Le Timbre BeauMotPlage is a single vineyard wine. The grapes are a field blend of roughly 50% Cabernet Sauvignon, supported by Cabernet Franc and Merlot. What I love about Le Timbre BeauMotPlage is how elegant it is. It shows smoke, plums, and cherries on the nose with just a hint of menthol coolness. In the mouth, Le Timbre BeauMotPlage is cola, red currants, tart acid, dry at the back. Le Timbre BeauMotPlage finishes like a divine bourbon and coke. I knew this wine was going to be good because Jasmine keeps telling me she doesn’t like Cabernet. But then kept telling me how excited she is about this Cabernet.
Drink Le Timbre BeauMotPlage over the next couple of summers.
Le Timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne Australia. Jasmine’s style is wine with minimal additions, emphasizing purity of fruit, lively acidity and bright, ripe texture achieved by the use of oxygen and lees contact. Everything is wild fermented, unfiltered and unfined. The results are always stunning. Understated but somehow with a huge presence. And wines that I’ve always regretted not getting more of as I drink my last bottle.
Jasmine’s Notes on Le Timbre BeauMotPlage 2019
“New holiday vin.
2019 BeauMotPlage. A bright + sociable field blend of Cab Sav, Cab Franc, and Merlot grown in pink granitic sand at 540elev. Macedon. Handpicked and wild fermented with as many whole berries as possible. Aged in barrique for 9 months, racked by gravity, and hand-bottled in May 2020 with only a whisper of sulphur. Unfiltered and unfined as always. 50 dozen made. Ideal Chrissy-day lunch replacement for cranberry sauce.”
A wholly underrate region in Australia. With a handful of extremely passionate but miserably small producers, it is not surprising that those who know don’t really share the knowledge. Outstanding Chardonnay, Pinot Noir and sparkling wine is made here with a few braving some other varietals too.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long-term. Although Cabernet does often require blending with Merlot, Cabernet Franc or Shiraz to fix the hole it has in its middle palate.
Is actually one of the parents of Cabernet Sauvignon… along with Sauvignon Blanc (oh! The name makes sense now!). It is most famous for being the third most important grape in quality Bordeaux. But also excels in the Loire Valley (where it lived before it went to Bordeaux), especially Chinon and Saumur. The wines are bright red in colour, highlight aromatic with raspberries, rose petals, violets along with tobacco, cassis and some herbal elements. The best examples can live as long as any great wine.
It gets a tough time most of the places it is grown. But in Pomerol and Saint-Emilion Merlot not only dominates but makes some of the best wines in the world. Perfume, silky and plush. Cabernets Franc and Sauvignon season the wines with structure and acid but in some places, like Petrus, they are almost not needed.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the special terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is pretty special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product. This includes the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. This is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.