Wine Basics Flashcards
Puncheon Darts

NV Continental Platter ‘PUNCHEON DARTS’ Prosecco
Price: $58
Region: King Valley VIC
Varieties: Glera (Prosecco)
Flavours: lemon-lime sherbet, zippy acidit, fresh & youthful
Body: Light-Medium
Acidity: Medium
Sweetness/Tannin: Off-Dry
Alcohol: 12%
Winemaking: Wild Yeast, (not certified) organic, Vegan, Added Sulphites

2020 UBERBRUT, HOLLY’S GARDEN
Price: $71
Region: Gippsland VIC
Varieties: 90% Pinot Noir, 10% Chardonnay
Flavours: Strawberry, red cherry, white grapefruit, hazelnut, salt, brioche
Profile: Cool climate - retaining acidity and building flavour, incredible length & balance, apertif style
Body: Medium
Acidity: High
Sweetness/Tannin: Dry
Alcohol: Low
Winemaking: Traditional Method, Natural/ Wild Fermentation, Some Biodynamic viticulture, vegan, no sulfphates, unfiltered

2019 SPARKLING CHENIN, VOYAGER ESTATE ‘PROJECT’
Price: $70
Region: Margaret River WA
Varieties: Chenin Blanc
Flavours: Lemon zest, grapefruit, meringue, crisp acidity, red apple, brioche
Profile: Elegant and savory, crisp aperitif style sparkling wine
Winery/Story: 100% estate grown, made and bottled
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Progressive, Organic (Will be certified organic by 2023), no oak, contains sulfites, traditional method from Weightmans Block 1, not vegan

NV METODO ANCESTRALE, QUEALY SECCO SPLENDIDO
Price: $80
Region: Mornington Peninsula, VIC
Varieties: Moscato Bianco
Flavours: aromatic & floral with white flowers, orange, lemon, peach blossom, apricot jam, fresh grapes, hint of amaretti biscuit, musky character. Youthful and fresh
Profile: It’s fresh, clean and incredibly aromatic. This is Muscat Blanc à Petits Grains from a vineyard in the north of Merricks. Bottled before the ferment is complete, this naturally spritzy wine style
Winery/Story: Metodo Ancestrale is the pre-industrial method of sparkling wine, finishing their primary fermentation in bottle. They nurture the ferment with air, warmth and zero sulphur so this Moscato Bianco is breathlessly fragrant as the yeast create natural effervescence.
Decided against sweetness because we wanted to showcase the interesting texture of Moscato, in this case elevated by the fine bead
Body: Light
Acidity:
Sweetness/Tannin:
Alcohol: 13%
Winemaking: Contains Sulfphites

2016 BRUT ROSÉ, GHOST ROCK ‘ZOÉ’
Price: $85
Region: Northern Tasmania (Cradle Coast)
Varieties: Pinot Noir
Flavours: Wild berries and floral notes
Profile: Our Brut Rosé is true to the principle of Méthode Traditionelle. From a stunning vintage, this Pinot Noir dominant blend has been elevated by lees ageing and stylistic finishing. Strawberry and floral notes drive this wine; it’s Brut style creating a truly moreish, fresh palate.
Body:
Acidity:
Sweetness/Tannin: Dry
Alcohol: 12.5%
Winemaking: Strictly estate grown & bottled. Minimal intervention focused. Contains Sulfites

2020 RIESLING, DREISSIGACKER ORGANIC TROCKEN
Price: $64
Region: Rheinhessen, Germany
Varieties: Reisling
Flavours: Ripe fruit aromas of citrus, apricot and light spice notes. The palate includes citrus, green apple grapefruit and some minerally notes, light spice notes with sherbet-like acidity.
Profile: Aperitif Style Wine. Pale yellow in colour with youthful hues. The palate is delightfully refreshing, with the elegant medium body very well balanced by a crisp acidity and mineral subtones.
Winery/Story: Weingut Dreissigacker Winery - Jochen Dreissigacker is one of the most talented young winemakers in Germany currently.
Body: Medium
Acidity: High
Sweetness/Tannin: Dry
Alcohol: 12.5%
Winemaking: Vegetarian; Vegan; Practising Biodynamic; Certified Organic
The approach to Dreissigacker wines is simple – as little intervention as possible with low yields and careful fruit selection. All vineyards are certified organic and biodynamic methods are often used, resulting in excellent fruit quality, hence beautiful balance.

2021 RIESLING, WATERVALE KOERNER
Price: $71
Region: Clare Valley (Gullyview Vineyard, Watervale)
Varieties: Riesling
Flavours: lemon, lime, honeysuckle, white pepper, peach
Profile: Edgy & zippy - aromatic with texture and spice. A unique expression of Clare Valley Riesling
Winery/Story: The Koerner brothers, Damon and Jono, are on a mission to bring the classic wine styles of the Clare Valley into the modern day.
Body: Light
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 12%
Winemaking: Progressive. The fruit spent 18 hours on skins and was naturally fermented and aged in a combination of stainless, ceramic egg and old oak. No fining, filtering or additions. Contains sulphur.
Soil type: Red clay on limestone (Gullyview & Grace), Red clay on slate and iron stone (Parish)

2021 VERMENTINO ‘SCREAMING BETTY’ IL DELINQUENTE
Price: $53
Region: Riverland SA
Varieties: Vermentino
Flavours: White flower, lemon, nectarine, saline, lime
Profile: Lo-Fi/Natural
Winery/Story: Delinquente makes small batch, minimal intervention wines from Southern Italian grape varieties grown in the Riverland, South Australia.
Delinquente is “delinquent” in Italian, which speaks to our desire to always buck the trend, break rules and do things our way.
Body: Light
Acidity: High
Sweetness/Tannin: Dry
Alcohol: 11.5%
Winemaking: Wild fermented in stainless steel. Contains sulfates, organic, vegan
Organically grown, minimal intervention, honest, hand-made wines that not only are great fun to drink, but represent the sun, the red dirt and uniquely Australian terroir of the Riverland.

2018 GEWURZTRAMINER, LE STAGIAIRE
Price: $78
Region: King Valley VIC
Varieties: Gewürztraminer
Flavours: Floral, fruity, rose water & nashi pear scents.
Palate shows the intensity possible from the variety, sweet-fruited, juicy, oily concentration, but maintains a freshness too, though no apparent ‘bite’ of acidity.
Profile: From Garagiste Producer. Packs a punch with some great aromatics of vanilla bean, exotic spices, lychee, passionfruit, cut grass, musk sticks, licorice powder, white flowers, lime zest, it’s all very intense and elevated and a bit in your face. The palate is juicy and a little bit broad, textural and oily but there’s prominent acidity to balance it. Really delicious, excellent value. Fruit driven, varietal, spicy, terrific.
Body:
Acidity:
Sweetness/Tannin:
Alcohol: 13%
Winemaking: Contains sulfates. The fruit from these 30-year-old vines is handpicked and whole-bunch pressed to old barriques. Wild fermented, the wine spends eight months nourishing on its ferment lees before bottling.

2018 PINOT GRIS, NUNC
Price: $63
Region: Yarra Valley, Victoria
Varieties: Pinot Gris
Flavours: Peach, honey and white flowers with a savoury mid-palate. The skin contact and malolactic fermentation create a texture of richness and depth.
Profile: Lovely Yarra Valley Pinot Gris. On the dry side of the PG ledger, it’s pear and apricot juice brought to life.
Winery/Story: The name is taken from the famous line by Latin poet Horace: “Nunc est bibendum” (“Now is the time for drinking”).
Body: Light
Acidity:
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Everything was hand-picked and whole bunch pressed. The lion’s share of fruit was naturally co-fermented in tank, with each parcel added in stages so as to extend the length of the fermentation and enhance the flavour and mouthfeel. A little lower Yarra fruit was de-stemmed and fermented on skins for 20 days. After wild alcoholic fermentation the berries were pressed to old barrels to go through natural malolactic fermentation. There were no additions at all, save for a little sulphur at bottling.

2020 SAUVIGNON BLANC, MELWATER
Price: $58
Region: Marlborough NZ
Varieties: Sauvignon Blanc
Flavours: aromatics of passionfruit, citrus and crushed herbs. Loads of energy on the palate.
Profile: Crisp, Aromatic, Tropical fruits
Winery/Story: Corofin Winery
Body: Light-Medium
Acidity: High
Sweetness/Tannin: Dry
Alcohol: 13.5%
Winemaking: Contains sulfites, vegan. Single vineyard. Hand harvested, wild yeast fermented, extended time on lees (but no oak) and only lightly filtered.
The source is a sustainably-run vineyard in the southern Wairau Valley, a cooler area making racy, less tropical styles. This is more in the tangy lemon and citrus rather than mango and passionfruit.

2019 CHENIN BLANC, VOLTA ‘FUNKY & FEARLESS’
Price: $75
Region: Margaret River WA (Swan Valley)
Varieties: Chenin Blanc
Flavours: passion fruit and lemon / lime pith at it’s core. Waxy and mealy characters with a little preserved lemon, a bit of ‘funk’, a bit more texture, focussing citrusy acid pulls it through. pear, melon, green apple
Profile: It’s made in a fairly textural style, focusing in on the waxy, mouth-filling characters that make Chenin so distinctive as a variety.
Winery/Story: Garth Cliff and Kristen McGann are really passionate about Chenin Blanc. These are 25+ year old vines in the north of the region, from the Rockets vineyard, planted on sandy loam.
Body:
Acidity:
Sweetness/Tannin:
Alcohol: 13.5%
Winemaking: Contains sulfites. Whole bunch pressed. High solids, natural ferment - old barriques.

2018 WHITE BLEND, IL MODO ‘BIANCO’
Price: $68
Region: Geelong VIC
Varieties: Fiano, Greco
Flavours: Lemon, roasted almond, peach, orange, clay, pear skin,
Subtle tangerine floral on a savoury palate, with plenty of texture and grip. A whack of lime leaf and lemon oil on the palate and a deliciously dry finish.
Profile: An amphora-fermented and aged white blend, inspired by the interesting white/orange wines of Sicily, made by Ray Nadeson and team.
Fiano-led, with Pinot Gris and others in the supporting roles, full of citrus and pear flavours, with a cooling dry finish.
Winery/Story: Lethbridge winery is the home, but il Modo (meaning the way) is a focused exploration of ‘alternative’ Mediterranean varietals arguably more suited to the warm climates of Heathcote and Mildura in which they are mostly grown.
Their aim is to produce natural, savory wines that focus on balance and texture with a real sense of place or terroir.
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Lo-fi, natural, organic & Vegan. This Bianco is ‘co-fermented’ on skins which gives it the colour and mouthfeel, in large Tuscan clay amphora where it ages for 11 months with no additions, fining or filtration.
The vineyards are grown with an organic philosophy and as little as possible is added to the wines through the winemaking process.

2020 FIANO, UNICO ZELO ‘ALLUVIUM’
Price: $80
Region: Birdwood, Adelaide Hills
Varieties: Fiano
Flavours: citrus qualities, grapefruit and lime zest and a clean and mean mineral structure, stone fruit
Profile: Of the pair’s three single vineyard Fianos, this is the ‘Grand Cru’, the wine that Brendan (who occasionally operates under the #FianoMan alias) told us is “our baby, the Fiano that receives the most attention”.
Almost Riesling-esque in its incredible minerally acid. Defintiely some quartz influence there from these unique soils. Just ripe stone fruits, hints of sherbet and citrus and Fiano’s trademark texture and mouthfeel. Finishes long and fresh.
Winery/Story: Brendan and Laura Carter, two people incredibly passionate about the soil and produce we have in Australia. It’s their intent to showcase products to the rest of the world that embrace Australian native ingredients in the most sustainable and non-impactful way possible and pay homage to the indigenous custodianship who maintained the land for thousands of years. B Certified Corporation.
Their aim is to create “Italian-inspired, textural and site-expressive wines” and “Australian examples of Mediterranean varieties in an approachable and jovial fashion.”
Body:
Acidity:
Sweetness/Tannin: Dry
Alcohol: 13.5%
Winemaking: Cooler Climate, Vegan, Alluvial Quartz-Shot Clay Soil

2020 NASCETTA, DIEGO CONTERNO
Price: $65
Region: Piedmont
Varieties: Nascetta
Flavours: Aromas of citrus and pineapple, savory notes of sage and rosemary, mineral Medium-bodied, fresh, lively
Quite rich with exotic fruits blended with spicy notes and green apple
Profile: Green & Flinty. Piedmont’s true native, white grape may be Nascetta, a rare gem that is slowly making a comeback in the Langhe region after being forgotten for too many years. Historically, Nascetta was made into a sweet wine (mostly for religious services) yet as a dry wine, its complexity and aromatic intensity are immediately captivating.
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Contains Sulfites, Conterno wines are made naturally, fermented on indigenous yeasts and aged in traditional large oak cask (botti). All vines are cared for organically. Certified organic

2020 GRUNER VELTINER, HILLS COLLIDE ‘MACCLESFIELD’
Price: $68
Region: Adelaide Hills SA
Varieties: Gruner Veltliner
Flavours: Lemon, red apple, mineral, nectarine, fennel
Flinty, textural and spicy. Plenty of savoury complexities play alongside ripe nashi pear. Herbaceous with plenty of freshness.
Profile: Great minerals and ripeness, texture with fruit-forward drive, finishing dry with stony minerals. Pretty and slick. Progressive
Winery/Story: Hills Collide - A considered approach to minimalist winemaking.
Body: Light
Acidity: High
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Contains Sulfites, Blend of settled and full solids barrel ferments. 50% whole berry skin contact ferment. Matured and lees stirred 7 months.

2020 CHARDONNAY, MUDDY WATER
Price: $77
Region: Waipara, New Zealand
Varieties: Chardonnay
Flavours: Melon, peach, stone fruit, oak, butter, vanilla, stone, vanilla, honey
Profile: Vibrant and fresh with lovely fruit ripeness.
Winery/Story: Muddy Water was one of the founding wineries in Waipara, New Zealand, and an organic pioneer on the South Island.
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 13.5%
Winemaking: NO sulphur added! Certified organice
Our Muddy Water Chardonnay is organically estate grown on deep, fine textured Awapuni clay soils. Oak maturation lasted 7 months before blending and estate bottling.

2015 CHARDONNAY, NGERINGA ‘SUMMIT’
Price: $92
Region: Adelaide Hills, SA
Varieties: Chardonnay
Flavours: aromas of rich white peaches, toasted cashews, subtle spice, and sourdough notes, hints of flint and minerals.
On the pallet the peach, spring blossoms, spiced toast and buttery creaminess. A rich, mouthfilling texture with a fresh acid line.
Winery/Story: Ngeringa is a certified biodynamic vineyard and winery specialising in classic, fine wines that are full of vitality and born of tradition.
Erinn & Janet Klein are pioneers of biodynamic viticulture in Australia.
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Whole bunch pressed directly into French oak barriques and puncheons. Minimal sulphur added prior to bottling.
wines made with biodynamic farming and intuitive wine making.

2020 TREBBIANO, CIRELLI ABRUZZO
Price: $57
Region: Abruzzo, Italy
Varieties: Trebbiano
Flavours: Honeycomb, nutty, lemon, butter notes and flinty stony minerality. Skin contact. Citrus, lemon, grapefruit, honey, stone, apple, pear
Taste - Very fresh, mineral, easy drinking and refreshing
Profile: Trebbino d’Abruzzo by Cirelli is a fresh, refreshing and satisfying white wine with a pleasantly rustic style, with great minerality and freshness.
Delicate floral and fruity notes accompany a refreshing and light sip.
Winery/Story: Francesco Cirelli “I strive to bring out as much as I can of the peculiarity of the region, the season’s harvest and even my own sentiments in the wine I produce. It’s my belief that the wine has to reflect its place of origin and its creator.”
Body: Medium
Acidity: Medium +
Sweetness/Tannin: Dry
Alcohol: 12%
Winemaking: Organic, Indigenous yeasts, Independent Winegrowners, Biodynamic
Contains sulfites

2020 CARICA L’ASINO, CARRUSIN
Price: $80
Region: Piedmont, Italy
Varieties: Carica l’Asino, Favorita, Sauvignon Blanc and Cortese Alto Monferrato
Flavours: Green, flinty. On the nose the aromas are fresh with fruity references. At the sip it is light, perfectly acidic and savory.
Fresh, crisp and very fruity.
Yellow plums, mineral, bitter almond hints surround the fruit. Slight hints of yeast & bread
Light and fresh
Profile: Light straw-colored yellow, fresh and fruity scents. Light and balanced, perfectly acid and sapid
slightly aromatic, good bodied white wine. A bit cloudy, especially towards the end. Very pleasant and refreshing drinking.
Winery/Story: The story of this wine is very special and it starts in 2005 when the farm purchased a stable surrounded by vineyards, at a region called “Valle Asinari” (“Valley of the Donkeys”). These vineyards are grown and soon it is discovered the diversity of two parcels of Cortese Alto Monferrato. We’ve asked the previous owner, a nice vivid lady of 1922, that satisfied our curiosity. When her husband found out about this variety, “Carica l’Asino” (“Load the Donkey”), through their friends from Acqui Terme, they decided to grow it in their land at the region of “Valle Asinari” (Valley of the Donkeys”). The curious existence of “Carica l’Asino” in that region combined with Bruna’s passion for Donkeys gave birth to the “Carica l’Asino” white wine. This wine has a longevity of 2/3 years.
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 12%
Winemaking: Biodynamic, Grower Producer, Low Sulphur, Minimal Intervention, Organic, Unfiltered, Unfined, Vegan

2020 WHITE BLEND, BARRACO ‘FIOR DI BIANCO’
Price: $81
Region: Sicily, Italy
Varieties: Catarratto, Grillo and Zibibbo
Flavours: A little skin contact but not much. Beautiful, strong floral scents, a bit of honey, ginger, sea spray, lime juice. Textural, fresh, energetic, saline minerality and chalky. Wonderful drink, fantastic and fresh, but an opulence too.
Profile: Salty, slighty skinsy, purely Mediterranean white from Sicily. Bracing and interesting
Winery/Story: Nino Barraco is located in the north-west of Sicily, in Marsala, right on the coast. He took over his family’s vineyard in 2004, converted them to organics, and now works with no sulphur additions to his wines, along with no filtration, clarification or stabilisation. His wines are pure, naked Sicily.
Body: Medium-Full
Acidity: Low
Sweetness/Tannin: Dry
Alcohol: 11.5%
Winemaking: organic, nothing added to wines, no filtration, clarification or stabilisation either.

2019 WHITE BLEND, WATERSKIN BAW BAW SHIRE
Price: $95
Region: Gipsland VIC
Varieties: Reisling, Sauvignon Blanc, Semillion
Flavours: Green apple, spice, lemon, smoky
palate is powerful with bright grapefruit, melon, passion- fruit, sandalwood and savoury length
Profile: Spicy & Textural, Lo-fi/Natural. Spicy, smoky, scents with green apple and citrus fruit characters, chewy tannins to finish.
Winery/Story: Patrick Sullivan approach to winemaking is definitely minimalist with wild yeast and neutral vessels used as well as minimal or no sulphur, but the wines are clean and free of many faults that have haunted so-called natural wines to date.
“Things aren’t supposed to be like in a factory….” he quips. “Things are (supposed to be) made in a beautiful place with happy energy and nice people.”.
Body: Medium
Acidity: Medium
Sweetness/Tannin: Dry
Alcohol: 12%
Winemaking: Biodynamic.

2016 RIBOLLA, DARIO PRINCIC JAKOT
Price: $150
Region: Friuli Venezia Giulia, Italy
Varieties: Ribolla Gialla
Flavours: On the nose, herbaceous hints, accompanied by dried fruit. On the palate the wine is savoury and slightly tannic.
Sweet spices, dried fruit, apricot jam, herbaceous, and a light sensation of Kerosene.
Profile: A complex wine with dried fruit and medicinal herbs, with long-lasting length.
Winery/Story: Dario Princic’s company is located on the hills of Oslavia, a small town on the outskirts of Gorizia, famous for its white wines that are vinified with long maceration on the skins, wines that are produced according to the ancient traditions of the area.
Body: Medium
Acidity: High
Sweetness/Tannin: Dry
Alcohol: 13%
Winemaking: Organic, harvested by hand, Vegan, contains sufites. Spontaneous fermentation in open wooden vats with maceration on the skins for 20 days. Aging in big barrels for 30 months, in steel for 3 months.
Service tips: Serve it at 12 C with Risotto with 5 years old Parmiggiano cheese from Red Cow Reggiana breed. Falafel wrap.
Ribolla Gialla
Ribolla is a white wine grape variety that is widely planted in the northeastern Italian province of Friuli. It can be found in neighboring Slovenia, where it is known as Rebula.
The wines are often characterized by their firm acidity, peach, citrus and apple notes, and a faint floral aromatic profile. In Friuli, Ribolla Gialla performs best in Rosazzoand Colli Orientali, where it used mostly to produce dry white wines and occasionally sparkling wines.
It is most often made as a varietal but is also blended with varieties such as Pinot Grigio, Friulano and Malvasia. In Slovenia (specifically the Goriska Brdaregion) Rebula blends are known as brisko vino.
Two clones exist: Ribolla Verde and Ribolla Gialla. The latter is far more prevalent as it is more expressive than its green sibling. Most wines labeled as Ribolla are more likely to be made from the Ribolla Gialla clone.
The variety suffered a period of declining popularity in Friuli – international varieties were preferred during the post phylloxera replanting. However, growers have recently embraced its unique qualities as a native grape.





































