OTV_Summer_2012_Final_Web

On The Vine Summer 2012 1Premium Wine Buying Guide

inside:

This Summer ’s Best

Pair ing Wine & Food

Sparkl ing Review

All panel selected

Summer 2012 VineOnthe

Ends 24th February 2013

2 On The Vine Summer 2012

We’ve put in some solid work over the last couple of months and have arrived at a great selection of wines for you

to salivate over this warm quarter. There are some fantastic refreshing whites of many styles, a couple of smart

French rosés and a brace of cracking reds to enjoy alfresco in the warm weather. We also offer food suggestions

with each wine knowing that when they work well together, both the wine and dish will benefit. Although confident

of our recommendations, wine and food pairing is subjective, so have a dabble, try some different combinations.

Game on. Cheers! Rod Properjohn

Welcome

T h e P a n e lRod ProperjohnRod began in the wine industry 35 years ago as a Wine Advisory Officer for the Wine Industry Association of WA and gravitated from there into lecturing at the Association’s Wine Education Centre, in which he is still involved. He also ran wine classes for Technical and Further Education. He was a wine columnist for the Western Mail and Daily News papers and later on with the magazines West Coast, Scoop, WineState, Spice, Menu and Cravings. He is also a Regional Wine Show judge and the writer of our newsletter.

Steve PerrySteve has been expertly advising and educating Perth’s western suburbs in wine since 1985. He was a director of legendary Cottesloe Wine Store - John Coppins until 1997 and now leads the team at fine wine store- Swanbourne Liquor Barons. He has travelled extensively around the wine-growing regions of Australia and NZ and has been the Chairman of the Panel for over 10 Years.

Peter BradbeerPeter has been in the wine industry for over 30 years, always tasting and assessing wines for sale and for his own drinking. He has been Wine Show judging and consulting to a major Australian wine company. Being on other professional wine panels gives him a broad view of what is out there, but it is always changing. Peter’s view is you never stop learning.

Michael DicksonFor Michael wine started as an interest, then became a vocation and after 20 years in the wine industry as both a retailer and wholesaler, remains a passion. What keeps that passion alive is the increasing range of new and interesting wines from grape varieties and regions around the world that are becoming available to us.

Kristy SchmidtKristy is an impassioned wine lover who has spent many years employed in the Australian wine industry and has undertaken a Bachelor of Wine Marketing through the University of Adelaide. Apart from spending time writing content for her blog, the aussie oenophile, Kristy also writes for several wine publications in a freelance capacity.

Paul (Ed) EdwardsEd has managed fine wine stores in London, Sydney and Perth. He led Hyde Park Cellars to win the NSW Liquor Store of the year award in 2001 before studying and passing the WSET (Wine and Spirits Education Trust) Diploma in 2005. He now operates his own business teaching WSET qualifications in Perth. In 2008 he was the WA representative in the national final of the prestigious , Negociants ‘Working with Wine’ fellowship. He regular sits in Peter Forrestal’s Wine Panel and is committee member of the Wine Communicators of Australia WA Chapter.

Paul McArdlePaul is currently the CEO for Fonty’s Pool winery in Pemberton. He has been the wine consultant for ‘Must’ wine bar/restaurant in Perth (since 2004). Paul is regularly involved in both trade and consumer wine education and passed the UK based ‘Masters of Wine’ (MW) tasting exam in 2003.

Stef BiagiSince joining the wine trade 12 years ago Stef has been a part of the management team for 6 fine wine stores in WA (including 2 Liquor Barons stores), and has a loyal customer base who track him down for recommendations. He has completed all of the wine courses at the Wine Education Centre and furthered his education by regularly exploring Australia’s wine regions. He most enjoys finding gems from boutique vineyards and is responsible for sourcing, cataloguing and preparing all wine for the Panel tastings.

Anthony ReynoldsAnthony is a qualified Winemaker that brings much technical winemaking knowledge to the panel. He has worked both as a viticulturist and Winemaker for over 10 years, predominantly in the Margaret River Wine Region. Anthony has also worked and/ or travelled through many of the Worlds leading winemaking areas including France, Germany, Italy and South Africa. A recent city change has seen Anthony move back to Perth as the new owner and manager of Liquor Barons Dalkeith.

On The Vine Summer 2012 3

Roséa French

La Vieille Ferme 2010 Rosé (Fr)From the southern Rhone Valley, this is made from grenache, syrah and cinsaut and is a brilliant pale garnet colour. The wine smells of rose petal and Turkish delight and has a firm spine with buckets of freshness, crispness and dryness. Travel across the border and try with Vitello Tonnato, the Italian classic of thinly-sliced cold veal with tuna fish sauce.

$1499each by themixed 6pk

$16.99 single

Triennes 2011 Rosé (Fr)A rosé from Provence in the south of France where the summer days are hot, the bread is warm, and the pink wine chilly. Very light in colour, a pale copper/bronze describes it pretty well; the wine has a distinct savoury nose and a palate that is elegant, dry and refreshing. An enjoyable quaffer with salmon gravlax on torn crunchy baguette.


$21.99 single

A rosé (From French: rosé, also known as rosado in Spanish-speaking countries or rosato in Italy) is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale “onion”-skin orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée and blending.


Thompson Estate 2011 Locum Sauvignon Blanc SemillonAnother of the blend which is done so well in the west and although this Margaret River wine is sauvignon blanc dominant, we find the lemony aromatics and flavours of semillon prevail. It has lots of zesty citrus flavours and is rounded, creamy and balanced. Great value and a delight with a prawn risotto.

Wicks Estate 2010 ChardonnayFrom the Adelaide Hills, this is a mid straw/green colour and has an expressive nutty, smokey, cheesy nose. These complexities extend on to the palate with an additional mealy texture and firm sold finish. Nice flavour in this and drinks well right now, especially with baccala (salt cod fishcakes).

Churchview 2012 Sauvignon Blanc SemillonLovely young Margaret River blend which is pale straw and brilliantly clear. It has a distinct lemony lift above the aromatics of kitchen herbs and grass. The palate is fresh with an elegant citrus edge that lingers to a satisfying finish. Dry and refreshing, it’s ideal with a light luncheon salad and a flash-fried scallop or two.


$14.99 single

Jim Barry 2012 Watervale RieslingFrom the Barry family that knows more about this prestigious variety than most others. Watervale, at the southern end of the Clare Valley, makes classical riesling and this is redolent of fresh lime juice, a dusting of spice and although light, has mid-palate roundness and texture, super length and steely acidity to finish, and it’s dry. Serve with pan-fried battered whiting with a squeeze of lime.


$19.99 single


$17.99 single


$19.99 single

white wines


Vinteloper 2012 Adelaide Hills Sauvignon BlancA good vintage in this cool elevated region and this wine is light, bright and fresh with herbal, cut-grass and candy notes which has a palate of freshly squeezed lemon and tart acidity on the finish. Try with wok-seared squid, some wilted Asian greens with a gentle squeeze of lime.

The Lane 2012 Block 10 Sauvignon BlancImpressive wine with pale youthful colour and unusual aromatics of gin - think coriander, juniper leaf and anise botanicals. The palate, typical of the variety, is long clean and fresh with lively acidity. Serve with broad beans, a good sprinkling of black pepper, olive oil and a little finely chopped spring onion. Scrumptuous!

Leeuwin Estate 2010 Prelude ChardonnayAttractive straw green colour and a distinguishable nose of nectarine. singed toast and nutty oak. The palate is all there – stone-fruit flavours, some grip of tannins and phenolics, good weight, balance and finish. Although the second string chardonnay from Leeuwin, it’s pretty smart. Reserve for a traditional roast of free-range chicken.

Soho Jagger 2012 Pinot Gris (NZ)Typical Kiwi pinot gris with a bundle of fresh ripe pear and unashamedly, a decent dollop of residual sugar which is common in these wines. Add some grippy phenolics and drying acidity and the wine balances out well. A sweet and sour style Marlborough wine that suits pan-fried whitebait fritters, which are much loved across the ditch.

Cherubino 2012 Laissez Faire RieslingFrom Larry Cherubino and the Porongurups in the Great Southern which is fast becoming an outstanding region for riesling. This is different in that it is made by ‘hands-off’ winemaking, very naturally with indigenous yeasts and is light and creamy with a touch of funk. Riesling enthusiasts may be disappointed by the aberration in style, but have a look at it anyway. A fresh goat’s cheese would be a good foil.


$23.99 single


$23.99 single


$23.99 single


$29.99 single


$29.99 single

white wines


Checkmate by Castelli 2011 Cabernet MerlotDeep colour heralds a glorious nose of fresh garden mint and blackcurrant in this Mount Barker/Pemberton wine. The palate is of medium weight, with firm up-front tannins and persistence of red fruit flavours through to a drying acid finish. Wonderful with a leg of lamb, crispy roast spuds and all the trimmings. And don’t forget the mint sauce.

Bremerton 2010 TamblynA drink-soon style red wine made from the four popular varieties of Langhorne Creek, cabernet sauvignon, shiraz, malbec and merlot. You’d expect big juicy black- fruited characteristics in this and that’s what you get, along with balancing ripe tannins, good weight and a silky finish. Try with pasta, a ragu of lamb shank and with a sprinkling of pecorino to finish.

Delas 2010 Saint-Esprit Côtes du Rhône (Fr)A solid ruby colour, this has a savoury nose of cherry, ground pepper, toasted kitchen spices, a palate of warming red fruits, sandy tannins and a gentle finish. Made from 70% syrah and 30% grenache, this southern Rhone youngster is an inexpensive introduction to the world of French reds. Hop in and enjoy soon with barbecued snaggers and a few fried onion rings.

Schild Estate 2011 Barossa GMSFrom old bush vines and the grenache/mourvedre/shiraz trio of Rhone red varieties. We love this blend from this cool wet SA vintage because it’s a more savoury peppery style and not the sweet fruited-jammy style you get from warm dry years. It has a moderate colour and is a middleweight with adequate length and is pretty smart with a spit roast of capretto (baby goat).

Boschendal 2011 The Pavillion Shiraz Cabernet Sauvignon (RSA)From the Western Cape, this presents like a French Bordeaux rougé and tastes a little like one as well, with a long angular palate of savoury notes, a touch of spice, dusty tannins and drying acidity. It’s very good value and different, so may suit your shopping basket. Try with jerky, the classic dry beef snack of South Africa.

red wines $1099

each by themixed 6pk

$12.99 single


$16.99 single


$16.99 single


$18.99 single


$21.99 single


Giesen 2011 Marlborough Pinot NoirA light style of pinot from the colour all the way to the finish, yet it still packs flavour. The wine is very cherry-like with savouriness, a touch of earth and oaky character and lingers long on the palate to a cleansing acid finish. A great choice for a couple of char-grilled quail wrapped in some fatty pancetta. Serve slightly chilled.

Castillo Labastida 2009 Rioja Crianza (Esp)Here’s a red made in the Rioja district of Spain from the tempranillo grape, it’s matured in oak for one year and aged for another in the bottle before release. It’s not built for long aging and has plummy fruit, dusty oak, a dollop of spice and good finishing tannins and acid. Partner with a meaty paella, one with lots of chorizo sausage and chicken.

Villa Maria 2010 Cellar Selection Marlborough Pinot NoirVery impressive, a quality pinot noir with dark cherries and ripe wild berries and a dusting of kitchen spice to boot. It’s a concentrated style with velvety textures and finely-grained tannins adding to the structure and the use of French oak is complementary, not overdone. Absolutely perfect with crispy skin duck breast and a sweet red berry sauce.

Hay Shed Hill 2010 Block 2 Cabernet SauvignonA label that sometimes flies under the radar, although it never disappoints us. The vines are amongst the oldest in Margaret River and the fruit quality is spectacular. This is intense and inky with buckets of blackcurrant, chewy tannins, nutty oak, a little earthiness, a smidge of freshly-melted road tar, and a great finish. Herb-crusted rack of lamb, anyone?

Yangara Estate 2009 McLaren Vale ShirazHere’s a deep black/red coloured wine with chunky tannins, big rich flavours of liquorice and squishy plum with a bit of chocolate and spice thrown in. It’s a concentrated ripe style of shiraz, a tough gutsy wine with time ahead of it. Reserve this for an aged rib-eye of beef and a dollop of mustard or horseradish.

Howard Park 2010 Scotsdale ShirazA youthful deep red with a tint of mauve, this Great Southern youngster has a distinctive waft of spice - think star anise and pepper. The spice combines with red fruits and earthiness on the silky-textured palate which extends to a chalky tannin finish. We love the complexity and balance at this early stage of the wine’s life. A doozey with a pepper steak - trust us.

Heathcote 2010 Mail Coach ShirazBlack mauve in colour, the nose is deep and intense with ripe plummy fruit and smokey vanillin oak. The palate is weighty with rounded soft curves, black fruit and anise spice complexity and the warmth of alcohol embraces the finish. Made for lovers of both a generous red wine and a mixed grill on the barbecue. Enjoy.

red wines $1999

each by themixed 6pk

$22.99 single


$22.99 single


$22.99 single


$32.99 single


$37.99 single


$42.99 single


$49.99 single


The panel loves the inimitable sound of a popping cork and

we recently tackled 100 bottles of champagne and sparkling

wine with enthusiasm to find a neat selection for you to

enjoy over the holiday period. We look for similar qualities in

sparklers that we look for in table wines - length, balance,

complexity, freshness and finish. There are some members

of the panel, who enjoy the fuller, gutsy, more complex styles

of sparklers and then there are those who prefer the lighter,

more elegant cleansing wines and this generates healthy

panel debate. There’s some of each here in this diverse

group of bubbles. When serving with food, avoid the extra

spicy dishes - chilli is anathema and red meats are better

with tannic reds. There is a food suggestion listed with the

wines here. Sparklers go well with light bready things; it’s

the yeastiness that is the common thread. Fresh delicate

shellfish also hits the mark.

Cheers WA! Rod Properjohn


Valdo Cuvée Di Boj Prosecco (It)Made from the glera (formerly prosecco) white grape variety and now Prosecco is an Italian regional and protected name, like Champagne. Confused? It’s all about the preservation of Prosecco. Now let’s focus on this wine; it’s pretty good with an abundance of freshness, active bubbles, floral lift, dryness and crispness. Try with arancini (fried rice croquettes) – how Italian, how appropriate!

Seppelt NV Fleur de LysStraw/green and brilliantly clear, the nose is very lively with zesty citrus, floral characters and the palate is long with stone fruit and cleansing acidity. It’s a simple light yet very drinkable young sparkler with lots of effervescence. Stunning value and ideal as a quaffer or for giving the fruit punch a leg-up.

Hoya de Cadenas Cava Brut Nature (Esp)Cava is a Spanish sparkling wine and here’s a nifty example. It’s bright in condition, fresh, effervescent with life, clean, dry and reasonably long on the palate which has a pleasant mouthfeel and finish. Not a complex wine like champagne, but is enjoyable just the same, especially with white anchovies on crispbread.


$19.99 single


$12.99 single


$18.99 single


$18.99 single

Brown Bros NV BrutThis pinot noir, chardonnay and pinot meunier blend has been our value sparkling wine for many years. There’s always lots of flavour in this - yeasty bread, stone fruit, citrus, nuttiness, it’s jam-packed with goodies and is a wine that will stand up to many dishes. Grilled fresh Fremantle sardines on toasted ciabatta bread. Wow, there’s a flavour hit.


Pol Roger NV Reserve Champagne (Fr)Great name, great consistency, great wine. It has a singed toast nose, cream caramel, quince, terrific length and acid finish. This was Winston Churchill’s favorite tipple and he was once quoted during World War 11 as saying “Remember, it’s not just France we are fighting for, it’s Champagne.” Magic with quickly seared scallops and a lime flavoured dressing.

d’Arenberg NV Dadd Made to celebrate d’Arenberg’s centenary this year, this limited non-vintage Adelaide Hills bubbly is a blend of pinot noir, chardonnay and pinot meunier. Although light-heartedly labelled, the wine is serious with a bouquet of brioche and a delicate palate of creaminess, length and acidity. Love to see a coupling of Mumm of France and Dadd of Australia; it would be an excitable fizzy affair. An elegant pre-dinner sparkler, or serve with a plate of freshly-made sushi.

Quartz Reef NV Methode Traditionelle (NZ)The Kiwis have nailed this wine from the cold Cental Otago region in the south. Made from pinot noir and chardonnay, marshalled through the classical champagne process, this has everything that is desired in a bottle of sparkling wine - freshness, yeast, subtle fruit, creaminess, length, great acid and most importantly, balance. Sashimi of tuna please, without the wasabi.

Prince Laurant NV Champagne Brut (Fr)Very attractive glistening wine in the glass, this has loads of ‘vegemite’ yeastiness on the nose and creamy textures along the palate, with citrus fruit, a crunch of fresh apple and tremendous drying acidity to finish. A lovely drink, good value and an absolute hit with some freshly shucked salty oysters and a squeeze of lemon.

Bird in Hand 2011 Sparkling Pinot NoirFrom the Adelaide Hills, this young vintage bubbly impresses by its light polished copper/salmon colour and consistent bead. The yeasty berry nose attracts as well. Then the palate is long dry and refreshing with strength and cleansing acidity to finish. Smoked salmon on buttermilk scones would be hard to toss; the colour match alone is enough to impress your guests.


$74.99 single


$23.99 single


$29.99 single


$34.99 single


$39.99 single


$74.99 single

Le Mesnil Blanc de Blancs Grand Cru Champagne (Fr)Founded in 1938, from the Grand Cru commune of Le Mesnil-sur-Oger, this label is renowned for its ‘chardonnay grapes only’ champagne which generally makes a lighter style of wine. This is packed with flavour however and has a richness of freshly baked apple pie and also a built-in elegance that stretches to a delightful cleansing finish. Tantalising with feather-light and crisp tempura prawns.


Veuve Clicquot 2004 Vintage Champagne (Fr)Marvellous in the glass with an erupting bead and a fine lacy top. The nose is intense with deep-seated caramel, toast and the palate is layered with flavours of pear and honey that linger long in the mouth to a distinguished drying minerality on the finish. Try with blini and the best salty caviar you can afford (or find), sprinkled with diced egg, shallots and a dollop of crème fraiche.

Louis Roederer NV Brut Premier Champagne (Fr)This wine sings each year. It has oodles of class and this latest blend is one of the best we’ve seen, with top points scored across the panel. It has freshness and complexity, creaminess and austerity, along with elegance and strength. The harmony is sublime and the dosage (sugar) is balanced by wonderful drying acidity. Serve with fresh crab sandwiches with a light dusting of pepper.


$99.99 single


$79.99 single


Specials end 24/2/13. While stocks last. Pics for illustration purposes only. Prices inclusive of GST. OTV Magazine published by Liquor Barons Co-Op Ltd.Suite 16 350 Cambridge St Wembley WA 6014 . Tel 08 9287 2222

Yo u r O n T h e V i n e S t o r e s

“Here’s to good drinks, good food and good company.”

Everyone loves the west coast lifestyle, especially during summer. So now’s the perfect time to launch our new advertising campaign featuring WA Food Ambassador,

Don Hancey. Liquor Barons believes that responsible drinking can form an

enjoyable part of celebrations in everyday life. So to encourage our customers to make responsible decisions, we’ve chosen a top WA chef to be the face of Liquor Barons. With our food-based approach, we’re promoting the concept of balanced alcohol consumption best enjoyed as part of a social occasion.

Enjoyed in moderation, drinks matched with great food are one of life’s simpler and more attainable pleasures. Which makes Don Hancey the perfect choice for Liquor Barons. Born and bred in WA, his philosophy of sourcing fresh local produce makes him a champion for Western Australian food and wine. “The marriage of food and liquor is all about enjoying alcohol responsibly. We all love getting together with family and friends to share good times. Great food

enhances the flavour of liquor, and used well, liquor enhances food” said Don.

In the new advertising campaign, you will see and hear Don toasting our laidback lifestyle with the words Cheers WA!. Simple and memorable, Cheers WA reflects the occasion-based nature of responsible drinking. It’s a friendly toast, and reminds us that alcohol and food are best shared in the company of family and friends.

Liquor Barons Rossmoyne5 Third Avenue P: 9457 6439

Liquor Barons HerdsmanShop 5 - 1 Flynn Street P: 9387 4222

Liquor Barons Wembley DownsShop 1 -11 Bournemouth Cres P: 9245 2484

Liquor Barons Swanbourne103 Claremont Crescent P: 9384 2111

Liquor Barons BusseltonCnr Duchess & Queen Street P: 9754 8606

Liquor Barons Carlisle88 Bishopgate Street P: 9361 1335

Liquor Barons Claremont12 Ashton Avenue P: 9384 6458

Liquor Barons Dalkeith133 Waratah Ave P: 9386 8749

Liquor Barons MarmionShop 16 - 19 Sheppard Way P: 9447 6744

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