Let’s Taste – Yeringberg 2005

Yeringberg is one of the most historic viticultural sites in the Yarra Valley, and is also one of the oldest family owned wineries in Australia. The de Pury family have been in this part of Victoria since the 1860s, and have an incredible connection with their land, farming a number of different agricultural products. They make a number of outstanding wines, and the Yeringberg sits at the top. I opened the 2005 vintage from my cellar and shared my impressions, let me know what you think in the comments below.

Yeringberg 2005

Yeringberg 2005

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April 26, 2016 · 10:29 am

Domaine Brendan Tracey – an Intrepid Wine Tasting

Brendan Tracey originally hails from New Jersey in the U.S.A. but went to high school in France, and moved to Paris in 1981 to work as a DJ on a new radio station. After a career in radio spanning 27 years, he decided to throw it all in and study winemaking. In 2009 he apprenticed with Loire Valley legend Thierry Puzelat who no doubt influenced his wines, as they are of minimal-intervention style. Based in Saint-Anne he makes a range of Vin de France wines in his garage from organically-farmed grapes. The wines are imported in Australia by George McCullough Imports.

Rue de la Soif 2013
Sour lime warheads, sherbet, salted almonds, quince and nashi pear. Very fresh light bright, intense fruit acids, citrus and peach, nice energy, crisp and good bite, excellent and vibrant.

Rouge 2013
A bit stinky, funky raspberries, sour cherries, earthy dried meats, dried florals. Juicy crunchy fresh, nice bite of pomegranate cherry raspberry tomato, lithe focused all through the mid palate, crisp clean finish. Surprising!

Gorge Seiche 2014
More intense darker fruits still vibrant, bitter dark chocolate, some dried mushrooms, sweat breads. Bold darker fruits, all in the mid palate, some hints of barrel, sweetness of salted caramel. Juicy but still very fresh and delicious!

Brendan Tracey wines

Brendan Tracey wines

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Intrepid Winemaking 2016 Part Three – Pressing

Part three of The Sangiovese Project is all about pressing the two bins and transferring them into their vessels. If you haven’t already seen part one and two, I recommend watching them before this video.

Bin X of the Heathcote Sangiovese that was foot-stomped and plunged daily, took about 10 days to finish its fermentation on skins. The skins were quite broken down and plenty of colour had been leached into the wine. The original 500kg of grapes fit into one basket press, and produced just over 300 litres of wine. It settled in a tank for two nights then was transferred into a seven-year-old hogshead (300L) barrel for its elevage.

Bin Y was left as whole berries after de-stemming. It went through a mostly carbonic maceration, and was not handled until pressing. Any juice in the bin was fully fermented, but there was still a lot of juice inside intact berries that was not fermented yet. Pressing included two top ups of the press, as the berries took up much more space. The wine was darker and fruitier. It was transferred into a 300L stainless-steel tank and a 34L demijohn to finish fermentation, and it will stay there.

Please note that the memory card was full towards the end of pressing so I missed a bit.

I hope you enjoy this next part of my first winemaking journey, thanks again to Alex for the advice and the help processing the wine. If you have any questions please feel free to ask them in the comments below.

Bin X Wine Cake

Bin X Wine Cake

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April 16, 2016 · 10:50 am

Let’s Taste – Le Timbre Syrah 2015 (magnum)

Good friend and wonderful Melbourne-based sommelier Jasmine Wakely is studying winemaking at Melbourne Polytechnic in Epping. In 2015 she made her first wine, a cool-climate syrah named Le Timbre. She only bottled the wine in magnums, and she generously gave me one to open here on the Intrepid Wino channel. Let me know what you think!

Le Timbre Syrah 2015

Le Timbre Syrah 2015

 

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April 15, 2016 · 1:37 pm

Let’s Taste – Coldstream Hills Reserve wines 2014

My first real wine job was working in the cellar door at Domaine Chandon in the Yarra Valley, which I did for 18 months from the beginning of 2006. One of my colleagues there lived at Coldstream Hills as her partner was one of the winemakers. She very generously put together a mixed dozen of back vintages of their Reserve wines, many of which are still in my cellar. I decided to open the three wines from the 2004 vintage (Chardonnay, Pinot Noir & Cabernet Sauvignon), and these are my impressions. Let me know what you think in the comments below.

Coldstream Hills Reserve Chardonnay, Pinot Noir, & Cabernet Sauvignon 2004

Coldstream Hills Reserve Chardonnay, Pinot Noir, & Cabernet Sauvignon 2004

 

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April 14, 2016 · 3:03 pm

The Vincast with Jane Faulkner

Jane Faulkner is one of Australia’s most loved and respected wine journalists, with several decades of experience and countless tasting notes under her belt. She is also one of the most travelled wine writers, and is considered one of the foremost experts on Italian wine and alternative varieties in Australia. This is in part due to her role as chair of the Australian Alternative Varieties Wine Show. She (finally) joined me on this episode of The Vincast to talk about her background, her insights, her thoughts on wine communication, and the direction she hopes alternative varieties head in this country.

Follow Jane on Twitter and Instagram

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Subscribe to the Intrepid Wino channel on YouTube and watch a few videos!

Follow The Vincast on Twitter and download all the previous episodes here

Subscribe to the podcast on iTunesStitcher or PlayerFM and don’t forget to rate and review!

Jane Faulkner

Jane Faulkner

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Intrepid Winemaking 2016 Part Two – Fermentation

If you haven’t watched Part One of The Sangiovese Project (processing the fruit), I suggest watching that first.

Part Two is all about fermentation. Two days after receiving the fruit, fermentation was under way in Bin X. It was important to plunge the cap of skins (and some berries) every day, partly for the gentle extraction of colour and tannin from the skins into the wine, but also to keep them wet to avoid spoilage.

Bin X converted the sugar into alcohol at a rapid pace. It went from 13 degrees baumé to one or two in the space of three days. By the fourth day you can see that there is a lot less activity in the ferment. With some advice I gave the bin a few more foot-stomps to squeeze more juice out of the remaining berries, which extended the ferment a few more days and extracted a bit more colour and tannin. After 10 days the ferment was finished, but daily plunging continued until pressing on the 22nd of March.

Bin Y had CO2 pumped into the bin and it was covered by cling-wrap. It was checked each day simply by smell, giving off a slightly candied fruit aroma. The weight of the berries gradually crushed the berries at the bottom of the bin, and the juice fermented dry. It was very crunchy and bright to taste.

The next part will focus on the pressing of the two bins, and their subsequent transfer into their vessels. Feel free to ask me any questions in the comments below.

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April 11, 2016 · 5:01 pm

Intrepid Winemaking 2016 Part One – Processing the fruit

If you haven’t already seen me share it on social media, I started my first winemaking project, tentatively called The Sangiovese Project. The idea was to purchase some sangiovese grapes from the Heathcote region that were of exceptional quality, and try some experimenting with it. This video, the first of several parts of the journey which I will be sharing, chronicles the processing of the fruit.

Two bins totalling one tonne of hand-picked grapes were delivered on a rainy Thursday evening (10th March). The fruit was grown by viticulture legend (and guest on Episode 65 of The Vincast wine podcast), Mario Marson. In this video you will see how the fruit was prepared for fermentation.

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April 10, 2016 · 12:55 pm

Domaine Matin Calme 2013 wines – an Intrepid Tasting

Véronique Souloy and Anthony Guix established this estate in the French region of Roussillon in 2006. with the oldest vines on the estate they purchased around 100 years old. The vineyards are located at 450 metres above sea level, with soil consisting of granite, schist and gneiss. The viticulture is certified organic, and the winemaking has little to no intervention, from spontaneous fermentations to avoiding the addition of SO2. The wines are imported in Australia by George McCullough Imports.

Ose 2013 (grenache blanc, carignan blanc, muscat petit grains, maccabeu)
Cloudy amber colour, with some sediment. Oxidative sherbet sour apricot, a hint of a fairy floss floral sugar note. Light slightly chewy, bitter almond funk on the back of the palate, raw wild porcini. Lacking a bit of definition, varietal fruit character and sense of place, but fresh vibrant textural in nature, generous and good acidity.

Mano a Mano 2013 (60% grenache, 40% carignan)
Dark raspberry colour with some haze. Quite vibrant fruits, pomegranate bitter cocoa, black cherries, dried violets and jasmine. Tight sinewy lithe tannins, a bit of bite but a generous finish, mealy rawness on the back but not pretty or too funky, nice energy and drive, happily take another glass.

Monica Mariet 2013 (60% grenache, 40% carignan)
Slightly darker colour but still bright with less haze. Darker fruits, black olives, a lot wilder gamier and funkier, showing some brett notes. Soft and round on the palate, nice fresh dark fruits in the mid palate, hints of earth and cumin, slightly dirtier texture but fairly clean finish. Possibly could open up a bit more, showing some reduction notes.

Domaine Matin Calme 2013 wines

Domaine Matin Calme 2013 wines

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The Vincast with Iain Riggs from Brokenwood Wines

Iain Riggs is one of the most respected winemakers in Australia, with decades of experience making wine from regions across the country, as well as a wine show judge. He has been at the helm of Brokenwood Wines in the historic Hunter Valley for some time, elevating them to one of the top producers of semillon and shiraz in Australia. Having worked closely with the likes of Len Evans and his incredible tutorial, Iain took the reigns of this illustrious institution when Len passed away. Iain joined me on the podcast while he was recently in Melbourne, and we talked about his background and his views on Australian wine.

Follow Iain on Twitter and Instagram

Follow James on TwitterInstagram and Facebook

Subscribe to the Intrepid Wino channel on YouTube and watch a few videos!

Follow The Vincast on Twitter and download all the previous episodes here

Subscribe to the podcast on iTunesStitcher or PlayerFM and don’t forget to rate and review!

Iain Riggs

Iain Riggs

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