Textures of White

Various Countries

'Textural' or ‘pithy’ is how we define these standouts. This mixed pack contains thought-provoking wines that have an almost chewy mouthfeel and pithy-ness to them.

2018 Out Of Step Catbird Sauvignon Blanc

2012 Château Montfollet Le Valentin Blanc

2018 The Wine Farm Pinot Gris

2017 Suertes del Marques 'Trenzado' Blanco

2013 Mount Abora Koggelbos Chenin Blanc

2017 Gundog Estate Indomitus Albus


  • Style & Food Matching

    2018 Out Of Step Catbird Sauvignon Blanc (Yarra Valley, Victoria)

    Varietal:Sauvignon Blanc; Decant: Not necessary; Closure: Screw cap; Farming Practices: Sustainable

    Fermented as whole bunches and pressed to old oak. Unfined, unfiltered and zero addition of sulphur. These red wine making techniques give this wine many fantastic spice elements such as lemongrass and ginger. The obvious food matches here are Thai/Vietnamese seafood dishes.

    2012 Château Montfollet Le Valentin Blanc (Bordeaux, France)

    Varietal:Sauvignon Blanc, Semillon; Decant: Not necessary; Closure: Cork; Farming Practices: Practising Organics

    Aromas of gooseberry, grapefruit, passionfruit, apricot, orange blossom and vanilla which transfer to the palate. The Semillon and a touch of oak give the wine a certain roundness, and a bit of age gives a pillowy texture. Match with chicken and pork dishes as well as richer scallop dishes.

    2018 The Wine Farm Pinot Gris (Gippsland, Victoria)

    Varietal:Pinot Gris, Chardonnay, Pinot Noir; Decant: Not necessary; Closure: Cork; Farming Practices: Biodynamic

    Mostly Pinot Gris with a touch of Chardonnay and Pinot Noir. Lovely pithy stonefruit and leesy notes. Very fresh for having undergone full malolactic fermentation, good texture showing grapefruit pith, pear juice and crunchy stonefruit. Fantastic with salmon or scallops but try roast pork as an unconventional match.

    2017 Suertes del Marques 'Trenzado' Blanco ' (Canary Islands, Spain)

    Varietal: Listán Blanco Blend; Decant: Recommended; Closure: Cork; Farming Practices: Organic

    This is a blend of mainly Listán Blanco blended with a 'vidueno', or field blend, where native grapes such as Gual, Marmajuelo, Babaso Blanco, AlbilloCriollo, Vijariego Blanco and Verdello populate the vineyard. The cuvee name is derived from the trellis system unique to the Canary Islands: 'el cordon trenzado' (the braided cord), a multiple cordon with a number of the vine's branches braided together. Fermentation takes place in stainless steel and used 500L oak barrels, plus a touch of large format new oak. The wine is vibrant, fresh and loaded with beautiful minerality. The palate is richly textured and fleshy, showing fruits such as slightly unripe pineapple, dried peaches and zippy grapefruit.

    2013 Mount Abora Koggelbos Chenin Blanc (Swartland, South Africa)

    Varietal:Chenin Blanc; Decant: Recommended; Closure: Cork; Farming Practices: Sustainable

    The vines have an average age of 42 years producing a complex and intense wine. Hints of honeycomb and citrus on the nose and on the palate it’s crisp and zesty upfront flowing into a creamy pulpy, grapey mid to back palate. Roast chicken or Crayfish would match superbly.

    2017 Gundog Estate Indomitus Albus (Hunter Valley, New South Wales)

    Varietal: Semillon; Decant: Recommended; Closure: Screw cap; Farming Practices: Conventional

    Wild ferment and some skin contact with the addition of a tiny drop of Gewürztraminer have resulted in a wine with classic Semillon light grassiness, but extra layers of grape-pulpy texture and richness. A great match with Sydney Rock Oysters.

     

    2010 Damijan Podversic Kaplja Bianco
  • Various Countries

    2018 Out Of Step Catbird Sauvignon Blanc (Yarra Valley, Victoria)

    Based in the Yarra Valley & established in 2012, Out of Step Wine Co is what happens when two former music junkies decide to get serious about indulging an ever-growing parallel obsession with fermented grape juice.

    Their approach is simple, although the wines themselves are anything but.
    Making small batches from single sites selected for their ability to yield grapes of outstanding quality, & eschewing a lot of conventional techniques that seem to make for rather pedestrian booze, they believe it is of critical importance that what they produce genuinely communicates the variety, vineyard, season and combination thereof, as well as being delicious. They know there is no other choice but to embrace the ethos that wine, like a lot of the wonderful things in life, should move you. To be great it must be real, expressive & honest.

    So why Out of Step? Well, in this day & age who the hell would want to be in step?

    2012 Château Montfollet Le Valentin Blanc (Bordeaux, France)

    Red, white or pink, Valentine's Castle Montfollet comes in all colors! Cultivated for years with love, this wine is a true family tribute. The Valentin is named after the father of Dominique Raimond who was particularly close to this place, and we quickly understand why when we can admire the beautiful landscape that offers this place.

    This is a beautiful plot located in the heart of the best terroirs of the Blaye Côtes de Bordeaux appellation. Small place called the pretty woods, the vineyards overlooking the estuary of the Gironde, and make it a very bucolic place where all lovers love to walk.

    You will understand it well, with this wine is a little everyday Valentine's Day!

    2018 The Wine Farm Pinot Gris (Gippsland, Victoria)

    "We love talking about vines and will talk about wine to anyone even vaguely interested. Ask us to talk about ourselves however and things get a bit awkward. But given we wouldn’t trust a product that didn’t divulge something of its creators, here’s what we would want to know if we were you."

    Neil studied viticulture and oenology in his early 20s at Stellenbosch University in his native South Africa. After a few years working in established wineries around the Cape – some heavy hitters, some ‘boutique’ – he set off to explore the big wide world of wine, honing his skills and more importantly his palate during vintages in the Southern Rhone, Cote Rôtie, Bordeaux, Alsace and New Zealand. As his 30s approached he smuggled his knew knowledge back to Stellenbosch where he was quite happy running a small vineyard and winery for a few years until the day Anna walked in for a tasting and stuffed everything up.

    Anna had always been into wine and didn’t take much persuading to trade her corporate life and Sydney apartment for a romantic life among the vines. Together they ran for the hills of South Gippsland where the climate was right to grow all the things they pined for.

    In 2014, having fallen for the region in general and the potential of its grapes in particular, they poured their joint worldly effects into a small property they thought might just have everything they needed to start creating their own little world. Great soil, seven acres of vines, a big old shed and lots of bedrooms to fill.

    Three babies, eight thousand vines, a dozen sheep and a miniature schnauzer later, life on The Wine Farm is anything but romantic but very very real and Neil and Anna wouldn’t trade it for quids.

    2017 Suertes del Marques 'Trenzado' Blanco (Canary Islands, Spain)

    Suertes del Marques is a family winery that has been producing wines since 2006. "However, our tradition as winegrowers dates back to twenty years ago that date, growing and selling our grapes to other wineries in the Appellation Valle de La Orotava. Geographically we are in the north of the island of Tenerife, in Valle de La Orotava, a valley within the town of the same name. Without losing sight of the respect for tradition, cornerstone of our winery philosophy, in Suertes del Marques we artificially interfere as little as possible in the production of our wines, so we work with indigenous yeasts, avoid racking and using only minimal amounts of sulphur in our wines. All processes in the cellar are carried out by hand, from works in the vineyard to harvest. We avoid any systemic treatments in the vineyard, using only natural products when vine diseases eventually arise."

    2013 Mount Abora Koggelbos Chenin Blanc (Swartland, South Africa)

    The grapes for Mount Abora wines are sourced from reputable sites in the Swartland. The soils are deep shale and schist and the vines are farmed essentially as dryland vineyards with supplementary irrigation to counter the extreme hot and dry conditions just before ripening. The vines are mostly planted on south and west facing slopes to optimise the benefit of cooler spots. Winemaker Johan Meyer crafts the wines of Mount Abora.

    "We make natural wines, using zero commercial yeast and no other modern winemaking preparations. We harvest our grapes earlier at no more than 23.5° Balling to not only ensure lower alcohol levels, but to retain the brightness and life of our carefully tended grapes as they transform into the wines. We liberally use whole bunch fermentation on red and white wines, and allow post fermentation hot maceration on skins and stalks. We are proud members of the Swartland Independent movement. Mount Abora is reviving the South African work horse grape cinsault, while our vision is to create a Swartland wine from this forgotten grape that can rival the elegance and complexity of cool climate Pinot noir wines. This is called Saffraan Cinsaut."

    "Mount Abora The Abyssinian is a Rhône style blend of Mourvèdre, Cinsault and Syrah, whilst the Mount Abora Koggelbos is our unique and authentic expression of Swartland Chenin blanc."

    2017 Gundog Estate Indomitus Albus (Hunter Valley, New South Wales)

    Gundog Estate is a boutique producer of premium Semillon and Shiraz. Sourcing fruit from some of the best vineyards in the Hunter, Hilltops and Canberra wine regions in New South Wales.

    "We engage passionate growers that work tirelessly to deliver the best fruit possible. Our growers also firmly believe in sustainable vineyard practices, with a view to leaving the land in a better condition for the next generation.

    In the winery, we employ a thoughtful combination of new and old world practices to deliver high quality, innovative wines. These wines represent some of the best examples of regional, modern Australian style, produced on a boutique scale. Fermentation with naturally occurring yeast, and partial fermentation of whites on skins, are two key practices we have implemented to great effect. With our reds, fermentation in open tanks, hand plunging, and shorter maturation periods in premium French oak puncheons illustrate a combined traditional / modern approach to winemaking that helps us to deliver wines that strike a fine balance between fruit flavour and complexity. Ultimately, we seek to produce quality wines that tell a story of the season and region. The wines should offer drinking appeal from day one, but also have the potential age gracefully."

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