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Hand-selected wines from 500+
Australian wineries delivered to your door!

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Wine

Byron & Harold | Wines of the Season

History

Two lovers of wine, Paul Byron and Harold (Ralph) Dunning joined forces with vigneron Andrew Lane to form Byron & Harold. With more than 65 years combined experience in wine, they meticulously seek out parcels of wine they know Australian wine lovers will love. Based in WA’s Great Southern, Byron & Harold deliver wines with flavour, true to their variety – wines with provenance.

Tasting Notes

Brilliant pale straw in the glass, this gorgeous Rose & Thorns Riesling presents complex aromas of citrus blossom, lemon zest and green apple with underlying floral notes. 
On the palate, it appeals with a long, fleshy mouth feel, and gorgeous characters of lemon blossom and crunchy green apple with complex floral notes complemented by well integrated natural acidity leading to a lovely crisp mineral finish.

The 2017 vintage

The 2017 vintage was one of the latest vintages in recent times, reminiscent more of the 1990s. With an abundance of groundwater, soil temperatures remained cool, which delayed budburst by three to four weeks. Flowering and fruit set were also exceptional due to the levels of groundwater. Although it was a challenging vintage, the long, cold wet winter combined with the mild summer has resulted in some exceptional fruit.

+ Food

The natural acidity in Riesling makes it a beautiful match with a range of fresh summer seafood. Throw a feast together of prawns, ocean fish, and oysters and share this wine on a lazy afternoon with family and friends.

byronandharold.com.au

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Know Your Variety – Australian Grenache
Having claims to its origins in both France and Spain, Grenache is most famously known in Australia as part of a blended trio with Shiraz and Mourvedre . But, Grenache is starting to break out and go solo with some superb single varietal wines from South Australia. To help us learn more about Australian Grenache, we reached out to experts Kevin Glastonbury of Yalumba and Nathan Hughes of Willunga 100 . Australian Grenache Infographic Origins
In Spain it is known as Garnacha, in Sardinia it’s Cannonau and in France, where the variety carpets the Côtes du Rhône, it is Grenache. So, where does Grenache actually come from? It’s complicated. Spain has perhaps the strongest claim to producing the first vines, but this is hotly contested and constantly revised by wine academics . It is, however, France where the variety is most famously grown with Grenache forming an integral part of the classic Rhône blend. In the Côtes du Rhône, Grenache is the star and must make up at least 50% of their prized blend along with Syrah (Shiraz) and Mourvedre. Grenache in Australia
Grenache is a variety that relishes warm climates and improves as the vines grow old, which is why the Barossa Valley and McLaren Vale , two of Australia’s oldest regions, produce some of the best expressions. The Barossa, in particular, has blocks of wine with Grenache from 1850 still producing wines, each and every year.

Grenache is a red grape variety that relishes heat and can relatively easily produce ripe, full styles of wine. Perhaps Grenache was grown initially on sites that were more akin to producing a generous crop for fortified winemaking. But, now many wineries are searching for more finesse and picking these Grenache blocks earlier and seeking red fruit rather than riper black fruit flavours. The majority of Grenache in the Barossa is not trellised; it is grown as a bush-vine. These bush-vines tend to take care of themselves, allowing more air flow and light penetration. The Barossa and McLaren Vale are considered the two leading regions for Grenache in Australia. And it is always a great debate as to which consistently produces better quality wine.

- Kevin Glastonbury, Winemaker, Yalumba Family Vignerons
Tasting Notes With a similar weight and tannin structure to light to medium bodied Shiraz, Grenache is light on the palate and is all about purity of fruit. With aromas like pomegranate, wild strawberries, violets and red fruits and a palate that’s restrained and fine in texture, it is often blended with Mataro/Mourvedre, which provides a heightened element of spice and tannin. But, with careful oak treatment, Grenache can produce be a splendid single varietal wine.

South Australia has old vines, this resource cannot be understated. We work with vines ranging from 50 to 90 years old. Grenache is extremely reflective of where it’s grown. In McLaren Vale, we see lighter bodied, more aromatic styles from Blewitt Springs and Clarendon. Down on the flats of Tatachilla, we see a far heavier, richer, full-bodied styles.

- Nathan Hughes, Willunga 100
Grenache food pairing   The heightened alcohol, medium tannin and low acidity that characterise Grenache mean it will work well with a range of dishes from game through to lighter dishes. For Kevin, the perfect match for Grenache is simple - “Pizza, always”. But, he is also fond of pairing it with “Sticky glaze duck with rocket and pear pizza. Pork belly, with buffalo mozzarella, balsamic onion, oregano and radicchio.” The notes of red plum, black cherry and raspberry also mean that Grenache is also a great match for many Asian-style dishes as long as they aren’t too spicy. As Nathan Hughes from Willunga 100 describes, “I love how lemongrass, soy and coriander work with Grenache.” Recommended Recipe: Stefano Manfredi’s roast spitchcock with bread and truffle stuffing Recommended Recipe: Bocconcini, cherry tomato and basil pizza
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Know Your Variety - Viognier
From near extinction, to a vibrant revival, Australian Viognier is going from strength to strength. To help us learn more about this elegant wine, we reached out to a few experts with winemakers from Yalumba, Soumah and Claymore Wines. Marnie Roberts, Claymore Wines’ chief winemaker , sums up this luscious and complex white variety: “ Viognier can be a bit tricky to get right as it has a tendency to have variable crop loads, favours warm, but not hot climates, and requires specific attention to harvest time as it provides a small window for ripeness,” she says. “In saying that, if you get it right, the perfume and aromatics, as well as flavour and delicate mouthfeel produce an absolutely stunning wine.” Australian Viognier - An Infographic Guide Origins
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Australia’s diverse climate results in a broad range of Viognier styles from the elegant, fragrant style to a luscious, full-bodied white wine. While, Viognier is grown across Australia in regions including Barossa , Adelaide Hills , Hunter Valley , the Yarra Valley , Riverland and the Limestone Coast, it’s in the Eden Valley under the care of Yalumba , that it has really flourished and produces some of the world’s best white wines.    Considered one of the world’s most influential producers of Viognier, Yalumba was responsible for the first significant plantings in Australia when they planted 1.2 hectares of vines in the Eden Valley’s Vaughan Vineyard back in 1980. For over 40 years they have nurtured the variety in their Yalumba Nursery from the early Montpellier 1968 clones used for nearly half of the early plantings, to instigating a clonal development programme in consultation with the great Viognier makers from around the globe. What the Experts Have to Say
Louisa Rose – chief winemaker, Yalumba A leader within Australia’s wine industry, Louisa’s career with Yalumba spans over 20 years with her passion for Viognier and her developmental work of the varietal making her name synonymous with Viognier in Australia.    “After many years of work and experimentation, we have six individual wines in our Yalumba Viognier collection,” explains Louisa. “In 2005, eight different clones propagated in the Yalumba Nursery were planted on the south-eastern part of the Yalumba Eden Valley vineyard in the Virgilius Vineyard. It’s now the most clonally diverse planting of Viognier anywhere in Australia – giving my team and I, the opportunity to create wines of great promise and diversity.” “Viognier is exciting to drink and talk about – it goes so well with our food based lifestyle,” says Louisa. “There is still a long way to go to make the variety known to all the wine drinkers out there, lots of talking and tasting and spreading the world.” Scott McCarthy – chief winemaker, Soumah Located in the Yarra Valley , Soumah specialises in wines from eastern France and across to northern Italy and refers to their Viognier as Goldie Locks, “as it has to picked just right!” “It’s the peaches and cream characteristics that we seek and in our quest, we’ve planted three distinct clones of Viognier,” says Scott. “However, it is not only about the creamy lusciousness of the wine, it is also about a refined yet nervous spine that leaves a fresh clean-cut finish.” “If we pick too early we lose the peaches, if we pick too late we will deliver an oily, clumsy wine, so it has to be just right, a goldilocks temperament so to speak, and we endeavour to get it just right every year!”
Marnie Roberts – chief winemaker, Claymore Wines Claymore Wines ’ Shankly Vineyard is one of the very few plantings of Viognier in the Clare Valley. “Our Viognier is grown in a small pocket in Watervale that provides ambient sunshine and daytime warmth but cool nights. This allows the delicate florals and juicy acid to gradually develop and gives us the opportunity to have a bit of a play with it. We pick at a lower end of ripening (about 10 baume) to retain the juicy acid and delicate nature to allow us to stop fermentation prior to complete dryness for an off-dry to sweet style of this grape,” Marnie explains. “Our Skinny Love Summer Viognier is made with minimal intervention ensuring that the mouthfeel is super appealing, like biting into a red delicious apple. It’s an extremely pretty, delicate and approachable wine.” Viognier Tasting Notes The distinguishing characters of Australian Viognier include stone fruit, predominantly apricot, perfumed scents and high alcohol. Viognier responds positively to oak, adding richness to the texture and a nutty complexity that complements the apricots. Viognier is also regularly co-fermented, or blended with Shiraz to give further complexity and fragrance. “When great, the wines are seductive, luscious, opulent, viscous, full-flavoured with exotic aromas of lychee, musk, rose, pear, apricot, peach, nectarine, ginger, spice, citrus blossoms and long silky rich textures,” explains Louisa Rose. Food Matches Similar in weight to Chardonnay and Rousanne, it pairs well with a great range of foods including rich seafood, red and white meats, and spicy dishes like Indian, Thai and Moroccan. “In short Viognier is a fabulous food wine,” says Louisa Rose. “It goes with everything from the spicy northern African to Asian cuisine, from white meat to reds meat, and with all the earthy flavours and textures such as mushrooms, wasabi and root vegetables, plus it’s just at home with a cheese plate.” “Viognier covers the foods and occasions that you would expect a white to, and then seamlessly moves into those that you would normally associate more with red wines and it is often called the red wine drinkers white wine,” she says.
Two Blues Sauvignon Blanc 2014
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