Hot100 2017 magazine by The Adelaide Review

H O T 1 O O W I N E S

2017/ 2018

H O T 1 0 0 W I NES 2017/2018 // AN ADELAIDE REVIEW PUBLICATION

“ALL OF US SETTLERS ARE NEW F R U I T. . .

GROWING IN OLD C O U N T RY ” PROFESSOR JOHN CARTY

W E W E

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AND NATIONAL CARRIER FOR THE PREMIUM WINE MAKERS AND SUPPLIERS BELOW

A BIG CHEERS TO WINEFLOW FOR 2017 HOT 100 PROJECT WINE RECEIVALS, WAREHOUSING, AND CLASS SORTING

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Project Manager Tamrah Petruzzelli Editor David Knight Design Director Sabas Renteria Digital Manager Jess Bayly Advertising Jana Maragozidis, Renee Lambert

Contributors Charles Gent, John Carty, Samantha Payne, John Dexter, Nathan James Crane, Peter Dredge, Mark Reginato, Andrew Davies, Maggie Beer, Nick Pipinias, James Blackburn,Duncan Welgemoed Submissions Coordinator Maria Underwood Photographer Josh Geelen

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Intern Rhea Katyal Chief Judge Peter Dredge Hot 100 Judges Brett Schutz, Emma Farrelly, Emma Shearer, Jonathan Brook, John Carty, Joe Holyman, Karena Armstrong, Kris Lloyd, Laura Carter, Marina Goldsworthy, Monty Koludrovic, Natalie Cleghorn, Nikki Friedli, Nick Ryan, Pip Anderson, Samantha Payne, Sharon Romeo, Vanessa Altmann Chief Steward Mark Reginato Stewards Ognyen Olujic, Sim Hee, Mark Reginato, Geoffory Hunt, Lachlan Harris, Eva Yu, Giles Fulton, Shawna Dominelli, Vaite Teriierooiterai, Tim Owen, Kate Furness, Bethany Adams.

Publishing Director Amanda Pepe Global Intertrade / Opinion Media Managing Director Manuel Ortigosa Publisher The Adelaide Review. Level 8, 33 Franklin Street. Adelaide, SA, 5000. Ph: 08 7129 1060 Printing Graphic Print

ADELAIDEREVIEW.COM.AU

   #HOT100WINES

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HOT 100 WINE LIST Sparkling Chardonnay, Riesling, Sauvignon Blanc, Shiraz, Verdelho, Vermentino

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Light Aromatic Whites Gewurztraminer, Gruner Veltliner, Pinot Grigio, Riesling, Sauvignon Blanc, Vermentino

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Whites with Texture

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Chardonnay, Fiano, Riesling, Sauvignon Blanc

THE VINE KICKS OFF IN SA

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Orange and Rosé Carignan, Dolcetto, Grenache, Muscat Rouge, Pinot Gris, Pinot Meunier, Pinot Noir, Sangiovese, Tempranillo

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TOP 10 WINES

HOT 100 FROM A JUDGE'S PRESPECTIVE

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Fruit Forward Reds Cabernet Franc, Grenache and Grenache Blends, Negroamaro, Nero d’Avola, Pinot Gris, Pinot Meunier, Pinot Noir, Roussane, Sangiovese, Shiraz, Tinta Barroca, Viognier, Zinfandel

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Structural and Savoury Reds

NEW BLOOD AT THE HELM

Cabernet Franc, Cabernet Sauvignon, Graciano, Grenache and Grenache Blends, Mataro, Mourvedre, Pinot Noir, Sangiovese, Shiraz, Tannat, Tempranillo

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Reds With Power and Presence

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STANLEY BRIDGE TAVERN

TASTING THE COUNTRY

Cabernet Sauvignon, Malbec, Merlot, Shiraz

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Vermouth, Dessert and Fortifieds Late Harvest Gruner Veltliner, Muscat, Riesling, Viognier

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MINDS OF THE CHEFS

Disclaimer: Opinions published in this magazine are not necessarily those of the editor or the publisher.No responsibility is taken for the content, illustration or advertisements. All material subject to copyright.

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W E L C O M E A new decade of Hot 100 Wines is underway as the competition and wine publication enters its second decade on the back of a record-breaking 10-year celebration in 2016/17. By Manuel Ortigosa

he Hot 100 keeps growing from strength-tostrength as this year’s record number of almost 1400 entries show.

The way that the wine industry has embraced this publication and competition is truly remarkable. The importance of what we have created here in collaboration with the industry, the South Australian Government, our sponsors, supporters and Opinion Media cannot be understated. We should all be very proud of what has been accomplished over the last 10 years and we look forward to pushing the envelope further this decade. This year marks the beginning of a new era with a new chief judge and chief steward in Peter Dredge and Mark Reginato. Dredge is an Adelaide success story who has made a name for himself in Tasmania

with his extraordinary wines under his Dr. Edge label. Mark Reginato is a stalwart of the local food and drink scene. The pair brings an enormous wealth of experience to the Hot 100 and I am sure that they will inject fresh and new ideas that will further enhance the already strong reputation that the competition and publication have established.

Hot 100 family. A heartfelt thank you to our sponsors because your support underpins our passion for promoting the South Australian wine industry: Singapore Airlines, PwC, Renewal SA, University of Adelaide, Bendigo Bank, TAFE SA, Cape Grim, JamFactory, Negociants, Visualcom, UBER, Novatech, Saturno Group, Applewood/Ochre Nation and Epicure.

In 2017, the Hot 100 brand branched out with the inaugural Hot 100 Harvest, showcasing wines from the show and a range of fine food producers to more than 500 guests. This event reinforced the position of The Adelaide Review’s Hot 100 brand as an integral part of the state’s promotion of food and wine.

The team at Opinion Media approaches this event and publication with enthusiasm and professionalism that resonates both through the event and the publication. They are a remarkable team and I thank them for their efforts, professionalism and continued endeavour to produce excellence.

The support from our sponsors is critical to the success of this event and publication and this year we welcome the Saturno Group/Booze Brothers to the

Manuel Ortigosa, Managing Director, Opinion Media

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S T A T E

O F

R E F L E C T I O N As Hot 100 Wines enters its second decade we’ve decided to look back and reflect with our unofficial themes for this year’s magazine: ‘influence’ and 'foundation'. By David Knight

rom the formation of South Australia’s wine industry to the places and spaces that inspire chefs and winemakers, this magazine explores the influences of those who made South Australia the gastronomical wonderland it is (alongside the list of the hottest 100 local wines to drink right now). We’ve decided to stop, pause and reflect due to the fact that we have a new chief judge and chief steward for this new decade of a wine show and publication that has always been about progression. But even though moving forward is engrained in the Hot 100’s DNA it is important to remember and, most of all, learn from what and who has come before. To do this, journalist Charles Gent looks back to when the settlers first planted vines in South Australia (page 32) while John Carty ponders if there is an Australian word that could replace 'terroir' with his piece Tasting the Country (page 58), as the French term doesn’t speak with the accent of our country (especially the voices that were here 60,000 years before the first vines were planted). As Carty

memorably puts it: “All of us settlers are new fruit, growing in old country.” Then there are the chefs. Every year the Hot 100 partners with chefs and cooking identities from around the state as they prepare lunches for the judges to showcase this state’s gastronomic flair and incredible produce. This year, four of the chefs have discussed their influences in the feature Minds of the Chefs (page 80). To accompany this, legendary South Australian cooking identity Maggie Beer has supplied us with a classic quiche recipe (page 72) while Osteria Oggi’s Andrew Davies pairs this year’s winning wine with a couple of dazzling recipes (page 35). We hope you have fun exploring the best South Australian wines to drink right now that are listed over the following pages . And please flick through this year’s edition with a few glasses of smashable local drops.

David Knight, Editor

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background to calm the judges’ nerves, we drilled our classes down to simply emulate a wine menu at a restaurant or similar. To imitate a relaxed experience around wine, in moderation, that we would normally associate with special events or everyday occasions depending on one’s disposition.

HOT 100’S NEW DECADE New chief judge Peter Dredge (Owner of Dr. Edge Winemaking and partners in Meadowbank Tasmania and Project Brian) explains the changes he has made since coming on board and his vision for the Hot 100 Wines’ 11th year and beyond.

The style classes – Sparkling, Light Aromatic Whites, Whites with Texture, Orange and Rosé, Fruit Foward Reds, Structural and Savoury Reds, Reds with Power and Presence, Vermouth, Dessert and Fortifieds – are composed like wine matches to an eight-course degustation. The emphasis is not on how to choose your favourite wine, but to let your favourite wines come to you.

and small. We hope to continue on our merry way, finding the most drinkable wines, or, as I prefer to call them, ‘drink-easy’ wines for you, the beloved punter. So what’s new you ask? How does one keep it fresh or modern after 10 years? What we’ve found is that more and more questions have arisen from the punters and producers around the judging process at Hot 100: how it works and the motivation behind it. Wine lovers in South Australia have never been more informed on what’s hot and new. The techniques and philosophies behind food, cooking and fermented drinks have never been so transparent or accessible for us to imbibe and learn.

We didn’t judge by variety or vintage, just a rough sense of style. We judged in flights divided by sub-regions within South Australia. We didn’t know what the sub-regions were but we could gain a sense of where they came from at the end of a flight without the pre-conceived notion of quality or the temptation in scoring your favourite regions. The regions were: Clare, Eden and Barossa Valleys; Adelaide Hills and the Riverland; The Fleurieu Peninsula and Kangaroo Island; McLaren Vale and Langhorne Creek; and the South East by way of the Coonawarra, Wratonbully and the Limestone Coast. Our favourites from a flight of around 20 wines were called back for further discussion and, if deemed worthy, were scored notionally to fit within our top 100 wines. The best of the best, in the case of 2017/2018 this was 45 wines, were called back again on our last day to flesh out a top 10 and eventual winner.

elcome to the second decade of Hot 100 Wines. It is an honour and most certainly a pleasure to carry on the work of previous chief judges Nick Stock, Andrew Jefford, James Erskine and Banjo Harris Plane.

Upon briefing the judges, I tried to refer to our four-day experience as an extended ‘feed me’ option at a restaurant where you enjoy a night of drinking, feasting and conversation with family and/or friends old and new. The judges are a motley crew of accomplished wine producers, wine educators, sommeliers, bakers, cheesemakers, distillers, chefs and a wine-enthused anthropologist to tie in our sense of community for good measure.

Wineries entering the show know where they like to be on a wine list and we, the drinkers, are all starting to get a sense of the order around a modern wine list, too. Not just a list on the fanciest restaurant in town but the local café, bar or your favourite online wine-purchasing website. They are all trying to break wines down to a less intimidating or simpler approach so consumers can find the styles of wines they like. If they’re really good, they’ll suggest other drink, food and experience options to build into your overall experience as we have done with this magazine.

With a record number of entries, it appears the walk and talk of my predecessors has been seen and heard by our fantastic South Australian producers, both large

We kept it simple with a less is more approach: easy lunches and easy dinners with atmosphere provided by local producers and chefs. With music in the

Peter Dredge, Chief Judge

By Peter Dredge

COME AND JOIN THE LOCALS ... THEY WONT BITE!

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JUDGES LEFT TO RIGHT:

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HOT1OO

Nick Ryan / John Carty / Karena Armstrong / Nikki Friedli / Samantha Payne / Brett Schutz / Jonathan Brook / Natalie Cleghorn / Emma Farrelly / Laura Carter

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HOT 100 WINES 2017/18

JUDGES / Peter Dredge / Kris Lloyd / Vanessa Altmann / Emma Shearer / Monty Koludrovic / Marina Goldsworthy / Pip Anderson / Joe Holyman / Sharon Romeo

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BRETT SCHUTZ

(SA)

EMMA FA R R E L LY

(WA)

EMMA SHEARER

J O N AT H A N B R O O K (SA)

(SA)

TIM ADAMS WINES AND MR MICK –––––––––––––––––––––––––––––––––

STATE BUILDINGS –––––––––––––––––––––––––––––––––

THE LOST LOAF –––––––––––––––––––––––––––––––––

PRESS FOOD AND WINE –––––––––––––––––––––––––––––––––

Growing up in the Barossa, Brett Schutz soon learned to live and breathe all aspects of wine and wine heritage. Following the completion of his bachelor degree in Oenology, Schutz gathered skills and knowledge in wineries across Australia, before building a home for his family in the beautiful Clare Valley. For the past seven years, Schutz has been making wine with Tim Adams for the Tim Adams Wines and Mr Mick labels.

For more than 14 years, Emma Farrelly’s passion for the wine industry has produced awardwinning wine lists across Perth’s top venues. As head sommelier and beverage manager for State Buildings, Farrelly’s invaluable insights and industry-wide network enables her to curate unique wine menus for each of the award-winning restaurants at State Buildings. Since then, she has worked as a sommelier and also consulted on various wine lists and menus throughout Perth.

Emma Shearer started her chef apprenticeship as a 15-year-old and quickly fell in love with the industry. After travelling to France as a 19-year-old, she was inspired to become a pastry chef. Shearer returned to Australia to study patisserie and landed a job at The Manse as a pastry chef while working with Lachlan Colwill and then moved to Penfolds Magill Estate as its head pastry chef under Jock Zonfrillo. Now, she runs her own business, The Lost Loaf, in Plant 4 Bowden.

After working in cellar doors, Jonathan Brook was hit with the wine bug and he set about completing the WSET Level 2 and Level 3 courses. Since then, he has worked as a sommelier at a range of nationallyrenowned and award-winning venues in South Australia and has travelled extensively around Australia and New Zealand. Brook is currently studying for the French Wine Scholar with mentor and former Hot 100 judge Gill Gordon-Smith.

MARINA G O L D S W O R T H Y (SA)

MONTY K O L U D R O V I C (NSW)

N ATA L I E CLEGHORN

N I C K RYA N

NIKKI FRIEDLI

LANGHORNE CREEK WINE REGION –––––––––––––––––––––––––––––––––

ICEBERGS AND THE DOLPHIN HOTEL –––––––––––––––––––––––––––––––––

YALUMBA –––––––––––––––––––––––––––––––––

Marina Goldsworthy is a wine communicator and marketer. She began her wine career in 1995 working for Petaluma where she spent 10 years. Since then, she has worked for the Institute of Masters of Wine as their Australasian Administrator, for the South Australian Wine Industry Association running wine courses and as a fine wine buyer at Edinburgh Cellars. Currently, Goldsworthy is the Marketing and Communications Manager of the Langhorne Creek Wine Region.

Monty Koludrovic moved to Sydney from the north of NSW as a teenager and worked at Café Sydney and the Boathouse on Blackwattle Bay before heading to Europe, where he spent time at La Trompette and The Dorchester. He returned to Sydney and joined the team at Becasse with Justin North where he stayed for almost a decade before jumping ship. Koludrovic took the helm of Bondi Beach’s iconic Icebergs. In 2016, Koludrvic and Icebergs owner Maurice Terzini teamed up on a new project, The Dolphin Hotel.

Natalie Cleghorn personifies two of Yalumba’s greatest passions – wine and horse racing. A former track rider at the neighbouring Hayes family, Cleghorn joined Yalumba in 1999. Initially employed in the laboratory, Cleghorn studied her Bachelor of Science - Winemaking via Charles Sturt University. Since completing her studies, Cleghorn has enjoyed both commercial and artisan experience at the Hill Smith family’s estate vineyards, including Oxford Landing Estates and Dalrymple.

HOT

100

JUDGES

(SA)

THE AUSTRALIAN, GOURMET TRAVELLER WINE AND GQ –––––––––––––––––––––––––––––––––

Thrown out of university in Adelaide and moving to Sydney, Nick Ryan used the knowledge he’d gained raiding his old man’s cellar to land a job with one of Sydney’s leading wine merchants. Realising that writing about it was easier than lifting it has led him to where he is now. He’s a wine columnist for The Australian, and has judged in many Australian and international wine shows and is a graduate of the prestigious Len Evans Tutorial.

(SA)

AFRICOLA –––––––––––––––––––––––––––––––––

As Africola’s restaurant manager, Nikki Friedli is an award-wining front- and back-of-house operator who was this year awarded two national service gongs: the Good Food Service Award and Delicious Mag’s Best Service Award.

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JOE H O LY M A N

(TAS)

JOHN CARTY

HOT 100 WINES 2017/18

KARENA ARMSTRONG

(SA)

KRIS LLOYD

(SA)

LAURA CARTER

(SA)

STONEY RISE –––––––––––––––––––––––––––––––––

SOUTH AUSTRALIAN MUSEUM –––––––––––––––––––––––––––––––––

THE SALOPIAN INN –––––––––––––––––––––––––––––––––

WOODSIDE CHEESE WRIGHTS –––––––––––––––––––––––––––––––––

OCHRE NATION –––––––––––––––––––––––––––––––––

Along with his wife Lou, Joe Holyman runs the Stoney Rise Wine Company, which is located in Northern Tasmania’s Tamar Valley. The family-run boutique winery was named Gourmet Traveller WINE’s Best Small Cellar Door (Northern Tasmania) in 2015. Stoney Rise’s winemaking philosophy is simply to express the vintage.

John Carty is the Head of Humanities at the South Australian Museum, and Professor of Anthropology at the University of Adelaide. He has worked extensively with Aboriginal artists and custodians throughout Australia on art, history and health projects. His work explores ways of bringing Aboriginal voices and values into dialogue with mainstream narratives of Australian history and art. Carty works closely with Jock Zonfrillo and the Orana Foundation.

As co-owner and chef of The Salopian Inn, Karena Armstrong has stretched her ideas and enthusiasm to develop a surprising, seasonal and ever-changing menu centred on Asian flavours and timeless techniques. Armstrong has worked among some of Australia’s best chefs and kitchens. The Salopian Inn remains one of the state’s most interesting and reputable dining experiences.

Kris Lloyd is CEO and head cheesemaker of Woodside Cheese Wrights, based in the Adelaide Hills, which specialises in goat, cow and buffalo cheeses. All the cheeses are made traditionally by hand at the factory in Woodside. Lloyd is a self-taught cheesemaker who has been making cheese for around 18 years. Lloyd was also the director and founder of CheeseFest, a festival designed to raise awareness of specialty cheese and celebrate cheesemakers. In 2017, she held the inaugural Ferment Festival.

Born in Melbourne but raised across the globe, Laura Carter has developed a unique passion to bring a cultural strength to the Australian people through a unique suite of ventures: Unico Zelo Winery, Harvest Grower’s Co-Operative and Applewood Distillery. Cutting her teeth at Henschke before heading overseas to gain experience in the Rhone Valley, Ochre Nation was formed in 2012 with her husband Brendan – with a mission to craft produce that espouses a minimal intervention philosophy.

PETER DREDGE

PIP ANDERSON

SAMANTHA P A Y N E (NSW)

SHARON R O M E O (SA)

VANESSA A LT M A N N

(TAS)

(SA)

DR EDGE –––––––––––––––––––––––––––––––––

MONA –––––––––––––––––––––––––––––––––

THE GUARDIAN –––––––––––––––––––––––––––––––––

FINO SEPPELTSFIELD –––––––––––––––––––––––––––––––––

SWITCH WINES –––––––––––––––––––––––––––––––––

Adelaide boy and career winemaker Peter Dredge graduated from the University of Adelaide in 2002 but started in the wine industry five years earlier. He has held the position of senior winemaker at Petaluma and is a former chief winemaker at Bay of Fires. Dredge currently owns and operates Dr Edge Winemaking and is a partner in Tasmania’s Meadowbank Wines and Project Brian Wines.

As MONA’s hospitality operations manager, Pip Anderson also works part time for Stargazer Wine. The former pastry chef is a WSET Educator and was a Young Gun of Wine panelist in 2016 and 2017 as well as an associate judge at Riverine Wine Show / Italian Varieties Show 2015 and 2016, Royal Hobart Wine Show 2016 and KPGM Sydney Royal Wine Show 2017.

Samantha Payne was the head sommelier of Manly Pavilion, 4Fourteen and China Lane and now consults numerous lists in Sydney. She is the wine program director for Nomad Restaurant and writes about wine for Concrete Playground, Broadsheet and Decanter and hosts How to Drink Wine with Samantha on The Guardian website.

Sharon Romeo, co-owner and co-founder of Fino Seppeltsfield, lives and breathes hospitality and is a champion of service. Her experience covers nearly 30 years in South Australia’s food and wine scene culminating in the opening of her own restaurant Fino Willunga in 2006. In 2014, Fino Seppeltsfield was established as a destination restaurant to complement Seppeltsfield’s winery redevelopment.

Vanessa Altmann spends her time tasting and mixing together the elements of Switch Wine. With a strong pull towards organic and preservative-free wines, she works to create authentic wines that represent the region, grower and the maker. Often found holding a wine-glass in one hand and textbook in the other, Altmann has completed degrees in winemaking, business, and an MBA in finance. She is also a graduate of the prestigious Len Evans Tutorial.

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THE VINE KICKS OFF IN SOUTH AUSTRALIA SO, HOW DID IT ALL BEGIN? By Charles Gent

f you want to point to a specific wine, probably the best candidate for South Australia's first commercial drop emanated from a vineyard near Mount Barker in 1843. Its maker, John Hack, called it his 'Echunga Hock'. The ambition to grow wine grapes was a distinctive aspect of the early history of nearly all of Australia's colonial settlements, and South Australia was no exception. Vineyards were planted just beyond Adelaide's square mile with alacrity – John Hack's first vineyard in North Adelaide and another to the west, tended by imported German vine dressers Scholz and Stein, were flourishing as early as 1837. Hack's Scottish gardener published a how-to manual on vine cultivation to offset the “totally inapplicable” advice of English texts. He found an eager audience: the 44 colonists who formed the Vine Association in 1840 ultimately

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imported 50,000 cuttings from South Africa. Clippings came also from the New South Wales stocks of European varieties collected by James Busby, and from the vineyards of the Macarthurs at Camden Park. In subsequent decades, vines sprang up on every side of the city, and by 1900 would include substantial tracts of vineyard in the foothills at Glen Osmond, Beaumont and Stonyfell, as well as around Dr Penfold's Grange cottage at Magill. By then there were well established vineyards at Marion, Brighton and Underdale, and at Hope Valley and Tea Tree Gully. Early vines planted 25 kilometres to the south of the capital on the farm of John Reynell were making wine by the 1840s, and provided work for a new arrival from county Devon, one Thomas Hardy. After stints of droving and gold prospecting, Hardy went on to plant his own vines beside the Torrens at Thebarton: he made his first wine in 1857, with production reaching 65,000 litres by 1865. Soon after, he snapped up the Tintara winery along with the McLaren Vale vines originally planted by pioneering vigneron and winemaker Dr Alexander Kelly. Hardy's new enterprise was successfully harnessed to a nascent export trade with Britain, based on demand for hearty, “tonic” wines. Further afield, Clare was an early adopter, with the region's founding explorer, John Horrocks, putting in vines, though due to a fatal accident involving his gun and a camel, he never made wine. The fearsome local mayor and magistrate Edmund Gleeson made good, planting 550 vines on his Inchiquin property. A second wave of vignerons along the Valley included Buring and Sobels at Watervale, JH Knappstein of the Stanley Wine Company, AP Birks at Wendouree and the monks of Sevenhill. To Clare's east, a shrewd if malodorous German geologist named Josef Menge was quick to see the winemaking potential of the park-like Barossa Valley; his advice saw much of the land bought by banker and businessman George Angas. German religious refugees sponsored by Angas founded the village of Bethany, and by selling fruit from the vineyards of their mixed farms established a

symbiosis between small growers and winemakers that became the dominant model for Australia's most famous wine region. A more prosperous migrant, Joseph Seppelt, arrived with a retinue of Silesian families and bought 60 hectares on the Barossa's western side in 1850. Giving up on tobacco, Joseph turned vigneron and winemaker, selling his wines locally and to Victoria and New South Wales via Murray riverboat. His son, the boundlessly energetic Benno, doubled the size of the property and extended the imposing gravity-fed winery. Seppelt wines were a hit of the 1880 Sydney Exhibition. In that same year, the colony's wine production sailed past the one million gallon (4.5 million litre) mark. South of Seppeltsfield at Jacobs Creek, a Bavarian migrant farmer and his son, Johann and Gustav Gramp, were also creating wines of quality at their Orlando winery. To the north, near Angaston, an English brewer named Samuel Smith worked day and night to establish a market garden and vineyard, later expanded with funds from a foray to the Victorian goldfields. At the end of the century, S Smith & Sons' Yalumba winery boasted 40 hectares of its own vines and crushed grapes from 60 small growers.

There were, inevitably, some snags: markets for South Australian wine, thanks in part to pre-Federation inter-colonial tariffs, were uncertain, and the custom of British wine merchants could be capricious. A flood of inexperienced vignerons in the 1870s led to issues of poor quality and oversupply, causing a major shakeout. But numbers of 19th century winemakers, including still-familiar names and labels such as Woodley, Basedow and Angove, persisted and prospered. Many turn-of-century colonial wine styles might have had little appeal to modern palates, with sweetness and strength at a premium; table wines were often preserved with the addition of spirit. But a notable few were winning favour for their dryness, elegance and quality. And, on a surprisingly modern note, on a hot day in Adelaide a thirsty citizen could buy a glass of iced claret at Hardy's wine bar in Grenfell Street. When journalist Ernest Whitington reported on the 1903 vintage, South Australia's crush had passed two-and-a-half million gallons (more than 11 million litres). Even as some of the earliest vineyards disappeared under housing subdivisions, the newly-minted state, with its phylloxera-free vines, was the country's largest wine producer, and clearly headed for bigger things.

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WINNER

SHAW & SMITH

2016 Pinot Noir Adelaide Hills

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The Hot 100 is proud to present the 10 most drinkable wines of 2017 / 2018

Don’t think, just drink, as this wine embodies the Hot 100 judging week’s MO: ‘drink easy’. An absolute pleasure to slurp, it’s a walk in a forest with all the cherries, mushrooms, herbs and spices you could hope for – all in season, all at once. There’s brightness on the palate that had the judges singing its praises in unison on the last day of judging. And what a song.

#HOT100WINES

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HOT 100 WINES 2017/18

Sausage ragu • 500g pork sausage mince • 1 onion (diced) • 100mL olive oil • 1lt diced tomatoes • 50g butter • 10g fennel seeds • A large pinch of saffron

METHOD 1.

Boil the water, milk and salt, slowly sprinkle in the instant polenta while constantly whisking. Gently turn the heat down, add 50g each of the cheeses, and the butter. Stir until smooth (this should take no longer than 90 seconds).

Pour polenta onto a board or large plate, make a well in the centre and pour in the sausage ragu, top with the rest of the cheeses. Add chopped parsley (and chilli if desired).

RECIPE

A PERFECT M AT C H Osteria Oggi’s Andrew Davies matches this year’s winning wine, Shaw + Smith’s 2016 Pinot Noir, with a couple of winning recipes: corned veal tongue and polenta sausage. By Andrew Davies

––––––––––––––––––––––––– INGREDIENTS • 100g grated Pecorino • 100g grated Parmesan • 60g butter • Salt to taste

METHOD 1.

Place all ingredients for the tongue in a large saucepan and fill with enough water to cover the ingredients.

Bring slowly to the boil, then reduce to a simmer and cook for about two hours. It should feel firm but not hard. Allow to cool slightly until you can just handle it and peel the skin from the tongue, discard the skin and the stock ingredients. Refrigerate for 30 minutes.

Pulse the tuna and the mayonnaise together in blender, thin with a little water (you can add the tuna oil and the anchovy oil if you like). You want the mayonnaise to have the consistency of pouring cream. Add a little lemon juice for balance, season with salt and pepper to taste.

Slice the tongue into 8-10mm thick slices, drizzle with some oil, season with salt and pepper and place on a hot grill and sear both sides.

Arrange tongue on a serving plate and drizzle the tuna mayonnaise over the tongue. Scatter with crispy capers, thinly-sliced anchovy fillets and lemon zest. Sprinkle with chopped parsley, olive oil and re-season.

CORNED VEAL TONGUE

––––––––––––––––––––––––– INGREDIENTS

POLENTA SAUSAGE

Polenta • 100g instant polenta • 200mL water • 200mL milk

For the sausage ragu, sautee the mince, onion and fennel seeds until it just colours; add the saffron, tomatoes and butter. Simmer on a low heat for approximately an hour. Add a little water if getting too dry.

Tuna mayonnaise • 200g of good quality egg mayonnaise • 50g tinned tuna • 8 fillets of good anchovies (thinly-sliced length-ways) • 40g capers (fried in oil until crispy) • Lemon zest • Lemon juice • Chopped parsley for garnish • 100mL extra virgin olive oil

Tongue • 1 small corned veal tongue (ask butcher to corn for you) • 1 carrot (roughly chopped) • 1 celery stick (roughly chopped) • 1 medium onion (roughly chopped) • 1/2 a bunch of thyme • 1 bay leaf • 10 black pepper corns • 15g salt • 250mL white vinegar

Andrew Davies is the group executive chef and founding partner of Press* Food & Wine, Osteria Oggi, Bread and Bone Wood Grill and Maybe Mae.

OSTERIAOGGI.COM.AU

HOT 100 WINES 2017/18

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JERICHO 2017 Rosé Adelaide Hills

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Summertime in a glass with pretty florals of crushed rose petals and hints of jasmine. It’s delicate and juicy with nice acid weaving its way through the fruit. The alcohol is perfectly balanced. All you want on a hot day is a bucket of this.

TAY L O R S 2017 Tempranillo Clare Valley McLaren Vale

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A stunningly alluring, dreamy and sexy little number that seduces with crushed blueberries on the palate and textural crunchy acid lines. A beautiful, simple and fun wine.

YELLAND & PA P P S 2016 Second Take Grenache Barossa Valley –––––––––––––––––

Fresh cherry, red currants and mulberries open the equation. The chalkiness keeps things fresh with some wonderful hints of grape stalk spice adding depth to the wine. Well played, well balanced.

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HOT 100 WINES 2017/18

Z WINE

LECONFIELD

2017 August Old Vine Grenache Barossa Valley

2015 Coonawarra Cabernet Merlot

Coonawarra

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Bam! This drop leaps out of the glass with sweet red fruits and gets in your face in a good way – think Musk Sticks hanging out with red frogs and spearmint jubes. Gentle and elegant tannins carry the flavour beautifully.

An immaculately polished and well-presented wine. A juicy, pert and compellingly detailed blend that delighted the judges with its dark fruit expression and tannin structure.

D’ARENBERG 2016 The Lucky Lizard Chardonnay Adelaide Hills –––––––––––––––––

Bright, juicy and pristine fruits (nectarines and white peach) are complemented with subtle, well-handled oak. There are some pithy citrus skin elements and lively acidity. A great glass of wine that delivers with a lovely textured finish.

HOT 100 WINES 2017/18

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BURGE FA M I LY WINEMAKERS ‘Wilsford’ Old Liqueur Muscat Barossa Valley

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A beautiful tawny with loads of weight and depth. Perhaps a use of an older base is giving depth and respectability to the younger wine at the forefront. It’s nice and elegant. A more modern take on a traditional style that is worth exploring.

NORFOLK RISE V I N E YA R D 2015 Mount Benson Shiraz Coonawarra –––––––––––––––––

Like walking through your veggie patch and brushing past tomato leaves on the way to blueberries at the end of the garden. A captivating wine with menthol coolness on the palate and whole bunch of funkiness.

10.

SHINGLEBACK 2015 Davey Estate Reserve Shiraz McLaren Vale

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Fennel and anise spices open the account. There’s blackberries in there that are ripe and supple making it a juicy, sexy and slurpable hot mess.

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HOT 100 WINES 2017/18

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different viewpoints. Your personal history, the context in which you drink it, your mood, the company you’re surrounded by all play a part in the discovery of the wine in the glass. No one ever tastes wine the same, we may see similarities and agree on many things but for all the flavours we acknowledge there are so many viewpoints that diverge. The goal is to celebrate those similarities and differences because they all can fall under the banner of ‘drinkability’. That’s what I feel the Hot 100 does, it gives us the space to shake off these pre-conceived notions of ‘wine judge’ and just be human, sharing a collective experience around wine, food and storytelling. I think we, as wine professionals, forget we don’t live in a bubble. We get all hopped up on the grape juice Kool-Aid, excited about new varietals and winemaking practices, the inner fighting about this person said this about this wine and why they’re right/wrong and the wine wankery of who brought the most sensational wine to dinner last night.

LIFTING THE

VEIL

HOT 100 FROM A JUDGE’S PERSPECTIVE By Samantha Payne

here’s a poster behind me on the wall as I stand in front of my first panel of wines, its words resonating over and over in my mind like a mantra, “Our goal is simple. To find and celebrate the most drinkable wines in South Australia.” Well, no offence to the poster or to the person who wrote those words, but there’s nothing simple about that goal. Eleven years on and we’re still searching for the elusive definition of ‘drinkability’. Let’s say wines that pair well with food are the pinnacle of drinkability. Okay, great, which foods? Or is it wines that taste better when listening to Notorious BIG blasting in the background? Do we consider things like skin contact or lack of filtration hindrances in drinkability? Are tannin or acid adjusted wines more

or less drinkable than minimally intervened wines? And here’s the most pivotal question, which all other questions stem from – who gets to make that call of which wine is more drinkable than the last? This leads me back to standing behind my panel of wines on day one with two ladies on either side of me (one, a winemaker and distiller from Adelaide’s own backyard, and on my right, the most savvy front-ofhouse madam/wine buyer in the biz). Looking out at the room of 18 judges from all different fields (bakers, chefs, cheesemakers and one incredibly wise professor of anthropology), an even split of gender and a range of ages. A mixture of people with experience within the wine industry to some other professionals with no wine judging experience, all in a room together for a week sharing and discussing one common love: wine. You may (and some narrow-minded people on social media certainly did) question what qualifies us to pass judgement on these wines? And for all the complicated questions with more complicated answers, this one is the most simple to answer. Wine is the great equaliser, in fact it relishes and absorbs

We sometimes forget there’s a whole world of people out there who enjoy wine as much as we do but don’t lose their minds over it. These are the people who buy the wines we were judging this week; they pick and choose these wines on the retail shelves and off wine lists around the country. So it’s up to us to do our very best to analyse, discover and unveil the drinkability in these wines – without pretence. The bottom line is: what’s in the glass matters, once you strip away the story, its fancy packaging and the marketing spin, all that’s left is the wine. I hope that’s what we’ve shown here with our selection of 100 drinkable drops, a collection of wines that taste great in the glass for any occasion, in any circumstance with delicious food and awesome company.

Samantha Payne is a wine writer and sommelier from Sydney

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HOT 100 WINES 2017/18

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1 Sparkling 2 Light Aromatic Whites 3 Whites With Texture 4 Orange and Rosé 5 Fruit Forward Reds 6 Structural and Savoury Reds 7 Reds With Power and Presence 8 Vermouth, Dessert and Fortifieds SPARKLING

S K

P L

A I

A signature celebratory beverage from traditional styles through to the fun and frivolous.

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DEVIATION ROAD 2012 Beltana Blanc de Blancs Adelaide Hills

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The lemon verbena entry of this super-refreshing aperitif style is entwined with a toasty, creamy texture.

THE WILLOWS V I N E YA R D The Doctor Sparkling Shiraz Barossa Valley

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Think red-berry salad with an amazing lift of blueberry, strawberry, cherry and currant. It’s a lively bubble that dances between opening presents and lunch on Christmas day.

HOT 100 WINES 2017/18

MAJELLA WINES

FOX CREEK

NV Minuet Coonawarra

NV Arctic Fox Grand Cuvée McLaren Vale

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The crusty bread and bakery aromas are aided by notes of ocean sea spray, finishing with a hint of fresh Brie. Fantastic tropical notes and tart passionfruit complement.

ENGINE ROOM Sparkling Shiraz McLaren Vale

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Bright ruby red fruits, raspberries, grilled skirt, pepper floral lift; a heavy grain supports the palate and provides texture. Great with food, this one’s to go with the Christmas cake.

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A straw hue with gold hints. Toasted cashews and red apples complement this dry-to-medium-bodied style.

HOT 100 WINES 2017/18

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Dredge came as a rank-and-file judge of the Hot 100 in 2013 under the leadership of James Erskine, an old school mate. Dredge found its philosophy arresting and engaging. “What James introduced to me, and what he was adamant about, was a sense of building on a broader wine community - I loved the way he brought so many aspects of South Australia together for a wine show. It wasn't all about the wine; it was about so much more,” Dredge says. “He introduced the concept of bringing in people from outside the inner circle of the wine industry – last year, for instance, we had a chocolatier, we had cheesemakers and a sake importer.”

NEW BLOOD AT T H E HELM After an intended career path was thwarted by an accident in his final year of school, Peter Dredge “serendipitously” moved into winemaking: football and exercise sport's loss has very much been a gain for the world of wine. By Charles Gent

redge, the new chair of judges for the Hot 100 Wines, brings with him a wealth of experience in both winemaking and judging. Adelaide born, bred and schooled, he is currently resident in Tasmania where, under the business name of Dr Edge, he makes small-batch wines for several local companies and for his own label. A gap year working a vintage at Petaluma sparked Dredge's initial fascination with wine, and he continued at the Hills winery part-time while completing his oenology degree, before taking up a full-time winemaking job alongside industry heavies Brian Croser and Con Moshos. After six years, which included trips to vintages in Europe, his growing interest in cool-climate styles saw him move on to become winemaker at Bay of Fires in Tasmania, a role in which he rubbed shoulders with the presiding genius of Australian sparkling wine, Ed Carr.

Dredge says what they brought – and continue to bring – to the Hot 100 is a sense of wine in its social context as a food. Alongside winemakers, this year's judges included chefs, a baker and wine writers, and Dredge says while they may not have a winemaker's fault-spotting ability, they possessed “welldeveloped palates, a sense of quality and were able to express what they liked”.

Another unique feature of the Hot 100 is to group wines not by variety but by style, and Dredge's own contribution this year has been to simplify the categories along the “WHAT JAMES lines of a restaurant wine list, Dredge INTRODUCED TO ME, says it benefits judges and exhibitors, AND WHAT HE WAS as well as the consumers who peruse ADAMANT ABOUT, WAS the results.

A SENSE OF BUILDING ON A BROADER WINE COMMUNITY - I LOVED THE WAY HE BROUGHT SO MANY ASPECTS OF SOUTH AUSTRALIA TOGETHER FOR A WINE SHOW. IT WASN'T ALL ABOUT THE WINE; IT WAS ABOUT SO MUCH MORE.”

A growing interest in wine judging was cemented when he won a Len Evans Scholarship, and he became an associate and then fully-fledged judge at regional and capital city wine shows.

Dredge says he found the role of chief judge enormously rewarding, and particularly enjoyed the ability to play fly on the wall, and listen in “to some of the colourful conversations that were being had”.

“Daily I had my eyes opened even more, and I just felt blessed, as the ringleader, to be learning just as much as they were.” Dredge dismisses any suggestion that the show is

#HOT100WINES

biased towards unconventional wine styles. “Based on the results, we have an amazing blend of wines, and I feel we have covered all bases by way of small producer, large producer, traditional style and new-found style. I think the choice of best wine will surprise some of the more contemporary sommeliers and chefs, but it shouldn't really surprise them at all.” Also debuting at this year's Hot 100 is chief steward Mark Reginato, whose day job is running distribution companies Connect Wines and Man of Spirit. Reggie, as he is better known, pulled together a team of seven people from the retail and restaurant sector to handle the daunting logistics of presenting close to 1400 wines anonymously to the judges. Reginato says the show has an educational role at all levels. “There was a lot of ferrying of glasses, but we had Regency TAFE students on hand as well, and they got the chance to see how a wine show works and to see the technicalities behind it,” Reginato says. “At our point, there's the secretiveness – the judges don't see labels, they don't see bottles, they don't have a whiff. This year, they didn't even know what bracket was coming next: we took the opportunity to change it up a little more. Instead of tasting in a structured way, we did a big jumble, which meant the judges had no preconceptions. It also keeps the palate nice and fresh.” Reginato, like Dredge, is a fan of the presence of non-traditional judges: “Yes, of course, we have technical judges too, and that's how it works; they're paired up to give diversity of opinion because, at the end of the day, wine is a consumer's drink. “Wine is to enjoy with your friends and family. You need to be as technical as possible when you're judging, and it is very serious, but if it's all lab coats and stainless steel, it can get a little monotonous.” With Dredge and Reginato back next year, one senses little danger of tedium at the Hot 100.

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L A

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T T E

Refreshing, drink-easy wines perfect for summer. Think crisp, acidic and bright drops that can be consumed readily.

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I S

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MARK’S V I N E YA R D 2017 Sauvignon Blanc Adelaide Hills –––––––––––––––––

It’s juicy, intriguing and moreish with passionfruit curd and yoghurt-like creaminess on the nose. Don’t think, just sit back and smash it in the sun.

HOT 100 WINES 2017/18

HAHNDORF HILL WINERY

HUGH HAMILTON 2017 The Trickster Pinot Grigio Adelaide Hills

2017 White Mischief Gruner Veltliner Adelaide Hills

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A melon-y melange of flavours: lemon drop, Turkish delight and fairy floss. Clean balanced acidity. Get some.

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Pink grapefruits fresh from the orchard are cool across the palate like an Icey Pole. A chalky refreshing finish to drink on its own or with starters.

WINNER BEST A S I A N R E S TA U R A N T 2 0 1 7 S AV O U R A U S T R A L I A AWA R D S F O R E XC E L L E N C E , SOUTH AUSTRALIA

1 3 1 K I N G W I L L I A M S T // ( 0 8 ) 7 1 2 3 4 0 5 5 // E L E C T R A H O U S E . C O M . A U

HOT 100 WINES 2017/18

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TEMPUS TWO 2017 Copper Gewurztraminer Adelaide Hills

MT LOFTY RANGES V I N E YA R D

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2016 Riesling Adelaide Hills

Awaken the nostrils with scents of roses, lilies and tulips. The best floral arrangements are the ones you can drink.

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A racy Riesling with lime, lemon curd and ginger spice. Compact, pure and, oh, so drinkable.

DI GIORGIO FA M I LY WINES

DANDELION VINEYA R D S

2017 Riesling Limestone Coast

2017 Enchanted Garden of the Eden Valley Riesling Eden Valley

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Lovely stone fruit and lime acidity carries the wine, leaving you wanting more. Perfect match for seafood.

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A beautiful white that’s like a Pinter play: tight, pithy and profound.

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S TA G E DOOR WINE 2017 Green Room Riesling Eden Valley

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A gorgeously fluffy and mineral-laced wine of laser-like precision and surgical finesse.

HOT 100 WINES 2017/18

IRVINE 2017 Springhill Riesling Eden Valley

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A slightly rich Riesling that’s still light on its feet. Think key lime pie and custard apple with a talcy, cleansing finish.

BREMERTON 2017 Special Release Vermentino Langhorne Creek

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Like throwing back citrus-squeezed mineral water. Perfect with oysters.

HOT 100 WINES 2017/18

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R E S P E C T I N G T H E

PA S T,

L O O K I N G T H E

T O

F U T U R E

Since taking over the Stanley Bridge Tavern in late 2016, Pablo Theodoros and his co-owners have managed to transform the Adelaide Hills pub to a destination restaurant while keeping the front-bar regulars happy. By David Knight

hen it was announced that Theodoros, Melissa Lee and Frank Hannon-Tan were taking over the historic Stanley Bridge Tavern, a sister venue to the Italian hotspot Amalfi was originally part of the conversation (Hannon-Tan is a co-owner of Amalfi and Mother Vine). That didn’t eventuate for a number of reasons. Since getting the key, Theodoros (who also co-owns city wine bar Mother Vine with Hannon-Tan) and his partners have organically evolved the pub, which has been operating since 1853. Before they took

over, the pub was known for its old school small front bar and one of its regulars, a Jack Russell called Benny, but now the Verdun hotel is a destination restaurant and bar.

“We had a million-and-one different ideas when we first thought about buying it with Frank and Mel,” Theodoros says. “We spent the first couple of months refreshing the menu and the wine list. It was very

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HOT 100 WINES 2017/18

“Getting to know the locals and getting their acceptance was definitely the most important thing. We didn’t want to rub anyone up the wrong way. They’re the backbone of this place. Some of the locals have been here drinking every night for 40-odd years. Doing a big makeover was never part of the plan; we just want to preserve the pub for the future. We’d rather focus on the food, service and the local community.” Business was slow at the start and didn’t pick up until summer 2016/17 as word of mouth kicked in and a beer garden was installed. “It was difficult finding the right kitchen team in the first year. You always have to tweak things here and there. Originally my brother was the head chef; he helped set it up and then moved on,” Theodoros says.

“We will have a bottle shop in one of the rooms pretty soon mainly featuring small producers from the Adelaide Hills who don’t have cellar doors. Long term, there is a cellar underneath we’d love to rejuvenate ala The Victory Hotel, but that’s a long way down the track. We really want to make it a hub in the Adelaide Hills. A “GETTING TO KNOW destination for tourists but also a THE LOCALS AND place for the locals to bring their GETTING THEIR friends and family.”

ACCEPTANCE WAS DEFINITELY THE MOST IMPORTANT THING. WE DIDN’T WANT TO RUB ANYONE UP THE WRONG WAY. THEY’RE THE BACKBONE OF THIS PLACE. SOME OF THE LOCALS HAVE BEEN HERE DRINKING EVERY NIGHT FOR 40ODD YEARS.”

Their current head chef, Jonnie Eime, focuses on local and seasonal produce for the restaurant menu that features pub classics as well as more refined dishes. “That’s worked really well for the locals who want something nice but not fine dining. It is next level compared to your regular country pub.”

quiet when we first took over.” They focussed on the locals, not just the front bar regulars, but members of the community to see what they wanted from the place.

pubs, and The Victory Hotel as inspirations.

There are plenty of plans in the works including a middle bar, a restaurant refit and a bottle shop. They want the Stanley Bridge to be a food and wine hub for the Hills and are looking to The Royal Mail in Dunkeld, which was one of the first Australian gastro

Then there are plans to restore another building on the property, but their scheme is hush hush for now. “That’s going to be rejuvenated into something pretty special in the next couple of months,” Theodoros says. “We’re still finalising the details, it will add another dimension to the pub.” Are the front bar regulars still happy given all the changes?

“They don’t want us to be too busy,” Theodoros laughs. “But they’re quite generous, too. They always lend a hand when we need it; they’re very much the spokesmen for the pub.”

STANLEYBRIDGETAVERN.COM

2015 Tapanappa Fleurieu Peninsula Pinot Noir has a medium intensity, bright cherry hue. The aroma is of herbal flowers and black currant with a background of the olive and nettle of the stalk inclusion. Given the medium colour, the palate is surprising in its sweet fruit intensity and texture, with an appropriately drying tannin finish. This is a Pinot Noir that will age beautifully, building colour and complexity as it goes. Despite its Fleurieu Peninsula Pinot Noir label it is ‘a true reflection of the unique Foggy Hill terroir’.

15 Spring Gully Rd. Piccadilly SA | Open 11am - 4pm, Thursday - Monday | tapanappa.com.au

These wines drink well anytime and are classically richer and heavier in mouthfeel and are generally partnered with food.

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THREE DARK HORSES 2016 Sauvignon Blanc Adelaide Hills –––––––––––––––––

A bright explosion of lively apple crumble and banana notes. Wonderful texture; screams for food, friends and sunshine.

HOT 100 WINES 2017/18

LOFTY VA L L E Y

TURON WINES

2016 Ascent Chardonnay Adelaide Hills

2017 Field Blend Adelaide Hills

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On the nose we’re talking lemon meringue pie topped with fresh curd and candied lemons. A wonderful hint of light oak provides enough texture to carry the next course.

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A whole field of flavours gives way to astute fleshiness on the finish. Passionfruit, lime and vanilla – plenty to love.

117 Melbourne St, North Adelaide (08) 8267 3553 urcaffe.com  

HOT 100 WINES 2017/18

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TWO IN THE BUSH 2016 Chardonnay Adelaide Hills

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Tight, citrus-drenched, textured and precise. Drink on its own or with an entrée but drink easy.

HEGGIES V I N E YA R D 2015 Chardonnay Eden Valley

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Is it sweet, sour or savoury on the nose? Whatever it is, it’s good. The palate is the driver: balanced, creamy and subtle acidity.

JERICHO 2016 Fiano Adelaide Hills

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A graceful and beautiful expression of the variety with apricots and hazelnuts. Jump in and roll around.

SEVENHILL 2017 St Francis Xavier Riesling Clare Valley

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Think fresh cut pears and grapefruit pith enhanced by an ever so slightly creamy texture. Nice length.

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HOT 100 WINES 2017/18

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TA S T I N G THE COUNTRY Being asked to be a Hot 100 judge was a privilege, albeit a terrifying one, for the South Australian Museum’s Head of Anthropology, Professor John Carty, but the experience led to new conversations around food, wine and country. By John Carty

like drinking wine. A lot. It gives me pleasure I find hard to put into words. It makes me stop – to drink in the moment. It makes me ponder my life in our country. I’m that guy: the slightly drunk philosophical museum guy. I’m no wine expert. So being asked to judge the Hot 100 was a great privilege and a terrifying one. I’d never been a judge on a tasting panel before. I didn’t even know how to spit the wine out properly. It just seemed a waste. Yet ‘wine camp’ was one of the most enjoyable weeks I can remember, with the most eclectic and wonderful group of people you could imagine. Sitting

down for five days spitting with winemakers and chefs and sommeliers and cheesemakers and bakers, I learnt more about wine in South Australia than I could ever have imagined. But I learnt more than that. Each of us told our story, in the way we spoke about wine. The night before the final day of tasting, we had a dinner at the Museum and I had the opportunity to talk to all the judges about how we are rethinking the Museum; how we are trying to tell new stories. The Museum has the greatest collection of Aboriginal art and culture in the world. But most of it is either

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voice as a museum, and as a community. Ngurra means home, country, belonging. These are things that only exist in the sharing of them.

sitting in glass cases or in storage. The old galleries are dark and silent. Like having the greatest wines in the world, cellared and hidden away. Or the greatest fruit, buried in oak. By contrast, our current exhibition, Ngurra: Home in the Ngaanyatjarra Lands, is a bright fizzy little Pet-Nat. Full of youthful culture, abundant, light on structure but holding all of the flavours of desert life alive in one bright bottle. The exhibition lets Aboriginal people speak for themselves, to express themselves, to share their story with their own voices. Working this way means we find our own

HOT 100 WINES 2017/18

All of us settlers are new fruit, growing in old country.

Our great winemakers sing this song for us. They Ngurra bled into our conversations about Australian bottle it. Not out of politics or history but out of food and wine. At lunch the next day an interesting passion. Out of love for the land and the stories it can question arose: what would be a good Australian tell. For the kinship that comes from sharing a bottle replacement for the French term of our country. Which is not about terroir? Terroir is a useful word. But it’s competitions or medals, but rather what COUNTRY IS A WORD borrowed. It doesn’t speak with the wine is for. AUSTRALIANS – accents of our country. Ngurra is a BLACK AND WHITE useful starter as it distils time and That’s what was so special about the – UNDERSTAND. IT stories and seasons into place. Like a Hot 100 this year. It felt like reading a MEANS MORE THAN vineyard. It dissolves the ecological and book of our country one sip at a time. LANDSCAPE, MORE human history into a place. But it’s a Even more special were the people we THAN POLITICS. IT IS desert word. In and around Adelaide, in read it with. Adelaide (and its regions) is ABOUT LISTENING TO so much of our winemaking areas, perhaps the only place in Australia right THE LAND, TO THE perhaps the Kaurna word ‘yerta/yartah’ now with a critical mass of winemakers, STORIES IT HOLDS, is best. In Ngarrindjeri Country further chefs, artists and cultural institutions TO THE STORIES WE south it would be ‘ruwe’. trained on these questions. The Hot 100 INHERIT. IT IS THE brought many of us together, and sent SAME IN VINEYARDS Maybe, for now, country is our word. all of us off inspired, to make the taste AS MUSEUMS. Country is a word Australians – black and of Australia something for everyone. white – understand. It means more than ‘Think Drinkability’ was plastered on the landscape, more than politics. It is about listening to walls of the tasting room. This isn’t about parading the land, to the stories it holds, to the stories we our wines on the world stage, seeking validation inherit. It is the same in vineyards as museums. from outside Australia. The ethos of the Hot 100, the brazen democracy of it – this is for everyone – is Great wines crack open the unsayable part of being about sharing wine here with the people you share here – of belonging to here. The grapes are not your life and country with. Drinking us in. native, but the taste is. Only the McLaren Vale, or the Barossa, or those wild bright pockets in the Basket Range can make what’s in your glass sing of being Professor John Carty is the South here. The way the sun falls on our faces, the herbal Australian Museum’s Head of Anthropology creaking of hot summers.

MUSIC & FINE WINE my journey

•

my passion

WWW.STAGEDOORWINECO.COM.AU

1 Sparkling 2 Light Aromatic Whites 3 Whites With Texture 4 Orange and Rosé 5 Fruit Forward Reds 6 Structural and Savoury Reds 7 Reds With Power and Presence 8 Vermouth, Dessert and Fortifieds REDS

Skin-fermented whites or reds which can be formed into either a common-style Rosé or the on-trend orange style that allows extra textures and tannins to be revealed.

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HOT 100 WINES 2017/18

LANSDOWNE V I N E YA R D

WANGOLINA 2017 Dolcetto Tempranillo Limestone Coast

2017 Pinot Rosé Adelaide Hills

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Pretty in pink, this sparkles and takes you poolside with a serving of rhubarb and almond cake.

Strawberries and cream on the nose are accompanied by subtle jasmine and floral notes. A slight chalkiness alongside a touch of carbonic spritz gives the wine a textural minerality.

T H E OYS T E R B A R The Oyster Bar is a Glenelg institution that attracts oyster lovers from all over the world. Situated overlooking the Marina at Holdfast Shores, The Oyster Bar offers absolute waterfront marina views for you to enjoy while sampling some of South Australia’s finest oysters, complemented perfectly by a glass of South Australian wine or a cold beer.

Lunchtime Indulgence – $68 Any two Straight Dozen Oysters and a bottle of either house red, white or bubbly. Wednesday – Oyster Day Every Wednesday we offer discounted oysters - yes our WHOLE oyster menu is discounted! This offer is available from 11am – 11.30pm, with live live music from 7pm – 11pm.

BROTHERS AT W A R 2017 Mums Love Rosé Eden Valley

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A great example of a Provence-style Rosé with a generous palate that is dry and savoury. Mouthwatering. Balanced. Delicious.

Opening Hours Monday to Thursday 11am – 11:30pm Friday and Saturday 11am – 12:30am Sunday 11am – 11pm

Friday Night – Oyster Hour Oysters at Wednesday’s discounted prices along with $4 schooners, $6.50 imperial pints and $4 house wines 5pm – 7pm, followed by live music from 7pm – 11pm. Our specials are designed seasonally, featuring South Australia’s freshest produce.

Shop 10 Marina Pier, Holdfast Shores, Glenelg SA 5045 | ph. (08) 8376 3100 | holdfastshores@oysterbar.com.au

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S.C PA N N E L L 2017 Arido Grenache Rosé McLaren Vale

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This delicate floral style with lemon and sherbet is delectable goodness to smash at the races.

POPPY THE FRENCHIE 2017 Grenache Rosé McLaren Vale

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Summer days equals beach drinks, which means beautiful wine. The light grapefruit acidity leaves you wanting the whole damn bottle to yourself.

HITHER & YON 2017 Rosé McLaren Vale

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Exciting stuff: fleshy Rosé with white peach; loads of texture, bold yet elegant and so very tempting.

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HOT 100 WINES 2017/18

LAKE BREEZE

MITOLO WINES

2017 Rosato Langhorne Creek

2017 Jester Sangiovese Rosé McLaren Vale

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Like a ‘40s screen goddess, this is a graceful mix of haunting substance and beauty.

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A gallon of gorgeousness, tension, precision and super-fine texture.

YA N GARRA E S TAT E V I N E YA R D 2017 Grenache Rosé McLaren Vale

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Tangy rosehips, gentle leafiness, energetic acidity and graceful length.

WINE BAR & RESTAURANT 118 Hindley Street Adelaide 5000 P. (08) 8212 9099 E. drink@theapothecary1878.com.au W. www.theapothecary1878.com.au

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HOT 100 WINES 2017/18

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AWARD

DRINK DINE DESIGN A holistic and well-rounded consideration of the dining experience is key to the presentation of this year’s top entries in the Drink Dine Design Emerging Designer Award, and unmistakable in this year’s winning project by ceramicist Jordan Gower. By Nathan James Crane

Drink Dine Design Emerging Designer Award winner Jordan Gower

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HOT 100 WINES 2017/18

ower, a JamFactory second year ceramics associate, designed a set of five handcrafted dishes, entitled Oysters Five Ways, which allude to the idea that one’s dining experience is greatly impacted by the use and presentation of skilfully crafted ceramics. “Jordan’s winning piece is a great case of how thoughtful design and craft can spark interesting conversation around the elements of good design, food and wine,” says JamFactory CEO Brian Parkes. Oysters Five Ways is intended to be a limited edition piece for fine dining that celebrates the creativity fostered between designer and chef, or artist and vintner. The choice of clay and glaze are carefully considered, with the texture and colour of the group of dishes reflecting the locality and season of the food served upon them. The judges for the 2017 award were Daniel To and Emma Aiston (JamFactory), Dave Bickmore and Graham Charbonneau (Studio Gram), Matthew Remphrey (Parallax Design) and Paul Baker (Botanic Gardens Restaurant). The design of the Oysters Five Ways dishes showcase a holistic approach to the dining experience, a theme that has extended into the presentation of this year’s Drink Dine Design entries. JamFactory, in collaboration with Grieve Gillett Andersen, designed a ‘bar installation’ to showcase all of the 2017 entries in an immersive environment.

“WE HAVE SEEN A GREATER FOCUS ON CRAFTING FOOD EXPERIENCES LOCALLY AND INTERNATIONALLY. IN DESIGNING THIS INSTALLATION WE ARE AIMING TO CREATE A UNIQUE, MEMORABLE SPACE WHERE PEOPLE CAN CONNECT WITH THE DESIGNERS OF THIS YEAR’S DRINK DINE DESIGN AWARD AND APPRECIATE HOW THEIR WORK ENHANCES GREAT FOOD AND WINE."

“We have seen a greater focus on crafting food experiences locally and internationally,” says Grieve

Gillett Andersen director Dimitty Andersen. “In designing this installation we are aiming to create a unique, memorable space where people can connect with the designers of this year’s Drink Dine Design award and appreciate how their work enhances great food and wine.’ Collaborations between Grieve Gillett Andersen and JamFactory have been ongoing over many years, as director Paul Gillett highlights.

“We are really excited to be part of the Hot 100 Wines event this year, as a partner of the Drink Dine Design award, and to build on our long-term relationship with JamFactory. From designing the purpose-built facilities at Morphett Street to transforming the

original stables building at Seppeltsfield into their first satellite gallery, shop and studios in the Barossa Valley.” Now in its sixth year, the Drink Dine Design Emerging Design Award is presented by JamFactory with support from The Adelaide Review, University of South Australia, Hot 100 Wines, Design Institute of Australia, Grieve Gillett Andersen, Visualcom and the Adelaide Airport. The cash prize for the winning entry is $3000, which is intended to support further design and experimentation.

JAMFACTORY.COM.AU

1 Sparkling 2 Light Aromatic Whites 3 Whites With Texture 4 Orange and Rosé 5 Fruit Forward Reds 6 Structural and Savoury Reds 7 Reds With Power and Presence 8 Vermouth, Dessert and Fortifieds REDS

T R S

Bright, light, crunchy and refreshing, fruit-driven reds are wines that are consumable and diverse expressing perfume and elegance.

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HONEY MOON V I N E YA R D 2016 Pinot Noir Adelaide Hills

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A wine of energy, intent, momentum and poise aided by notes of cranberries macerated in Campari.

GENTLE FOLK 2017 Vin de Sofa Pinot Noir Adelaide Hills

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Bunchy, punchy and a great wine for lunchy. Delicious.

HOT 100 WINES 2017/18

SHOTTESBROOKE 2016 Estate Series Pinot Noir Adelaide Hills

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Tight and intently focussed. Sour cherry and rubbed herbs. Lovely shape and a complex tapestry of fine tannins.

KALLESKE 2016 Fordson Zinfandel Barossa valley –––––––––––––––––

Juicy and well-constructed, this is the complete picture. Handles food well, which brings out the texture and red currant characters. Delicious and moreish.

MURDOCH HILL 2017 Ridley Pinot x Three Adelaide Hills

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Pretty notes of watermelon and cranberry support the subtle and silky feels. The fruit speaks first and foremost. Very drinkable.

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AT Z E ’ S CORNER

HESKETH WINES

TORBRECK

2016 GSM Barossa Valley

2016 Negroamaro Barossa valley

2016 The Loon Shiraz Barossa Valley

Start the fire with a spark of Sichuan pepper aided by a fresh mulberry and sour cranberry finish.

The hallmark is red currants, drying fine tannins and refreshing acidity. Balanced? Whole? Complete? Tick. Tick. Tick.

Blueberry compote and plums with a savoury touch to balance the poppy fruit. Nice length. A killer food match.

KOERNER WINE

GERTIE

CAPE J A F FA

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2016 Nielluccio Sangiovese Clare Valley

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An utterly beguiling and ethereal wine of grace. Want to try something new? This is the one.

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2017 Estate Single Vineyard Cabernet Franc Clare Valley

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A rhubarb and spicy edge highlight this fruit-forward red. Fine tannin keeps it fresh. Well played.

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2016 Riptide Red Blend Coonawarra –––––––––––––––––

Take a trip down the lolly aisle with Cherry Ripe, Red Frogs and blackcurrant jubes. Simple, easy drinking.

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RICCA TERRA VINTNERS 2017 Tinta Barroca Riverland

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Smooth lines with fine-grained tannins and a really nice depth to the fruit. Like a Redskin that won’t get stuck in your teeth.

HOT 100 WINES 2017/18

HITHER & YON 2017 Nero d’Avola McLaren Vale

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Uber-fragrant and lithe. Whisk this one off to a picnic and enjoy on a super fancy rug.

SHERRAH WINES

LA P R O VA

2016 Red Et Al Grenache Shiraz Nero McLaren Vale

2016 Nero d’avolo McLaren Vale

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Bright forest berries, bazaar spices and super fine tannins. It’s a late-night Negroni without the headache. Super.

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A balanced bright and slurpable red berry wine. The kind of drop you want to drink with friends in the sunshine. Or ditch your friends and keep it for yourself.

Willow Point Wines Cellar Door Bottle Shop | Vineyard Open Monday - Saturday 10am - 5pm

1041 Jer vois Road, White Sands, Murray Bridge SA 5253 08 8532 2632 info@willowpointwines.com.au willowpointwines.com.au

HOT 100 WINES 2017/18

AWARD

HOTTEST WINE LABEL Last year, the Hot 100 introduced a new component to the wine competition, design, with the intention of awarding the Hottest Label of the Hot 100. By David Knight

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he Hottest Label was introduced by designer Andrew Downer (of the Murdoch Hill wine family) as what is on the bottle is as important to what is in the bottle for setting the tone and individuality of a brand and to the consumer at point of purchase.

Andrew Downer explains the judging process and how we decided on a winner. “To judge the award I rounded a set of design and wine industry experts to come together to judge the final Hot 100 wine labels.

Last year, the Hottest Label was taken out “We judged the entries on originality, “WE JUDGED by Elderslie’s Hills Blend #1 label, creativity, functionality and print THE ENTRIES ON designed by local agency Parallax. As with production. ORIGINALITY, the Hot 100, where we invite the winning CREATIVITY, winemaker from the year before to be a “This year’s winner jumped out as a FUNCTIONALITY judge, we invited Parallax’s senior unique striking label with design AND PRINT designer and partner Kellie Campbellconsideration and attention to detail with PRODUCTION." Illingworth to be a judge (she abstained paper stock and foil, which makes it hard from voting if a conflict of interest arose, to miss on the shelf! as did all the judges). Please note, only wines that placed in the Hot 100 were eligible for the Hottest “It is also a remarkable brand progression for this Label award. dynamic Adelaide Hills producer.”

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WINNER

HAHNDORF HILL WINERY 2017 White Mischief Gruner Veltliner

Welcome to Adelaide’s only inner‑city wine and ale trail!

Designer: Parallax

LO W

SECOND

ER RT

O.G

PO RU SH AD RO

PA YN

Designer: Charlie Lawrence

O AD

GLYNBURN ROAD

PORTRUSH ROAD

2017 A Sense of Compression Grenache

AD RO

O C H O TA BARRELS

NE LS ON ST RE ET

RTH

TE R

MAGILL ROAD

THIRD

G E S TA LT 2015 Nocturne Tannat

THE PARADE

1. Amadio Wines 3. Little Bang Brewing Co. 5. Signature Wines 2. Salena Estate Wines 4. Tidswell Wines 6. Vineyard Road Wines

npsp.sa.gov.au/ewat

Judges: Andrew Downer, Mark Reginato, Kellie Campbell-Illingworth, Tamrah Petruzzelli and David Knight.

Thinking of opening a cellar door or brewery within the City of Norwood Payneham & St Peters? Contact the Council’s Economic Development Unit on 8366 4616 or email townhall@npsp.sa.gov.au

HOT 100 WINES 2017/18

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RECIPE

MAGGIE BEER’S ZUCCHINI QUICHE WITH BROWN RICE & A L M O N D PA S T RY A CLASSIC RECIPE FROM A CLASSIC COOK. Serves 6 Prep Time: 20 minutes Cooking Time: 45 minutes ––––––––––––––––––––––––– INGREDIENTS Pastry • 3/4 cup (120g) brown rice flour • 1 cup ground almonds • 1/2 tspn baking powder • 2 tbspns cornflour • 1/2 tspn sea salt • 4 tbspns Maggie Beer Extra Virgin Olive Oil • 1 free range egg • 1 free range egg yolk Filling • 2 tbspns Maggie Beer Extra Virgin Olive Oil, plus extra for drizzling • 3 (150g) golden shallots, finely chopped • 2 medium (350g) zucchinis • 3 free range eggs • 3/4 cup thickened cream To • •

serve Maggie Beer Tomato and Sultana Chutney, to serve Mixed baby herbs, to garnish

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METHOD 1.

Preheat a fan forced oven to 1800C.

Grease a 13cm x 35cm fluted rectangular tart tin with removable base, set aside.

To make the pastry, place the dry ingredients in a large bowl and mix to combine. In a separate bowl, whisk together the olive oil and eggs. Add the wet ingredients to the dry ingredients and stir until the dough just comes together.

Turn out onto a work bench and pinch off a walnut size ball. Keep this aside in case you need to patch any fine cracks after baking.

Shape the dough into a rectangle about 10cm x 20cm. Place the pastry inside the greased tart tin and press evenly across the base and up the sides.

Place onto a baking tray and place into the preheated oven and bake for 8 to 10 minutes or until golden. Don’t be tempted to cook the pastry too long or it will start to crack. Remove from the oven and reduce the temperature to 1650C.

Meanwhile, to make the filling, place a small non-stick frying pan over a high heat, add the olive oil and once hot, sauté off the golden shallots until soft (approximately 4 minutes), then remove and set aside.

Grate the zucchini, squeeze out all the water, then set aside.

Place the eggs and cream into a mixing bowl and whisk together, season to taste and mix through the cooked shallots and zucchini.

10. Pour this mixture into the tart shell and bake for 30 to 35 minutes or until the custard is just set and golden brown on top. Remove from the oven and allow to cool slightly before removing from the tart tin. 11. To serve, cut into 6 even pieces, scatter with baby herbs (optional) and serve warm with chutney. MAGGIEBEER.COM.AU

HOT 100 WINES 2017/18

1 Sparkling 2 Light Aromatic Whites 3 Whites With Texture 4 Orange and Rosé 5 Fruit Forward Reds 6 Structural and Savoury Reds 7 Reds With Power and Presence 8 Vermouth, Dessert and Fortifieds REDS

S A

T N

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T A

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Medium-weight with attributes such as herbs, darker fruits and spice that counter with moderately-built tannins for European-style wines.

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A U

L R

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CHARLOTTE D A LT O N 2016 Love Me; Love You Shiraz Adelaide Hills

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Beautifully fragrant and alluringly edgy. Violets, Dutch liquorice, exotic spice, talcy tannins and a dancer’s momentum through the palate.

EL DESPERADO 2016 Red Blend Adelaide Hills

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Liqueur cherry and green olives surround a softly saline acid line. An outstanding wine of tension and focus.

HOT 100 WINES 2017/18

SCOTT 2015 Hope Forest Syrah Adelaide Hills –––––––––––––––––

A banger. Strawberry and lifted fruits leap out the glass, white pepper on the palate for dinner party good times.

G E S TA LT 2015 Nocturne Tannat Adelaide Hills –––––––––––––––––

Lovely bright crimson red colour in the glass. The vibrant aroma features a touch of eucalyptus, while the palate shows freshness, generosity and is pleasantly chewy.

BK WINES 2017 Pinot Noir Adelaide Hills

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Great acidity and tannin profile. You could drink this chilled. Super easy with great energy. Gorgeous.

MICHAEL HALL 2016 Sang de Pigeon Pinot Noir Adelaide Hills

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Bright strawberries, guava and spice fall onto a fun and silky finish. Good times right here.

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ROCK OF WISDOM

SOUL GROWERS

2016 Grenache Barossa Valley

2016 Mataro Barossa Valley

2016 Shiraz Barossa Valley

A symphony of grilled meats, bramble, salami and red capsicum. Medium tannins make it silky and lingering.

Rhubarb and cranberry start the party. There is some pronounced acidity to balance the act towards a savoury style. A wine for the late afternoon.

A liquorice allsorts mix of the good stuff including blackberries with a smoky finish. Structured and polished, this is one for the fireplace.

ST HALLETT WINES

C L AYMORE WINES

MR HYDE WINES

2016 Mataro Cellar Reserve Barossa Valley

2016 Blackbird Sangiovese Clare Valley

Pretty and juicy while retaining a rustic and brooding undertone. A tad sweeter than most in this class but boy oh boy is it drinkable!

Young and bright this features nice tannins with balance, friendly acid and crunchy tartness. Vibrant and gluggable, this wine puts you in a happy place.

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2015 High and Dry Mourvedre Adelaide Hills

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A beautiful beast. Not too sweet it shows lovely balance with enough savoury tones to keep it real.

#HOT100WINES

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LECONFIELD 2016 Leconfield Coonawarra Cabernet Franc Coonawarra

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A confident and beautifully composed wine that is calm, assured and perfectly poised.

HOT 100 WINES 2017/18

LANDAIRE 2016 Graciano Adelaide Hills

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Very drinkable. Sour cherry with a lick of vanilla and a small dash of salinity adds complexity and interest to this wine.

TA PA N A P PA 2015 Pinot Noir Fleurieu Peninsula

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Savoury tones and texture is abundant here. Beetroot, cherry, raspberry and oxheart tomato. A delicate-yet-structured palate keeps you guessing.

‘The ‘TheBiggest BiggestLittle LittleWinery WineryininClare’ Clare’ Open Open 7 Days 7 Days 11am 11am - 5pm - 5pm Spring Spring Gully Gully Road, Road, Clare, Clare, SA SA 5453 5453 T.08T.08 8842 8842 3086 3086 eldredge.com.au eldredge.com.au

HOT 100 WINES 2017/18

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O C H O TA BARRELS 2017 The Fugazi Vineyard Grenache Adelaide Hills

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Whole bunch goodness in the glass, Redskin confection, plush mouthfeel and cherry finish. Perfectly crisp, an organised ruckus of a wine – could well be considered a rock star.

MINISTRY OF CLOUDS 2016 McLaren Vale Tempranillo Grenache McLaren Vale –––––––––––––––––

Moss, cherry and red fruits balance its savoury structure. Nice weight. Juicy with good length. Embrace this.

MITOLO WINES

LOOM WINE

2015 Jester Cabernet Sauvignon McLaren Vale

2016 SV Field Blend McLaren Vale Grenache Shiraz McLaren Vale

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A beautifully composed, quietly confident Oz claret style. Enough said.

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This is a lovely, powerfully structured wine, showing great savoury and dark fruits with a balanced and long palate.

THE 5OS PROJECT 2016 McLaren Vale Mataro McLaren Vale

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Lovely bright fruit with underlying savoury aromatics. There is a quiet presence about this wine, dark and structural, plush and velvety with loads of depth.

#HOT100WINES

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HOT 100 WINES 2017/18

DO THE SMART THING L E AV E I T T O T H E E X P E R T S

Collective packaging and wine filling specialists composing the synergies between industry leaders.

smya.com.au

COSPAK cospak.com.au

B O T T L I N G

Best Bott ers

S E R V I C E S

Member of

B O T T L I N G

vinocor.com.au

portavin.com.au

S E R V I C E S

barossabottling.com.au

Best Bott ers bestbottlers.com.au

ENDEAVOUR GLASS

END

HOT 100 WINES 2017/18

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Matteo Carboni

MINDS OF THE CHEFS From Italy and Spain to the Torrens Island Market and the Adelaide Botanic Garden, what inspires four of this state’s most exciting cooking identities is a diverse and intriguing array of places, spaces and memories. By David Knight

The Pot is a neighbourhood restaurant which reflects the best produce we can deliver to the table each day, with a sense of warmth and generosity. 160 King William Road, Hyde Park Kitchen & bar open all day from 12pm, Tuesday – Sunday 08 8373 2044 TH E P OT. C OM. AU

Whilst food is the focal point, we appreciate that great wine completes the experience. Our wine offering is extensive, carefully selected, and perfectly matched. Recently awarded one star (Gourmet Traveller) and one hat (Good Food Guide 2018).

Emma McCaskill

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Imogen Czulowski

HOT 100 WINES 2017/18

Brad Sappenberghs

W elcome to Di Giorgio Call into our cellar door and check out our range of produce, stay for a glass and a local produce platter

OPEN 10-5PM EVERY DAY RIDDOCH HIGHWAY, COONAWARRA SA 5263 P 08 8736 3222 | WWW.DIGIORGIO.COM.AU

HOT 100 WINES 2017/18

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––(Casa Carboni)––

MATTEO CARBONI Taught to make pasta by his Nonna Pia, it wasn’t until Matteo Carboni discovered that the perfect match for wine, his first passion, is food that the Italian fell in love with gastronomy.

“I

don’t have classic chef training,” Carboni says. “I have a Master’s degree in Food Science and Technology from University of Bologna. My passion started with wine thanks to a dear friend from uni. Wine came first, then I realised that it is necessary to eat well to better appreciate the wine and not become an alcoholic. So I started cooking.” Carboni owns Casa Carboni with his wife Fiona. They moved here from Parma in northern Italy. Based in Angaston, the duo runs a cooking school, restaurant and wine bar and imports Italian and French wines and other products for a slice of Italy in the Barossa Valley. “With my cuisine I try to respect my country’s traditions,” he says. “I also like playing with ingredients. In my cooking classes I showcase regional and traditional Italian cuisine. The restaurant’s menu can still be considered traditional but with a local twist.” After Carboni finished university, he took his first job as a kitchen-hand before moving on to gain experience in restaurants in Italy such as the Michelin-starred Le Case in Macerata, and then to Academia Barilla in Parma. “It is a cooking school and centre for promoting Italian gastronomy. I experienced Italian gastronomy at every level, not just Romagna where I am from or

Parma where I was based. We had chefs from all over Italy, from all over Europe, so it was a great opportunity for me to work with all of them. “I consider myself lucky because I also had the chance to dine in top restaurants and meet people with the same passion for wine and food. It was a way, from my point of view, to train my palate and exchange information. Here in the Barossa the main inspiration is the farmers’ market; the first time I went there I could not believe the freshness, the variety and the flavours of the produce. I always tell people that the farmers’ market makes my life a lot easier in the kitchen!” Carboni sources fresh produce from the Barossa Farmers Market as well as products from Italy, such as balsamic vinegar, Parmigiano Reggiano, rice and, of course, wine. Making fresh pasta is the focus of his classes as that is what his grandmother taught him as a youngster. “The menu of the cooking school is always a four course menu: entrée, fresh pasta, risotto or gnocchi (depending on the season) and dessert. Every menu is seasonal and has been designed to be easily replicated at home. “

CASACARBONI.COM.AU

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"With my cuisine I try to respect my country’s traditions. I also like playing with ingredients. In my cooking classes I showcase regional and traditional Italian cuisine. The restaurant’s menu can still be considered traditional but with a local twist.” –––––––––––––––––––––––––––––––––––––––––––––––––––––

HOT 100 WINES 2017/18

“My grandparents are Anglo-Indian; I’ve always been surrounded by food. Going to these markets with my dad was always exciting. It was like an adventure, like going to the zoo. You’d look forward to it and we’d never plan what to buy." –––––––––––––––––––––––––––––––––––––––

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––(The Pot)––

EMMA MCCASKILL Way out north-west is an old-fashioned outdoor market that sells everything from fruit and veg to fresh fish, bread and eggs. It ain’t cool. It’s not branded as a trendy farmers’ market; rather, it’s a simple produce market that has influenced one of our best chefs: Emma McCaskill.

he Torrens Island Market is, as the name suggests, located near Torrens Island out past Port Adelaide. It’s a bit of a hike from the city and further still from Port Adelaide, as you drive through the industrial wasteland towards the Torrens Island power station. But the drive is worth it, as more than 40 stalls – and boats selling fresh fish – are manned by stallholders shouting out specials while marketgoers check out the bounty of seasonal fruit and vegetables that line the stalls near the Port River.

purchased what looked good and cooked them at home. I’ve been fortunate to be surrounded by food, that’s where my passion sparked.

McCaskill grew up in West Croydon and every Sunday her dad would take her to the Torrens Island Market early in the morning. Not much has changed in 20 years and this is part of the appeal.

Childhood memories influence the menu of her restaurant, The Pot by Emma McCaskill.

“It’s really raw,” McCaskill laughs. “It’s pretty rough. I like that about it. It’s not totally gourmet but there’s some really nice stuff here.” And it’s extremely well priced. McCaskill found produce at the market cheaper than she gets from some of her suppliers on the day the Hot 100 Wines visited Torrens Island Market, which is open every Sunday from 6am to 1pm, with her. “My grandparents are Anglo-Indian; I’ve always been surrounded by food,” McCaskill says. “Going to these markets with my dad was always exciting. It was like an adventure, like going to the zoo. You’d look forward to it and we’d never plan what to buy; just

“In comparison to the Central Market, the produce is still good [at Torrens Island] but the atmosphere of being near the wharf with people shouting out sales, it’s the nostalgia of the place. It evokes a sense of memory of going there with Dad. I’m always excited to go down there.”

“My mum used to make Monte Carlo biscuits so I wanted to bring that memory to the menu [Monte Carlos are on the dessert menu alongside a combination of two Australian sweet classics for the Mint Slice Vienetta] and my grandma made parathas [a flatbread], we’d have them for breakfast with jam. I’ve put that on as the house bread.” The Torrens Island Market is also a bit of a suburban secret “A few chefs know it. I’ve spoken to people at work and some didn’t know about it. Most people from the west know of it but it’s still a bit of a secret.” THEPOTFOODANDWINE.COM.AU

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––(Africola)––

IMOGEN CZULOWSKI The move from Fino’s kitchen to Africola was the restaurant version of switching from a symphony orchestra to a metal band for Africola’s head chef Imogen Czulowski, but one thing the two restaurants have in common is a focus on sustainability.

zulowski was at Fino Seppeltsfield for two years and before that was an apprentice at Fino’s original Willunga location as a 17-year-old. Now, at Africola under Duncan Welgemoed, Czulowski has moved to the city restaurant at a time when the menu has a larger focus on vegetarian plates and where it has a reputation as a place where vegetarians, vegans and people with food allergies can feast in a safe dining space. For Czulowski, she’s always had a sustainable nose-to-tail ethos when it comes to food, from her European upbringing to her time at two of the most lauded kitchens in South Australia. “The fear of wasting things was big in our family,” says Czulowski, whose father is Polish and mother is Dutch. “So, that was really important. It was always naturally there. Fino promoted sustainability and that really stuck with me. No one’s got time for wasting food. At Africola, it’s all about getting in the whole beast, getting in whatever we can and doing as much as we can with it. I think that’s important, especially now.” Examples of dishes where the ingredients are reused multiple times include celery heart and walnuts, where the heart of the celery is featured as the main part of the dish. The stalks are juiced, which the heart is cooked in. The stalks are also used for stock and the leaves are dehydrated and used as celery salt. For Africola’s famous chicken-

skin sandwich (tea sandwich) the fat and excess skin is rendered, which is used for seasoning for peri peri drippings while the excess crispy skin is used for chicken salt. Just a short pleasant stroll from the pressure cooker that is Africola’s kitchen on East Terrace is the 136-year-old Santos Museum of Economic Botany in the Adelaide Botanic Garden. The museum is a place where visitors can learn about the importance of plants and which has a focus on minimising waste. “I just love this place,” Czulowski says. “It’s calm. It teaches you about plants, food and what we should be doing. In an ideal world it would be nice if we all had nice gardens and vegie patches. It’s not always the case when you’re living in an apartment but I still think it’s really important to educate yourself. And the Museum is in the Botanic Garden, which is so utterly beautifully.”

AFRICOLA.COM.AU

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“No one’s got time for wasting food. At Africola, it’s all about getting in the whole beast, getting in whatever we can and doing as much as we can with it. I think that’s important, especially now.” –––––––––––––––

HOT 100 WINES 2017/18

“People cooked, As soon the pan

love seeing it they love the smell. as the garlic hits it draws people in.”

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––(Comida)––

BRAD SAPPENBERGHS Lauded as “the perfect stall” by The Australian, Comida’s tapas bar in the Central Market is well-known for its Spanish fare of tapas, pinxtos, bocadillos (sandwiches) and its paella, especially its paella, but Comida’s chef and proprietor Brad Sappenberghs has a surprising confession to make about the famous one-pan dish.

“I

actually haven’t had a good one in Spain,” he says. “I’ve had a lot of bad ones. I haven’t been there for a while, so I’m probably due to go back and eat some good ones.” Comida’s paella is a good one. Arguably the best in Adelaide. But it’s not traditional. “In Spain you would never put chorizo in it,” he says. “With this one we put chicken, chorizo, eggplant, cauliflower and Goolwa pipis in it and then we hit it with heaps of herbs and fresh lemon. “If we were to take the chorizo out of it all the Aussies would be spewing for sure,” he says. “We’ve contemplated it because you get a Spanish person who sees chorizo in paella and they freak out. The most traditional paellas are from Valencia, and that’s got rabbit, snails and flat beans in it. If I was to put snails in this one, nobody would buy it, would they?” Plenty of people buy Comida’s paella. It is one of the Central Market’s true dining attractions. As soon as the pan fires up, passers-by make a beeline to the giant pan in the small stall; it’s

gastronomic theatre as the rice and ingredients sizzle away on the giant pan. “People love seeing it cooked, they love the smell. As soon as the garlic hits the pan it draws people in.” Sappenberghs, who owns Comida with his wife Fiona, admits a lot of the stall’s revenue comes from his giant paella pan. He has been long fascinated with Spanish cooking. He was chef at the tapas bar Mesa Lunga for six years and opened Comida, which also has a catering arm, in 2014. Originally, paella was only served on Friday nights at the Market. “Then it was Friday lunch and Friday night before lunch on Thursdays to Saturdays. Now we’re open Wednesday and we do a vegetarian on a Tuesday seven paellas all up. It what’s people see. It’s what people want, they can smell it on Grote Street and it brings them down.”

COMIDACATERINGCO.COM

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18 PARK TERRACE BOWDEN SA 5007 +61 8 8340 1055 . info@jarmerskitchen.com.au

RECIPE

AMARO ICED

TEA

A PERFECT SUMMER COCKTAIL RECIPE FROM HOT 100’S CHIEF STEWARD MARK REGINATO.

Serves 4-6 ––––––––––––––––––––––––– INGREDIENTS • • • • • • •

2 tsps forest fruits tea 2 tsps Earl Grey tea 1L water 60mL lemon juice 100mL lemonade 250mL Applewood Okar Amaro 250mL Maidenii Sweet Vermouth

Garnishes • Sliced lemon, orange and strawberries • Blackberries • Mint

#HOT100WINES

METHOD 1.

Heat water in a saucepan; once boiled turn off the heat

Add teas and infuse for 10 minutes

Strain into a large heatproof pitcher; refrigerate for an hour

Once chilled, add remaining ingredients

TO SERVE 5.

Top pitcher with ice; add some fruits; stir

Fill glasses with ice, fruits, mint; add Amaro iced tea

NOTE: RECIPE CAN BE MADE IN ADVANCE AND STORED IN THE REFRIGERATOR (UP TO 48 HOURS)

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Seventy per cent of the Australian dining market uses one of the two major Italian waters. Cape Grim Natural Water is different. It is a rain water rather than a mineral water. This distinction is telling as it doesn’t absorb minerals and salts from the ground like mineral water does. Cape Grim is so incredibly pure, soft and neutral that it tastes like nothing. It is just wet. With almost no mineral THE TOWNSHIP OF composition, it leaves your palate CAPE GRIM IS IN A completely unaltered and able to REMOTE REGION OF experience wine and food exactly NORTH-WESTERN how the sommelier and chef TASMANIA AND intended.

IS HOME TO THE CLEANEST AIR ON EARTH. IT RAINS ON AVERAGE 187 DAYS OF THE YEAR IN CAPE GRIM.

Water with high TDS (total dissolvable solids) or salt levels will dramatically change the flavour and mouthfeel of food and wine. This is why the Hot 100 judges use Cape Grim when judging. It is the best water for maintaining palate integrity, important when tasting literally hundreds of different wines.

THE IMPORTANCE OF WATER By Nick Pipinias

ou’d be stunned if someone told you to pour salt into a glass of water to pair with that Clare Valley Shiraz you have been cellaring for the last decade. You know this will affect your palate and the taste, mouthfeel and experience of the wine you’re drinking, not to mention the food you’re eating. It’s a very simple

The township of Cape Grim is in a remote region of north-western Tasmania and is home to the cleanest air on earth. It rains on average 187 days of the year in Cape Grim. Although the rain is only ever captured when the winds drive the rain in from the south-west. It is then considered to be at its absolute purest. There is good reason Tasmania is renowned for premium fine quality produce. analogy to highlight why so many venues are turning to premium waters to pair with food and wine. The hospitality industry is hugely competitive. Venues need to set themselves apart from the competition and offer their customers an original immersive experience. Tireless work goes into menu creation. Chefs work relentlessly to perfect the flavour and texture of their food. Sommeliers search every corner of the globe to find wines that complement the unique and the familiar. This same commitment has put Cape Grim Natural Water at the forefront of modern dining in Australia.

When you are next considering your water offering ask yourself; does it make sense to offer a premium, high-quality local product that guarantees your food and wine are the stars of the show? We think it does.

Nick Pipinias is the managing director of Aqua Sano, a family-owned business that distributes Cape Grim in South Australia and Victoria. AQUASANO.COM.AU

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WINNER: BEST REGIONAL CONTEMPORARY RESTAURANT 2015 & 2016 Restaurant & Catering SA

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1 Sparkling 2 Light Aromatic Whites 3 Whites With Texture 4 Orange and Rosé 5 Fruit Forward Reds 6 Structural and Savoury Reds 7 Reds With Power and Presence 8 Vermouth, Dessert and Fortifieds REDS

R P P

W R E

A heavier, richer focus; the presence of oak adds layers and dimensions for a pronounced mouthfeel.

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H D E

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CRFT WINES

AT Z E ’ S CORNER

HENSCHKE

2015 Cemetery Vineyard Shiraz Barossa Valley

2016 Shiraz Barossa Valley

2013 Marble Angel Cabernet Sauvignon Barossa Valley

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Bell pepper, blackberry pastille and coffee jam with charred oak and nuts. There is plenty to see in this wine that is effortlessly in cruise control.

M I T O L O TA S T I N G R O O M | O P E N DA I LY 1 0 - 5 P M M I T O L O R E S TA U R A N T B O C C A D I L U P O L U N C H T H U R S - M O N | D I N N E R F R I - S AT 1 4 1 M c M U R T R I E R D, M c L A R E N VA L E S O U T H A U S T R A L I A B O O K I N G S | 1 3 0 0 5 7 1 2 3 3 | W W W. M I T O L O W I N E S . C O M . A U

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A sleeping giant of a wine to slurp over the camp stove as tobacco leaf, cigar box, blackcurrant, pencil shavings and graphite support soft and medium-grain tannins.

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This is a stunning, beautiful and refined wine. Blue fruits and cedar are tempered by cool notes. The palate is bright, spicy and the tannins are long and beautiful.

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PETER LEHMANN 2015 VSV 1885 Shiraz Barossa Valley –––––––––––––––––

Powerful notes of mint, spice and blueberry on the palate. A lovely wine of fresh quinces with lifted notes of pine needle and liquorice root like a walk through Kuitpo Forest.

LECONFIELD 2015 Coonawarra Cabernet Sauvignon Coonawarra

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A wonderful example of Power and Presence, enough power to entice with a lovely restrained and classy presence. A classic Aussie style: plush, savoury and balanced.

ELDREDGE VINEYA R D S 2014 Eldredge Reserve Malbec Clare Valley

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LECONFIELD

2016 Hamilton Block Cabernet Sauvignon Coonawarra

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A fragrant beguiling and alluring wine with mountain-goat balance. Get involved.

An Australian wonder. A campfire claret. Bush poetry in a bottle.

HOLLICK

G AT T

2015 Cabernet Sauvignon Coonawarra

2015 High Eden Shiraz Eden Valley

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Tight focus with a multi-layered palate as the glass rolls on. Driven and determined, this drinks well now and will for quite a while.

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With an enticing spice, this wine has a brightness of fruit that wakes you up. There are wonderful hints of oak that carry the wine to a long finish.

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9a Anster Street Adelaide, South Australia Monday to Friday from 3pm. Saturdays from 4pm. p. 08 8212 0708

e. drink@proof-bar.com

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SHINGLEBACK 2016 Red Knot Classified Shiraz McLaren Vale

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This wine ticks all the boxes: pretty violets, florals and warm blueberry pie. Very slurpable for such a beast. It is the perfect example of the cliché drink now and into the future.

FOX CREEK 2014 Reserve Shiraz McLaren Vale

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Dark fruits, plum, blackcurrant with a shimmery lick of coconut. A powerful wine with wonderful restraint on the palate leading to great balance.

GreatWinesCrafted FromGreatVineyards 1 5 4 5 4 Ri d d och H i g h w ay Co o n aw ar r a S o u th Aust r a l ia P h o ne : +61 8 8323 8 8 3 0 w w w. l e c o nfie l d w in es.co m

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REYNELLA 2015 Basket Press Cabernet Sauvignon McLaren Vale

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So much going on here: all the mint and chocolate that Haigh’s chocolate factory would want. It works in total balance with blackcurrant and rhubarb flavours. Delicious.

HOT 100 WINES 2017/18

O C H O TA BARRELS 2017 A Sense of Compression Grenache McLaren Vale –––––––––––––––––

An almost medicinal or minty lift, some bramble, too but it’s soft and supple with subtle, grainy tannin flying through.

MODERN ITALIAN CUISINE 2017: Finalist Restaurant and Catering Awards 2018: Gault Millau Food Guide TRADING HOURS Lunch Monday to Friday: 10am-4pm Dinner Wednesday to Friday: 6pm-10pm

63 Flinders St Adelaide  8223 2777  insieme.net.au  InsiemeRistorante Book online

THE HEDONIST 2015 Reserve Shiraz McLaren Vale

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Churrasco and black fruits are made all the more alluring with a touch of oak sweetness. A focussed wine that demands attention.

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PENNY’S HILL

SHINGLEBACK

OLIVER’S TA R A N G A

2015 ‘Skeleton Key’ Shiraz McLaren Vale

2015 Shingleback Davey Estate Reserve Cabernet Sauvignon McLaren Vale

2016 Shiraz McLaren Vale

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Blue fruits dance around the structure that’s laced with savoury bitter notes and chocolate and rum. A great example of a powerful and bold South Australian red.

WOODSTOCK WINE E S TAT E 2014 ‘The Stocks’ Shiraz McLaren vale

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Cassis, bramble and drying medium-grain tannins, tobacco leaf and coffee grounds. Juicy.

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A classy, cooler style wine within the power sphere. Violets and seaspray, oyster shell and blueberries. The palate is balanced with enough sweet fruit and structure to tick all the boxes.

MCGUIGAN 2014 Handmade Shiraz Langhorne Creek –––––––––––––––––

Pepper spice, sour tannin and more than enough fruit drive on the palate to follow. Perfect for a stewed beef and cabbage hot pot.

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A friendly neighbourhood example of Power and Presence. Bold fruits, sweet, youthful and bright.

MORDRELLE WINES 2016 Malbec Langhorne Creek

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Composed and assured, a wine of deep fruit that has many layers to see now or for years to come. Delicious.

“RESTAURANT & CHEF OF THE YEAR!” RESTAURANT & CATERING SA 2017 AWARDS FOR EXCELLENCE

Restaurant | Weddings | Functions | P: 08 8223 3526 | botanicgardensrestaurant.com.au

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cent are surviving to a fourth generation, so it can seem like the odds aren’t in your favour. But the good news is that with strategic planning and expert advice, business owners can avoid the common pitfalls experienced by others. Succession planning is more than just signing a document or handing over the keys to the winery. There are numerous aspects at play such as creating enduring business structures, and training and development of the next generation.

C U LT I VAT I N G THE NEXT CROP OF WINEMAKERS South Australia’s wine industry is not only a major economic driver for our state it’s a way of life and a source of immense pride for many local families. By James Blackburn

or many winemakers the passion for their craft runs through their blood and has done for generations. Since the first vineyards were planted in South Australia in 1800s, numerous wineries have been built up by hardworking families who have left an indelible legacy for both their descendants and our state. Australia’s ongoing economic prosperity is, and always has been, intrinsically tied to the success of private and family businesses. These businesses

currently contribute more than $600 billion to Australia’s GDP – that’s more than a third of our entire GDP – so ensuring the successful transfer of family and private businesses has never been more important. With two-thirds of Australian family businesses planning to either sell their business or pass it on to the next generation, succession planning is essential for a smooth transition and business longevity. However of the 38 per cent who want to pass the baton to the next generation, more than 80 per cent still don’t have a succession plan and this can pose significant challenges when it comes time to transitioning ownership. Results also show 70 per cent of business transfers are failing between generations and only five per

While transferring business ownership can often be daunting, families need to start planning early and be deliberate about the transition process in the same way they are about building the business. Just as you carefully tend vines in order to produce the best wine, you need to nurture your business through every stage of its growth to reap the best results. Throughout the past six years, PwC has supported the Hot 100 as they shine the spotlight on emerging and established wineries, which we hope to see flourish for generations to come. As our iconic wine industry goes from strength to strength, it’s vitally important to ensure local businesses are well equipped to navigate the complexities of succession planning, so our state can continue to create history. Running your own business takes blood, sweat and tears and it’s only natural that you want a successful legacy that reflects the hard work and sacrifices you’ve made to build it up.

James Blackburn, Partner PwC PWC.COM.AU

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D F

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A broad category that encompasses everything from the trending aperitif through to after-dinner sweeter options.

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, &

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A D E L A I D E

H I L L S

OT S L O HW

100 WINES 2017/18

G R O W N

HAHNDORF HILL 2016 Green Angel Gruner Veltliner Late Harvest Adelaide Hills

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The complete package for a dessert-style. A full suite of sweet delights and a beautifully clean and fresh finish.

SKEW WINE CO 2016 Vermouth Eden Valley

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Yum! Herbs galore with cloves and other spices. Bitters and citrus freshness pulls it together. All you need is some ice cubes. Friends are optional.

The Hot 100 Lansdowne Pinot Rose Free delivery ~ Australia wide ~ Dec only Use S H I P F R E E at checkout while stocks last

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DOG RIDGE

PENFOLDS

NV Fortified Viognier McLaren Vale

NV Grandfather Rare Tawny South Australia

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Super aromatic, alive, vibrant and friendly. A not so traditional style of fortified wine. Full of fun and happiness.

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A traditional, home-style Aussie Fortified. Think rancio, coffee and chicory. It’s sweet but is handled beautifully with enough acid to finish it off clean and fresh. Perfect for dark chocolate.

@poppyfrenchie poppyfrenchie@outlook.com

#HOT100WINES

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DISTILLING A

WINE

SHOW

This year, Hot 100 Wines is partnering with Applewood Distillery to tackle wine show waste with a new spirit distilled from every single wine entered into the competition. By John Dexter

ine shows are important and fun, but they’re wasteful beasts. Of the thousands of bottles submitted to be judged, rarely is one ever finished with the lion’s share of plonk going straight down the drain once the judges, who understandably can’t be expected to drink a megalitre of wine in a week, are done. With this in mind, Hot 100 Wines will drastically reduce the tragic waste of wine by partnering with Ochre Nation’s Applewood Distillery and turning those leftover bottles into a limited edition brandy.

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“This is, in essence, about sustainability,” says Hot 100 Wines’ project manager Tamrah Petruzzelli. “Over the many years running Hot 100 Wines and seeing all aspects of the show, something that has really grated

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me is seeing the unsustainable side of it all. It’s not a unique trait to the Hot 100, but wine shows in general.” The idea originated from Hot 100 Wines veteran and co-founder of Sydney’s Roostock wine show, Mike Bennie. “His idea was to distil the spittoons from their festival and it is actually his own brandy at this year’s Rootstock,” says Petruzzelli. Applewood’s Brendan Carter says joining hands with Hot 100 on this project is a serendipitous partnership. Along with his wife Laura, Ochre Nation has always sought to limit cycles of waste, and frequently uses the by-products of South Australian wine makers in their own limited spirit releases. “Sustainability and creative expression are two massive things for us that we champion across everything we do,” Carter says. “We found strong congruences with The Adelaide Review and the Hot 100 in that respect. Rather than it going down the drain, which becomes quite a hassle to process for most metropolitan waste-treatment facilities, we thought it novel to actually distill it and eliminate this waste stream with a non-perishable product like brandy.”

“SUSTAINABILITY AND CREATIVE EXPRESSION ARE TWO MASSIVE THINGS FOR US THAT WE CHAMPION ACROSS EVERYTHING WE DO. WE FOUND STRONG CONGRUENCES WITH THE ADELAIDE REVIEW AND THE HOT 100 WINES IN THAT RESPECT."

Asked whether this process will conform to the traditional brandy making process, Carter says, “definitely not!”. “This is well-and-truly a different approach to typical brandy production,” he says. “Usually it’s a single variety that is harvested with brandy-in-mind rather than working from high-quality wine, backwards.” Petruzzelli is thankful to the Carters for so wholeheartedly embracing the project and even going as far as donating the oak barrel in which the brandy will be distilled. It will take time of course, but she hopes to share the love once the final product comes to fruition. “We’ll gift the brandy back to our partners and the wineries that submitted their wines to complete the sustainable circle.”

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$20 off your first ride with code HOT100ADL DOWNLOAD THE APP UBER.COM/APP New users only. Valid in Adelaide. Excludes UberEATS and uberTAXI. Expires 30/09/18.

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care of affineur, Sam. Their businesses and their cheeses have become staples in the lives of people around the country because of this perfect knack for attention to detail. Henbest and Heaney don’t so much buy and sell produce as they do curate a beautiful collection of things they want to share with you. It isn’t just some of Adelaide’s best bread or the country’s best cheese that makes them so valuable to Adelaide’s food community, but also their passion for sharing their knowledge. Henbest ’s masterclasses have become legendary; they’re all encompassing and never condescending. It’s not just in their classes though that they’re imparting knowledge. Henbest and Heaney believe in investing in people as much as their product. They work constantly to find new and exciting products for keen chefs, arrange staff swaps with Herve Mons, whip new connections into life-long friendships with small scale farmers, and treat their ever growing network of staff as investments rather than numbers.

AWARD

HOWARD TWELFTREE AWARD This year’s recipients of the annual award for outstanding contribution to gastronomy in South Australia are Valerie Henbest and Peter Heaney. By Duncan Welgemoed

alerie Henbest and Peter Heaney have been quietly revolutionising the cheese drawers of Australia as well as the way people think about their food for years. There isn’t a single person in Adelaide who has the willpower to walk past Smelly Cheese Shop, Dough or Say Cheese without at least sticking their head in for “just a quick look”. Often, it

Valerie Henbest

translates to a basket of things you never knew you needed until Henbest convinces you otherwise. What started as a small shop front for Heaney soon took on a life of its own after meeting Henbest . There was no master plan to build a web of businesses that now employ more than 100 people and import tons of cheese a fortnight. Say Cheese was Heaney’s original shopfront that soon expanded to also encompass The Smelly Cheese Shop, Dough, Market St Cafe, Cheese Co, and a wholesale business that operates both locally and interstate. When they aren’t busy shipping cheese around the country, Henbest is off scouring the globe looking for new and exciting things to bring home. Home, however, isn’t just a cupboard stacked with cheese. Instead, it’s tucked away in the country’s best maturing room where it’s kept under the

Their most valuable contribution however would have to be their tireless promotion of producers and provenance. The respect Henbest and Heaney have for the farmers they work with is a rarity. Henbest’s eyes light up most when she’s talking to you about the grass on mountain where a Comte comes from or how many times a producer has to trek up a cliff face to get the best goat’s milk. The glamour of consumption often outweighs the reality of production, but Henbest and Heaney have found a way to make it pivotal to enjoying their goods. Caring about the production of food is going to be one of the biggest factors towards making the way we eat more ethical. There is no doubt that Henbest and Heaney, intentional or not, will have made no small impact in helping people to make the best choices they can.

We have three distinct ranges at Cape Jaffa and the Riptide fits in our ‘Winemaking on the Edge’ range. Living ‘out on the edge’ in a non-traditional wine region means not being constrained by rules nor expectations. Our ‘Winemaking on the Edge’ range is a reflection of this. For our Riptide Red Blend we were inspired by our travels to do something totally bizarre so blended white Viognier juice with red Shiraz skins prior to fermentation. The aim was to capture the amazing aromatics of this white variety and the colour and intensity of a red. The resulting wine has very soft tannins and an aroma that is both intriguing and delicious. CAPEJAFFAWINES.COM.AU

   Cape Jaffa Wines, 459 Limestone Coast Road Mount Benson (via Robe), South Australia

#HOT100WINES

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HOT 100 WINES 2017/18

Step into the culinary streets of New York with award-winning chef Sean Connolly and wines curated by Jeremy Oliver. Featuring over a dozen HOT100 wines including this year’s winner. Open 7 days 11am - late

Station Road, Adelaide / +61 8 8212 2811 / seanskitchen.com.au

HOT 100 WINES 2017/18

CHIEF STEWARD’S REPORT Similar to how the Hot 100 judges are selected, this year’s stewarding team was built on diversity By Mark Reginato

wanted to curate a team with varying attributes and skills: restaurant managers, independent retailers, sommeliers, wine marketers, graduate students and even a stay-at-home dad made up this year’s team of stewards. The reason for this array of talent was to allow a diversity of opinion in how to drive Hot 100’s back-of-house operation. Each person came with different attributes and skill sets. If we were all the same, we’d end up with the same results.

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STEWARDS LEFT TO RIGHT: Ognyen Olujic, Sim Hee, Mark Reginato, Geoffory Hunt, Lachlan Harris, Eva Yu, Giles Fulton, Shawna Dominelli, Bethany Adams, Vaite Teriierooiterai, Tim Owen, Kate Furness.

The efforts from the Regency Institute of TAFE cannot go unnoticed. With guidance from Lachlan Harris, our data master, and his team, we would not be able to get this huge task done each year. It seems simple on paper, but categorising 1352 wines (a record) and more than 5000 bottles of wine into blind tasting panels over the course of four very long days (to ultimately find the most drinkable wine) is a challenge to put it lightly. And the stewards all worked extremely hard to complete this mission. A personal thanks to all the sponsors, stewards, judges and behind the scene support that makes the Hot 100 Wines epic task become a reality. See you all in 2018.

HOT 100 WINES 2017/18

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JUDGING WEEK During the Hot 100 tasting week, the judges work, rest – and work some more – and then occasionally play. Here are a few snaps of the week from photographer Josh Geelen.

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A MEANINGFUL EXPERIENCE When I think about this year’s judging and season, the word that springs to mind is ‘meaning’. By Tamrah Petruzzelli

t’s rare for a large and diverse group that meets for the first time to gel instantaneously. This happened when the Hot 100 judges and stewards first met at the Stanley Bridge Tavern (thank you Frank Hannon-Tan and Pablo Theodoros for having us). The Hot 100 participants that had arrived from all over the country immediately felt that they had

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HOT 100 WINES 2017/18

known each other their entire lives. This bond set the tone for the whole week of judging. A huge thank you to TAFE SA’s Lachlan Harris and Belinda McPherson who were incredibly open to changing the space at Regency TAFE for the tastings and moved the judging to the Graduates restaurant. I know this caused a few headaches but it really made a huge difference to the judging atmosphere and overall experience of the week – thank you. To George Swallow and Symon Jarowyj from the Grace Emily Hotel, thank you for letting me take over your front bar and to Tony Magnusson from the Art Gallery of South Australia – thank you for being a cultural guide for this year’s season.

HOT 100 WINNER

Thank you to my four rock star chefs who went over and beyond in not only providing delicious heartfelt food but creating amazing experiences. I’m looking at you Emma McCaskill, Matteo Carboni, Imogen Czulowski and Brad Sappenberghs. The themes this year for the magazine are ‘foundation’ and ‘influence’ and the reason I set this theme is because of the conversations I had in regards to the importance of not forgetting where we have come from. This year, I’ve been obsessed with earth/soil and sense of place and the connection of these concepts. So naturally the design brief was to replicate this theme. Professor John Carty’s quote, for me, pulled this whole season together: “All of us settlers are new fruit, growing in old country”. Thank you to every winery that submitted this year. It was another record breaking year in terms of entries. Thank you to everyone who has been involved with the Hot 100 this year and in years past and a special thank you, to you, the reader for picking this up to experience the best of South Australia.

Tamrah Petruzzelli, Project Manager

Order the 2017 Estate Tempranillo from Taylors online store now & receive a 20% discount – use code TEMP20* The Taylors winery is an enjoyable 90 minute drive north of Adelaide. Winery tours,specialty tastings and cheese platters available (bookings may be required, contact cellar door on FREECALL 1800 804 295 for more information).

www.taylorswines.com.au

*offer valid until 31 December 2017 or while stocks last.

HOT 100 WINES 2017/18

W I N E I N

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CAPE JAFFA

2016 Riptide Red Blend ––––––––––––––––––––––––– 68

CHARLOTTE DALTON

2016 Love Me; Love You Shiraz ––––––––––––––––––––––––– 75

CLAYMORE WINES

D E X

ATZE’S CORNER

2016 Shiraz ––––––––––––––––––––––––– 97

2016 Blackbird Sangiovese ––––––––––––––––––––––––– 76

CRFT WINES

2015 Cemetery Vineyard Shiraz ––––––––––––––––––––––––– 97

TOP10 WINE

BK WINES

2017 Pinot Noir ––––––––––––––––––––––––– 75

BREMERTON

2017 Special Release Vermentino ––––––––––––––––––––––––– 51

BROTHERS AT WAR

2017 Mums Love Rosé ––––––––––––––––––––––––– 61

TOP10 WINE

BURGE FAMILY WINEMAKERS

‘Wilsford’ Old Liqueur Muscat ––––––––––––––––––––––––– 38

2014 Eldredge Reserve Malbec ––––––––––––––––––––––––– 98

ENGINE ROOM

NV Sparkling Shiraz ––––––––––––––––––––––––– 45

FOX CREEK

NV Artic Fox Grand Cuvee ––––––––––––––––––––––––– 45

FOX CREEK

2014 Reserve Shiraz ––––––––––––––––––––––––– 100

G GATT

2015 High Eden Shiraz ––––––––––––––––––––––––– 98

GENTLE FOLK

ATZE’S CORNER

2016 GSM ––––––––––––––––––––––––– 68

ELDREDGE VINEYARDS

D’ARENBERG

2016 The Lucky Lizard Chardonnay ––––––––––––––––––––––––– 37

DANDELION VINEYARDS

2017 Enchanted Garden of the Eden Valley Riesling ––––––––––––––––––––––––– 50

DEVIATION ROAD

2012 Blanc de Blanc ––––––––––––––––––––––––– 45

DIGIORGIO FAMILY WINES

2017 Riesling ––––––––––––––––––––––––– 50

DOG RIDGE

NV Fortified Viognier ––––––––––––––––––––––––– 110

EL DESPERADO

2016 Red Blend ––––––––––––––––––––––––– 75

2017 Vin de Sofa Pinot Noir ––––––––––––––––––––––––– 67

GERTIE

2017 Estate Single Vineyard Cabernet Franc ––––––––––––––––––––––––– 68

GESTALT

2015 Nocturne Tannat

––––––––––––––––––––––––– 75

HAHNDORF HILL

2016 Green Angel Gruner Veltliner Late Harvest ––––––––––––––––––––––––– 109

HAHNDORF HILL WINERY

HEGGIES VINEYARD

2015 Chardonnay ––––––––––––––––––––––––– 56

HENSCHKE

2013 Marble Angel Cabernet Sauvignon ––––––––––––––––––––––––– 97

HESKETH WINES

2016 Negroamaro ––––––––––––––––––––––––– 68

HITHER & YON

2017 Nero d’Avola ––––––––––––––––––––––––– 69

HITHER & YON

2017 Rosé ––––––––––––––––––––––––– 62

HOLLICK

2015 Cabernet Sauvignon ––––––––––––––––––––––––– 98

HONEY MOON VINEYARD

2016 Pinot Noir ––––––––––––––––––––––––– 67

HUGH HAMILTON

2017 The Trickster Pinot Grigio ––––––––––––––––––––––––– 49

IRVINE

2017 Springhill Riesling ––––––––––––––––––––––––– 51

JERICHO

2016 Fiano ––––––––––––––––––––––––– 56 TOP10 WINE

2017 White Mischief Gruner Veltliner ––––––––––––––––––––––––– 49

HEDONIST

2015 Reserve Shiraz ––––––––––––––––––––––––– 101

KALLESKE

2016 Fordson Zinfandel ––––––––––––––––––––––––– 67

KOERNER WINE

2016 Nielluccio Sangiovese ––––––––––––––––––––––––– 68

LA PROVA

2016 Nero d’Avolo ––––––––––––––––––––––––– 69

LAKE BREEZE

2017 Rosato ––––––––––––––––––––––––– 63

LANDAIRE

2016 Garciano ––––––––––––––––––––––––– 77

LANSDOWNE VINEYARD

2017 Pinot Rosé ––––––––––––––––––––––––– 61 TOP10 WINE

LECONFIELD

2015 Coonawarra Cabernet Merlot ––––––––––––––––––––––––– 37

LECONFIELD

2015 Coonawarra Cabernet Sauvignon ––––––––––––––––––––––––– 98

LECONFIELD

2016 Coonawarra Hamilton Block Cabernet Sauvignon ––––––––––––––––––––––––– 98

LECONFIELD

2016 Coonawarra Cabernet Franc ––––––––––––––––––––––––– 77

JERICHO

2017 Rosé ––––––––––––––––––––––––– 36

LOFTY VALLEY

2016 Chardonnay ––––––––––––––––––––––––– 55

#HOT100WINES

LOOM WINES

2016 SV Field Blend McLaren Vale Grenache Shiraz ––––––––––––––––––––––––– 78

MAJELLA WINES

NV Minuet ––––––––––––––––––––––––– 45

MARKS VINEYARD

2017 Sauvignon Blanc ––––––––––––––––––––––––– 49

MCGUIGAN

2014 Handmade Shiraz ––––––––––––––––––––––––– 102

MICHAEL HALL

2016 Sang de Pigeon Pinot Noir ––––––––––––––––––––––––– 75

MINISTRY OF CLOUDS

2016 McLaren Vale Tempranillo Grenache ––––––––––––––––––––––––– 78

MITOLO WINES

2017 Jester Sangiovese Rosé ––––––––––––––––––––––––– 63

MITOLO WINES

2015 Jester Cabernet Sauvignon ––––––––––––––––––––––––– 78

MORDRELLE WINES

2016 Malbec ––––––––––––––––––––––––– 102

MR HYDE WINES

2015 High and Dry Mourvedre ––––––––––––––––––––––––– 76

MT LOFTY RANGES VINEYARD

2016 Riesling ––––––––––––––––––––––––– 50

MURDOCH HILL

2017 Ridley Pinot x Three ––––––––––––––––––––––––– 67

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HOT 100 WINES 2017/18

RICCA TERRA VINTERS

2017 Tinta Barroca ––––––––––––––––––––––––– 69

ROCK OF WISDOM

2016 Grenache ––––––––––––––––––––––––– 76

NORFOLK RISE VINEYARD

2015 Mount Benson Shiraz ––––––––––––––––––––––––– 38

OCHOTA BARRELLS

2017 The Fugazi Vineyard Grenache ––––––––––––––––––––––––– 78

OCHOTA BARRELS

2017 A Sense of Compression Grenache ––––––––––––––––––––––––– 101

OLIVER’S TARANGA

2016 Shiraz ––––––––––––––––––––––––– 102

PENFOLDS

NV Grandfather Rare Tawny ––––––––––––––––––––––––– 110

PENNY’S HILL

2015 ‘Skeleton Key’ Shiraz ––––––––––––––––––––––––– 102

PETER LEHMAN

2015 VSV 1885 Shiraz ––––––––––––––––––––––––– 98

ROCK OF WISDOM

2016 Mataro ––––––––––––––––––––––––– 76

S.C PANNELL

2017 Arido Grenache Rose ––––––––––––––––––––––––– 62

SCOTT

2015 Hope Forest Syrah ––––––––––––––––––––––––– 75

SEVEN HILL

2017 St Francis Xavier Riesling ––––––––––––––––––––––––– 56 TOP10 WINE

2015 Basket Press Cabernet Sauvignon ––––––––––––––––––––––––– 101

SHOTTESBROOKE

2016 Estate Series Pinot Noir ––––––––––––––––––––––––– 67

SKEW WINE CO

2016 Vermouth ––––––––––––––––––––––––– 109

SOUL GROWERS

2016 Shiraz ––––––––––––––––––––––––– 76

ST HALLET WINES

2016 Mataro Cellar Reserve ––––––––––––––––––––––––– 76

STAGE DOOR WINE

2017 Green Room Riesling ––––––––––––––––––––––––– 51

2015 Pinot Noir ––––––––––––––––––––––––– 77

SHAW & SMITH

TOP10 WINE

2016 Pinot Noir ––––––––––––––––––––––––– 34

THREE DARK HORSES

2016 Sauvignon Blanc ––––––––––––––––––––––––– 55

TORBECK

2016 The Loon Shiraz ––––––––––––––––––––––––– 68

TURON WINES

2017 Field Blend ––––––––––––––––––––––––– 55

TWO IN THE BUSH

2016 Chardonnay ––––––––––––––––––––––––– 56

WANGOLINA

2017 Dolcetto Tempranillo ––––––––––––––––––––––––– 61

WOODSTOCK WINE ESTATE

2014 'The Stocks' Shiraz ––––––––––––––––––––––––– 102

YANGARRA ESTATE VINEYARD

2017 Grenache Rosé ––––––––––––––––––––––––– 63 TOP10 WINE

SHERRAH WINES

2016 Red Et Al Grenache Shiraz Nero ––––––––––––––––––––––––– 69

TAYLORS

2017 Tempranillo ––––––––––––––––––––––––– 36

YELLAND & PAPPS

2016 Second Take Grenache ––––––––––––––––––––––––– 36

SHINGLEBACK

THE 50S PROJECT

SHINGLEBACK

THE WILLOWS VINEYARD

Z WINE

TOP10 WINE

TEMPUS TWO

2017 Copper Gewerztraminer ––––––––––––––––––––––––– 50

2017 Grenache Rosé ––––––––––––––––––––––––– 62

REYNELLA

2015 Shingleback Davey Estate Reserve Cabernet Sauvignon ––––––––––––––––––––––––– 102

TAPANAPPA

POPPY THE FRENCHIE

SHINGLEBACK

2015 Davey Estate Reserve Shiraz ––––––––––––––––––––––––– 38

2016 Red Knot Classified Shiraz ––––––––––––––––––––––––– 100

TOP10 WINE

2016 McLaren Vale Mataro ––––––––––––––––––––––––– 78

NV Doctor Sparkling Shiraz ––––––––––––––––––––––––– 45

2017 August Grenache ––––––––––––––––––––––––– 37

HOT 100 WINES 2017/18

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2008 ––––––– 2016

PA S T WIN NERS 1

LOFTY VALLEY WINES

Adelaide Hills

2014

–––––––––––––––

THE GENTLE FOLK 2014 Blossoms Adelaide Hills

2009

–––––––––––––––

2015

–––––––––––––––

THE OTHER WINE CO.

2015 Grenache McLaren Vale

Chardonnay Adelaide Hills

2010

2016

–––––––––––––––

MR. MICK

–––––––––––––––

YALUMBA

2008 The Virgilius

Viognier Eden Valley

–––––––––––––––

Pinot Noir

2006 Indigene

2013

2012 Steeped

–––––––––––––––

2008 FDW 7C

DOMAINE LUCCI Adelaide Hills

2008

YALUMBA

––––––––––––––– 2012 Noir de Florette

SPINIFEX

2012

2011

–––––––––––––––

919 PALE DRY APERA

919 Wines Riverland

2015 Novo Sangiovese Clare Valley

SPECIAL THANKS TO ALL WINERIES T H AT S U B M I T T E D T H I S Y E A R 2 Mates Wines / Anderson Hill / Angas & Bremer / Angove Family Winemakers / Aphelion Wine Co. / Arno Wine Co. / Ashton Hills Vineyard / Atlas Wines / Atze’s Corner Wines / Axiom Wines / Balnaves of Coonawarra / Barossa Valley Wine Company / Barristers Block / Battle of Bosworth / Bellevue Estate / Bellwether Wines / Ben Marx / Beresford / Berrigan Wines / Bethany Wines / Big Easy Radio / Bird in Hand / BK Wines / Bleasdale Vineyards / Bondar Wines / Brackenwood Vineyards / Brand’s Laira / Brash Higgins / Braydun Hill / Bremerton / Brothers at War / Brothers in Arms / Burge Family Winemakers / Byrne Vineyards / Cape Barren Wines / Cape Jaffa Wines / Casella Wines / Catlin / Caudo Vineyards / Chaffey Bros. Wine Co. / Chain of Ponds / Chapel Hill / Charlotte Dalton / Chateau Tanunda / Chateau Yaldara / Chateau Yaldara / Cimciky Wines / Cirillo Estate Wines / Claymore Wines / Conte Estate / Cooter & Cooter / Corduroy Wines / Coriole Wines / CRFT Wines / Dabblebrook Wines / Dandelion Vineyards / d’Arenberg / Delinquente Wine Co. / Deviation Road / DiGiorgio Family Wines / Doc Adams / Dodgy Bros Wines / DogRidge / Domaine Sophie Claire / Dowie Doole / Dune Wines / Eden Hall Wines / Edilillie Wines / Eldredge Vineyards / Elysian Springs / Esto Wines / Finniss River Wines / Fox Creek Wines

/ Fox Gordon / Garden & Field Raymond Wines / Gatt Wines / Gemtree Wines / Gentle Folk / Geoff Merrill

/ Georges Wines / Gestalt Wines / Glaetzer Wines Grey-Smith Wines

/ Glendon Vineyards-Landaire Wines / Golden Child Wines / Golding Wines / Gomersal Wines /

/ Grigori Family Wines / Hahndorf Hill / Hardys / Haselgrove Wines / Heartland Wines / Hedonist / Heggies / Heirloom Vineyards

/ Hemera Estate Winery / Henschke / Hentley Farm / Hersey Vineyard / Hesketh Wines / Hewitson / Hickinbotham Clarendon Vineyard / Hill & Valley / Hill-Smith Estate / Hither & Yon / Hollick Estate / Honey Moon Vineyard / Howard Vineyard / Hugh Hamilton / Irvine Wines / Islander Estate Vineyards / Ivybrook Farm

/ Jeanneret Wines / Jericho / Jim Brand Wines / John Hughes Wines / Kalleske Wines / Kangarilla Road

/ Karatta

Wines / Karrawatta / Kellermeister / Kilikanoon Wines / Kimbolton Vineyards / Kingston Estate / Kirrihill Wines / Koerner Wine / Koonowla

/ La

Curio / La Linea / La Maschera / La Prova / Lake Breeze Wines / Lambrook Wines / Landaire Wines / Langmeil Winery / Lansdowne Vineyard / Leasingham Wines / Leconfield Wines / Lloyd Brothers / Lofty Valley Wines

/ Longview Vineyard / Loom Wine / Lost Buoy Wines / Lou Miranda Estate /

Majella Wines / Mark’s Vineyard / Massena Vineyards / McGuigan Wines / Michael Hall Wines / Ministry of Clouds / Minko Wines / Mitolo Wines / Mollydooker Wines / Mordrelle Wines / Mosquito Hill Wines / Mr Hyde Wines / Mr Riggs / Mt Lofty Ranges Vineyard / Murdoch Hill / Muster Wines / Neko Wine / Nepenthe / Ngeringa Vineyards / Niccolo Wines / Nick Haselgrove Wines / Norfolk Rise Vineyard / Ochota Barrels / O’Leary Walker Wines / Oliver’s Taranga Vineyards / Ottelia / Paisley Wines / Paracombe / Parker Coonawarra Estate / Patritti Wines / Paulett Wines / Penfolds / Penley Estate / Penna Lane Wines / Penny’s Hill

/ Petaluma / Peter Lehmann Wines / Pewsey Vale Vineyards / Pioneer Road / Places Winery

/ Poppy the Frenchie /

Purple Hands Wines / Rasa Wines / RedHeads Wine / Reillys Wines / Reynella / Rhythm Stick Wines / Ricca Terra Vintners / Richard Hamilton Wines / Riley Harrison Wines / Riposte Wines / Robert Oatley Vineyards / Rock of Wisdom / Rocland Family Wines / Rusty Mutt / Rymill Coonawarra / S.C. Pannell / Salena Estate Wines / SAMU Wines / Samuel’s Gorge / Scarpantoni Wines / Schwarz Wine Co. / Scott Wines / Sevenhill Cellars / Shanahans Wines / Shaw + Smith / Sherrah Wines / Shingleback Wines / Shining Rock Vineyard / Shottesbrooke Vineyards / Shut the Gate Wines / Sieber Road Wines / Simon Tolley / Sister’s Run Winery / SKEW Wine Co. / Smallfry Wines / Smidge Wines / Somos / Sorby Adams Wines / Soul Growers / Spider Bill Wines / Squid Jibbly Wines / St Hallett Wines / St John’s Road Wines / Sussex Squire Wines / Tatachilla Wines / Taylors / Temple Bruer Wines / Tempus Two / Terre à Terre Wines / The 5OS Project / The Black Chook / The Islander Estate Vineyards / The Other Wine Co. / The Pawn Wine Co. / The Willows Vineyard / Thistledown Wine Co. / Thomas Goss / Thorn-Clarke Wines / Three Dark Horses / Tomich Hill / Top Note / Torbreck Vinters / Torzi Matthews Vintners / Trescowthick Wines / Turkey Flat Vineyards / Turon Wines / Vickery Wines / Vigna Bottin Wines / Vinrock Wines / Vinteloper / Wangolina / Warwick Billings / Whistler Wines / Wirra Wirra Vineyards / Woodstock Wine Estate / Worlds Apart Wines / Yalumba / Yangarra Estate Vineyard / Year Wines / Yelland & Papps / Yetti and the Kokonut / Z Wine / Zema Estate / Zerella Family Vineyards / Zonte’s Footstep

#HOT100WINES