Battle of Bosworth is one of the most exciting producers from the McLaren Vale, owing its fame to a series of outstanding single-vineyard wines made from estate-grown fruit. Owner, Joch Bosworth, is regarded as a brilliant organic farmer as well as a top class winemaker, and the Bosworth vineyards are among the most beautiful we have ever seen. Joch plays down his impeccable green credentials, arguing that he is doing nothing new: ‘A lot of what we do in the vineyard is simply old-fashioned grape growing; essentially, our vineyards are run as they would have been 50 years ago before synthetic pesticides and fertilizers became available.’
A pretty little flower called the soursob is Joch’s partner in crime to combat weeds. So important is the soursob that it features on the Battle of Bosworth labels, too.
"Fancy winemaking for our Bosworth Chardonnay; pressed straight to the very best French barrels from a variety of coopers, all of them expensive. The wine goes through a natural ferment; that is we don’t seed it with any commercial yeast but rely upon the natural yeast from the vineyard to start the process. The wine stays on high solids (sur lie) which helps to add subtle textural characters. High solids means we don’t rack off the old yeast cells but allow the wine to sit there in and amongst them."
The Battle of Bosworth Chardonnay has a complex nose of hazelnut, stonefruit skins and the merest hint of shotgun. The palate shows white stone fruit and some citrus characters. It is a medium-bodied full favoured delicious wine.
This Reserve Chardonnay has generous aromas of white peach, beautifully balanced by spicy oak with toasty undertones of vanilla and mocha. A rich and toasty palate shows pineapple and peach fruit with hints of cinnamon, which lingers to create a lovely wine with a long and persistent finish.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Australia's "Other" Whites (see blue links below).
Berton Vineyards Winemakers Reserve Wines have been chosen by their winemakers as wines that stand out year after year. They believe the Vermentino variety is perfect for the warmer regions of Australia due to its ability to retain freshness and acidity in warmer climates. Fruit for this Vermentino is sourced from two vineyards - from the Riverland and the Riverina. The Riverina fruit has ripened really well over the past two years so this was used for the majority of the blend. For the 2016 vintage the fruit from Riverina was picked early due to rain in late January and the Riverland portion was harvested later.
The two parcels were kept seperate during the fermentation process, before being clarified and blended prior to bottling.
Both vineyard contribute to the final flavour of the wine. The Riverina vineyard lends delicate flavours of citrus and pear to the final wine whilst the Riverland vineyard adds tropical aromas and riper flavours of lychee and kiwi fruit. The resulting wine has aromas of tropical fruits combined with hints of pear and citrus which jump from the glass and follow through tp the palate creating a wine that is rich with a great depth of flavour and crisp acidity.
This dry, light-bodied wine is a perfect match for seafood and goes particularly well with calamari.
Awarded 95 points and a rare Outstanding status by Decanter (www.decanter.com) in their 2016 Decanter World Wine Awards Rhone Section (see blue link below).
Pale straw with green hues. Nose Fresh and lively with a mix of lemon pith, grapefruit, jasmine blossom, white peach and bath salts. Palate Soft and bright with abundant fruit including lime and white melon with subtle savoury, smokey characters leading to a fine, long and elegant finish.
The Three Graces represent three of the noblest white grape varieties: Marsanne, Viognier and Roussanne. The grapes were picked early to retain their freshness and fermented separately in stainless steel vats with a small portion of each variety both barrel and wild fermented followed by nine months' maturation on lees.
With The Three Graces Marsanne Viognier Roussanne I have been able to bring to life my passions: art, cricket and winemaking. With a nod to the works of Canova and Raphael this wine is dedicated to W.G. Grace, "The Champion", who had two brothers, E.M. and G.F., who also played cricket for England, including one test together against Australia in 1880.
This synergistic trio of Marsanne, Viognier and Roussanne seamlessly combines the beauty, charm and joy only achievable in a three-way blend. Stone fruit, honeysuckle, apricot and bright lemon zest are in abundance in this medium bodied wine with a subtle glossy feel. The Marsanne brings elegance and texture, the Viognier finesse and flavour and the Roussanne grace and structure.
Awarded 95 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Australia's "Other" Whites (see blue links below).
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.
While inspiration has been taken from organics, biodynamics and natural winemaking practices, they are not dictated to by one school of thought, these are what could be called natural wines, but Larry Cherubino likes to think of them as "post natural" wines. Believing in healthy and sustainable vineyard practices, Larry Cherubino grows all his own grapes and can account for their provenance and natural status.
Laissez Faire means "let it be" and this is reflected in the hands-off approach of winemaking. As the name suggests, the grapes selected for this Field Blend were harvested at the same time and blended in the field. The fruit was gently destemmed, then the parcels were allowed to ferment naturally on their skins for a period of five days. No additives, sulphites, acids or enzymes were added during the vinification of this blend, with only minimal sulphur added at bottling.
This wine has a floral blend characterwith an exotic yet fresh cacophony of passion fruit, rose petal and lychee. A gentle hint of oak adds texture and weight to the long finish.
Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Australia's "Other" Whites (see blue links below).
Cullen Wines is a certified biodynamic, carbon neutral and naturally powered estate, with their philosophy summed up in three simple words; ‘Quality, Integrity and Sustainability’. It is one of the oldest and most awarded family wineries in Wilyabrup, in Western Australia’s famous Margaret River region. First established in 1971 by Dr Kevin and Diana Cullen and now run by their daughter Vanya, the winery has built an outstanding reputation for fine certified biodynamic wines that receive critical national and international acclaim. All wines produced are sourced from grapes grown on the Cullen and adjoining Mangan Estates. Both are certified biodynamic, to allow the soil to be nurtured and the wines to reflect their sense of place.
Although the weather in 2014 leading up to and during the vintage was warm, the fruit produced by all varieties was exceptional. There was no rain in January, February and not even until the end of harvest in March. The resulting low yields, balanced pH and great acid levels translated into wines of great flavour and style.
Harvest in 2014 delivered Semillon fruit of outstanding quality. The grapes at the Mangan vineyard were hand picked and sorted before being pressed and naturally fermented with no acid additions and limited fining.
This wine has ripe tropical and citrus notes which are prominent on the nose. The palate shows attractive florality, white peach, citrus and pineapple nuances with an underlying minerality.
Vibrant pale lemon in colour. The bouquet is a subtle and complex blend of citrus and guava fruit aromas with a background of spicy oak. The palate is complex and integrated, containing a broad, subtle spectrum of lemon and grapefruit flavours. The oak provides added depth but remains unintrusive and well-balanced.. Long with refreshing acidity on the finish.
Delicate aromas of lemon curd and preserved citrus are immediately apparent with hints of roasted cashews andground ryegrass seed adding some softer depth and complexity.A fine acid palate, that is the hallmark of the Cave Block,provides drive through the palate with mealy textureproviding depth and balance to vibrant citrus fruit characters. The finish is clean and long with lingering notes of nectarine skins and roasted kernels.
High in natural acidity and bone dry, this wine is fresh and bright with intense smells of lime skin, citrus blossom, green apple, ripe guava and cinnamon spice. On the palate, there is crisp lime sorbet, stone fruit including apricot and classic mandarin, developing into rich lemon meringue. Wonderful racy minerality.
The nose of this wine displays an enticing mix of white stonefruits and sweet pineapple with an underlying hint of ginger. The palate is luscious and flavoursome, again nectarine and peach are prominent, with a twist of candied citrus rind. These sweet flavours evolve through the palate into more savoury flavours reminiscent of raw almonds and spice. A generous, textural wine with a surprising finesse on the finish.
The nose exhibits a whole array of characters from stone fruits and tropical notes through to nuttiness and an ever so delicate hint of Indian spice. The palate is robust! A luscious mix of pulpy fruit, green mango and papaya. These full flavours gently give way to honey blossom nuances and savoury pistachio notes which linger to a very long finish, adding refinement to the palate.