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The UK's No.1 Australian Wine Specialist  Let’s begin with an update on incoming deliveries / pre-arrival orders 2014 Jimmy Watson Winner 2013 S.C. Pannell Syrah: Arrival into the UK is expected week commencing 12 February. We will provide further delivery information once the wines are physically in our possession. The 99 Point 2021 Old McDonald Grenache from S.C. Pannell: Arrival into the UK is expected week commencing 12 February. Teusner shipment including the 99-point 2021 Albert Shiraz and 2005 LD Sparkling: The vessel (MSC Tianping) departs Adelaide on 18 February. ETA into the UK 2 April. As ever, updates will be provided. 2022 Utopos Collection: Samples are nestled on the same Albert / LD sparkling shipment. Accordingly, we do not envisage to launch the new collection until late April / early May. 2022 Standish Collection: Ordinarily, we take receipt of samples by early January and release the collection for sale during March (The global launch being May). We plan to offer the new collection in-line with the global launch and on a pre-arrival basis. Zalto Glassware 2 pallets will be leaving Austria next week. We expect to take receipt by Monday 26 February. It’s a huge order that covers the full collection (single stems / 6 packs and decanters). I am particularly looking forward to receiving the new Carafe 67 – doesn’t it look fab.   Lunch at Boys Hall with our company accountant I hear the jokes "When does a person decide to become an accountant?" Drum roll please. The answer…"When they realise that they do not have the charisma to become an undertaker." Or how about this one? "What does an accountant use for birth control?" Answer: "Their personality." Of course, no offence intended 😉 I created my company during 2005 and have worked with some dreary souls however, our current accountant is a breath of fresh air. Sam is commercially minded, switched-on, dynamic and works tremendously hard for his customers. However, Sam’s cycling is less proficient, and his numbers would put him out of business. I reckon I could beat him with one leg – perhaps a charitable challenge for us both. Boys Hall was built by Thomas Boys in 1616 using the materials from his wife Margaret’s family home at the Moated site half a mile away. Being an Ashford boy from birth, I have known of the House for as long as my memory allows. The Boys were an important and influential family, Thomas’ brothers being Archdeacon of Canterbury Cathedral, who built what is believed to be the first hospital in Kent, and another who was the Keeper of Dover Castle. The family have their own vault in Canterbury Cathedral. Eventually the estate passed into the Mersham family and then the Knatchbull family. It is reputed that Charles I is understood to have stayed at Boys Hall whilst fleeing to France and Samuel Pepys is also understood to be amongst its famous visitors. Following a three-year makeover (of noticeable investment) Boys Hall is now a food driven hotel showing off all its magnificent beauty. I am a details man (it’s my job) and I look for the minutia. I can, and often do, spend a day with a sample bottle of wine and will make my overall decision the following day. When I returned from lunch, my team asked, ‘how was it?’ ‘Great, delicious and ten-out-of-ten,’ I responded. Sam awarded 9.8. 24-hours later, I have reduced my assessment to 9.0 and here’s why… The greeting was warming as was the intimate feel of the hotel. We dined in a newly constructed oak framed restaurant. The room is large and flooded with natural light – essentially, you are seated in an enormous conservatory. A large woodburning stove pumped out heat which, and given the day was gnarly, provided another layer of welcoming comfort. I admire any restaurant that creates space between tables versus those who cram you in like a battery chicken. I want to enjoy my food and conversation without touching elbows with the adjoining table. Here, the sense of space places customers first, which gets my seal of approval. I love décor and could happily see myself as an interior designer (without the flair of Laurence Llewelyn-Bowen) equally, a gardener too. Similarly, my home (built in the 17th Century) has been a four-year project in the making as was the garden which stretches over several acres and is now split into nine different outdoor rooms. I love detail, the use of quality materials, great craftmanship (less nail gun happy) along with imaginative use of paints and art. The owners of Boys Hall share the same appreciation which shows throughout the hotel. The bedrooms look sensational – each designed to show-off their respective beauty and history. Just about every facet was precisely what I hoped for. The ambiance was understated and cozy – there was lots of movement however, it was silent, unrushed, and only noticeable if you were looking for it. The service was attentive, timely and friendly. I enjoyed watching the staff walking through the restaurant looking at each table from afar. Reactive, if required, or you were left in peace. This was my first time however, I felt like a regular. Starters: I chose white crab on a homemade crumpet which was served with a devilled egg and thermidor sauce. I liked the assemblage and flavour spectrums. The crab meat was super-fresh and the thermidor sauce (served in a jug) delicious. Perhaps the flavours could have been dialled-up a notch. My egg lacked the ‘devilledness’ which was a shame as this would have added another layer of flavour. Sam enjoyed beef and bone marrow which was served with a dipping jus and toasted bread. He didn’t come-up for air and demolished the plate before I was half-way through mine. Main course: I chose butterflied sea bream which was cooked ‘from the fire’ and served with a butter sauce, split with a curry oil. The cooking of the fish was exquisite. The skin was crisp and the flesh moist. Disappointingly, the ‘fire’ flavour seemed to have escaped the fish. The sauce was voluminous and seasoned perfectly. Similarly, to my devilled egg – the curry element to the sauce was subdued. Sam enjoyed cornfed chicken and we both opted for a side portion of beef dripping crispy Ratte potatoes. You will not find any complaints from me… My main course worked for lunch (in terms of size) however, a piece of fish and sauce cost £28.00 – without side dishes, you would be very hungry. Of course, it’s a great way to build value in the end receipt however, this does require a re-think. It’s a tad too mean and lacks the love of the rest of the experience. Ordinarily, I do not have pudding, and particularly at lunch however, I have a profound weakness for treacle tart. Years back, I would travel from my home to Canterbury for a monthly supper at Deesons (now closed). Oh Lordy, their treacle tart was sublime, and I am yet to find an equal. Boys Hall’s interpretation was delicious. For me, the fragrance from the use of lemon zest either makes or breaks this tart. Sam opted for malted milk tart and was hoping for childhood memories to return – he was not disappointed and declared his pudding as ‘sublime’. The wine list is okay and the pricing respectable. I know many of their suppliers and most of the wines on the list. I opted for a 2019 Meursault which drank well – I have no complaints. Of course, I see wine differently to many restaurateurs. I can certainly see where there is room for improvement for both the diner, which will ultimately benefit the owners. I am not sure Boys Hall would benefit from a sommelier, however, give me a week working on the floor and I would increase sales to another level. I will revert next week as I have a great story to share with you. I mustn’t forget. Napkins were thin, throwaway ones which, and this may sound overly finickity, really lets down the dining experience. This is so out of touch with the overall detail and does need changing. Overall, this was both a splendid meal and experience. Is it expensive? Yes and no. Lunch for two with service and a bottle of wine came to £257.00. Clever wine experiences would certainly provide more cash income. In turn, they could give a little back by making some plates more wholesome, and without damaging their bottom line. A few tweaks (these are important) and you will get a well-deserved ten-out-of-ten.  I am looking forward to attending a Torbreck masterclass (including a vertical of RunRig) hosted by Ian Hongell, Chief Winemaker in a few weeks. The tasting will be captivating, and I look forward to sharing my experience and tasting notes with you all. The new Torbreck collection has been delivered to those customers who took advantage of our October pre-arrival offer. At the time of launch, the eminent Aussie wine communicator, Matthew Jukes enthused with much abandon. Matthew awarded the 2020 Descendant with a perfect score – great tasting note. Decanter also awarded 100 points (with the aid of Mr Jukes) as part of their December wines of the year. 27 wines received the ‘perfect’ score of 100 points, which is a tiny percentage of the thousands of wines tasted during 2023. How thrilling for the Torbreck team to be amongst such esteemed company. A few of the other 100-pointers: Château Cheval Blanc & Latour (both 1982), 1928 Château Margaux, 2020 Domaine de la Romanée-Conti, 2016 Harlan Estate, 1895 Marqués de Riscal, RM (Reserva), Rioja and 2020 Petrus. We snaffled a further 12-bottles which are available to purchase. We wanted more – much more, but (and hardly surprising) demand outstripped supply which I believe makes life and wine more exciting… I look forward to sampling the wine in a few weeks. We have repeated the opening commentary to provide context to how great these wines are. You never know, we may even offer more of the new collection.    Now Available by-the-bottleMatthew Jukes “In late February, I was fortunate to be among the first people in the world to taste the new vintage releases from Torbreck, the legendary Barossa Valley titan. Over the course of a couple of hours, my palate was taken on a journey that was entirely new for me, and it ended at a destination that I had never encountered before. This tasting resulted in the only time in my life when I found three wines that I felt could not be improved – i.e. three perfect 20/20s from one portfolio. It has been nearly a decade since winemaker Ian Hongell crossed the Seppeltsfield Road from the Peter Lehmann Winery to Torbreck. A sleeping giant that had suffered from lack of direction, the moment he arrived, it felt that this once-famous brand, with its glittering array of ostentatious 100-point scores, might stand a chance of registering interest again from collectors and critics alike. He started in the vineyards – precious plots of extraordinary dirt scattered around the Valleys. As the years passed, a newfound viticultural precision coupled with artisanal wine-shaping dynamism infiltrated the core of every wine in the collection. Torbreck is my 100 Best Australian Wines Winery of the Year 2022/23, and I made this declaration four months before I tasted the following portfolio of imminent releases. These are wines that fans of any and every wine style on earth must taste. If you are an existing Torbreck acolyte, you will be amazed at this continuing legend, refining and reinventing its ever-changing story. If you think that Barossa whites and reds might not be your sort of ‘thing’, think again. There are flavour and texture triggers found in these wines that are deeply embedded in the greatest Rhônes, Burgundies, Bordeaux, and Piemonte creations, and yet these wines have definition and precision that make them irresistibly compelling and genuinely unique.”   2020 Torbreck The Descendant“I have waited a long time for this wine to move from ‘high-gold’ level to perfection and this graduation happened in one fell swoop in 2020.”  20/20 Points - Matthew Jukes “Gobsmacking. I have long adored this wine and have often sung its praises from the rooftops. However, I never thought it could capture my senses in the way it does in 2020. A raptor on nose and palate, locking on without a moment’s hesitation, there is an insane iodine and black fruit perfume here that conjures up images of the most dementedly talented parfumier going to work with the rarest musks and scents imaginable. The sense of heady Balkan tobacco alone is hypnotic. I have waited a long time for this wine to move from ‘high-gold’ level to perfection and this graduation happened in one fell swoop in 2020. So few Syrahs/Shirazes on the planet can do what this wine does, both from an aromatic standpoint and from a sheer hedonistic and seductive stance. This is an incredible creation, and I am thrilled to inform you that it can be approached and enjoyed next year such is the aromatic bliss and ambassadorial fruit welcome that 2020 The Descendant offers the drinker.” Only 3 Magnums available (1.5L OWC) Only 9 bottles available  2021 Torbreck The Struie“I can see it standing shoulder to shoulder with its more fêted siblings for years to come.”  19+/20 Points - Matthew Jukes “My mind went into orbit when I tasted this wine. Tasting like a magical concoction of 4-parts Serralunga d’Alba and 1-part Bonnes-Mares (Morey-side), this wine’s 43% Eden Valley Shiraz component makes it the most energetic, challenging, and utterly mesmerising vintage I can remember. I have always been a Struie fan, but it often sits down in the pack alongside some of the more powerful Shirazes, so one has to look deep into the portfolio to truly appreciate its charms. In 2021, while it is not a bigger wine, it is undoubtedly more intense and aeons longer on the finish, so I can see it standing shoulder to shoulder with its more fêted siblings for years to come.” Only 24 bottles available 2022 Torbreck The Steading Blanc"Reminds me of great Southern Rhône whites from a bygone era but with more flair, professionalism, fruit clarity and drinkability."  18.5/20 Points – Matthew Jukes “If Juveniles Blanc is a young ‘Luke’, this wine is a ‘Jedi Master’. Focussing on Roussanne, Marsanne and Viognier, this is a spellbinding white wine and the finest white to date from this winery. With incredible poise and a downright sexy deportment, The Steading Blanc shows mind-blowing refinement and definition. At a seventh of the price of Châteauneuf-du-Pape Beaucastel Blanc and a full 1% lower in alcohol, this wine redefines what is possible from the timeless RMV blend. Yet, with remorseless climate creep impacting the Rhône more than anywhere I can think of, The Steading Blanc reminds me of great Southern Rhône whites from a bygone era but with more flair, professionalism, fruit clarity and drinkability.” Three cases under-bond (6x75cl) £148.50 per case Only 16 bottles available    The New Wild Duck Creek collection arrived at our HQ last week and has been flying off the shelves. Stocks are now limited.  Wild Duck Creek Shiraz Pressings 2021Only 26 bottles remain  Stuart McCloskey "The palate is liquid velvet. The fruit is sumptuous and voluminous. For the ultimate, palate-staining experience – this is the one... The counterbalance between power and richness is an astonishing achievement." £40.00 per bottle We received a glowing review from John who shares our love for the Spruce Roussanne. We couldn’t resist sharing John's notes with you. "I am rarely moved to write unbidden! But….OMG, what a revelation the Spruce Roussanne is. I know I know, be patient and let it grow but I couldn’t resist having received it from you guys last weekend. I bought it because it seems Stu’s taste matches mine (critical when choosing those who rate / review wine), and his review was intriguing. What a fabulous first tasting. I hope the Reisling I bought is just as exciting. Thank you, thank you for this. This wine is genuinely one of the most interesting I have tasted in many a year. Too cheap by far for the quality of wine." Wild Duck Creek Spruce Roussanne 2022Only 14 bottles remain  Stuart McCloskey "Oh Lordy, this is delightful. What a treat. This is a big wine, oily, seductive, silken - an absolute charmer. The sense of balance is perfect, which is quite the achievement. " £24.50 per bottle Wild Duck Creek Shiraz Reserve 2021Only 17 bottles remain  Stuart McCloskey "The bouquet is extraordinary. There was me thinking Standish has the gold medal for a bottomless bouquet. They’re now in second spot as this is impossibly deep and highly addictive... Hedonistic and will suit those seeking unrivalled vinous pleasure. " £52.95 per bottle Wild Duck Creek White Duck 2022Only 16 bottles remain  Stuart McCloskey "A glorious and uninhibited feast of Roussanne, Marsanne, Viognier and Grenache Blanc. Silken, expansive, nourishing and refreshingly juicy." £18.50 per bottle Wild Duck Creek Ducks & Drakes Cabernet 2021Only 29 bottles remain  Stuart McCloskey "There are layers of intensely ripe fruit, tamed with graphite, minerals and florals. Tannins provide gentle grip along with a touch of white pepper and spiced red fruit." £24.95 per bottle Wild Duck Creek Mallard Riesling 2022Only 31 bottles remain  Stuart McCloskey "Hallelujah to a winemaker who doesn’t give a toss about fashion or critics... A generous, moreish and supremely balanced beauty…" £18.50 per bottle Wild Duck Creek Springflat Shiraz 2021Only 28 bottles remain  Stuart McCloskey "This feels like a ‘baby’ Reserve but fresher, and more approachable in its youth." £27.50 per bottle Wild Duck Creek Yellow Hammer Hill Shiraz 2021Last bottle  Stuart McCloskey "The palate is super dense and super succulent. The core is packed with sweet, blue and black fruits, Christmas cake, sweet spice, dark chocolate, anise and black cherry." £18.50 per bottle Wild Duck Creek Sparkling Duck Shiraz NV A rare and highly complex wine made from estate grown Shiraz. Sparkling Duck is a multi-vintage wine bottled to express an array of complex fruit characters and textures, from lovely primary fruit to earthy rounded fruit that only comes from long term barrel ageing. Every two years, Sparkling Duck is blended using two Sparkling base stock puncheons that have been developing over many years with two puncheons of younger Shiraz of Springflat quality. The two older barrels are then refilled using the blended wine, and the remainder is tiraged for secondary fermentation in bottle. The lees are left in bottle for 24 months prior to being disgorged. At disgorging, the wine is liquered using a small amount of our Fortified Duck for added complexity. Usually finishing at about 15.0% alcohol, Sparkling Duck is a wine fit for any celebration. £41.95 per bottle Also available under bond £193.75 per case (6x75cl)   Our gift vouchers are digital so that they can be sent and received in the recipient's email inbox on the same day. You can choose any value from £25.00 to £500.00 and you can choose a date for them to receive it and add a personalised message too. |
