Sydney Boutique Wine Fair
Saturday 10th of November, 2012
Celebrating Independent Wine
The Sydney Boutique Wine Fair showcases local and international boutique wineries that have a limited case production and are not found in national chain stores.
SBWF 2012 - The Aftermath- About the Fair
- Attending Wineries
- Buy Tickets
- Who We Are...
- The Oak Barrel (The Venue!)
- Twitter
- Sydney Whisky Fair + Sydney Craft Beer and Cider Fair
- Julian's Wine Blog
- Contact Us
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SBWF 2012 - The Aftermath
- Well its all over for another year. We laughed, we cried, we drank vino. Check out our short review of the fair and check out the pics on the Oak Barrel web site:
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About the Fair
The Oak Barrel will be presenting the annual Sydney Boutique Wine Fair on the 10th of November. This event showcases local and international boutique wineries that have a limited case production and are not found in national chain stores.
The fair will host some of Australia's most exciting wineries and winemakers, giving people a chance to taste some of the best and most interesting wines being made today. Including many Organic, Biodynamic and Natural Wines.
The fair will take place in the function area of the Oak Barrel wine store. Food will be available for sale on the day.
When: Saturday 10th of November
Time: 1-5pm
Cost: $35 ($25 for Oak Barrel members)
Where: The Oak Barrel Cellar Room, 152 Elizabeth St, Sydney CBD
"Wine made from nature, with natural people, in a natural way"
Check out this review of last years fair...
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Attending Wineries
- Check out who will be in attendance...(More will be added as we confirm.Domaine des Graviers (Bordeaux, France)Christophe & Fils (Chablis, France)Clos de Tue-Boeuf (Loire, France)
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Buy Tickets
- Click through to the Oak Barrel Web Store link below to purchase tickets.Alternately you can call the staff at the Oak Barrel on: 02 9264 3022Check out the following link for tickets...Oak Barrel Members: $25Guests (non-members): $35Link: The Oak Barrel Web-StoreBUYTICKETS
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Who We Are...
- The People Behind the Fair...Julian Abouzeid (Oak Barrel Wine Buyer + Fair Organiser)Julian has been working in the alcohol industry since before he could legally drink. Starting out in restaurants he now works as the wine buyer for the Oak Barrel, one of Sydney's leading wine stores. Julian also regularly hosts wine events in Sydney.Dr Paul Downie (Oak Barrel Boss)The Oak Barrel team is...Simon Clarke (Oak Barrel manager)Ian Chainey (OB beer and spirits)Dave Withers (OB spirits and wine)Jason Ward (OB wine and driving around)
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The Oak Barrel (The Venue!)
The Oak Barrel is one of Australia’s oldest independent bottle shops. Since being founded in 1956, the Oak Barrel has prided itself on its amazing range of boutique and hard to find wine, craft beer and spirits, education, and excellence in customer service.
The Oak Barrel is owned by wine enthusiast Dr Paul Downie. In his 4 years as owner he has reinvigorated the Oak Barrel and built a team that shares his passion and knowledge. He has made extensive renovations to the store, including a Cellar Room for hosting tastings and master classes, and the Vault – a temperature and humidity controlled room where back vintage and rare wines are kept.
Today the Oak Barrel is one of Australia’s leading destination wine stores. We focus heavily on boutique and international wines and are big supporters of all things New South Wales, as well as Organic and Biodynamic wines. The Oak Barrel regularly holds Whisky, Craft Beer and Wine events and has a growing database of over 4,000 active customers including over 1,000 members.
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Tweets
- Albania... This is a local band for local people #SBSEurovision
- Albania, hair cuts and dentists exist! #SBSEurovision
- @SiVintners White matched with new @vampireweekend album. Texture & acidity of the #wine balances the slight residual sugar of the musicMay 13, 13 from web Reply, Retweet, Favorite
- Apr 29, 13 from web Reply, Retweet, Favorite
- This Quinoa is making me thirsty... for pure fat juiceApr 26, 13 from web Reply, Retweet, Favorite
- Back from Fun Town. Didn't care for it.Apr 26, 13 from web Reply, Retweet, Favorite
- @FourthWaveWine @OakBarrelSydney Keep dreaming that impossible dream
- Desert's right. They are really just dirty fields init?
- There is mold in my martini @EauDeVieBar worth @KatiatheGreat
- It's over. Time to let it go with @KatiatheGreat http://t.co/DajPwrDjcS
- Leaking bottle of @JaumaWines Danby! Oh the Humanity! @OakBarrelSydneyApr 05, 13 from web Reply, Retweet, Favorite
- Donati natural sparkling Malvasia alongside a @GilbertbySG goose cider provided by @girl_somm and what was once a salami. Weekends are fun!Mar 28, 13 from web Reply, Retweet, Favorite
- @fixstjames @food_tourist I must have drunk half a case of that over the last two weeks
- Sitting at @OakBarrelSydney drinking three day old Fanny Sabre Burgundy watching the Maple Syrup Voodoo Priest walk out the door... funkyMar 28, 13 from web Reply, Retweet, Favorite
- Ill be opening up some Burgundy reds today after 5pm @OakBarrelSydney Fanny Sabre, Marechal, Guyon, Glantenay #natural #organic #wineMar 24, 13 from web Reply, Retweet, Favorite
- Mar 20, 13 from web Reply, Retweet, Favorite
- Too much @domainewardy last night....Mar 20, 13 from web Reply, Retweet, Favorite
- I have taken a vow of Riesling celibacy. In Riesling Veritas! @SummeroRieslingMar 19, 13 from web Reply, Retweet, Favorite
- @KatiatheGreat haha! Totally worth it
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Sydney Whisky Fair + Sydney Craft Beer and Cider Fair
- The Oak Barrel also hosts Sydney's number one Whisky and Craft Beer/Cider Fairs!
Check them out here...
Sydney Craft Beer and Cider Fair
Sydney Whisky FairSYDNEYWHISKYFAIRS Y D N E Y CRAFT BEER + CIDER F A I R
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Posts
- Apr 07, 13
Working in the wine industry, spending everyday tasting and sampling new wines (“poor thing” I hear you cry), after awhile they can become a little… well… repetitive. Your palate can become a little jaded, longing to get away from the 9 to 5 of this Shiraz flavoured city and escape to some exotic location with a sulphur-free mistress.It is for that reason I am constantly on the look out for wines (as well as beer and spirits) that taste a little different, something that is excitingly different in some way. The latest discovery for me has been Channing Daughters.Channing Daughters is a small 25 acre winery located on Long Island, New York. The vineyards are spread out across the region on gently sloping and free draining sandy soils. A whole range of varieties are used at Channing Daughters with 16 being grown at last count. These range from well known varieties such as Chardonnay and Merlot, to a number of international-grapes-of-mystery such as Dornfelder and Refosco.Winemaker James Christopher Tracey is definitely one who pushes the boundaries in what he produces. He is constantly experimenting and will not necessarily produce the same wine every year, instead preferring to use whatever technique/blend he thinks will show the grapes best for that vintage. The wines are made naturally with wild yeast and no additions or fining/filtering. The winemaking techniques vary wildly and include skin contact for whites and multi-variety co-ferments, not to mention four different types of oak. Up to 26 different wines may be produced in any given year!Review...(Just a partial review while I try to get some damn content up) I really enjoyed these wines and I was frankly pretty surprised when I was told where they came from. There is a common theme of restraint and freshness in all these wines, they are definitely not bold and full bodied. While I'm not sure if every single wine in the range is really needed or has a point, there is enough interest and personality in each wine to make tasting them all worthwhile. I look forward to retrying them again in the coming weeks...Pinot Grigio 2010 (Soft, silky and with more personality than most Grigio’s. Notes of pear, spice and fresh berries.)
Vino Bianco 2007 (Tasty! Soft, fleshy and waxy with notes of white fruit, apple and pear. A blend of Chardonnay, Sauvignon and Friulano.)
Tocai Friulano 2010 (The white variety of Friuli, Italy. White fruit and marzipan with plenty of spice. Very good food wine.)
Ramato 2011 (Orange Wine. Skin fermented Grigio. Dry and exotic with notes of spice, apricot, plum and baked apples. A great introduction to this style of wine.)
Meditazone 2009 (Orange Wine. One of their most sort after wines. A blend of six varieties fermented on skins. Exotic, concentrated and ridiculously complex. Notes of apple, apricot, spice, honey, tea and peach. Like Beethoven on acid. Great wine! Only 86 cases made!!!)
Rosso Fresco 2008 (Easy drinking wine with silky texture and dark berry and plum fruits. Food friendly and very good value. A blend of six varieties but mostly Dornfelder and Petit Verdot!)
‘Sylvanus Vineyard’ Blaufrankisch 2010 (Single vineyard Blaufranksich from the USA, why not. Light and elegant with juicy fruit and fine acidity. Notes of spice, raspberry and blackfruit. Supple, smooth and delicious.) - Sep 28, 12
When: Wednesday October 10 2012, 6.30pmThe Loire Valley in France is one of the worlds great wine regions. From Sancerre and Pouilly-Fume in the east to Nantes in the west, the Loire is highly varied and impossible to generalize about. Vineyards stretch across numerous and varied terroirs producing almost every style of wine imaginable. Despite the difficulty in getting to know the region the wines can be brilliant and are highly regarded in France for their quality and drinkability.It was only a month ago that I made my first trip to the Loire Valley and its myriad wine regions. Happily travelling along, spending my days sitting in the summer sun, drinking wine in cafes down whatever picturesque and carless side street I would happen to find myself. In a frankly desperate attempt to recreate the experience I have organized a Loire Valley wine tasting. The wines selected are some of the best available in Australia from regions I visited. They vary from the great value to the very rare and are almost entirely all organic.Wines will listed as they are confirmed (more to come!)…Domaine de la Garreliere is a small biodynamic vineyard south of Tours. Their wines are fresh, elegant and highly rated.Dom. de la Garreliere Gamay Sans Tra La La Touraine 2011Dom. de la Garreliere 'Le Rouge' Cabernet Franc Touraine 2010Domaine du Moulin is a small vineyard located in the very interesting Cheverny region. The wines are natural, organic and low sulphur.Dom. du Moulin Pinot-Gamay Cheverny 2010Dom. du Moulin 'Les Acacias' Cour-Cheverny 2010The family estate of Vincent Ogereau, a fourth generation wine maker who not only produces some of the best wine in the Coteaux du Layon, but also plays a mean tuba.Dom. Ogereau 'Clos le Grand Beaupreau' Chenin Blanc Savennieres 2006Dom. Ogereau Chenin Blanc Coteau du Layon 2011Simply put Domaine Huet is possibly the greatest producer of wine in VouvrayDom. Huet 'Le Mont' Moelleux Chenin Blanc Vouvray 1985When: Wednesday 10th October 2012
Where: The Oak Barrel Tasing Room, 152 Elizabeth St. Sydney CBD
Time: 6:30pm – 8:30pm
Cheese: Yes!!!!!!!!
Tickets: $30 for Oak Barrel members and $40 for non members.
Bookings: (02) 92643022 or email julian@oakbarrel.com.au or book online through the Oak Barrel
NOTE: Tickets to our events are transferable in name only. No refunds, credits or exchanges are available on any event. - Sep 28, 12Nascetta (Nas-Cetta)One of the best things about wine is that there is always a new grape variety to discover. There are literally thousands of varieties in the world, each more difficult to pronounce than the last. New varieties are still being discovered (or re-discovered) even today. In some countries you cant walk five meters without coming across a variety you have never heard of. Some varieties, although once well regarded, fade out of fashion only to be re-discovered again. Nascetta is one such variety.A white variety originating in the Novello commune of Piemonte (famously part of the Barolo DOCG), Nascetta had been considered one of the regions great varieties. In one book from the 1800’s its wines were even described as “tending towards art”. However as a premium variety that could not be used for cheap bulk wine, the grape fell out of fashion at the turn of the 20th century. In fact Nascetta had fallen so far out of fashion the variety itself was being threatened with extinction.While in previous centuries Nascetta had been regarded as a noble grape, by the 1990’s it was no longer even considered a legal variety.The fortunes of the grape have changed however due to the work of Valter Fissore, of the wine estate Elvio Cogno, and a handful of dedicated winemakers. Valter first tried Nascetta in 1991 and liked it so much he went on to produce a wine for his own estate in 1994. For his efforts in attempting to resurrect this lost treasure he was promptly fined by the Italian wine authorities.As an illegal variety Valter was forced from then on to label his wine as Vino de Tavola (table wine, “officially” the lowest rank in Italian wine.). While the variety was legalized in 2000, it was not until the 2010 vintage that Valter was able to include the word ‘Nascetta’ on the bottle label (Until then he was forced to use the made up name “Anas-cëtta”). Another great champion of the variety is Enrico Rivetto, who is so passionate about the potential of this variety he is increasing plantings.Today only a few producers make Nascetta, however its rarity and historic reputation has made it a magnet to wine nerds the world over. Not only is the variety interesting but the wine produced can also be very good, with a number of Langhe winemakers getting all misty eyed about the potential of this re-discovered grape.
Elvio Cogno ‘Anas-cëtta’ Nascetta 2010Langhe Nascetta DOCThe wine has elegant aromas of wild honey and fennel with notes of citrus and tropical fruit. Light and elegant on the palate but with depth, complexity and a delicious honeyed complexity. This is a brilliantly balanced wine with both length and complexity. Highly recommended.
Good Points: Fresh, balanced and food friendly
Bad Points: Not cheapPeak Drinking: Who knows! Great when fresh but might just improve over the next 5 years...Food:vegetable dishes, white meats, fish and cream cheeseTechnical Notes:
Vinified 70 % in stainless steel + 30 % in barrique
Ageing 6 months in stainless steel, 6 months in Allier-Limousine barriques
Ageing over lees for 180 days - Sep 28, 12Light, fruity Italian Vino
Vino Novello, or new wine, is a style of Italian wine rarely seen in Australia. These wines are usually bottled only a few weeks after vintage and officially released for sale on November 6th of that same year. Novello wines are made to drink within 6 months, when they are still young, fresh and fruity. They are best served at lower temperatures and in Australia they benefit from being chilled. Novello from a good producer can be a great summer drink and is well worth trying.Novello wines differ from most wines in that a proportion of the grapes (at least 30%) are fermented using carbonic maceration. This is a technique where instead of crushing the grapes and fermenting the juice that is extracted, the juice is fermented within the grapes. This creates a wine that is smooth and fruity without much tannin, as well as creating new flavours.Italian Novello is similar to French Beaujolais Nouveau in that both are made using the same techniques and released a few weeks after vintage. The main difference between the two is that while most Beaujolais Nouveau is made using the same techniques and same grapes, no two Novello’s are the same. Novello can come from different regions and use a variety of different grapes and slightly different methods of prodiction, meaning the resulting wines can all be quite different.Ciccio Zaccagnini ‘Ikebana’ Vino Novello 2011This is a very fresh style of red wine. Red fruit aromas dominate with notes of red cherry and pomegranate. The palate is light and fruity with light, chalky tannins and a crisp, minerally finish. There is a hint of tingling spritz to the palate. A top quality Novello that is at its best slightly chilled and served with light foods.Good Points: Interesting and a great food wineBad Points: A touch expensivePrice: A$35 (roughly)Drink: Now now now now nowFood: Antipasti, Light pasta - Sep 28, 12
This section will continue to expand overtime.Orange is a wine region that continues to improve and is today one of Australia’s most exciting wine regions. The cool climate and volcanic soils of the region are well suited to viticulture and a range of varieties and styles are emerging from the region.The Orange wine region is located west of Sydney in the NSW Central Rangers. The vineyards are planted on the foot hills of Mount Canobolas, over-looking the town of Orange itself. The borders of the region are legally defined as having to be above the 600 meter contour of Mount Canobolas. Orange is in fact Australia’s highest wine region with vineyards reaching above 1000 meters.[Soil and Topography]Orange is the highest wine region in Australia with vines extending from 600m to 1,100 meters. The extinct volcano Mt Canobolas dominates the region and is responsible for much of the soil composition. Soils vary but are largely derived of rich volcanic basalt as well as a mix of different clay loam soils, some mixed with volcanic ash. There is also some terra rossa limestone further down the slopes.[Climate]The region is true cool climate with snow and frost in the winter, golden autumns and sunshine in summer. Rainfall is good during the growing season and the multitude of hills and aspects show good potential for the development of different terroirs.There are a number of potential sub-regions and climates in Orange. The main difference is that of altitude. The higher the altitude the cooler the vineyard with higher sites focusing primarily on cooler varieties such as Pinot Noir and aromatic whites. As you move lower grapes such as Cabernet, Chardonnay and Merlot can ripen fully. The vineyards below 800 meters are in many ways quite different to the central vineyards being much warmer, here Shiraz is able to ripen regularly.[Quick History]• First commercial planting of grapes in 1877 with 180 ha by 1925• Modern development began in the early 80’s at Bloodwood Estate• 1350 ha by the late 90’s• Today most wineries are small and family owned• Cumulus (maker of the Climbing wines) is the exception with a large modern winery and large vineyard holdings[The Usual Statistics]Altitude: 600-1100mHeat degree-days: 1200-1309Growing season rainfall: 440mmMean January temperature: 19.9%Hazards: Spring frost, birds, wind, ripening in cool vintages[Grape Varieties]
[Reds]At the higher altitudes only Pinot Noir can be trusted to ripen. A number of producers are beginning to make very good examples of this grape in an elegant, savoury style.Cabernet Sauvignon is amongst the most planted varieties with its traditional partner Merlot usually not far away. These grapes are so far producing the region’s best reds with Merlot in particular showing great promise.Shiraz is also amongst the most planted varieties but can only be trusted to ripen regularly on the lower slopes and warmer sites. The style produced is typically in the spicy cool climate style and can be of good quality from the right producer. Plantings have increased due to the ease in which the grape can be marketed.
A number of other red varieties are also being made by various producers. Cabernet Franc and Malbec can both be found in the region, as can Sangiovese and Barbera. Zinfandel is grown at Cargo Road.[Whites]Chardonnay, like the great weed that it is, can be found in all but the highest vineyard sites. Made in an elegant style the wines generally are well balanced with good acid supported by a judicious use of oak. The wines are generally good with some very high quality wines being produced.As with most regions in Australia, Orange too has succumbed to the great plague that is Sauvignon Blanc, however unlike most regions this aromatic grape can produce very good wines here. While many producers would admit to at first attempting to make their wines in the herbaceous Marlborough style, Orange Sauvignon Blanc have since evolved into a style of their own. The wines are dry and minerally without the overt capsicum of their New Zealand counterparts. While it may not be the ‘Regional Hero’ the NSW wine association has dubbed it, Orange still producing Australia’s best example of this grape.The cool climate, volcanic soils and long growing season are all perfect for the growing of aromatic varieties at higher sites. Riesling, Pinot Gris and Gewurztraminer are all showing promise with some good wines being produced. Viognier, Semillon, Verdelho and Marsanne are also being produced while some very rare clones of Savagnin can be found at Sons & Brothers vineyard. Different estates continue to focus on different varieties and many continue to experiment to find what suits their terroir best and the range available will no doubt continue to expand. For example Petit Manseng will soon be produced at Word of Mouth Wines. - Mar 24, 10Nation: Poland
ALB: 40%Base Ingrediant: RyeWater: Artesian WellMethod: Distilled four times in copper column stills and filtered three timesNamed after the Belweder Palace in Warsaw, the former seat of Polish royalty.• Almost unscented with only hints of the ethanol. On the palette it at first appears tasteless, especially when shotting. When sipping however it is medium to full flavour and body and is very sweet and creamy with some vanilla. The alcohol is harsh and rough on the finish, however the flavour lingers. I like the flavour and it’s mostly smooth but the finish is average. Good but by no means great.Drink: Sip or good for mixing. Don't shot.Rating: 3 StarsBottle: Very elegant. But also kind of creepy. I mean really creepy. I swear there is a ghost in the top right hand window. - Jan 03, 10Malbec
Malbec is the widely used name of a red wine grape variety that is becoming more and more popular around the world.
(Written below is a brief overview summarised from my notes. It is largely un-technical and will be followed up by some tasting notes I promise!)
Colour: Deep red or violet
Body: Medium to Full
Flavours: Plum and Dark Fruit, Anise, Tobacco, Spicy, Earthy, Rustic
A (Brief) History
Originating in France this grape was formally quite popular and grown across the country. This grape has over a thousand synonyms and is known as Malbec in Bordeaux, Cot (or Côt) in the Loire and Auxerrois in Cahors. While still a permitted variety in Bordeaux and the Loire, Malbec has been in decline in both these regions for some time.
In the Cahors AC of South West France however Malbec remains popular and must make up at least 70% of the wine. More about Cahors later….
Malbec is also found around the world with plantings increasing in Australia, The US and Chile.
It is however in Argentina that Malbec has found its home. Argentina’s most important variety was in fact being pulled up in the 70’s and 80’s due to uneconomically low prices. However from the 90’s onward the potential and quality of the wine has become known and is now seen as the flagship wine of Argentina.
Mendoza, Argentina
The Mendoza wine region makes up over 70% or Argentina’s wine production. Centred on the town of Mendoza the region is bordered by the Andes to the west. It is the most well known region for wine lovers and easily the most important.
This is a dry, hot region with summer temperatures reaching 36°C. Irrigation is plentiful with a well regulated series of reservoirs and channels.
Malbec from Mendoza is a varietal wine that when grown here is medium bodied and softer with riper fruit flavours.
Climate: Continental (without extremes)
Average Altitude: 600 – 1,100m
Hazards: Early summer hail
Rainfall: 200mm avg (mostly in summer)
Soil: Loose, sandy, alluvial topsoil with clay substructure
(The dry sandy soil has largely kept Phylloxera at bay so much of the Malbec grown here is on its own original root stock. This is another reason why Mendoza Malbec is different and special.)
