Country: | Australia |
Region: | South Eastern Australia |
Winery: | Cape Barren Estate |
Grape Type: | Shiraz |
Vintage: | 2012 |
Bottle Size: | 750 ml |
Capezzana Ghiaie Della Furbia Toscana IGT is made from Cabernet Sauvignon 40%, Syrah 35%, Merlot 25%.
In 1979 Ugo Conti Bonacossi created Ghiaie della Furba from vineyards planted among the pebble (Ghiaie) rich soils of the Furba stream. Originally planted with clippings from the famed Chateau Lafite estate in Bordeaux, the wine was made from Cabernet Sauvignon, Cabernet Franc and Merlot until the blend was changed in 1998 with the addition of Syrah. The inclusion of Cabernet Franc was slowly discontinued and today the blend includes Cabernet Sauvignon, Merlot and Syrah and is made only in the best vintages
Review:
This wine starts with pine needles and crunchy red fruit on the nose, with wet slate, cedar and tobacco leaf slowly emerging. The palate turns richer, with cherries, blackberries, dark chocolate, a little tar, coffee and sambuca. Tannins are very firm and the acid vibrant through a long finish.
-Wine Enthusiast 93 Points
Morlet Family Vineyards Billet Doux Late Harvest Semillon 2012 (half-bottle) is made from Sémillon (65%) Sauvignon Blanc (31%) Muscat à Petits Grains (4%)
rowing in the gravelly soil of an ancient riverbed in the beautiful Alexander Valley, the old vines benefit from hot afternoons and cool, foggy mornings, favorable for the development of Botrytis (Noble Rot). Extremely small yields in the Sémillon, Sauvignon Blanc and Muscat vineyards lead to the immensely concentrated fruit. Just as one receives a note from one’s sweetheart, we present this wine as a precious ‘Love Note’ or ‘Billet Doux.’
Deep crystal clear gold. Intense and complex bouquet of dry apricot, pêche de vigne and Reine Claude yellow plum intermixed with notes of quince, honey, Muscat and a hint of sweet vanilla. Full bodied, the palate is reminiscent of the nose, with a creamy sweet texture and a great intensity. The large amount of sugar and glycerin creates a highlighted viscosity. Along with the wine’s great concentration, richness and opulence, the classical aromatic complexity reveals a flamboyant yet harmonious ensemble, leading to a very long, complex and smooth finish.
Proprietary name ‘Billet Doux’
Name meaning Love Note
Type of wine Late harvest white wine
Appellation Alexander Valley
Vineyard singularity 25-60 year old vines Loamy and gravelly soils from an ancient river bed One cluster per shoot ‘de rigueur’
Typical harvest date November Picking Manual, small lugs, refrigerated truck
Sorting Cluster by cluster
Fermentation In barrel through native yeast
Upbringing 16 months French Oak from selected artisan Coopers
Bottling Unfined, filtered to prevent Malolactic
Cellaring time Decades
Serving Chilled and decanted
Review:
Produced from 65% Sémillon, 31% Sauvignon Blanc and 4% Muscat, the 2012 Billet Doux has a medium golden color and profoundly scented nose of beeswax, honeyed nuts, orange marmalade, Manuka honey and preserved lemons. Full-bodied, full-on sweet, rich, concentrated and oh-so-unctuous, it delivers powerful flavor layers and epic length. 175 cases were made.
-Wine Advocate 97 Points
The bright, dark Riebeek Cape Ruby is a fortified wine made in the style of a ruby port. The flavors are opulent with ripe fruit, chocolate and interesting nuances of spice on the nose and a palate that follows through smoothly and with a lingering aftertaste. Made from 80% Tinta Barocca and 20% Souzau of which 50% was matured in small barrels for two years.
Review:
"This wine from South Africa’s Swartland region offers the rich aromas and flavors of a good quality Ruby Port at a very reasonable price. It offers vibrant aromas and generous, ripe flavors of dark cherry, chocolate, and tobacco complemented by savory notes. It has just the right tannic firmness and a long, rich finish. Made in the style of a Ruby Port from Touriga Nacional and Shiraz grapes, half of which was aged in barriques for 2 years."
- International Wine Review (Succulent Sweet Wines for the Holidays: The Best of 2018), 90 pts
Riebeek Cellars Shiraz is made from 100% Shiraz.
Cold soaked for one day and then inoculated with selected yeast.
Fermentation temperature was between 24 - 26 degree Celsius. Malolactic
fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.
Often referred to as Shiraz Country, the Riebeek Valley is renowned for
exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied
with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of
Christmas pudding.
Perfect companion to meat, game, duck, goose, pasta and cheese. Serve at
room temperature
Review:
The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon
The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.
Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.
Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.
The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon
The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.
Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.
Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.
Cape Barren Native Goose Shiraz - 2012 is made from 100 percent Shiraz.
Color: Deep black-purple with red edges
Aroma: Ripe aromas of plum and chocolate abound, and are complexed by hints of five-spice and French oak toastiness
Palate: Richly textured wine which is truly mouth-filling with layers of mocha, spice, plum and black olives. This leads to a very long lasting velvety smooth finish capped by structured, yet soft tannins
Review:
"Deep crimson-purple; finesse is the first, somewhat unexpected, but delicious impression of this medium-bodied wine; it is nimble on its feet, red and black fruits, spice, savoury, meaty aromas and flavours engaged in a game of hide and seek that has no end. Terrific value. - James Halliday"
- James Halliday's Australian Wine Companion, 94 pts
"Brilliant ruby. An exotically perfumed bouquet evokes candied dark berries, anise, potpourri and licorice. Smooth and expansive in the mouth, offering sweet black and blue fruit flavors and a touch of violet. Finishes seamless and broad, with soft tannins and lingering spiciness."
- Stephen Tanzer's International Wine Cellar (July / August 2014), 91 pts
The Cape Barren winery, which hails from McLaren Vale, was founded in 1999, so there is not a lot of history. The outstanding 2012 Native Goose Shiraz is 100% Shiraz from vines aged between 45 and 120 years. It exhibits classic notes of black olive, tapenade, lard, Asian soy, coffee bean, blackberry and cassis. Made in a European style with lots of flavor, it exhibits a full-bodied, dense, multidimensional mouthfeel, and a lush, voluptuous texture. The old vine Shiraz comes through in the multilayered texture. Drink it over the next 5-6 years.-Robert Parker 91 Points
Cape Barren Estate:
Cape Barren was founded in 1999 by Peter Matthews, who worked tirelessly to create wines of distinction from some of the oldest vineyards in McLaren Vale. Peter sold the business in late 2009 to Rob Dundon and Tom Adams, who together have amassed in excess of 50 years experience in winemaking, viticulture and international sales.
Rob Dundon, Winemaker, has been making wine for almost 35 years, including vintages in Germany. He was originally Senior Red Winemaker for Thomas Hardy Wines based in McLaren Vale, then created his own company Beresford Wines, which ultimately included a second brand Step Rd. Rob's wines over the years have won almost 2,000 medals and 200 trophies at Wine Shows. He spent many years as the International Sales Manager for Step Rd, so knows the intricacies involved in establishing export markets.
Tom Adams, Viticulturist, experience in the Wine Industry spans 26 years. His background and training is in viticulture, and he managed one of the most iconic and respected vineyards in Australia, the famous Metala Vineyards of around 800 acres. He developed the Brothers in Arms portfolio and established this as a well respected and formidable wine brand across the world. His ability to set up export markets and promote the wines, is highly regarded in the Industry. In 2003 he won the prestigious Australian Wine and Brandy Export Wine of the Year award. Tom pioneered significant water conservation techniques, which have gone on to be adopted by several Government departments across Australia.
Cape Barren Geese: Towards the end of each summer, we are greeted in our vineyards by the arrival of magnificent Cape Barren Geese. These are amongst the rarest of the world's geese, and are native to Australia. The birds are named after Cape Barren Island where the birds were first sighted centuries ago. Our friendly colony lives on Kangaroo Island to the south of McLaren Vale, and they fly into our vineyards searching for grain and grape seeds after harvest.
Cape Barren Vineyards:
Cape Barren wines are produced from vineyards particularly hand selected for their exceptional quality and consistency. Our reds are produced from the world renowned McLaren Vale region, from vines older than45 years.
These seriously old vines produce wines of supreme concentration and complexity not seen in younger vines. It is this history on which our future lies.
With its picturesque and undulating terrain, and maritime climate, McLaren Vale is one of the finest regions in the world for grape-growing — especially for Shiraz and Grenache. The long warm summers are cooled by afternoon sea breezes, resulting in very mild nights, and controlled ripening and flavor development. The whites are sourced from Adelaide Hills vineyards grown above 400m from sea level.
Here the temperatures drop dramatically, especially at night, and the soils can be demanding and unforgiving, leading to smaller, more intensely flavored fruit.
The region is a veritable maze of valleys and glens, with a criss-cross of slopes which offer every conceivable aspect and micro-climate variation. This not only makes the region both charming and strikingly beautiful — but also challenging.
Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts
SALE!
Thorn Clarke Shotfire Shiraz is made from 100% Shiraz.
Striking deep red-purple in color. A rich, voluptuous wine with aromas of blackcurrant and mulberries accompanied by notes of smokey oak and hints of cloves. The palate is filled with dark fruits and chocolate backed up by taut tannins and lingering oak.
Review:
This is an attractively spicy wine on the nose with red, blue and black berries all in play, as well as an earthy edge and tarry elements. Some perfume, too. The palate has quite a deep-set, blue and black-fruit core with a long, sturdy palate that holds flavor and focus well. Drink or hold. Screw cap."
- James Suckling (November 2021), 92 pts
"Destemmed, pressed approximately 7 days later, 14 months in American oak (40% new). Rich, layered, mocha/chocolate overtones to the black berry fruits are obvious."
- Halliday Wine Companion (August 2020), 92 pts
Story:
When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.
Fran shares his story on how he discovered Thorn-Clarke:
"It was October 2001 and I was searching for and sourcing for Australian wines, as it was clear that Australia was going to become the "next big thing." After tasting about 100 assorted wines, I decided I liked the style of Barossa, Shiraz best - chocolate, cherries, mint and eucalyptus - so I started focusing on Barossa growers (years later, Barossa Shiraz would develop its reputation as the Icon Shiraz for Australia).
Late on a Thursday afternoon, the carrier delivered a beat-up box of 12 bottles from Australia, 10 of which were leaking. The box was from a guy named Steve Machin, who had just left Hardy's and was beginning work with the Clarke family on setting up a possible new brand. The samples were sticky and messy, but I popped the corks anyway ..... and I was glad that I did. The wine inside tasted like Christmas - mint, eucalyptus, camphor, and evergreen aromas. Great acidity, color, flavor and length of finish - very tasty. These samples were so good and so exciting, especially compared to what I had tasted prior, that I immediately called the number on the card. I didn't realize that it was a Perth number (Western Australia) and it was actually 3:00 in the morning. It turned out I was calling the residence of David and Cheryl Clarke, where a sleepy Cheryl answered the phone. I told her, you don't know who I am, but we are going to be doing business together very soon, and lots of it! After a few months of talking, faxing (yes, faxing) and sorting out the details, I began importing their wines.
That super-star wine from the busted box of samples is the wine we know today as Shotfire Shiraz. It was originally called Stone Jar, but fortunately we came up with a better name. Many years and vintages later, I'm still glad to be importing Shotfire Shiraz and other Thorn-Clarke selections .... and I'm still glad that Cheryl Clarke woke up for that phone call."
Flavors of sun-ripened pineapple and lemon crème are layered by guava, Asian pea zesty grapefruit, all integrated with a toasty complexity in this mouthwatering yet textured Chardonnay. Made with 100% Chardonnay.
Review:
An abundance of ripe stone and tropical fruit on the nose. It’s full-bodied with aromas and flavors of mango, yellow peach, salted butter and powdered praline. Lightly smoky with a crisp finish. Drink or hold.
-James Suckling 92 Points