GOLD MEDAL – 2009
WINEWISE ANNUAL SMALL VIGNERONS AWARDS
Winemaker’s Notes
An
early start to the growing season, following a mild 2007 winter,
then a hot dry summer with cool nights has resulted in early flavour
development, allowing the grapes for this wine to be picked very
early. The flavour intensity in this wine is just amazing. Early
picking has retained extraordinary natural acidity which will allow
this wine to age for up to at least 15 years. The early picking has
also resulted in lower then usual alcohol. Lower alcohol is now
recognised by Australian winemakers to be a key factor, not only to
produce elegant, flavoursome wines, but also to allow the
individually of vineyard site to be expressed.
As
this wine, and indeed this grape variety is intended to
entirely reflect the fruit
and the vineyard, the winemaking for this wine has been very
“hands-off”. Cold fermentation was used to preserve the fruit flavours.
A special strain of yeast was used to impart depth and complexity to the
palate.
Tasting Notes
This
vintage shows an extremely intense sherbet, limy nose and palate. The
abundance of natural acidity is balanced by natural fruit sweetness that
is perceived when fruit flavours are so intense.
This wine should be served lightly chilled. It can be matched with a
wide range of foods including cheese, game meat and spicy Asian dishes
as well as traditional seafood and white meats.
$17.50
2009 Alba Toro Savagnin
Awards
SILVER MEDAL – 2009
WINEWISE ANNUAL SMALL VIGNERONS AWARDS
Winemaker’s Notes
This
variety, Savagnin, not to be confused with Sauvignon blanc, was
introduced into Australia from Spain by the CSIRO, mistakenly, in
place of the intended Albarino variety. Originating from Juro in the
east of France, Savagnin is also found in the Galicia region of
Spain where Albarino is the main variety grown.
Both
Savagnin and Sauvignon blanc are descendants of Cabernet sauvignon,
although the two are quite different. Savagnin is however a twin to
Traminer, not to be confused with its pink coloured descendant
Gewürztraminer, which is abbreviated in Australia to ’Traminer. The
fine quality wines being produced in Australia from Savagnin has
compensated the error.
Interestingly, when traced back further, Savagnin is also related to
Pinot noir. This is an interesting twist to the whole saga as we
have grafted our Savagnin onto Pinot noir rootstock. Our move away
from Pinot noir towards a Mediterranean variety is in response to
the dramatic changes we are seeing in our climate with summers
becoming much hotter and drier than they were 2 decades ago. Our
site where this variety is now growing, given its warm northerly
aspect, has become unsuitable for the Pinot noir which was growing
there. Savagnin, and indeed the intended Albarino, varieties are
highly suited to our current climate as they perform extremely well
in mild to warm climates as well as in cool, wet climates.
To maintain the link to its Spanish origin, we have named our
Savagnin “Alba Toro”, which translates as “white Bull”.
Tasting Notes
Highly aromatic lychee/kiwifruit nose with some “musk/bubble gum”
hints. The palate is spicy, dry, crisp and refreshing with an elegant,
rich texture.
$21.00
2008 Chardonnay
Winemaker’s Notes
There is no question that Chardonnay is, and always will be, the
finest of all white wine varieties. It is unfortunate, but
understandable, that critics and consumers alike have, of late,
become critical of the Chardonnay being produced in Australia. The
wines so being criticised are low priced Chardonnay, grown in warm
climates, picked over-ripened and over-oaked by using oak chips in
stainless steel tanks, making
them all taste very similar and not refreshing or food friendly. It is
critically important that Australian winemaking moves to a new level
where, rather than striving to express
maximum fruit flavour, we strive to express vineyard site
characteristics – a concept that the French have always referred to as “terroir”, but I think is more appropriately
being referred to by cutting edge Australian winemakers as “provenance”
– “sense of place”. This is particularly true for Chardonnay. In order
to achieve this, we much pick fruit earlier, handle it more gently, and
impart winemaking influences more judiciously. For this to be
successful, far greater attention to detail in the vineyard is required
to promote soil health and vine balance to allow the fruit to express
its “sense of place”.
The juice for this wine was handled by a traditional method, allowing
some oxidation to help remove harsh tannins. This method results in a
wine which is more stable and has better ageing potential, to ultimately
give a wine of superior finesse and elegance.
One component of the juice was fermented using indigenous (wild) yeast
to contribute body and depth of flavour. A small component was fermented
with high grape solids to add a flinty, toasty aroma. The rest of the
juice was clarified by settling at 10°C. A small component of this
clarified juice was barrel fermented in new French oak barriques to
contribute length and middle palate weight. All three of these
components were left on yeast lees for 11 months to give a smooth,
creamy mouth feel. The balance of the clarified juice was cool fermented
at 14°C – 16°C to retain fresh vineyard fruit aromas.
Oak maturation is carefully balanced so as to contribute subtle oak
tannins and flavours to support the wine without dominating it.
Tasting Notes
Light golden yellow colour. Grapefruit and pineapple fruit complexed
by yeasty, nutty nose with a touch of flinty burnt match. Racy palate
with citrus fruit on the front, creamy middle palate good length. Will
continue to improve with 3 to 5 years bottle age.
$21.50
2007 Barrel Select Chardonnay
Awards
GOLD – 2008 WINEWISE ANNUAL SMALL VIGNERONS AWARDS
2008 ROYAL MELB WINE SHOW – GOLD MEDAL (FINALIST: PREMIERS GOLD
TROPHY – BEST VIC WINE)
2008 Les Concours des Vins – Gold Medal, Trophy – best Chardonnay,
Trophy – Best White Wine
Winemaker’s Notes
This is a new addition to the Allinda range. A
combination of increasing vine age, a move towards organic vineyard
soil management practices and an excellent year for Chardonnay in
the Yarra Valley have come together to allow us the luxury of having
a large range of very different, and very exciting, flavour and
texture differences between barrels.
I have selected just 10 barrels which I have blended to create this
wine - the pinnacle of what I believe to be excellence in expression
of a balance between fruit, oak and yeast aromas and flavours;
balance of acid, tannin and fruit sweetness; texture and palate
length; elegance and power; varietal and site expression.
Tasting Notes
“Citrus, melon, pineapple and cashew characteristics are highlighted
on both the nose and palate, combined with complex struck-match
overtones that are not overdone” – Gold medal, Winewise 2008 Annual
Small Vignerons Awards.
$26.00
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