What wines are hot in July?

Well, if you live in the northern hemisphere and don’t put ’em in the fridge—all of them.

Baddabing!

Seriously, what are the hot Yarra Valley wines on tasting at YVCD this month?

Check em’ out below then drop in for a live-to-mouth tasting at Yarra Valley Cellar Door, 242 Maroondah Highway, Healesville, Yarra Valley.

See you soon…

Wines on Tasting in July

Pet Nat 2017, Six Acres

Pet Nat is short for Pétillant-naturel which is a wine produced in the méthode ancestrale, an ancient and natural way of making sparkling wines, predating the méthode champenoise. 65% Pinot Noir, 35% Chardonnay. Bone dry. Unfiltered and unfined. No sulphur.

 

Fumé Blanc 2015, Squitchy Lane

Passionfruit, citrus, melon, peach and lime aromas. White nectarine, blood orange and apricot on the palate. WINERY FACT: Owner, Mike Fitzpatrick—former captain of Carlton Football Club—fell in love with wine while a student at Oxford University.

 

Chardonnay (Estate) 2016, Seville Estate

Beautiful aromas of white flowers and stone fruits encased with a flinty lees reduction. The palate is focused and pure with bright melon fruits, sweet spice and a toasted almond oak complexity. 30% new French oak; no malolactic fermentation. WINERY FACT: Winemaker Dylan McMahon is the grandson of original owner.

 

Rosé 2017, Handpicked Wines

Pinot Noir 95%, Marsanne 5% . Pinot Noir juice and Marsanne skins gives the wine extra body, texture and phenolic depth. Strawberry ice-cream nose. 2017’s long slow ripening period allowed gradual development of complex flavours and retention of good levels of natural acid.

 

Rosé 2016, Elmswood Estate

An abundance of red berry fruit and subtle notes of rose petals. Bright flavours of raspberries and red cherries vie for attention on the palate, with their fruity acidity balanced by layers of texture and subtle savoury characters from phenolics, ageing on lees, and barrel fermentation.

 

Pinot Noir 2016, Six Acres                                            

Fruit and spice on nose including ripe cranberry, raspberry and forest floor. Delicate yet flavourful. No fining, no filtration and minimal sulphar added. MV6 clone. GOLD at 2017 Yarra Valley Wine Show.

 

Pinot Noir 2016, Seville Estate

Lifted aromas of red berry fruits, spice & a hint of sweet nutty oak. Palate of cherries & strawberries with earthy characters of rhubarb & nutmeg. Whole bunch ferment adds lift, tannins, savoury character & texture. GOLD Melbourne Royal 2017; 94 pts James Halliday

 

Merlot 2017, Handpicked Wines

A full- favoured wine with juicy raspberry and mulberry fruit flavours, mocha oak and the soft tannin so typical of the Merlot variety. Aged in mostly old French oak. Fruit from select Yarra Valley vineyards.

 

Syrah 2014, Elmswood Estate

An intriguing nose of plums, raspberries, aniseed and black pepper spice, supported by a subtle dusting of cinnamon and mocha from quality French oak (matured for 20 months). The palate is round and soft with a creamy mouthfeel on the mid-palate, finishing with sweet, silky tannins and balanced acidity.

 

Shiraz 2015, Seville Estate

Ripe black fruits, white pepper and spice. Parcels of whole-bunch, whole-berry and de-stemmed fruit. This wine received 94pts from James Halliday. WINERY FACT: Shiraz vineyard was planted in 1972.

 

Cabernet Sauvignon 2013, Elmswood Estate

An elegant Yarra Cabernet nose of red and blue fruits, hints of bay leaf and brown spice, and balanced French oak. Handpicked from dry-grown, 30+ year old vines. Matured for 16 months in a mix of French oak barriques, hogsheads and puncheons (45% new). Merlot and Sangiovese (8%) was included in the blend for textural richness, as well as aromatic complexity. 93pts James Halliday.

 

Cabernet Sauvignon/Cabernet Franc/Merlot 2014, Squitchy Lane

Cabernet Sauvignon 45%, Cabernet Franc 35 %, Merlot 20%. Spicy, red fruits and a waft of mint; medium bodied. Hand-picked, destemmed and crushed to small open fermenters. Fermentation in 7-10 days and individual parcels pressed and matured in barrels for 15 months prior to blending and bottling.