A new addition to our portfolio this autumn from France, the Gouffier, Cuvée Baudron, Bourgogne Rouge 2017 was made in honour of the Baudron family who owned the domain before the Gouffier family, in the first half of the 20th century.
In a nutshell
A delicious Pinot Noir showing all the hallmarks of a good red Burgundy, with a vibrant bouquet full of red berries and delicate notes of spice, silky and intensely flavoured.
Gouffier owns five and a half hectares of vineyard in the villages of Fontaines and Mercurey in Côte Chalonnaise. Historically it was run by the Gouffier family for generations until Jerome Gouffier handed over the reins to his close friend Frédéric Gueugneau, formerly at La Chablisienne. Since 2011, Frédéric and oenologist Benoît Pagot have brought about a new style of winemaking. They follow an organic philosophy to create wines that are modern and approachable, but with all the style and panache of good Burgundy. They have created a collection of wines of outstanding originality, verve and spirit.
The hand-harvested grapes were vinified with 25% as whole bunches, which helped to impart structure. The wine was matured in 228 litre French oak barrels, of which 25% were new. The barrels came from forests in the centre of France.
Best served with
Perfect with roast poultry or duck terrine.
A wine new to our portfolio from the world-renowned winemaker, Larry Cherubino. This elegant Pinot Noir is part of the Laissez Faire range, which takes inspiration from organics, biodynamics and natural winemaking practices. Whilst they could be called ‘natural wines’; Larry Cherubino likes to think of them as “post natural” wines.
In a nutshell:
An elegant Pinot Noir expression, showing black cherry and strawberry notes with savoury undertones and delicate hints of oak spice. Smooth, long and silky.
Named ‘Winery of the Year’ by James Halliday and Matt Skinner, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. He believes in paying meticulous attention to the vineyard, canopy and water management, picking at the right time and minimal intervention in the winery. Larry also makes wine under the Laissez Faire label, an exquisite range of natural wines which are the ultimate expression of site, made in small batches from hand harvested grapes. From delicate whites to opulent reds, all his wines have pure class and finesse.
Laissez Faire means “let it be” and this is reflected in the hands-off approach of winemaking. The grapes were hand-harvested, sorted and naturally fermented with indigenous yeasts. The wine spent eight months maturing in French oak foudres, offering optimal fruit expression and oak integration. As the name suggests, no additional acids, enzymes or yeasts were added during vinification and the wine was not fined. There was zero sulphur use throughout the winemaking and only minimal sulphur was added at bottling.
Best served with:
The perfect accompaniment to pan-seared duck or roast vegetable tagine.
In his 2018-19 100 Best Australian Wines report, Matthew Jukes, describes how the Ocean Eight, Pinot Noir 2015 manages to; ‘capture the most evocative and aromatic vanguard of fruit and launch it at you with such accuracy that it takes your breath away.’
In a nutshell:
A modern style Pinot Noir full of summer pudding and cranberry flavours, vibrant and peppery on the finish.
Owned by the Aylward family – founders of the renowned Kooyong winery- Ocean Eight was established in 2004 in the southern and cooler side of Mornington Peninsula. In their state-of-the-art, temperature controlled, gravity fed winery, winemaker Mike Aylward produces stunning cool climate Chardonnay and Pinot
Noir, taking influence from the great old world wine regions of Alsace, Burgundy and Champagne. All the grapes for the Ocean Eight wines are sourced from the family’s 17 hectares of vineyard and their total production each year is just 5,000 cases.
The grapes were hand-picked, meticulously hand sorted and destemmed. A cold soak took place for three to four days, prior to fermentation which took place in an open vat, using natural yeasts. Fermentation lasted for a period of four to six weeks, to maximise the aromatics. The wine was pressed to old oak puncheons of three to four years and matured in oak for 12 months. This wine was not filtered or fined prior to being bottled.
Crispy duck pancakes or coq au vin. Also accompanies tuna and is ideal for sharing platters.
In a nutshell:
A vibrant and elegant Burdgundian style Pinot Noir with striking purity of fruit and attractive aromas of sour cherry, sweet spice and a touch of cherry blossom. Bright acidity and enticing red berry fruit with forest floor notes and a soft, linear finish.