Come and join us for a delightful afternoon as we explore a variety of chilled red wines, perfect for the summer season.
Saturday 21st December 2024
2.00pm-5.00pm
Open on the day:
- '23 Amo Vino ‘Sangio’ Sangiovese - Riverland, SA $28
- '22 Les Fruits ‘Voix des Raisins’ - McLaren Vale, SA $38
- '22 Petit Oratoire ‘Jajatoès’ - Rhone Valley, France $45
- '23 Alexandre Hote ‘Super Flux’ - Tavel, France $55
- '22 Ori Marani Saperavi ‘Nita’ - Kakheti, Georgia $65
- '21 Justin Dutraive 'Plan B' - Beaujolais, France $75
Enjoy a 10% discount on any three bottles purchased on the day.
Hosted by Tim Stock of GoodStock wines, and free of charge.
Alexandre Hote
After 20 years of managing the family vineyards and delivering fruit to the local cooperative, Alexandre, at the age of 40, decided to start making wine on his own.
In 2019, he purchased a parcel outside of the family holding and began the adventure of Domaine Alexandre Hote. He planted Grenache,
Cinsault, and Syrah on Galets roulés, these large round rocks are often found in the nearby Chateauneuf du Pape AOC, atop clay-limestone subsoil. Alexandre is a dedicated vigneron, spending most of his time in the vineyards, but his approach to winemaking is far from an afterthought. For years, he had been experimenting in his garage, producing tiny quantities of wine.
The process is quite simple: a small vertical press, a couple of stainless steel tanks, and half a dozen barriques housed in the small chai he built behind his house.
His parcels are certified organic or in conversion, using only bouillie bordelaise as treatments. He brings in healthy fruit at optimal ripeness, starts macerations and fermentations separately, and tastes meticulously until the final blend is determined. Each vintage brings its nuances and experiments; some varieties are macerated longer, some are pressed slower, and some spend time in barriques. Very little is set in stone at Alexandre’s young estate.
The few rules he follows are more ethical than philosophical. He bottles his Tavel “nature,” with no addition of SO2, works with gravity, and bottles everything himself with the help of his wife.
Les Fruits
Les Fruits is a boutique winery based in the Adelaide Hills, known for its commitment to natural and organic viticulture. The vineyards are farmed using organic and biodynamic principles, ensuring that the grapes are grown without synthetic chemicals and in harmony with nature. This approach not only promotes biodiversity but also enhances the quality and expression of the wines.
The winemaking process at Les Fruits is traditional and minimalistic. The wines are unfined, unfiltered, and receive only minimal doses of sulfur before bottling. This philosophy allows the wines to express their true character and terroir. The winery produces a variety of wines, including Sauvignon Blanc, Pinot Noir, Chardonnay, and Grenache, each showcasing the unique qualities of the vineyards in the Adelaide Hills, Barossa Valley, and McLaren Vale.
Les Fruits wines are known for their purity, freshness, and complexity. The Sauvignon Blanc, for example, is barrel-fermented and aged, resulting in a rich and expressive wine with notes of citrus and floral aromas. The Pinot Noir, sourced from Whisson Lake’s Gully Block, is elegant and refined, with flavors of red berries and earthy undertones. The Chardonnay, from vineyards in Piccadilly Valley and Ashton, is crisp and pure, with a mineral-driven palate.
Amo Vino
Amo Vino is a celebration of the often-overlooked Riverland region and its rich cultural heritage, in the form of incredibly drinkable, good-times wines.
After an eye-opening trip to the Riverland with alternative variety whizz Ashley Ratcliff from (Ricca Terra), the Vinous team buddied up with Ash to source sustainably grown fruit from his own vineyard and a couple of neighbours to create the Italian-inspired range. With a bit of flair and extra care, the grapes from South Australia’s underdog region shine across this range.
Justin Dutraive
After a couple of harvests abroad and numerous years of wine school, Justin broke ground on his own label in 2015. So far, he’s spent most of his adult life working for his famous father, Jean-Louis Dutraive, and like his father’s wines, his are gentle and fun, with seriousness brewing within. Thankfully, this apple didn’t fall far from the tree.
Wise beyond his twenty-two years, Justin openly shares his ideas with his legendary dad and follows his advice every step of the way. The relationship between them is one of mutual respect and admiration, so they seem like very good friends and are an absolute pleasure to be around.
Justin managed to lease a few parcels of remarkable vines with Jean-Louis’ help, one within the Beaujolais Village appellation, below the town of Fleurie, and another parcel within one that Jean-Louis is well-known for: La Chapelle des Bois.
All of the momentum in popularity that has built up for Beaujolais over recent years has brought about an exciting time in the appellation. And while it’s great to see newfound attention for the once quietly sung legends such as Lapierre, Metras, Foillard, and Dutraive (the elder), there’s really nothing more exciting than watching the rise of a new batch of talented and idealistic young winemakers who let their respect for nature guide them in their craft. If Justin’s first vintage is any indication, we expect that he will quickly climb the ranks, especially when he gets his hands on more top cru vines.
Domaine du Petit Oratoire
In 2016, Lori Haon moved to Valliguières, in the Gard region. While he was completing his oenology studies in Alsace, he found an abandoned wine estate of about twenty hectares in Leboncoin. In the first few years, he worked tirelessly to recover the vines. Among the trees and bushes that had grown on the plots, he found magnificent hundred-year-old Carignan and Grenache vines.
Today, he takes care of his vines by following the precepts of biology and biodynamics, with the obtaining of a Demeter certification. In the winery, vinification takes place naturally without any oenological products, with indigenous yeasts, non-existent or very low doses of sulphur, and without filtration or clarification. Natural and lively wines, which are a clear reflection of the terroir from which they come and the values with which they are made.
Most of the vines are located in Valliguières – the southern part of the Côtes du Rhône appellation – a village surrounded by hills forming a natural amphitheatre and allowing a particular microclimate, cooler than in other regions – the harvest usually ends at the end of September. There is a wide variety of terroirs, at different altitudes. Since 2018, the team has also been working on the vines in Souvignargues. The vines are cultivated according to the precepts of organic and biodynamic farming – with a Demeter certification.
The grapes are harvested entirely by hand, placed in 20 kg crates. In the cellar, vatting is then carried out by gravity. No oenological products are used in the cellar. The vinification is mainly carried out in concrete vats, with indigenous yeasts, without filtration or clarification. Sulphur doses are non-existent: 80% of the estate's wines have no added sulphites.
Ori Marani
Originally from Champagne, Bastien was raised in a wine grower’s family. Fascinated by wines, he graduated from the University of Burgundy and then worked in France and around the world, gaining experience and knowledge in wineries located in Bordeaux, Provence, Australia, South Africa, and Canada.
In 2016, Bastien was to fulfill both his professional and personal dreams by starting, with his wife, Ori Marani, their own winery.
Ori Marani means in: "2 wineries," a nod to the two countries, France and Georgia, as well as the two winemaking influences. Indeed, all the wines are aged in Qvevri and Old French oak barrels, giving a unique identity to each cuvée.
As the winery is very recent, they don’t have any productive vineyards yet. Therefore, the grapes are sourced from small grower’s families in Georgia, who pay a lot of attention to detail. Even without certification, their priority is given to an organic practice and approach in the management of the vineyard.
Grapes are hand-harvested and fermented on their indigenous yeast, preserving terroir identity. Depending on the wine, fermentation takes place either in Qvevri or in old oak barrels, and sometimes both. A minimal amount of sulfur is used before fermentation and at bottling.
All are aged on lees, allowing a reductive environment and an autolytic extraction of texture and aromas. The wines are unfined and unsterilised filtered to keep them as pure as possible.
