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

 

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

2017 Settler and Sons_Credit_@sophie_iam_ViognierOur 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