Vintage with Stonier
Leading producers of premium pinot noir and chardonnay from the Mornington Peninsula, Stonier Wines, have given us an insight into their 2024 vintage.
Stonier's new winemaker Julian Grounds says, “A full year of us farming these old vines. We’ve had a late, dry and importantly warm summer with small but intense berries; I’m all in on the quality and complexity of the wines we will produce off our land in 2024. They will shift the dial.”
We can’t wait to see what this brilliant team can do with the 2024 vintage.
22/03/2024 at 12:42 PM
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Sip Size Matters
A deeper dive into the 250ml phenomenon
By Maurice Parfait, Area Manager VIC
In the highly competitive, ever-evolving world of dining, where every small detail contributes to the full symphony of experience, a subtle but significant wine trend is sweeping across the hospitality landscape and finding a home in restaurants, bars, bistros and pubs alike.
I speak, of course, of the prolific rise of the 250ml pour option (or what we in the wine world call, “Choice of Pour”).
It was toward the end of 2021, post-covid - or as I prefer to say, ‘P.C’ - when I first really noticed how common 250ml pours were becoming (I actually recall one restaurant owner jokingly refer to the 250ml pour as the “lockdown pour”, suggesting that consumers may have become used to pouring themselves larger glasses at home and are now more open than ever to ordering a larger glass out).
After indulging in my fair share of 250ml glasses, I began to question what the benefits were to venues who decided to offer it. Lo and behold, I quickly learned that Choice of Pour delivers a variety of highly tangible benefits, including enhanced profitability, reduced pressure on waitstaff and an overall elevated consumer experience – ultimately leading to more return business and a healthier business account.
But how, you ask? Let's uncork the secret juice behind this movement and examine why you as an owner, venue manager or sommelier might want to consider embracing it to unlock its spectrum of benefits.
More options, more "Bang for Buck"
At the heart of this trend lies the invitation for patrons to indulge in a longer sip of their favourite wine, while simultaneously enjoying a better value proposition compared with a smaller 150ml glass.
Picture this: you’re sat at the cosy corner table in your favourite local restaurant, just the two of you. As you peruse the wine list, you notice 3 options – 150ml, 250ml and 750ml. You agree that sharing a bottle might be overkill for a Wednesday night, despite the better value.
You think you’ll probably end up enjoying around 1-2 glasses each, depending on how the mood strikes you along the culinary journey.
Enter 250ml - the perfect compromise, presenting you the opportunity to enjoy a more generous helping of your favourite wine style, without the need to commit to (or agree on) a full bottle to share. And to top it off, the larger glass even offers you 10% better value than the 150ml. Yes, please!
As consumers, we love it when we can select an option which not only better fits our needs but also offers us the opportunity to extract more value. It simply feels good, and although it’s a very small little detail taking place within a matter of 60 seconds, all of us in hospitality know that it’s a string of one-percenters that can make (or break) an outstanding experience.
More time back in the hands of waitstaff
The benefits of the larger wine glass option aren’t limited to the patron though – they’re also felt in real time behind the bar.
Consumers electing to lavish in the larger pour will take almost twice as long to finish their glass compared to a smaller 150ml. This extended duration of consumption reduces the frequency in which waitstaff are required to take a re-order, thus alleviating pressure by slowing the pulsing tempo of service and allowing staff to provide a faster, higher quality and more personalised level of service.
Although less ‘tangible’, the increased level of service, as a direct result of the reallocated time, can easily result in an increased chance of return business and spend per head. Talk about a win-win!
More dollars in the till
Now, let's talk about the bottom line.
We know choice of pour can be a great tool to enhance customer experience and give back more time to staff. But the real question is: what about profitability? In a time where many operators are feeling the blow of a declining spend per head associated with the ever-rising cost of living, it’s become more important than ever to maximise profitability in all facets of the business - and the wine list being no exception.
I’m excited to share that every single venue I have asked, who has introduced Choice of Pour and has actively tracked their numbers, has reported an increase in total revenue generated from wine.
The reason for the increased profitability boils down to two key factors:
1. A reduction in ‘tip-out’ (minor benefit)
2. An overall increased spend per head (major benefit)
Reduced 'tip-out', Negated Loss
Ever notice how frustrating it is when you need to crack a whole new bottle of wine to serve a single 150ml glass toward the end of service. Especially when it’s a slower moving varietal, like say, Cabernet Sauvignon, that most likely won’t snag a re-order before the lights shut off (sorry Cabernet, we still love you and know you’re making a comeback). Even worse, on a Sunday night when the venue might be closed for a couple of days before re-opening on Wednesday.
Without a means of preservation, you know full well that the rest of that bottle is likely destined to either be tipped down the drain (worst case), transformed into a jus (best case) or taken home with a tired, thirsty staff member - either way eliminating any opportunity for profit, and actually resulting in a small loss if the price of a glass is set at less than the LUC of the bottle (typically the case).
If only there was a solution…?
*Choice of Pour has entered the chat*
Let’s say you purchase your ‘By the Glass’ Cabernet Sauvignon from your supplier at $16 LUC and sell it off the list for $14 per 150ml glass. If you only sell one 150ml glass out of the bottle before the wine oxidises and is no longer good to serve, then you’ve just gone backwards $2 on that bottle. However, instead if you were to sell just one 250ml glass at $21 per glass before the rest had to be poured down the drain, you’ve at least still made $5 on the bottle – and more importantly haven’t gone backwards.
Now, of course not every wine drinking patron will opt for a 250ml, but if 1/3 do then this can have a surprising impact. If you’re tipping out an average of 6 bottles per week where only a single 150ml serve was poured out, then in the same scenario above over a 5-day operating week you’ll be losing as much as -$3000 per year.
However, if instead you were to sell a 250ml glass from just 2 of those 6 bottles which are destined to be tipped out, then you’ve completely negated the loss of all 6 bottles and are now in fact up by $500 for the year.
In addition to this, it only takes 3 x 250ml glasses to completely empty a bottle and maximise its earning potential (vs 5 x 150ml glasses).
Higher Spend per Head
Far more impactful than a reduction in tip-out loss is the opportunity that a 250ml option offers to upsell every glass sold and gain an additional $5-10 (or more) per glass.
It might not seem like much, but if 25 patrons during a service upgraded one of their glasses to a 250ml glass with an average price increase of +$7, then that would equate to an additional $175 revenue boost for the day. Over the course of a year with 5 services per week, that’s a +$43,000 increase in revenue!
Now we’re talking.
A little staff training can go a long way in bumping up the conversion rate too. Simply having your staff trained to ask the question “would you prefer a regular or large glass” after every wine glass order can have a powerful impact.
Even in the rare case where a patron decides to enjoy 1 large glass instead of buying 2 regular glasses, thus seemingly lowering their total spend per head, at the very least they have still given back valuable time to waitstaff, enjoyed a more uninterrupted experience, and have potentially helped to reduce the amount of tip-out wastage.
How to implement in your venue
Glassware
The first, and usually biggest, obstacle will typically be glassware. In most cases, it will be necessary to order in some new larger, etched wine glasses which are capable of comfortably hold a 250ml pour with accuracy and without looking too full to the brim. Although it’s sometimes possible to still fit a 250ml pour into a smaller wine glass, if the glass is too full it will diminish the ability to swirl the wine and unlock its aromas.
For venues offerings 150ml and 250ml pours, we typically recommend using a glass with at least a 500ml volume capacity, ideally etched with a vertical plimsoll line or a strategically position logo to easily indicate 150ml and 250ml pour lines.
(If you are looking for such a glass, then the Plumm Everyday Red Etched (560ml) is an excellent choice. Speak with your Area Manager for any glassware enquiries).
For venues who prefer a more personalised touch, another popular move is to have the larger glassware professionally etched with the venue’s logo, with clear points of the logo indicating the two pour lines for the benefit of staff (this is also something your Area Manager can assist with).
If the prospect of replacing all your glassware is too large a barrier, then fear not – it’s not necessary to replace 100% of your glassware. Somewhere around 1/3 should typically do the trick to start with, as your existing glassware can still be used for all 150ml pours.
From there, as new glassware is gradually required you may choose to continue to order in the larger etched glasses, until eventually all your glassware is now equipped to facilitate both 150ml and 250ml pours.
Wine List Printing & POS Adjustment
The next thing you’ll want to do is print yourself a new wine list to include three pricing columns instead of two - now indicating 150ml, 250ml and 750ml/bottle pricing. The same goes for the Front of House POS system.
Regarding pricing, a good rule of thumb is to price a 250ml glass at 1.5x the price of your 150ml (e.g. if you normally charge $12 for a 150ml glass of Pinot Grigio, then this would mean a 250ml glass would be priced at $18). It’s an easy calculation that typically results in a nice round number, while offering a slight value add to the consumer who is in fact receiving 1.67x more volume of wine than a 150ml glass. This difference delivers about a 10% value-add to the patron by opting for a larger glass.
But wait… isn’t offering a saving counterintuitive to increasing total profit?
It may seem so on the surface, but this strategy is already deployed in many other areas across the on-premise sector, and for good reason. Just look at beer vessels (pots/schooners/pints), cocktail jugs, takeaway coffee cup sizes, fries, pizzas and so on. Accepting a slightly lower margin % in exchange for a higher total spend is a universally accepted and proven strategy in all realms of business to drive up the all-important spend per head, and subsequently total revenue.
However, if you are concerned about the potential loss, I have seen several venues execute Choice of Pour without offering a saving at all – simply pricing the 250ml at 1.67x the price of a 150ml. Although reducing the value incentive for patrons to trade up to the large glass, this can still be successful and potentially worthwhile.
Concerned?
Lastly, if you’re all on board for the idea of implementing 250ml wine pours but are concerned about the potential RSA implications – we get it. A 250ml pour can easily equate to 2 – 2.5 standard drinks, and as an operator it’s important to know you that you’re not landing yourself in any hot water and stepping over any lines. Rest assured, 250ml wine pours are 100% legal to offer.
While it’s critical that bar and wait staff are competently applying their Responsible Service of Alcohol in all situations (particularly when it comes to higher alcohol servings), it’s worth noting that a 250ml wine pour contains a similar alcohol volume to many cocktails and pints of +5.5% craft beer.
Of course, there should always be an additional layer of care taken when offering higher alcohol volume drinks, and it’s important that staff are educated about the higher alcohol volume and trained to act accordingly by remaining vigilant to signs of intoxication and deploying informed discretion at all times.
Ultimately, it’s clear that the rising trend of a larger glass option in Australia’s on-premise scene is not going away any time soon, and alongside the traditional 150ml option can offer a multitude of benefits for both venues and their patrons. In fact, I have been told by several British friends that large glass options are less of a trend and more the norm in the UK.
Although it’s seen significant growth in recent years, still, the majority of venues have yet to adopt it. This presents forward-thinking operators with an opportunity to jump on board and get ahead of the curve (and their local competition), and in doing so cultivate a more relaxed and toast-worthy dining experience that resonates long after the last drop is savoured, while also enjoying a welcome boost to the bottom line.
Please reach out to your Area Manager if you have any questions or would like to discuss how to go about implementing Choice of Pour in your venue.
21/03/2024 at 2:19 PM
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New Release Cullen Wines
We are delighted to announce four wonderful new releases for Cullen Wines; 2022 Diana Madeline, 2023 Kevin John Chardonnay, 2023 Grace Madeline and 2023 Ephraim (formerly named Mangan East Block).
Both the 2023 Ephraim and the 2023 Kevin John are presented to you in a light weight glass for the first time, reducing 9 tons of CO2 emissions for these wines.
2022 Diana Madeline
The 2022 Diana Madeline is a culmination of over 50 years of dedication effort and respect for the land to make the best quality wine. The vintage was perfect for elegant cabernet sauvignon, with warm conditions early and then cooler conditions making it an epic vintage with reds ripening earlier than usual.
"A genuine Australian First Growth highlighting the genius of vineyard site, meticulous harvesting (five separate picking times), empathetic and imaginative winemaking." 99 Points Andrew Caillard, The Vintage Journal
“A wine of extraordinary elegance and poise.” 98 points Ray Jordan, Wine Pilot
“Bright and brilliant.” 98 points Ken Gargett, Wine Pilot
“Tremendous depth and muscle to this wine.” 98 points Huon Hooke, The Real Review
2023 Kevin John
The 2023 Kevin John is a powerful, bold, textural, example of a point in the journey with no end of discovering terroir through biodynamics. Picked across three weeks according to the biodynamic calendar, capturing fruit and flower days, from a full Moon, Moon opposite Saturn astral event to the new moon flower day in late February. Hand harvested, whole bunch basket pressed. Fermented in concrete egg, amphorae and biodynamic puncheons. Eight months maturation in biodynamic oak puncheons of which 80% were new, bottled without fining or filtration. Made from 100% dry farmed biodynamically certified Wente/Gin Gin clone.
“A rich, generous and quite open-knit style of chardonnay that's already drinking well.” 96 points Huon Hooke, The Real Review
“It’s a powerful expression of Wilyabrup Chardonnay... positively dripping with golden flavour and energy, but so very good.” 96 points Gary Walsh, The Wine Front
2023 Ephraim
Ephraim Mayo Clarke, Kevin John Cullen’s grandfather, property owner and Member of Parliament, who established the first winery in the southwest in Bunbury in 1896. Hand harvested grapes of the best blocks of biodynamically certified Mangan Vineyard Malbec and Petit Verdot were naturally fermented and basket pressed and then matured in 35% new oak for 8 months.
The resultant blend is 70% Malbec and 30% Petit Verdot. A naturally fermented wine with no additions other than minimal sulphur dioxide to catch the terroir of Mangan vineyard in Wilyabrup. The 2023 vintage was excellent especially for red and colour and this wine is no exception. No fining.
2023 Grace Madeline
Grace Madeline wine is a blend of Sauvignon Blanc (75%) and Semillon (25%), planted on their own roots in 1976 on Cullen Estate. These vines are certified biodynamic and carbon neutral. The first blend of this type was made at Cullen Wines in 1979, from Cullen Estate fruit and it has become one of the flagship blends of the region since that time.
“Seamless integrity that delights the senses.” 95 points Stuart Knox, The Real Review
01/03/2024 at 9:22 AM
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Craggy Range New Chief Winemaker
Craggy Range has appointed Ben Tombs as Chief Winemaker. Ben has been Winemaker at Craggy Range for the past two years and brings an impressive array of qualifications and experience to the new role.
Ben has established himself as a rising star in the world of winemaking. He was awarded the inaugural Central Otago Young Winemaker of the Year in 2018, holding the title for three consecutive years and earning New Zealand Young Winemaker of the Year in 2020. His ongoing pursuit to push the boundaries for improving wine quality and the emphasis on custodianship have set him apart in the industry.
Ben's journey in the world of wine has seen him complete numerous vintages across renowned wine regions, including Burgundy, Oregon, Yarra Valley, Hermitage, Hunter Valley, and various locations throughout New Zealand. His extensive experience in diverse winemaking environments has enriched his knowledge and expertise.
"We are delighted to have Ben step into the role. His wealth of knowledge, accolades, experience, and dedication to our brand's vision make him the perfect choice to lead Craggy Range into a new era of winemaking excellence."
- Craig Sims, Craggy Range CEO
01/12/2023 at 11:51 AM
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Robert Parker Green Emblem
Celebrating Sustainable Excellence in the Wine Industry
The Robert Parker Green Emblem is a prestigious award created to recognize and celebrate the most extraordinary cases of sustainable efforts in the wine industry. It is a symbol of honor and distinction granted to wine producers that have demonstrated outstanding achievements in sustainability and environmental stewardship.
Mezzanine The Fine Wine Specialist would like to congratulate Yangarra Estate Vineyard on recently joining Henschke and Cullen in attaining a Green Emblem.
Following are some extracts from Robert Parker on the wineries that have joined the community of sustainable champions.
Yangarra Estate Vineyard
Yangarra was recently awarded a Green Emblem for achieving inspiring, outstanding levels of sustainability. Yangarra joins the list as the third Australian winery.
The answer to great wine undoubtedly starts in the vineyard but finishes in the winery, and Yangarra Estate Vineyard in McLaren Vale is a testament to what is possible when the ground is restored and nurtured into bottle.
The cyclical, “nothing wasted, nothing lost” philosophy here is, frankly, a thing of beauty.
Cullen
Cullen has been certified organic since 2003 and certified biodynamic since 2008—one of the first wineries in Australia in each of those categories. The commitment to sustainability goes beyond practices in the vineyard and kitchen gardens. Since 2006, Cullen has been offsetting its carbon emissions largely through local carbon-sequestration projects. In fact, the entire operation is now carbon positive. Forty percent of the winery’s power needs are met through its own solar panels, with the rest purchased from solar and wind sources.
Henschke
In the New World, for a winery to be able to boast, “Over 150 years of family winemaking,” already says something about that family’s commitment to sustainability. When the same family are stewards to vineyards that were planted in the middle of the 19th century—and have been continuously farmed since then—it means even more. The family’s stated goal is to have a truly sustainable business, minimizing negative impacts on the environment in the short-term and eliminating negative impacts in the long run. But beyond that, the family has become a standard-bearer for the sustainability movement. This award recognizes their achievements.
17/11/2023 at 3:02 PM
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In Pursuit of Magic- a visit to Nanny Goat Vineyard
The team at Mezzanine The Fine Wine Specialist and some customers took a trip to Central Otago, to visit the picturesque region that is home to Nanny Goat Vineyard. Hosted by Winemaker Alan Peters-Oswald and Brand Manager Madison James, the group was introduced to the unique growing region surrounded by snow capped mountains and scenic lakes. The team visited Queensberry and Bendigo, tasting the wines as they walked through the vines from which they were made. Nanny Goat Vineyard makes wines that interpret the beauty and unique place of origin- a sentiment truly felt by all.
18/10/2023 at 5:52 PM
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Credaro Welcomes New Winemaker
Margaret River based winery Credaro has appointed Matt Godfrey as Chief Winemaker. With a wealth of experience and an undeniable passion for winemaking, Matt is set to bring a fresh perspective and expertise to the Credaro team.
Originally from the Barossa Valley, Matt’s pursuit of excellence in winemaking brought him to Margaret River in 2014. He quickly became an integral part of the local winemaking community, dedicating numerous years to different roles at the Devils Lair winery before ascending to the position of Senior Winemaker. Most recently, he has been part of the winemaking team at Xanadu Wines.
Matt's vision for Credaro is "to make stunning wines that showcase the quality of Margaret River. The fruit resource is incredible here, so vibrant and intense, that it is just about caretaking this resource and crafting respectful, beautiful wines."
With Matt leading the way within the Winemaking team, Credaro Family Estate is excited about the future. Focusing on crafting exceptional wines that truly reflect the essence of Margaret River's terroir while steadily building the Credaro brand with a long-term vision in mind.
“We are thrilled to welcome Matt Godfrey as our new Chief Winemaker. His deep-rooted passion for winemaking, his industry knowledge, and his commitment to the unique character of the Margaret River region make him a perfect fit for our winemaking team.”
- Matt Credaro, Operations Manager
Chris Credaro, Matt Godfrey and Matt Credaro
12/10/2023 at 3:00 PM
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New look El Desperado
Born out of the pristine landscape and viticultural diversity of the Adelaide Hills and Langhorne Creek, El Desperado is a range of wines that naturally reflect each vintage and the beguiling land of which they were conceived. Sustainably grown and handcrafted by Tom Keelan, these are wines that are made to be consumed today, wines that push boundaries and defy conventions.
We are excited to present the new look El Desperado labels. This label refresh is something we’ve never seen before. Hear from Tom on the story of his new labels and what they represent.
"With these new labels, I have drawn on a theme which tells a clearer story about myself, (my dog), and the land which I farm and the region where I live.
What makes these labels so unique is that my inspirations for these wines have been interpreted and designed by an AI design program. Artificial intelligence has significantly progressed across different industries, primarily science and technology and it’s starting to influence the creative industries. Creativity and innovative thinking are highly valued attributes in my El Desperado design process. Therefore, it is necessary to emphasise the role of human designer, in bringing a unique perspective and intuition to the AI creative process.
The emergence of these tools equipped me with a new approach to telling the El Desperado story in an unconventional, innovative and imaginative way that will appeal to younger tech-savvy drinkers looking for a distinctive talking point amongst friends, and the more mature drinker seeking an appealing package with a meaningful story.
By utilising both the designer and AI, I think I have created a unique label range, that truly embodies me, my wines and my patch of the world."
- Tom Keelan, Winemaker
Along with the label refresh, El Desperado have added a Tempranillo to the range. The 2021 Tempranillo is a fresher more vibrant style but not lacking structure and concentration. It has a fleshy yet medium bodied palate, making it very drinkable.
The 2023 Pinot Grigio, 2023 Rosé, 2022 Red Blend and 2021 Tempranillo are all available now with the new labels. The other wines in the range will have the updated labels upon vintage roll.
03/10/2023 at 6:00 PM
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New to the Collection: Southern Light Vineyards
By Hayley O'Heare, Brand Manager - Southern Light Vineyards
Southern Light Vineyards was born out of the desire to craft wines of individuality from some of Victoria’s best cool-climate vineyards. Part of Joval Family Wines, this project is the culmination of our 40 years’ experience in wine and is led by a small team of people with a shared passion for hand-crafted wines made without compromise.
We grow grapes in the Mornington Peninsula and the Yarra Valley. Each of our sites are unique, but the common thread among them is vineyard diversity. Whether we are referring to vine age, clonal selection, aspect, altitude, or exposure – diversity plays a key role in creating wines of depth and complexity.
We firmly believe that all great wine is crafted from the ground up. Each block of the vineyard is hand-picked and managed gently from vineyard through to press, and blocks are fermented and matured separately until blending.
"It's all about respecting the fruit. I prefer to guide the wine along its own journey."
- Anthony Fikkers, Winemaker
Southern Light Vineyards’ winery is in Healesville, in the Yarra Valley region of Victoria. It sits amongst a historical vineyard site that has been growing vines for over 40 years. The winery itself is built for small batch processing which helps us to produce wine of high quality. All batches are matured separately on site in distinct cool and warm rooms to manage fermentation.
We select barrels from some of the finest French coopers which allow the fruit to really shine; we’re not aiming for a big, woody imprint on the wines. We use new oak to lift the fruit and help carry it to the finish, adding length and line.
Our first release will be the 2021 Pinot Noir and Chardonnay from Ghostgum Vineyard. Situated atop Main Ridge in Boon Wurrung Country on the Mornington Peninsula, this site is one of the highest elevation vineyards on the Peninsula at approximately 174m above sea level. Here we farm just 5.5 hectares of Pinot Noir and Chardonnay on a gentle, east-facing slope.
These wines are made to speak of place, and are reflections of the high-altitude, cool and windy site where the grapes are grown. This is balanced out beautifully with a long growing season with plenty of sunshine which is typical of the Mornington Peninsula’s maritime climate.
Ghostgum Vineyard produces a powerful Chardonnay with plenty of palate cleansing acid to frame its fleshy stone fruit character, and a Pinot Noir bursting with aromatic complexity, a savoury palate, and an amaro-like punch thanks to around 60% whole bunch ferment.
With only 500 cases made between both wines in 2021, this truly is a passion project with a no compromise approach.
In future, we’ll also look to release wines grown from our Yarra Valley vineyards, but for now, we’re very excited about the release of Ghostgum. We hope Mezzanine The Fine Wine Specialist and our customers enjoy selling and drinking these wines as much as we did making them.
Contact your Area Manager to order now.
What others are saying
2021 Ghostgum Chardonnay
Vinous | Angus Hughson | 95 points
"The super stylish 2021 Chardonnay Ghostgum Vineyard offers a delicious mix of power and complexity. Rich nectarine and peach skin layers are beautifully intertwined with savory, nutty tones. Juicy acidity keeps the excellent flavour volume tight. Gunflint nuances emerge on a long, textbook finish."
The Wine Front | Kasia Sobiesiak | 93 points
"A hit of lively aromas, orange peel, tarragon, cumin, melon skin, peach. The perfume turns into the likes of pastis, herbal with a sweet tune, laced with cedar, crushed bark spice, and almond friand for the lees-y notes. Excellent mid-palate weight, filled with stone fruit and a hint of pineapple, concentration is there but the wine is not heavy. Chalky aftertaste follows with a high cleansing acidity but it’s milky soft. Elegant and satisfying flavours are spread evenly. Pretty good debut with Mornington fruit but I guess it’s no incident, just good fruit and skilled winemaking. Touch and go 94pts as GW would say."
2021 Ghostgum Pinot Noir
Vinous | Angus Hughson | 94 points
"The 2021 Pinot Noir Ghostgum Vineyard displays a combination of elegance and power of red cherry, damp earth and star anise aromas with a brooding core of charcuterie. It is a finer, ethereal style, with waves of spicy, red berry fruit flavours and a pinpoint balance between fresh acidity and silky tannins. It shows serious finesse and is delicious now but will hold over the medium term."
The Wine Front | Kasia Sobiesiak | 92 points
"Quiet nose at first, needs a moment to open up. It’s low key, showing mineral tones of wet rocks, sous-bois, savoury and meaty elements, dead flowers. It ventures strongly into the umami zone. Spice and clean plummy fruit on the palate, it has a beautiful detail, sour juice and a hint of liquorice and nougat that develops in the glass. There’s a fair bit of whole bunch in here, but well tucked in, not sticking out. Tannins are supportive and in the background. Finished on a blood orange, herbal amaro lift. Nicely ‘Yarrafied’."
26/09/2023 at 9:54 AM
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Credaro | 100 Years in Margaret River
The Credaro story is one of love, tradition, family and innovation. The Credaro family has been farming, living and making wine in the Margaret River region since 1922, when Cesare Credaro planted the first Fragola vines. Born in Northern Italy, Cesare made his way to Fremantle to forge a new life on West Australian soil. He worked hard as a sleeper cutter to save money for a ticket to bring his first love and eventual wife Maria to Australia. They married in Australia and in 1928, welcomed their son Albert and purchased 146 acres of land in Carbanup.
Cesare and Maria Credaro
Albert’s son Robert spent his youth playing cricket on Bussell Highway and helping his father tend to the livestock and produce on their land. Robert and his wife Phyllis still have their hands and heart in the business, but have maintained succession of their humble in nature but mighty empire through four sons Matt, Mike, Chris and Jason. Matt is the face of the brand and works closely with brother Chris to oversee the vineyards and winemaking. Chris’ twin Mike oversees the avocados and pomegranate side of the business, and Jason, who has his own partnership Shelter Brewery, acts as a strategic consultant and sounding board to his brothers. The entire family are intrinsically linked through a blood line of hard work and the common goal of what Matt describes as simply, “Creating a better life for the next generation.” Rob and Phyllis’ daughter Emma and the Credaro in-laws and grandchildren round out the team that is as much a support network of colleagues and specialists as it is a close-knit and loving family.
Robert, Matt, Chris and Mike
Cesare set the foundation for the future. He laid a blueprint of hard work, risk taking, winemaking and family values that created the standard for the way the Credaros farm and live today. They will continue to honour the good fortune to have landed in Margaret River 100 years ago by producing products of high quality and integrity and doing it side-by-side.
Congratulations Credaro on an incredible milestone. We raise a glass to you to celebrate your family and its rich and significant history in Margaret River.
Credaro Family
13/06/2023 at 10:58 AM
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