Tag Archives: South Australia

Let’s Taste – d’Arenberg Wines August 2017

It’s always a pleasure to look at some d’Arenberg samples, and fortunately that’s something I can do regularly as they release a lot of different wines!. Some of the latest batch of wines are tasted on this edition, let me know what you think in the comments below!

Wines tasted;
d’Arenberg “The Dry Dam” Riesling 2017 – RRP $18.00
d’Arenberg “Stephanie the Gnome with Rose Tinted Glasses” Rosé 2017 – RRP $18.00
d’Arenberg “The Derelict Vineyard” Grenache 2013 – RRP $29.00

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August 31, 2017 · 10:32 am

Let’s Taste – Rymill Cabernet Sauvignon 2014 & Maturation Release 2012

I’ve been familiar with the Coonawarra producer Rymill since my days as a wine buyer for a Melbourne independent wine store, though it’s been at least five years since I’ve tasted any of their wines. I was very interested to look at two of their cabernet sauvignon wines that I received as samples, here are my impressions.

Wines tasted;
Rymill Cabernet Sauvignon 2014 – RRP $32.00
Rymill Maturation Release Cabernet Sauvignon 2012 – RRP $45.00

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August 24, 2017 · 3:42 pm

Vino Intrepido 2017 Part Three – The Press

Increasing the volume of fruit for this vintage meant a lot more pressing. Luckily that was largely automated thanks to the pneumatic press, but there was quite a lot of manual labour required, bucketing solids into the press. Six separate skin-contact ferments were all press at different times, and every time the press needed to be cleaned. The pressing program was as follows;
– One of two tonnes of Riverland Vermentino were fermented on skins in two separate ferments. One was pressed immediately after the completion of fermentation, spending a total of nine days on skins. The other was pressed twelve days later, spending a total of three weeks on skins. Both were transferred to neutral white barriques for ageing.
– One tonne of Mildura Nero d’Avola was de-stemmed and split into two fermenters. After only two days of fermentation one half-tonne was pressed and completed fermentation in a stainless steel tank, whilst the other half-tonne completed fermentation on skins but was pressed soon after, a total of 10 days on skins. Each press went to a 300L mature hogshead barrel for ageing.
– Two tonnes of Pyrenees nebbiolo were de-stemmed and split in half. Both finished fermenting on skins. Nothing was added or removed from these ferments. One tonne was pressed after 15 days on skins, the other spent 56 days on skins. They were split between 2010 and 2012 vintage barriques.

Vino Intrepido is a (soon to be launched) brand that combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on vinointrepido@gmail.com

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July 5, 2017 · 8:24 am

Vino Intrepido 2017 Part Two – Fermentation

The 2017 vintage was very prolonged, and each of the three varieties finished fermenting before the next one arrived. The fermentations were as follows;
– Two tonnes Riverland Vermentino were split in half – one tonne was pressed and one tonne de-stemmed for skin-contact fermentation. Half of the pressed juice was transferred to neutral barriques for barrel-fermentation, the rest fermented in stainless steel. The two skin-contact ferments had a neutral commercial yeast added to help them through ferment.
– One tonne of Mildura Nero d’Avola was de-stemmed and split into two fermenters. After only two days of fermentation one half-tonne was pressed and completed fermentation in a stainless steel tank, whilst the other half-tonne completed fermentation on skins. Due to the low acids and high pH, tartaric acid was added to help balance the wine.
– Two tonnes of Pyrenees nebbiolo were de-stemmed and split in half. Both finished fermenting on skins. Nothing was added or removed from these ferments.

Vino Intrepido is a (soon to be launched) brand that combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on vinointrepido@gmail.com

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July 4, 2017 · 11:20 am

Let’s Taste – d’Arenberg The Galvo Garage 2013

A wine from d’Arenberg that I hadn’t encountered before (not hard considering they make a few), a blend of bordeaux varieties that celebrates the tradition of small batch ‘Garage’ winemaking. Let me know if you’ve tasted this wine before and what you thought!

Wine tasted;
d’Arenberg The Galvo Garage 2013 – RRP $29.00
d’Arenberg Wines website – http://darenberg.com.au

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June 5, 2017 · 11:01 am

Let’s Taste – d’Arenberg The Hermit Crab 2016 & d’Arry’s Original 2014

Some more submissions from d’Arenberg in the McLaren Vale region, new vintages of two of the best known wines they make. Let me know if you’ve had any experience with either of these wines, or indeed anything from d’Arenberg and/or McLaren Vale.

Wines tasted;
d’Arenberg The Hermit Crab 2016 – RRP $15.00
d’Arenberg d’Arry’s Original 2014 – RRP $18.00

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June 5, 2017 · 9:03 am

Let’s Taste – d’Arenberg Icon Reds 2014

Undoubtedly one of the most prolific wine producers in the McLaren Vale region is d’Arenberg Wines, producing over 60 different wines from at least 25 grape varieties. On this edition of Let’s Taste I look at the 2014 vintage release of the three Icon red wines, and deliver my assessment. Let me know what you think in the comments section below!

Wines tasted;
The Ironstone Pressings Grenache Shiraz Mouvedre 2014 – RRP $65.00
The Dead Arm Shiraz 2014 – RRP $65.00
The Coppermine Road Cabernet Sauvignon 2014 – RRP $65.00

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June 2, 2017 · 10:38 am

Vino Intrepido 2017 Part One – Processing the fruit

To say that the 2017 vintage was different to the 2016 vintage would be one of the biggest understatement ever. Just speaking personal circumstances, this year not only did I finish up with my employer of over three years and start with a new importer/wholesaler, I also welcomed the arrival of my first child! Considering the location I made my wine at this year is a lot further from home than last year, I wasn’t able to be at the winery as much this year. Then I ended up increasing production from one tonne to five tonnes! I also worked with three new varieties; vermentino, nero d’avola and nebbiolo. Finally, the 2017 vintage was late and long; first grapes arrived on the 19th of March and last were the 24th of April!
On this Part One video I process all the fruit. Processing involves the intake of grapes, and making the first decisions for the wine (whether to press, whether to de-stem, whether to do neither). This is all before the fermentation begins and it transitions towards wine.
Vino Intrepido is a (soon to be launched) brand the combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on vinointrepido@gmail.com

Ricca Terra Farms – http://riccaterrafarms.com.au
Chalmers – https://www.chalmers.com.au
Malakoff Vineyard – https://www.facebook.com/Malakoffestatevineyard/

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May 25, 2017 · 4:58 pm

The Vincast Episode 116 – Brian Walsh from Wine Australia

Like so many in the industry, Brian Walsh got into the wine business almost by accident. As a teenager from the McLaren Vale, he was more interested in surfing that wine, but needing a job he took what was intended as a temporary position with Chateau Reynalla. He spent 20 years working in the McLaren Vale before accepting the position of chief winemaker at Yalumba in the Barossa in 1988. After an incredible 26 years he stepped away from full-time winemaking, and now sits on a number of industry boards, including the chair of Wine Australia.

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

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Let’s Taste – Yalumba Museum Reserve Antique Tawny

I love fortified wines, but like pretty much every wine drinker in the world, I don’t drink them anywhere near as often as I should. Australia has a rich tradition of producing high quality fortified wines, and the Barossa region in South Australia is only second to the Rutherglen region as far as acclaim. Yalumba have been around more than long enough to build up a library of wine to blend an outstanding tawny, which they have in this Museum Reserve Antique Tawny. I was thrilled to share my impressions of this wine on the YouTube channel, and I’m very interested to hear what you think in the comments below!

Yalumba Museum Reserve Antique Tawny – RRP $25.00 (375ml)

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March 28, 2017 · 4:32 pm