2011 Wines from Wineries List: G

This bright and breezy Rose is just what the doctor ordered for a lazy day on the couch. It's light-bodied and red-fruited, with berry and cherry smells and tastes, a touch of sweetness, ultra-mellow tannins, friendly acidity, and a refreshing finish. No food or pontificating required, just chill and drink.

The nose offers fresh fruit flavours of citrus and lime. The balance and structure of this wine will ensure crisp freshness in its youth; however you will be rewarded with an exceptional aged Riesling in 6-8 years. Conditions were mild and following an even and lengthy ripening period the fruit offered citrus, lime and spice. Drink with all seafood, fresh fish and crustaceans.

Grant Burge is a Barossa legend whom has made his name by turning out luscious, full-bodied reds from the Barossa Valley. Grant has quite literally tasted more barrels of South Australian Shiraz than you can poke a stick at which shows in the super wines he turns out year on year. The Hayburner is a wine that is dear to his heart because it is named after the horse that Grant rode to school as a little tacker which is why the fruit is so bloody good. Big mulberry aromas and spice finishing big long and strong - a bit like the man himself!

The colour is a beautiful light rose petal pink. On the nose there are aromas of violets, raspberry and hints of pepper and spice and fresh licorice. The palate is attractive, light and delicate with fresh clean fruit flavours of cherry, raspberry, some floral notes and spice. The finish is long, dry and savoury with good acidy, the perfect accompaniment to many different foods.

it's a big and vibrant Sauvignon Blanc this one with awesome juicy passionfruit fruit flavours on a crisp but lively palate. Sauvignon Blanc flavours a go-go! Drink well chilled on a warm afternoon.

Floral and pear aromas off-set by a hint of refreshing red capsicum. Texture and complexity has been enhanced by a small portion of wild yeast and barrel fermentation. A balanced, dry Sauvignon with mid-palate texture and fruit weight. Alc/Vol: 13.0 % Greenbough Reviews and Accolades "The 2010 has slightly 'sweaty' aromas, leading into a classy, authoritative wine. Very mouthfilling, it is sweet-fruited, with ripe tropical-fruit flavours, showing lovely delicacy and richness, finely balanced acidity, and a long, slightly spicy, dry finish." Five Stars - Michael Cooper's Buyer's Guide to NZ Wines, 2011

The wine has a nose of lime, grapefruit and green apple. The front palate is bursting with tropical and citrus characters. It is well balanced with great fruit weight and minerality, and has a crisp, clean and long aftertaste. Drink now, or cellar for two years.

The 2011 Kraft Sauvignon Blanc is pale gold in colour and displays delicate aromas of citrus and tropical fruits. The palate, however, possesses concentrated flavours of citrus peel, lychee and ripe grapefruit with fine, mineral acidity providing a refreshing finish. Sauvignon Blanc is Australia’s largest selling variety, and our 2011 Kraft is a restrained and elegant example of the style and is perfect for spicy Asian salads or seafood dishes.

Greystone are renowned for their textured, full flavoured styles of Pinot Gris, the flavours undeniably luscious and the whole package rich and full of joyous life. Texture meets acidity in a style that is unashamedly modelled on the classic French Gris style.

The Giesen brand has become synonymous with quality Kiwi wines and they were one of the first to plant Sauvignon Blanc in the early 80’s. Here they turn their hand at Pinot Gris and with startling results, showing fruit elegance and balance. Made in the fuller style with varietal notes of pears, subtle spice and creamy vanilla. It’s floral and glossy with apple flavours and is a delicious lunchtime wine.

Giesen remains one of the biggest success stories of Marlborough, and their Sauvignon Blanc is one of the most famous brand names to come out of the New Zealand wine industry. The key to their success is by making wines that hold enormous appeal with consumers and this Sauvignon Blanc is such a great example. On the nose you’ll find lifted gooseberry, green herbs and hints of pea pod. Precise flavours of citrus, with a burst of sweetness and a crisp, acid finish.

Could this be the hippest and most happening label in Tasmania at the moment, we’d be hard pushed to think of another especially as winemaker Nick Glaetzer was this year named Young Winemaker of the Year in Gourmet Traveller Wine. Not only has he worked in Australia, but Nick has completed vintages in Germany and France to enhance his craft even further. This stunning Riesling pays homage to Zee Germans with its mineral acid intensity. There’s zingy aromas of lime before a textural palate of citrus and a fresh acid finish.

Polished is a good word to describe a wine, it kind of gives you an idea that it’s well made and full of personality. The Godfrey wines are exactly that, laden with character. The Polished Pinot Gris hails from the Adelaide Hills and shows just what the region is capable of beyond Sauvignon Blanc. It’s a full style, suited to food with a textured palate and crisp acids filling out the long finish. Try it with a meaty fish or roast pork.

A very crisp dry white drawn from Waipara, home to the likes of Pegasus Bay and cult makers Pyramid Valley and Bell Hill, what makes this Savvy tasty - and indeed more interesting - is the extra winemaking cleverness. A winemaking cleverness that saw 25% off this wine fermented in barrel and the rest kept on yeast lees, two techniques deliberately employed to make for more textural richness. The net result is a Kiwi Sauv that is bright and juicy and tropical but has an extra layer of generosity. Tasty stuff.

A straight Rousanne eh? Sneaky. Or cool at least, for this Rhone white variety is something of a rarity on it's own (it's normally just blended). What makes this particular wine appealing is it's fresh red apple fruit and chalky texture, a white that is both rich as well as dry enough to let it stand on it's own. A wine of interest, no question about it.

You can tell when a Chardonnay is from the Barossa as it’s often generously weighted and tastes ripe. Grant Burge has traveled further a field and picked fruit from the cooler Eden valley and the Adelaide Hills to lend this Chardonnay some cool climate character. Elegant and assured this is smart stuff that turns our chardy dial to smoking hot. Green melon and ripe stone fruits translate from nose to palate with integrated oak and bright, citrus acidity.

The Adelaide Hills is a cool climate region gaining a great reputation for its Chardonnay and here you can see exactly why. This wine hails from Geoff's Kuitpo vineyard in the southern hills where it was picked early to produce a modern, lightly oaked and fruit focused style. Serve with Atlantic Salmon or a creamy pasta dish.

Aroma: Lifted aroma of pear, gooseberry and hints of tropical fruits Fresh and complex. Nothing heavy or vegetal. Colour: Pale straw with a light green tinge. Palate: Fresh fruit with a lively juicy richness on the palate and a lingering, zingy acid edge to the finish. Long and delicate A note on acid pH is a measure of acid. Low pH means higher acid. The low pH of the juice and wine I consider a key element of quality. Low pH wine (say 3.0 to 3.1) have a natural tightness of structure whilst conversely high pH (say 3.3 to 3.5) wines are somewhat oily and soapy in mouthfeel. Our dry grown vines (no irrigation) tend to have low natural pH levels. Food Suggestion: Will suit all sea...

Appearance: Pale Straw. Nose: Floral with spiced pear and honeydew melon. Palate: Layered and fresh, with a crunchy nashi pear and lemon juice palate. Citrussy / tangy acidity with mineral aspect gives this vibrant wine line and length. Food Match: Traditionally in Alsace, Pinot Gris is matched with pate and creamy sauces. Also matches well with smoked and spicy foods.

Appearance: Pale Straw. Nose: Lime, green apple and slate aromas with hints of honey. Palate: Elegant, crisp lime and green apple flavours. A precise palate; with lively mineral acidity and good texture; very long, bright and pure. Food Match: Smoked cheese, seafood, spicy dishes, Thai cuisine.