Wine Words



Welcome back to each of our returning subscribers and a warm welcome to the newest members of the Victory Point mailing list – our Taste of Perth sign-ups. Hopefully you enjoyed the newest addition to Perth’s ever-growing gourmet event calendar as much as we did. We’re very excited to have you aboard the Victory Point Wines team!

Success at the Taste of Perth Festival

Taste of Perth proved a wonderful opportunity for Victory Point to hear first hand our customers’ frank and upfront opinion of our wines. We chose this event to release the 2009 Cabernet Sauvignon and 2011 Mallee Root and were overwhelmed by the enthusiasm each of the wines generated. Nestled among the stalls of top restaurants and world-class wineries, we were delighted with the support and positive responses that Victory Point wines received. Thank you to everyone who visited the stall – and congratulations to our three lucky winners, who each received a magnum of 2009 Cabernet Sauvignon and a double, ultimate pass to the Margaret River Caves.

Day 1 winner, Dan from Hansen Gourmet.
Day 2, Erica from our neighbouring stall helping with the draw.
Day 3 winner, Joanne will take her magnum back home to Margaret River!


Highly Recommended, Decanter Magazine
(June 2014 ed)

Decanter magazine recently held an extensive tasting of Margaret River & Coonawarra Cabernet Sauvignon.

 71 wines were tasted and Victory Point, new release 2009 scored 92 points, "Highly Recommended"...
Wine critic, Anthony Rose: "Margaret River has a Bordeaux feel to it" and from Mark O’Halleron "This was a tasting that shone the spotlight on a brace of regions famed for producing some of the best Cabernet Sauvignon in the world."
At the conclusion a very impressive 8 of the top 10 wines were from Margaret River, Victory Point Wines equal 4th overall. The tasting, once again showcasing the exceptional level of quality wines our region is producing at the moment.

Victory Point 2009 Cabernet Sauvignon:  Tasting Notes

This Margaret River Cabernet Sauvignon from a wonderful vintage offers up raspberry, cherry and blackcurrant fruit characters along with notes mocha, bay leaf and soy. The palate is silky smooth with super fine supple tannins, briary mix of berries and dark chocolate and a long mineral like finish.

Vintage 2009

In Margaret River, the 2009 vintage was heralded with consistent, if slightly lower than usual temperatures, which, combined with no interruption from rain, were just right for the vines to maintain slow and steady ripening. By February the overnight temperatures started to fall and ripening continued at a leisurely pace, allowing flavours and acids to balance with the sugar readings. At Victory Point, picking commenced on the 4th April, with the Cabernet Franc and continued in small batches through to the 21st April, when the last batch of Cabernet Sauvignon was picked.

On delivery to the winery the handpicked, whole bunches are destemed in individual batches to open fermenters. The tanks were hand plunged four hourly and regularly tasted to determine completion of ferment. The wine was basket pressed and racked to barrel where malolactic fermentation took place. French oak barrels were used, 35% of which were new. The wine was aged in barrel for 18 months before extensive blending trials were undertaken to determine the composition for the 2009 vintage – 93% cabernet Sauvignon, 4% Malbec, 2% Cabernet Franc and 1% Petit Verdot.

ORDER HERE - Newsletter subscribers price per bottle $34.00
                            Apply the CODE: VNBFAF for your 15% discount 

Retail price $40 per bottle

LIMITED RELEASE Magnums Available - $90
(Email orders to Jude:


The popularity and recognition of our wine. The Mallee Root, continues to grow and we are now ready to release the wonderful wine from the 2011 vintage to our mail list readers.

Determined by the vintage conditions, The Mallee Root is a blend of Cabernet Sauvignon and Malbec with varying proportions of cabernet franc and petit verdot.

Tasting Notes

Wine maker, Mark Messenger provided these tasting notes:
The nose shows depth and lifted berry fruits of raspberry, blueberry, blackcurrant along with blackcurrant leaf while notes of mocha and vanilla offer a touch of complexity. The palate has big juicy dark forest fruits, blackcurrant with a touch of raspberry, fine round tannins, well balanced acidity with a long persistent finish.
The 2011 vintage is comprised of 58% cabernet, 31% malbec and 11% cabernet franc.

ORDER HERE - Apply your Newsletter subscribers CODE: VNBFAF
to received the price per bottle $22.10

Retail price $26 per bottle

The Perfect Cabernet Food Match

Of course the perfect food accompaniment to red wine is the perfectly cooked steak, sourced from your master Butcher. In Cowaramup, we are so lucky (& he tells us so) to have Shane choosing top quality local produce and preparing it to perfection. Stock up at his shop when you get down to the region, he will make you feel welcome....??
Mention that VICTORY POINT WINES sent you & he is offering 10% discount on his premium produce. 

Don't be put off by Shanes welcome signs

Cowaramup Butcher welcomes you.....






How to Cook the Perfect Steak - John Lethlean
courtesy The Australian, March 01, 2014

Ask your butcher for a T-bone cut about 15cm wide. -Enough for four.

At room temperature, rub the meat with a paste of garlic, olive oil, a few anchovies, salt and black pepper. A mortar and pestle is simplest and best. Leave it an hour, while the (hooded) barbecue gets very hot.

Take this massive lump of muscle and bone and, on the bars of the barbie, give as much of the surface area some colour as possible, maybe 90 seconds per side, lid down. Then - and this is the important bit - turn the temperature way down, put the meat on a wire rack or trivet and give it another 20 minutes or so covered. You’ll need to use instinct on the timing subject to the joint’s size. Turn the cooker off and let it rest for at least another 10 minutes as it cools down. And what you’ve got - what you should have - is a salty-crusted, dark hunk of nirvana.

These instructions came from food critic, John Lethlean, who was holidaying in the south west over summer. Gary has put this technique to the test several times and we highly recommend it!

Free advice (not only about food & wine) flowed copiously over several meals shared with John and local food “guru” Rob Broadfield as we continue the pursuit of the perfect food and wine matches for our wines! Of course Gary’s cooking rated off the scale….these “critics” know how to be invited back! Some of our meal matching winners so far...

Paella over the open fire - A fabulous match with the 2011 Mallee Root.
Marron Pizza - A superb match with a Victory Point Cardonnay.

Please send in your suggestions, we’ll post them on the Facebook page or in the newsletter to share.

Winemaking Heroes

Our winemaking team at Juniper Estate have worked tirelessly over the last couple of months handling our fruit with great care and skill to produce the wonderful wines we enjoy. The early starts begin in February, in the vineyard, tasting fruit to determine the precise picking time. From then, the winery is operating around the clock.

Mark Messenger, and his wonderful Assistant winemakers Dylan (malbec) Arvidson and Sèverine Maudoux run a calm but incredibly focused operation. The attention to detail and respect for what they are creating is inspiring to share. Things can get a little tense over vintage for some winemakers, but we’ve yet to see Mark raise an eyebrow...

They are predicting the 2014 vintage to be very good for Margaret River wines.

The first wine out of the winery will be the Victory Point 2014 Rosé, which will be the best yet!! – ready for Spring release.

In creating the Victory Point Chardonnay, Mark is happy to attribute the underlying power of the wine to the quality of the site and resulting grapes, however maintaining a rating of 96 points for the last four vintages is a direct result of his very skilled winemaking. It was a pleasure to share with them, the latest award for the 2010 Chardonnay of the Gold medal at the 2014 International Wine Challenge.

Aboriginal Heritage

The traditional custodians of the land which encompasses the Margaret River wine region are the Wardandi people, who have inhabited the area for tens of thousands of years.

It is fascinating to share their culture and next time you are visiting the region, a visit to the Wardan Aboriginal Cultural Centre is a must.

The Wardandi observe six distinct seasons defined by seasonal food and weather patterns.

We are now in the midst of the Djeran Season (April,May).

The distinguishing features of Djeran are; First rains; Time to move back inland; Time to burn; Time to dig yangit roots & time to hunt yonga (kangaroos).

That certainly feels like the countryside around me at the moment.

The wine industry has been in the area a mere 40 years, but the distinctive seasonal trends are now well established….the 5.45am traffic of backpackers getting to their picking sites has finished; the smell of fermenting fruit and vinegar flies has dissipated; the wines are settling in their barrels and the wineries are scrubbed clean before the workers head north for a spell of surfing, fishing ...

Those of us left behind start thinking about bringing out the red wines for the evenings by fireside!

Come for A Visit

Autumn is rapidly turning to winter down in Margaret River, but it’s still a beautiful time to visit.

Gary has organised my new winter office –please call by or give me a call to arrange a tasting if you are in the region!

Winter Office

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