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Sidewood Estate
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Family-owned (Owen and Cassandra Inglis) Sidewood Estate has implemented numerous sustainable and environmentally friendly practices across many endeavours. From this, they are now the largest fully ‘Entwine Accredited sustainable winery’ in the Adelaide Hills.
This accreditation is under the auspices of the Australian Wine Research Institute (AWRI) and reflects Sidewood’s dedication and commitment to sustainable practices across the entire vineyard portfolio.
• Vic Harradine was in Adelaide Hills, South Australia recently and made his way through Sidewood Estate vineyards with owner, Owen Inglis, then tasted the following wines with Owen. Keep your eye on winecurrent for notice of these reaching LCBO shelves.
Sparkling Wine
• The following Non-Vintage Sidewood Estate Sparkling Wine was sourced from estate fruit—60% pinot noir/40% chardonnay—and made in Méthode Charmat, a.k.a Cuve Close—a process for making sparkling wine where the first or second fermentation is made in a large stainless steel tank rather than individual bottles. It was patented in 1907 by French winemaker Eugene Charmat. This spent six months in stainless steel on its lees with occasional ‘batonage’—a stirring of the ‘lees’, a.k.a. spent yeast cells, before being bottled with a light dosage.
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Sidewood Estate Sparkling Wine Non-Vintage
Adelaide Hills. Australia $19.95 12.0% alcohol
The pinot noir was carefully chosen from MV6, 114 and 115 clones while the chardonnay is primarily from Dijon B76 and B95 clones with selections providing the wine complexity and interesting flavours. When poured, a profusion of ‘mousse’ a.k.a bubbles, tops the glass. They carry aromas of lemon-lime, fresh strawberries and green apple preceding lovely palate flavours of baking bread, a strawberry replay from the aromas and lean and clean lemon citrus on the finish. The price-quality balance tips wildly in your favour. (Vic Harradine)
• The following Vintage-dated 2015 Sidewood Estate Chloé Cuvée was sourced from estate fruit—60% chardonnay/40% pinot noir—and made Méthode Traditionelle—in the method of Champagne from France—with the 2nd fermentation having occurred in the exact same bottle you purchase. It matured for 36 months in bottle then received a very light dosage of 3 g/L after disgorgement, leaving it crisp, clean and refreshing.
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Sidewood Estate ‘Chloé Cuvée’ Sparkling Wine 2015
Adelaide Hills Australia $31.95 12.0% alcohol
A dazzling mousse forms in the glass when poured carrying with it lifted aromas of red berry fruit, baking brioche and flinty minerality. Flavours of lemon curd, blood orange and freshly sliced strawberry race over the palate on a laser-like line of tang and acidity. This value-packed gem has a frothy, nicely textured mouthfeel and lingering crisp refreshing finish. Serve as an aperitif to get gustatory juices flowing or a dance partner to seafood, sushi, ceviche. (Vic Harradine)
• The following Vintage-dated 2014 Sidewood Estate ‘Isabella Rosé’ was named after owner/vigneron Owen Inglis’ daughter, Isabella Rose. It was sourced from estate fruit—60% pinot noir/40% chardonnay—and made Méthode Traditionelle—a.k.a. in the method of French Champagne. It spent 54 months on its lees, was hand riddled then disgorged with 8 g/L sweetness added. In Champagne, France 8 g/L would be a ‘Brut’ Champagne. It was also made in the more difficult method of saignée where some of the pinot noir is kept separate in order to bleed off colour from the skins—this had one full day. Each vintage produces a different intensity of colour and this one is hardly perceptible to the eye, but the red fruit aromas and flavours are here in spades.
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Sidewood Estate ‘Isabella Rosé’ Sparkling Wine 2014
Adelaide Hills Australia $31.95 12.0% alcohol
This is a perfect welcoming wine when guests arrive and can be paired with appetizers before the meal, as well. A robust nose offers aromas of red cherry/berry fruit, leesy notes and wisps of almonds. It flows over the palate with grace and oodles of pizzazz delivered via flavours of racy pie cherry decorated with hints of lemon curd and bramble berry. This has texture, deft balance and plenty of life from cork pop to last drop. This was fashioned Méthode Traditionelle and the price-quality ratio skews well in your favour. (Vic Harradine)
• The following vintage-dated 2015 ‘Cassandra – Blanc de Blancs’ Sparkling Wine is fashioned Méthode Traditionelle from 100% chardonnay and is Sidewood’s flagship sparkling wine. This was hand harvested in their Mappinga Road Vineyard from low-yielding Dijon Bernard Clones—B95 & B76 undergoing full malolactic conversion and partial lees stirring then 14 months in barrel before bottling. The wine tasted and reviewed below was from their first release of this stunning gem.
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Sidewood Estate ‘Cassandra – Blanc de Blancs’ Sparkling Wine 2015
Adelaide Hills Australia $49.95 11.5% alcohol
Aromas of biscuit, peel marmalade, racy citrus and nutty notes abound. A surge of robust texture and flavour blankets the palate with apricot and peach adorned by sharp spice and mineral notes to the fore. While fine-bead bubbles continue to wind their way to the top of the glass, there’s a delightful additional sensation of tangy citrus and racy lemon zest on the lengthy finish, while the aftertaste cleans up crisp and mouth-watering delicious—only 1-2% dosage. Pour on its own or with crown roast of pork. (Vic Harradine)
White Wine
• Much of the fruit for the following 2019 Sidewood Estate Sauvignon Blanc was sourced from one of Australia’s cool-climate and finest, sauvignon blanc vineyards. The grapes were triaged by individual rows over a two-week time period ensuring absolute peak of ripeness resulting in near perfection in the organoleptic properties in the finished wine. The estate grapes were cooled before being gently pressed and fermented using free-run juice. It settled for four months in stainless steel tank allowing extended lees contact that enhanced texture, aromas and flavour in the finished wine.
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Sidewood Estate Sauvignon Blanc 2019
Adelaide Hills, Australia $18.95 12.5% alcohol
Alluring aromas of tropical fruit—mango and passionfruit—mingle with exotic spice on the nose. It bathes the palate with a clean and refreshing wash of flavour with soft Meyer lemon and Key lime pie flavours juxtaposed with white peach and rosewater that pleases the palate persisting through the finish and aftertaste. It’s medium bodied with a textured mouthfeel and a lingering, mouth-watering aftertaste. Pour with all manner of fish and seafood or lightly spiced Asian cuisine. (Vic Harradine)
• The following 2017 Sidewood Estate ‘Mappinga Vineyard’ Chardonnay was single-vine selected for particular Dijon clones - Bernard B95 and B76 from the Mappinga Road vineyard. Fruit was chilled for 24 hours then partially whole bunch and whole berry pressed off free run juice, wild yeast and barrel fermented then matured 10 months in 100% French oak, 30% new, with both new and seasoned larger 300L and 500L barrels. After meticulous tastings and selection, only the best barrels were then selected for the bottling below.
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Sidewood Estate ‘Mappinga Vineyard’ Chardonnay 2017
Adelaide Hills, Australia $34.95 13.0% alcohol
There are baking spice aromas along with baked apple and ripe pear on the nose of this medium-plus bodied, generously textured beauty. It showcases full-integration of oak, deft balance between sweet ripe fruit and lip-smacking tang, persistent purity of fruit and a monumentally long finish. Flavours of lemon zest and tang-laden lemon curd interweave with racy blood orange on the palate intertwined with Royal Gala apple and wisps of pit fruit—yellow peach and Mirabelle plum—and a baking spice replay from the nose. This is balanced on a pin with a lingering, luscious finish and aftertaste. Pour alongside a home-roasted beer-can chicken or one you pick up from the supermarket rotisserie on the way home from work. (Vic Harradine)
Red Wine
• The following 2017 Sidewood Estate Shiraz was sourced from premium, cool-climate estate fruit at approximately 380 meters a.s.l., yielding approximately 3.2 tonnes per acre and almost immediately chilled in the winery cool room with partial whole bunch and whole berry extended maceration of two to three weeks. It was wild yeast and barrel fermented in 100% French oak, 25% new, then matured 18 months before meticulous barrel tastings and selection before bottling.
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Sidewood Estate Shiraz 2017
Adelaide Hills, Australia $18.95 14.5% alcohol
Aromas of dark cherry/berry fruit, mocha, vanilla and wisps of gamy notes waft easily from this medium-plus bodied, divinely flavoured gem. It coats the palate with full-Monty flavours of black cherry and bramble berry interwoven with white pepper, sweet vanilla and nuances of dark, bittersweet chocolate. It’s medium-full bodied with deft balance of sweet, ripe fruit and excellent tang and acidity, especially apparent mid palate, along with another surge of ripe dark cherry/berry fruit persisting through the lingering, luscious, balanced and creamy-smooth finish. In a word… delicious. Pour with grilled rack of lamb or medium-rare grilled New York striploin. (Vic Harradine)
• The following cool-climate, 2018 Sidewood Estate ‘777’ Pinot Noir was sourced from the single clone, 777, hand harvested from low-yielding, east-west facing vines at 5-6 tonnes per hectare at 380 meters a.s.l. It was chilled for 36 hours with 30% whole bunch and 30% whole berry with the balance destemmed and pressed off. It was ambient-yeast fermented and matured in 300L and 500L hogsheads, approximately 15% new for 10 months before being estate bottled.
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Sidewood Estate ‘777’ Pinot Noir 2018
Adelaide Hills, Australia $37.95 13.0% alcohol
Grilled savoury herbs, red cherry/berry fruit and wisps of earthy aromas abound on the nose of this single-clone pinot. It showcases deft balance, persistent purity of fruit flavour, structure and plenty of dazzling tang. A fruit bowl of palate-flavours—racy pie cherry and red currant interlaced with black juicy plum and dark bramble berry—coat the palate persisting through the exquisitely, long, balanced finish. The aftertaste layers on mocha and passion fruit with soft, ripe tannin. Good to go now or pop corks to 2028, pour alongside smoked duck breast. (Vic Harradine)