Tag Archives: Victoria

April 28, 2016 · 9:27 am

The Vincast with Neill Robb from Sally’s Paddock

Neill Robb’s father was a pioneer viticulturist and consultant, working in such important wine regions as the Hunter Valley and Pyrenees. It was in the latter region that Neill ended up following his father into the wine industry, eventually purchasing an estate with his wife Sally in 1973. Here they established one of the most important estates in this still neglected Victorian wine (and tourism) region, and this year marks the 40th year of the Sally’s Paddock wines being available both in Australia and beyond. Neill shared his story and insights on this episode of The Vincast.

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Neill Robb from Sally's Paddock

Neill Robb from Sally’s Paddock

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Video

Let’s Taste – Tahbilk 2013 reds

Tahbilk Winery in the Nagambie region of Victoria sent me samples of their 2013 Reds for my appraisal. You may have seen previous Let’s Taste episodes looking at Tahbilk wines, and you may have heard my episode of The Vincast with owner Alister Purbrick. If you haven’t, head to the Intrepid Wino website.

Tahbilk 2013 red wines

Tahbilk 2013 red wines

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April 26, 2016 · 11:40 am
Video

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
Video

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
Video

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
Video

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
Video

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
Video

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
Video

Let’s Taste – Simão & Co. Uni Blanc 2015

On the way home I popped into my new favourite go-to wine shop/bar on the north-side of Melbourne, Cult of the Vine. I was after a nice bottle for sunny Saturday afternoon imbibing, and a bottle that stood out in the fridge. It was from a label I had put on my ‘to-try’ list a while ago, Simão & Co. I was intrigued to try the Ugni Blanc 2015 and share my impressions. Let me know what you think in the comments below.

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Simão & Co. Ugni Blanc 2015

Simão & Co. Ugni Blanc 2015

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February 21, 2016 · 12:18 pm
February 16, 2016 · 11:21 am

Best’s Wines Great Western – 31/01/2016

These were wines that I tasted while visiting Best’s Wines in Great Western, on their invitation to celebrate the 150th anniversary of the estate’s establishment , and also to record an episode of The Vincast with owner Viv Thompson. Make sure to listen to the episode to hear how you can win a bottle of the 2014 Bin 0 Shiraz that I tasted. Many thanks again to the Thompson family and everyone at Best’s for the wonderful opportunity, for the bottles of wine, and of course to Fireworks PR for facilitating an amazing visit.

Riesling 2003
Lime sherbet floral. Quite viscous fresh broad, very shy at the moment, possibly an awkward phase.

Riesling 2014
Flinty spritzy zippy zesty like cordial yellow flowers. Nice intensity.

Foudre Ferment Riesling 2014
Lemon barley cordial, a little toasty. Dried pear, toasty honey, crystallised ginger.

Chardonnay 2013
Pithy grapefruit white peach kiwi. Quite toasty but not too flabby, hints of smokiness dried orange and a bit leesy too.

Pinot Noir 2014
Tight light bright lithe cherries strawberries. Actually quite yummy and drinkable.

Dolcetto 2013
Black fruits, sweet black olives, fresh soft but without the bite of Langhe dolcetto.

Riesling 1995
Oily viscous ambrosial lime blossom, walnuts maple syrup blue cheese, apricot. Constantly evolving.

Foudre Ferment Riesling 2015
Toasty almonds, peaches and cream.

Bin. 0 Shiraz 2014
Peppery briny spicy pickles and black fruits. Solid soft focused fresh juicy fruits and spices.

Bin. 0 Shiraz 1984
Savoury earthy meaty leathery red fruits. Still exceptionally fresh bright fruits, lively acids, some dried red fruits but fresh black fruits, rosemary sage, unctuous soft delicious.

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Best’s winemaker Justin Purser

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