james halliday, living legend
TRANSCRIPT
J A M E S H A L L I D AY, L I V I N G L E G E N D
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new wave.Local winemakers are turning their hands to Mediterranean varietals, with impressive results.
2015 Gemtree Luna de Fresa Tempranillo RoséWinemaker Mike Brown
This rosé is light, delicate and well balanced, with flavours of fresh strawberry, red cherry and lovely creaminess on the back palate adding texture. It’s a great quaffing wine for any occasion and best served chilled.What sets this wine apart? This easy-drinking style is perfectly suited to knock-off drinks. Savoury and dry, it’s definitely not sweet!
RRP $18 gemtreewines.com
2011 Vinea Marson Sangiovese Winemaker Mario Marson
This sangiovese is a multi-clonal wine from our estate in Heathcote. It is light garnet in colour and displays a savoury, bright cherry nose with alluring hints of maraschino cherries, dried herbs, tobacco leaf and vanilla. The palate is balanced and of medium weight, with firm and elegant tannins. It has good length and a clean finish. What sets your sangiovese apart? With a desire to create unique Italian wines in Australia, I recognised the potential for growing sangiovese in Heathcote’s ancient Cambrian soils. Twelve varietal clones are planted on our Heathcote vineyard, many of which were imported directly from Tuscany. The results are evident in the 2011 Sangiovese, a wine of depth, and complexity. This versatile wine matches well with a variety of foods including Italian pork sausages, spare ribs, and red mullet and scallop pasta.
RRP $40 vineamarson.com
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2014 Tellurian Heathcote Nero d’AvolaWinemaker Tobias Ansted
Lifted aromas of sweet red berries and fresh plum combine with spice, cinnamon and vanilla bean. The palate is bright, lively and medium-bodied with intense cherry and plum characters. The subtle, chalky tannins provide appealing structure and grip, followed by a persistent fruit-driven finish.What sets your nero d’Avola apart? A native grape of Sicily, nero d’Avola performs well in Heathcote’s climate where the warm summer days and cool nights provide the ideal conditions to produce expressive fruit flavour and chalky tannins in a medium-bodied style. A brilliant food wine, nero d’Avola’s approachability and versatility allows it to match with everything from Italian cured meats to Friday night pizza. RRP $27 tellurianwines.com.au
2015 Rutherglen Estates ArneisWinemaker Marc Scalzo
Our arneis has a herbaceous spicy aroma, flavours of almond and pears, a lovely fresh acidity, generous fruit weight on the mid-palate, and a delicate lingering aftertaste. What sets your arneis apart? Arneis is an interesting wine with greater depth of flavour than a pinot grigio. It suits most summer fare, but we prefer to match it with seafood and antipasti platters.
RRP $18 rutherglenestates.com.au
2015 Kangarilla Road DuettoWinemaker Kevin O’Brien
Slightly flinty, then the scent of glace fruit, there is a delightfully textural mouthfeel that carries a great length of flavour with hints of Campari and just-baked shortbread on the finish.What sets your blend apart? It’s a delicious but unusual blend of vermentino and fiano. Vermentino brings freshness and acidity and the fiano contributes breadth and texture. 20 per cent is fermented on skins in clay amphorae, which increases the textural mouthfeel. Perfect with seafood.
$25, kangarillaroad.com.au
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NV Zonte’s Footstep Bolle Felici ProseccoVigneron Brad Rey
It’s the sun, it’s your friends, it’s your happy place. Bolle Felici is your invitation to enjoy tiny bubbles – fresh citrus and crunchy apples with a hint of zing.What sets your prosecco apart? Prosecco is sometimes referred to as the ‘poor cousin’ of Champagne, but in our mind, its exuberance shines through as a truly chic drink. This prosecco is made from the traditional Glera grape, an obscure variety now recently grown in Australia. Bolle Felici is perfectly suited to the hot Australian summer, best enjoyed with fresh seafood or a platter of sweet melon wrapped in salty prosciutto.
RRP $18 zontesfootstep.com.au
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margaret river
Cape Grace WinesDYLAN ARVIDSON, Hands-on winemaker
What makes a visit to Cape Grace unique? When you arrive, you will stroll through the marri and jarrah trees to our tin shed in the bush. Along the way you will be greeted by Andrew the peacock and Rusty the winery dog. Taste the wines with owners Rob and Karen,
Top winemakers share their tips on getting the most out of this multi-faceted destination.
look throughout the winery and learn the process – if you are lucky, you may get your hands (or feet) dirty! Cape Grace wines are handcrafted with special attention to detail in every step of the process. Gently basket-pressed reds extract only the best from our 100% estate-grown and single-vineyard grapes produced from an exceptional site originally chosen by Dr John Gladstone and Dr Tom Culity.
What is your secret to getting the most out of a stay in Margaret River? Take a trip to the Boranup Forest, enjoy the sunset at Surfers Point, have lunch at Morries and dinner at Miki’s, and stroll the Cape to Cape walk to see the amazing landscape and visit the small wineries off the beaten track.
INSIDERS’ GUIDE TO MARGARET RIVER
Deep Woods EstateJULIAN LANGWORTHY, Group chief winemaker (WA)
What should we expect from Deep Woods Estate? Cabernet sauvignon is king here. It’s a varietal that only shows its true qualities when grown in great sites. The Deep Woods Reserve Cabernet Sauvignon is a personal favourite, but I also have a bit of a soft spot
wines that are available at the cellar door. Margaret River cabernet sauvignon is a favourite varietal, elegantly made with ripe fruit and low extraction of tannins.
What is your secret to getting the most out of a stay in Margaret River? Book in for a long lunch at The Berry Farm. Menu highlights include the beef and red wine pie, followed
by the boysenberry pie, best enjoyed beside the fire or on the verandah. In the winter months, look for Margaret River’s flowing waterfalls.
Forester EstateKEVIN MCKAY Owner/winemaker
What’s a hidden gem in Margaret River that only the locals know about? Definitely some of the very impressive parts of our coastline; we have everything from quiet lagoons to some of the best surf breaks in the world. But I can’t tell you where they are as then they wouldn’t be “hidden gems” anymore.
What’s your favourite varietal from the region?Because we are in the northern part of the Margaret River region, it would have to be cabernet sauvignon. For me, a personal favourite from Forester Estate is the 2014 Chardonnay. We don’t have a cellar door here, but phone and online orders are welcome.
What should visitors drink in the region? Stella Bella Chardonnay is a personal favourite. I’m also a big fan of Yahava Koffee Works. Their Black Gold Papua New Guinea single-origin coffee keeps me going in and out of vintage.
Voyager EstateSTEVE JAMES, Manager of winemaking and viticulture
What is your secret to getting the most out of a stay in Margaret River? I always tell people to give themselves at least four days if possible. Don’t try to overdo it as it is 100km from north to south of the region. Choose some of our great winery restaurants
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to eat in and enjoy some relaxation time, taking in the beautiful coastal environment.
What should visitors drink in the region? Cabernet sauvignon is my favourite varietal to grow and enjoy! Also try the Voyager Estate Project 95 Chardonnay. And, for a break between wines, head to Livity Margaret River for cold-pressed juices.
Woodlands WinesSTUART WATSON & ANDREW WATSON, Winemakers
What, for you, is a hidden gem of Margaret River that only the locals know about? Settlers Tavern has a fantastic, award-winning wine list with more than 400 local and imported wines.
What is your favourite varietal from Margaret River to grow or enjoy? Chardonnay.Which of your wines is a personal favourite?The 2012 Woodlands Wines Pinot Noir [now sold out]. l
for rosé – it’s so much fun for a summer barbecue.
What is your secret to getting the most out of a stay in Margaret River? I love having either a surf or a walk, weather dependent, at Bunkers Beach, followed by breakfast at the Bunkers Beach Cafe. They offer great food and a fantastic view. Be sure to pay a visit to Yallingup Cheese Company for brilliant cheeses and cured meats... which happens to be run by my lovely wife!
FiretailBRUCE DUKES & JESSICA WORRALL, Winemakers (Cabernet Sauvignon)
What should we expect from Firetail? Firetail is a small family-owned vineyard with old vines producing boutique
Stella BellaLUKE JOLLIFFE Senior winemaker
What is your secret to getting the most out of a stay in Margaret River? Wine, then water, then repeat! For your itinerary, go for an early morning swim at Gnarabup followed by a coffee at the White Elephant Cafe. Take a mountain bike ride through the Carters Road pine forest and finish with local wine and food at Surfer’s Point at sunset. The Boranup Forest in southern Margaret River is a special place. While mountain biking through the Karri forest, I stumbled across a native grass tree grove – they were spread as far as the eye can see. It has to be seen to be believed. Magical!
“WINE, THEN WATER, THEN REPEAT! ... GO FOR AN EARLY MORNING SWIM AT GNARABUP FOLLOWED BY A COFFEE AT THE WHITE ELEPHANT CAFE. TAKE A MOUNTAIN BIKE RIDE THROUGH THE CARTERS ROAD PINE FOREST AND FINISH WITH LOCAL WINE AND FOOD AT SURFER’S POINT AT SUNSET.”Luke Jolliffe, Stella Bella
Want to eat and drink
like a local while visiting
Margaret River?
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Luke Jolliffe
Steve James Stuart & Andrew Watson Kevin McKay
Bruce Dukes & Jessica Worrall Julian Langworthy Dylan Arvidson
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H A L L I D A Y # 2 4food.match Tempuraserves 4
12-16 raw prawns, peeled, deveined (tails intact)500g skinless, boneless firm white fish fillets350g frozen lotus root*, peeled, thinly sliced1 eggplant, halved, sliced 5mm thick1 sweet potato, peeled, sliced 5mm thick100g baby spinach leaves250g shiitake mushrooms, halved4 tbs grated daikon (white radish) to serve1 knob ginger, peeled, finely grated3 cups (750ml) sunflower oil½ cup (125ml) sesame oil
Tempura sauce¼ cup (60ml) mirin*2 tbs light soy sauce 1 cup (250ml) dashi*
Tempura batter1 egg1 cup (250ml) ice-cold waterPinch of bicarbonate of soda110g tempura flour* or plain flour
Prepare the prawns, fish and all of the vegetables in advance. Arrange on a tray, cover, and refrigerate until serving time.To make the sauce, heat the mirin in a small saucepan, remove from the heat and ignite with a match. Shake the pan gently until the flame dies, then add all of the other ingredients and bring to the boil. Remove from the heat and allow to cool to room temperature, taste, and adjust the seasoning if necessary. Set aside.No more than 10 minutes before serving, make the tempura batter and stand the bowl in a larger bowl containing ice. Break the egg into a bowl with the iced water and beat until frothy. Add the bicarbonate of soda and flour and beat just until the flour is mixed in — do not overmix. The batter should be thin; if it seems too thick, add a few drops of iced water.Heat the oils in a large heavy-based frypan or deep-fryer to 180°C. One at a time, dip fish, prawns and vegetables into batter, then gently lower into the oil. Don’t fry more than 6 pieces at a time. As each piece turns golden (this should take 1 minute), lift it from the oil with a slotted spoon, drain for a few seconds on paper towel, then serve immediately with the tempura sauce and grated daikon and ginger, which can be mixed into the sauce to taste. l
Turning JapaneseInspired by our guide to Tokyo? Create your own izakaya-style meal at home, matched with Japanese beer, sake and crisp wines.
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MATCH WITH 2015 BILLY BUTTON
VERMENTINO, $25Just enough weight, just enough
zing and just enough wildness to stand up and be counted
here; without threatening to overpower.
MATCH WITH 2014 SCORPO PINOT GRIS, $35Beauty on beauty. The wine’s pear drop/barley sugar characters, combined with a touch of bottle age, would make it sing alongside this delicious brulee.
RECIPES. ALISON ADAMS ROSS DOBSON BILLY LAW BEN O’DONOGHUE CHARMAINE SOLOMON DANIEL WILSON
PHOTOGRAPHY. CHRIS CHEN CHRIS MIDDLETON ALAN BENSON MARK ROPER BILLY LAW
food match
Remove the tin from the oven, take the ramekins out and place them on a wire rack to cool. Then place in the refrigerator to set overnight.
When ready to serve, sprinkle a heaped tablespoon of sugar over the top of each crème brûlée, then use a blowtorch or hot grill to caramelise the sugar. l
Miso crème bruleeserves 4
5 large egg yolks50g caster sugar, plus extra for topping2 tsp vanilla extract420ml thickened cream½ cup (125ml) milk2 tsp miso paste
Preheat the oven to 120ºC.Whisk egg yolks, sugar and vanilla extract in a bowl until combined but not airy.Heat cream, milk and miso paste in a saucepan over a medium–high heat until it just comes to the boil. Remove from the heat. Keep whisking the egg mixture as you slowly pour in the hot milk a little bit at a time, until well combined. Then strain the liquid into four 170ml ramekins. Tap the ramekins on the work surface to let all the bubbles out, and scoop off the froth on top with a spoon if necessary. Place the ramekins in a deep roasting tin.Pour hot water into the tin to come about halfway up the sides of the ramekins. Bake for 50–60 minutes until the custard is almost completely set but still a little wobbly in the centre.
* From Asian food shops.
H A L L I D A Y # 2 5food & wine promotion
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Rice noodle saladServes 4-6
80g dried shrimp*1½ tbs very finely chopped fresh galangal50g grated fresh coconut*200g dried rice vermicelli500g cooked medium king or tiger prawns, shelled, deveined, tails left intact6 red Asian eschalots or ½ red onion, very thinly slicedLarge handful mint leaves, torn, to serveCoriander leaves, to serve
Dressing1 tbs shrimp paste*5 red bird’s eye chillies, chopped6 medium red chillies, chopped2 garlic cloves, chopped100ml lime juice1½ tbs caster sugar2 tbs light soy sauce
For the dressing, wrap the shrimp paste in foil. Heat a small, heavy-based frypan over medium heat, add the wrapped shrimp paste then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.Transfer to a food processor with the chillies and garlic and process until a smooth paste forms. Alternatively, use a mortar and pestle. Combine in a small bowl with the remaining dressing ingredients and 2 tablespoons water, stirring until well combined and the sugar has dissolved.Finely grind dried shrimp in an electric spice grinder or mortar and pestle until a coarse powder forms – process in batches if necessary. Transfer to a frypan over medium–low heat, add the galangal and coconut and dry-fry for 5–6 minutes or until fragrant and coconut is light golden.Put vermicelli in a bowl, cover with cold water, then stand for 15 minutes or until softened. Drain well. Cook noodles in boiling water for 2 minutes or until softened, or cook according to packet instructions.In a large bowl combine the prawns, coconut mixture, noodles, eschalots and the dressing, tossing well. Scatter with the mint and coriander, then serve. l
* From Asian grocers
MATCH WITH 2014 AUDREY WILKINSON
VERDELHOWith the complex flavours and spices
of this prawn salad, the verdelho is an ideal partner due to its powerful
flavours of stone fruit and honeydew melon with a slight hint of spice.
JEFF BYRNE, CHIEF WINEMAKER
Pepper & curry leaf crabServes 4-6
2½ tbs dried shrimp*2 tbs fermented black beans*, rinsed well2½ tbs light soy sauce1 tbs dark soy sauce1 tbs caster sugar4 raw blue swimmer crabs or other large crabs½ cup (125ml) sunflower oil6 red Asian eschalots*, thinly sliced4 garlic cloves, crushed2 tbs black peppercorns, crushedLarge handful fresh curry leaves*, plus extra to garnish30g butter
Finely grind the dried shrimp to a powder in an electric spice or coffee grinder, or with a mortar and pestle. Set aside.Combine the black beans, soy sauces, sugar and ¼ cup (60ml) water in a bowl. Set aside.To prepare the crabs, working with one at a time, turn the crab over so the underside is facing you. Using your fingers, lift the tail flap and pull the outer shell away from the body from the point under the flap. Discard that shell.Cut each crab into quarters using a large, heavy knife. Pull out and discard any feathery gills from the crab pieces, then rinse lightly under cold running water. Dry the crabs on paper towel. In a large wok over medium–high heat, stir-fry the crab quarters in the oil, in 2 batches, for 3–4 minutes or until half cooked. Using a slotted spoon, transfer to a large bowl.Discard all but 2 tablespoons of oil from the wok. Add eschalots, garlic, peppercorns and curry leaves and stir-fry for 1–2 minutes until fragrant. Add dried shrimp powder and return the crab to the wok with the butter and black bean mixture. Cover the wok with a lid and cook, turning the crab once, for 5 minutes or until the crab is cooked through.Serve immediately with fresh curry leaves scattered over the top. l
* From Asian grocers
MATCH WITH 2013 AUDREY
WILKINSON THE OAKDALE CHARDONNAY
Powerful fresh fig, white peach and guava fruits
provide layers of flavour on the palate, a perfect match
with curry leaf crab. JEFF BYRNE,
CHIEF WINEMAKER
Christmas is a great time to celebrate one of Australia’s great treasures – seafood. What we catch and grow in Australia is sustainable, special and local, so what could be better? Fish like snapper, bream and kingfish are plentiful, and perhaps try cuttlefish or octopus to throw on the barbecue.
When it comes to prawns, if you want to be completely guilt free, buy local. The Gulf of Carpentaria’s Skull Island tiger prawns and banana prawns are both MSC (Marine Stewardship Council) certified sustainable, as are the Spencer Gulf king prawns from SA and the Shark Bay and Exmouth king prawns from WA.
Shrimp paste and dried shrimp can often be tricky to find from a sustainable source, so look for those that have sustainable certification, such as MSC or FOS (Friend of the Sea).
Whole fish are the perfect “centre of table” item at Christmas. Cooking fish on the bone ensures it will retain moisture and once cooked the flesh falls away from the bones easily. Look for a fish that screams “eat me” when you see it in the fishmonger’s window. It should have clear, protruding eyes, a cover of fresh sea (or river) slime that is sweet and “oceanic” to the nose, its gills should be bright red and free of slime and the flesh should be resilient to the touch.
Sustainable seafoodJOHN SUSMAN OF FISHTALES SHARES TIPS ON SOURCING SUSTAINABLE SEAFOOD
More tips at THEFISHTALE.COM.AU
tastingnotes.
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1 0 0 N E W - R E L E A S E W I N E S , W I T H E X C L U S I V E N O T E S
notes.tasting
95 –100 pointsOutstanding Wines of the highest quality, often with a distinguished pedigree.
90 –94 pointsHighly recommended Wines of great quality, style and character, worthy of a place in any cellar.
87 –89 pointsRecommended Wines of above-average quality, fault-free, and with clear varietal expression.
★★★✩Winery star ratingWhere applicable, each winery’s star rating has been placed. This references James Halliday’s own ratings in his book, Halliday Wine Companion.
CellaringWhile intended to be used as a guide only, each wine has been given a suggested year that indicates the length of time a wine should drink at its best.
þGreat valueWhile the aim is to present as many top-value wines as possible, we have hand-picked a selection that stand out as particularly great buys. Go to page 85
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2015 Henschke Julius Eden Valley RieslingA celebration of Eden Valley riesling, starting with the fragrant, perfumed flowery bouquet, finishing with mouthwatering acidity. In between, lemon, lime and green apple make a flavour mosaic, its patterns never ending, but all in perfect synchrony. Great value. 11.5% alc.RRP $32.50 / 2030 / Henschke ★★★★★
henschke.com.au
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2015 Ashton Hills RieslingIt’s easy to see why Stephen George was reluctant to remove the tiny patch of riesling on the estate. This is all about purity and elegance, floral and fine. You don’t want to analyse it, simply drink it for the sheer pleasure it provides. A riesling lover’s riesling. 12.5% alc.RRP $40 / 2030 / Ashton Hills ★★★★★
2015 Wines by KT Churinga Vineyard Watervale RieslingFrom a 60yo dry-grown vineyard; 250 dozen made. The floral bouquet is thrown into the shade by the sheer power of the palate, with squeaky acidity patrolling the borders, ripe lemon and lime contained within; the intense aftertaste seals the deal. Patience will be repaid many times over. 12.5% alc.RRP $33 / 2035 / Wines by KT ★★★★★
winesbykt.com
2015 Bellarmine Pemberton Riesling DryPale straw-green; the bouquet is fragrant and flowery, the palate already expressive with gently ripe citrus flavours that continue until the last moment when acidity strides to the rescue, lengthening the dry finish and cleansing the aftertaste. 12% alc.RRP $25 / 2030 / Bellarmine Wines ★★★★★
bellarmine.com.au
2015 Duke’s Vineyard Single Vineyard RieslingDelicious stuff. The apple and lime blossom aromas are reflected in mirror precision on the long, perfectly balanced and articulated palate. A classy riesling that is worth far more than $25. 12.2% alc.RRP $25 / 2030 / Duke’s Vineyard ★★★★★
dukesvineyard.com
Riesling.
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tastingnotes. tastingnotes.
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2013 Parker Coonawarra Estate Terra Rossa ShirazPart open-fermented, part extended fermentation in closed fermenters, matured in French oak (40% new) for 20 months. The colour is healthy and deep, the bouquet and medium-bodied palate with a flourish of forest berry fruits, blackberry to the fore, and of cedary oak, the ripe tannins providing the glue to keep the balance and length. 14.5% alc.RRP $34 / 2038 / Parker Coonawarra Estate ★★★★★
parkercoonawarraestate.com.au
2013 Two Hands Lily’s Garden McLaren Vale ShirazWhatever pretensions the Langhorne Creek or Barossa Valley siblings of this wine might have had to adopt some of the clothing (chocolate) of McLaren Vale are blown out of the water by this wine, its river of black and nut chocolate flowing insistently through the palate from start to finish. As a lover of chocolate, I am smitten by this wine. 14.5% alc.RRP $60 / 2033 / Two Hands Wines ★★★★★
twohandswines.com
2014 Moppity Vineyards Lock & Key Single Vineyard Reserve Hilltops ShirazMatured in used (‘passive’) French oak. The hue is excellent crimson-purple, sending the right message for a wine that, while ready for business tonight, can be confidently cellared. Red fruits, soft tannins and somewhat more oak influence than the back label suggests, albeit tending to mocha. Very nice wine. 14% alc.RRP $27 / 2025 / Moppity Vineyards ★★★★★
moppity.com.au
2014 Teusner The Wark Family ShirazGood hue and depth to the colour; no namby pamby wine here, it comes at you with a rush, but has balance, texture and structure forming the sure framework for the medley of black and red fruits with plum cake richness, tannins and oak under sure-handed control. 14.5% alc.RRP $26 / 2039 / Teusner ★★★★★
teusner.com.au
2013 Stefano Lubiana Settebello Single Block Pinot NoirThe high-quality cork and bottle neck are encased in heavy wax, visually and functionally positive. A seamless fusion of red and black cherries, a slash of satsuma plum, and that cool finish many Tasmanian pinots have thanks to good natural balance. There are also strands of stem adding a degree of complexity. 13.5% alc.RRP $70 / 2027 / Stefano Lubiana ★★★★★
slw.com.au
2014 Eddystone Point Pinot NoirFrom the Derwent River and Tamar Valley districts. Bright, clear crimson, it has a pure bouquet of cherry and cherry blossom, laying the flavour path for the palate until the pleasurably foresty notes of the finish. 13.5% alc.RRP $29.99 / 2024 / Bay of Fires ★★★★★
bayoffireswines.com.au
2014 Fighting Gully Road Beechworth Pinot NoirProduced from estate-grown, hand-picked, clone 114. It has been very well made, and it has equally good varietal fruit expression. It is among the very best pinots to have come from Beechworth, no dry red characters at all. I shall watch future vintages with great interest. 13.5% alc.RRP $25 / 2020 / Fighting Gully Road ★★★★★
fightinggully.com
2013 Moss Wood Wilyabrup Margaret River Pinot NoirI cannot remember a Moss Wood Pinot with as much varietal character as this wine. Global warming? This canary in the coal mine is hopping about brightly, whistling loud and clear. It would be fascinating to secrete it in a blind tasting of pinots from Australia’s top regions, and throw in a handful of Burgundies and Central Otagos. 14% alc.RRP $60 / 2027 / Moss Wood ★★★★★
mosswood.com.au
2011 Josef Chromy ZDAR Pinot NoirOpen-fermented in small vats; matured for 11 months in French barriques. A complex wine with oceans of dark, brooding fruits and matching savoury/earthy components. You can see why its release was delayed: this is a pinot for the long haul. 13.9% alc.RRP $55 / 2026 / Josef Chromy Wines ★★★★★
josefchromy.com.au
2014 Oakridge Over the Shoulder Yarra Valley Pinot NoirSourced from vineyards in Beenak, Gladysdale and Yarra Glen. A powerful testament to David Bicknell’s approach, designed to place as little as possible in the way of varietal expression and (where relevant) that of place. This is pure pinot, as light and as fresh as a spring day, cherry and strawberry fruit with a gossamer web of tannins. 13.3% alc.RRP $22 / 2020 / Oakridge Wines ★★★★★
oakridgewines.com.au
Shiraz and blends.
2014 Bull Lane Wine Company Heathcote ShirazAstute vineyard selection, great fruit from a low-yielding vintage and skilled winemaking have all been rewarded. The bouquet is highly expressive, with black fruits dominant, but not suppressing some red berry notes, the rich brocade of velvety mid-palate welcoming ripe, grainy tannins on the finish. A gold-plated certainty to develop further in bottle. 14.2% alc.RRP $28 / 2034 / Bull Lane Wine Company ★★★★★
bulllane.com.au
2014 Ashton Hills Estate Pinot NoirThe yield was well below average; made from four of the best five clones, 25% matured in new French oak. Has the generosity that is the Adelaide Hills thumbprint, yet remains light on its feet as it moves gracefully through the palate, plum and cherry equally importantly, neatly supported by subtle oak. 14% alc.RRP $60 / 2024 / Ashton Hills ★★★★★
2014 Holm Oak Pinot NoirMultiple small batches are made differently, except for small open fermenters plunged daily, all with wild yeast; the ultimate blend had a 100% whole bunch component; matured for 9 months in French oak (20% new). Red cherry, strawberry and plum aromas and lush red fruits fill the palate, balanced by fine tannins and quality oak. 13% alc.RRP $32 / 2024 / Holm Oak ★★★★★
holmoakvineyards.com.au
2014 Oakridge Local Vineyard Series Lusatia Park Vineyard Yarra Valley Pinot NoirHand-picked, destemmed, whole berry, fermentation 14 days, 11 months maturation in French oak. Vivid crystal clear colour; pinot speaking of variety and place with no winemaking ego getting in the way; red cherry/berry fruits have a bracing by fine tannins; the oak is well integrated, with only a judicious amount of new barrels. 13.5% alc.RRP $36 / 2024 / Oakridge Wines ★★★★★
oakridgewines.com.au
2014 Stoney Rise Holyman Pinot NoirExcellent depth and clarity of colour; this is certainly the vin de garde of Holyman, with the structure and depth to carry it forward for many years. The fruit profile is (like Stoney Rise) in the satsuma plum and cherry register, with ripe tannins adding some savoury notes. Its best years are in front of it. 12% alc.RRP $50 / 2029 / Stoney Rise ★★★★★
stoneyrise.com
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2013 Willow Creek O’Leary Block Mornington Peninsula Pinot NoirMV6 and D2V5 clones; matured for 15 months in French oak (25% new). The first time this block has been bottled (ie not blended), and it’s not hard to see why. The fragrant cherry blossom bouquet heralds the red fruits of the elegant, but intense, palate, with nuances of forest floor providing the framework for the long, lingering finish. 13.5% alc.RRP $75 / 2028 / Willow Creek Vineyard ★★★★★
willow-creek.com.au
9695
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2014 Briar Ridge Vineyard Dairy Hill Single Vineyard Hunter Valley ShirazMatured in French hogsheads. No doubt I will repeat myself, but this is a very good example of the power and depth of the ’14 Hunter Valley shiraz vintage, and its similarities to ’65. Its black cherry and blackberry fruits have background nuances of earth, leather and licorice, and the tannins are exactly balanced for the long haul. A great full-bodied shiraz. 14% alc.RRP $60 / 2044 / Briar Ridge Vineyard ★★★★★
briarridge.com.au
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Australia’s bestselling wine magazine
February March2016AUS $9.95 NZ $10.95ISSN 1839-4000
PLUS Surprising Geelong Bar hopping in Perth Len Evans tutorial Greek recipes +
BONUS 44-PAGE Top wines
under $25
2016Winetrends
+ +
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Pét-nat Pinot bianco Prosecco Rosé SangioveseSantoriniShirazSicilyVermouthTempranilloTouriga VermentinoZibibbo
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D I G I T A L O P P O R T U N I T I E S
E V E N T S
Q A N TA S E P I Q U R E | H A L L I D AY | W I N E C O M PA N I O N AWA R D S 2 0 1 6
HallidayW I N E C O M PA N I O N AWA R D S
2 0 1 6 W I N N E R S ’ C I R C L E
(left to right): Nadege Carson, Tom Carson, Nicky Harris, David Bicknell, James Halliday, Peter Slattery, Cate Slattery, Gavin Berry,
Gillian Graham, Peter Fraser and Alister Purbrick.
MELBOURNE Vue de Monde, 7pm Monday 19 October SYDNEY Quay, 7pm Thursday 22 OctoberFour-course dinner with matching wines, $195 per person
For booking details, visit: winecompanion.com.au/news/events/oatley
DINNER WITH JAMES HALLIDAY, ROBERT OATLEY, LARRY CHERUBINO
& CHARLES HEIDSIECK
FOUR
Celebrate the finest wines produced by 2011 Wine Companion Winemaker of the Year Larry Cherubino under his own labels and those of the Oatley family,
with some treats from Champagne Charles Heidsieck over a four-course meal from Shannon Bennett‘s Vue de Monde in Melbourne and Peter Gilmore at Quay, Sydney.
Join James Halliday, Sandy Oatley, Larry Cherubino and Ned Goodwin MW for a night to remember, sampling 5-star rated Robert Oatley and Larry Cherubino
wines from the 2016 Halliday Wine Companion along with James’ favourite Champagnes from Charles Heidsieck.
JA M E S H A L L I DAY I N AU G U R A L
TOP 100TASTING2015
P R O U D LY S U P P O R T E D B Y
C A S E S T U D Y # 1 : P E N F O L D S
Penfolds
OBJECTIVES‘Unveiling the collection’Promote Penfolds Bins luxury release cross-platform.
TARGET AUDIENCE‘Inspiring our highly engaged audience’Demonstrating to our audience how the extraordinary brand offers a wine to suit the luxury lifestyle they aspire to.
STRATEGY‘From extraordinary to exceptional’To help Penfolds showcase the vintage release and support key gifting times, driving purchase through targeted content campaigns, and advertorial across digital and the magazine.
PENFOLDS COLLECTIONUse the free viewa app and scanthis page to view more
GRANGE
YATTARNA
BIN 169
RWT
MAGILL ESTATE
ST HENRI
RESERVE BIN A
BIN 389
BIN 407
BIN 150
BIN 28
BIN 128
BIN 138
BIN 23
BIN 311
BIN 51
BIN 2
BIN 8
BIN 9
IMPORTANT NUMBERS TO MARK A VERY
IMPORTANT DATE. THE PENFOLDS COLLECTION,
OUR FAMILY OF EXCEPTIONAL WINES.
15.10.15
PENFOLDS.COM
NUMBERS CAN BE EXTRAORDINARY
AVAILABLE TODAY FROM FINE WINE RETAILERS
Halliday Spread.indd 3 29/09/2015 10:21 am
IMPORTANT NUMBERS TO MARK A VERY
IMPORTANT DATE. THE PENFOLDS COLLECTION,
OUR FAMILY OF EXCEPTIONAL WINES.
15.10.15
PENFOLDS.COM
NUMBERS CAN BE EXTRAORDINARY
AVAILABLE TODAY FROM FINE WINE RETAILERS
Halliday Spread.indd 4 29/09/2015 10:21 am
“The sixth Grange across six decades to weigh in at 100% Shiraz.”Peter Gago, Penfolds Chief Winemaker
THE ORIGINAL AND MOST POWERFUL EXPRESSION OF PENFOLDS MULTI-VINEYARD, MULTI-DISTRICT BLENDING PHILOSOPHY, GRANGE IS ARGUABLY AUSTRALIA’S MOST CELEBRATED WINE AND IS OFFICIALLY LISTED AS A HERITAGE ICON OF SOUTH AUSTRALIA. CRAFTED UTILISING FULLY-RIPE, INTENSELY-FLAVOURED AND STRUCTURED SHIRAZ GRAPES, THE RESULT IS A UNIQUE AUSTRALIAN STYLE THAT IS NOW RECOGNISED AS ONE OF THE MOST CONSISTENT OF THE WORLD’S GREAT WINES. WITH AN UNBROKEN LINE OF VINTAGES FROM THE EXPERIMENTAL 1951, GRANGE CLEARLY DEMONSTRATES THE SYNERGY BETWEEN SHIRAZ AND THE SOILS AND CLIMATES OF SOUTH AUSTRALIA.
VISIT PENFOLDS.COM
2011 GRANGE
Halliday Spread.indd 1 29/09/2015 10:21 am
“Immediately Bin 389 – varieties and regional sources have coalesced.” Peter Gago, Penfolds Chief Winemaker
BIN 389 IS OFTEN REFERRED TO AS ‘BABY GRANGE’, IN PART BECAUSE COMPONENTS OF THE WINE ARE MATURED IN THE SAME BARRELS THAT HELD THE PREVIOUS VINTAGE GRANGE. FIRST MADE IN 1960, BY THE LEGENDARY MAX SCHUBERT, THIS WAS THE WINE THAT HELPED TO FORGE PENFOLDS SOLID REPUTATION WITH RED WINE DRINKERS COMBINING THE STRUCTURE OF CABERNET SAUVIGNON WITH THE RICHNESS OF SHIRAZ.
2013 BIN 389 CABERNET SHIRAZ
VISIT PENFOLDS.COM
“The sixth Grange across six decades to weigh in at 100% Shiraz.”Peter Gago, Penfolds Chief Winemaker
THE ORIGINAL AND MOST POWERFUL EXPRESSION OF PENFOLDS MULTI-VINEYARD, MULTI-DISTRICT BLENDING PHILOSOPHY, GRANGE IS ARGUABLY AUSTRALIA’S MOST CELEBRATED WINE AND IS OFFICIALLY LISTED AS A HERITAGE ICON OF SOUTH AUSTRALIA. CRAFTED UTILISING FULLY-RIPE, INTENSELY-FLAVOURED AND STRUCTURED SHIRAZ GRAPES, THE RESULT IS A UNIQUE AUSTRALIAN STYLE THAT IS NOW RECOGNISED AS ONE OF THE MOST CONSISTENT OF THE WORLD’S GREAT WINES. WITH AN UNBROKEN LINE OF VINTAGES FROM THE EXPERIMENTAL 1951, GRANGE CLEARLY DEMONSTRATES THE SYNERGY BETWEEN SHIRAZ AND THE SOILS AND CLIMATES OF SOUTH AUSTRALIA.
Halliday Spread.indd 2 29/09/2015 10:21 am
Halliday magazine Wine Companion website
C A S E S T U D Y # 2 : K E M E N Y S . C O M
Kemenys.comOBJECTIVESDeliver a dedicated and targeted sponsorship campaign that addresses all marketing objectives and achieve a positive ROI for Kemenys.
TARGET AUDIENCEKemenys tapped into our digital audience of more than 130k visits and over 500k page views per month, making it Australia’s most popular wine education website.
STRATEGYThe Halliday editorial team delivered a bespoke online content campaign sponsored by Kemenys. The curated selection features wines from the Kemenys e-commerce site that had been rated by James Halliday at 90 points or above, accompanied by tasting notes from James and insights from the winemaker.
C A S E S T U D Y # 3 : W Y N N S D A Y
WynnsdayOBJECTIVES l Build excitement and create a sense of urgency around the highly anticipated release of the Wynns luxury collection.l Reassert the desirability around Wynns as a must-have in every wine enthusiast’s collection.l Showcase Wynns as a fine wine.l Align all elements to capitalise on the campaign pillars: ’Anticipate, Surround, Remind’.
TARGET AUDIENCEl Connect with the Halliday audience, emphasising the scarcity of the release.l Reaffirm the Wynns audience loyalty.
STRATEGYAnticipation: Announce that Wynnsday is coming, driving interest and intrigue in the weeks leading up to the release via premium positions within the Halliday magazine, iPad advertising including URLs linking to the Wynnsday site, and a Halliday eDM takeover of all ads units circulated two weeks prior to Wynnsday.
Surround: Capitalise on Wynns’ visibility and drive action across the Halliday assets including a website takeover, landing page featuring content pieces, Solus eDM and clickable website skins.
Remind: Make it personal. Post-launch continue with consistent messaging across the Halliday leaderboard. Remind the Halliday audience of their limited opportunity to invest in a future special occasion.
M A G A Z I N E R A T E S & D A T E S
Advertorial promotionDISPLAY SIZE CASUAL 2x 3-5x 6x
Full page $5,700 $5,400 $4,825 $4,550
1/2 page $3,500 $3,325 $2,975 $2,800
1/3 page $3,000 $2,850 $2,550 $2,400
All rates are exclusive of GST. All rates include a production charge.
iPad AppDISPLAY SIZE CASUAL 3x 6x SPONSORED
CONTENT
Full page $2,000 $1,800 $1,500 $3,800
All rates are exclusive of GST.
Display advertisingDISPLAY SIZE CASUAL 2x 3-5x 6xDISCOUNT 5% 15% 20%
Double page spread $9,880 $9,375 $8,375 $7,900
Full page $5,200 $4,925 $4,425 $4,150
1/2 page $3,000 $2,850 $2,550 $2,400
1/3 page $2,500 $2,375 $2,125 $2,000
Cover / IFC DPS $12,350 $11,725 $10,475 $9,850
Cover / IBC $6,250 $5,900 $5,300 $5,000
Cover / OBC $6,500 $6,175 $5,525 $5,200
All rates are exclusive of GST. All first half advertising attracts a 10% loading
Regional listingDISPLAY SIZE
Full page $4,150
1/2 page $2,900
1/3 page $2,225
1/6 page $1,275
All rates are exclusive of GST. Regional listings are special features on a specific region and HG constructs 1/4 page horizontal ads including pics and a blurb on the property/business.
2016 booking scheduleDEADLINE APR/MAY JUN/JUL AUG/SEP OCT/NOV DEC/JAN
Booking deadline 25 Jan 21 March 23 May 25 July 19 Sep
Material deadline 29 Jan 25 March 27 May 29 July 23 Sep
On shelf & with subscribers 7 March 2 May 4 July 5 Sep 31 Oct
Cancellation deadline is four weeks prior to booking deadline.Rates attract 10% media agency commission where relevant.
W E B S I T E R A T E S
Website display advertising rates ALL EXCLUDING GST
Banner (CPM) Specs
LEADERBOARD $30 X 1000 impressions 728 x 90px
MREC $25 X 1000 impressions 300 x 250px
HOMEPAGE CAROUSEL $POA 960 x 347px
WEBSITE RESKIN $POA 308 x 1062px
eDM display & solus emails ALL EXCLUDING GST
Rate (per email) Specs
HEADER $600 458 x 60px
SKYSCRAPER $600 160 x 600px
FOOTER $600 571 x 90px
SOLUS EMAIL $10,000
Other opportunities ALL EXCLUDING GST
WEBSITE COMPETITON $1,500 Promoted in an eDM and through social media. Includes access to database of opt-in entrants post competition
EVENTS PACKAGE $1,000Events press release featured onlinePromoted in an eDM
Winery Memberships
CLASSIC ANNUAL MEMBERSHIP $349 (inc GST) Entry-level membership
VINTAGE ANNUAL MEMBERSHIP $429 (inc GST) Includes 10 photos, video, testimonials, restaurants and facilities information
l Receive full access to James’ tasting notes and ratings for your wines, to use in marketing and PR l Ideal for promoting everything from your cellardoor hours and facilities to upcoming events and distribution information l Add photos to showcase your winery and wines l Reach wine lovers, local and overseas wine buyers and the Australian wine tourism marketl Download your winery’s Wine Companion star-rating logo to use in marketing and PRl Export Halliday-branded PDFs of your tasting notes.
C O N T A C T S
Let’s talk.
Amy BanksAccount Manager
tel: 61 3 8520 [email protected]
Alana O’BrienKey Accounts Manager
tel: 61 3 8520 [email protected]
Angela O’ConnellNational Agency Manager
tel: 61 3 8520 [email protected]
Annie ClemengerNational Events & Partnerships Director
tel: 61 3 8520 [email protected]
Advertising material enquiries: Laura Harry
Advertising Coordinator tel: 61 3 8520 6444
Published by HGX - a division of Hardie Grant
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