Welcome to the Victory Point Wines, Winter 2007 newsletter and wine offer. In this letter we will bring you up to date with the 2007 vintage in Margaret River and what has been happening at Victory Point.
On offer to our valued mailing list clients is our current release, 2004 Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot
. This wine is described below and perfect for enjoying with Spring meals and entertaining in the coming months.
We have some wonderful cheese matching notes to accompanying this wine which have been prepared by Nick Bath, proprietor of Blue Cow Cheese Company in Western Australia.
to go straight to the order form.
In appreciation of the past support, we can now waive postage costs on wine shipped within Australia.
Unfortunately, we have again sold out of the Victory Point Chardonnay 2006 and our first release of our wine “The Mallee Root”. Release dates for the next vintages of these wines will be announced in the next newsletter.
Halliday reviews Victory Points second vintages
James Halliday has released the 2008 Australian Wine Companion and confirmed his rating of VICTORY POINT winery - 4½ STARS .
‘Excellent producer of very high quality wines.’
The Victory Point 2004 Cabernet Sauvignon
was also awarded 4½ GLASSES. ‘Highly Recommended. ‘Wine of great quality, style and character, worthy of a place in any cellar. 91/100’
Halliday has stated that, in the future the focus of the Companion will increasingly be on the best wineries and best wines. These ratings show a consistency in the Victory Point quality which we are sure will continue to be achieved.
For those of you who secured some of our 2006 Chardonnay and 2005 Mallee Root wines their ratings were also excellent and highlighted in red to show wines of “special interest”.
Victory Point Chardonnay 2006
–5 GLASSES. Outstanding. 94 points
Victory Point “The Mallee Root” Cabernet Franc, Malbec 2005
- 4½ GLASSES. ‘Highly Recommended. 91 points
Picking cabernet 12/3/07-perfect conditions
Rainfall for the 2007 vintage (Aug ’06 – Feb ’07) was well down on average for the vineyard, and warm Spring temperatures gave rise to predictions of an early vintage.
In the end the chardonnay was picked on the 22nd February and most of the red varieities were picked by 12th March, just two weeks earlier than 2004 and 2005.
This year production of the red grape varieities was moved to the Glenmore Winery, owned and operated by Ian Bell. Ian was senior winemaker at Moss Wood for 12 years and has now established his own winemaking facility. Keith Mugford remains our chief winemaker and consultant, and will continue to work with Ian in the winemaking of the cabernet varieities. One of the benefits of being located at the Glenmore winery is the opportunity to pick & process our grapes in small batches, thus ensuring target levels of ripeness and flavours are achieved for each particular section of the vineyard.
Over the five vintages at Victory Point, the effects of the slight variations in soil type, hillside slope & sunlight exposure throughout the vineyard have been recorded by Bill Darnell, our viticulturalist, and each section is treated individually and now picked at perfect ripeness.
The fruit was in excellent condition and the target Baume reading of 13.5 was reached, This, together with the important taste test determines optimum picking date. Picking went well over the period and Bill happily reported all pickers turned up at the right place & times! Tonnages were up on previous years due to more vines coming on line and also a better season, however we still managed the yields so they did not exceed 2 tonnes/hectare.
By the end of March the batches of cabernet varieties had completed their primary fermentation in open fermenters and were pressed off and racked into our French oak barrels to go through malolactic fermentation. We have continued with the purchase of French oak from the Allier forest in Burgundy, using 30% new barrels and the remainder only one and two year old barrels.
Early signs are that 2007 will be an exceptional year for the red varieties in Margaret River.
At Victory Point, the whole team is extremely excited with the excellent varietal characteristics the wine is showing.
While the 2007 was a brilliant year in the vineyard, and the 2004 Cabernet blend is drinking beautifully, we have also recently conducted tastings of the 2006 in barrel and the 2005 in bottle. We have been showing the wines to our new distributors from Sydney and Melbourne (listed below). We were thrilled with their reaction to the quality of the wines and are all confident that these wines will create great excitement in the market.
Distribution agents appointed
We are pleased to announce that we now have distributors for the wines in the Eastern States.
Victoria: Moor St Wines,
Tony Nowell – 0438 335 000
New South Wales :Vintage and Vine,
David Burkitt – 0417 470 590
Queensland: Bouchon Wine Merchants,
Greg Scott – 0407 554 515
Each of these companies handle premium wines from the great wine producing regions of the world and we are thrilled to be able to contribute to their portfolio as their chosen representative from Margaret River.
Any enquiries regarding availability can now be made direct with our agents, or ring Jude in the Perth office: 08 9381 5765.
Visit the website:
Wine goes best with food
Nick Bath introduced artisan cheeses to Western Australia when he established the Blue Cow Cheese Company in 1998 (www.bluecow.com.au
). His commitment & passion has led him around the world meeting, tasting and buying from European dairies making age old recipes.
Nick has sampled and enjoyed Victory Point wines on many occasions, including the inaugural “sheep on a spit” release of the 2004 cabernet in January 2007. He welcomed the opportunity to share his enjoyment of wine and cheese matching.
More information of Nick’s cheese tasting club is found at www.mattersoftaste.com.au
Nick ’s cheese matches
Based on the style of the 2004 Victory Point Cabernet Sauvignon, I decided to compare this wine with the following cooked curd and hard cheeses:
Biemme Grana Padano
18 month old Parmesan (Italy),
and two Cheddars;
Biemme Grana Padano DOP
- This raw cow’s milk (un-pasteurised) cheese is made by the Bianca family in northern Italy. Biemme Grana Padano is granular in texture and the flavour on the palate is sweet and nutty. This cheese is a cooked curd style. The wine emphasis’s the sweet nuttiness of the cheese. Elegant layers of fruit wash over the cheese. The texture of the cheese compliments the smooth velvety texture of this firm tannin wine.
- From the province of Savoie in the Rhone Alps of France, this cheese is noted for the elastic and chewy textural style. Beaufort exhibits a hard yellowish rind that is concave and when mature the paste of the cheese is a deep yellow. The wine draws out a more complex flavour from the cheese. I found the cheese flavour to be more dominant towards the end of the palate.
- Ironstone exhibits a rich buttery style and the curd is tight, compact and dense. This cheese is made in Victoria and is made in the traditional style made famous by the Dutch. Ironstone is a cooked cow’s milk cheese and the emphasis from this method of production is the sweet nutty characteristic that is exhibited on the palate. On the middle palate, the firm tannins of the wine are complimented by the buttery richness of the cheese.
- This granular cow’s milk cheese originates from Minorca. An area known for its rough grass and woodland, and its abrupt cliffs. Traditionally preserved with oil and paprika, the rind is orca in colour. When cut, the texture is slightly open and the cut- surface develops a glossy sheen when held at room temperature. Mahon is a semi hard cheese and the flavour is intense and rich. The wine subtly draws out a hint of salt from the cheese and the cheese emphasis’s the black currant and mulberry fruit and firm tannin of the wine.
Quickes Farmhouse Cheddar
- From one of the most established and well regarded produces of traditional English Cheddar, the Quickes family have been producing on their Devon family farm for over 400 years. Traditional cloth bound Cheddar is now a way of life for the family, each cheese not being released into the market until at least 14 months of age. The cheese is a smooth compact and finely textured, yet not dry or crumbly. The colour is golden and when tasted together, both the cheese and wine show great length of flavour on the back palate. The acidity of the cheese draws out the firm tannin structure of the wine, emphasising the black currant and mulberry fruit characteristics of the wine.
Healy’s pyengana Cheddar
- From north Eastern Tasmania, Australia’s oldest specialist cheese, it dates back to the turn of the century. Jon Healey is a fourth generation cheese maker and apart from pasteurisation, the cheese is still made using traditional hand-made techniques. pyengana cheese is made on the farm in north¬eastern Tasmania using the long established, stirred-curd method. After hooping, the cheeses are cloth-bound and naturally ripened for a minimum of 14 months encouraging symbiotic action on the surface moulds. The result is a fine textured body, with a subtle flavour of herbs and honey when matured. When matched to the wine, this particular example was young, exhibiting a slight sourness on the palate. When compared with the wine, the berry fruit emphasised the youthfulness of the cheeses and gave the palate a fleshiness and structure to the combination.
After those mouth watering descriptions you’ll be wanting to stock up on wine & cheese. Blue Cow cheese stockists in Western Australia are listed on their website: www.bluecow.com.au
and for the eastern states, Nick suggests checking with the best delicatessen in your area.
Victory Point Wine
stockists are on our website: CLICKHERE
or secure your wine by faxing your Order Form
or emailing Jude.