Brown Magpie “Paraparap Reserve” Geelong Pinot Noir 2013

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If you’ll excuse the pun, Brown Magpie wines tend to fly under the radar even in Australia. They have an extremely loyal following in Geelong and that’s where most of their wines get sold, but it’s not a well-known brand in other parts of Australia. Tiger Wines is the only distributor they have outside of Australia so you get to see what few others do elsewhere.

Some of you purchased this wine back in March 2015 when it was first released at A$40, but I purchased this stock only last year when it was re-released at A$60. Hence the jump in price here to S$73.

Halliday suggests it should be at least 5 years before opening, ie. 2018, so you should still put it away for another year if you have the patience.

From my memory of drinking this wine, it is a big pinot, not unlike in style to the pinots that come from Brian Franklin at Apsley Gorge. And like Apsley Gorge, a big decant is highly recommended.

Enjoy!

David Boxall

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NEW ARRIVALS

2016 Mewstone Tasmania Chardonnay – 12 btls – S$74 – Campbell Mattinson 94
2016 Mewstone Tasmania Pinot Noir – 12 btls – $74 – Campbell Mattinson 95
2016 Hughes & Hughes Tasmania Pinot Noir – 12 btls – $54 – Campbell Mattinson 93

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Ashton Hills “Reserve” Adelaide Hills Pinot Noir 2013

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I bought this wine back in May 2014, long before Ashton Hills came under the ownership of Wirra Wirra. It’s a personal favourite.

Halliday showed it at A$90 retail but that looks incorrect. Real retail was A$70-A$75 so the price here of S$76 is good value IMHO.

Just coming in to its drinking window so an ideal time to try.

Enjoy!

David Boxall

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NEW ARRIVALS IN MELBOURNE

2016 Luke Lambert “Crudo” Yarra Valley Rose – 22 btls – $47 – Gary Walsh 91
2016 Luke Lambert Yarra Valley Chardonnay – 11 btls – $54 – Gary Walsh 94
2016 Luke Lambert Yarra Valley Syrah – 9 btls – $59 – Gary Walsh 95
2015 Luke Lambert Yarra Valley Nebbiolo – 17 btls – $69 (RRP A$60) – Gary Walsh 94+

 

Eldridge Estate “Jurassic” Mornington Peninsula Chardonnay 2013

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I’ve been hanging off promoting this Chardonnay until I tried it again, having had my first bottle in late 2015.

It’s not supposed to last. It’s got no added sulphur. It’s an orange wine, a natural wine. It’s not supposed to travel.

So, I tried it again last Wednesday in Singapore and it was fine (by me) but being on my own that week, I had to hold some over until the next evening and it was fine then too. So much for natural wine dying in the glass.

OK, so I have to make some clarification here. This wine is made in an oxidative style so to some, maybe many, it would get rejected at the first sip. It certainly is challenging if you’re not used to this style. Not everyone’s going to “get it”, so there should be no guilt in saying “pass” on this one. However, if you’re on a wine journey-of-discovery, then you should make a stopover here.

Here’s what Huon Hooke said:

“Even David Lloyd, of Eldridge Estate on the Mornington Peninsula, an outstanding wine producer with a definite scientifc learning, produced an ‘orange’ chardonnay in 2013, by fermenting it with its skins. He says it was a bit of fun, which he never intended to actually sell – until some sommeliers he showed it to demanded he sell them some for their restaurants. He labeled it Jurassic as a dig at the oxidative whites of Jura so loved of sommeliers. It’s interesting, and I could enjoy drinking a glass, but it’s not a patch on his regular chardonnays.”

Actually, David Lloyd told me that he made it because he wanted to show that natural wines don’t have to be cloudy and crap. And he’s never making another one. And the story about not intending to sell it is true. He was very reluctant to sell this wine to me, but I’m very glad he did.

Here’s David Lloyd’s most recent comment, from just last month:

“Had two customers at cellar door this week tell me that they had opened this in the last few days and it was looking excellent. I have none left to try and was worried that having no free sulphur dioxide it would go caramel and bitter but alas it has not as yet according to these customers. Please let me know how it looks if you try one. With only 3 barrels vs usual 15 in that year I was unable to have another crack”

Have a look at the two ratings in the attached promo and decide which camp you are in.

Cheers,

David Boxall

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NEW ARRIVALS IN MELBOURNE

2015 Brown Magpie “Single Vineyard” Geelong Shiraz – 19 btls – $58 – Halliday 96
2016 Home Hill “Estate” Huon Valley Pinot Noir – 66 btls – $61 – not yet rated

2013 Jurassic Chardonnay

Mayford Porepunkah (Alpine Valleys) Chardonnay 2013

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UPDATE 30 JUNE: Mad rush this morning, only 1 bottle left now!

It wasn’t that long ago that a buttery, rich chardonnay with a good dose of malolactic would have been frowned upon. Too old hat, too old fashioned, they would say. Many chardonnays became lean, mineral and at the extreme, severe.

Well, if you hanker for those old days, wait no more.

I acquired this wine in mid-2015 after a visit to the winery at Porepunkah. It’s been quietly sitting in my Victorian coolroom without any promotion until now, so here’s a chance to buy a top-rated wine with a bit of age on it.

Enjoy!

David Boxall

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NEW RELEASES JUST ARRIVED IN MELBOURNE

2015 Giaconda “Estate” Beechworth Chardonnay – 2 btls – S$153 – Gary Walsh 93+…seen at A$173 in Melbourne!
2015 Giaconda “Estate” Beechworth Pinot Noir – 1 btl – S$123 – Gary Walsh 93+…seen at A$103 in Melbourne
2015 Giaconda “Estate” Beechworth Shiraz – 1 btl – S$108 – Not yet rated…seen at A$103 in Melbourne
2015 Giaconda “Warner” Beechworth Shiraz – 2 btls – S$108 – Not yet rated…seen at A$93 in Melbourne

Holyman “Project X” Tasmania Pinot Noir 2013

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The Holyman “Project X” pinots are the top of the range from Joe Holyman’s Stoney Rise vineyard on the west bank of the Tamar River at Gravelly Beach.

Not released every year, and for the 2013 vintage (released 2015) only about 50 cases made.

Here’s what James Suckling had to say, giving it 96 points (www.jamessuckling.com):

“Ripe, peppery and very, very taut and complex, this is an exercise in whole bunches with a lot of dark cherry fruit, orange zest, North African spices and some brassy oak all whirling around. Punchy palate, assertive tannins and a grippy succulent style to it; deep cherry flavours, nice and pure, and the tannins will carry it long – a decade and then some. Drink in 2019.”

RRP of A$90…S$90 here.

I originally promoted this back in November 2015 but having got more than my fair share of the 50 case allocation, I’ve still got some left. They’ve been maturing nicely under temperature control since.

Enjoy!

David Boxall

 

Mayer Yarra Valley Cabernet 2014

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Timo Mayer doesn’t do mainstream. Never has, never will.

He believes that this is the only 100% whole bunch Cabernet made anywhere in the world. But as Halliday says, maybe Timo is the only person who can pull it off.

Richard Hemming from jancisrobinson.com gave it 17.5 points (“superior +” according to their rating scale).

If you’re after the safety of Margaret River or Coonawarra for your cabernets, then maybe this wine is not for you. If you’re happy to venture off the beaten track, give it a go!