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One Sentence to Impress Your Friends
Just pour it, the color does all the work for you.
About this Wine
Bruce and Jenni Chalmers began growing grapes in the 1980s, with their vineyard in Murray Darling, on the border of Victoria and New South Wales. This diverse and thriving vineyard spawned their nursery business, which is responsible for importing close to 70 new clones and varieties. These varieties were released to Australia in 2000 and have since been a major factor in the improvements in sustainability and quality seen in the Australian wine industry in the last 20 years.
There has always been a focus on Italian varieties, which has been amplified under the next generation; Bruce and Jenni's daughters Kim and Tennille have been the custodians of the family business since 2005 and 2011, respectively. Under their care, Chalmers purchased an 80-hectare plot in the northern portion of Heathcote, where they have been able to find the greatest Australian terroirs for the Italian grapes they've been importing and championing for decades. Their success has been largely dependent on their ability to match Italian grapes to Australian climates, focusing on thick-skinned grapes that are drought tolerant, resistant to sunburn, and have plenty of natural acidity.
Kim and Tennille have been instrumental in the amplification of the Australian Alternative Varieties Wine Show, and in 2015 they also spearheaded 21st Century Vino, an initiative to increase awareness and expertise in Italian varieties grown across Australia. Bruce and Jenni are still ever-involved in the company, "always looking for the next big thing," as Kim says.
If you were with the club back in December, you had the Montevecchio Rosso—a co-fermented field blend also made by the Chalmers family. The Col Fondo is a totally different expression of their creativity: 100% aglianico rosé, made in a traditional Champagne method (where secondary fermentation takes place in bottle). It is undisgorged, though, which means just a bit of the expended yeast cells from the second fermentation are left in bottle (thus that bit of cloudiness). It's normal, it's beautiful, and it gives a unique texture and flavor profile that makes this wine totally special and totally delicious.
Food Pairings
This is a perfect antipasto wine: Col Fondo and a plate of cured meats, cheeses, and pickles is an unbeatable pairing.
Tech Notes
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One Sentence to Impress Your Friends
Tasmania is paradise—the site of the cleanest air on the planet (no joke), some cute local animals (yes, Tasmanian devils are a real thing), and some of the world's best riesling.
About this Wine
Samantha Connew (Sam to her friends) grew up on the South Island of New Zealand, and put herself through school working at a wine bar. Sam was bitten by the wine bug, and ended up travelling the world, working vintages in Oregon, Italy, Spain, and Australia. She landed in Australia, spending ten years as the senior winemaker at Wirra Wirra in McLaren Vale before putting down roots and starting her own winery in the Coal River Valley of Tasmania.
The name "Stargazer" pays tribute to Abel Tasman, who as an explorer and navigator, must have spent a fair amount of time gazing towards the heavens. Tasman, a Dutchman under the employ of the United East India Company, was the first European to sight Tasmania (on November 24, 1642) and then the South Island of New Zealand, 19 days later on December 13. He is the natural link for Sam, connecting her original home of South Island New Zealand to her current home of Tasmania.
Located in the Tea Tree subregion at the northern end of the Coal River Valley, Sam's original vineyard was planted by Norm and Jan Gangell in 2004. Pretty much half and half riesling and pinot noir, the eleven hectare property is also home to an olive grove (which produces some killer olive oil!). Sam took over the property in 2016 and in late 2017 expanded the vineyard to include an additional two hectares of vines: more pinot noir (four clones), some chardonnay (another four clones) and more riesling. She also farms a bit of gewürztraminer, pinot gris, and pinot meunier to keep things interesting. She believes fundamentally in sustainable farming and is excited about leaving her bit of dirt better than she found it.
Her approach to riesling is a bit different than the classic Eden/Clare Valley approach: she harvests later (which her colder climate allows her to do), she only uses ambient yeast, she leaves a touch of residual sugar to balance out the bracing acidity of the region, and she often vinifies in concrete and neutral oak. The result is a vibrant, nuanced style of riesling that balances fleshiness and texture with a core of acid-driven tension. Is this a perfect wine? We think so.
Food Pairings
We love this wine with aromatic food with a hint of spice, think Thai, Vietnamese and Indian.
Tech Notes
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One Sentence to Impress Your Friends
Sauvignon blanc to rival Sancerre, from a much-awarded family winery in the Adelaide Hills.
About this Wine
The Downer family has been farming the fertile soils of the Onkaparinga Valley since 1939. In this time, there have been many cattle grazing, hens laying, potatoes grown, and flowers picked, but in 1998 the family made the transition into grape-growing and haven't looked back.
The estate vineyard is located behind the township of Oakbank, in the eastern Adelaide Hills. 20 hectares of sandy loam with influences of schist, shale rock-formations, pockets of sandstone and veins of quartz and ironstone, combined with an altitude of over 1,100 feet, make for a great home for cool climate varieties: sauvignon blanc, pinot noir, chardonnay, pinot meunier, cabernet sauvignon, and syrah all grow happily—and organically—here.
Michael Downer, the youngest of his generation, studied winemaking at school. After getting a degree in oenology, Michael worked with Shaw + Smith (Adelaide Hills), Vietti (Barolo), and Best's Great Western (Grampians) before joining the family winery in 2012. Michael is credited with the renaissance of Murdoch Hill, transforming the estate from a venerable wine grower to the producer of some of the most esteemed wines in the region.
He's brought the winemaking in-house (it was previously done by a neighboring winery) and created a range of single-site, minimal intervention bottlings. He has also introduced into their winemaking native yeast and whole bunch ferments, extended skin macerations, old oak aging, and has eschewed fining and filtration.
The Australian wine industry has taken note: Downer was a Young Gun of Wine finalist in 2014, the winner of the "Winemaker's Choice" award in 2015 and 2016, finally taking home the top prize in 2017. He's received multiple accolades in local media, including several wines in the top ten of the Adelaide Review "Hot 100" over the years. Yet the family remains committed to making this quality, affordable sauvignon blanc year-in and year-out.
Food Pairings
Oysters, crudo with citrus, all other seafood, a lemony salad. Bright and acid-driven is the way to go with this wine, though aromatic food (think: Thai, Vietnamese) is always a win too.
Tech Notes
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“The perfect white for warmer weather from an iconic estate in Barossa, from nearly 100 year-old vines.”
About this Wine
This box brings a special opportunity to try two different styles of DRY riesling (i.e. no perceptible sugar!) side by side. The Seppeltsfield represents the more classic Australian style of the two: picked early, zesty acidity, and totally bone dry. The Stargazer is a more modern style of Australian riesling, which employs more classic European methods of making riesling: later picked, more textural, and with a tiny amount of residual sugar to balance the acidity.
Seppeltsfield is one of the most historic estates in all of Australia, established in the Barossa Valley by Joseph and Johanna Seppelt just 15 years after the European settlement of South Australia. In 1850, Joseph Seppelt, an emigrant of Silesia (modern day Poland), purchased 158 acres of land in Nuriootpa, Barossa. Designating it “Seppeltsfield”, Joseph originally farmed tobacco, with later Seppelt generations pivoting to grape growing and winemaking.
The Seppeltsfield estate flourished throughout the 20th century, and along with wine they produced brandy, gin, vermouth, cordials, and vinegars. The Seppelt family maintained ownership until 1985. The company went into corporate ownership until 2007, when private ownership resumed under the custodianship of Warren Randall. Randall is an esteemed viticulturist and winemaker who worked for the Seppelt family during the 1980s and who now upholds the Seppelt family legacy.
This selection of the Watervale Riesling comes from a vineyard planted with up to 95year-old Geisenheim clone riesling. The free draining soils range from red brown earth over limestone, to dark brown clay loam over silt stone and slate, which give rise to characteristic mineral structure and midpalate richness. Elevation ranges from 380-400m, providing an extended ripening season. Vines are detail pruned and shoot thinned for canopy management.
This vintage saw early ripening and harvesting with a low yield, but the grapes that were harvested were of the utmost quality, creating a wine that is bright and fresh, but with incredible length and complexity.
Food Pairings
This wine has us craving seaside bistro fare: fresh oysters, fish and chips, or ceviche would work perfectly with the mineral acidity offered by the riesling.
Tech Notes
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One Sentence to Impress Your Friends
Adult Strawberry-Kiwi Snapple, but only one ingredient - organic grapes!
About this Wine
Summer demands fun, refreshing, lively wines so we couldn’t help but include another sparkling wine.
Garth Cliff and Kristin McGann are natives of the Swan Valley and Greater Perth region of Western Australia. They’ve worked for all sorts of wine businesses large and small, and that’s helped them explore every corner of this nearly 200yr old wine region (third oldest in Australi!). Today they manage a number of vineyards organically for vineyard owners that would have otherwise sold their land and ultimately had these old vineyards pulled out. These vineyards are the foundation of Vino Volta, which is Italian for A Moment in Wine. Volta speaks to the ever changing world of wine, and is a reflection of the moment we all exist in - certainly one of post-modern exploration.
This wine paired next to the Col Fondo from Chalmers is an interesting exploration in sparkling with production methods. The Champagne method, where a second fermentation happens in the bottle, is how the Col Fondo is made. This is mandatory across all Champagne, Cava, and anything from France labelled as Cremant. Historic California producer Schramsberg works this way, as do all of the producers in Italy’s Franciacorta.
This Vino Volta is produced from the original method, which was initially a mistake: bottling a wine before it was finished fermenting forms bubbles by capturing the CO2 created from fermentation within the sealed bottle.
The moment wine starts to ferment; it begins to protect itself from oxidation from creating CO2. In Method Ancestral, or Petillant Naturel (pet-nat) wines, the wine doesn’t meet oxygen until it is opened for consumption. Garth puts it plainly “a wine made in this manner should be a snapshot of fruit flavors upon harvest. Fresh, bright, exactly as you would see it at a farmer’s market”.
Jane and Jon have found that a gentle roll of the bottle to incorporate the slight sediment actually creates a more fruitful expression than when left sitting on the bottom. But maybe give it an extra 60 seconds once you open it so it doesn't fizz over from agitation. It’s slightly softer in carbonation due to the natural formation of its effervescence. Jon prefers this wine served in a red plastic solo cup, preferably with your opponent's ping pong ball floating in it. Best served frosty cold.
Food Pairings
Conserved salty fish, roasted red peppers, cured meats, sunshine and pool parties.
Tech Notes
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One Sentence to Impress Your Friends
Aged Australian pinot noir is rare enough to come by, combine that with tiny production (300 dozen), low yields, organic farming and a super cool climate and you've got one of the most special Aussie wines on the market.
About this Wine
Australian-born Troy Walsh started his wine career as a sommelier in some of London's top restaurants. His passion for wine led him to working in Burgundy, France for renowned pinot noir producers Domaine de L'Arlot and Domaine David Duband.
Troy returned to Australia and established Attwoods with his wife Jane in 2010, with a goal to showcase the greatness of the country's pinot noir and chardonnay. The philosophy of Attwoods centers on making wine that is food-focused, minimal intervention, reflective of vintage, and staying true to the idea that "without great risk, you cannot achieve great rewards."
That risk includes growing grapes in marginal climates that are labor intensive to farm. The 23-year-old Glenlyon Vineyard, on the outskirts of Macedon Ranges at 500m above sea level, was taken over by Attwoods in 2019, giving its first vintage of premium pinot noir and chardonnay in 2020. Attwoods planted the Mon Climat Vineyard in Scotsburn, with the first fruit coming off in 2022. 10,000 vines a hectare in one of Victoria's coldest climates, this vineyard is destined to be one of Victoria's greatest for pinot noir and chardonnay. The Garibaldi Farm in Ballarat is the third site that Attwoods works with: a 25-year-old, dry-grown vineyard that doesn't yield a crop every year, as the plot is frost-prone; but when it does, it's something special.
Grapes are typically picked early, to ensure good acidity, and whole-bunch fermentation is favored. Wild fermentation takes place in large, open-top oak for reds and in barrels for whites, with most wines spending 18 months in oak and another year in bottle before release. Wild black cherry, Davidson plum (a tart native plum), smoked mountain pepper, and crushed clove combine for elegant and complex aromatics. The palate is powerful and acid driven, but with a layer of supple fruit and well-integrated oak and stem-derived texture. This wine will age well for years and continue to develop nuance and interest.
Food Pairings
Classic Burgundy pairings will win here: roasted duck or chicken, morels, cassoulet, black truffles…our mouths are watering.
Tech Notes
Access full tech notes here.