Red Wine Bremerton Old Adam Shiraz 2016. Australia’s historic Langhorne Creek wine region was first settled in the 1850s, and wine soon followed when former English shipwright Frank Potts planted the first grapes here. In the 1980s Craig and Mignonne Willson moved in, attracted by the region’s viticultural promise, purchasing the 40 hectare Bremerton Lodge which was then being run as an alfalfa farm. The family planted their first vines in 1991 and now has 120 hectares of vines which are looked after by the Wilson’s daughters, Rebecca and Sarah. This opulent red is a great example of top quality Langhorne Creek Shiraz and is crafted from select parcels on the estate. Each parcel is vinified separately to give winemaker Rebecca maximum control over the blending, with the finest parcels given extra barrel ageing prior to blending. The typical ageing period is 24 months in extra fine grain American oak barrels, followed by another 12 months of ageing in the bottle. This long maturation helps to fully integrate all the different components and soften the firm tannins, crafting a big, bold Shiraz that’s bursting with luscious dark berry notes and a generous full body. The sheer power of this wine makes it a great one to cellar for a while longer or enjoy now alongside a hearty Australian-style barbecue.
Red Wine Bremerton Old Adam Shiraz 2016
Red Wine Can Axartell Ventum 2016. Decant before drinking. Can Axartell is rooted in Mallorcan history with an impressive longevity of winegrowing on the island. Founded almost 800 years ago near the port city of Pollença, this progessive winemaking and olive oil estate wasn’t always such. Initially occupied by Moorish Muslims, the island was recaptured in 1229 by Christian conquerors who most likely discovered the vines of Can Axartell and used the grapes for the first time in winemaking. Centuries later, Hamburg-native Hans-Peter Schwarzkopf, took ownership of the estate and did a full makeover, both in building reconstruction and land management. In a commitment to preserving the land, Can Axartell vineyards are certified organic and the soils have never been harmed by harsh chemicals. The Ventum is a luscious red blend of Merlot, Syrah, and the native Mallorcan variety Callet. Twelve months of aging in French oak barrels imparts a smokiness on the nose and palate. In the glass swirls an inky, purple wine with stark hues of violet. The first whiff is greeted with black pepper, cured meat, anise and black cherry. As the wine opens up a subtle smokiness emerges accented by dark plum and leather. The palate is earthy and herbaceous with hints of mint, juniper, and licorice. The mouthfeel is full and velvety with firm acidity and ripe tannins leading to a juicy, well rounded finish. This wine is delicious paired with red meats, game, poultry, pasta and charcuterie.
Red Wine Castello di Verduno Barbaresco Rabaja 2016. Decant 1 hour before serving. Castello di Verduno is named after the picturesque 16th century castle set in the village of Verduno in Barolo. The estate is owned by Gabriella Burlotto and Franco Bianco and has a respected reputation for crafting excellent Barolo and Barbaresco wines. Verduno is blessed with some of the region’s finest terroirs including the prized Monvigliero and Rabaja vineyards which are farmed organically and harvested by hand to ensure only the finest quality fruit reaches the winery. This single vineyard Barbaresco is exclusively sourced from Verduno’s Rabaja vineyard which is one of the finest crus for Nebbiolo. The south-west facing vineyard is harvested in October at optimal maturity and tends to produce particularly powerful and intense Barbarescos. The young wine is matured for 24 months in large Slavonian oak casks before bottling and release. On the nose there is abundant dark fruit and hints of dried herbs and leather, while the first sip reveals a rich full body balanced by a gentle streak of freshness. The power and firm structure make this a great choice for extended cellaring or enjoying now alongside hearty red meat dishes such as steak or venison.