Today, Inkwell vineyards became certified organic! To celebrate we will harvest our first grapes this Monday. Bins, fermenters and equipment shining clean for vintage 2018!
Making wine as naturally as possible matters. A lot.
In a project on wild yeast genetics in wineries, the Australian Wine Research Institute recently identified an entirely different species of yeast finishing Inkwell's ferments than in most of the wine world.
Not a different strain of saccharomyces cerevisiae (as might be anticipated), but a different species believed to be 300 to 700 million years older than typical wine and bread yeasts. The researchers seem as excited and curious as we are about this. Since this different species turned up in replicates of two different Inkwell Shiraz ferments, they are pretty certain it wasn't a sample or testing error.
It probably isn't a coincidence that incredibly unique events like this happen in an environment where wine grapes are respectfully grown in a sustainable vineyard and fermented naturally on site without synthetic additions. Irina and I will be working closely with AWRI this coming vintage to learn more about what exactly is cooking in our kitchen. But, we may never know why.
So, the next person who tells you all this wine talk about terroir is guff, tell them about this. We all have a lot to learn apparently - even the experts who say this isn't how it works! :)
If you want to taste the difference for yourself, click here.
Dudley and Irina are pumping out value bangers at Inkwell lately, and this single vineyard Mataro is on point. Oh and Mataro, from McLaren Vale? Not Mourvedre? Is this a thing now?
Purple red coloured and swimming with purple fruit. Generous and pulpy and just a little warm. But what breadth and stature! This really fills your mouth with black jube fruit, plus anise, fudge, coffee chocolate and late, drying tannins. All of the Mataro/Mourvedre/Monastrell/etc delights on display and with supreme intensity.
What a bargain!
Best drinking: 2016-2022. 17.7/20, 92/100. 14%, $25. Would I buy it? I reckon if I was in a BBQ mode and looking for juicy-but-not-simple-at-all reds I’d grab this in a heartbeat. Cheap for what it is.
"Anyone who’s braved the dating scene in Sydney knows that on a first date, the right amount of alcohol can be a lifesaver...
But dating (and cost of living in Sydney in general) is expensive and you soon find yourself scraping together pennies during the week to fund dates. The weather is warming up, so head to your favourite bottle shop or online retailer and plan a first date adventure that won’t break the bank.
Below are five of my current favourite wines....
2016 Dub Style ‘No. 1 Bubbly’ viognier – $12 per can
Skin-contact viognier in a handy park-size 375-millilitre can, this pretty little number packs a surprising punch. Slightly sweet and spritzy (like a drier version of moscato) it contains a 10.9% abv per can, so handle with caution. We recommend sharing a couple of cans between two."
No. 1 Bubbly is sold out for direct sales. Click here to ensure you are informed Dub Style No.2 Bubbly is available (pre-release form). Available at fine restaurants and retailer in Sydney and Melbourne!
Source: Five Wines to Take on a First Date: Sommelier Samantha Payne gives us five inexpensive wines to take on a first date. Including one in a can - Broadsheet Sydney, published on 13th October 2016
"I have bottle #0034 of 2400 bottles. Feed animals in the zoo. No additions aside minimum effective SO2, with 50% new French oak (back label) or 50% new French oak (website). You made me forget myself.
I really like what I smell and taste here: a whole lot more McLaren Vale should take a leaf out of this book. Subtle violet perfume, toasted hazelnuts, blackberry, spice and sweet sweet earthiness. Medium bodied, full of freshly crushed blackberry and boysenberry, bitter dark chocolate, silty tannin, and a dried herb and liquorice laced finish of fine length and shape. Has an almost southern Italian feel to it, and a kind of unfettered energy. It’s a beautiful wine."
Rated : 94 Points
Tasted : Sep.16
Alcohol : 14.4%
Price : $40
Closure : Screwcap
Drink : 2016 - 2025
Source: Gary Walsh - The Wine Front
Dub Style releases its first wine in a can. It's sparkling, semi-sweet and extremely refreshing. Max Allen reviewed it today in "The Australian" (read below). Check and try it!
“Orange wine”, as you know, is one of the trendiest styles out there in sommelier land right now. It’s the term used to describe wines made from white grapes that have been fermented on their skins because wines made this way often have an orange colour. Some don’t like the term, though, as they think it’s confusing (have the wines been made from oranges, or from the Orange region in NSW?), and suggest “amber wine” instead.
McLaren Vale winemakers Dudley Brown and Irina Santiago-Brown of Inkwell vineyard have come up with another tag for the rather good, tangy, 2016 skins-fermented viognier they’ve released for $25 a bottle under their Dub Style label: they’ve called it Tangerine — a nod to the Led Zeppelin song of the same name.
It’s not the only Dub Style skin-contact viognier made in 2016, either. The crazy winemaking pair also have released a semi-moscato-style wine they’re calling Bubbly No. 1: fruity, rich, sparkling, and packaged in a 375ml can for $13 a pop. A lot of winemakers overuse the “unique” claim but in this case it’s true: this surely must be the world’s first off-dry, extended skin-contact sparkling viognier in a can. More: dubstylewines.com."
Inkwell and DubStyle Wines are proudly debuting our first extended skin contact white wine - DubStyle No.1 "Tangerine" Viognier - at the Game of Rhones events in Melbourne and Sydney this weekend (18 and 19 June, 2016). This project was encouraged by the amazing reviews we received from Philip White, Mike Bennie and other industry friends last year under the project code name "Laranja". 2016 DubStyle No.1 Viognier "Tangerine" is even more delicious than the 2015 project. Come visit and taste for yourself!
Check Mike Bennie's review on the latest issue of WBM! Join host, wine writer Mike Bennie, in a round table tasting and discussion exploring Italian grape varieties planted in McLaren Vale. It's a great opportunity to taste our Primitivo during Sea and Vines, June 13, Monday. Click here to know more and register.