2012 was an interesting vintage impacted by a very tumultuous summer. It was unusually cool with lots of rain and coolish days, not the usual long hot summer days that ripen our fruit to perfection.
We found that the vines as a result of the cool summer put all their energy into foliage growth to make up for previous difficult years during the drought. Given all of the above, we managed to obtain excellent fruit with lovely tight bunches of Chardonnay and Riesling which were busting with juice, but still low in yield.
Our Merlot had deep purple loose bunches displaying our trademark peppery flavour, so often missing in some Merlot vintages we’ve tried. As the season progressed, the Baumé (meaning the sugar concentration and potential alcohol. Is calculated from measuring the density of the must.) constantly moved up and down due to the stormy weather pattern. This impacted our decision to pick in mid-March, slightly early, at a Baumé of 10.5-11.
This is around a point below where we would ideally like it when we normally pick. Upon crushing, the juice crushed full of fresh flavour. The Riesling smelling of fresh apples and citrus, whilst the Chardonnay more melon like. The Merlot had that young plum flavour with the peppery notes mentioned earlier.
The Merlot should develop into a rich smooth rounded texture over the next few years once placed into Oak barrels. We should see a colour rich and luminous. Overall, 2012 is very pleasing for Flyfaire - definitely the best vintage for a number of years. Flavours are promising, crisp and sharp with excellent varietal characteristics in good harmony. We look forward to sharing our success with you soon!
New Cellar Door @ Flyfaire Wines
Work continues at the Flyfaire cellar door for the Grand Opening in 2013. Our cellar door will certainly be a fabulous addition to the our unique regional area. The cellar door has been built with the environment at the forefront of our minds the entire time. Examples include using drought struck timber as support beams, rocks obtained from off the property (featured in the picture top right) and re-used iron from the farm which has long fallen into disuse.
The only imported good that is been used is stone imported from Turkey to be used to decorate the fireplace as finishing touches. We hope the cellar will provide people with a unique cellar door experience immersed in a back to nature experience. You will be able to enjoy a unique wine tasting experience which will feature tours of the wine production area and space for VIP’s with access to exclusive vintages not generally released.
And then there’s our Café. We will select only the freshest local foods and create uniquely modern Australian cuisine for you to sample. All our food will be cooked using our newly acquired combustion stove (featured in the picture to the right), which will typify slow cooking. If you’ve never tasted combustion style cooking, you are in for a real treat! We are very excited about our new cellar door - as it’s been a long time in the making. We look forward to welcoming you soon….
Breaking the Food and Wine Matching Rules
Adaptation from an article by Will Lyons from the New York Times
There isn’t an exact science to pairing wine with food, especially when you’re under the stress of ordering at a restaurant in front of your friends. It’s probably true then that we first choose what we want to eat, then a wine to accompany it. Is it so strange then if we reversed this process to choose the wine first?
Imagine choosing a wine based on style, country and vintage, then asking for the waiter to recommend a dish to go with it. We might receive the safe answer such as a glass of Chardonnay paired with oysters. There isn’t an exact science to pairing wine with food, especially when you’re under the stress of ordering at a restaurant in front of your friends.
It’s probably true then that we first choose what we want to eat, then a wine to accompany it. Is it so strange then if we influx of foods from orient (often spicy), most of us wouldn’t consider a tannin red or woody chardonnay and would automatically defer to a cold beer.
However, consider tasting spicy Indian curry with a oaked Chardonnay where the complex spices of the curry honeydew melon and botrytis flavours bringing out something new and exciting. Next time you’re at an Indian restaurant, order something different, just remember to ignore your sommelier’s looks.
Resident Wombat at Flyfaire
To coincide with the launch of our new wine bottle (still under top wraps in our top secret vineyard development lab), we would like to introduce ‘Boofie’. ‘Boofie’ is our resident wombat (now only in spirit) as to be featured on our new winebottle and also featured at our cellar door on the weather vane - see photo left.
'Boofie’ was rescued by our Vigneron when he lost his mother and raised by us until he was able to look after himself in the wild. Boofie was released at Flyfaire back into the wild and we still think we see him occasionally when he pops by to say hello.
Flyfaire is committed to producing sustainable natural product with minimal impact to the land around us. Everything we do, we consider the environment first and then retrofit how we produce our wine. This includes treating flora and fauna with the upmost care. To learn more about our
Flyfaire Blogs and Social Media
Fly faire h as lau nc he d successful blogs and social media via our website, facebook & twitter. Social media is an important part of how people connect and obtain information about products or services of interest.
Flyfaire posts regular updates and blogs to our website and fb / twitter to keep people up to date with important events at Flyfaire wines and issues affecting the wine industry. Recent blog posts have discussed issues such as use of natural vineyard trellis systems versus those treated with heavy metals. On a lighter note, each week Flyfaire posts the wine joke of the week.