WanderCurtis Wine

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Tag Archives: Australia


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Book now for our wine dinner with Vasse Felix, Margaret River’s founding wine estate. Wednesday 26th November at Fredericks, Islington.

Famous for its elegant Bordeaux style reds and increasingly for Chardonnays that rival Burgundy, Margaret River produces only 2% of Australia’s wine but around 25% of its premium wine.

In other words the region is all about fine wine and this, in large part, is thanks to Dr Tom Cullity, an English lover of Bordeaux, who established Vasse Felix the first winery in Margaret River back in 1967.

We have an amazing line up of five of their top wines for you to try which include both of the estates flagship wines:

The 2021 Heytesbury Chardonnay, a stunning vintage and the award winning Tom Cullity Bordeaux blend. We’ll be pouring the 2016 vintage which is maturing beautifully.

We’ll also try the Premier Chardonnay and Premier Cabernet, all matched with a delicious three course dinner in Frederick’s private club room.

And to kick things off with a sparkle a glass of Idée Fixe Premier Brut.

Ryan Hancock, Vasse Felix’s man in Europe, will be on hand to tell the story of this pioneering wine estate and to present the wines.

Don’t miss what is shaping up to be a memorable evening.

Tickets are £120 on Eventbrite or £110 by emailing adam@wandercurtis.com and then paying by BACS.


Kiran, Adam & Stuart.

Images courtesy of Vasse Felix ©


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Marri Wood Park: Biodynamic wine grower in Margaret River

Tucked away in Yallingup, Western Australia, Marri Wood Park is a small family-owned vineyard known for its Demeter-certified biodynamic practices. Since 1992, this 16-acre estate, located along Caves Road near Smiths Beach, has cultivated vines with a reverence for nature’s rhythms.

The vineyard’s sustainable philosophy avoids chemicals, instead embracing celestial cycles to guide pruning, fertilising, and harvesting. Grazing animals enrich the soil, while natural biodiversity fosters a self-sustaining ecosystem. With no irrigation, the vines rely on the cooling breezes of the Southern Indian Ocean and the deep, resilient roots of their 28-year-old cabernet sauvignon, sauvignon blanc, chenin blanc, and semillon vines. The soils are a blend of sandy, gravelly loam over limestone bedrock retain water over the dry summer.

Hand-harvested grapes are meticulously sorted and fermented in a variety of vessels, including clay amphoras and French and Austrian oak barrels. This hands-on, minimalist approach captures the essence of Margaret River, producing wines of purity and depth.

Inspired by Rudolf Steiner, whose teachings revealed nature’s intelligence, and guided by Alex Podolinsky, the founder of Demeter Bio-Dynamics, Julian the owner of Marri Wood Park embraces a philosophy of ‘active perception’. He explains that through observing and engaging with the land, they have cultivated a profound affinity with their patch, a deep respect for its rhythms and ecosystem and how it works.

Visit the estate by appointment and Julian will walk you through the land and the vineyards explaining his unique approach as he goes then on returning the  barn sample the wines.

Unusually for the region they grow Chenin Blanc and the Marri Wood Park, Chenin Blanc museum release 2014 was superb!

Rich yellow in colour, with an intense nose of waxy lemon peel, preserved lemon, yellow apple, fresh green rosemary, thyme and dried herbs. There is also roasted macadamia, smoke, toast and honeycomb. Super complex.

Dry, very mouth-watering, with a lovely oily texture. Medium body, only 11.2%. More tart citrus, tinned peach, a subtle touch of vanilla, waxy and toasty, with a long taught finish.


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The McRae Wood 2015 Jim Barry, Clare Valley.

This little brother to the iconic Armagh shiraz that Jim Barry produces holds its own. At almost 10 years old the deep garnet colour shows little sign of evolution.

The nose is pronounced in intensity with waves of violets, ripe red and black fruit, liquorice, dried herbs and a pleasant medicinal note. There are new oak lashings of smoke, chocolate and vanilla and some signs of evolution such as prunes, tobacco and dried meat.

It’s undeniably a big wine of the old school variety but very well balanced, freshness prevents the alcohol and body from weighing it down and everything hangs off firm but ripe tannins. The finish is long and layered.

Great to drink now but will continue to slowly evolve for another decade.


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Stanton & Killeen Classic Rutherglen Muscat 12YO, Victoria

Rutherglen Muscat is one of the wine world’s most distinctive and underrated treasures, and Stanton & Killeen’s Classic 12-Year-Old is a fine example of the style at its most expressive and poised.

This wine is made from a unique local mutation of Muscat à Petits Grains Rouge, commonly referred to as Rutherglen Brown Muscat. Harvested in passes over several months to give a mix of fresher and shrivelled and sugar-laden berries, the grapes are crushed and start fermentation on the skins. Once enough flavour has been extracted it is fortified with grape spirit, halting the process and preserving intense natural sweetness. From there, the wine enters a slow, warm maturation process, typically in old oak barrels housed in tin sheds exposed to Victoria’s sweltering summers and cool winters. Over many years, this environment promotes oxidation and concentration, developing the deep, caramelised, nutty and savoury complexity for which the style is known. Each component is carefully blended from solera-like systems to achieve harmony and depth in the final multi vintage wine.

Image by Stanton & Killeen

In the glass this wine is deep brown, almost mahogany, with a faint greenish glint at the rim, a quiet visual reminder that, despite its richness, this is technically a white wine. The nose has dried rose petals and potpourri, cooked apple, and layers of warming spice, cinnamon, nutmeg, even a touch of savoury soy. From there it deepens into a swirl of sticky dates, fig, raisin and brown sugar, underpinned by a rich seam of chocolate, caramel, and toffee.

On the palate, the wine is full-bodied and unmistakably sweet, though a brisk, well-judged acidity keeps everything in check. It’s intensely flavoured, concentrated and unctuous — a wine that seems to coat the tongue but finishes clean and long, echoing its medley of dried fruits, spices and oxidative notes. The alcohol is moderate by fortified standards, and neatly integrated.

This is an extraordinary wine not just for its complexity and texture, but for the way its elements are held in such fine balance. It’s layered, richly flavoured and confidently made, delivering depth without heaviness, and showcasing the unique aged style that Rutherglen delivers.


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Sparkling Wines, Australia

A condensed summary of the sparkling wines of Australia including history,  regions, growing environment, vineyard management, grape varieties, wine making, styles, wine law and business.

Sources include: WSET Diploma Wines of the World, Oxford Wine Companion by Julia Harding and Jancis Robinson, various producer websites.

Sparkling Wines AustraliaDownload

Note this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.

© Kiran Curtis 2023. Personal use only not to be used for commercial or promotional purposes.


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Bleasdale Sparkling Shiraz NV. Langhorne Creek, South Australia

Here’s something deliciously unusual: Bleasdale Sparkling Shiraz NV, a wine that manages to be both full-bodied and fizzy, rich yet refreshing, and festive without losing its serious side. If you’ve never tried sparkling red, this South Australian classic is the place to start. It’s as bold and characterful and a lot of fun.

In the glass, it pours a deep ruby, almost inky, with a lively mousse that hints at its playful side. But don’t be fooled, it’s anything but simple. The nose is pronounced and opulent, brimming with dark, ripe fruit: blackberry, blueberry, and black cherry alongside juicy red notes of strawberry, cranberry, and cherry pie. Add in a bouquet of violet and rose petals, and it’s like being handed a bouquet with a side of spiced compote.

There’s more though, this wine is layered. Behind the fruit, there’s a whisper of eucalyptus (classic Aussie Shiraz), black pepper and liquorice spice, and a deeper backdrop of clove, toasted oak and a cedar box of old cigars. It finishes with hints of dried prunes, tobacco and a dusty earthiness that give it a lovely rustic edge. It’s rich, warming, and more complex than you might expect from a sparkling wine.

On the palate, it’s medium-dry, sweet, but not dessert-wine sweet. There’s enough acidity to keep it lifted, a full body that wraps around your palate like a velvet curtain, and ripe, soft tannins that give it structure without harshness. The fizz is creamy and well-integrated, giving everything a playful pop without overwhelming the depth.

It’s a very good wine, full of clearly defined, expressive flavours and balanced beautifully between fruit, spice, sweetness and structure. The finish lingers nicely with a touch of cocoa, spice and cherry jam, though it stops just short of the length you’d expect in truly outstanding wines. Still, it more than earns its stripes.

This is not a wine to tuck away for years, its charm lies in the freshness of its fruit, the vibrancy of its bubbles and the immediate pleasure it delivers in the glass. Leave it too long and that beautiful fruit and floral lift will begin to fade.

Nice slightly chilled.


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Hunter Valley Semillon: A unique age worthy white

A recent tasting of wines from New South Wales by Wine Australia I tasted some very unique Semillon wines from the Hunter Valley.  Hunter valley is near the east coast of Australia and at between 30 and 33 degrees of latitude hot during the day and with intense levels of sunlight. In fact the climate is classified as sub-tropical!  So how does this region produce high acid fresh and lean and age worthy Semillons?

Viticulture and Winemaking

The region’s warm, humid climate is moderated by coastal breezes and morning mists, reducing disease pressure and allowing for slow, steady ripening. The secret to the distinctive style of Hunter Valley Semillon  is that the grapes are often harvested early, sometimes with alcohol levels as low as 10-11%, to preserve acidity and freshness.  Also sandy, well-drained soils contribute to the grape’s signature crispness.

In the winery, Hunter Valley Semillon is made with minimal intervention. Fermentation occurs in stainless steel to maintain purity, and oak is rarely used. The result is a wine which is very lean. In its youth it can be somewhat closed and a little undemonstrative featuring citrus notes and green apple, with high acidity and a light, delicate texture.

Bottle Aging Potential

The surprise is that despite its austere youth, Hunter Valley Semillon is famed for its extraordinary aging ability. Over time, often 10 to 20 years, the wines develop complex flavours of honey, toast, and nuts without any oak influence, while retaining their vibrant acidity.

These lovely characteristics emerge after about 8 or 9 years and a number of wine makers hold wines back only releasing them once they are mature.


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Rockford Basket Press 2000 Barossa Shiraz

It had been 10 years since I last saw Dr Mike Fay.
The last time we met he very generously produced a bottle of Rockford Basket press 2000 Barossa Shiraz from his suitcase, having crossed the globe from Australia.
It was in great condition and was one of the few highlights of my time recovering from spinal surgery. Very much the catalyst to recovery I believe.
A decade later he turned up in Byron Bay a mere 10 hours drive North this time.
With great delight Mike delivered another bottle of Rockford Basket press 2000 Barossa Shiraz. It had been carefully maintained in his self built cellar.
This is one of my all time favourite wines, to get the chance to taste a 20 year old bottle, to share it and catch up with great mates from Junior Doctor jobs at the Wairau hospital was a treat I really never expected.
It didn’t disappoint. Ben, my son’s first reaction was of amazement, ‘what’s this? I’ve never tasted anything like it before’
Mike and I had to keep the bottle closely guarded and rationed it out with great care.
What a nose! Polished saddle leather, tar, lilies, savoury, hint of smoke and still some black fruit, though fading.
On the palate it had the most silky fine tannins a lovely mouthfeel and slipped down too easily.
The perfume developed over the next 15 minutes.. that’s how long the bottle lasted.
Thanks Mike…looking forward to 2030!


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Wine of the month April 2018

Tahbilk 2014 Cabernet Sauvignon our April 2018 Wine of the month by Stuart


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Yalumba Wines of the Barossa Region with Chief Winemaker , Louisa Rose – October 5th

Following Adam’s two week wine tasting tour with Wine Australia in November, we chose some of our favourite wines for this dinner.

Barossa in South Australia is one of Australia’s oldest and greatest wine regions .

We were hosted by Yalumba’s Chief Winemaker Louisa Rose who is  one of Australia’s most experienced and talented winemakers. Her name is synonymous with Viognier in Australia.  In 2014 ‘The Age’ named Lou Australia’s Best Winemaker. Yalumba is Australia’s oldest family-owned winery founded in 1849 and unusually has it’s own cooperage and nursery.

Wines Tasted

Jansz Tasmania Vintage Cuvée 2011

Yalumba Eden Valley Viognier

Yalumba The Virgilius Viognier

Yalumba The Scribbler Cabernet Sauvignon & Shiraz

Yalumba The Signature Cabernet Sauvignon & Shiraz

Yalumba Patchwork Shiraz

Yalumba The Octavius Shiraz

Yalumba FSW8B Botrytis Viognier

Menu

Salt & pepper squid, chilli sauce
Pan-fried duck breast, baby vegetables , broccoli & wasabi purée
Chocolate mousse

The Viogniers particularly shone through. The Eden Valley Viognier full of fresh ripe apricots with a lovely texture and finish.

The Virgilius was outstanding. Almost Burgundian with depth texture smokiness long finish and beautiful balance.

This will age well for 10 years.Scored 96 points in a recent Decanter review by Matthew Jukes.

 

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