Mitolo is a family owned winery established in 1999 by Frank Mitolo.
Mitolo’s vision is to create individual, handcrafted premium wines built on passion and an uncompromising commitment to quality. Winemaker Ben Glaetzer became a partner in the business in 2001. The fusion of Frank’s intimate knowledge of the land and business acumen with Ben’s winemaking talent has led to the creation of one of Australia’s most exciting wineries.
Shiraz fruit for the Jester was crushed immediately after delivery to the winery. The skin and juice mix was allowed to warm naturally over several days after which it began fermentation. Fermentation was at cool temperatures, helping to retain bright primary fruit characters in the wine. Following this, the wines were carefully pressed, separating them from the skins. The wine was then run down to oak barrels (10% new, 90% second or third use) for 18 months for maturation, before being blended and bottled.
Deep, dark red. Pure and unobstructed by new oak, the nose is lifted with dark fruit flavours of blackberry, mint chocolate and anise. Notes of white pepper spice, vanilla, and black olive tapenade provide an intriguing savoury counterpoint to the more primary fruit characters. The palate is concentrated with a luscious texture and packed with fresh blackberry, dark chocolate and liquorice flavours. The wine is juicy and plush with silky tannins that linger, providing a drying, savoury finish.
Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.
Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.
Often described as one of Australia’s unsung heroes, Grenache is naturally lighter in colour than Shiraz or Cabernet Sauvignon but provides wonderful big fruit flavours. Yalumba is extremely fortunate to have access to some of the oldest Grenache vineyards in the Barossa –indeed in the world – with fruit for this wine sourced from vines planted between 1898 and 1973.
Cool nights throughout summer helped to retain the acidity and pristine fruit flavours of this Old Bush Vine Grenache.
The majority of the grapes are from low yielding old vines 35-80 years of age. Fermentation is initiated by wild yeasts naturally present on the grapes from the vineyard, cultured winery yeasts are then added to finish off the process. The wines was aged for 9 months in old (3-6 years) French, Hungarian and American hogsheads.
Quite pale in appearance with a nose of pure red cherry with raspberry and cedar, this wine is attractive and elegant. Violets and liquorice show through the ripe and juicy palate. Think Pinot Noir with a touch of attitude!
Established in 1989 by Martin Shaw and Michael Hill Smith, Shaw and Smith’s aim is to make contemporary, high quality wines that stand amongst the best of their type in Australia.
Grapes were sourced from the estate vineyards at Balhannah and Lenswood, complemented by fruit from a small number of highly valued growers. All the grapes were hand picked to ensure they were in pristine condition upon arrival at the winery. This ensured no oxidation or skin contact, resulting in less need for the use of SO2. Whole bunches were de-stemmed, crushed, chilled, gently pressed and then underwent cool fermentation in temperature controlled stainless steel vats. The wine was matured on the lees for a short period and was bottled early under screwcap to retain crispness.
The 2018 vintage is the 29th vintage of this wine, and is true to style with accentuated florals and very bright natural acidity. The pink grapefruit character, concentration and mid-palate texture reflect the carefully selected sites and hand harvesting during the small window of perfect ripeness.
This wine is produced from a number of vineyards that span the Yarra. The vineyards were chosen in particular for their high diurnal temperature range, resulting in wines with high natural acidity and low pH. Yields are low.
All grapes were hand picked. Due to exceptional fruit quality, 40% was fermented as whole bunch. This was a perfect opportunity to harness the whole bunch perfumes of the Yarra. The must was cold soaked for four days, with a mix of drain and returns and light plunging for 10-12 days. Indigenous fermentation took place in large open fermenters and large oak vats. The wine was matured in a mix of old barriques and stainless steel tanks, with four months in French oak.
This Pinot Noir has aromas of raspberry, cherry and cranberry. Baked earth, dried spice, juniper and fresh bay tree notes also come through on the nose. On the palate, dark fruits, a velvety mouthfeel and soft savoury tannins make a lovely finish.
Founded in 1997 by Phil Sexton and today owned by Brown Brothers, , Innocent Bystander is a Yarra Valley based estate producing Pinot Noir and Chardonnay alongside several other emerging varietals and blends. Innocent Bystander’s head winemaker, Steve Flamsteed, has worked for many years in the Australian wine industry.
Fruit for this wine was sourced from three of the the Innocent Bystander estate vineyards: Sexton, Tarraford and Applejack. This selective approach results in highly expressive wines, true to the regional characteristics of the Yarra Valley.
Fruit was hand picked and whole bunch pressed, with the free run juice kept separate from the pressings. No racking or clarification of the juice occurred, so the free run was fermented on juice solids. Fermentation was done using indigenous yeast in new and seasoned French barriques and puncheons, with the lees stirred monthly until winter. No malolactic fermentation took place. The wine was lightly fined prior to bottling.
Pale gold in the glass, the nose has aromas of white peach, orange and grapefruit zest with hints of fresh ginger. On the palate, stone fruit, grapefruit and star anise come together in a wine that is tight and crisp initially, but opens into a long, fine texture with lingering touches of spice.
Willunga 100 is in McLaren Vale, south of Adelaide.
The Grenache for “The Hundred” comes from Sue Trott’s vineyard located at an altitude of 180 metres in the Blewitt Springs sub-region. These vines are dry grown and some of the oldest in the district, planted some 80 years ago. The mediterranean climate of the McLaren Vale has warm sunny days with sea breeze influences from the nearby Gulf of St Vincent – perfect for ripening the grapes whilst maintaining a crisp, clean acid structure.
Hand-picked fruit was open fermented at high temperatures with regular pump-overs and plunging to ensure optimum early extraction, reduced towards the end of the ferment to maintain the delicate aromatics of the Grenache. Timely pressing ensured good quality of flavour and a fine tannin structure. No oak was used in the ageing process but the wine was left on its lees to emphasise the intense aromatic profile of the Grenache, producing a perfumed, fruit forward, juicy style wine.
Red berry and floral aromatics of rose on the nose, with a roundness and richness from the lees ageing that works in harmony with the finer tannins and cherry spice notes on the palate.
The Estate Pinot Noir is a blend of small mature plots (vine age averages 20+ years). Each site is vinified and matured separately before final blending.
Fruit was hand harvested and sorted. A combination of 80% whole berry and 20% whole bunch is tipped into open fermenters. 18-22 days of maceration and fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity. Allowed to mature for 8 months at 16°C in 225L French casks.
Medium red in colour. Bright red fruits, lovely Pinot aromatics, complex, and spicy. Gentle tannins, plump, textural, elegant with fine balancing acidity.
Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent varietal wines. The new Yarra Valley range of wines is made from hand-picked fruit from the estate vineyards which are expressive of the regional characteristics of the Yarra Valley.
The grapes for this wine are sourced from the estate vineyards of Tarraford, Sexton and Applejack.
The fruit is 100% hand-picked and then fermented in 4000 litre open oak vats. Rack and return takes place by gravity and some light hand plunges are carried out. The wine undergoes 100% malolactic fermentation and is then aged for 11 months in new and used French puncheons, of which 25% are new and 75% older oak. The wine is then bottled without filtration.
Perfumed cherry characters come from the Sexton Vineyard, Campari notes from Applejack and Tarraford’s mocha and cocoa earthiness shines through. It has vibrant red and blue fruits but a lovely underlying earthiness, with mushrooms, truffles, savoury spice, and forest floor aromas. A beautifully elegant wine with breadth, structure and viscosity on the palate.
Copyright 2014 | Richard Granger Fine Wine Merchants