JUST ARRIVED FROM SPRING VALE WINES!
SEPTEMBER 2020


Spring Vale Wines are a small 5th generation family owned vineyard since 1875, located in Cranbrook on Tasmania’s stunning Freycinet Coast.

Continuing in the tradition of hard work and innovation established by William Lyne in 1826, owners Rodney and Lyn Lyne have planted 14.5 hectares of wine grapes at Spring Vale, principally Pinot Noir.

Further plantings were made of Chardonnay and Gewürztraminer. In June 2007, Spring Vale purchased a neighbouring farm, “Melrose”. The purpose was to enable increased production of a lighter style red to be produced, with the first “Melrose” Pinot Noir.

The Freycinet Coast is the driest part of the state, with an average annual rainfall of 550mm.  Warm days and cool nights are a result of this climate and ideal for slow ripening and excellent flavour development.

NEW ARRIVALS

‘SALUTE’ SPARKLING 2018
(arriving October) These days we all need something to celebrate. Toast these wins with Spring Vale sparkling and remember a time when bubbles where confined to the glass.

‘MELROSE’ CHARDONNAY 2020
Want a chardonnay that everybody can enjoy? This one is bursting with stone fruit, citrus blossom and grapefruit.

‘MELROSE’ PINOT NOIR 2020
Uncomplicated, gorgeous red fruit singing the praises of an island upbringing where soil and climate work in harmony.

ROSE 2020
A dashingly dry Tasmanian treat! Light salmon pink in colour with lifted wild berry and rose petal aromatics scattered throughout.

MARS TSUNUKI DISTILLERY RELEASES FIRST SINGLE MALT WHISKY
‘THE FIRST’
July 2020


Hombo Shuzo is proud to launch the first single malt whisky to be produced at their Tsunuki distillery, which is located an hours drive from Kagoshima on the island of Kyushu in southern Japan. The whisky has been called Tsunuki ‘The First’ to recognise this fact, and it was distilled in 2016 and is natural cask strength at 59%.

The Hombo Shuzo business was established in Kagoshima in 1872, and their first production of Shochu, the traditional Japanese spirit, began in 1910. As the shochu business grew, they looked to invest in other business, and established Mars whisky with the first whisky production taking place in 1949. In 1985 they established Shinshu distillery in the Alps in Nagano prefecture, and began making their whisky there, with a pause between 1992 and 2011, as whisky consumption in Japan declined. Since 2011 Mars have been making some wonderful blended and single malt whiskies from Shinshu. As whisky consumption and demand for Japanese whisky increased globally, a plan was initiated to establish a distillery in Tsunuki, and they began producing whisky in 2016.

This Mars Tsunuki The First is the long-awaited first release distilled and matured at the Tsunuki distillery. Distilled in 2016, it was then aged for around four years before bottling in 2020. Beautiful pure water is used, and the natural environment with day and night-time temperature change has a considerable and unique influence on this whisky.

It has a shiny amber colour and shows concentrated sweet aromas such as vanilla, citrus fruits and maple syrup followed by more sweet fruits and gentle spices on the palate. The finish is long and complex.

“This is a young whisky, but I have to say this tastes surprisingly mature. The whisky had been deepened by climate and weather in Tsunuki. The area is surrounded by mountains, and it gets hot in summer and cold in winter. This is just the beginning of Tsunuki single malt, and there is a lot to discover”.
Hombo Kazuto
President of Hombo Shuzo

INTRODUCING SAWANOTSURU
JUNE 2020


Sawanotsuru was established in 1717, in Kobe, in the prefecture of Hyogo. The current owner, Mr Nishimura, is the 15th generation family owner. Originally they were one of largest local rice wholesalers but production of sake has become their main business. Henceforth they have very strong relationships with the local rice farmers, due to this history of rice production and traditional ties that are honoured in Japan.

All of the rice used for Sawanotsuru Sake is sourced from local farmers. Kobe was once known as Nada and the region has a long history made famous by the quality of their sake. The region around Kobe is still known as Nada in the ‘sake world’ and is the number one region in Japan for the production of sake, accounting for about 25% of all sake in Japan.  

Sawanotsuru’s sake making philosophy is to enhance the rice flavour character in their sake and they work closely with many contracted sake specific rice farmers in Hyogo. The relatively warm climate around Mt. Rokko has helped the region become famous for the production of Yamadanishiki sake rice, considered the ‘King of rice’.

The temperature fluctuations between day and night help produce very high quality Yamadanishiki sake rice.

The water in Nada/Kobe is called Miyamizu, and it is considered a hard water by Japanese standards, full of minerals and famous in the ‘Sake world’.  

The Nada regional style is dry, with good grip and a subtle spiciness. 

Sawanotsuru’s sake making philosophy works well with this hard water enhancing the full flavour of the rice and producing a clean, dry finish. Their sake is aimed to be consumed with an array of foods at a variety of serving temperatures from chilled to warm, so is very versatile.

Junmai Yamadanishiki
720ml

This is Sawanotsuru’s every day Junmai.  Yamadanishiki (the king of Sake rice) is used generously and this produces a wonderful depth of flavour married to sweet fruit aromas such as peach and white nectar.   Warm fermentation temperature encourage the development of flavour and the use of the local hard water called ‘Miyamizu’ (more mineral contents in natural water) creates the soft texture and clean, dry finish.

Serving Suggestion:
Wagyu beef steak, stew, Tonkatsu or Beefkatsu.  Strong miso or soy sauce flavoured dishes such as teriyaki, sukiyaki or miso hotpot.  Or traditional Japanese foods such as Tuna sashimi and fresh oyster with ginger and shallot dressing.

For more information visit
sawanotsuru.co.jp or contact your deja vu wine co. representative

INTRODUCING LOUIS MOREAU
MAY 2020


Louis Moreau was born from the passion of a family settled in Chablis since 1814. As early as the late 19th century, the love of this family for great wines led to the purchase of plots in Grands Crus and Premiers Crus. Today, proprietor of parcels in 5 of the Grands Crus, including a monopole, the domaine works many plots within the appellations of Petit Chablis, Chablis and Premiers Crus, in full harmony with the environment. The most prestigious of its wines is the monopole Chablis Grand Cru Clos des Hospices dans Les Clos, acquired by the Moreau family in 1904.

After his graduation in oenologyviticulture at Fresno State University (California) and different experiences in Californian wineries,
Louis Moreau succeeded to his father in 1994. Louis spends a lot of time in his vineyards to choose the best conduct for the plants. A massal selection is practiced in the old vines of Premiers Crus and Grands Crus in order to preserve the DNA of the estate’s wines. He also works in the cellar where he closely follows the vinification and wines aging, relying on an external consultant in a constant concern for quality.

Strong of his university background and anxious to transmit a vineyard respectful of the environment to the future generations, Louis conducts cultural practices in conformity with the HVE (High Environmental Value) certification, that takes in count all the work from the vineyards to the cellar.

Located on the Northern part of Bourgogne, 180 km away from Paris, going South East, Chablis vineyards cover 5600 hectares over 18 villages. Composed 100% of Chardonnay grape variety, Chablis terroir takes its unique typicity from a soil called ”Kimméridgien” made of layers of clay and limestone 240 million year-old and keeping in its layers ammonites and fossilized oysters (exogyra virgula) that give to Chablis terroir its unique character and to its wines minerality and purity.

In the heart of this exceptional terroir vineyards, Domaine Louis Moreau parcels are spread over the 4 levels of the appellation, therefore offering a full range of Chablis wines that combine minerality, finesse, elegance and purity.

2018 Chablis
2017 Chablis 1er Cru Vaulignot
2017 Chablis 1er Cru Les Fourneaux
2018 Chablis 1er Cru Vaillons

For more information visit:
https://www.louismoreau.com/en/

ST JOHN’S ROAD
A DETOUR WORTH TAKING
MAY 2020


Paint the town Barossa Red and find your Eden in a glass.

St John’s Road.

Resurfaced.

For more information please contact your Déjà vu wine co. area manager

stjohnsroad.com

 

INTRODUCING
SPRING VALE WINES
APRIL 2020


Established in 1842, Spring Vale has been home to the Lyne family since the 1870’s. For many years a sheep & cattle property, the estate diversified into viticulture in 1986 and has since established a reputation for wines of outstanding style and structure.

Continuing in the tradition of hard work and innovation established by William Lyne in 1826, Rodney and Lyn Lyne have planted 14.5 hectares of wine grapes at Spring Vale, principally Pinot Noir. The vineyard began in 1986 when a small area of 0.8 hectares were planted to Pinot Noir. Further plantings were made in the following years: firstly, more Pinot Noir, then Chardonnay and Gewürztraminer, followed by Pinot Gris in 1996. In 2000, more Pinot Noir and a splash of Pinot Meunier were planted. A further 7.9 hectares of Pinot Noir were then planted in 2013.

In June 2007, Spring Vale purchased a neighbouring farm, “Melrose”. The purpose was to enable increased production of a lighter style red to be produced, with the first “Melrose” Pinot Noir being the 2008 Vintage. The Freycinet Coast is the driest part of the state, with an average annual rainfall of 550mm. Warm days and cool nights are a result of this climate and ideal for slow ripening and excellent flavour development. The soil at Spring Vale is mostly a fertile clay loam, with the subsoil varying from porous friable loam with rock to medium-heavy clay. Drainage is excellent throughout the vineyard and the pH of the soil is around 6.5.

18 ‘Salute’ Sparkling
20 ‘Melrose’ Chardonnay
17 Reserve Chardonnay
18 Gewurztraminer
20 Rosé
20 ‘Melrose’ Pinot Noir
18 ‘Estate’ Pinot Noir

GLOBALG.A.P CERTIFICATE FOR HOURAISEN
JANUARY 2020


 The agricultural section of Sekiya Brewery (Houraisen) has obtained Global G.A.P certification on 28th October 2019. Sekiya Brewery Co. seems to be the first to successfully obtain Global G.A.P certificate out of Sake breweries who grow and harvest their own sake rice.

GLOBALG.A.P. is the internationally recognized standard for farm production. Our core product is the result of years of intensive research and collaboration with industry experts, producers and retailers around the globe. Our goal is safe and sustainable agricultural production to benefit farmers, retailers and consumers throughout the world.

GLOBALG.A.P. Certification covers:

  • Food safety and traceability
  • Environment (including biodiversity)
  • Workers’ health, safety and welfare
  • Animal welfare
  • Includes Integrated Crop Management (ICM), Integrated Pest Control (IPC),
    Quality Management System (QMS), and Hazard Analysis and Critical Control Points (HACCP)

Our standard demands, among other things, greater efficiency in production. It improves business performance and reduces waste of vital resources. It also requires a general approach to farming that builds in best practices for generations to come.

For more information visit:
https://www.globalgap.org/uk_en/

GRAHAM’S PORT CELEBRATES 200 YEARS FEBRUARY 2020


Graham’s Port was founded in 1820 by Scottish brothers William and John Graham in the city of Porto, Portugal, and was later acquired by the Symington family. The year 2020 sees this illustrious Port house celebrate 200 years in the pursuit of excellence with a series of events and special releases.

During the bicentennial year, the Symington family will host a global series of by invitation-only dinners, hosted in Porto, London, New York, Paris, Amsterdam, Copenhagen, Dubai, Hong Kong and Shanghai. The dinners will see members of the fourth and fifth generation announce an exclusive release to mark the bicentennial. Subsequent special releases will follow later in the year to commemorate the historic moment for Graham’s, building on the company’s heritage to honour the craftsmanship that goes into producing wines of such consistent quality.

During the summer, two dinners for the public will be held at the Graham’s Port Lodge in Vila Nova de Gaia, Porto. This will be the first time since the lodge was built in 1890 that members of the public will be able to dine amongst the barrels. The evening will include a live music performance and a food pairing menu matched with a special line-up of Graham’s Ports. The tickets will be announced on the brand’s Instagram page and 40 will be available per evening. Late summer will also see Graham’s host a consumer-facing pop up in London, offering the opportunity for new and existing fans alike the chance to toast the bicentennial.

Johnny Symington, Chairman of Symington Family Estates commented, “This year marks an incredibly special moment for Graham’s. My great grandfather, AJ, began his life in the Port trade working at Graham’s in 1882. Two generations later, my father’s generation were offered the opportunity to acquire the brand. As a family, we are extremely proud to have made such outstanding wines throughout the nineteenth and twentieth centuries and to be able to continue this extraordinary legacy into the twenty-first century. We’re looking forward to continuing the Graham’s journey and striving to push the boundaries in every aspect of our family business.”

PRESERVATIVE FREE 
FROM PEPPER TREE
NOVEMBER 2019


“Maintaining fruit freshness is the biggest challenge with making a preservative free wine. We need to be so much more vigilant to ensure that everything is carried out with the utmost care and attention, as there isn’t any room for error,” Pepper Tree winemaker Gwyn Olsen says.

“Everything has to be perfectly clean in order to protect the wine, because we don’t have any preservatives in the wine to help!”

GOLDEN CHILD
NEW RELEASES 

NOVEMBER 2019


Kuitpo wine label Golden Child has released their 2019 range that showcase the southern Adelaide Hills sub-region.

The Hamilton family has had this property since the late ‘90s. David Hamilton, James’ dad, bought the plot in 1997, and, with the help of his neighbour, Geoff Hardy at K1, planted vines throughout.

Kuitpo has both maritime and geographic height influences. The elevation (330m-380m) and close proximity to the coast (15km) make it ideal for growing cool climate grape varieties.

The diversity of the region is a drawcard.

“That’s why it’s cool,” Hamilton says. “I honestly feel there’s a lot of potential here, just to get its own identity as well as being part of the Hills. It’s just so unique,” James says.

“These are wines you can drink at the beach,” James says. “Just fun spring, summer wines you can drink with friends and family.”

THE PERFECT GIFT FOR THE SINGLE MALT WHISKY LOVER
DECEMBER 2019


SYMINGTON FAMILY ESTATES JOINS INTERNATIONAL WINERIES FOR CLIMATE ACTION JANUARY 2020

Symington Family Estates are pleased to announce that they have joined International Wineries for Climate Action (IWCA), a new association of wine companies who have committed to respond to the severity of the climate emergency by taking immediate action to reduce their carbon emissions.

They have chosen to join IWCA because of its rigorous requirements:

1.      Complete a verified end-to-end (Scopes 1-3) Greenhouse Gas emissions inventory.
2.      Be powered by at least 20% on-site renewable energy.
3.      Have achieved at least a 25% reduction in CO2 emissions per litre of wine produced.
4.      Commit to reducing total emissions 50% by 2030 and at least 80% by 2045.

Founded in 2019 by Familia Torres (Spain) and Jackson Family Wines (USA), IWCA is today announcing its first 4 Applicant Members – Symington Family Estates (Portugal), Spottswoode Estate (USA), VSPT Wine Group (Chile) and Yealands Wine Group (New Zealand).

Applicant Members are wine companies who have completed Point 1 (measuring their carbon footprint across their entire supply chain), are working on Points 2 and 3 (to be achieved within five years maximum), and who are committed to the overall decarbonisation objectives in Point 4.

IWCA is open to wineries from any country who recognise that climate change is the most significant threat facing the wine industry, and who are guided by the urgency for strategic action that accelerates the implementation of strategies and innovative solutions to tackle climate change.

“Climate change is one of the greatest risks facing humankind. We need individuals, businesses and governments to rise to the challenge. At Symington Family Estates we are committed to systematically reducing our carbon footprint and working with our partners to reduce the emissions in our supply chain. We are very pleased to be joining IWCA as Applicant Members as we believe that this rigorous framework can lead the wine sector’s response to this existential threat. We encourage other wine companies to join us in making concrete public commitments with measurable goals to respond to the challenge of the climate crisis. We have no time to waste.”

– Rob Symington, Associate Director, Symington Family Estates.

For more information visit:
https://www.iwcawine.org/

BRUNO GIACOSA
AA FALLETTO RELEASES

JUNE 2019


The late great Bruno Giacosa stands as one of the most respected producers of traditionally styled Barolo and Barbaresco, crafting long-aging wines that are beloved by aficionados and coveted by collectors. Surprisingly, Giacosa himself was not an enologist. He learned by working with his father and grandfather; thus Giacosa felt that wines were better in the past, when there was less sophisticated protocol for both grapes and wine, along with less handling and lower yields. In January 2018, Bruno passed away at the age of 88, leaving his estate in the very capable hands of his children, who trained at his knee, as he trained at his father’s and grandfather’s.

Working with his father, Bruno became fascinated by traditional Piemonte grapes, particularly Nebbiolo. This training formed the basis of the Giacosa philosophy, which includes intentionally small grape yields, limited treatments and handling of the grapes while on the vine, traditional vinification, and an emphasis on terroir and typicity in crafting the estate’s wines. Under the auspices of two separate labels, Azienda Agricola di Falletto (di Bruno Giacosa) and Casa Vinicola Bruno Giacosa, Giacosa makes wines both from the estate’s own vineyards and with grapes sourced from known growers from vines grown around the village of Neive.

While Bruno pioneered the bottling of cru Barolo and Barbaresco wines in the 1960s, he didn’t purchase his own vineyards until decades later. In 1982, Bruno bought the Falletto vineyard in Serralunga, and this famed site is the home of not only Giacosa’s famed Barolo Falletto Vigna Le Rocche but also its esteemed Barolo Falletto. In 1996, Bruno purchased famed Barbaresco plots Asili and Rabajá, and these important vineyards provide the grapes for the estate’s two collectable Barbaresco wines. The estate now owns almost 50 acres. While the estate is most famous for its Nebbiolo wines, Giacosa also crafts Dolcetto, Barbera, Spumante and Arneis wines–in fact, Bruno is one of the winemakers recognized for helping to rescue Arneis from the brink of extinction in the 1970s.

Bruno was often typecast, regarded as a pure, unwavering traditionalist and ranked with the most respected producers of Piemonte’s traditional guard. While his wines certainly exemplified the classic style of Barolo in their characteristic leanness and restraint, Bruno was not absolute in his approach, operating in a state-of-the-art winery and utilizing stainless steel. Giacosa produced his cru bottlings only in the best vintages, and wines that failed to meet his standards were declassified and sold as Nebbiolo or remained unbottled. Bruno, known as the “Genius of Neive,” may have passed away, but his legacy remains in the estate that bears his name and the winemaking that he taught his children.

No other wines of Barolo or Barbaresco are more sought-after than these, essentially traditional styles coming from the superb sites carefully collected by the remarkable, late-great Bruno Giacosa, over more than five decades. They are amongst the world’s very greatest wines.

…visits with Giacosa and his longtime winemaker Dante Scaglione remain vividly etched in mind as some of the greatest tastings of my life..” Antonio Galloni

2015 Bruno Giacosa AA Falletto Barbaresco ‘Rabaja’ 

Aromas of smoke, dark berry, spice and warm stones. Full body, ultra-fine tannins and a bright and intense fruit. This is so finely textured and beautiful. Extremely well done for the vintage. Drink in 2020. 
99 points, James Suckling, October 2017

Rabaja is a magnificent vineyard that extends more or less uniformly from the highest hill in Barbaresco (311 metres) to a ditch at the end of Camp Gros in Martinenga.  Rabaja is one of the best-known and most celebrated vineyards in Barbaresco.  It is elegant yet muscular, showing both finesse and breeding.
Details: 8 owners
Total Size – 15.25 HA / 37.69 Acres
In 1996 Bruno Giacosa purchased 0.5HA.

2014 Bruno Giacosa AA Falletto Barbaresco ‘Asili’ Riserva

Incredible aromas of violets, roses and blue fruits. So perfumed. Never smelled a wine like this before. Full body, perfectly integrated tannins and bright, vivid acidity. Extremely long and endless. A seamless and great one. An evocative wine that makes you think. Needs three to five years of bottle age on release. Unique red. Available in 2019. 99 points, James Suckling, January 2018

Fluid and juicy with savoury notes of menthol and juniper, matched to the cherry and currant fruit. Underlined by a mineral element, this features a serious whack of tannins on the finish , yet the lasting impression is of sweet ripe cherry and berry flavours, showing wonderful length. Best from 2022 through to 2045. 97 points, Wine Spectator, June 2019

A vineyard of undeniable fascination, Asili lends Barbaresco a special finesse, elegance and charm. The colour is never as intense as in neighboring Rabaja but with time, the wine expresses its terroir with rare personality.  To the west, Asili borders on the Faset bowl at the top and the pora hill further down.  The eastern edge reaches Rabaja and to the south it extends as far as Martinenga while the northern boundary is the peak of the hill itself.
Details: 11 owners
Total Size – 14.25HA / 35.2 Acres
In 1996 Bruno Giacosa purchased 2.5HA.

2015 Bruno Giacosa AA Falletto Barolo 

Superb aromas of ripe fruit such as plums and berries with peaches and tar. Very intense. Full body, great depth and density. Incredible richness and power with superb length and persistence. One of the most dense and vertical Falletos I have tasted. Try in 2025. 98 points, James Suckling, Jan 2019

2014 Limited
96 points James Suckling
95 points Monica Larner,The Wine Advocate

Cascina Falletto has a prominent position on its hilltop at a height above sea level of 420 metres.  On one side are the vines, almost all facing south and south west on a steep slope.
Details: 1 owner (Giacosa) purchased in 1982
Total Size – 8.9HA / 21.98 Acres

2015 Bruno Giacosa AA Falletto Barolo ‘Vigna Le Rocche’

I am lost for words with this wine. Perfumed and so elegant with the most exquisite aromas of roses, plums and earth. Yet always subtle and complex. Full body, ultra-fine and firm tannins. Upgraded. Fantastic finish that lasts for minutes. Try in 2026.
100 points, James Suckling, Jan 2019

‘Vigna Le Rocche’ Riserva back vintages available in limited quantities:
2011 Bruno Giacosa AA Falletto Barolo ‘Vigna Le Rocche’ Riserva
97 points, Robert Parker
100 Points, James Suckling

2012 Riserva
98 points, James Suckling
96 points, Monica Larner, The Wine Advocate

Casa Vinicola Wines

2016 Roero Arneis 
2017 Roero Arneis
2016 Dolcetto d’Alba 
​​​
2017 Dolcetto d’Alba
2016 Barbera d’Alba 

2016 Nebbiolo d’Alba 
2015 Nebbiolo d’Alba
2016 Nebbiolo Vigna Valmaggiore

2016 Roero Arneis
“This is a beautiful white wine” 

92+ points – Monica Larner – The Wine Advocate  

2017 Roero Arneis
“This is very beautiful. Fantastic density and richness, yet always crisp and lively.”

94 points, James Suckling

“I wrote a very long time ago that if there was one producer I would buy year in year out without ever first tasting, it was Bruno Giacosa.”
Monica Larner, The Wine Advocate, Jan 2018

PEPPER TREE WINES 
JUNE 2019


The heart and soil of Pepper Tree, the Hunter Valley provides grapes for some of their most loved wines. It’s one of Australia’s oldest wine regions with vineyards planted back in the 1830’s. Today its famed for two celebrated styles, Semillon and Shiraz.

Responsible for some of Australia’s most distinctive and long- lived Cabernet Sauvignon, Coonawarra is another essential piece of the jigsaw for Pepper Tree with its ‘terra rossa’ soil over a limestone ridge that is famed for making wines that are regionally distinctive.

The extra elevation and cooler climate in Wrattonbully ensures good conditions to grow Cabernet and Merlot. Shiraz also prospers with high sugar and flavour levels yet producing wines with cool climate characters that are uncharacteristic for warmer climes.

Gwyn Olsen - Head Winemaker

Gwyn studied Oenology at Roseworthy University, Adelaide, graduating in 2005. Since then working three vintages in France, held an Assistant Winemaking role at Villa Maria in New Zealand, before being promoted to Operations Winemaker. Gwyn was then offered a position at McWilliams Wines with the pivotal role of building the production across both New Zealand and the Hunter Valley.

INTRODUCING SHERRAH
OCTOBER 2019


Sherrah Wines is a family owned producer of unique, small batch, hand-made wines from McLaren Vale, South Australia.

Alex and Lizzie Sherrah launched the label in 2017 with their first vintage of 2016 wines and have gone from strength to strength since.

Stints for big and small companies in various regions around Australia, and vintages in the Napa Valley, Burgundy and Austria helped cement the direction the wines would take once they returned to McLaren Vale, the place where their love of wine and the industry was born.

Working with five grape varieties that thrive in the Vale; Fiano, Chenin Blanc, Grenache, Nero d’Avola and Shiraz, Sherrah sources fruit from selected premium vineyards across various subregions each of which is uniquely suited to the different varieties and styles they produce.

All the wines are Vegan Friendly.

‘Wine to me is not about tasting blackcurrant and cigar box but how the wine “feels” to drink. Flavour is obviously a big part of this, but how does the wine flow from the front to the back-palate? It should transition effortlessly from first smell and sip to swallow, aftertaste and lingering influence of tannin and acid. I believe in balance, a great wine should have no sharp edges, it should have beautiful smooth curves from front to back.’ Alex Sherrah Winemaker

Grenache Rose 2019
‘Bubbly gum aromatics and a raspberried palate but it’s a mouthwatering wine.’
93 points – Campbell Mattison
The Wine Front – July 2019

Shiraz 2018
‘The wine is McLaren Vale to its boot straps: blackberry fruits, dark chocolate, a little oak biscuit and soft velvety tannins’.
95 Points – James Halliday
Wine Companion 2020

BRUNO GIACOSA
AA FALLETTO RELEASES

JUNE 2019


The late great Bruno Giacosa stands as one of the most respected producers of traditionally styled Barolo and Barbaresco, crafting long-aging wines that are beloved by aficionados and coveted by collectors. Surprisingly, Giacosa himself was not an enologist. He learned by working with his father and grandfather; thus Giacosa felt that wines were better in the past, when there was less sophisticated protocol for both grapes and wine, along with less handling and lower yields. In January 2018, Bruno passed away at the age of 88, leaving his estate in the very capable hands of his children, who trained at his knee, as he trained at his father’s and grandfather’s.

Working with his father, Bruno became fascinated by traditional Piemonte grapes, particularly Nebbiolo. This training formed the basis of the Giacosa philosophy, which includes intentionally small grape yields, limited treatments and handling of the grapes while on the vine, traditional vinification, and an emphasis on terroir and typicity in crafting the estate’s wines. Under the auspices of two separate labels, Azienda Agricola di Falletto (di Bruno Giacosa) and Casa Vinicola Bruno Giacosa, Giacosa makes wines both from the estate’s own vineyards and with grapes sourced from known growers from vines grown around the village of Neive.

While Bruno pioneered the bottling of cru Barolo and Barbaresco wines in the 1960s, he didn’t purchase his own vineyards until decades later. In 1982, Bruno bought the Falletto vineyard in Serralunga, and this famed site is the home of not only Giacosa’s famed Barolo Falletto Vigna Le Rocche but also its esteemed Barolo Falletto. In 1996, Bruno purchased famed Barbaresco plots Asili and Rabajá, and these important vineyards provide the grapes for the estate’s two collectable Barbaresco wines. The estate now owns almost 50 acres. While the estate is most famous for its Nebbiolo wines, Giacosa also crafts Dolcetto, Barbera, Spumante and Arneis wines–in fact, Bruno is one of the winemakers recognized for helping to rescue Arneis from the brink of extinction in the 1970s.

Bruno was often typecast, regarded as a pure, unwavering traditionalist and ranked with the most respected producers of Piemonte’s traditional guard. While his wines certainly exemplified the classic style of Barolo in their characteristic leanness and restraint, Bruno was not absolute in his approach, operating in a state-of-the-art winery and utilizing stainless steel. Giacosa produced his cru bottlings only in the best vintages, and wines that failed to meet his standards were declassified and sold as Nebbiolo or remained unbottled. Bruno, known as the “Genius of Neive,” may have passed away, but his legacy remains in the estate that bears his name and the winemaking that he taught his children.

No other wines of Barolo or Barbaresco are more sought-after than these, essentially traditional styles coming from the superb sites carefully collected by the remarkable, late-great Bruno Giacosa, over more than five decades. They are amongst the world’s very greatest wines.

…visits with Giacosa and his longtime winemaker Dante Scaglione remain vividly etched in mind as some of the greatest tastings of my life..” Antonio Galloni

2015 Bruno Giacosa AA Falletto Barbaresco ‘Rabaja’ 

Aromas of smoke, dark berry, spice and warm stones. Full body, ultra-fine tannins and a bright and intense fruit. This is so finely textured and beautiful. Extremely well done for the vintage. Drink in 2020. 
99 points, James Suckling, October 2017

Rabaja is a magnificent vineyard that extends more or less uniformly from the highest hill in Barbaresco (311 metres) to a ditch at the end of Camp Gros in Martinenga.  Rabaja is one of the best-known and most celebrated vineyards in Barbaresco.  It is elegant yet muscular, showing both finesse and breeding.
Details: 8 owners
Total Size – 15.25 HA / 37.69 Acres
In 1996 Bruno Giacosa purchased 0.5HA.

2014 Bruno Giacosa AA Falletto Barbaresco ‘Asili’ Riserva

Incredible aromas of violets, roses and blue fruits. So perfumed. Never smelled a wine like this before. Full body, perfectly integrated tannins and bright, vivid acidity. Extremely long and endless. A seamless and great one. An evocative wine that makes you think. Needs three to five years of bottle age on release. Unique red. Available in 2019. 99 points, James Suckling, January 2018

Fluid and juicy with savoury notes of menthol and juniper, matched to the cherry and currant fruit. Underlined by a mineral element, this features a serious whack of tannins on the finish , yet the lasting impression is of sweet ripe cherry and berry flavours, showing wonderful length. Best from 2022 through to 2045. 97 points, Wine Spectator, June 2019

A vineyard of undeniable fascination, Asili lends Barbaresco a special finesse, elegance and charm. The colour is never as intense as in neighboring Rabaja but with time, the wine expresses its terroir with rare personality.  To the west, Asili borders on the Faset bowl at the top and the pora hill further down.  The eastern edge reaches Rabaja and to the south it extends as far as Martinenga while the northern boundary is the peak of the hill itself.
Details: 11 owners
Total Size – 14.25HA / 35.2 Acres
In 1996 Bruno Giacosa purchased 2.5HA.

2015 Bruno Giacosa AA Falletto Barolo 

Superb aromas of ripe fruit such as plums and berries with peaches and tar. Very intense. Full body, great depth and density. Incredible richness and power with superb length and persistence. One of the most dense and vertical Falletos I have tasted. Try in 2025. 98 points, James Suckling, Jan 2019

2014 Limited
96 points James Suckling
95 points Monica Larner,The Wine Advocate

Cascina Falletto has a prominent position on its hilltop at a height above sea level of 420 metres.  On one side are the vines, almost all facing south and south west on a steep slope.
Details: 1 owner (Giacosa) purchased in 1982
Total Size – 8.9HA / 21.98 Acres

2015 Bruno Giacosa AA Falletto Barolo ‘Vigna Le Rocche’

I am lost for words with this wine. Perfumed and so elegant with the most exquisite aromas of roses, plums and earth. Yet always subtle and complex. Full body, ultra-fine and firm tannins. Upgraded. Fantastic finish that lasts for minutes. Try in 2026.
100 points, James Suckling, Jan 2019

‘Vigna Le Rocche’ Riserva back vintages available in limited quantities:
2011 Bruno Giacosa AA Falletto Barolo ‘Vigna Le Rocche’ Riserva
97 points, Robert Parker
100 Points, James Suckling

2012 Riserva
98 points, James Suckling
96 points, Monica Larner, The Wine Advocate

Casa Vinicola Wines

2016 Roero Arneis 
2017 Roero Arneis
2016 Dolcetto d’Alba 
​​​
2017 Dolcetto d’Alba
2016 Barbera d’Alba 

2016 Nebbiolo d’Alba 
2015 Nebbiolo d’Alba
2016 Nebbiolo Vigna Valmaggiore

2016 Roero Arneis
“This is a beautiful white wine” 

92+ points – Monica Larner – The Wine Advocate  

2017 Roero Arneis
“This is very beautiful. Fantastic density and richness, yet always crisp and lively.”

94 points, James Suckling

“I wrote a very long time ago that if there was one producer I would buy year in year out without ever first tasting, it was Bruno Giacosa.”
Monica Larner, The Wine Advocate, Jan 2018

PEPPER TREE WINES 
JUNE 2019


Pepper Tree started with a focus on grapes from the Hunter Valley but today the roots run deep for owner John Davis with vineyard sites in four premium wine growing regions across Australia.

Almost three decades on, Pepper Tree is making consistently great wines, drawing on these vineyards situated in the Hunter and Orange in NSW to prized patches of soil in Coonawarra and Wrattonbully in South Australia.

The heart and soil of Pepper Tree, the Hunter Valley provides grapes for some of their most loved wines. It’s one of Australia’s oldest wine regions with vineyards planted back in the 1830’s. Today its famed for two celebrated styles, Semillon and Shiraz.

With its high altitude, diversity of elevation and cool climate Orange offers vineyard sites the suitability to grow whites like Sauvignon Blanc, Riesling and Chardonnay.

Responsible for some of Australia’s most distinctive and long- lived Cabernet Sauvignon, Coonawarra is another essential piece of the jigsaw for Pepper Tree with its ‘terra rossa’ soil over a limestone ridge that is famed for making wines that are regionally distinctive.

The extra elevation and cooler climate in Wrattonbully ensures good conditions to grow Cabernet and Merlot. Shiraz also prospers with high sugar and flavour levels yet producing wines with cool climate characters that are uncharacteristic for warmer climes.

Gwyn Olsen - Head Winemaker

Gwyn studied Oenology at Roseworthy University, Adelaide, graduating in 2005. Since then working three vintages in France, held an Assistant Winemaking role at Villa Maria in New Zealand, before being promoted to Operations Winemaker. Gwyn was then offered a position at McWilliams Wines with the pivotal role of building the production across both New Zealand and the Hunter Valley.

In 2013 she accepted the position of Chief Winemaker at Briar Ridge, and soon after added General Manager to her role. Gwyn was then appointed Head Winemaker – Davis Premium Vineyards & Pepper Tree Wines in October 2015.

Gwyn’s achievements so early in her career are impressive:

  • 2012  Dux – Advanced Wine Assessment – Australian Wine Research Institute
  • 2015  Rising Star of the Year Award – Hunter Valley Legends
  • 2015  Len Evans Tutorial Scholar
  • 2014  Gourmet Traveller Wine – Young Winemaker Medal
Gwyn now judges at National wine shows throughout Australia.  Her enthusiasm and dedication to the Hunter Valley wine industry, passion for creating wines with a strong sense of place, and the confidence to push boundaries in winemaking is evident in the success she has had.

“Having four vineyard sites at my disposal means that I can truly make wines of place and honour John’s commitment to each of these regions capturing the true terroir alongside the nuances that each vintage brings.” Gwyn Olsen

LIMITED RELEASE WINES

RESERVE WINES

FATTORI WINES
MAY 2019


“The world of wine is formed by seasons, situations and conditions that are never the same” Antonio Fattori

Antonio Fattori, who runs the 95 hectare property, comes from a family of winemakers. With over a century of history, the winery has accumulated a solid base for continuing improvement and some expansion. Antonio Fattori and his brother Giovanni took over the family business in the early ’70s. Prior to then, the estate prospered under the direction of their father and the cellars served as a resource for well-made base wines, which were sold to many of the neighboring properties to be used under varied labels. Antonio made a decision in the early ’90s to produce his own wine with his own label, to begin to place the wines into the international market.

Located at the foot of the Alpone Valley in the Soave region of northeast Italy, Fattori has 75 acres under vine.

At each altitude different vines for different wines.

The white vineyards are found on the basalt slopes of the Alpone valley which are normally black, in some rare cases yellow and sometimes red, the origin of Terrossa, where the company was founded and where, still today, the winery is based.

All of the vineyards have an altitude of between 150 and 450m where the dry ventilated climate permits and facilitates a substantial cultivation when non biological.
Fattori have pointed towards altitude to benefit from the climatic transformation; the higher the vineyard the fresher and more nervous and mineral the aroma. They practice hillside farming, growing indigenous grapes such as Garganega, Durello and Trebbiano di Soave.

The Vines of Trebbiano di Soave at Fattori

“My idea is, especially for a white wine, I want the wine to gain complexity… I’m not interested in making wine simple and clean.  It’s possible to do that, but I love to open a bottle after three or four years and say, wow.” Antonio Fattori

The red vineyards cover the ridge dividing the Val d’Alpone and the Val d’Illasi, just above the village of Castelcerino and surrounded by the Lessini chain, from Monte baldo to the Little Dolomites. 

Up here, the basalt, apart from rare cases, leaves the area open to limestone which blends with yellow sandstone, rich in sulphur. These diverse components form a distinctive geological situation created by the combination of altitude and constant ventilation, a truly optimal location for Corvina from whose grapes, cultivated biologically, derives Amarone and the Ripasso Col de la Bastia.

Further expanding upon the relationship between viticulture and vinification, Antonio said that the durability of his wines depends upon the soil, and that his soils allow for the wines to age well. By planting legumes and grass amongst the vines, he allows for richer soil, as the cover crops help transfer nitrogen from the air to the soil, an ancient process that allows for mineral fertilization.  “It’s something of the soil,” said Antonio of his wines, “from the earth.  I want to give good quality wine at a good price”. 

Practicing “environmental sustainability” Fattori does not use insecticides or fungicides. Instead, they aim to eliminate insects by “confusing” the sexual process and with the use of copper and essential oils of vegetable origin. They are currently in the process of replacing chemical fertilization with organic fertilizers to enrich and harmonize the soils.

Antonio in Bastia Vineyard

DEJA VU SAKE SPARKLES AT IWC 2019
MAY 2019


REGAL ROGUE WINTER SERVE 
MAY  2019


FORTIFIEDS
MAY 2019


When the wind bites and the cold lies in wait at your door, wrap yourself in a glass of something special and leave winter for the birds.

Fortified Wines.
Stay a little longer and linger.

Graham's 10YO, 20YO , 30YO Tawny Port
Graham's Fine Tawny Port, 1972 Single Malt Tawny Port, 2016 Vintage Port (99 Points James Suckling)
Graham's Quintos dos Malvedos Vineyard
S&K Rutherglen, Classic, Grand, Rare Muscat