Page 37 - Hamilton Cellar List_Neat

#1.LW2 2018 Pyrette by Bindi Heathcote, Vic
One of the icons of Macedon. The Chardonnay is top-shelf, the Pinot Noir as remarkable (albeit in a very different idiom) as Bass Phillip, Giaconda or
any of the other tiny-production, icon wines. The addition of Heathcote-sourced shiraz under the Pyrette label confirms Bindi as one of the greatest small
producers in Australia.

“Clearly the result of a peak vintage. It’s cool, spicy, powerful and satiny at once. Cherry-plum, sandalwood, cloves, meat and peppers. It glides through the
mouth and on through the finish, offering both power and freshness throughout”. 95 points, Campbell Mattinson

#3.KW14 2018 Yarra Yering Dry Red #2 Yarra Valley, Vic
A wine style that has always been blended for perfume, texture and spice. Fragrance enhanced by the Viognier balanced with a mixed berry fruit
profile. Marsanne lends texture and volume to the palate, Mataro the floral notes and spice. Primary fruit leads on to savoury graphite and white pepper
underpinned by background stalkiness and concentrated meatiness.

“Follows Bailey Carrodus’ method of co-fermenting small amounts of viognier; marsanne adding floral notes and mataro adding spice. It’s another exquisite
wine from 17, capturing all the senses immediately when you assess the bouquet and palate. It’s only just into mediumbodied territory but it’s mouthwatering
in its intensity; red fruits flying high like a gaudy scarlet kite”. 99 Points, James Halliday

#6.D 2018 Penfolds RWT Bin 798 Barossa Valley, SA
RWT Barossa Valley Shiraz presents an admirable alternative to the multi-regional sourcing and American oak maturation that are hallmarks of Grange,
expressing instead, single region Barossa Valley shiraz matured only in French oak. The initials RWT stand for ‘Red Winemaking Trial’, the name given to
the project internally when developmental work began in 1995. Naturally, now no longer a ‘Trial’, RWT Shiraz was launched in May 2000 with the 1997
vintage. Its style is opulent and fleshy, contrasting with Grange, which is more muscular and assertive. RWT is made from fruit primarily selected for its
aromatic qualities and lush texture. The result is a wine that helps to redefine Barossa shiraz at the highest quality level.

“This full-bodied shiraz spent 16 months in French hogsheads (64% new, 36% 1yo). The red winemaking team at Penfolds has the game by the throat here. It’s
flashy, it’s opulent, its depth of black fruits and surrounds of oak and tannins sweep away any resistance. But beware of the pea and thimble trick - it needs at
least 10 years to let you come up for air. 98 points, James Halliday. Drink 2030+

#1.LW2 2018 Head Old Vine Barossa Valley, SA
Winemaker Alex Head’s dream to make elegant Barossa wines began in 1999 while travelling through some of Europe’s greatest wine growing regions,
along with his longheld fascination with the synergy of good wine, fine food and happy company at the table. Head Wines is all that and more.

Alex follows a traditional négociant model, an old practice where the winemaker does not grow their own grapes, instead working with a number of
small growers. Around three-quarters of the grapes that end up in Head Wines’ bottles are sourced from a carefully chosen selection of these elevated
Eden Valley sites. All of these vineyards are farmed sustainably using organic principles where possible; yields are controlled and grapes are hand-picked.

“Barossa shiraz served soft, ripe and well made. You get what you come for. Blackberried fruit flavour, coffee-cream oak, whispers of earth and a sound, sat-
isfying finish. It’s dark and bold but not gloopy or over-done. Reliable as ever.”

#3.KW17 2018 Tim Smith Reserve Eden / Barossa Valley, SA
Tim Smith hasn’t released a Reserve Shiraz since 2014. He’s back on the dance floor with this brilliant 2018 edition. There’s an elegance here which is hard
to resist. The fruit for this wine is predominantly from the Eden Valley. The vines in the Eden Valley don’t grow as quickly and they have smaller berries
compared to those in the Barossa.

“Only 200 dozen were produced. Spending 18 months in French oak, scents of coffee grounds rise up from the glass. The pristine fruit is drenched in delicious
red and black berries. Some meatiness tucks itself in and relaxes in the background. All I can think of is German sausages. Baking spices shimmer as this wine
fills the mouth with ease. You get a sense the fruit is at a protest rally - moving in, sitting down and not moving. The length is sublime - dangerously smooth
and moreish. Soft tannins urge attention and scream moreishness”.