The tenth anniversary of the Variety Vintage Wine Auction Luncheon will be held on Friday 16 November 2018 at the National Wine Centre.
The Variety Vintage Luncheon and wine auction raises funds for SA kids who are sick, disadvantaged or have special needs. Twelve prominent South Australian wineries have each donated a barrel of their finest 2017 vintage wine that has been bottled and exclusively labelled for this special event. Ticket includes: Wine tastings, 3 course lunch, fine wines, beer and soft drink with plenty more to keep you satisfied throughout the day.
MAIN AUCTION: Twelve prominent South Australian wineries have each donated a barrel of their finest 2017 vintage wine, that has been bottled and exclusively labelled for this special event.
SILENT AUCTION: Private Cellar Collection Pieces
DATE: Friday 16 November 2018
VENUE: National Wine Centre – Hickinbotham Hall, Cnr Botanic & Hackney Roads, Adelaide
TIME: 11.30am – 3.45pm
COST: $145 Single ticket or $1450 for Table of Ten
INCLUDES: Wine tastings, three course lunch, fine wines, beer and soft drink
DRESS: Business Attire
MC: Jeremy Oliver
GUEST SPEAKER: Brian Gilbertson – Lawyer, International Opera Singer & Director of the World’s largest Christmas Pageant
Single Ticket: $145
- Wine tastings
- 3 course lunch
- Premium wines
- Beer and soft drink
Tickets are limited so register early to ensure you don’t miss out!
Table of Ten: $1,450
- Wine tastings
- 3 course lunch
- Premium wines
- Beer and soft drink
Tickets are limited so register early to ensure you don’t miss out!
Twelve prominent South Australian wineries have each donated a barrel of their finest 2017 vintage wine, that has been bottled and exclusively labelled for this special event.
Brian Gilbertson appeared in children’s operas, on television and in concert from age 10. He fronted rock bands, then sang in cabaret and musicals, whilst studying and practising Law. He then sold his legal practice to study voice and drama in Vienna, leading to a 20 year international career in opera.
Brian performed as a principal tenor in Europe, The United States, Australia, South Africa and Asia in opera, musicals, cabaret, the corporate sector and at major sporting events. He was an international Arts Ambassador for the 2000 Sydney Olympics. He sang the Australian and Sri Lankan national anthems at the Adelaide test match in 1996 and went on to sing many guest anthems at major sporting events, which is now common practice in Australia.
Brian has also created, directed and produced large scale outdoor events, theatre productions and corporate showcases including the first Bundaleer Forest Concert Weekend in Jamestown, Opera in the Wetlands near Salt Creek, Carols by the Creek at Mitcham and Canvas in Concert with David Helfgott and David Bromley live on stage. In 2002 he became the new creative director and event manager for the Credit Union Christmas Pageant. He continued to perform record and produce other events when time allowed and devotes time to helping young artists find their natural voice and truth in acting and singing performance. Most recently he has returned to his Rock & Roll roots with his 1970’s band for sell out seasons at the Adelaide Fringe.
Brian was appointed the 2010 City of Adelaide, Citizen of the Year in recognition of his work across the arts and community and in 2016 received a star on the Adelaide Festival Theatre Walk of Fame, recognizing his appearances in more than thirty productions at the Festival Theatre.
Private Cellar Collection Pieces
BROTHERS IN ARMS 2017 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 of 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 few years we have also added an estate grown Malbec to our portfolio and recently have released a Chardonnay and Rosé.
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.
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.
2017 Woodlands Shiraz
“The 2017 Woodlands Shiraz is nice, bright mid-to-deepish hue. Lovely perfumed sweet fruit interwoven with some cool climate spearmint and spice. Finely structured and balanced but with a deliciously plush entry into the mouth. Rounded tannins, beautifully soft with a lovely lick of acidity to chase the sweet fruits home.”
d’Arenberg was established in 1912 when Joseph Osborn, a teetotaler and director of Thomas Hardy and Sons, sold his stable of prize winning horses to purchase the property. Each generation of the Osborn family has passed on knowledge to the next custodian of the soil, and today fourth generation family member Chester makes distinctive wines using traditional methods both in the vineyard and the winery.
Known for an eclectic portfolio of oddly named wines and a bold red stripe that adorns each bottle, the range is considerable with over 70 wines and 25 grape varieties with styles that include white, red, fortified, sparkling and dessert. Over one thousand show medals and praise from wine scribes all over the world attest to their merits.
d’Arenberg Pty Ltd is owned by the Osborn family, with third generation Francis d’Arenberg Osborn (universally known as d’Arry) the Managing Director and his son Chester the Chief Winemaker and Viticulturist.
Recently turning 90 years, d’Arry has completed over 70 consecutive vintages, having started at the winery at the age of 16. Taking over a bulk wine operation from his father in 1957 d’Arry created the d’Arenberg brand with the famous red stripe in 1959. d’Arry’s wines instantly made an impact on the Australian wine scene and his wines were synonymous with good quality and exceptional value for money.
d’Arry handed the winemaking reins over to his son Chester in 1984 and has maintained managerial control over the company as it has undergone expansion. Almost as well known for his loud shirts, curly locks and left of centre approach to life, Chester’s abilities as a winemaker are not to be underestimated. Since taking over as Chief Winemaker in 1984 he’s focused his efforts on producing high quality and distinctive wines.
The Winemaking Small batches of grapes are crushed gently and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. Only the best Shiraz blocks from each vintage are selected to be part of the Amazing Sites range.
Generous, juicy McLaren Vale Shiraz. Pure, sweet fruits leap from the glass, plums, blackberry, boysenberry. A hint of earth follows, a nod to the old vines and thick soils on which the vineyard lies. The palate is laden with more ripe fruit notes from raspberry jubes to wild blackberries. There is a twist of something woody, maybe sage-like, that pricks the senses. A highly decadent mouthfeel with no rough edges, just velvet, with depth of flavour and richness to burn. All of this fruit seems to be intricately woven together by a seam of the most supple, mouthwatering fruit tannins.
2017 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 a centrally 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 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.
This parcel of 2017 Cabernet Sauvignon was selected for elegant bouquet and beautiful acid and tannin balance. The scent of cassis, blueberry is overlayed with complex forest floor characters. Hints of spice and black olives seamlessly match the careful use of French oak
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.
Controlled small batch open topped fermentation on skins, pressed to complete malo-lactic
fermentation before ageing in new French oak barrels for 16 months.
The depth and complexity of this wine lends itself to a match with an aged eye fillet, smashed potato and current season greens that have been liberally coated in extra virgin olive oil.
2017 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.
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.
Kaesler Bogan Shiraz 2017
Vintaged from our Bogan vineyard planted in 1899
Older vines give great intensity and finesse to wines, as there roots delve deep into diverse soils that help make wines more complex
The 2017 Bogan appears and smells dark and brooding, with aromas of blackberry, cherry and boiled lollies. The palate is rich and satiny
The origin for the oak used for this wine is from Hungary and crafted by AP John. The barrel gives a spicy aromatic lift to the smell and a laced fruit sweetness to the palate
2017 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 Estate has achieved numerous wine show medals, trophies and accolades, including a Five Red 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.
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.
The 2017 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 days to ensure extended ageing potential. Maturation took place in new (60%) and second-fill French oak Barriques for 13 months, before bottling.
Colour: Deep rich red, solid dark core.
Aroma: Dark chocolate truffle, ripe blackberries, hallmark Cabernet with dark fruits, deep, enticing and enveloping. Toasted oak.
Palate: Powerful fruit drive and ripe Cabernet flavours with fine supportive chalky tannins. Regal and powerful, yet elegant structurally.
Peter Lehmann Futures
Selected low yielding vineyards in the northern and western Barossa districts.
The Spring of 2016 was one for the record books, with bountiful rain filling up dams and overflowing rivers across the Barossa and Eden Valley. This set up the low yielding Shiraz vineyards perfectly for the growing season, where above average crops and healthy canopies allowed the fruit to hang on the vine for an extra 3-4 weeks. This resulted in an elegant, full bodied and balanced style of Futures Shiraz.
Fermented and macerated on skins for up to 2 weeks, with some partial barrel fermentation. Following the processing and clarification, the wine was matured for 15 months in French oak hogsheads prior to bottling.
Deep red-black in colour with a complex bouquet layered with spicy plum, dark cherry and chocolate notes. The palate is rich and supple with a long finish which is a legacy of the low yielding vineyards of the north-west Barossa.
Enjoy now whilst young and fresh, however this wine will benefit from a few years of careful cellaring if so desired. Cellar until 2027.
The 2017 Blackwell Shiraz invites with mocha and spicy blackberry aromas. The textural, dense inky palate rolls seamlessly from dark fruits & chocolate into spice, finishing with lingering chalky, coating tannins.
Named in honour of Stuart Blackwell, St Hallett Senior Winemaker since 1974, St Hallett Blackwell Shiraz is the personification of big, bold Barossa Shiraz. Sourced from north western areas of the Barossa Valley, from a rich tapestry of red loam soils over limestone, providing excellent conditions for intense, powerful Shiraz.
Trademark brooding characters of Blackwell are on display with blackberry, cocoa and hints of nutmeg and clove. There is a subtle edge of violet and raspberry evident as the wine opens up.
The full bodied palate has black forest cake flavours, with dark cherry and red fruits merging with fruit spice and cracked pepper. Coating tannins provide structure to the fruit. It is opulent and rich yet balanced with density and long length of flavour.
Blackwell loves a barbecue and will compliment a rib eye and roast veggies.
Cellaring Enjoy now with a decanting or cellar for up to 15 years.
Tim Adams Wines, 2017 Aberfeldy Shiraz
Tim Adams Wines was founded in 1985, when we crushed only 10 tonnes of grapes in our first vintage.
The 2018 vintage saw us process one of our largest vintages at 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 15 local growers as well as from seven 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 continuing this year adding ten hectares of Sangiovese to the existing varieties.
Our Schaefer block in Clare grows some of the Clare Valley’s best Shiraz. This brings our total Clare Valley vineyard holdings to currently 140 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 our ‘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 and dinner on Friday nights, offering function and conference facilities also. This brand continues to grow and gain popularity in the Australian and international marketplace, with its range of easy-drinking and approachable styles.
We focus our attention on making wines predominantly from Clare Valley grapes selected for their 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 recently, a ‘nouveau’ unoaked style red. 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, Sweden, China, Taiwan, South Korea, Singapore and Hong Kong.
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’ and maintaining its prestigious Langtons classification of “Excellent”.
Picked at optimum maturity in a vintage where fresh bright fruit and superior wine structure were a highlight, the wine was fermented on skins for 14 days, then matured in an A.P John ‘Shenandoah’ American oak hogshead for 12 months before a special dedicated bottling for ‘Variety Vintage’.
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.
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 second-use American oak hogshead in our cool room before fining, filtering and bottling in October 2018.
2017 C.J. Wicks Reserve Shiraz
VINTAGE & WINEMAKING
2017 continues a string of great Adelaide Hills vintages, producing wines with great balance and fruit flavour. The Shiraz vines on our Estate Vineyard at Woodside cropped moderately whilst retaining a wonderful richness and fruit depth leading to wines of concentration with plush fleshy palates, fresh acidity and lovely lifted fruit derived aromatics. These fruit qualities combined beautifully to produce a Shiraz with concentrated fruit flavours and a pleasing degree of delicacy coupled with the trademark cool climate spice from the ‘Hills’.
Rich cherry and black fruit flavours bounce from the glass whilst elegant cool climate spice notes marry with hints of mocha and coffee from the 18 months in French Oak. Fine tannins and a fresh line of acidity help give this wine length, poise and balance.
The 2017 C.J. Wicks Reserve Shiraz will drink superbly whilst young but the elegant fruit and tannin structure will reward careful cellaring.
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