The Story Wines is oddly located in a drab, southern suburb of Melbourne, Australia. There we receive grapes from some fabulous Grampians and Henty vineyards, and turn them into wine. Each vintage there is a new story to tell, and each year our label changes to reflect that story. Small budgets, small vineyards, engaging subjects.

Wine Seeker Whites Dozen

$240.00 Cellar Door

$192.00 Save by joining bookclub

 

Changing times call for an open mind and good stocks of wine.

 

We’ve put together a sample pack of our whites, fizz and Rosé – bit of a magical mystery tour of The Story Wines. Each dozen has two of the wines below.

 

A few words on the wines:

2018 Prosecco Col Fondo – sulphite-free, cloudy Fizz made from the traditional Glera grape, somewhat similar to the French Pétillant Naturel.

2017 Whitlands Riesling – old-vine Rizza from a cool site and a long growing season, intense, delicious, and will age admirably.

2019 Sauvignon – Sauvignon Blanc needs to be pretty special to make it into The Story Wines line-up. Enough said.

2016 Westgate Marsanne Roussanne Viognier – a mid-weight white Rhone blend, from our best vineyard.

2017 Westgate Marsanne Roussanne Viognier – same as above, but a touch more elegant.

2019 Rosé – not a white, but same serving suggestion, in the fridge, then to glass, enjoy.

 

This wine is also available in 6 packs – see the link below.

2018 Prosecco Col Fondo × 2

 

Sulphite-free, cloudy Fizz made from the traditional Glera grape - the follow-up to our hugely popular first Prosecco.

 

About the winemaking: We ferment the juice to dryness and then we take some fermenting wine and add it to complete the fermentation in the bottle. Getting the volume and sugar level right is crucial before we bottle it that same day. The sweeter wine continues to ferment creating the pressure and the bubbles in the bottle. Voila!

 

Somewhat similar to the French Pétillant Naturel, it finishes fermentation in the bottle and creates yeast sediment, which would be disgorged in Champagne, but we leave in the bottle giving it a cloudy appearance and some lovely texture and yeasty complexity.

 

Served chilled, this is perfect for drinking in a tumbler with a few prawns or oysters in the backyard. Dry, crispness combined with the florals and yeasty notes that the sediment gives. Sulphite free (other that whatever is naturally produced by the fermentation).

2017 Whitlands Riesling × 2

Our third release from Whitlands, and undoubtedly the best to date. Whitlands is a regional departure for us but unfortunately our Henty vineyard source Barratt's vineyard was pulled out so that Rod and his wife could sell up and retire. A shame for us but a well-earned rest for them. Its replacement is much further afield, but shares the very cold climate character I think Riesling needs. I was told about an old Brown Brothers contract site next door to their Whitlands vineyard that had some pretty smart Riesling, so went to investigate. The Croucher Vineyard is set at close spacing on red volcanic soils, up at around 800m above sea level, and was planted in the mid-1980s. It seemed to have the right credentials. 2017 was a very cold, long season that enabled a full flavour spectrum to develop yet retained considerable acidity. The abundance of flavour and structure led me to ferment half of the wine in 1000lt oak foudre to soften the wine, without losing precision. Talc, ripe lime, orange blossom, tonic water, alpine herbs and pine needles are all there, and this year's sugar sits at 9g/l. Intense, delicious, and will age admirably.

- Vine Age 30 yrs
- 12.0% alc
- pH 2.95
- Total Acidity 8.5g/l
- 260 dozen produced

2019 Sauvignon × 2


Sauvignon Blanc needs to be pretty special to make it into The Story Wines line-up and this wine from 2019 is just that.

 

From the tiny vineyard owned by the Falk family outside the coastal town of Port Campbell which has long made lovely Pinot Noir, there is also a small patch of Sauvignon which yielded only a tonne of super-flavourful grapes in 2019. It ripens late and accumulates an abundance of tropical fruits to temper the steely acidity that the cold vineyard naturally provides.

 

Winemaking is simple - I pressed it to neutral old barriques and allowed it to ferment wild, which took several months to conclude. There it sat on its yeast lees for a further few months (gathering texture and complexity, I hope!), before bottling in December. A pure wine full of vineyard personality and a million miles from what you may think Savvy Blanc is.

2016 Westgate Vineyard Marsanne Roussanne Viognier × 2

Grown at Westgate Vineyard, site of some of our best Shiraz grapes. We convinced the owner to pull out cabernet and plant 3 rows of Marsanne and one each of Roussanne and Viognier. Crazily, it is the only Marsanne and Roussanne in the region. 2016 is now the seventh vintage of this wine, and again all varieties were picked and pressed together, settled overnight and then racked to and allowed to ferment with wild yeasts in very old French puncheons and barriques. The wine was allowed to complete malolactic fermentation, which I think makes the wine more vinous, delicate and less fruity. Almost paradoxically the malo contributes to the transparency and unforced feel of the wine without sacrificing line. It is held on gross lees for a full 11 months, and is neither cold stabilised nor fined in any way. It's a mellifluous, mid-weight style with a gentle grip to close. A little riper and more unctuous than 2015, it is developing into another nice vintage of this wine that seems to defy all my dire predictions for the blend at its conception!

- Vine age 9yrs
- 13.5% alc.
- pH 3.5
- Total acidity 4.5g/l
- 260 dozen produced.

2017 Westgate Vineyard Marsanne Roussanne Viognier × 2

Grown at Westgate Vineyard, site of some of our best Shiraz grapes. We convinced the owner to pull out cabernet and plant 3 rows of Marsanne and one each of Roussanne and Viognier. Crazily, it is the only Marsanne and Roussanne in the region. 2017 is now the 8th vintage of this wine, and again all varieties were picked and pressed together, settled overnight and then racked to and allowed to ferment with wild yeasts in very old French puncheons and barriques. The wine was allowed to complete malolactic fermentation, which I think makes the wine more vinous, delicate and less fruity. Almost paradoxically the malo contributes to the transparency and unforced feel of the wine without sacrificing line. It is held on gross lees for a full 11 months, and is neither cold stabilised nor fined in any way, and in 2017 we decided to bottle it without any filtration whatsoever. Mid weight, with a gentle grip to close. Leaner but more intense than 2016, possibly closest to 2011 in style, but with more malo character.

- Vine age 10yrs
- 13.0% alc.
- pH 3.4
- Total acidity 5.6g/l
- 270 dozen produced.

2019 Rosé × 2

 

I make Rosé in those years that I am inspired to, with dreams of lazy indolent afternoons by a pool, with no responsibilities next day.

 

On these afternoons, wine needs to be cool and pale, perhaps slippery-mouthed. Perfectly matched with a smudged newspaper long form interview if possible, and your phone out of site. The wine is moreish and has enough grip to draw me back out of the page and appreciate the the moment. Pour again while it's chilled.

 

I made the wine to that feeling rather than a recipe, a chance occurrence with what ingredients I had at hand. The first press of Grenache, Pinot Gris made like red wine with all its skins retained, and finished with a little of our Marsanne Roussanne Viognier, blended in to get the texture just so. All old barrels and all let rest for 9 months.

 

Teeny tiny production, fleeting like dreams of sun-daze.

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