News

The screw cap revolution

We have just bottled our 2004 vintage aromatic whites (namely Sauvignon Blanc Semillon, Riesling and Wilgha Unoaked Chardonnay) under screw cap closure. We bottled a portion of the 2003 Sauvignon Blanc Semillon under screw cap which was very enthusiastically received by the market and encouraged us to embrace the technology further. Screw caps are not new to the wine industry and have been used on and off since the early 70s, but it has only been in the last couple of years that their use has taken off as the market seeks sanctuary from cork taint.

The key benefits of using screw caps are:

They alleviate the risk of 'cork taint' in all bottles, which is probably the key problem with wines that are sealed under traditional cork. Research indicates that up to 3% of bottles suffer from cork taint
You do not require a corkscrew to liberate the contents of a bottle
Screw capped wines can withstand greater temperature fluctuations
The wines retain their freshness for longer
Screw caps do not impart cork flavours into the wine, thus preserving the pristine fruit flavours.

Many claim that screw caps do not provide the 'romance' of traditionally sealed bottles, but it is hardly romantic when one opens a prized bottle only to find that it is afflicted with cork taint!

We do not envisage putting our red wines under screw cap in the near term, as there is inconclusive evidence available as to the development of wines over the long term using this closure. All our reds are made with medium to long term cellaring in mind, so we would rather be cautious at this stage of the game. However, for wines that we expect to be consumed within three years we see no impediment to the use of screw caps. Expect the Reserve Chardonnay and Pinot Noir to be rolled out with these closures in the future.

There has been a lot of debate within the wine industry and amongst consumers surrounding the widespread introduction of screw caps. There is a wealth of information in the public domain, including a book by Tyson Stelzer called 'Seal of Approval' that presents the pros and cons associated with the use of screwcaps in a clear and logical manner. We have some copies available for sale at $9.95 each.

What's on Upstairs?

The 'Upstairs' crew are back and they're revitalised with a new menu for Spring, having recharged their batteries during their annual fortnight closure at the end of August. Prior to the holiday break we were thrilled to hear news of two prestigious accolades received.

Mushroom Mania

Chef Ian Perry's imaginative creations for Mushroom Mania has seen him receive national recognition by receiving an 'Award of Excellence' in the 'Mushroom Mania 2004 National Menu Competition'.

The promotion is organised by the Mushroom Growers of Australia and challenges chefs to develop inventive and tasty dishes using mushrooms of all varieties during the competition period.

In all Ian developed fourteen special dishes for the competition, including creations such as:-

Pheasant and pearl barley filled portabello mushrooms with a pecorino crust; Bavette pasta tossed with snails, mixed mushrooms, thyme and garlic; and Corn fed chicken leg stuffed with mushrooms, risoni and oriental shitake jus.

More awards

For the second year in succession 'Upstairs at Hollick' has been recognised in the annual SA Restaurant & Catering awards.

The restaurant was one of five nominated finalists in the 'Restaurant in a winery' category of the awards. For the second year in succession 'Upstairs' was pipped by the internationally renowned Bridgewater Mill that now goes into the Hall of Fame having been the recipient of the award for the last three years. The team is quietly confident for next year.

Bon Apétit!

'Upstairs' celebrated Bastille Day again this year in July with a classically French five-course degustation, with diners dressing up in their French attire for the evening.

For once Hollick wines took a back seat and French wines were de riguer to partner the Normandy inspired cuisine.

We're taking bookings for Bastille Day next year on July 16th, so start making plans now.

Hollick Happenings

Vintages Dinner and Tasting

On Saturday July 31st we hosted 40 guests at the winery for the first of what we hope is an ongoing series of functions for our Mail Order customers.

The day started with a vineyard tour hosted by Ian Hollick that took in not only the Hollick vineyards, but also provided guests with a good overview of Coonawarra as a whole. Then followed a tutored tasting of all the new releases, and some unreleased wines, as well as some barrel samples from the 2004 vintage.

After a quick shower and change, a five course degustation dinner was served 'Upstairs' with each course carefully matched to a selection of museum wines that included gems such as 1990 Ravenswood, our first Sparkling Merlot from the 1992 vintage and the wonderfully fresh 1990 Botrytis Riesling.

All agreed that it was a most enjoyable event, providing a rare opportunity to get behind the scenes and hear it from the horse's mouth. We are planning another such event for March next year, with the aim of it becoming a regular feature of the calendar.

Hollick Wines / Prince of Wales Golf Classic

The winter solstice was marked in Coonawarra with the first staging of a two-day golf classic hosted by Hollick Wines and the Prince of Wales Hotel in Penola.

Over 50 dedicated souls fortified by Coopers Pale Ale and Sparkling Merlot braved the particularly wintry conditions each day.

Saturday's event was a modified Stableford competition, whilst Sunday's event was a more forgiving Ambrose event, well suited to those who celebrated too hard 'Upstairs' the previous evening.

Following this resounding success, a similar event is planned for 2005, but perhaps we'll aim for slightly warmer conditions!

Scottish Invasion

In March we hosted a group of 30 wine mad Scots who were escaping the long winter chill of Scotland, and combining their love of the sun with their passion for wine. Ian and Wendy hosted them for a barbeque dinner at home, and from the outset it was apparent that the Scots know how to have a good time.

Good Food Show

The Good Food Show is an annual expo held in Sydney and Melbourne in June each year which is attended by over 25,000 foodies over three days. For the Sydney show we shared a stand with our neighbours, Balnaves of Coonawarra, who share our passion for good food and great wine. The event was very successful, and we expect to attend next year.

New Releases

2002 'Varietal Trial' Petit Verdot

The Varietal Trial wines are produced in very limited quantities and are only available at Cellar Door or via Mail Order.

Petit Verdot can be a bit of a problem child. It's a late ripening variety and thus in some vintages we have difficulty ripening it fully in Coonawarra.

When it's good, it's a very interesting wine and despite being less than 2% of the final blend, adds structure and colour to the Cabernet Sauvignon Merlot blend.

It's a variety that is grown widely on the Bordeaux left bank, but rarely exceeds 5% in their Cabernet blends.

The 2002 vintage was one out of the box for the variety and thus we decided to bottle the wine as a straight varietal. It shows hallmark Petit Verdot structure with good acidity and tannins, but also black fruit and anise notes. Some describe the tannins as 'blossoming' meaning that they linger and give the wine great length on the palate.

It's drinking very well now but given its structure, should age very well.

2004 Sauvignon Blanc Semillon

Bottled under screw cap and it's an absolute beauty. Wonderfully focussed Sauvignon Blanc gooseberry and tropical fruit notes. It was recently selected by Systembolaget, the Swedish monopoly as their only Australian Sauvignon Blanc Semillon.

There is only 7% Semillon in the blend which adds complexity and some citrus notes. It's light on its feet at 11.5% alcohol, and has good acidity to give the wine a fresh and zesty texture. Get into it and drink it fresh!

2002 Wilgha Shiraz

After a one-year hiatus the Wilgha is back, and with a bang!

We have refined the style a little and now this vintage marks the first release of this wine that has been matured in a combination of French and American oak.

Previous vintages were matured in 100% American oak that enhanced the sweet palate of the Coonawarra Shiraz and contributed some vanillin and chocolate notes. French oak is more subtle than its American counterpart and by its inclusion, the wine displays more of the Wilgha vineyard Shiraz character.

The fruit for this wine is traditionally selected from twelve rows of old vine Shiraz on the Wilgha vineyard; which was planted in 1975, and has never received a drop of irrigation. The fruit that we harvest from this small patch consistently delivers enchanting cinnamon and clove dusted Shiraz flavours.

The 2002 Wilgha Shiraz shows wonderful concentration, harmony and complexity today, but like the other black labels, give it time in the cellar if you can. Demands a rack of lamb to accompany.

2004 Riesling

The 2004 ripening season was long and cool which is the ideal condition for the production of high class Riesling. The cool nights in Coonawarra help preserve the acidity in the grapes which is imperative for the development of flavour in the variety. The 2004 Riesling again shows the regional stamp with a fine floral bouquet dominating with a slight twist of lime juice. There's also some minerality as evidence of its cool climate origins. Bottled under screw cap to capture the lively fruit flavours, and to ensure that every bottle is in tip-top condition.

2002 Cabernet Sauvignon Merlot

After the record heat of the 2001 Summer, conditions returned to more normal patterns in 2002 with a milder Summer and a dry Autumn, although as we have mentioned previously, yields were miserly.

This is a wine that speaks clearly of its origins, showing great density of Cabernet berry fruit flavours and a touch of typical Coonawarra mintiness. The 15% Merlot in the blend has fleshed out the mid-palate and ensures that the wine is eminently drinkable on release. 7 to 10 years undisturbed in a cool, dark place will of course add complexity to the wine, and further integrate the components.