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Wine

Meet Flying Fish Cove’s senior winemaker, Simon Ding

The Flying Fish Chardonnay 2014 is our Wine of the Month for March. What makes this such a special wine?

Chardonnay is a Margaret River star, famous for being rich and powerful. This plush drop fits the bill and with its layers of peachy fruit supported by oak and zesty acidity, it's a classic example of why the variety is a natural match to rich seafood.

When you work in a stunning seaside location like Margaret River, nobody can blame Simon Ding for slipping out of the winery for the occasional quick swim.

Your Gold medal-winning Flying Fish Chardonnay 2014 is our Wine of the Month for March. What makes this such a special wine?

Over time we have seen the Margaret River region produce many high-quality Chardonnay wines. The dedication of the people involved from the grower to the winemaking team at Flying Fish Cove has allowed us to craft a pure and fine expression of excellent modern Chardonnay. I think there is a little bit of love in each and every bottle of Flying Fish Cove Chardonnay, that we hope you can taste.

In recent years, there’s been a switch from traditional big, buttery, oaky Chardonnay to the crisper, modern styles. What are the best attributes of both?

Big, buttery, oaky Chardonnay is like a blast from the past and a look at where we have come from. Sometimes, it is good to look at where you have been to know that you don’t want to go back. Fine, delicate and crisp Chardonnay styles are favourable now. The nature of these styles seems to appeal to a broader range of maturing palates amongst the drinking public. I think it is the lightly oaked and delicately balanced nature and more often than not, the lighter alcohol content of these styles that is appealing to the modern wine drinker.

We’ve matched your 2014 Chardonnay with barbequed WA marron withgarlic and herb butter – what’s your suggestion for a great food match?

It’s also absolutely delicious paired with a butterflied and barbequed free range chicken, with a garlic, lemon rind and thyme rub, served with a side of seasonal roasted vegetables.

How is vintage 2017 going for Flying Fish Cove and Margaret River?

So far, the vintage is looking great, which we hope will continue given the late start and cool ripening conditions we have had this season.

When did you fall in love with wine?

I fell in love with wine whilst travelling throughout Europe, South America, the Middle East and Asia in the 1990s.

It’s a tough question, but do you have a favourite wine or varietal?

I can’t seem to go past Chardonnay and Cabernet Sauvignon, however Riesling and some of the new Spanish varietals are interesting as well.

What is your favourite wine memory?

I don’t have any one specific wine memory that stands out. I’d have to say that the industry people I have met along my wine journey have been a great memory to me and a few memorable bottles have been shared with them along the way.

How do you spend your time when you’re not making wine?

There’s always plenty do around the winery, but the best way to spend time out is with my family exploring Margaret River and its beautiful surrounds.

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Meet the Maker – Oliver’s Taranga
Spend some time with Winemaker Corrina Wright from Oliver’s Taranga, whose 2016 Fiano is our September Wine of the Month . Your Oliver’s Taranga vineyards are located in McLaren Vale , what makes the region so special? I think that McLaren Vale is such a beautiful region- the vines, the beaches, the food, the proximity to Adelaide. Pretty much Utopia! Your family has a fantastic grape growing history in McLaren Vale dating back to 1841. In 1994 you made and launched the first Oliver’s Taranga branded wine – is that correct? Yes, I am the 6th generation to grow grapes on our Taranga vineyard in McLaren Vale. So we are 176 years and still going strong! In 1994, I started my oenology degree and began making some wines from the vineyard after begging my Grandpa for some fruit. He was pretty keen to sell some wine to his bowls mates, so he was on board. I suppose things just grew and grew from there. I was working for Southcorp Wines and making Oliver’s Taranga on the side. Eventually, Oliver’s Taranga took over, and we renovated one of the old worker’s cottages on the property and turned it into a cellar door in 2007. We are still growers for a number of different wineries, but now around 35% of the crop from our vineyard goes to our Oliver’s Taranga brand. Find out more about the Oliver's Taranga cellar door in our McLaren Vale Winery Guide .
Six generations on, you and your cousin Brioni Oliver are winemaker and cellar manager respectively – what’s it like working with family? I love it. Brioni is actually on maternity leave at the moment –  little 7th generation Hugo was born a few weeks ago, and I am really missing her. We work well together and are focused on making our business as good as it can be. Your wine labels are quite fun and quirky – who’s responsible? We work with designer Chris Harris from Draw Studio , who has a very quirky sense of humour. Also, we know there’s a myriad of wine brands for people to choose from out there, so what makes us different? It is the people and the history, so being able to tell real stories are key to helping us stand out above the white noise! We have been on the property for 176 years now, and have many documents from back in the day. Producing the wine each year is a continuing documentation of our time on the land, so we use our little comments on the label “The Year That….” To tell something quirky that happened on the farm that year. Our Wine of the Month is your 2016 Fiano –  what is it about alternatives like Fiano that you like so much? They suit our climate and lifestyle so well. Fiano is very drought and heat tolerant and has lovely natural high acidity, it is also disease resistant and has great thick skins. Also, the resultant wine works so well with our foods and regional produce. Being coastal, we eat a lot of seafood in the region, and Fiano has lovely texture and line that works perfectly in this space. Find out more about Australian Fiano here . In our food and wine matching calendar, we’ve paired it with a delicious avocado spring salad (avocado, snow peas, radicchio, witlof, radishes, red onions, pea shoots and roasted macadamias) – what’s your choice of food partner? That sounds yum! I love it with kingfish ceviche with avocado, lime, cucumber, tomato, spring onion, coriander, salt, pepper – delish.  What’s your favourite wine memory? Probably doing the Len Evans Tutorial – a week of wine, learning, sharing and food. On a personal level, the 1996 Salon Cuvee ‘S’ Le Mesnil Blanc de Blancs I shared with my husband on our wedding day. Other than your own wine, what wine do you like to drink at home? Anything goes. Grenache is a current favourite. Riesling gets a solid bashing. I probably tend to drink more white wine at home and the Champagne is always cold. What are your three top recommendations for a first-time visitor to the area? A summer day in the cellar doors, followed by a dip in the ocean at Pt. Willunga and fish and chips from the Star of Greece as the sun goes down. Early Saturday morning at the Willunga Farmers Market getting all your produce for a decadent feed. Visit tiny wine shop Fall from Grace in Aldinga for something quirky and meet up with the locals. What is your favourie? ​ Way to spend time off? Beachside/poolside somewhere warm with a book. Holiday destination? We are heading to South Africa for the first time, next year, so I am very excited about that. Our go to is Bali – surf, sun, food, easy as. Time of year? Spring Movie? I just binge-watched ‘The Handmaids Tale’ on SBS On Demand last weekend. So, so, so good. And disturbing. Restaurant? Pizza-teca or Salopian Inn. McLaren Vale has loads of choices, and it’s hard to go wrong! Sporting team? Adelaide Crows #weflyasone FIND OUT MORE ABOUT OLIVER'S TARANGA SMALL BATCH FIANO
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Meet Tom Carson of Yabby Lake
With the popularity of Australian Pinot G continuing to climb, we chat with Yabby Lake general manager and winemaker, Tom Carson, whose Red Claw Pinot Gris 2016 is so deliciously food-friendly. Along with being an award-winning winemaker, you’re also heavily involved with the Australian wine show circuit – including holding the position of Chairman of the Royal Melbourne Wine Show. What’s exciting you most about Australian wine? Australian wine is in a wonderful period at the moment, there are so many small producers producing stunning wine. As we have seen at the Royal Melbourne Wine Awards, this year a Grenache won the most coveted Trophy in Australian wine, the Jimmy Watson Trophy. Grenache is a wonderful variety and produces stunning wines, particularly from the incredible old vine resources of South Australia – couple this with a modern, sensitive approach to winemaking and we are finally realising the potential of this variety. You’ve worked in multiple wine regions across Australia and France, and this year celebrate ten years at Yabby Lake –  what drew you to Yabby Lake and the Mornington Peninsula?   Yabby Lake is a stunning property and is an amazing vineyard site. It was the unrealised potential of this site that really drew me in – just imagining what was possible with this vineyard had me hooked, and 10 years on that hasn’t changed. Fruit for the Red Claw Pinot Gris 2016 was harvested in early February 2016, which is quite early for the Mornington Peninsula! How’s vintage 2018 looking?  Yes, 2016 was the earliest vintage we have ever experienced here, picking 10 days earlier than ever before. 2018 is shaping up nicely and we should be harvesting late February this year! Both Pinot Gris and Pinot Grigio have really found their place in the Australian wine market – what is it about Pinot G that makes it so popular? It is a wine that is easy to connect with – it’s subtle, finely detailed, but also wonderfully drinkable and really suits that summer weather when you are craving something refreshing but also interesting. What makes the Red Claw Pinot Gris stand out from the crowd? Red Claw Mornington Peninsula Pinot Gris captures the variety and region in a way that just draws you in and makes you an instant fan. What is your all-time favourite wine memory (other than a wine itself)? I remember when l was very young, maybe 5 years-old, treading grapes in a garbage bin and thinking what great fun it was getting covered in wine and grapes. It’s funny how things work out! Other than your own wine, what is the wine that you like to drink at home? I am massive fan of Yarra Valley Chardonnay, particularly from Oakridge, old vine McLaren Vale Grenache from S.C. Pannell, and Nebbiolo from Italy. What is your ultimate food and wine match? Chinese roast duck and Pinot Noir! Yes, it is a bit of a cliché, but have you tried it? What do you do to relax when you’re away from the winery? On a golf course! Well, l try to anyway, but that depends on how the game is going! Your must-do for visitors to the Mornington Peninsula. Peninsula hot springs in winter. Beach in summer. Golf in autumn and spring.
What is your favourite… Book ? Girt by David Hunt – every Australian should read this book and True Girt. Movie ? Alien. TV show? Game of Thrones. Restaurant?  Kisume. Breakfast ? Coffee. Lunch?  Long. Dinner? In summer a barbeque eating outside and enjoying a few nice wines. Time of day/night?  Morning. Sporting team?  Essendon FC. Beer?  Proper Italian brewed and canned Peroni Nastro Azzurro – not that rubbish they brew and bottle here, it is a scandal and should be exposed.
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Bleasdale's Paul Hotker Loves Wine - And Bacon!
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Two Blues Sauvignon Blanc 2014
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