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

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Wine

Discover the distinction of the Henschke family

The Wine Selectors Wine of the Month for June is the Henschke Henry’s Seven Shiraz Blend 2013. The Henschkes, one of Australia’s most successful wine dynasties, are six generations strong with fifth generation winemaker Stephen and his viticulturist wife Prue at the helm and the sixth generation – Johann (winemaker), Justine (marketing and public relations manager) and Andreas (Henschke ambassador) – all involved.

Henry’s Seven

The Tasting Panel chose the Henry’s Seven to match with nonya style chicken thanks to its savoury nuances of rosemary, sage, pepper and anise, which match perfectly to the spicy, fragrant characters of the dish. To this Stephen adds, “Our deep garnet coloured Shiraz blend from the Barossa is a perfect winter warmer in June with its plush texture and fine, velvety tannins.”

A few of Justine’s favourite things

As you can imagine, the Henschkes live and breathe wine, but, of course, there’s more to the family than grapes and ferments. So to help you get to know one of the faces behind the name, we quizzed Justine Henschke on eight of her favourite things. Of course, if you want to find out why Justine thinks her family’s region is so perfect for grape-growing, check out the video chat we had with her.

1. Book

Coco Chanel by Justine Picardie. I love to read biographies, and read this a number of times to prepare for an internship with the company.

2. Movie

Erin Brockovich – a dramatization of a true story. Julia Roberts plays a sassy American legal clerk and environmental activist. I enjoy all of her films.

3. TV show

Game of Thrones. It’s just…so…shocking that it’s addictive. The creators really know how to construct a cliff-hanger.

4. Restaurant

Matt Moran and Peter Sullivan’s Chiswick in Woollahra, Sydney. I lived across the road for a little while. It was dangerous!

5. Breakfast

That Little Place, Stockwell, Barossa – it has only recently opened and does great coffee and nourishing food.

6. Lunch

Artisans of the Barossa Harvest Kitchen – the ‘Feed Me Menu’ is the way to go.

7. Dinner

FermentAsian – for Tuoi’s Vietnamese and Thai cooking using local produce and Grant’s extensive wine list. They’ve created a warm atmosphere and offer something a little different, which the Barossa has certainly embraced.

8. Time of day/night

Sunset. Who doesn’t enjoy that time of the day when you can finally wind down with a glass of wine? And even better when you can find yourself a great view.

Watch our exclusive video interview with Justine Henschke talking about the magic of the Eden Valley.

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Wine
Talking with Taylors
In celebration of the Taylors Merlot 2014 being the Wine Selectors Wine of the Month for April, we caught up with Chief Winemaker Adam Eggins to talk Taylors and winemaking. You’ve had huge success at Taylors with Merlot, what makes it such an appealing red variety and what’s the secret to getting it right? Merlot is challenging. The French say Merlot is very fickle, very demanding. The site must be perfect, the soil, the drainage, the amount of wind and sunshine. Ultimately, your belief in Merlot is what drives your winemaking approach. Everyone tells me we have the wrong clones in this country. I think not. We may have Merlot in the wrong viticultural sites and we may be approaching the variety with the wrong mind set, however, Merlot can be one of the world’s greatest wines so the question becomes what can we do or not do to release its worldly potential. Tannins are important, or more importantly, the carefully controlled lack of over extraction. Our Merlots are cuvee wines, predominantly free-run, which has greater levels of aromatic intensity and a natural beautiful delicacy for which the variety is renowned. What makes working for such a historic family-owned winery so special? Making wines for the Taylors family is very special. Wine is in their blood and every decision we make is in the best interest of their wines, as ultimately their wines are their brand. The family thinks generationally and makes decisions for a sustainable future. Working against drought conditions, your first vintage with Taylors was a challenge? Are the challenging vintages sometimes the most rewarding? South Australia is a beautiful winemaking climate, but we can have it all: drought, bushfire, heatwave and flood and a bit of frost and hail to boot. The tough years can produce spectacular wines and it feels like they are more deserving, as you may have had to look harder to find them. The great years are a pleasure too, however, and South Australia is generally blessed with how many great seasons. We can have somewhere around 6-7 out of 10 vintages rate incredibly highly. What’s your favourite wine style to make? Is it also your favourite to drink? To make, it’s probably Shiraz , the sheer colour and flavour spectrums available are fascinating to work with and I also love how the variety absorbs and harmonises with the right level of the right oak. To drink, it’s much harder. Great Chardonnay has incredible appeal, as can Riesling and Pinot Noir and our finest Cabernets can’t be beat in the middle of winter. Of late, I have a growing interest in Tempranillo and taste it as often as I can, especially the lovely wines of Rioja. What’s been your most memorable winemaking moment? To be honest, there is no one moment, but many. What we like doing is some small scale research to raise the quality bar, then the following vintage taking it to large scale process to have a quality impact on an affordable wine. We have been researching the early application of oak with St Andrews Shiraz for many years, which has worked well, but our greatest honour is when our ~$18 rrp Estate Shiraz won the Best Shiraz in Australia twice, against all competitors. Why is this more special? Well, the wine is affordable and widely available, so that people all around the country can enjoy it. This is largely Taylor’s philosophy, to make great wines in an affordable scale. What makes the Clare Valley such a special region to make wine in? I have asked myself that many times and I rate Clare equally with two other regions – Margaret River and the Yarra Valley . These regions have the potential to do many things well. World Class Riesling , Chardonnay, Merlot, Shiraz and Cabernet Sauvignon and possibly in the future Tempranillo can be achieved in the Clare Valley. Not many regions have this depth of potential that the Clare Valley offers. It is an unusual combination of the heat of the region and its altitude and the proximity to the coastline that gives us beautiful ripening weather during the day, but very cool evenings, which helps retain natural elegance and restraint. Taylors certainly has an admirable approach to sustainability. Do you think enough Australian wineries are doing their bit for the environment? Taylors are very disciplined about making decisions based around sustainability. This can involve employees, growers, vineyards, winemaking approaches and/or our community. Yalumba is another company who excels in this area. I wish more companies would be more active in this space, however, I do understand that for many wine businesses the core focus is the retail sale and the state of the market. The benefits of family companies are often they can take a broader, much longer term, generational view of the industry, which will often lead to a better outcome for all.
Wine
Passing on the Passion
Australia’s next generation of winemakers really have the goods. Producing amazing wines, from contemporary takes on much-loved favourites, to new and exciting blends and varietals, they’re taking Australian winemaking into the future. Some, like this talented bunch are blessed to have winemaking in their blood, with invaluable skills, knowledge and experience passed down from their fathers. We asked each of them the same two questions; how do you see the future of your family winery? And what influence has your father had on you and your winemaking? Ben Portet and Dominique Portet – Dominique Portet “Exciting and bright. Innovation and productivity is key to our family story and we feel proud to be part of the Australian wine landscape.” “His determination, flare, and pioneering spirit are been huge qualities that I admire greatly. I'm extremely fortunate to work with my father Dominique and share his same vision for quality.” Rob Ellis and John Ellis – Hanging Rock “It’s interesting, my parent’s original goal in the 1980s was to produce around 15-20,000 cases of really top quality wine from Heathcote and the Macedon Ranges, sell it all in six months and live the rest of the year in France. Over the years the model has changed and we are currently producing about double the quantity with grapes coming from all over Victoria. Slowly but surely my sister and I want to get back to the original plan – especially the France part.” “My dad John is an amazing winemaker. One of his biggest talents is the art of blending. He was the first person in Australia to make a Cabernet Merlot . He could see that Merlot filled the natural hole in the mid palate of the Cabernet , making it a more complete wine. Our Sparkling wine ‘Macedon’ is a blend of up to 30 different components from different vintages, varieties, clones and barrels. It’s quite a challenge to fit them all together, picturing how they will taste in up to 15 years. Dad has taught me a lot in this regard. Dad and my grandfather (Murray Tyrrell) both instilled in me from an early age not to rely on numbers (baumé level) when deciding when to pick grapes – the most important part is tasting the grapes to ensure they have the right flavour. For that reason, I drive thousands of kilometres each vintage going to vineyards to taste and sample the fruit myself.” Alex Cassegrain and John Cassegrain – Cassegrain Wines “As Cassegrain Wines moves into the future, we’d like to continue to build upon our brand profile, increasing our foothold in the export market. We have a very good presence in Japan and would like to expand on this further.” “My father John has had a profound influence on my career as a winemaker. As well as sharing his love and passion for wine, he has imparted a great sense of respect for terroir and the appreciation of different regions. Winemaking is in many aspects a science, but it is also an art; his philosophy of getting the most out of each parcel has been fundamental to not just my own learning, but also the individuality of our product.” Luke Tocaciu and Pat Tocaciu – Patrick of Coonawarra “Patrick of Coonawarra has been through some difficult times recently, with the loss of my father, Patrick, three years ago. It has also arguably been one of the toughest times in the wine industry through this period. To be able to grow and develop the business since then has been a great achievement. This gives me confidence that my father’s legacy will continue and the future is bright for Patrick of Coonawarra.” “My father had a huge influence on both my life and my winemaking – I always wanted to follow in his footsteps and be a winemaker from an early age. To be able to work together in the family business for a few years was a huge achievement and one that he was very proud of. He had the knowledge and experience of years in the industry and I had the ‘fresh out of university’ science background. He trained me to make a lot of decisions on taste rather than what the numbers tell you. This has given me a greater appreciation for the tradition of winemaking and helped me to balance this with the modern technology that we use today.” Chris Tyrrell and Bruce Tyrrell – Tyrrell’s Wines “I see the future of Tyrrell’s Wines being a continuation of the last few years of repositioning our business. Gone are the days of trying to play with the big boys and wanting to be everything to everyone. I think that we now really know our strengths, in the Hunter Valley making high-end single vineyard wines as well as our vineyard in Heathcote. I also see Tyrrell’s continuing to be the beating heart of the Hunter Valley and a leader in the Australian Wine Industry. It’s an exciting time and I’m very much looking forward to the challenge.” “My father Bruce has taught me more that I think I will ever know. We are so different, just as he and his father Murray were. We are both obsessed with making the best wine possible, and that’s one of the main things I have taken from him. If it’s not worth doing well, then don’t do it. And the vineyards are the key, without them we are nothing. Also to surround yourself with the best people you can find in areas that aren’t your strength.” Jason Sobel and Kevin Sobel – Kevin Sobels Wines “We’re fortunate to live in the Hunter Valley, one of the oldest and best known wine regions in Australia. Enjoying stable growing conditions which allows us to make a variety of wine styles, and being located in what is recognised as the most visited wine tourism region, I believe our business has a great future.” “What I have learnt from my father Kevin is that winemaking is always evolving and that you have to produce wines that are different and interesting as well as the traditional styles characteristic of the region.” Jen Pfeiffer and Chris Pfeiffer – Pfeiffer Wines “I feel very positive about the future for Pfeiffer Wines. My parents started Pfeiffer Wines 32 years ago and over all those years they have developed a very loyal following of "pfans of Pfeiffer"! I came home and started my winemaking career in 2000. Apart from the 17 vintages I have worked in Australia, I have also worked vintages in France and in Portugal. I see the future here taking on some grape varieties from the Iberian Peninsula to add to our extensive portfolio of grape varieties and wines. That way we will work alongside the changing weather patterns and adapt our vineyards in grapes and farming practices. It is a challenge but I have always been invigorated by a challenge.” “My dad, Chris, is one of my mentors. I don't have many but I truly value those that I have. I have learnt so much from them all but especially from Dad as we have worked together for so long. Over my 17 years making wine here at Pfeiffer Wines, my Dad has given me a free hand to experiment, take risks and make changes...be it all under a watchful eye, especially at the start. We do all our barrel tastings together and consult with each other after tasting the wines independently and making our own assessments. I really value my Dad's opinion, after all, this is his 43rd vintage!”
Two Blues Sauvignon Blanc 2014
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