Hot 100 SA Wines 2013 by The Adelaide Review

THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES

2013 / 2014

We dedicate this edition of The Hot 100 SA Wines to Howard Twelftree who dedicated his life to South Australia’s food and wine industry and The Adelaide Review. “John McGrath” this one is for you.

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The verdict’s in. The Fox Tucker wine team congratulates the producers of 2013’s most outstanding South Australian wines. Our industry’s in capable hands.

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EDITOR: David Knight

CONTENTS THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES 2013/2014

PROJECT MANAGER: Tamrah Petruzzelli SUBMISSIONS: Maria Underwood and Kate Mickan ART DIRECTOR: Sabas Renteria DIGITAL MANAGER Jess Bayly

24. 30. 70. 86. 102.

TOP 10 WINES The Adelaide Review Hot 100 South Australian Wines’ Top 10 for 2013 is revealed including this year’s winner.

GRAPHIC DESIGN: Jessie Spilby NATIONAL SALES & MARKETING MANAGER: Tamrah Petruzzelli ADVERTISING: Tiffany Venning and Michelle Pavelic FEATURE PHOTOGRAPHY: Phil Handforth

HOT 100 LISTINGS The listing of the hottest 100 South Australian wines of 2013 begins on page 30.

PHOTOGRAPHER: Andreas Heuer INTERNS: Raquel Gazzola, Rashelle Caddies and Rocco Cavuoto CHIEF STEWARD: Trevor Maskell

ROSS MCHENRY Adelaide musician Ross McHenry is the Hot 100’s inaugural cultural ambassador.

PHIL HANDFORTH Architectural Photographer Phil Handforth visited this state’s finest wineries with a fresh eye, as seen by his beautiful photographs throughout the magazine.

INTERACTIVE DINING Dr Roger Haden explores the technical innovations involved with dining out.

PRINTING: Lane Print & Post HOT 100 WINES JUDGES: Coordinator: Julian Forwood James Erskine Gill Gordon Smith Banjo Harris Plane Judges: Alex MacKenzie Vanessa Altmann Joshua Picken Mike Bennie Sharon Romeo Andre Bishop Eric Semmler Samantha Connew Pablo Theodoros Peter Dredge Anton van Klopper Michael Ellis Matthew Wallace Andrea Frost Necia Wilden GLOBAL INTERTRADE MANAGING DIRECTOR: Manuel Ortigosa GENERAL MANAGER MEDIA & PUBLISHING: Luke Stegemann

PUBLISHER: The Adelaide Review Level 8, 33 Franklin Street Adelaide, SA, 5000 Ph: 08 7129 1060 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.

HOT 100 WINES 2013/14 SPONSORS

HOT 100 WINES 2013/14

THANKS TO OUR SPONSORS

LEADING THE WAY

G O L D

SOUTH AUSTRALIA IS RECLAIMING ITS POSITION AS THIS COUNTRY’S PREMIER DESTINATION FOR QUALITY FOOD AND WINE. BY MANUEL ORTIGOSA

ood and wine has become a key focus for the South Australian Tourism Commission’s marketing campaigns to both the domestic and interstate markets in positioning South Australia as a tourism destination. It’s a point of difference that we believe that South Australia should own. The Adelaide Review Hot 100 South Australian Wines supports these initiatives, as it is our aim to promote all that is unique about our wine industry. Many of the wines entered in this year’s competition were from the quality vintages of 2012 and 2013 showcasing the best of South Australian fruit in two different but acclaimed vintages. There was a greater diversity of red styles appearing in the more full body red classes, as many more wineries entered full body reds with less oak influences than previous years. Fortified classes continued to show strongly, ranging from fresh to richly textured styles. Interestingly, even though more entrants chose to submit their wines in the textural classes, the purity classes still dominated the entry categories. Once again the judges had a daunting task of tasting close to 1100 wines, which demonstrates the support that the Hot 100 SA Wines generates within our industry. This year 19 judges from across the country completed our panel of judges. From diverse backgrounds, the judges included winemakers, journalists, restaurateurs and sommeliers and are the finest in their respective fields. This year, Le Cordon Bleu is presenting a prize for the Aromatic Light to Medium Bodied White Wine with Texture category and our wonderful friends at the JamFactory have made a beautiful decanter for the winning entry. Also, TAFE SA’s Regency International Centre is presenting the inaugural Dreamers and Believers prize to be awarded to the overall winner of the white and red classes. In recognition of the distinctive skills required to win this award, TAFE SA has chosen to sponsor the award with a scholarship to undertake the newly created TAFE SA Graduate Certificate in Entrepreneurship for Food and Wine. The enormous support this event now generates reinforces the earlier comments about South Australia as a food and wine destination. Our wine industry is a unique force in Australia and holds a premium position in markets around the world. The Hot 100 SA Wines magazine is proud to promote this important and diverse industry. This publication owes a lot to our wonderful sponsors and partners: Singapore Airlines, South Australian Tourism Commission, Le Cordon Bleu,

S I LV E R

C O R P O R AT E

PricewaterhouseCoopers, Fox Tucker Lawyers, TAFE SA, InterContinental Adelaide, Channel 9, The Apothecary, Negociants Australia, Adelaide Youth Orchestras, State Opera, Lane Print & Post and Capital Waste Films. Thank you for your most valued support. Finally, acknowledgement to the wonderful team at The Adelaide Review who worked tirelessly over many months to produce this superb publication. Manuel Ortigosa Managing Director

PA R T N E R S

HOT 100 WINES 2013/14

A WINE SHOW WITH A DIFFERENCE THE MOONLIT PROCESSION OF CHATTING, LAUGHING FIGURES TRAIPSING BETWEEN GIANT TREES COULD HAVE PASSED FOR A SCENE FROM MIDDLE EARTH; IT WAS, IN FACT, THE JUDGES OF THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES WENDING THEIR WAY BACK THROUGH THE ADELAIDE BOTANIC GARDENS TO THEIR BUS. BY CHARLES GENT

heir nocturnal tour of the Museum of Economic Botany – perhaps the most enchanting if obscure of Adelaide’s 19th century scientific repositories – formed one instalment of the cultural program that enlivens and characterises Australia’s most distinctive wine competition. Under the guidance of the Hot 100 SA Wines’ judging coordinator, winemaker James Erskine, the judges – a heady blend of sommeliers, winemakers, retailers, restaurateurs and writers – not only savour and sift close to 1100 entries, but also are treated to a range of uniquely South Australian in-house and extramural experiences that traverse the intellectual and the sensual. Erskine’s thesis is that the wines on show should be placed within their cultural, historical and creative context, so the Hot 100 becomes both competition and sensory show-bag: the judges listen to original music, they taste local produce and hear from its growers and makers, and they visit some of Adelaide’s most treasured cultural sites. Some of the judges seem custom-made for the assignment. Melbournebased Andrea Frost devotes herself to writing about wine in its human and social settings – witness her effervescent book, Through a Sparking Glass – while Mike Bennie, roving wine judge, pundit and Wine Front blogger, also wears his heart high on his sleeve. His enthusiasms are writ large, and the Hot 100 methodology is one of them. A second-timer, Bennie is endeavouring to get some of the other shows he judges to incorporate some similar non-core elements. “Wine doesn’t exist in isolation – when we drink wine, we’re eating food, we’re listening to music, we’re talking, we’re soaking up our surroundings,” Bennie says. “Why should a wine show shut itself off from these things?” The Hot 100’s boldest stroke has been to dispense with standard judging categories, replacing them with broader, stylistic classes that merrily hurdle varietal boundaries. Erskine believes that moving the goal posts helps the judges to respond more directly and spontaneously to the wines, and also to abandon prejudices and pre-occupations. “The problem with a class of, say, Chardonnay, is that each judge has, consciously or unconsciously, a benchmark Chardonnay in their head,” Erskine says. “They come to the tasting looking for it, and sooner or later they’ll find it.” Rather than box-ticking, he would rather people keep their minds and palates open to wines that excite them. He’s emphatic, though, that breaking free from the po-faced show

framework and incorporating a more “emotional” approach to tasting does not imply a lack of rigour. While technical nit-picking may take a back seat, a wine has to taste good – very good – to three judges to succeed. And where conventional judging can in effect work backwards – the wine with the least flaws wins – the Hot 100 is looking for unalloyed positives, for wines that “speak” to the judges. Erskine also aims to spark insights by pairing off the judges in combinations he hopes will be mutually stimulating, provocative and educational. As maker of the Hot 100’s top wine in 2011 with his 919 Apera (the fortified formerly known as Fino), Eric Semmler got an ex officio spot on the panel last year, and was asked back again partly because of his formidable knowledge of fortified wines. Another convert, he describes the Hot 100’s approach as “illuminating and very refreshing”. The final, crucial factor in picking the winners remains drinkability, and to make his point, Erskine describes a wine that didn’t make this year’s cut. “One of the wines we tasted was a red varietal with a huge tannic structure, and in its way impressive and well made. But we had a basic problem with it: we couldn’t think where or when we’d want to drink it.” Here are a hundred that you can.

HOT 100 WINES 2013/14 JUDGES

2013 HOT 100 JUDGES

JULIAN FORWOOD (SA) After nearly nine years at Wirra Wirra Vineyards in McLaren Vale, finishing as General Manager of Sales, Julian Forwood is now coproprietor with his wife Bernice Ong of their own humble wine venture, Ministry of Clouds. With a background in hospitality and a deep love of wine, Julian is a keen cook, inveterate traveller, and passionate communicator on all things vinous.

THE HOT 100 SA WINES WOULD NOT BE POSSIBLE WITHOUT OUR TEAM OF JUDGES, WHICH INCLUDE SOME OF AUSTRALIA’S FINEST WINE WRITERS, WINEMAKERS, SOMMELIERS AND RESTAURATEURS.

JOSHUA PICKEN (SA) Having worked in the hospitality and wine industry for over 15 years, Joshua originally started out as an apprentice at renowned Adelaide restaurant The Star of Greece, before realising his passion for wine on the floor as Sommelier/Restaurant Manager. He then worked as Restaurant Manager at Penny’s Hill Kitchen Door restaurant where his innovative approach transformed the restaurant’s reputation, leading it to win Best Restaurant in a Winery in South Australia. He trained as a Sommelier under the direction of Remon Van de Kerkhof at Magill Estate. Joshua’s training includes the Court of Master Sommeliers through the Wine Education and Spirit Trust.

JAMES ERSKINE (COORDINATOR) James founded his label Jauma in 2009. He topped the AustralianInternational Court of Master Sommeliers exams in Melbourne and was later voted Gourmet Traveller Australian Sommelier of the Year and won Negociants Working with Wine fellowship. He is a Len Evans scholar, founder of the South Australian chapter of the National Sommeliers Association and has taught for the International College of Hotel Management. James has completed an honours degree in Agricultural Science as well as vintages in Austria and South Africa.

ANDREA FROST (VIC) Andrea Frost is a Melbourne-based writer, author and blogger who writes about wine. Well, wine and people, culture and place, but mainly about wine. Andrea is a wine columnist for ABC’s delicious. magazine, The Melbourne Review, The Adelaide Review and a contributor to the James Halliday Wine Companion magazine. Andrea’s first book, Through A Sparkling Glass, An A-Z of the Wonderland of Wine, was published by Hardie Grant in 2013 and her award-winning blog, New Ruby Press, was shortlisted for the Best New Wine Blog at the 2011 Wine Blog Awards.

GILL GORDON-SMITH (SA) Gill is the owner of Fall From Grace, a tasting centre in the McLaren Vale that specialises in organic, biodynamic and natural wines along with education. She lectures for TAFE SA in the wine area and is an Advanced Assessor with the Wine and Spirit Education Trust. Gill has completed the AWRI advanced sensory program and has judged at many prestigious wine shows. A fledgling winemaker, Gill makes wines from alternate varieties with minimal intervention and lots of passion.

VANESSA ALTMANN (SA) Vanessa’s days are spent swirling and slurping through Temple Bruer’s organic range. At night she makes wines on the sly for her label Switch. Vanessa has completed a degree in wine science and also a business degree; she is currently undertaking the Governor’s Leadership Foundation Program. A graduate of the Len Evans Tutorial, Vanessa’s energetic approach to sustainable winemaking allows her the great opportunity to make and taste wines outside of the norm.

MICHAEL ELLIS (QLD) Michael wants to live in a world where lunches are long, glasses overflow and laughter is the only thing that can be heard above the bass-heavy vinyl spinning a slinky soundtrack to an eternal Saturday night. An ex-hospitality worker turned wino, his ramblings have been featured in the Brisbane Times, Brisbane News, Vinomofo, Regional Foodie, bExclusive and he hosts regular workshops in and around Brisbane. Michael is responsible for the blog, The Wine Punter.

ALEX MACKENZIE (SA) Alex is the winemaker for Annie’s Lane, who gave up working in Melbourne jazz clubs, hotels and bars in favour of making wine. Alex’s first vintage was in 1996 at Tintara, McLaren Vale while studying Viticulture at Waite Campus. Since then he has completed his Winemaking degree and worked vintages in the Rhône Valley, Barolo, Tuscany and more recently in Germany. In 2001, Alex began making wine for Annie’s Lane, based in Clare Valley, a region he has known since childhood.

PABLO THEODOROS (SA) Pablo has been working in the wine and hospitality industry for more than 10 years, starting out as a short order cook before becoming a waiter and sommelier. For the past six years Pablo has been employed by East End Cellars, where he is currently the manager. A state finalist in the 2012 Negociants Working with Wine fellowship, Pablo also dabbles in winemaking.

MATTHEW WALLACE (SA) Matt’s wine journey began in 1996 where he managed various retail cellars before moving to winemaking, participating in his first vintage at Domaine Chandon in the Yarra Valley in 1998. Matt has completed vintages at Lost Lake in Pemberton and produced wine for himself and Olde Eastbrook Estate, having a particular fascination for barrel ageing Shiraz on Chardonnay lees. Matt spent four years as assistant winemaker and vineyard serf at Picardy Winery in Pemberton working alongside Bill and Dan Pannell. Currently Matt is responsible for purchasing and negotiating all buys for Premium Wines Direct.

SHARON ROMEO (SA) In 2006, David Swain and Sharon Romeo opened a regional restaurant, Fino, with the intention of preserving their integrity by sourcing local produce and maintaining a strong relationship with local growers and vignerons within the Fleurieu Peninsula. The awardwinning restaurant won Gourmet Traveller’s Best Regional Restaurant in South Australia in 2012 with Sharon winning Best Maitre’D at the South Australian Restaurant & Catering Awards that year.

SAMANTHA CONNEW (NSW) Winemaker Samantha Connew joined the Australian Wine Research Institute in September 2012 as manager of the newly formed Hunter Valley Node. Prior to this she was the Winemaker/Manager of boutique Hunter Valley winery, Tower Estate, after working in McLaren Vale for 10 years as the Senior Winemaker at Wirra Wirra Vineyards. Samantha is a highly respected wine show judge and has been a Panel Chair at many regional and capital city wine shows, having completed both the Advanced Wine Assessment Course and the Len Evans Tutorial. In her spare time, she makes a little bit of wine in Tasmania, which will be released under her label Stargazer.

HOT 100 WINES 2013/14 JUDGES

NECIA WILDEN (VIC) Necia Wilden has been a newspaper journalist for the past 30 years; her first job was a cadetship on The Advertiser. Currently, she is a food editor and writer for The Australian, based in Melbourne.

MIKE BENNIE (NSW) Mike Bennie is a freelance wine and drinks writer and journalist, wine judge and presenter based in Sydney, Australia. Mike is a feature writer for Australian Gourmet Traveller Wine Magazine and is also the Editor-At-Large and contributor to Wine Front. His work has also appeared in delicious. magazine, Time Out, Sydney Morning Herald’s Good Living section, Men’s Style, Women’s Health, Wine Business Magazine Australia, Meininger’s Wine Business International magazine and Harper’s Wine & Spirits amongst other publications. Mike is also an active wine judge in Australia and overseas, and a graduate of the prestigious Len Evans Tutorial.

ANTON VAN KLOPPER (SA) Anton was born a male, which means he does not have the ability for deep thought, more than one thought at a time or dealing with complex emotional situations. Recognising this early in life has allowed him to focus on simple things that he can understand. Food and drinks are critical to life, he knows this because he gets hungry and thirsty. So he studied this by doing a commercial cookery certificate for three years (how a chef learns to cook in Australia) and hospitality management for two years (how to serve food and wine) at Ryde TAFE, and BA Ag Sci (Oen) (Hon. (1st Class)) at Adelaide Uni (how to make wine). This is what he does – ‘makes wine’ and ‘grows food’ – although he still struggles to be hospitable even though he studied it.

PETER DREDGE (TAS) Peter Dredge is an Adelaide boy, having worked and studied winemaking at the University of Adelaide while at Petaluma Winery from 1997. He stayed there after graduating and then moved to Tasmania’s Bay of Fires in 2010. Peter has travelled extensively, exploring vineyards, wineries and their cultures the world over. He makes wine for a living because it is fun.

ANDRE BISHOP (VIC) With 13 years of experience promoting sake and Japanese beverages, Andre is one of the true pioneers of sake in Australia. He is a wellrespected authority and educator who shares his passion for sake with others and encourages more Australians to discover the joys of sake and Japanese culture in general. As a restaurateur His first venue, Robot, a Japanese style bar and café, quickly became a Melbourne icon. He co-opened Golden Monkey in 2005 and more recently began Izakaya and Sake Bar Kumo.

ERIC SEMMLER (SA) 919 Wine’s Eric Semmler and his wife Jenny have been involved in the wine industry since 1986, and share a passion for Australian fortified wines. Eric previously made fortified wines for Hardy Wine Company at Berri Estates, and worked at Brown Brothers in Milawa. Their first vineyard was planted in 2002, and 919 Wines was established in 2004. The company has since established a reputation as a specialist fortified wine maker, and winemakers of high quality table wines. 919’s Pale Dry Apera won the 2011 Hot 100 SA Wines.

BANJO HARRIS PLANE (VIC) Banjo grew up surrounded by vinous influences, from the vineyards of Coonawarra where he lived as a child, to the cellar of his parents’ restaurant in Adelaide. After spending time in London and at some of Sydney’s leading restaurants, he now lives in Melbourne and works as the Restaurant Manager at the internationally-renowned Attica. Banjo recently travelled to London to sit the final stage of the fiendishly difficult Master Sommelier examination.

HOT 100 WINES 2013/14

HEAD STEWARD REPORT THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINE COMPETITION 2013 BY TREVOR MASKELL

his is my fifth year as Chief Steward for The Adelaide Review’s Hot 100 South Australian Wines. To reflect on the way it has grown, evolved and matured is to realise how much of an important event this wine show has become for so many people. For me, and a few other people, the show started as a file-by-grape variety, 600-wine competition, run out of one tight, cramped space, filled with bottles, opinions, aromas of vinous wonder and also five judges and stewards. Now the Hot 100 is classed by categories rather than grape variety, with close to 1100 entries with three bottles per entry, collected at our Regency International Centre (RIC) food stores and then sent to the campus winery for storage and sorting, which for me and six other stewards is three days’ work. From there, the wines are brought to the wine rooms – we now use both of them, where on any other week of the year, I am teaching wine to three schools. This wine room can seat 34 people comfortably, with a suitable environment to be introduced to and discover the magic of wine. And yet when the Hot 100 rolls into Adelaide, this room will be filled with over 3000 bottles, cartons, labels, glasses, wine knives, bottle openers and 15 stewards! It is a sight that takes the breath away. Many people walking through the busy corridors of our RIC will stop, marvel and gawk at the sea of South Australia’s finest wines. Most people say we have a great job. And we do. The judging is run out of one of our main educational kitchens; we have seven of them. The one we use for the judging process is situated directly across from the wine rooms. Ten massive stainless steel benches are filled with glasses, kindly lent for the Hot 100 by Negociants Australia. As with the last three years, 1000 beautiful, deep, tulip-shaped glasses for the judges to swirl and sniff and taste to ultimately find the winner. This year was a challenge. Nineteen judges and 1100 wines in two days! That meant more stewards were needed to execute the pouring of 1100 wines and clean and turn over 1000 in two days. Fortunately this year our planning was spot on. We had Educational Managers from four programs (ICHM, Le Cordon Bleu, Hospitality and Applied Food Science from TAFE SA) led by Assistant Principle Elizabeth Lowe timetabling, organising and lending people and resources for this event. Two kitchens, the wine rooms, bakers making fresh breads for the judges, Gina Graham and her award winning cheeses, olive oils, butchers and their small goods, beers crafted in our on-site brewery for well-deserved palate cleansers. One of our educational chefs and a team of students even cooked

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for judges and stewards on the final day of the event. The judges, made up of some of the finest industry people of Australia, were surprised and suitably impressed with just what happens at the Regency Campus of TAFE SA. The stewards: Made up of ICHM and Le Cordon Bleu student volunteers, The Adelaide Review interns and two passionate and energetic wine lovers from the wine industry made this event happen smoothly. This year we had so many people wanting to share the work and be involved that I had to turn people away. That was hard to do. After much thought and consideration I had my team of 15. International students Tiffany and Stefan, both Hot 100 veterans, led the way. Their leadership, passion and dedication helped direct and guide Le Cordon Bleu students Ardika, Belle, Jay, Pam, Anthea, Isaac and Irene. Tom and Jordan from ICHM brought a friendly approach and their organisational and wine skills were invaluable. All of our students, both local and international, brought fresh perspectives and energy to the wine event. It was noticed and felt by all involved. Such was the timing and dedication from all the stewards, Stefan and Ardika would donate seven hours of their time to each day of judging, and then race off to exams later both days. We were all suitably impressed with their dedication to our event. Raquel, Rocco and Rochelle, interns from The Adelaide Review, and Danielle from Adelaide’s hospitality industry were priceless in the sorting and stewarding side of the Hot 100. All four constantly displayed energy, thoughtfulness and exuberance.

Christian from Rockford Wines was valuable in helping Luke Montgomery, my right-hand man and fellow stalwart steward, in categorising and logging all wine entries onto spreadsheets. They would also liaise with lead judges on wine scores, comments and classes. Luke shaped the Hot 100 for all the judges electronically. The Classes: Once again, red wines were dominant, with a ratio of two-to-one against whites. South Australia remains a state that presents many high quality examples of drinkable, expressive red wines, with both light and full styles providing many choices for consumers. 2011 presented some challenging wines, being a difficult vintage, but quality was definitely present. Some young, vibrant 2012 reds looked fantastic, and the judges will bring that to the public’s attention. The Dreamers and Believers classed wines were captivating on both sides, and Rosé wines were interesting yet polarising for some judges. It was a broad class, with many styles submitted. White wines held their own, with the lighter classes well represented. Fortified wines were not as well represented this year, but some submissions looked brilliantly drinkable. Screw caps are once again the choice closure with South Australian wine makers, although curiously, some premium red wines, in those bulky, awkward bottles are choosing cork as

the preferred closure. Small amounts of serious cork taint were evident during the show. This is the fifth year The Adelaide Review and Regency Campus of TAFE SA has partnered for the Hot 100, and this year had an energy, enthusiasm and excitement that was felt and shared by all including the 19 judges, led by James Erskine. To battle hard to bring 1100 wines to these star palates, over two days, certainly brought out the best of our team. Tension, drama and hard work, but we reached the target set by James and his judges. The final day is always worth the hardships we all experience behind the scenes. To watch the six leading judges taste, shortlist, call back, argue, debate, vote for or cull the top scoring wines down to 10 and then one is tense, exciting and not to be missed by anyone involved. To be the first, with Luke Montgomery, to know who has won is something I love to experience every year. To read out the wines to the judges and stewards is so very rewarding. All wines are poured and tasted blind, or masked. This has always been the way and will never change. The speculation of grape variety, producer, vintage and region creates a sense of childlike nervousness. As judges and stewards, the unveiling of the Top 100, the Top 10 and ultimately the winner, is what brings us all back year after year.

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HOT 100 WINES 2013/14 TOP 10 WINES

TOP 10 WINES

HOT 100 WINES 2013/14 HEADER

1. Lofty Valley Wines Steeped Pinot Noir 2012 Adelaide Hills

Like visiting an old friend’s cottage, where you let yourself in, hang your jacket, dust off your pants and sit down to a warming plate of stew by the fireside. So much to give. Satin-textured with savoury elements make it compelling. The wine blossoms unfolding lively, poised and graceful wafts of fresh red fruits, bitters and Campari and finishes with long herbal tones to keep your finger tapping on the table for more. With a resounding sense of homeliness and comfort, suppleness plays its hand. This is the ultimate experience in drinkability.

Open Monday - Sunday Bar from 5pm until late Dinner from 6pm Tapas/Supper from 5pm until late

118 Hindley Street Adelaide SA 5000 (08) 8212 9099

• State Winner - Australia’s Wine List of the Year 2011 & 2012 • Restaurant & Catering SA Awards for Excellence - Best Wine List 2007, 2008, 2010, 2012 & 2013

HOT 100 WINES 2013/14 TOP 10 WINES

d’Arenberg

Loomwine

The Noble Prankster Chardonnay Semillon 2010 Adelaide Hills

Long Yarn Riesling 2013 Eden Valley

It’s over the top, but wow, there’s so much interest and complexity here – super concentrated, deeply coloured and gloriously perfumed. Superb show of richness in an unctuous, life-affirming sweet fluid. And so fresh! Deconstructed crème brulee with a purity that makes for super drinkability. Exotic honey, citrus rind and cut apricot make it a sinful, hedonistic pleasure.

A complex wine which flirts with the nose. Commitment comes on the palate, opening the page to a long and focussed relationship. Layers of fruit and vibrant minerality, its elusiveness makes it all the more attractive as it wafts across the palate. Pithiness, citrus lime, floral – a bouquet of complexity, freshness, alpine orchards and beauty. Delicate texture of light rain, but a gossamer line of acidity keeps the wine fresh. Candy skin, rose water and musk swirls – a scented boudoir transported to glass. Thirst-slaking in the essence.

Shobbrook WInes

Wicks Estate

Syrah 2012 Barossa Valley

Cabernet Sauvignon 2012 Adelaide Hills

The cosmos conspires in orange pith, wild herb and undergrowth, there’s a headiness of wild, brambly berry fruits in tow. Long, succulent and juicy with the most natural and savoury of fruit tannin. In a gorse bush covered in summer red fruits, bergamot wafts through. Complex, but then it finishes with an amaro-like tang and freshness. Simply vibrates on its own frequency. Bravo.

Running through blackberry bushes, this juvenile red imbues all the sappiness of bramble while celebrating each plucked berry of black. Tobacco leaf, hickory and cassis fruit, there’s plenty of persistence and depth to show how far the wine will go. A rugged finesse, almost granular, but meshed and lashed to the wild briar of fruit.

St Hallett

ess&see

Old Vine Grenache 2012 Barossa Valley

Chardonnay No1 2012 Adelaide Hills

You could lose afternoon hours at a bar with this wine’s strawberries squashed into a harlot’s lipstick-stained mouth. You’ll need some cured meats and a few cheeky grins as company. Musky, raw and soft with a mix of pulpy and fresh fruit. It’s fresh and it will blossom in the glass. Cranberry tang finishes the wine overlain the sweetness of the red fruit upfront.

Showing tangy, pithy, grapefruit flavours and a hint of briny tang for freshness, the work in the shed shows in gunflint and smoke. Cedary oak veils the sheathed white orchard fruit characters.

HOT 100 WINES 2013/14 TOP 10 WINES

10.

Mosquito Hill

Woodstock Wine Estate

Blanc de Blancs Sparkling 2010 Southern Fleurieu

The OCTOgenarian Grenache Tempranillo 2011 McLaren Vale

Little Miss Collett Moscato 2013 McLaren Vale

Lifted, lemon talc and a touch of sea spray; all flavours are nicely interwoven with a sense of seriousness but with a joyous sweetness of fruit and a shy depth of halva, yeastderived complexity. Then the fizz â&#x20AC;&#x201C; vibrant and coursing across the palate, ultimately refreshing and titillating.

Thereâ&#x20AC;&#x2122;s timelessness to this wine. A sepia-toned call to wines of yesteryear. A curve of ripe fruit showing vitality of blueberry and rose hip with a subtle integration of both bitter and sweet. Smoky oak gives stasis and yet a comely lean of nougat and lathed pinewood.

Pops and rolls, teeters and clips. A great example of how frisky and light sweet fizz can really be. An exploding rose garden, pale, pretty, pink and perfumed. Refreshment and sweetness coupled equals wicked smashability that begs for repeats. Drink with gusto.

HOT 100 WINES 2013/14

AROMATIC LIGHT TO MEDIUM BODIED WHITE WINES WITH PURITY

ines with purity are like glacial water; clean, crisp and uninterrupted by any obvious signs of artifact from winemaking techniques such as lees stirring, oak and controlled oxidation. If the register of wine’s aromatic tones were compared to music, this class would encompass the soprano: lifted, resonating and sometimes piercing with its ability to haul your attention away from the boggles of daily life, as you pop your nose into your glass.

Wirra Wirra Hiding Champion Sauvignon Blanc 2013 Adelaide Hills Expressive white of moist slashed grass and stone fruit, herbal notes and tropical tones, which let you escape to your private blue lagoon.

d’Arenberg The Dry Dam Riesling 2012 McLaren Vale A garden tea party with a dash of cream on white peach and gardenia, pink grapefruit and succulent lime with hints of candy. But what a fresh flourish of a finish!

St Hallett Riesling 2013 Eden Valley Whoosh! The length and drive accelerates across the palate, showing ballistic refreshment factor along the way. Characterised by alpine herb and stone fruit perfume, showing crispness and a chalk-like minerality to taste. Blistering drinkability. Hold on to your hats. 31 Purchase the HOT 100 Top 10, the HOT 100 Mixed Dozen or your favourites from the bar.

Murdoch Hill Winery

Hahndorf Hill Winery

Sauvignon Blanc 2013 Adelaide Hills

With a ripe white expression showing apple blossom and passionfruit, this is a wine of some intensity, capped off with an elegant textural finish.

Pure fruit in style, there’s textural length and a chewy finish to this wine. It showcases the blessing of grapes grown at altitude.

Mr Riggs

McGuigan Wines

Taylors Wines

Mr Riggs Viognier 2012 Adelaide Hills

The Shortlist Riesling 2009 Eden Valley

Jaraman Riesling 2013 Clare and Eden Valleys

Creamy and nutty with a tight finish of nougat and honey crisps – a tobaccolayered sponge cake in place of grandma’s tea.

Reminiscent of a feijoa orchard that blossomed with sweet fruit. The old fashioned maturity makes for complexity in the wine, which is toasty, honeyed and rich. But contains a boisterous brightness that lingers.

Charms with brightness and freshness as it’s fruity, fun, easy going and delicious to drink. Go here. The best is yet to come.

Apothecary Online Looking for something different? A conversation piece? Something to enjoy now? Or a gift that they will savour?

drink@theapothecary1878.com.au www.theapothecary1878.com.au

HOT 100 WINES 2013/14

Crabtree Watervale Wines

ThornClarke Wines

Patrick of Coonawarra

Hilltop Vineyard Riesling 2013 Clare Valley and Watervale

Watervale Riesling 2013 Watervale

Sandpiper Riesling 2013 Eden Valley

Estate Riesling 2012 Coonawarra

The whole kit bag of complexity for this aromatic white with hay, nuts and it’s gently savoury with a tangy, clean finish. Convinces with unique personality and brightness of fruit character, good feel, exotic fruits and personality. Drink it.

Imagine a stroll across a field of lavender with citrus tree lines, which embrace the palate toward a crisp line of acidity. Yum.

Welcome to the ginger nut spring carnival, which will grip you with its structure and not let go as its mouthfeel takes you to a world of jasmine, spring blossoms, native grass, crunchy pear, perfume and raciness.

A shy girl with delicate flavours and poise which would make a finishing school jealous. Fine, floral, frisky and pure with a trim, tight line of fresh fruit and squeaky acidity. Acid hounds will love this. It’s charming to all seeking thirst-slaking refreshment.

Tidswell Wines Heathfield Ridge Sauvignon Blanc 2013 Limestone Coast Now this is hitting the drinkable strap. A flamboyant flirt. Packed with dark fruit flavour and a chewy core. Speaks clearly amongst its fellow wines, nothing shy here!

Nepenthe Winemaker’s Select Viognier 2013 Adelaide Hills A gentle, complex nose of jasmine and creamy spicy notes, which exhibit a pure expression of fruit supported by a twang of vibrating sinew.

HOT 100 WINES 2013/14

Penfolds

AROMATIC LIGHT TO MEDIUM BODIED WHITE WINES WITH TEXTURE

Cellar Reserve Traminer 2012 Eden Valley

hite wine texture was void from wine show winners for many years but the pendulum has swung and now many wine experts look for it. Texture is the feel of the wine in the mouth, often derived from skin contact before or during the ferment, lees stirring and wood or ceramic fermenter/storage vessel influences.

Paracombe Wines 34

Pinot Gris 2013 Adelaide Hills Orchestral as a symphony of nashi pear, apricot, peach, aromatic oil, earth and perfume combine to arouse a harmony of texture.

Nepenthe

St Hallett

Nepenthe Pinnacle Ithaca Chardonnay 2011 Adelaide Hills

Poacher’s Semillon Sauvignon Blanc 2013 Barossa Valley

Well built with alluring matchstick and oak, white peach fruit notes, and a long palate driven on rails.

A lunchtime wine that will keep you from returning to your desk. Elegant and pure, fresh and aromatic with an intense bouquet of stone fruits, rose and sweet perfumes.

cellardoor@hentleyfarm.com.au www.hentleyfarm.com.au

Barossa’s Best Red Wine Trophy winner in 2013

Cellar Door Open: 11am to 5pm daily. Restaurant Open: Thurs-Sun lunch and Saturday dinner.

Riesling 2010 Eden Valley Reminds you of a seaside summer holiday with its clean, fresh and pure call for briny and savoury condiments. Think white bait and calamari.

10 years on... Fully Functioning An intimate rendezvous? A pre show aperitif? A function for up to 300? 35 A romantic dinner in the wine cellar?

A thirst quencher to be imbibed with its creamy, fleshy and soft acidity. Subtle flavours of summer fruits and racy freshness.

A night of extended dining & imbibing?

WHITE WINES PRODUCED WITHOUT THE ADDITION OF COMMERCIAL YEASTS OR ACIDS Crn Gerald Roberts and Jenke Road, Seppeltsfield SA 5352. Ph: (08) 8562 8427

Bethany Wines

n a world fascinated and ruled by a conforming identity of beauty – puckered lips, straight backs and straight lines – there are always those who like it the way it naturally is. No frilly bits, no tightening tucks and not always perfect, as occasionally there’s the odd mole or frond of hair sticking sideways. For those who like life this way, these are the wines for you.

Switch Wine Wallflower Viognier Trebbiano 2013 Langhorne Creek Reminiscent of sunshine and rainbows. So much aromatic interest. Loads of nectarine, pine lime, tangelo and mango skin. Enticing. The palate turns serious with grip and heft, bringing all the exuberant fruits into line. A wine of personality, joy and energy.

Whatever takes your fancy...

118 Hindley Street Adelaide SA 5000

(08) 8212 9099 drink@theapothecary1878.com.au www.theapothecary1878.com.au

Monday - Sunday Bar from 5pm til late Dinner from 6pm Tapas/Supper from 5pm til late

HOT 100 WINES 2013/14

Grant Burge

WHITE WINES THAT ARE ALL ABOUT TEXTURE

The Vigneron Wild Ferment Pinot Gris 2013 Adelaide Hills

n technical terms, texture is usually derived from grape tannins and these are called phenolics in white wine. Traditionally, phenolics are frowned upon in wine shows but any lover of Italian whites knows that though many of these wines may lack aromatic punch, its strength is the ability to latch onto flavours in the mouth, provoking unexpected marriages of food and wine with flavour that persists.

DogRidge

Dandelion Vineyards

Canvas Viognier Chardonnay 2011 McLaren Vale

Twilight of the Adelaide Hills Chardonnay 2012 Adelaide Hills

Hugely likeable, lifted fruit, which is textural from the minerality shores of old. Fine and filling with endless drinkability to share with a friend.

Opens from riverbank to orchard with slate stones and crunchy fruit. A refreshing oiliness, which cusps the flavours of feijoa, lime and tropical fruits.

The hay paddock is alive with green, fresh growth. Green apples, skin lotion and pristine, crunchy fruit. Spoons of lemon curd under the Cypress pines.

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HOT 100 WINES 2013/14

WHITE WINES CELEBRATING AGE (2008 AND OLDER)

ines are often produced to be drunk now and not for the long haul but South Australia’s vinous history has left a deep imprint on the soul of many winemakers and drinkers alike who look to celebrate the graceful ageing capacity of some of our varieties and regions. The defining qualities we really look for here are vitality, definition and freshness.

Penfolds Reserve Bin A Chardonnay 2008 Adelaide Hills Wow wee, this wine seems to be in stasis. Smoky, gunflint-meets-matchstick funk and a lick of lemon blossom combine in a seductive bouquet and the palate feels like it was bottled yesterday. It’s soooo fresh. The adult lemon barley water flavour and the tight, linear feel of the wine are impressive. Super-duper.

Peter Lehmann Wigan Riesling 2008 Eden Valley Aged wine? Born yesterday, we reckon. So fresh and clean, beautiful fruit character and a vitality that says ‘cellar me for a decade or more’. But hey, it’s drinking superbly now, so why not dive in and enjoy? Floral, crisp fruit and tightly wound. So pure. So good.

We look forward to seeing you at McGuigan Barossa Cellar Door.

MUST VISIT DESTINATION

International Winemaker of the Year, 2009, 2011 and 2012 at the International Wine and Spirit Competition in London, White Winemaker of the Year at the 2013 International Wine Challenge and Trophy for Best White Single Varietal at the Decanter World Wine Awards 2013.

Vintage wines at vintage prices. ‘12 Ashton Hills Reserve Pinot Noir $90 ‘97 d’Arenberg ‘Dead Arm’ Shiraz $130

‘08 Henschke Mount Edelstone Shiraz $145

‘10 Hewitson ‘Private Cellar’ Shiraz/Mourvedre $130 ‘10 Shaw & Smith Shiraz $75

‘08 Yarra Yering Pinot Noir $100

Phone 08 8524 0225 for information regarding group and tour bookings. McGuigan Barossa Cellar Door at Yaldara, Hermann Thumm Drive, Lyndoch SA 5351

thehighway.com.au 290 Anzac Highway, Plympton

HOT 100 WINES 2013/14

d’Arenberg

BALANCED WHITE WINES WITH INTENTIONAL RESIDUAL SUGAR

The Noble Wrinkled Riesling 2010 McLaren Vale Oaky and powerful, nothing shy here in this bigger style, which celebrates concentrated, good length with a surprising lighter fruit character underlying the richness.

S 42

ome wines are dry, which means there is no fermentable sugar remaining in the wine but they still have a perception of fruit sweetness. Other wines can be nominally dry but with quite high measurable quantities of sugar remaining in the finished wine. Here we are looking for wines where producers have intentionally worked with unfermented grape juice sugars to leave either a hint of sweetness or even a full and lusciously sweet wine.

DREAMERS AND BELIEVERS WHITES

ver wished to live in a world that constantly evolves and morphs? Ever wondered what would happen if you just let go, never returning to your former self again? This is the world of the dreamers and believers. These are the vignerons and their wines, which beg to challenge current science, fashion and cultural models. Watch this space, as these are the wines that may just change you.

Bird in Hand Honeysuckle Riesling 2013 Clare Valley

wine-ark

FOR COLLECTORS OF FINE WINE

Delicate and lacy, a fine, light, pure of fruit gently sweet style that drives with floral and citrus flavours but leaves a fine, lingering kiss of sweetness – bliss. Like lacework, a wine of gossamer constitution.

BK Wines Skin n’ Bones White 2012 Adelaide Hills A tightly wound, mineral wine, exhibiting a masterclass of technique and site. This wine explodes with bright lemon lift, white flowers, stone fruit and flint, with a careful use of oak. Textural artifacts coupled with finely hewn mouthfeel herald a carefully crafted wine with longevity.

Wine Ark Provenance Program

Bottles of aged wine that are transacted in Australia rarely have an irrefutable climate controlled storage history. Buyers of vintage wine generally haven’t had a reliable means by which to verify the storage conditions of a wine..until now. Scan QR code for more details on Wine Ark’s Provenance Program.

11 SITES NATIONALLY ○ CLIMATE CONTROLLED STORAGE ○ BUY VINTAGE WINE

www.wine-ark.com.au 1300 946 327

HOT 100 WINES 2013/14

J 44

LE CORDON BLEU AWARD LE CORDON BLEU AUSTRALIA IS PROUD TO ANNOUNCE ITS SPONSORSHIP OF THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES FOR 2013. THIS IS THE SECOND YEAR OF THE PARTNERSHIP BETWEEN THE ADELAIDE REVIEW AND LE CORDON BLEU AUSTRALIA. BY DERRICK CASEY

he Hot 100 is now in its seventh year of embarking on the journey to find South Australia’s best drinking wines. This innovative competition celebrates the diversity of South Australian wineries and winemakers, which is open to both professional winemakers and amateurs. As a major sponsor, Le Cordon Bleu will present the Best Aromatic Light to Medium Bodied White Wines with Texture Award for 2013. Le Cordon Bleu offers a comprehensive range of culinary, gastronomy and management programs, from vocational to higher education, and understands the important connections between food and wine. We support people of all ages who are passionate about the culinary arts, and innovative initiatives, like the Hot 100, are the perfect partner for us. We offer programs like the new Bachelor of Business (Wine Entrepreneurship)

to be delivered here in Adelaide and the Wine and Management Diploma, offered in Paris, that comprehensively cover the wine business, marketing, communication and technology. Le Cordon Bleu supports and promotes quality and innovation in education and is proud to be aligned with this highly successful wine show. Derrick Casey COO, Le Cordon Bleu WINNER

Paracombe Wines Pinot Gris 2013 Adelaide Hills The perfect recipe to accompany this wine is on page 46. This pairing has been selected by Franck Ramage who is in charge of all the wine programs run from Le Cordon Bleu Paris.

DESIGNING THE LE CORDON BLEU AWARD

amFactory’s Kristel Britcher, Karen Cunningham and Tom Moore designed the beautiful trophy for the Le Cordon Bleu Award for Aromatic Light to Medium Bodied White Wine with Texture. “When thinking about the design of this award we were inspired to incorporate qualities similar to the wine itself: crisp, light, textural and fresh. By imagining the flavours, the environment in which the grapes grow and the careful treatment they require, we included subtle, cool colours and fine surface texture. “The main body of the decanter is pure clear glass, the form is slender and elegant; bulbous at the base tapering to a narrow spout, channeling the fragrance of the wine to a focused point. The foot contains a combination of zesty vibrant greens which swirl within. The precisely hand carved channels on the glass surface add texture and sophistication while picking up highlights of green reflected from the base. These details signify the journey of the aroma. “During the making process when the glass is molten, it is formed utilising gravity and is expertly shaped by hand. The foot was added by collecting small grains of coloured glass on a mass of clear molten glass which is then heated while turning and twisting, creating the natural swirls. Once the glass decanter has been annealed and cooled down, the process of carving the surface began. Scallops were ground around the edge of the base and channels delicately carved in to the surface of the form. This process is executed skillfully and carefully by hand, a new interpretation of traditional crystal cutting techniques.” Designed and made by Kristel Britcher, Karen Cunningham and Tom Moore – JamFactory Glass Studio.

HOT 100 WINES 2013/14 HEADER

HOT 100 WINES 2013/14

LANGOUSTINE PHYLLO PASTRY ROLLS, BASIL, MANGO AND GINGER CHUTNEY

Preparation time: 45 minutes. Serves 8 Principal Ingredients 24 Langoustines (scampi), andermel ½ Carrot, cut into thin rounds marron or Ferguson’s southern Rock 2 Garlic cloves lobster 1 Bouquet garni Court-bouillon 10 Whole peppercorns 1.5 Litres water 4 Egg whites 50ml White wine 100 ml Whipping cream Thyme, bay leaf 8 Phyllo pastry sheets ½ Onion cut into thin rounds 50ml Olive oil Basil Oil and Deep-fried Basil Leaves 1 Bunch basil 250ml Olive oil Oil for deep frying Mango and ginger chutney 1 Pink grapefruit 1 Ripe mango ½ Victoria pineapple 20ml Peanut oil 20g Butter

heated to 180°C, drain. 4. Mango and ginger chutney: Segment the grapefruit – cut a small slice off the top and bottom of the grapefruit. Stand it upright on a work surface and, following the contours of the fruit, use a small paring knife to cut away the skin and all the bitter white pith to expose the flesh. Cut away the segments (remove any seeds). Cut the mango, pineapple and grapefruit segments into small cubes. Heat the butter and oil in a sauté pan, add the mango, pineapple and grapefruit cubes, then add the unrefined cane sugar, Sherry vinegar, mango vinegar, ginger, currants and the curry powder. Cook for about 10 minutes or until soft. Adjust the seasoning as necessary with salt and Espelette pepper, then add the fresh cilantro. 5. Remove the aluminum foil and the plastic wrap from the langoustine rolls. Pat dry and roll each one in a half sheet of phyllo pastry brushed with olive oil. Heat a pan and a little olive oil, add the langoustine rolls and gently brown. Drain on paper towel. Cut each roll in three pieces. 6. Presentation: take a pastry brush and brush a line of basil oil on the plate. Place three langoustine rolls on top. Top each roll with a quenelle of mango and ginger chutney, and a sprig of chervil. Decorate the plate with a line of Espelette pepper and a few deep-fried basil leaves. 47

lecordonbleu.com.au

25g Unrefined cane sugar 100ml Sherry vinegar 100ml Mango vinegar 5g Ginger root, grated 50g Currants 1 Pinch curry powder Fine sea salt Espelette pepper ½ Bunch coriander

Method 1. Clean the langoustines, remove the shells and the intestines. 2. Court-bouillon: Place the court-bouillon ingredients in a large, thickbottomed pot. Bring to a simmer and cook for approximately 15 minutes. Bring the court bouillon to a boil and poach the langoustines for one minute. Cool the langoustines quickly, then chop the flesh. Combine with the egg whites and place in a bowl set over ice. Gradually incorporate the cream, beating vigorously until the mixture thickens and becomes homogenous. Adjust the seasoning. Shape the mixture into eight rolls (1012 cm long). Wrap in plastic wrap and then aluminum foil. Poach for three minutes in simmering water. Cool and refrigerate. 3. Basil oil and deep-fried basil leaves: set aside eight to 10 pretty basil leaves. Roughly chop the remaining basil and add to the olive oil. Heat to 70°C – 80°C; remove from the heat and infuse for 30 minutes. Strain through a china cap sieve and set aside. Quickly deep-fry the reserved basil leaves in oil

Chef of the Year at the SA 2013 Restaurant & Catering Awards. – Stewart weSSon, PUBLIC CBD.

CaFFÉ / Mon-FrI / 7aM-5PM Bar/DInner / FrI / 5PM-Late FUnCtIonS/

PUBLICCBD.CoM.aU

(08) 8231 8151

HOT 100 WINES 2013/14 HEADER

Now the winners have been announced, itâ&#x20AC;&#x2122;s time to celebrate.

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HOT 100 WINES 2013/14 HEADER

HOT 100 WINES 2013/14

ROSÉ AND SPARKLING

FORTIFIED WINES AND VERMOUTHS

nlike some of the other classifications in the Hot 100 SA Wines, you know what you are getting with this section, as the names say it all.

DogRidge

Angove

Fortified Viognier McLaren Vale

Vintage Fortified Shiraz 2010 Riverland

Pretty, easy drinking. Nothing unctuous; simply light and tongue tantalising fortified fun. Line this up with your favourite selection of hard cheeses and lay back down on that picnic blanket under the shade of your preferred beachside avenue.

Old school apothecary overlain with fruity aromas and intertwined with a spicy, concentrated, complex, rich and dense, slippery texture. Celebrate its integrated singing spirit.

parkling and Rosé styles can range from the austere and crisp to the joyfully luscious and cheeky. What we are looking for from each of the wines is drinkability. How much do you really want that second glass, be it fruit-driven and slightly sweet or crisp and fine? Either way each style can deliver an exciting drink.

Bird in Hand Pinot Rosé 2012 Adelaide Hills With exuberant and expressive aromatics (dried apricot and peach skin fuzz), there are notes of sweetness through fairy floss and sugar crystals. The palate is sapid, long and tangy. There’s a definite orange citrus tang to the exit, along with ginger and lemongrass. Properly dry, with excellent fruit definition. A serious style that’s immaculately balanced.

Explore hundreds of wines from 15 iconic South Australian wine regions at the multi-award winning CellarDoor Wine Festival Adelaide in the heart of the city. Enjoy complimentary wine and food tastings, Master Classes, celebrity chefs and more! Tickets on sale now.

HOT 100 WINES 2013/14 HEADER

HOT 100 WINES 2013/14

Paracombe Wines Pinot Noir Chardonnay Sparkling Adelaide Hills With light salmon hue, this wine displays the various guises of great South Australian sparkling. While it’s juicy, zesty, fruity and savoury, you realise you maybe shouldn’t think about the wine so much and just drink it. Enjoy.

Scarpantoni Estate

TAKE TIME OUT OF THE EVERYDAY TO

DISCOVER, REFLECT & DREAM WITH US

Black Tempest Sparkling Shiraz McLaren Vale Big, dark and brooding secondary style showcasing the best elements of fig, prune and chocolate. Oozes generosity and texture.

Tomich Wines now on pour at the Arkaba Hotel.

SEASON 2014 ON SALE NOW Jam 5 Sta es Hallida r Win y ery 2 013 3 Yea

rs in

a row

Subscriptions, groups & corporate packages available FOR MORE InFORMATIOn

HOT 100 WINES 2013/14

RED WINES PRODUCED WITHOUT THE ADDITION OF COMMERCIAL YEASTS AND ACIDS

Experience our unique

Paddock Plate Cellar Door lunch menu Friday - Sunday, 12noon - 4pm Eating is an agricultural act. It is also an ecological act, and a political act too. - Michael Pollan

BK Wines 54

Gower Pinot Noir 2012 Adelaide Hills Blood orange juice, slightly creamy oak and lovely menthol harnesses memories of an alpine life. Game on with ivy, lantana, licorice and succulent edgy tannin.

Sister’s Run

Frederick Stevenson

Cow Corner Grenache Shiraz Mataro 2011 Barossa Valley

Montepulciano 2012 Eden Valley

Complex and thoughtful with highlights of red apple skin and ripe apricot. The fruit’s sweet and there are gushes of grenadine, hints of pepper and swooshing mouthfeel that’s creamy and beautifully textured.

Brooding but not introverted. It’s light on its feet with peach and tangerine, and is simply structured and pretty. A quiet wine in a noisy room, take notice.

Watching over the earth.

ECONOMY OF NATURE

Visit our cellar door to taste our European-inspired biodynamic wines and experience our seasonal Paddock Plate degustation lunch menu. A gourmet expression of sustainable and ethically sourced food and wine – estate-grown, biodynamic, organic and local produce matched to our biodynamic wines. Also available as a platter. 24 hours notice required.

BY TONY KANELLOS

hat a treat to host the judges of The Adelaide Review Hot 100 South Australian Wines at the Santos Museum of Economic Botany. Like many visitors – for some it was their first time in the building – there’s nothing better than the first time. For many the question was, ‘What on earth is a Museum of Economic Botany?’This question has been asked since the Museum opened in 1881, as evidenced by a fantastic series of articles by Albert Molineux in the Adelaide Register, where he described the Museum one display case at a time, shelf-by-shelf and object-by-object. “One or two of my friends have asked me what is meant by the term ‘Economic’ in connection with this museum. My idea is that, as every botanical exhibit in the Museum has a use and value to mankind, the word [economic] is most appropriate since they show what use can be made of various plants, and thus waste can be prevented. I do not intend to write a dissertation on the value of economy, but think it would be well were every one to study how to prevent waste and make the most of everything that comes their way. By ‘studying economy’ as illustrated in this museum.” This curiously named museum was built in 1879 by Dr Richard Schomburgk, the Director of the Adelaide Botanic Garden. Its primary purpose was instructing colonists in the understanding of the ‘economy of nature’ – the vital link between plants and people. Learning from other cultures to understand which plants can provide us with food, fibre, timber, medicines, dyes... and the

list goes on. More importantly is the emphasis on the notion of the ‘avoidance of waste’ of these valuable plant resources. This concept was not new – Sir William Hooker had built the first Museum of Economic Botany at the Royal Botanic Gardens in Kew in 1845 and by 1879 had four museum buildings servicing the global network of botanic gardens in the British Empire. Similarly Adelaide, Sydney, Melbourne and Brisbane established their own museums and a number of others were created throughout the British Empire but also the colonies of the Dutch, Portuguese and the French. Interestingly, or shall I say fortunately, Adelaide’s museum is the only Museum of Economic Botany to survive intact – building, display cases and collection. On the night, Stephen Forbes, Director of the Botanic Gardens of Adelaide, led the group of judges through the gardens after closing at night – another treat. He was on fire that night, his role akin to an evangelist – his sermon being the miraculous transformation of light into life through the agent of chlorophyll and the vital role of plants in that miracle. The temple was the museum. The Santos Museum of Economic Botany is open from 10am to 4pm daily. The current exhibition Coco de Mer: an artist’s obsession is on show until March 16, 2014. Tony Kanellos Curator of the Santos Museum of Economic Botany

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HOT 100 WINES 2013/14 RECIPE

BRAISED COORONG ANGUS BEEF SHIN, CHAMP MASH AND WINTER GREENS Ingredients 2 Onions, peeled and cut into quarters Â˝ Head of celery, roughly chopped 3 Carrots, roughly chopped

1 Head of garlic, sliced through the centre 3 Bay leaves 1 Bottle of red wine

Method 1. Place the beef shin in a container that just holds it. Add all ingredients and cover well and leave to marinade for at least 12 hours. 2. Pour off the wine into a pot that is big enough to hold the shin. Reduce the wine on full heat until you have a third of the original volume. 3. Place the shin in the pot and then the vegetables around. Pour enough stock in to cover the shin. 4. Place a lid on and cook on a very slow heat. Cook the shin until it is just falling of the bone, which usually takes around four hours. You could also cook the shin in a casserole pot in the oven if you have one large enough. Once the beef is cooked it can remain in the pot until you require it. 5. The only thing that is required for the sauce is to reduce some of the cooking liquor (around a litre will be sufficient). To do this simply pour some of the liquor through a fine sieve into a separate pot and reduce on medium heat. Once you have the consistency you like (usually reduce by half ) you can add fresh diced carrots, celery and herbs. 6. The vegetables that you would like to serve can be your own choice or just what is good at the markets. Champ mash This Irish mash potato dish is simply mash potato with finely sliced spring onions and a generous helping of butter. Think 200 grams of butter to each kilo of mashed potato. To plate Place the champ mash in the centre of a large serving dish and make a small well in the centre to hold the beef shin in place. Using a large slotted serving spoon carefully lift out the shin and place in the centre of the mash. Your winter greens can be served in side dishes or placed around the mash to catch the juices. Finally pour the reduced sauce with the fine diced vegetables. Pour straight over the top of the shin to give the beef a nice glaze. maximilians.com.au

HOT 100 WINES 2013/14

Bleasdale Vineyards

YOUNG RELEASE STYLE / JOVEN / NOUVEAU WITH TEXTURE

Second Innings Malbec 2011 Langhorne Creek

oung release style wines show little influence from wood and the wines are ready to drink now. Thereâ&#x20AC;&#x2122;s no imitation to variety here as these wines celebrate the freshness and vitality of spring as we ease out of a long, heavy winter.

Lively and fresh, celebrating the vibrant, aromatic, tap dancing beauty that parties behind the layer of flavours.

Frederick Stevenson

Primo Estate

Smallfry Wines

Dry Red #1 2013 Barossa Valley

Merlesco 2013 McLaren Vale

Barossa Joven 2012 Barossa Valley

Juicy, vibrant and layered, this is the whole smashable package. Textural, aromatic and gluggable, it makes your mouth call for more and your mind wander further.

A bright explosion on the senses, think violets, plum blossoms and spring. The palate is fresh and spicy but deceptively plush. Shows freshness and vitality to lift and bring out the best in most foods.

Wild fresh nose with gamey undertones that contains sour cherries and a punch. Fun but not seriousâ&#x20AC;Ś this shows how a lighter style wine should punch above its weight.

We believe that any bottle of wine should have a simple message, a postcard with a sense of place.

Coriole Vineyards Barbera 2012 McLaren Vale Plush, lush and simply delicious. Very appealing with a clean and bright fine line of acid and skinny velvet pants that are oh, so smooth.

PADDLE Bread Board $95

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HOT 100 WINES 2013/14 HEADER

HOT 100 WINES 2013/14

The Hot 100 – A Judge’s Perspective

STRUCTURAL AND SAVOURY

he last few decades saw many South Australian wine producers place structural and savoury styles on the backburner in favour of opulence and fruit concentration with as little tannin as possible. As the 21st century hit, commercial trends changed with plantings of tannin-rich Italian red varieties. Mediterranean varieties, often used to produce savoury and structural wines, include Agliancio, Mencia, Nebbiolo, Sangiovese and Tempranillo.

Sidewood Estate

Howard Vineyard

Shiraz 2011 Adelaide Hills

Amos Cabernet Franc 2010 Adelaide Hills

Crunchy lines of tobacco leaf, spiced cream, orange bitters and layers of brooding dark fruit held tight by a tasty spice mix.

A dusty, chewy structure with a central core of velvet punchy red, brooding fruit and black olives. Unfold and unwind.

Saltram Winemaker’s Selection Grenache 2012 Barossa Valley It had us at ‘hello’ with its fresh and savoury vibrancy. The pretty punch took us on a journey into fresh spearmint layers with red berry compote and landed us with an amazing length. We’d spoon with this wine and make it breakfast. Could match an array of foods. It’s just right.

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I was lucky enough to help with judging this edition of The Adelaide Review Hot 100, a wine show which celebrates wines stimulating pleasure at the time they traverse your tonsils. A wine doesn’t have to be clinically perfect or look like it might be an absolute belter in 10 years’ time but it must offer beauty, balance, clarity of fruit and pleasurable intensity right now. This makes sense given most wine is sold soon for cash flow then chugged or considered within 24 hours of us disgorging our cash. The Hot 100 also acknowledges the powerful and oft pleasurable ties between our sense memory and recognition of specific aromas and flavours. The most powerful resonance of this during judging for me came from a wine whose aromas took me back 25 years to the feijoa tree in my grandies’ front yard, my brothers and I jostling past the Camira (Pop, couldn’t you have owned something cool or funny like an EJ or a Torana) and gorging ourselves on its fruit. It is a shared childhood memory evoking place, delight and fraternity, preserved in heady aromas, tart acidity and granular flesh. The show also offers a deeply considered augmentation of traditional definitions of terroir by gently contending that terroir runs deepest in the oft privately tended gardens of the imbiber. We bring our emotional, cultural and educational histories and our shared cultural unconscious to any experience where sensory pleasure might be sexily wallpapered with an intellectual lick or two. What else should we bring? Nuttin. That why I love this show.

Matt is a judge for The Adelaide Review Hot 100 and buyer for Wine Direct.

HOT 100 WINES 2013/14

Tim Smith Wines Mataro Grenache Shiraz 2012 Barossa Valley With all the comfort of your favourite onesie and the slinky sexiness of a prowling alley cat, this red fruited, savoury, spicy wine shows how drinkability and warmth can go hand in hand. Generous but hauled in by a refreshment factor. Drink up!

ess&see Grenache no 2 2012 McLaren Vale Floral and lifted, the palate has stuffing without being overdone. Tense and chalky, but maintains slipperiness. Sappy and full of life. Green edges add interest. Very fine boned and elegant – a pretty wine with a serious side.

Brand’s Laira Partisan Trench Coat GSM 2011 McLaren Vale Complexity of fruit pushes forward in this full-blown style. An oak cloak sheaths the fleshy core of this wine, which unfolds in the glass.

Linfield Road Wines

Kilikanoon Killerman’s Run Shiraz Grenache 2011 Clare Valley

The Pruner Grenache 2011 Barossa Valley

Spring florals on the nose with white pepper, ground coffee, berry, herbs, and undergrowth. A plush quaffable bottle showcasing a restrained style.

An alluring nose of cherry, strawberry and rhubarb. Savoury plays across the palate, taking the textural length all the way back to the next pour.

Quattro Vini 2012 McLaren Vale

Single Vineyard Cabernet Sauvignon 2010 McLaren Vale

Medium weighted, there’s flexibility in the structure here with great inner focusing texture and a length of play entwined amongst the compote of fruit.

Info@hillriverestatewine.com www. hillriverestatewine.com

Hello generosity and greetings to the layers of black fruit and Christmas cake. Celebrations of leaf and mint, soft muddy tannins and red root fruits through to the supple and silky finish.

F I N E W I N E of A U S T R A L I A

Aramis Vineyards 2013

Waywood Wines

18 - 20 October

08 8362 7008 Visit www.coonawarra.org for a full program of events and follow us on

HOT 100 WINES 2013/14

Grant Burge Balthasar Shiraz 2010 Eden Valley A complex interlude of mocha, savoury dough and stewed ripe cherries. This wine slots right into the back half of a great dinner party.

HOT 100 WINES 2013/14

Rymill Coonawarra

Cock + Bull

Wynns Coonawarra Estate

mc² Cabernet Sauvignon Merlot and Cabernet Franc 2010 Coonawarra

Shiraz Viognier 2012 Riverland Bright, open and fresh boysenberries and violets ping out of the glass. Savoury nuances haunt in the background. French earl grey, cloves and star anise to drive closer to the meal you’re preparing.

Black Label Shiraz 2010 Coonawarra

There’s a simple, peasant rustic quality to this wine. Order a bottle and keep it simple with salted pork or prosciutto and you’ll keep going back to pour another glass.

Interwoven and layered. Very bright and appealing as it’s malty, minted and mighty with power, presence and complexity.

Whistling Kite Vineyard Shiraz 2012 Riverland Finely grained like the bark of red gum underhand. Intense wafts of mulberry, cedar and spice. Powerful and poised.

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HOT 100 WINES 2013/14 HEADER

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HOT 100 WINES 2013/14

you can think of are also unique on these terms. “When we consider what we do here in SA on these terms I think you’ll agree what we have is pretty special. My role as cultural ambassador is to try and communicate this to the judges and make the experience of the competition a unique cultural experience.” McHenry created three mixtapes for the judges to listen to while judging. Each mixtape was themed under the aforementioned categories (Community, History and Creativity). The three tapes were completely comprised of local musicians. “I think everyone who I’ve ever been associated with musically in this state was involved indirectly. I made the tapes to try and represent the unique, original and quality music here in Adelaide to everyone involved in the Hot 100 in the hope it’d enhance the overall experience of visiting our state.” While South Australia is celebrated as a wine state, our musicians sometimes don’t receive the credit they deserve. “I’m an advocate for SA music because I’ve been around the world and have seen a lot of music and what happens here, contrary to popular belief, stacks up against the best.”

ROSS MCHENRY ADELAIDE MUSICIAN ROSS MCHENRY PUSHES SOUTH AUSTRALIA’S CREATIVE TALENT TO LOCAL, NATIONAL AND INTERNATIONAL AUDIENCES WITH HIS VARIOUS MUSICAL OUTFITS, WHICH MADE HIM THE IDEAL CULTURAL AMBASSADOR FOR THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES. BY DAVID KNIGHT

cHenry is one of the state’s hardest working and talented musicians. The bass player released his debut solo album Distant Oceans in 2013, an experimental and modern jazz excursion. Aside from the solo album, which saw him work with Los Angeles’ Mark de Clove Lowe, as well as local musicians, McHenry is the bandleader of the Afro-beat ensemble Shaolin Afronauts and the deep soul outfit The Transatlantics. His label Mecca is home to his brother’s band Max Savage and the False Idols, his wife Tara McHenry’s group – Hurricanes, as well as the Atlantic Street Band. For the last five years, this collective of musicians has played across the country, releasing on local and international labels to great acclaim. McHenry, like the Hot 100, is an ambassador for the cultural energy of this state. The ARIA nominated composer travelled to London in 2010 to take part in the prestigious Red Bull Music Academy and was mentored by Los Angeles composer Miguel Atwood-Ferguson in 2011. McHenry said he was keen to be involved with the Hot 100 as James Erskine’s (coordinator of judges) vision and thirst for new ideas and thinking resonated with him. “James and I embarked on a series of long conversations, most of which went nowhere,” McHenry said. “After a long discussion about our communities, my community of musicians and James’ community of winemakers and foodies, we realised that what had made both of our

rossmchenry.com

pursuits successful, and ultimately fulfilling, were our communities. This got us thinking about what community means and how it feeds culture. “James and I came to the idea that Community, History and Creativity are the three ingredients of culture. We felt this was true of art, food, wine and any aspect of culture. Community: A vital ingredient in all amazing things. Creativity: The drive of realising your own vision, something intangible and something vital. History: The lessons, rather than just information, you learn from those who’ve come before you. “It’s these three things that are unique to place. I think that the SA wine industry is successful because it has acknowledged and celebrated its own identity through embracing these three key elements. Our music, visual art, dance, restaurants, writers, public places, festivals and pretty much anything

“James and I came to the idea that Community, History and Creativity are the three ingredients of culture. We felt this was true of art, food, wine and any aspect of culture.”

Small batch, limited release wines Only available to members & at Cellar Door grantburgewines.com.au

HOT 100 WINES 2013/14

POWER AND PRESENCE

ower and presence is about fruit depth, mouth filling richness and long lingering finishes. This class represents the riper styles South Australia is famous for.

HOT 100 WINES 2013/14

Bird in Hand

Ministry of Clouds

Shiraz 2012 Adelaide Hills

Blewitt Springs Single Vineyard Shiraz 2012 McLaren Vale

A flavoursome and complex nose of charcoal dust, bright black cherry, lavender leaf, chewy plum skin and a hint of sweet white flower. Orange-like acidity braces the beautiful pitch and flow, seamless and fresh. Long, elegant and graceful.

flavours from those that would usually be associated with specific varietal characteristics. In essence that means funky flavours. TAFE SA recognised this as a unique opportunity to both celebrate and support entrepreneurialism at its best, as well as the diversity and uniqueness of South Australian wines and the broader community, which is the wine industry. Hence the creation of the TAFE SA – Regency International Centre Inaugural Dreamers and Believers Award, to be awarded to the overall winner of the combined white and red classes. In recognition of the distinctive skills required to win this award, TAFE SA has chosen to sponsor the award with a scholarship to undertake the newly created TAFE SA Graduate Certificate in Entrepreneurship for Food and Wine. The focus behind the scholarship is to offer a program, which provides the opportunity to grow professionally and to develop creators and developers of niche market businesses in the food and wine industries. Graduates will be able to apply a variety of skills to their own business, or a potential or existing employer, inclusive of further development through the introduction of a new and unique product range, service or concept, develop and provide direction to marketing and promotional strategies and the development of an understanding of operating a business in an increasingly international context. The TAFE SA Graduate Certificate in Entrepreneurship for Food and Wine, which leads into the TAFE SA Graduate Diploma in Entrepreneurship for Food and Wine, seeks to provide higher level training needs in innovation, research and development, food safety, and international markets, and support the future direction of the South Australian food and beverage industry.

There’s heartiness at the core of this wine. It’s fresh but is supported by a doughy yet vibrant undertone of pretty and supple blackcurrants and blueberries.

PUSHING THE BOUNDARIES INAUGURAL TAFE SA AWARD

n keeping with the now firmly embedded tradition of finding the very best wines for drinking, The Hot 100 SA Wines this year sees the introduction of another two new categories, ‘Dreamers and Believers Whites’ and ‘Dreamers and Believers Reds’. These categories are for wines that push the boundaries stylistically. That means thinking mindful oxidation and skins handling, producing unique changes to the aesthetics, colour and

WINNER

BK Wines Skin n’ Bones White 2012 Adelaide Hills

HOT 100 WINES 2013/14 RECIPE

SOUTH AUSTRALIAN FREE RANGE CHICKEN IN RED WINE WITH BUTTON SWISS BROWN MUSHROOMS Ingredients 1kg Free-range chicken thigh fillet 100g Lardons or thin strips of streaky bacon 100g Button Swiss brown mushrooms 16 Small button onions 100g Ghee

6 Cloves garlic 1 Bouquet garnish 500ml Red wine and brown stock just to cover 50g Butter and flour paste

Method 1. Cut into 5cm bite size pieces 2. Blanch in boiling water quickly and pat dry. 3. Brush and cut the mushrooms if necessary. 4. Heat the ghee in a heavy sautĂŠ pan, quickly fry brown the lardons and remove, then do the same with the onions and finally the mushrooms. 5. Season the pieces of chicken and place in the same pan and brown chicken on both sides. 6. Place the chicken and onions in a casserole pan, add the red wine and sufficient stock to just cover. Add the garlic and bouquet garni, cover with a lid and bring to boil and then stew gently in an oven or cooking range. 7. Remove chicken and onions, place into a clean pan. 8. Combine equal quantities of softened butter and flour into a paste to make the beurre manie. Heat the cooking liquid and skim off any fat. Lightly thicken to a coating consistency with a beurre manie. 9. Strain sauce over the chicken and onions, add mushrooms and lardoons. Correct seasoning and reheat. 10. Serve with boiled golf ball potatoes tossed in butter with chopped parsley. tafesa.edu.au

HOT 100 WINES 2013/14

Glaetzer Wines Pty Ltd

Atze’s Corner Wines

Oliver’s Taranga Vineyards

Bishop Shiraz 2012 Barossa Valley

The Bachelor Shiraz 2010 Barossa Valley

DJ Reserve Cabernet 2010 McLaren Vale

Lovely enticing concentrated red fruits with a great balance shining on integrated oak. No holds barred. This wine is big and stylish.

Dial up the wireless and settle into Bradman knocking the leather around with the willow. A call to yesteryear in a juicy, thick set, rich, powerful, concentrated wine that shows density of fruit with lashings of coconut-like oak. It’s attractive and well done in its cuddly, old school way. Pitch perfect.

Angove

Kirrihill Wines

Raspberry coulis and pomegranate pith. A bright presence underlain by an intense core of rich, oak driven complexity. No strangers here.

Kalleske Wines Moppa Shiraz 2011 Barossa Valley When Tom Jones sang Sex Bomb he could have been singing about this wine. It’s juicy, vibrant, fresh, gently herbal, bright, cool and refreshing. It shows fine tannins, chalkiness and vibrancy. Total minx.

Warboys Vineyard Shiraz 2012 McLaren Vale An honest homage to strength and purity. The concentration here is palpable. Not shy on oakdriven complexity, the fruit behind this wine is packed with power and presence.

Regional Range Shiraz 2012 Clare Valley The satin-tracksuit paints of wine showing aniseed, fruit, judicious ripeness, bright sweetness and the glow of gentle, dried spice. An easy smooth drink that delivers funkiness. Cool booze.

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HOT 100 WINES 2013/14

“AdYO has a long and unique association with the SA wine industry. Our founding deputy chair and now life-member Adam Wynn is a Wynn of the Wynn’s Coonawarra dynasty, who founded the successful Mountadam Winery. Since Adam has departed, we now have a close association with Coriole, with winemaker Mark Lloyd an active AdYO board member.” With the four orchestras, as well as the string quartet, AdYo is comprised of South Australia’s most talented young musicians aged between eight and 25, with the Adelaide Youth Orchestra (ages 14 to 25) under the guidance of Artistic Director Keith Crellin while Adelaide Symphony Orchestra violist Martin Butler directs the Adelaide Youth Strings (ages eight to 12). Wainwright has been AdYO’s General Manager since 2008 and in 2013 was awarded the Mr and Mrs Gerald Frank New Churchill Fellowship which will allow him to take a study tour of Europe and the United States to work with some of the most prestigious orchestras in the northern hemisphere. “A unique part of being awarded a Churchill Fellowship is that whilst having a clear idea as to what and why you are undertaking the Fellowship, you also have the time to reflect, learn and observe what the world’s leaders do in a variety of fields. In my case, I hope to learn and bring back observations about how youth orchestras successfully partner with professional orchestras, ideas about repertoire, programming and concert presentation. “However, the significant area I hope to learn about and apply with AdYO is participatory orchestral education programs for predominantly primary aged students. With the arrival of the new Australian Curriculum there is about to be a heightened demand for education programs and through a recently established partnership with the state’s Department for Education, we are ready to play a key role in creating meaningful and beneficial instrumental and music educational opportunities for SA students, teachers and parents.”

adyo.com.au

ADELAIDE YOUTH ORCHESTRAS BY DAVID KNIGHT

n late 2012 the Adelaide Youth Orchestras (AdYO) added a string quartet to its stable of four orchestras. Comprising of four of AdYO’s finest musicians, the quartet joined the Adelaide Youth Strings, the Adelaide Youth Sinfonia, the Adelaide Youth Wind Orchestra and the Adelaide Youth Orchestra to complete the AdYO family. The AdYO String Quartet performed at the launch of The Adelaide Review Hot 100 South Australian Wines with General Manager Christopher Wainwright saying the four musicians (violinists Kate Worley and Jade Paterson, violist Aiden Sullivan and cellist James Morley) were selected “following a rigorous audition process to form a quartet with regular coaching from Rachel Johnston, former cellist of the Australian String Quartet”.

“AdYO’s String Quartet was formerly added to the family in 2012, as part of establishing our new aged care concert series, Senior Heroes, made possible through the generous support of Alfred James,” Wainwright explained. “This year as part of the AdYO Senior Heroes program they have performed concerts at venues including Southern Cross Lourdes Valley, The Pines and Helping Hand North Adelaide. “AdYO was keen to launch the Senior Heroes Concert Series as we were aware that as people move into residential care that fewer opportunities arise from them to attend concerts and enjoy live performances. We are the first youth orchestra in Australia to deliver such a program.” Wainwright said it is a “privilege” for AdYO to be associated with the Hot 100.

“AdYO was keen to launch the Senior Heroes Concert Series as we were aware that as people move into residential care that fewer opportunities arise from them to attend concerts and enjoy live performances. We are the first youth orchestra in Australia to deliver such a program.”

HOT 100 WINES 2013/14

La Curio

Lou Miranda Estate

Reserve Shiraz 2011 McLaren Vale

Leone Shiraz 2012 Barossa Valley

Black olive and chocolate, lush and plush, generous choc wedge with dark cherry and rum balls. Curl up with this precise and powerful wine.

A wine of energy, which delivers silk and satin and lifts across a swathe of aromatic oak. There’s a distinct note of rum and raisin chocolate. The freshness of the fruit wrestles this all the way in a dance called complexity. Fresh on the finish, this is a real treat.

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Cock + Bull

Dowie Doole

Rubienne 2011 Riverland

Shiraz 2012 McLaren Vale

Opulence wears an outfit to die for. Welcome Friday nights at home with this tasty, unveiling number. Slap on your most fetching outfit and watch the fruits unfold.

Enticing and attractive with swathes of vibrant cherry and raspberry lift; a silky mouthfeel and a core of alluring fruit. A wine of good length, balance and persistence.

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IT’S AN EXPERIENCE WORTH SHARING!

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The Tally Reserve Cabernet Sauvignon 2010 Coonawarra This wine has got the power and presence game locked down. Rich, full of flavour, it’s dusty, intense and thick set. Great composure and intensity, carriage of flavour and features a scintillating spice to finish. 81

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Balnaves of Coonawarra

Rymill Coonawarra Cabernet Sauvignon 2010 Coonawarra Herbal, spicy, evocative and features a slinky texture that drives well across the palate. Will show its prowess at the late night dinner table.

Penley Estate Condor Shiraz Cabernet Sauvignon 2010 Coonawarra Red fruits highlight the supple, sexy, fresh and fragrant line of this classic, rich-style wine. There’s plenty of spice twisting through the palate.

HOT 100 WINES 2013/14

Henry’s Drive Vignerons Shiraz 2009 Padthaway A sweet fruit focus with intense, chewy, yet slinky, tannins grinding across the palate on a journey towards a finish of pure, white pepper spice.

HOT 100 WINES 2013/14

Primo Estate Wines

Cock + Bull Shiraz 2012 Riverland Sometimes there’s more than just the fruit and the concentration, as there’s an X-factor tucked away waiting for you to unearth its shining smile. Maybe, just maybe, you’ll find it here.

Joseph Moda Cabernet Sauvignon Merlot 2011 McLaren Vale A velvet glove on an iron fist. A red wine that’s got game and is perhaps ideally suited to eating game. A savoury style with an underlying sweet cherry and cranberry nuance. Icing on a mud cake. Delish.

Mr Riggs

FRUIT FORWARD WITH FINESSE

Piebald Syrah 2012 Adelaide Hills

ur arid environment is conducive to fruit forward wines given that many of South Australia’s wine regions bathe in sunshine at lower altitudes. Shiraz is the king of rich fruit forward and full wines but Cabernets, Durifs, Petit Verdots, Merlots and Mataros can fill the niche. South Australian vignerons are lately carving out fruit forward wines from the likes of Aglianico, Saperavi, Montepulciano, Babera and Tempranillo.

There’s a level of minerality and stealth underlying the brooding fruited nature of this wine. Super savoury tannins, lots of juicy, pithy sweetness and a pinch of perfection for balance.

Introducing a softer side to Mr Riggs. Our latest release of world class elegant whites, are sure to impress. Proving that some men can do more than one thing at a time.

www.mrriggs.com.au 08 8383 2050 Cellar Door 281 Main Road McLaren Vale S.A.

Jericho Wines Syrah 2012 Adelaide Hills Mouthwatering savoury notes hit hard behind the spice of this well focused wine, which sings the song of a cooler climate but in a warmer year. Lots of fragrant fruits with a mouthclinching crunch.

Riposte Wines By Tim Knappstein Riposte The Sabre Pinot Noir 2012 Adelaide Hills Shines like Darth Vader’s lightsaber, as the bright and floral red blazes through the crystal clear glassware. The fruits are hewn with cranberry, raspberry and plum. A direct hit to entice.

Henschke Henry’s Seven Shiraz Grenache Mourvédre Viognier 2012 Barossa Valley This has an elegant expression with lifted, bright, floral and savoury notes featuring creamy oak in the background. A fine slate line and tannins contributes to its great finesse.

YO U R TICKET TO THE WORLD

ZORN IN OZ

GREEN PORNO

SADEH21 “One of the most fascinating dancemakers on the planet.” NEW YORK TIMES

“A towering pillar of a new-music universe.”

“Beautifully bizarre.”

THE TELEGRAPH

NEW YORK MAGAZINE

B AT S H E VA D A N C E C O M PA N Y

F I R S T & O N LY A U S T R A L I A N V I S I T

ISABELL A ROSSELLINI

Festival Theatre, 5 – 8 Mar

E xCLUSIVE CO N CE RT SE R IE S

AUSTR ALIAN PREMIERE

Festival Theatre, 11 – 14 Mar

Her Majesty’s Theatre, 15 – 16 Mar

Featuring a star-studded 40 -strong ensemble of long-time collaborators including Mike Patton. Unmissable.

The screen icon stars in this charmingly offbeat performance exploring the sex lives of insects and sea creatures.

Sensation of the 1996 festival Batsheva is back with this choreographic voyage of cinematic proportions.

adelaidefestival.com.au or BASS 131 246

HOT 100 WINES 2013/14 PROFILE

CREATIVE VIEW VISITING SOUTH AUSTRALIA’S FINEST WINERIES FOR THE FIRST TIME ENABLED ARCHITECTURAL PHOTOGRAPHER PHIL HANDFORTH TO PHOTOGRAPH EACH ONE WITH A FRESH EYE. BY LEANNE AMODEO

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outh Australia’s wine regions are some of the most picturesque in the world. In a way they are like the laneways of Barcelona or the canals of Venice; all are major tourist destinations and each is resoundingly photogenic. None of them ever takes a bad photograph, in part because there is always something wondrous to capture. Our distinct landscape is particularly seductive and the wineries themselves offer such a strong sense of place and unforgettable character. For this year’s Hot 100 SA Wines magazine there can be no better imagery to accompany the impressive list. Architectural photographer Phil Handforth was specially commissioned to photograph five of the state’s best wine regions and this rather enviable task saw him travel to the Riverland, Eden Valley, Adelaide Hills, Barossa Valley and the McLaren Vale. His resulting photographs can be seen to stunning effect in these pages. As an architectural photographer Handforth is well versed in producing striking images of built environments. He has photographed major residential, public, commercial and hospitality projects in the UK, Asia, Europe and Australia. The buildings and interiors he has documented are remarkable and the architects and designers that regularly commission his work are some of the best in the field. Handforth’s Hot 100 brief, however, was different to anything he has done before. It called for more than just straightforward documentation. Many of his resulting images have a distinct architectural perspective, but most of them possess a softer, more abstract quality. Handforth balanced strong, sublime views with gentle, fleeting moments in time. “I’m usually commissioned to produce commercially valuable imagery, but this brief has a slightly different purpose,” he says. “So what I tried to do with these images is draw an emotional response; induce an emotional reaction.” Handforth emphasises the quality of light – whether indoors or outdoors – and so his photographs are positively ambient. Looking to the wines themselves also allowed him to draw inspiration from their colour and multi textural qualities. These themes resonate throughout the portfolio and are especially evident in his photographs of the wineries’ structural details and smaller objects taken from within their interiors. Pressed to name a favourite winery and Handforth nominates Yalumba in the Barossa Valley. “It has such a long history,” he says. “The combination of commercial-scale wine production with the character and personality of the natural environment makes it a beautiful place to visit.” Handforth captures

this sense of history through tightly composed rustic details of the wineries’ doors, walls, doorframes and floors. These photographs evoke an emotional response but also suggest a sense of tradition and nostalgia. It may come as a surprise to discover that this is Handforth’s first time visiting many of these wineries. But then again he has only been in Australia for 15 months. The 45-year-old photographer is originally from the UK and decided to relocate to Adelaide for the lifestyle. “A lot of British people rate Adelaide as a place to live and work,” says Handforth. “And Australia as a country has always fascinated me. I love it here.” His unfamiliarity with South Australia’s wine regions was quite possibly a creative advantage because it meant Handforth saw everything through fresh eyes. From a logistical point of view, however, the brief involved considerable research. The other challenge was fitting in so many wineries in a limited amount of time. Handforth was sure to balance the mix of rustic imagery with that from the more modern wineries and this makes for a charming juxtaposition. Although he is yet to discover more of Australia he is certainly keen to go back to the fine wine regions he photographed. philhandforth.com

HOT 100 WINES 2013/14

Kalleske Wines

Serafino Wines

d’Arenberg

Clarry’s GSM 2012 Barossa Valley

GSM 2011 McLaren Vale

Bright purple glares at you from the glass. Plush blackcurrant tones bounce forth supported by an underlying spice of nutmeg and mace. It’s like a silk shawl winding long around the winding contours of your shoulders and neck.

Invite for an evening of moreish celebration. Dark cherry fruits interlope across a map of fine dancing tannins. Features a white pepper focus with savoury restraint and simply delicious fruit.

Boo ya! Finesse? Power? Make up your own mind. This wine will continue to open up and reward. An exemplary style of wine for a warm climate. More please.

Bethany Wines

Dandelion Vineyards

John Duval Wines

L E Shiraz 2008 Barossa Valley

Lionheart of the Barossa Shiraz 2012 Barossa Valley

The Custodian Grenache 2011 McLaren Vale

Poignant and persistent. Loads of dark fruits on the side of Aunty Meg’s chocolate cake and length like a wait for your dream date at the library.

Loads of intensity here. Fine grained oak and a sweet tone of cherry. You’ll wait for no one once you’ve begun this ride.

Entity Shiraz 2012 Barossa Valley Black as the night with licorice, spice and fruit layers to write home about. Quintessentially sensual.

xx hazel

casablabla.com

HOT 100 WINES 2013/14 HEADER

HOT 100 WINES 2013/14 RECIPE

SLOW ROASTED HARRISA LAMB

Main Ingredients 1kg Braised harrisa lamb 1kg Pickled eggplant 1 Litre dressing

150ml Jus 2 Bunches of thyme

Slow Roast Lamb Ingredients 2.5kg Lamb shoulder 250ml Olive oil 20g Sweet smoked paprika 30g Coriander ground 10g Cinnamon ground 50g Cayenne pepper

50g Allspice 20g Cardamom ground 20g Salt 500g Blue lentils 1 Litre water

Method 1. Combine all the spice ingredients with the olive oil and rub over the lamb. Place in a vacuum pack bag and seal. Place the bag in a sous vide for 30 hours at 60 degrees celsius. 2. Combine the lentils with water and cook until tender. To serve 1. Slice the lamb into 200gm pieces and reheat in a pan with some of the reserved cooking juice. 2. Reheat the lentils and place in a large bowl plate and sprinkle over some of the eggplant. 3. Place the lamb slices on top and nap over some dressing. Harrisa Ingredients 250g Large red chillies 10g Sea salt 30g Caraway seeds (ground) 30g Cumin seeds (ground) 40g Garlic cloves (minced)

Eggplant Cooked in the Pickling Style Ingredients 10g Ginger 5g Cumin seeds 10g Garlic cloves 350g Tomatoes peeled/finely 50ml Water chopped 750g Eggplant 5g Coriander ground 35ml Vegetable oil 4g Turmeric 30ml Vegetable oil extra 2g Cayenne pepper 5g Fennel seeds 10g Kilo salt Method 1. Put the garlic and ginger in a food processor with water and puree. 2. Place 120mls of the oil in a pan and heat over medium heat. Add a layer of sliced eggplant and cook to a red-ish brown, turn the eggplant slices over and cook to the same colour. 3. Repeat this process with the remanding eggplant making sure to add new oil each time, as eggplant is cooked place in strainer to drain excess oil. Put three tablespoons of oil in a pan, when hot add the fennel seeds and cumin seeds and roast for a few seconds then add the chopped tomatoes and garlic, ginger mixture, stir well and add the coriander, turmeric, cayenne and salt, stir well again and cook for five to six minutes, stir again to break up the tomato and cook until oil has separated. Note: You may need to drain off the excess oil before you serve. Also nice served cold as a salad.

100g Red capsicum (roasted) 20g Tomato paste 20ml Red wine vinegar 30g Smoked sweet paprika 40ml Olive oil

Method 1. Place all ingredients, except oil, into a food processor and process to a puree. 2. Remove from the food processor to a bowl and stir in the olive oil. 3. Add more salt to balance the red wine vinegar if needed. 4. Store with a layer of olive oil in the refrigerator.

Dressing Ingredients 10g Preserved lemon 100g Lentils 90g Roast red capsicum 1/8 Bunch parsley 1/8 Bunch mint

1/2 Bunch spring onion 10g Garlic 100ml Olive oil 20ml Sherry vinegar

Method Combine all the ingredients. Tony Hart Executive Chef, InterContinental Adelaide

HOT 100 WINES 2013/14

HOT 100 WINES 2013/14 The below products will be showcased at the Hot 100 SA Wines launch, and are available at farmers’ markets and leading retailers throughout South Australia.

PUT SOUTH AUSTRALIA ON YOUR TABLE

outh Australian farmers’ markets are a snap shot of a region, its earth, climate and people… A region is an area defined by geography. Topography, soil type and climate affect what food and wine will grow, flourish and pour in any given area, influencing what it looks, taste and smells like. The culture and history of a region will influence what is produced as populations evolve and adapt to a climate and earth. What is predominately available at SA farmers’ markets is in season and defined by the region’s climate and cultural characteristics. Visiting a local farmers’ market is the perfect way to see a living interactive snap shot of what a region is about. You will meet the people who make and grow the food. They can tell you why they produce their food a particular way. It may be that the

WOODSIDE MCLAREN The Camembert has a pure white surface and a chalky centre when young. As it matures the centre becomes soft and custardy and it develops a full rich flavour with just a slight hint of mushroomy characters.

soil suits certain methods of production or they use an old family recipe, or it is something they have invented to show off the local produce. The people of an area, connected to the land, will display the personality of that place. You go to a farmers’ market to see what the locals eat and drink. You will get a feel for the earth; the terroir and this will give your palate a hint of what the wine will taste like. Wine is the barometer of climate and earth and it is influenced by the culture of the person making it. The wine and the food of an area linked to the personality of the people connected to the land is the recipe of a farmers’ market. Amanda Daniel CEO Adelaide Farmers’ Market

Limestone Coast LIMESTONE CLOTH BOUND CHEDDAR This traditional hand-made, cloth wrapped cheddar develops a creamy texture and an earthy full flavour that is perfect for a ploughman’s lunch.

Clare Valley

PANGKARRA FOODS

Adelaide Hills

Pangkarra Foods is a family-owned and operated business that produces a range of premium stone milled wholegrain pasta, flour and lavosh. The family has produced quality cereals and legumes, as well as export hay, for five generations. Today, Pangkarra also produces fine food products which are natural, healthy and delicious. Pangkarra’s products are made from 100 percent durum wheat grown on the farm, using environmentally sustainable farming methods incorporating organic fertilisers.

TALINGA GROVE

pangkarrafoods.com.au

McLaren Vale

Mount Pleasant RED CACAO

Talinga Grove is one of South Australia’s premium olive oil and olive brands. Three generations live and work on the grove in Langhorne Creek, where all of their products are grown, handpicked and handcrafted. The range includes oils, olives, speciality gift oils and a luscious body product range. The 2013 Extra Virgin Olive Oil (EVOO) harvest produced an EVOO with vibrancy, depth and freshness – and has recently been recognised with a National EVOO award. Talinga Grove’s entire range is available every Saturday morning at the Adelaide Hills Farmers’ Market in Mt Barker.

This young business is the creation and dream of Marcus Booth-Remmers who learnt his trade as a Pastry Chef and Chocolatier both here in South Australia and overseas. Booth-Remmers spent four years overseas travelling and working, returning with a dream of opening a chocolate shop in the Adelaide Hills. His driving passion for his craft has seen Red Cacao develop from one block of chocolate sold at the Mount Pleasant Farmers’ Market late last year to a shopfront in Stirling in just eight months. A lover and supporter of local and organically grown products, Booth-Remmers offers a range of artisan chocolate products both at the market and at his shop in Stirling. Always striving for a personalised, professional and unique experience, Red Cacao offers its guests a little indulgence, care and education in fine chocolates.

talinga.com.au

redcacao.com.au

Cheeses selected by Smelly Cheese smellycheese.com.au

South Australian farmers’ markets: Adelaide Hills, Prospect, Adelaide Showground, Murray Bridge, Mount Pleasant, Willunga, Victor Harbor, Mount Pleasant, Barossa, Eyre Peninsula Farmer & Fishermen’s Market, Kalangadoo, Limestone Coast Food Group Farmers’ Market, Wirrabara Producers Market, Riverland, Berri, Seven Hill Producers Market, Riverland, Mount Gambier and Kangaroo Island.

Adelaide Plains

Adelaide Hills

Barossa Valley

LA VERA ADEL BLUE This blue vein has a lovely moist interior and a wonderful creamy texture with a tangy fruity flavour, a favourite amongst the locals.

WOODSIDE EDITH This Adelaide Hills ash-coated white mould goat cheese is delicate when young with a fudgy centre and becomes runny under the rind as it ages.

BAROSSA VALLEY PETIT PRINCE This small rectangular goat’s milk cheese ripens to develop a lovely earthy pungency and soft interior. Excellent with a glass of light red wine.

HOT 100 WINES 2013/14

litres of milk is the very beginning of a Comte’s life! ‘Numbers makes strength’ as we say in French, and local farmers decided to gather their resources well over 700 years ago, creating the first collectivities. As you can probably guess, milk is also changing from season to season due to mammals feeding on different types of food. Therefore, a winter cheese will inherit different qualities from a summer one. Up to you to decide which one you prefer. Australia might not have the history of Europe in terms of the dairy industry but that does not mean that we do not have good terroir. For that reason, it seems to me that the biggest mistake is to try and copy what the Europeans have been doing for centuries. We can copy a style of course, as long as we use the incredibly rich resources we have here in Australia. A good example of this is one of my favourite Australian washed-rinds, 1792, by Nick Haddow in Bruny Island, Tasmania. Nick has created a very beautiful French style washed-rind, which he regularly hand-washes in brine before letting it mature on huon pine. A perfect Tasmanian twist on a French love affair!

SCARPANTONI ESTATE GROWN - FAMILY MADE

TERROIR… VOUS AVEZ DIT TERROIR? BY VALERIE HENBEST

McLaren Vale Grape Growers since 1958 Estate Winemakers from 1979 Winners of:

the great australian red award, 2006 the jimmy watson memoral trophy, 2007 the great australian shiraz trophy, 2008 winestate magazine shiraz of the year, 2008 the trophy for best sauvignon blanc, royal perth wine show, 2009 the trophy for best cabernet sauvignon, mclaren vale wine show, 2010 5 star winery rating, james halliday australian wine companion, 2010 & 2011 Cellar Door open: Monday - Friday 9am to 5pm, Weekends & Public Holidays 11:30am to 4:30pm Scarpantoni Drive, McLaren Flat. Ph: 08 8383 0186 Fax: 08 8383 0490 email: sales@scarpantoniwines.com web: www.scarpantoniwines.com

erroir is a French word that comes from terre (land). It sums up the special characteristics that the geography, geology and climate of a certain place expresses through various local products such as wine, coffee, chocolate, tea and, of course, cheese. The concept of terroir is at the origin of the French wine and French cheese Appellation d’Origine Contrôlée (AOC) system. Each and every region in the world has its unique characteristics, and the AOC is a sort of protection but is equally and uniquely a way to celebrate a particular region. With that system in place, we acknowledge that what comes from this area is truly unique and impossible to be reproduced anywhere else in the world. But terroir is not only about land. It is also about the men and women working that land. It is also about the culture they inherited from their ancestors. Have you ever wondered why certain cheeses look the way they do and why? Mountain cheeses, for instance, are not only a tribute to the quality of the milk they come from but also a sign that cheese in these areas needed to last the distance during the long and unfriendly winter months. They are one of the first signs that show not only a desire but also a necessity for men to work together. Take a 40kg wheel of Comte, for example, and have a guess at how much milk you need to make it? Well, not sure how close you got but the fact is, it takes around 35 cows and two milkings in a day –a vat of approximately 450

smellycheese.com.au

HOT 100 WINES 2013/14

Bleasdale Vineyards

ThornClarke

Mulberry Tree Cabernet Sauvignon 2012 Langhorne Creek

William Randell Shiraz 2010 Barossa Valley

A bright, chewy mid palate with cherry fruit that is studded with supple sappiness underlying lines of freshly cut fennel ready for frolicking in the spring sun.

This plush, textural fruit rich wine has a welcoming savoury finesse with a warm energy that punctuates no matter the climate.

Wynns Coonawarra Estate

Michael Shiraz 2010 Coonawarra

Estate Shiraz 2012 Coonawarra

Malone Wrattonbully Shiraz 2009 Limestone Coast A stylish exhibition of roasted beetroot, rich plum, brooding nose with spicy oak, this wine is complete, stylish and balanced.

A lovely example of ripe but well handled fruit, expressing bright, briary, plum and spice, with supporting oak. A wine of finesse and length.

A vibrant, pristine style showing lifted spice, pepper, cool cherry fruit with a tight linear palate of pure fruit with balancing chalky tannin expression.

Richard Hamilton Centurion 119 Year Old Vine Shiraz 2011 McLaren Vale Can you remember the best Christmas fruitcake ever? Well here it is. Notes of brandy soaked fruit and creamy oak with a polished tannin tail.

HOT 100 WINES 2013/14

and fresh” with a traditional spicy and smoky Mexican taste. For many of the hungry judges and stewards, this was their first experience of La Cantina Co. It was evident from the judges’ and stewards’ social media activity that La Cantina Co. was a hit for lunch. Everyone enjoyed the different flavours of the tacos and experimented with the variety of sauces. La Cantina Co’s. simple concept is to bring traditional southern Mexican food to Adelaide. Their flavour-bursting menu includes tacos, burritos and quesadillas. Alongside their classic tacos, as tried by the Hot 100 team, another popular menu item is the beef quesadilla: a delicious all consuming Mexican toastie, which involves the flavour-exploding combination of beef, black bean and chorizo with pico de gallo, cheese and guacamole. Have fun and don’t take life seriously is La Cantina Co.’s motto. This is proven through their customer service of creating a casual, laid-back atmosphere that is as much about the banter and the fun as it is about the food. Keep an eye out for La Cantina Co.’s upcoming locations, frequently updated on their Facebook and Twitter pages. Grab your amigos, whether it’s on your lunch break or just to fulfill your Mexican cravings, to join the fiesta.

LaCantinaCo

MEXICAN FIESTA ROAMING THE STREETS OF ADELAIDE IN THEIR BRIGHT ORANGE TRUCK NAMED TRUCK NORRIS, LA CANTINA CO. PROVIDES A STREET FOOD STYLE MEXICAN FIESTA. BY RAQUEL GAZZOLA

he group, otherwise known as the La Cantina Co. amigos, delivered their Mexican fiesta to the Hot 100 SA Wines tastings for all the judges and stewards to experience and enjoy. Founded by Tom Skipper in 2012, the concept of La Cantina Co. occurred after a holiday to America and San Fernando Valley. His experience of tasting the dishes of many food stalls transformed Tom Skipper’s food passion into the vision for La Cantina Co. A small street food stall selling authentic Mexican dishes caught his attention overseas and was the main inspiration for his food truck. The family recipes were revealed through becoming friends with the owners. Skipper took the ideas on board to bring back his version of traditional Mexican street food for Adelaide to experience. During the second day of judging, the judges and stewards were craving

a flavoursome, spicy meal and needed to refuel after all their hard working efforts. To reward and repair the judges and stewards, Tom Skipper, Hamish Pope and La Cantina Co.’s other amigos escaped Truck Norris for the day to deliver Mexican goodness for lunch. The judges and stewards received a set of three different flavoured tacos including fish, pork and beef. Each taco had a unique flavour with the sweetness of pineapple salsa with pork, smokey flavour of the chicken, creamy texture of the guacamole with beef and spiciness of different Mexican sauces and spices. There was also a zucchini and mushroom option catering for vegetarians. Alongside these tacos, La Cantina Co. included a range of bottled sauces ranging from mild barbeque to raging hot sauces for the daring Mexican lovers. The La Cantina amigos described their style as “flavoursome, colourful

LaCantinaCo

HOT 100 WINES 2013/14 HEADER

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HOT 100 WINES 2013/14 HEADER

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INTERACTIVE DINING, ANYONE? BY DR ROGER HADEN

f you thought degustation menus inspired by molecular gastronomy were the best entrée into innovative contemporary cuisine, perhaps you’d like to try eating off an iPad. Programmed to provide complementary colour backdrops and audio soundtracks that enhance your senses’ powers, such a move is really a simple progression. Pioneer chef-scientist Heston Blumenthal’s already famous ‘sound of the sea’ signature dish served at The Fat Duck restaurant comes with an audio accompaniment. ‘Would you like crashing waves and seagull calls with your scallop sashimi, sir?’

The logic here recognises a simple truth identified by gastronome Brillat-Savarin nearly two centuries ago. For the perception of flavour to be fully realised, all the other senses must be in concert. The lustre and feel of fine-textured linen, the visual effect of sparkling crystal, the weight of silver cutlery, the gentle gurgle of wine pouring into a glass, the sea blue screen of computerised ‘tablet tableware,’ can all potentially enhance flavour perception. The difference now is that in the kitchen and the dining room it seems, convention and tradition are being challenged by

scientific innovation. A multisensory mélange of experiences are on the menu. Breakthroughs in chemistry, physics and neuroscience, including MRI images that demonstrate how multiple sensory and cognitive fields of the brain (like emotion and memory) ‘light up’ when we perceive flavour, has given rise to new fields like neurogastronomy and gastro-physics, which explore the multisensory character and complexity of our sense of taste. The new understanding of flavour radically updates the clichéd, rudimentary ‘taste map’ of the tongue that was current for much of the 20th century, identified by areas designated sour, sweet, bitter and salty. Gone too is the entrenched notion that taste is primarily a chemical (read, mechanical) process that happens involuntarily. Most importantly, the misapplication of the term taste itself has been highlighted, and no wonder given that 90 percent of ‘taste’ is actually smell. Enter neuroscientist, Gordon M Shepherd, who proposes flavour as a more appropriate term to convey the combined perception of olfaction and gustation. His book, Neurogastronomy: How the brain creates flavour and why it matters (Columbia University Press, 2012), expounds the theory that flavour is the combined effect of emotions, language, ‘motivation and craving circuits’ and all the sensory modalities combined. More startling is Shepherd’s discovery that the brain more correctly ‘sees’ odour as a form of image, a composite of multisensory and other stimuli that produce the unique perception of an aroma. Technical innovation has followed quickly behind the scientific discoveries. Kitchen gadgets that texturise as they freeze or cook, including pacojets, thermo-mixes and sous-vide cookers among them, now grace many a domestic benchtop. Innovative ingredients too, like maltodextrin, used for making ‘soil,’ sodium alginate and calcium chloride for making faux caviar (a process called spherification) have become emphatically established in the contemporary culinary repertoire. Maltodextrin produces a crumbly, even powdery consistency when mixed with oil-rich foods, due to its capacity to encapsulate fats, and spherification results in little droplets that when eaten burst with the flavour of whatever they contain. Both techniques are testament to the science-fuelled hunger for flavour and innovation that is set to continue. Chefs want to extend our experience of flavour by all means. Seeing yellowgreen can evoke a flavour sensation of sourness. Pink can evoke sweetness and grey may evoke odour sensations of smokiness. Chefs like Michelinstarred Juan Maria Arzak are therefore developing matches of different sounds, colours and foods to enhance flavour for diners. His ‘interactive tableware’ reacts (with colours and sounds) when food is placed on it or poured into it. Such multisensory interventions at the dinner table provide opportunities to rediscover for ourselves what pleasures flavour can bring. Adelaide’s Celsius restaurant is currently serving ‘charcoal’ vegetables. They arrive uniformly coated in powered squid ink, which is purely cosmetic. The darkness and geometric shapes of the various vegetable pieces reduce the amount of visual information, but this heightens the experience of flavour. Dining out? Begin to expect the unexpected. Dr. Roger Haden, Le Cordon Bleu

5 S ta r w i n e r y James Halliday

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“only the highest quality fruit is selected for these handcrafted premium wines, ensuring an unwavering commitment to quality”

Patrick of Coonawarra • PO Box 11 Coonawarra south australia 5263 Tel: (+61)8 8737 3687 • Fax: (+61)8 8737 3689 • email: sales@patrickofcoonawarra.com

Innovation isn’t just a buzz-word in McLaren Vale, it’s a way of life. With 74 Cellar Doors, come and experience for yourself, just 40 mins south of Adelaide.

McLaren Vale, South Australia www.mclarenvale.info

DogRidge Cellar Door, Gallery and Vineyards 129 Bagshaws Road, McLaren Flat | 8383 0140 | Open 7 days. 11am – 5pm | dogridge.com.au |

Only 45 minutes drive from Adelaide CBD - Taste the wines, see the art, meet the dogs

DogRidge

Photo: Randy Larcombe

HOT 100 WINES 2013/14

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STATE OPERA THE STATE OPERA CAPPED OFF AN ACCLAIMED SEASON OF CLASSICS AND NEW WORK WITH A RADICAL INITIATIVE THAT WILL SEE SOUTH AUSTRALIA’S WONDERFUL OPERA COMPANY DELIVER POP-UP PERFORMANCES ACROSS THE CITY. BY DAVID KNIGHT

tate Opera CEO and Artistic Director Timothy Sexton says there will be two pop-up performances per month during 2014. “We launched it recently with two events: one in the Adelaide Central Market, and the other in Rigoni’s in Leigh Street, both of which were highly successful.” These performances break the elitist tag sometimes associated with the art form. “It is all part of a strategy to enable the general public to experience the power and beauty of opera singers’ voices at close range,” Sexton says. A guide to these performances was a showcase at the Hot 100 SA Wines launch on November 7, as the State Opera’s Joanna McWaters, accompanied by Dale Ringland, performed La Boheme’s Un bel di (Butterfly’s Song) and Musetta’s Waltz Song. “Joanna is a principal artist with State Opera SA, and will be performing the title role in State Opera’s Madama Butterfly at Festival Theatre in November [2013],”

Sexton explains. “Dale is a well-known and highly respected accompanist with many years service to the music industry in Adelaide.” Some of Sexton’s highlights of 2013 include the concert under the stars at Bundaleer Forest, the world premiere of the local opera Ode to Nonsense as well as the acclaimed production of the controversial Salome. Sexton explains what we can look forward to in 2014. “In May will be a new production of La Traviata. In October, we’ll present a new production of Verdi’s Otello. In August we present a world first: three operas by Philip Glass in three complete cycles – each cycle spread over five days. This trilogy will feature Akhnaten on Tuesdays, Einstein on the Beach on Thursdays and Satyagraha on Saturdays, between August 5 and August 23, 2014.” saopera.sa.gov.au

HOT 100 WINES 2013/14 HEADER

HOT 100 WINES 2013/14 RECIPE

PISTACHIO CAKE WITH SPICED POACHED PEAR Preparation time: 45 minutes. Serves 8 Ingredients Pistachio cake: 125g Butter 190g Icing sugar 65g Ground almonds

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Spiced poaches pear: 8 Firm pears Syrup 1 Litre water 500g Sugar 2 Star anise

65g Flour 15g Pistachio paste 4 Egg whites

1 Cinnamon stick 2 Licorice sticks 2 Vanilla beans (pods), split lengthways Saffron threads mango and ginger chutney

Method 1. Pistachio cake: In a saucepan over medium-low heat, melt the butter until it is nutbrown in colour. The whey content will sink to the bottom of the pan and begin to brown. Be careful not to burn the butter. Remove the pan from the heat and immediately strain the butter through a china cap sieve. Set aside at room temperature. In a bowl, sift the icing sugar, ground almonds and flour and stir. Add a little egg white to the pistachio paste to soften. Add the remaining egg whites and softened pistachio paste to the dry ingredients and mix well. Then carefully fold in the nut-brown butter. Refrigerate the batter for at least an hour before use. 2. Preheat the oven to 180째C (350째F). Butter the mold and pour in the pistachio cake batter. Bake for 15 to 18 minutes until the cake is golden brown or until the point of a knife inserted into the center of the cake comes out clean. Unmold onto a rack and set aside. 3. Spiced poached pears: In a heavy based saucepan, mix all of the ingredients for the syrup together. Over medium heat, bring to the boil, and then reduce the heat and leave to simmer. Meanwhile, peel the pears and leave their stem in place. Remove the core from the bottom of the pear using a knife or apple corer. Place the whole pears in the simmering syrup; cook until a knife can be easily inserted into the centre of the pears. Remove pears from the syrup and drain. Remove the vanilla beans and set aside for decoration. 4. To serve: slice the pistachio cake into thin slices. Place two or three slices on a plate and position one or two spiced poached pears next to the cake. Decorate with a few drops of syrup and a halved vanilla bean. lecordonbleu.com.au

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HOT 100 WINES 2013/14 PREVIOUS WINNERS

PREVIOUS WINNERS

110

2012

2011

2010

2009

2008

2007

2012

Domaine Lucci

Adelaide Hills

Noir de Florette

2012

2011

919 Wines

Riverland

Pale Dry Apera

N/V

2010

Yalumba

Eden Valley

The Virgilius Viognier

2008

2009

Yalumba

Adelaide Hills

FDW [7c] Chardonnay

2008

Spinifex Barossa Indigene

2006

2007

S.C. Pannell

2005

McLaren Vale

Shiraz Grenache

HOT 100 WINES 2013/14 INDEX

WINE Angove – Vintage Fortified Shiraz 2010

Glaetzer Wines – Bishop Shiraz 2012

Peter Lehmann – Wigan Riesling 2008

Angove – Warboys Vineyard Shiraz 2012

Grant Burge – Balthasar Shiraz 2010

Primo Estate – Merlesco 2013

Aramis Vineyards – Single Vineyard Cabernet Sauvignon 2010

Grant Burge – The Vigneron Wild Ferment Pinot Gris 2013

Primo Estate Wines – Joseph Moda Cabernet Sauvignon Merlot 2011

Atze’s Corner Wines – The Bachelor Shiraz 2010

Hahndorf Hill Winery – Sauvignon Blanc 2013

Richard Hamilton – Centurion 119 Year Old Vine Shiraz 2011

Henry’s Drive Vignerons – Shiraz 2009

Riposte Wines By Tim Knappstein – Riposte The Sabre Pinot Noir 2012

83 81

Balnaves Of Coonawarra – The Tally Reserve Cabernet Sauvignon 2010 81

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Bethany Wines – L E Shiraz 2008

Henschke – Henry’s Seven Shiraz Grenache Mourvèdre Viognier 2012

Rymill Coonawarra – Cabernet Sauvignon 2010

Bethany Wines – Riesling 2010

Howard Vineyard – Amos Cabernet Franc 2010

Rymill Coonawarra - MC² Cabernet Sauvignon, Merlot and Cabernet Franc 2010 66

Bird In Hand – Honeysuckle Riesling 2013

Jericho Wines – Adelaide Hills Syrah 2012

Saltram – Winemaker’s Selection Grenache 2012

Bird In Hand – Pinot Rosé 2012

John Duval Wines – Entity Shiraz 2012

Scarpantoni Estate – Black Tempest Sparkling Shiraz NV

Bird In Hand – Shiraz 2012

Kalleske Wines – Clarry’s GSM 2012

Serafino Wines – GSM 2011

BK Wines – Gower Pinot Noir 2012

Kalleske Wines – Moppa Shiraz 2011

Shobbrook Wines – Syrah 2012

BK Wines – Skin n’ Bones White 2012

Kilikanoon – Killerman’s Run Shiraz Grenache 2011

Sidewood Estate – Shiraz 2011

Bleasdale Vineyards – Mulberry Tree Cabernet Sauvignon 2012

Kirrihill Wines – Regional Range Clare Valley Shiraz 2012

Sister’s Run – Cow Corner Grenache Shiraz Mataro 2011

Bleasdale Vineyards – Second Innings Malbec 2011

La Curio – Reserve Shiraz 2011

Smallfry Wines – Barossa Joven 2012

Brand’s Laira – Partisan Trench Coat GSM 2011

Linfield Road Wines – The Pruner Grenache 2011

St Hallett – Eden Valley Riesling 2013

Cock + Bull – Rubienne 2011

Lofty Valley Wines – Steeped Pinot Noir 2012

St Hallett – Old Vine Grenache 2012

Cock + Bull – Shiraz 2012

Loomwine – Long Yarn Riesling 2013

St Hallett – Poacher’s Semillon Sauvignon Blanc 2013

Cock + Bull – Shiraz Viognier 2012

Lou Miranda Estate – Leone Shiraz 2012

Switch Wine – Wallflower Viognier Trebbiano 2013

Coriole Vineyards – Barbera 2012

Malone Wines – Wrattonbully Shiraz 2009

Taylors Wines – Jaraman Riesling 2013

Crabtree Watervale Wines – Hilltop Vineyard Riesling 2013

McGuigan Wines – The Shortlist Riesling 2009

Thorn-Clarke Wines – Sandpiper Riesling 2013

Crabtree Watervale Wines – Watervale Riesling 2013

Ministry Of Clouds – Blewitt Springs Single Vineyard Shiraz 2012

Thorn-Clarke Wines – William Randell Shiraz 2010

d’Arenberg – The Custodian Grenache 2011

Mosquito Hill Wines – Blanc de Blancs Sparkling 2010

Tidswell Wines – Heathfield Ridge Sauvignon Blanc 2013

d’Arenberg – The Dry Dam Riesling 2012

Mr Riggs – Mr Riggs Viognier 2012

Tim Smith Wines – Mataro Grenache Shiraz 2012

d’Arenberg – The Noble Prankster Chardonnay Semillon 2010

Mr Riggs – Piebald Syrah 2012

Waywood Wines – Quattro Vini 2012

d’Arenberg – The Noble Wrinkled Riesling 2010

Murdoch Hill – Sauvignon Blanc 2013

Whistling Kite Vineyard – Shiraz 2012

Dandelion Vineyards – Lionheart Of The Barossa Shiraz 2012

Nepenthe – Nepenthe Pinnacle Ithaca Chardonnay 2011

Wicks Estate – Cabernet Sauvignon 2012

Nepenthe – Winemaker’s Selection Viognier 2013

Wirra Wirra – Hiding Champion Sauvignon Blanc 2013

30 28

Dandelion Vineyards – Twilight Of The Adelaide Hills Chardonnay 2012 38 DogRidge – Canvas Viognier Chardonnay 2011

Oliver’s Taranga Vineyards – DJ Reserve Cabernet 2010

Woodstock Wine Estate – Little Miss Collett Moscato 2013

DogRidge – Fortified Viognier NV

Paracombe Wines – Pinot Gris 2013

Woodstock Wine Estate – The OCTOgenarian Grenache Tempranillo 2011 28

Dowie Doole – Shiraz 2012

Paracombe Wines – Pinot Noir Chardonnay Sparkling NV

Wynns Coonawarra Estate – Black Label Shiraz 2010

Ess&See – Chardonnay No.1 2012

Patrick Of Coonawarra – Estate Riesling 2012

Wynns Coonawarra Estate – Michael Shiraz 2010

Ess&See – Grenache No.2 2012

Penfolds – Cellar Reserve Traminer 2012

Wynns Coonawarra Estate – Shiraz 2012

Frederick Stevenson – Dry Red #1 2013

Penfolds – Reserve Bin A Chardonnay 2008

Frederick Stevenson – Montepulciano 2012

Penley Estate – Condor Shiraz Cabernet Sauvignon 2010

PHOTOGRAPHY BY PHIL HANDFORTH

Samuel’s Gorge – McLaren Vale

Bird in Hand – Adelaide Hills

Shaw + Smith – Adelaide Hills

Burk Salter – Riverland

100

Hentley Farm – Barossa Valley

Yalumba – Eden Valley

Samuel’s Gorge – McLaren Vale

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Bird in Hand – Adelaide Hills

Burk Salter – Riverland

112

Hentley Farm – Barossa Valley

116

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HOT 100 WINES 2013/14 THANK YOU

THANK YOU

he Adelaide Review Hot 100 SA Wines isn’t possible without the dedication and hard work from a huge team of people, many of who are behind the scenes. Every year this team works tirelessly to make the Hot 100 SA Wines bigger and better than the year before. A big thank you to all the passionate people below who have made the 2013/2014 edition reach new heights:

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Aiden Sullivan, Alex MacKenzie, Ali Papas, Amanda Daniel, Andre Bishop, Andrea Frost, Andreas Heuer, Anthea D’Aloia, Anton van Klopper, Ardika Dwitama, Banjo Harris-Plane, Belinda McPherson, Belle Yang, Bernadette Irene, Cassandra Coggins, Charles Gent, Chris McMillan, Christian Watkins, Dale Ringland, Danielle Sophia Raffaele, David Knight, David Folkers, Emily Jenke, Eric Semmler, Evan Rickards, Gareth Belton, Genevieve Hebart, Georgia Loudon, Gill Gordon-Smith, Isaac Lim, Jade Paterson, Jay Choi, James Morley, Jessie Spiby, Joanna McWaters, Jordan Grant, Josh Picken, Julian Forward, Karen Cunningham, Kate Ledgard, Kate Worley, Katherine Maitland, Kristy Sander, Kyall Zechner, Leanne Amodeo, Lili Sangster, Liz Lowe, Luke Montgomery, Luke Stegemann, Manuel Ortigosa, Marcus Remmers, Maria Underwood, Matt Wallace, Michelle Pavelic, Mike Bennie, Mike Ellis, Necia Wilden, Nigel Blake, Pablo Theodoros, Pamelia Dang,

Paola Coro, Peta Page, Peter Dredge, Phil Handforth, Raquel Gazzola, Rashelle Caddies, Rocco Cavuoto, Sabas Renteria, Samantha Connew, Sam Andonas, Sharon Romeo, Simon Bryant, Stefan Tan, Stephen Forbes, the boys from La Cantina Co, Tiffany Song, Tiffany Venning, Tom Hicks, Tom Reid, Tony Adey, Tony Kanellos, Tony Hart, Valerie Henbest, Vanessa Altmann and Will McDonald. Also on behalf of all the judges and the team at The Adelaide Review we would like to make a special mention to Sam Hughes, who was a Hot 100 foundation judge and helped make the Hot 100 SA Wines what it is today. Thank you for always being the dreamer and for bringing the buzz that no one else could. And last, but not least, thank you James Erskine and Trevor Maskell for your endless energy and dedication to The Adelaide Review and the Hot 100 SA Wines.

Thank you and see you next year! Tamrah Petruzzelli Project Manager

SPECIAL THANKS TO ALL THE WINERIES THAT SUBMITTED THIS YEAR: A D E L A I D E W I N E MA K E R S • A LTA V I N E YA R D S • A N D E R S O N H I L L • A N G A S P L A I N S W I N E S • A N G O V E FA M I LY W I N E MA K E R S • A N N I E’S L A N E • A N V E R S W I N E S • A R A M I S V I N E YA R D S • A R T W I N E • AT Z E’S CO R N E R W I N E S • AU S T R A L I A N V I N TAG E LT D • B A L N AV E S O F CO O N AWA R R A • B A LT H A Z A R O F T H E B A R O S S A P T Y LT D • B AT T L E O F B O S W O R T H • B E L L E V U E E S TAT E • B E T H A NY W I N E S • B I R D I N H A N D • B K W I N E S • B L E A S DA L E V I N E YA R D S • B O W E N E S TAT E • B R A N D ’S L A I R A • B R A S H H I G G I N S • B R E M E R TO N W I N E S • B R I C K K I L N • B U N DA L E E R W I N E S • BYR N E V I N E YA R D S • C A P E B A R R E N W I N E S • C H A F F E Y B R O S. W I N E CO. • C H A L K H I L L W I N E S • C H A R L E S M E LTO N W I N E S • C H AT E AU TA N U N DA • CO R I O L E V I N E YA R D S • C R A BT R E E WAT E R VA L E W I N E • C R A D L E O F H I L L S • C R A N E F O R D W I N E S • DA B B L E B R O O K W I N E S • DA N D E L I O N V I N E YA R D S • D ’A R E N B E R G • D E V I AT I O N R OA D • D O G R I D G E • D O L A N FA M I LY W I N E S • D O W I E D O O L E • E D E N H A L L W I N E S • E L D R E D G E V I N E YA R D S • E S S&S E E • FAU X PA S W I N E S • F I R S T D R O P W I N E S • F L I N T ’S O F CO O N AWA R R A • F OX C R E E K W I N E S • F OX G O R D O N • F R E D E R I C K S T E V E N S O N • G AT T W I N E S • G E MT R E E V I N E YA R D S • G L A E T Z E R W I N E S P T Y LT D • G O L D I N G W I N E S • G R A N T B U R G E • H A A N W I N E S • H A H N D O R F H I L L W I N E RY • H A S T W E L L & L I G H T F O OT • H E A R T L A N D W I N E S • H E D O N I S T W I N E S • H E N RY ’S D R I V E V I G N E R O N S • H E N S C H K E • H E W I TS O N • H I T H E R & YO N • H O L L I C K W I N E S • H O WA R D V I N E YA R D • H U G H H A M I LTO N W I N E S • H U G O W I N E S • I N G O L D BY • J E R I C H O W I N E S • J O H N D U VA L W I N E S • K A E S L E R W I N E S • K A L L E S K E W I N E S • K AT N O O K E S TAT E • K AY B R OT H E R S P T Y LT D • K E L L E R M E I S T E R • K I L I K A N O O N • K I R R I H I L L W I N E S • KO O N A R A W I N E S • L A C U R I O • L A K E B R E E Z E W I N E S • L A M B R O O K W I N E S • L A N G M E I L W I N E RY • L E CO N F I E L D W I N E S • L E O B U R I N G • L I N F I E L D R OA D W I N E S • L I N O R A M B L E • L LOYD B R OT H E R S W I N E & O L I V E CO M PA NY • LO B E T H A L R OA D W I N E S • LO F T Y VA L L E Y W I N E S • LO N G V I E W V I N E YA R D • LO O M W I N E • LO U M I R A N DA E S TAT E • MA J E L L A W I N E S • MA LO N E W I N E S • MAX W E L L W I N E S • MAYH E M & CO W I N E S • M C L A R E N VA L E W I N E MA K E R S • M I N I S T RY O F C LO U D S • M I TO LO W I N E S • M O C A N D U N DA V I N E YA R D S • M O J O BY R O C K B A R E • M O R D R E L L E W I N E S • M O R G A N S I M P S O N • M O S Q U I TO H I L L W I N E S • M R M I C K • M R R I G G’S W I N E CO M PA NY • M U R D O C H H I L L • M U R R AY S T R E E T V I N E YA R D S • N I CCO LO W I N E S • N O B L E R OA D W I N E CO M PA NY • N O R TO N S U M M I T V I N E YA R D S • O C H OTA B A R R E L S A R T I S A N W I N E S • O L I V E R ’S TA R A N G A V I N E YA R D S • PA R ACO M B E P R E M I U M W I N E S • PA R K E R CO O N AWA R R A E S TAT E • PAT R I C K O F CO O N AWA R R A • PAT R I T T I • PAX TO N W I N E S • P E N F O L D S W I N E S P T Y LT D • P E N L E Y E S TAT E • P E TA LU MA • P E T E R L E H MA N N W I N E S • P I N DA R I E • P I R AT H O N W I N E S • P R E S T I G E W O R L D W I N E • P R I M O E S TAT E W I N E S • R A I D I S E S TAT E • R AM CO W I N E G R O U P • R E I L LY ’S W I N E S • R E S C H K E • R I P O S T E W I N E S BY T I M K N A P P S T E I N • R O C K B A R E • R O C L A N D E S TAT E • R O J O M O MA • R O L F B I N D E R • R O S E M O U N T E S TAT E S P T Y LT D • R U S T Y M U T T • RYM I L L CO O N AWA R R A • S A LT R A M W I N E E S TAT E • S A M U E L’S G O R G E • S C A R PA N TO N I E S TAT E • S C H I L D E S TAT E W I N E S • S COT T W I N E S • S E R A F I N O W I N E S • S E V E N H I L L C E L L A R S • S H AW + S M I T H • S H AW FA M I LY V I N T N E R S • S H I N G L E B AC K W I N E • S H O B B R O O K W I N E S • S H OT T E S B R O O K E V I N E YA R D S • S I D E W O O D E S TAT E • S I E B E R W I N E S • S K I N D E E P W I N E S • S MA L L F RY W I N E S • S T H A L L E T T W I N E S • S W I TC H O R G A N I C W I N E • TAYLO R S W I N E S • T E M P L E B R U E R • T E N A F E AT E C R E E K W I N E S • T H E I S L A N D E R • E S TAT E V I N E YA R D S • T H O R N - C L A R K E W I N E S • T I D S W E L L W I N E S • T I M A DA M S W I N E S • T I M S M I T H W I N E S • TO M F O O L E RY W I N E S • TO M I C H H I L L W I N E S • T U R K E Y F L AT W I N E S • T W E L F T R E E W I N E S • T W O H A N D S W I N E S • V E R D U N PA R K W I N E S • V I N O M O F O • V I N R O C K W I N E S • V I N T E LO P E R • WAY W O O D W I N E S • W H I S T L I N G K I T E V I N E YA R D • W I C K S E S TAT E • W I R R A W I R R A V I N E YA R D S • W O O D B LO C K W I N E S • W O O D S TO C K W I N E E S TAT E • W S A LT E R & S O N • W YN N S CO O N AWA R R A E S TAT E P T Y LT D • YA N G A R R A E S TAT E V I N E YA R D • YE L L A N D & PA P P S • YE L LO W G L E N V I N E YA R D S • Z W I N E P T Y LT D • ZO N T E’S F O OTS T E P

Woodstock Estate, 215 Douglas Gully Road McLaren Vale South Australia T: +61(8) 8383 0156 l F: +61(8) 8383 0437 l W: woodstockwine.com.au