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Blog posts ACellars Newsletter 2nd June, 2022 - Thick As Thieves Tasting + New Chatto Release + Frank Cornelissen

by Annandale Cellars

Thick As Thieves

In-Store Tasting

This Saturday, June 4th

3pm - 6pm

 

"Since humble beginnings in 2009, I've never lost sight of my goal of crafting thought-provoking lo-fi wines that are savoury, textural & food friendly."

 

Syd Bradford started his own label, Thick as Thieves, after working many years in the industry. Not having to answer to bean counters and marketing departments, Syd found the freedom to experiment with alternative varieties and styles which means Syd gets to make interesting wines that he loves to drink, not wines that simply sell or are in vogue.

Join us this Saturday to taste Syd's wines, from where it all started with his "experimental", slightly skinsy "Aloof Alpaca Arneis"; just "Another Bloody Chardonnay" which really isn't just "Another Bloody Chardonnay"; his fresh, dry and "Rustique Nebbiolo Rosé"; his overly elaborate "Purple Prose Gamay" whose opulence does not distract from its narrative, and of course, his mid-palate filler, "Plump Pinot Noir" that shines bright and elegant, playing around with a little malolactic, whole bunch and carbonic maceration during fermenation.

All of these are available through the link below at an absolute steal!

 

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Chatto Wines

Pleasant things come to those who wait.

After first trying a glass of Mount Pleasant Sémillon that blew him away in 1984, Jim Chatto has made a career out of convincing Mount Pleasant to employ him.

Unsuccessfully applying to work for Mount Pleasant at the completion of his studies in 1984 and again in 1993, Jim persevered to collect 20 Hunter vintages under his belt. Armed with this experience, not to mention an astute palate and knowledge as a senior wine show judge, finally in 2013, McWilliams Wines, makers of Mount Pleasant, brought him on as Chief Winemaker.

But hunting down the most pleasant job at the Hunter's Mount Pleasant has not been Jim's only life obsession. Jim moved to Tasmania as the inaugural winemaker for Rosevears Estate in the Tamar Valley in 1998, and there he found two new loves: Tasmanian Pinot Noir, and his wife, Daisy.

Daisy followed Jim back to the mainland, but the couple spent six years searching for the perfect vineyard site for Pinot. The Isle Vineyard in the Huon Valley at Glaziers Bay was first planted by Jim and Daisy back in 2007 and their first vintage was released in 2013. Despite being a hands-on personality with his time divided between the Hunter Valley, the Huon Valley and judging wines, Jim has learnt when to stand back, to let the vines speak for themselves.

The Chatto Wines label adds gravitas to the landscape of Australian Pinot Noir. Jim and Daisy are genuine small producers, crafting authentic wines from a range of sites across Tassie. The depth of knowledge and experience behind the wines is phenomenal.

 

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Frank Cornelissen

 

Every year, there's a special day that rolls around. Sometime after Easter, but well before Christmas, the industry celebrates what has now become known as "Frank Day." On this day, the wines from cult Etna producer Frank Cornelissen arrive... Instagram accounts around the world light up with pics of these fabled wines, while collectors scramble to secure a bottle of the mythical unicorn Rosso. Ok, I'm exaggerating a bit... So why do people go crazy for the wines of this quietly-spoken Belgian man, living and working on the slopes of Etna? It's partly to do with the US rapper Action Bronson, who blew these wines up in an episode of F*ck That's Delicious on Viceland a few years ago. But the hype has remained due to the fact that the wines are absolutely delicious.

In this instance, it's not just a case of emperor's-new-clothes. Frank produces a stunning array of reds, whites and rosati that showcase the unique terroir of the Etna region. Frank is unapologetically  "natural" in his approach, believing that even Biodynamic practices are a bridge too far:  "Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves." Similarly, there are no additions whatsoever in the winery - yeast or sulphur - with Frank relying on the quality of his fruit and the natural phenolics to keep the wine stable. Perhaps it is this ultimate non-interventionist approach that has earned him the following that he has.

We have a limited amount of this year's release of Susucaru Rosso and Munjebel Rosso, and believe me when I tell you that they won't last long. 

We've put together another Frank Pack that features a bottle of the Susucaru Rosso and a bottle of the Munjebel Rosso at case price! Get in quick!

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