January Bubbly Club Iowa

Bubbly Wine ClubThree-Feathers-Pinot_Pop_bottleThree Feathers Estate & Vineyard
Pinot Pop!
Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

This refreshing, lightly sparkling red wine is a playful product of the Pommard clone of Pinot Noir. It has aromas of strawberry and bramble-berry fruits. This wine is a fun accompaniment for potlucks and barbecues. 

Varietal: 100% Pinot Noir
Analysis:
11% alcohol / volume
Sugar: 18.8 Brix
pH: 3.09
Clones: Pommard
Appellation:
Chehalem Mountains, Laurelwood District AVA
Vineyard:
Torio Vineyard
Aging:
9 months in Stainless Steel
Production: 96 cases

WINEMAKER’S NOTES:
“2020 was an excellent growing season on Chehalem Mountains. Following bud break, we had dry weather for the next 10 weeks; the only rain came mid-September and harvest was sunny and clear. Fermentation and aging was in stainless steel, the fruity flavors were laid bare. Not too high in alcohol, we added carbonation to create this sparkling wine.” – Three Feathers Estate & Vineyard.

VITICULTURAL AREA:
In the heart of the Chehalem Mountains, at the Northern end of the Willamette Valley, the Three Feathers’ high-elevation vineyards are part of Oregon’s most recognized appellation of cool-climate wines. Their 155-acre Estate comprises of rolling hills from 700-1000 ft. in elevation – which form a natural heat sink, sheltered from winds, capturing summer warmth in its own natural microclimate. Ancient marine soils and respectful farming practices result in rare wines that embody this distinctive region and each growing season.

ABOUT THE WINERY:
Three Feathers Estate & Vineyard produces handcrafted small-lot wines using only grapes grown on their estate. Their passion for growing and commitment to authenticity contribute to their mission of creating the best Oregon wines that reflect their terroir. Learn more here. >

Information and Photos ©  Three Feathers Estate & Vineyard – All Rights Reserved


Clover Hill_Cuvee_RoseClover Hill
Tasmanian Cuvée Rosé
Tasmania, Australia

BUBBLY WINE STYLE

Delicate salmon pink in color, this wine has a soft and creamy mousse. Attractive stewed strawberry and dark cherry notes marry perfectly with the wine’s fresh brioche characters. The wine is well structured, with sweet, red berries and cream enveloping the palate. This fresh and vibrant wine is best enjoyed young, but will also reward a few years in the cellar.

Varietal: 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier
Analysis: 12.5% alcohol / volume
Acid: 8.6 g/L

pH: 3.17
Residual Sugar: 7.5 g/L
Winemakers: Robert Heywood & Peter Warr
Critical Acclaim:

  • Best in Class ‘Best Australian NV Rosé’ – 2017 Champagne & Sparkling Wine World Championships
  • Perpetual Trophy, Blue Gold, Top 100 – 2017 Sydney International Wine Competition
  • 93 points and Runner up ‘Best Sparkling Rosé of the Year’ – 2018 Australian Sparkling Report
  • 94 Points – 2018 Halliday Wine Companion
  • 92 Points – 2020 Halliday Wine Companion
  • View all awards here.

WINEMAKING NOTES:
“The Clover Hill Tasmanian Cuvée NV Rosé is made from grapes sourced from Clover Hill’s vineyards in Tasmania. Expressing the freshness and vibrancy for which the apple isle is renowned, this rosé offers elegance and refinement. The winemakers used classic techniques, such as delicate grape handling, followed by cool temperature alcoholic fermentation, and then a partial malolactic fermentation to soften the natural acidity of the grapes.

Clove Hill Tasmanian Cuvée NV Rosé is crafted according to traditional methods. Fermented in the bottle, this wine is aged on yeast lees for a minimum of two years which, in addition to a careful dosage of Tasmanian Pinot Noir, ensures the premium quality that is the hallmark of Clover Hill.” – Clover Hill Wines

ABOUT CLOVER HILL WINES:
Created to rival the wines of Champagne, Clover Hill is acknowledged as one of Australia’s finest sparkling wine producers. They blend the finest traditions of Champagne, France with their own distinguished Tasmanian style, using only the traditional varieties of Champagne – Chardonnay, Pinot Noir and Pinot Meunier. Learn more here. >

Information © Clover Hill Wines – All Rights Reserved


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January Sweet Club: Iowa

Sweet Wine Clubchambers-rutherglen-muscadelle-bottleChambers Rosewood Vineyards
Muscadelle
Rutherglen, Australia

NECTAR WINE STYLE

This wine is dark bronze-gold in color with hints of amber. It has intense, fresh and fruity aromatics with characters of honey, butterscotch, crème brûlée, creamy caramel, dried oranges, orange blossom, dried pears, tea-cake, malt and green tea. These characters are also evident on the palate which is luscious with a hint of jasmine and fresh layers of flavor which linger in the mouth. This wine has a luscious texture with the gentle warmth of clean spirit and well-balanced sweetness complementing the finish.

Analysis: 18.5% alcohol / volume
Critical Acclaim:

          • Halliday Wine Companion
            • 2023 Rating: 92
            • 2022 Rating: 92
            • 2021 Rating: 91
            • 2020 Rating: 94
            • 2019 Rating: 93
          • Wine Enthusiast Buying Guide – 92 pts.

ABOUT THE WINERY:
Since establishment in 1858, in Victoria’s famed Rutherglen region in Australia, winemaking duties at Chambers Rosewood have been passed down from father to son through six generations. Today, Chambers Winery and Vineyards are operated by Stephen Chambers, supported by his father, the legendary Bill Chambers. This relaxed family-owned winery has been producing Muscats and Muscadelles that have been recognized all over the world for their complexity, intensity and balance for centuries. Learn more here. >

Information © Chambers Rosewood Vineyards – All Rights Reserved.


Tickle-Me-Pink-bottleScott Harvey Wines
Jana Winery
Tickle Me Pink
California

NECTAR WINE STYLE

The four components of this wine make for a foxy, sassy, and yummy wine with aromas and flavors of strawberry, cherry rosemary and thyme. There is a hint of fresh carbonation on the finish that makes it refreshing and surprising.

Varietal: 68% Lodi Chardonnay, 24% Lodi Riesling, 5% Mystery Wine, 3% Syrah
Analysis: 12% alcohol / volume
pH: 3.19
RS: Off Dry, 2.6%
Produced: 1,556 at 12/750 ml

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.

WINEMAKER’S NOTES:
“Making this wine gives me the chance to produce a true European type Rosé in a light, crisp and off dry style, similar to the wines we produced while working as an apprentice and going to winemaking school in Europe. I had a fun time putting this blend together. It is mainly Chardonnay and Riesling, with a little something mysterious thrown in to give it that mischievous character and flavor. The Syrah adds spice and color.” – Jana Winery

ABOUT THE WINERY:
In 1979 Scott Harvey developed an ambitious winery plan for the Santino family. As Winemaker and General Manager of Santino Winery, Scott is credited with placing Amador County firmly on the California wine map. Over the years, Scott honed in on his skills within the wine industry, becoming Partner, Winemaker and President of other wineries before starting his own venture with his most ideal partner – his wife, Jana, a wine industry veteran. Learn more here. >

Information © Scott Harvey Wines – All Rights Reserved.


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November Premium Wine Club

Greywacke_PinotNoir-bottleMellow style logoGreywacke
Pinot Noir 2019

Marlborough, New Zealand

MELLOW WINE STYLE

Imagine a black forest cake, chock-full of juicy cherries and Black Doris plums, served up with a generous dollop of blueberry compote, laced with nutmeg and cloves. This is a deeply colored Pinot Noir, exuding lush, ripe fruit – highly fragrant with a cedar-like spiciness and hints of hot-smoked nuts. The palate is dense and generous with rich fruit, fine tannins and a delicious spicy finish.

Analysis: 13.5% alcohol / volume
Varietal: Pinot Noir
Total Acidity:  5.2 g/L
pH: 3.70
Aging: Individual clones were barrel aged separately for 11 months, prior to blending in late February.
Bottling:
November 2020

VITICULTURE:
All fruit was grown in Marlborough’s southern valleys and principally sourced from the Yarrum Vineyard, situated on the Brancott/Ben Morven ridge. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of Pinot Noir clones, predominately the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.

WINEMAKING:
The grapes were hand-harvested and chilled overnight prior to hand sorting. Most of the fruit was then destemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruity was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation, the wine was pressed, racked and filled into French oak barriques (30% new).

ABOUT THE WINERY:
Established in 2009, Greywacke (pronounced Grey-wacky) is the Marlborough label of the Judd family and the name of New Zealand’s most abundant bedrock – an understated grey river stone that is found throughout Marlborough’s rivers and alluvial vineyard soils. While the company now exports their wines all over the world, the winery is still very much a family affair; the ethos remains ‘keep it simple and hands-on’ with a small, dedicated team running the company at their headquarters, located in the heart of Marlborough’s Omaka Valley. All vineyards are sustainably managed and their fruit is sourced from mature vineyards in prime viticultural sites across Marlborough’s sunny South Pacific climate. Learn more about the winery and its team here.

> Click here to watch Greywacke’s Story <


Bold wine Style logoPenley-Helios_Cabernet_bottlePenley Estate
Helios Cabernet Sauvignon 2018

Coonawarra, Australia

BOLD WINE STYLE

This Cabernet Sauvignon is powerful, yet restrained with incredible depth, complexity and finesse. The dark fruits, combined with the savory notes and focused tannins result in a pure expression of Cabernet Sauvignon. The nose is complex, supporting French oak and full of cassis, mulberry, violet and licorice. The palate is quite bold and generous, driven by notes of succulent fruit and savory, textural tannins with great length.

Analysis: 14.5% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Total Acidity:  6.6 g/L
pH: 3.5
Critical Acclaim: 95 pts. Wine Enthusiast; 94 pts. Wine Spectator

ABOUT THE WINERY:
Located in the center of Australia’s most famous Cabernet region, Coonawarra, the Penley Estate continues a family tradition that spans five generations. Owners and sisters, Ang and Bec Tolley have 240 acres planted atop the Terra Rossa soils, where they constantly strive to make wines with carefree souls, that celebrate the fruit and honor the vine. In words of their mother, they want every bottle of their Coonawarra wine to… “Grow up and be fascinating”.  Learn more about the family history and winemakers here.

> Click here to watch Penley’s Story <

© Information from Greywacke and Penley Estate – All Rights Reserved. 


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July Wine Club Pairing Recipe

Tasty crispy fried wedges of potato with fresh rosemaryDuck Fat Potatoes

INGREDIENTS:

  • 3.54 lbs. potatoes, medium or large, Yukon Gold or Russet
  • 1 tbsp salt
  • 2 tbsp semolina
  • 1.5 tsp kosher salt
  • 7 oz duck fat
  • 2 tsp rosemary, roughly chopped
  • sea salt flakes

DIRECTIONS:

  1. Peel the potatoes, then cut into 3 inch pieces.
  2. Preheat oven to 450°F.

Par Boiling & Roughing up:

  • Add 1 tbsp salt and then the potatoes to a large pot of boiling water. Boil for 10 minutes.
  • Drain potatoes well.
  • After draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes.
  • Add 1.5 tsp salt and the semolina. Place lid on, then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Roasting:

  • Pour duck fat into heavy based metal roasting pan (not glass or ceramic).
  • Heat in oven for 5 to 7 minutes until it’s shimmering and very hot with little wisps of smoke.
  • Working quickly and carefully, remove pan from oven.
  • Transfer potatoes into the roasting pan (be careful), and turn to coat in fat. Then, arrange the potatoes cut face down.
  • Roast for 25 minutes. Turn potatoes, roast for another 15 minutes. Turn again, then roast for a final 10 to 15 minutes, or until deep golden and super crunchy.
  • Transfer to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately.

© Recipe courtesy of Nagi at RecipeTin Eats.

JULY WINE CLUB:

Bold wine Style logoKillermans Run Cabernet SauvignonKilikanoon
Killerman’s Run Cabernet Sauvignon
Clare Valley, South Australia

BOLD WINE STYLE

The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose.  The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.

Varietal: Cabernet Sauvignon
Analysis:
14.0% alcohol / volume
Maturation: 16 months in new and seasoned French oak hogsheads
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens
Critical Acclaim:
91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Learn more here.

© Information provided by Old Bridge Cellars.


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Kilikanoon Killerman’s Run Shiraz

grilled chicken wings on a wooden board

Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce

INGREDIENTS:

  • 16 chicken wings, with the two joints attached, tips removed
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup hot sauce
  • ¼ cup soy sauce
  • 1 Tablespoon light brown sugar

DIRECTIONS:

  1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

© Recipe courtesy of Ray Lampe on Food & Wine.

JULY WINE CLUB:

Mellow style logoKillermans-Run-Shiraz-bottle-webKilikanoon
Killerman’s Run Shiraz
Clare Valley, South Australia

MELLOW WINE STYLE

There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.

Varietal: Shiraz
Analysis:
14.5% alcohol / volume
Maturation: 15 months in new and seasoned French oak barriques
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza
Critical Acclaim:
91 pts. Wine Spectator; 90 pts. Wine Enthusiast

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s. Learn more here.

© Information provided by Old Bridge Cellars.


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Kilikanoon Killerman’s Run Riesling

Caesar salad on the tableCaesar Salad Supreme

INGREDIENTS:

  • 6 cloves garlic, peeled, divided
  • ¾ cup mayonnaise
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 anchovies or anchovy fillets, minced
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-sized pieces.

DIRECTIONS:

  1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
  3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.

© Recipe courtesy of All Recipes.

JULY WINE CLUB:

Silky styleKillermans Run RieslingKilikanoon
Killerman’s Run Riesling
Clare Valley, South Australia

SILKY WINE STYLE

The nose of this Riesling is intensely aromatic with notes of lemon, lime, orange blossom, and the classic Riesling minerality. The palate is fresh and mouth watering with bright citrus, orange rind and crisp green apple. It has a tangy, dry finish making it a real pleasure to drink.

Varietal: Riesling
Analysis:
12.5% alcohol / volume
Maturation: Stainless Steel
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Fresh seafood such as oysters, scallops and shrimp; or, try with a fresh Caesar Salad.
Critical Acclaim: 93 pts. JamesSuckling.com

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Riesling is fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was stopped prior to complete dryness to give the wine a hint of additional texture and roundness while still being nicely balanced by naturally retained, crisp acidity. This Riesling was made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Peter Warr joined the winery in late 2018 after traveling the world honing his craft. He is now responsible for carrying on Mort and Kevin’s legacy at this treasured and award winning estate. Kilikanoon is rated by US and Australian critics as one of Clare Valley’s outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced Shiraz, Grenache and Cabernet Sauvignon. Learn more here.

© Information provided by Old Bridge Cellars.


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January Collector’s Wine Club: Iowa

Dead ArmBold wine Style logod’Arenberg
2014 Dead Arm Shiraz
McLaren Vale, Australia

BOLD WINE STYLE

Dead Arm is a vine disease caused by the fungus ‘Eutypa Lata’ that randomly affects vineyards all over the world. Often affected vines are severely pruned or replanted. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.

This is one of the more pure fruited versions of this iconic wine that we have seen in recent times. Highly aromatic in the early stages of its life, the nose is dominated by an array of perfectly ripe berry fruits and spicy notes. The dark, earthy and savory characters that we are well accustomed to, whilst present, seem to be taking a back seat. Nonetheless, they play an integral role in adding depth and complexity here. The palate is similarly positioned, showing almost restrained fruit weight but great depth of flavor and wonderful brightness. What hasn’t changed is that line of fine, lively tannins that present themselves early and drive the wine from start to finish, drawing fruit flavor along with them.

Analysis: 14.4% alcohol / volume
Varietal: Shiraz 100%
Residual Sugar:
0.9 g/L
pH: 3.48
Titratable Acid:
7.4
Oak Maturation:
18 months
Harvest Dates:
February 12th – April 17th
Chief Winemaker: Chester Osborn
Senior Winemaker: Jack Walton
Critical Acclaim:

  • 91 pts. on Wine Enthusiast
  • 97 pts. Tony Keys, The Key Report
  • 97 pts. Ray Jordan, The West Australian
  • 96 pts. Patrick Eckel, Wine Reviewer
  • 95 pts. James Halliday, Australian Wine Companion
  • 94 pts. Mike Bennie, The Wine Front
  • 92+ pts. Lisa Perrotti-Brown, Robert Parker’s Wine Advocate
  • 92 pts. Nick Stock, JamesSuckling.com
  • Double Gold Medal China Wine & Spirits Awards ‘Best Value’ 2017
  • 5 Stars Winestate Magazine Mainfreight World’s Greatest Shiraz Wine Show

© Photo by d'Arenberg Winery - Darry and Chester Osborn

© Photo by d’Arenberg Winery – Darry and Chester Osborn

VINTAGE:
A wet winter ensured good sub soil moisture and set up the vines well with healthy canopies. Spring was very dry with above average temperatures, a heavy downpour in January was a welcome relief. Mild conditions during the ripening period produced wines that show an abundance of spicy fruits with great color, richness and balanced tannins. Vintage started on 30 January, the earliest start on record by one day.

THE WINEMAKING:

Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

CELLARING POTENTIAL:

The youthful exuberance and purity offers itself up for relatively early consumption (in Dead Arm terms that is). However, the lovely balance between acid and tannin along with the depth of fruit promises greater things to come. Watch patiently as the earthy vineyard expression grows with time. This wine will reach its full potential with bottle age up to at least 20 years. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity. This wine is best stored in an environment free of direct sunlight and with consistent temperatures between 10°C and 15°C.


Shipsters'-Rapture-ShirazBold wine Style logod’Arenberg
2010 Shipsters’ Rapture Shiraz
McLaren Vale, Australia

BOLD WINE STYLE

Shipsters’ Rapture is named in honor of Henry Shipster and his family who owned the vineyard before the Osborn family. The Shipsters are said to have delighted in their small plot of land, lovingly planting it to vines, an orchard and Needle Pines that still line the vineyard today.

Upon release, The Shipsters’ Rapture has a vivid, young, dense, purple-red colour. The nose is dominated by deep, dark purple fruits. Initially a little tight, with air there is the appearance of spice and flowery, mulberry notes.

Deep, rich mulberries and plums are the feature fruits on the palate. There is also a very appealing volume of spice on the finish. The cooling influence of the steep vineyard has created a more focused, linear wine. There is a real density to the wine with lovely long, mineral tannins that really linger. This wine epitomizes elegance but power. It will benefit from cellaring and decanting prior to serving is recommended.

Analysis: 14.2% alcohol / volume
Varietal: Shiraz
pH: 3.42
Titratable Acid: 6.6
Oak Maturation: 20 months in new and old French and Old American Oak
Harvest Date: 5 March 2010 
Chief Winemaker: Chester d’Arenberg Osborn
Senior Winemaker: Jack Walton
Additional Info: Vegan Friendly
Altitude: 70m Above Sea Level
Aspect: Southern
Size (area): 1.5 Hectares
Soil: Sandy Loam/Limestone
Age of Vines: 43 years
Critical Acclaim:

  • 92 points on Wine Enthusiast 
  • 91 points on Wine Spectator
  • 97 points from Huon Hooke
  • 91 points from Vinous Antonio Galloni
  • 91 points from Stephen Tanzer

VINTAGE:
Above average autumn rains set the vines up well. There was some heat during flowering which reduced crop levels in but with no ill-effects on quality. There was some more warm weather in January as the reds were going through veraison, this did no damage, but did encourage an early start to vintage. The day time temperatures were mild through out ripening with mild to cool nights. 2010 was a very strong vintage in McLaren Vale with the reds in particular showing excellent varietal characters and balance.

THE VINEYARD:
This very steep south aspect vineyard (depicted front) was planted to Shiraz in 1969. This aspect promotes the flowery fruit characters of the wine. The floweriness is further enhanced as the vines are situated in a steep gully where considerable cold air drainage occurs at nightfall. The geology is Blanche Point formation (limestone based), promoting the powerful structure of the wine.

© Photo by d'Arenberg Winery - Winemaker Chester Osborn

© Photo by d’Arenberg Winery – Winemaker Chester Osborn

THE WINEMAKING:
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then transferred to five-tonne headed-down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete primary and secondary fermentation. The barrel ferments are aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. Chester and the winemaking team undertake an extensive barrel tasting process for the ‘Amazing Sites’ range and only the best shiraz blocks from each vintage are selected.

CELLARING POTENTIAL:
The youthful exuberance and purity offers itself up for relatively early consumption (in Dead Arm terms that is). However, the lovely balance between acid and tannin along with the depth of fruit promises greater things to come. Watch patiently as the earthy vineyard expression grows with time. This wine will reach its full potential with bottle age up to at least 20 years. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity. This wine is best stored in an environment free of direct sunlight and with consistent temperatures between 10°C and 15°C.

ABOUT D’ARENBERG:
Since 1912 the Osborn family have tended vineyards in McLaren Vale, South Australia. It is one of the undisputed kings of Australian Shiraz and other Rhone varieties that have historically defined the region. A century on, their vineyards have grown to some 450 acres in McLaren Vale, including Shiraz dating back to d’Arenberg’s first plantings in 1912, and nearly one-third of McLaren Vale’s old bush-vine Grenache. Today fourth generation family member, Chester, makes distinctive wines using traditional methods both in the vineyard and the winery. Recently, Chester has converted all of the family’s vineyards to organics and biodynamics and moved to solar energy in the winery. All the while, in terms of winemaking, not much has changed – all the wines are basket-pressed, the reds foot-trodden during fermentation; everything is done in small batches, leading to an impressive array of bottling every year, each showing a different facet of McLaren Vale terroir. Having been inducted into Wine & Spirits Magazine’s Hall of Fame for earning place on its Top 100 Wineries nine times, this accolade is a reflection of d’Arenberg’s revered reputation worldwide. To learn about the history of d’Arenberg, click here.


Bold wine Style logoSteyning-cabernetPenley Estate
2014 Steyning Cabernet Sauvignon
Coonawarra, Australia

BOLD WINE STYLE

The 2014 Steyning is an excellent example of a Coonawarra Cabernet Sauvignon. It has a concentrated aroma of leather, olive, dark blueberries and plum. The densely concentrated fruit is supported by cedar French oak, and is a wine of complexity and length bolstered by brooding savory tannin. Drink fantastically now, or well into the future. Suggested to decant before drinking.

Analysis: 15% alcohol / volume
Varietal: 100% Cabernet Sauvignon
pH:
3.54
Titratable Acid:
6.74 g/L

© Photo by Penley Estate

© Photo by Penley Estate of Hans

Viticulture:
Hans is a natural in the Vineyard. He’s a Viticulturist and a Geologist who has always been keen to understand the interaction between the vine and its own local geology. A visit to Portugal’s Douro Valley helped him realize his two fields of knowledge were a perfect match and since then Hans has been busy applying his geological mapping skills to the mapping of vineyards around Penley Estates. Hans’ aim is to always identify the small parcels of fruit in each vintage that will enable their winemakers, Kate and Lauren, to bring the ‘season to your glass’.

Winemaking:
Kate is one of Australia’s best contemporary winemakers. Wineries such as Wirra Wirra (McLaren Vale), Tim Kanppstein (Clare Valley), Seppelt (Great Western), Punt Road (Yarra Valley) have all benefited from Kate’s brilliance. There is no denial of talent and absolute harmony when it comes to Kate and the winery, which the Penley Estate has witnessed each year since she started in 2016.​ Her investment in Penley is what has fed their evolution into creating some spectacular contemporary varietals. Coupled with the addition of winemaker, Lauren Hansen, it’s as though Penley Estates have taken an almighty breath of fresh Coonawarra air. Learn more about their team here.

Penley Estate_Kate Goodman and Lauren Hansen

© Photo by Penley Estate – Winemakers Kate Goodman and Lauren Hansen


About Penley:
The Penley Estate wine-making history dates back to 1844, but it really began with a red sports car in 1945. It was a collision of hearts and minds, a collision that had been 100 years in the making – refined and distilled from two pioneering winemaking families When Reginald Lester Tolley rolled up to a function in his red sports car, Judith Anne Penfold Hyland was suitably impressed by the car and rather taken by the man behind the wheel. Sparks flew, romance blossomed and Penley was conceived (as a business name) in 1947 after Reginald and Judith married. However, it wasn’t until 1988 that the Penley name came to life, when the children of Reginald and Judith decided to create their own wines and put a label on tradition. They bought a plot of land in Coonawarra, planted cabernet grapes and called it Penley Estate. In 1995, they built a winery at Penley Estate – a full on, all the bells and whistles, impress me with your red sports car winery. Their reputation had grown by then, and it made sense to have everything on site. They planted more vineyards, added some Shiraz to the Cabernet, and increased their range of wine, producing classic Coonawarra reds that were full-bodied, to be kept and savored. To learn more about the history of Penley Estate, click here.

“Our history is a rich mix of endeavor, passion and vision with a touch of scandal and madness thrown in for good measure. We could write a book about it. Instead, we’ll leave you with the words of our glamorous mother; words that we hope you’ll taste in every bottle of our contemporary Coonawarra wine… ‘Grow up and be fascinating.'” – Ang and Bec Tolley


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Winery Spotlight Series: October 13, 2020

Greg and Morgan

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Greg Norman Estates

Tuesday, October 13th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for our October Winery Spotlight tasting event on Zoom, featuring Greg Norman Estates, an internationally recognized collection of 10 varietals from Australia, California and New Zealand. Our special guest will be Morgan-Leigh Norman, daughter of Greg Norman. 

Morgan will be guiding us through a tasting of 7 different wines from Greg Norman Estates; starting with their New Zealand Sauvignon Blanc, leading into their California Chardonnay, Pinot Noir, and Cabernets, ending with their South Australian Shiraz Cabernet and Shiraz.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Morgan with a front seat on Zoom!  Or watch on our Facebook LIVE event.Greg Norman Wines

Greg Norman Event Header

ABOUT GREG NORMAN ESTATES:

Greg Norman Estates, founded in 1996, is a collection of fine wines sourced from stunning wine regions in California, New Zealand, and Greg’s homeland of Australia. With fourteen 90+ point scores to its record, Greg Norman Estates rivals top brands having earned countless accolades from Wine Spectator and Wine Enthusiast. A staple on the “Top 100 Wines in the World” list, the 1999 Reserve Shiraz received the distinction of “No. 8 Wine in the World.” While his well-documented wins on the golf course have assured his place in golf history, off the course, founder Greg Norman’s enthusiasm for wine and zest for living well have combined to create a stunning collection of high-quality, accessible wines from some of his favorite places in the world.

Greg Norman, Founder

Greg Norman

Greg Norman, Founder of Greg Norman Estates

Greg Norman has won more than 90 professional golf tournaments worldwide, including two Open Championships, and he holds the distinction of defending his No. 1 position in the world golf rankings for 331 weeks, the second-longest reign in history. As one of the most prolific players in the game, his career culminated in 2001 when he was inducted into the World Golf Hall of Fame with a higher percentage of votes than any other inductee.

Whether on the course or off, he instinctively sees opportunities others miss. Greg now transcends the game of golf, with over a dozen companies around the world bearing his name. in 2016, Greg Norman partnered with powerhouse brand, entertainment and marketing company, Authentic Brands Group, to promote and further establish him as a world-class entrepreneur.

Guest speaker Morgan-Leigh Norman, Proprietor and Brand Ambassador

Morgan-Leigh Norman

Morgan-Leigh Norman of Greg Norman Estates

After an impressive foray into the culinary world, Morgan-Leigh joined Greg Norman Estates as part of the marketing team. Since then, she has been instrumental in the brand redesign as well as representing her family’s business with both trade and consumers. Morgan-Leigh lives in Palm Beach, Florida, where she works on growing the Greg Norman Estates business. Learn more about the family here.

ABOUT THE VINEYARDS:

The selected growing regions are appreciated for the incredible wines they produce and the personal influence they have had on the Normans over Greg’s many years of professionally touring the world.  A strong believer in the role of wine as part of an active, easygoing lifestyle, Greg’s aim is to produce approachable, yet bold wines to be enjoyed by family, fans and wine enthusiasts alike. Greg’s top priority when it comes to sourcing fruit from some of the world’s finest wine regions is to work with growers who are good land stewards. Fruit is sourced from premium vineyards that have distinctive slower ripening periods as well as favorable elevations, aspects and soil profiles.

Greg Norman Estates Vineyard

Photo by Greg Norman Estates: Vineyard

Greg Norman Estate

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Greg Norman Estates
California, New Zealand, and Australia

Cheers!

WineStyles.com

July Sweet Club: Iowa

Sweet Wine ClubChambers Rutherglen MuscadelleChambers Rosewood Vineyards
Muscadelle
Rutherglen, Victoria, Australia

Produced from the Muscadelle grape, and previously called Tokay, this blend is comprised of varietals aged between six and ten years old. Amber to gold in color, it shows fresh honeycomb, orange peel and cold leaf-tea on the nose. The palate offers sweet toffee, citrus fruits and honey with a hint of spirit and aged oak spice on the back palate. Muscadelle carries itself with a feline grace as opposed to the powerhouse Muscat persona.

Appellation: Rutherglen, Victoria, Australia
Varietal: Muscadelle
Analysis: 18.3% alc/vol | TA: 4.35 g/L | pH: 3.6
Critical Acclaim: 92 pts Halliday Wine Companion, 91 pts Vinous, 91 pts Wine Spectator, 90 pts/Editors‘ Choice Wine Enthusiast

Chambers Rutherglen MuscatChambers Rosewood Vineyards
Muscat
Rutherglen, Victoria, Australia

Produced from Muscat a Petit Grains, or Brown Muscat as it is more commonly known, this blend is comprised of varietals aged between six and ten years old. Amber gold in color with copper hues, the nose offers fresh raisins, sultanas, lifted spirit and cinnamon oak spices. The palate is rich and silky, its sweet dried fruits balanced by aged oak tannins and bright acidity, providing a clean, rather than cloying, finish.

Appellation: Rutherglen, Victoria, Australia
Varietal: Muscat a Petit Grains
Analysis: 17.7% alc/vol | TA: 4.15 g/L | pH: 3.6
Critical Acclaim: 94 pts Halliday Wine Companion, 92 pts Wine Enthusiast, 91 pts Vinous, 90 pts Wine Spectator

 
Chambers Rosewood Winery

ABOUT THE WINERY:
Since establishment in 1858 in Victoria’s famed Rutherglen region in Australia, winemaking duties at Chambers Rosewood have been handed down from father to son through six generations. Recognized the world over for their complexity, intensity and balance, these Muscats and Muscadelles are a national relic; wines expertly crafted from unctuous material that has matured in the family cellars for more than a century.

Stephen Chambers

Stephen Chambers

WINEMAKING:
In the warm fall climate the grapes ripen and shrivel on the vines producing natural sugar levels in the range of 30-36 degrees Brix. The raisined grapes are then picked, crushed, and this intensely sweet grape juice is fortified with neutral grape spirit. A wood aging program then follows loosely resembling a solar system, lasting, in some cases, for over 100 years.

“This 120-acre estate, now helmed by Stephen Chambers, is one of the most consistent producers of top-class fortified sweet wines in the world.”
Josh Raynolds, Vinous (2016)

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d’Arenberg Winery

d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times!  Peak behind the scenes with winemaker, Chester Osborn:

Enjoy a glass of Chester’s amazing wines, join our January Wine Club!

Custodian Grenache wine bottled’Arenberg
The Custodian
Grenache
McLaren Vale, South Australia

In 1959, Francis d’Arenberg (d’Arry) Osborn began bottling d’Arenberg wines under the now famous Red Stripe label. Today, d’Arenberg is the keeper of nearly one-third of all of McLaren Vale’s mature Grenache bush vines and d’Arry has celebrated 67 consecutive vintages earning consistent critical acclaim for their coveted Grenache-based wines. Fourth generation winemaker, Chester Osborn, guides the small-batch Grenache parcels from the vintage through the gentle ‘Demoisy’ crusher, into open fermenters and then into the 19th century basket-presses. Natural minimal processing ensures maximum flavor which results in a harmless deposit in the bottle.

“When Grenache is good, you know it straight away. The nose is packed with chester osborn winemakerfresh fruit characters of raspberry, cherry and pomegranate, with complex notes of sooty black earth and cracked fennel seed in support. With time, the palate evolves from initial fresh red fruit characters into a darker brooding blackberry and Kalamata olive skin spectrum. The wine maintains its focus and drive on a long lingering finish held by a tight rhubarb-like acid line. The fine line is further supported by structured, lively tannin.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  100% Grenache
Analysis: 14.5% alcohol / volume

EGGPLANT BRAISED IN CHORIZO TOMATO SAUCE

eggplantINGREDIENTS:
• 16 oz loose chorizo
• 1 cup diced onion
• 4 large garlic cloves, sliced
• 28 oz can tomatoes
• 1 pound Japanese eggplant (about 3)
• 1 cup red wine
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• ¼ cup basil

DIRECTIONS:
• Place the tomatoes in a blender and puree until smooth.
• Slice the eggplant into 2 inch pieces.
• Over medium heat cook the chorizo until cooked through, about 5 minutes. Remove from pan and set aside.
• Add onion and garlic to pan and cook until translucent, about 5 minutes. Add the chorizo back to the pan with the wine. Cook for 1 minute. Pour in the tomato and bring to a boil. Add the eggplant and bring back to a boil. Sprinkle with salt and pepper. Cover the pan, reduce heat to a simmer and cook for 10 minutes. After 10 minutes add the thyme and oregano. Put cover back on and cook for 10 more minutes, or until eggplant is tender.
• Chop the basil and sprinkle over the top. 4 servings. Serve as main dish or side dish.
© Photo and recipe courtesy of Chateau Ste Michelle.