Tag: Adam Louder

Rave reviews from Huon Hooke for our new release wines

Nancy

Huon, we couldn’t agree more with your assessment of our wines. A couple of comments in particular caught our attention. Read on to find out which comments go with which wine.

– Drive and elegance
– Ripping shiraz
– Supple tannins and excellent balance
– Pretty and easy going
– Long, resonating finish

SubRosa 2019 Malakoff Estate Shiraz

95/100
Deep colour and aromas of fresh-turned earth, plum, spices and overtones of graphite and ironstone. The wine is intense and focused, taut and precise on the tongue. Lovely wine of real concentration and focus, drive and elegance, the stony mineral theme running throughout. A ripping shiraz, great to drink now and has a bright future.
Drink: 2022–2034

Top rank, #1 in 2019 Shiraz from the Pyrenees

SubRosa 2019 Grampians Pyrenees Shiraz

SubRsa 2019 Grampians Pyrenees Shiraz91/100

Deep colour; aromas of fresh-turned earth and plum and a whiff of star anise. Medium-full bodied shiraz with supple tannins and excellent balance. Good early drinking shiraz which will also keep well.
Drink: 2022–2031

SubRosa 2019 Pyrenees Nebbiolo

91/100
Medium-full red with a purple trim, bright and attractive. There are dried-herb, sweet berry and floral aromas, more fruity and aromatic than expected of nebbiolo, while the palate is medium-bodied and quite mild in its tannins. Gentle sweet berry fruit leads. It’s a moderately complex, fruit-driven wine, pretty and easygoing—just a mild kick of firmness lingering on the farewell to remind us of the grape.
Drink: 2022–2029

SubRosa 2021 Grampians Viognier 

94/100
Light, bright yellow hue leads into a creamy, talcy, nutty, savoury barrel-fermented style of bouquet, wheaty/mealy and quite complex. The spice/apricot fruit is a little hidden just now. In the mouth, it’s intense and medium-full bodied, with richness and roundness typical of this grape. Long, resonating finish. Very good, but it could benefit from another year to tone down the oak.

Purchase your new release SubRosa wine here.

How close is harvest 2023?

Nancy

 

 

Adam Louder, winemaker for SubRosa wines, checking grapes on the vine during harvest

Each year in late summer/early autumn (February/March) grapes ripen and are ready for harvest. Winemakers refer to this time as “vintage” as it is at this time grapes enter the winery and begin their journey to become wine. Harvest 2023 in the Grampians is almost here!

2023 is Adam Louder’s 39th vintage. An amazing achievement for the 42 year old.

How is vintage 2023 shaping up?

Each vintage is different. The biggest influence is the grape growing conditions, which are determined by the weather.

The growing conditions for vintage 2023 included lots of spring rain thanks to La Niña. This rain led to humid conditions creating disease pressure in early summer. Adam spent a lot of time in the vineyard looking for disease which luckily didn’t eventuate! A warm, dry summer has reduced the disease pressure and the focus now is on grape ripening and keeping wildlife (mostly birds) away from the vines.

How does Adam approach each vintage?

We should put a pedometer on Adam in late summer as he walks the vines every day inspecting grapes and vine health. As the grapes ripen, he starts tasting. He tastes grapes on his walks in the vineyard for more than two months. This process can start as early as February and continue to April/May – it all depends on mother nature. In the peak of vintage, Adam will taste more than 100 grapes a day. He squeezes the grape and looks at the grape skin, observes its texture and how juicy it is. He tastes the grape for flavour, sweetness and complexity. Then he spits the grape out. Guess who doesn’t eat table grapes at home?

 

Adam Louder, winemaker of SubRosa is checking the grapes sugar levels by squeezing it

 

What’s more important in making a high quality wine – art or science?

Winemaking is a combination of art and science. The art part is all experience. From his 38 previous harvests, Adam has developed a very refined palate. Using his intuition he is guided by taste as the primary marker. But he’s not against the use of science, in a supporting way. A refractometer is a small, handheld tool used by Adam that uses a prism to measure baumé. Baumé is a measurement of dissolved soluble solids in grape juice and indicates the grapes’ sugar level and ripeness. Sugar converts to alcohol in winemaking, so this is an indicator of the potential alcohol in the wine.

Adam will start tasting grapes in early March this year. Once he is happy with the grape texture and flavour he will begin picking and the winemaking process begins.

It’s is an exciting time. Every vintage is different. You never know what challenges you’ll be thrown.

Every winemaker likes to talk up the vintage, but what we do know for harvest 2023 in the Grampians is that the temperatures have been milder which means slower ripening. As they ripen slowly, grapes develop a more complex taste. Complexity means a wine is multi-faceted. Many types of aromas, flavours, and layers of depth on the palate. In other words, delicious.

In the words of Adam,

“We’re still a few weeks away from picking grapes. Not long now and we’ll get the first taste of what vintage 23 will deliver.”

How to enjoy red wine in summer

Nancy

SubRosa wine at sunset

On hot days, we often reach for a cool drink, but you don’t have to wait for the leaves to change colour to enjoy a good red. Red wine can be a great match on a balmy summer night or for those countless BBQ’s with friends.

Here are our top tips for enjoying red wine in summer.

  1. Avoid big, bold wines that are high in alcohol. Heavily oaked wines with high tannin are not as enjoyable as lighter bodied wines in warm weather. Save the robust red for a rich, winter dish.
  2. Lightweight clothes work in warm weather, just like lighter bodied red wines. Our favourite red varieties to enjoy in warmer months include Nebbiolo, Grenache and cool-climate Shiraz. Rosé is also a hit (especially with Nancy). Made from red grapes in the style of a white wine, Rosé that is bright, flavourful and textured is delicious. Rosé is best enjoyed within two years of bottling.
  3. Chill it. Red wine should be served at 15 – 18C which is cooler than Australian-summer room temperature. Place your bottle of red wine in the fridge for about 15 – 20 minutes before serving. Before pouring, touch the side of the wine bottle. The wine should feel cool to the touch, but not cold. Rosé should be chilled and removed from the fridge 15 minutes before sharing.
  4. If your wine starts to warm-up as you drink it, pop it back in the fridge for five minutes, but don’t let it get too cold. Serving a red wine too cold masks aromas and flavours. Serving red wine too warm makes it unbalanced. The alcohol gets its party shoes on and leaps out of the glass.

So the secret sauce, wine selection and wine temperature. Cheers to more red wine on summer days!

Adam’s favourite summer red: Cool climate shiraz. Try our 2018 SubRosa Grampians Shiraz.

 

Why decant wine?

Nancy

Why decant wine?

You don’t need a fancy decanter to get the most out of a bottle of wine.

What does decanting do to wine? Let’s break it down.

Wine smell and taste can be improved from exposure to air, oxygen to be specific.

According to Adam, when you decant a wine you let it breathe. And in doing so, the aromas come out. It opens up. “You get more out of your wine,” says Adam. Try this with our 2016 SubRosa Malakoff Estate Pyrenees Shiraz.

Young wines with high tannin can benefit from decanting for as little as 30 minutes. Wines with a little bottle age not only open up from the air exposure, but by decanting you can limit the sediment making it to your glass.

A red wine stored in a cooler location can reach ideal drinkable temperature by decanting.

Decanters don’t need to be expensive crystal, the same effect on the wine can be achieved using a glass or ceramic jug (our favourite when travelling) or the winemaker’s go to – a flask!

“If you are buying wine of a high quality, there is a good chance your wine will benefit from decanting,” says Adam.

A little secret trick of the trade…decant the wine in a jug, and pour it back into the bottle to serve. Voilà.

Mike Bennie – The Winefront, scores SubRosa new release reds 93-95 points

Nancy

 

Adam Louder (L) and Mike Bennie
Adam Louder (L) and Mike Bennie

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.

2016 SubRosa Pyrenees Nebbiolo – 94 points

“…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.”

2016 SubRosa Grampians Pyrenees Shiraz – 93 points

“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.”

2016 SubRosa Malakoff Estate Pyrenees Shiraz – 95 points

“… 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.”

New release: 2017 SubRosa Grampians Viognier scores 94 points

Nancy

SubRosa Viognier ice bucketOur 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.

Top Tips:

  1. 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.
  2. If you have the willpower, try cellaring a few bottles and observing how the wine evolves over the next five – six years.
  3. 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

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Father's Day cook-up in the Grampians