THE WINES
From the Elgo vineyard in Strathbogie. The wine sits seven days on skins after crushing, with free run juice drawn into stainless steel for cool fermentation. The wine sits in tank on gross lees for six months, and is unfined and unfiltered prior to bottling. After a couple of bone-dry releases, this is back to a little residual sugar (around 10g/L) and looking superb for it – unashamedly Germanic, influenced by the skin contact techniques of Rebholz to build texture.
Lavendar, lemons, white flowers lead the nose, around a little reductive note, a touch of spritz. Plenty going on in the palate, beautifully textured with a zing of phenolic grip and a rock salt saline edge to balance out the RS. Exotic – yellow fruits, preserved lemon, finger limes, grapefruit, great energy and length.
on any dozen* or non dozens over $350
Any 12 bottles bought together
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Additional Information
ABOUT THE PRODUCER
In Japanese, Rongo refers to the Analects of Confucius, a masterwork of philosophy that has guided East Asian culture and thought for more than 2,500 years. It stands, at heart, for living benevolently, ethically, and in harmony with one’s surroundings.
In Māori, Rongo is a verb meaning to perceive, to hear, feel, smell, and taste. Through no coincidence, is also the nickname of Rongo-mā-Tāne, the Māori god of Agriculture and Peace.
Ray Chen’s nascent label feels like it’s hit a stride with this set of releases; there’s a consistent theme running through the wines of texture and detail, and a tonne of personality and originality. These wines are a nexus of classical and lofi winemaking sensibilities, adventurous and squeaky clean.
Ray’s multi-national upbringing sees the wines informed by Asian/eastern dining – the possibilities for creative matching with this lineup are immense.
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.
