Wine Words




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Victory Point Wines – 5 Star rating from James Halliday.

James Halliday, Australia’s pre-eminent wine writer has rated Victory Point Wines 5 Stars in the recent release of his 2014 Australian Wine Companion. …………..

“Outstanding winery capable of producing wines of very high quality, and did so this year. Also will usually have at least two wines rated at 94 points or above.”

In addition, the 2010 Chardonnay received 96 points – the fourth vintage in a row.

James Halliday review -

“…the quality of the grapes shines through like a beacon, the multiple fruit (and oak) flavours welded seamlessly into a coherent whole, the palate long and beautifully balanced, the flavours still fresh and succulent.”

Our Wine maker, Mark Messenger, offers the following tasting notes:

2010 Victory Point Chardonnay

This superbly elegant Chardonnay has an underlying power due to the quality of the site and resulting grapes. Initially the nose offers lemon curd, smoky flinty notes backed by white peach, almond meal and toasty vanilla. The palate has a citrus like purity running through it overlayed by peach, nougat and nutty/buttery complexity, it is finely structured with along juicy finish

This beautiful wine is now available for purchase through our new website. Please click here, or feel free to email Jude direct.

Rob Broadfield to Join Us for the Victory Point Spring Picnic - "Lamb on the Spit"

Sheep on a spit

We are not afraid to invite “The West Australian” food critic Rob Broadfield to join us on the Sunday 29th September for the traditional Spring Picnic.

Rob will be put to the test to help Gary cook and carve the lamb. 

After the long wet winter we are hopeful that Spring weather will be with us and we can welcome the return of the Spit rotisserie, complete with roasting lamb(s)……

Rob’s a guy who’s not afraid to Drink Pink! So we will be launching THE WINE for Spring and Summer – Victory Point 2013 Rose

We’d love you to join us, to celebrate the release of our fabulous new vintages – the 2010 Chardonnay and the 2013 Rosé.

Sunday 29th September, 2013, From 12 noon……

Please reply to Jude if you think you can make it and we can send directions if needed.

The current release wines from Victory Point will be available for tasting and purchase, and we will open some special vintages and perhaps a few secret wines.

2013 Victory Point Rosé

Mark’s Tasting Notes-

Red currant in colour, this attractive and serious Rosé shows raspberry, strawberries and cream, an array of ripe red berry fruits, grenadine/pomegranate notes on the nose.
The palate has refreshing fine acidity, a creamy texture and fruit characters of red forest fruits, strawberry jubes leading to a lingering red berry finish

Review of 2013 Rosé by Gary Walsh of The Wine Front, ( 

"Made from Malbec and Cabernet Franc, so off to a good start. Redcurrant and raspberry, fresh mint and light spice. Clean and fresh, balancing fruit and fruit sweetness with a light flinty texture, clean acid cut and a good finish – dry and crisp. Nicely done." 90 points

Wine Club Selection – the perfect gift option

Last year we introduced the VICTORY POINT WINE CLUB where as a member, you are sent two cases of carefully selected wines a year; one in Spring and another in Autumn.

In each offer, the wine is at a substantial discount to the regular price, and may include new releases, older vintages, or small batch wines, not available to the public. Wine Club members continue to receive 25% off all wines purchased throughout the year.

Several customers are now subscribing friends and family members to our Wine Club as Birthday and Christmas gifts which keep on giving………

Click here for to join our Wine Club.

The upcoming Spring 2013 Wine Club Selection is due to be sent out in September.

In anticipation of those sunny Spring days ahead, we have chosen 5 bottles of each of the new releases of our Chardonnay and Rose, and 2 bottles of the 2011 Mallee Root (not yet released).

In our opinion, these are possibly the best vintages of each of these wines to date.

The new release 2013 Rosé is a delicious blend of the Malbec and Cabernet Franc varieties. Mark Messenger loves creating this style of wine which is great as an aperitif, as well as having the structure and texture to go with food.

The 2010 Chardonnay is described above and as mentioned in our last newsletter, this wine also received the “Highly Recommended”gong from Decanter magazine.

The comment from Wine Judge, Alessandro Marchesi was

“This is a true blockbuster with ripe stone fruit and toffee-vanilla oak on the nose, a balanced, elegant – though luscious – texture, crisp acidity and a long finish.” 95 points

Fans of the “Mallee Root” will have to wait a while as the current vintage (2008) has sold out and the next vintage made was 2011. We were not planning to release it just yet, but at the recent tasting everyone got very excited about this wine. We would like to share a sample of this new wine with our Club members. We think this blend of cabernet sauvignon (58%) malbec (31%) and cabernet franc (11%) will be one of your favourites.

Join up online now and receive your case of Victory Point Wines for $250 (RRP $340)

Vintage 2013 and Season 2013-14

Last week, at the barrel tasting of the wines from the 2013 vintage, there was much hooting and hollering (Gary)!!! There have been some brilliant wines produced by Victory Point and across the board in Margaret River again, this vintage is expected to be rated very highly.

Once the wines were locked away in barrel, the rains hit the region and Victory Point received the second wettest July on our records, followed by one of the wettest August.

This is great for our unirrigated vines, which are well drained due to the beautiful valley slopes.

The sheep have done a great job, weeding and fertilizing over winter and will be cleared out of the vineyard in the next few weeks. The vines will be shooting around the time of the Spring picnic and the vineyard will be rapidly turning green……..We look forward to sharing it with you.

While it’s been a wet and wild winter down south the lucky ones escaped north – taking supplies of Victory Point Wines with them……

While we know Victory Point Chardonnay matches beautifully with south western Dhufish, more research was needed with the seafood of the Northwest. In the July school holidays, a dedicated group (just 24 of us) ventured north of Broome to the fabulous Cygnet Bay Pearl Farm where the hunter gatherers were put to the task of feeding us. The results were spectacular – and the cleaning and cooking kept some of us occupied for hours!!

Ceviche trevally and pan fried estuary cod were matched with the 2009 & 2010 Victory Point Chardonnay and a monster of a mud crab was wrestled out of its rock to be steamed in its own juices and served with Victory Point Rose!! SENSATIONAL.

Hunter GatherersMud Crab Hunters

Charlie with Catch

Catch of the Day

Cygnet Bay Pearl Farm offers accommodation at various levels and a superb restaurant which will hopefully stock Victory Point Wines next season. Otherwise, plan ahead and send up your supplies!

Cygnet Bay Pearl FarmRich Fish CleaningAfternoon Drinks

Newsletter – Seasonal Recipe

While Spring is around the corner, most of us are still drinking plenty of red this time of year (especially in Margaret River)

The 2008 VP cabernet sauvignon has really hit its straps and continues to receive great ratings……

Ray Jordan (WA Newspapers) – 93 points

Campbell Mattinson (The Wine Front) – 90 points

Order some now and try it with this great hearty daube – perfect to have ready for the last of the stormy weather…..


Beef & Anchovy Daube

(We cook it in a clay pot, but anything suitable for slow cooking will do)

3 tablespns olive oil
1.5kg beef shin, cut into chunky strips 3 x 6cm
1 large onion, halved, then sliced
3 cloves garlic, finely chopped
3 medium carrots, cut into matchstick size batons
4 stalks of celery, finely sliced
½ teaspn mace
2 teaspn dried thyme or 1.5 Tablespn fresh thyme leaves
6 anchovy fillets, drained & chopped
2 heaped tablespn flour
3 tablespn Marsala
500 ml robust red wine
300 ml beef stock
1 tablespn tomato puree

2008 Cabernet Sauvignon 

Preheat the oven to 150°c. Heat the oil in the casserole in which you will cook the stew.
Brown the meat briskly in batches. (Do not overcrowd the pan- Alex)
Remove the meat and add more oil if necessary and toss the vegetables, anchovies and thyme. Cook, turning frequently, for about ten minutes or until beginning to soften.
In a separate saucepan, heat the Marsala, wine and stock until it boils, then remove from heat.
Return the beef to the pan and stir in the flour. After a couple of minutes or so, stir in the wine/stock mixture and stir well, then stir in the tomato paste, mace and some pepper. Taste for salt.
Cover and cook in the oven for 3 hours. Remove, cool and then keep in the fridge until needed….
Remove the beef and reduce the liquid if needed.

Serves 6-8.

Serve with Victory Point Cabernet Sauvignon.

Remember! As Newsletter Subscribers you are entitled to a 15% discount on all case orders of our wines. Order Online Now using our new secure online ordering system and simply use the promo code "VNBFAJ" to receive this exclusive discount.

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