Category Archives: Australia

WOTM: Lake Breeze, Bullant, Langhorne Creek, Cabernet Merlot 2014

To help celebrate International Merlot Day 2017 on 07th November, our Wine of the Month is an Australian blend of 80% Cabernet and 20% Merlot, the two main varieties grown in Bordeaux.

Did you know, Merlot  is the offspring of Cabernet Franc (the father) and Magdeleine Noire des Charentes (the mother)?

In a nutshell:

Lake Breeze Bullant 2014 has an amazing lifted bouquet of blackberries with a touch of mocha. Rich and smooth on the palate, it offers a lovely soft finish with polished tannins.

The producerLake Breeze, Bullant, Langhorne Creek, Cabernet Merlot 2014

Lake Breeze winemaker Greg Follett is the fourth generation of the Follett’s to work on the family property, which has been in the grape growing business in Langhorne Creek for over 120 years. Only in the past 30 years have they been making wine; and have rapidly built an enviable reputation for consistently producing outstanding wines, becoming one of the most awarded boutique wineries in Australia. Greg uses exclusively old vine fruit -and the best 30 per cent of that- resulting in wines that are rich and concentrated.

The wine

Fruit selection was paramount for this wine. The grapes were fermented on their skins in small, open, static tanks; which lasted between seven to 12 days. The young wine was then pressed straight to oak barriques to complete the fermentation. The wine was then matured for 10 to 12 months in seasoned French and American oak, with five to 10% new oak used in the blending.

The vintage:

2014 was a season of contrasts and culminated in the latest vintage since 2004. The wet winter ensured the vineyard received a good flooding, resulting in healthy canopies and good subsoil moisture, essential in sustaining the vines through the very hot summer. The summer temperatures saw a record 13 days above 40°C (the average is just two). Many parts of the state received 100mm of rainfall just before the harvest, but the Lake Breeze vineyards just received 30mm. The cooler weather and rain revived the vines after the heat, resulting in average yields and impressive quality. The Cabernet Sauvignon is the standout.

Serving suggestion:

Great served with a gourmet cheeseburger, with all the toppings, or with a roast lamb dish.

An Australian Masterclass, With An Australian Master – Matthew Jukes


Well, it’s been another busy day here at Hallgarten Towers, with some, let’s say… challenging issues. But today I wear them lightly, then I toss them airily aside. And why? Simple: I have spent most of the day salivating at the memory of yesterday’s spine-tingling tasting of our Australian wines.

The venue was Langan’s, the host was Matthew Jukes, the audience was thirty or so hard-bitten members of our sales team, standing room only ladies n genlmun, all waiting to be impressed.

And, boy, were they impressed! It’s not often that our lot are reduced to simpering moans of appreciation, but…

We’d asked Matthew to guide us through a tasting of 18 wines from a selection of the mostly premium producers who make up our list following significant changes late last year. A bit of a challenge, you might think. Not to Matthew…

He begins by running through his early days in the Trade, at the Barnes Wine Shop, where most of the better wines he tasted were… Australian. Thus began his 30-year love affair with Aussie wines, a devotion borne of their brilliance and their diversity, but most of all of the slightly bonkers can-do mind-set of their creators, and their collective craving to make better and better-value wines than anywhere else in the world – and to do a bit of hell raisin’ at the same time.

But Matthew knows this is all about the wines – and we start with a cracker!

The 2016 clos Clare Riesling (with its great history as part of the legendary Florita vineyard) is looking stunning – an “ice pick” of a Riesling, he reckons.

We move on to the Ravenswood Lane Sauvignon Blanc/Semillon Blanc from 2014, with nods of appreciation from the team as they taste the lemon and tangerine palate, deftly charged with a frisson of oak. Uncompromising quality, this.

The 2015 Pedestal (Semillon/Sauvignon Blanc) from Larry Cherubino – “a genius” according to Matthew – is next, and is a great example of “how Larry polishes wine.”

We go down to the McLaren Vale for Rose Kentish’s Ulithorne Dona Blanc 2016, a Marsanne and Viognier blend, its apricot and white peach nose complemented by a touch of lightness from a splash of Pinot Gris.

The next two wines offer a perfect contrast. Ocean Eight’s Verve Chardonnay (2014) and Paringa Estate’s Peninsula Chardonnay (2015) highlight the different philosophies of their winemakers, Mike Aylward and Lindsay McCall. Never was a wine more aptly named than the Verve, as racy a wine as you’ll come across, whereas from ten minutes down the road Lindsay’s love affair and lightness of touch with oak shows in a complex Burgundian mouthful.

Matthew then takes us across Australia to the cold hilltops of Tumbarumba and Eden Road’s Long Road Chardonnay, lean, chiselled and elegant.

We finish the whites with Larry’s Laissez Faire Field Blend, a funky example of how to use a selection of grapes which happen to be in the vineyard – Pinot Gris, Gewurztraminer, Pinot Blanc, Sauvignon Gris.

That’s the whites finished, but Jukesy is in full flow now – “Order, order!” – and we crack on with the reds, beginning with another Mornington Peninsula masterclass from the Pinot Noirs of Ocean Eight and Paringa Estate’s Peninsula, allowing Matthew to opine that “there are definitely better Pinots in Australia than in New Zealand.”

We go back to the Adelaide Hills now, this time with Fox Gordon’s Nero d’Avola, which provokes murmurs of approval and an occasional raised eyebrow. God, it is so clean, pristine clean and with amazing sweet raspberry fruit. Sicily, eat your heart out.

Our first glimpse of the Barossa, now, and Teusner’s Joshua (Grenache/Mataro/Shiraz). The genius of Kym Teusner, says Matthew, lies in forging great partnerships with growers with access to really mature fruit. The Joshua looks great, overflowing, cascading, gushing with fruit.

And the hits just keep comin’ – Fox Gordon’s Eight Uncles Shiraz is next up, and the primary fruit flavours jump out of the glass – plums, damsons – and then, miraculously, just a hint of smoke.

The contrast between this and the next – the Eden Road Long Road Syrah – provokes some comment. This is so much more Syrah than Shiraz, with an earthy, textural feel to it.

We go now to Langhorne Creek, and the great story of Greg Follett, who persuaded his dad to let him become a winemaker rather than a grape grower – with spectacular success (the amount of awards he has won is legion). His Bullant Cabernet Merlot is an easy wine to understand, a lovely claret lookalike at a fraction of the price.

Back to Teusner, and the first 100% Cabernet Sauvignon in the tasting. We’re all smacking our lips now, and wondering if it can get any better. God, this is lovely Cabernet, with perfumed fruits of the forest to the fore.

On to an old favourite, Bob Berton, our longest-standing producer. “Captain Bob,” as Matthew calls him, can turn his hand to almost any style, and here we have an amazing Coonawarra Cabernet with masses of cedar fruit.

We end with a masterpiece – Larry Cherubino’s Margaret River Cabernet Sauvignon 2014. This is in a class of its own and able to compete effortlessly with St Julien.

As we wind down, I reflect that, of course, no-one needs to champion Aussie wine at the price-fighting end. As Matthew reminds us, the work put in by Hazel Murphy in the early days has ensured that Off-trade sales of Australian brands will always be healthy. It is at the premium end where there is more of a challenge. But Verve Chardonnay v Chablis, Paringa Estate v Puligny, clos Clare v German Estate Riesling, Larry’s Cabernet v top-end Bordeaux, the list is endless and it’s all a bit of a no-brainer. As one of our more Francophile salespersons said: “These are proper wines!”

Two hours have raced by and we could have stayed forever. Matthew takes a bow to whoops and cheers, rock star status assured.

What a tasting this was!





































Fox Gordon: Style and Substance

This one was different!

Instead of the usual meeting in a winery or a Cellar Door or even the middle of a vineyard, my meeting with Fox Gordon took place in their boutique office on King William Road just south of Adelaide’s CBD. But you can tell what they are about as soon as you walk in: the office/showroom is beautifully “decorated” with bottles of their various brands. It is an arresting and ravishing site – a whole wall covered in horizontally-laid spotless virgin bottles. I immediately get out the camera and start snapping.

Sam and Rachel Atkins (nee Fox) are an attractive, open couple. They ask me what I would like to do: visit their winery, have lunch… But I’m quite happy to have a chat in their offices and drink the excellent Flat White from a stylish-looking coffee shop next door. (Though given how stylishly they are dressed, I feel a little sordid in my trainers and jeans, having spent the morning tramping through vineyards; very kindly, they affect not to notice, and their charming and typically open Aussie hospitality rather bowls me over).

Their story started in 2001 when they, along with friends Jane Gordon and David Cumming, decided to pursue their dream of creating great wine brands from beautiful wines. The name and logo celebrates the founding women, using Rachel and Jane’s surname to create the brand, and their stylised images to produce the logo. All the individual wines and sub-brands now carry the name of family and friends.

Ra (short for Rachel and pronounced Rar) tells me about their network of nine growers in the Adelaide Hills, the wine being made at a 14,000-tonne winery at Project Wines, which is almost on the border with Langhorne Creek. Sam then takes over to tell me that they are going to pull out of the Barossa Valley. It doesn’t suit their style; the Barossa is viewed as being traditional and the birthplace of huge, big ink buster wines, in contrast to Fox Gordon’s image and the style of their wines. The Adelaide Hills, which is where they will concentrate, is viewed as producing cool climate and cool-looking wine.

But this is not to say that this is a boutique operation in terms of size. This year they will make 40,000 cases, are present in the heavyweight Australian retailers, and have had wines listed in Matthew Jukes’ 100 Great Australian Wines for many years. Sam cut his teeth when working for BRL Hardy and introduced container after container into the UK supermarket trade in the late 90s. In addition to that, Ra has twice been nominated for the Australian Women in Wine Award, run by the London branch of Wine Australia, and during the time I was there she let me know that she hoped to be nominated again for 2017; there is substance as well as style.

The one potential fly in the ointment is the recent departure of well-known winemaker Tash Mooney. According to Sam, it was a natural parting of the ways. “Tash very much her own person and wanted to do her own thing and we had been together for a long time. And there’s no getting away from the fact that was a little uncomfortable with our marketing approach and its emphasis on viewing what we do in a wider context – a lifestyle creation.”

They are confident that their new winemaker, Marty O’Flaherty, winemaker for 15 years, will produce the goods.

I was fascinated by their choice of grapes with which to work, such as pinot grigio, fiano, tempranillo and nero d’avola. Sam’s eyes light up and he tells me of their relationship with an Italian, Caj Amadio , now in his 80s but who acts as if he is still in his 30s and whose family owns a vineyard in the northern part of the Adelaide Hills. “We just spent  great weekend with Caj and Jenny on Kangaroo Island, tasting both our wines and his vineyard remains a benchmark in terms of quality and a bedrock in terms of a source of European varietals,” commented Sam. “He’s one of the most amazing men you’ll ever come across,” says Ra. Montepulciano and nebbiolo are on their way, as well as a Fume Blanc style.

Not unexpectedly, they see internet sales and social media marketing as becoming more and more vital, and their POS and other marketing support materials are state-of-the-art and owe something to the approach of fashion houses. But you cannot beat old style distribution: during our meeting Ra took a call to say that Benares, arguably London’s finest Indian restaurant, had started listing their wines. Deep joy all round.

You leave the meeting enthused by Sam and Ra’s vitality, creativity and joie-de-vivre.

PS: to give an idea of the quality of the wines, I am attaching below my tasting notes from a recent Aussie tasting we did at London’s Langan’s restaurant…

Charlotte’s Web Pinot Grigio 2016
Inviting rich and fruity nose, sherbert, excellent acidity, great cool climate wine;

Princess Fiano 2015
Caused quite a stir when we showed it – great spice, a ballsy textured number with nutmeg and grapefruit. Great alternative to Campania.

Abby Viognier 2015
Wow, no messing here. Big and rich and layered, masses of apricot flavour, but still manages to retain acidity. Excellent winemaking.

By George Cabernet Tempranillo 2013
A 60/40 blend, with mulberry and blackcurrant flavours. Very attractive, lovely forest fruits nose.

Eight Uncles Shiraz 2013
Juicy, splurgey fruit, incredible moreish, leaps out of the glass. Plums everywhere.

Dark Prince Nero d’Avola 2015
Unfiltered and chunky with it. Gutsy, rich sweet peppery fruit

Teusner: An Independent Man

The drive up to the Barossa always takes longer than I bargain for and I am running late. Luckily, Kym Teusner is as laid-back as they come. Which is just as well, because the winery that Teusner bought before the last vintage still has not been finished and there are builders everywhere putting the final touches to the new fermenters, ready for the new vintage in a couple of weeks. “We had to do it,” Kym explains laconically. “We needed to double our crush.” They will do 40,000 cases this year. It is an imposing sight: dozens of glinting tanks of all sizes, capable of holding anywhere between 1,000 litres to 150,000 litres. “All batches are fermented separately, that’s a bit of a creed for us.”

We are joined by Kym’s sales and marketing guy, Ben Shillito, who explains that in Australia they have three different labels: Round Two, an indie retailer wine, uses fruit from their own single vineyard in the Angaston foothills; Teusner is the main brand, all the fruit coming from generational grower vineyards, in some cases going on to 8 generations of the same family on the property; then Hutton Vale is a small parcel joint venture between the Teusners and the Angas family, premium vineyard owners.

Even their bought-in fruit comes from growers with whom they have long-term relationships. “Some of them sold to the big wineries, but after GFC, a lot of the big boys let them down. And then the same thing happened with the terrible 2011 vintage. We stuck with them. We still bought fruit from that vintage.”

I nod my head. But GFC? What is that? Some new vineyard disease, a technical term in the winery? “Global Financial Crisis,” explains Kym.

Since we started working with our new Australian wineries, I’ve thought that Teusner offers the greatest commercial possibilities; they are a reasonably sized Barossa operation whose labels do look off-trade driven. I am not disabused as we settle down to a large tasting overlooking what Kym calls the building site.

The Woodside Sauvignon Blanc 2016 (with 4% of Barossa semillon) has a touch of sweetness about it and is well rounded for a sauvignon. Very commercial and appealing.

The Empress Riesling 2016 is sourced from the Eden valley and is a lovely open fruity wine. Kym explains that Eden Valley rieslings tend to have more floral notes than the flintier rieslings of Clare.

The Gabrielle 2011 Barossa Valley Semillon moves Kym to raptures. “I love and adore semillon. I think the Barossa does this better than anyone. I know the Hunter Valley boys like their own semillon, but this definitely gives them a run for their money.” This is their Coco Chanel wine. Kym explains: “Coco Chanel once said ‘Fashion changes – style endures’ which I think says it all about Barossa Valley Semillon. And as everyone knows, Coco’s real first name was Gabrielle.” I didn’t know that, but what I do know is that this wine does has fabulous style, with a great honeyed biscuit nose and a fleshiness in the mouth.

The Salsa Rose Rosé 2016 is made of Grenache and Mataro with a touch of Montepulciano (the previous vintage also had Carignan.) This is all barrel-fermented, picked sparingly in the vineyard and pressed straight into oak. It is a really funky wine. “This is the only wine which we don’t inoculate. Some goes through malo, some doesn’t. My aim here is to have you wanting another glass.” It has a hugely attractive gamey, meaty flavour to it – unlike any other rosé.

Kym and Ben then line up three shiraz wines and I get clicking with the camera. The Riebke family, led by Steve Riebke, based in and around Ebenezer, are still their most important growers. The eponymous wine shows great commercial, plummy, rich fruit. You can see why it is the best seller. The Teusner Billmore Shiraz 2015, sourced from the western Barossa around Gomersal, is softer and sweeter and more extreme than the Riebke. “This is more what the public expect of the Barossa,” says Kym. Finally, the Wark Family Shiraz 2015 is sourced from a Stonewell vineyard just at the back of the winery and shows really soft fruit and beautifully integrated tannins.

“This is how I’d classify them,” says Kym. “ The Riebke is a firm wine and comes from light soil; the Bilmore has chocolate flavours and comes from brick red soil; the Wark has a ferrous iron nose, with coal, tannins and structure.”

The Albert 2015 Old Vines Shiraz (from two vineyards in Ebenezer and Williamstown, some of the vines of which are 70 years old) shows intense menthol and eucalyptus, but Kym says there are no eucalyptus trees for miles, so thinks it must be a combination of clones and soil type. It is a massive wine and needs time.

The Gentleman Cabernet Sauvignon is sourced: 80% Eden Valley, 20% Barossa and has a lovely mint and herbaceous nose and a chocolate feel in the mouth. “The problem here is that some Barossa growers try to make the cabernet too much like shiraz, but cabernet is a completely different animal, and should at its best show good herbaceous fruit.”

The Righteous Mataro has masses of sweet fruit with a lovely soft oakiness to it and will be around forever. “I’m very keen on mataro. This wine is absolutely the best we can do with this grape in the whole of Barossa.” They get the grapes from Marananga.

The Righteous FG Shiraz has intense black fruits, plums, dark chocolate and warm spices. It more than lives up to its name!

The Hutton Vale wines are the result of a joint venture between Kym and the Angas family, who own some prime vineyard plots in the Eden Valley.

The Hutton Vale Grenache Mataro from 65 year-old vines smells of dried herbs, has the softest and silkiest mouthfeel and stays on the palate forever.

The Hutton Vale Shiraz 2013 (the previous vintage got a 98 from Halliday) has a massive and intense dark cherries and rich raspberries on the palate. A huge wine.

The Hutton Vale Cabernet 2013 has very soft fruit (which seems to be a characteristic of the Hutton Vale wines.) It has classic cedar box nuances – so obviously a very good wine.

Then we come to the two wines which started everything – the Joshua and Avatar – “the daddies of the place” states Kym.

The Joshua (2015) comes from 100 year old Grenache vines which make up 65% of the blend and sees no oak. I’m a huge fan of old Grenache and this is a beautiful wine, with that delicious  damson nose. The Avatar 2014 is made up of 50% Grenache and spends 18 months in oak. As you’d expect, this is more dense and heavy, with a touch of tar.

We need to pack up the tasting rather sharpish, as Kym and Ben need to catch a plane for Brisbane. “But no worries, mate, make yerself at home, take a look around,” say Kym.

Later, as I am driving home, have Kym’s quotes ringing in my ears and I am reminded of the last wine we tasted: the Independent Shiraz Mataro 2015, which had strong tar and liquorice flavours and a touch of herbals. “We really work this wine, I like to try and layer the flavours, but there is always a core of fruit there. The thing about working with shiraz on its own is that it gives instant gratification.” The last phrase made me laugh. The wine was named – presumably – after Kym Teusner: a man independent of mind.


Ulithorne: A Legacy to Live Up To

The McLaren Vale, a mere 30-minute drive from Adelaide, is one of Australia’s premier wine tourism destinations. It is beautifully laid out in a natural amphitheatre, with some hilltops affording a ravishing view of the ocean and the Willunga Hills. The heavy money ensures that the vineyards look gorgeous and the cellar doors are spectacular and state-of-the-art, a fusion between chic restaurant happenings and hip tasting rooms.

Unfortunately, I haven’t got time to appreciate any of this, as I am late for my appointment with Ulithorne, so I have to make do with a quick drive around some of the vineyards with winemaker Matt Copping and general manager Ryan Kinghorn.

The original 30-acre Ulithorne vineyard, planted in 1971 by the Harrison family in Blewitt Springs, on the north side of the Onkaparinga River, produced and sold some of the best grapes in the region to Wirra Wirra and Rosemount. In 1997, Sam Harrison and his wife Rose Kentish leased and subsequently purchased the vineyard. In 1998, they planted a further 14 acres of Shiraz and Cabernet Sauvignon on the north facing hills. In 2002, they purchased another 25 acres from their neighbour, planting 1/3 Merlot and 2/3 Shiraz. Using a number of wineries, they developed a European-influenced range of wines, winning multiple awards, culminating in Rose winning the highly coveted ‘Bushing Queen” – McLaren Vale Winemaker of the Year – in 2008.

Following the sale of Ulithorne by Rose in November of 2017, the new owners decided to concentrate their winemaking at one winery at McLaren Flat, and invest in further vineyards and infrastructure. “This is where we are building our Cellar Door operation,” says Ryan. Standing on the brow of Amery Hill in the central part of the vale, just off the Kays Road, I am almost blown over by the sea breeze whipping in off the Gulf St Vincent. No wonder they can produce cool climate fruit here.

He points to the d’Arenberg winery, about half a mile away, where Chester Osborn’s famous Rubik’s Cube – the cause of much debate in the valley – is very visible.

This is excellent land. We are surrounded by signs for Hardy’s, Pannell’s and Angove’s. “This is the prime land of the McLaren Vale,” says Matt. “It’s here in the hills where the best fruit is grown, you’ve got the breezes, the altitude and the light and sandy dune soil. This allows us to produce really well balanced red grapes with a floral feel to them.”

Of the 12,000 cases produced annually, half of which is exported, 50% is from owned grapes and 50% is bought in. In addition, Ryan and Matt are going through various vineyards looking for old forty to fifty year old vines to either buy or lease.

At Hallgarten we are bringing in five wines:

Dona Blanc
Fresh lemon curd and white peach blend of Marsanne, Viogner and Pinot Gris;

Dona GSM
60% Grenache dominated blend, heavily influenced by the southern Rhone – a rich cherry and plum extravaganza;

Dona Shiraz
Typically northern Rhone-influenced plum and pepper and chocolate wine;

Chi Grenache Shiraz
An oak-influenced (though not necessarily oak-evidence) blend which has serious dark fruit and herby nuances;

Prospera Shiraz
Showing what Amery is capable of – heady and perfumed and gamey, with subtle lavender and thyme notes; delicious

It’s an exciting time for Matt. He previously worked at Haselgrove when they won Dark Horse Winery of the Year in Halliday’s 2015 Wine Companion. Recently appointed winemaker to Ulithorne following Rose’s departure, he relishes the challenge.

It is from a vineyard just 100 metres away that they source some of the material for the Dona GSM blend. “The fruit here ripens each year in differing pockets, with unique and brilliant profiles,” says Matt. “Each variety is hand-picked throughout the vintage in super premium parcels that become small batch fermentations dedicated to our finest wines. So the wines come to represent the ‘heart and soul’ of each vine.”

Rose Kentish had developed Ulithorne in tandem with her winemaking projects in Europe, and Ryan explains that “the influence of the Rhone region will always be with us – Matt will be doing a vintage at Châteauneuf-du-Pape  this Autumn. We intend to continue with the minimalist winemaking philosophy. We look for purity of style that our wines are renowned for.”

Like everyone else, Matt is getting twitchy. The vintage is still two weeks away and he can’t wait to get started. As I drive away back to Adelaide to catch a plane, I think of Rose Kentish’s parting words:

“I am very proud of the Ulithorne legacy, created and nurtured over the last nineteen years. I have put every ounce of my passion and ability into the Ulithorne wines up to and including the 2016 Australian and 2014 French vintages. I wish the new caretakers of that legacy the best of luck.”

Let’s hope Matt and his team can live up to that legacy!


Lake Breeze, Langhorne Creek: Undiscovered Country

And so back to Langhorne Creek to see Greg Follet of Lake Breeze.

The transition from Adelaide Hills’ steep and winding lanes to Langhorne Creek’s one long flat arterial road takes me by surprise for the second time in as many days. It is difficult to keep your eyes on the road as they wander to each side of it to marvel at the lush emerald canopies stretching out in regimental rows towards the majestic red gum trees. .

This has always been an important grape-growing region but until recently most growers sold all of their fruit. But now, a handful of producers such as Lake Breeze are showing just what good wines – and what good-value wines – can be made, helped by the recent growth of the vineyard area from around 400 hectares to around 6,000 hectares.

Greg’s family have been grape growers since the 1880s and winemaking since 1987, he tells me, as he and his brother Roger, as down-to-earth and as friendly a pair as I have come across in the trade, sit down in the lovely but simple Cellar Door for a chat. Their modesty is especially striking when you consider the extraordinary level of success they have had in Australian Wine Shows, including 40 trophies and over 140 gold medals since 1994. Undeniably, Lake Breeze is one of Australia’s most awarded boutique wineries, including being named Australia’s Champion Small Winery at the Australian Small Winemakers Show, and twice winning the Best Red Wine of the Adelaide Wine Show – the Max Schubert Trophy.

“This is definitely Cabernet country,” says Greg. “We select only the best 30% of fruit from the older vines on the property, and sell off the rest. I am really lucky to have inherited a great selection of old vines.”

I am then introduced to their sprightly father, Ken, who has the same friendly demeanour as his sons. I feel oddly privileged and humbled, and tell him he must be proud of his family. I also get to meet Greg’s wife, Robyn, and the following day, when I phone with a query, I get put through to Dionne Follett, who is so apologetic that she missed me on my visit that I very nearly turn around to drive back and present myself.

The winery, designed by Greg, was built in 1998. It houses small open top fermenters which enables him to focus on a traditional style of winemaking. He takes me on a quick tour, but keeps glancing anxiously at his mobile press, on its tramlines at the door, ready and waiting to receive the grapes which he will harvest at around nine-thirty that evening.

Back in the tasting room, we run through the wines.

The Reserve Chardonnay 2015
A lovely rich toasty full nose. This goes straight into barrel and it is very evident.

2014 Old Vines Grenache (from vines planted in 1932)
Funky damson flavours and loads of open fruit. I like this a lot, but then I tend to like all old vine Grenache.

2014 Cabernet Sauvignon
A gamey and meaty aroma, and masses of leafy fruit.

Arthur’s Reserve 2013
Excellent dark raspberry fruit, with a plushness on the palate and a lovely crisp finish. The 2012 vintage was named Australia’s Wine of the Year by Winestate.

The Bull Ant Shiraz 2014
10 to 12 months in seasoned oak, shows delicious soft sherberty fruits, is soft and supply, with luscious tannins. There was no wine made in 2015, but the 2016, about to be bottled in June, shows rasping good berry fruit with great mouthfeel.

The Bernoota Shiraz Cabernet 2014
Delicious black plums, stone fruits and smoke aromas – very very moreish

It has been a great tasting and these are salt of the earth people. As I drive back along that straight, straight, straight road, I think: Langhorne Creek – The Undiscovered Country.

Ravenswood Lane: Birth of the Cool

The Adelaide Hills as an area is every bit as wealthy (maybe wealthier) than the Hunter Valley, but the hills are less manicured. I’d say this is Hampshire to the Hunter Valley’s Surrey. But in terms of über-trendy, I have come to the right place. The Lane restaurant, near Hahndorf, sits on an imposing crest of the hill with spectacular views of Mount Lofty. Everyone who knew that I was coming to Adelaide said: “You have got to have lunch at the Lane.”

They were right – but more of that later. I am here to meet with Marty Edwards, son of the founder John Edwards, and his winemaker Michael Schreurs. Because not only is this an amazing restaurant, it is also a brilliant winery, making a couple of exceptional brands: The Lane and our little number, Ravenswood Lane. In a few short years (the property was bought in 1992, but they have concentrated on their own brands only since 2005) they have become the number one Adelaide Hills brand in South Australia and the number one Adelaide Hills on premise brand in the whole of Australia.

In the reception area of the beautifully cool restaurant, I taste through a whole raft of wines with Marty and Michael (though I have to duck and dive as the restaurant, inevitably, is fully booked for lunch – on a Monday. Impressive!)

Block 10 Sauvignon Blanc 2016
100% stainless steel fermented, 10% of Semillon added.
Ultimate cool climate fruit. Classic nose, old style sauvignon blanc. The semillon is very evident and provides the acid backbone and complexity and the sauvignon blanc provides the fruit.

Gathering Sauvignon Blanc Semillon 2014 (72/28 blend)
70% of each varietal barrel fermented
Marty says: “This is Sauvignon Blanc for grown-ups” He is right: this is grassy, wild, a bit funky, with a deal of structure. This is the wine which defines The Lane.

Block 1A Chardonnay 2016
Barrel fermented, 85% stainless steel fermented, 15% fermented in various age French barrels.
Absolutely gorgeous fruit, serious lemon nose, a touch of quince. Supremely balanced.

Beginning Chardonnay 2015
500 cases made. Hand-picked, whole bunch barrel pressed, 100% in French oak, 30% of which is new.
Delicate, hint of biscuit, great viscosity. “Tension is the key,” according to Marty. “This is a rubber band wine.”

As we move through the line-up, what strikes me is that these are really linear wines.

Reginald Germein RG Chardonnay 2013
100 cases for the year. These barrels are specially coopered for them, by a French cooper, following a visit that John Edwards made to France and saw the kind of barrels the top French vignerons were using.
This has got a delicate lanolin and citrus nose, a hint of biscuit. Serious, very serious.

Block 5 Shiraz 2015
1500 dozen made
Gorgeous mouthfeel, absolutely pristine, rich dark plums. I immediately think of Guigal.

Then Michael pours the one which wins all the awards…

Block 14 Basket Press Shiraz 2013
This comes from the highest block they own.
Basket pressed.
You immediately feel more concentration, richness Christmassy kind of feel. A tough dusty on the finish, probably due to newness. Marty explains: “This shiraz is all north facing, we undertake lots of green harvesting, we’re looking for extreme concentration.

Reunion Shiraz 2013
500 cases made
“This is double-breasted suit drinking” says Marty. I laugh and get an impression of star anise. Marty goes on: “I call this grandma’s handbag wine, because it reminds me of when I was a kid and I would put my nose in her handbag and get all kinds of leathery and perfumy smells.”

So within a short time, Marty has described for me a sauvignon blanc for grown-ups, a rubber band wine and grandma’s handbag wine. He should be on stage, this bloke!

We move on to the 19th Meeting Cabernet Sauvignon 2012
This is made from the Cabernet in front of the restaurant.
“You need to be comfortable with Cabernet,” Marty explains. Shiraz is the big noise round here, but Cabernet is the sleeper.” He explains that the harvest this year will be very late, as we taste the wine. It is a touch minty, bay leaves, herbaceous – but not green (it’s a fine line.)

Smacking my lips, we move on to The JC Shiraz, Cabernet Sauvignon 2010
An 80/20 blend
This has long maceration, which is evident in the heady and unctuous mouthfeel, but there is an elegance at work, too.

The tasting finished, Michael shows me round a pristine winery. “We’re doing odd jobs, waiting for the grapes,” he says. He tells me that they will be producing their first Pinot Noir this year, having searched for a suitably cool plot (you don’t realise how large an area the Adelaide Hills cover until you come here.)

Michael explains that everything is harvested into half-tonne baskets. He doesn’t crush anything to avoid getting phenolics from the skin (how many times have I heard this on my trip around Australia.) All the whites are tank pressed, all the reds are basket pressed and they use whole bunch pressing. The winery is extremely efficient – most of the work is done by just three people. Then Michael shows me his pride and joy: two fermenters, one, a Rieger, one-tonne, squat and four-square, and one elegant and with dainty legs, a Lejeune, a five tonner. One comes from Germany and one comes from France. “You can guess which is which,” he says.

From tank we taste a 2016 Pinot Gris, which tastes as if it has some residual sugar, but Michael tells me that is not the case, but that they will add a touch of acid before bottling. A 2016 Sauvignon Blanc has delicious, rich, open fruit, and is soft and just a touch sweet. Michael explains: “Sauvignon Blanc is a grape that will go with anything you like.” A 2016 Shiraz has a nutty nose, while a Cabernet has a faint aroma of bacon fat, which may be because of new barrels.

With me licking my lips and aching to get stuck in, we repair to the restaurant, where I decide I would like to eat everything, but eventually plump for lamb’s brains and red snapper. Both are utterly delicious. During our meal Katie MacAulay comes over to say hello. She used to work for Steve Daniel at Oddbins ages ago and asks how he is. Life must be good here, I say, and she nods and smiles widely.

Driving back, I am struck by this region. The Hills have positioned themselves as the Beautiful Place, the Beverly Hills of South Australia – and there is a definite buzz. As there is with the whole of Adelaide, I think. The last time I was here it was still a beautiful old-fashioned rather sleepy town with lots of impressive Victorian buildings and with a sedate pace about it – famously, the city of churches. But like the Adelaide Hills, the city is now a testament to fashion, trends and forward thinking. Full of beautiful people, just like the Hills.

a Saturday night in Adelaide

Adelaide is absolutely rammed tonight. It’s the opening night of the Fringe Festival and a vast parade is winding its way through the city. Hindley Street is heaving, a seething mass of people, beautiful and vulgar and loud. Screaming police sirens compete with the pulsing throb of electro from the bars and the shouts of fifty thousand voices. It takes ten minutes to walk 100 yards. While it is not yet in the same league as Newcastle’s Bigg Market, it’s not far short.

Meanwhile, over the Torrens River, Guns N’ Roses are playing at the Adelaide Oval. I make my way slowly across the bridge. I don’t have a ticket, but then thousands of others don’t either, so I join them on the grass outside the stadium. We might not be able to see them, but we can hear them. I open my bottle of Florita Riesling which Sam Barry gave me earlier and I pour it into a paper cup. The luxury of being a wine buyer.

There is an astounding contrast between this hedonism and the bucolic vine-growing fields in the surrounding hills. Crikey, this place is steeped in wine history. Earlier today I popped in at the revitalised Seppeltsfield winery, now transformed under the guidance of Warren Randall. I tried the tawny from the year of my birth – 1961 (a good year in Bordeaux, too)! It is the first time I have drunk my own vintage. Brett Wadrup then poured me a 100 year old Para tawny – sticky toffee pudding time! Even though the winery is now a tourist attraction, you can see from the original gravity-fed layout and remaining buildings which were built from imported wood, such was the lack of local hardwood, what an amazing feat this was. God, pioneers such as Joseph Seppelt were tough! During my tour my mind wandered back a couple of days to my long trip up from Melbourne, when I drove past the other Seppelt winery in the Great Western area in the north of Victoria. As a working winery, this has largely been mothballed by its multinational owners – the juice from their vineyards is now trucked hundreds of miles to another facility. Sad. If I’d had more time during my drive up from Melbourne I would have stopped in for a visit to their historic underground cellars – and then popped over the road to pay a visit to Best’s.

I also went to see Bleasdale, down in Langhorne Creek, at the invitation of Martin Strachan, with whom I worked when he was Negociants’ man in the UK a decade ago. This is another famous old winery, with reminders of their past everywhere. Frank Potts was the pioneer here. I tried a 16 year old Verdelho, an 18 year old Grenache/Shiraz Tawny and 20 year old Grenache/Shiraz/Verdelho. Priceless stuff! And the table wines are very good, too, including a textbook GSM. Funny region, Langhorne Creek. You arrive down a winding hilly road and you find yourself on one long single straight road from which all the flat vineyards radiate. It actually is a flood plain, and the waters which cascade down from the Adelaide Hills via the Bremer River provide the much needed irrigation. Martin tells me that they had no floods in 2013, 2014 or 2015, but they had five in 2016. The cooling effect of the nearby Lake Alexandrina, Australia’s largest freshwater lake, provides a respite from the heat. A week ago, when it was 41 degrees in Adelaide, it was 26 degrees in Langhorne Creek. There are only a handful of independent wineries here – but the quality of wine is exceptional, as I will confirm when I return in a couple of days to meet with our man Greg Follet from Lake Breeze, currently making exquisite Cabernet and Shiraz wines.

I can’t wait to go back!

clos Clare: The Origin of the Species

Sam Barry is examining the berries in his clos Clare vineyard. It is a few weeks before vintage and everything is looking good. Last week they had four consecutive days of over 40 degrees which had cleared away any potential for botrytis – thankfully, it looks like they not be suffering like they did in 2011.

We make our way up and down the vines. They grapes are still tight. I am struck by the vegetation around the vines; there is vigorous growth and extensive canopies. Sam tells me that there is a different management regime between those vines which face south (he doesn’t like any bunches to be exposed to the sun) and those which face north (he is quite happy for those bunches to see the sun).

This 30-hectare Florita site is one of the most historic and famous vineyards in all of Australia. It was here that the legendary Leo Buring first planted riesling. When Buring died in 1961 it passed through a number of hands, before it was purchased by Jim Barry in 1986. The vineyard was planted entirely with riesling – at a time when you couldn’t give riesling away.  Jim Barry must have been a perceptive chap. But even then, to make things pay, the Barry family had to asset-strip the vineyard and sell off chunks of it. With the renaissance of Riesling changing their fortunes, however, they were able to buy the plots back bit by bit and, finally, in 2008, they bought the last plot of two hectares, and Jim’s son, Peter, now running the business, gave it to his son, Sam, to run as clos Clare.

So how does it differ to the rest of the Jim Barry rieslings? Well, firstly, it is dry irrigated (able to be so because the clay soil in that part of the vineyard retain moisture better). This means that in very dry years the clos Clare wines tend to show better than the other Jim Barry rieslings.

And Sam explains, he is looking for a particularly linear style of wine. The overriding principle is to keep the fruit cool. “After picking, it is immediately put into a cold room to settle” (later he shows me at the winery the “cold rooms” – which are simply shipping reefers: ingenious.) “The moment the fruit become warm, that is when you have oxidative issues. It is then whole bunch pressed. We don’t want any solids in the tank. We want very very clean juice. We don’t want any phenolics from the skins. We ferment cool and for a long time – to get a clean linear type of style.

“I’m not particularly looking for complexity with clos Clare. I’m looking for freshness.”

He has a very interesting theory when it comes to ageing. He thinks that riesling is excellent from bottling to two years, then it goes through a closed stage and then makes in a re-appearance at around eight to nine years, when it really shows its beautiful mature fruit.

We walk up to the house, which is being refurbished into an attractive Cellar Door/Guest House, and Sam pours a glass of the 2016 clos Clare Riesling. Searing acidity (but not out of balance), penetrating lime and coconut flavours. Cool, very cool climate winemaking; wake-up-and-smell-the-roses wine.

Following the tasting, Sam gives me far too much of his time to show me round the Clare Valley, driving me up to the far north, pointing out all of the family vineyards. A highlight is the sight of the newly planted assyrtiko on the edge of the Lodge Hill vineyard – which will delight Steve! We then drive to the Armagh vineyard.

“Where is it?” I ask.

“There it is,” he says, pointing to a very unprepossessing vineyard. Considering that it must rank with Henschke’s Hill of Grace as one of the two greatest Australian vineyards, it is a bit incongruous and, well, lacking in drama. But what fruit!

Sam points to an adjoining vineyard and tells me his is currently working this. Later, reflecting on the visit as I drive down towards Angaston, I make a mental note to keep an eye on that wine!

Ocean Eight: If I could start all over again

If I could start all over again and work as a winemaker, then this would be the sort of place in which I would choose to work. It’s just the right size, being housed in a converted stable, it adjoins the house, it smells and looks pristine clean and modern and there is absolutely no fear of seeing something scampering across the floor out of the corner of our eye. My wife would say: “How cute!” Oh, and when you step outside you have a view that God has created in very few places.


Mike Aylward recognises his good fortune. He has inherited the business from his father Chris, who with his wife, Gail, started producing wine on the Mornington Peninsula in 1997. They developed Kooyong with a focus on top quality wine that suited the climate. Kooyong was sold in 2004 to the Gjerja Family, the owners of Port Philip Estate. The Aylwards then developed a new set-up, creating a 27-acre vineyard and building the Ocean Eight winery, temperature-controlled and gravity-fed, into the hillside at the family’s property in Shoreham. While waiting for the first crops to be picked, Mike, their son, travelled extensively through Burgundy, Alsace and Champagne to look at styles.

And so what started as a part time job to earn a few dollars during his university days has now turned into a committed obsession; in 2011 Mike won the highly coveted “Young Gun Of Wine” award.

But he still appears as a slightly dishevelled university student. Avuncular and languid are terms that don’t begin to do him justice, and he is an genial character. But don’t let that typical Aussie laid-back attitude fool you; he is firm of conviction beneath a softly spoken delivery. He thinks that nowhere else in Australia does Chardonnay as well as the Mornington Peninsular and, when pressed, shyly suggests that the family’s Veuve Chardonnay was the style-setter among Mornington Chardonnay’s, being definitely European in style, and with elegance rather than body the defining characteristic (though he admits it does help when Jay Z and Beyoncé are photographed quaffing your wine in a Sydney restaurant!)

With Mike’s opinion that his house style is all about elegance and subtlety being noted, we settle down to a tasting:

Pinot Gris 2016 – whole bunch picked and aged in old barrels, which Mike says is essential to develop the complexity this grape requires. Grapefruit and coconut. Very inviting combination. Hugely quaffable. You could sit at the bar and drink this all night long.

Verve Chardonnay 2015 – never was a wine more aptly named. A wonderfully deft nose – intense grapefruit and galia melons, but so delicate that you almost have to hunt for the flavour. A teaser – where is it going? It is already very good but will get immeasurably better when the flesh opens out a wee bit. Haunting. When I put him on the spot in terms of contrasting with Burgundy, Mike shyly posits that he hopes this would be seen some way between a Chablis and a Chassagne-Montrachet.

Pinot Noir 2015 – ravishing purple robe. Soft very intense red fruits (red pear especially) on the nose, followed by Morello cherry. Has a rasping newness to it, but there are enough tannins and acidity to ensure this will last for a long time. Mike says that 2015 and 2016 were really good and that 2017 has the potential to be very good.

Pinot Noir 2016- this is very young and still developing, but has a lovely, spicy nose and spritzy fruits of the forest on the palate.

Aylward Pinot Noir 2014 – wow, this is sappy, rich, juicy, big and completely different to the other pinot noirs. This will develop over a long period.

Before I leave, Mike takes me on a tour of the gardens and the vegetable plots (they are almost self-sufficient.) Everything seems correct here.

And in the wines, there is elegance and subtlety at work. There is not a single off-flavour or scent in any of the wines (which are often present when I visit Burgundy). They are definitely feminine in style and charming in delivery. You get the impression you would never be disappointed with a single bottle of these wines. Why would you drink anything else again?

Paringa Estate: Burgundian styles in the peninsula

The light here is beautiful. The Peninsula shimmers in a late morning effervescence and the sea at Port Philip dances like a nymph. Oh to be a painter!

Standing at Red Hill looking beyond Dromana, however, it is easy to forget that to get here requires a schlep through the urban concrete sprawl of Melbourne – and for a navigationally-challenged Geordie, negotiating my way from Flinders Street to the peninsula offered a few challenges.

But – God! – it’s worth the trek. Turning back inland, I make my way down a steep hill towards Paringa Estate. The view from the winery and restaurant over the home vineyard and across the steep valley is blissful. The vines now nestle under netting, put there the previous week to stop the resident geese population from feasting on the sugar-laden grapes, which will be picked in a few weeks.

Lindsay McCall, an extraordinary man, recalls how he purchased this land in 1984 and spent five years planting it with vines, while holding down his day job as a teacher, in an attempt to get back to his roots, having been told by his dairy farming father that there was no future on the land and he should concentrate on getting a college degree. He also recalls being told by one eminent local winegrower that he should not bother planting Syrah – “It’ll never ripen…” Which is red rag to a bull to a man like Lindsay. He planted. The results speak for themselves. There is steel to this man.

But he may have met his match in a very canny Scotsman, Hugh Robinson, a retired gynaecologist who emigrated to Australia in 1978 and who gave up trying to make wine some years ago to concentrate on growing the best possible grapes. A lot of his fruit previously went to a multinational wine company, but now Lindsay gets his hands on most of it. However, not only is Hugh a wonderful tender of his vines, but he would also seem to be a canny negotiator, judging from his conversation with Lindsay when I am there. “Well, he is a Scot,” says Lindsay ruefully. Aside from one tiny neighbour, Hugh’s grapes are the only ones that Lindsay will buy; the rest of his grapes are either owned or leased by him. He explains that not only are Hugh’s grapes of excellent quality, but because they are on the valley floor and on silt soil, they provide a beautiful contrast to Lindsay’s own grapes, grown at altitude on steep slopes of red calcareous soil. They make quite a combination, this pair; the c Marsh – b Lillee of the wine world.

Burgundy is what we are aiming at here; Lindsay is a great admirer and models his single vineyard and estate wines on the great Burgundy styles, though he feels his Peninsula wines are more New World in style. Oak barrels come from France, although Lindsay has also purchased three large foudres. These allow the newly fermented wine a much longer cooling down period after the end of the primary ferment, thus offering more concentrated fruit. “I’m looking for complexity,” says Lindsay. It is easy to tease out of him stories of his travels in Burgundy and the northern Rhone. He must be like a kid in a sweet shop when he goes there.

Nick Justice, Lindsay’s sales and marketing man, shows me round the winery, which is nicely haphazard; the steel fermenting vats, awaiting cleaning before the vintage, straining at the leash, sit outside the back wall of the winery.

Lindsay takes me through the variations in yield. In 2015 they were down 30%, in 2016 they were up slightly on the previous year, and in 2017 they expect to be down slightly. The compensation is that the 2015s are already looking absolutely brilliant

We settle down to a two-hour tasting. Highlights:

The Peninsula Pinot Gris looks really great, one-third being fermented in oak and two thirds in stainless steel, offering complexity, soft fruit and beautiful cool perfume, and I am immediately thinking of Alsace. I wonder why they grow this grape, but Lindsay explains: “Pinot Gris will always grow well where Pinot Noir grows.”

We move onto the chardonnays. The 2016 Peninsula was made from whole bunch pressed grapes, fermented in barrel and did not undergo malo. This is absolutely beautiful, complex, rich and yet elegant. The Estate 2015 is complex and racy at the same time, which takes some doing. The single vineyard is very Burgundian in style, with distinct anise and liquorice flavours.Peninsula Chardonnay, Paringa Estate, Mornington Peninsula 2013

Licking my lips, I move over to the pinots. The 2016 Peninsula was bottled yesterday – it doesn’t get any fresher than this. It is showing fabulous fresh acidity and bright cherry fruit and is racy and vital. How jammy am I to be tasting this! The Estate 2011 is a novelty; the vintage was written off by “experts” but Lindsay finds that Cellar Door customers love this wine. It is easy to see why; it has a big complex nose, herby and medicinal, earthy, very structured like a reasonably aged Burgundy. The 2013 version has a delicious nose, wild raspberries and a touch meaty. The single vineyard from the same vintage has an earthy plummy nose and wonderful layered texture on the palate. It is a very serious wine.

We move on to the shiraz wines. The 2015 Peninsula is delicious – perfumed with strong liquorice and stone fruit. Once again I am struck by the thought that all the Peninsula wines punch way way way above their weight. The Estate is a step up, more complex, more structure, but with the same gorgeous garrigue type fruit. The single vineyard, which comes from the bottom of the three home plots of shiraz, has wonderful firm tannins, and lasts a lifetime in the mouth.  Halliday reckons Paringa has a very definite resemblance to the northern Rhone.

We have a stunning lunch in the award winning restaurant which offers a view over the winery and allows us to watch Lindsay’s son Jamie clamber up and down barrels as he prepares for the vintage. During a lunch of snapper and venison I sip a single vineyard Pinot Noir 2007. It has a mature colour, and an intense raspberry and dark forest fruit nose, and is absolutely perfect with the venison. The restaurant has one Chef Hat. The Australian equivalent of a Michelin star, and is easy to see why. They seek perfection in here, as they do with everything at Paringa Estate. But when it come to the wines, they may already have found it.

A Perfect Pit-Stop Tasting

The Hume Highway runs straight and true and long and passes such evocative places that you want to pull off every few miles to take a look; the Great Dividing Range, Rutherglen, Glenrowan (“Ned Kelly’s Last Stand!”), Milawa…

Yesterday, on my way down from Murrumbateman to Melbourne I pulled off at the exit for the Strathbogie Ranges and found myself cautiously winding my way up a dirt road, before I came upon Callie Jemmeson and Nina Stocker, whose brands Pacha Mama and White Stripes are made here. We had a brief tasting at an outside picnic table, accompanied by prosciutto, cheese, wonderful bread and fruit. I looked around at the alpine-type scenery – we seemed to be miles from anywhere! – and at the two beautiful winemakers who were making me feel so at home and whose wines tasted so good, and I thought: this must be a candidate for my nicest wine tasting ever!

The winery which they lease stands pristine and empty, the tanks just cleaned and waiting for the grapes. “Any day now,” says Nina.

They source from a wide range of Victorian vineyards. Callie told me that during one trip earlier this year she covered 800 kilometres visiting their growers, which makes me moaning about my trip look pretty pathetic. Their partner is Callie’s father, Dave Jemmeson, who helped launched Friarwood and Mitchelton. Serious pedigree here, then.

A Pacha Mama Riesling from the 2016 vintage is so ripe that I ask about residual sugar but Nina says there is hardly any. It is a serious wine, beautifully open in the glass and full of just-crushed citrus fruit.

A White Stripes Pinot Grigio 2016, sourced from the King Valley, shows lovely ripe appley fruit. Another wine – The Dagger – uses the same source but with different yeasts – and has an underworld funkiness to it.

The best wine is a Pacha Mama Yarra Valley (Upper Yarra and Coldstream) Chardonnay 2015 which has a lovely soft lime-and-butter nose, quite elegant.

The 2015 Pinot Noir from the same region, using six different clones, has a vibrant cherry Tunes nose, is medium-bodied and ready for early drinking. Very moreish.

The Pacha Mama 2015 Shiraz from Heathcote has open, vibrant fruit with just a touch of (attractive) rusticity. There’s complexity at work here, but also very attractive gluggable fruit which a brilliant combination. Would go great with food.

Finally, the White Stripes Synergy from the 2015 vintage is probably the most interesting wine, as it is one of the few Sangioveses I will taste on my trip. It is still youthful, generous, with gregarious fruit and a purple texture, and dark cherry flavours in the mouth. Softly scented, curious and diverting, this is an attractive and interesting wine.

Unfortunately I have to dash as I am late and I feel a bit guilty at letting Nina and Callie haul all the picnic gear back indoors. They do not seem to mind at all. There is a fierceness of determination at work here and I think they are at the beginning of a journey that will take them far. I will keep in touch regarding importing their wines.