- 2008 Cabernet Sauvignon. Also winner of the Greg Johnson Award for the ‘Best Local Red Wine of the Show’
- 2011 Vintage Chardonnay (sparkling)
- 2012 Freedom Mourvedre
- 2008 Shiraz
- 2009 Shiraz
- 2006 Shiraz
- 2008 Triple Blend
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Thursday, 26 July 2012
Rosnay Results for the 2012 Cowra National Wine Show
Sunday, 8 July 2012
Rosnay Results for the 2012 Winewise Small Vigneron Awards
Silver
Bronze
- Rosnay 2009 Shiraz
Bronze
- Rosnay 2008 Triple Blend
- Rosnay 2011 Triple Blend
- Rosnay 2008 Cabernet Sauvignon
- Rosnay 2012 "Freedom" Mourvedre
Also in the show from the Cowra region were Swinging Bridge and Windowrie, both picking up several medals.
Winewise is a consumer wine guide focused on small producers.
Saturday, 23 June 2012
My Favourite Organic Wines
By Sam Statham
If you have had Rosnay, hopefully you are "converted" to an organic wine drinker! You may be interested in my personal directory of my favourite organic wineries which we have done business with, visited, or at least tasted and met through industry networking... With the supermarkets taking over the trade around the country (including most recently our best and oldest outlet in Sydney, Balmain Village Cellars), its the time to support the organic wineries.
Tuesday, 5 June 2012
Freedom at Last! Organic And Preservative Free Wine
At last, its here.After many years of hesitation, we have bitten the bullet and produced an organic AND preservative free red wine.
This is what the back label says:
Mourvèdre is a late ripening Spanish red wine grape widely grown in the south of France. It is resistant to drought and disease, and makes a soft and rustic wine, ideal with earthy flavours of root vegetables, mushrooms, grilled meats, game and duck. This wine is grown chemical-free and vinified without added preservatives. Enjoy now.
The original label painting by Florence Statham is of the Ibis who are wonderful and frequent visitors to Rosnay.
Friday, 25 May 2012
Organic Shiraz Best in the Region - Expert
Canowindra Region 2012 Organic Vintage Report by Jason O'Dea, Family Member, General Manager and Viticultualist, Windowrie Estate
During 2012 vintage I looked at over 200 acres of Shiraz from within 100 miles of Canowindra and have no doubt in my mind the organic blocks were cleaner (ie had less disease) than conventional vineyards. I looked at 3 different organic vineyards and maybe 10 conventional vineyards
They had less Botrytis at harvest and better colour and structure in the finished wine. It was apparent across red varieties (Shiraz and Merlot and to a lesser extent Cabernet) but was not an issue for whites as it was dry during the white harvest.
A few observations:
During 2012 vintage I looked at over 200 acres of Shiraz from within 100 miles of Canowindra and have no doubt in my mind the organic blocks were cleaner (ie had less disease) than conventional vineyards. I looked at 3 different organic vineyards and maybe 10 conventional vineyardsThey had less Botrytis at harvest and better colour and structure in the finished wine. It was apparent across red varieties (Shiraz and Merlot and to a lesser extent Cabernet) but was not an issue for whites as it was dry during the white harvest.
A few observations:
Wednesday, 4 January 2012
Organic Cocktail Madness
Organic Bella Bellini
90ml Rosnay Organic Sparkling Chardonnay
15ml OCC organic white peach liqueur
30ml organic apricot puree
15ml organic lemon juice
Garnish - fresh raspberries
Blue Cue Cobber
15ml Square One Organic Cucumber Vodka
90ml Rosnay sparkling chardonnay
15ml Pheonix organic pear juice
15ml organic lemon juice
6-8 bluberries
6-8 cucumber slices
Lemon twists
Garnish: Cucumber Spear/bluberries
Of course, we recommend Jaxon for corporate training and team building, organic liqueur tastings and bar consultancy. Thanks Jaxon!
Of course, we recommend Jaxon for corporate training and team building, organic liqueur tastings and bar consultancy. Thanks Jaxon!
Tuesday, 29 November 2011
Have you got the Gold Book?
Out of interest, this is what Rob wrote about the Rosnay Triple Blend...
ROSNAY TRIPLE BLEND ★★★★
Cabernet, shiraz and merlot here have tart tangy fruit with a slight drying finish and although these wines have no cranberries in them, they offer the positive flavour and texture effects of drinking the juice with distinctive medium-weight tannins, high-ish acidity, bright fruit and classic astringent finish. Very consistent style.
2004 88 points, drink until 2014
2005 86 points, drink until 2014
2006 87 points, drink until 2016
2008 88 points, drink until 2018
Thursday, 8 September 2011
Have you had the "Blanc"?
When trying to think of a new, cooler name for our classic white wine blend, the Chardonnay-Semillon, we had a mental "blanc".
Yes, its French for "white".
This post is to announce the release of the new, bold, 2011 Blanc. Still only 2 weeks under the lid, this wine is already available in a few quick off the mark outlets (1870 Restaurant, Orange; Supa IGA Blayney; Courthouse Hotel, Mullumbimby).
This post is to announce the release of the new, bold, 2011 Blanc. Still only 2 weeks under the lid, this wine is already available in a few quick off the mark outlets (1870 Restaurant, Orange; Supa IGA Blayney; Courthouse Hotel, Mullumbimby).
Tuesday, 5 July 2011
Northern NSW Trade Tour
By Sam Statham
I have just had a wonderful three day tour meeting dozens of wonderful small businesses in northern NSW with our vibrant sales representative Lorraine Thomas. Our "Rosnay Organic Wine Trade Tour" took us through the many small hamlets, villages and regional centres of a most beautiful part of Australia, inhabited by some of the most environmentally aware, colourful, and hard working communities. What began as a simple trade tour became both insightful and inspirational, as each of the owners and managers of the small retailers we met formed such an integral part of their communities. Here are a few photos to give you an idea.
However beautiful, as we wind through the rolling green farmland of daires, macadamias, tea, coffee, and weave up the misty rainforested hills and along the stunning coastlines between shops, its hard to miss the bold rise of the supermarkets, with the new Woolies now open in Mullumbimby, the self service Woolies in Byron Bay, with their associated Dan Murphies store newly opened in Ballina. We drove past a few of them, huge warehouse cathedrals to discounted alcohol, where you check out with trolleys, and save save save.
But it was interesting to find that, despite the increasing odds stacked up against them, there is still optimism in the independent retail trade. Dave from the Lennox Point Hotel pointed out that there was a full page ad in the Herald last weekend offering Moet for $20 a bottle less than he pays for it from Campbells wholesalers, and that if he needs some, thats where he'll get it and be glad for the cheaper price. Maybe thats a good thing, if he saves that in difficult times.
Glen from Sunrise Cellars in Byron Bay points out that the chain stores offer unbeatable "loss leaders" at the ends of the aisles, but in the aisles the prices are not that much less than in his own store. As a former manager of one of the chain liquor stores, Glen also reckons the centralised supermarket business model can never provide the quick reacting, personalised service that he provides. For example, he knows most of his customers from 4pm onwards on a first name basis. and when a customer asked for Martins Hill organic wine to be stocked, he had it in store in a few days.
But is the writing on the wall for locally owned small business?
A store manager in Mullumbimby shared this well reasoned recipe for corporate retail control with us: First, take the figures for expansion of the supermarkets and their bottle shops into more towns. Dan Murphys (owned by Woolies) alone expect to open another 200 stores in NSW in the next year, with the Coles stores hot on their heels. Next, add a similar growth in independent retailers, cafes and restaurants buying their staples from them instead of direct from Campbells and other wholesalers. Cook this in a slowing economy, and see what happens to the wholesale sector. Some independent managers beleive its days are numbered and in five to ten years there will be supermarket control at a wholesale and retail level.
This is not a recipe for optimism, but what can we do?
After three days on the road, we end up in Mullumbimby, just up the road from Byron. Woolies have just opened a store here, after winning development approval at State government level in the face of local opposition, a blow softened by the offer of organic chicken at $6 per kilo. The locals tell that they are lucky to make eye contact when checking out at Woolies, but have to add in extra time for talking to the staff and other customers when they shop at the locally owned supermarket, or at the iconic Santos health store.
The answer is there: strong communities will support the shops and restaurants who love serving them. As part of a small family farm and wine business, we hope that community supported, small market capitalism will prevail. We are doing what we can to help, but we are little more than a pimple of the elephants bum, as Pennie Scott once commented here, on a post about organic farming in a world of chemical based agriculture.
The independent retail trade is a vital part of our economy and community.
Lets support it but buying local, and avoiding the growing retail duopoloy. If there enough pimples on the elephants bum, he'll have to change his lifestyle!
I have just had a wonderful three day tour meeting dozens of wonderful small businesses in northern NSW with our vibrant sales representative Lorraine Thomas. Our "Rosnay Organic Wine Trade Tour" took us through the many small hamlets, villages and regional centres of a most beautiful part of Australia, inhabited by some of the most environmentally aware, colourful, and hard working communities. What began as a simple trade tour became both insightful and inspirational, as each of the owners and managers of the small retailers we met formed such an integral part of their communities. Here are a few photos to give you an idea.
However beautiful, as we wind through the rolling green farmland of daires, macadamias, tea, coffee, and weave up the misty rainforested hills and along the stunning coastlines between shops, its hard to miss the bold rise of the supermarkets, with the new Woolies now open in Mullumbimby, the self service Woolies in Byron Bay, with their associated Dan Murphies store newly opened in Ballina. We drove past a few of them, huge warehouse cathedrals to discounted alcohol, where you check out with trolleys, and save save save.
But it was interesting to find that, despite the increasing odds stacked up against them, there is still optimism in the independent retail trade. Dave from the Lennox Point Hotel pointed out that there was a full page ad in the Herald last weekend offering Moet for $20 a bottle less than he pays for it from Campbells wholesalers, and that if he needs some, thats where he'll get it and be glad for the cheaper price. Maybe thats a good thing, if he saves that in difficult times.
Glen from Sunrise Cellars in Byron Bay points out that the chain stores offer unbeatable "loss leaders" at the ends of the aisles, but in the aisles the prices are not that much less than in his own store. As a former manager of one of the chain liquor stores, Glen also reckons the centralised supermarket business model can never provide the quick reacting, personalised service that he provides. For example, he knows most of his customers from 4pm onwards on a first name basis. and when a customer asked for Martins Hill organic wine to be stocked, he had it in store in a few days.
But is the writing on the wall for locally owned small business?
A store manager in Mullumbimby shared this well reasoned recipe for corporate retail control with us: First, take the figures for expansion of the supermarkets and their bottle shops into more towns. Dan Murphys (owned by Woolies) alone expect to open another 200 stores in NSW in the next year, with the Coles stores hot on their heels. Next, add a similar growth in independent retailers, cafes and restaurants buying their staples from them instead of direct from Campbells and other wholesalers. Cook this in a slowing economy, and see what happens to the wholesale sector. Some independent managers beleive its days are numbered and in five to ten years there will be supermarket control at a wholesale and retail level.
This is not a recipe for optimism, but what can we do?
After three days on the road, we end up in Mullumbimby, just up the road from Byron. Woolies have just opened a store here, after winning development approval at State government level in the face of local opposition, a blow softened by the offer of organic chicken at $6 per kilo. The locals tell that they are lucky to make eye contact when checking out at Woolies, but have to add in extra time for talking to the staff and other customers when they shop at the locally owned supermarket, or at the iconic Santos health store.
The answer is there: strong communities will support the shops and restaurants who love serving them. As part of a small family farm and wine business, we hope that community supported, small market capitalism will prevail. We are doing what we can to help, but we are little more than a pimple of the elephants bum, as Pennie Scott once commented here, on a post about organic farming in a world of chemical based agriculture.
The independent retail trade is a vital part of our economy and community.
Lets support it but buying local, and avoiding the growing retail duopoloy. If there enough pimples on the elephants bum, he'll have to change his lifestyle!
Tuesday, 3 May 2011
Rosnay Triple Blend 2006 Tasting Notes
PROFILE NOTES
Region: NSW Central Ranges (Canowindra) on the banks of the Belubula River
Grape Variety: Cabernet (40%), Shiraz (40%), Merlot (20%)
Vintage: 2006
Closure: Cork (750ml and magnum) and screw cap (375ml)
Peak drinking: Now
Body: Full body
Alcohol: 14%
Oak: Nil
TASTING NOTES
Colour: Vibrant, deep dark plum red with purple hues
Nose: Big, rich, jammy nose. Juicy plum and cherry overtones combined with blackberries and spice aromas.
Palate: This wine is blended to capture all the elegant fruit characters that it has to offer in a wine. The Cabernet provides the rich flavour, length and structure. The Shiraz imparts a spicy complexity and richness. The merlot adds softness. It is a finely structured, subtle wine, showing ripe plum and spicy fruit flavours, complimented by a lingering fruit finish. .
Serving temp: 18-20 degrees C
Compiled and written by Colin Moss, Wine Educator and Consultant Sommelier. Please feel free to add your own notes in the comments box!
Region: NSW Central Ranges (Canowindra) on the banks of the Belubula RiverGrape Variety: Cabernet (40%), Shiraz (40%), Merlot (20%)
Vintage: 2006
Closure: Cork (750ml and magnum) and screw cap (375ml)
Peak drinking: Now
Body: Full body
Alcohol: 14%
Oak: Nil
TASTING NOTES
Colour: Vibrant, deep dark plum red with purple hues
Nose: Big, rich, jammy nose. Juicy plum and cherry overtones combined with blackberries and spice aromas.
Palate: This wine is blended to capture all the elegant fruit characters that it has to offer in a wine. The Cabernet provides the rich flavour, length and structure. The Shiraz imparts a spicy complexity and richness. The merlot adds softness. It is a finely structured, subtle wine, showing ripe plum and spicy fruit flavours, complimented by a lingering fruit finish. .
Serving temp: 18-20 degrees C
Compiled and written by Colin Moss, Wine Educator and Consultant Sommelier. Please feel free to add your own notes in the comments box!
Tuesday, 5 April 2011
Rosnay Triple Blend 2008 Tasting Notes
PROFILE NOTES Region: NSW Central Ranges (Canowindra) on the banks of the Belubula River
Grape Variety: Shiraz (50%), Cabernet (25%), Merlot (25%)
Vintage: 2008
Closure: Screw cap
Peak drinking: Now
Body: Full body
Alcohol: 14%
Oak: Nil
TASTING NOTES
Colour: Deep garnet red with alluring bright purple hue
Nose: Rich, ripe berry fruit on the nose with dark plum and cherry overtones with a hint of spice
Palate: This is a spectacular wine. A generous flavour with supple character with very impressive ripe fruit. This wine takes off immediately to engage the palate with a serious serving of mixed spicy dark fruit and a wash of tannins that linger on the palate.
Serving temp: 18 degrees C
Compiled and written by Colin Moss, Wine Educator and Consultant Sommelier. Please feel free to add your own notes in the comments box!
Monday, 15 November 2010
Where can you get Rosnay?
If you would like to become a retailer please complete and return the Credit Application Form and we will send our nearest sales representative to meet with you.
If you sell any Rosnay products but you are not coming up on this map (for example, you do not purchase direct from us but via a wholesaler), please contact us and we will add you to this map.
Thursday, 16 September 2010
Sulfites in organic wine... that old chestnut
In response to those who wonder why we still don't make organic AND preservative free wines, whilst other organic grape growers are doing it:
Our decision not to venture into the Preservative free style is based on quality concerns. As a participant in the Australia New Zealand Wine Show since 2006, we have been keeping a close eye on the progress of preservative free organic wines. These are the results from last month's 2010 show in Sydney. There were some fantastic organic wines, and there were a total of 4 gold medals, 12 silver and 58 bronzes out of 158 entries. The average number of gold medals from 2006 to 2009 is 2.75, so it was a far above average year for quality. However, the judges decided that this year there would be no trophy for the preservative free wines, because none of them was good enough. If you read the results with comments (sent to exhibitors), these are the main describing words for the 13 preservative free wines in the show: "wild, sour, pungent, yeasty, rubbery, rancid, raw, grubby, clunky, tough"... All were reds, except one rose, and not all of them got bad comments - some were still enjoyed by the judges - but only three of them got bronze medals, and even they were described as "idiosyncratic" and "tangy".
To balance this year's results though, I have to admit that in past years there were some great trophy-winning preservative free wines in the show - 2009 Lowe merlot, the 07 Temple Bruer shiraz malbec and the Settlers Ridge sangiovese - but we missed out in this years show.
Of course, you might be wondering what I am getting at, if your concern is only about wine purity, not quality. Well for us it is more about wine style, consistency and palatability and growing the organic wine market. Our reds are traditional in style - they are made with some sulfur, but only a very small amount, and they are made to age and gain complexity and character, with the tannins softening over time. The judges described them as "attractive", "earthy" and "balanced". Rosnay didn't win any gold in this year's show, but we picked up 5 bronze medals and one silver out of 9 wines entered. The 2006 reds all won bronzes and we won all of the medals in the museum class - showing that our wines age well. The amount of sulfur in the 2006 reds was only around 20 parts per million (total) when bottled (compared to 0-10ppm for preservative free wines), and they are sure to have less than that now having been bottled under cork, as the sulfur dissipates with oxygen contact (and incidentally, decanting).
We truly believe such a low level of sulfur (and even up to 50ppm total) is harmless except to true allergy sufferers, and we actually offer a money back guarantee to anyone with sulfur intolerance, for our museum wines. With regard to purity, we do not add oak or oak chips to the wine, and we do not add fining proteins to soften the reds when they are young.
Hard core organic consumers (bless them) will accept preservative wines needing to be drunk quickly, but to most palates, preservative free wines tend to be a special style with limited mass appeal. They must be made for bottling early and drinking young, and thus they have a lot of forward fruit flavour and not a lot of complexity. We have to assume they will be stored properly, which is unrealistic. Some wine producers I spoke to at the Show this year said that organic wine sales are declining in the US, where sulfites are not allowed to be used at all (so our wine if sold there would be "wine made from organic grapes") because most consumers and commentators prefer more complex, interesting, and moderately aged wines.
To date, we have not made a preservative free Rosnay wine, and although we ask our winemaker to do it every year, every year he talks us out of it. As organic farmers, our main aim is to supply our customers with the very best quality product that we can, using farming methods that enhance the earth and avoid the chemicals that we believe are the cause of so many illnesses. Perhaps the increasing prevalence of sulfur and other food intolerances is related to our daily chemical exposure in modern life? Or, are there other factors at play? Without endorsing any product, these sources suggest that sulfur intolerance may have roots in nutritional deficiencies:
"People allergic to sulfites used as preservatives in salad bars, wine, and dried fruit may be helped by trace molybdenum. Molybdenum functions as a component in several enzymes including those involved in alcohol detoxification, uric acid formation, and sulfur metabolism. Molybdenum deficiency manifests itself as an inability to detoxify sulfites as the enzyme that detoxifies sulfites, sulfite oxidase, is molybdenum dependent. Molybdenum supplementation brought about complete resolution of symptoms of sulfite toxicity such as increased heart rate, shortness of breath, headache, disorientation, nausea, and vomiting" (Source: http://life-enthusiast.com/usa/supernutrient-corp-m-20.html?pID=441)
"Molybdenum deficiency may lead to amino acid intolerance, irritability, elevated urinary xanthine and sulfite, and reduced uric acid and sulfate. Condition cured by 160 microg Mo/d administered." (Source: Aburnrad NN, Schneider AJ, Steel D, Rogers LS. Amino acid intolerance during prolonged total parenteral nutrition reversed by molybdate therapy. Am J Clin Nutr 198 ; 34:2551-2559 cited in http://www.imoa.info/HSE/environmental_data/biology/molybdenum_cofactor.html).
According to NSW Agriculture, deficiencies of this trace element occur throughout much of NSW. However, organic foods tend to be higher in micro-nutrients, and this may be the reason organic wine, even with a small amount of sulfur added to help it age well, may be better for you. (See http://www.ota.com/organic/benefits/nutrition.html)
Besides, sulfur is natural: "Sulfur is one of the Seven Macrominerals for animals and plants Part of the chemical structure of several amino acids, sulfur aids in many biochemical processes. It helps protect the body from infection, blocks the harmful effects of radiation and pollution and slows down the ageing process. Sulfur-containing proteins are the building blocks of cell membranes, and sulfur is a major component of the gel-like connective tissue in cartilage and skin. Sulphur is found in cruciferous vegetables, eggs, milk and animal products." Source: Nourishing Traditions, by Sally Fallon, 2nd Edition (2001) .
So for the time being, our jury on preservative free wine is still out, and the old chestnut will remain until more winemakers agree and demonstrate that quality, agead wines can be made consistently without a touch of elemental sulfur.
Have you ever had preservative free wine? Please feel free to share your experiences!
Our decision not to venture into the Preservative free style is based on quality concerns. As a participant in the Australia New Zealand Wine Show since 2006, we have been keeping a close eye on the progress of preservative free organic wines. These are the results from last month's 2010 show in Sydney. There were some fantastic organic wines, and there were a total of 4 gold medals, 12 silver and 58 bronzes out of 158 entries. The average number of gold medals from 2006 to 2009 is 2.75, so it was a far above average year for quality. However, the judges decided that this year there would be no trophy for the preservative free wines, because none of them was good enough. If you read the results with comments (sent to exhibitors), these are the main describing words for the 13 preservative free wines in the show: "wild, sour, pungent, yeasty, rubbery, rancid, raw, grubby, clunky, tough"... All were reds, except one rose, and not all of them got bad comments - some were still enjoyed by the judges - but only three of them got bronze medals, and even they were described as "idiosyncratic" and "tangy".
To balance this year's results though, I have to admit that in past years there were some great trophy-winning preservative free wines in the show - 2009 Lowe merlot, the 07 Temple Bruer shiraz malbec and the Settlers Ridge sangiovese - but we missed out in this years show.
Of course, you might be wondering what I am getting at, if your concern is only about wine purity, not quality. Well for us it is more about wine style, consistency and palatability and growing the organic wine market. Our reds are traditional in style - they are made with some sulfur, but only a very small amount, and they are made to age and gain complexity and character, with the tannins softening over time. The judges described them as "attractive", "earthy" and "balanced". Rosnay didn't win any gold in this year's show, but we picked up 5 bronze medals and one silver out of 9 wines entered. The 2006 reds all won bronzes and we won all of the medals in the museum class - showing that our wines age well. The amount of sulfur in the 2006 reds was only around 20 parts per million (total) when bottled (compared to 0-10ppm for preservative free wines), and they are sure to have less than that now having been bottled under cork, as the sulfur dissipates with oxygen contact (and incidentally, decanting).
We truly believe such a low level of sulfur (and even up to 50ppm total) is harmless except to true allergy sufferers, and we actually offer a money back guarantee to anyone with sulfur intolerance, for our museum wines. With regard to purity, we do not add oak or oak chips to the wine, and we do not add fining proteins to soften the reds when they are young.
Hard core organic consumers (bless them) will accept preservative wines needing to be drunk quickly, but to most palates, preservative free wines tend to be a special style with limited mass appeal. They must be made for bottling early and drinking young, and thus they have a lot of forward fruit flavour and not a lot of complexity. We have to assume they will be stored properly, which is unrealistic. Some wine producers I spoke to at the Show this year said that organic wine sales are declining in the US, where sulfites are not allowed to be used at all (so our wine if sold there would be "wine made from organic grapes") because most consumers and commentators prefer more complex, interesting, and moderately aged wines.
To date, we have not made a preservative free Rosnay wine, and although we ask our winemaker to do it every year, every year he talks us out of it. As organic farmers, our main aim is to supply our customers with the very best quality product that we can, using farming methods that enhance the earth and avoid the chemicals that we believe are the cause of so many illnesses. Perhaps the increasing prevalence of sulfur and other food intolerances is related to our daily chemical exposure in modern life? Or, are there other factors at play? Without endorsing any product, these sources suggest that sulfur intolerance may have roots in nutritional deficiencies:
"People allergic to sulfites used as preservatives in salad bars, wine, and dried fruit may be helped by trace molybdenum. Molybdenum functions as a component in several enzymes including those involved in alcohol detoxification, uric acid formation, and sulfur metabolism. Molybdenum deficiency manifests itself as an inability to detoxify sulfites as the enzyme that detoxifies sulfites, sulfite oxidase, is molybdenum dependent. Molybdenum supplementation brought about complete resolution of symptoms of sulfite toxicity such as increased heart rate, shortness of breath, headache, disorientation, nausea, and vomiting" (Source: http://life-enthusiast.com/usa/supernutrient-corp-m-20.html?pID=441)
"Molybdenum deficiency may lead to amino acid intolerance, irritability, elevated urinary xanthine and sulfite, and reduced uric acid and sulfate. Condition cured by 160 microg Mo/d administered." (Source: Aburnrad NN, Schneider AJ, Steel D, Rogers LS. Amino acid intolerance during prolonged total parenteral nutrition reversed by molybdate therapy. Am J Clin Nutr 198 ; 34:2551-2559 cited in http://www.imoa.info/HSE/environmental_data/biology/molybdenum_cofactor.html).
According to NSW Agriculture, deficiencies of this trace element occur throughout much of NSW. However, organic foods tend to be higher in micro-nutrients, and this may be the reason organic wine, even with a small amount of sulfur added to help it age well, may be better for you. (See http://www.ota.com/organic/benefits/nutrition.html)
Besides, sulfur is natural: "Sulfur is one of the Seven Macrominerals for animals and plants Part of the chemical structure of several amino acids, sulfur aids in many biochemical processes. It helps protect the body from infection, blocks the harmful effects of radiation and pollution and slows down the ageing process. Sulfur-containing proteins are the building blocks of cell membranes, and sulfur is a major component of the gel-like connective tissue in cartilage and skin. Sulphur is found in cruciferous vegetables, eggs, milk and animal products." Source: Nourishing Traditions, by Sally Fallon, 2nd Edition (2001) .
So for the time being, our jury on preservative free wine is still out, and the old chestnut will remain until more winemakers agree and demonstrate that quality, agead wines can be made consistently without a touch of elemental sulfur.
Have you ever had preservative free wine? Please feel free to share your experiences!
Tuesday, 15 June 2010
Grapes and wine... Vintage Report
The wines are selling well despite a very flat market. Our daring "Beautiful Red" promotion is driving sales with many new trade customers opening up and selling well to customers outside the normal organic "niche" market.
The wines are all continuing to win awards and writeups, including a 4 1/2 star writeup for the Cabernet in May Winestate magazine, and the Triple Blend, Chardonnay and sparkling Rose also written up. If sales are any indicator, the Sparkling Vintage Chardonnay is all but sold out again, for the second year in a row. You can read up on each of the wines in our tasting notes on the Rosnay website.
Sunday, 6 July 2008
RTD’s OUT! Organic Sangria IN!
RTD’s OUT!
The recent increase on taxes on “alco pops” to reduce alcohol related harm is long overdue. Some might think it unwise to comment on this, lest wine be the next target of the federal treasury. However, I think there is more to it than tax collection. From my own experience, spirits in soft drinks give me a filthy hangover, and thats assuming the drinks actually decide to stay in my stomach, probably re-fermenting. Maybe I am soft gutted, but I know that I can consume an equal volume of organic wine and wake up feeling fine, assuming I get enough hours sleep and drink some water before bed. The benefit of using taxes to divert drinkers away from “alco-pops” towards all-natural fermented beverages such as beer and wine is a reduction in health issues.
But is there an alternative to “alco-pops” for people looking for alcoholic refreshment that is less throng than wine, and is not beer?
Organic Sangria IN!
Organic Sangria is a great way to celebrate and refresh. Its so simple to make I wonder why I took so long to find it. First, chop lots of organic fruit, such as juicing apples or in-season stone fruit, some citrus, and even bananas, manoges or other tropical fruit. Work on at least 20% to the volume of sangria being made. Put the fruit in a bucket and cover with red wine overnight, or as long as possible. When the party is about to start, make the mix as follows:
50% dry red wine, not too big and “Barossa”, but not too soft and fines either.
25% organic orange juice. Buy a full carton from a wholesaler and you wont regret the leftover juice in your cupboard.
25% soda water - just for the bubbles
Organic raw sugar to taste - dissolve in some hot water if necessary
Throw the fruit in and some ice, turn up the salsa music and serve.
Make sure people eat their fruit before they can have a refill!
I would be VERY interested in knowing your experiences with Sangria, and I hope that the kids of today will discover this healthy alternative to alco-pops.
The recent increase on taxes on “alco pops” to reduce alcohol related harm is long overdue. Some might think it unwise to comment on this, lest wine be the next target of the federal treasury. However, I think there is more to it than tax collection. From my own experience, spirits in soft drinks give me a filthy hangover, and thats assuming the drinks actually decide to stay in my stomach, probably re-fermenting. Maybe I am soft gutted, but I know that I can consume an equal volume of organic wine and wake up feeling fine, assuming I get enough hours sleep and drink some water before bed. The benefit of using taxes to divert drinkers away from “alco-pops” towards all-natural fermented beverages such as beer and wine is a reduction in health issues.
But is there an alternative to “alco-pops” for people looking for alcoholic refreshment that is less throng than wine, and is not beer?
Organic Sangria IN!
Organic Sangria is a great way to celebrate and refresh. Its so simple to make I wonder why I took so long to find it. First, chop lots of organic fruit, such as juicing apples or in-season stone fruit, some citrus, and even bananas, manoges or other tropical fruit. Work on at least 20% to the volume of sangria being made. Put the fruit in a bucket and cover with red wine overnight, or as long as possible. When the party is about to start, make the mix as follows:
50% dry red wine, not too big and “Barossa”, but not too soft and fines either.
25% organic orange juice. Buy a full carton from a wholesaler and you wont regret the leftover juice in your cupboard.
25% soda water - just for the bubbles
Organic raw sugar to taste - dissolve in some hot water if necessary
Throw the fruit in and some ice, turn up the salsa music and serve.
Make sure people eat their fruit before they can have a refill!
I would be VERY interested in knowing your experiences with Sangria, and I hope that the kids of today will discover this healthy alternative to alco-pops.
Thursday, 28 February 2008
Wine diamonds
Another good question: "We were lucky enough to be given a bottle of the Shiraz from a friend to try, and although we loved the taste, there was extremely heavy sediment in the bottom of the bottle that actually clinked the glass when dropped back in. We are concerned about the toughness and hardness of this sediment, can you advise us as to what it could be and if this is common, before we consider buying some wine ourselves. And this did detract from our full enjoyment of an otherwise tasteful wine. Thank you for your time with this matter"
Answer: "Tartrate crystals, also known as wine diamonds, potassium bitartrate crystals, or cream of tartar, occur naturally in wines that are high in tartaric acid, which is the sign of a quality grape. Tartaric acid is the primary acid found in grapes, just as citric acid is found in oranges, lemons and other citrus. In wine, the tartaric acid binds with natural potassium, forming potassium bitartrate. The crystals precipitate either to the bottom of the fermentation vat, adhere to the inside staves of the oak barrel, or form in the bottle, especially if the wine is chilled. In the bottle, the crystals are usually found just under the cork or at the bottom of the bottle, depending how it has been stored or transported. Tartrate crystals do not in any way alter the taste of the wine, but they are displeasing to the eye. If tasted, they are slightly tart but not unpleasant, just like the cream of tartar you might add to beaten egg whites to form a meringue. To avoid this, gently decant the wine to separate the wine from the crystals. You will also find a general improvement in the taste of red wine when it is decanted.
Because most Australian drinkers are not familiar with wine diamonds as they are in Europe, some Aussie wines are "cold stabilised" at the winery to remove the crystals before bottling. Chilling the wine to near freezing for a period of days accelerates the formation of the crystals, which are filtered out. Apparently the drawback to this technique is that there is the potential for oxidation of the wine since chilling makes oxygen more soluble. Our philosophy is to use the most gentle winemaking techniques possible, with minimal intervention, to maximise the wine's individuality and structure. Therefore our reds are not cold stabilised, and we sometimes find a few harmless wine diamonds in the bottle.
I hope this is a helpful answer to your question. Its a shame I didn't explain this to you earlier, as you may have enjoyed that wine more!"
Answer: "Tartrate crystals, also known as wine diamonds, potassium bitartrate crystals, or cream of tartar, occur naturally in wines that are high in tartaric acid, which is the sign of a quality grape. Tartaric acid is the primary acid found in grapes, just as citric acid is found in oranges, lemons and other citrus. In wine, the tartaric acid binds with natural potassium, forming potassium bitartrate. The crystals precipitate either to the bottom of the fermentation vat, adhere to the inside staves of the oak barrel, or form in the bottle, especially if the wine is chilled. In the bottle, the crystals are usually found just under the cork or at the bottom of the bottle, depending how it has been stored or transported. Tartrate crystals do not in any way alter the taste of the wine, but they are displeasing to the eye. If tasted, they are slightly tart but not unpleasant, just like the cream of tartar you might add to beaten egg whites to form a meringue. To avoid this, gently decant the wine to separate the wine from the crystals. You will also find a general improvement in the taste of red wine when it is decanted.
Because most Australian drinkers are not familiar with wine diamonds as they are in Europe, some Aussie wines are "cold stabilised" at the winery to remove the crystals before bottling. Chilling the wine to near freezing for a period of days accelerates the formation of the crystals, which are filtered out. Apparently the drawback to this technique is that there is the potential for oxidation of the wine since chilling makes oxygen more soluble. Our philosophy is to use the most gentle winemaking techniques possible, with minimal intervention, to maximise the wine's individuality and structure. Therefore our reds are not cold stabilised, and we sometimes find a few harmless wine diamonds in the bottle.
I hope this is a helpful answer to your question. Its a shame I didn't explain this to you earlier, as you may have enjoyed that wine more!"
Monday, 24 December 2007
Chardonnay - Did you know?
The 3.75ha block was planted 1997 with the rootlings of clone IV11, which had been planted successfully in the region already and produced excellent wines. The soil is a north-west facing slope of sandy loam on red clay and decomposed granite on the upper slopes, with some deeper topsoil and mottled heavy clay on the lower slopes. The lower slopes are susceptible to late frost, which caused loss of yield and tight canopy structure in the 2003 vintage.Chardonnay is the most famous of the Cowra region wines, and was planted by both corporate wineries, investment schemes and private estates since the early 1980’s. “Cowra Chardonnay” was the driver of development of the region in the boom of the late 1990’s.However, Chardonnay is also a difficult variety to grow organically. Without the systemic fungicides (fungicides which are translocated throughout the plant’s vascular system, including roots) the variety is susceptible to attack from its arch enemy – Powdery Mildew – which affects both yield and quality. The only reliable organic control is sulfur, applied to the foliage during the early growth stages. This naturally occurring element is an allowed input for organic farmers. It does not kill the fungus, nor penetrate the vines vascular system, but it does prevent the mildew from spreading for the 10 day period during which the sulfur volatilises into the atmosphere.
Cabernet Sauvignon - Did you know?
An ancestor of Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon captures the true meaning of dark, powerful red wine. In the right conditions, this variety gives aromatic wines which evolve well in the course of ageing with a powerful but soft tannin, giving it a reputation for a severe but distinguished character. Its fruity flavors have been described as cherry, black currant (cassis), and raspberry, whilst its acids and tannins give it structure and longevity.Cabernet Sauvignon is the main variety of the French “Grand Cru” regions of Medoc and Graves (Bordeaux, France), but is now one of the most widely planted varieties in the world. In slow ripening situations (due to high yield or cool continental climate) Cabernet Sauvignon tends to have harder and less elegant (herbaceous) tannins with capsicum aromas.Slow to ripen, it is suited to the Cowra region where the late autumn temperatures are lower, especially at night, allowing for gentle ripening and flavour development.The Rosnay Cabernet (4ha) was planted in 1999 with clone SA125 (taken from local vineyards) on lower north facing slopes. The soil is a heavier clay than the rest of the vineyards, slow draining and compacted by years of farming with chemicals, plowing and stubble burning. The vines were planted as cuttings and suffered a difficult early establishment due to the tight soil, weed competition and frost in 2001.Seven years later, the vines have developed deep roots and are drought resistant, whilst the soil is gradually becoming more friable and crumbed.
Sunday, 23 December 2007
Merlot - Did you know?
The Merlot (2.26ha) was planted 1998 and 2000 with clone D3V14 (BV 114) on the best red clays on the property. As per the Cabernet Sauvignon and the Semillon, the Merlot was planted as cuttings in 1999, and grown organically from day 1, resulting in slower establishment but a stronger root system. Now fully established, the yield is around 5 tonnes per hectare.
Over the years, the Merlot has proven to be the most difficult of the red varieties to grow organically, with low shoot vigour, susceptibility to powdery mildew, tenderness to late frost, poor colour development and slow ripening. For this reason, much of the experimental work has been carried out on this variety.
Biodynamic Preparation 501: In 2004 a trial was conducted with the application of Horn Silica, a homeopathic preparation of finely ground silica crystals which is normally applied at sunrise as a fine mist, to stimulate photosynthesis and strengthen the cell walls. Due to a halt in the ripening of the Merlot, "501" was applied over three consecutive afternoons in mid March 2004, and when picked a week later the fruit had ripened at three times the usual rate. This resulted in Merlot at 15.5 baume, which is very ripe and excellent quality.
Mulch Trial: In the Spring of 2005 the NSW Department of Primary Industries began a two year trial of the use of composted urban green waste mulch, observing the effect on yield and quality of different application rates over areas of historically high and low yeild. First season results show that a heavy application of mulch increased the yield in the poorer areas by 25%.
Over the years, the Merlot has proven to be the most difficult of the red varieties to grow organically, with low shoot vigour, susceptibility to powdery mildew, tenderness to late frost, poor colour development and slow ripening. For this reason, much of the experimental work has been carried out on this variety.
Biodynamic Preparation 501: In 2004 a trial was conducted with the application of Horn Silica, a homeopathic preparation of finely ground silica crystals which is normally applied at sunrise as a fine mist, to stimulate photosynthesis and strengthen the cell walls. Due to a halt in the ripening of the Merlot, "501" was applied over three consecutive afternoons in mid March 2004, and when picked a week later the fruit had ripened at three times the usual rate. This resulted in Merlot at 15.5 baume, which is very ripe and excellent quality.
Mulch Trial: In the Spring of 2005 the NSW Department of Primary Industries began a two year trial of the use of composted urban green waste mulch, observing the effect on yield and quality of different application rates over areas of historically high and low yeild. First season results show that a heavy application of mulch increased the yield in the poorer areas by 25%.
Semillon - Did you know?
Semillon was planted at Rosnay for a variety of reasons. As a stand alone varietal wine, it offers a huge spectrum of opportunity from the crisp and green Hunter Valley style to the rich and honeyed late harvest style and botrytised wines. As a blending option, it gives character and lighter tones to Chardonnay, where it has been “hidden” at below the 15% labelling threshold for decades (see Chardonnay-Semillon tasting notes).
Rosnay’s first varietal Semillon was produced in 2004, picked quite early, but not as early as 2003, when picked green to add acidity for blending with Chardonnay. The 2005 vintage was picked slightly riper than 2004, receiving excellent reviews (above), whilst no varietal Semillon was made in 2006, due to the small crop and the blending requirements for the 2006 Chardonnay-Semillon.
The vineyard is 2.5 hectares, planted by the Statham family in 1999 with Semillon clones BVRC 14 and BV 21/35, on a north facing slope of very sandy loam on shallow red clay and decomposed granite. This soil is some of the lighter (well drained and dry) soil on the property, chosen because of the high vigour observed in Semillon in other parts of the region. However, vigour has not been a problem on this site – quite the contrary. The 2006 vintage was just 40% of the 2005 vintage, largely the impact of drought stress.
Rosnay’s first varietal Semillon was produced in 2004, picked quite early, but not as early as 2003, when picked green to add acidity for blending with Chardonnay. The 2005 vintage was picked slightly riper than 2004, receiving excellent reviews (above), whilst no varietal Semillon was made in 2006, due to the small crop and the blending requirements for the 2006 Chardonnay-Semillon.
The vineyard is 2.5 hectares, planted by the Statham family in 1999 with Semillon clones BVRC 14 and BV 21/35, on a north facing slope of very sandy loam on shallow red clay and decomposed granite. This soil is some of the lighter (well drained and dry) soil on the property, chosen because of the high vigour observed in Semillon in other parts of the region. However, vigour has not been a problem on this site – quite the contrary. The 2006 vintage was just 40% of the 2005 vintage, largely the impact of drought stress.
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