SMELLS LIKE… Toffee apples and gingerbread.
TASTES LIKE… White pepper, fairy floss, plum.
Through whole bunch fermentation, 80% carbonic maceration and long lees aging in tank and puncheon, the energy and nerve of the wine is retained and a sense of varietal chiaroscuro is apparent. The contrast between light and dark, detailed and enchanting.
We tend to agree with author John Livingstone-Learmonth when he says, “(Grenache) is the most intelligent vehicle if you want to capture soil to glass transfer”.
The fruit used to produce this wine was sourced from two different vineyards, the Shiraz coming from Gullyview and the Mourvedre, Attunga. Both are located in Leasingham, the Gullyview site is south facing and consist of darker clays over limestone. Attunga is east facing and made up of lighter, bonier clays over limestone. No irrigation was used on either site for the 2015 growing season. The Shiraz was picked at 13.2 baume on the 12th of February, whilst the Mourvedre came off at 12.6 baume on the 21st of February.
Phantom, Bogle’s mysterious apparition of ripe berry and relentless spice, returns to haunt wine lovers. Full of concentration and intensity, this wine will tease, tantalize and linger long after the last sip is gone.
Wild berries, black pepper and hints of juniper are framed by the influence of oak aging with baking spices with a hint of toasty vanilla. On the palate, the entry is explosive, supported by chewy, chalky tannins that will age this wine for decades. The lingering, complex finish leaves one in anticipation of the next sip.
Welcome the winery ghost into your home again with this latest vintage…before it vanishes again.
"One of the most daring releases of recent times, not so much for its blend of shiraz, pinot noir and sauvignon blanc as its bold shot at 100% whole bunch fermentation in the cold, wet ’11, from a vineyard so rundown it almost didn’t crop at all. Bill Downie has worked his magic to create a hauntingly ethereal wine of internal harmony, silky structure and captivating exoticism."
Tyson Stelzer, James Halliday's Australian Wine Companion 2014, 10 July 2013
Before Paul Henry from Thousand Candles visited me at The Wheaty to show me their 2011 wine I went to their website to glean some information about the wine. I saw very picturesque photos of the vineyard [originally known as Killara Estate] yet nothing concrete about the wine itself and the variety isn’t listed on the label anywhere either.
Paul explained that the wine is basically the result of what the vineyard contains, some shiraz with pinot noir and a small pocket of sauvignon blanc and that their aim is to create the truest possible expression of the vineyard site [Since then some 4000 square meters of cabernet has been planted]
The name drew on an 19th century account of an Aboriginal ceremony ceremony granting free passage to the lands around the property which concludes with the lighting of firesticks to which an observer remarked: “The twilight of the evening had been interrupted by a thousand candles.”
[Written by The Wheaty Wine Person]
A deep brooding, dense rich dry red. Ripe plums and black currant aromas and flavours are backed up with subtle delicate oak. The palate is full, luscious and rich with loads of black fruits and cedar oak. Abundant tannins and sweet fruit, typical of low crop Merlot frame the finish.
"This wine is all about texture. Right from the start its tannins work the oral receptors beautifully, setting the digestive juices running and triggering the anticipation of food. This stimulation is then rewarded by the juicy fruits, as the flavours of all sorts of dark berries swim about the glass and the sensories, soothing as much as exciting. The meaty blueberry hint is sometimes like prosciutto or other dark charcuterie meats; the figgy base tones provide a solid base flavour, the cleansing natural acidity working with the tannins to draw the finish out to a delicious taper with a long aftertaste where those cherries evident in the bouquet re-emerge, sinuous and more-ish." - Peter Fraser, Winemaker
The brightness and depth of Lagrein complement the floral and fruit driven Dolcetto. Deep ruby in colour, it enjoys all the aromas of a garden in Spring. The soft palate offers blackberry, liquorice and violets and a long savoury finish. This is the most versatile wine in the Heartland range for food pairing.
Deep plum with a vibrant crimson edge.
Dark red fruits and damson plums, heavily peppered with a distinctive mixed spice. Anise, cacao, dark floral notes. Passing savoury elements add complexity.
Full structured. Open tannins provide satisfying chew, as well as a dusting of cocoa powder. Rewarding mid palate fruit sweetness is under laid with more complex smoky, meaty, flinty notes. Maturation in well-seasoned oak is evidenced by a late biscuity character. The wine ends long with clear fruit expression throughout the palate and a bright, cherry-pip acidity.
From the Spanish/Portugese meaning hope.
Esperanza wines are crafted with the belief
or hope that their Iberian varietals will be a part
of McLaren Vale's long term winemaking future.
Blaufrankisch is a red grape variety that produces wines of superb quality in its homeland of Austria, where it ranks as the pre-eminent grape in the red wine province of Burgenland. Hahndorf Hill Winery was the first producer of Blaufrankisch in Australia, with our debut vintage being in 2008. This wine has a hauntingly beautiful nose of rich blueberry pie and black cherries. The palate is silky smooth with a tumble of berries, gentle spice and a smudge of caramel, all perfectly wrapped in generous yet gentle tannin. Match this beautiful wine with duck, quail, lamb and venison - and if you ever need to enjoy a red with your favourite seafood, this is it!
Diana Madeline Cabernet Merlot is one of Australia's defining Cabernets with its beautiful fruit definition, refined tannin structure and remarkable resonance of place. Typically the Cabernet component is pristine with classic tannin structures and the Merlot is plummy and soft. A small proportion of Cabernet Franc, Malbec and Petit Verdot add further complexity. The fruit is sourced from estate owned biodynamically farmed vineyards. Between 10 and 50% of the wine is partially barrel fermented; the rest is given extended maceration before further maturation in 30% new, tightly-grained French oak. The colours are vibrant and inky and the aromas beautifully pitched with blackcurrant pastille, dark cherry fruit and violet camomile notes. Palate structures are supple, fine grained and lacy with plenty of plummy/ cassis flavours and savoury/ cedar new oak. While the wine is seductive when young, it has a reputation for developing further complexity while maintaining lively, dark fruits on the palate.
Cullen Wines respectfully acknowledges the Wardandi people, past and present, traditional custodians of the land on which our wines are grown.
All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate. Grapes are harvested by hand on fruit and flower days according to the astrological calendar. The wines have no additions of yeast, acid or malolactic culture, and are in this sense natural wines which express the place and land on which they are grown, the vintage and the people. You can purchase our wines online, at Cellar Door or download a PDF of our order form here.
Classic claret-style. This is the blend on which Yarra Yering’s reputation was initially built. Always medium-bodied and low in alcohol suggesting delicacy, but nonetheless is a sleeping powerhouse of precision, intensity & concentration that demands a requisite amount of time in bottle to unfurl & allow the drinker in. Principally cabernet sauvignon with merlot, malbec and a little petit verdot added, it swallows every ounce of its 100% new oak and sniggers “Is that all you’ve got?” Consistently of the highest order in its balance and depth of flavour.
In 1969 after a long search for the perfect site Dr Bailey Carrodus planted 12 hectares of vines at the foot of the Warramate Hills, Yarra Valley. He named his vineyard Yarra Yering and in 1973 produced his first vintage of Dry Red Wine No’s 1 & 2.
The wines are never acidified and, as such, are inherently balanced, precise and unforced. They are medium-bodied, perfumed and complex, elegant yet powerful. No filtration is undertaken on any Yarra Yering wines. While approachable as young wines, they have the ability to develop gracefully in the bottle for many years.
The wine styles are individual and do not seek to pander to current fads or trends, but stick to what the vineyard has proven to do well.
In his later years Dr Carrodus sought to ensure the continuation of the tenets and techniques he had developed by instilling his particular viticultural and winemaking principles in his successors.
Dr Carrodus died at home at Yarra Yering in Sept. 2008 but the vineyard he pioneered and the winery he built continue to make great wine.