With this Le Timbre PushTh’LittleDaisies, Jasmine has gone to another plain. It took me a while to put my finger on it, but to me, Le Timbre PushTh’LittleDaisies tastes like it comes from the Qvevri of Georgia. Smoke, Cabernet Sauvignonish, herbal, spice, almost weedy. But it is the earthen/of the earth flavours of Le Timbre PushTh’LittleDaisies that give it the Georgian vibe.
The palate of Le Timbre PushTh’LittleDaisies is light, green fruited, spicy. There is an Amaro like bitterness with some white fruits. It is long and elegant.
Le Timbre PushTh’LittleDaisies is a unique wine that, on the third night, tasted better than the first. It is not for everyone, but it is for people who love to try something you’ve never tasted before. Le Timbre PushTh’LittleDaisies tastes nothing like Sauvignon Blanc. It might change with time in the bottle; I have no clue. I’ll be keen to find out, though.
[box]Le Timbre PushTh’LittleDaisies Macedon Sauvignon Blanc 2020, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.[/box]
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.
Le Timbre PushTh’LittleDaisies Macedon Sauvignon Blanc 2020 Winery Notes
“Handpicked and wild fermented as always. Macedon Sauvignon Blanc de-stemmed and macerated on skins in the mountains for a month, pressed and aged in barrel for a further 10 months. Racked by gravity and bottled with no additions except for a whisper of sulphur (30ppm). Unfiltered and unfined as always. 80 dozen made. Tastes like lemonade fruits, white liquorice + lavender butter.”
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.
Hero to many, weed to many more. Sauvignon Blanc sure does divide people. The pure expression of Sauvignon fruit is a stunning and exuberant array of tropical fruits with ripe herbs and plant material. It excels in the chalk, clay and sand of the Loire as well as the beautiful vineyards in Bordeaux for dry white and Sauternes production, where Semillon curbs its outgoing nature.
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 distinctive 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 impressive. 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, including 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. Terroir 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.
Skin Contact Whites
Extended skin contact whites, or orange wine, or amber wine, sometimes too ‘natural’ wine. It is not a new thing, but it is something that has become more trendy in Australia. By allowing the grapes to macerate (like red grapes do), you get colour, hence the orange/amber tags. You can get oxidation, although excessive amounts is just faulty winemaking. You also get more of the phenolics, the drying tannins. And you tend to get a funkier, grittier wine, often more savoury. It is not better or worse, just a different expression.
For me, the thick-skinned, aromatic Italian grape varieties are the best for extended skin contact. But with skilled hands, this is a technique that is often used in part or in full to make an expressive wine that tastes of fruit with an extra depth.
It is interesting to know that you can make white wine from almost any grape. The colour comes from the skins, and if there is no contact, there is no colour. White wines tend to be delicate, perfumed, higher in acid and lower in alcohol. It seems for this and many other reasons, it is hard to make an incredibly impressive white wine. But those that have mastered the art are indeed some of the best winemakers in the world.
It is a falsehood to think that white wine does not age as well as red wine. But it is correct that white wine, as a rule, doesn’t age for as long.
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.