Adrian Rodda worked at Oakridge in the Yarra Valley for more than 10 years. At the start of 2010 he moved on to settle in Beechworth to start his own label: A.Rodda. With just four vintages completed the range has grown from one wine in 2010 to the four we see today. The 2012 vintage saw two single vineyard Chardonnays made, one from the oldest vineyard in Beechworth and the other from a similar aged vineyard in the Yarra. He also made a single vineyard Tempranillo from Beechworth and a Bordeaux blend which is driven by a 35 year old Cabernet vineyard. These four wines will be the core of what Adrian offers for the foreseeable future.
Under the insistence of John Brown (The Second), part of the original 1978 planting at the Smiths Family Vineyard was a one acre block of Cabernet Sauvignon. So highly did Brown Brothers think of this block, they released a wine from it under a Cellar Door Only Single Vineyard label. In later years it was made for the Smiths Family’s own label. By the time 2010 had arrived, the vineyard was suffering from a form of ‘dead arm’ causing decreased yields and in some instances, vine death. Given its pedigree, Adrian saw this as an opportunity to resurrect the vineyard and make something truly worthwhile
What is there to say? A wonderful Cabernet based wine with the structure and acidity you want and some seriously plush dark berry fruits. Just the right amount of interest if you wanted to drink it now, but really this is a wine to tuck away in your cellar and ponder if you should drink it in 10, 15 or 20 years.
Beechworth – Built on the fame and drive of Giaconda, the region of Beechworth has a lot to offer wine lovers. With a good diversity of styles from rich Chardonnay to Pinot Noir as well as Shiraz and Cabernet all doing well it is a must visit place.
Cabernet Sauvignon – The main grape of Bordeaux’s left bank. Cabernet is late ripening and full of acid and tannin. The great wines are structured but finessed with beautiful cassis, violets and it also transmits the flavours of the soil it is grown in really well. Cabernet isn’t a drink now variety, it really needs 10 or more years to show its best. But when you get there, WOW! Often blended with Merlot, Cabernet Franc or in Australia Shiraz to fill out its mid-palate referred to as the ‘Cabernet doughnut’.