Jaysen Collins (winemaker) - Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit of spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. So this 2015 vintage dry Wermut is made from permium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.
Campbell Mattinson, Wine Companion - “A wild beast of a wine with smoke, rubber, spice, florals and forest berry flavours running rampant, though there is a healthy churn of tannin here too. There's nothing straight-laced about this… love it.”
Jaysen Collins (winemaker) - "I'm going to be honest, winemaking was not my first choice of career - I'm a frustrated 5"7 wannabe point guard that had dreams of making it as a basketballer in the NBA. If only I was another foot taller I kept telling myself.
What's this got to do with wine you ask? I've always wanted to spend some time in the USA amongst the basketball culture, see some games, buy some pimped out shoes - but life in general sometimes delays these goals. In 2015 I finally got to spend an extended amount of time on an amazing holiday property in California, right amongst the Sierra Nevada range. I have travelled back every year since and have come to know this vineyard like a second home.
This site well away from the razzle dazzle of the Napa. Exposed limestone, 2,000 feet above sea level - a bit foreign to my Barossa home. So I was able to grab a tonne of Pinot Noir and have a bash at something different. So I kept it simple - 100% whole bunches, foot stomped, large oak ageing and into a bottle. So I've brought back with me a bit of a reminder of home away from home."
97 Points - Luis Gutiérrez (Robertparker.com) "Single Vineyard la Aguada is no longer mentioned on the label of the 2016 Vigno, which is also part of the Old Vines series. This wine is nothing short of spectacular, with a complex nose intermixing aromas of smoked bacon, wild flowers and berries, earth and tree bark, in a rare combination of power and elegance that takes them to a completely different profile than the rest of the Vigno association. Other than the intoxicating nose, the palate also reveals strong minerality and the austere and serious tannins from the granite soils. This is not only among the best Vigno bottlings, it's also one of the finest wines from Chile. This Carignan-based field blend matured in 5,000-liter oak foudres for 24 months. It has to be the finest year for the De Martino Vigno, very varietal, pure, precise, elegant and powerful. 6,439 bottles were filled in April 2018."
97+ Points - Stuart McCloskey “Single vineyard wine from the distinguished Stonegarden vineyard in the Eden Valley, with old vine heritage and limited production. The nose is dark, brooding and intense – warm earth, dried rose petal and dried cake spice mix lift with aeration. Dry, mountainous herbs unfurl with old sage bush, rosemary and dried thyme. A little old wood fire smoke adds to the intrigue. The palate surprises with a graceful wash of sweet black and red fruits tinged with mineral, smoke and earth. The tannins are silky and the acidity is bright and alive. Rhône-esque without emulating. Vivid and highly inviting. Such a lovely wine. Drink now to 2030. Served using Zalto Bordeaux glassware”
Wine Companion - Best New Winery of The Year 2019
Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered
The 2016 Cristom Vineyards Estate Viognier exhibits the pure, and nearly textbook, characteristics of this varietal, with aromas of orange blossoms, honeysuckle, clover, and anise as well as the ripe fruit aromas of peach, apricot, and lychee. Slightly viscous on the palate, with bright and mouth watering acidity that support the fruit structure of the wine, it is well integrated and perfectly balanced.
Exclusive to The Vinorium
James Halliday "70/30%, fermented separately in open-fermenters, the cabernet remaining on skins for 17 days, the touriga for 9 days, matured in French oak (20% new) for 24 months, plus a further 24 months bottle age. Stuart Pym has got his teeth into this bone, and isn't about to let go. It's got flavour, texture, structure, a point of difference."
Jaysen Collins (winemaker) - "Old vine Barossa Grenache vineyards are a rare treat. Walking amongst the old bush wines gives me such a wonderment of what has transpired in the years gone by to get to this moment in time. It’s like I am breathing the air of times past – it can be truly something quite moving and somewhat magical. 100% whole bunches get a foot treading over several weeks, I press it to large oak barrels and bottle it un-fined and unfiltered. That means when I taste this wine I’m still caught up in the magic from the vineyard that has transpired for well over a century. I’ll wipe the tear from my eye as I have another glass."
Alan Cooper, Founder & Vigneron “Very much typical of our Syrah from a cooler year, aromatic on the nose, savoury spice and a fine dusting of black pepper to finish. The essence of granite. Focussed and expressive of our amazing terroir. The classic iron fist in a velvet glove. Huge latent power and structure to burn. This wine will reward you even more with age!”
Gourmet Traveller Wine 'Best buy wines over $30' "It’s really hard not to think of the great syrahs of the northern Rhône (St-Joseph, Hermitage) when tasting this exceptional, nervy, peppery, thrillingly dark-fruited syrah. And even harder to ignore what great value it is in comparison to them."