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

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Wine

Howard Park Wines International Pinot Tasting

Selector publisher Paul Diamond indulges his love of Pinot at a privileged tasting with the incredibly generous Burch family of WA’s Howard Park Wines. Find out how you can attend the exclusive invitation-only Howard Park Wines International Pinot Tasting and Lunch this October down below.

Humans certainly get interesting when they add wine into their system, but the complex factors that shape what varieties we prefer, how often we like to enjoy them and how much we are prepared to spend would make for a revealing branch of Anthropological Psychology.

Some of us collect and covet, some of us stick to what we know, whilst some of us are always looking over the horizon, yearning to explore and experiment.

Then there are those who splurge and share. These folk love sharing their passion, knowledge and experience. Generally humorous and highly social, these peeps are OK with nursing a little hangover tomorrow in exchange for enjoying good wine, food and company today.

Sharing is Caring

Jeff Burch, head of Burch Family Wines, is one such gent. Every year since 2006, Jeff and his wife Amy, daughter Natalie and sons Richard and David, welcome friends from all over the country to share in a day of wine exploration, great food and conversation.

It started with Riesling, mirroring their love for producing cool climate Rieslings from their Great Southern vineyards. Howard Park Riesling is now the fourth most collected of its type in the country. Out of millions of wines produced in this country, it is now considered a varietal benchmark.

It takes considerable energy, resources and expense to every year collect some of the best varietal examples in the world, fly people from all over the country to Perth and ship them down to Margaret River then put on a tasting and lunch.

Maybe the enlightening perspective gained from benchmarking your wines against the best in the world is the driving motivation behind the whole exercise. Each has their differing opinions on this, but one thing is for sure, putting yourself up against the world’s best year after year is a brave thing to do, especially with something as subjective as wine.

In 2010, the family decided to switch its focus from Riesling to Pinot and the annual International Pinot Noir tasting and lunch was born. The move reflects their commitment and desire to explore the possibilities of the variety from the cool climate regions of WA, specifically Great Southern, the Porongurups and Mount Barker.

Jeff and his family produce Pinots across their MadFish and Howard Park labels, as well as Marchand & Burch, a collaborative project with Burgundian winemaker Pascal Marchand from Domaine Comte Armand, previously at Domaine De La Vougeraie.

Passion for Pinot

Pinot Noir is most definitely the flag bearing variety when it comes to pursuits for the passionate. To most it is the holy grail of wine and winemaking; the stars have to align for it to work, it thrives in cool to harsh conditions and takes insight, understanding and intuition in the winery to produce wines of depth and quality. Whilst its popularity is growing, it is still one of the least 
grown and sold varieties in Australia, if not the world.

Despite all this, Pinot can produce some of the most expensive, expressive and sought after wines on the planet and if you truly want to explore the psychological effect of wine on humans, share a good bottle with someone who loves Pinot.

Jeff Burch would be a perfect subject for this pleasurable experiment and the experience will go a long way to explaining his generosity and energy when it comes to Pinot.

The Tasting

Last year, 100 of the Burch family’s friends, wine club members, trade partners and local Pinotphiles congregated at Howard Park’s Margaret River cellar door and got to sample 18 of the world’s best, most interesting and expressive Pinots.

Across three brackets hosted separately by Howard Park’s Chief Winemaker Janice McDonald, Optometrist, Burghound and Master of Champagne, Steve Leslie, and Jeff, the wines were tasted blind, scored and everyone nominated what they believed the wines were from a list of six. The wines were then revealed and discussions were held regarding each wine: their homes, history, style and expressions.

The tasting format, while challenging, was as refreshing as it was illuminating. Everyone knew what was in each bracket, but not knowing which wine was in which glass removed prejudice, allowing everyone to absorb the many glorious expressions this variety can exhibit.

Most Pinot tastings are a race to the top with the French Premier Cru (1er) wines getting all the attention due to their expense and scarcity. But this tasting was a true exercise in perspective, featuring interesting, expressive wines that captured attention. Yes, there were some1er Cru French wines, but there were as many German ‘spatburgunder’ tasted as well as interesting Australian, New Zealand and American wines.

One of the big conclusions from this exercise was that whilst the French wines still hold the crown for classic, deep, ethereal and nuanced Pinot Noir characters, the new world – America, Australia and New Zealand – offers an incredibly broad and exciting range of varietal attributes.

After the tasting, lunch was served, the world’s biggest cheese table was assembled and as the band started, a game of backyard cricket ‘glass in hand’ style was beginning. The day stands as a wonderful celebration of Pinot Noir, warm hospitality and the Burch family’s generosity. Long may they all live.

You might also like

Wine
Meet Ninth Island Winemaker Luke Whittle
To celebrate the Ninth Island Pinot Grigio 2016 from the Tamar Valley being the November Wine of the Month, we caught up with winemaker Luke Whittle to talk Tasmania, cool climate wines, and Pinot G . You are originally from New Zealand where you started your winemaking career, plus you’ve done vintages in Canada, Germany and Central Victoria –  what drew you to Tasmania? Ultimately, my passion to get back to cool climate wines, and Tasmania’s reputation for amazing wines and produce. I see a huge amount of potential for the Tasmanian wine industry as the region continues to produce world-class Sparkling and table wines and grow its reputation both domestically and abroad. I think the next decade will be a very exciting time for the industry here and I want to be a part of that future. What makes the Tamar Valley such a special region? The unique maritime climate, sheltered from the prevailing westerly winds resulting in consistency of ripening.  We’re situated on a beautiful big sweeping bend of the Tamar, which is not only an amazing place for grapes, but a beautiful setting for a vineyard with vine covered slopes rolling down to the water. It’s like a scene from an old-world region in Europe with a distinctly Tasmanian twist. Our Wine of the Month is the Ninth Island 2016 Pinot Grigio – what is it about cool climate wines that you like so much? In a word: elegance ­–  the way they are so fresh and expressive yet full of finesse. In our food and wine matching calendar, we’ve paired it with a quick chicken cassoulet with preserved lemon – what’s your choice of food partner? Coming from the coast of NZ, I’m really drawn to the amazing bounty of seafood here in Tasmania, and I love freediving. So combining those passions, I’d pair it with fresh barbeque crayfish and wasabi aioli, especially with the opening of the crayfish season just around the corner. What makes cool climate wines like Pinot G so food-friendly? The cool climate acidity lends itself to so many possibilities, especially when combined with the Pinot Grigios texture and delicate but expressive aromatics. What’s your favourite wine memory? The next one… Other than your own wine, what wine do you like to drink at home? I like to mix it up. Recently it’s been Riesling, especially some of the dryer style Rieslings out of Germany, something I fell in love with over my time working in the Mosel and the Pfalz. What are your three top recommendations for a first-time visitor to the area? Hit the incredible Tasmanian coastline! I’d suggest to go up to the top end of the east coast, where you’ll find no crowds, and amazingly beautiful beaches. The Tamar Valley Wine Route, which we are a part of – the perfect way to sample a number of delicious Tassie wines.   Head into Launceston to Stillwater Restaurant. The menu features Tasmanian produce and they’re known for an incredible wine list highlighting Tasmanian wine. What’s your favourite … Way to spend time off? In the ocean. Holiday destination? Whangamata, my hometown, for a dose of NZ summer. Wine and food match? Pinot and duck… it just needs to happen Sporting team? All Blacks (of course) Movie?   Anchorman – one of the classics
Wine
We’ve got something exciting to share!
Just as the world of wine is always evolving, so too are the ways to shop for your favourite wine, and that’s why we’re excited to launch our brand-new website.  We’ve introduced a host of new options, fantastic features and new ways to navigate that make finding the wine you love even easier. So, what’s new? Find your next favourite wine at home or on the go Our new design makes it easier and quicker for you to browse, select and order your favourites on desktop, tablet and mobile devices. Bigger visuals Larger visuals and clearer product information means it’s so much easier and quicker to find the wine you’re after. Explore the Wine Shop now>>
Choose a Customised Release We know some people have their favourite varietals, so we’ve introduced our fantastic new Customised Releases that allow you to create your own selection of wines based on the varieties you enjoy. Select the varieties you love and the frequency you would like them delivered and we will curate the perfect collections for you to enjoy from our cellar of over 3,000 wines. Find out more here >> More to savour from Selector You’ll be treated to even more fantastic life+food+wine interviews, stories, delicious recipes , travel features , and wine advice from Selector and Wine Selectors with new articles added online daily. Expand your wine knowledge and continue to learn and discover everything there is to know about the world of wine. Explore the latest articles here >>
Food
Pacific Reef Fisheries Best of the Best RAS President's Medal
Words by Words Ed Halmagyi on 12 Jan 2017
Winner of the prestigious NSW Royal agricultural society president's medal, pacific reef fisheries are revolutionising aquaculture one luscious Cobia at a time. The rich alluvial plains that straddle Queensland's Burdekin River on the Whitsunday Coast are some of Australia's best agricultural land. Tomatoes, melons, capsicums and more find their way to markets all over the nation from here. But as the river nears the coast, salt-tinged air from the Coral Sea takes hold, making vegetable production less viable. Yet at Alva Beach an extraordinary story in Australian farming is unfolding. Nestled on the edge of the ocean, a vast series of deep 100m2 pools are laid out, each one teeming with life; swirling masses move below the surface, seen only by the way the water wrinkles in the sunlight. This unique farm is home to some of Australia's best seafood, for in these ponds, Pacific Reef Fisheries breed delicious tiger prawns, and one of the world's most impressive fish - the cobia. TROPICAL ORIGINS Australians usually refer to cobia as 'black kingfish', but this is misleading for the fish is actually a relative of remora, those sucker-fish seen attached to sharks in documentaries. Native to the world's tropical waters, it has an oil-rich pearl-white flesh, prized by chefs because that lush oil does not leach out when cooked - distinguishing cobia from other species. Cobia is also well-adapted to aquaculture, and the Alva Beach joint venture between  Pacific Reef Fisheries  and the Queensland Department of Primary Industries produces fish of unrivalled quality, plus the commercial, social and environmental standards under which it operates are world leading. For these reasons, Pacific Reef Fisheries was the recipient of the 2015 President's Medal from the NSW Royal Agricultural Society , Australia's top award for excellence in food. CONQUERING AQUACULTURE Two big challenges for aquaculture are inputs and outputs - feed and wastewater. Traditionally fishmeal has been made from vast quantities of trawled target species like pilchards and anchovies. While these fish are not currently under threat, that system is unsustainable as a growing aquaculture market will eventually pressure stock numbers. To this end, Pacific Reef are working with the CSIRO and other Australian businesses to replace wild fish with farmed sources. The effect is to create a positive net fish benefit - more fish come out than go in. As the fish are farmed in on-land ponds, as opposed to traditional sea cages, the quantity of feed input is more easily controlled, resulting in less waste and the elimination of localised pollution. Output water from the ponds can also be a problem, as it becomes nutrient-rich in a way that should not be simply returned to the ocean. To ensure it is as near to pure seawater as possible when it reaches the Coral Sea, the waste is filtered, then discharged through a purpose-planted mangrove system, enabling a second stage of filtration. It's an investment not only in the environment, but also in the business's commercial longevity. THE PRESIDENT'S MEDAL The RAS of NSW President's Medal recognises excellence in Australian produce. The 'best of the best' food and beverages from the Sydney Royal shows are nominated for the President's Medal. Finalists undergo a triple bottom line audit to assess social, economic and environmental impacts - making the President's Medal the most prestigious in the country. Find out more about the  President's medal in this recent article   ED HALMAGYI'S PAN-ROASTED COBIA WITH GARDEN PEAS AND OLIVES RECIPE
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories