The Region:

Fontjoncouse (‘Source of the rushes’) is a small picturesque village set in a ruggedly beautiful, unspoiled chunk of garrigue in the Haut Corbieres. Fontjoncouse is one of those French villages where you would be forgiven for wondering if there is anybody home. From its hillside perch you can see the Mediterranean. Up here it’s quiet. There is, of course, a purr of traffic to its two-star Michelin restaurant, Auberge du Vieux Puits.

The Story:

The Irishman, Pat Neville from Wellington Bridge, Wexford, now lives an hour from Carcassonne; a couple of hours flying time from Dublin and a world away from St Peter’s College, Wexford, where this journey began. It’s a passion he shares with his wife, Catherine McGuinness. From their very earliest days, the couple spent holidays visiting vineyards wondering why it was that people were prepared to pay for a particular soil, a year. Eventually the lure of a return to formal study led him to UCC, a degree in English and Greek and Classic Civilization, an MA exploring language through Old English riddles, and a couple of years as a senior tutor. The couple then moved to Holland and later to Geneva.

He was 45 and “almost giving up” in 2001 when their search for their own vineyard ended in Corbieres AC, one of a number of winemaking regions in Languedoc- Roussillon.

The Vineyard:

A house in Fontjoncouse with its own winery and eight hectares of vines and Domaine Aonghusa (McGuinness) was born. They have added another four hectares, including a plot of 60-year-old Grenache vines. The vineyard work is geared to producing high quality fruit in the most environmentally friendly way possible and yields can be as low as 20hl/ha. Treatments are limited to what’s necessary to avoid disease but the approach is based on common sense, not cosmological tomfoolery. In well established vines natural fauna is left to compete / cooperate with the vines and is generally is controlled by mulching and strimming. This sometimes result in ‘untidy’ looking but living vineyards.

The Vines:

The vines are planted on fossil strewn slopes at between 200 and 250 metres altitude. Soils and textures are varied: clay limestone, shale, scree are most common and sometimes occur in the same vineyard. In places the vines are planted almost directly into the mother rock, and struggle to gain a foothold. The grape varieties planted here are typically Mediterranean: Grenache, Carignan Syrah, Cinsaut. Some of the vines were planted as early as 1903, some 100 hundred years later.

 The Process:

The grapes are harvested in small fruit baskets and are sorted in the vineyards. They are destemmed and slightly crushed and depending on the year and the sugar levels, the fermentations are carried out by wild or selected yeasts. In general, Pat tends to use selected yeasts if the sugar levels are very high. The fermentations take place at their own pace in the relatively cool cellar.

They try to use as little of SO2 as possible at all stages. Depending on the year or particular vat, maceration can extend from 10 to 25 days.

In general the wines are aged half in barrels of different ages and size, half in vat. Again the percentages depend on the year and vat. Bottling usually takes place 12 – 28 months after the harvest. The wines are sometimes lightly fined but are not filtered and a minimal dose of SO2 and gum arabica is added to ensure stability.

 The Wines:

Domaine Aonghusa Noah

Climate: Hot, dry, windy Mediterranean modified by altitude.

Vineyard: South /south east facing slopes of clay limestone / shaley marl at 150-220 metres altitude.

Harvest: By hand in small 10kg fruit baskets. There followed a separate selection process in the vineyard where all remaining sub-quality fruit was removed.

Fermentation: The fruit was destemmed and lightly crushed and the alcoholic fermentation was carried out by indigenous yeasts. The wine was lightly fined and bottled unfiltered.

Domaine Aonghusa Cuvee Laval

Climate: Hot, dry, windy Mediterranean modified by altitude.

Grape varieties: 50% Grenache (25 year-old); 50% Carignan (101 year-old).

Vineyard: South /south east facing slopes of clay limestone / shaley marl at 225 metres altitude in a lieu known locally in Occitan as ‘Laval’ or ‘The Valley’.

Harvest: By hand in small 10Kg fruit baskets. There followed a separate selection process in the vineyard where all remaining sub-quality fruit was removed. Both varieties were picked in several goes.

Fermentation: Traditional fermentation of both grape varieties together. The fruit was destemmed and lightly crushed and the alcoholic fermentation was carried out by indigenous yeasts. Half of the wine then spent 10 months in 2-year-old 225 litre casks (origin – Chateau Tertre Rotebouef) before being reassembled with the remainder in vat for another 10 months. Bottled by hand, no fining or filtration.

Pat is no longer merely visiting, but working vineyards. “I want to make a wine where the third glass is more interesting than the first, not one where everything you want to know is in the first mouthful.”

It hasn’t all been easy, but Pat says this was about pursuing a passion rather than fulfilling a romantic dream. “We do it because we want to and have been able to.”

With St. Patrick’s Day, our national holiday just around the corner, it got us thinking again about our ‘Irish Wines’. We have a number of wines which can someway or another be traced back to Ireland.  So between now and the 17th March, we’ll be publishing a blog on each of our featured wines which we are offering 30% off from now until Patrick’s Day.

So let’s get started with Germany:

Burgerspital is located in a fantastically beautiful courtyard right in the middle of Würzburg, is one of the largest wine-growing estates in Germany and one of the most important with a wine-growing area of 110 hectares.

The slopes and steep sites of the hills along the River Main offer ideal conditions for growing wine. The sun smiles upon the vineyards quite early in the year, the Shelly limestone soil (Muschelkalk) storing the warmth.  The location, the soil, the climate, the proximity to the river, the selection of the types of vine and the art of the Bürgerspital wine-growers enable exceptional wines to be grown here.

Burgerspital is renowned for using the “Bocksbeutel” - a flattened, round bottle-shaped like a leather pouch for bottling the wine – and yes it is a full-sized bottle holding 750ml.

In 1726 the Council of the City of Würzburg decided that the “Bocksbeutel” be the mark of quality compared with poorly produced wines. To this day, the first sealed specimens of the Bocksbeutel are stored in Bürgerspital’s cellars.  Bürgerspital has been totally committed to the Bocksbeutel’s claim to quality right up to the present day

But what has this to do with Ireland I hear you ask, well, St Killian, who is the Patron Saint of Wurzburg, hailed originally from Co.  Cavan. Burgerspital Cellars sit in the heart of Wurzburg town, in the shadow of St. Killian.

Saint Killian’s feast day is July 8 and he is usually portrayed, as in his statue at Würzburg, bearing a bishop’s crozier and wielding a sword. The Kiliani-Volksfest (two weeks in July) is the main civil and religious festival in the region around Würzburg.

Rutherglen was in a dismal state: Lindemans’s had closed its Corowa fortified winery (across the Murray River, on the NSW side). Seppelt was also turning its back, selling off vineyard land in pieces, and the old Seppeltsfield Distillery plus a couple of hectares of adjoining vines.

Chris Pfeiffer had been the winemaker/manager of the Corowa winery, and had decided to accept the redundancy package rather than transfer to another part of the firm’s business. Thus he had enough money to buy the distillery, start establishing the “brood stock” (very old muscat and Topaque), refurbish part of the building for making table wine and eventually introduce a cellar door.

Life went on for Jen. At university she enrolled in science-law (because she didn’t know what else she wanted to do). Almost accidentally, work experience at Brown Brothers and overseas travel in France and Portugal added to her winemaking experience. On her return there was an option of joining the family business and she did so in 2001, still with no certainty that this would become a lifetime job. There was no Eureka moment, but in 2005 she became de facto chief winemaker, albeit with Chris ever able to give advice when needed.

Jen has the same self-set mission as any good winemaker: “To make better wines than I have ever made before”. In 2010 she did spectacularly well; Pfeiffer Wines won the trophy for Most Successful Exhibitor at the 2011 Victorian

Wines Show, Trophies for the 2010 Merlot and the 2010 Shiraz, and top gold medals for the 2010 Cabernet Sauvignon, NV Grand Topaque and NV Classic Topaque.

Overall, the 2011 year showered Pfeiffer with eight trophies, 16 gold medals and 15 silver medals. Bronze medals? Too many to count.

 2010 Pfeiffer Shiraz

A blend of two parcels, one feremented in stainless steel to conclusion, the other pressed to American and French oak halfway through fermentation. Bright, clear crimson; particularly notable for its elegance and fragrance; light-to medium-bodied, but very long; fresh cherry fruit, controlled oak and tannins. 14.5% alc; screwcap

95 points; to drink to 2025

 2010 Pfeiffer Cabernet Sauvignon

After a cold soak of four days, fermentation took place in two stainless steel fermenters; one of these was split two-thirds of the way through fermentation, with the standout portion transferred to new French oak hogsheads for the conclusion of fermentation. Excellent crimson-purple; has an expressive, varietal bouquet with blackcurrant/cassis to the fore; the medium-bodied plate is long, silky and very well-balanced, new oak making a contribution, the tannins fine-grained. 14.5% alc; screwcap

95 points; drink t0 2020;

The Weekend Australian Magazine February 11-12, 2012 – Article By James Halliday

With a savoury budget due on December 6th, a touch of sweetness is in order to, as Mary P would say, make the medicine go down.

So Wine Australia are hosting a delicious sweet wine tasting in Cork on the 6th December in the Hayfield Manor Hotel, Cork City.

Affectionately known as “Stickies” Down-under, the story of the Australian wine world is steeped in fortified and dessert wine making. Often tricky to sell, the one time that they do find favour is around Christmas. So perfect timing for you to join us and try a range of these wines from Australia.

Joining us to lead the presentation duties is Chris Pfeiffer, owner and wine maker of Pfeiffer Wines in the Rutherglen. A regular visitor to Cork with a huge passion for these wine styles, Chris is the ideal person to take us on this sweet journey.

So whether you have a sweet tooth, are looking for a different present for the wine lover in your life or on occasion you’d just prefer to pour (instead of make) your dessert, this is the tasting for you.

The cost is €20 per person, which includes the tasting and tasty nibbles afterwards.

The tasting begins at 7pm, and with only 30 places, book your passage early.

To do so, please contact John at Wine Australia on ireland@wineaustralia.com or 065 7077 264.

 If you need any further information, please get in touch.

Who knows what about Beaujolais Nouveau? Have you tried it? Did you like it? Would you buy it? We’ve put together some facts about Beaujolais Nouveau:

Did you know:

•  At the stroke of midnight on the third Thursday of every November, the new vintage of Beaujolais Nouveau is released.
•  Beaujolais Nouveau, which is a young wine only 6 weeks old, comes from a region south of Burgundy in France. French culture practically dictates that the light-bodied and fruity wine must be finished by Christmastime and the French government has put regulations delaying the wine’s release until the third week in November.
•  The region of Beaujolais is 34 miles long from north to south and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France’s third largest city, Lyon.
•  All the grapes in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand harvesting is mandatory.
•  Gamay is the only grape permitted for Beaujolais. While certain California wineries may label their wine “Gamay Beaujolais” this is not the same grape variety as what is grown in France, and is quite different in taste and growing habits.
•  Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration—also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins.
•  Beaujolais Nouveau is meant to be drunk young-in average vintages it should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around.
•  Serve Beaujolais Nouveau slightly cool, at about 55 degrees Fahrenheit / 12 degrees -the wine is more refreshing and its forward fruit more apparent than if you serve it at room temperature.
•  Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau

 Festivals:

There are approximately 120 festivals to honor the arrival of this enticing young wine in the Beaujolais region alone.

The biggest of which takes place in Beaujeu, the capital of the Beaujolais region. This little city springs to life during this weekend in November, hosting a massive party called Sarmentelles. The party gets its name from the French word for cuttings from the canes of grapevines called sarments, which are burned in the center of town just prior to the grand midnight unveiling.

 Then the huge barrels are opened too much fanfare and party-goers indulge in the new wine for the festival’s 3 day duration. Other areas in France also boisterously celebrate the arrival of the Beaujolais Nouveau. Lyon hosts the Beaujolympiades (Beaujolympics), marking the release of the wine with music and fireworks followed by 2 days of sampling.

 In Paris, restaurants and bistros host their Beaujolais Nouveau parties, staying open through the night and uncorking hundreds of bottles after midnight.

So come Thursday 17th, we at Karwigs will be raising a glass to this age long tradition, will you?

I love Dinner Parties, be it in my home or my friends, I find there is nothing better than sitting down with good friends over a meal, a few bottles of wine and having a good old natter. Added to this is my love of cooking and experimenting with food – and as of yet I have not managed to kill anyone!

With the (dare I say it) recession rumbling along in the background, a lot of us are turning back to ‘The Dinner Party’. This got me thinking, so with the help of our resident rep / chef - Marcus we sat down and talked food, then added the matching wines. Nearly all of the ingredients were locally sourced and in season. These recipes and wines have all been tried and tested by me:

Starter: Crab cakes with apple and beetroot salsa. We would recommend the following wines:  White Burgundy, German Riesling or a Sparkling Wine

Main Course: Roast loin of lamb with a spicy rub. Lamb goes incredibly well with a red Bordeaux (Cabernet), Italian Piedmont or Rioja

Dessert: Berry shortbread cheesecake slice - my own personal favourite, served with a Vouvray or delicious Dessert Wines

In the style of Come Dine with Me, we’re introducing ‘Come Dine With Karwigs’! Have you a favourite recipe you’d like to share with us?

Why not send it in to me, I’ll post it here on our Blog, Twitter and our Facebook pages and the recipe that gets the most votes, wins a bottle of wine.

You must be over 18 to enter the competition and delivery is to Republic of Ireland addresses only

The Bryson Brothers have once again outdone themselves in the quality stakes with their new range of wines. Mt Monster wines are impressive stuff in their own right; they do not need to hide in the Shadow of their big brother the Jip Jip Rocks

At Mt. Monster, it is their sole objective to produce the best wines possible from the unique vineyard site. Located in the Padthaway valley which is comprised of rich Terra Rosa soils our estate vineyard benefits from excellent sun exposure producing grapes of optimum flavour, colour and tannin development.

The plains of Padthaway produce wines of consistent quality and style. Although famously known as ‘Chardonnay country’, the region produces excellent examples of Shiraz and Cabernet Sauvignon from old vine material.

The gently undulating country of Padthaway is neighbour to the famous Coonawarra. It has climatic similarities and a good slice of terra rossa, the famed soil of the Limestone Coast. The success of Coonawarra led viticulturalists to seek out similar ground. Back in 1944 the CSIRO had recommended the region for horticulture due to its rich soil and underground water supply. The climate is coined “Maritime” with coastal influences. The vineyards here produce fruit for red and white and sparkling wine.

The Wines:

Mt Monster Cabernet Sauvignon

Mt Monster Shiraz

Mt Monster Sparkling Brut

The Family

Since 1851 five generations of the Bryson family have been involved in agriculture and the unique and fertile land in South Australia. Our vineyards at Padthaway are planted on some of the world’s oldest mineral rich soils and in the most temperate of maritime climates. The family business was built over the past half century by Clive Bryson, who has now handed the day-to-day operations over to the next generation, his three sons, Andrew, David and Paul.

David oversees every aspect of the business, from winemaking, packaging, stock control, to national and international distribution, sales and marketing. David’s knowledge and skills come from a successful 21 year career in Banking & Finance.

Andrew, our resident viticultralist, grew up on the family property at Padthaway and was instrumental in setting up the 210 acre Morambro Creek Vineyard in 1994 with the help of other family members. Andrew is the Senior Viticulturalist and has completed a diploma in Agriculture at Roseworthy College, a certificate in viticulture and contributes to a number of industry organizations.

Paul is our resident grazier and agricultralist, grew up on the family property at Padthaway. Paul manages the families other 210 acre estate vineyard. He has completed a certificate in viticulture together with several other industry certificates.

The Vineyard:
At Jip Jip Rocks, it is our sole objective to produce the best wines possible from our unique vineyard site. Located in the Padthaway valley which is comprised of rich Terra Rosa soils our estate vineyard benefits from excellent sun exposure producing grapes of optimum flavour, colour and tannin development. The warm summer days are moderated each evening by coastal winds that cool the vines and result in a longer ripening period. This extended period allows for the grape tannins and seed to fully ripen prior to being harvested, thus creating wines that are rich and supple on the palate.

Vinification:

The wines from Jip Jip Rocks express full varietal flavours, take advantage of the Padthaway’s maritime climate with its long slow ripening season and unique soils. We use traditional winemaking methods, complemented by modern winemaking technology with minimal processing to ensure the purity, integrity, texture and flavour from our vineyard.

 Our pursuit of great wine can also be seen in the meticulous management of our vineyard. We strive for low crop yields and small grape bunches of intense flavour, and whilst we employ the latest technology in the vineyard to help us achieve vine balance and reduced vigour, we harvest when the fruit reaches full flavour development.

All of this is overseen by: Specialist Ben Riggs who has had 21 years of wine making experience, with 14 years being spent at Wirra Wirra. Ben has also presided over 8 international vintages in countries such as USA, France, Greece and Italy. His extensive experience with a broad range of wine styles gives Ben the unique position of being a true Master Winemaker.

Brad Rey who comes to us with over 20 years of management and sales experience within the wine industry and held senior sales and marketing roles at Coriole Vineyards, Wirra Wirra Vineyards, and the Chalone Group in California. Brad has a degree in wine making from Charles Sturt University and completed vintages in California, Oregon and France.

The Wines:
The 3 Gold Medals award winning Jip Jip Rocks Shiraz 2009
Jip Jip Rocks Unoaked Chardonnay
Jip Jip Rocks Sauvignon Blanc
Jip Jip Rocks Sparkling Shiraz
Jip Jip Rocks Sparkling Cuvee Chardonnay

The Couple:

Hans Hurlimann and Christa Vogel own Domaine Bourdic. Hans used to compose modern classical music in Basle and Christa was a teacher. Eleven years ago they came to live in the Languedoc “because it was raining in Italy.” That astutely-chosen holiday has borne fruit, literally, and their fourteen hectares of vineyard is now expertly cherished.

Hans and Christa are not what you’d call typically Swiss. They are meticulous, definitely, when it comes to their vineyard. There are three more members of the team. The Dutch footprints you’ll find at Domaine Bourdic belong to Henny Ebben who came for the vendange and decided to stay. She is our naturopath, therapist and linguist. Lizzie Betts-Gosling’s green thumbs nurture everything from broccoli to computers and Ali Ballantyne covers the paperwork.

The Domaine:

Domaine Bourdic, surrounded by vineyards, is in the lower foothills of the Cévennes, and near the historic town of Pézenas in the Languedoc-Roussillon region. The buildings, on the lower slopes of a small but steep hill, date from the 18th century. They were restored at the beginning of the 1990s, and reequipped the cellars completely. The house and cellars are at the centre of our 16 hectares of vineyards (about 40 acres). In this wonderful region of France, helped by the soil and the warm Mediterranean climate, the aim is to make wines that are wholly typical of the south, with a subtle character and an incomparable taste.

A Respect for nature
The basis of our viticulture is a vineyard soil of elements that are in balance, composed of adequate organic matter, and well-structured as a result of microbiological activity.

This outlook obliges us to reduce to a minimum the amount of fertiliser and sprays that we use, and to renounce absolutely the use of chemical fertiliser.

Sustainable viticulture
In the year 2000 we started to work in full accordance with the agreed standards laid down by Vitealis for “viticulture raisonnée contrôlée”. These state, amongst other things, that the plants must be regularly inspected for disease and infestation. At every check the number of diseased plants and other observations are formally recorded, and no treatment may be made until a certain threshold is passed. There are also limitations on the use of agrochemical products and the levels of use. An independent organisation, Vitealys, keeps an independent check on conformance with these rules.

Vinification
We do not harvest until the grapes are fully ripe. Besides checking on the acidity/sugar level balance. The grapes are destemmed and crushed, and very quickly poured into the fermentation vats. Each variety is handled separately and with the greatest care. The normal time for maceration and fermentation is between 25-30 days at a low temperature, to yield the maximum extraction.

Maturation
At this point, in terms of its vinification, the young wine is now in its final phase. Some 60% of our production is set aside to mature in barrel. For the varietal wines we use barrels of French oak (from the Allier).

The Wines

Spanish and Italian grapes grown in French soil? Bourdic grows Tempranillo and Vermentino, while mixing in some traditional French varieties: Cinsault / Syrah / Rousanne / Merlot

From this vast selection of varieties here’s a selection of their wines:

Density - Vermentino Roussanne Blend

Rose -  Cinsault Grenache 

Zappa - Syrah, Grenache and Tempranillo

Octrandre - Cinsault/Grenache/Cab/Syrah/Tempranillo/Roussanne and Merlot

Merlot – French Oak

Tempranillo – French Oak

The Bourdic wines where recently featured in the Irish Examiner newspaper, see what they had to say:

With St. Patrick’s Day, our national holiday just around the corner, it got us thinking again about our ‘Irish Wines’. We have a number of wines which can someway or another be traced back to Ireland.  So between now and the 17th March, we’ll be publishing a blog on each of our featured wines.

So lets get started with Germany:

Burgerspital is located in a fantastically beautiful courtyard right in the middle of Würzburg, is one of the largest wine-growing estates in Germany and one of the most important. With a wine-growing area of 110 hectares.

The slopes and steep sites of the hills along the River Main offer ideal conditions for growing wine. The sun smiles upon the vineyards quite early in the year, the Shelly limestone soil (Muschelkalk) storing the warmth.  The location, the soil, the climate, the proximity to the river, the selection of the types of vine and the art of the Bürgerspital wine-growers enable exceptional wines to be grown here.

Burgerspital is reknowned for using the “Bocksbeutel” - a flattened, round bottle shaped like a leather pouch for bottling the wine – and yes it is a full sized bottle holding 750ml.

In 1726 the Council of the City of Würzburg decided that the “Bocksbeutel” be the mark of quality compared with poorly produced wines. To this day, the first sealed specimens of the Bocksbeutel are stored in Bürgerspital’s cellars.  Bürgerspital has been totally committed to the Bocksbeutel’s claim to quality right up to the present day.

But what has this to do with Ireland I hear you ask, well, St Killian, who is the Patron Saint of Wurzburg, hailed orginally from Ireland. Burgerspital sits in the heart of Wurzburg, in the shadow of St. Killian.

Saint Killian’s feast day is July 8 and he is usually portrayed, as in his statue at Würzburg, bearing a bishop’s crozier and wielding a sword. The Kiliani-Volksfest (two weeks in July) is the main civil and religious festival in the region around Würzburg.

Paul Osicka Shiraz 2002

Established: 1955
Region: Australia – Victoria – Bendigo
Winemaker: Paul Osicka
Winery Owner: Paul Osicka
Winery Area: 30 acres (12 ha)

Paul Osicka Wines is one of the longest established wine producers in the Heathcote wine region with the original Shiraz vines planted over 45 years ago. Grown without irrigation on sandy loam soil over quartz and red ironstone gravels, the vineyard is managed according to organic principles, without the use of herbicides or insecticides. The vines are hand pruned to balance the yield and the grapes are hand picked to achieve optimum fruit quality, in turn producing small, intensely flavoured and coloured fruit to make premium wines.

“The Osicka family arrived in Australia from Czechoslovakia in the early 1950s. Vignerons in their own country, they settled at Graytown, and commenced planting vines in 1955. Their vineyard was the first new venture in Central and Southern Victoria for over half a century. It keeps a low profile, but produces consistently good shiraz from the 10 ha of estate plantings (the remainder cabernet sauvignon, merlot and riesling). Produces consistently good shiraz”
James Halliday

Wine background
Produced from non-irrigated, 40-year-old vines grown on sandy gravel soils. Matured in American oak hogsheads (one-third new, two-thirds second and third fill) for 14 months.

Climate
The size of the region, by implication, results in variations in climate, geology and topography. The north is drier than the south and typically receives an average of 5-10mm less rain per month during the vines growing season (October to April). The region’s southern vineyards experience cooler temperatures during the growing season. These can vary between 1.8 and 1.4 degrees Celsius lower, resulting in an extended growing season. This variation in temperature during the grape ripening period results in a spread of picking dates and subsequently the development of a range of different flavour profiles.

Soil
Located to the north of the Great Dividing Range, the Heathcote region is at elevations between 160m and 380m. The majority of soil under vine is Cambrian – red and deep with excellent water retention.
In fact, some vignerons do not irrigate, aiming for smaller fruit that is intensely rich in flavour. The region’s rainfall is evenly distributed between the seasons and the climate is temperate, with cooling winds blowing from the south.

Heathcote wines are defined by their inky depth of colour, and deep, dark, complex fruit. Voluptuous and well balanced, acid and tannin melt together in a way that does not dominate the fruit, but gives the wine great cellaring ability.

These characteristics are a product not only of winemaking skills, but of the vineyard itself. It is the ‘terroir’ of the different vineyards that is responsible. Whilst the terroirs of Heathcote differ, they all produce high quality fruit – and can be credited with the burgeoning fame and demand for Heathcote wines.

To celebrate this outstanding producer, we are offering a very special 30% discount off our Shiraz 

Full range of Australian Wines are on Sale for a massive 25% off for the month of January

Our Bird in the Hand / Two in the Bush wines are produced by the Nugent family based in Adelaide Hills.

 Andrew Nugent the viticulturalist and winemaker, grew up next door to Penfolds at Magill and from there started his profession in South Australia’s McLaren Vale.

Moving to the emerging wine region of the Adelaide Hills, in 1997, Andrew Nugent planted vineyards and an olive grove on 100 acres on Bird in Hand Road, Woodside. The road itself was named after the “Bird in Hand” gold mine that operated in the district in the 1850s. Four hundred metres above sea level, the vineyards face north and boast deep, well drained red earth, formed from metamorphic rock.

To extend the winemaking range available to Bird in Hand, another vineyard in the famous wine-growing region of Clare has been acquired to provide fruit for world class Riesling and Shiraz.

 The Nugent family lives and works on the picturesque property, reflecting the strong sense of community in the Adelaide Hills. Andrew exudes a quiet but steely determination to grow Bird in Hand into one of the world’s great wineries. “We live and work at the winery. We know the best thing we can do for our community is grow and produce the best wine and olives we can. Our success will be our community’s success. A high tide lifts all the boats in the bay. At Bird in Hand we’ve assembled the best team of people, we’ve painstakingly selected the perfect terroir and we’re well on our way.” Tasting notes on some of the wines:

Bird in Hand Riesling,  Clare Valley

 2005 vintage was considered to be amongst the best that Clare has produced, fast gaining the same iconic reputation as the 2002. Bird in Hand Riesling, from the northern slopes of the Clare Valley has an intriguing aroma of white flowers. On the palate it offers the classic lime and citrus characters of the Clare Valley, underlining a mineral finish.

 James Halliday – Australian Wine Companion 2007 – 93 Points 

Bird in Hand Cabernet Sauvignon, MT Lofty Ranges

The 2006 Bird in Hand Cabernet Sauvignon has been aged for over 17 months in tight grained French oak. This limited release is an elegant example of classic varietal Cabernet. It is a vibrant deep red colour, exhibiting appealing aromas of blackberry, cassis and a mix of subtle fruit and oak spice. The palate is a rich and intense expression of its aromas offering great complexity, mouth feel and length. It is silky in texture with persistent tannins. It is drinking beautifully now and will age gracefully developing cedar and cigar box characteristics over time.

Two in the Bush Semillon / Sauvignon Blanc, Adelaide Hills

The 2008 vintage is a lively and vibrant example of this classic blend. The bright zesty lemon characteristics from the Semillon are enhanced and made more complex by the intense tropical aromas and flavours of the Sauvignon Blanc. The Semillon also provides palate weight, texture and roundness. Crisp, fresh and full flavoured, this wine is best enjoyed young.

Two in the Bush Shiraz, Adelaide Hills / Mt Lofty Ranges

The 2006 “Two in the Bush” shiraz has been aged for 12 months in French and American oak. It is deep red with purple hues and exhibits intense aromas of rich dark berries and exotic spice. The palate has hallmark cool climate white pepper together with blackberry and licorice characteristics and a long flavoursome finish. The “Two in the Bush” reds are outstanding wines with instant appeal combined with balance and structure to age gracefully.

Full range of Australian Wines are on Sale for a massive 25% off for the month of January

To celebrate this amazing country, we are offering a whopping 25% off all our South African wines for the next 2 weeks, all of which are available to taste in our shop in Carrigaline.

South Africa is an important wine-producing country, with most of its major wine regions occupying the southernmost tip of the African continent. The heart of the country’s wine industry lies in and around the Cape Peninsula and the Coastal Region, both of which are exposed to the maritime influences of the Atlantic and Indian oceans. Overall, the climate can be termed as Mediterranean, which is marked by dry heat and intense sunlight. These features, along with other growing conditions and a long tradition of quality winemaking, are reflected in South Africa’s wine styles.

 South Africa is one of the few wine-growing countries which demonstrate a mix of Old and New World cultures when it comes to the styles of wine produced. While its sparkling wine and the majority of it’s still wines follow New world winemaking practices, there are many well-known fortified and dessert wines which are more in line with their Old World counterparts.

 A diverse range of grapes are grown throughout South Africa’s wine-producing regions. Chenin Blanc (locally known as Steen) and Chardonnay top the whites list whereas Cabernet Sauvignon, Merlot and Syrah are notable reds. Pinotage is another important variety that produces a signature style in South Africa.

 We are offering a whopping 25% off all our South African wines for the next 2 weeks, all of which are available to taste in our shop in Carrigaline. We hope to see you soon ….

We were asked on Saturday what wine producing area of Germany would Joe Karwig choose over all the others. After a long discussion he settled on the Mosel region, for their outstanding wines.  

The wine region is defined by the hauntingly beautiful and eerily still Mosel River, which cuts a deep snakelike gorge through the land, winds back and forth for 145 miles northeast until it empties into the Rhine near the town of Koblenz. The Saar and Ruwer are small tributaries of the Mosel.

The grape of the Mosel is Riesling. The vineyards are among the steepest in the world. This would be one thing if they were located someplace warm and sunny. But the vineyards of the Mosel are also among the most Northern in Germany. Steepness in a cold, northern wine region means the sun is in contact with the vines for limited hours of the day. The total number of sunlight hours during the growing season is also modest (the Mosel gets in a good year about a third of the sunlight hours that Provence does). As a result of this, the river is used to its full potential. The Mosel’s vineyards hug only South facing slopes. At each turn of the river where the banks face north, the slopes have no vines.

With sugar low and acidity high you would expect the wines to be tart and thin. There are miraculously two underlying factors: first, the amazing resourceful Riesling which can produce wines of great finesse even if the grape has not fully ripened, and secondly the slate. The famous gunmetal grey slate of the Mosel is highly porous and both heat retaining and heat reflecting, these qualities help the Riesling to ripen. But in ways that are still a mystery to us, the grape can absorb the slatey, minerally, wet stone flavours. No other wines in Germany process the finesse and raciness and elegance as the Mosel Riesling…

Here are some of our suggestions: Mosel Wines

With Halloween only a few days away, here’re some interesting facts about pumpkins that we here at Karwig’s didn’t know:

A pumpkin is really a squash?
It is! It’s a member of the Cucurbita family which includes squash and cucumbers.

That pumpkins are grown all over the world?
Six of the seven continents can grow pumpkins including Alaska! Antarctica is the only continent that they won’t grow in.

That the “pumpkin capital” of the world is Morton, Illinois?
This self proclaimed pumpkin capital is where you’ll find the home of the Libby corporation’s pumpkin industry.

That the Irish brought this tradition of pumpkin carving to America?
The tradition originally started with the carving of turnips. When the Irish immigrated to the U.S., they found pumpkins a plenty and they were much easier to carve for their ancient holiday.

Fun Facts about the Pumpkin!

• Pumpkins contain potassium and Vitamin A.
• Pumpkin flowers are edible.
• The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
• Pumpkins were once recommended for removing freckles and curing snake bites.
• The largest pumpkin ever grown weighed 1,140 pounds.
• Pumpkins are 90 percent water.
• Eighty percent of the pumpkin supply in the United States is available in October.
• Native Americans flattened strips of pumpkins, dried them and made mats.

Once we’d learned these we decided to see what wines went best with Pumpkin dishes.

Here’s what we decided for Pumpkin Soup:

 Gewürztraminer http://www.karwigwines.ie/pc/showsearchresults_custom.asp?customfield=3&SearchValues=230&vLM=Grape&vLMC=

 Gamay http://www.karwigwines.ie/pc/showsearchresults_custom.asp?customfield=3&SearchValues=35&vLM=Grape&vLMC=

 Campolieti http://www.karwigwines.ie/pc/Valpolicella-Campolietti-Righetti-9p214.htm

 If pumpkin soup’s not your thing try some Pumpkin pie, all of the wines below go brilliantly with it

 French Muscat http://www.karwigwines.ie/pc/showsearchresults.asp?pageStyle=H&resultCnt=9&keyword=chateau+de+stony

 Sauternes http://www.karwigwines.ie/pc/showsearchresults.asp?pageStyle=H&resultCnt=9&keyword=Sauternes

 Tokaji  http://www.karwigwines.ie/pc/showsearchresults_custom.asp?customfield=3&SearchValues=244&vLM=Grape&vLMC=

 Karwig’s would like to take the opportunity to wish all off you, our customers and readers a safe and enjoyable Halloween. And don’t forget your penny for the pucha!

 Till next time….

 Rutherglen Muscats are classified under four descriptions that mark a progression in richness, complexity and intensity of flavour. Rutherglen Muscat is the foundation style: displaying fresh raisin aromas, rich fruit, clean spirit and great length of flavour on the palate. The Pfeiffer Rutherglen Muscat is a fine example of this foundation style and has a bouquet of floral and raisin fruit and a rich luscious palate. http://www.karwigwines.ie/pc/Pfeiffer-Rutherglen-Muscat-500ml-1-2-Bottle-10p54.htm

 Our recent tasting notes:

 Christmas in a glass!! Great Australian Muscat although fortified it’s not a port.

This complex wine offers up layers of flavours luscious raisin deep butterscotch aniseed and hints of orange peel. All of these complexities are as a result of 5 years in oak which layers the wine with a balanced spice. To be enjoyed with dark chocolate desserts, hard cheeses or just on its own. http://www.karwigwines.ie/pc/Pfeiffer-Rutherglen-Muscat-500ml-1-2-Bottle-10p54.htm

 “For those who glory in the heady complexity only a grand old dessert wine can deliver, nothing else quite tastes like Rutherglen Muscat.”  Harvey Steinman, Wine Spectator

 “No other wine can rival these wines for sheer complexity, decadence in flavour & hedonistic pleasure.”  Robert Parker, Wine Advocate

Yummy Prosecco

Ah prosecco. Be it spumante or frizzante, its just so lovely and drinkable. Its delicious and refreshing and works superbly as an aperitif or with food. Chill it and drink it fresh (best within 2 years of bottling) and you will find yourself coming back for more.

Prosecco is also the name of the grape variety from which the sparkling wine is made. Its made in the Veneto region of Italy in the hills north of Treviso. It is also grown in the Valdobbiadene and Conegliano wine regions, north of Venice.

The way its made is different from Champagne. Prosecco is made using the Charmat method. What ? Well its where the secondary fermentation takes place in a stainless steel tank as opposed to in the bottle itself. This reduces the production costs resulting in prosecco being less expensive to purchase.

Prosecco comes in a variety of styles from dry to off dry, full sparkling (Spumante) and semi sparkling (Frizzante).  Its style is typically light, crisp and bubbly.

Our best selling range is from Venegazzu.

Venegazzu

In 1906 the family Manin started to plant its first Prosecco vines in a sunny valley of the Montello’s hills and founded the AZIENDA AGRICOLA “CASA BIANCA”. The estate takes its name from the wonderful white house situated in the highest hill of the property, an amazing place that overlooks all the vineyards. Looking southwards, it is possible to admire Venice which is only 40 Km far from these vineyards. The great tradition of CASA BIANCA’s sparkling wine takes its origin in this marvellous area. It is a light and delicate sparkling wine and its marked personality is connected with the peculiarity of the Colli Trevigiani’s soil where the AZIENDA AGRICOLA “CASA BIANCA” owns more than 30 hectares.

If you fancy checking out these wonderful wines, we have a Spumante and Frizzante to tempt you

Wine Notebook

Wine notes. Anyone keep them ?

I’m writing today to make a case for EVERYONE to keep a wine journal. Now it does not matter what form that takes. It can be loose sheets of paper that you keep in a shoebox, your iPhone app, your custom made leather bound notebook. Whatever. Just so long as its something that you will use on a regular basis and is easily found.

Why would you bother ? Well, its a great way of learning because it makes you think about the wine you are drinking. You can go back to your notes and see how an older vintage tasted if you are trying a newer vintage. Best of all it  can remind you of a lovely bottle of wine and maybe even the food you had with it and the people you shared it with.

As a wine buyer, wine notes are essential for me. I attended the London Wine Fair a few months ago. In two days I tasted over 250 wines. Now, my memory needs a bit of help at the best of times but there is no way I am going to remember every wine from every producer along with the price and some of the story behind the wine. However, I can open my notebook and read my brief notes and its almost like being there all over again.

But what do I write I hear you say ? The answer is simple. Write whatever will trigger your memory. Some people like to write pages of notes while others keep it to a line or two. My notes vary depending on where I am and how many wines I am tasting. At a wine trade fair, my notes will be brief. If I’m tasting a wine at home I may write longer notes. If it is a truely excellent wine, I will go on for a while.

Use your own vocabulary to describe the wine. You dont have to stick to the traditional script. I mix it up a bit. My longer wine notes have a system to them (thanks to the WSET) but I also throw in some other non traditional stuff too.

Soon you will find yourself with a collection of notebooks and its always fun to pick one up and flick through some of the notes. Lots of good memories and very often it inspires another wine purchase. I read one the other night and as a result the following day I bought a nice Chianti Classico as it reminded me I had not had one in ages. And it was delicious with my Italian pasta dish I cooked at home.

So go on, give it a go. You’ll enjoy your wine all the more.

Domaine De La Romanee Conti

They say all wine roads eventually lead to Burgundy and specifically to its Pinot Noir wines. Some of the most respected (and expensive) wines come from here, none more famous or expensive than those of Domaine De La Romanee Conti.

Pinot Noir is a small berry grape with sweet juice and little tannin due to its thin skin. This thin skin and tight bunch formation can lead to problems of rot. Its temperamental for sure but when its good, it’s simply sublime.

Remember the movie “Sideways” and the monologue from Miles on Pinot . . . . . . . . .

“Um, it’s a hard grape to grow … it’s thin-skinned, temperamental, ripens early … it’s not a survivor like Cabernet, which can just grow anywhere and thrive even when it’s neglected. No, Pinot needs constant care and attention … it can only grow in these really specific, little, tucked away corners of the world. And only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot’s potential can then coax it into its fullest expression.”

How could you not rush out and buy a bottle after that

So here are some flavours and aromas to look out for . . . .

• Cherry
• Strawberry
• Pickle
• Stalky
• Cranberry
• Raspberry
• Blackberry
• Plum
• Violet
• Rose Petals
• Gamey
• Barnyard
• Bacon Fat
• Earthy
• Beetroot
• Forest Floor
• Truffle
• Cola
• Tar
• Prune
• Spice

Outside of Burgundy, lovely examples can be found elsewhere in France, Germany (Spatburgunder), New Zealand, Australia, Chile, South Africa and California to name a few. Of course it is also one of the three grape varieties in Champagne.

So head off down that Pinot Noir road and enjoy the journey.

Starbursts

Do you taste wine with your mouth or with your nose ?

Well, both actually. A lot of people underestimate the importance of the nose in wine tasting. Not convinced ? Here is a little experiment for you to try. We do this a lot with our wine tastings.

Go to your local sweet shop and buy a packet of Starbursts or some other very fruity chewy sweeties.

Unwrap one of those delicious sweets

Hold your nose so that you can’t breathe out of it and more importantly, you can’t smell anything. [by the way, you might want to try this at home ]

Pop the sweet into your mouth (while still holding your nose completely closed)

Chew the sweet for 5 to 10 seconds and take note of what you are tasting. Not much I bet.

Now, let go of your nose

What happens ?

You will get a sudden massive rush of flavour !!

That’s because the tongue can only detect a limited range of tastes. They are

• Sweet
• Sour
• Salt
• Bitter
• Savoury

In contrast to this, the nose can detect hundreds and hundreds of different flavours. You know when you have a cold ? (or worse still man flu !). Nothing tastes good. Everything is flavourless and bland. It’s the same thing here.  It’s all down to the nasal passage linking the nose to the mouth. It allows flavours to be detected when you eat or drink something.

So the next time you are drinking your glass of wine, give it some nose time.