News

The annual Christmas tasting will be held at Seddon Wine Store this Saturday, 11th December. Whilst Sarah will not be there, two of our wines will be on tasting including the Soumah Savarro 2010 from the Yarra Valley and Warner Glen Estate Chardonnay 2008 from Margaret River.

We are thrilled to announce the recent success Warner Glen Estate has achieved at the Qantas Wine Show of Western Australia 2010. A run down of their awards are listed below:

We like to think that our wineries offer a delightful drinking experience and value for money, but it is nice to have this endorsed with show results and medals. Each of our brands has shown us this year that they are very consistent with the accolades appearing on a regular basis.

As mentioned in a news item in August, the Boutique Wine Awards provided great success for Patrick of Coonawarra. They also provided a great result for Thomas Vineyard Estate, in which this was the first show for the new release Verdelho. The results are listed below:

One of our newest clients has recently opened in Queens Park, Moonee Ponds and will be holding a Melbourne Cup Day event, see details below:

The 2009 Patrick Estate Wrattonbully Riesling has been named the top Riesling at the Australian Boutique Wine Awards announced on Friday night (August 13) at Sydney’s Four Seasons Hotel. The prestigious awards, which are open to small, independently-owned wineries, attracted entries from across Australia and New Zealand.

Selador Wines are thrilled to announce the addition of Soumah from the Yarra Valley (the name coming from their location, South of Maroondah). This vineyard is located in the 'dress circle' address of Gruyere near Coldstream.

We have been keeping our eye on this region for some time and were introduced to the team behind Soumah a few months ago. A day was spent in the Yarra, visiting the vineyard and meeting the people behind the winery. Brett Butcher (one of the family members of Soumah), Tim Brown (viticulturalist), Steve McCarthy (winemaker) and Steve Worley (Consultant / Marketing) and sampling the range of wines, which will include a Chardonnay, Pinot Grigio, Shiraz and in time Pinot Noir and Nebbiolo.

So you want a recommendation on something that you will enjoy, impress others or present as a gift . . . keep reading. Over the past few months it has almost become a full time job keeping up with the reviews and awards our wineries are receiving. The accolades and recognition is testament to the hard work that has been going on behind the scenes for some time - years and in some cases decades.

We have the pleasure of announcing in no certain order some of the results below:

A recent Drinks trade tasting, consisting of a 182 bottle line up, put Cabernet Sauvigon and blends up against each other.

The panel was comprised of seven members and was led by master of wine, Rob Geddes. From the initial list a total of 28 top wines were selected including the Patrick Reserve Cabernet Sauvignon 2002 which received the following comments:

"A well-aged wine. Leafy and complex, with lovely spicy liquorice notes on the palate. Finishes long, with Christmas cake-like flavours."

"This wine holds its colour well. Cool mint notes, with a touch of cassis. Well-aged, ripe tannins with complex flavours of leather."

Vintage has come and gone for another year.

We started the season off with a significant heatwave in November 2009. The effect of this brought the vintage on a little early. Favourable conditions during spring with minimal frost and no disease issues saw white grape yields above average. The overall results for the whites are pleasing with the Riesling and Sauvignon Blanc producing outstanding wines, showing great varietal expression.

LOWER YIELDS, HIGHER FLAVOURS

The Vintage in Marlborough this year was slightly later than the long term average in terms of ripening, but that was ok.The fruit flavours were superb, the vine balance excellent and the yields below average.

The cool weather in December meant crops were lighter than average, and the fruit has benefited from the very warm March temperatures, resulting in “nice flavour ripeness, without excessive sugar levels.”