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Wine

We are family

In today’s world of corporatisation and multinationals we firmly believe family-owned and operated businesses should be applauded and celebrated. We also believe that great wine is made by people, not corporations.

It’s thanks to the dedication of wineries like the 12 members of Australia’s First Families of Wine that we can all enjoy some of the world’s best wines. Like Wine Selectors, they stand for independence and authenticity and share our long-term commitment to the future.

Join us as we celebrate their passion with an exclusive collection of iconic wines especially chosen by the families and our Tasting Panel.

Meet the families

This year has also seen the launch of our unique Australia’s First Families of Wine Speed Date Tastings. Held so far in Brisbane and Melbourne, these events have been a great success and have certainly put a spin on a typical wine tasting!

Guests took the chance to enjoy engaging conversations with family members or winemakers as they moved around the 12 tasting stations. With over 40 wines available, there was plenty to enjoy including some of the families’ iconic wines such as the Henschke Giles Pinot Noir, the Campbells Barkly Durif and the very special Brown Brothers Patricia Chardonnay.

If this sounds like an event you’d like to be part of, our next Australia’s First Families of Wine Speed Date Tasting will be held on Sunday 19 June 2016 at the Shangri-La Hotel at The Rocks in Sydney.

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Masters of Riesling - Jim Barry Wines
We caught up with second generation winemaker Peter Barry, whose stunning Jim Barry The Lodge Riesling 2015 from the Clare Valley is the Wine of the Month for August. What makes the Clare Valley such a special grape growing wine region? The Clare Valley is such a special grape growing region due to the warm days and cool nights which allow grapes to ripen fully but retain natural acidity and hence freshness. The undulating hills provide many aspects so we can grow Riesling, Shiraz and Cabernet on different slopes of the same vineyard. What are some of the winemaking challenges it presents? The major winemaking challenge in Riesling is sunburn, which can be mitigated by canopy management to ensure no fruit is exposed to direct sunlight. For red wine, it is about picking at the right time to achieve a balance between ripeness and acid without the grapes becoming over ripe. What have been some of Jim Barry Wines’ greatest achievements in recent years? We’ve had great success, but some of the standouts include: Mathew Jukes Australian Winery of the year for 2016. Trophy for 2016 Lodge Hill Riesling at the 2016 Royal Sydney Wine Show Trophy for Barry Brothers Shiraz Cabernet for 2013 as the Brisbane and Melbourne Wine Shows, as well as Trophy in Brisbane for the 2014 vintage. Trophy for best producer at the Clare Valley Wine Show for five of the past six vintages. Also we’re very proud to have introduced the Greek variety of Assyrtiko to Australia. Can you sum up your experience of the 2016 vintage in a few words? Good rains in January hydrated very thirsty vines, leading to an exceptional vintage. When Jim Barry purchased the Lodge Hill vineyard in 1977 he was confident it would “produce some of the best Riesling in Clare”. What did he see that was so special about this vineyard? Three things. Elevation which leads to cooler night and better acid retention in Riesling, rocky/slatey soil meaning the vines have to send their roots deep into the ground in search of moisture and many aspects to suit Riesling, Shiraz and Cabernet. The Jim Barry The Lodge Hill Riesling 2015 is the Wine Selectors Wine of the Month for August. What makes this a standout expression of the variety? The 2015 The Lodge Hill Riesling shows the perfect balance between ripe flavours, acidity and minerality. We matched it with Thai pork salad in our 2016 calendar. What is your favourite food match with this wine? With its natural acidity and zesty citrus, Riesling is the perfect match for spicy Asian food. Having said that, The Lodge Hill is absolutely delicious with a simple plate of freshly shucked oysters with finger lime.
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.
Wine
Q & A with Luke Eckersley
You’ve had so many accolades for Plantagenet wines, but what are the most meaningful, personally? For myself it is not so much industry accolades or awards, it is more being a part of the Plantagenet history, heritage and consistency and the feeling it gives you. Plantagenet is a Pioneer of the Great Southern and that in itself is an accolade for vision and belief. How did your 2016 vintage treat you? Anything unique crop up? It was a cooler than average vintage with a longer growing period so I found the Rieslings to have really shined! The wines of Great Southern are unique and diverse, but how have they changed over your time working this region? I feel over time there has been a better understanding of what varieties excel in the different sub-regions (along with the subsequent variations in style), and this knowledge has helped winemakers within the region craft wines that have better balance and are true expressions of what the regions can offer. What excites and inspires you living in the beautiful Mt Barker? It is purely the beauty, uniqueness and sparseness of the region, we have the Stirling Range as a back drop and the Southern Ocean hugging us to the south. This combined with the vineyards and the people makes it a truly amazing place to call home! Can you recall the first wine you tried? A mid-eighties Wynn’s Coonawarra Cabernet that my father had brought back (in volume) from a trip to South Australia, tried in the early nineties. A fantastic savoury wine with very good bones! When did you fall in love with wine? Having grown up in agriculture and being involved in a family vineyard wine was always of great interest to me. After completing my studies of both winemaking and viticulture I found myself more drawn to wine. It is the crafting of something that is continually evolving (living) and the enjoyment it can bring to people on lots of different levels. Do you remember that moment? What happened? I think agriculture (both growing and crafting of grapes) is simply in your blood! Do you have an all-time favourite wine to drink? Why is it this wine? I find myself more often than not drawn to Great Southern Chardonnay (from various producers!). The purity, power and fineness always amazes me, the wines lend themselves to so many different occasions from an intimate meal to a winding down ritual on a Friday evening! Do you have a favourite wine to make? Chardonnay obviously (barrel fermented), so many different layers that can be built on the raw wine to craft and evolve a wine with balance and complexity.
Two Blues Sauvignon Blanc 2014
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