Posted January 22, 2010
FOR STAGE 4 of the Tour DOWNUNDER - Caught REDHANDED will have a tasting stand where we will be offering our wines in Willunga on the main race route. We will be set up at Linear park- Aldinga Road (Biscay rd) Willunga in front of the water tower. Saturday 23rd JAN (Tomorrow) from 10 ...
Posted November 28, 2009
Booze Chimps Just wanted to alert you to a FABULOUS wine that I had last week. I'm part of a group of foodie/wine geeks that meet once a month to look at some wines, then match those wines with classic food suggestions applying to those wines. Last week I hosted the Italian night. We had some ver...
Posted July 8, 2009
Thank you to everyone who took part in the competition and honorable mentions to Roscoe and to Judi Adams for their very comprehensive answers (and the research which obviously went into them). The compeition winner was Debra Cannon of Queensland!! Cheers, Debra. You win a mixed case conta...
Thanks for the update and interesting read- the new Companion is eagerly anticipated as always.
I have read your article and great read on the new varieties and wineries.
However you can't be serious about including Grenache as a new variety.
Its only been the backbone of the the Australian Fortified industry for 150 years and up until 30 years ago, that WAS the Oz wine industry.
Grenache figures in our wonderful Rhone rip-offs the GSM and in regional heros from Barossa and McLaren Vale.
The Vale even have the Cadenzia Project- looking at local wineries take on Greanche and Grenache blends. Both Tintara and D'Arenberg have done individual vineyard ranges of this variety and box sets are available with individual wines so terroir and soil types can be appreciated.
Thats like saying Albarino is NOT the new Sauvignin!
It took me a long time to come up with a name for my wine label
When you have no boundaries, there seems no end of possibilities to use.
There were a couple of things I was initially looking to achieve.
A name possibly from the area of the southern most part of the McLaren Vale Wine region that I love. And/or something that I really identified with, that struck a chord with me personally.
I had three main criteria that I wanted to subscribe to.
1) - It had to represent something that was personal and had meaning for me.
2)- It was not to use my name -ie- Rogers estate or some such. (Wine by Phil- I like but idea is already taken:)
(The signature that you see in the ad appears very small in the corner of the real wine labels (as suggested by a wine marketing guru) and has been doctored for marketing purposes)
3)- It needed to be thought provoking and have immediate appeal- memorable like a catchy melody.
During vintage- the period between mid Feb and April in Adelaide, where Wine crazies like myself and my brethren actually pick, crush and ferment the grapes and intially make the wine, you generally work around 6 x 12 hour shifts a week (more in smaller wineries). You are usually sleep deprived and devoid of any normality.
Red tired eyes (from overwork or indulgence remains to be seen!) are the order for the day.
Also in process of making small batch red wines, you invariably get red wine on your hands and after some weeks of this find your hands are stained red/purple.
So I found myself looking at red eyes/red hands. Initially I was trialling a large red eye in an open hand- I found out from a wine marketing friend that this is a satanic symbol and that was not the image I wanted to project.
Then my beautiful partner suggested Caught Redhanded- a catchy name and that was perfect for the slightly subversive but quirky image i wanted to project.
At the same time I was investigating some family heritage, and discovered that my mother's family crest - O'Neill- on our Oirish side was represented by a red hand surounded by two fish.- The Red hand of Ulster.
So that tore it- Caught Redhanded Wines was born!!
Hearty sausage pasta, pork and fennel (finoccio) is my favourite to cook with, Brunello di Montalcino or any cracker Sangi.
A good Aussie Sangi if your looking is Pizzini.
Hey Roscoe (P Coltrane if you're a tragic Dukes fan like I was at 13)
What are your fave Brunellos. My (only) O/S vintage was at Montalcino for WineCircus- a contract company onwed and run by Roberto Cipresso- famous Brunello winemaker- I fell in love with truffles, wild boar anything and that best of Sangios- Brunello- Too pricey for my modest budget but back here!
Its not like many people can afford to drink them often. When I spend that kind of cash I have to admit it goes on Burgs, Riesling or Northern Rhones before it ends up supporting the Italian economy. Then again I have forked over more than my fare share of dosh over the years for BDM and Barollo/Barbaresco along with a healthy swag of Chianti and Barbera.
I guess the two producers whose wines have stood out in my mind where:
But I will go through my notes when I get home and track down some others I have rated well. There are certainly a lot more that I have tasted over the years. But I at least buy Altesino every year.
How was vintage there?
I imagine it would be a great joint to work with all the food and so forth. Lucky bugger.
Where are ya now?
Im based in the Southern Vales-make wine in McLaren Vale for my own fledgling label-
Vintage was great- never saw such attention to detail. 2 hydraulically shunted sorting tables to HAND sort fruit- that was carried in on "Cassettes" like oversized plastic commercial sized baking trays. Fruit was sorted roughly- destemmed- then Berry sorted. then crushed into a large circular pump- forget what the name of pump type.
Most stainless fermented, pumped or racked and returned (With nil refiregieration due to no time for it to be installed- saw some pretty hot ferments.
We were taken to a local restaurant for lunch every day- Insalata- Pasta and then a main.....and heaps of bread.
Drank the BEST coffee -1 euro for the best espressos- by the time me and my partner got to France- I had a espresso addiction that only a shitty long double espresso (In France-crap coffee generally-in my experience and very expensive-7 euro) could satisfy
Drank heaps of DOC Chianti and lots of brunello- most were 25-40 euro, but we lost some shipping due to poor handling by lazy Italian rail workers.
Some of my fondest food and wine experiences and generally lovely people-warm and generous.
We all worked outside and pumped the must into the winery.
Nothing to see a hot air balloon or a couple of Italian fighter jets careening over the tuscan landscape on any particular day.
But having said all that- the best wien in the house that came thru was a Cabernet/Merlot/Franc fruit salad mix that came in and was vinified in a large oak tank/come barrel called a Tonno (not sure of spelling). Fermented in brand new french oak- cleaned out skins and then pumped same wine back into the Tonno, to mature
It was probably all that new lovely french oak but this was the pick of the wine for me.
Oh and that we made wine for Savannah -the US Porn Star- her husband is a NY wine dealer.
Anyway enough fond ramblings- win that comp.