MORE NEWS SNIPPETS

April 10, 2020

LESSEN YOUR BLUES:  We all know that light is one of the enemies of safely storing wine for the longt erm, as the UV has an impact on a number of compounds present in the wine,leading to dis colouration and flavour oxidation issues. The advent of LEDlights did not improve the situation by much as even though they don’t emit UV,they are usually rich in blue light, which can still impact the wine quality.

However ecently, Integrated Power, launched a range of amber LED fittings, which not only do not emit any UV but neither any light in the blue/purple spectrum.These fittings are also motion sensitive so that only the relevant section of the storage facility will be lit at any given time.

CAN IT:  Further to myearlier reports on canned wines, the March 2020 Edition of Grapegrower & Winemaker Magazine, has an article on cannedwines in it, which states that currently there are more than 50 different wines in a can available in Australia, (including the excellent ones from the skyrocketing Riot Wines – see my blog 16/08/2019).The article reports sales of “more thanAU$25 M value, with exports accounting for at least another $10 M..”

Australian canned wines are being exported to the USA (currently the largest can winemarket in the world), New Zealand, China, Singapore, Japan, South Korea and Canada – with many more new markets to follow, I am sure.

Watch this space as wine in a can really takes off over the next few years, for oh somany reasons.

KI UPDATE:  I recently heard from the guys at The IslanderEstate Vineyards – that was devastated by the KI bushfire (January 10, 2020).

Themassive recovery job is well underway with all the burnt vine posts, wires andirrigation plumbing having been removed. The burnt vines have all been cut backto being 100mm tall and they have said a few prayers for early winter rains totrigger the rejuvenation process of those vines that have survived. There aresome signs of life amongst the vines, but nowhere near enough as yet.

Inaddition, all the (asbestos riddled) debris of the house and old shearing shedshave now been removed along with all the destroyed equipment.

Currently,they are cleaning out the winery so that they can start making repairs therein.

Inthe meantime they have just bottled the last of their prior vintage wines, sothat they can be sold to generate desperately needed cash flow for thismammoth, almost complete, total rebuild.

Theirrange is eclectic and exciting, including TheIslander “The Independence” 2015 Malbec (Halliday 96 points) which in myhumble opinion is the best Australian Malbec I have ever tasted. Incidentally,their range includes the “So Far SoGood” Sauvignon Blanc and Shirazwhich are “no added preservatives or sulphites” wines. They also have museumstocks (that were stored on the mainland) of their Flagship wine, “The Investigator” Cabernet Franc from 2013, 2008, 2005 and 2004.

Soplease try and buy some of their absolutely cracking wines, check them out at www.iev.com.au or even better still hop overto Kangaroo Island and spend a couple of days visiting this magnificent islandthat has so much to offer!!

That’sit for this week. More next week and in the meantime please stay safe and enjoygreat quality wine. Cheers!

This Week's Wine Review:

Thisweek I am raving about a sensational Barossa Shiraz. An old fashioned,traditional Barossa Shiraz that manages to be intense yet extremely elegant atthe same time.

The Kaesler 2018 Barossa Valley ‘The Bogan’ Shiraz is the wine that has me drooling. What a stunningwine, made from old-ancient, dry grown vines planted between 1889 and 1965 –thus even the youngest vines are probably older than many of you reading thisright now!!

TheKaesler’s planted their first vines in 1893, having arrived in the Barossa inthe 1840s. They planted Shiraz, Grenache, Mataro and White Hermitage. Today,some of these original Shiraz vines still survive and contribute the grapesthat are the backbone of this excellent wine.

The 2018 ‘The Bogan’ is afabulous wine which has had no finings or filtration after having matured foraround 18 months in a combination of new and 2-to-3-year-old French oakbarrels.

Startingwith the lively, inky purple colour, before going on to the beautiful bouquetredolent with ripe plums, a good dollop of fine vanillin oak and splash ofspices. The palate is big with lashings of rich, smooth, mouth-fillingflavours, beautifully balanced with layers of flavour, great complexity and atight, slightly grippy, lingering finish. Eminently drinkable right now, itwill evolve and mature gracefully over many years to become sublime.

Thisis a truly total package, with everything in harmony and balance making it A BLOODY BEAUTIFUL BAROSSA SHIRAZ. www.kaesler.com.au