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RDS) Liquor Licence LIQ24009784<br />
share your trips or future<br />
holidays to South America with her, because<br />
she is from Chile. Hola Kari!<br />
221 Vincent St, Cessnock<br />
P: 02 4991 3700<br />
BIll’S WINTER REPoRT<br />
Well, spring has well and truly<br />
sprung here in the Hunter. Despite<br />
a very dry winter, we have had a<br />
promising budburst in the early<br />
varieties. Rain, though, is now<br />
desperately needed.<br />
Very exciting news for me is the<br />
inclusion, in the October Pack, of<br />
Diar y Dates<br />
SPRING <strong>2017</strong> • ISSUE 22<br />
oCToBER 8<br />
Hunter Valley Uncorked Balmoral<br />
Balmoral Beach<br />
the ‘Grandfathers’ Shiraz. This wine<br />
was made as a celebration of the birth<br />
of my grandson, Liam. The grapes were<br />
grown by his other grandfather, Brian<br />
oCToBER 14 & 15<br />
Sydney Wine Festival<br />
Grand Pavilion at Rosehill Racecourse<br />
Freeman, and made by me here at Allandale (with lots of help<br />
from the Cellar staff). As luck would have it, 2015 was a great<br />
year in Hilltops, producing rich styles so typical of this<br />
area. A wine which will look good at Liam’s 21st (well, his<br />
18th at least).<br />
Other news from Allandale is that over the last few months we<br />
have farewelled three staff members: Ado, who was working in<br />
winemaking has gone to work in the family business, raising<br />
cattle; Hayley has moved on to a promotions role in Newcastle;<br />
and Mary, who many of you would have met on weekends, has gone<br />
back home to Adelaide to be near family.<br />
On a happier note, we do welcome Kari, who has come to work<br />
for us all the way from Chile. Already she has dogs speaking<br />
oCToBER 29<br />
Wahroonga Food & Wine Festival<br />
Wahroonga Park<br />
New Allandale<br />
Team Member<br />
We are very happy<br />
to welcome Kari<br />
Spanish! (It might take longer to get us fluent). Kari will be<br />
taking over Hayley’s role in marketing.<br />
Macchiavello who<br />
Please call in and say hello if you are at any of the events<br />
we are attending, we do appreciate everybody’s support.<br />
recently. If you are at<br />
has joined our team<br />
Best wishes,<br />
Bill Sneddon - General Manager/Chief Winemaker<br />
our Cellar Door don’t<br />
be shy to practice your<br />
Spanish, or maybe<br />
New Celebr ities at Allandale<br />
As you well know, Allandale has always been dog friendly, having<br />
always had a puppy over the last 40 years. Right now, our furry<br />
friends are Baxter & Sonny, which are so adorable that they<br />
were selected to be part of the book ‘Wine Dogs’, which feature<br />
dogs in vineyards all around the world.<br />
We will have this amazing book for sale in our Cellar Door, so<br />
don’t hesitate to ask for it!<br />
WinemAker’s reserve selectiOn<br />
september miXeD selectiOn<br />
ry<br />
n OAk<br />
American oak are the two most popular<br />
d in Australian winemaking. French oak<br />
and imparts subtle flavours and firmer,<br />
s. American oak can impart stronger and<br />
nd flavours which are suited to big bold<br />
ls are regarded as superior oak. It is more<br />
and requires specialised skills for proper<br />
oak is denser and is less labour intensive<br />
sing large format oak we increase the<br />
a more subtle effect.<br />
5 cases) • Hogshead 300 litres (33 cases)<br />
heon 500 litres (55 cases)<br />
museum releAse<br />
The wines in your Winemaker’s Reserve<br />
Selection are from the outstanding<br />
2011 vintage.<br />
Collectively, these wines have been<br />
awarded a stellar 6 trophies, 24 Gold<br />
and 23 Silver medals!<br />
Regarded as a very good year in<br />
the Hunter Valley, the 2011 vintage<br />
produced some remarkable wines.<br />
We have meticulously cellared the 2011<br />
Winemaker’s Reserve wines for you to<br />
enjoy now. Yet, these wines also have<br />
the ability to gracefully develop for many<br />
more years to come.<br />
The 2011 Winemaker’s Reserve wines<br />
are not available in cellar door and are<br />
exclusively available in this very limited<br />
museum release.<br />
WINE CLUB SELECTION<br />
SEPTEMBER <strong>2017</strong><br />
This Wine Club Selection, we feature some exciting Italian varieties!<br />
An aromatic white, Vermentino, a lovely fruit driven Barbera and new variety for First Creek, Sangiovese.<br />
VERMENTINO<br />
This exciting aromatic white variety<br />
SANgIOVESE<br />
(pronounced san joe VAE sae)<br />
BARBERA<br />
We have been producing Barbera here at<br />
from Southern Italy is making a great Sangiovese is grown in the famous<br />
First Creek since 2013 and it is one of our<br />
impression on the wine scene in Australia. Tuscany region, located in central Italy. It most popular selling reds!<br />
Originating in Italy and the islands of is the most widely planted red wine grape This red Italian variety comes from the<br />
Sardinia and Corsica, Vermentino has been in Italy and produces a medium bodied Piedmont region, North West Italy. Today,<br />
grown for a number of years in the Hunter savoury wine. Sangiovese can vary in style it is the third most-planted red grape<br />
Valley and has flourished in our similar from delicate aromas of Strawberry to variety in Italy, where it is picked early and<br />
Mediterranean climate.<br />
intensely dark and tannic.<br />
drunk early. It produces good yields and is<br />
It produces wines with firm acidity and Sangiovese is ideal with herb and tomato known for deep colour, high acid and low<br />
good flavour which makes it so versatile based dishes. The wine’s tannin will cut tannins. In the warmer climate of Australia<br />
when pairing with food. This variety through fat, butter or oil and works well it is picked ripe where it produces a richer<br />
matches easily with seafood, oily fish, with cured meats, rich roasted meats and medium to full bodied red with soft<br />
anything herb based like pesto, spring hard cheeses.<br />
tannin. Its bright acid and juicy fruit does<br />
vegetables, pastas and goats cheese.<br />
well with rich dark meats like duck and<br />
venison. The acid and tannin structure<br />
Una cena senza vino e come un giorno senza sole!<br />
make it perfect for tomato based dishes,<br />
A MeAL WITHOUT WINe IS LIKe A DAy WITHOUT SUNSHINe!<br />
blue cheese and root vegetables.<br />
ak vs American Oak<br />
l $ per barrel<br />
00 Hogshead $1000<br />
00 Puncheons $1500<br />
Offer<br />
spend over $120.<br />
t via www.firstcreekwines.com.au<br />
. Valid until 30th September <strong>2017</strong>.<br />
AnnuAl<br />
reserve lunch<br />
cheon as we release this year’s<br />
ines, hosted by winemakers<br />
d Shaun Silkman.<br />
lines will prepare a sumptuous<br />
carefully matched each dish to<br />
wines and rare back vintage<br />
maker’s Reserve Range.<br />
th October<br />
ery, Hunter Valley.<br />
d; invitations are exclusive to<br />
d special guests of members.<br />
September is budburst in the Hunter<br />
Valley. This is when the grapevines burst back to life and<br />
colour after lying dormant throughout winter. As the air<br />
temperature increases, woolly buds swell and then the<br />
new green leaf tissue pushes through with buds bursting.<br />
From the buds come shoots and new leaves, which form<br />
the beginning of the grape flowers. As the weather warms<br />
up, the new shoots grow and the grape flowers begin to<br />
form berries. This is known as ‘berry set’.<br />
2011 WINEMAkER’S<br />
RESERVE SEMILLON<br />
Tasting Notes<br />
A delicate citrus palate<br />
with fine minerality<br />
leads to a seamless<br />
acid backbone,<br />
delivering a wine with<br />
great line and length.<br />
The 2011 Winemaker’s<br />
Reserve Semillon is<br />
ageing very gracefully.<br />
Winemaking<br />
The fruit was crushed<br />
and pressed in the<br />
cool of the night to<br />
retain natural acidity<br />
and fresh aromatics.<br />
Fermented with<br />
natural yeast for<br />
approximately three weeks at 14ºC and<br />
bottled in early April to retain bright acidity<br />
and freshness.<br />
Cellaring Drink now until 2023<br />
Region Hunter Valley.<br />
Food Pairing White Asparagus<br />
with Serrano Ham and Chive Dressing<br />
Member’s price $48<br />
EXCLUSIVE TO MEMBERS<br />
4 Trophies<br />
14 gold & 12 Silver<br />
2011 WINEMAkER’S<br />
RESERVE ChARdONNAY<br />
Tasting Notes<br />
Alluring notes of<br />
white peach and<br />
citrus, meshed with<br />
the finest French oak.<br />
An engaging palate<br />
of grapefruit, white<br />
peach and barrel<br />
ferment characters is<br />
supported by vibrant<br />
acid, ensuring this<br />
wine has a smooth,<br />
persistent length.<br />
Winemaking<br />
Our 2011 Winemaker’s<br />
Reserve Chardonnay<br />
was barrel fermented<br />
using large format<br />
oak, natural yeast and time on lees, adding<br />
richness and a complex mouthfeel with<br />
subtle oak integration.<br />
Cellaring Drink now until 2021<br />
Region Hunter Valley<br />
Food Pairing Poached Salmon<br />
with Caper-Butter Sauce<br />
Member’s price$60<br />
EXCLUSIVE TO MEMBERS<br />
2 Trophies<br />
9 gold & 7 Silver<br />
96 Points James halliday<br />
pointed Chairman’s 11<br />
In the Hunter, the Semillon grape is one of the first varieties<br />
to burst while the Shiraz grape is one of the last to burst.<br />
As the vines come to life with leaf growth, the vineyard<br />
crew are then busy checking the vines to ensure that<br />
vintage will produce optimum yields for maximum flavour.<br />
By October, rapid leaf growth can see the shoots grow an<br />
average of 3cm per day as the vine canopy fills out. This is<br />
2011 WINEMAkER’S<br />
RESERVE ShIRAz<br />
Tasting Notes<br />
Aromas of plum and<br />
blackberries with a<br />
hint of black pepper.<br />
Mulberry, blackberry<br />
and plum flavours with<br />
earthy complexities<br />
and hints of liquorice.<br />
Supported by fine<br />
velvety tannins, with a<br />
long satisfying finish.<br />
Winemaking<br />
Cold soaked for 36<br />
hours before being<br />
fermented with neutral<br />
yeast in open top<br />
fermenters. Plunged<br />
4 times a day in the<br />
height of ferment to extract delicate fruit<br />
tannins and enhance the vibrant colour.<br />
Pressed to new and one year old French<br />
oak puncheons for 9 months maturation.<br />
Bottled in early January to retain fresh<br />
aromatics and fruit structure.<br />
Cellaring Drink now until 2025<br />
Region Hunter Valley<br />
Food Pairing Wagyu Beef Daube<br />
Member’s price $64<br />
EXCLUSIVE TO MEMBERS<br />
1 gold & 5 Silver<br />
2016 VERMENTINO<br />
Tasting Notes<br />
Aromas of green apple and<br />
subtle citrus. Refreshing<br />
flavours of lemon blossom<br />
and Anjou pear, mouthwatering<br />
acidity with a<br />
lingering finish.<br />
Cellaring<br />
Ready to drink!<br />
Region Hunter Valley<br />
Food Pairing<br />
Zucchini noodles with<br />
basil pesto<br />
MeMber’s price $20<br />
2016 BARBERA<br />
Tasting Notes<br />
Bright purple hues, aromas of<br />
blackberry and sweet spice,<br />
the palate is medium bodied<br />
with juicy dark cherry and fine,<br />
soft tannins, giving the wine<br />
a generous mouth feel and<br />
lingering flavour.<br />
Cellaring<br />
Drink now until 2019<br />
Region Orange<br />
Food Pairing<br />
Braised duck and porcini ragu<br />
MeMber’s price $24<br />
EXCLUSIVE TO MEMBERS<br />
2015 VERdELhO<br />
Tasting Notes<br />
A perfumed nose of citrus,<br />
melon and passionfruit with<br />
hints of honeysuckle and<br />
spice. Medium bodied with<br />
ripe tropical fruit flavours<br />
balanced with a lively palate<br />
of fresh acidity.<br />
Cellaring<br />
Ready to drink!<br />
Region Hunter Valley<br />
Food Pairing<br />
Prawn, Asian greens and udon<br />
noodle broth.<br />
MeMber’s price $20<br />
2016 SANgIOVESE<br />
Tasting Notes<br />
Vibrant garnet colour, aromas<br />
of red berries with a hint of<br />
tomato leaf. The palate is<br />
savoury with well-balanced<br />
acid and tannin. The cherry<br />
fruit is sumptuous and lingers<br />
on the palate.<br />
Cellaring<br />
Drink now until 2019<br />
Region Hilltops<br />
Food Pairing<br />
Pork and spinach cannelloni<br />
MeMber’s price $24<br />
EXCLUSIVE TO MEMBERS<br />
NV CUVéE<br />
Tasting Notes<br />
Fresh, crisp apple aromas,<br />
lemon and lime characters on<br />
the palate with complex<br />
yeasty brioche overtones. A<br />
persistent creaminess and fine<br />
mousse leads to a smooth, dry<br />
finish.<br />
Cellaring<br />
Ready to drink!<br />
Region Hunter Valley<br />
Food Pairing<br />
Farmhouse Terrine<br />
MeMber’s price $20<br />
2015 CABERNET SAUVIgNON<br />
Tasting Notes<br />
Fragrant sweet spice and mint<br />
with a background of warm<br />
oak. Concentrated berry<br />
flavours with fine ripe tannins<br />
and a lingering finish.<br />
Cellaring<br />
Drink now until 2020<br />
Region Orange<br />
Food Pairing<br />
BBQ Spring lamb kebabs<br />
MeMber’s price $20<br />
EXCLUSIVE TO MEMBERS<br />
inment and prizes.<br />
LD OUT!<br />
5 member’s guest<br />
Air and soil temperatures along with grape variety are<br />
all the key factors that influence when the buds begin to<br />
appear.<br />
when the berries begin to appear on the new shoots. By<br />
November we begin to see the grapes form on the vines.<br />
Visiting the Hunter Valley? Our Cellar Door is open 7 days from 10:00 am. Book a Member’s Tasting and<br />
complimentary local cheese platter on 02 4998 2992 or email wineclub@firstcreekwines.com.au<br />
With the Hunter Valley bursting back to life, it is certainly<br />
a beautiful time to visit us and enjoy a Member’s Tasting<br />
Members receive 20% discount and free delivery! To order wine, simply log into your<br />
Member Account via www.firstcreekwines.com.au then click STORE or call 02 4998 7293.<br />
with your complimentary cheese plate!<br />
creekwines.com.au
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