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Selector Magazine iPad App

Selector magazine is now available as a digital version for your iPad

With a cool interactive feel and heaps of extra content it is perfect to read Selector on the go, or on your kitchen bench when you are preparing one of the many delicious recipes from each issue.

Follow the instructions below to get your edition of the magazine free!

First go to the app store on your iPad and search 'Selector Mag'. Once you have found the app in the app store download it.

Then open the app or it can be found in your newsstand.

Once you have opened the app go to the help tab on the bottom of the screen. Find the 'sign in' button on the right.

Now enter your email address (it doesn't need to be the email associated with your Apple ID) and enter the password 'selector2015'.

Once you have entered your email and password successfully you will be able to download the current issue of Selector. (If you aren't taken straight to the store page, tap store at the bottom of your screen)

Tap the cloud icon under the issue you wish to see, download will begin. (The time this takes will depend on the type of connection being used).

Enjoy your free version of Selector Magazine!

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Wine
Behind The Vine At Helen's Hill
To celebrate the  Helen's Hill Ingram Road Pinot Noir 2015  being our April Wine of the Month, we caught up with Allan Nalder from  Helen's Hill . What makes the Ingram Road 2015 Pinot Noir so appealing? To answer that I need to take a step back. All of our wines are 100% single vineyard and are all made at my winery. Only fruit that we grow on our vineyard goes into the wines that we make. It's not that we don't trust anyone, it's just that we don't trust anyone. We think this is super important. Come visit and I can take you to the very vines that make the wine you are going to enjoy. Call us "control freaks". I'll take it as a compliment. The  Ingram Rd 2015 Pinot Noir  benefits greatly from this approach. Pristine  Yarra Valley  single vineyard fruit, French oak maturation, careful "hands-off" winemaking and a great vintage all combine to produce a wine that expresses hallmark  Pinot Noir  characteristics. And its price point is extremely compelling. You have over 50 acres of Pinot Noir, what makes you so enthusiastic about this often-difficult grape? You're right, Pinot Noir is a difficult grape to grow and can really only grow well in specific, little tucked away corners of the world. The Yarra Valley, and the little patch of dirt I call home, is one of those places. It also helps to be a bit of a Pinot Noir fanatic. To me, it is one of the most remarkable red wines in the world. I once saw a quote about Pinot Noir growers from a wine writer: "its makers are lunatic-fringe, questers after the holy grail…" - Marc de Villiers wine writer. We fit that mould. Who is the Helen of the hill? We bought the property from Mr. Fraser in the mid 90s. He had owned the pasture land from the early 1950s. The reason he bought the land was because he fell in love with a woman called Helen, who wouldn't marry him unless he owned a farm. True love prevailed and he bought the farm. Sadly, Helen passed away some 6-7 years after their marriage. Mr Fraser never re-married and throughout the property inspection, he recalled many stories of Helen and her time there. From his stories, it was obvious that she had a passion for the land. We share that passion and thought it appropriate to name the vineyard after her. What makes Scott McCarthy a standout winemaker? To be blunt, the fruit. We live by the very old, well used, but absolutely true saying: "great wine is made in the vineyard". The most important decision we make in the winery is deciding when to pick the fruit. The rest of the process is relatively simple. Pristine quality fruit allows us to rely on natural fermentation, minimal filtering and minimal winemaking intervention. Our ethos is not to describe "perfection" as when there is nothing left to add, but rather, when there is nothing left to take away. We feel this is the key to winemaking. Ensure that we do as little as possible so we can deliver mother nature in the bottle. You also  make a range of beers  - why did you decide to go into brewing and what do you think makes a top beer? It gets pretty hot and sweaty picking grapes. Added to that, I ain't getting any younger, so after a big day in the fields a nice, cold craft beer is a perfect tonic. As winemakers and vignerons go, we drink a lot of beer, so it wasn't that hard to come up with the idea of brewing our own. Getting the recipe right, the choice of hops and quality malt is critical and keeping the fermentation process under control. The rest depends on what you like. We serve our brews at Cellar Door and luckily our customers reckon they're pretty tasty. What are the top 3 attractions you'd recommend to a first-time Yarra Valley visitor? The great thing about the Yarra Valley is the diversity. You can visit the  YV Dairy  and sample a variety of cheese, the Chocolate Factory, world class art museum, on-farm produce stores for things such as apples, strawberries, etc, 6 top golf courses, mountain biking, bush trails, historic buildings, micro breweries, gin distillery and of course the odd cellar door and vineyard restaurant. The valley really has a huge range of things to do. Obviously, a great place to start is Helen's Hill. Full al-carte restaurant on top of the hill with sensational views or our Cellar Door and casual dining nestled down in the winery amongst the vines.
Wine
Embracing isolation with Frankland Estate’s Hunter Smith
To celebrate the Frankland Estate Riesling 2015 being our October Wine of the Month, we caught up with winemaker Hunter Smith to talk isolation, organics and a special Guinea fowl. What was it like growing up in Frankland River – WA’s most isolated wine region? Looking back, amazing! The concept of isolation was not there, we had total freedom after school (a thriving 60-student primary school) to go horse riding, rabbit trapping and yabbie catching, help out on the farm, kayak down the Frankland River, camp, fish and explore on the spectacular south coast and have big farm picnics where friends would join us at the farm and the folks would drink magnums of red well into the evening around a big fire.   Your parents weren’t always in the grape-growing game – how did that come about? Farming and the land are a big part of both my father’s and mother’s family histories in Australia. My father Barrie grew up on a vineyard in South Australia’s Riverland and his family moved to a farm in the Frankland River region back in the 50s, so I guess it was always in his blood. Fast forward a little and Judi and Barrie met in Perth and purchased a farm in Frankland River down the road a bit from my grandparents and started farming sheep and wheat. Dad was always making a barrel of wine a year and in the early 1980s, Judi and he went on a trip through France with Bill Hardy and let’s just say they got the bug to plant some vines. The first vines were planted in 1988 and, over time, sheep numbers have gone from 15,000 to pretty much just a handful now as the wine business has become our main focus. Did you always imagine you’d end up working in the wine industry? Standing in 5ºC pruning vines in the middle of a Frankland River winter would make any teenager look for greener pastures. I was adamant I would do anything but winemaking and grape growing. I spent 10 years after school in university and travelling and this made me realise how much I loved the industry and the region in which we farm our vines. A vintage with Eric and Bertold Salomon in Kremstal, Austria was probably the point in time when it all changed for me. Given how pristine the Frankland River region is, and the fact that it’s virtually pollution free, is there a commitment among local growers to organic viticulture? I think generally, viticulturists are looking to be as sustainable as possible and this region is very much that way inclined, we have a very complementary climate to help with this. While we remain the only certified organic vineyard and winery in the Frankland River region, there is a big move in this direction.
One of the more unique members of your team is Gladys – what contribution does she make to the vineyard? As a family, we don’t believe in hierarchy in the workplace, but Gladys is the matriarch of our amazing Guinea fowl flock. Every year, Barrie incubates eggs found by the vineyard workers and a breeding program sees a few hundred new birds added to the team. Under Gladys command, they help control pests such as weevils. It’s all the one percenters that help make a successful organic farming system. What difference do you think your organic approach made to the 2015 Riesling? I could bang on about organics for hours, but what I will say is, we have seen vine health improve remarkably through the attention to detail in every aspect of nutrition, soil biology and climatic conditions. As a result, we are seeing very exciting developments to fruit balance and we are finding natural acidity is retained nicely. We have also been able to increase ripening a fraction, giving this wine delicious generosity of flavour, while maintaining that delicate and a nervous framework of acidity that make Frankland Estate Rieslings a stand out. In our 2017 calendar, your Riesling is matched with steamed snapper with Asian flavours – what’s your favourite meal to enjoy with it? That sounds pretty good! Being just an hour’s drive to the Southern Ocean, I love sitting on the beach catching fresh whiting and the humble herring, these cooked over an open fire with a Riesling (with a couple of years’ age) is spectacular.   What’s your favourite wine memory? Gosh, too many great wine moments to pin it down to one, but a very memorable night was 10 years ago when our great late friend and wine importer to the USA John Larchet, with his great friend Ray Harris and a group of fellow Australian winemakers, spent an unbelievable evening enjoying some of Ray’s finest bottles in his New York apartment overlooking the NYC skyline. I remember thinking I would never see some of these wines again and I couldn’t help but think how amazing it was to be sitting on the other side of the world in a city so far removed from our Isolation Ridge vineyard in Frankland River, a special memory! What’s your favourite… Way to spend time off? With the family on the farm or at the beach. Holiday destination? Bremer Bay (south coast WA) whales, fishing, spectacular white beaches and probably even more remote than Frankland River! It’s a must see for anyone that’s never been. Wine and food match? I don’t get too caught up with that, if there’s food and wine, I’ll be there! Sporting team? Wallabies (sometimes!) Book? Something with a bit of Australian history – I always enjoy reading, nothing too dry!  I’m reading Peter FitzSimons’ Eureka right now, which is a good read.
Two Blues Sauvignon Blanc 2014
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