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24
Hot 10 Wines This year’s most drinkable wines as judged by the Hot 100 SA Wines
61 Design
CONTENTS THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES 2 0 1 4 / 2 0 1 5
HOT100WINES.COM.AU
ADELAIDEREVIEW.COM.AU
The inaugural Hot 100 SA Wines design feature focuses on wine labels, the art of plating and JamFactory’s Drink Dine Design Award
93
Alies Sluiter The globally acclaimed local musician is our Cultural Ambassador for 2015
Project Manager
Interns
Tamrah Petruzzelli
Alaura Bettess Lisa Ranson
Editor David Knight
Trevor Maskell
Art Director Sabas Renteria
Jess Bayly
National Sales & Marketing Manager Marketing Assistant Raquel Gazzola
Advertising Tiffany Venning Michelle Pavelic
Emma Shearer
Submissions Maria Underwood
Magill Estate’s Pastry Chef Emma Shearer treats us with a perfect lunch doubleheader with recipes for a quiche and an apple tart
Chief Judge Banjo Harris Plane
Digital Manager
Tamrah Petruzzelli
83
Chief Steward
Contributors Ilona Wallace Leanne Amodeo Charles Gent Roger Haden
Photographer Jonathan VDK
Hot 100 Judges Vanessa Altmann Mike Bennie Katrina Birchmeir Sebastian Crowther Peter Dredge Ned Goodwin Gillian Gordon-Smith, Tristan Habeck, Rodger Haden Derek Hooper Brad Hickey Brendon Keys Taras Ochota Yutaka Ozaki Sharon Romeo Pablo Theodoros Patrick Sullivan Matt Wallace
Printing Lane Print & Post
Global Intertrade Managing Director Manuel Ortigosa
108
Budget Chic
Dr Roger Haden explores the local food resurgence, which he argues is informed by global trends but not dictated by them
THE ADELAIDE REVIEW HOT 100 SOUTH AUSTRALIAN WINES 2014 / 2015
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.
14
HOT100WINES.COM.AU
HOT 100 WINES 2014/15
W E L C O M E – BY
W
elcome to a record-breaking edition
MANUEL ORTIGOSA –
This year we welcome a new chief judge, Banjo Harris
Power and Presence. TAFE SA continues its partnership
of The Adelaide Review’s Hot 100
Plane who takes over from James Erskine. I would like to
with two categories for wines that push the boundaries
SA Wines. With more than 1400
thank James for his passion and contribution and I know
stylistically: Dreamers and Believers Whites and
wines submitted, this year’s Hot 100
that he has passed the baton to someone who shares the
Dreamers and Believers Reds. TAFE SA sponsors these
showcases all that is great and diverse about South
same passion and enthusiasm for this competition. Banjo
categories, as well as the TAFE SA Regency International
Australia’s wine regions. With the submissions, there was
led 18 national and international judges from diverse
Centre Dreamers and Believers Award. The categories
a noticeable increase of red grape varieties while white
backgrounds through three intensive days of judging,
and the award celebrate the diversity and uniqueness
varieties, sweet wines and fortified entries were down.
tasting a record number of entries and I am sure that we
of South Australian wines. The award is handed to the
The Adelaide Hills showed strongly once again with a
will enjoy the wines that they have selected.
overall winner of the combined white and red classes.
good representation of wines from that region this year
but McLaren Vale and the Barossa Valley still led the way
Expanding on the event, this year we are presenting
with the most entries, with Shiraz and Cabernet strongly
the winner of the Drink Dine Design Emerging Designer
sponsors and partners. We are extremely grateful for the
represented. With a couple of great vintages recently
Award in collaboration with the JamFactory. Focusing
support provided by Singapore Airlines, Le Cordon Bleu,
showing well, Grenache seemed more prominent this
on South Australia’s reputation for great food, wine and
South Australian Tourism Commission, DW Fox Tucker,
year. Furthermore, the competition is attracting more
dining experiences, the award calls for innovative and
PricewaterhouseCoopers, DOMO, Pencraft and Majestic
younger wines, reinforcing a demand for wines that you
exciting product design ideas to enhance the experience
Hotels, thank you for getting behind us.
can drink immediately.
of consuming food and wine. Entries may include furniture, menus, textiles and fashion (eg napery and
This record number of entries reflects and represents
The Hot 100 acknowledges the support of our
Publishing the Hot 100 and putting on such a great event
waiting staff uniforms), glassware, tableware, utensils
requires a lot of hard work and dedication. To the team
the rich history and evolution of the South Australian
and lighting. The award is open to emerging designers
at The Adelaide Review, whose passion for this project is
wine industry, from wineries with more than 150 years
anywhere in the world who have completed design
unquestionable, a mighty thank you as you have once again
of vintage experience to wineries producing their
training or a study program in South Australia during the
excelled and delivered a publication that we can all be proud of.
first. This is exciting for us because the Hot 100 is
last five years or who are currently completing one.
attracting different generations of producers in South Australia’s wine industry, further highlighting new varieties and styles of winemaking.
We are grateful to Le Cordon Bleu and their support for one of our major awards – the Le Cordon Bleu Award for
MANUEL ORTIGOSA MANAGING DIRECTOR
www.pwc.com.au
Toasting the state PwC is proud to support South Australia’s most innovative wine businesses through the Hot 100 and we congratulate the winners. Š 2014 PricewaterhouseCoopers. All rights reserved.
16
HOT100WINES.COM.AU
HOT 100 WINES 2014/15
THANK YOU TO OUR SPONSORS
GOLD
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EVENT
PARTNERS
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HOT 100 WINES 2014/15
17
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18
HOT100WINES.COM.AU
HOT 100 WINES 2014/15
2014 HOT 100 JUDGES
This year’s team of Hot 100 judges features a local, national and international field of wine experts
From left to right: Mike Bennie, Vanessa Altmann, Brad Hickey, Yutaka Ozaki, Tristan Habeck, Derek Hooper, Seb Crowther, Sharon Romeo, Patrick Sullivan, Banjo Harris Plane,
HOT 100 WINES 2014/15
Ned Goodwin, Roger Haden, Matthew Wallace, Pablo Theodoros, Katrina Birchmeier, Brendon Keys, Gill Gordon-Smith, Taras Ochota, Peter Dredge.
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- JUDGES -
Banjo Harris Plane Chief Judge (VIC)
Brendon Keys (SA)
Matthew Wallace (SA)
Mike Bennie (NSW)
Brendon Keys is based
Wallace likes most things wine,
Mike Bennie is a freelance wine
Harris Plane grew up surrounded by
in the heart of the Adelaide
from dusting an ancient bottle of
and drinks writer and journalist,
vinous influences, from the vineyards
Hills and specialises in crafting
Blue Nun with a feather tickler to
wine judge and presenter based in
of Coonawarra where he lived as a
fine wines from small parcels of
drinking expensive booze that his
Sydney, Australia.
child, to the cellar of his parents’
quality grapes.
mates have bought.
Bennie is a feature writer for
restaurant in Adelaide.
Originally hailing from New
Wallace spent four years as
Australian Gourmet Traveller Wine
After spending time in London and at
Zealand, Keys received his
assistant winemaker and
Magazine and is also the Editor-
some of Sydney’s leading restaurants,
winemaking training in Gisborne
vineyard serf at Picardy Winery in
At-Large and contributor to Wine
he now lives in Melbourne and works
and has spent vintages in the
Pemberton working alongside Bill
Front and wine reviewer/writer for
as the Restaurant Manager at the
Napa Valley and Argentina.
and Dan Pannell.
Sunday Style (Sunday Telegraph/
internationally-renowned Attica.
He employs a non-conformist,
Currently Wallace is responsible for
Sunday Herald Sun) magazine
low-tech approach to gently guide
purchasing and negotiating all buys
and Wine Business Magazine
well-chosen fruit to its final hi-amp
for winedirect.com.au
Australia, amongst a host of other
result.
publications.
Ned Goodwin (NSW)
Sharon Romeo (SA)
Seb Crowther (NSW)
Vanessa Altmann (SA)
Yutaka Ozaki (Japan)
Goodwin recently returned to
Sharon Romeo is the co-owner and
Crowther found his love of wine nearly
Altmann lives a life of tasting,
Born in Sendai, raised and educated
Australia after 12 years in Japan.
co-founder of Fino, Willunga.
10 years ago while working at the
mixing and dreaming together
in US and Tokyo, Ozaki is a wine
To commemorate the moment,
Romeo’s resume covers some of
Shangri La Hotel in Sydney. He worked
the elements of wine at Switch
importer based in Tokyo with
All Nippon Airways created a
the finest of South Australia’s food
with the Merivale Group for three
Organic and Temple Bruer.
background as sommelier, restaurant
documentary on Goodwin’s
and wine scene. Romeo’s hospitality
years and helped with the opening
Passionate about organic and
manager, brand ambassador,
experiences and work for the
journey led her to Willunga and to
of Uccello and Felix. A new challenge
preservative-free wines, Altmann
consultant and educator.
airline. He is ANA’s First and
opening Fino with Chef David Swain
was needed and in 2011 he ventured
has completed degrees in wine
From 2002 to 2009, Yutaka served
Business Class consultant.
in 2006. Since opening, Fino has
to the Royal Mail Hotel in Victoria
science, business and is a
as sommelier for one of Japan’s
Goodwin is also co-owner of Wine
amassed more accolades than any
to work as the Food & Beverage
graduate of the Len Evans Tutorial.
largest restaurant groups, Global-
Diamonds, a specialist importer
other South Australian restaurant
Manager/Sommelier, where he won
As an energetic wine adventurer,
Dining and Salt Tokyo.
based in Tokyo.
in recent times, including regular
the Judy Hirst award for best wine list
Altmann’s approach to wine-
Currently, Ozaki is part of specialist
Prior, Goodwin was one of three
listings in The Australian’s Hot 50
in the country. He returned to Sydney
making allows her the opportunity
southern hemisphere importer,
sommeliers at Veritas restaurant
Restaurants and is a two-time hall
in 2013 to work for Sixpenny. He is one
to make and taste great wines
Wine Diamonds.
in Manhattan’s Grammercy
of fame in the Australian Gourmet
of only three Master Sommeliers in
outside of the norm.
neighbourhood, from 1998-2001.
Traveller wine awards.
the country and 200 world wide.
HOT 100 WINES 2014/15
21
Brad Hickey (SA)
Derek Hooper
Taras Ochota (SA)
Patrick Sullivan (SA)
Tristan Habeck (NSW)
The road bringing Brash Higgins’
It was a free spirited, sense of
A misspent youth surfing, stealing
My name is Patrick Sullivan. I Have
Starting as the Assistant
winemaker Brad Hickey to the rich
adventure that led Hooper to the
pussy cats and playing in punk
a bachelor Degree from Adelaide
Sommelier at Otto Ristorante,
terroir of his Omensetter Vineyard
wild, windswept shores of Cape
bands eventually, somehow, led to
University in science/viticulture.
Habeck went on to work as the
winds through two decades in virtually
Jaffa on the Limestone Coast
becoming an Oenology Graduate
I am currently the Australian wine
head sommelier at Uccello and
every aspect of food and wine across
where he established a vineyard in
from Adelaide University.
Buyer for the European wine
then progressed to Merivale’s
four continents. He came to South
harmony with the environment...
Ochota set off to travel the world
importer Les caves de pyrene
flagship restaurant - est.
Australia in 2007 to work vintage at
and life.
making wine. The family up and left
and the Terroir restaurant group
In 2010 he was awarded Dux of the
the invitation of renowned winemaker
A keen surfer and environmental
for a few years only to return with
in London. I also make wine in
Australian Sommeliers Association
Chris Ringland. Here, a new chapter
philanthropist, Hooper has 21
a dream of hand crafting beautiful
Victoria where I am based in the
Scholarship. This led to positions
began with the conception of the alias
years experience running a fully
wholistic wines back on their property
Yarra Valley. My label is Patrick
judging at the Royal Melbourne and
‘Brash Higgins’. The new identity kept
certified biodynamic vineyard/
in Basket Range in the gorgeous
Sullivan.
Sydney Wine Shows.
him off the authorities’ radar just long
winery and sheep property.
Adelaide Hills. Enter: Ochota Barrels.
I also make wine for a winery
Habeck is now General Manager of
enough to prune after vintage, fall in
Awarded Young Gun of Wine for
called Thousand Candles.
Whole Bunch Wines, a distribution
love with McLaren Vale, and, ultimately,
2014 and Best New Australian
company importing some of New
with local vigneron, Nicole Thorpe.
Winery for 2013
Zealand’s most sought after wines.
Roger Haden
Gill Gordon-Smith (SA)
Pablo Theodoros (SA)
Peter Dredge (TAS)
Katrina Birchmeier (TAS)
Dr Roger Haden is the Manager,
Gordon-Smith is the owner of Fall
Theodoros has been working in
Peter Dredge grew up in Adelaide,
Birchmeier completed a UNSW
Educational Leadership at Le
From Grace, a tasting centre in
the wine and hospitality industry
studied winemaking at Adelaide
Bachelor Degree in Marketing,
Cordon Bleu, the renowned
the McLaren Vale that specialises
for more than 10 years, starting
University - BA Ag Sci (Oen) and is
Tourism and Hospitality
international hospitality education
in organic, biodynamic and natural
out as a short order cook before
currently the Senior Winemaker/
Management in 2001.
provider. Based in Adelaide,
wines along with education. She
becoming a waiter and sommelier.
Manager of Bay of Fires Winery in
Seeking a change of lifestyle,
his role encompasses new
lectures for TAFE SA in the wine area
For the past six years Theodoros
Tasmania. He has been an active
Birchmeier moved to Tasmania
undergraduate and postgraduate
and is an Advanced Assessor with
has been employed by East End
wineshow judge for many years
in 2006. In 2007 she and Luke
degree product and curriculum
the Wine and Spirit Education Trust.
Cellars, where he is currently the
and is a graduate of the prestigious
Burgess opened Pecora Café in
design, and contributing to Le
Gordon-Smith completed the AWRI
manager.
Len Evans Tutorial.
regional Tasmania. After a short but
Cordon Bleu’s policy initiatives and
advanced sensory program and has
A state finalist in the 2012
Dredge has travelled extensively,
successful stint, Pecora closed in
strategy for higher education in
judged at many prestigious wine
Negociants Working with Wine
both working and exploring
2008.
Australia and abroad.
shows. A fledgling winemaker,
fellowship, Theodoros also dabbles
vineyards, wineries and their
In late 2010 their vision,
Gordon-Smith makes wines from
in winemaking.
cultures the world over.
Garagistes, was realised. The
alternate varieties with minimal
Hobart restaurant has achieved
intervention and lots of passion.
national and international acclaim.
22
HOT100WINES.COM.AU
HOT 100 WINES 2014/15
AN EIGHTH YEAR IN THE SEARCH FOR ‘SLURPABILITY’ Call it eccentric, call it radical, call it an alternative paradigm (and at least one person has), one thing that can be said of The Adelaide Review’s Hot 100 SA Wines without fear of contradiction is that there is no other wine competition in Australia like it. – BY CHARLES GENT –
N
ow in its eighth year, the Hot 100 may have
Writing in The Times a few years ago, English wine
attained a degree of respectability, but there
writer Jane McQuilty acknowledged the Australian gift
is no danger of complacency setting in. For
for taint-busting, but also accused our judges of being
one thing, the judges have a new chief in
“extra-sensitive” and “alarmist”, and of rejecting “perfectly
the form of Melbourne-based sommelier and restaurant
acceptable characterful wines, with very low traces of
manager Banjo Harris Plane, who, after three years
supposed faults like brett, or volatile acidity, or mercaptan”.
service in the ranks, replaces the lean and loquacious James Erskine as overseer.
their big show counterparts. It’s an issue that the Hot 100 addresses directly, and even though traditionalists may be scandalised, Harris
Pressed for his own descriptor for the Hot 100 ’s underlying ethos, the new Chief Judge responds with the
Plane says the quality of the selected wines amply vindicates a less absolutist approach.
term “progressive”. And certainly the Hot 100 has fostered a departure from conventional wine shows that is evident both in its unique categories and the approach of its judges. Historically, Australian wine shows have been crucial in eliminating faults in winemaking and encouraging the
Another major aspect of the Hot 100 that flies in “Technical perfection is not the be-all and end-all
But there have been periodic criticisms that the show
judging categories that are not based on grape variety:
drinkability, and thus character and interest – whether it
instead, the entries are grouped around style and intent.
be based on vintage or variety or region or what-haveyou – is something to be celebrated,” Harris Plane says. “If there is an element of the wine that may be
distraction of assessing whether or not a wine is
regarded as a fault by some of the more technocratic
matching up to a notional varietal ideal, they can focus
members of the Australian wine industry, as long as it’s
on the appeal of what’s in the glass.
in balance and in harmony with the other aspects of the
a tendency by major regional and metropolitan shows to
wine, then we see it as a positively contributing factor.”
put the scientific cart ahead of the sensory horse, and out to a technical check-list.
The aim is to enable the judges to forego preconceptions and prejudices – relieved of the
system’s long-term focus on fault-free wines has led to
concerns that the enjoyment of drinkers may be losing
the face of tradition has been the adoption of a set of
in the [Adelaide] Review Hot 100: we believe that
uptake of hygienic practices, and have been instrumental in achieving a remarkable overall standard of quality.
“We take the job seriously and apply pretty strict principles to our set of rules,” he says.
So, for example, the red wine categories are bracketed by, at one extreme, the Young Release Style
Harris Plane, though, will dispute any suggestion that the attitude of the Hot 100 judges is more relaxed than
category, which brings together drink-now red wine varietals and blends with little or no wood influence,
“I guess we’re trying to link the idea of culture and
Continuity for the Hot 100 comes from the competition’s
the position that wine has in society, and anchor that
engine-room, run for the sixth year by Head Steward, Trevor
more within the tasting,” Harris Plane says.
Maskell, who supervises a team of stewards composed largely of student volunteers from the hospitality courses at
Harris Plane’s assumption of the top job has marked
Regency Park. (This year there were 18 stewards – the first
a changing of the guard in the 18-strong judging line-up.
Hot 100 had four.) Servicing the competition is hard yakka,
While some veterans remained – peripatetic wine judge and
but Maskell says he has a waiting list for the jobs.
blogger Mike Bennie was back, as were familiar local faces Sharon Romeo, the diminutive dynamo behind Fino, East End Cellars maestro Pablo Theodoros and Vanessa Altman,
“They get to experience, and be part of, what is a very special wine show,” he says.
organic winemaker for Shift and Temple Bruer – there was also an influx of fresh palates on this year’s panel.
Dealing with a field of 1140 wines has a discernible element of ordeal, but Maskell says there is also an
Among them are winemaker-vigneron Taras Ochota, who neatly fills the Basket Range-shaped hole left by
extraordinary energy among the stewards as well as the judges.
Erskine’s retirement, and Brendon Keys, a young turk (albeit a Kiwi one) of Adelaide Hills winemaking and the man behind last year’s winning Lofty Valley Pinot Noir.
Maskell is responsible for the logistics and for the smooth running of the hectic task of presenting the wines to the 19 judges in an orderly fashion, which
YUTAKA OZAKI
includes the constant turnover of no less than a thousand tasting glasses. Two days of intensive tasting by trios of judges finds the preferred 100 wines, then pares the entrants down to a squad of 25 contenders for the top 10; the third day indentifies three finalists from the shortlist and, ultimately, a winner. Maskell says there has been some scepticism about the Hot 100’s “agenda” from conservative elements, but he is emphatic that the process is robust. The wines are tasted blind, and, he says, the only driving motive on the day is “finding the most delicious, slurpable, tell-yourfriends-to-buy-it wine in South Australia”. “It doesn’t matter where it came from, or who made it.”
while at the other end sits the Power and Presence
There are judges with international pedigrees in the
With a record number of entries, Harris Plane was
category, embracing red wines made in a style typified
form of wine consultant and winemaker Brad Hickey, a
more than satisfied that the field once again provided
by ripe fruit and full-bodied richness, which, as one
lapsed American now lurking in the Southern Vales, and
“a good mix, and a fair representation of the South
would expect, is dominated by warm region Shiraz and
wine importer and promoter Yutaka Ozaki, who for at
Australian winemaking scene”.
Cabernet, or blends of the two.
least some of the time still calls Tokyo home. With a day job managing the acclaimed Attica
The Hot 100 also emphasises the concept of putting
Given Harris Plane’s background, it’s not surprising
restaurant, Harris Plane may be a de facto Victorian, but
wines in their local cultural context. The judges take part
that sommeliers, current and former, are well
there is no mistaking his South Australian heritage when
in a program that punctuates and brackets their tasting
represented. Throw in a brace of food and wine
he wraps up the latest Hot 100: “It was a really strong
days with exposure to South Australia’s finest makers of
educators and the odd wine scribe, and there is a
field, and I’m very proud of the wines that have come
art, food, wine and music – and even beer.
formidable body of knowledge – and opinion.
out on top.”
24
HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- HOT 10 -
HOT 10 WINES We present South Australia’s 10 most drinkable wines, as chosen by our Hot 100 judging panel.
HOT 100 WINES 2014/15
1
THE GENTLE FOLK Blossoms 2014 Adelaide Hills
Leaps from the glass with an array of sappy red fruits, layered spice (ginger and white pepper) and everything nice. Gluggable, vibrant, bouncy and delicious. No lack of length or complexity. Despite the immediate appeal, this is not merely a quaffer. Use of skin and stalk, and all parts of the vine, mesh flavours into a complete package that intrigues as well as delights. Pure in its intensity.
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
2
3
4
CIRILLO 1850 E S TAT E W I N E S
PA R AC O M B E PREMIUM WINES
JERICHO WINES
The Vincent
Chardonnay 2013
Tempranillo 2014
Grenache 2013
Adelaide Hills
Adelaide Hills
Barossa Valley
Has an interesting fruit profile with some nuttiness,
A joy! Features bright, crunchy and sappy red fruit.
Hold onto your hats. The wine opens with gamey,
a touch of cider and a floral hit. Chalkiness is subtle
Fresh and crunchy on the palate. Complex but
spicy and earthy dark fruit perfume and then reveals
in palate, but is long in flavour, compact and driving.
superbly smashable.
a gossamer-textured palate that is silky and supple
Great vitality with a curious perfume and taste. An
to taste. An elegant wine that features beautiful fruit.
enjoyable discovery that is ballistically drinkable on
Delicious.
many levels.
HOT 100 WINES 2014/15
5
6
7
PRIMO E S TAT E W I N E S
FA L L F R O M G R AC E
S C OT T WINES
Joseph La Magia
Lolita
La Prova Nero D’Avola
Botrytis Riesling Traminer 2013
Arneis 2013
Nero D’Avola 2013
South Australia
McLaren Vale
Barossa Valley
A beautifully sweet dessert-style wine. Super bright
Vivid amber hue. Orange marmalade, citrus peel,
Exuberant and regionally accented wine of
green and gold hue that shows the virility of youth
cloves. Power and line with a slight grip and chalky
boisterous fruit – blueberry and bramble – held
juxtaposed with complexity, spice and wisdom of
texture. Love the salty/briny accent from deliberate
together by slinky tannins and generous albeit, not
a wine beyond its age. A long and successful life
oxygen use. Perfect seafood match.
excessive, oak. A wine that simply lets its warm
ahead for this drop.
climate speak
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HOT 100 WINES 2014/15
8
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S H OT T E S B R O O K E V I N E YA R D S
K A R R AWAT TA
Shottesbrooke Estate Series
Adelaide Hills
Sophie’s Hill Pinot Grigio 2014
Grenache Shiraz Mataro 2013 McLaren Vale
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ROCLAND E S TAT E Chocolate Box Shiraz 2012
Ripe citrus, medium-bodied, restrained yet powerful.
Barossa Valley
Speaks of high altitude and meadows. Has a zingy An instant big vibrant hit of pretty fruit, floral notes, spice
mineral drive with a focused finish.
Dark fruit and complex black forest cake aromas,
and loveliness. It’s just so bloody charming! There’s
floral perfume and lifted. Forward-fruit balanced by
some dusty savouriness with juiciness and plush-yet-
cola, leather and soy elements.
vibrant mouthfeel. This wine just screams ‘drink me’ and doesn’t let you worry about the nerdy detail. Thanks for making this wine, you fruit purity lovers.
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HOT 100 WINES 2014/15
the scenes action. I write about our fantastic facilities and produce here at TAFE SA’s Regency Campus. I write about the wonderful staff, and the way they collaborate with the guest Hot 100 judges and interns while they work their magic. There is so much write about. After six years of trying our hardest to make this event as special as it deserves, it all works so well now. I love what I do, and where I do it, and am thankful for the opportunities that come with this showcase of South Australian wine. But I believe I have said enough. I think it’s important to give the students, volunteers and industry wine lovers a voice. After all, they work so hard to do what must be done. So, ladies and gentlemen, read on and discover the view from behind the scenes.
Stefan Gerard Tan This year’s Hot 100 is my fourth time as a steward. Every year the show brings with it an excitement that builds towards the final day of judging and explodes into a triumphant celebration by both judges and stewards alike. As stewards we ensure that the show
STEWARDING: LEARNING BEYOND THE LABOUR The Hot 100 SA Wines Chief Steward Trevor Maskell, as well as some of his fellow stewards, share their behind the scenes stories of this year’s Hot 100.
runs as smoothly as possible, like a well-oiled machine, to provide a suitable environment for the judges to work. Sorting through the hundreds of bottles of wines and categorising them into their respective classes is no mean feat. Housekeeping duties include overall cleanliness of the tasting rooms and polishing hundreds of glasses. This leaves everyone exhausted by the end of each day. All stewards must pull their own weight, and in my opinion, this was the most efficient and incidentfree Hot 100 yet. What has led me back for more fun (and hard gruelling work) every year is Chief Steward Trevor Maskell. Mentor, and now close friend, he must take credit for sparking the passion within me to delve into the world of wine. With each passing show, more experience and knowledge is gained. Following the ‘work hard, play hard’ creed, the rewards reaped every
– BY TREVOR MASKELL, CHIEF STEWARD –
W
year at the end of this wine event are invaluable. The Hot 100 has given us the opportunity to interact with some of the most amazing people in the field including
ith close to 1150 entries, this year’s
in our commitment to bring you the most delicious,
Banjo Harris Plane, Mike Bennie and Sharon Romeo.
Hot 100 was the biggest ever. A sure
drinkable wines from the sun, dirt and air of this
Discovering wine is an ongoing journey that does not
sign that South Australia and The
amazing state.
have a finishing line; the Hot 100 is a great medium in
Adelaide Review are showcasing
passionate winemakers who believe
I’ve been involved in the Hot 100 as Chief Steward for six years. Each year I’ve written a piece on the behind
facilitating that voyage into South Australia’s wine scene and comprehending the vastness it has to offer.
HOT 100 WINES 2014/15
Yan Mae Kang, I-Ching Tsai, Wei Chen and Kong Yip Lee (International College of Hotel Management)
The greatest skill we honed from the Hot 100
The Hot 100 has provided us with great memories
experience was the opportunity to taste hundreds of
and allowed us to think of all the things that we have
wines each day. As hospitality students, this is of great
gained from the experience – wine knowledge, meeting
importance as it equipped us with the wine knowledge
people with equal passion for the industry and the
Participating in the Hot 100 has been an incredible
needed in the industry. Wines are taking on an increasingly
behind the scenes know-how of a truly exciting event.
experience for us. We learned a great deal over the
significant role in the modern day dining experience. The
It really was a remarkable experience.
three days, from washing and polishing wine glasses to
possession of an extensive wine knowledge will enable us
pouring wines for the judges and tasting a wide range
to provide better food and beverage services in the future.
Shawna Dominelli
of wines. We are extremely grateful for the opportunity to have Any hospitality student would be familiar with the
The Hot 100 sets a precedent with its alternative
been a part of such a prestigious event. The unparalleled
approach to evaluating the drinkability of wine. With
requirements of washing and polishing wine glasses
experience and the knowledge gained would go a long
panel judges from varying wine industry backgrounds,
but during the Hot 100 our idea of this simple task
way as we enter the hospitality industry.
I found their subjectivity broad, but periodically
was redefined. With the need and use of more than 2000 glasses each day, we were encouraged to think of ways to make this process more efficient. From beefing up communication to implementing a
shared common preferences and personal tastes.
Flora Tran and Manisha Reza (Le Cordon Bleu)
While balance and structural components contribute to a wine’s drinkability, essentially it depends on
From setting up of glasses to savouring some
the wine’s enjoyment factor. Drinkability is about
workflow plan, the process was constantly improved
fabulous food and wine, this thrilling three-day Hot
pleasure, and although open to interpretation and
to minimise breakages and increase productivity.
100 journey was an unforgettable experience. Being a
subjective in its meaning, it is an important factor
Never in our wildest dreams would have we ever
steward for this show did not limit us to just polishing
when considering a wine to share with friends and
imagined putting so much effort and analysis into such
and setting up glasses and pouring wine; we were
family.
a simple task.
also encouraged to interact with the winemakers and judges. It gave us the opportunity to meet people with
Likewise the pouring of wines. Anyone in hospitality
As a student in the Graduate Diploma of
similar interests and passion for wine and also enabled
Entrepreneurship of Food and Wine at TAFE SA, I was
would be able to understand the need for constant
us to exchange our views and knowledge about the
introduced and requested to participate as a steward
practice of their wine pouring skills. Indeed, the Hot
subject. You tend not to think about the hard work and
and guest judge in the Hot 100 by my mentor Trevor
100 is the best platform for honing this skill and we
effort that goes into making an event successful until
Maskell, Chief Steward. With plenty of hard work
soon learnt that it was nothing short of an ‘art’ to
you are asked to take part in it. Participating in the Hot
behind the scenes, the competition operated smoothly
be mastered. The number of wines that had to be
100 helped us to understand the high level of teamwork
and was lively, captivating and thought provoking.
poured each day provided a platform, without the
and individual effort required to create such a successful
This alternative approach to evaluating the drinkability
watchful eyes of guests, for the stewards to improve
event. Witnessing the final countdown of the top 10
of wine will entice consumers to try different offbeat
their pouring skills. At the end of three days, we were
wines from the 1150 wines that were entered was a
wines, encourage producers to grow alternative
beginning to reach the peak of our learning curve and
very exciting experience. This was made perhaps even
varietals and for winemakers to experiment with
were pouring wines with great accuracy, efficiency and
more thrilling for those of us who were experiencing it
sensorial properties of wine. The industry needs us to
sophistication.
for the very first time.
think outside the box.
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HOT 100 WINES 2014/15
- WHITES -
WHITE WINES THAT ARE ALL ABOUT TEXTURE Textured wine provokes unexpected marriages of food and wine. Texture is usually derived from grape tannins and these are called phenolics in white wine.
HOT 100 WINES 2014/15
BOWEN ESTATE
TAYLORS WINES
Chardonnay 2013
St Andrews
Coonawarra
Chardonnay 2013
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Clare Valley
This is a wine of precision and tension. A taut, mineral-
A wine that risks perceptions
laden palate is hewn to
of excessive handling
judicious high quality oak and
yet grows in the glass,
real verve, driving the nutty,
successfully wielding both
complex flavours. Kerpow!
generosity of ripe white fig and melon flavours, smart lees work, the creamy tang of malolactic fermentation and savvy oak handling. This wine is as generous as it is ambitious.
GRANT BURGE WINES
SCOTT WINES Fiano 2014
Andre’s Cucina and Polenta Bar YOU CAN’T HELP BUT SOAK IN THE CONVIVIAL ATMOSPHERE OF AWARD-WINNING ANDRE’S CUCINA, WHERE GOOD FOOD AND GOOD TIMES ARE DESIGNED TO BE SHARED. Focusing on seasonal dishes with a regional Italian influence, chefs whip up fresh pasta every day and dishes are never short of show-stopping. Carne, pesce, polenta and contorni abound, with a revolving ‘consigli’ board playing host to big flavours and inimitable quality.
Adelaide Hills The Vigneron Pinot Gris 2013 Adelaide Hills
Real drinkability with spicy green tea, jasmine, impeccable balance and
Bursts with savoury nut
good acid drive. Unusual fruit
kernel and fleshy fruit. Great
spectrum provides a great
concentration and energy
deal of interest.
with a pure and mineral finish.
94 Frome St, Adelaide. PH 8224 0004 Mon 5.30pm – 11pm, Tues – Sat 11.30am – 3pm; 5.30pm – late
andrescucina.com.au
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HOT 100 WINES 2014/15
HAHNDORF HILL WINERY
JERICHO WINES
GRU
Like a coconut slice that
of fruit, tropical mango,
Gruner Veltliner 2014
grandma used to make,
paw paw; lively palate with
aspects of confection and
mouthwatering lemon and
lemon on the nose flows into
delicate apricot to finish.
Adelaide Hills
NEPENTHE Winemaker’s Selection Viognier 2014
Fume Blanc 2014
Adelaide Hills
Adelaide Hills
Exciting nose – intensity
Great texture. A pure, softer
a rush of lemon and lime on
style; fresh cut grass, citrus
the palate with a lively dance
and a limey finish. High
of texture and citrus acidity.
toned acidity that elongates the flavours. Very herbal and fresh.
HEIRLOOM VINEYARDS
S.C. PANNELL
Sauvignon Blanc 2014
Freshly toasted bread with
cut lemons and snow pea
Adelaide Hills
lemon butter. A delicate
dances into mouthwatering
chalkiness to the palate with
limes with firm texture
Shy nose, pithy, grapefruit,
nectarine juice to finish.
giving the wine great length
tight and focused.
Joyous expression.
with cheese-rind lees-driven
Mouthwatering acidity is intense and flinty. High altitude tones are balanced by lovely herbal/citrus interplay. No harshness here – pure fun.
NEPENTHE Winemaker’s Selection Gruner Veltliner 2014
Pinot Grigio 2014
Adelaide Hills
Adelaide Hills
Enticing struck-match, freshly
character.
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.
12 SITES NATIONALLY ○ CLIMATE CONTROLLED STORAGE ○ BUY VINTAGE WINE
www.wine-ark.com.au 1300 946 327
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- WHITES -
WHITE WINES WITH PURITY
AROMATIC LIGHT TO MEDIUM BODIED These wines are clean, crisp and are free from obvious signs of artifact from winemaking techniques such as lees stirring, oak and controlled oxidation.
HOT 100 WINES 2014/15
HAHNDORF HILL WINERY
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PENNY’S HILL The Agreement Sauvignon Blanc 2014 Adelaide Hills
Pinot Grigio 2014 Adelaide Hills
Intense with citrus lift and a real mineral drive. Balanced
Very clean and pure fruit-
with crunchy acidity and a
driven style with a dry finish
salty finish. Begs for another
and decent texture. Almost
glass.
off-dry in style, a little tangy and salty through to the finish. A subtle, quiet and very drinkable wine of delicacy and
Fully Functioning An intimate rendezvous?
freshness. Go long!
A pre show aperitif? A function for up to 300? A romantic dinner in the wine cellar?
GRANT BURGE WINES
MINISTRY OF CLOUDS
Thorn
Riesling 2014
Riesling 2014
Clare Valley
A night of extended dining & imbibing? Whatever takes your fancy...
Eden Valley
This wine’s serious minerals Lemon and kaffir lime aromas
attack the palate in the best
leap from glass; expanding
possible way. Think fresh
across a free-flowing palate
citrus-based salads, sea salt,
of juicy acidity and clear fruit
raw fish and you’re there.
flavours. The finish is long – unblemished by the excessive
118 Hindley Street Adelaide SA 5000
(08) 8212 9099 drink@theapothecary1878.com.au www.theapothecary1878.com.au
acid of many wines of this kind.
MONDAY - SUNDAY BAR from 5pm til late DINNER from 6pm TAPAS/SUPPER from 5pm til late
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
TAYLORS WINES
PERTARINGA
HAHNDORF HILL WINERY
Taylors Estate
Scarecrow
Riesling 2014
Sauvignon Blanc 2014
Clare Valley
South Australia
Brace for impact and acidity
So fresh, vibrant and clean.
so refreshing you’ll want to
Has a tinny citrus character,
sit in the sun for hours just to
some musk, blossom scents
There’s a weird and wild feel
drink more. Very likeable.
and talc perfume. Features
to this wine with grilled nuts,
lively, lifted aromas. Really
menthol, banana ester and
pure, fresh and long in flavour.
candied citrus flavours. But
Drinks like cool mountain
it works. Sweetness through
water.
the palate, it finishes lightly
Sauvignon Blanc 2014 Adelaide Hills
bitter for some balance. Curiously satisfying.
5 Northcote Terrace, Medindie, SA 5081 Showroom by appointment. emma@1000chairs.com.au 1000chairs.com.au
WICKS ESTATE Riesling 2014 Adelaide Hills
Floral, bright and good intensity. Nice weight with a lovely chalky finish and drinkablity factor. Tight and taut but manages to be charming. Fresh fragrances enchant while rating high on the refreshment scale.
BREMERTON WINES Special Release Vermentino 2014 Langhorne Creek
Lifted and lively like a crunchy granny smith apple.
Annual Sparkling & Champagne Tasting Come along & try something new or simply savour your favourites from around the world Monday November 24th 6 – 7:30pm $58pp including canapes Reservations Essential
Its lemon acid begs for salty seafood. A real beachside wine.
118 Hindley Street Adelaide SA 5000
(08) 8212 9099 drink@theapothecary1878.com.au www.theapothecary1878.com.au
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HOT 100 WINES 2014/15
- WHITES -
DREAMERS AND BELIEVERS These are the wines that push the boundaries; that challenge trends and traditions. These are the wines that might change you.
HOT 100 WINES 2014/15
BEACH ROAD WINES
CHAFFEY BROS WINE CO
Pinot Gris 2013
Dufte Punkt 2014
McLaren Vale
Eden and Clare Valleys /
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Southern Flinders
Tangerine and quartz. Luscious and mouthfilling
Grapefruit, wet stone and
with molasses and
juniper. Lifted aromatics
marmalade but great
provide real interest.
texture and balance. Walks
Nice core of fruit and a
a tightrope of freshness and
mouthwatering finish.
fatness – and doesn’t fall.
Purchase the HOT 100 Top 10, the HOT 100 Mixed Dozen or your favourites from the bar.
ARCHITECTS OF WINE
OCHOTA BARRELS Weird Berries in the Woods
Riesling 2013
Gewurztraminer 2014
Eden and Clare Valleys / Southern Flinders
Floral, lifted rose petal and frangipani. Dry and lively
Lemon pith, flinty with a real
with a tangy finish. So
chalkiness. Curry spice and
much perfume bundled into
lovely length of palate. The
one glass. Impression of
use of skins adds intrigue.
sweetness and muskiness,
Nourishing.
but taut palate means
Apothecary Online Looking for something different? A conversation piece? Something to enjoy now? Or a gift that they will savour?
gastronomical flexibility. Very good.
drink@theapothecary1878.com.au www.theapothecary1878.com.au
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- FOOD -
D E L E C T A B A L L S Adelaide’s only meatball food truck, Delectaballs, took a slight detour from roaming around the streets of Adelaide in their handsome truck, named Mr Darcy, during The Hot 100 SA Wines tastings.
– BY
A
RAQUEL GAZZOLA –
fter an intense three days of wine
and pappadums, and The Gringo – beef meatballs
judging, the Hot 100 judges and
in a spicy Mexican tomato sauce on a bed of yellow
stewards were treated to a feast of
rice with a dollop of sour cream.
meatballs thanks to the team from
Delectaballs. The menu included three delicious
Inspired by Sunday lunches at his Nonna’s,
meatball dishes: the Baa Baa – a lamb meatball
meatball mastermind David Porcaro started
slider with tzatziki and topped with rocket, the
Delectaballs enthused by the memories of those
Bucket o’ Naked Ball – five mini chicken meatballs
Sundays running around his Nonna’s with a
in a butter chicken sauce topped with natural yogurt
meatball sandwich in hand.
HOT 100 WINES 2014/15
Delectaballs brings a unique experience to the streets of Adelaide as they try to create new ideas that are unfamiliar to people. For example, one of the distinctive meals on the menu, The Ball-Pit, is a large hollowed-out cob stuffed with meatballs and sauce. With ever changing ideas and flavours, Delectaballs isn’t associated with a particular cuisine or style – just meatballs. There is a range of different meatball dishes with creative titles that feature on the Delectaballs menu. Porcaro’s personal favourite dish is The Roman. “It’s a soft white baguette with mini pork and fennel meatballs cooked in a rich tomato sauce, topped with rocket and parmesan,” he explains. Delectaballs most popular dish currently is The Taj Mahal, which incorporates chicken meatballs in a butter chicken sauce stuffed into a ball-pit topped with yogurt and pappadums. Just like the Hot 100, Delectaballs has a strong focus on South Australian produce and celebrates its diverse culture. All of the meatball dishes are made with locally-sourced produce supporting many SA businesses including La Casa Del Formaggio, Feast! Fine Foods as well as fruit and vegetables hand-picked from the Adelaide Central Market. Keep in the loop with the upcoming locations of the Delectaballs truck, Mr Darcy by checking their regularly updated website and social media sites to get a taste of these balls.
DELECTABALLS.COM.AU DELECTABALLSFOODTRUCK MRDARCYSBALLS MRDARCYSBALLS
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- WHITES -
WHITE WINES WITH OPULENCE Rich white wines with depth, flavour and body.
HOT 100 WINES 2014/15
PETALUMA White Label Chardonnay 2013
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TEMPLE BRUER WINES
Adelaide Hills White Frontignac 2014
With tangy stone fruits and
Riverland
lemon zest, this wine features integrated oak, good length
Plenty of fruit here – apple
and is complex. This is a
blossom, pear and crunchy
youthful beauty with shape.
fruit. Lifted and vibrant, this
Curvaceous and delicious.
is a summer wine to enjoy in the fields.
“Every family has one”
order online: www.hughhamiltonwines.com.au
Negociants Australia has been an importer of the world’s finest wines since 1984 and we are proud to represent outstanding family owned wineries from Australia and abroad. Our dedicated and knowledgeable team of wine professionals is committed to the highest levels of customer service and quality representation of the wines that we are honoured to distribute. It is this combination of portfolio and people that makes Negociants Australia one of this country’s leading fine wine merchants.
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HOT 100 WINES 2014/15
- WHITES -
BALANCED WHITE WINES WITH INTENTIONAL RESIDUAL SUGAR These wines are where producers have intentionally worked with unfermented grape juice sugars for a full sweet wine or to leave a hint of sweetness.
HOT 100 WINES 2014/15
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NEPENTHE Winemaker’s Selection Late Harvest Gewurztraminer 2013 Adelaide Hills
The exotic rich fruit, nougat and suppleness will make you hyper excited – and that’s just not because of the sugar. Excellent wine.
199 YEARS OLD AND HE’S STILL PART OF THE ‘IN’ CROWD 2012 Frank Potts The Adelaide Review Hot 100 SA Wines, 2014
BLEASDALE: There’s a Story in Every Glass www.bleasdale.com.au
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
WHITES REDS
SPARKLING WINES THAT ARE NOMINALLY DRY Think a Brut-style of Sparkling, as this is for Sparkling wines with no obvious residual sugar.
HOT 100 WINES 2014/15
MORDRELLE WINES Sparkling 2011 Adelaide Hills
Fresh, vibrant and textural – good drive and cleansing finish, crunchy green apples, lemon citrus, fine and fresh. Entertaining and refreshing.
IRVINE WINES Irvine Sparkling Meslier Brut Royale Eden and Clare Valleys / Southern Flinders
Tart red fruits and rose petals. A savoury edge with a beautiful dry finish piques your interest and keeps you going back for more.
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HOT 100 WINES 2014/15
BIRD IN HAND Sparkling Pinot Noir 2014 Adelaide Hills
Ripe bright red fruits, rosewater and hints of sugar
HENRY’S DRIVE VIGNERONS
REILLY’S WINES
The Post Mistress
Rich with squishy red fruit
Blanc de Blanc 2013
and a bright port texture that
Limestone Coast
Sparkling Shiraz 2012 Clare Valley
cuts through the fizz. Think a
but finishes tight and textural.
decadent dessert.
Good grip and length. A
Deep hue and great depth of
perfect summer wine.
flavour with an honest peachdriven and flavourful fizz. Rich and ripe but strangely bright.
Hahndorf Hill Winery Adelaide Hills
Specialising in Austrian grape varieties ‘Hats off to Hahndorf Hill in the Adelaide Hills. It has a penchant for growing and making excellent Austrian varieties.’ - Jane Faulkner, The Age To discover more about our Gruner Veltliner, Blaufrankisch and Zweigelt, visit our website at: w w w. h a h n d o r f h i l l w i n e r y. c o m . a u
HOT 100 WINES 2014/15
With the new tasting room at the National Wine Centre, you can choose, pour and taste 120 of the finest wines like never before! From Penfolds’ famous Grange to the drop you’ve never heard of – it’s the best cellar doors in the one place.
NOW POURING
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HOT 100 WINES 2014/15
- ROSÉ -
ROSÉ Unlike other categories in the Hot 100, you know what you are getting with Rosé.
HOT 100 WINES 2014/15
THE GENTLE FOLK
WILLUNGA 100 Grenache Rosé 2014 McLaren Vale
Lovely bright fruits, lifted
I
aromatics, savoury elements
AWARDS 2014
Cabernet & Franc Rosé 2014 Adelaide Hills
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FOOD
and some depth, spice Wow, what a Rosé! Not your
and crunchy apples! Fleshy
average style with lifted musk
texture on palate with lovely
fragrance and spicy, grippy
finish – bring on summer.
edges to challenge you and that charcuterie plate you just
Voted South Australia’s Fine Dining Restaurant
ordered. Spot on.
experience sumptuous elegance
HUGH HAMILTON WINES The Floozie 2014 McLaren Vale
Polished, perfumed, silky fruit driven Rosé that allows the diner an easy excuse to order a second bottle. Drink anywhere, anytime, anyhow.
Open for Lunch and High Tea Tuesday to Sunday and Dinner Tuesday to Saturday Bookings Essential 146 Belair Road, Hawthorn 5062 www.lenzerheide.com.au P:
08 8373 3711
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HOT 100 WINES 2014/15
As Australia’s most-awarded smallgoods maker, Barossa Fine Foods is in a unique position to share their expertise and fabulous produce, a selection of which were showcased at the Hot 100 2014 launch.
HOT 100 PRODUCERS Some of the state’s finest producers supplied the Hot 100 launch with their delicious wares. – BY ILONA WALLACE –
PRODUCER’S TABLE
The fabulous duck terrine, smoked wagyu beef, black forest ham, smoked prosciutto and air dried chorizo were presented at the Hot 100 launch. Canapés
Barossa Fine Foods
Barossa Fine Foods kindly provided beef tenderloin, pork mince and chicken wings for:
There are nearly 100 years of history behind Barossa Fine
– Roast beef and radish remoulade sourdough roll
Foods, since the company’s founding great, great uncle,
– Zatar chicken drummettes
Andreas Knoll, began learning the craft of making smallgoods
– Pork and fennel pastry
in Munich, in 1924 at the age of 15. The Knoll family has grown from those German roots, establishing themselves in South Australia and continuing to produce the cured meats,
BAROSSAFINEFOODS.COM
hams and more.
SHOP 60, CENTRAL MARKET, ADELAIDE 08 8231 2575
Open from 10am to 6pm daily Murray Street, Greenock 5360
HOT 100 WINES 2014/15
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Woodside Cheese Wrights
Boulangerie 113
Angelakis Bros
Fine artisan cheesemakers Woodside Cheese Wrights are
Authentic sourdough is the specialty of Boulangerie
Angelakis Bros are about more than fish, though their
known to offer sophisticated, surprising cheese varieties.
113. It’s a baking craft that takes patience and hard
fresh seafood has been a state icon for many years.
The vast selection – currently over 20 cheeses are
work, but produces the most fabulous loaves of
The producers also provide poultry products and
available – is made from goat, cow and now buffalo milk.
crunchily crusted, tangy bread. However, just because
game, along with quality shellfish.
Woodside Cheese Wrights’ cellar door makes a delicious
the style is steeped in tradition does not mean it has
The busy shop – a staple of any visit to the Adelaide
stop on any venture into the Adelaide hills. They work with
to be bland.
Central Market – has been a cornerstone for Adelaide’s
seasonal produce, resulting in fabulous limited edition
Boulangerie 113 specialises in creative adaptions to
fresh produce philosophy since the Angelakis family
delights. Their two varieties of chevre – lemon myrtle and
white, rye or wholemeal sourdough. They’ve infused
began the business. With enthusiasm and real
saltbush – add a distinctive twist to the neutral flavours.
their fruitloaf variety with saffron; enhanced their
passion for environmentally sound, locally sourced
Pompeii, their famous soft cheese with a bold ash layer,
multigrain with quinoa, chia and edamame; and
produce, Angelakis Bros have recently branched out
has a proud character with herby, sweet edges.
boosted their fig loaf with rosemary and hazelnut.
into corporate supply, providing fish portions for Alpha
Cheese has always been the soulmate for wine, and
As well as the sourdough, which shined in the
Catering, seafood for Spotless at the Clipsal and a
Woodside Cheese Wrights know a fine match when they
canapés at the Hot 100 launch, Boulangerie 113 has
marinated squid partnership with ALDI supermarkets.
see one. Light-bodied aromatic white wine will suit an acidic
fostered a reputation for exquisite French pastries –
Mitch Sperou from Angelakis Bros challenges you to
goat’s curd, such as that in the tartlets at the Hot 100 launch.
their Belgian butter croissants are a particular treat
think of anything more delightful than sharing a crispy
– and delightful tarts. Through supplying their quality
Riesling with freshly opened oysters, SA king prawns
breads to restaurants, Boulangerie 113 have been
or freshly cooked fish.
PRODUCER’S TABLE
recognised as one of the best amongst restaurants The new Buffalo Milk range including Persian Feta, Buff Curd
locally and internationally.
PRODUCER’S TABLE
PRODUCER’S TABLE
Hot 100 guests learnt to shuck Coffin Bay oysters and
and Buff Brie as well as Figaro and Raw Milk Dancing Cow was served at the Hot 100 launch. Alongside these cheeses, the award winning Monet (goat’s milk covered with beautiful flowers) was featured on the night.
also tried freshly cured Atlantic salmon and marinated Handcrafted artisan breads were presented for all
squid rings.
Hot 100 launch guests to sample and enjoy. Canapés
Canapés
Woodside Cheese Wrights kindly supplied crème fraiche
Canapés
Angelakis Bros kindly provided prawns and freshly
and goat’s curd for the canapes:
Boulangerie 113 freshly baked an impressive 500 mini
cured Atlantic salmon for the canapés:
– Salmon gravalax and crème fraiche tartlet
sourdough rolls for the canapé:
– Salmon gravalax and crème fraiche tartlet
– Choux bun filled with goat’s curd and beetroot
– Roast beef and radish remoulade sourdough roll
– Lemon and garlic prawns with herb salad
WOODSIDECHEESE.COM.AU
FACEBOOK.COM/BOULANGERIEII3
ANGELAKIS.COM.AU
22 HENRY ST, WOODSIDE
113 GOODWOOD ROAD, GOODWOOD
30 FIELD STREET, ADELAIDE
08 8389 7877
08 8373 2482
08 8400 1300
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- REDS -
FORTIFIED WINES THAT ARE NOMINALLY OFF DRY Rancio in flavour with front palate sweetness but finishes dry. Tastes like a full-fortified style or a medium-to-full style Tawny.
HOT 100 WINES 2014/15
SHINGLEBACK WINE
DOGRIDGE Fortified Viognier McLaren Vale
Vintage Fortified Shiraz 2012 McLaren Vale
Big perfume of sweet fruit, sultanas, grilled nuts, bergamot and marmalade –
Beautiful deep fruit character,
cloying, rich texture, slippery,
clean and vital, dense and
dense, simple and sweet
complex with great length
fruited. So many descriptors
of flavour. Think fireplace,
– layers of flavour, spice, fruit
small glass and quiet
and secondary characters.
contemplation. There’s great
Impressive.
interest in this wine and it’s exceptional to drink.
Visit our website to view the full product range and locate your nearest stockist. designfurniture.com.au
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HOT 100 WINES 2014/15
M OMROE R TE HTAHNA N B E BAEUATUI FT U I FLUFL L O F LOOROS R S
F L OF O LO R SO R&S F&U RF N UR I SNHI ISNHGI N S GS
F I N E ST WA L L-TO - WA L L C A R P E T • B E AUT I F U L R UG S • T I M B E R & R E S I L I E N T F LO O R I N G H O M E A C C E S S O R I E S • C O M M E R C I A L P R O J E C T S • C U S TO M R U G & C A R P E T D E S I G N 51 Glen Osmond Road Eastwood SA Ph (08) 8274 1125
www.terracefloors.com.au
Open Monday to Friday 9am–5pm Saturday 10am–4pm
HOT 100 WINES 2014/15
This year we introduce a design section into the Hot 100 SA Wines for the first time in the magazine’s history, as we look at the revitalisation of wine label design, the art of plating as well as present this year’s winner of JamFactory’s annual Drink Dine Design Emerging Designer Award.
- DESIGN 1WINE BY DESIGN 2THE ART OF PLATING 3RISING TALENT 4THE DESIGN OF THE HOT 100
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HOT 100 WINES 2014/15
WINE BY DESIGN – BY LEANNE AMODEO –
The humble wine label has undergone a facelift in recent years, making it a platform for high-end art and design.
T
here are those who would argue a great
What once served a purely functional purpose
As McLaren Vale-based winemaker Justin Lane
tasting wine should sell itself. But the market
has developed into a platform for art and design.
(Alpha Box & Dice owner) explains, “It’s the bottles
is saturated and even the best wines need a
Unsurprisingly, the number of wine labels entered into
that people take home at the end of the day, so the
little nudge to get them out the door. From a
design competitions around the world has increased
labels are important. Wine is art and it makes sense
marketing perspective there is no more powerful tool
exponentially, reinforcing the growing trend. Australia’s
to take an artistic approach when packaging up all our
than a good-looking wine label and it can often mean the
popular Create Awards has seen wine labels take out
hard work in the vineyard. It’s that last little step in the
difference between a bottle flying off the shelf or sitting
top honours in its Packaging category four times in the
process, which sits within a holistic brand strategy that
around collecting dust. The more adept a wine label is at
last six years – with two of the winning design studios
includes everything from letterhead and a business card
telling the story of the wine, the better it is for business.
hailing from Adelaide. It makes sense that winemakers
to the graphics on the front of the cellar door.” Lane
It’s a simple communication strategy that’s gained
(from South Australia and beyond) would tap into design
established his business in 2008 and understands all too
momentum in recent years and seen the humble wine
in order to add value to their brand, with many currently
well how important having a strong brand and identity is,
label undergo a dramatic facelift.
reaping the benefits.
especially considering today’s competitive market.
HOT 100 WINES 2014/15
63
“I think it’s really opening up wine to a whole new audience who aren’t necessarily wine drinkers, but who are attracted by the packaging and brand identity”
Alpha Box & Dice’s brand and identity is hands-down one of the most innovative concepts ever seen in wine marketing. Each wine is based on a letter of the alphabet – A is for Apostle, B is for Blood of Jupiter, C is for Changing Lanes and so on – and each name tells a particular story about that particular wine. There are currently 14 on offer and Lane hopes to have a complete ‘alphabet brand’ within the next five or 10 years. It’s a clever idea that sets Alpha Box & Dice apart, while injecting the brand with a sense of freshness and excitement that keeps everyone on their toes. The way in which each label conveys a story has lifted the standard of packaging design, setting a new benchmark in the process. From the winemaker’s perspective the impact has a much greater significance. “I think it’s really opening up wine to a whole new audience who aren’t necessarily wine drinkers, but who are attracted by the packaging and brand identity,” Lane says. “What the labels are actually doing is breaking down the pretension often associated with wine. They allow more accessibility for consumers who may be a little intimidated by the subject or feel they need to know volumes about it to enjoy it; it’s removing that and making wine fun for everyone.” The studio behind Alpha Box & Dice’s branding is Adelaide-based Mash Design, who has created packaging for somewhere between 50 and 100 winemakers to date, including Linnaea Vineyards, UK importer Boutinot and Shinas Estate. Their wine portfolio
commissions illustrators. It’s the illustrations that give the
offer a foot in the door and takes the pressure off the
continues to grow due in part to a domino effect that
wine labels their distinctly bespoke appeal and set them
winemaker to be the salesperson. It allows Lane to
sees potential clients contact them on the basis of their
apart as miniature works of art. In the case of Alpha Box
concentrate on making the wine, which is what he’s
existing work. As Dom Roberts, co-founder and Creative
& Dice, each wine’s illustration is so curious and intriguing
good at, while the bottles sell themselves. Wine label
Director of Mash Design, explains, “We have people
it makes it hard to walk past Imaginarium or Tarot without
design is certainly on a trajectory and it’s hard to imagine
approach us saying, ‘We love that, we love this, can you
stopping to have a closer look at the bottle. “The label has
that it can get any better. But with studios such as Mash
do something for us?’ From the studio’s perspective we
to be able to do the talking for the winemaker,” Roberts
Design constantly trying to outdo themselves, it’s a sure
set ourselves a very tough task because we’re always
says. “Being able to create conversation and stand out on
bet the best is yet to come.
trying to achieve something that hasn’t been done yet.”
the shelf is massively important.”
Although Mash Design does all the art direction and logo and packaging design in-house, Roberts often
For a small, relatively young business such as Alpha Box & Dice, good-looking well-designed wine labels
ALPHABOXDICE.COM MASHDESIGN.COM.AU
P L A T I N G
HOT 100 WINES 2014/15
A R T
T H E
O F
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D U N C A N –
W
BISTRO
HOT100WINES.COM.AU
W E L G E M O E D DOM
AND
AFRICOLA
–
hen it comes to plating, Bistro Dom head
For the Hot 100 SA Wines, the Happy Motel Executive
honcho Duncan Welgemoed, who will
Chef prepared rabbit with pickled pear and potato chips. He
open his new venture Africola in mid-
says that when chefs are younger they are more inclined to
“Even though a dish could be really technical and
November 2014, believes in presentation
follow trends but that he hasn’t really opened a cookbook
complicated, it’s just about keeping it really simple on the
that looks natural.
in the last year as plating is about “what looks right, what
plate; really clean with clean lines, but you can see every
feels right”.
component, it’s not under a pile of micro herbs or something
“We keep it a little bit feminine but it
needs to look natural,” the South African-born chef says.
The chefs Welgemoed believes are at the top of the
“There’s no ultra-fussing about. It goes back to nature and
presentation game in Australia include David Verheul from
how things fall. The flipside is that the dishes, when plating,
Melbourne’s The Town Mouse, Luke Burgess from Tasmania’s
change ever so slightly. Not every plate is exactly the same
Garagistes and Ben Shewry from Australia’s top restaurant,
but we keep it consistent.”
Melbourne’s Attica.
Welgemoed believes Australian chefs are taking presentation to new heights by the less is more philosophy.
similar. Everything that’s on the plate needs to be there. That’s where the cleanliness comes in.”
BISTRODOM.COM.AU
HOT 100 WINES 2014/15
F R A N K –
F
resh from Hentley Farm, The Apothecary’s new
THE
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H E R O
APOTHECARY
–
much changes when it comes to classic plating.
by the “local produce and our growing market in Adelaide”.
Head Chef Frank Hero presented the Hindley St
“It’s all about how the chef likes his food to look, it’s all
In regards to the local food resurgence, Hero says some
restaurant’s seared duck served with duck liver pate,
about a style. You don’t want to mimic too many things when
great places have sprung up and diners are now more educated.
radish and orange glaze for the Hot 100 SA Wines.
it comes to trends. There’s always fads that chefs go through.”
As a chef, Hero looks for a set of flavours that mingle well
With The Apothecary, Hero – who designed a new menu
and his plating aesthetics stem from experience. “We look for some sex appeal with a dish like the seared duck but we search for simple flavours that complement the protein and that ultimately looks great.”
“People are more adventurous these days and they look for something out of the ordinary.”
as soon as he arrived – wants the restaurant to be known for fine food that is not pretentious. “We want to deliver a fine product – humble and tasty food with great flavours and a good visual appeal.”
Hero joined The Apothecary from Hentley Farm in
Hero, who’s also worked at Rundle St’s Eros Ouzeri, says
September 2014 and despite plating trends, Hero says not
he is constantly evolving as a chef and is ultimately inspired
THEAPOTHECARY1878.COM.AU
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
RIS ING
T
here was much deliberation and
“Dressed to Digest has great marketing
discussion when choosing a winner
potential and is almost entrepreneurial in that
for JamFactory’s Drink Dine Design
sense,” Lotersztain says. “JamFactory is known
Emerging Designer Award 2014. I was
for supplying crockery and furniture; imagine
fortunate to be one of the judges and alongside
upselling the idea of exclusivity and storytelling
JamFactory CEO Brian Parkes, UniSA’s Interior
through an object considered mundane yet
Architecture Program Director Andrew Wallace
beautiful.”
and guest judge designer Alexander Lotersztain – and we eventually reached a unanimous
Should Dressed to Digest go into production
decision. It was agreed there was no more
it may very well become coveted by chefs
worthy winner than Angela Giuliani, who
the world over as a badge worn to symbolise
charmed us with her Dressed to Digest series
world-class recognition and excellence.
of six sterling silver stick pins. The Drink Dine Design Emerging Designer “Angela’s work has beauty and whimsy,”
Award is open to all emerging designers who
Lotersztain explains. “But what really made
have completed a design training or study
it stand out was that element of unexpected
program in South Australia in the last five
surprise; it really triggers the imagination.”
years or are currently completing one. There were eight finalists with a total of 10 works in
The JamFactory Metal Design Studio 1st
The winner of this year’s Drink Dine Design Emerging Designer Award is Angela Giuliani, who impressed the judges with a work of unmatched whimsy and beauty.
TA LENT – BY LEANNE AMODEO –
the Award this year with Rhys Cooper’s Cusp
Year Associate’s winning entry nailed the
Dining Chair worth noting for its beautiful, well-
brief by featuring a different cooking utensil
resolved form. Also worth mentioning is Liam
motif on each pin. It’s hard not to smile when
Mugavin’s clever, low-tech En light fitting, Ulrica
looking at a frying pan or meat cleaver in
Trulsson’s exquisite Coffee Pot with Cup and
miniature and just as difficult not to notice the
Saucer and Diego Vides Borrell’s delightfully
high level of detailing this well-resolved work
colourful Void Carafe and Cup Set.
displays. Giuliani takes home $3000 in prize money, Giuliani completed a Bachelor of Visual
a generous amount for an emerging designer
Arts and Design (Jewellery Major) at Adelaide
award even by international standards. It’s
College of the Arts, as well as a three-year
simply testament to the level of support
mentorship with Adelaide-based jewellers Jane
design has in South Australia and the way in
Bowden and Roman Kielczewski before being
which key industry players come together
accepted into the JamFactory’s Associate
to provide opportunities for rising talent.
Program. Dressed to Digest is the most recent
This is especially evident by the list of Award
development in her elegant portfolio, which is
partners, namely JamFactory, UniSA School
informed by patterns and geometries found in
of Art, Architecture and Design, The Adelaide
everyday domestic life.
Review, The Hot 100 SA Wines and the Design Institute of Australia.
All four judges found the work incredibly relatable and utterly unpredictable, but its appeal also rests in the opportunity it could provide an organisation like JamFactory.
JAMFACTORY.COM.AU
ANGELA GIULIANI, DRESSED TO DIGEST
HOT 100 WINES 2014/15
JAMFACTORY.COM.AU
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HOT100WINES.COM.AU
THE DESIGN O F
T H E
H O T
1 0 0
With a bold use of the neon tone Pantone 805C and influence from design magazines rather than wine magazines, the design of this year’s Hot 100 SA Wines publication is as progressive and scintillating as the Hot 100 wine show that bears the magazine’s name. –
T
BY
DAVID
KNIGHT
–
he Hot 100 and The Adelaide Review’s Art Director Sabas Renteria says the initial idea for this year’s magazine was to create something unexpected in terms of the design. “Certain elements feel like a design magazine but
overall it is more about how the combination of wine-related content can feel and look different by simply applying a different design style,” he says. Influenced by Swiss design based on elementarism and minimalism, Renteria says this year’s Hot 100 magazine is a graphic experiment.
“Design elements such as strong geometric shapes and patterns dominate, these are combined with abstract visuals, use of white space, typography manipulation and excellent photography.” For the cover, Renteria combined the top 10 winning wines to create a single graphic expression and, from a design point of view, he believes this year’s magazine is the most impactive in its eightyear history. “I think that this year we have achieved putting together a magazine that not only has great editorial content but also contains an interesting and different look that definitely makes an impact. I would say this is our best one yet.”
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HOT 100 WINES 2014/15
- FOOD -
THE ELBOW ROOM McLaren Vale’s acclaimed The Elbow Room supply a delicious escabeche recipe
NIGEL RICH
CHRIS CHILVERS
THEELBOWROOM.COM.AU
HOT 100 WINES 2014/15
ER ESCABECHE
Method: 1. Remove the pin bones from the fish,
-12 COORONG MULLET FILLETS
then rinse and pat dry. Lightly score the
-1 BULB FENNEL
skin. Place in a shallow tray and glaze with
-2 SPANISH ONIONS
half the oil. Add bay leaves and set aside.
-2 CARROTS
2. Use a heavy based pot, preferrably
-2 CLOVES GARLIC
stainless steel, and dry toast the coriander
-4 STAR ANISE
seeds and the star anise until fragrant.
-1 PINCH SAFFRON
3. Add the remaining oil, onion, fennel, garlic
-6 TABLESPOONS OLIVE OIL
and carrot. Cook until they soften, then add
-2 TABLESPOONS CORIANDER SEEDS
sugar, saffron, white wine and vinegar.
-2 TABLESPOONS CASTER SUGAR
4. Bring to a rolling boil, then allow
-2 BAY LEAVES
to cool for five minutes.
-150 MLS CIDER VINEGAR
5. Sprinkle the mullet with salt flakes and
-200 MLS WHITE WINE
gently ladle the pickle mix over the fish and let it steep for 12 hours. 6. Keep in the fridge.
BRINE 5%
-3 BAY LEAVES
-3 LITRES WATER
OF OLIVE OIL
-2 TABLESPOONS
-150G BROWN SUGAR -150G KOSHER SALT
Metod:
-6 JUNIPER BERRIES,
In a saucepan combine the water,
CRUSHED -1 TABLESPOON WHOLE BLACK PEPPERCORNS
brown sugar and salt. Bring to a boil, stirring until the salt and
ER SMOKING MIX
sugar are dissolved. Remove
Method: 1. Mix everything together in a bowl.
-2 CLOVES GARLIC,CRUSHED
from heat and stir in the spices,
-1 CUP BROWN SUGAR
2. Place two sheets of foil on the bench,
-3 WHOLE CLOVES
garlic, bay leaves and olive oil.
-1 PIECE STAR ANISE
about 30cm square.
-1 STICK CINNAMON
3. Pour in the smoking mix and fold the
-2 TABLESPOONS CORIANDER SEEDS
sides over. Foil makes the clean up easier
-1 TABLESPOONS SZECHUAN
(do not use baking paper).
PEPPERCORNS
4. Put in an old pot, wok or baking dish that
-1 TABLESPOON FENNEL SEEDS
you don’t want to use again, as it will stain,
-1 TABLESPOON JUNIPER BERRIES
burn or destroy.
-1 CUP OF JASMINE TEA
5. Set on a low heat, add whatever you are
-1 ORANGE, CUT INTO QUARTERS
smoking when it starts to really get going. A quick squirt of oil helps speed things up. 6. You can add fresh herbs or bay leaves, lemongrass, lemon verbena, gum leaves, pomengranate molasses works well too.
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HOT 100 WINES 2014/15
- REDS -
2013 OR YOUNGER
YOUNG RELEASE STYLE/JOVEN/ NOUVEAU WITH TEXTURE Ready to drink now, young release style wines show little influence from wood. They celebrate the freshness and vitality of spring as we ease out of a heavy, long winter.
HOT 100 WINES 2014/15
PRIMO ESTATE WINES
CORIOLE
Merlesco Merlot 2014
Another example of a
McLaren Vale
minimally intervened warm
Nero d Avola 2014 McLaren Vale
climate wine with natural, Bright, complex aromatics
crunchy tannin. Juicy,
with vibrant red and black
expansive and delicious.
forest berry fruit underneath. Has slinky, satiny texture with a subtle spritz that ebbs away. Vibrant, youthful, bouncy and pretty. Dangerously drinkable and wonderful young wine expression.
ULITHORNE WINES Dona GSM 2013 McLaren Vale
FREDERICK STEVENSON Dry Red #1 2014
Vibrant cherry fruit – pretty
Barossa Valley
and pure. Drives with great energy and vitality. Fine
A spiky aromatic expression
tannins in tow. Structure and
of a mid-weighted wine in a
yet smashable. Wicked.
relatively cool, collected and savoury vein. Highly drinkable, buckets of energy and zest to burn. Large glass, please.
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HOT 100 WINES 2014/15
L I K E C H O C A N D C H E E S E Next time you decide to get a little fancy in the kitchen, eschew the Champagne breakfast for a sparkling dessert. – BY ILONA WALLACE –
B
oth Valerie Henbest (Smelly Cheese Shop) and Steven ter Horst (the synonymous Chocolatier) are champions for a sparkling match with both cheese and chocolate.
Particularly, sparkling shines when paired with a triple-
cream cheese, think Brillat Savarin, stuffed with a nutty VALERIE HENBEST
chocolate spread. At the other end of the spectrum is
HOT 100 WINES 2014/15
a devilish creation: a crisp chocolate shell filled with
75
experiments that left a less pleasant taste in their wake.
Gorgonzola Piccante, a strong Italian blue. To get the most out of the truffle, try with a fortified wine or Botrytis.
It’s an unusual mix, and Henbest and ter Horst can
Henbest and ter Horst delighted the judges with a
pride themselves on the genius behind the matches that
selection of their cheese and chocolate creations during
work. But ter Horst encourages people to not be afraid.
the tasting period. “Have you had chocolate cheesecake?” he asks. “We wanted to find a way to excite the judges’ palates again,” says ter Horst. “By matching cheese and chocolate
“That’s a very simple way to match up a very neutral
TO TRY AT HOME,
cheese with a chocolate that you like.”
THE SMELLY CHEESE
– which a lot of people tend not to think of putting together – it was a good way to show the judges a different side to working with their palates, beyond tasting the wines.”
SHOP STOCKS
Henbest suggests people savour a bit of dark
STEVEN TER
chocolate alongside a piece of blue cheese. “Put the
HORST’S CHOCOLATE
cheese in your mouth first,” she instructs, “and then
TABLETS INCRUSTED
add the chocolate. Appreciate the contrast in textures,
WITH PARMIGIANO
“share a terroir like cheese and wine do”. However,
then let them both melt a little before swallowing.
REGGIANO. TO
she has been pleasantly surprised by the harmony the
They will both linger in your mouth for a little while. Pay
ATTEND A CHEESE
two treats can share. Ter Horst agrees, remarking on
attention to special feedback. Enjoy!”
AND CHOCOLATE
Cheese and chocolate, as Henbest remarks, do not
how blown away he was when they first tried an acidic
WORKSHOP, WATCH FOR
goat’s cheese balanced against an earthy, spicy Mexican chocolate – though he does admit to one or two
EVENT LISTINGS AT STEVENTERHORST.COM.AU
SMELLYCHEESE.COM.AU STEVEN TER HORST
Fine wine deserves a precious setting. The Davey Estate lies in the heart of South Australia’s acclaimed McLaren Vale region. This precious setting defines our award winning single vineyard Shiraz and Cabernet Sauvignon - ‘The Davey Estate’ range.
Enquiries to wine@shingleback.com.au / shingleback.com.au
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
- REDS -
STRUCTURAL AND SAVOURY These are tannin-rich wines usually associated with Italian and Mediteranian red varities; examples include Agliancio, Mencia, Nebbiolo, Sangiovese and Tempranillo.
HOT 100 WINES 2014/15
DAY WINES
GUTHRIE Walk the Line
Eccolo Sangiovese 2012
Nebbiolo 2013
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RUSTY BIKE WINES
Adelaide Hills
Adelaide Hills
The Brumby
Bright and feminine, clean
Cabernet Sauvignon 2013 Adelaide Hills
Intense mint lift with hints
with lovely intensity,
of bay leaf and black cherry
cranberry and graphite. Has
fruit. Delicate tannins carry
grip but not overwhelmingly
A dance of blackberry and
the flavour. Sage bay leaf
so.
cherry through a dusting of
interacts well with tannin
white pepper. So much fruit
and beautifully proportioned,
intensity on the palate, well-
medicinal full cherry.
formed tannin adds layers of complexity to the wine.
PATRICK OF COONAWARRA
ROJOMOMA Red Art Cabernet Sauvignon 2012
Mother of Pearl
Barossa Valley
Cabernet Merlot 2010 Coonawarra
HAHNDORF HILL WINERY Single Vineyard
A fresh dance between sweet and savoury. Can play on any
Shiraz 2012 Adelaide Hills
Shows big with choc-mint,
field in any code. Moreish.
eucalypt and red berries. The
Not clunky or hard – smooth
Dark cherry, cola and black
palate is smooth and long
lines make it nimble. Well-
tea. Medium-bodied, spicy
in flavour with some gentle
handled.
lift and popping tannins.
sweetness, but finishes dusty
Glides across the palate, then
with a fine tannin pucker.
tightens.
It’s a true blue classic, fullflavoured and structured red wine. Drink now, cellar some. Onya.
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HOT100WINES.COM.AU
HOT 100 WINES 2014/15
SERAFINO WINES
FREDERICK STEVENSON
Bellissimo Tempranillo 2013 McLaren Vale
ROCLAND ESTATE Chocolate Box Tempranillo 2013 Barossa Valley
Montepulciano 2013 Eden Valley
Bright red liquorice and
Bright blue and red fruits. Fine
vibrant red fruits, meaty
tannins and structure holds
undertone and a core of fruit
Bright, red fruits, savoury
everything in place. Long
framed by tight-knit tannins.
complexity and slight pine
finish and a big future. Very
Love this wine’s darkness
needle stems add a layer to
well constructed.
despite the lifted fruits.
the long fine palate. Swirls of
Serious stuff.
flavour.
ADELAIDE HILLS BOUTIQUE WINES
SYRAH
Sales 0448 859 454
/
C H A R D O N N AY
sales@mordrellewines.com.au
/
‘ M E T H O D E C H A M P E N O I S E ’ S PA R K L I N G W I N E
www.mordrellewines.com.au
HOT 100 WINES 2014/15
ST HALLETT WINES
MINISTRY OF CLOUDS
Cellar Door Release
Shiraz 2013
Mataro 2013
McLaren Vale
MURDOCH HILL The Phaeton Pinot Noir 2013
Barossa Valley
Adelaide Hills
Bright and juicy, celery salt, Blueberry, currant, liquorice
satsuma plum and a sappy
A sleeping giant. Starts a
and bramble soar from the
fresh finish. Silky tannins
touch subdued but then
glass, reverberating into
create a breezy yet fleshy
grows with a wealth of spice
hedonistic flavours of spice
style.
and wild berries. A delicious
and sarsaparilla that meld
red wine.
seamlessly with a fluid, full palate; cascading into a long generous finish.
HASLEMERE Shiraz 2013
THE GENTLE FOLK
Barossa Valley Gnomes 2014
A violet and blue fruit-scented
Adelaide Hills
wine stretches across bright acidity and well-handled
So savoury! Flavours make
tannins. This is a standout
a mockery of the varietal
when compared to the many
make-up; this is about spice,
excessively worked wines
altitude and delineated
with a dry finish – none of
fruits – no muddling here. A
that here.
composed style.
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HOT 100 WINES 2014/15
L E
C O R D O N FOR
– BY DERRICK CASEY, COO, LE CORDON BLEU –
L
POWER
B L E U AND
AWA R D
PRESENCE
needed to excel in their field, we are pleased to
there than that of the simple pleasures in life – good
inspire our students with examples of what can be
food, good wine and great friends to share it with.
e Cordon Bleu is proud of our partnership
achieved through hard work, determination and skill.
We wish every participant success, and look forward
with The Adelaide Review and the Hot 100
It is also important to us to partner with an event of
to tasting South Australia’s best wines.
SA Wines event. Over many years teaching
this calibre that recognises the important connection
our students the skills and knowledge
between food and wine, because what better field is
LE CORDON BLEU WINNER
LECORDONBLEU.COM.AU
WINNER ATZE’S CORNER WINES THE BACHELOR SHIRAZ 2012 BAROSSA VALLEY
This year’s winner of the Le Cordon Bleu Award is Atze’s Corner Wines ‘The Bachelor’
think big flavours and spice. With the warmer
LAMB SHOULDER WITH FENNEL AND SOFT POLENTA
weather approaching, this tender five-hour slow
SERVES SIX
Barossa Valley Shiraz. This exuberant wine displays a glossy style and is rampant with dark fruits, black cherry and apricot blossom, but maintains a sense of savoury despite the modern sweetness to the fruit. Lengthy, elegant tannin is tempered by sweet, spicy vanilla and mocha oak aromas and notes of liquorice and black pepper. When pairing this style of Shiraz with food,
roasted lamb shoulder with polenta, pickled fennel and fresh witlof, parsley and rocket salad
LAMB
Metod:
is a perfect match for the Shiraz. The liquorice
- 1.2KG (APPROXIMATELY) LAMB SHOULDER - 2 TABLESPOONS LIGHTLY CRUSHED
Coat lamb with crushed fennel seeds, black
notes in the wine are complemented by the fennel seeds, fresh and pickled fennel and star anise jus. The spice notes in the wine match the spice coating of black pepper and crushed fennel on the lamb. Texture is provided with the crunchiness of the pickles and salad, to balance to softness of the polenta and the melt in your mouth slow roasted lamb.
FENNEL SEEDS
-2
TABLESPOONS CRACKED BLACK
PEPPER
-1 -1 -4
pepper and sea salt. Place in a 30cm x 40cm roasting dish, add a litre of chicken stock, cover with foil and roast on moderate heat (160oC) for an hour. Turn down the
TABLESPOON SEA SALT
heat to 140oC and cook for four hours.
LITRE CHICKEN STOCK
Spoon the juices over the meat every hour,
STAR ANISE
making sure you seal the foil tightly over the tray each time you return it to the oven.
HOT 100 WINES 2014/15
After five hours, the lamb will be falling off the bone. Remove lamb from oven and baking dish, cover meat with foil and rest for 30 minutes. Strain any liquid from baking dish and remove as much fat as possible. Place baking dish
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PARSLEY SPRIGS
- 50G ROCKET - 1 RED WITLOF, LEAVES SEPARATED
-1
WHITE WITLOF,
LEAVES SEPARATED
- AWARD -
-100G PICKLED FENNEL
on heat and deglaze pan with the remaining chicken stock. Add star anise and reserved pan juices.
DRESSING
Simmer until liquid is reduced
- 30ML
by two-thirds or syrupy. Strain and return to a small saucepan. Remove meat from bones in
EXTRA VIRGIN
OLIVE OIL
- 30ML PICKLING LIQUOR - 2 TEASPOONS DIJON MUSTARD
small chunks and place on platter. Heat anise jus and pour over
Metod:
lamb. Serve with soft polenta and
While lamb is cooking, pickle
a salad of red and white witlof,
the fennel. When the lamb and
continental parsley, rocket and
polenta are ready, arrange leaves
pickled fennel. Delicious!
and herbs on a large platter. Whisk dressing and pour over salad. Toss and arrange fennel sprigs
SOFT POLENTA
and extra slices of pickled fennel
- 1 CUP FINE POLENTA - 2 1/2 CUPS WATER - 1 CUP MILK - 50G BUTTER - 1 CUP FINELY GRATED
on top.
SHEEP’S MILK PECORINO
-1
TEASPOON SALT
Metod:
PICKLED FENNEL - 1 CUP WHITE WINE VINEGAR - 1 CUP WATER - 1/2 CUP SUGAR - 2 TEASPOONS COARSE SALT - 1 FENNEL BULB, SLICED LENGTHWISE INTO 1/2 CM
in a large saucepan over high
SLICES, RESERVE FENNEL
heat. Add polenta in a thin, steady
SPRIGS FOR SALAD
stream, stirring constantly until Metod:
Cook, stirring, for four to five
Place vinegar, water, sugar and
minutes or until thick. Remove
salt into a small saucepan and
from heat. Stir in butter and
bring to a boil to dissolve the
parmesan. Place in a bowl and
sugar and salt. Decant into a large
serve with lamb and fennel salad.
bowl, and allow to cool for five minutes. When the mixture is still warm, add the fennel. Allow to
FENNEL SALAD
steep for a minimum of an hour.
- FENNEL
Drain, and use. The remainder
-1
BUNCH CONTINENTAL
J
amFactory Glass Associate Katie-Ann Houghton designed and produced this year’s trophy for the Le Cordon Bleu Award
When approached to produce an award this
year, Houghton’s Drop Bottle was a perfect fit. Inspired by the high speed photography of water droplets breaking the surface of a pool of water, the concentric circles and angulation of line is what Houghton seeks embody in this design. The Drop Bottle, with the bold scale, deep aquamarine colour and elegant lines encapsulates the notion of ‘power and presence’ fundamental
combined. Reduce heat to low.
SPRIGS FROM
LE CORDON BLEU AWARD
for the class of Power and Presence.
Bring milk and water to the boil
FENNEL BULB
P O W E R A N D P R E S E N C E
can be kept in pickling liquid, refrigerated, for several weeks.
to this award.
DESIGNED AND MADE BY JAMFACTORY GLASS STUDIO ASSOCIATE, KATIE-ANN HOUGHTON
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HOT100WINES.COM.AU
- FOOD -
EMMA SHEARER Surprise your guests with a perfect lunch feast from Magill Estate’s Pastry Chef Emma Shearer.
HOT 100 WINES 2014/15
PANCETTA, PORCINI, CARAMELISED ONION QUICHE
Filling -3 TBL OLIVE OIL -60G BUTTER -600G ONIONS, FINELY SLICED -1 BAY LEAF
Sour cream pastry
-1 SPRIG THYME
-2
-3 TBL DRIED PORCINI MUSHROOMS
1/2
CUPS PLAIN FLOUR
-250G BUTTER
-150G DICED PANCETTA
-1 TSP BAKING POWDER
-150G GOOD QUALITY CHEESE, GRATED
- 1/2 T S P S A L T
-250ML MILK
- 1/2 C U P S O U R C R E A M
-250ML CREAM -4 EGGS
Metod: 1. Sift the flour, salt and baking powder together, rub the butter into the flour, add the sour cream.
3. Meanwhile, heat the olive oil and butter in a frying
Wrap in plastic wrap, and refrigerate for 30 minutes.
pan, add the onions, bay leaf and thyme and season.
2. Line a 22cm tart ring lined with baking paper, roll
Add the dried porcini mushroom.
out the pastry on a floured surface. Line the tart ring
4. Cover and cook for 20 minutes until the onions are
with the pastry. Refrigerate for 30 minutes.
soft and caramelised and leave to cool. 5. Pre heat oven to 160oC. 6. Spread the onions over the base of the pastry, add the pancetta and grated cheese 7. In a bowl, whisk together the milk, cream and eggs, season, pour over the onions and bake the quiche for 45 minutes until golden and filling is set.
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APPLE TARTE TATIN WITH TWEEDVALE THICK CREAM -75G CASTER SUGAR -45G BUTTER, CHOPPED -3 PINK LADY APPLES, PEELED, CORED AND QUARTERED -400G PUFF PASTRY, ROLLED AND CUT INTO A 23CM ROUND
Method: 1. Preheat the oven 190oC 2. In a heavy-based 20cm stainless steel pan, scatter the sugar over the base and cook over high heat until the sugar dissolves and caramelises around the edge. Swirl the pan around, without stirring. When the sugar is completely dissolved, and a rich caramel colour is achieved, add the butter. Turn off the heat. 3. Arrange the apples over the caramel. 4. Cover with the puff pastry, tuck in the edges, transfer to the oven and bake for 25 minutes. 5. Leave to cool slightly, turn out onto a plate, serve with cream, anglaise or vanilla icecream.
HOT100WINES.COM.AU
HOT 100 WINES 2014/15
CONDIMENTS: - SALSA VERDE - PICKLED ADELAIDE HILLS SLIPPERY JACKS - LAST YEAR’S BLACK OLIVES, PICKED IN MCLAREN VALE - MY 24 HOUR SOURDOUGH CRUSTY BREAD, MADE USING AN ORGANIC 100% WHOLE WHEAT FLOUR - WOODSIDE EDITH ASH GOAT’S MILK CHEESE - THIS SEASON’S ADELAIDE HILLS QUINCES MADE INTO A PASTE - BAROSSA CACCIATORE SAUSAGE - HILLS WILD WATERCRESS, OXALIS, GARDEN SALAD, FLOWERS AND HERBS (FROM MY GARDEN)
EMMA SHEARER @EMAYSHEARER
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HOT 100 WINES 2014/15
- REDS -
POWER AND PRESENCE Representing the riper styles this state is famous for, power and presence is about fruit depth, mouth-filling richness and lingering finishes.
HOT 100 WINES 2014/15
PATRICK OF COONAWARRA
DOWIE DOOLE Cabernet Sauvignon 2010 McLaren Vale
Home Block Cabernet Sauvignon 2010 Coonawarra
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Intense aniseed and spice with black pepper, beautiful
UNDENIABLY ONE OF AUSTRALIA’S BEST CABERNETS
fullness and lushness to This is one of those ultimate
the palate flowing into a dry
lunchtime reds. Medium-
finish. Strapping wine with
bodied, pitch perfect – just
slow building layers of opulent
ripe red fruits and some fine
fruit, wonderful grip of wet
and savoury tannins. Meshed
pebble. Beautiful drinking for
and molten in its feel, with a
right now.
gentle sweetness and good earthy notes.
ROSEMOUNT ESTATE
BIRD IN HAND Nest Egg Cabernet Sauvignon 2011
Little Berry
Adelaide Hills
Shiraz 2012 McLaren Vale
High-tone perfume and Aussie bush character. An
Sweet and sexy. Fresh
honest wine that shows
red fruit with hoisin sweet
bold fruit character, ripe fruit,
savoury spice that just dances
flesh texture and a satisfying
across the palate. Bold yet
generosity. Flavoursome and
fresh.
juicy. Go here with a hunk of cheese.
21 trophies | 37 gold medals over the last 10 years 3 TROPHIES 2014 ROYAL PERTH WINE SHOW CHAMPION WINE OF LANGHORNE CREEK
STEP ROAD LANGHORNE CREEK PH. 8537 3017 WWW.LAKEBREEZE.COM.AU
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HOT 100 WINES 2014/15
ROSEMOUNT ESTATE
LAKE BREEZE Cabernet Sauvignon 2012
ATZE’S CORNER WINES
Langhorne Creek District
Release
Shiraz 2013 McLaren Vale
The Bachelor
Very savoury yet has a sophisticated edge and lovely
Shiraz 2012 Barossa Valley
length and balance. Fruit is Purity of fruit, succulent. Red
just ripe. Elegant despite the
Powerful plums on the
floral, lifted aromatics with
richness. Bravo.
nose, beautiful softness
fine tight tannins. Vibrant and
on palate, opulent wine of
juicy.
gentle presence and fruitcake elements. Ripe but not sweet.
‘Platinum Range’ Small batch, limited release wines Only available to members & through the Cellar Door grantburgewines.com.au
GET YOUR TICKETS NOW! GET YOUR TICKETS NOW! Tickets are now on sale for South Australia’s biggest celebration of local wine, regional produce and culinary expertise - join 170+ producers at the Cellar Door Wine Festival, held under one roof in the heart of the city!
20-22 FEBRUARY 2015 ADELAIDE CONVENTION CENTRE
For more information visit our website www.cellardoorfestival.com
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HOT 100 WINES 2014/15
MURRAY STREET VINEYARDS
LANGMEIL WINERY
Black Label Shiraz 2012
Strawberry jam with
Barossa Valley
black pepper is a perfect
Valley Floor Shiraz 2012 Barossa Valley
summation. Mildly sour A hint of confectionary
acidity that serves only
doesn’t impede the suave
to refresh. Certainly fruit
nature of this wine. Cherry
forward, but impeccably
sweet with delicate oak that
balanced.
is well integrated with length and drinkability.
Proudly Barossa Proudly Drinkable
ANNIE’S LANE Quelltaler
SHANAHANS WINES
Shiraz Cabernet 2012 Clare Valley
The Perfect Storm Shiraz 2012
Voluptuous and juicy. Blood
McLaren Vale
plums and a slinky texture. Modern and attractive. A big
Controlled power is the term
boned style that manages to
here with peppery, sinewy
restrain itself. Powerful.
and, yet, finely wrought tannins. A powerful yet energetic style that warmer climates should be known for.
PH. 0401 988 185 sales@purplehandswines.com.au www. purplehandswines.com.au
91 rojomoma HOT 100 WINES 2014/15
BLEASDALE VINEYARDS
PERTARINGA
Frank Potts 2012
White pepper, dust and
Langhorne Creek
good fruit presence on
The Yeoman Shiraz 2010 McLaren Vale
palate. Cherry and blackberry A fully loaded wine of
provide counterpoints for
generous fruit and heft that
nice complexity. A well built
explodes across the palate
wine that never needs walk a
with a litany of blue fruit
jammy line.
red art Handmade Single Vineyard Barossa Valley
flavours. Long and energetic, the wine avoids the excessive dryness from the infatuation with oak and poor tannin management that inflicts so many wines of this type.
FLINT’S OF COONAWARRA
BK WINES Mazi Syrah 2012 McLaren Vale
Gammon’s Crossing Cabernet Sauvignon 2012 Coonawarra
A left-of-centre wine that brings a stemmy, savoury lilt to a style that can often be
Medium-to-fuller-bodied, tight,
overpowering. A forewarning
controlled style, some Aussie
– is this simply green or well
bush character, light menthol,
handled? We have given it the
dark fruits – trim, taut, looks
benefit of the doubt. Vive la
smart and very good ripe fruit
difference.
tannins in tow. Grab a hunk of cheese, pronto.
Each year I make a small amount of wine from my little vineyard in the Northern Barossa. The vines are a hand pruned, the grapes are handpicked and the wine is basket pressed. rojomoma.com.au
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HOT 100 WINES 2014/15
C U L T U R A L Acclaimed Adelaide musician and composer Alies Sluiter is this year’s Hot 100 SA Wines cultural ambassador.
A M B A S S A D O R – BY DAVID KNIGHT –
“I tried to showcase South Australian music, musicians and composers who embrace storytelling in their compositions,”
S
luiter is the leader of the band Picture
WOMADelaide, the Fringe and the Adelaide Festival
Box Orchestra and has travelled the world
and local acts that Sluiter believes have been
performing with incredible musicians as
influenced by the world music festival WOMAD,
well as artists from other fields such as
which includes Golonka! and the Afrobeat ensemble
dance and film. Sluiter has been based in London
Shaolin Afronauts.
and Los Angeles but is now back home in the Adelaide Hills. The violinist has collaborated with
“A lot of groups and musicians have grown up
acclaimed artists such as ballerina Sylvie Guillem,
around world music and I think have been really
pianist David Helfgott, China’s Shaolin Monks,
influenced by it here. That’s a big influence on the
Nitin Sawnhey and frequently scores the films of
acts that I chose,” she says.
Australian director Richard Gray, who is based in Los Angeles. For the Hot 100, Sluiter compiled a
Sluiter’s band Picture Box Orchestra is one such
playlist so the judges could immerse themselves
local band with a world music influence, especially
in local music while judging the finest South
Indian classical, which is given a reggae, Gypsy and
Australian drops and Sluiter’s band Picture Box
jazz twist. Her father Kars, who owns a vineyard in
Orchestra performed at the Hot 100 launch.
Mylor, took her to WOMADelaide for the first time when she was 10 years old.
“I tried to showcase South Australian music, musicians and composers who embrace storytelling
“Increasingly I feel I’ve been influenced by
in their compositions,” Sluiter explains about her
growing up with WOMADelaide,” she says.
playlist. “Artists who talk about place, identity and a
“I didn’t think about that when I was playing
sense of belonging.”
those different styles of music on violin but I guess over the past five years, and with Picture
Aside from her own work, some of the South Australian musicians and acts that Sluiter featured
Box Orchestra, I’ve realised how much I was influenced by that.”
on the playlist include the Gypsy band Golonka!, alt.folk duo The Audreys, blues artist Cal Williams Jnr, singer songwriter Myles Mayo as well
Her father supplies grapes to the boutique Adelaide Hills wine label Mordrell.
as the jazz groove of the band Goose. Sluiter placed these artists alongside a collection of
“He works with a guy called Martin [Moran],
world music including overseas artists who have
they make a sparkling and they made a sparkling
travelled to Adelaide to perform at events such as
red actually that’s got an Argentinian influence. I did
HOT 100 WINES 2014/15
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bring some Argentinian-influenced Gypsy stuff into the
frequently with rising Australian director Richard Gray
The one I’m currently working on has a Cajun folky feel
playlist. One thing I was thinking about with the playlist
(Blinder), who has two American films coming out in the
while The Lookalike was synth-based disco pop with a bit
is that there are so many winemakers that have come
next 12 months.
of Cajun. It stretches you to find out a lot about different
here from different places, including some South African guys who own Hahndorf Hill and then Martin’s from
genres of music and yourself as a composer. It’s quite “I met him at uni, we went through together in
Argentina with that whole Latin influence, so it’s quite
Melbourne. He’s been in the States for a while and we’ve
interesting.”
continued that collaboration.”
challenging.” As the Hot 100’s Cultural Ambassador, Sluiter can see similarities in the local wine and music scenes.
The debut Picture Box Orchestra album was released in 2012, with a new album due next year.
This includes the film The Lookalike – which is due for an American release this year and stars Justin Long (Drag
“It’s half written at the moment. It’s still got that world music flavour but it’s more groove based than the last
and the culture that has sprung up around it, and that’s
next year’s Sugar Mountain, which features Jason Momoa
similar to the music side of things. Music, and festivals
(Game of Thrones) and Cary Elwes (The Princess Bride).
such as WOMAD, has been building in Adelaide over the
one, the last one had a lot of classical influences whereas this one has more groove.”
“There’s definitely a pride in South Australian wine,
Me to Hell) and Luis Guzman (Punch-Drunk Love) – and
last decade. It’s a celebration of combining the two and “I love film, it’s great because you’re dealing with such
being proud of both.”
large ensembles, you practice your craft and you’re able Aside from Picture Box Orchestra, Sluiter is beginning
to tell a story for an hour-and-a-half, you’re creating the
to make a name as a film composer of note. Aside from
emotional landscape. They’re really varied. Sometimes it
scoring documentaries, TV and short films, she works
might be an orchestra; sometimes it might be a big band.
ALIESSLUITER.COM
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The exclusive programs – developed by TAFE SA in collaboration with the University of Adelaide’s Entrepreneurship, Commercialisation and Innovation Centre – include artisan food, beer and wine specialisations combined with high-level business subjects to provide a unique learning experience.
To find out more about these exciting new programs contact: Scott Dwyer Course Coordinator, Lecturer Tel: + 61 8 8348 2451 Email: scott.dwyer@tafesa.edu.au
tafesa.edu.au
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HOT 100 WINES 2014/15
- REDS -
FRUIT FORWARD WITH FINESSE South Australia’s environment is conductive to fruit forward wines given that many of this state’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 are other examples.
HOT 100 WINES 2014/15
DANDELION VINEYARDS
MORDRELLE WINES
Sister’s Run
2013
Bethlehem Block
Adelaide Hills
Small Berries McLaren Vale
Lifted and spicy. Blueberries and graphite. Great use of
Rose petal lift, elegant spice.
stems to add a spicy/gamey
Simply a charming light-to-
feel. Drinkable beyond belief.
Lifted and spicy, sleek and
medium-bodied red wine.
polished. Amazing texture and
Test your friends. They won’t
mouthfeel with a deep core of
tip it out.
purple fruits. Modern but with glide and suppleness.
Nepenthe Winemaker’s Selection Available exclusively at our Cellar Door. nepenthe.com.au
MAYHEM & CO Syrah 2013
Syrah Clone 1125
Cabernet 2012 Barossa Valley
95
Jones Road Balhannah, open 7 days 10am-4pm Phone: (08) 8398 8899 cellardoor@nepenthe.com.au
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HOT 100 WINES 2014/15
BLACK BISHOP WINES
FALL FROM GRACE
Single Vineyard Barossa
Mazerine 2013
Shiraz 2013
McLaren Vale
Barossa Valley
TORZI MATTHEWS VINTNERS Sangiovese 2012 Barossa Valley
Purple flowers, kalamata Shows glorious tension; a wine
olives, lifted nose, earthy.
Earthy, savoury perfume with
to savour over time. That being
Lovely layers with juicy
a whiff of game meat, it then
said, a walk up start reveals a
mid palate and fine-grained
reveals a softer side, giving
wine of tight, squeaky forest
tannins.
fruit, juiciness and a fleshy
berry fruit, wonderful perfume
finish that welcomes the
and fine, grainy tannin profile
drinker in. It develops more
that shows pucker and food
savouriness with time too.
friendliness.
Enjoy.
PAXTON WINES Paxton AAA Shiraz Grenache 2012 McLaren Vale
Meaty, savoury, dusty and earthy. Firm tannins and grip.
MURRAY STREET VINEYARDS
PURPLE HANDS WINES
Black Label Grenache
2013
2012
Barossa Valley
Barossa Valley
Serious and finishes a touch tangy. Vibrancy to the fore.
Mataro Grenache Shiraz
Delicate blackberry and Light on its feet: elegant,
raspberry. Bright acidity.
lilting fragrance and alluring
Slinky texture. Feels good
spicy sherbet. Manages its
in the mouth. Bright and
power and warmth well.
excitable. Ripe, balanced and
Tangy and balanced.
detailed.
HOT 100 WINES 2014/15
AdelAide Hills Wine Centre Opened in October 2014 by Andrew Holmes and Ben Holmes, owners and operators of the Hahndorf inn. showcasing more than 60 Adelaide Hills wines and other well known sA wine regions including Barossa, Clare Valley, Mclaren Vale and Coonawarra…… giving small winemakers a face. this centre provides opportunities for small and large wine makers to showcase their terrific wines to both local and international tourists. Wine flights, vertical tasting, meet the wine maker, wines with regional Adelaide Hills food matches. 35 Main street, Hahndorf (next to the Hahndorf inn) sun- Fri 10am – 7pm, sat 10am – 8pm 08 8188 1111 / info@adelaidehillswinecentre.com.au
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HOT 100 WINES 2014/15
TWO HANDS WINES Twelftree Greenock-
MURDOCH HILL
SHAW + SMITH
The Cronberry Shiraz
Pinot Noir 2013
2013
Adelaide Hills
Adelaide Hills
Ebenezer Grenache Mataro 2012 Barossa Valley
Light plum and ripe Enticing. Like tiptoeing
strawberries with an herbal
through strawberry fields.
overtone. A Pretty little
Lashings of fresh, bright fruit.
number with funk and a
The taste reminds you of
complex nose and deft fruit
picking wild blackberries. A
base to smash it down fast.
dusting of black pepper and
Silky smooth.
luscious cherry fruit on entry complete the picture. Enticing and moreish.
WINE CLUB JOIN FOR EXCLUSIVE OFFERS
THE ADELAIDE REVIEW
A D E L A I D E R E V I E W. C O M . A U
HOT 100 WINES 2014/15
SHINGLEBACK WINE Local Heroes Shiraz Grenache 2012 McLaren Vale
Juicy and sweet. It manages great vibrancy and vitality – clean lines, light to medium body, very fresh and utterly drinkable.
THE ADELAIDE REVIEW WINE CLUB Is a premium subscription service limited to 100 places and costing only $200 per year. Membership includes invitations to exclusive events such as the launch, which features a tasting of four vintages of Leconfield Cabernet, bookended by the luminous 1980 and 2012 vintages. Ongoing special prices are accessible solely to Adelaide Review Wine Club members, and outstanding offers on exceptional wines are emailed directly to those in the Club.
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HOT 100 WINES 2014/15
ULTIMATE SA WINE TOUR Want to explore South Australia’s wine regions but don’t know where to go? The South Australian Tourism Commission provides the ideal four-day tour itinerary to explore the best of the state.
DAY 1
DAY 2
Adelaide to Adelaide Hills via McLaren Vale
Adelaide Hills to Barossa Start your day combining everyone’s two favourite
McLaren Vale is only 45 minutes from Adelaide. Your
things – wine and chocolate. The Hahndorf Hill
first must-see is d’Arenberg winery. The family-run
Winery’s ChocoVino experience does just that.
winery is one of the region’s highlights, and their
Pick your own strawberries from late October to
Blending Bench lets you play winemaker.
April at Beerenberg Farm. You can also purchase
Nearby, the McMurtrie Mile experience leads you to
their delicious jams, preserves and sauces year
many highlights all on the one road – wineries, beer
round at their on-site farm shop.
tasting and an art gallery.
For cheese enthusiasts, visit Udder Delights cheese
Blessed Cheese on the main street of McLaren Vale
cellar in Hahndorf, and a little further north in Woodside
is part cheese shop, part café. They also do a great
is the Woodside Cheese Wrights cellar door.
picnic hamper to take away.
Visit The Lane Vineyard restaurant and cellar door,
If you’re visiting on Saturday morning (8am
where the only thing that rivals the food and wine is
to12.30pm) explore the Willunga Farmers Market.
the view. Alternatively, The Lobethal Bierhaus brews
This was the first farmers’ market in South Australia
award-winning handcrafted beer and serves meals
and it’s still one of the best.
made from local produce.
Two top options for lunch in the region are The
Continue to the Barossa, one of the world’s great
Elbow Room and Fino. You can’t go wrong at either.
wine regions. Book one of the tours available at
Leave McLaren Vale and head to the Adelaide
historic Seppeltsfield Winery and taste their famous
Hills, best known for its B&Bs, cosy cottages and
fortifieds. Their collection includes every vintage
contemporary hotels.
back to 1878.
JC Mini Buses have a number of full and half day tours available for the winery districts surrounding Adelaide, including Barossa, McLaren Vale, Adelaide Hills and Clare. Enjoy our 2hr City Sightseeing tour taking in the beautiful surroundings, historic buildings of Adelaide, the Central Markets and River Torrens & the seaside resort of Glenelg magnificent beaches and shopping. From $65 per head. We operate 7 days a week. From 2 people to 30 people.
1300 662 542 | res@jcminibuses.com.au | www.jcminibuses.com.au
HOT 100 WINES 2014/15 Burra
AUSTRALIA’S GREAT FOOD AND WINE TOURING ROUTE
Clare 21 Sevenhill 20 19 Watervale 18
DAY 3 Coffin off Bay
Barossa to Clare Valley For a hands-on experience try Casa Carboni Italian
Saddleworth
Portcooking Lincoln
school in Angaston. The Carbonis run great
cooking classes, demonstrations and even do classes
12
2
The Elbow Room – restaurant
13
Bench and d’AFarm rry’s restaurant Maggie Beer’s Shop
3
McMurtrie Mile – wineries, art, beer and food
14
3 McMurtrie Mile – Wineries, art, Penfolds – Make Your Own beer and food Blend experience 4 Blessed Cheese – Providore
5
for kids. At Penfolds in the Barossa, step into the shoes of a winemaker on the Make Your Own Blend tour, enter the lab and blend your own bottle of wine
6
to take home. Indulge at Hentley Farm, the restaurant’s spectacular set menu options are based on what is currently in
If you want to learn about wine, become an instant
Blessed Cheese – providore Willunga Farmers Market (Saturdays) and Fino Restaurant Hahndorf Hill Winery ChocoVino – chocolate and wine matching
Another must stop is at Aussie food legend Maggie Beer’s Farm Shop near Nuriootpa. Taste and purchase Maggie’s products or maybe you just want to drop in
15
d’Arenberg winery – The Blending
2
The Elbow Room – restaurant
Riverton
Port Wakefield
7
Udder Delights – handmade cheese
Kapunda
The Lane – cellar door and restaurant
9 10
Beerenberg Farm
16
Tanunda 12
13 Nuriootpa 15 Angaston
Lyndoch
G Gawler
Williamstown
17
Hentley FarmBier– Haus cellar 11 Lobethal door restaurant 12 and Jacob’s Creek Visitor Centre –
10
Woodside Cheese
18
Kersbrook B Birdwood
19
Skillogalee – cellar door 16 Seppeltsfield – Taste Your Birth and restaurant Year port
8 9
Mt Barker a
Echunga McLaren Vale 1 4
Murray Bridge
Meadows do s
2 Willunga Wi un a 5
S Strathalbyn
17
20
Hentley Farm – Cellar door and restaurant Sevenhill Cellars 18 Lane – Cellar door and and StAnnie’s Aloysius Church wine making museum
Woodside Cheese
19
Lobethal Bier Haus
Mt Compass
Skillogalee – Cellar door and
restaurant Knappstein Enterprise 20 Sevenhill Cellars and St Aloysius Winery and Brewery Church 21
Head north from the Barossa and it won’t be long
M Myponga
Knappstein Enterprise Winery and Brewery
Goolwa Victor V Harbor
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Mannum
10 Woodside
ndo 6 Hahndorf
7
3
Mt Pleasant
Lobethal 11
ADELAID DE
13 Maggie Beer’s Farm Shop Annie’s Lane – cellar door and 14 Penfolds – Make Your own Blend wine making experiencemuseum Casa Carboni cooking school and Barossa Valley Cheese Co.
Eden Valley
Springton n
cheese
8 The Lane – cellar door and Seppeltsfield – Taste restaurant Your Year Farm port 9 Birth Beerenberg
21 11
14
17
Casa Carboni cooking 6 Hahndorf Hill Winery ChocoVino school and Barossa Valley – Chocolate and wine matching Cheese Co.Delights – Handmade 7 Udder
15
8
Eudunda
Tarlee
Willunga Farmers Market (Saturdays) and Fino Restaurant
16
for coffee and cake. before you’ll be in picturesque Clare Valley.
1
5
expert with a masterclass at Jacob’s Creek Visitor Centre in Rowland Flat.
Jacob’s Creek Visitor Centre – master class ITINERARY HIGHLIGHTS and restaurant
Balaklava
Master Class and restaurant
season. Their cellar door, in the property’s original 1840s homestead, is an intimate spot for wine tasting.
Australia’s Great Food and Wine Touring Route
d’Arenberg winery – The Blending Bench and d’Arry’s restaurant
4
Mintaro
Auburn
ITINERARY HIGHLIGHTS 1
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theroamingspit
Tailem Bend
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DAY 4
in 1851 to produce sacramental wine, which they still
Clare Valley to Adelaide
do but now they also make premium table wines – hallelujah!
If you already know the region, you probably have a
Knappstein produces both wine and beer. Their hand-
long list of cellar doors you want to visit. If you don’t,
picked Riesling is consistently one of Australia’s best
the valley is home to about 40 wineries and most of
and the cellar door – open seven days – includes the
them have a cellar door. They have a character unique
micro-brewery where they brew their own beer.
to the Clare region – earthy and often set among gum trees.
Skillogalee is a renowned winery and their restaurant has a national reputation. It’s a perfect spot to spend
The region is famous for its award-winning Rieslings but offers much more. Jesuits started Sevenhill Cellars
a relaxing afternoon before you start the drive back to Adelaide.
CONTENT DRIVEN NICHE PUBLISHING GROUP opinionmedia.com.au
PRESENTS
A NIGHT OF FASHION AT THE ART GALLERY
HOT 100 WINES 2014/15
103
- AWARD -
T A F E S A AWA R D DREAMERS AND BELIEVERS
WINNER THE GENTLE FOLK PINOT & PINOT 2014 ADELAIDE HILLS
This year the Hot 100 SA Wines continues TAFE SA’s two categories for wines that push the boundaries stylistically: Dreamers and Believers Whites and Dreamers and Believers Reds.
T
hese categories are for wines that use mindful
to develop creators and developers of niche market
oxidation and skin handling, producing unique
businesses in the food and wine industries. Graduates
changes to the aesthetics, colour and flavours
will be able to apply a variety of skills to their own
from those that would usually be associated with
business, or a potential or existing employer, inclusive of
specific varietal characteristics.
further development through the introduction of a new
and unique product range, service or concept, develop
TAFE SA sponsors these categories, as well as the
and provide direction to marketing and promotional
TAFE SA Regency International Centre Dreamers and
strategies and the development of an understanding
Believers Award. The categories and the award celebrate
of operating a business in an increasingly international
the diversity and uniqueness of South Australian wines.
context.
The award is handed to the overall winner of the combined white and red classes.
The TAFE SA Graduate Certificate leads into the
Graduate Diploma in Entrepreneurship for Food and Wine,
The winner of the award wins a scholarship to take part
which seeks to provide higher level training needs in
in the TAFE SA Graduate Certificate in Entrepreneurship
innovation, research and development, food safety, and
for Food and Wine. The scholarship offers a program
international markets, and support the future direction of
that provides an opportunity to grow professionally and
the South Australian food and beverage industry.
Cirillo 1850s Estate Wines Custodian of the oldest Grenache and Semillon vineyards planted in 1848
C ELLA R D O O R A ND TA S T I N G S B Y A P P O I N T M E N T Marco Cirillo: Owner and Winemaker 17 Nuraip Road Nuriootpa 5355 Barossa Valley South Australia Contact: Marco Cirillo / info@cirilloestatewines.com.au or 0408 803 447
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HOT 100 WINES 2014/15
- REDS -
DREAMERS AND BELIEVERS These are the wines that push the boundaries; that challenge trends and traditions. These are the wines that might change you.
HOT 100 WINES 2014/15
GRAND CASINO WINES Shiraz/Pinot 2012 Adelaide Hills
SHOBBROOK Poolside 2014
105
THE GENTLE FOLK
Barossa Valley Pinot & Pinot 2014
Lithe and light. A radical
Adelaide Hills
lift provides a sweet and A big wine but the spicy,
sour energy of cinnamon,
A very hands-off style of
cool transparency imbues
quince and ginger to a firm,
ginger, quince, cinnamon and
an element of freshness;
taut palate defined by deft
tangy red fruit notes. Lifted
while an underlying tow of
handling on skins.
and exotic, yet dry and full
brisk minerality and finely
of textural intrigue that gives
ground, ferruginous tannins
considerable complexity to
brings grip, focus and zip to a
imminent pleasure.
brooding wine of class.
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FREDERICK STEVENSON
ST HALLETT WINES
CONTE ESTATE WINES
Old Wine Grenache 2013
Lacrima di Terra
Syrah & Friends 2013
Barossa Valley
Sparkling Lagrein 2014 McLaren Vale
Barossa Valley
Pretty texture: satiny, A superb example of a
fresh and vibrant. Spice,
Lambrusco-inspired thrills
contemporary Australian red
piquant acidity and light
with a chill. Opaque with
wine. Pliant, spicy and mid-
and sandy tannins balance
notes of bitter cherry, squid
weighted; aromas of peat,
the sweetness present. A
ink, nori and tar. Spritz and
blueberry and violet leap from
gentle, sleek and quiet wine
firm tannins deftly offset
the glass, defined by brisk
with loads of personality and
attractive residual sugar. Lots
acidity.
an uncontained drinkability.
of fun and pleasure here.
Wicked stuff.
SCARPANTONI ESTATE WINES
OCHOTA BARRELS The Fugazi Vineyard Grenache 2013 McLaren Vale
Pinot Noir 2011 South Australia
Juicy, light and flavoursome. Refreshingly lean and clean
Wild amaro and briar
and unique – it’s almost rosé
expression. A deep, crunchy,
due to its gentle sweetness
vibrant and savoury wine.
but with a big lick of game
Absolutely delicious to drink.
and herb notes. Cool gear.
Pushes the boundaries.
HOT 100 WINES 2014/15
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BUDGET
CHIC
Adelaide’s new dining aesthetic a real winner – BY ROGER HADEN –
I
n an early episode of Seinfeld, George
(i.e. experiences) to products and services,
Costanza (Jason Alexander) declares
engaging well-integrated design is creating great
“coffee’s not coffee”. Well before marketing
dining ambience that’s busting out all over the
mavens Pine and Gilmore coined the
city.
phrase “the experience economy” in the late ‘90s, the savvy New York sitcom expressed the
Perhaps led by Peel and Leigh streets, which
intuitive logic that “having coffee” is always an
have recently been conjoined via the London
opportunity for social and cultural exchange,
Underground-style tunnel now occupied by the
whereby options (to have sex, or not in George’s
burgerific Bread and Bone Wood Grill, the trend
case) are there a-plenty. Think Adelaide’s Coffee
toward casual but classy venues has developed
Branch, Josh Baker’s groovy Leigh St hub where
rapidly. Leigh and Peel constitute the CBD’s first
the queues prove the coffee’s good; but it’s
pedestrian dining precinct. Clever Little Tailor,
the feel – the aesthetic – that adds tangible,
Josh Baker and partners’ atmospheric watering
bankable value, cup after cup. Doing business,
hole, is complemented by similarly laid back
building relationships. Yadda yadda. Coffee’s not
options like adjacent café, La Moka, serving its
(just) coffee.
own brand of intimate aesthetics (along with great simple dishes) that strike an affective
Ditto food. Take succulent cubes of crisp
chord between flash and trash: the new
skinned pork belly, king prawn tails, coriander
Adelaide style. Reflecting also a re-energised
and citrus-packed Asian peanut dressing, as
interest in taste, in both senses, design, décor,
served at Jordan Theodoros and Ben McLeod’s
food and wine choices have moved past knee-
loft-ish Peel St Restaurant. Hey presto, the
jerk parochialism-localism, providing intelligent
joint is buzzing. While the food is excellent, as you drink and snack overlooking the space or out to the pedestrian-only street via generous vertically-opening windows, this clever, budget chic featuring spare design, exposed beams, ducting and brickwork, works its magic. Such modest design innovations have punters heading back (for the food as well!). After years of following the culinary fashions and modish styles of big brothers Sydney and Melbourne, this budget chic comes in the wake of relaxed licensing laws, but arguably it also represents a coming of age for Adelaide’s dining aesthetic. Fuelled by a talented generation of entrepreneurs who display cultured confidence and intuitive understanding of how to add value
GOLDEN BOY
COFFEE BRANCH
HOT 100 WINES 2014/15
tasting room replete with floor to ceiling wine display.
urban style informed by global trends but not dictated
Together with offshoot bar (Mother Vine) these
by them. Aligned perfectly with local consumers’
celebrated wine aficionados are adding long-overdue
desire for experiences, the strength and ultimately,
cosmopolitanism to East Rundle St’s exceedingly well-
the test, of this trend’s authenticity is the integrity
worn dining and drinking grounds. Back along Vardon
of its homegrown (what ‘organic’ used to mean)
there’s Tom Roden’s classy, glassy, inside-outside
development and application, in the hands of Adelaide’s
café, Exchange Speciality Coffee. Inspired to return to
best and brightest. So get walking and when you spot
Adelaide – bringing his specialty coffee knowledge with
the new Adelaide style remember – dining’s not (just)
him – Roden is typical of the best of Gen Y’s creative
dining.
locals, who recognise how much can be done, right here, right now. While travelling and working abroad is still an experience worth having, global culture is so fluidly import-export that the real deal appears for many to be coming back and making a difference in a state where with the right injection of business-design savvy represents exceptional opportunities. This is also what is driving the new dining aesthetic. More aesthetically refreshing spots like the recently launched Flinders St Project joins trailblazers like André’s Cucina in Frome St. Flinders St. is an artisan micromixes of ingredients and culinary styles with drinks
bakery/café/restaurant with open kitchen and shared
matched to feature menu flavours and a range of diner
table format, the venue is replete with sculpted ceiling
budgets.
of wooden spoons that invite you to ‘eat’ the décor while
enjoying your buttery fresh croissant, coffee or daily
Elsewhere, Penny University in Union St (off
lunch special and a glass of wine. Another edible interior
Rundle) offers its own funky eclecticism that also puts
awaits at French-Asian fusion restaurant La Bonne Table
design and feel front and centre. In close-by Ebenezer
round the corner on Wakefield St. Expressing the-same-
Place, another blossoming dining locality that at
but-different signature of cosy-industrial décor, this casual
last is spreading culinary urbanism beyond the main
cum fine-dining bar-restaurant provides more evidence of
drags, East End Providore and Hello Jupiter combine
the inexorable outward spread of the new city style: an
intimacy and interest that are the emerging markers
‘in-touch’ dining aesthetic full of tactility and texture.
of Adelaide style. Less than a minute away in Vardon
From the classic value-add of Burger Theory to the
Ave, Adelaide wine legends East End Cellars have
authentic rebirth of Thai that is Golden Boy, these
been reborn as an earthily glamorous (and capacious)
latest dining venue options highlight a homegrown
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BAKING COMMUNITY ON THE RISE Make no mistake: there is much more to the Country Women’s Association (CWA) than perfect lamingtons and nostalgia-flavoured baked goods.
in times of crisis, like when bushfires wreaked havoc
and fastest growing community. Sangster believes this is
through the Barossa.
due to a resurging interest in practical skills.
“It’s really a sense of being part of that and giving back
“Everyone in our branch wants to re-engage with old-
to people who help our economy and our community run,”
fashioned skills of making things from scratch, fixing and
says Sangster. “If we get so caught up in our technology and
repairing things, using what’s at hand, and supporting
importing everything from overseas, we’ll never really be able
local producers,” she says. However, traditional branches
W
to continue living in our lucky country. A lot of people over the
– including the Metropolitan arm that services the same
hile their baking skills are legendary, the not-
decades have worked really hard to support this association,
region as Sangster’s Adelaide group – often had their
for-profit has a broader social purpose than
and it’s a really nice way to give back and help.”
monthly meetings during the day, when working women
explains:
can be attributed to this commitment to community.
– BY ILONA WALLACE –
pitch-perfect scones. Lil Sangster from the
Adelaide branch of the South Australian CWA (SACWA)
“The idea is that the SACWA promotes welfare
could not attend. The traditional skills learned by members of the CWA competition at the Farmers’ Market. They asked people at
association when the Adelaide branch opened last year.
the demonstration whether there would be any interest
conditions for all women and children, whether they’re in the city or the country. It’s a really fantastic networking
in a younger branch, accessible to working women. “I wanted to increase my baking skills,” she says with
group; there’s a lot of support for each other, and the
a laugh. “I wanted to relearn how to knit, and I wanted
friendships we form with each other are quite phenomenal.
to be part of a community and support group of strong, caring women.”
“It’s really nice to be part of something that looks after our own community,” Sangster continues. She references the Association’s emergency relief fund, which gives aid
So, last year, the SACWA presented a scone-baking
Sangster says these skills were partly why she joined the
The answer was a resounding yes.
THE ADELAIDE BRANCH OF SACWA PROVIDED THE EXQUISITE DESSERTS FOR THE HOT 100 SA
With 65 fully paid members, while the average is about 15 per branch, the Adelaide chapter is the state’s largest
WINES LAUNCH. REACH OUT TO YOUR NEAREST BRANCH VIA SACWA.ORG.AU, OR CALL 08 8332 4166.
PLUMM.COM
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2
WINE INDEX Annie’s Lane –
Cirillo 1850 Estate Wines – Cirillo ‘The Vincent’ Grenache 2013
Conte Estate Wines –
41
Grant Burge Wines –
Grant Burge Wines –
106
Guthrie – Walk the Line
Coriole – Nero d Avola 2014
73
Dandelion Vineyards –
95
Day Wines – Eccolo
6
96
77
Hahndorf Hill Winery –
Haslemere – Shiraz 2013
27
Heirloom Vineyards –
HOT TEN WINE
Henry’s Drive Vignerons –The
Hugh Hamilton Wines –
Frank Potts 2012 Bowen Estate – Chardonnay 2013 Bremerton Wines –
Fall From Grace –
Flint’s Of Coonawarra –
39
Vermentino 2014
Dry Red #1 2014
Dufte Punkt 2014
41
Frederick Stevenson – Montepulciano 2013
78
Langmeil Winery –
90
Mayhem & Co –
95
Ministry Of Clouds –
37
77
Ministry Of Clouds –
79
Shiraz 2013
79 34
Mordrelle Wines –
Mordrelle Wines –
52
51
95
Syrah clone 1125 2013 Murdoch Hill –
55
51
Sparkling 2011
98
The Cronberry Shiraz 2013
79
The Phaeton Pinot Noir 2013 Murray Street
96
Vineyards – Black Label 4
73
88
Riesling 2014
Meslier Brut Royale
91
Lake Breeze –
Murdoch Hill –
Irvine Wines – Irvine Sparkling
Cabernet Sauvignon 2012 Frederick Stevenson –
Chaffey Bros Wine Co –
96
Gammon’s Crossing
Bremerton Special Release
38
The Floozie 2014
Mazerine 2013
33
HOT TEN WINE
Small Berries Syrah 2013
Post Mistress Blanc de Blanc 2013
Shiraz 2013
91
37
Sauvignon Blanc 2014
Single Vineyard Barossa
Bleasdale Vineyards –
28
Valley Floor Shiraz 2012
Single Vineyard Shiraz 2012
87
Fall From Grace – Lolita Arneis 2013
34
Sauvignon Blanc 2014
Cabernet Sauvignon 2010
52
77
Pinot Grigio 2014
Hahndorf Hill Winery –
Dowie Doole –
Cabernet Sauvignon 2011
Black Bishop Wines –
Hahndorf Hill Winery –
Fortified Viognier
87
91
Karrawatta – Sophie’s Hill Pinot Grigio 2014
37
GRU Gruner Veltiner 2014
59
DogRidge –
BK Wines – Mazi Syrah 2012
33
9
Cabernet Sauvignon 2012
Hahndorf Hill Winery –
Sangiovese 2012
41
Sparkling Pinot Noir 2014
105
Nebbiolo 2013
Block Cabernet 2012
88
34
Thorn Riesling 2014
Sister’s Run Bethlehem
Pinot Gris 2013
Bird In Hand –
Jericho Wines – Fume Blanc 2014
Shiraz/Pinot 2012
Lagrein 2014
The Bachelor Shiraz 2012
Bird in Hand – Nest Egg
Grand Casino Wines –
Lacrima di Terra Sparkling
90
Clare Valley Riesling 2013
Beach Road Wines –
106
Syrah & Friends 2013
The Vigneron Pinot Gris 2013
Cabernet 2012
Atze’s Corner Wines –
Frederick Stevenson –
HOT TEN WINE
Quelltaler Shiraz
Architects Of Wine –
26
Jericho Wines – Adelaide Hills Tempranillo 2014
26
Grenache 2012 Murray Street Vineyards –
90
Black Label Shiraz 2012 HOT TEN WINE
Nepenthe – Winemaker’s Selection Gruner Veltliner 2014
34
HOT 100 WINES 2014/15
49
Nepenthe –
45
Petaluma –
Winemaker’s Selection
White Label
Late Harvest
Chardonnay 2013
34
5
Winemaker’s Selection Viognier 2014 Ochota Barrels –
Primo Estate Wines – Joseph La Magia Riesling Taminer 2013
106
Scarpantoni Estate Wines –
27 7
3
41
Weird Berries
Primo Estate Wines –
in the Woods
Merlesco Merlot 2014
Paracombe Premium Wines – Chardonnay 2013
26
Purple Hands Wines –
Reilly’s Wines –
Patrick Of Coonawarra –
87
Rocland Estate – Chocolate Box Shiraz 2012
Sauvignon 2010
96 37
Sauvignon 2012
Shaw + Smith –
38
District Release Shiraz 2013 Rosemount Estate –
Sauvignon Blanc 2014
Little Berry Shiraz 2012
91
The Gentle Folk – Blossoms 2014 HOT TEN WINE
98
The Gentle Folk –
99
Local Heroes Shiraz
Shingleback Wine –
78
The Gentle Folk –
Rusty Bike Wines –
The Yeoman
The Brumby Cabernet
Shiraz 2010
Sauvignon 2013
The Gentle Folk –
Shottesbrooke Vineyards – Shottesbrooke Estate Series Grenache Shiraz Mataro 2013
28
Torzi Matthews Vintners –
77
96
Sangiovese 2012 Two Hands Wines –
98
Twelftree Greenock- Ebenezer Grenache Mataro 2012 Ulithorne Wines –
73
Dona GSM 2013 Wicks Estate –
HOT TEN WINE
105
Pinot & Pinot 2014
Poolside 2014 8
87
59 105
Shobbrook –
79
Gnomes 2014
Vintage Fortified Shiraz 2012
77
55
Cabernet & Franc Rose 2014
Shingleback Wine –
88
25
90
Pinot Noir 2013
Rosemount Estate –
Scarecrow
Pertaringa –
28
Red Art Cabernet
‘The Agreement’ Sauvignon Blanc 2014
1
78
45
White Frontignac 2014
The Perfect Storm Shiraz 2012
Tempranillo 2013 Rojomoma –
Grenache 2012
Pertaringa –
Shanahans Wines –
Chocolate Box
Paxton AAA Shiraz
Penny’s Hill –
52
38
Estate Riesling 2014
Grenache 2012
Rocland Estate –
Cabernet Merlot 2010
Taylors Wines – Taylors
Bellissimo Tempranillo 2013
77
Mother of Pearl
Paxton Wines –
Serafino Wines –
HOT TEN WINE
Home Block Cabernet
Patrick Of Coonawarra –
96
33
St Andrews Chardonnay 2013
Scott Fiano 2014
Sparkling Shiraz 2012 10
Taylors Wines –
33
Scott Wines –
Mataro Grenache Shiraz 2013
HOT TEN WINE
27
Temple Bruer Wines –
73
106
Old Wine Grenache 2013
HOT TEN WINE
Grenache 2013 Ochota Barrels –
Mataro 2013
106
St Hallett Wines –
Scott Wines – La Prova Nero D’avola 2013
79
Cellar Door Release
Pinot Noir 2011
HOT TEN WINE
The Fugazi Vineyard
St Hallett Wines –
Pinot Grigio 2014
Gewurztraminer 2013 Nepenthe –
34
S.C. Pannell –
113
39
Riesling 2014 Willunga 100 – Grenache Rose 2014
55
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THE
HOT
100
EFFECT
The Hot 100 has broken a lot of ground in its shortish history; just ask the previous winners – BY CHARLES GENT –
L
ast year, the 2012 Lofty Valley Steeped Single
Its victory thrust the Lucy Margaux label into the
Adelaide Hills FDW [7c] Chardonnay; the year after it was
Vineyard Pinot Noir from vigneron Dr Brian Gilbert
limelight and also alerted many drinkers to ‘natural’
the 2008 Virgilius, the company’s top-flight Eden Valley
was dux. With a wine made from grapes grown
winemaking, the international movement which aims to
Viognier, a variety that winemaker Louisa Rose pioneered
near Summertown and vinified by Brendon Keys,
create wines free of additives or filtration.
in Australia.
the little-known label was a surprise winner, not least for its proprietor. Gilbert says that the win had dramatic effects,
Van Klopper was “surprised and elated” by the win.
In 2008 first prize went to Peter Schell, the deep-
“My wines are left of centre, but we have aimed to make
thinking Kiwi immigrant of Spinifex Wines, for his 2006
them strangely gulpable,” he says.
Indigene. His savoury and complex Shiraz Mataro
especially in gaining the attention of previously indifferent
completely subverted the Parkerised image of Barossa
restaurateurs. “It did put me on the map – there was
“The Noir de Florette winning gives hope to all the
immediate interest in the wine, and I went from not
winemakers trying to push new boundaries in wine, and
selling much to selling quite a bit,” Gilbert says. “And no-
gives drinkers with an open mind a journey to the new.”
one argued about the price.”
It was Stephen (SC) Pannell, now one of the state’s best-known small winemakers, who in 2007 won the
Eric and Jenny Semmler of 919 Wines near Berri With the heightened profile, Gilbert was able to
reds as jammy, overbearing monsters.
provided another unanticipated twist in 2011. Their
acquire a distributor, and now sells his wines into Sydney
winning wine was a Pale Dry Apera, a fortified that prior
and Melbourne. “It made my brand a bit more serious.
to the restraining edicts of the European Community
Having won the Hot 100 automatically gave it credibility.”
would have been known as a fino sherry.
inaugural Hot 100 with a 2005 Shiraz Grenache. It was only his second year as a solo concern. Pannell said in giving the main prize to a blend, the show demonstrated its alternative credentials from the start: it simply wouldn’t have happened in the major
If he could change anything about the competition’s format, Gilbert says he would like to see a three-way joint
Eric Semmler said the win contributed to 919’s brand
show system.
building, marketing and sales, as well as the Riverland’s
first prize, so that a red wine, a white wine and a fortified
reputation. He sees the Hot 100 as an incubator: “It
or sparkling could enjoy the status of Hot 100 winner: “I’d
provides a forum for the judging of creative and new
full of new varieties. We don’t need wine shows that are
“The Australian wine scene is fluid and dynamic, and
like to spread the love”.
styles which can then find their relevance within the
all about re-establishing French dogma,” Pannell says.
Australian wine industry”. Anton Van Klopper, the wild man of Basket Range, took first place in 2012 with his Noir de Florette, a multivarietal red blend that came in magnums.
He has high hopes that the Hot 100 will continue its Yalumba, one of the few 19th century wine companies
role of being “gutsy and controversial”.
still in original family hands, did the double in 2009 and 2010. The first win was for their immensely stylish 2008
“All wine shows should be more like it.”
HOT 100 WINES 2014/15
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THANK YOU – BY TAMRAH PETRUZZELLI –
T
So, thank you to the following: Alaura Bettess, Alex and Sam Knoll, Ali Papas, Alies Sluiter, Andrew Krenske, Banjo Harris Plane, Belinda McPherson, Brad Hickey, Brendon and Kirstyn Keys, Brooke Adey, Brooke Sullivan, Charles Gent, David Porcaro and Christina Adamczyk, David Knight, Derek Hooper, Derrick Casey, Duncan Welgemoed, Emma Shearer, Fiona Hann, George Randle, Georgia Loudon, Gill Gordon-
he Hot 100 SA Wines competition
Smith, I-Ching Tsai (Amy), Ivan and Tamara
and publication is a passion project
Tomic, Jeff Wright, Jeremy Mavromatakis,
for everyone involved. There are
Jess Bayly, Jimmy Day, Jonathan VDK,
so many people part of this project
Kane Overall, Katrina Birchmeier, Koen
that, like me, want to be immersed in
Janssens, Kong Yip Lee (Rex), Kris
a project that breaks new barriers and
Lloyd, Lachlan Sinclair, Leanne Amodeo,
celebrates everything that is wonderful
Leko Novakovic, Lisa Ranson, Luke
about South Australia. We are different
Montgomery, Manisha Reza, Manuel
to any other wine show or competition in
Ortigosa, Maria Underwood, Matthew
Australia and being the voice of this is so
Wallace, Michael Andrewartha, Michael
important to us.
Orphanou, Mitch Sperou, Michelle Pavelic,
Mike Bennie, Ned Goodwin, Niall Faber,
Words can’t explain the endless
Nick Pipinias, Nigel Blake, Nigel Rich,
appreciation that I have for all of your
Nikki Hamdorf, Pablo Theodoros, Paola
energy, passion and hard work. It’s
Coro, Patrick Sullivan, Peter Dredge,
all paid off – what an amazing year of
Raquel Gazzola, Roger Haden, Sabas
results, winners, producers, partners and
Renteria, Seb Crowther, Sharon Romeo,
sponsors
Shawna Dominelli, Sondra Deering, Stefan Tan, Steven ter Horst, Taras
On behalf of the whole Hot 100 team,
Ochota, Thuy Trang Tran (Flora), Tiffany
thank you for your energy, passion and
Venning, Tony Adey, Trevor Maskell,
hard work throughout the whole Hot 100
Tristan Habeck, Valerie Henbest, Vanessa
season. From the initial planning through
Altmann, Wei Chen (Amber), Yan Mae
to submissions, judging, events and the
Kang and Yutaka Ozaki.
launch – there is a team of more than 70 people who work behind the scenes and TREVOR MASKELL
TAMRAH PETRUZZELLI
BANJO HARRIS PLANE
donate their time to make everything run smoothly and without them the Hot 100 wouldn’t be what it is today.
THANK YOU AND SEE YOU NEXT YEAR! TAMRAH PETRUZZELLI PROJECT MANAGER
SPECIAL THANKS TO ALL THE WINERIES THAT SUBMITTED THIS YEAR: ADELAIDE WINEMAKERS/ALPHA BOX & DICE/ALTA VINEYARDS/AMADIO WINES/ANDERSON HILL/ANVERS WINES/ ARAMIS VINEYARDS/ARCHITECTS OF WINE/ARTWINE/ATLAS WINES/ATZE’S CORNER WINES/AUSTRALIAN VINTAGE/ BALNAVES
COONAWARRA/BASKET
OF
RANGE
WINES-BATTLE
BOSWORTH/BEACH
OF
WINES/BELLEVUEW
ROAD
ESTATE/BETHANY WINES/BIRD IN HAND/BK WINES/BLACK CHOOK WINES/BLEASDALE VINEYARDS/BOWEN ESTATE/ HIGGINS/
BRASH
BRAYDUN
HILL/BREMERTON
WINES/BROCKENCHACK
WINES/BROTHERS
ARMS/BUNDALEER
IN
WINES/BYRNE VINEYARDS/C A HENSCHKE & CO/CAPE BARREN WINES/CAPE JAFFA WINES/CATLIN WINES/CHAFFEY BROS
CO/CHATEAU
WINE
TANUNDA/CIRILLO
1850
WINES/CLEGGETT
ESTATE
WINES/CONTE
ESTATE
WINES/
CORIOLE/CRABTREE WATERVALE WINES/CRH WINES/DABBLEBROOK WINES/DANDELION VINEYARDS/D’ARENBERG/ DAY
WINES/DE
ANIMA
WINES/DOMINIC FERNFIELD
VERSACE/DOWIE
WINES/FIRST
WINES/FOX
CREEK
WINES/DELINQUENTE DROP
WINE
DOOLE/EDEN
WINES/FIVE
GORDON/FREDERICK
CO/DODGY
HALL/EKHIDNA
O’CLOCK
STEVENSON/G
WINES/DOGRIDGE/DOLAN
BROTHERS
WINES/FALL
SOMEWHERE PATRITTI
&
GRACE/FAUZ
FROM
PROJECT/FLINT’S
CO/GATT
PAS
FAMILY WINES/
COONAWARA /FOX
OF
WINES/GEDDES
WINES/GEMTREE
WINES/GEORGES WINES/GESTALT WINES/GILLIGAN/GLAETZER WINES/GOLDING WINES/GRAND CASINO WINES/ GRANT BURGE WINES/GUTHRIE WINES/HAHNDORF HILL WINERY/HAPPY DAYS/HASLEMERE/HASTWELL & LIGHTFOOT/ HEAD
IN
THE
JB
WINES/HEDONIST
CLOUDS
YON/HOLLICK
WINES/HOWARD
WINES/JERICHO
WINES/JOHN
WINES/KINDA
KELLERMEISTER
WINES/HEIRLOOM
VINEYARD/HUGH DUVAL
VINEYARDS/HENRY’S WINES/HUGO
HAMILTON
WINES/JOHNSTON
INDEPENDENT
WINE
DRIVE
VIGNERONS/HITHER
WINES/IRVINE
OAKBANK/KALLESKE
COMPANY/KINGSTON
&
WINES/J&J
WINES/
WINES/KARRAWATTA
WINES/
WINES/KIRRIHILL
WINES/
ESTATE
KOONOWLA WINES/KOUTOUZIS FAMILY VINEYARDS/LAKE BREEZE WINES/LAMBROOK WINES/LANGMEIL WINERY/ LAUGHING
JACK
WINES/LECONFIELD
WINES/LINFIELD
WINES/LINO
ROAD
RAMBLE/LLOYD
BROTHERS/LOFTY
VALLEY/LONGLINE WINES/LONGVIEW VINEYARD/LOOM WINES/LOST BUOY WINES/LOU MIRANDA ESTATE PTY LTD/ MAIN & CHERRY/MALONE WINES/MASSENA/MATCHBOX WINE CO/MAXWELL WINES/MAYHEM & CO/MICHAEL HALL WINES/MINISTRY OF CLOUDS/MITOLO WINES/MOJO/MORDELLE WINES/MORGAN SIMPSON WINES/MORLEY WINES/ MOSQUITO
HILL/MR
MICK/MR
RIGGS
WINE
COMPANY /MURDOCH
HILL/MURRAY
STREET
VINEYARDS/NGERINGA
VINEYARDS/NORTON SUMMIT VINEYARDS/OCHOTA BARRELS/OLIVER’S TARANGA VINEYARDS/PARACOMBE PREMIUM WINES/PARKER PENNY’S ESTATE
WINES/PURPLE
ROCKBARE/ROCLAND MUTTS ONE
WINES/RYMILL
LONELY
SEABROOK
WINES/RAIDIS
HANDS
COONAWARRA/PAZTON
ESTATE/REILLYS
ESTATE/ROJOMOMA/ROSEMOUNT COONAWARRA/SC
WINES/SERAFINO
OF
WINEMAKERS/PETALUMA/PETER
RICARD
BARREL/SAMUEL’S
SMITH/SHINGLEBACK SIDEWOOD
ESTATE/PAROUS/PATRICK
COONAWARRA
HILL/PERNOD
WINES/SEVENHILL
ESTATE
CELLARS/SEW
&
WINES/SALTRAM SEW
FRY
WINES/ST
HALLETT
WINES/ST
JOHN’S
WINE
ESTATE
BIKE
ESTATE/ WINES/
WINES/RUSTY
ESTATE/SAMARTZIS/
VINEYARDS/SHUT
ROAD/STONE
STICK
WINES/SCOTT
WINES/SHANAHANS
WINES/SHIRVINGTON/SHOBBROOK/SHOTTESBROOKE
ESTATE/SMALL
WINES/RHYTHM
VIGNERONS/RUSTY
WINES/SCHILD
ESTATE
WINES/PENLEY
WINES/PINDARIE/PIRATHON/PRIMO
WINES/RESCHKE
ESTATE/RUSDEN
PANNELL/SALENA
GORGE/SCARPONTONI
LEHMANN
THE
BRIDGE
WINES/
WINES/SHAW GATE
+
WINES/
WINES/TAYLORS
WINES/TEMPLE BRUER WINES /TENAFEATE CREEK WINES /THE ARH AUSTRALIAN WINE COMPANY /THE GENTLE FOLK / THE ISLANDER ESTATE VINEYARDS/THE LANE VINEYARD/THE PAWN WINE CO/THORN-CLARKE WINES/THREE DARK HORSES/TIM
ADAMS
WINES/TOMFOOLERY
WINES/TOMICH
WINES/TORZI
MATTHEWS
VINTNERS/TURKEY
FLAT
VINEYARDS/TWO HANDS WINES/ULITHORNE WINES/UNICO ZELO/VERDUN PARK WINES/VICKERY/VIGNA BOTTIN WINES/VINA LA LINEA/VINI ENNIO MERCURI PTY LTD/VINROCK WINERY/VINTELOPER/WAYWOOD WINES/WICKS ESTATE/WILLUNGA 100/WINE ARCHITECT/WINES BY GEOFF HARDY/WIRRA WIRRA VINEYARDS/WOODSTOCK WINE ESTATE/YANGARRA ESTATE VINEYARD/YEAR WINES/YELLAND & PAPPS/Z WINE/ZERELLA WINES/ZONTE’S FOOTSTEP
H O T 1 0 0 W I N E S . C O M . A U