Home' InDaily : September 11th 2009 Contents 20 September 2009
The Victorian Wine Industry Association
Conference was held on August 11 at
Yering Station winery in the Yarra Valley
and attracted attendees from a whole
spectrum of wine backgrounds including
local winemakers, vineyard managers,
retailers, consultants, and Victorian
Long time VWIA Board Director Stephen
Shelmerdine of the Yarra Valley's
Shelmerdine vineyard was presented with
the VWIA Distinguished Service Award
2009 for his outstanding contribution to the
Victorian wine industry. As he presented
the Award to Stephen, VWIA Chairman
Chris Pfeiffer spoke of his "gift of giving"
across the breadth of the wine industry,
including terms as past-Chair of VWIA, the
Victorian Food and Wine Tourism Council,
and the Melbourne Wine Show Committee.
In his acceptance speech, Stephen
quipped in typical fashion that he has
followed the motto of, "Ask not what your
Association may do for you, but rather,
what you may give to your Association!"
The Yarra Burn winery was a pioneer of the
Upper Yarra over 30 years ago. In fact, it
was at Yarra Burn that founders David and
Christine Fyffe produced the very first Yarra
Valley sparkling wine, as well as one of
the first Sauvignon Blanc / Semillon blends
in Australia. And this innovative thinking
continues at the winery today. Yarra Valley
sparkling wines are still a major focus
for the Yarra Burn winery and the many
awards they have received certainly attest
to their outstanding quality.
Winemaker Mark O'Callaghan believes
the key to quality in the Yarra Burn
sparkling wines has to be the amazing
fruit resource they have at their disposal
in the Upper Yarra, where the climate is
not unlike that of the Champagne region
in northern France. In fact Mark strongly
feels that much of their work is achieved in
the vineyard, by growing the right grapes
on the right sites around the Yarra Valley.
Then, it's just a matter of attaining the right
balance and texture, allowing the classic
varietal definition to shine through.
It's not only the sparkling wines that
benefit from these unique vineyards. Mark
also uses their premium fruit to produce
Yarra Burn's full range of wines including
the icon wine Bastard Hill. Made only in
years that optimum quality is achieved,
these sought-after wines are a must to try.
Yarra Burn's sparkling and cool climate
wines showcase the Yarra Valley at its finest.
This year the De Bortoli Yarra Valley winery
was awarded Best Tourism Winery at the
Qantas Australian Tourism Award and
the recently refurbished restaurant was
also given a new name, Locale. The
new name not only reflects the De Bortoli
family's Italian heritage but also the
restaurant's philosophy of sourcing the
best local, seasonal and organic produce.
This philosophy ties in with the De Bortoli
ideal of moving towards sustainable
and environmentally aware farming and
De Bortoli Wines' chief winemaker Steve
Webber and his team craft the Yarra
Valley Reserve Release, Estate Grown,
and Gulf Station wine ranges from classic
varieties, notably Chardonnay, Sauvignon,
Viognier, Pinot Noir, Shiraz and Cabernet
This month exciting new releases for
De Bortoli Yarra Valley include a new
partner for the Rococo Blanc de Blancs, a
delicious Rosé and the much anticipated
2007 Reserve Release single vineyard
wines: Chardonnay, Pinot Noir, Syrah and
2008 Sauvignon. Steve Webber describes
the wines: "Chardonnay shows some good
mineral characters and the Sauvignon is
terrific drinking now. The Pinot is perhaps
one of our most intriguing and the Syrah is
simply the best we have vinified."
Meanwhile, the De Bortoli Windy Peak
range has been given a fresh, new
modern look with a vibrant 'fleur' design
on the labels of two new unique additions.
The winery is also introducing a Classic
White and Nouveau Shiraz, hybrid wines
that show some difference, either in
philosophy or vartietal mix.
Links Archive September 10th 2009 September 14th 2009 Navigation Previous Page Next Page