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.
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!
Wines available in Japan include: 2017 SubRosa Grampians Viognier, 2018 SubRosa Grampians Rosé, 2016 SubRosa Nebbiolo and the 2016 SubRosa Grampians Pyrenees Shiraz Viognier.
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.
Down Under Inc
2-3-14 Aoyamadai, Suita-City, Osaka, Japan
Where should we export to next?
Read the latest news from the SubRosa team here.
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.