Brad Hickey's Wine Odyssey

Vale Cru on the Road to Adelaide; Sydney

McLaren Vale's rollicking collective of indie wine labels, Vale Cru, is on the road this June. On June 8 from 430pm a small contingency of the "Cru", including Brash Higgins, will be showcasing their wines and speaking at the National Wine Centre in Adelaide. Following this event the mob, w/ Brash along for the ride, as well, will be in Sydney, Wednesday, June 20 at the East Village Hotel for a blowout of unusual proportions; 3pm-5 trade, 5pm onward for all thirsty consumers. BH

Making of the Brash Higgins "Amphora Project" NDV

In 2009 Brash Higgins obtained some of the first cuttings of the Sicilian red wine grape, Nero d’Avola, available in Australia. Nero is drought and heat tolerant, ripens late and thrives in its native Mediterranean climate, so it seemed like a good fit for coastal McLaren Vale and our ever mounting heat and water issues.  We dedicated a research block on our Omensetter Vineyard to the variety and grafted it to shiraz rootstock in October 2009.  It took off like gangbusters. We were heading in the right direction, but how would we vinify it? It would take 2 years before the vines were old enough to harvest.

 

A little background: for a few years now I've been drinking Italian wines from Sicily and Friuli fermented and aged in clay amphora vessels, and I've found them diabolical, challenging, sometimes ethereal/scary, yet always thought-provoking wines.  Frank Cornelissen and COS winery in Sicily, in particular, ferment  and age their  wines using this method of burying the amphora up to the rim in a cool cellar, a method which they in turn learnt from Josko Gravner in Northern Italy and he from the pre Romans.  It was then that my curiosity got the best of me: how can I get my hands on these amphora?  If we handle this new grape variety to Australia, nero d’Avola, in a unique and gentle way, eschewing oak and steel, then, perhaps, we can get something totally new and distinct.

   Amphora seemed like a good way to not only introduce Nero d’Avola, a high acid and transparent varietal, but to make a statement, as well.  We were just as ready as the Italians to step deep into the past to make a leap forward.

 

2011 was cool and wet, most rain since 1973, and not ideal for growing any grapes, let alone Mediterranean sun-loving types. But diligent work in the vines early, an excellent site open to mildew defeating breezes and a miraculous dry, warm week in late April helped get our first nero harvest across the line. It was a nail biter, riding up and down the rows on a ATV at dawn and dusk chasing the starlings off the latest ripening patch in the district, an esky full of Pale rattling behind me. The baume crossed 13.5.

 

We got the fruit there, healthy and ripe, and now all we needed was our amphora. I was distrustful of importing clay pots from abroad, especially from far way places like Georgia or Tuscany.  Would they even send them or just keep my money; what if they were poorly made?  And foreign amphora is even more expensive than new French oak, which had my accountant in a tizzy.  So I started asking local potters if they were up to it, and they all said, “No! too hard to do, too big.” Until one of them told me to contact a family pottery in Adelaide.   I had a meeting with the potter, John Bennett, and he was game to give it a shot. Even though his biggest pot to date was only  a 100L Tandoori oven, Bennett’s Magill Pottery had the largest kilns in Adelaide and the most experience, so I trusted him. We wanted to use the same red clay from our vineyard for the pots, making a ‘terroir incubator” of sorts, and were happy that the red clay John used was from our local soils, nearly identical to our vineyard.

 

The last issue was how to line the insides of the pots, as terracotta is porous, and we weren’t ready to submerge the pots in the earth just yet. We decided on McLaren Vale bees-wax as a logical seal, and decided to apply it just after the warm pots came out of the kiln to get deep penetration into the clay. Although dried bees-wax is inert and flavourless, the pottery smelled like the inside of Winnie the Pooh’s locker.  It kept the wine from evaporating, as well as keeping oxygen out post ferment. Plus, it makes the pots more hygienic for the long haul, easier to keep clean, and keeping microbial activity at a minimum.

 

Our research block of nero d'Avola fruit was handpicked May 1, 2011, a trim one and a half tons, then  destemmed and gently crushed into each of the five amphora.  A wild ferment ensued, as we left the pots open, hand plunging the skins once or twice a day. After 14 or so days the ferments went dry, the skins sank and we sealed up the amphora, skins and all, with custom made 1/4 inch thick stainless lids for 7 months.  We basket pressed the fruit in late November, let it settle naturally, and bottled 112 cases unfined and unfiltered before Xmas 2011.

 

  "More of a ballerina than a boxer, the 2011 Brash Higgins NDV is a glowing, translucent ruby in colour. On the nose waves of fresh cut lavender, ginger bread, wet stone, nutmeg and orange zest aromas leap out of the glass.  Soft and delicate on the palate with an earthy warmth, there is a deep core of bright, sweet cherry fruit that belies the wine’s initial lightness.  Good acidity and clarity with firm fruit tannins from extended lees and skin contact, the finish lingers long after the first sip. A gentle-natured newcomer with great purity and potential, the wine is best decanted and served with a light chill. 112 cases. BH"

 

Don't drink that! and the loss of a great white Burgundy.

 

I routinely want to open "special bottles". Lets taste it, see what is happening. If it's great, get more, if not, then best to know now.  This 2005 Meursault-Perrieres from Michelot, for example, is delicious, do not hesitate to buy a position. Buy all you can find, if you can find it. BH 

Reflections on 2011 and Ted Nugent

2011 has been a massive year for me. However, in many ways, each one of the years that preceeded it has led me to where I am right now, sitting at a desk in a hot office in McLaren Vale, South Australia enjoying one too many zooper dooper frozen ice treats. Brash Higgins Wine Co.
finally came into being this year after what seems like years of planning.  It's been a lifetime, actually. I've just bottled and labelled 2 new wines, which now brings us to 4 wines: a Grenache/Mataro co-ferment and my nero d'Avola fermented and aged in amphora.  Both wines look nice and I couldn't be happier with them. More on this in a bit, the Nuge is barely strapped in. 

A Nero d'Avola whirlwind in Sicily

I went to Sicily this Summer to explore the origins of the grape nero d'avola and how to best cultivate it.  As mentioned before, this red wine grape was harvested in May last year on our McLaren Vale vineyard and is poised to make a smart little wine. We went over in August, with my viticulturist and partner and surprise! it was really, really hot. Our warm and dry summer climate in South Australia is almost identical to breezy SE Sicily, which sits next to North Africa in the Mediterranean.  Also, another bonus, the nero at Azienda Agricola Cos Winery, our hosts in Sicily, thrives in both sandy and clay soils, just like those of our Omensetter Vineyard at Brash Higgins HQ in McLaren Vale. 

All good news for a neophyte nero grower.  Cos is also well known for fermenting its nero in clay amphora, an idea taken from ancient times, and recently rediscovered in Northern Italy thru the wines of Gravner.  It was great to see their operation and to ask questions, especially since Brash Higgins' nero has also spent 6 months on its skins in 200L clay pots. The difference is that our pots were made locally and from the same soil as our vineyards; Cos pots are Spanish and buried in a mixture of sand and gravel.  The pots themselves are not lined, so they keep the soil around the pots wet to minimize evaporation.

The grounds at Cos are beautiful and it is a haven amidst a poor part of Sicily.  There is a full time chef named Pino cranking out delicious Sicilian food, and a great outdoor area by the pool, surrounded by vines. This is a welcome respite from the drying scirocco winds. After a day out in the vines, it was a godsend.

The people of Sicily are a varied lot, since the place has been ransacked and occupied from many different nations over time.  The ongoing battle of the people reclaiming the country from the Mafia was a recurring theme, as well.  More in a bit. BH

Vintage 2011 and Getting the Nero Over the Line

The storm clouds they gathered and as a grape grower, it was white knuckle time again for Brash Higgins Wine Co. So much of the harvest is out of the grower's control; the weather, disease, insects and birds clearly have a mind of their own. On the heels of a healthy, dry 2010 harvest, disease pressure was the particular flavour of the vintage this time around, particularly in the form of downy mildew and then, later, botrytis (not the nice kind like in Sauternes). In some parts of South Australia, like the Riverland, Barossa, Adelaide Hills and the Vale, we've had a cool, and unusually wet vintage.  Fortunately, our Omensetter Vineyard in McLaren Vale is a great site; the benefactor of reliable ocean breezes and a sun loving eastern sloping aspect which helps keep things dry and clean in the vineyard, whereas lower lying and inland vineyards can sometimes suffer when humidity is heavy.  The Shiraz and Cabernet fruit we grow was dark and healthy this year, looking like glistening caviar in the bins, sugar levels were where they needed to be, and most importantly, they both tasted varietal and delicious.  Always a great relief to see the fruit off the vines looking and tasting so good.  As we assess the 2011 vintage now that it's over, those that were on their spray programs early and had good ventilation did well.  For Cabernet, it was in particular a stunning year district wide.

One other factor which reared its head this year was the plight of the grower that was positioned next to an untended or abandoned vineyard.  After the previous 3 drought vintages ran roughshod over some growers, those without resources or energy to spray their vineyards with sulphur the way they might normally like to created a dangerous scene for their neighbours.  If your land abutted an abandoned vineyard, chances of disease pressure in your plot increased merely by proximity. Whether or not the government steps in in the future to remedy this situation by removing abandoned sites or spraying them remains to be seen.  It's a tricky one.

 Our patch of Nero d'Avola planting is at 2.5 acres now, as I discussed in my last entry, and was grafted in 2 waves on to a block of our shiraz rootstock in 2009 and 2010. The first wave, the 2009 graft, was ready to produce fruit this year and was looking very good, yet still not getting the necessary steady heat to get itself over the ripeness line. There was also a bit of bird damage appearing on an outside row, so now we also had to consider netting the block.  Obviously, once you net it is very difficult to get back in to the vines, so we opted to wait it out and form a bird patrol in hopes we would get a warm Indian summer for a week to get the Nero ripe. 

  Myself, Bobo, and Dave B. took turns chasing birds off the vines, especially during sunrise and sunset.  Until now I've never paid that much attention to birds, but every species I spotted came under severe scrutiny; from starlings to sparrows, no bird was my friend.  Perched on my ATV with an esky of Coopers Pale Ale at hand, sans shotgun, pirate flag raised, I was not going to let my find feathered friends make a meal and get in the way of a glorious week of predicted dry, warm weather; I had come too far.  Roaring up and down rows with the determination of Mark Spitz, it must have been quite a sight for anybody happening to drive by the block that week.  
In the end we got it over the line, Baume levels (amount of sugar in a grape) bumped up from 12.5 to 13.5 during that week, and all signs of greenness transformed into lovely bright berry flavours with a slight savouriness: perfectly Nerolike.  We  got the picking crew together for an early Friday hand pick, all 7 of us, and managed to carefully snip 2 tons of healthy, ripe Nero d'Avola fruit.  The whole pick took a mere 2 hours. Next stop for the fruit was the five handmade local 200L amphora/terracotta pots it would call home for the next year.

 Seems more I work this site, it has become clear that great terroir is a combination of a good location and the people that work it.  You can have a special piece of land, for sure, but if the grower is slack, than you'll never get anything great from it.  The role of man in the concept of terroir has been forgotten, and now in particular it has never seemed more important to me. Without a good team, we'd never have gotten the excellent fruit we ended up with in 2011, no matter how great the Omensetter site is.  As James Agee famously lifted from the book of Ecclesiasticus, "Let us now praise famous men, and our fathers that begat us".  Sounds a bit much perhaps, but right now it makes perfect sense.

The Nero d'Avola Chronicles

We've been preparing our vineyard to harvest our very first crop of the red wine grape Nero d'Avola.  It's a new variety to Australia and I'm going to put it under a new label I've been working on, which shall remain a secret for a little while longer. As a relative newcomer to this district, I'm proud to be hopefully making a variety that may one day become vital to this region.  Indigenous to Sicily, where it is well suited for a hot, dry climate like our own in McLaren Vale, we grafted the Nero vines over to a shiraz block in 2009.  I was close to getting cuttings in 2008, but the GFC led Macquarie Bank to take over the nursery we were dealing with and, strangely enough, the bank took all the cuttings for itself.  Nero is capable of producing tremendously complex wine in a number of different styles.  Similar to shiraz, but with dusty tannins and more savoury elements, the grape ripens much later which could lead to some interesting flavours.  Right now, our half acre block will probably be ready in May, a full 2 months after we harvest our shiraz.  It is also a prolific producer.  The current yield forecast is for 3 tons of fruit, which makes sense when you see just how big and open the bunches are, easily twice as long as the length of my hand.  One of the ways to affect the taste of the juice after we harvest will be the vessel in which the wine ferments and ages.  For many years now I've been a fan of the wines of Gravner from Friuli in Northeastern Italy and COS winery in SE Sicily, which use clay amphora in which to ferment and age on the skins a percentage of their grapes.  Gravner known for skin fermenting the white wine grape Ribolla, Cos for Nero and another variety potentially suited for Australia, Frappato.   This ancient technique of winemaking has it's roots in Caucasia, where winemaking may well have started in the Bronze Age, and is still alive and well in Georgia today. We held a tasting recently with other growers and winemakers looking at Southern Italian whites and reds, and Nero in particular.   The COS lineup was really strong, showing Nero alone and with Cabernet and Frappato, and of course the amphora aged Pithos, which was so unusually savoury and elegant. Look for these wines, they are something special. I wanted to experiment with some amphora, since I had tasted some thrilling examples and believe the vessel gives the wine an earthier texture than stainles steel or wood.  Furthermore, being the first to grow Nero in McLaren Vale, I also wanted to make it special, so I was on the hunt for a potter that was up to the challenge.

 

After weeks of following leads and making visits, I finally located someone with a big enough kiln to fire the amphora, and who also had the technical ability to get it done.  Two of the four we will use this year are at the top of this page. We are visiting Sicily this year to explore COS, whose "Pithos" is 100 percent amphora aged, and the other Sicilian wineries known for working with Nero, like Tasca d'Almerita and Planeta, for example. I'm sure it will be a huge experience. The COS winery, as well as Gravner, has buried the amphora in the earth to help maintain an even temperature and humidity.  This year we added another 2 acres of Nero material which should keep us busy, as it does seem to need reigning in.  It also seems to be disease resistant and shows no signs yet of any viruses, as it has on a few other sites outside our district.  We are also keen to keep the water off it and let it become dry grown, since it doesn't seem to need much at all. And for a country hampered by drought conditions like Australia, that's a good idea. 

 

 

Video Nights in Kuala Lumpur

I caught a last minute flight to Kuala Lumpur (KL) over New Years.  It was my first time there, and I was surprised at how sprawling it is.  Completely different feel from Singapore, it's less cultured cousin to the South.  The reason I can say that is because KL pulses with Malaysian, Chinese, Indian, and other internationals like no place I've ever seen.  If Singapore is the brightly scrubbed shopping mall of the East, than KL is the dirtier, funkier farmer's market both falling apart and booming at the same time.

    The reason for my visit was to see some old friends and to explore the wine scene in KL.  I'd heard it was a difficult market to enter.  Regardless, I was in the company of two very dear friends from the Paris days of 1989-1990 and their now burgeoning families.  To be honest it was a very peaceful experience, and I was able to pick up a book for the first time in ages and sit back and read.  Also checked out the mesmerising Zinedine Zidane video, called "Zidane: a 21st Century Portrait".  The concept was to train 32 cameras on the popular French footballer from different angles and follow him for the full extent of a match when he played for the club team Real Madrid. As a unique real-time study of one of the beautiful game's greatest icons, it is totally absorbing.

    

 KL was hot, and activities were kept to reading, watching movies, and swimming.  Oh, and drinking wine, lots of wine. We conquered the supermarket section with a zeal comparable to looting an open bank vault.  Wine is not cheap in KL, and your average 20$ bottle here in Oz sells for double that, and it's really only the big brands that have shelf space; the Yalumbas, Penfolds, and Jacobs Creeks of the Antipodes.  But that's not all that bad actually, as both Penfolds and Yalumba have good wines across the board.  What was sad was the crap bulk wines made up for export that jammed the shelves. We also drank a fair bit of NZ wine and some decent Beaujolais from Jadot. Oh, and a nice array of Alsatian rieslings, for some reason.


 

We drank well enough, however, with a 2000 Dom Perignon and 2000 Chateauneuf from Beaucastel dueling for wine of the night of the New Years Eve festivities.  The Thorpe Shiraz was right up there in my mates' eyes, God Bless them. Somehow, I don't see us selling much wine here, unless we get in with a hotel, but that sounds a bit shady from what I learned. Be better off throwing a burning coconut against the ground and shattering it.

 

We did have a noteworthy dinner at Frangipani restaurant, considered KL's top French spot.  It was good, and the company was first rate.  They had the 2008 Macon-Milly-Lamartine from Dominique Lafon, which punched way above its weight and is delicious.  If the wine and beer is pricey in KL, at least the food is value-driven.  You can eat like the King of Siam, and the food stalls all around town serve up great no fuss Asian and Indian food. Really, KL is about curry and cold beer, and the singing sounds of prayer calls over loudspeakers in the neighbourhoods. Something kind of peaceful about that. And humidity, it's about that, too. Which is what the cold beer, pool, and curry are for. And around it goes.

All Hands on the Bush Vine

The third tasting of 2010 my friends here in the Vale and I organized was an international Grenache event held recently at Yangarra winery in Blewitt Springs. It was a good turnout with some new palettes at the table, which isn't surprising because Grenache is one of the most interesting varietals on the planet. Even though it accounts for less than 2% of plantings nationwide in Oz, it is a prolific and noble variety in other parts of the world. 

Grenache Noir ripens late, so needs hot, dry conditions such as those found in South Australia, Spain, the south of France, and California's San Joaquin Valley. The vine's ability to tolerate dry conditions and heat making it ideal for Mediterranean type climates. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. Yield control is intimately connected with the resulting quality of wine with yields below 35 hl/ha (2 tons/acre), such as those practiced by many Châteauneuf-du-Pape estates, producing very different wines than those with yields closer to 50 hl/ha (5 tons/acre) which is the base yield forAppellation d'origine contrôlée (AOC) wines labeled under the Cotes du Rhone designation. Generally in the case of Cotes du Rhone AOC wines, Grenache tends to lack acid, tannin and color, and is usually blended with other varieties such as Syrah, Carignan, Mourvedre and Cinsaut to beef it up.

Grenache is the dominant variety in most Southern Rhone wines, especially in Chateauneuf-du-Pape where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah and Mourvedre. Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Cotes du Rhone. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian fortified wine.

The origins of the grape are under debate, but Sardinia, where it is known as Cannonau, seems to be a frontrunner. From there it logically spread to Spain and around the south of France. Grenache was one of the first varieties to be introduced to Australia in the 1832 collection by James Busby and eventually became the country's most widely planted red wine grape variety until it was surpassed by Shiraz in the mid 1960s.  Early Australian Grenache was a main component in the sweet fortified wines that was the lynchpin of the early Australian wine industry.

So there is still a fair bit of old, dry grown, bush vine material around McLaren Vale and the Barossa Valley. The Vale has shown its dedication to the variety by the formulation of its 'Cadenzia' program. This is a regional showcase of the variety and wineries are encouraged to experiment with different styles to highlight Grenache from the region. Due to it's thick woody structure it can withstand strong winds. The vines were and still are trained into a bush shape, or known as "bush vine", no trellising necessary, with the canes extending swirled up from the ground much like Medusa's snakes in so many directions (see top photo).   The strong wood canopy of Grenache, however, makes the vine difficult to harvest with mechanical harvesters and pruning equipment and more labor intensive to cultivate. In highly mechanized wine regions, such as Australia and California, this has contributed to a decline in the vine's popularity.

The characteristic notes of Grenache are berry fruit such as raspberries and strawberries. When yields are kept in check, Grenache based wines can develop complex and intense notes of black currants, black cherries, black olives, coffee, gingerbread, honey, leather, black pepper, tar, spices and roasted nuts. When yields are increased, more overtly earthy and herbal notes emerge that tend to quickly fade on the palate. The very low yielding old vines of Priorat can impart dark black fruits and notes of figs and tar, for example, with many traits similar to the Italian wine Amarone.  Some winemakers believe, myself included, that Grenache should be fashioned as a hot climate's stylistic version of Pinot Noir, with the lighter color and tannins resulting in a lighter bodied, more elegant wine.

The tasting was held at Kendall Jackson's Australian wine estate Yangarra, which is now focusing exclusively on Rhone varietals, by sales manager Tom K. He did a good job organizing the wines into some illustrative brackets.  With the help of Steve Pannell, Duncan Wilcox(1990 Rayas!) and Gill Gordon-Smith, some strong/hard to find examples from France, Spain, Sardinia, and Australia were at hand.  Australia was broken up into the 2 major Grenache regions, Barossa and McLaren Vale. Wine writer Philip White was also present and provoked relevant discussions with Pannell concerning how to promote Aussie Grenache and how to keep up the high level of enthusiasm and quality.

Here are the wines we looked at on the day, the bold items were the first wine tasted in each bracket:

1. 1990 Chateau Rayas, Chateauneuf-du-Pape

2. 1990 Domaine Les Goubert "Cuvee Florence", Gigondas

3. 1998 Domaine Les Cailloux, Lucien et Andre Brunel, Chateauneuf

4. 1998 Hardy's Tintara, McLaren Vale

5. 2008 Greenock Creek, Barossa

6. 2002 Penfolds, Barossa

7. 2006 Torbreck "Les Amies", Barossa

8. 2006 Charles Melton "Richelieu", Barossa

9. 2006 D'Arenberg "the Derelict Vineyard", McLaren Vale

10. 2002 Clarendon Hills "old vine", Clarendon (McLaren Vale)

11. 2006 S.C. Pannell, McLaren Vale

12. 2006 Yangarra "High Sands", McLaren Vale

13. 2009 Domaine Gramenon "L'Elementaire", Cotes du Rhone

14. 2007 Domaine Gramenon "Ceps Centenaires La Meme", Cotes du Rhone

15. 2008 Domaine Gramenon "La Sagesse", Cotes du Rhone

16. 2007 Bosquet des Papes, Chateauneuf

17. 2008 Palacios Remondo "La Vendimia", Rioja

18. 2007 Pegaso "Granito", Castilla Y Leon

19. 2008 Artazuri, Navarra

20. 2006 Mas 'en Compete, Priorat

21. 2004 Killakanoon "the Duke", Clare Valley

22. 2005 Contini Riserva "Inu", Cannonau di Sardegna

23. 2009 Jasper Hill, Heathcote

24. 2006 Clos Clare "The Hayes Boy", Clare Valley

The results were all over the place, with the Australian wines being a bit fruitier than their European brethren, but the overall consensus was that we need to come up with some common terms to describe the style we make in the Vale. The Sardinian wine was fascinating to me, all witchhazel, sea salt and hawthorn. The Gramenon line up was also noteworthy, some, like the "L'Elementaire", were quite raw and almost unfinished, while others had powerful earthy elements from the natural way the wines are made. These are imported wines that are popular amongst Aussie sommeliers currently. And then there was the 100% grenache based 1990 Rayas, which was like Faye Dunaway's Evelyn Mulwray in "Chinatown", fragile and inscrutable, but drop dead gorgeous.
What Grenache should taste like is still and will probably always be a matter of opinion. My feeling is that it needs to be kept lighter in style to provide us with something less intense to drink from a warm area like SA, and it's gorgeous as a rosé, as well. I also think it is just amazing with Mourvedre, no more than 30%, and that the 2 grapes help each other out in a way that is mutually beneficial to all concerned.

An Epic Day of Cabernet

Cabernet Sauvignon was in the house last week as I put together a list of 25 wines from near and far at our home in McLaren Vale.  The ten invitees were a mixed bag of Australian/Expat winemakers, one merchant/educator, and one owner/grower.  Two months ago I had done a mataro tasting with 28 wines and 12 people, so this was the second in what will hopefully be a long series.  I learned from the previous tasting that 20 wines was the better number and I earnestly tried to keep it there this time around, but sure enough I added another five.  I couldn’t help myself.  The day before the tasting I exhumed roughly 15 cases securely stored down in a truck maintenance pit in the drill company's shed.  There were heavy metal lids that required a forklift to remove and a layer of plywood keeping the wines out of my reach on a regular basis.  Needless to say, it was time to get them out, as many wines were now over 10 years old.  In the pit were some gems that made it into the lineup:  2002 Lake’s Folly (I actually found a vertical from 1999) and a ’98 Wendouree Cab.  There is a lot of older port that I left behind for another day.
Our Omenstter Vineyard in McLaren Vale has 5 acres of very good quality cabernet on it, so I thought it would be a good way to not only size up the global competition, but to think long and hard about what regional style I prefer the most.  How well do the wines age? I double decanted the wines the morning of the tasting and used Spiegelau Bordeaux glasses.  The 25 wines selected were divided into 5 flights of 5.  The  saddest news was a corked 1989 Cos d’Estournel donated by Duncan “El Hefe” Wilcox and a 1994 Wynns “John Riddoch”.  Fortunately, I had acquired a magnum of the Wynns ’97 “JR”.  It figures the two wines I really wanted to look at were corked.  The 04 Serre  Nuove from Ornellaia wasn’t showing well either, tasting listless and flat.  I’d like to give this wine another shot one day.

 
 

Napa Valley and Bordeaux are regions renowned for their cabs, and they didn’t disappoint.  I had brought some California wines back from the States on a few different  occasions.  The ’06 Larkmead was full bodied, as Napa cabs usually are, and excellently crafted; perhaps my wine of the day.  The much anticipated ’98 Spottswoode Napa cab was off a bit (tasting of creamed corn!); fortunately, I have another bottle.  The 2006 St. Julien from Leoville Poyferre was on the mark with more roasted notes of coffee and new leather.  I loved that wine, and also the 05 Prieure-Lichine and Bahans Haut Brion were full of lovely roasted nuts and meats on the nose. What was identified by the winemakers as the wine fault "Brett" was something I enjoyed immensely in small doses and differentiates the French from the New World.

 

Being a warm climate here, not unlike Napa Valley, we tend to get very ripe cabernet fruit in McLaren Vale.  At times it’s hard to tell it apart from the shiraz.  The Waywood, Geddes, and Thorpe wines from the 04 and 06 vintages were all restrained, however. The '07 Wirra Wirra "Angelus" was not as profound as their '05 and '06; a bit one dimensional, but to their credit '07 was a very tricky vintage in the Vale. Drew Noon's 2006 Cab Reserve from Langhorne Creek opened nicely and had great focus and fruit and a touch of what one taster recognized as a "sandy quality typical of Langhorne".   Margaret River out in the Southwest corner of Oz is much cooler district and the cabs have a different profile; a definite herbal, gerkin-dillweed character.  This was the case in the ’92 Cullen, ’97 Moss Wood, ‘98 Cape Mentelle, and especially the 07 Cherubino.  At $70 the Cherubino was a shocking disappointment; the gerkin qualities in the wine were over the top. The 92 Cullen was fully mature and fading a bit now, but the 97 Moss Wood was still fresh with plenty of guts left.   Coonawarra was another area explored, in particular the “Terra Rossa” ridge which is a 2 x 15km continuous red clay over limestone terroir; the same geological profile as our Pelion vineyard. Where we get a lavender and iodine note, however, Coonawarra pulls bell pepper and mint characteristics.  The ’97 Wynns “John Riddoch” magnum was in great condition and the Parker Estate was still just a baby.  The 06 Bellwether was still a year away from revealing itself, but it had all the components of terrific wine:  great focus and balance, with nice tannins and fruit intensity, only the nose was a little shy.   The 98 Wendouree, the only Clare Valley representative, was full on eucalypt and sweet mint, as it has been every vintage I've ever tried.

 

Perhaps the most pleasant surprise of the day, besides how well reggae compliments cabernet,  was the ’91 Chateau Tahbilk from Victoria.  It was definitely at its peak with plenty of earthy complexity and musky sweet fruit and an absolute steal for $25 at auction.  “Odd Bins” auction has become a terrific source for older wines.  For some reason the older bottles don’t get drunk much in Oz,  which is a pity because a lot of that big fruit we get here can finally mellow out with a few years.  And for 25 bucks from an age worthy and well known producer, it’s worth a shot, and the wine was great.

 

The day finished with braised lamb shanks and couscous washed back with Epic Pale Ale from NZ.  I’m thinking more about blending our cabernet with some merlot and cab franc, as I really enjoyed the complexity of the Bordeaux model.   The Aussie wines that were straight cab seemed to be a little one dimensional, although I’ll probably catch some flack for saying that.  We’ll see how things go during vintage this year, but all in all, as Choco said,  it was a “cracker tasting”.

In order of tasting, each flight begins in bold:

• 1. 2004 Rockford “Rifle Range” Cabernet, Barossa. $55
• 2. 2007 Joel Gott “815” Cabernet, California. $30
• 3. 2005 Les Tourelles de Longueville, 2nd for Pichon-Baron, Pauillac, Bordeaux. $110
• 4. 2006 Waywood Cabernet, McLaren Vale. $30
• 5. 2003 Domaine A Cabernet, Coal River Valley, Tasmania. $65
• 6. 2005 Chateau Bahans Haut-Brion, 2nd for Haut-Brion,
• Pessac-Leognan, Bordeaux. $135
• 7. 2004 Thorpe Reserve Cabernet, McLaren Vale. $45
• 8. 2006 Bellwether Cabernet, Coonawarra. $45
• 9. 2007 Cherubino Cabernet, Margaret River. $70
• 10. 2006 Noon Reserve Cabernet, Langhorne Creek. $100
• 11. 2005 Parker “Terra Rossa First Growth” Coonawarra. $75
• 12. 2006 Geddes Cabernet, McLaren Vale. $35
• 13. 2002 Lake’s Folly, Hunter Valley. $115
• 14. 2006 Larkmead Vineyards Cabernet, Napa Valley. $60
• 15. 2005 Chateau Prieure-Lichine, 4th Growth, Margaux, Bordeaux. $102
• 16. 2007 Wirra Wirra “The Angelus”, McLaren Vale. $50
• 17. 2006 Chateau Leoville Poyferre, 2nd Growth, Saint Julien, Bordeaux. $150
• 18. 1998 Cape Mentelle Cabernet, Margaret River. $60
• 19. 1997 Moss Wood Cabernet, Margaret River. $90
• 20. 2004 Le Serre Nuove dell’ Ornellaia, Bolgheri, Italy. $67
• 21. 1998 Wendouree Cabernet, Clare Valley. $70
• 22. 1998 Spottswoode Cabernet, Napa Valley. $70
• 23. 1991 Chateau Tahbilk Cabernet, Victoria. $25!
• 24. 1997 Wynns “John Riddoch” Cabernet(Magnum), Coonawarra. $163
• 25. 1992 Cullen Reserve Cabernet/Merlot (Magnum), Margaret River. $238