barrel of their finest 2019 vintage wine to bottle and exclusively label for this special event.

Variety Vintage (2019)

The 11th annual Variety Vintage Wine Auction Luncheon held at the National Wine Centre was a great success, raising a fantastic $198,000 net for SA kids in need.

Hosted by Jeremy Oliver, one of Australia’s foremost wine authorities, guests enjoyed a delicious lunch and got to taste a selection of stunning wines. Special thanks to our major sponsor AP John Coopers and the twelve supporting wineries, Brothers in Arms, Charles Melton, DiGiorgio, Elderton, Hentley Farm, Kaesler, Parker Coonawarra Estate, Penny’s Hill, Peter Lehmann, Primo Estate, Tim Adams Wines, and Wicks Estate.

See Photo Gallery

Ticket Packages

Single Ticket: $145

Includes:

  • Wine tastings
  • 3 course lunch
  • Premium wines
  • Beer and soft drink
  • Auction

Table of Ten: $1,450

Includes:

  • Wine tastings
  • 3 course lunch
  • Premium wines
  • Beer and soft drink
  • Auction

Participating Wineries

BROTHERS IN ARMS 2018 SHIRAZ

Back in 1998 we finally decided to take the hobby Guy shared with his late father to a new level. Our first vintage saw only 5 tonne of Shiraz produced, a volume which has now grown to over 700
tonne per year.

Our Metala Vineyards date back to our original 1891 plantings through to 2001 and Guy is proud to be the 5th Generation to live and work on the property. The original planting of
Cabernet is the oldest family owned Cabernet Sauvignon vineyard in the world.

In all we have 212 hectares planted to vines with the balance of the 1000 Ha property given over to Merino sheep and cropping. Having owned the property for over 130 years the family has taken the protection and enhancement of the environment as a badge of honour. Wherever possible our practices revolve around minimal intervention and finding balance.

Initially the wines were made at various wineries but by 2001 we could see the need to build our own facility, which was ready for the brilliant 2002 vintage. The winery was designed to be efficient, environmentally sensitive and above all innovative. 13 vintages down the track we don’t regret the effort that went into the designs as they have paid us back in spades.

Although our original focus was on Shiraz the wines in our portfolio have evolved over the past decade and we now produce estate grown Shiraz, Cabernet and blends thereof which showcase Langhorne Creek’s ability to offer elegant wines with balance, structure and texture. Over the past year we have also added an estate grown Malbec to our portfolio and recently have released a Chardonnay and Rosé.

TASTING NOTES

COLOUR: Deep red in colour.

NOSE: Dark fruits on the nose with blackcurrants. Also a waft of pepper and spice and a hint of cedar.

PALATE: Generous and mouth filling sweet fruits of raspberries upfront, with elegant yet fine, velvety tannins providing great structure and length.

2018 DEUX LIEUX-DITS BARREL SELECTION SHIRAZ

Since the first vintage of Charles Melton Wines in 1984, this boutique Barossa Valley winery has gained both national and international recognition for its premium red table wines. Located on Krondorf Road, where the original village of Krondorf was situated, the vineyard and winery provide views of the Barossa Valley floor. Charlie was one of the first to recognize the value and tradition of the Barossa’s old vineyard Grenache, Shiraz and Mourvedre (often called Mataro here in the Barossa). At a time when others were pulling out vineyards of Shiraz to plant more fashionable varieties, Charlie was convincing farmers to keep their historic vineyards.  Great emphasis is placed on the quality of fruit, with all grapes dry grown and harvested from the winery’s own 80 acres of prime Barossa vineyard land, as well as from a select group of family owned grower’s vineyards. Yields are extremely low with often only one tonne to the acre and the vineyards are truly old with some exceeding a century in age. A range of techniques are employed during the winemaking process. These include whole bunch fermentation, open fermentation, pigeage and indigenous yeast fermentation, all of which allows a range of blending options to give the most complete wine in terms of balance between pure fruit flavours and more earthy/gamey characters. Showing complexity from this range of vineyard sites and premium vinification techniques, the wines have demonstrated over the last decade an ability to cellar gracefully into mature examples of the finest Barossa styles.

Tasting Notes

Deeply coloured with a lovely bright crimson hue. Fragrant berry fruits with a touch of whole bunch highlights and a dusting of quality cedary French oak.

Balanced acidity and tannin frame a tight, ruit sweet structure which will soften and enriches further with at least a decade in the cellar.

Charlie Melton
Winemaker

Scott-Hoy-grenache

2018 DiGiorgio Family Coonawarra Cabernet Sauvignon

The DiGiorgio Family had a vision to produce the highest quality wines from their estate grown fruit and in March 2002 acquired the second oldest winery in the heart of Coonawarra, previously known as Rouge Homme. This has provided the family with a wonderful production facility and acentrally located cellar door. It has a blend of new and old technology allowing the family to produce premium hand crafted wines. This commitment has been rewarded by winning numerous awards and accolades.

In addition to producing premium wines from Coonawarra and Lucindale, the DiGiorgio family sources specific varietal fruit from different areas of the Limestone Coast where they believe the terroir is best suited to the variety. These wines make up the Renaissance Range and are a selection of varieties specially chosen to demonstrate the versatility of the region and the passion and ambition of our winemakers.

When visiting our cellar door you will have the opportunity to taste premium wines from our extensive portfolio, olive oil and local cheese. The outdoor seating area is the perfect place to enjoy a glass of wine with a ‘pick your own produce’ platter with family and friends.

TASTING NOTES

WINEMAKER’S COMMENTS

The 2018 Cabernet Sauvignon was chosen for its rich, power fruit and beautifully balanced acid, tannin and oak. Luscious black fruit of cassis and mulberry, layered with spice, black olives and balanced by smooth cedary oak characters.

VINEYARDS

For this vintage, we selected a parcel from our Glenroy vineyard in the Northern end of Coonawarra, for its lovely balance of fruit and acid.

WINEMAKING

Controlled small batch open topped fermentation on skins, pressed to complete malo-lactic fermentation before ageing in a new French oak barrel for 16 months.

FOOD MATCH

The depth and complexity of this wine lends itself to match with an aged eye fillet, smashed potato and current season greens that have been liberally coated in extra virgin olive oil.

2018 Elderton “Greenock” Shiraz

Elderton was the name given to a vineyard that was first planted on the banks of the North Para River in Nuriootpa in 1894 by early German settlers, the Scholz family. In 1916, it was purchased by Samuel Elderton Tolley who built himself a sprawling homestead on the Estate and sold the fruit to his family’s winery. It was run successfully for many years, but became derelict in the early years of the vine pull (circa 1975). “If you buy the house, I will give you the surrounding 72 acres of old vines for nothing”. This was the proposal offered to Lorraine and Neil Ashmead in 1979. The rambling old homestead looked ideal for a growing family and the Ashmead’s worked tirelessly to salvage and restore a phenomenal treasure of a vineyard.

In 1982 the first wine was made under the Elderton Label. Tough times prevailed, but ultimately the vision of the founders shone through and Elderton is today celebrated as a major reason for the rejuvenation of the Barossa. In 1993 Elderton shot to national prominence after winning the Jimmy Watson Trophy. International success ensued. The wines of the Elderton Nuriootpa vineyard are enjoyed globally for their richness, vibrancy and uniqueness. They are celebrated for being traditional examples of the best of the Barossa.

The second generation took the reins of the business in 2003. Brothers Cameron and Allister believe very strongly in continuing the traditions that began a generation earlier, on the Nuriootpa vineyard. Wanting to take the family company to the next level, they together devised a plan to buy great vineyards in other significant sub appellations of the Barossa. Through using sustainable practices, the hope is that the next generation of the Ashmead family have a lot to work with when they are at the helm. In 2007 a great little vineyard in the Eden Valley was purchased and this was followed in 2010 by the purchase of a vineyard on the northeast corner of Greenock. The intention of making wines from these exceptional vineyard sites is to celebrate the differing terroirs of the Barossa and showcase the absolute best that the Barossa has to offer.

TASTING NOTES

This is a special release Greenock Shiraz, from a single vineyard and matured in a single barrel. Only 30 dozen have been produced, and this wine is only available for purchase today, in support of Variety.

Shiraz is the number one variety in the Barossa. No one can argue the importance of this variety and the place it has reached in many hearts of fine wine connoisseurs around the world. Whilst the wine is proudly from the Barossa Valley, we also want to take our friends on a journey to show that the Barossa has as much sub-regional diversity as any of the great wine regions of the world.

WINEMAKER’S COMMENTS

The fruit was put in traditional open top fermenters with header boards used to submerge the cap of skins for 9 days. Fermentation was finished in a single barrel and aged in a new AP Johns French Hogshead for 18 months. – Julie Ashmead

STYLE –  Structured with generous fruit weight and forceful yet balanced tannins.

COLOUR – Deep dark purple, very dark hues AROMA & PALATE Ripe dark fruits with hints of vanillin oak

CELLARING – Drink now to 2030

Hentley Farm: History

Set on the red-brown soils of the western Barossa Valley, Hentley Farm founders Keith and Alison Hentschke acquired the 150 acre vineyard and mixed farming property in the 1990s. Following extensive research to find out where the best red wine grapes in the Barossa Valley were being produced, their studies led them towards the rich red soils of the Seppeltsfield area. Keith used an old soil map from the 1950s to strategically locate the best parcels of land and after a number of years acquired Hentley Farm.

With a focus on perfecting the vineyards, the first wines weren’t released from the property until 2002. The estate was extended with the purchase of the neighbouring high quality Clos Otto block in 2004.

2018 THE QUINTESSENTIAL SHIRAZ CABERNET SAUVIGNON

Set amongst the rolling hills on the banks of Greenock Creek at Seppeltsfield, Hentley Farm is a boutique, single estate vineyard that produces distinctive wines reflective of the exceptional site.

Founders Keith and Alison Hentschke researched for years to find a Barossa Valley site that would produce world class single estate wines. They discovered the property that would become Hentley Farm, with the sought-after red brown soils and remarkable diversity of soil types, aspects and altitudes. Keith’s expertise as an agricultural scientist ensured each vineyard block was planted with clonal material selected for orientation and aspect. As with many of the sites that the world’s best wines are grown on, it is a marginal site, and a unique Barossa proposition.

Since 2008 winemaker, Andrew Quin has influenced the evolution of our vineyard in creating wines that highlight the complexity of the site, the natural soft elegant tannins and vibrancy of fruit. Wines across the portfolio have been awarded high praise, ratings and award recognition across the globe, including being named James Halliday Wine Companion, ‘Winery of the Year’ 2015.

TASTING NOTES

This is an early bottling pre-release specially for the 2019 Variety Vintage Wine Auction Luncheon. The wine is a single vineyard example of the Quintessential Australian blend of Shiraz and Cabernet.

VARIETALS: Shiraz 53%, Cabernet Sauvignon 47%

REGION: Barossa Valley

WINEMAKER: Andrew Quin

VINEYARD: Hentley Farm – Single Estate

PROFILE: A lovely mix of earthy characters of Shiraz and classic Cabernet herbaceousness provide the characteristic aromatics of the quintessential Australian blend. Aromatics of marzipan and blueberry add complexity and vibrancy. The palate shows a surprising level of elegance with a savoury contour throughout, finishing with a complete tannin structure.

CELLARING: Drink now until 2038

Hentley Farm: Vineyard Estate

We believe that Hentley Farm is a truly special property, hand-picked by our founder Keith Hentschke for its soil quality and geographical contours. For us, it’s all about listening to the land and planting the right vines in the right place, in the right way.

Our vineyards contain the following varietals: Shiraz (70%), Grenache (17%), Cabernet Sauvignon (10%), Zinfandel (2%), and a small parcel of Viognier (1%). Blocks were carefully selected for orientation and aspect with different clonal material used according to suitability.

The depth and complexity of our wines arises from the great variety of terroirs at Hentley Farm, created by the diversity within the 150 acre estate’s east and west facing slopes and altitude variances. Subsoils of tightly structured friable clay offer huge water holding potential, offering respite for our vines in times of low rainfall.

We acknowledge our custodial responsibility for the land, so vines are nurtured to their optimum potential through sound environmental practices that support agricultural sustainability and vineyard biodiversity. At Hentley Farm we use a dry-land farming strategy, with an emphasis on keeping the vine and earth in a natural state of balance with minimal interference.

2018 KAESLER “THE BOGAN” SHIRAZ

Kaesler is located in the Barossa Valley. The vineyards date back to 1893 and 1899, with the Kaesler family migrating from Silesia to take up the property that is now the Kaesler winery and cellar door. Gotfried Kaesler was a shoemaker, who arrived with his family and planted his first vineyard on the Kaesler farm in 1893 – this vineyard today is used to produce the Kaesler Old Bastard Shiraz.

In 1998 Ed Peter and Reid Bosward purchased the property and there began a new lease on life for the old vineyards. Much of the property had vines planted in the 1960’s and 1970’s, and of course the 1893 Shiraz.

The Bogan Shiraz vineyard was planted in 1899 and is located at Marananga in the Barossa Valley. It is owned by Kaesler Wines.

TASTING NOTES

Kaesler Bogan Shiraz is vinified from heritage clone shiraz planted in the Marananga region of the Barossa Valley.

The wine from 2018 was sourced from vineyards planted in 1899. Two weeks fermentation on skins has forged a solid ageing style that has all the Barossa hallmarks of deep set black and blue fruits. A kiss of spice and savoury tannin from Hungarian oak, give the wine an extra dimension.

2018 Parker Terra Rossa Cabernet Sauvignon

John and Faye Parker established Parker Coonawarra Estate in 1985 after a career-long interest in the region. Today, the privately owned Parker Coonawarra Estate is committed to John Parker’s standards of excellence, and producing the most faithful expression of Cabernet Sauvignon from the celebrated Terra Rossa soils of the Coonawarra growing region.

The winery’s first release of the 1988 vintage of First Growth was met with outstanding success, winning the Penfold Hyland Trophy in Perth. It was also judged the 6th highest rated Bordeaux-Style in the 1991 International Wine Challenge in London. This was the first step in establishing Parker Coonawarra Estate’s reputation for producing wines of outstanding quality and longevity. In 2001, the purpose built maturation facility and cellar door building was completed. Made strikingly from Mt Gambier limestone and steel girders, the temperature-controlled facility stands tall amongst the Abbey vineyard and reflects John Parker’s uncompromising approach to grape growing and winemaking.

For over a quarter of a century, Parker Coonawarra Estate has achieved numerous wine show medals, trophies and accolades, including a Five Star rating by James Halliday, Langton’s Classification V for Excellence, and many high rating reviews by major wine media both within Australia and internationally.

TASTING NOTES

The marriage between Coonawarra soils and the noble Cabernet Sauvignon grape have long been known to produce wines of outstanding quality and longevity.

Our Cabernet has benefited from the terra rossa over limestone soils of our ‘Abbey’ estate vineyard located in southern Coonawarra. The unique micro climate within this part of the region produces an extended ripening period which tightens the tannin structure and increases the fruit density.

WINEMAKING

The 2018 Terra Rossa Cabernet is sourced from four key sub-sections of the Parker Estate ‘Abbey’ vineyard – Scarlett, Pepper Tree-Single Wire, Pepper Tree Double-Wire and Ash Blocks. Following
harvest, fruit for this Cabernet was close-top fermented with grapes remaining on skins for thirty-two days to ensure extended ageing potential. Maturation took place in new (40%) and second-fill French oak Barriques for 12 months, before bottling.

COLOUR: Deep burgundy with a bright red tint.

AROMA: Hallmark Cabernet – lifted nose of red berries, leather, spice and earth. Enticing.

PALATE: Full and rich with complex black fruits and a firm tannin backbone with very good length. Regal and powerful, yet elegant structurally.

2018 PENNY’S HILL McLAREN VALE ‘CRACKING BLACK’ SHIRAZ

From its first production of 141 cases of 1995 Shiraz, Penny’s Hill has established a fine reputation for outstanding vineyards from which acclaimed estate wines have emerged. Very much a part of the recent McLaren Vale landscape, the Penny’s Hill story commenced 30 years ago. The brand message: “Proudly Australian. More so McLaren Vale.” Fine full-bodied, fruit driven wines are the result of premium estate-grown fruit from some of the best quality vineyards in the region. A meticulous approach every step of the way, from the narrow-planted, low yielding vineyards and throughout the winemaking process, Penny’s Hill wines deliver an ultimate balance of texture, complexity and interest, with quality well above price being the outcome sought. Derived from the strong visual presence of ‘sold’ stickers applied to works of art in commercial galleries, Penny’s Hill ‘red dot’ packaging is now very much established, not only as the brand’s trademark but as a means of visually linking all aspects of the business.

TASTING NOTES

VARIETALS: Shiraz – 100%

REGION: McLaren Vale

WINEMAKER: Alexia Roberts

COLOUR: Deep red with bright purple hue

BOUQUET: Oozing with dark plum and black berry fruits, this McLaren Vale Shiraz is layered with mocha, oak spice and licorice notes with finely integrated French oak.

PALATE: Showing great depth and generosity, the palate is elegant and well defined. The tannins delicately wrap the fruit and guide it along the palate, resulting in a wine of exceptional length and character.

CELLARING: Ready to drink now or age for 5+ years

PETER LEHMANN 2018 “THE BAROSSAN” SHIRAZ

Celebrating our 40th Anniversary in 2019, Peter Lehmann Wines brings unmatched diversity, uniqueness and quality from more than 800 hand-tended vineyards across the length and breadth of all 14 Barossa sub-regions. The quality of Peter Lehmann wines are a testament to the relationships forged over many decades, allowing us access to the region’s finest grapes.

Peter Lehmann Wines was founded in 1979 by the now legendary Peter Lehmann. The quality of our wines is a testament to the integrity of the relationships Peter built with grape growers across the region throughout his winemaking career.

These relationships remain at the heart of the Peter Lehmann winery today and enable us to source the very best grapes from the finest vineyards every vintage. From the Barossa Valley floor to the elevated sites of the Eden Valley, our winemakers work closely with the 140 growers who meticulously tend to their vineyards situated across the length and breadth of the 14 sub-regions.

As the name suggests, THE Barossan wines are produced to be the quintessential examples of the regions’ style. Crafted by the current generation of Peter Lehmann winemakers, THE Barossan wines showcase our ability to source superb fruit from the many fabled subregions across the Barossa Valley, from a selection of growers renowned for their quality.

WINEMAKER’S COMMENTS

VINTAGE: After reasonable winter and spring rainfall, soil moisture was adequate during the growing season and Barossa’s vineyards exhibited healthy canopies heading into summer. January and February were warm and dry, with very warm temperatures in February slowing down the pace of ripening. Vintage really ramped up in March, with the majority of Barossa’s Shiraz being picked during this period.

VINEYARDS: Sourced from selected parcels of premium Barossa Shiraz scattered throughout the valley floor.

WINEMAKING: Grapes were picked in the cool of the night and crushed immediately into stainless steel fermenters for 7-10 days. After pressing off skins, the wine was then matured into 25% new and older 300L American oak hogsheads for 15 months prior to bottling and release.

COLOUR: Deep red colour with a deep black centre.

NOSE: Lifted aromas of fresh red berries complemented by charred spice notes and elements of dark chocolate and aniseed.

PALATE: A full-bodied Barossa Shiraz with a palate rich in juicy red fruits and persistent chocolate characters that carry through to the palate to finish on a silky soft finish.

ENJOY: A big bold red that deservedly accompanies red meats – proudly serve alongside a chargrilled steak, roasted beef or robust game like quail. Also a great match with a tasty cheddar on a cheeseboard with friends.

CELLARING: Enjoy now or can be cellared until 2028.

2018 JOSEPH CABERNET SAUVIGNON MERLOT MODA

Acclaimed as one of Australia’s finest Cabernets since Joe Grilli of Primo Estate released the first vintage in 1987, the JOSEPH Moda is a Cabernet Sauvignon Merlot made from air-dried grapes in the ‘Moda’ (method) of the Italian Amarone wines.

TASTING NOTE

Intense bouquet of concentrated blackcurrant fruit intermingled with characteristic raisin and cigar box notes. Mouth filling palate of rich, lush blueberry wrapped in fine dark cocoa. The palate is silky, poised and just goes on and on, to a gentle finish with lingering cedar oak.

VINEYARD REGIONS

Our Angel Gully Vineyard in the cool McLaren Vale sub region of Clarendon is rocky and steep with predominantly shale stone soil. This fruit has elegance and acidic structure to balance the rich brooding red berry character and higher tannins of grapes from our warmer McMurtrie Road Vineyard on the valley floor.

VINTAGE CONDITIONS

Hot and dry conditions through Summer resulted in a very short, condensed vintage characterised by excellent fruit quality and a reduced yield.

WINEMAKING

Using the Italian ‘Moda Amarone’, whole bunches were dried for one week in open racks under the Cellar Door carport to concentrate the flavours. The partially dried fruit was then crushed into traditional open-topped fermenters with manual pump-over. Open- topped fermentation is at the heart of the JOSEPH red wine style.

Harvest April 2018 Grapes Cabernet Sauvignon, Merlot Oak 18 months in a combination of new and aged French and American barriques Alcohol 14.5% Winemakers Joe Grilli & Tom Garrett Peak drinking Will reward 10-15 years of cellaring. Food Guinea fowl or game.

Primo Estate: History

Primo Grilli came to Australia from the Le Marche region in Italy in 1953. He settled in Virginia, a small township north of Adelaide, and immediately set to work cultivating a market garden, exploiting the rich potential of the land and the climate.

In 1973 the entire Grilli family was involved in establishing the home vineyard. With Joe graduating Dux of Winemaking at Roseworthy agricultural college in 1979, Primo handed the keys of the winery to his sons Joe and Peter.

During his years at Roseworthy, Joe’s love and knowledge of the winemaking process flourished. Eager to make his mark producing extraordinary wines, Joe put into practice some of the wonderful things he’d learnt like radical techniques of double pruning Cabernet, and the use of botrytis on Riesling grapes, techniques unheard of in the early eighties. Trials of Amarone and Ripasso techniques followed.

Joe’s revolutionary approach to winemaking gave Primo Estate a reputation as one of the world’s truly unique winemaking operations, combining modern Australian know-how with old-school Italian winemaking heritage.

In 1985 Joe and his wife Dina took over operations at Primo Estate. Joe and Dina’s passion for wine is intertwined with their love for good olive oil. In 1989 they started to bottle their own oil to promote their new JOSEPH label. In fact, Joe and Dina were one of the first Australian Olive Oil producers to put Extra Virgin Olive Oil in a bottle, prior to that it was exchanged in flagons and drums between family and friends.

Over the years Primo Estate’s Cold Pressed and First Run Olive Oils have been acclaimed by chefs and gourmets, while the wines have received similar praise.

The Grilli family winery has come a long way since that first planting in Virginia, with Joe and Dina planting their dream vineyards in Clarendon and McLaren Vale. In 2006 Primo Estate opened the stunning new headquarters at McLaren Vale incorporating a cellar door and tasting room which combine modern design with classic Italian practicality to reflect the multicultural influences of the wines and olive oils.

Primo Estate: Vineyards

Primo Estate has three vineyards in carefully chosen South Australian wine regions: McLaren Vale, Clarendon and Virginia. Owning the vineyards and managing them in sympathy with the environment is fundamental to growing the absolute best fruit possible. The winemaking team will occasionally source special parcels of quality grapes from outstanding growers when required.

The Angel Gully, Clarendon Vineyard (McLaren Vale)

Clarendon is a tiny sub-region of McLaren Vale with a history of producing wines of real finesse and elegance. Primo Estate’s Angel Gully vineyard is a 13 hectare patch lying on a ridge above the Clarendon township.

The vineyard sits at an average altitude of 280 metres. This means that the air is a little cooler than the McLaren Vale valley floor and fruit typically ripens two weeks later.

The soil is a very shallow clay loam over solid shalestone. Once grown, the vines’ roots are almost entirely in shalestone rock. The vines are dry grown, their roots seeking out the moisture trapped between the shalestone.

The Angel Gully vineyard is responsible for the JOSEPH Pinot Grigio d’ElenaJOSEPH Nebbiolo and JOSEPH Angel Gully Shiraz. Angel Gully also grows Cabernet Sauvignon and Merlot for our flagship JOSEPH Moda and Riesling for the JOSEPH La Magia botrytis. Some Shiraz also goes into the Primo Estate Il Briccone and Shalestone Shiraz. Angel Gully grown Merlot is also essential for the vibrant character of the Primo Estate Merlesco.

The McMurtrie Road, McLaren Vale Vineyard

Thirty minutes south of Adelaide this 6.5 hectare vineyard is situated in the heart of McLaren Vale and in the middle of the vines you will find our McLaren Vale cellar door and tasting room.

There are two soil types on the property. The light grey sand at the front hosts a patch of Merlot which is used in the Primo Estate Merlesco.

The classic black Bay of Biscay ‘cracking’ clay at the back of the property is planted with Shiraz` and Cabernet Sauvignon. The Shiraz makes an appearance in Primo Estate Il Briccone and our Shalestone Shiraz as well as the JOSEPH Sparkling Red.

The Cabernet Sauvignon forms the basis of the flagship JOSEPH Moda. This fruit is picked into special trays and left to air dry in an architecturally designed drying area that doubles (for most of the year) as a shaded car park for Cellar Door guests.

Come and see our beautiful McLaren Vale vineyard for yourself, visit our cellar door and tasting room; open seven days a week from 11am – 4pm.

The Virginia, Adelaide Plains Vineyard

The site of Primo Grilli’s original 1973 vineyard planting now occupies a total of 18 hectares near the township of Virginia, 30 km north of Adelaide, South Australia.

Abundant sunshine, fertile sandy/loam alluvial soils and the availability of good bore water means that healthy grapes can be produced with a minimum amount of input. The Gulf of St Vincent is only 3 km away bringing refreshing sea breezes which are a hallmark of the Adelaide Plains region.

This vineyard is almost entirely devoted to producing Colombard grapes for Primo Estate’s most popular wine, La Biondina.

Some Chardonnay, Riesling, Shiraz and Cabernet Sauvignon is grown here for our exclusive mailing list only ‘Virginia Vineyard‘ wines.

A portion of the Shiraz crop goes into the base wine for the JOSEPH Sparkling Red.

Primo Estate: The Winery

Primo Estate owns and operates a state of the art winery located on our Virginia Vineyard property. It is a custom designed facility that contains an intriguing mixture of new and old world technologies.

There are numerous special features like a 50 metre drying rack area, visible from the driveway entry and used for making the JOSEPH La Magia botrytis wine.

At the core of the winery, suspended above head height, are five ten tonne open concrete red fermenters. These are more labour intensive but there is no doubt that the subtle aeration and warmer temperatures that they give during the fermentation phase results in wine with more soul.

Another rare sight are the three large oak casks which perpetually contain wine for the JOSEPH Sparkling Red. Shiraz going back to the mid 1980s is in this mother of all base wines.

These co-exist with the more usual temperature controlled stainless steel tanks and barrel storage.

The winery is operated by a dedicated cellar crew of four people (three of them fully trained winemakers). But if you were to ask them what is the single most important piece of equipment for producing quality wine, they would all say “the coffee espresso machine”.

Tim Adams Wines, 2018 Aberfeldy Shiraz

Tim Adams Wines was founded in 1985, when we crushed only 10 tonnes of grapes in our first vintage. The 2017 vintage saw us process our largest vintage on record at over three thousand six hundred tonnes — about 1000 tonnes for the Tim Adams Wines label, the rest for the Mr Mick label and also under contract to other South Australian labels. We are likely to continue to increase this figure gradually over the coming years. Fruit is sourced from 20 local growers as well as from eight of our own vineyards.

At our Sheoak Vineyard we grow Pinot Gris, Tempranillo and Shiraz. Our Ladera Vineyard, established in 2004, is planted to Pinot Gris and Tempranillo. At our Bayes vineyard we grow Riesling and Shiraz as we do on our Ireland’s vineyard along with a small area of Mataro. On the Sheoak West property, are the relatively new plantings of Cabernet, Malbec, Pinot Gris and Tempranillo. At our expansive Rogers vineyard, a total of 45 hectares is planted to Shiraz, Semillon, Pinot Gris, Vermentino, Grenache and Tempranillo with a planting program of another 20 hectares in the coming few years, growing more Grenache and Pinot Gris. Our Schaefer block in Clare grows some of the Clare Valley’s best Shiraz. This brings our total Clare Valley vineyard holdings to currently 165 hectares.

In 2011 we acquired the site known formerly as ‘Leasingham Wines’, in the heart of Clare. This substantial winemaking facility has become the home of both Tim Adams Contract Processing and for a ‘value brand’ range of wines, named ‘Mr Mick’ after Tim’s mentor Mr Mick Knappstein, with whom Tim worked with at this winery site for 12 years. Our popular tapas restaurant, ‘Mr Mick’s Kitchen’ is open seven days a week for lunch as well as dinner on Friday nights. This brand is kicking goals through Australia and internationally and promises to be very popular for years to come.

We focus our attention on making wines predominantly from Clare Valley grapes selected for their authentic varietal and regional characters. As well as traditional varieties of Cabernet, Shiraz and Riesling, the Mr Mick range showcases ‘alternative’ varieties/styles including Pinot Grigio, Vermentino, Tempranillo and a ‘nouveau’ style Sangiovese. These wines can be enjoyed in their youth for their vibrant fruit and fresh flavours, or be cellared for 10 to 20 years, depending on the wine. We now have strong sales throughout Australia and extensive distribution in New Zealand, the United Kingdom, Netherlands, Denmark, Sweden, China, Taiwan, South Korea, Singapore and Hong Kong.

TASTING NOTES

Year after year ‘The Aberfeldy’ continues to deliver the best that Clare Valley Shiraz has to offer, known also amongst keen wine enthusiasts as ‘Clare Valley’s Grange’.

Picked at optimum maturity in a vintage where flavour, tannin, hue and wine structure were exceptional and following a steady fermentation on skins for 14 days, the wine rested in French oak before a special dedicated bottling for ‘Vintage Variety’.

The strength of this wine mirrors and is testament to the hard work many avid Variety supporters contribute to this wonderful charity every year.

The wine is worthy of cellaring for up to 20 years in good conditions.

WINEMAKER’S COMMENTS

All components of this blend were fermented to dryness on skins and subsequently left on skins for an extra 7 days before being pressed. All pressings were returned to the wine. This wine spent 12 months in a new French oak hogshead in our cool room before blending, fining, filtering and bottling.

2019 WICKS ESTATE CJ PINOT NOIR

Wicks Estate is a truly vertically integrated wine business based in the cool-climate region of the Adelaide Hills. We own all our vineyards, and tend to every grape that ends up in a bottle of our wine. Our state-of-the-art winery is situated right in the middle of our vineyards. We have total control over every aspect of the winemaking process, and for that reason quality is consistent year on year. – Owners, Simon and Tim Wicks

TASTING NOTES

The lead up to the 2019 harvest was certainly a memorable one. From extreme cold, to frightful hailstorms, drought like conditions and the occasional heat wave, our poor little bunches of grapes had to endure a lot. Unfortunately this meant that yields throughout the Mount Lofty Ranges were extremely low, but there was a silver lining. Despite the numerous hardships, the 2019 vintage produced some of the most vibrant, aromatic and delicate reds we’ve seen, retaining both the tannin and structure required for a wine to see a long life.

This Pinot Noir was sourced from our Woodside Estate Vineyard and is a blend of four clones, being D4V2, D5V12, MV6 and 777. Our tiny berry clusters were hand-picked into two tonne open fermenters, ensuring a high proportion of whole berries and whole clusters (around 10-20%) were retained. Moderately warm fermentation followed, encouraging lifted aromatics, before each batch was gently separated to oak. Only then was this unique Variety Vintage Blend assembled, and placed in an APJ Hogshead prior to bottling.

This wine is a delightful display of youthful exuberance, with an initial scent of dark cherry and a strawberry-like lift, coupled with enticing crunchy acidity. Softly defined tannins are superbly balanced by the plush mid-palate fruit and fine oak persistence, followed by an alluring aromatic finish. – Winemaker, Leigh Ratzmer

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