It’s more grist to our mill, that price is no guide to quality, even if $40 is outside our sweet spot. It is the cheapest Pinot Noir at this top of the range tasting; the dearest is $130.

Dexter Mornington Peninsula Pinot Noir 2013 – $40 at MyCellars. This Pinot Noir swept all before it with a 97 point score at the Gourmet Traveller Wine Pinot Noir Tasting in the current issue, including Tolpuddle, Ten Minutes by Tractor, Kooyong Ferrous, Ocean Eight and more. The Dexter is the cheapest wine in a mix that covers $50 – $130.

The GTW panel is stacked with serious dudes like Huon Hooke, Peter Bourne, Peter Forrestal and Nick Bullied. Here’s how HH describes the wine: ‘The aromas of sweet cherry-ripe fruit are underscored by toasty smoky oak, but the fruit wins out with its rich, fruit-sweet mid-palate and great succulence.Black and red cherries. Echoes of brandied cherries. Gorgeous wine, seducing today with its finesse, but with the power and structure to take considerable age too.’

Semillon – a Harder Sell than Riesling?

Both varieties have been with us forever, and both are still out on the fringe. Like many other wine writers, I’ve been a vocal supporter of Riesling for decades, yet most people still can’t spell it. Not even wine writers can as this headline in the Telegraph shows: $25 Hunter Valley reisling named the best in Australasia.

Semillon might be easier to spell, but that hasn’t made it easier to sell. Riesling isn’t its natural enemy of course, that’s Sauvignon Blanc. ‘Hunter wine producer McGuigan estimates Sauvignon is selling 3.4 million cases a year in this country,’ Huon Hooke writes in Hunter Valley winemaker launches ‘semillon blanc’, while Semillon is doing about a one-hundredth of that – 40,000 cases. In dollar terms, Sauvignon [Blanc] is worth $438 million compared with Semillon’s $5.6 million.’

What makes Semillon so hard to sell?

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Another perspective on Commercial Kiwi Savvies

Reviewing wine is a tricky business, and I’m the first to admit it. The guys I find most consistent among the pros are the three amigos at the Winefront – Gary Walsh, Mike Bennie and Campbell Mattinson – and Huon Hooke. I check their reviews often in order to check my bearings.

I’ve said some pretty awful things about Kiwi savvies – Marlborough Men and the death of Sauvignon Blanc, NZ Sauvignon Blanc – going from bad to worse, and Oyster Bay – the Envy of Aussie Winemakers. Just now I came across a bunch of reviews by Mike Bennie, which by and large support my contention that Kiwi Sauvignon Blancs are desultory commercial concoctions designed for the lowest common denominator.

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A classy boutique wine that puts many dearer wines to shame

‘Kim, heartily agree on the Topers chardy. What a terrific wine at that price. Bought 6 cases.’ 

Offer Details: We’ve negotiated another special with the good people who make the brilliant Topers Chardonnay 2013. Last week we ran a promo on this wine for paying subscribers, and they loved the wine (see comments below). Now we’re offering the Topers to all our followers at $170 for a dozen (plus freight) which includes a free 12-month subscription to our Best Buys Weekly mailer. The discount code is BWU20.

About the Wine: The bronze medal awarded to this wine provides yet more proof that our show system is broken. A very good friend told me that he’d drunk a number of fancy Chardonnays in recent weeks – Voyager Estate and Flametree SRS among them – and that he preferred the Topers. He added that he’d ordered 3 cases of it.

A subscriber wrote in saying: ‘Lovely understated wine – very very moreish! Reminded us of a Chablis. Very classy. We’re going to order some more, it’s such a great bargain. Thanks for finding.’ He did order some more – 3 cases of it to be precise. Another subscriber wrote:  ‘Thanks Kim – I ordered a ½ case the other week & we love the wine. Just ordered 2 dozen.’ Another wrote: ‘That Topers deal was just too good to resist. Thank you for cutting through all the marketing spin and calling a wine on its value and bang for buck.’ The only complaint I’ve had was that ‘the bottles don’t last long enough.’ 

The wine is made by Madrez Wine Services, a contract winemaking business run by Lucy Maddox and Christophe Derrez in Orange, from Cowra fruit. They’ve been making other people’s wines for over a decade and have amassed stacks of trophies for their wines, which does not surprise me. Only 1200 cases were made, and the reason there’s any of the Topers left is simple: No profile and No Marketing.

So grab some of the Topers Chardonnay 2013 for $170 for a dozen (plus freight) before it’s gone and get a free 12-month subscription to our Best Buys Weekly mailer. The discount code is BWU20 – enter 12 into the box, hit BUY and enter BWU20 on the next page. Press update and you’ll see the discounted price. The offer closes on Friday July 17.

Kim

i want a space here

We check out the wine writers who make our pulses beat faster

Some wine writers get up our noses, others make us smile, others again bore the pressings out of us. The last lot are in the majority but it’s the same with politicians, CEOs of banks and prize-winning novelists. You won’t see many Mark Twains or Oscar Wildes writing about wine but Tom Wolfs are easier to find.

Here’s an example from Philip White, who can turn aroma wheels into Catherine Wheels (and yes, he’s talking about a wine): It smells more like it came from the staff entrance of the Mustang Ranch.  It’s rude and rich and voluptuous in the fruit department, with a great mush of ripe red berries and plums wallowing about.  Maybe even baby beetroot.  Then it blasts off a top note of musk and confectioner’s sugar, and yes, the faintest whiff of the Kanmantoo pit after a blast.

Parker Power – it’s not in the words

We’ll come back to Philip – we can’t just leap over Robert Parker Junior, the man credited with a million dollar nose. Over the last couple of decades, Parker has put millions of dollars into the pockets of Bordeaux proprietors with his glowing reviews and perfect scores. The problem is that he’s handed out too many of these lately. Wine Searcher features a list of the 511 commercially available wines that have been awarded 100 “Parker points”.’

Parker is credited by many for the change we’ve seen in Bordeaux from elegant reds to a much bigger, richer, riper style. As a wine writer, he is polished but conventional. Here’s an example: ‘ … the Pine Ridge 2010 Cabernet Sauvignon is loaded with notes of dark chocolate, spring flowers, black cherries and black currants. This medium to full-bodied, flavorful, pure wine possesses lots of nobility, intensity and richness, but there is not a hard edge to be found in this beauty. For sheer complexity, it is hard to beat. Moreover, it should drink well for 10-15 years.’

Doesn’t get the pulse racing, does it? So let’s get back to the man who has been called the Rimbaud of McLaren Vale, the Charles Bukowski of wine writers and Australian wine’s Kerouac, Hemingway and Montagne rolled into one.

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 Blanc

The strange Ritual of Bordeaux En Primeur

‘The 2014 Bordeaux en primeur campaign has failed,’ writes Andrew Jefford in his Decanter column. He quotes Farr Vintner’s Tom Hudson who blames over-pricing and adds that ‘customers have completely lost confidence in it.’ Andrew adds that leading Bordeaux proprietors seem to be ‘living in a parallel pricing universe to their core customers …’

En Primeur is a strange ritual unique to Bordeaux (and Burgundy). Wine merchants, wine experts and wine writers gather to taste barrel samples of last year’s vintage. This year it was 2014, and you can read a first-hand account from Will Lyons, one of the participants. The idea is that you can pre-purchase the 2014s at this time, and save something like 20% on the sale price after their release next year. Sounds attractive? Read on before you get too excited.

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It took several decades before the New World winemakers began to make decent Pinot Noirs. Now that they’ve succeeded, Australia’s and New Zealand’s major Pinots cost as much as minor red Burgundies. Some argue that ours are better, but let’s not forget that even the great Burgundies don’t often hit the sweet spot.

That’s because Pinot Noir is the most fickle of red varieties. Vineyard sites and soils, clonal selection of vines, winemaking tricks like fancy yeasts, maceration, cold soaking and barrel fermentation – all these variables need to be optimised before there’s even a chance of success. Over the years, many men have become obsessed with wine’s Holy Grail and gone mad trying.

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Not when 2 wine competitions hand out over 20,000 awards

‘Congratulations to all 9,694 wines given an award by the IWC this year. Did anyone fail to get a sticker of some sort?’ Victoria Moore, The Telegraph (UK).

This post is a few years old now, but nothing has changed since I wrote it. Despite the glaring problems in the current wine show system, the committees running our wine shows refuse to take action. It seems that they don’t give a toss about the dubious ways wine show results are promoted by the wine trade to flog more of their grog. 

The last couple of weeks have seen the results of the 2 biggest world wine competitions announced: the Decanter World Wine Awards and the International Wine Challenge 2015. The medal tally for both competitions is simply mind-boggling – 11,152 out of some 16,000 entries for the DWWA, and 9694 at the IWC who won’t say how many entries it received since it doesn’t want to look smaller than the Decanter affair.

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Yalumba Galway Claret returns from the dead, with a split personality

The courier delivered a couple of samples from Yalumba this week: a Galways Vintage Shiraz 2013, and a Galway Vintage Malbec 2012. The surprise was that neither label showed any resemblance to the Galway Claret label of the past, and this label has a past stretching all the way back to Robert Menzies and beyond.

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A guest post by Brian Miller, first published in The Adelaide Review, October 2011

A faction of rogue wineries, who call themselves ‘Winemakers Without Frontiers’ – but who have plenty of front – recently organised a flash-mob wine tasting at Adelaide Central Market. I stumbled into their ambush and was plied with produce. Louise Hemsley-Smith, from Battle of Bosworth Winery, asked me how I’d heard of the event.

“Did you see us on Facebook? On Twitter?”

“I saw you from across the market,” I replied naively.

“What, with your eyes?” Louise admonished me, “That is so yesterday.”

Oenology is undergoing an e-change. Louise is ahead of the pack and can take you on a virtual tour of her winery via iPad. That’s when she can wrestle the thing away from her offspring.

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