The Adelaide Review Hot 100 South Australian Wines by The Adelaide Review

Hot 100 Wines

THE ADELAIDE REVIEW

SOUTH AUSTRALIAN

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HAVE YOU HAD A TASTE OF THE RIVERLAND LATELY?

Let’s face it, in a state full of magnificent food and wine regions, we South Australians are a bit spoilt for choice. But there’s one region gaining more and more attention; a region that’s not afraid to do things a little bit differently. Last year’s Hot 100 winning wine was not from the Barossa, Coonawarra, Clare Valley, Adelaide Hills or McLaren Vale. It was from the region that, in fact, produces around half our state’s crush each year – the Riverland. 919 Wines picked up the trophy for their Pale Dry

Apera – a delicate, refreshing fino which sits among 919’s impressive selection of fortified wines. At the cellar door in Glossop, between Barmera and Berri, you can also taste a range of rather uncommon table wine varieties including Savagnin, Petit Manseng, Touriga, Tempranillo and Durif. The region is proud of its vast diversity of wine styles and the Riverland Alternative Wine Group actively promotes Mediterranean and other small varieties that thrive in the Riverland climate and soil. Brands like Angoves

and Banrock Station have already firmly established their international reputations but many more boutique cellar doors await discovery. It’s not just the wine from the Riverland that’s grabbing headlines either. Almondco was recently named Australia’s Regional Exporter of the year, and that’s (naturally) on the back of an exceptional product…the best almonds in the world? You be the judge. Fat Goose Fruits are being shipped to countries

where premium, organic, farm grown citrus fruit is worth its weight in gold. Illalangi olive oil, Kolophon capers, The Kumquatery and Havenhand Chocolates are all names and businesses being recognised as leaders in the food industry. And they’re all in our own backyard. Find the magic, and magnificent food and wine, in the Riverland. For more information about South Australia’s food and wine regions, call 1300 655 276 or visit our website.

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Contents The Adelaide Review Hot 100 South Australian Wines 2012/2013

24. 30.

40. 68. 86.

Winning wine and Top 10 This year’s Hot 100 SA Wines winning wine plus the Top 10 South Australian wines for 2012 are revealed.

Natural Wine 2012 sees a new award, the Le Cordon Bleu Natural Wine Award, introduced. To discover the winner of the inaugural gong and the top natural wines turn to page 30.

Hot 100 listings The listing of the Hot 100 wines by style, rather than grape variety, categories begins on page 40.

Burger Theory Burger Theory’s delicious burgers have taken Adelaide and the Hot 100 SA Wines team by storm.

Wine regions

Samantha Mott, Memory Capsule 1. Photographer: Alan Roberts

There are more South Australian wine regions than you think. Discover our world-renowned regions from page 86.

• The cover is an edited version of Memory Capsule 1

SPONSORS

HOT 100 WINES JUDGES: Coordinator: James Erskine Judges: Alex Mackenzie Banjo Harris Plane Daniel Parrott David Brookes Eric Semmler Gill Gordon Smith Jane Faulkner Jeremy Prideux Justin Lane Lim Hwee Peng Mike Bennie Sam Hughes Sharon Fino Travis Tausend Vanessa Altman CHIEF STEWARD: Trevor Maskell GLOBAL INTERTRADE MANAGING DIRECTOR: Manuel Ortigosa GENERAL MANAGER PUBLISHING: Luke Stegemann

PUBLISHER: The Adelaide Review Level 8, 33 Franklin Street Adelaide, SA, 5000 Ph: 08 7129 1060 Disclaimer: Opinions published in this magazine are not necessarily those of the editor or the publisher. No responsibility is taken for the content, illustration or advertisements. All material subject to copyright.

Championing our unique wine

ince its inception six years ago, The Adelaide Review Hot 100 South Australian Wines has distinguished itself on many levels: for the quality of the event, its close engagement with the many levels of the wine industry and for its dedication to finding, quite simply, the very best wines for drinking. This year we have introduced an additional category for natural wines, the Le Cordon Bleu Natural Wine Award. This is an initiative to promote and highlight the different ways of making wines and diversity of styles. This award joins the groundbreaking categories introduced last year, as the standard categories were replaced with descriptive phrases inspiring winemakers to enter wines according to taste. A group of 16 judges from diverse backgrounds - local, interstate and overseas - made up a distinguished panel. A total nearing 1200 wines was submitted for tasting, demonstrating the high level of support that this event has established within the South Australian wine industry. The wine industry and its importance runs deep within the economic

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HOT 100 WINES 2012/13

fabric of South Australia and this publication champions all that is diverse and unique about South Australian Wines. The Adelaide Review Hot 100 South Australian Wines magazine that you have in your hands is the product of many dedicated and passionate people who are enthusiastic about wine and producing a great publication. The publication and competition would not be possible without our sponsors and partners Singapore Airlines, Le Cordon Bleu, Pencraft, South Australian Tourism Commission, Regency TAFE, Negociants Australia, Winston Music and the Hotel Richmond. To our sponsors, judges and the team at The Adelaide Review, thank you and to the South Australian wine industry that has embraced this avant-garde competition, this publication is all about your wonderful product, South Australian wines. Manuel Ortigosa, Managing Director, Global Intertrade

Welcome to the new South Australia

he Adelaide Review Hot 100 South Australian Wines is a search for the most drinkable and exciting wines in South Australia, but more than this, the Hot 100 SA Wines is a celebration of South Australian culture, people and places. We endeavour to surround our judging team with a selection of experiences, uniquely South Australian, to place the judges in a mindset that allows them to better understand the influences and environment in which our vignerons and wine marketers create our stateâ&#x20AC;&#x2122;s celebrated wines. In doing so we hope that the judges will find the wines which best reflect the cultural heritage of the state, as well as the voices of the present. Like great art, great wines should be timeless and a reflection of the world from which they come.

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HOT 100 WINES 2012/13

As the Hot 100 SA Winesâ&#x20AC;&#x2122; finalists were revealed to the judging team for the first time after three days of rigorous, blind tasting the judging team looked at each other with amazement. The top 10 wines were a beautiful reflection of the classic wine styles of the past, refreshed with new interpretations and modern techniques as well as bewildering, revolutionary new styles, which will be lauded for years to come for their creativity. Welcome to the new South Australia. James Erskine, Coordinator of Judges

The 2012 Hot 100 Judges James Erskine (coordinator) James founded his label Jauma in 2009 and is a partner in naturalselectiontheory. He topped the Australian-International Court of Master Sommeliers exams in Melbourne and was later voted Gourmet Traveller Australian Sommelier of the Year and won Negociants’ Working with Wine fellowship. He is a Len Evans scholar, founder of the South Australian chapter of the National Sommeliers Association and has taught for the International College of Hotel Management. James has completed an honours degree in Agricultural Science as well as vintages in Austria and South Africa.

David Brookes (SA) After 10 years in the music industry David turned his attention to his love of wine and has been involved in many facets of the Australian wine industry for more than 20 years. He resides in South Australia’s Eden Valley, where he works as a consultant and freelance wine writer and noodles away on his wine blog, vinofreakism.com. He is the current Dux of the Len Evans Tutorial and 2012 sees David busy on the wine-show circuit and travelling Australia and Europe to satisfy his vinous wanderlust.

Vanessa Altman (SA) Vanessa’s days are spent swirling and slurping through Temple Bruer’s organic range, at night she makes wines on the sly for her label Switch. A graduate of the Len Evans Tutorial, Vanessa’s energetic approach to sustainable winemaking brings organic and preservative free wines to the forefront of her mind allowing great opportunity to make and taste wines outside of the norm.

Gill Gordon Smith (SA) Gill is a wine educator and advanced assessor with the WSET and is Australia’s first certified specialist of wine. She is the SA brand ambassador for Heart and Soil with a portfolio that includes wines from France, Italy and Spain. Her wine education and tasting room, McLaren Vale’s Fall From Grace, specialises in alternate varieties: organic, biodynamic wines and artisan producers from Australia and around the world. She is a member of the Australian Sommeliers Association and has completed the advanced sensory course with the AWRI.

Mike Bennie (NSW) Mike is a freelance journalist who gave up being a lawyer in favour of talking about booze. He began his wine career with Sydney fine wine and corporate wine merchants Best Cellars, ultimately becoming general manager, servicing the top end of Sydney’s wine market. He is wine and drinks editor/columnist for delicious magazine and is a feature writer for Gourmet Traveller Wine magazine among many other publications and online sites. He is an active wine judge and a graduate of the prestigious Len Evans Tutorial.

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Jane Faulkner (Vic) Jane is one of Australia’s most respected wine writers with a background in journalism working across radio, television, magazines and newspapers. Jane’s main gigs include wine columnist in The Age’s Saturday Life&Style section and Epicure plus Spectrum in The Sydney Morning Herald. She is a contributor to James Halliday’s Wine Companion magazine and has a weekly radio spot talking wine and food with Denis Walter on 3AW. She enjoys other wine related roles including teaching and being the cocreative director of the Galli Estate Italian wine scholarship. She is the chair of the Australian Alternative Varieties Wine Show.

Daniel Parrott (Vic) Daniel is a senior wine buyer for Laithwaites Wine Group, the largest direct to consumer wine retailer in the world. He grew up in Victoria’s Yarra Valley and initially worked in fermentation. After vintages in Bordeaux, Adelaide Hills and the Yarra Valley, he moved from production to wine buying with the Coles Liquor Group. He joined the Laithwaites Group as senior buyer of Australian and NZ wine. He is an active wine judge on the Australian circuit and is passionate about wine brand development.

Sam Hughes (NSW) A retailer, wholesaler, educator and winemaker, Sam is a former wine manager at Sydney’s Vacluse Cellars who now wholesales some of Australia’s most cutting-edge winemakers and represents the Italian wine and food portfolio, Lario. Last year he released his debut label under Dandy in the Clos and he is a member of the avant-garde vignerons group, naturalselectiontheory.

Lim Hwee Peng (Singapore) Lim Hwee Peng is an experienced and well-qualified International Wine Specialist with many global qualifications from institutions such as WSET, the Bordeaux Wine Board and the Nappa Valley Vintners Association. He was the first Asian wine professional to be certified by BIVB (Burgundy Wine Board) as a Burgundy Wine Educator and Ambassador. He is a Contributing Wine Editor of Cuisine & Wine Asia.

Banjo Harris Plane (Vic) The 2012 Gourmet Traveller Sommelier of the Year grew up surrounded by vinous influences, whether it was the vineyards of Coonawarra or the cellar of his parent’s Adelaide restaurant, Nediz Tu. After spending time in London and at some of Sydney’s finest restaurants (Bentley, Quay and Universal), Banjo now lives in Melbourne and works as Attica’s Restaurant Manager.

Justin Lane (SA) Justin is behind the Alpha Box and Dice label at McLaren Vale. He supports a low technology style of winemaking with a focus on top quality fruit sourced from a variety of regions. He’s had experience with European vintages in areas such as Bordeaux and Moldavia. He is based in McLaren Vale at his family winery and cellar door.

The 2012 Hot 100 Judges Jeremy Prideaux Jeremy’s career began with casual cellar door work in McLaren Vale while studying for a Bachelor of Wine Marketing. Moving to Melbourne in 2004, he was employed by the European Group to assist in the set up and opening of the City Wine Shop, as well as overseeing the cellars for the group. Following vintages in both Australia and France he landed in Sydney. He joined the opening team of Rockpool Bar and Grill. In his two-and-a-half years as a Senior Sommelier he took immense pride in contributing to the maintenance and upkeep of Australia’s most prized cellar and gained rare exposure to the great wines of the world. Since returning home to Adelaide you’ll find him at Press* Food and Wine.

Alex McKenzie (SA) After completing a viticulture course, Alex headed to Tain L’Hermitage, France, to work a vintage at Maison M. Chapoutier; one of France’s most respected producers and a pioneer of the region specialising in Shiraz, Grenache, Marsanne and Viognier. On his return, Alex completed a vintage in the Clare Valley, with Annie’s Lane, before travelling to Barolo, Northern Italy, for a vintage with Brezza where he was exposed to Nebbiolo, Barbera and Dolcetto. He completed his postgraduate winemaking studies at Waite Campus in 2004 and then travelled to Chianti, Italy working at Castello di Gabbiano with Sangiovese. In 2011, Alex embarked on a Riesling tour of Germany and France, absorbing the culture, history and wonder that this noble grape has created.

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

Sharon Romeo (SA) Sharon is the co-owner of award winning regional restaurant, Fino, with David Swain. The Willunga restaurant won The Adelaide Food Awards Restaurant of the Year 2009 and Best Regional Restaurant in 2009 and 2010. She won Best Small Wine list in Australia’s Wine List of the Year Awards in 2008, 09 and 10 and was awarded Best Service in South Australia in The Adelaide Food Awards in 2011. Her small list features unique and interesting styles ideally suited to the menu.

Travis Tausend (SA) Travis studied environmental science and nature tourism enjoying a lengthy stint in England and Southern Africa before settling in Adelaide. A passion for wine began with a bottle of Burgundy and developed into a love of all things quirky, different and, above all, natural. Travis and his wife Michelle own Cork Wine Café.

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Behind closed doors

his is my fourth consecutive year as Chief Steward for The Adelaide Review Hot 100 South Australian Wines. It has grown to be such an important event in South Australia’s wine calendar and to be a part of it is something I always look forward to. As in the last three years, the sorting and judging was held at the Regency Campus of TAFE SA in the Regency International Centre. The kitchens are transformed into judging facilities and wine rooms and are inundated with more than 3500 bottles of wine. To have such world-class facilities at our disposal is a blessing for this wine show. For two weeks of our educational year, we experience the full glory of a wine show. It is an upheaval for everybody, but something we all enjoy being a part of. TAFE SA and Le Cordon Bleu as sponsors and supporters of the Hot 100 SA Wines give access to wonderful people and resources. Newly appointed Le Cordon Bleu Educational Manager, Elizabeth Lowe, experienced her first Hot 100 SA Wines and was duly surprised at just how much work goes into this competition. As with last year, the Hot 100 SA Wines has continued with its move away from judging in grape variety to judging in wine style; a move that was bold and risky, but proved to be a gamble worth taking for both The Adelaide

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Review and Coordinator of Judges James Erskine. As we unpacked hundreds of boxes, my team and I found sorting this year easier due to the Hot 100 team and wineries working together in classifying wine styles. Thank you wineries, for those little class indicators on each bottle. It still had the educational side for my stewards, but this year was clear and focused in the organisational side. James brought an ever-evolving vision to this year’s Hot 100 SA Wines. There was a separate wine class for Natural Wine, with a prize sponsored by Le Cordon Bleu Australia. A composer brought her piano into the kitchens to play a special piece of music as the chief judges made their way through the natural wine classes. I have to admit that I do get scared when James brings new ideas into each year’s Hot 100! A piano in the kitchen? Our Regency chefs are still laughing! Logistics aside, these are the things that help make the Hot 100 so unique, and so important for me to be a part of. As always, seasoned campaigner Luke Montgomery was by my side, creating and controlling software to collate the judges’ scores and comments. No easy task when you have 10 stewards pouring, polishing, categorising, juggling and dancing their way around a crowded wine room. His knowledge

“Around 90 percent of wines this year were under screw cap. The remainder were closed with alternates, including cork. This is good to see from a quality angle. There were still issues with cork taint and oxidation, but each year this is becoming less. From behind the scenes, it’s so good to see winemakers committing their products to quality closures.”

and expertise of the Hot 100 is invaluable, and judges and stewards were grateful for his assistance and guidance. Fresh from his tenure with Wirra Wirra, Julian Forwood, well known and respected wine identity, joined our crew for the whole two weeks as a steward. His knowledge of the South Australian wine industry proved invaluable to us all. His help and dedication to the event showed volunteering students what opportunities there are in the wine industry for anyone that is willing to learn. Tiffany and Stefan, two Le Cordon Bleu Degree students from Malaysia and Singapore, volunteered their time again this year. Their experience last year helped them fit right into the challenging week of sorting and stewarding. Their dedication and energy to the tasks were inspiring. New Le Cordon Bleu students Nadia, Jay and Jane, spent countless hours pouring and clearing wine for our 16 judges. Matthew and Chloe, 2012 interns for The Adelaide Review, proved to be integral members of our team. Each day of the whole event, they were there from 8am to 6pm, setting, polishing and pouring their way through wines and glasses. Brad, Andrea and James, postgrads from Adelaide University, rounded out my

team and were invaluable in their knowledge, help and commitment. On the wine technical side, around 90 percent of wines this year were under screw cap. The remainder were closed with alternates, including cork. This is good to see from a quality angle. There were still issues with cork taint and oxidation, but each year this is becoming less. From behind the scenes, it’s so good to see winemakers committing their products to quality closures. Over three days, the final 30 wines, then the final 10 and finally the winner emerged. This was an emotional and exhausting exercise for everybody involved. A Natural Wine winner. An overall winner. These are what we are all working towards - to find the best. Our team behind the scenes can sit back knowing it is always worth it. Always. See you next year.

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TOP 10

Domaine Lucci Noir de Florette Adelaide Hills 2012

His hair unkempt, his Land Rover dusty, Anton van Klopper - like his wines - is unforgettable. Hitting the Australian wine scene with his first releases in 2007, Anton quickly rose to international acclaim for his wild and alluring Pinots. Loaded with vibrant aniseed and black licorice, light florals, cherries, mulberries and spice, it’s loose on the palate with a juicy, pippy and astonishing presence. The feel is fleshy with silky ripe tannins powerfully structured yet reined in presenting a wine of great clarity with an expressive yet, long, powerful and seamlessly satisfying, textural journey that lingers. As the wine opens there’s an idiosyncratic mesh of dark red, ripe, juicy fruits with a real physical presence. Finally there’s the drive, the energy, the layers, which brings life to this wine. Utterly delicious and, oh, so drinkable, the Noir de Florette was the most drinkable wine of the tasting. You can love or loathe Anton and his philosophies, but this chef turned first class honours Oenology graduate has been part of a stimulating and inspiring change across the South Australian wine landscape. If you need proof, ask for a glass. You’ll be back for a bottle. Then a case.

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TOP 10

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Dandelion Vineyards

Didi

Tscharke BGC Marananga

Legacy of the Barossa 30 Year Old Pedro Ximénez Barossa Valley NV

Giallo Adelaide Hills 2011

Gnadenfrei Grenache Barossa Valley 2011

The formidable husband and wife team behind this rock star brand seem unstoppable in nailing modern takes on many classic South Australian styles. Elena and Zar Brooks advance wines with so much joy. You are bathed in grilled nuts and a cold citrus-tea character that is utterly delicious and hedonistic. The spritely spirit keeps this fresh and surprisingly light, alive and massively drinkable. There’s plenty of burnt orange toffee. So smooth, so fine, gloriously unctuous – what a balanced and benchmark drink.

An extraordinary wine that celebrates everything about the grape vine - place, stem, flesh, seed and skin brimming with energy. Featuring an alluring lemon tonic-like scent that winds you through a rocky, yet exciting path, elderflowers rise from the glass supported by hints of passion fruit, apricot, crushed rocks, sea-salty vibrancy with beautiful sweet lemony goodness. Powerful yet subtle, complex yet pristine, this is lip-smacking. Exceptional - redefines what is actually possible in the South Australian vinous landscape. Drink deep.

A temple to spicy aromatics with flavours of Turkish delight and cinnamon with fresh raspberry, cherry fruit and charcuterie. This wine swaggers across your palate and is mouthwatering, tasty, drinkable, balanced and poised. It delivers savoury goodness with grainy fine tannins that are super textural but playful. There’s astonishing depth and concentration yet the wine almost appears light, not heavy or extracted. The aromatics are great but it’s all about the palate. In the zone.

HOT 100 WINES 2012/13

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TOP 10

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Riposte Wines by Tim Knappstein

Kalleske

Annie’s Lane

The Sabre Pinot Noir Adelaide Hills 2010

Clarry’s GSM Barossa Valley 2011

Clare Valley Riesling 2012

Powerful plush tannins on the fuller side of medium bodied with a neat mix of spice, tangy cherry fruit that is very plush on the palate. This is a crowd-pleasing Pinot. Blood orange and zesty with deep red fruits spiced with an overlay of deliciously integrated oak. There’s a crisp crunch of acidity, which highlights the mouth-watering, silky yet plush tannins with an overall feel of the orange zest, blood orange character of the Adelaide Hills yet it tastes like the opulence of a Central Otago Pinot.

There’s so much to dig in this wine. It’s vivid, energetic and offers savoury structure. Oodles of fresh raspberries and bright spice yet a roundness and fullness on the palate. The tannin play is fine and grainy but there’s definitely an underlying oomph, which supports this medium weighted red. Incredibly drinkable and one bottle on the table could quickly turn to two. An exuberant expression that could be enjoyed all day.

This wine shines and glistens with red apples, pear, preserved lemons and straw aromatics. The texture is amazing and the palate circumnavigates your mouth with precision and poise. There’s a chalky acidity, mineral edge and a balance of citrus fruit and florals. An under-the-radar intensity mingled with a mouth coating clean complexity. Focused, zingy and fresh on the finish yet pure. The perfect summer drink. Anytime. Anywhere. Now.

HOT 100 WINES 2012/13

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TOP 10

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Bendbrook

Hahndorf Hill

Atlas Wines

Pound Road Cabernet Sauvignon Adelaide Hills 2010

Rosé Adelaide Hills 2011

172° Riesling Clare Valley 2012

A pretty Cabernet with dense ripe red and blue lifted fruits and rich cassis and tobacco notes. There’s some spice mix and earthy tones too. The wine is full bodied and fruit forward with pleasing black fruit surrounding a leafy core. The tannins are fine and focused. Good cleansing acidity and an elegant gravelly and savoury finish. Something a little more old-school.

Everything about this Rosé is beautiful. It’s a pretty ballerina twirling on your tongue with mandarin tang and savoury herbs. It’s fresh, bright and dry on the finish. There is some palate weight with crunchy watermelon freshness, a squeeze of red fruits that are neatly balanced. Uncomplicated and utterly glugable. All that’s missing is a deep-fried salt and pepper squid.

Excellent vibrancy, great energy with a perfume of aromatic limes. A very delicate Riesling with pure and fine acidity. In a wine show context this wine could easily be missed but it opens up in the glass to reveal a hint of florals and citrus rind making it enticing for a return drink. The wine has been handled gently and sings of the Clare Valley. A spring dance in a beautiful park.

HOT 100 WINES 2012/13

10.

Celebrating 100 years in 2012 Winery of the year 22 times

Usa 11 years. aUstralia 8 years. asia. Canada. UK.

WinemaKer of the year 7 times aUstralia 4 years. Usa 2 years. JaPan.

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NATURAL WINES

Embracing natural wines

e Cordon Bleu is renowned as the top culinary education provider in the world, with over 100 years of teaching classic French techniques to thousands of chefs. Over this time LCB has been committed to the use of top quality products and the maintenance of proven true artisan techniques. The new category of Natural Wines in the Hot 100 SA Wines closely aligns to the true artisan in creating high quality natural products, which embrace

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the history of wine making, but use current technical knowledge to create the highest quality, cleanly flavoured and balanced wines. We look forward to embracing these new wines with our exceptional cuisine. Derrick Casey, Chief Operating Officer, Le Cordon Bleu Australia

NATURAL WINES

The Le Cordon Bleu Natural Wine Award This is the inaugural year of the Le Cordon Bleu Natural Wine Award. The term ‘natural wine’ is a contentious term as all wines are produced from fresh grapes with the exception that some wines contain grape concentrate. Natural wines should not be confused with stylistically different wines such as white wines fermented on skins, or matured in an oxidative fashion utilising top floating yeasts, which introduce sherry-like flavours and textures. For simplicity, the Hot 100 SA Wines’ natural wines are wines produced without the addition of commercial yeasts or acids. This is an important class for the Hot 100, as it brings attention to the fact that there are many ways to produce wine to not only consumers but producers as well.

Winner

Didi Giallo 2011 Adelaide Hills Luminescent yellow, electric and enrapturing. There’s a touch of cloudiness in the glass and a beguiling scent of passion fruit, lemon zest and dandelion leaf. One judge even found notes of dried deer antler! The palate is slippery and enticing with a burst of white flowers backed up by hints of topical fruits. Tantalising, mesmorising and redefining the SA world of white wines congratulations dear producer.

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NATURAL WINES

The Trophy JamFactory designed a magnificent looking trophy for the Le Cordon Bleu Natural Wine Award. JamFactory’s Creative Director, Karen Cunningham, explains how they created the decanter. ADELAIDE HILLS

“Riposte in our view has established itself as one of Australia’s leading Pinot Noir brands” Lester Jesberg – Chairman of Judges Winewise Championship Show 2012

Riposte The Sabre Pinot Noir 2010 Vintage Gold Medal Adelaide Hills Wine Show – 2011 2009 Vintage Trophy for best Pinot Noir Adelaide Hills Wine Show 2010 & 2011 Finished in top three Australian Pinot Noir’s – Winewise Championship Show 2011 & 2012 A James Halliday Wine Companion 2013 Five Star Winery www.timknappstein.com.au

e used a variety of earthy green tones to convey the idea of new vine growth, incorporating these colours using traditional Venetian ‘cane’ techniques. Overlaying clear glass with colour then stretching the glass out over many metres makes a single ‘cane’ of colour. The solid, transparent stripes of greens are made this way. The green cane on the outer edge is ‘zanfirico’ cane. Zanfirico is a progression on using basic cane where the long lengths of cane are cut to 15cm lengths, laid out side by side, heated and then wrapped around a solid clear glass core. This is then twisted and pulled simultaneously to form new long lengths of canes with an external spiral of colour. This progression of cane complexity is a symbol of the progression of growth, emulating the wrapping of the vine. We then made a combination of ‘ballotini’ and zanfirico cane to incorporate Le Cordon Bleu colours in the blue and white twisted cane. Each length of cane - transparent greens, opaque green, zanfirico cane and ballotini - was then cut to 15cm lengths, arranged in a particular pattern, heated and joined to a clear glass bubble. We then blew an organic decanter form to merge the traditional with the new, with the colour applied in a way that allows a clear window to see the hues of the wine itself. Karen Cunningham, Creative Director, JamFactory

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The judging process

ntries were capped at 1200 wines for this year’s show. Each wine entered was tasted and scored individually by three judges. The wines were tasted on stylistic classes and region. The reason we taste by style rather than variety is to remove any preconceived expectations by the judges for how a wine ‘should look’. Therefore a judge may taste a Riesling next to a Vermentino, next to two Chardonnays but the judges nominal bias for Vermentino has been removed and instead of looking for something, the judge’s role is reversed and the judge waits to be shown something. And that something is drinkability and excitement. The stylistic brackets were grouped to a maximum size of 30 wines to avoid palate fatigue and each wine was scored out of 100 points. After each bracket of wine, teams reconvened to discuss their scores to agree on a single score for each wine and a group tasting note is recorded. The highest scoring

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HOT 100 WINES 2012/13

100 wines are what constitutes the Hot 100. In total there were five teams of three judges with each team allocated a panel chair: Alex Mackenzie* (SA), Gill Gordon Smith (SA), Hwee Peng Li (Singapore), Mike Bennie (NSW) and Jane Faulkner (VIC). As Coordinator of Judges my role was not to taste and score wines during the preliminary tasting days but to mediate when groups could not agree on wine scores and to make sure one group was not scoring wines on average higher or lower than other groups. On the final day of judging the panel chairs and I reassessed the top eight natural wines to find the winner of the Le Cordon Bleau Natural Wine Award and in a separate tasting, the top scoring 34 wines of the show were tasted again to find the top 10, as well as the winning wine. *On the final day of judging Alex Mackenzie asked to sit out as his employer had wines entered in the wine show.

10 years on... Fully Functioning An intimate rendezvous? A pre show aperitif? A function for up to 300? A romantic dinner in the wine cellar? A night of extended dining & imbibing?

The tasting environment

radical and important element of the Hot 100 SA Wines is the tasting environment. I do not believe in an inert environment to taste and judge wines. Where the Hot 100 differs to some other wine judging processes is that we believe we should judge wines in an exciting and comfortable environment more akin to how we enjoy wines at home or out with friends. This year each of the judges were asked to contribute their own playlist of music for us to listen to while we tasted. Yes, we did change the emotional space in which we tasted but each taster was subjected to a homogeneous change in environment and therefore each wine was judged with equality. It’s just that we had a lot more fun during the tasting and were able to keep excited and refreshed. This included a live performance of an original work performed during the judging process, as Soundstream’s Gabriella Smart performed Terroir, an original composition by Speak Percussion’s Eugene Ughetti.

In wine speak, terroir generally refers to the taste of a physical place. For some terroir means far more than just the taste of a geo-physical space, it also encompasses the taste of the non-physical, which is the culture which surrounds the vineyards, the winemakers, the packaging experts and anyone involved in the production of an individual wine. Their upbringing and surroundings have formed their idea of what constitutes a good wine and this cannot be removed from the taste of a place. Honing in on this idea of terroir, Eugene’s composition states that Terroir can only be performed in a performer’s home - their city or state. Since we were tasting South Australian wines in South Australia, the composition aimed to enliven the spirit of what it is to be South Australian, to help the judges find the wine which best reflected the essence of South Australia. James Erskine, Coordinator of Judges

Whatever takes your fancy...

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A creative spirit

o judge is to listen, to attend, to choose - or, in the case of wine, to smell and to taste. Then comes a period of reflection, and finally a verdict. Is it the verdict that matters most? To plaintiff or postulant, perhaps; as a judge, though, it is the moment of attention, which intrigues me more than any other. What is there? How much is there? What is the story hidden in this silent though articulate object? How can we frame its constitution, read its past, sketch its future? What does it tell us about where it came from, the place in which it came into being? How can we, as judges, best disseminate that narrative and enable its nourishment to find a home? 38.

HOT 100 WINES 2012/13

As I write this fraternal letter of celebration for the 2012 edition of the Hot 100 SA Wines, Iâ&#x20AC;&#x2122;m on a plane between Hong Kong and London, having spent the past four days judging a volley of wines from around the world in conclave with keen Asian palates. Questions arise, as they will, whenever we find ourselves attending to the new and the strange. Most wine drinkers quickly acquire an aesthetic of Chardonnay, but what about wines made from indigenous varieties, and old ways, in the Caucasus? In that case, the moment of attendance has to be prolonged. We find ourselves gauging different music, full of unfamiliar half-tones and key

“This, I know, is the spirit James Erskine has conjured up for his fellow judges for the Hot 100 SA Wines, and in so doing has made it the most creative wine show in Australia.”

changes. Judgement is only possible after some recalibration. Without openness, without sympathy, fair judgement is impossible. This, I know, is the spirit James Erskine has conjured up for his fellow judges for the Hot 100 SA Wines, and in so doing has made it the most creative wine show in Australia. There are, of course, no entries from the Caucasus, but even South Australian Chardonnay nowadays can be made in the oldest ways of all (by pressing the juice from wine grapes, pouring it into an amphora, and letting nature do the rest), and the music that results will certainly be different to the established version, full of unfamiliar half-tones and key changes. Many shows in Australia would have little time for such wines; that, though, is normative judging, bent on excluding the unfamiliar without allowing the possibility of strange beauty, and rewarding those forms of excellence which are based on ‘industry’ ideals. Something more important, though, is at stake, which is why the inclusion in the Hot 100 SA Wines of a class for wines produced without the addition of commercial yeasts or acids is so important. South Australia was judged in Hong Kong, too, and its innovative and sculptural wines rewarded. Many of its wines, though, seemed almost cloned to Asian palates: the same mouth-shape and flavour-spectrum, wine after wine. What place was this exactly? Was it a place of ever-changing hills between the Gulf of St Vincent and the Murray, a place of ancient stone stories and meteorological hazard, a place of endeavour and endurance? Or was it a place of scientific rectitude in the service of consistency, a place you find in every country on earth? Not wholly the latter, I agree. But not wholly the former, either. The Hot 100 SA Wine’s Natural Wines class will, I am sure, bring some of the uniqueness of South Australia back into South Australian wine, and come to influence the wine future of the country as a whole. And all of the wines will have been judged in that same spirit of indulgent attention, of creative engagement with the possibilities of place. I look forward to reading the results. Andrew Jefford Andrew Jefford is a Contributing Editor to The World of Fine Wine and was a former Head Judge of Hot 100 SA Wines

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Saturday From 4pm With prior arrangement Tuesday - Friday* HOT 100 WINES 2012/13 39. * Minimum numbers apply

TOP 100 WINES

Natural Wines

ur natural wines are classified as wines produced without the addition of commercial yeasts or acids. In a world fascinated and ruled by a conforming identity of beauty - puckered lips, straight backs and straight lines - there are always those who just like it the way it naturally is. No frilly bits, no tightening tucks. Not always perfect, occasionally there’s the odd mole or frond of hair sticking sideways. For those who like life this way, this is natural wine.

Didi

Tomich Hill

il fiore 2011 Adelaide Hills

Grigio 2012 Adelaide Hills

Sometimes wines demonstrate that mad edge between schizophrenia and genius - this one cropped up out of the daisy field. Orange coloured, peppery, apricot, juicy, nutty and very brisk - a nervous, charismatic wine of epic proportion with ‘slogged out of the park’ subtlety. Brilliant, exhilarating.

Lovely! This is tight, lemony and fresh with a lavender reminder that is succulent, traced with mineral complexity and fantastic to drink.

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Oliver’s Taranga Small Batch Fiano 2012 McLaren Vale Lemony, pure, fresh with exotic fruits that blossom before a marine character takes you to the seaside. Briny to finish, lifted and frisky. Mouth watering refreshment that equals perfect drinking.

Tomich Hill

Domaine Lucci

Sauvignon Blanc 2012 Adelaide Hills

Savannay 2012 Adelaide Hills

A very fine paintbrush has been used to express this wine - shades of green and summer yellows burst from the canvas. It’s lemony, gently herbal, very fine and elegant. Finessed and complex.

Okay, so the wine might have the feel of a mountain stream with lemon blossoms hanging out by the side of it, but prepare for tension, freshness, lightness and brisk minerality. Textural and interesting, yet delicate.

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BK Wines

Rosetta Pinot Gris 2011 Adelaide Hills

Swaby Chardonnay 2011 Adelaide Hills

A wild expression is present here... one to think and drink over a long period of time. Cogitate on waxy, nutty complexity and gulp down juicy orchard fruits with a buttery lash. Corrugated texture that is very compelling.

An earthy, guttural expression with a chunky, brutish, hair-on-chest feel. There’s some saline delicacy underneath and some fine tannin feel. Comely and attractive.

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TOP 100 WINES

Domaine Lucci Wildman 2012 Adelaide Hills Pulsating with vibrant energy and complexity, the day fights the night, black and savoury, yet floral and flighty. The she-man of wine, light and lifted yet serious. Super.

Yangarra Estate Vineyard Old Vine Grenache 2011 McLaren Vale

Gorgeous holy trinity of spices, red fruits and flowers. Possesses a chalky granitelike grip with tannins that sneak on you. Opens up like a rose with time.

TOP 100 WINES

Domaine Lucci

Gris 2012 Adelaide Hills

Spring Sangris 2012 Adelaide Hills

Wild and untamed, no thumbprint of winemaker or winemaking artifice makes this hauntingly elusive. Love or despise it? We love it!

Fresh and scrummy. Extremely drinkable with freshly crushed, justly fermented, crushed berries.

Chateau tanunda, historiC iCon of the Barossa Hand-picked. Basket Pressed. Unfiltered. Since 1890 Ch창teau tanunda has a history of wine making spanning three centuries. fast forward 120 years and whilst the custodians of this impressive and iconic brand have changed, the core values remain the same. over the past 15 years, the Geber family have breathed life back into this historically significant estate and reinvigorated the wine. They are focused

on producing delicious wines, offering great value for money whilst keeping true to a traditional winemaking philosophy. we invite you to come to the Barossa and explore our beautiful ch창teau. enjoy our award winning wines matched with local produce, a cheese platter and a game of croquet, or a ViP tasting of the best shiraz in the world.

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TOP 100 WINES

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

Paracombe

Scarpantoni Estate

Pinot Noir Chardonnay Sparkling 2011 Adelaide Hills

Black Tempest 2010 McLaren Vale

Remarkable pleasure with intensity and a seriously layering of biscuity bakery goods with pure, crunchy fruit set on a mineral bed. Complete and complex.

A delicious drop: cheeky, layered, lovely mid palate, savoury, light berry fruits and spiced blood orange. A pleasant surprise with dried herbs and spiced plums and a cleansing finish - love it.

TOP 100 WINES

Koonara Wines

Angas Plains Estate

Guardian Angel Sparkling Pinot Chardonnay 2011 Coonawarra

PJ’s Sparkling Chardonnay 2011 Langhorne Creek

Exotic, unusual, a personality filled gently red-coloured fizz with macerated cherry and orange marmalade aromas with a stony, cherry pip sparkling palate. Bling!

Like a stroll into the local bakers on a Saturday morning. Toasty brioche, baked bread, sugar snap biscuits. Crisp and clean in the mouth.

Wicks Estate Sparkling Chardonnay Pinot Noir 2010 Adelaide Hills Reminiscent of the creamy cremants of France, but with a wholly South Australian freshness and vibrancy. It’s light, airy and whipped to delicious frenzy.

Serafino

Bundaleer Wines

Goose Island Rosé 2012 McLaren Vale

North Star Rosé 2012 Southern Flinders

Ballistic length of flavour, toned and trimmed, alert, blazing. Red cherry succulence provides a lick of sweetness. Then a pillowy softness dusted with spice. Oh yeah.

Real red fruits and spice with aniseed, cola and a ripe berry aroma. Refreshing to drink, tense, yet gently sweet to close.

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TOP 100 WINES

White wines with age (2007 and older) ften wines are produced to be enjoyed now and are not for the long haul but South Australia’s vinous history has left a deep imprint on the soul of many winemakers and drinkers alike, who

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look to celebrate the graceful ageing capacity of some of our varieties and regions. The defining qualities we look for here are vitality, definition and freshness.

Peter Lehmann

Margaret Barossa Semillon 2007 Barossa Valley

Wigan Riesling 2007 Eden Valley

Youthful - not a wrinkle - vibrant lemon, lime cordial – zips along like a speedy and complex drive through a glacial plane.

Unwrap the rice paper to reveal nougat toast and honey and appealing salty nuttiness with a spiced apple character.

HOT 100 WINES 2012/13

TOP 100 WINES

Balanced white wines with intentional residual sugar ome wines are dry which means there is no fermentable sugar remaining in the wine but they still have a perception of fruit sweetness. Other wines can be nominally dry but with quite high measurable quantities

of sugar remaining in the finished wine. Here we are looking for wines where producers have intentionally worked with unfermented grape juice sugars to leave either a hint of sweetness or even a full and lusciously sweet wine.

Kellermeister

d’Arenberg

Kilikanoon

The Runaway Ring 2012 Eden Valley

The Noble Prankster Chardonnay Semillon 2010 Adelaide Hills

Mort’s Cut Riesling 2009 Clare Valley

A classic off-dry style with vibrant, pulsating, gently sweet acidity, incredible length of flavour and pencil thin poise. Utterly delicious, brisk and complex. Kudos.

So much going on: rich, textural and complex with amazing depth of flavour, honeyed sweetness, gingery spice and fine detail. Bursting with molten deliciousness, this is luscious and unctuous.

Spicy stuff such as ginger and lemongrass run riot on confected stone fruits - it’s a generous wine, but trimmed down with sweet, lemony acidity to keep things fresh.

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Cultural terroir

oes the thought of listening to a musician perform an original composition live while you are judging wine seem ridiculous? Does it instead sound innovating? Or does it just make plain common sense? There seems to be a myriad of views about the day two of Australia’s most acclaimed new music talents collaborated for the Hot 100 SA Wines show. Aside from the music adding to the judges’ sensual experience, nabbing two of Australia’s most talented contemporary musicians - virtuoso Gabriella Smart and composer Eugene Ughetti – to collaborate for the Hot 100 was breathtakingly exciting. To heighten the sensual and emotive experience for the judges, Gabriella performed an original work by Eugene called Terroir. The Soundstream Artistic Director performed the composition live at the pointy end of the Le Cordon Bleu Natural Wine Award, as the judges were making their final decisions to see who would win the inaugural prize. Contacted by Coordinator of Judges James Erskine to perform, Gabriella said she had no idea what to expect before the performance. “James and myself have similar ideas regarding the intersection of arts and food culture - and how they influence each other on a fundamental level,” Gabriella explained. “And Eugene’s composition, basically a set of instructions on my phone which I listened to as I played, was inspirational. He asked me to improvise around my memories of place: in this case, an extension of the Adelaide plains, Aldinga Beach, where I spent my childhood holidays.” Gabriella is one of Australia’s best-known new music exponents. She founded Soundstream in 1996 and regularly records for ABC Classic FM. Eugene is a fellow new music enthusiast as the Melbourne based-percussionist and composer is Speak Percussion’s Artistic Director who has performed across the globe. Gabriella called the performance one of her “most moving experiences”. “Despite the impersonal atmosphere, the hum of the fridges, and the clinking of glasses, I felt a very strong connection between the people in the room and the music I was creating. Occasionally I glimpsed the huge gum tree outside the window moving in the wind, which heightened my sense of place.”

gabriellasmart.com speakpercussion.com

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HOT 100 WINES 2012/13

Farmers’ Market picnic The Hot 100 SA Wines judges enjoyed a picnic of seasonal produce from the Adelaide Showground Farmers Market (ASFM) prepared by the market’s CEO Amanda Daniel.

he ASFM recently celebrated six years of delivering fresh, local and in-season produce to Adelaide. In those six years the market has allowed producers to form relationships and build their businesses, meaning the economic benefits flow back to the regions of South Australia. Farmers’ markets are defined by their region. The ASFM is defined by the state of South Australia with only produce from SA sold at the market. A strict producer application criteria ensures produce is grown and made in this state. Every Sunday from 9am up to 6500 Adelaideans shop at the market, say ‘hello’ to their favourite producers, taste local in-season food, building the ASFM community. Farmers’ markets are about buying food from the producers and the month the market cooked for the judges we were highlighting ‘ready to eat’ SA food. Our Mediterranean climate is perfectly suited to the ideology of life being one big picnic. Market customers can buy rustic baked breads, pastries, smallgoods, smoked fish, ready made salads and take home meals, cheese, preserves, pickles, olive oil and wine along with nature’s perfect pack - ready to eat fruit and vegetables, which are so fresh they need no more than a pinch of salt and a splash of olive oil to turn into a meal. Everything you need for the ‘continental’ lifestyle. When you are shopping at farmers’ markets remember you are buying from the farmer, so it is best to bring cash, as there are not a lot of stalls with EFTPOS. Farmers only bring what they grow, so they only have what is in season and they can run out of stock. If you are an avid veggie shopper and love your greens, get in early. You cannot enter the market before 9am, as it is setting up and considered dangerous, due to forklifts. Farmers’ markets are organic in nature and adapt to the seasons. There is an information stand

where market staff and volunteers will answer questions and sign you up to be a member. This will enable you to support SA food producers and grant you 10 percent off everything you buy at the market, from supplies to ethical coffee. Entertaining season is just around the corner and platters of produce make for an easy feast. For the Hot 100 judges, a picnic should reflect the terroir and the season of the region they are in (keeping with wine philosophy). From the farmers’ market they feasted on artisan soughdough bread from Paolos & Rivera Bakery with Paris Creek biodynamic butter (unsalted of course); a salad of Patlin Garden’s Italian varietal greens with Pat’s extra virgin olive oil; Ashborne Valley Orquids apple cider vinegar and Hughsli’s duckkah; Patlin Garden’s salad of candy beets, heritage carrots, Kohlrabi, radish and turnip with thyme vinaigrette. Woodside goat’s curd with toasted fennel seed was scooped up, and Hughsli’s sprouted chickpea humus disappeared with the chunks of fennel bulb and Patlin’s tapenade. San Jose’s slivers of ham, black pig prosciutto and wine poached black sausage with cumin and fresh nutmeg had the wine judges drooling. Some of the judges messaged me later asking where to get them. Two kilograms of Alexandria Cheese Company black wax cheddar and Hughsli apple and quince jam/paste were also demolished. The lifestyle showcased in glossy mags and TV shows is easy, affordable and a lot of fun, just shop at your local farmers’ market and you can enjoy a picnic that was devoured by the wine judges, at home, every day of the week. Amanda Daniel CEO Adelaide Showground Farmers Market asfm.org.au

HOT 100 WINES 2012/13

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TOP 100 WINES

Aromatic light to medium bodied wines with purity

his class would encompass the soprano if the register of aromatic tones in wine was compared to music.Â Lifted, resonating and sometimes piercing this class has the ability to haul your attention away from the boggles of daily life as you

pop your nose into a glass. Wines with purity are like glacial water, clean, crisp and uninterrupted by any obvious signs of artifact from winemaking techniques such as lees stirring, oak and controlled oxidation

Nepenthe

La Prova

Vinteloper

Tryst White 2011 Adelaide Hills

Pinot Grigio Adelaide Hills 2012

Sauvignon Blanc 2012 Adelaide Hills

A cavalcade of complexity while never teetering into obviousness - purity is key. Itâ&#x20AC;&#x2122;s tight yet shows crushed rock minerality, and the length is supreme with rolling citrus and stone fruit flavours. Complex and great to drink.

Wow. Here we go! The freshness and purity are hallmarks - floral, herbal, citrus, and slatey. A shopping list of the good stuff that makes wine of complexity, without overshadowing grapes. Drink. Drink. Drink.

A posy full of potpourri. Tangerine tangy freshness to taste and a whipped cream light, slick texture. Good intensity.

TOP 100 WINES

Bird in Hand

Shottesbrooke Estate

Sauvignon Blanc 2012 Adelaide Hills

Thereâ&#x20AC;&#x2122;s some waxy texture to keep things interesting and the wine gives a soft tannin profile, which lends structure and shape - good things. Flavours are green apple and grapefruit, delicious to drink.

Shouts out from the top of the hilltop! Greenish, herbal, alpine, minty - not evil greenery just freshness that lifts and whips the wine clean.

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Dandelion Vineyards

Watervale Riesling Wines 2012 Clare Valley

Wonderland of the Eden Valley Riesling 2012 Eden Valley

Super zingy, long and complete, floral aromatics and a very complete wine. Raising intensity on the finish, this is a complete joy to drink.

Big and concentrated, tight citrus line with grapefruit, generous yet appealing with a pleasing style, good length and drive. Get it now.

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Grosset Springvale Riesling 2012 Clare Valley Soft on the palate, quite delicate with real clarity. There is a lot to like here. Clare Valley Riesling, what else do you need to know?

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TOP 100 WINES

Grosset

Thorn-Clarke

Semillon Sauvignon Blanc 2012 Clare Valley

Sandpiper Riesling 2012 Barossa Valley

Tight, bright and youthful, lemon zest and curd, the palate fleshes out with nuances of straw.

Great length, orange zest, talcy and spicy with touch of weight that really pleases.

Vinteloper

Tim Adams

McGuigan

Riesling 2012 Clare Valley

Shortlist Riesling 2012 Eden Valley

Featuring purity of fruit with lovely aromatics this subtle wine should develop into a complex drink. The youthful vibrancy should appeal. Superbly balanced. A beautiful spring/summer wine.

With lively acidity this super bright and youthful drop is moreish and tight with lemon-lime fruit and zingy acidity. A bottle could easily be devoured over lunch.

Incredibly delicate, this subtle wine is defined by a backbone of fine acidity. Lovely and pure, whip up a bowl of chilli prawns and chill this down.

Grosset

Poonawatta

Hesketh

Polish Hill Riesling 2012 Clare Valley

Riesling 2012 Eden Valley

Scissor Hands Riesling 2012 Clare Valley

Love the finish; this comes together as the acid drives the Riesling with ripe fruit and a touch of sweetness. Punters will enjoy its purity.

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HOT 100 WINES 2012/13

Citrus nuanced with a lovely generosity of fruit, this has terrific length that is ripe but reined in by the quenching acidity.

Terrific aromatics of all spice with lemon zest and sweet fruit with a palette you can chew on.

Hahndorf Hill Winery Adelaide Hills

Pioneering exciting, new varieties GRU Gruner Veltliner 2012 94++ Points – Philip White, Indaily “… a perfumed, complex, highly distinctive white, their best effort yet … An absolute delight …” Jancis Robinson “Many congratulations. Very neat, very varietal and very well balanced.”

Blueblood Blaufrankisch 2010 95 Points & top rated ‘Alternative Red Variety’ wine in Australia – James Halliday Australian Wine Companion 2013 “… a totally delicious, supple, medium-bodied palate with a Joseph’s coat array of flavours …” Gold Medal – Vienna International Wine Challenge 2012, Austria

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TOP 100 WINES

Fortified wines

nlike some of the other classifications in the Hot 100 SA Wines, you know what you are getting with this section. This list includes 919 Wines’ Pale Dry Apera, last year’s Hot 100 winner.

919 Wines

Peter Lehmann

Pale Dry Apera Riverland

Classic Muscat Barossa Valley

Whipped off the seaside and lifted with quartz-like minerality, this is tense, pure, evocative and frisky. The briny tang is a gift from this producer to keep drinkability high. Bravo.

This wine is insanely good. Complex, layered, dense, yet so fresh. The wine compels you to drink it over and over again - savour the slippery, nutty, spicy, caramel-like richness that sits in a tidy, tight frame.

Grosset’s highly regarded 2012 release wines are now available, but GROSSET not for long. 1800 088 223 info@grosset.com.au www.grosset.com.au Auburn, Clare Valley

TOP 100 WINES

Yaldara

Sevenhill Cellars

Yaldara

20 Year Old Tawny

Vintage Touriga 2008 Clare Valley

20 Year Old Muscat

A mellow, mature-feeling, sweet wood and spice dominated wine of honey and molasses richness and complexity. Fresh to finish and lively. Wonderful.

An immense presence of concentrated, dark, brooding fruits and layers of cinnamon/clove spice. Powerful yet impressively fresh.

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Features complex spicy, rancio and sweet spirituous characters but never clobbers you over the head. There’s immense richness but a fresh, sweet spirit neatly foils it.

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TOP 100 WINES

White wines that are all about texture

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n technical wine terms, texture is usually derived from grape tannins and in white wines these are called phenolics. Traditionally, phenolics are frowned upon in wine shows but any lover of Italian whites knows that although many of these wines may lack aromatic punch, their strength

is in their ability to latch onto flavours in the mouth, provoking unexpected marriages of food and wine with flavour that persists. Think things like Pinot Gris, Chenin, Riesling and Sauvignon with time on skins. Also Fiano, Grecco di Tuffo, Verduzzo and Albari単o.

Ngeringa

Tomich Hill

Penfolds

Viognier 2011 Adelaide Hills

Family Reserve Chardonnay 2009 Adelaide Hills

Cellar Reserve Pinot Gris 2012 Adelaide Hills

David Lynch in a glass. Rich, savoury, sunflower seeds, interesting pear skin character. Wild at heart.

Compelling, oily, roasted nuts and nougat, lemon curd, drives through the palate with balanced mouthfeel.

The essence of spring: elegant, crunchy, pretty and lovely texture, balanced and lithe.

RockBare

Mojo by RockBare

Peter Lehmann

Chardonnay 2011 McLaren Vale

Chardonnay 2012 McLaren Vale

Layers White 2010 South Australia

Really spicy and bitey, lots of energy to this wine, textural but refined. It sings.

Aromatic, lifted and delightful drink, good mouthfeel, some nutmeg and fun spice to finish.

Fantastic texture with loads of spice, a curvaceous palette for Saturday sessions.

HOT 100 WINES 2012/13

A kaleidoscope dream This year the Hot 100 SA Wines held a cover art competition, open to all South Australian artists, to design a cover that reflects our state, our culture and our wine.

he beautiful work of recent Adelaide College of the Arts graduate Samantha Mott graces our cover with her painting, Memory Capsule 1, an acrylic paint and pigments on marine ply work. A kaleidoscope of shapes inspired by nature and life, Memory Capsule 1 is captivating, hypnotic and surreal. Amazingly, the work is actually a painting, not a collage, as Samantha takes months to complete each of her works to perfect the shapes, colours and lines. Samantha achieved this kaleidoscope technique while experimenting last year. “I was completing a painting on canvas,” Samantha explains, “and experimenting with getting really sharp lines. And that was quite hard because the canvas was bouncy, so I started working on marine ply. Then I did a few experiments and over time worked out how to get these really clean lines.” The “beauty that exists in the natural world” inspired Memory Capsule 1. “It’s representative of the emerging and weaving of form, pattern and colour, that of human kind and of nature. From grape to wine, from palette to painting the experience is a celebration of the senses. It speaks about how we can reconnect to a moment in time.” Samantha, who was an exhibiting artist at the 2012 Helpmann Academy

Samantha Mott

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HOT 100 WINES 2012/13

Graduate Exhibition, says her work is a “celebration of life”. “They are inspired by nature and patterns in nature and people see different things in them. They see animals; they see people and even aliens. I’ve heard lots of interesting observations. Then people purely see the patterns. It’s open to interpretation. “Colour is important to me. I spend a lot of time experimenting and mixing colours. Laying different textures together. I do work intuitively with the paintings. I don’t plan them. I literally start in the middle and it grows from there. I don’t map them out or have a real plan. I have a palette in mind and an idea of what I want to do and I just let it take on a life of its own. It’s very organic.”

Last weekend in February every year

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Memory Capsule 1

â&#x20AC;&#x153;Colour is important to me. I spend a lot of time experimenting and mixing colours. Laying different textures together. I do work intuitively with the paintingsâ&#x20AC;?.

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Explore 12 iconic South Australian wine regions and enjoy unlimited tastings from more than 150 wineries all in the convenience of one location in the heart of the city!

Meet. Taste. Discover. Pouring MORE than the Hot 100, Cellar Door Wine Festival - Adelaide is the annual South Australian wine event not to be missed.

Hot 100 SPECIAL OFFER Save $5 on your General Admission ticket by entering promo code HOT100 at the online checkout. Promo code is case sensitive. Offer valid 01.11.12 - 30.11.12 For more information and ticket sales, visit www.cellardoorfestival.com

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TOP 100 WINES

Aromatic light to medium bodied white wines with texture exture in white wines was void from wine show winners for many years but today the pendulum has swung and many wine experts look for texture.Â Texture is the feel of the wine in the mouth often

Bremerton

Shingleback

Liebich

Verdelho 2012 Langhorne Creek

JohnFoolery Viognier 2012 McLaren Vale

Viognier 2012 Barossa Valley

Orchestrated to show violin strings of citrus, trumpet blasts of nutty texture, bass notes of lemony minerality - harmonious, luscious yet fresh. Beautiful wine.

An unusual wine but certainly one to celebrate with unique characters of peppery crushed green herbs, tealeaves and then a wash of lemony freshness. Three cheers for exotica!

Curry leaves in a white wine? It happens, and it imbues the wine with personality and character. Donâ&#x20AC;&#x2122;t forget how refreshing this wine is with your favourite vindaloo.

Linfield Road

Anvers

The Steam Maker Riesling 2011 Barossa Valley

Brabo Sauvignon Blanc Semillon 2012 South Australia

Hyper aromatic style here with a texture that backs it up with richness of flavour but tangy, refreshing acidity to keep vibrancy and vitality in the wine. Storm the ramparts!

64.

derived from skin contact pre or during the ferment, lees stirring and wood or ceramic fermenter/storage vessel influences.

HOT 100 WINES 2012/13

Such purity with celery, fennel and sublime aromatics that tease and tantalise. A great food wine with waves of flavour. A perfect summer beach soundtrack.

TOP 100 WINES

White wines with weight on the palate

Sidewood Estate

Annie’s Lane

Chardonnay 2010 Adelaide Hills

Quelltaler Watervale Riesling 2012 Clare Valley

Nutty, complex and cerebral with savoury cut pears. A little funky and dirty but why the hell not?

This drop comes to life as it’s loaded with expressive spring/summer fruit and jasmine. Very pretty but surprisingly complex. Textural and ethereal.

f you’re looking for a wine to fill your palate, to chew on and radiate volume, then you have found the right section as these whites feature weight. These aren’t zippy, light and aromatic whites. Traditionally full-bodied South Australian whites include Chardonnay, mature Semillons, opulent Pino Gris and the Rhone family (Viognier, Marsanne and Roussanne).

McGuigan Hot 100 2012.pdf

27/09/12

3:49 PM

McGuigan Wines welcomes you to our historic Chateau Yaldara cellar door. Home to a great selection of premium wines including the award winning Shortlist range and the highly acclaimed Yaldara fortifieds. Combining over 60 years of Barossa Valley winemaking experience and four generations of McGuigan family helps us create some truly beautiful and unique wines. McGuigan Barossa Valley Hermann Thumm Drive Lyndoch, SA 5351 Ph: 08 8524 0225 E: barossa@mcguiganwines.com.au Open 10am - 5pm, daily tours at 1pm. Closed Good Friday, Christmas Day and New Years Day

The big Burger Theory

truck filled with natural, organic South Australian produce and a hotplate has taken Adelaide by storm. And the boys behind the storming Burger Theory serviced and repaired the Hot 100 SA Wines’ judges and stewards’ appetite with their famous burgers. Both judges and stewards were in need of hearty and wholesome nourishment during the final day of judging South Australia’s best wines. Burger Theory to the rescue. Burger Theory’s Rob Dean and Dan Mendelson, who cooked their famous burgers for the Hot 100 team on day three of the tastings, studied Sociology together at Flinders University and established the idea of Burger Theory as Dan (born in Canada) saw great business potential using South Australia’s produce to create the foods he loved back home. Rob explains: “The fact that we went with burgers over pizza or BBQ was simply by chance, as we made them first.” The menu is simple: a choice of two burgers and fries. Burger ‘Number One’ is a classic burger with lettuce, tomato, cheese and ‘truck’ sauce; ‘Number Two’ is richer with Adelaide blue cheese, crispy pancetta and onion confit. To accompany the wine tasting, the judges and stewards indulged in ‘Number One’. The concept of Burger Theory lies in the execution of the food. Rob explains: “Quality ingredients are cooked from scratch, everything we use is sourced fresh and cooked to order.” Burger Theory takes burger-making seriously, right down to “grounding our own meat, which allows us to cook our burgers much like steaks. It is very unusual to be able to enjoy a burger whose meat was ground only a couple of hours earlier.” The secret ‘truck’ sauce, which is kept under lock and key, is a peculiar combination of ingredients Dan had in his fridge at the time of creating the burger. The motivation for Burger Theory starting as a mobile food truck was due to the boys missing out on securing a number of fixed premises. They decided to take the plunge, bought a food truck, hoping the city would follow. “The truck has been a terrific ‘vehicle’ to get these foods to the Adelaide people, and Adelaide has embraced the initiative wholeheartedly,” Rob says. The story of the mobile food truck began when Rob and Dan found an empty truck on the internet for sale. “Pearl was hanging out on eBay without a driver and we were in Adelaide without a kitchen,” Rob explains. “It was love at first sight.” The boys promptly took a flight to Brisbane and began the long journey home with their new family member. “Pearl was the treasure we’d been searching for.” In America, there are several distinct styles of burgers and burger 68.

HOT 100 WINES 2012/13

franchises. Burger Theory is responsible for bringing a little American style to Adelaide, kickstarting Adelaide’s mobile food truck craze. Although the roots of Burger Theory began with a simple mobile truck, Rob and Dan have recently opened a suburban spot called Pearl’s Diner, named after their beloved truck. Pearl’s Diner is located in Adelaide’s north east and is a popular American style diner, which affords them flexibility, as Pearl’s Diner also serves other menu items, such as waffles. The cult following of Burger Theory is not limited just to South Australia, as Hot 100 SA Wines’ interstate judges were aware of Burger Theory’s popularity and were eager to taste the burgers for the first time. Matthew Diglio burgertheory.com

TOP 100 WINES

Red wine young release style / Joven / Nouveau oung release style wines show little influence from wood and are ready to drink now. There’s no limitation to variety here as these wines celebrate the freshness and vitality of spring as we ease out of a heavy, long winter.

Ess & See

Rosemount Estate

First Drop

Grenache 2011 McLaren Vale

Nursery Project Graciano/ Mataro/Grenache 2011 McLaren Vale

‘Nacional’ Touriga 2011 McLaren Vale

Features a meaty gaminess that runs through the wine yet presents with curious freshness. Expressive and wildly delicious, this is super stuff.

70.

Yep, this is seriously good gear. How many wines show delicacy, poise, freshness of fruit and yet a spicy, gently savoury line with such elegance and finesse? Not many. This region should do more wine like this.

Exuberant and electric. A wine of charisma and insane drinkability - why don’t more winemakers show stuff like this? It’s so easy to drink, but with all the complexity of a fancy wine. Go here.

Mr Riggs

The Old Faithful

Wirra Wirra

Montepulciano 2011 Adelaide Hills

Grenache ‘Sandhill’ 2009 McLaren Vale

Original Blend Grenache Shiraz 2011 McLaren Vale

A tarry, charry, earthy entry but delineated with fine, seamless slashes of red fruits, brambles and spice. Intense and long but wonderfully alert. Great Joven style.

Savoury stuff announces the wine; think a quality sweet tobacco pouch and some inky, plum-and-chocolate things too. Delicious to drink, this is thick and fresh with gentle sweetness.

HOT 100 WINES 2012/13

Displays all the right moves from primary fruit, slick texture, bright acidity and fine bony tannins. Get amongst it.

TOP 100 WINES

Red wine structural and savoury

La Curio

d’Arenberg

The Nubile Grenache Shiraz 2010 McLaren Vale

The Twenty-Eight Road Mourvedre 2009 McLaren Vale

Stunning wine showcasing perfect tannin and acid integration. A lot to like here. Full of finesse but perfectly balanced.

Asian spice with a floral nose, red and chewy dark fruit. Features persistent, integrated tannins with a spacious mouthfeel and a complex finish.

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

experience the buzz, culture and convenience of an adelaide Hills winery but in the heart of the City, as Tomich Wines Cellar door is now open 7 days a week!! Tomich Wines vineyard is located in the picturesque adelaide Hills but its cellar door is truly a hidden treasure, located 5 minutes from the from the adelaide CBd on the vibrant shopping strip King William Road. allow Tomich to take you out of the city as you’ll feel you are in the adelaide hills, taste their premium adelaide Hill Wines and sample cheeses from Woodside Cheese Wrights.

Come on a wine journey that will take around Adelaide.

open monday To FRiday 11am – 5pm & SaTURday/SUnday 2.30-5.30pm

Tomich Wines

87 King William Road, Unley Sa 5061

+ 61 8 8299 7500

Tomichhill.com.au

TOP 100 WINES

Two Hands

La Curio

Maxwell

Sexy Beast Cabernet Sauvignon 2011 McLaren Vale

Reserve Bush Vine Grenache 2010 McLaren Vale

Maxwell Four Roads Grenache 2011 McLaren Vale

This is a sexy beast with aromatic, smoky earthy nuances. It’s structured but not heavy. It displays ripe rich fruit but is not mawkish as crushed sage and lively acidity steps in.

Easy to drink straight away, this drop gives you a real lift with savoury and earthy flavours of lovely bright red fruits, great line and length. Features a lovely perfume. Medium bodied and fine, an instant drink red.

Gentle and fragrant, this drop is spice laden with alluring sweet red berries and cherries that are fresh and crunchy. What it lacks in complexity it makes up in smashability.

Lake Breeze

Leconfield

Battle of Bosworth

Cabernet Sauvignon 2009 Langhorne Creek

Coonawarra Cabernet Sauvignon 2010 Coonawarra

‘Best of Vintage’ 2010 McLaren Vale

Totally nails the style, the region and the variety, as the terroir shouts from the rooftop. Intense but held back. Well made.

Smokey, earthy and savoury. Gravelly wet stone character acid is slightly pronounced but keeps the freshness.

Big McLaren Vale red, lovely aromatics, ripe, plump fruit, lovely fruit with ripe tannins, real presence. Oak is present but doesn’t dominate.

Brothers in Arms

Cradle of Hills

Majella

6th Generation Cabernet Sauvignon 2010 Langhorne Creek

Route Du Bonheur GMS 2010 McLaren Vale

Merlot 2010 Coonawarra

Subtle red currants and florals on the nose, surrounded by savoury nuance, well held back, mouth coating fresh fruits and cleansing mouth-watering acid.

A wine of enormous grace and style with blue fruits that are velvet draped. Great glide on the mid palate; focused with elegance and poise.

Full of choc-spice notes, jubey, structured, lush, velvety tannins but swaddled in oak.

72.

HOT 100 WINES 2012/13

TOP 100 WINES

Balnaves of Coonawarra Cabernet Sauvignon 2010 Coonawarra

You need food with this, blood sausage to be exact! Lovely cassis and plum fruits, dried herbs, wrapped in wave after wave of precise dominatrix-like tannin. Needs a close look and time to unfold.

Yelland & Papps vin de soif 2011 Barossa Valley Delicate floral nose, lively palate of red berry with persistency. Calm and savoury expression.

Chateau Tanunda

Bird in Hand

Matthews Road Shiraz 2011 Eden Valley

Nest Egg Merlot 2010 Adelaide Hills

Pepper and spice is in balance with a savoury edge and great core of fruit. Itâ&#x20AC;&#x2122;s a pretty wine, floral and aromatic, creamy mid-palate and sexy fine tannins. Unassuming.

Dense ripe fruit, structured core of dark black fruits, complete, moves from fruit to savoury, powdery tannins that are powerful but reined in.

Award winning Eden Valley whites & Barossa reds from our family owned vineyards.

Cellar Door open Monday â&#x20AC;&#x201C; Friday 9-5pm & Saturday 11-4pm Gawler Park Road, Angaston, SA 5353 www.thornclarkewines.com

Phone: 08 8564 3036

Claymore Wines

Johnston Wines

Black Magic Woman Reserve Cabernet Sauvignon 2010 Clare Valley

Shiraz 2009 Adelaide Hills

Purity of fruit, generous, balanced richness, great line and length subtle tongue-coating tannins. Super.

With dense ripe fruit this has plenty of structure with obvious choc-savoury notes. Decadent, ripe tannins and fleshy touch. Warmth to finish.

thornclarke@thornclarke.com.au

Mineral terroir

Minerals are fundamental to all life on earth, and the mineral-rich soils of South Australia support the state’s famous wine industry.

ineralogists and wine experts came together at the South Australian Museum for this year’s judges of The Adelaide Review Hot 100 South Australian Wines. On completing their task of judging over 1200 entries these exhausted judges were ready for a new cultural experience and a glass or two of beer. Dr Joël Brugger, Senior Research Fellow in Mineralogy and Meteorites at the South Australian Museum delivered a breath taking overview of the museum’s mineral collection. South Australia thrives on a very special cultural energy, which influences the minds of people such as geologists, winemakers, artists, writers, town 74.

HOT 100 WINES 2012/13

planners, musicians, farmers and engineers. The great strength of the museum’s mineral collection is undoubtedly the fine suite of specimens from South Australian localities. South Australia is famous for its copper mines, particularly Burra, Moonta and Wallaroo and these are well represented in the collection. Also there is very good representation of minerals from the Olympic Dam copper-gold-uranium deposit. The museum has a comprehensive collection of minerals of the Precambrian iron formations of the Middleback Ranges, now documented at over 150 species. South Australia’s amazing mineral wealth is showcased in our award-

winning museum. Groundbreaking mineralogical research at the museum concentrates on fundamental questions about how minerals form and how metals are transported in the geological environment. Much of the work is devoted to understanding the formation of sulphide minerals and the ores of nickel, uranium, copper and gold. Museum scientists are also leading the way in understanding the fascinating association between bacteria and precious metals in Australian soils and ores. The museum works closely with the three universities and its research is greatly valued by sectors of the mining industry. The contribution of mineralogy and geochemistry to winemaking is prominently exposed in the classic concept of ‘mineral terroir’. Sand produces light and aromatic wines - and sand consists of myriads of grains of the mineral quartz. Ironstone (e.g., mineral hematite) produces powerful sinewy wines - but also hosts some of the state’s richest metal resources. The South Australian Museum is keen to explore new ways of creating a thriving cultural flow of energy encompassing different industries and is proud and excited to be involved in this ongoing dialogue about science and wine.

TOP 100 WINES

Red - fruit forward and full

Maxwell

Wirra Wirra

Lime Cave Cabernet 2009 McLaren Vale

Catapult Shiraz 2010 McLaren Vale

An elegant, seamless feel with the click of briny acidity that reminds one of seasides and blackberry bushes grown on sand. Slippery, medium-bodied loveliness.

Smoky, meaty, herbal and savoury, snug fitting fruit held by firm, ripe tannins and a chewy chalky palate.

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

ADELAIDE WINEMAKERS NEW cellar door opening end of November 2012

www.adelaidewinemakers.com.au

Phone: 08 8383 5500

59 Grants Gully Road, Chandlers Hill (road to Clarendon) - “The pretty way to McLaren Vale, Langhorne Creek and Currency Creek ”

TOP 100 WINES

Henryâ&#x20AC;&#x2122;s Drive

Hollick

Reserve Shiraz 2008 Padthaway

Pillar Box Red 2010 Padthaway

Shiraz 2010 Wrattonbully / Limestone coast / Padthaway

Great wine with blackcurrants, small uncrushed red berries, woven with a lick of dried herbs, lifted complex layered palate - all class. Cellar or decant to drink now.

This is a very at ease wine that is delicious and elegant. A new style of freshness as this flows in waves at the finish.

Complex aromatics of fruits, earth and spice, a wine to look at multiple times with food, layered, round and soft, roasted meats and spice.

TOP 100 WINES

Tim Smith Wines Mataro 2010 Barossa Valley Musk city planted with roses and heady aromatics - a siren! Super high notes with a spicy savoury handbrake finish.

Bird in Hand

Taylors

Two in the Bush Shiraz 2011 Adelaide Hills

St Andrews Cabernet Sauvignon 2006 Clare Valley

Loads of pepper and spice and all things nice. Elegant fruit, medium bodied, a lot to like here. Glugable with radiant fruit blackberry and raspberry that isnâ&#x20AC;&#x2122;t over the top. Lovely acid balance and ripe fine tannins. A rockinâ&#x20AC;&#x2122; wine.

Big bold, classic Cabernet lift, refreshing, some tobacco, lovely fruit supported by oak sweetness.

Anvers Wines

Longview

Razorback Road Shiraz Cabernet Sauvignon 2010 Adelaide Hills

Shiraz Cabernet 2010 Adelaide Hills

Dense and concentrated, teasingly, hauntingly aromatic, fresh and savoury, a touch of rosehip.

Complex swirling nose, tightly bound, needs air to strut its stuff, attractive in an understated way, lots of concentration and length. Rich fruit, dried rosemary and oregano.

SCARPANTONI ESTATE GROWN - FAMILY MADE

McLaren Vale Grape Growers since 1958 Estate Winemakers from 1979 WINNERS OF: THE GREAT AUSTRALIAN RED AWARD, 2006 THE JIMMY WATSON MEMORIAL TROPHY, 2007 THE GREAT AUSTRALIAN SHIRAZ TROPHY, 2008 WINESTATE MAGAZINE SHIRAZ OF THE YEAR, 2008 THE TROPHY FOR BEST SAUVIGNON BLANC, ROYAL PERTH WINE SHOW, 2009 THE TROPHY FOR BEST CABERNET SAUV., McLAREN VALE WINE SHOW, 2010 5 STAR WINERY RATING, JAMES HALLIDAY AUSTRALIAN WINE COMPANION, 2010 & 2011

Cellar Door open: Monday - Friday 9am to 5pm, Weekends & Public Holidays 11am to 5pm | Scarpantoni Drive, McLaren Flat. | (08) 8383 0186 | sales@scarpantoniwines.com

www.scarpantoniwines.com

Confit duck cassoulete Ingredients 140g pork rind 140g smoked streaky bacon 300g garlic sausages 600g dried haricot beans, soaked overnight in 3 times their volume of water 1 celery stick 1 small onion, preferably a white skinned mild one

1 large carrot 6 garlic cloves 25g goose fat or 2 tbsp olive oil 1 bouquet garni 8 pinches of sea salt 2 pinches of freshly ground black pepper 1 clove, lightly crushed 2 tsp lemon juice

To finish 4 confit ducks legs 60g goose fat or 2 tbsp olive oil 40g dried breadcrumbs

1 garlic clove, finely chopped A handful of fresh flatleaf parsley, coarsely chopped

Method 1. To cut the meats, roll up the pork rind like a Swiss roll. With the seam underneath, use a very sharp knife to cut the roll across into thin slices, then chop the rolled-up slices across into dice. Chop the bacon into small cubes (lardons). Cut the garlic sausage into 1cm thick slices. 2. Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans, rind and lardons into a colander, and discard the cooking water. 3. Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole. Cut each tomato into eight wedges. Preheat the oven to 120C. 4. Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof sautĂŠ pan over a low heat and sweat the celery, onion, carrot and garlic for five minutes. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about five minutes). Add the sausage, beans, pork rind and lardons and pour in 1.2 litres. Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice. 5. Transfer the casserole to the oven and cook, uncovered, for two hours, stirring every hour. At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened. You may need to cook it for longer than two hours (say up to two-and-a-half hours) Remove the cassoulet from the oven. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil, breadcrumbs and garlic. Return to the oven and cook for a further two hours. Serve the cassoulet in bowls, sprinkled with chopped parsley. Duncan Welgemoed bistrodom.com.au HOT 100 WINES 2012/13

81.

Duckling civet with Shiraz wine, apple and potato purée Ingredients

www.tscharke.com.au

1 x 1 kg duckling Oil, butter Aromatic garnish 125g carrots, cut into mirepoix 125g onions, cut into mirepoix 2 shallots, cut into mirepoix 3 garlic cloves, crushed 1 bouquet garni 50g flour 325ml Shiraz wine 1 litre duck or chicken stock Salt, pepper Garnish 150g pearl onions Sugar, butter, salt 150g button mushrooms Butter, salt

Apple and potato purée 250g baking potatoes 120ml milk 1 bay leaf 50ml whipping cream 30g butter 1 apple, cut into brunoise Butter, clarified Sugar Decoration micro salad shiso® green micro salad shiso® purple

proudly distributed by

Method 1. Pre-heat the oven to 200°C. 2. Portion the duckling into four pieces. Heat the oil and butter and brown duckling pieces on all sides. Add the aromatic garnish to the pan and sweat until softened. Stir in the flour, cook for two to three minutes. Deglaze with wine. Add stock, bring to the boil, cover and transfer to oven. Depending on the size of the ducking braise for 40 - 60 minutes until meat is tender. 3. Pearl onions: Place the pearl onions in a sauté pan large enough to hold them in a single layer. Pour in enough cold water so that the onions are two-thirds immersed. Add the sugar and butter and season with salt. Cover with a parchment paper lid and cook over low heat until all the water has evaporated and the sugar and butter mixture has begun to caramelise. Roll the onions in the resulting syrup to produce a blond glaze and evenly coat. Keep warm. 4. Button mushrooms: Sauté mushrooms in hot butter until soft and lightly browned. Season and keep warm. 5. Apple and potato purée: Peel potatoes, cook in the milk, (add water to cover) with the bay leaf. Bring the cream to a boil. Drain the potatoes, push through a vegetable mill, and add the hot cream and butter, season to taste; keep warm. Pan-fry the apple in clarified butter, add sugar and caramelise, keep warm. 6. Decant duckling pieces; strain the cooking liquid through a china-cap sieve into a clean pan. Return sauce to the heat and reduce to desired consistency. Correct seasoning. Return duckling pieces to sauce. 7. To serve: Arrange a piece of duckling on a plate, coat with sauce. Add the glazed onions and sautéed mushrooms, top with shiso green. Transfer the apple and potato purée to a piping bag fitted with a plain tip, pipe a line on the other side of the plate; sprinkle with caramelised apple and decorate with shiso purple. lecordonbleu.com.au

single vineyard wines from mclaren vale’s northeastern edge cellar door open 7 days 10am-5pm, McLaren Flat Rd Kangarilla www.yangarra.com

South Australia’s wine regions From the world famous wine regions to the new kids on the block, from Clare Valley Riesling to Coonawarra Cabernet, South Australia’s wine regions are as diverse as they are celebrated.

Adelaide Hills

isitors on even the shortest trip to Adelaide can still experience South Australia’s diverse wines without travelling far. Penfolds Magill Estate Winery is a must visit, as visitors can join walking tours and exclusive tastings. For an educational wine experience, visit the National Wine Centre of Australia or spend an afternoon at one of Adelaide’s wine bars such as The Apothecary 1878. The Adelaide Plains is known for Shiraz, Colombard, Riesling and Nebbiolo among other varietals.

The Adelaide Hills is one of the most accessible wine regions and is just a 20-minute drive from the Adelaide CBD. Characterised by small country towns, farmland and rolling vineyards, the Adelaide Hills’ cool climate and high rainfall lends itself to producing quality Chardonnay, Pinot Noir, Riesling and Sauvignon Blanc. Visit Hahndorf Hill Winery for the unique ChocoVino experience where gourmet chocolate is paired with a range of the Hahndorf Hill wines or feast on one of The Lane Vineyard’s platers wild taking in the views from the elevated deck.

O L C L I MA T

20 CL

ASS 400

N E S HOW

1 1 N AT I O N A

O L C L I MA T

N E S HOW

Mention The Adelaide Review Hot 100 during your next visit to receive a special gift with purchase.

CELLAR DOOR

Jones Road Balhannah, open 7 days 10am-4pm Phone: (08) 8398 8899 cellardoor@nepenthe.com.au

Awarded Australia’s Best Sauvignon Blanc at the World’s Largest Wine Competition

1 1 N AT I O N A

Adelaide and Adelaide Plains

Barossa Valley

Coonawarra / Wrattonbully / Padthaway

Perhaps South Australia’s most well-known wine region, the Barossa is synonymous with names including Peter Lehmann and Grant Burge. With more than 80 cellar doors and 150 wineries, the breadth of knowledge and experience Barossa’s winemakers have to share is significant. Taste your birth year of fortified wine at Seppeltsfield Wines where there is the longest lineage of single vintage wines in the world or try blending your own wine at Penfolds or Wolf Blass. While the Barossa has a reputation for robust red wines, there’s no shortage of quality white varieties either.

Coonawarra, Wrattonbully and Padthaway wine regions on the state’s Limestone Coast all benefit from the region’s terra rossa soil (red soil found on limestone), which creates ideal growing conditions for several grape varieties. Known for their Cabernet Sauvignon, Shiraz and Chardonnay varieties, these regions produce bold and colourful wines. Why not take on the Coonawarra Wineries Walking Trail where you can walk between five local wineries (Zema Estate, Brands Laira, Wynns Coonawarra Estate, Di Giorgio Family Wines and Redman Wines) over five kilometres. Become the winemaker as you try the Make Your Own Blend experience at Wynns Coonawarra Estate.

Clare Valley Riesling lovers won’t need to go further than the Clare Valley (or Eden Valley) where the cool climate helps produce award-winning wines. Two hours north of Adelaide, Clare includes the big names such as Jim Barry Wines, Skillogalee and Annie’s Lane. For a taste of history, visitors can stop at Sevenhill Cellars in Clare – the oldest winery in the region. Visitors can do tastings and visit the underground cellars and the Crypt. Jump on a bike and ride the Riesling Trail stopping off at a range of cellar doors.

Eyre Peninsula Eyre Peninsula is a relative newcomer to the wine scene but is quickly gaining a name as a region of note. The cellar doors offer stunning views while Delacolline Estate is home to the region’s only lavender farm. Eyre Peninsula’s wines are produced from grapes grown around the bottom of the peninsula and include Merlot, Shiraz and Cabernet Sauvignon.

Experience a rich blend Established by the Jesuits in 1851 as the Clare Valley’s first winery, Sevenhill Cellars provides a memorable wine experience. Enjoy our notable estate-grown wines that express the distinctiveness of Sevenhill’s terroir and the Clare Valley. Experience our unique heritage and spiritual character, including the Underground Cellar, Wine Museum and historic St Aloysius’ Church.

Cellar Door open: Monday – Friday 9am-5pm Weekends and Public Holidays 10am-5pm

Sevenhill Cellars College Road Sevenhill SA 5453 Telephone (08) 8843 4222 www.sevenhill.com.au

18 Oakwood Road Oakbank www.johnston-oakbank.com.au

T: 8388 4263

Kangaroo Island While a relative newcomer to the wine scene, all major wine varietals can be found on Kangaroo Island including Chardonnay, Rosé, Shiraz and Cabernet Sauvignon. Intriguingly, Chapman River Cellar Door can be found in an old aircraft hanger and pilots can still land their planes on the property’s airstrip. McLaren Vale / Langhorne Creek

Oakwood Road Oakbank 18 Oakwood18Road Oakbank 18 Oakwood Road Oakbank www.johnston-oakbank.com.au 18 Oakwood Road Oakbank www.johnston-oakbank.com.au www.johnston-oakbank.com.au T: 8388 4263 www.johnston-oakbank.com.au T: 8388 4263 T: 8388 T: 8388 42634263

Enjoy platters of local food with a glass of Johnston estate grown wine while platters soaking in theEnjoy ambience ofof local food Enjoy platters of local food Enjoy platters of local food Enjoy platters of local food with a glass 170 ayears with glassof of history Johnston of Johnston with a glass of Johnston withestate a glass of Johnston estate grown wine grown while wine while estate grown wine while estate grown wine while soaking in the soaking in the ambience of ambience of soaking inambience the ambience soaking in the of ofof history 170 years 170 years of history 170 years of history 170 years of history

OPEN 7 DAYS; OPENto7 DAYS; DAYS; Mon OPEN to Fri 7710.30am OPEN DAYS; Mon to Fri OPEN 7 DAYS; Mon to4.30pm Fri 10.30am to 10.30am to Fri 10.30am to MonMon to Frito10.30am to 4.30pm 4.30pm Weekends 11am to 5pm 4.30pm Weekends 11am to 5pm 4.30pm

Weekends 11am to 5pm Weekends to 5pm Weekends 11am11am to 5pm

McLaren Vale is where the sea meets the vines and the region’s warm climate dictates a leaning towards Shiraz, Grenache, Cabernet

Sauvignon and Chardonnay. A great way to experience McLaren Vale’s wine scene is on the McMurtrie Mile Experience, which includes six wineries joining together on a trail. Buy a McMurtrie Mile passport and visit Pertaringa, Red Poles, Wirra Wirra, Hugh Hamilton, Primo Estate and the McLaren Vale Beer Company – just to mix it up! Only an hour’s drive inland from McLaren Vale lies the small wine region of Langhorne Creek. Don’t be fooled by its size though, Langhorne Creek produces bold red wines with punch while people with a sweet tooth will be satisfied with sweet and smooth fortified wines.

Eden Valley

Just over an hour’s drive from Adelaide, Eden Valley is home to a number of wineries including Henschke Cellars and Mountadam Vineyards. People can try a range of Eden Valley wines at Taste Eden Valley, which is a collaborative cellar door in Angaston, just a short drive from the region.

Riverland From the biggest winery in the southern hemisphere to boutique wineries on the river - the Riverland has a range of cellar doors to suit. The Angove family started making wine in 1886 and visitors can stop in at their cellar door in Renmark where they’ll also be able to try Australia’s number one selling brandy - St Agnes Brandy. Banrock Station Wine and Wetland Centre combines wine, food and nature. Take a walk around the restored wetlands before settling in for lunch at the Wine and Wetland Centre. With many other cellar doors on the river, including Caudo Vineyard Cellar Door and Burk Salter Wines, the Riverland is a picturesque wine region waiting to be explored.

Known for Riesling, the Flinders Ranges features more than 20 growers, and visitors will likely be greeted by winemakers at cellar doors. For something different, visit Bartagunyah Estate. There is a range of eco-tourism activities on the farm that can be tried before relaxing with a glass of Shiraz or Chardonnay Viognier. Bundaleer Wines and Remarkable View Wines are two of the more well-known names in the Southern Flinders Ranges while Mopeta Wines produces wines from grapes picked in the cool of the night to help capture the grapes’ aroma and flavour.

Southern Fleurieu

Southern Flinders Ranges

On the Fleurieu Peninsula visitors will come across cosy cellar doors with great views of the ocean. Visitors can make their way through the coastal towns of Victor Harbor, Port Elliot, Mount Jagged and Normanville and take their pick from cool climate Sauvignon Blanc and Chardonnay. Red wine lovers are well looked after with Merlot, Pinot Noir and Shiraz Viognier. Minko Wines cellar door is a boutique cottage also providing wholesome meals while Carrickalinga Creek Vineyard provides the perfect setting to sit back with a glass of wine and drink in the spectacular views of Gulf St Vincent.

Wine tasting doesn’t immediately spring to mind when thinking of the Southern Flinders Ranges, however the region is full of surprises.

Thanks to the South Australian Tourism Commission

Mocha cream, hazelnut cream and caramel-Cognac jelly Ingredients Hazelnut cream Caramelised hazelnuts and praline powder 300g blanched hazelnuts 300g sugar 60ml water Oil 1 gelatin leaf (2g) CrĂ¨me anglaise 280ml milk 4 egg yolks 80g sugar Mocha cream Coffee infusion 20g coffee beans 08 8388 9773 | sales@bendbrookwines.com.au

200ml water 20g instant coffee 2 gelatin leaves (4g) 2 egg yolks 50g sugar 20g cornstarch (cornflour) 375ml whipping cream, whipped Caramel-Cognac jelly Â˝ gelatin leaf (1g) 105g sugar 10ml water 10g butter 90ml whipping cream 10ml Cognac

Method 1. Preheat oven to 180°C. 2. Caramelised hazelnuts and praline powder: Toast the blanched hazelnuts in the oven, remove. (While the oven is on, take the coffee beans needed for the mocha cream and roast for 10 minutes – set aside to make the infusion). Cook the sugar and water in a pan until you obtain a pale golden caramel. Pour the warm nuts into the caramel and stir until coated. Pour onto an oiled baking sheet, leave to cool and roughly chop into pieces with a knife. Take half the caramelised hazelnut pieces and blend in a food processor to form praline powder*. To avoid overworking the machine stop often and mix with a spatula. 3. Hazelnut cream: Soak the gelatin in cold water to soften. Crème anglaise: Bring the milk to the boil. In a bowl, blanch the yolks and sugar; add the praline powder. Add some of the hot milk to temper, whisk well. Pour the tempered yolks-hazelnuts back into the remaining milk, stir constantly with a wooden spoon until the custard thickens and coats the spoon (do not boil). Remove from the heat and strain. Squeeze excess water from the gelatin leaf and add to the hazelnut cream. Set aside a few caramelised hazelnut pieces for decoration, fold the rest into the hazelnut cream and half fill glasses. Place in the freezer for 10 minutes or until set.

4. Mocha cream: Prepare a coffee infusion: Bring the water to the boil; add the roasted beans and leave to infuse for 10 minutes. Strain through a china cap sieve into a clean pan. Add the instant coffee and keep warm. Soak the gelatin in cold water to soften. Prepare a pastry cream: Whisk the egg yolks and sugar until pale yellow and creamy, then whisk in the cornstarch. Temper the egg-yolk mixture by whisking in a little of the coffee infusion. Return to the saucepan and cook gently whisking constantly to the boil. Boil for 1 minute stirring continuously in order to cook the cornstarch. Squeeze excess water from the gelatin, add to the hot pastry cream; pour into a bowl and cover. Whisk the whipping cream until firm and fold into the cool mocha cream. Fill the glasses almost to the top. Place in the freezer for 10 minutes or until set. 5. Caramel-Cognac jelly: Soak the gelatin in cold water to soften. Heat the sugar and water to pale golden caramel. Add the butter to deglaze, then the heated cream. Add the Cognac. Squeeze excess water from the gelatin leaf and add to the caramel. Cool and pour a thin layer into each glass. Refrigerate. To serve: Sprinkle caramelised hazelnuts on top of each glass. * The caramelised hazelnuts are ground to a powder. If continued to be ground, they become a paste, however this takes some time and is hard on the food processor motor. lecordonbleu.com.au

SLEEP IN. OUR VINEYARD.

ANNOUNCING LONGVIEW VINEYARD’S NEW ACCOMMODATION Breakfast, wine and relaxation included. 154 Pound Road Macclesfield SA. Available for bookings at www.longviewvineyard.com.au, (08)8388 9694 or wine@longviewsa.com.au

Hot 100 Market Garden This year the Hot 100 SA Wines engaged with different South Australian food regions to showcase produce from areas such as Clare Valley, the Eyre Peninsula, Adelaide Hills and the Fleurieu Peninsula. With the help of our major partner, South Australian Tourism Commission, produce from the regions was sampled at the launch from the listed companies and producers. Clare Valley Savannah Lamb Savannah Lamb is naturally grown and raised in free range expansive paddocks using stress free stock management principles and humane and ethical animal philosophies. The lambs run in a natural environment, free of preservatives, growth hormones or chemicals. Winners of the Champion Open Lamb Class in the 2012 Sydney Fine Food Show, and winners of the 2011 SA Food Industry Awards Peats Soil and Garden Products Sustainability Award, Savannah Lamb has been designed purely as a high quality, boutique product with traceability back to the paddock in which they were grown and raised.

Pangkarra Foods Pangkarra Foods is a family owned and operated business that produces a range of premium stone milled wholegrain pasta and flour. For five generations, the family has produced quality cereals and legumes, as well as export hay. Today, Pangkarra also produces fine food products, including premium wholegrain dry pasta. Pangkarraâ&#x20AC;&#x2122;s pasta is made from 100 percent durum wheat grown on the farm, using environmentally sustainable farming methods incorporating organic fertilisers.

Eyre Peninsula Kinkawooka Port Lincoln-based Kinkawooka grow blue mussels in Boston Bay. As a fifth generation fisherman, Principal Andy Puglisi has omega 3 in his veins and a genuine passion for quality seafood. While the blue mussel is endemic to the waters of South Australia, it was Puglisiâ&#x20AC;&#x2122;s intuition that farming them in the nutrient rich, cold, clean waters of Boston Bay, could transform them from a pesky, line-tangling inhabitant of piers and pylons to delicious and nutritious food. Puglisi and his team set out to grow a Mediterranean style mussel, one that is small in size but soft and sweet to eat. Puglisi recreated the famous French petit bouchot mussel. The resulting seasonal specialty is highly acclaimed by chefs Neil Perry, Matt Moran and Manu Feildel and was awarded the delicious magazine product of the year in 2011.

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Australiaâ&#x20AC;&#x2122;s Red Wine Centre Come and experience Coonawarra's iconic wines, fabulous food and meet the region's passionate winemakers at Coonawarra's enticing cellar doors and at these exciting annual events

Coonawarra Cup 10 January 2013 Coonawarra After Dark 12-13 April 2013 Coonawarra Cellar Dwellers 1-31 July 2013 Coonawarra Wine Tasting Roadshow 12-20 August 2013 in capital cities www.facebook.com/coonawarra @CoonawarraWine

Coonawarra Cabernet Celebrations 18-20 October 2013

Visit www.coonawarra.org for more details

Adelaide Plains Boulangerie 113 Croissants made with Belgium butter, exquisite tartlets and authentic sourdough breads are just some of the pleasures greeting patrons at Adelaide’s hippest new bakery, Boulangerie 113. Situated on Goodwood Road, the venture is the brainchild of acclaimed bakers Paul Triglau and Jeremy Mavromatakis who have created a little piece of France in Adelaide. Boulangerie 113 makes a range of white, rye and whole meal sourdoughs and includes daily sourdough specials like fruit loaf with saffron; grain sourdough with quinoa, chia and edamame, hazelnut, fig and rosemary loaf with polenta soaker.

Adelaide Hills Woodside Cheese Wrights Woodside Cheese Wrights produces a range of traditionally made, multi award winning cheeses at their Adelaide Hills facility. Woodside makes goat and cow milk cheeses with a point of difference, which express the flavour and seasonality of the milk. Their range has developed to a sophisticated level offering more than 20 different styles (including special and limited seasonal cheeses). All cheeses are available at good gourmet outlets throughout Australia. Woodside also developed a beautiful range of handmade food products under the Woodside Cheese Wrights Artisan Foods label.

Fleurieu Peninsula Coriole Coriole is a family owned and operated winery established in 1967 by the Lloyd family. It’s situated in the Seaview sub region of the beautiful McLaren Vale wine region. Coriole has a reputation for being an innovative and premium producer, particularly with Italian varietals. Coriole pioneered Sangiovese in Australia with the first plantings in 1985. The current 2011 Sangiovese is Coriole’s 25th consecutive release. Other Italian varieties such as Prosecco, Fiano and Barbera have followed. Chenin Blanc and Shiraz have a long and successful history at Coriole - with the flagship - Lloyd Reserve Shiraz, included in Langton’s Classified Wines of Australia. Coriole also produce a range of award winning food products and condiments including olive oil, table olives, vinegars and verjuice.

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Wine index 919 Wines Pale Dry Apera Angas Plains Estate PJ’s Sparkling Chardonnay 2011 Annie’s Lane Clare Valley Riesling 2012 Annie’s Lane Quelltaler Watervale Riesling 2012 Anvers Brabo Sauvignon Blanc Semillon 2012 Anvers Razorback Road Shiraz Cabernet Sauvignon 2010 Atlas Wines 172 Riesling 2012 Balnaves Cabernet Sauvignon 2010 Battle of Bosworth ‘Best of Vintage’ 2010 Bendbrook Pound Road Cabernet 2010 Bird in Hand Nest Egg Merlot 2010 Bird in Hand Sauvignon Blanc 2012 Bird in Hand Two in the Bush Shiraz 2011 BK Wines Swaby Chardonnay 2011 BK Wines Rosetta Pinot Gris 2011 Bremerton Verdelho 2012 Brothers in Arms 6th Generation Cabernet Sauvignon 2010 Bundaleer Wines North Star Rose 2012 Chateau Tanunda Matthews Road Shiraz 2011 Claymore Wines Black Magic Woman Reserve Cabernet Sauvignon 2010 Cradle Of Hills Route Du Bonheur GMS 2010 Dandelion Vineyards Legacy of the Barossa 30-year-old Pedro Ximinez Dandelion Vineyards Wonderland of the Eden Valley Riesling 2012 d’Arenberg The Noble Prankster Chardonnay Semillon 2010 d’Arenberg The Twenty-Eight Road Mourvedre 2009 Didi il fiore 2011 Didi Giallo 2011 Domaine Lucci Gris 2012 Domaine Lucci Noir de Florette 2012 Domaine Lucci Savannay 2012 Domaine Lucci Spring Sangris 2012

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56 45 28 66 64 78 28 73 72 28 73 53 78 41 41 64 72 45 73 73 72 26 53 47 71 40 26 43 24 41 43

Domaine Lucci Wildman 2012 Ess & See Grenache 2011 First Drop ‘Nacional’ Touriga 2011 Grosset Polish Hill Riesling 2012 Grosset Semillon Sauvignon Blanc 2012 Grosset Springvale Riesling 2012 Hahndorf Hill Rose 2011 Henry’s Drive Pillar Box Red 2010 Henry’s Drive Reserve Shiraz 2008 Hesketh Scissor Hands Riesling 2012 Hollick Shiraz 2010 Johnston Wines Shiraz 2009 Kallekse Clarry’s GSM 2011 Kellermeister The Runaway Ring 2012 Kilikanoon Mort’s Cut Riesling 2009 Koonara Wines Guardian Angel Sparkling Pinot Chardonnay 2011 La Curio Reserve Bush Vine Grenache 2010 La Curio The Nubile Grenache Shiraz 2010 La Prova Pinot Grigio 2012 Lake Breeze Cabernet Sauvignon 2009 Leconfield Coonawarra Cabernet Sauvignon 2010 Liebich Viognier 2012 Linfield Road The Steam Maker Riesling 2011 Longview Shiraz Cabernet 2010 Majella Merlot 2010 Maxwell Four Roads Grenache 2011 Maxwell Lime Cave Cabernet 2009 McGuigan Shortlist Riesling 2012 Mojo by RockBare Chardonnay 2012 Mount Horrocks Watervale Riesling Wines 2012 Mr Riggs Montepulciano 2011 Nepenthe Tryst White 2011 Ngeringa Viognier 2011 Oliver’s Taranga Small Batch Fiano 2012 Paracombe Pinot Noir Chardonnay Sparkling 2011 Penfolds Cellar Reserve Pinot Gris 2012 Peter Lehmann Classic Muscat Peter Lehmann Layers White 2010 Peter Lehmann Margaret Barossa Semillon 2007 Peter Lehmann Wigan Riesling 2007 Poonawatta Riesling 2012 Riposte Wines By Tim Knappstein The Sabre Pinot Noir 2010 RockBare Chardonnay 2011 Rosemount Estate Nursery Project Graciano/Mataro/Grenache 2011 Sevenhill Cellars Vintage Touriga 2008 Scarpantoni Estate Black Tempest 2010

42 70 70 54 54 53 28 77 77 54 77 72 28 47 47 45 72 71 52 72 72 64 64 78 72 72 76 54 58 53 70 52 58 41 44 58 56 58 46 46 54 28 58 70 57 44

Serafino Goose Island Rosé 2012 Shingleback JohnFoolery Viognier 2012 Shottesbrooke Estate Sauvignon Blanc 2012 Sidewood Estate Chardonnay 2010 Taylors St Andrews Cabernet Sauvignon 2006 The Old Faithful Grenache ‘Sandhill’ 2009 Thorn-Clarke Sandpiper Riesling 2012 Tim Adams Riesling 2012 Tim Smith Wines Mataro 2010 Tomich Hill Family Reserve Chardonnay 2009 Tomich Hill Grigio 2012 Tomich Hill Sauvignon Blanc 2012 Tscharke Gnadenfrei Vineyard Grenache 2011 Two Hands Sexy Beast Cabernet Sauvignon 2011 Vinteloper Riesling 2012 Vinteloper Sauvignon Blanc 2012 Wicks Estate Sparkling Chardonnay Pinot Noir 2010 Wirra Wirra Catapult Shiraz 2010 Wirra Wirra Original Blend Grenache Shiraz 2011 Yaldara 20 Year Old Muscat Yaldara 20 Year Old Tawny Yangarra Estate Vineyard Old Vine Grenache 2011 Yelland & Papps vin de soif 2011

45 64 53 66 78 70 54 54 78 58 40 41 26 72 54 52 45 76 70 57 57 42 73

Hot 100 Wines

THE ADELAIDE REVIEW

SOUTH AUSTRALIAN

HOT 100 WINES 2012/13

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Previous winners

EXPERIENCE OUR PAST; TASTE THE FUTURE BROTHERS IN ARMS SHIRAZ “Fresh aromas of raspberries and redcurrants leading to dark fruits, melding with chocolate, licorice, a touch of white pepper and earthy characters. The palate is classic Langhorne Creek – fresh and juicy comprised of dark cherries and blackberries supported by smooth, lasting chewy tannins.” SILVER MEDAL International Wine & Spirit Competition - London 2011 93 POINTS James Halliday “Australian Wine Companion 2011” 93 POINTS Jeremy Oliver “Australian Wine Annual 2011”

6TH GENERATION CABERNET SAUVIGNON “Lively red and black fruits offset by a splash of cedar and lots of spice; fleshy and fragrant palate, medium-bodied showing nice balance and harmony on the finish. One of the best from this producer.” 91 POINTS James Halliday “Australian Wine Companion 2013

BROTHERS IN ARMS VINEYARDS Lake Plains Road, Langhorne Creek, S.A. 5255 Ph. (08) 8537 3182 Please visit www.brothersinarms.com.au

2011

919 Wines

Riverland

Pale Dry Apera

N/V

2010

Yalumba

Eden Valley

The Virgilius Viognier

2008

2009

Yalumba

Adelaide Hills

FDW [7c] Chardonnay

2008

Spinifex

Barossa

Indigene

2006

2007

S.C. Pannell

McLaren Vale

Shiraz Grenache

2005

Fine wine deserves a precious setting. Shingleback Wine is surrounded by beauty. 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.

words of gold.

StarWalker Red Gold. A contemporary new take on the StarWalker family: pure, stylish and exclusive. Red gold-plated fittings with black precious lacquer and diamond-cut lines. 14K gold nib and the Montblanc emblem floating in a transparent dome on the cap top.

PENCRAFT | 29 Adelaide Arcade, Adelaide | Phone: (08) 8223 3725