Alkimi “Good Earth” Yarra Valley Syrah Rosé 2017

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If you go to the Alkimi website (http://www.alkimiwines.com) you won’t find a picture of Yarra Valley vineyards on the opening page but instead a picture of the Rhone Valley.

Stuart Dudine is unapologetically pursuing a Rhone style in the making of his wines. His varieties are Syrah, Grenache Noir, Marsanne and Roussanne. I like his approach and decided to give his wines a try here. A refreshing approach from an up and coming winemaker.

First cab off the rank is the 2017 Good Earth Syrah Rosé, a single vineyard wine from the Rising Vineyard in the Yarra Valley.

“Although light and easy drinking, the wine is layered and full on the palate. Made in a dry provencal style, this wine can be drunk with whatever you please, but the best serving suggestion is late on a sunny afternoon with friends and a Charcuterie board” says Stuart.

It’s offered here at S$47.

Cheers

David Boxall

********************2017 Good Earth Syrah Rosé 2

Meadowbank Derwent Valley (Tasmania) Pinot Noir 2016

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I sent out a promo on this wine back in December and although some of you managed to get some (it was S$78 then), a restaurant grabbed my remaining stock.

I got some more when I visited the vineyard recently, and managed to catch up with the founder Gerald Ellis and son in law Alex Deane.

The vineyard is one of the oldest in Tasmania, and Gerald tells the story of how he was told in 1972, before planting vines in 1974, that “you can’t grow grapes in Tasmania, plant lucerne instead”. Such were the words from the state’s agriculture experts, but thankfully for us, Gerald ignored their advice.

Today it is one of the largest vineyards in Tasmania, sprawling over hills and down slopes over 52 hectares but only 2 hectares of that are put aside for Meadowbank’s own wines. This is truly a growers vineyard with individual plots and even rows allocated for supply to producers like Bay of Fires, Dawson James, Dr Edge, Kate Hill etc. It’s an impreesive place and well worth a visit if you’re in the Hobart area, but it’s quite a long way up the Derwent Valley, and some of it on dirt road. Best to check in advance if you’re planning a tasting.

Also since the promo back in December, another rating has come out, this time from Campbell Mattinson of The Wine Front, so I’ve inlcuded it here:

“From winemaker Peter Dredge: ‘Two different picks on the one block. One early for vitality, second for texture. 7T of chilled fruit destemmed to 3 different open fermenters with avrying whole cluster % if any. 100% whole berry. Cold soak 5 days, natural ferment, pump overs only, pressed at 2 baume to tank and French oak (15% new) the following day to finish ferment on heavy lees. Unfined, unflitered.’

Straight into excellent territory here. This is why we’re so lucky in Australia: we get this level of pinot noir for A$55, which isn’t cheap in general terms but in a world pinot noir context is a steal. So complex, so satiny, so well framed, so persistent. Woodsmoke, suplhur, tangy red/black cherry, super-fresh strawberries and fistfuls of dry spice. Sinewy and satiny simultaneously. It will develop beautifully but personally I wouldn’t be able to resist right now. 94 pts, drink 2017-2024+.” – The Wine Front

If it’s ordered by 26 September latest, it can be here around 8 October.

Cheers

David Boxall2016 PN 2