@Six_Parallels_South: “Turning wine into water…and food for our wildlife. Our native wildlife has been hit hard by these bushfires and we need to help our friends that have had their natural habitat destroyed. We have joined forces with Caledonia Australis, @wheeler.wine, @cultivarvinos, @dirtyblackdenim_winemakers and @subrosawine to create 24 mixed six-packs of wine to raise funds to quickly get food supplies to our wildlife. The RRP for these packs is $230 but we are selling them for $120. The pack includes (in respective order as stated above) Sauvignon Blanc 2018, Umbra Methode Ancestral 2015, Vina Dona Luisa Ladron de Uvas (Pais from Chile), Carmenere 2018, Pyrenees Shiraz 2015 and our Single Vineyard Chardonnay 2017. All proceeds will go directly to WIRES Wildlife Rescue. Please email me at firstname.lastname@example.org for all orders. Thanks in advance for your help!”
It’s summer…and about to get HOT here in Victoria.
We’ve had a mild spring, with average rainfall which is great for our vines. They’re healthy and growing well.
2019 has been a big year for us as we welcomed our son Charlie, received critical acclaim from James Halliday, Huon Hooke and Mike Bennie, started exporting to Japan and featured in the latest Wine Australia marketing campaign.
On our website, you’ll find our new release Viognier, Rosé, Nebbiolo, Shiraz and our inaugural Cabernet Sauvignon.
Our 2017 SubRosa Monseigneur Grampians Cabernet Sauvignon is pretty special. You can read all about it and how Adam got his “Monseigneur” nickname in the next issue of Halliday Wine Companion magazine on sale 16 January, 2020.
Want to know all our news? Read our Summer 2019 newsletter here.
Wishing you a safe and happy holiday season.
Nancy and Adam
Photo credit: Wine Australia
Share SubRosa wine this holiday season with our 12 bottles of SubRosa Christmas special!
The special dozen includes three new releases and our award-winning 2016 SubRosa Grampians Shiraz (95 points and special value – James Halliday).
Valued at $380, you pay $300.
2 x 2019 SubRosa Grampians Sangiovese Rosé (new release)
2 x 2018 SubRosa Grampians Viognier (new release)
2 x 2017 SubRosa Pyrenees Nebbiolo (new release)
6 x 2016 SubRosa Grampians Shiraz (96 points James Halliday)
Use coupon code “Christmas2019” for free shipping.
Is there someone special in your life that LOVES shiraz? Look no further for a Christmas gift that will make them giddy with glee.
- 1 x 2015 SubRosa Pyrenees Shiraz
- 1 x 2016 SubRosa Grampians Shiraz (95 points + special value – James Halliday)
- 1 x 2015 SubRosa Malakoff Estate Shiraz (96 points – James Halliday)
- 1 x 2016 SubRosa Malakoff Estate Shiraz (95 points – James Halliday)
Local delivery ONLY. $150 value for $120 with free local delivery by Nancy or Adam in eco-friendly gift box.
Delivery 20 December: Dunkeld, Willaura
Delivery by 23 December: Ararat, Avoca, Ballarat, Halls Gap, Horsham, Moyston, Pomonal, Stawell. If you suburb is not listed, but within an hour of Ararat – contact us.
Available for purchase until Sunday 22 December, 2019. Limited availability.
In April this year (only five weeks after Charlie was born), Wine Australia visited SubRosa in the Grampians wine region to photograph and film for their marketing campaign Australian Wine Made our Way.
The new campaign is capturing Australian’s working in wine and sharing their stories across the globe.
“I love the idea of having a great wine, great food and great company. And everyone enjoying a time where they don’t worry about what they say or what they do but just enjoy the experience. That’s what SubRosa is all about.” – Nancy Panter, SubRosa Wine
Stay tuned for more to come.
Winter in the Grampians. Green grass, cool sunny days and wood fires. Hearty beef stew, lamb shanks and ragu…all with a glass of award-winning SubRosa shiraz.
Sounds relaxing, but there’s no time to hibernate at SubRosa HQ this winter – we’re busy bottling, exporting, hosting tastings, oh, and changing nappies. More about our bundle of joy later…
We’re also celebrating! It’s official, James Halliday loves our wines. We’ve got great big silly grins plastered all over our shiraz stained faces because James Halliday awarded our wines fantastic scores in his 2020 Wine Companion. You can buy all the wines featured in our online store or search for stockists here.
This is a big deal for our small winery, but wait, there’s more: we’re also thrilled to be named in The Real Review’s Top Wineries of Australia 2019 list; and have our humble 2016 SubRosa Nebbiolo declared by one industry expert as his “guilty pleasure wine”.
Winemaker Adam is out and about with tasting events in Sydney and Melbourne but before he heads off, it’s time to throw another log on the fire and pour ourselves a nice glass of shiraz while we have a quiet moment. Join us? Order our 2016 SubRosa Malakoff Estate Shiraz now!
Stay warm x
Nancy and Adam
Read the latest enews from SubRosa here.
The eagerly awaited James Halliday Wine Companion 2020 scores are out and we’re pretty happy.
2017 SubRosa Grampians Viognier – 95 points
Hand-picked bunches held in the press for 2 hours for phenolic extraction, cool, wild ferment in barrel, 9 months on gross lees with stirring, 80 dozen made. Great label design. A remarkable achievement: full flavour on a medium to full-bodied palate without any oily phenolics. Buy here
2016 SubRosa Nebbiolo – 94 points
Light, clear colour; perfumed violets and spices, all is calm on the tannin front, a lingering assembly of scents, silky texture. Buy here
2016 SubRosa Grampians Pyrenees Shiraz Viognier – 95 points
A 70/30% regional blend matured for 10 months in French oak, 240 dozen made. The Grampians gives the wine more stiffening – not of tannins or extract, but of fruit flavour, black cherry and blackberry acting in concert. The label design and printing is worth extra points, as is the splash of viognier. Terrific value. Buy here
2016 SubRosa Malakoff Estate Shiraz – 95 points
Hand-picked, matured for 16 months in French oak, only 80 dozen made. The colour is much lighter than expected, and it’s on the lighter side of medium-bodied – but it’s well balanced, expressing its variety and region, its fruit spicy and juicy. And yes, it’s a great drink. Buy here
These excellent scores mean we retain our five star rating.
It’s not easy making amazing wine in small batches. Well done Adam.
The team at Young Gun of Wine recently brought together a panel of experts for a blind Australian Nebbiolo tasting and every panelist rated our 2016 SubRosa Nebbiolo in their top six wines!
Here’s an except from the Young Gun of Wine Spotlight on Nebbiolo Panel Tasting.
Nebbiolo. It’s one of those revered words. The lights dim. Eyes widen. The chatter quietens to a murmur. Well, metaphorically at least. For those held in its thrall, nebbiolo holds a grip like no other grape.
Nebbiolo is a paradox, a combination of elements that shouldn’t make sense. But they do. It tends to higher alcohol, but rarely becomes rich and sweet fruited in doing so. Even at high ripeness, it maintains nervy acidity, set against profound tannins. It can be fragrantly pretty and floral, as well as ruggedly mineral and dry toned – and often simultaneously so. It conveys nuance of site like few varieties, and it can produce staggeringly long-lived wines. It is like no other grape…
Our panel was made up of: Jane Lopes, Beverage Director at Attica; Leanne Altmann, Beverage Director for Andrew McConnell’s restaurants; winemaker Ben Haines of Ben Haines Wine; Kayleen Reynolds, manager of the City Wine Shop; Gavin Cremming, Group Sommelier for the Van Haandel Group; and Christian Canala, director of Vinify wine Co. All wines were tasted blind…
Canala called this his “guilty pleasure wine,” remarking on the “sweetly fruited core, and a tight packaging of the tannin, just a pleasure.” Cremming enjoyed the depth and commented on the “Well-layered red cherry and wild red fruit, classic dried herb,” while Canala saw “wizz fizz, cherry ripe and some baking spice.” “Tannins are present as expected, but a vibrant acidity gives freshness to the wine,” concluded Cremming.
You can read the entire article here.
Konnichiwa (hello) Japan!
We’re really excited that SubRosa wines are now available in Japan thanks to our partner Down Under Inc in Osaka.
Eight members of the Down Under Inc and G’day Wine restaurant team visited us in the Grampians in January for a tasting. Six months later…we now export wine to Japan – just in time for the 2019 Rugby World Cup Japan and the Olympic and Paralympic Games Tokyo 2020!
We look forward to visiting Japan soon!
Heading to Japan? Check out G’day Wine restaurant in Osaka.
Want our wines in Japan? Contact Cosy at Down Under Inc.
Where should we export to next?
With four wines reviewed, we feature at position #194 and were awarded a Certificate of Excellence.
According to The Real Review, who review 10,000 wines each year, The Real Review Certificate of Excellence is awarded to a select group of wineries that consistently produce excellent wine. The Top Wineries list is a national benchmark.
Find out more here.
Read the latest news from the SubRosa team here.
Mike Bennie’s one of a kind. Wine writer, critic, host, presenter, judge and entrepreneur, he’s an encyclopedia of wine knowledge. If you get the chance, go to an event hosted by Mike, you’re guaranteed to have a fabulous time and walk away a little more knowledgeable about wine and many other things!
We love showing our wines to Mike. He’s a straight shooter and Adam responds candidly to his direct questions. Mike has a way to capture and share Adam’s winemaking thoughts, ambitions and processes in his reviews.
Adam showed Mike our wines on a recent trip to Sydney, here are a few review highlights.
“…Style-wise it reminds me a bit of Olek Bondonio’s wines of Barbaresco.
It’s a vibrant, pure-feeling expression, loaded with perfume, lashed with savoury, iron-filing and graphite-tannins, bright in fruit flavour, dusted with attractive spice. There’s also a distinct vibrancy here, a cheery, cherry-kissed feel that’s easy for earlier access, despite there being cool, amaro-like acidity and a sheath of building tannin. It drives assertively then lingers with sappy fruit and minerally feel. It’s such a pleasure. It’s great.”
“Beefy kind of wine but still holds a dedicated freshness and vitality, despite the rich, darker fruits, sense of earthiness, strong lick of dark choc-liquorice. The glossy texture is lovely, a light burr of tannins adds more grunt. It’s not a huge wine, per se, but it is memorable in the way bolder flavour can stain the palate and mind. It’s done well.”
“… if you haven’t cottoned onto SubRosa, you should. You’ll be thanking yourself down the trail when these start commanding higher prices and generally being difficult to find. No doubt.
Svelte, seamless, succulent wine. Dark cherry, sarsaparilla, lavish spice scents, with all this doubling back into the palate. It slips softly over the palate leaving a slick of that spice and blackcurrant fruit character, with tannins just gently holding shape. If you like ‘syrah’, let’s say, with some concentration, this is excellent.”
Our first Grampians Viognier, released in November 2018, is delicious. Adam sourced Viognier grapes from the Grampians region in 2017 and has crafted a “complex, highly drinkable” wine according to Winefront’s Mike Bennie.
Viognier is an aromatic white wine that has plenty of texture, acidity and flavour and pairs well with almost anything! It’s a very versatile variety for sharing with friends and family. Try pairing it with seafood, spicy Asian dishes, pork, chicken or even lamb.
Red wine drinkers often enjoy SubRosa Viognier as it is a fuller-bodied white wine, has plenty of texture and has had some time in French oak. Viognier is sometimes used to blend with Shiraz to provide additional aroma, texture and complexity.
“Viognier is similar to Chardonnay, but more exotic,” says Adam. “Our 2017 Grampians Viognier has flavours of ripe stone fruit, spicy notes and a touch of citrus.”
Order today to have a bottle on hand for your next gathering.
- For greatest flavour, make sure to take your Viognier out of the fridge at least 30 minutes before your first glass as it should be served at 11-13C.
- If you have the willpower, try cellaring a few bottles and observing how the wine evolves over the next five – six years.
- Viognier is known as one of the most versatile food pairing varietals as its acidity can complement a wide variety of foods – especially those with a high fat content. Surprise your guests by pairing it with your next lamb roast.
Mike Bennie – Winefront 94 points
Slick texture but keeps things fresh and the finish is surprisingly tight, saline and peppery, at once. Has plenty of pear and apricot going on, but never teeters into nectar or overt, instead, tight and heightened with light nutty-woody spice. It’s awesome. Complex, highly drinkable, should also cellar well.
Points : 94 points
Tasted : NOV 18
Alcohol : 13.5%
Closure : Screwcap
Drink : 2018 – 2022
All whites go in the fridge right? Well, not exactly.
Before you fill the bathtub with ice, or buy a second drinks fridge for your next party consider these temperature tips.
According to Adam, Viognier is like Chardonnay, but more exotic. Like Chardonnay, Viognier is best served at just below room temperature (11-13C). If it’s too cold, the texture, flavour, acid balance and aromas will be masked. If room temperature in your neck of the woods is more than 15C, pop your Viognier in the fridge to chill it slightly, but make sure to get it out of the fridge at least 30 minutes before you plan on serving it.
Like a good Brie or Camembert cheese, straight out of the fridge aromatic whites like Viognier are palatable, but not delicious. If you have patience and time to let it come to room temperature you’ll be rewarded with flavour and aroma.
Try it for yourself, pop a bottle of SubRosa Viognier in the fridge and pour a glass. Take a sip immediately after it comes out of the fridge and then try it again after 10-15 minutes, and again after about 30 minutes. What do you think?
Rosé on a sunny day? Yes please! Adam suggests serving Rosé chilled, but not straight out of the fridge. Give it at least 10-15 minutes to come closer to room temperature so you can enjoy its aroma, flavour and texture. It’s amazing the difference 10-15 minutes makes! Ideal serving temperature for Rosé is 10-12C.
Nebbiolo, like Pinot Noir, should be served at room temperature which is widely considered to be about 14-16C, while Shiraz and Cabernet thrive at a slightly warmer temperatures of 17-19C. On summer days when you are serving Shiraz, don’t let it get too hot or it will lose its complexity for which SubRosa is known.
- Take your favourite white or Rosé out of the fridge at least 15 minutes before serving.
- Store your wine in a cool dark place, not on top of the fridge which is likely to be warmer than many other places in your home.
- Keep wine out of the sun when entertaining outside.
Christmas is a time for sharing food, wine and plenty of laughs with family and friends.
Whether you are at the beach or in the bush this Christmas we hope you enjoy this special time.
To celebrate Christmas, we are sharing our SubRosa Summer Wine Club dozen with you at our Wine Club price until Dec 12 including free shipping.
Our 12 days of Christmas dozen includes limited edition Rosé (we only made 40 cases!!), Viognier, Nebbiolo and Shiraz.
Valued at $390, you pay $300.
SubRosa wine listed on James Halliday’s wine guide
IAN GILBERT, The Weekly Times
August 8, 2018 12:00am
FOR winemakers, this time of year brings a mixture of trepidation and excitement.
It’s got little to do with the weather; bud burst is still a few weeks away.
No, the midwinter jitters are brought on by the release of the annual Halliday Wine Companion — the holy grail of wine reviews.
An entry in this wine-lovers’ bible can elevate a small independent winery on to a bigger stage, or a decent score out of 100 from author James Halliday can steer an already-established label towards greater things.
For Grampians couple Nancy Panter and Adam Louder, seeing their SubRosa brand listed in the new edition of Halliday, released last week, is the reward for the hard work involved in running a family wine business.
“It’s a benchmark, and it’s the most respected benchmark in Australia,” says Nancy.
“You can use that review as a talking point with wine shops, restaurants and consumers.”
Nancy and Adam’s story starts in the US — fittingly, as Adam was a “flying winemaker” for several years.
At 37, he has completed 32 harvests in some of the world’s finest wine-producing regions, including Margaret River, Bordeaux and the Napa Valley — plus, of course, the Grampians.
He was making wine in the Napa and Nancy was working in global brand and marketing PR for Visa on projects such as the Olympics when they met in 2011.
After they returned to Australia, SubRosa started to take shape.
The Grampians — specifically Eversley, east of Ararat — is now home for the couple and their son Toby, 2.
For Adam, making his own wine in the region is a real homecoming; he cut his teeth under visionary Australian winemaker the late Trevor Mast at Mount Langi Ghiran in 1998.
Adam’s attachment to the winery has turned full-circle with his recent appointment as head winemaker at Mount Langi Ghiran — the “day job” that underwrites his own venture.
As for their own label, Nancy says: “Adam has worked for 20 years making wine for other people and he wanted to use the experience he has and make wine like he wanted to make wine.
“We only make a small amount — we make as much as we can with the funds we have available.”
James Halliday calls SubRosa “one of the best new wineries in the 2019 Companion”, enthusing about the Pyrenees shiraz, which warrants 96 points out of 100, with 95 apiece for the Grampians shiraz and Pyrenees nebbiolo.
(Incidentally, the winery’s name comes from the Latin phrase sub rosa, which means “under the rose” and denotes a custom of secrecy or confidentiality.)
While consumers see only the glamorous end of the business — a beautiful glass of wine and an evocative review — it belies the hard slog required to promote small wine labels such as SubRosa.
“You talk to anyone who works in wine marketing and they’ll say it’s easy to make the wine but hard to sell it,” Nancy says.
It’s hard to overstate, therefore, what a glowing review in Halliday’s guide can mean for a smaller winery without the big marketing dollars to plug its wares.
In 2015, Yarra Valley winery Serrat scooped the Wine of the Year accolade for its shiraz-viognier, a bottle costing about $40 that outpointed the likes of Penfolds Grange (costing in the region of $750).
Serrat sold out of stock the morning the book was released — 4000 email orders were received by noon — and even then buyers were limited to six bottles a person.
A bottle reputedly sold at a charity auction shortly afterwards for $2000; while that was the exception, bottles were selling through wine merchants for a not-inconsiderable $400.
Now, even with that giddy pedigree, Serrat’s wines have risen by barely a tenth in price, proving that James Halliday has an eye for the good guy as well as the good wine.
If the latest edition has anything like the same effect for SubRosa, it will benefit not just their business but Grampians wine tourism as a whole, suggests Nancy.
“Australia produces extraordinary wine and the more that Australia can embrace supporting the local winemaking industry, the more that wineries will be more profitable and be able to make better wine tourism experiences — there’s a flow-on effect,” she says.
For Nancy Panter and Adam Louder, it seems, everything’s coming up roses.
Excerpt from: Halliday Wine Companion 2019, 10 of the best new wineries
“Each of these wineries achieved a five-star rating for its first appearance in the Halliday Wine Companion guide – no small feat.”
“SubRosa – When Adam Louder and partner Nancy Panter were trying to come up with a name for their winery-to-be, a dictionary fell open at the page reading, ‘happening or done in secret – origin Latin “under the rose” (the rose an emblem of secrecy)’. Cryptic crossword fare, and more wines like those of their first release will steal the limelight.”
Ahhh winter…warm fires, cosy jumpers, brisk morning walks, hearty soups and stews…and delicious Shiraz.
Does it get much better? We’re certainly enjoying the cooler weather here in the Grampians.
It’s been an action-packed year so far for SubRosa. Harvest kept Adam busy seven days a week from February – the beginning of May. He has crafted Grampians Viognier, Pyrenees Nebbiolo, Grampians Shiraz and Grampians Sangiovese Rosé (for release Summer 2018) this year.
Adam is happy with the 2018 harvest, “We had plenty of sunshine and cool nights which strung out the ripening season this will add to the complexity of our wines”.
We’ve introduced our wines to new faces and old friends as we hosted lunches, dinners and in-store tastings and attended wine festivals in Halls Gap, Warrnambool and Daylesford.
Adam took our Aristocracy Shiraz to Sydney for a Gourmet Traveller Wine dinner hosted by renowned wine journalist Peter Bourne and I hosted a Ladies Lunch at Eclectic Tastes Ballarat as part of the inaugural Plate Up Ballarat festival.
Yes, we’ve had a lot going on, but the greatest highlight of the year has been a little write-up by James Halliday in the Australian in May. We sent him our wines for the first time for inclusion in the 2019 Halliday Wine Companion and he chose to feature us in the Australian Weekend Magazine.
James Halliday scored our Malakoff Estate Pyrenees Shiraz 96 points, he described our Aristocracy Grampians Shiraz (95 points) as “mouthfeel, balance and studied length are on another level…vibrant red fruits, spices and feather like tannins” and our Pyrenees Nebbiolo (95 points) as having “millimetre perfect tannins”. We’re proud as punch.
We’ve had great feedback from our Wine Club members and love pulling together the orders each season.
Our Winter Wine Club delivery is red, all red! It’s not too late to join The Club for Winter. All the details can be found here.
Enjoy the cooler winter months…it will be Spring before you know it!