Petaluma captured the imagination of the wine world.
Distinguished Vineyard sites.
Originally Cabernet Shiraz – but opted for Merlot very early on.
A leading Coonawarra wine; did much to define the character and potential of the region.
The fruit is derived from the Evans Vineyard planted in 1969 on terra rossa.
Purchased by Petaluma in 1978.
“ hand pruned, canopy trained, crop moderated, handpicked and dry land managed amongst a sea of mechanised convenience managed vineyards"
Coonawarra has since gone through a major revamp of vineyards!
Closed headed down fermenters and roto-fermenters.
Matured for 20 months in French oak.
Very elegant and true to vineyard. Never fashion orientated.
1999 TORBRECK RUN RIG SHIRAZ VIOGNIER, BAROSSA VALLEY
1994 - David Powell, a former lumberjack turned winemaker ex Rockford.
Run Rig (first vintage 1995) dramatically challenged traditional thought.
New Barossa genre and compelling house style.
derives from a Scottish distribution method of property.
80 to 125 year old dry grown vineyards located on the western ridge of the Barossa.
“ great wines are made in the vineyard” leads to a laissez-faire approach.
Batch vinification in open concrete fermenters.
Offbeat ideas about ultra-violet/gravitational pull on polymerisation of tannins, fermentation speeds and Baume levels.
Viognier (3%) component and American oak matured Shiraz pressings profoundly influence aroma and flavour profile.
Matured in 40% new French coopered oak for up to 2.5 years.
Originally cult – now mainstream.
2001 BASS PHILLIP RESERVE PINOT NOIR, SOUTH GIPPSLAND
partially donated by Phillip Jones, Bass Phillip
Prime dairy country near Leongatha in South Gippsland.
Vineyards; north-easterly aspect / deep silty loams with high iron content.
Low input viticulture and winemaking moving towards biodynamic.
Originally planted to Cabernet Sauvignon!!
Inspired by Henri Jayer.
Planted to 9000 vines/hectare and yields roughly 270 grams of fruit per vine.
A typical ultra-fine Australian vineyard at 2000 vines/hectare will yield around 2.5 kilograms per vine and a Grand Cru Burgundy vineyard at 10,000 vines/hectare will typically yield around 500 grams per vine.
"The difference between good and great Pinot Noir is texture.”
For technocrats the Bass Phillip Pinot Noirs are maddeningly different and difficult to define.
Incredibly complex and sinuous wines.
Can be hit and miss but always interesting. Outside the Pinot Noir mainstream.
2001 a recognised vintage – 2007 back on track spectacularly.
2001 CLONAKILLA SHIRAZ VIOGNIER, CANBERRA DISTRICT
donated by Tim Kirk, Clonakilla
Tim Kirk’s ethereal and evocative Clonakilla Shiraz Viognier.
Profoundly captures the essence of country & imagination of Australian winemakers and fine wine drinkers.
Located in a gentle south facing fold of the cool southern tablelands at Murrumbateman near Canberra.
Un-blinkered by the constraints of a technical background.
Determined to “capture the wonder and beauty” of his own place.
Mentors Bailey Carrodus and Phillip Jones!
- Pre-fermentation macerations
- varietal blending options
- high fermentation temperatures
- whole bunch fermentation
- extended post fermentation soaking
- partial barrel fermentation
- new oak maturation
Now approximately a 93:7 blend.
Matured in one third new French oak to let “our cool climate profile fruit lead the wood.”
Hugely successful collector’s wine.
2002 SEPPELT ST PETERS GREAT WESTERN SHIRAZ, GREAT WESTERN – GRAMPIANS
donated by Seppelt
Epitomises contemporary winemaking and reinvention of regional definition.
Multi Trophy winning wine/ one of the top wines of the year.
A Victorian icon connection with the past and a compelling future.
Low yielding vineyards and planted on weathered volcanic soils.
St Peter’s Vineyard and Imperial Vineyard established in the 1930s.
Police and McKenzie Vineyards established in the late 1970s.
Cold soaked before batch vinification in static and open top fermenters.
A combination of pump over and rack and returns.
Left on skins for between 10 and 20 days post ferment to extract “beautiful powdery tannins”.
Matured for a period of 18 months in around 30% new and 60% one/ two year French oak.
Strong regional quality and stamp of place.
Seppelt Show Sparkling Shiraz is both an Australian Classic and a curiosity. Nowadays it is a sparkling version of St Peter’s Great Western Shiraz.
2004 BALNAVES of COONAWARRA THE TALLY CABERNET SAUVIGNON, COONAWARRA
donated by Pete Bissell, Balnaves
2004 is a waypoint in Coonawarra’s history. Many good wines made.
Precision viticulture/ winemaking and contemporary thinking ie science and craft.
120 acre vineyard – Balnaves supplier to other producers.
The Tally – best parcels; not produced every year.
Each block managed according to soil profile, clonal selection and trellis system.
The vines are mostly machine pruned and harvested.
Fermented in vinimatics and open-topped static fermenters. Some barrel fermentation.
Maturation 18-22 months in fine grained new and used French oak barriques and hogsheads.
“ Coonawarra reds are naturally very refined wines. Those elegant fine tannins are particularly associated with the local terra rossa and transitional soils. After 10 years, regardless of style, all Coonawarra Cabernet Sauvignons show this common thread.”