By John Rozentals.
Chester Osborn: classifies and determines the ideal picking time for each individual vineyard.
All d’Arenberg estate owned and leased vineyards are NASAA certified for organic and biodynamic processes.
This natural and environmentally friendly philosophy encourages strong root systems that penetrate the soil, resulting in lively tannin structures, soil characters and fine minerality. These practices also ensure that yields are kept low with concentrated flavours and excellent natural acidity.
From entry level to iconic, all d’Arenberg wines have been basket pressed, reds and whites, with all red ferments foot trod during fermentation.
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard.
Small batches of grapes are gently crushed, then transferred to five tonne headed-down open fermenters, all batches remain separate until final blending. The red wines are foot trod two thirds of the way through fermentation, and then basket pressed.
d’Arenberg is one of the only wineries in Australia to basket press both white wines as well as reds, making for a labour intensive process, but the quality of the results makes this worthwhile as the action is controlled and extremely gentle.
WINE REVIEWS
D’arenberg 2019 Anthropocene Epoch Mencia ($30): There’s a heap of red currants, pomegranate and earth on the nose. The palate is edgy and vibrant, with spicy rhubarb and red berry flavours. The finish is long, fresh and persistent.
D’arenberg 2016 The Laughing Magpie Shiraz Viognier ($30): An enticing mix of primary fruit characters entwined with flowers, ginger and stone fruit.
WINE OF THE WEEK
D’arenberg 2017 The Custodian Grenache ($21): This is a fuller-bodied style of grenache. There’s masses of blood orange and amaro on the nose, with fleshy red fruits and savoury spice on the palate. The texture is great, with prominent rhubarb and pomegranate flavours. Nice acidity and slightly grippy tannin on the finish.
