Easter 2012 Newsletter

8/10/2019 Easter 2012 Newsletter

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Another reason to enjoy a glass of red?At the Cellar Door we love the crimson hues, the seductivearomas, the alluring flavours and luscious mouth feel of redwine.Is it the known benefits of the high levels of antioxidants foundin the skins? The benefits alcohol on the blood vessels? Or is itthe wonder protein Resveratrol (also found in very highconcentration in the grape skins and seeds)?

Resveratrol is all the buzz! Some researchers claim resveratrolassists in stopping free radicals, regulates the blood sugars andactivates the genes that control the ageing process with thepotential to enhance our quality of life, thus increasing our lifespan.

What a bonus! We can enjoy our glass of red and improve ourhealth at the same time!Too good to be true??? Ill let you know when Im 120 years old.

Happy Imbibing,Terry.

Vintage 2011...

Imbibe EasterA P R I L 2 0 1 2V I N T A G E 2 0 1 2

The 2012 harvest is now complete. From early January to earlymarch we had over 300ml+ of rain. However in saying that, we hada lucky break. In late Jan there was a week of sunshine, the whitesstarted ripening evenly so almost everyone was able to harvestgood quality fruit.As far as the reds go though, we had some torrential down pours

whilst they were starting to develop some sugar. About 50% of thewinemakers Ive spoken to have had to turn their backs on sometheir red vines, but others have been lucky enough with the cloudcover to give the grapes Hang time which ripens the tannins, sothey have some good colour. So, some fantastic whites and classiclow alcohol dry reds are going to be the feature of 2012.

Cheers,Wayne.

Wine It isthe only

reason whyI get upevery

afternoon..

The Hunter Resort Pty LtdABN 89003384307Hermitage Road

Pokolbin NSW 2320P: 02 49987777

F: 02 [email protected]


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Whites

San Martino Semillon 2011

The 38 year old vines from the

Cornerstone Vineyard in

Pokolbin, Only crop 1 tonne to the

acre. This wine has come along

way in the last 6 months. It

displays soft citrus flavours, honey,

great flavour ripeness and good

acid. Enjoy now with a crisp

seafood salad. Drink now or cellar

for the next 8-10 years.

Andrew Thomas SSB 2011

The Sauvignon Blanc in this wine

gives it a hint of passion fruit on

the nose. Whilst the acidity in the

Semillon adds some structure

and backbone to the wine.

Matches well with a light creamy

pasta , seafood or can be enjoyed

on a lazy, sunny afternoon. Drink

within the next 2 years.

David Hook Pinot Grigio 2012

This years wine is a bright chrome

with a slight green hue. The low

yielding vines give the wine a

great balance of fruit and acid,

with a slight flinty finish. A classic

style of Pinot Grigio. Drink within 2

years. Food match, smoked salmon

salad or salt and pepper squid.

Macquariedale UnwoodedChardonnay 2010

Polin & Polin Verdelho 2011

This wine is produced from 25 year

old vines near Mistletoe Lane in

Pokolbin. It displays crisp tropical

fruit, mineral and citrus flavours.

Matches well with spicy asian food

or on its own. Drink now or within

the next 3 years.

The long hot summer of 2010

allowed the fruit to ripen to its

full potential. Light-medium

bodied, it has delicate peach and

melon characters with a clean

finish. Matches well with an

antipasto. Drink within 2 years.

Polin & Polin Rose 2011

This rose was left on the skins for

24 hours before being cold

fermented for an extended period.

At first it feels sweet on the front

pallet, then surprises by finishing

dry. Matches any light meat dish

(chicken, veal or pork). Enjoy now.


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Reds

Crisford Wines Cabernet franc,Petit Verdot and Merlot 2008

This wine is aging very well. The

tannin and acid are integrating

beautifully. It has a cedar andslight tobacco on the nose, with

the Petit Verdot showing strongest

in the blend. On the pallet it

reveals some lovely pepper and

spice characters. Matches spicy

asian foods. Cellar 5-7 years.

San Martino Cabernet Merlot2010

The First San Martino blended

varietal for 19 years. The

cabernet gives the wine good

tannin that gets around the

outside of the pallet. Whilst the

fruit in the merlot goes right

through the middle. Goes well

with lamb or anything fatty. Cellar

for 10 years.

Hel Family Reserve Shiraz 2008

From the Sweetwater Ridge

Vineyard, Pokolbin. Great balance of

fruit, oak and tannin. Great with a

B.B.Q. Weve had such great

feedback on this wine we have

decided to release it again.

Polin & Polin Shiraz 2009

The grapes from these vines are also

situated on Mistletoe Lane in

Pokolbin. Barrel maturation, 2 years

in new and used French and

American oak. Has characters of

pepper, blackberries and just a hint

of sweaty chaps. Which could

explain the cheddar on the pallet.

Cellar for 10-15 years.

Margan Wines Shiraz 20092009 was an amazing year for the

region. The warm days allowed the

fruit to ripen giving a high skin to

fruit ratio, resulting in very

concentrated berries. Matured in

new and used French oak barrels for

just under two years. Food match,

osso bucco. 8-10 years cellaring.

Little Wine Co. Sangiovese 2010This Italian varietal has found a home

in the Hunter. The soft tannins and

fruit are beautifully balanced.

Matured in French oak for 18 months,

it has vanilla and berries on the

pallet. Matches with pasta, but is

also a great little B.B.Q wine. 4-5

year cellaring potential.


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Wine snobs may shudder at the thought, but the first wine-

tasting may have occurred when Palaeolithic humans slurped

the juice of naturally fermented wild grapes from animal-

skin bladders or crude wooden bowls. A Stone Age Beaujolais

nouveau.

The idea of winemaking may have occurred to our alert and

resourceful ancestors when they observed birds gorging themselves

stupid on fermented fruit and decided to see what the buzz was

about. You could even call [fermentation] the first biotechnology.

Patrick McGovern has pushed our knowledge of vinicultural history

back to Neolithic times (the late Stone Age). He has shown through

both archaeological sleuthing and chemical analysis, that the history

of wine extends to the Neolithic period 8500-4000 B.C., the first

glimmerings of civilisation.

A colleague of McGovern, Virginia Badler, brought him some

fragments from a jar that dated back to about 3000 B.C.. They came

from the ancient village of Godin Tepe in the Zagros Mountains of

western Iran. Focusing on the compound tartaric acid which in the

Middle Eats is very specific to grapes. When this is identified it shows

you have a grape product. The shape of the vessel found has a

tapered neck, that indicates its makers intended to keep oxygen out.

In all likelihood the vessel once held an ancient vintage of wine.

McGoverns detective work indicated that wine making dated back to

at least 5000+ years agoMuch longer than previously thought.Happy Easter to all,

Nathan.

Patrick McGovern expert on the origins of ancient wine and biomolecular

technology.

First Wine? Traced back to Stone Age.


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For reservations, please go to www.HunterResort.com.auor call one of our friendly reservation team on 02 49987777

Remember to mention you are an Imbibe Member to receiveyour special 10% discount on the above packages...


6/8

For reservations, please go to www.HunterResort.com.au

or call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


7/8

For reservations, please go to www.HunterResort.com.au

or call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


8/8

Surname/s: ..First Name/s: .Delivery Address: .Suburb: State: Post Code: ..Phone(M): .Phone(h): .Phone (W): ..Fax: .E-mail: ............ Member number..Delivery Instructions..Payment Details.Cheque Amex Visa MasterCard Number: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_Exp:_ _ _ _ Cvv number:............Name on card:

Signature:

WINE Membersprice under adozen

MEMBERS PRICEon 12 bottles ormore

QUANTITY

San Martino Semillon 2011 $17.10 $15.20

David Hook Pinot Grigio 2012 $18.00 $16.20

Polin & Polin Rose $19.00 $17.00

Polin & Polin Verdelho $21.60 $19.20

Macquariedale Unwooded Chardonnay $21.60 $19.20

Andrew Thomas SSB $22.90 $20.50

San Martino Cabernet Merlot $17.10 $15.20

Hele Family Shiraz 2008 $21.60 $19.20

Crisford (Traditional Bordeaux Style) 2008 $21.60 $21.80

Little Wine Company Sangiovese $21.60 $21.80

Margan Family Shiraz $26.00 $22.40

Macquariedale Muscat $26.00 $22.40

Thomas limited 2006 (Gold) Braemore Semillon $32.40 $28.80

Tyrrells Lunatiq Shiraz 2009 $45.90 $41.00

Thomas Kiss Shiraz 09 $62.00 $56.00

Blue tongue cartons $48.00 $48.00

Delivery Australia wide $18.00

Total

Need more wine? Visit us online or

Please go online and order from our website at www.HVCD.com.au. Alternatively,please use the order form below and either send it to us by fax to 02 4998 7787 or by post toHunter Resort, Hermitage Road, Pokolbin NSW 2320. Or just give us a call at the Cellar Door

and we will assist you over the phone! 02 4998 7777 (Extension 5). Thank you.

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Easter 2012 Newsletter