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2021 Halliday Wine Companion SubRosa reviews

SubRosa wine Halliday Wine Companion

Adam’s done it again, our new release SubRosa wines from the Grampians and Pyrenees have been highly awarded by the team at Halliday Wine Companion. And for the third year in a row, we’re thrilled to be named a five star winery.

Halliday Wine Companion 2021 SubRosa reviews

2018 SubRosa Grampians Viognier, 94 points + Special Value 

Natural ferment, 15 months in French oak, no fining. Good winemaking presents the attractive characters of the variety, and avoids those less so. Apricot and pear provide the fruit driven input, with some almond-like nuttiness which is probably an oak/varietal synergy. It’s silky and textural but retains a feeling of crispness through the palate and finish. Drink by: 2023

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Nancy’s tip: Don’t drink our SubRosa Viognier too cold. If you drink our Viognier straight from the fridge the beautiful flavours, texture and aromas will be dulled. Let this wine come closer to room temperature to get the most out it (like a good soft cheese).

2016 SubRosa Pyrenees Nebbiolo, 94 points

Hand-picked fruit from the Malakoff Estate. Matured for 16 months in French oak. Authentically pale in colour, the bouquet offers aromas of cherry, floral perfume, liquorice and woody spice. A just medium-weight palate, quite supple in texture although edged with fine, savoury tannin, the flavours mostly in a slightly tart red berry vein, persisting through the finish. Drink by: 2029

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Nancy’s tip: Our SubRosa Nebbiolo is a go-to in our house. Great with pizza or pasta (the variety is from Italy after all), a BBQ or a plate of charcuterie. Enjoy it as the first red of the night in Winter (before you enjoy our Shiraz!) or as your red of choice in Summer.

2017 SubRosa Grampians Shiraz, 92 points 

Shiraz from Great Western, 16 months in French oak. A gamey first impression on the bouquet, a touch of peppery spice, slightly herbal, the fruit a bit reluctant to show itself. More open on the palate with some sweetish, quite generous red berry flavours, lightening off towards the finish. Drink by: 2027

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Nancy’s tip: Adam makes our SubRosa wines to age. They are great to drink now too – but we like to let them air a little (5-10 minutes). You don’t need a fancy decanter to airate your Grampians Shiraz. You can decant our wine in any china or glass jug.

SubRosa Monseigneur Grampians Cabernet Sauvignon, 92 points

Hand-picked fruit from Great Western, matured for 16 months in French oak. 70 dozen made. Blackcurrant, green herb and a touch of mint/eucalypt on the bouquet. It’s ripe and solid in flavour through the palate and with good length, the tannin mostly unobtrusive but providing some grip on the finish. A bit more bottle age will only do it good. Drink by: 2030

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Nancy’s tip: This is a special wine. Our only Cabernet. Adam has worked in the world’s best Cabernet regions (Margaret River, Bordeaux and Napa Valley) producing outstanding wines. It won’t be our last Cabernet.

Congratulations Adam for crafting our amazing SubRosa wines. It’s not easy working with small batches.