Vintages Release: October 12, 2019

• The following 2017 Henry of Pelham ‘Estate’ Riesling is primarily sourced from the revered Mosel 21B Weiss clone that was shovel planted in 1984 alongside a tributary of Richardson’s Creek in the prestigious Short Hills Bench appellation. Fruit was sustainably grown, destemmed, whole-berry pressed and fermented in stainless steel tank with a portion matured in large neutral-oak foudres for a fairly short time.

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Henry of Pelham ‘Estate’ Riesling 2017

VQA Short Hills Bench $19.95 (557165) 11.5% alcohol
This is off-dry and right on the money—it’s high quality, charming and very good value. Aromas of lemon curd waft easily from the glass mingling with hints of honey and spice. It bathes the palate with the yin and yang of sweet and tang from first to last drop. Flavours of lemon pie filling and hints of ginger with racy Key lime capture the palate and replay on the lengthy mouth-watering finish and aftertaste. This is superb when sipped on its own and sublime when poured with baked ham dotted with cloves and basted with maple syrup. (Vic Harradine)

• The following 2015 Gérard Bertrand Languedoc Syrah/Grenache was hand harvested separately with the syrah undergoing whole-bunch carbonic maceration for 15 days and the grenache was destemmed and macerated approximately three weeks after which wine is transferred to 225 L barriques for about 10 months, lightly fined and bottled then bottle aged for several months before being released.

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Gérard Bertrand Languedoc Syrah/Grenache 2015
AOP Languedoc, France $16.95 (413237) 14.0% alcohol

Gerard Bertrand continues to impress with his extremely giving, yet affordable, wine. This blend, 100% hand-picked, is mostly syrah and about one-third grenache with a lovely nose—ripe black fruit, mild oak, gingerbread, violet and rose aromas abound. A generous wash of juicy blackberry, ripe cassis and cinnamon flavours treats the palate followed with a piquant peppery note defining the fruity-spicy, medium-long finish. This medium-full bodied red has good structure and plenty of tang; it’s a good companion to grilled-rare lamb chops. (Louise Boutin)

• The following 2016 Jim Barry ‘The Cover Drive’ Cabernet Sauvignon was sourced from cabernet sauvignon fruit from an abandoned cricket pitch near Penola in the terra rossa-rich Coonawarra wine region where, arguably, some of the best cabernet sauvignon wine in Australia and the world is produced. Cover drive is cricket terminology and the Barry family are cricket mad.

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Jim Barry ‘The Cover Drive’ Cabernet Sauvignon 2016
Coonawarra, South Australia $19.95 (677476) 14.3% alcohol
This well-priced beauty offers cedar, mint, floral notes and dark berry fruit aromas. It’s medium-bodied with excellent palate-flavours of red and black fruit—red currant, black currant and dark cherry—interwoven with savory herbs. This flirts with elegance, showcasing good structure, complexity and plenty of lively acidity balanced with replays of ripe fruit flavours on the lingering, delectable finish. Pour with grilled strip loin or rack of lamb. (Vic Harradine)

Vintages Release: November 9, 2019

• The following 2017 Henry of Pelham ‘Speck Family Reserve’ Pinot Noir was sourced from sustainably grown Pinot Noir, Clone 667 on Block 100 in estate vineyards planted 1998 to 2006, hand-harvested at yields of 3 tonnes per acre. It was fermented in stainless steel then matured 10 months in European oak. 30% new with a limited edition of only 250 cases of finished wine produced.

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Henry of Pelham ‘Speck Family Reserve’ Pinot Noir 2017
VQA Short Hills Bench $34.95 (657874) 13.5% alcohol
Smoky notes, red berry fruit and beetroot aromas abound on the nose of this exquisite pinot noir. It bathes the palate with a gorgeously balanced river of pure ambrosia expressed in flavours of red cherry and cranberry with vibrant acidity, perfect balance, structure and persistent purity of fruit. The finish furnishes more of the same with savoury herbal notes, excellent tang and delectable fruit flavour. Pour alongside smoked duck breasts served on arugula dressed with mango chutney. (Vic Harradine)