Reds BTG Tasting Notes

Question 1

2023 Celeste Dixons Creek, Pinot Noir Yarra Valley.

Answer 1

100% Pinot Noir

Dry, Medium Body, High Acidity, Low Tannin, Medium Alcohol.

Red Cherry / Strawberry / Raspberry.

Destemmed, aged in 10% new oak.
Trader House exclusive label produced by Hirsch Hill Estate with assistance from Chief Winemaker Peter Mackey.

Question 2

2020 Jean Loron Bourgorne Rouge, ‘Mont Vallon’, Burgundy, France.

Answer 2

100% Pinot Noir
Dry, Medium Body, High Acidity, Low Tannin, Medium Alcohol.

Red Cherry / Raspberry / Clove / Cinammon (tea like tannins)

Limestone/ Clay soils.

Hand-picked, fermented on indigenous yeasts in temperature controlled steel tanks, aged in new oak barrels for 12 months. Unfined and unfiltered.

Estate run by Xavier Barbet. Established in 1711.
Specialises in wines from Māconnais and Beaujoulais.

Question 3

2022 An Approach to Relaxtion ‘Sucette’, Grenache, Barossa Valley, Vic

Answer 3

100% Grenache
Dry, Medium Body, Medium Acidity, Medium Tannin, High Alcohol.
Raspberry / Red Plum / Liquorice

Question 4

2021 Passopisciaro ‘Passorosso’ Nerello Mascalese
Sicily Ita.

Answer 4

100% Nerello Masacalese.
Dry, Medium Body, High Acidity, High Tannin, Medium Alcohol.
Strawberry / Thyme / Flint

This wine truly expresses the terrior you can taste the basalt qualities in the wine.
Volcanic soils- grown on Mt Etna.
Fruit sourced from multiple sites ranging from 80-110 years old.
Aged in large oak barrels, unfiltered before bottling.
Estate owned by Andrea Franchetti.

Question 5

2022 Linear, Tempranillo, Canberra District ACT.

Answer 5

100% Tempronillo
Medium + body, dry, medium acidity, medium tannin, medium alcohol.
Sarsaparilla, Cherry Cola, Leather.
From Moppity Hills vineyard close to the town, Young.
Fermented 12 days in open top fermenters
Rested on skins for 14 days.
Aged in 2 & 3 year old French Oak barrels for 10 months.

Question 6

2022 Gertie Cabernet Franc, Clare Valley, South Australia.

Answer 6

100% Cabernet Franc.
Dry, Medium Body, Medium Acidity, Medium Tannin, Medium Alcohol.
Redcurrant, Blackberry, Rosemary.

4% whole bunch left during fermentation, skin maceration before aging in old French Oak.

Question 7

2021 Ruggeri Corsini Dolcetto d’Alba, Piedmont Ita.

Answer 7

100% Dolcetto
Dry, Medium Body, Medium Acidity, Medium Tannin, High Alcohol.

Red Cherry / Blackberry / Violets / Black Pepper

Vineyards located in Monforte on the Langhe.

Hand harvested, destemmed and 6 day maceration period. After fermentation is aged in stainless steel for 9 months.

Producers: Loredana Addari and Nicola Argamante.

Question 8

2019, Ponce ‘Le Casilla’, Bobal, Mancheula, Spain.

Answer 8

100% Bobal.
Medium + Body, Dry, Medium Tannin, Medium Acidity, Medium. Alcohol.

Black Cherry, Thyme, Leather.

Fermented with indigenous yeasts and whole bunches in 4,500 litre oak barrels.
Aged 10 months in 600 litre barrels.
Unfiltered.

Comes from organically grown vines 35- 70 years old.
Juan Ponce focuses on biodynamic/ organic farming and on growing wine native to the region and saving varieties in danger of becoming extinct.

Question 9

2021 Pyren Vineyard ‘Earthscape’ Shiraz, Pyrenees, Victoria.

Answer 9

100% Shiraz
Full Body, Dry, High Tannin, Medium Acidity, High Alcohol.
Cherry/ Plum / Cedar / White Pepper.

Quartz soils.
Cool climate region.
Low yield vines so high fruit concentration.
5% whole bunch. Wild yeast fermentation, sees aging in 300L and 500L old French Oak barrels for over 12 months.

Estate