THE WINES
The style has evolved over the years from phenolic richness to a more chiselled and mineral expression, with earlier picking seeing alcohol dropping from 14.5% levels on early vintages to 13% for the 2022 release and the couple previous. Raised from Cinsault and Grenache, enough presence and drive to sit alongside boldly flavoured dining such as American-style barbecue.
“A more opulent and creamy style with red cherry, strawberry, liquorice root and a slight earthiness. Good flavour, all red fruits with hard cherry sweets, but also has a savoury component with a smattering of dried herb, something of a stony feel delivering good texture, and a juicy finish of good length, some orange peel in the aftertaste. A fair bit of personality here, and shock horror, delivers flavour! I like it.” 92 points, Gary Walsh, Winefront
on any dozen* or non dozens over $350
Any 12 bottles bought together
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Additional Information
ABOUT THE PRODUCER
An engineer and an accountant, father and son Raymond and Jérôme Esteve purchased the Montfin property from its bankrupt owners in 2001, having fallen immediately in love with the estate’s stunning setting on the lagoon of Peyriac-de-Mer. Construction of a state of the art winery quickly followed, and today the estate is managed full time by Jérôme, largely self taught in the arts of winemaking and grape growing.
Certified organic since 2009, the remainder of the estate is covered in bushes of garrigue and increasing plantings of olive and oak trees, with Jérôme aiming to increase his site’s biodiversity, and some hope of the latter yielding truffles one day. The vineyard is almost entirely old vine, with plantings dating up to 80 years and producing intense, concentrated fruit. Appellation laws dictate a maximum of 50% plantings of Carignan, Corbières’ signature variety (this limit controversial among many growers!)
ABOUT THE PRODUCER
Biodynamic Minimal Intervention Wines From A Beautiful Adelaide Hills Estate
Owner Damon Nagel started life as a sommelier in Adelaide, moving to London to further his wine education whilst working in top end dining restaurants. Achieving success in London property, he would eventually return to Adelaide, purchasing the beautiful undulating Brackenwood farm in the early 2000s, first releasing wines from vintage 2005.
Winemaking is today overseen by Daniel Zuzolo, ex Primo Estate, with the stable offering interesting blends and lesser seen plantings of Barbera and Gamay alongside more traditional offerings such as Shiraz and Riesling.
Growing and winemaking is strictly along biodynamic lines, with no additions bar minimal sulphur at bottling. A pure set of releases very much at home alongside Felixir’s European offerings, fun styles of personality with enough depth and interest to be taken seriously.
