What is the point, you may ask, of reviewing a wine that is no longer easily available to taste or purchase?
As many are now fond of answering – ‘Good Question!’
My thoughts are that many people may be interested in reading about a wine that unfolds in time, slowly revealing hidden charms. You may then be interested in acquiring the current vintage wine for your own collection to enjoy in the future. You would also be buying at a price that doesn’t include higher costs associated with the winery cellaring / keeping the wine for many years – if they were able to do so!
Although the Greenstone winery and cellar door are now based in the Yarra Valley, the Greenstone Heathcote Shiraz is a flagship wine on tasting at the Greenstone cellar door. Located on the western outskirts of the township of Yarra Glen, the current site of the Greenstone winery was first established by Yarra Ridge, it then became the home of Sticks Yarra Valley. Greenstone Vineyards purchased the Yarra Valley winery and cellar door in 2015, with a vision to add cool climate wines to their impressive portfolio.
The Greenstone project commenced in 2003, as a 40 hectare property at Colbinabbin, to the north of Heathcote. The Cambrian soils of Heathcote are unique, with the oldest known soils in Australia. Geological findings have dated the Cambrian soils at over 550 million years. These deep red soils are mottled with copper basalt, which has a green tinge, thus the name Greenstone. The mild climate and agreeable vineyard conditions have helped make Heathcote wines so highly regarded throughout Australia, and indeed, the rest of the wine drinking world. The Italian varietal Sangiovese also shows great promise from the Greenstone Heathcote vineyards.
The current vintage of the Heathcote Shiraz is 2017, so it is fascinating to see how the wine presents as a back vintage, at 8 years of age (2012 vintage tasted in July 2020).
Well renowned viticulturist, Mark Walpole was in charge of the vineyards in 2012. The magical touch of winemaker Sandro Mosele crafted the wines – further to performing his duties at the time at Kooyong Estate – Mornington Peninsula.
I recall that as a young wine, the 2012 Greenstone Heathcote Shiraz was taut and minerally, with very few fruit aromas or flavours evident. Fine grained persistent tannins and acidity were obvious. Tasting the wine 6 years down the track, I am pleased to report that the wine is maturing beautifully – with a bright future still ahead for the foreseeable future.
Aromas and flavours of dark fruits and blackberry gently reveal themselves, over a backdrop of very fine, ripe tannins. The acidity is well integrated, adding freshness and brightness to the medium bodied palate. I contend that the minerality in the Greenstone soils help to add complexity and minerality to this intriguing wine.
It is worth noting that the wine is made in a cool climate style – with French oak barrels being used for aging as well as slightly earlier picking of the grapes – retaining natural acidity. Many Heathcote Shirazes tip the scales at a hefty 15% abv. The 2012 Greenstone Shiraz weighs in at a svelte 13.5%abv. Practically a health food!
I am looking forward to tasting the 2012 in another 4-5 years, to see how it is unfolding. I will keep you posted.
A stunning winter view of the dormant vines beneath a Yarra Valley sky. This shot was taken from the top of the hill on 30th June, 2020, overlooking the vineyards @ Helen’s Hill, Coldstream Yarra Valley.
Tours are still happening – albeit it with smaller numbers. This is just right for PDT – as we specialize in bespoke smaller group tours.
Enchanting winter tours are still available – 7 days per week – for the YarraValley and Mornington Peninsula. Bookings are essential.
I spent most of last weekend (13th & 14th of June), visiting many of the cellar doors / restaurants in the Yarra Valley, to see how old friends were coping with Covid 19 restrictions.
As we have been getting many requests for tours, I wanted to see for myself what was happening now – and expectations over the next couple of months.
I am pleased to let you know that limited tours are now available.
I have included a few photos of the venues I visited, and wines tasted. The recently refurbished Yering Station Cellar Door is now also being used as an Art Gallery. Currently the stunning works of Antonio Villella – with his display Harmonious Equilibriums – adorns the walls of the Cellar Door.
Over the next 2 weeks – tours will be capped at 6 people.
Tours would typically be as follows.
Visit 1 or 2 wineries in the morning.
Lunch with a tasting and glass of wine.
A final wine tasting at another venue in the afternoon.
Yering Station recently refurbished Cellar Door.
Stunning art by Antonio Villella adorns the cellar door –
Yering Station Reserve Pinot Noir – 2017
Giant Steps – Single Vineyard Pinot Noirs – 2019 vintage.
Giant Steps – Healsville. 2019 Single Vineyard wines.
Medhurst Wines – Gruyere Yarra Valley
Seville Hill Reseve Pinot Noir – 2018
I was happy to taste a few wines over the weekend – and found the quality to be exceptional. I hope to take you and your friends and family on a beautiful wine tasting to the Yarra Valley soon.
Just before the Covid 19 shutdown, in late March 2020, I was lucky enough to attend a cellar door tasting at Paringa Estate – Mornington Peninsula.
In the latest 2020 Age Good Food Guide – the restaurant was awarded a presigious ‘Two Chef’s Hats’. If you would like more detailed information on the restaurant, winery and cellar door – check out the link below. The main focus of this post, is a review of the current vintage wines on tasting, as of March 2020.
Paringa Estate was purchased by Lindsay McCall in 1984, when it was a run down apple orchard. Lindsay had no formal qualification as a wine maker. He was a secondary school teacher – who combined his passion for winemaking with his full time teaching duties.
Lindsay’s son Jamie, having studied winemaking on the Peninsula, as well vintages in the U.S and Burgundy, became a qualified winemaker in 2012.
Ahead of the 2017 vintage, Jamie was put in charge of winemaking at Paringa Estate. Growing up as a young boy on the Estate, Jamie is excited to now be following in his father’s footsteps as the ‘next generation’ winemaker.
By the late 1990’s, the wines were starting to get acclaim from the wine media. It is now one of the most highly awarded and recognized wineries on the Mornington Peninsula, as well as all of Victoria.
With a vision to serve cuisine that was of equal quality to his fine wines, Lindsay commissioned an intimate on-site restaurant. Overlooking the undulating vines of Paringa Estate – the restaurant and cellar door are cosy and stylish – to match the intimacy of a visit for fine wining & dining. Booking for lunch is essential. The cellar door however, can not take bookings of more than 10, as it can affect the atmosphere and amenity of the nearby dining area.
It may be fair to say that Lindsay is a perfectionist. The winery has been awarded ‘Winery of the Year’ by James Halliday in the Australian Wine Companion – 2007. ( Lindsay likens this award to being chosen as captain of the Australian cricket team! ) The restaurant has attained 7 consecutive ‘chef’s hats’ in The Age Good Food Guide.
On the northern side of the cellar door / restaurant, there are full size windows overlooking the winery. Nice to see the team hard at work – as you enjoy the fruits of their labour.
The winery is modern in equipment, yet tiny in comparison to many industrial size wineries. It appears much more ‘Burgundian’ in style and scale*.
There are 3 ranges of wines available for cellar door tastings at Paringa Estate.
The standard tasting includes an array of wines with grapes sourced from various vineyards throughout the Mornington Peninsula. These are knows a ‘Penisula Wines’.
The next level is the ‘Estate’ range – all fruit sourced from the Paringa Estate vineyards.
The top of the tree is the ‘Single Vineyard’ range – very small production from the most expressive estate vineyard sites.
Estate Riesling – 2018
One of the rarer varieties planted on the Peninsula, this now mature vineyard was planted in the late 1990’s, with the first vintage being 2002.
This was a lovely start to the tasting – with classical Riesling notes evident up front. Dry, with stoney/ slatey / mineral notes evident. Lemon and lime notes on the palate – with very fresh mouthwatering acidity. Cellar Door Price – $25.
Estate Pinot Gris – 2019
Mature vines again – first vintage 2002. Really enjoyed this wine – Ripe pear with a satisfying fleshiness on the palate. There’s some wild yeast and barrel ferment inputs in the winery – adding to the complexity. On tasting, I thought at the time that this wine represented excellent value – and would be a worthy entry into the Perfect Day Tour’s – Wine of the Month. C.D.P – $25.
Estate Viognier – 2019
A rarity on the Mornington Peninsula, Viognier was once penciled in to be the next ‘great white hope’, to compete against Chardonnay and N.Z Sauvignon Blanc. Didn’t happen.
The reasons Viognier has remained a marginal variety is that, firstly, it can be difficult to pronounce. Another may be that it is hard to grow consistently well. Confusingly for many, it is often blended with Shiraz. All of these teething problems made it hard to get this new brand wine off the ground in Australia. So Pinot Gris/Grigios quickly occupied that segment of the market.
Classical musky notes on the nose. There is also a touch of rosewater and Turkish Delight. A hint of apricot as well. Bright acidity on the finish (Something that Viognier from warmer areas can often struggle to get right). This wine is whole bunch pressed – and then matured in older French oak barrels for 11 months. This wine would be a delight with a modern style Apricot Chicken dish. C.D.P $32.
Peninsula Chardonnay -2018
Fresh, vibrant and racy, subtle fruit notes of nectarine. Even though this is the entry level Chardonnay – it will build in complexity and richness over the next 5 years or so. C.D.P – $29.
Estate Chardonnay – 2018
Typical of the vintage and region for whites, this wine is still nice and fresh – without any overt oaky notes sticking out. A bit more richness and complexity than the Peninsula Chardonnay. Similarly, it need time to develop more richness and complexity. Bring me a bottle in 10 years. C.D.P – $45.
The Paringa Chardonnay (Single Vineyard) – 2018
Sourced from only 9 rows of the best Chardonnay vineyard – this is the Chardonnay that brings home the bacon. Given much love and expense in the winery – with 35% new French oak, the wine reminds us all of why we should be millionaires, and drink wines like this on a more regular basis.
This exemplary wine was made from vines planted in 1984. The most difficult feat to be achieved by any true fine wine is power and restraint – which I was delighted to find here. The fruit spectrum, as you might imagine, is evocative of the summer fruit bowl of locally grown peach and nectarine. Due to the high level of mouthwatering natural acidity – the Paringa Chardonnay undergoes 100% malolactic fermentation. A serious and stunning white wine. Will most likely be drinking very nicely in 10 – 15 years. C.D.P – $80.
Peninsula Pinot Noir – 2018
Straightforward, with strawberry and red fruits to the fore. Well balanced, light bodied, and yet to build further texture and complexity over the next few years. C.D.P $29.
Estate Pinot Noir – 2011 (Back Vintage)
As many of you may be aware – 2011 was one of the coldest and wettest vintages for most of the grape growing regions on the eastern seaboard – including the Mornington Peninsula (It was however one of the best vintages recorded in the West Australian region of Margaret River).
This is an immensely interesting wine to taste- as you can consider the difficulties the growers suffered during this time – and the skills needed to save the vintage – and make some decent wine.
This older Pinot’ is light bodied & lovely. The colour shows a fragile, autumnal hue – which most red wine drinkers would find challenging. The palate however shows no under ripe / green capsicum notes. Rather, it has a welcome basket of red spices, while being meaty and savoury due to time in bottle. Not for everyone, but a triumph for what can be achieve in the vineyard and winery in a wet and cold year. C.D.P $65.
Estate Pinot Noir – 2016
Cherry and spice.The palate is well structured, with good palate weight. medium bodied with a ‘fleshy’ texture. Expressive of a very good vintage. In the winery, 38% of new French oak was used. C.D.P $65
The Paringa Pinot Noir (Single Vineyard) – 2017
This single vineyard wine has such a consistent record, that it is classified as ‘Excellent’ in the ‘Langton’s Classification of Australian Wines‘. I was struck with how this wine builds gradually on the palate. Medium bodied, but elegant and long. Very complex. The well earned prestige and collectability of this wine has contributed to the upward price bump. C.D.P $100.
Peninsula Shiraz – 2017
There is a welcome whiff of cool climate pepper. I have found this in many 2017 Shiraz/Syrah from the Mornington Peninsula and Yarra Valley. The 2018 vintage being warmer – does not show as much ‘pepperiness’.
This wine was co – fermented with 5% Viognier, a technique that emanates from the Northern Rhone. Used correctly and it adds softness to the palate, and a sheen to the colour. Used incorrectly, and the Viognier can make Shiraz smell of apricots, and make the palate too soft or flabby. Happy to report that the Viognier is hardly even noticable – just as it should be. The tannins are still quite pronounced – the wine will soften and become more complete with a few years in the cellar. C.D.P $29
Estate Shiraz – 2016
Blackberry and a hint of pepper make a great combination at the start. Given 18 months in French oak (28% new), the fine grained tannins will integrate in time. This wine would be lovely now with a seared lamb chop, as the protein and fat would tame and soften the tannins. Will continue to build complexity over many years. C.D.P $50
The Paringa Shiraz (Single Vineyard) – 2018
The vines here are 35 years old. Interestingly, the oak regime has been trimmed from 50% new, down to 40% new French oak. This allows the fruit to be more expressive of the vintage – without being unduly influenced by the oak.
There are enticing aromas of blackberry and liquorice. The tannins are still quite grippy, as you would expect for wine with this power and length. The oak integration is seamless – I would love to reacquaint myself with this wine in 10 – 15 years. C.D.P $80
* Burgundian in style refers to – where each small producer makes their own small amount of wine – perhaps helping out some of the other locals as well, but never mass producing.
I hope you enjoyed the review – and would love to take you on a Perfect Day Tour to Paringa Estate for a wonderful cellar door experience – or perhaps dinner in the restaurant?
Please find below the latest information – applicable from 1st of June. This information is from the official Victorian Government Guidelines.
Hopefully by 22nd of June there will be more easing of restrictions. I will keep you updated if the situation changes.
“What about cellar doors at wineries? What restrictions apply?
Official Government Response.
“Victoria’s winery restaurants and cafes can resume dine-in service, so long as they are meeting the requirements outlined by the Chief Health Officer including patron limits, physical distancing, signage and hygiene.
For those wineries with a restaurant or cafe they will be able to sell alcohol by the bottle and glass or sell a wine tasting experience if they are serving with a seated meal. In addition, they can sell full bottles from their cellar doors for consumption away from the premise.
As part of this sales process, where the liquor license
permits it, a cellar door may also choose to offer free samples of its produce to a seated customer to help the customer choose what to buy – but they will not be able to sell a tasting or wine by the glass, unless it is accompanied by a seated meal”.
Things are slowly starting to slowly improve for Victorian wine lovers!
As of today – the cellar door @ Giant Steps, Healsville Yarra Valley, is open for tastings. Please note, that due to social distancing regulations, only 6 people at a time can visit the cellar door.
Please find details below – as sent to me by our friends @ Giant Steps.
“We’ll all remember 1st June 2020 for many years to come and yes, we are relieved that once again we can share our wines with you.
Our cellar door will be open from Monday 1st -Thursday 4th June by appointment only. Over the long weekend, Friday 5th to Monday 8th June we will be open from 11am – 4pm.
Bookings are recommended as our ‘pop up’ cellar door has a capacity of 6 customers only!
We have our Covid-19 protocols in place to keep you and our team safe so …”
I am confident that over the next fortnight, we will be able to start booking smaller tours (2 – 6 people).
All being well, the next stage will allow us to book up to 10 happy Perfect Day Tour customers.
One of the questions most asked by customers on a Perfect Day Tour is “What’s the difference between Shiraz and Syrah?” With so many cellar doors and wineries offering one or the other, it is a topic I would like to explore, and hopefully demystify.
As both wine styles emanate from the same grape, the differences can include climate, elevation, oak regimes, alcohol content, harvesting / picking times, and even marketing trends and opportunities – to name but a few.
It is understandable that many winemakers in the cooler regions are keen to draw a distinction between the warmer climate ‘Big Aussie Shiraz’ – and their own more subtle offerings.
The first thing to be aware of is that the so called ‘Spiritual Home’ of Syrah is on the majestically high, stony and severely steep hills of the Northern Rhone, south of Lyon, France.
Traditional thoughts on the origins of Syrah are that the noble grape may have it’s origins in Syracuse, Sicily – or Ancient Persia.
According to The Oxford Companion to Wine – a more likely theory is that Syrah may in fact be indigenous to the Rhone Valley. As a direct descendant of the local Vitis allobrogica, this vine is known to have produced fine wine since Roman times.
Two of the most famous villages in the Northern Rhone for producing strapping Syrah are Hermitage, and more recently Cote Rotie. Likewise the appellation of Cornas produces long lived wine, which like all great Syrah, should not even be considered for drinking for at least 5 years after bottling. Less concentrated wines can be found in Saint Joseph. Finally, Crozes – Hermitage, at the bottom of the hill, produces the largest volume – but least concentrated wine of these five major appellations.
An important fact to remember is that in the cooler and hillier Northern Rhone, Syrah is seldom blended (with the exception of an occasional splash of Viognier). The warmer and much flatter Southern Rhone however, has an increasing amount of Syrah under vine – and it is always blended. It is usually added to Grenache and Mourvedre. The warmer Southern Rhone, with it’s traditional Cotes-du-Rhone blend, has inspired the South Australian regions of the Barossa Valley and McLaren Vale amongst others, to release their own version of these three blended grapes, colloquially known as G.S.M. (Grenache/Shiraz/Mourvedre).
It is understood that in 1832, the botanist James Busby brought Syrah cuttings from France to Sydney, New South Wales, where it soon took a liking to the warm area of the Hunter Valley. In little time it became known in here as Shiraz.
Traditionally in Australia, Shiraz has been planted in warm areas – as it requires relatively high sunlight hours to ripen fully. This has led to the typical ‘Aussie Shiraz’ being high in alcohol (14 – 16%), full bodied, often smelling and tasting of blackberry jam and strong vanilla. The Australian Shiraz model has often been matured in newer American oak barrels – adding a strong overlay of ‘Cherry Ripe’ – sweet fruit, chocolate and sometimes coconut.
In the cooler regions of Australia, and indeed New Zealand, many winemakers are leaning more towards the classical, elegant Syrah style. These wines are always matured in French oak barrels, to avoid obvious vanillin/oaky influences on the wine. The barrels may be only 30% new, with the balance being second and third use, to avoid the oak dominating the wine. The best producers are able to make medium bodied wines, with a savoury edge. The dark fruits are part of the story, but do not dominate with over ripeness or jamminess. Sometimes, particularly in cooler years (like 2017), a wonderful whiff of black, white, or green peppercorns can be detected. Some of my favorite Victorian Syrah producers include the Yarra Valley wineries of Warramunda Estate, Oakridge Wines & Giant Steps. From the Mornington Peninsula – Yabby Lake Winery make a wonderful Syrah.
One of the most fundamental advantages of cool climate Shiraz / Syrah, is that due to the slower, longer ripening period, the wines can maintain more of their natural acidity. Natural (tartaric) acid from the grapes helps makes the wines refreshing and delicious with a wide range of food. Yum.
As with most things in a complex world, there is nuance and exceptions to the rule. Many traditional cool climate producers have been making wonderful Shiraz for decades – long before Syrah was a word used in Australia. The Victorian Shirazes from Best’s – Great Western, Scotchman’s Hill – Bellarine Peninsula, Seville Estate – Yarra Valley & Knights Granite Hills – Macedon Ranges (among many others), are all long standing makers of beautiful, elegant, cool climate Shiraz.
In a nutshell – I would contend that Syrah is pretty much cool climate Shiraz. Or would it be more correct to assert that Shiraz is simply warm climate Syrah? Either way, the main differences are as follows.
Syrah Style in Australia.
Usually from cooler areas including Southern Victoria. The Yarra Valley, Mornington Peninsula, and Geelong / Bellarine Peninsula produce high quality Syrah style wines. Tasmania is becoming recognized for the style as well.
Matured in French oak.
Savoury aromas, including pepper, smallgoods / charcuterie.
Usually has minimum, or no added tartaric acid.
Medium alcohol (12.5 – 14%).
Traditional Australian Shiraz Style in Australia.
Often from a warmer climate, such as South Australian – Barossa Valley, Mclaren Vale.
Matured in American Oak.
Often has added tartaric acid to balance to wine.
Aromas and flavours may include – very ripe blackberry / blackberry jam.
Sometimes strong aromas of toast and vanilla.
High in alcohol (14 – 16%).
I hope this has helps in clarifying the difference between these 2 wonderful wine styles. And by the way – you are free to enjoy both! It is not a competition, so now you know the difference, you will get even more pleasure from your Shiraz / Syrah.
Happy drinking – and don’t forget to book a Perfect Day Tour to explore our wonderful cool climate wines.
If this isn’t the best value tour on the Mornington Peninsula or Yarra Valley, I’d love to know what is!
Only $99 per head – for 11 people (max) – for a full day of wine tasting and great food?
Are you kidding ?!?!
Having been out of action for the past two months with an unfortunate knee injury, I was delighted to host a wonderful group of ladies, celebrating a 30th birthday.
Our first appointment was at Quealy Winemakers. Always atmospheric and inviting, this small cellar door concentrates on an intimate tasting of their unique wines. Large and beautiful glassware adds to the theatre and atmosphere of the tasting.
The freshly baked sourdough and home grown olive oil was devoured with relish.
The ladies enjoyed the variety, and purchased a few bottles to enjoy with their much anticipated BYO (local wines) lunch.
One of the interesting facts regarding Quealy, is that Kathleen Quealy, with her husband Kevin, introduced Pinot Gris and Pinot Grigio into Australia. Prior to that, Pinot Gris was grown predominantly in France, most commonly in Alsace region.
Pinot Grigios have traditionally been grown in Italy. It is interesting to note that Pinot Gris and Pinot Grigio are in fact the same grape variety. The French have traditionally allowed the grapes to ripen on the vine a little longer, often giving riper, more aromatic and medium bodied wine.
Pinot Grigio, as the Italians call the variety, is usually picked a week or two earlier. This helps retain more natural acidity, with less aromatics. The Italians generally prefer their white wines to have a high level of palate cleansing acidity, and low aromatics, to compliment regional cuisine.
O.K. – so now we know all about the difference between Pinot Gris and Grigio, it is worth noting that Kathleen and Kevin established the famous T’Gallant Winery in the early1990’s. This business was subsequently sold to Treasury Wine Estates. Kevin remained at T’Gallant until 2014.
Our second visit was to one of the most popular cellar doors for larger groups on the Mornington Peninsula – Red Hill Estate.Even though it was very busy, the guests really enjoyed the experience as well as the wines. More delicious wine was purchased for lunch, namely Chardonnay, Pinot Noir and Shiraz.
After tastings at 2 wonderful cellar doors – lunch was highly anticipated. We enjoyed a semi private dining area at Greek inspired Food on the Hill. The shared plates of traditional dips, cheeses, olives and bread were most welcome. This was then followed by slow cooked lamb and chicken to share – with fresh Greek salad.
The wines, carefully chosen at the previous 2 wineries, were a Perfect accompaniment to the delicious lunch. Vegetarians and Vegan options are also available.
After a delicious and plentiful lunch – washed down with hand picked wine, we headed off to Dromana Estate for our final winery visit. We all enjoyed a leisurely tasting in the outdoor garden (I had coffee).
The ladies were generous enough to allow me into this shot for a final photo – on the beautiful lawns at Dromana Estate.
Thanks for a great day ladies – and for being kind to me on my first tour for 2 months.
No.7 Healsville is an exciting new destination and business venture conceptualized and sponsored by family behind the Meletos / Stones of the Yarra Valley enterprises.
No. 7 is a magnificently re-purposed warehouse at 7 Lilydale Road – Healsville. Now tastefully featuring European style exposed brick and reclaimed multi pane arch windows on the interior, this new space is instantly inviting. Due to the tastefully distressed features, it feels as if it has been here forever, however the interior was only completed in 2019.
The impressive new space boasts a state of the art communal winery, restaurant / café and event space. It is dedicated to giving the next generation of Yarra Yalley winemakers the facilities and technical ‘kit’ they need to help in their quest to make beautiful Yarra Valley wine.
Notably the first such program of its kind in Australia; Damian North (Journey Wines), and Behn Payten (Payten & Jones, Four Pillars), have been chosen to oversee and guide those on the Healsville No.7 Young Winemakers Program.
The previous nondescript concrete car park at No.7 has only just been converted to a European style courtyard and outdoor dining space – complete with long tables, mature olive trees, shade umbrellas and 2 huge industrial fans – to breathe some sweet relief on the warm days ahead.
Once on the lonely edge of the industrial estate, at the western end of the township, Lilydale Road is now a rockin’ little precinct; featuring now world famous Four Pillars Gin Distillery, the idiosyncratic Paynton & Jones Cellar Door, and now No.7. You could easily spend the best part of a lazy day in Lilydale Road – as long as someone else was doing the driving.
Perhaps you could start with a comprehensive tasting at Paynten & Jones, followed by a cheeky glass of their delicious Sangiovese? Pop next door to No.7 for a coffee and cake of your choice – and make a lunch reservation. Now it’s off over the road to Four Pillars, for an informative and fun filled bench tasting. The formalities now out of the way – it’s time for a refreshing G&T, or my partiality, a lovingly constructed Negroni.
Well that was fun! Now it’s time for lunch – back over the road to No.7. The staff is welcoming and professional.
Chef Joel Bowers provides a concise menu of tasty morsels, including duck neck sausage at the moment. Tapas are / is also a feature of the casual dining style here. Importantly, the coffee is excellent, which is almost always the case when I visit Meletos (St Huberts Road Colstream), or No.7.Healsville.
You will find featured at No.7, a growing selection of wines produced by young Yarra Valley of talented budding winemakers, sponsored by Meletos for the inaugural 2019 Young Winemakers Program.
Tilly J (the person), spent some time at the wonderful Giant Steps winery – under the tutelage of the hugely talented and equally self effacing chief winemaker Steve Flamsteed. Steve has mentored Tilly through her first vintage of ‘Tilly J” Pinot Noir. 2 tonnes of fruit was sourced from Helen’s Hill Winery, Coldstream, Yarra Valley.
As a generous kick start to sales, No.7 buys half of the wine produced by those in the Young Winemakers Program – and features the wine at their venue.
Tilly J Pinot Noir – Yarra Valley – 2019.
Vibrant and youthful mid purple colour. Raspberry and assorted red fruits waft up the nostrils. The taste is most evidently fruit driven, with red fruits to the fore – lovely fresh acidity and mild tannins. Medium bodied with a medium finish.
This is a modern style of fun Yarra Valley Pinot Noir. Not made to be overly complex, it is all about juicy generosity and instant gratification.
Drinking well now – I enjoyed my glass of Tilly J at No 7. Healsville very much. I believe this wine will be even better in 2-3 months when it has settled in the bottle, and will drink well over the next 3-4 years.
Recommended Retail Price is $36 per bottle.
No. 7 Healsville is selling this lovely wine for $30 per bottle while it is still featured.
I am delighted that we will be able to offer a visit to No 7. Healsville as another option for our Perfect Day Tours customers. It is also gratifying to support the new wave of Yarra Valley winemakers by visiting No.7, and furthermore having an opportunity to taste and buy the wines.