Forbes & Forbes Fraternal Blend is a much loved blend of two Bordeaux varieties; Merlot and Cabernet Franc. Adverse weather conditions during the 2011 ripening period meant the Cabernet Sauvignon did not achieve ripeness. In the absence of this variety the Alexander Murray blend could not be made and a new blend known as the Fraternal Blend was created Merlot (75%) and Cabernet Franc (25%).
Season: The adverse weather conditions during the 2011 were challenging to say the least. A season not typical within the Barossa and a long cool and wet ripening. However, viticulture skills were put to a test this year and delivered some exceptional results within the Eden Valley region of the Barossa. If your terroir consisted of sandy loam soil, shale and rocky outcrops over the red clay than the skills of delivering a quality parcel of wine grapes was all up to the management, that's viticulture of course!
Appearance: Deep purple with brick red hues.
Aroma/Bouquet: Raspberry characters and rich black fruits with a touch of tawny and seasoned french oak on the nose.
Palate: Aged characters showing through with a lovely overtone of blackberries and soft cherries.
Food Pairing: Duck with honey, soy and ginger, oxtail stew, ratatouille, vegetarian lasagna just to name a few...
Residual Sugar: NA
Cellar potential: 5+ years
Winemaker: Colin Forbes
Vineyard: All the vineyards in the Four Corners range are assessed separately to ensure each parcel of fruit delivers its best individual expression of the Eden Valley region. The hero of this blend is the Grenache sourced from the original and ancient Hamilton vineyard near Springton. With only one tonne secured, it was blended with Shiraz from the Eden Valley region including a small parcel from Poonawatta vineyard to enable this beautiful blend.
Season: The 2012 growing season delivered mild conditions producing moderate yields. No severe weather events occurred which provided excellent growing conditions for high quality Eden Valley Shiraz and Grenache.
Wine making: 53% Grenache/47% Shiraz. All the vineyards in the Four Corners range are assessed separately to ensure each parcel of fruit delivers its best individual expression of the Eden Valley region. Wine grapes are picked and fermented separately before transferring to seasoned oak barrels and matured. The final blend delivers the Poonawatta signature Four Corner Blend.
Appearance: Deep crimson red
Aroma/Bouquet: Elegant, composed and compact, flavours of raspberry, ripe plum, cherry and some black fruits are beautifully integrated, with floral and spicy notes adding complexity.
Palate: Vibrant and fresh with luscious red fruits dominating the palate. Delicate silky tannin is balanced and supported with nuances of French oak.
Food Pairing: Fantastic with lamb dishes or a spicy Asian cuisine, Moroccan Tagine or cheese plates.
Residual Sugar: NA
Production: 100 dozen (750ml)
Cellar potential: 15+ years
Wine maker: Reid Bosworth/Andrew Holt
A delicate balance of floral bouquet's, hints of spice with a clean and softly textured finish. A blend of three grape varieties and the only blend of it kind in Australia; Riesling, Gewürztraminer and Kerner (see Kontrapunkt Chaffey wine for more information).
Vineyard: The Fechner brothers' applauded vineyard in the Eden Valley is unique for both its spectacular aromatics and its unique varietal mix.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: This field blend is a co-fermentation consisting of 40% Riesling, 40% Gewürztraminer and 20% Weißer Herold or Kerner grape variety (from one of only two Australian plantings of this Riesling-Trollinger crossbreed).
Appearance: Clean and clear in colour.
Aroma/Bouquet: Düfte Punkt is an aromatic paradigm-shift. Striking Lychee and Turkish delight aromas, followed by orange blossom, musk with a touch of rosewater.
Palate: A complex palate that is layered and luscious, showing lychees, mandarins, minerality and a lingering powder-puff of florals.
Food Pairing: Perfect with a pork roast or anything with a bit of heat and spice.
Residual Sugar: 5.9g/L
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Winemakers: Daniel Hartwig & Theo Engela
Background: In honor of Simon's great uncle The Reverend Canon R.K. Sorby Adams OBE was the Anglican Minister at St. Hugh’s Church in the town of Angaston (1956 – 1960).
Season: Temperatures were above average in spring, allowing vines a healthy start to the growing season. Summer was mild with the exception of a few days of extreme heat. Shiraz and Cabernet ripened unusually at the same time, with intense colour formation in berries. The vintage delivered exceptional quality with low yields, likely to surpass the 2002 in greatness.
Wine making: NA
Appearance: Brick red
Aroma/Bouquet: Rich complex aromas displaying dark berries, liquorice, chocolate and cherry.
Palate: Blackberry, cassis, plum and dark cherry are supported by hints of pepper, spice, licorice, chocolate and espresso.
Food Pairing: Braised Venison with red wine sauce, puree cannelloni beans with grilled salmon fillet or a regional selection of cheese and dried fruits.
Residual Sugar: 3.4 g/L
Cellar potential: 15+ years
Wine maker: Simon Adams