We're excited to release the 2023 Chardonnay. It was an incredible vintage with a much larger production than 2022 due to the younger chardonnay vines generating more fruit.
2023 offered perfect growing conditions with dry weather and low disease pressure. A cool start to spring led to delayed budburst followed by a gentle ripening period.
Winemaker Jono Mettam's Tasting Notes
This chardonnay was hand-picked at optimum ripeness and gently whole-bunch pressed into French oak barriques where indigenous yeasts completed the fermentation to dryness. Fresh aromas of nectarine, citrus, and oyster shell mesh with subtle oak overtones. On the palate, mouth-filling flavours of peach, fresh mango and lemon pith are complemented by the delicate minerality of the oak. Saline acidity balances the richness and creaminess of the fruit.
The chardonnay grapes were hand harvested in the cool of morning on February 23 and then chilled overnight. The whole bunches were then pressed the following morning directly into a combination of 30% new and 70% second fill French oak barriques. The juice then underwent an indigenous yeast fermentation to dryness which took a period of 20 days. The wine was matured in barrel for a further 9 months, racked out of barrel on October 30, filtered and bottled on 5 November 2023.
Be°: 12.3 degrees (at harvest)
Alc: 12.9% w/v
pH: 3.28
TA: 6.6g/L
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Sustainability is a highly contested term and one often used with little grounding or context. The reality is that to produce wine, we will inevitably have an impact on the environment, and we are actively working to minimise that impact.
At Grace Farm we have a deep commitment to understanding and enhancing the natural attributes of the property’s unique location, and to that end we have taken the opportunity to have this formally recognised through Sustainable Winegrowing Australia (SWA) certification.
This initiative of the Australian Wine Research Institute is based on Freschare’s Australian Wine Industry Standard of Sustainable Practice (AWISSP), covering best management practices in soil management, water and energy use, waste management, biodiversity and community engagement.
In November 2022, the National Association of Sustainable Agriculture Australia (NASAA) conducted an audit of our operations, and in January 2023 we received formal notification we meet the AWISSP standard, meaning that we are now a Certified Member of SWA. Our next audit will be conducted in November 2025.
Some of our sustainability initiatives include:
We will be continuing to investigate new ways of measuring and reducing our environmental footprint, while also looking for ways to enhance our contribution to the social and economic fabric of the community and industry in which we operate.
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Tasting Notes from Jono Mettam - Winemaker
Semillon grown on the estate was selected to produce a single varietal wine for the first time since it was planted. The quality of the block is on full display, with only free run juice used to produce this wine. Bright freshly cut lemon aromas and hints of fresh spring herbs lead to a lively palate with lovely fruit weight and delicate mineral acidity that drives the wine to a long and crisp finish. Partial barrel fermentation supports the fruit and enhances texture and palate weight. Drink now but will reward cellaring for 3-10 years.
Vinification
The semillon was hand harvested early morning on 22 February then immediately crushed and pressed into tank. The juice was then clarified using flotation and transferred into a combination of a stainless-steel tank and seasoned French oak puncheons for fermentation. The tank and barrel volumes were blended together prior to filtering and bottling in July 2023
Analysis
Be°: 11.5
Alc: 12.0 %
pH: 3.11
TA: 6.8 g/L
Pale salmon in colour, the 2023 Rosé entices with fresh aromas of strawberry, raspberry and cherry blossom. Delicately textured on the palate, with poised fruit and lively acidity, enjoy this delicious wine chilled. Perfumed aromas of strawberry, raspberry and cherry blossom flow onto the palate, showing great fruit weight and a silky texture, finishing with crisp acidity and great length of flavour.
The Season
The 2023 vintage was a rewarding year with dry weather and low disease pressure. A cool start to spring led to delayed budburst followed by a gentle ripening period. The whites are highly aromatic with beautiful flavour and acidity. The reds finished with wonderful fruit intensity and elegantly structured tannins. Another great season for the Margaret River region.
Tasting notes from Jono Mettam - Winemaker
Perfumed aromas of strawberry and raspberry and cherry blossom flow onto the palate, showing great fruit weight and silky texture, finishing with crisp acidity and great length of flavour.
Vinification
Shiraz and grenache grapes were harvested separately on 22 February then immediately crushed and pressed into tank. The juice was then clarified using flotation and transferred into a stainless-steel tank for fermentation. The wine was racked off gross lees post ferment, and stored on fine lees in tank for a further 4 months prior to filtering and bottling in July 2023.
Be°: 11.5
Alc: 12.0 %
pH: 3.11
TA: 6.8 g/L
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According to Tim, the 2023 vintage was a game of patience, thanks to the cooler than usual weather in December and January. However, once the sun started shining, it was smooth sailing. The slower build-up of sugars due to the cooler weather resulted in a fantastic accumulation of flavours in the fruit, which is an excellent outcome.
While the last two weeks brought a fair amount of rain, drawing out the season, the reds were on the vines a little longer than they have been historically. However, the Wilyabrup region's unique geographic location and terroir is very forgiving and this played a significant role in producing high-quality fruit.
Tim is thrilled with the overall results of the 2023 vintage and is looking forward to reaping the rewards of their hard work and dedication in every bottle. With such fantastic weather and an exceptional harvest, we're excited to share the fruits of our labour with you.
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If you're planning a visit to the Margaret River region of Western Australia during the Easter school holidays, you're in for a treat! This beautiful region is home to some of the best wineries, beaches, and natural attractions in the country. Here are the top 5 things to do in Margaret River during your stay:
Visit the Wineries: Margaret River is world-renowned for its award-winning wines, so a visit to the region wouldn't be complete without sampling some of the local drops. Visit our Cellar Door in Gracetown, we are open Wednesday to Sunday from 11 am to 5 pm. There are over 200 wineries in the region, so you're spoilt for choice. Many wineries offer cellar door tastings, tours, and food and wine pairings, so make sure to book in advance.
Explore the Beaches: The Margaret River region is home to some of the most beautiful beaches in Australia, with crystal clear waters, pristine sand, and breathtaking coastal scenery. Some of the best beaches to visit include Gracetown, Yallingup Beach, and Eagle Bay. Our Cellar Door is located a mere stone's throw from Gracetown beach, so make sure you pop in for a tasting on your way past. Whether you want to swim, surf, sunbathe, or simply take a walk along the shore, you'll find plenty of options to suit your preferences.
Go on a Bushwalk: The Margaret River region is also home to some stunning natural attractions, including ancient forests, wildflower meadows, and rugged coastline. There are plenty of bushwalks and hiking trails to explore, ranging from short, easy strolls to multi-day treks. Some of the best bushwalks in the region include the Cape to Cape Track, Boranup Forest Walk, and the Meekadarabee Falls Walk.
Experience the Local Cuisine: Margaret River is known for its fresh, seasonal produce and gourmet food scene. There are plenty of farm-to-table restaurants, artisan food producers, and local markets to explore. Some of the top foodie experiences to try include Glenarty Road, Miki's Open Kitchen and Chow's Table.
Attend a Local Event: Finally, Margaret River hosts a range of festivals, markets, and cultural events throughout the year, including over the Easter holidays. From the Margaret River Farmers' Market to the Margaret River Pro surfing competition, there's always something happening in the region. Check the local events calendar to see what's on during your visit.
In conclusion, Margaret River is a must-visit destination for anyone looking to experience the best of Western Australia's natural beauty, wine, and cuisine. Whether you're interested in exploring the region's wineries, beaches, or bushwalks, there's something for everyone. So pack your bags, book your accommodation, and get ready for an unforgettable Easter holiday in Margaret River.
Savour the taste of summer all year round with our latest release, a crisp and refreshing chardonnay. The subtle oak, lovely fruit characters and saline acidity make the 2022 Chardonnay an excellent food wine. Try it with Sal’s Pasta alla Gricia, which has become a Mair family favourite.
The 2022 season was an exceptional year for white grapes. High winter rainfall topped up the soil profile prior to a mild spring and a hot, dry summer which continued through to harvest. Another seasonal highlight was the prolific blossom on the native Marri trees which kept the birds in the forest and away from the vines. With no pressure from birds or disease we were able to make timely picking decisions leading to optimum flavour, sugar and acid balance in the wine.
Grace Farm is situated in the ‘Golden Triangle’ of the Margaret River wine region, in the lee of the Leeuwin Ridge in Wilyabrup. The maritime influence provides cooling breezes which ameliorate the effects of summer heat and produce elegant flavour profiles in the wines. The vineyard is characterised by the distinctive forest grove soils which are typically of low to medium fertility.
Tasting notes from Jono Mettam - Winemaker
2022 Chardonnay was hand-picked at optimum ripeness and gently whole-bunch pressed into French oak barriques where indigenous yeasts completed the fermentation to dryness. Floral aromas of white peach, almond meal and flint mesh with subtle oak overtones. On the palate mouth-filling flavours of peach, fresh mango and lemon pith are complemented by the delicate minerality of the oak. Saline acidity balances the richness and creaminess of the fruit.
Vinification
The chardonnay grapes were hand harvested in the cool of morning on February 22, 2022 and then chilled overnight. The whole bunches were then pressed the following morning directly into a combination of 30% new and 70% second fill French oak barriques. The juice then underwent an indigenous yeast fermentation to dryness which took a period of 12 days. The wine was matured in barrel for a further 10 months, racked out of barrel on November 21, filtered and bottled on 25 November 2022.
Analysis
Be°: 12.55 degrees (at harvest)
Alc: 13.0%
pH: 3.30
TA: 6.2 g/L
Grace Farm is situated in the ‘Golden Triangle’ of the Margaret River wine region, in the lee of the Leeuwin Ridge in Wilyabrup. The maritime influence provides cooling breezes which ameliorate the effects of summer heat and produce elegant flavour profiles in the wines. The vineyard is characterised by the distinctive forest grove soils which are typically of low to medium fertility. Sauvignon blanc and semillon vines are cane pruned on a single cordon wire with a vertically trained canopy and are managed with biological inputs such as compost, fish emulsion and kelp.
Tasting notes from Jono Mettam - Winemaker
The vintage produced fruit with lifted florals, fresh flavours and good palate weight. Passionfruit, lemon blossom and guava aromas. The palate is lively with these fresh fruit flavours and is well supported by a delicate mineral acidity that drives the wine and provides a long and crisp finish. Partial barrel fermentation supports the fruit and helps to enhance texture and palate weight. A beautifully textured, lively and fresh wine that is perfect for summertime drinking.
Vinification
The 2022 blend is 62% sauvignon blanc and 38% semillon. The semillon was harvested on 22 February 2022, the sauvignon blanc on 28 February 2022. Both varieties were crushed and immediately pressed into stainless-steel tanks, then clarified prior to cultured yeast fermentation. 10% of the just pressed sauvignon blanc was transferred to new French oak barriques to undergo wild yeast barrel fermentation. On completion of all ferments, the tank and barrel volumes were blended together on 21 March, then left to sit on fine lees until the wine was filtered and bottled in July 2022.
Analysis
Be°: Semillon 11.6° Sauvignon Blanc 12.1° (at harvest)
Alc: 12.6%
pH: 3.14
TA: 6.7 g/L
Shop online for home delivery or purchase from our Cellar Door. Members of the Friends of Grace Farm mailing list can receive 10% off any wine purchases and our Excelsa Wine Club members can also receive their usual 20% off. Our Cellar Door is located at 741 Cowaramup Bay Road, Gracetown and is open from Wednesday to Sunday from 11 am to 5 pm.
]]>After months of dedication in the vineyard, vintage is here. Timing is everything. Walking the blocks of vines Tim meticulously studies each vine and carefully removes a good number of sample bunches from full rows. We stop at the semillon block. Tim is elated and explains this will be the best season we have had with our semillon. The fruit is sweet and delicious and he points out how the colour varies from golden in the less leafy bunches to limey green in the more verdant ones and how this is the perfect mix when harvesting. His face lights up when we arrive at the chardonnay block and he enthuses.... "Like all fruit it goes through colour changes and the yellowy, straw colour you see signifies it is going to be beautifully ripe."
The sample bunches are taken to the winery where the baume testing (sugar levels) happens and decisions are made. The science and the sensory experience work hand in hand. It's fascinating and rewarding.
Our number one chardonnay block is harvested early in the morning of Friday 19th February. We are fortunate to have a large group of pickers from numerous countries - Argentina, Chile, Portugal and Afghanistan. It's colourful and the atmosphere relaxed yet busy. Buckets dotted along the rows are quickly filled and then methodically and carefully poured into bins. At the winery Jono takes over. The grapes are chilled to 5 degrees Celsius in a chiller room overnight. Next morning the whole bunches are pressed into a stainless steel tank and the juice is left to settle for 24 hours. A period of wild yeast fermentation begins before the wine is ready to be stored in French oak barriques, where it matures over a period of 8 or 9 months.
The stars align and on Monday 22 February the semillon is machine harvested in the wee hours of the morning. Tim is elated with the quality and when blended with the sauvignon blanc will give us our usual and popular blend. He remarks on the lack of silver eyes in the vines this year and gives thanks for the glorious white marri blossom which has coincided perfectly with the ripening of the grapes.
On Sunday of the long weekend we unclip and lift the nets along the long sauvignon blanc rows and remove any sticks caught in the nets ready for the net machine, which has a big job to do before each block is ready to be harvested. Lifting the nets is a heavy job. On Monday morning we have Tim assisted by Roy and Tab, manoeuvring the giant net whiz behind the tractor, lifting, removing and rolling the nets into neat bundles, ready to be stored for next year. The grapes taste sweet and flavoursome. Tim confirms they are at "optimum ripeness". Another early start on Tuesday 2nd March and we have our sauvignon blanc grapes harvested and in the winery ready to be blended with the semillon.
At our new cellar door Julie is offering customers a taste of the grapes as they sip last year's vintage or an earlier vintage. They look out over our Stage 5 cabernet block from the deck of the cellar door. Why not wander down and taste those dark berries? It won't be long and our reds will be following the whites in their annual harvest ritual.
Please follow us on Instagram and Facebook as we continue to update you on Vintage 21. You can also join our mailing list here.
]]>Grace Farm's new cellar door opened on December 27, 2020. The intimate space allows us to continue to offer a personalised wine tasting experience. The prefabricated building was constructed in Perth and travelled down to the farm on the back of a low loader. From the outset, a pre-fab structure was in keeping with Grace Farm's desire to tread gently on the land. We were able to keep site works and building waste to a minimum. Finishing touches to the tasting room involved timber milled at Grace Farm from declining or fallen mature trees, in particular the lovely seasoned marri lining boards behind the bar and the bar itself, created by well-known local cabinet maker Jake Jakovich. Another local builder Mick Short worked with our timber to build the deck and pergola. Marc, from Magic Electrical Services in Bunbury, has helped realise our dream of connecting via an off-grid system, in keeping with our goal of sustainability in the vineyard.
The cellar door introduces visitors to Grace Farm's incredible variety of forest vegetation: karri, marri, jarrah and yarri (blackbutt), all of which can be viewed from the tasting room. Intersected by the Cowaramup Brook and other small streams from the Leeuwin-Naturaliste National Park means the land can support healthy stands of these keystone species and their natural forest companions, as well as peppermint, melaleuca and banksia woodlands and a variety of acacia species. The opening of the cellar door has fortuitously coincided with the flowering of the vibrant yellowy-orange native Christmas tree, Nuytsia floribunda.
Organic fruit, vegetables and olives are also grown at Grace Farm, where three generations of the family help with weeding, pruning, thinning and picking. From time to time, seasonal produce will be available at the cellar door, including stone fruit, apples, citrus, garlic, potatoes and beans.
Julie Hartley is the Cellar Door Manager and will show visitors through the range of wines. Members of the Friends of Grace Farm mailing list can receive 10% off any wine purchases and our Excelsa Wine Club members can also receive their usual 20% off at the Cellar Door too.
The Cellar Door is open on Wednesdays through Sundays from 11am to 5pm. We hope to see you there soon!
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The Giant Spider Orchid or Caladenia excelsa now features on Grace Farm’s label. This rare orchid, whose flowers are the biggest of any spider orchid, can be found along the Leeuwin Ridge in spring.
When we bought the property in 2003, we wanted to document its flora and fauna and get to know it better. Part of Grace Farm’s beauty is the astonishing variety of vegetation, from the peppermint trees and melaleuca grove near the entrance, to the towering karris in the gully. We wanted to know how to protect it. We asked Margaret Moir, currently President of the SW Capes Branch of the Wildflower Society of WA, to do a floristic survey of the bushland.
While walking around the western boundary of the property, from the striking granite outcrops on the Leeuwin Ridge down to the creekline, where the Cowaramup Brook passes on its journey to Cowaramup Bay, we spotted the Caladenia excelsa. The plant is one of the tallest spider orchids and the flower, which can be up to 15cm in width, has a remarkable size and elegance. Its long green petals are sinewy and graceful and seem to dance around its deep red apex. Margaret put a photo of the Caladenia excelsa on the cover of her survey and over the years we have come to think of it as emblematic of Grace Farm.
The Caladenia excelsa was named in 2001 by Andrew Brown, Curator of the Orchidaceae and Myoporaceae at the WA Herbarium, and Stephen Hopper, now Professor of Biodiversity at UWA Albany. In the 1980s the two made several field trips to the Leeuwin-Naturaliste ridge to document the species populations. The ‘excelsa’ of the name refers to the height of this spider orchid and means “lofty” or “tall”.
We have chosen the Caladenia excelsa to appear in Grace Farm’s new label design because it reflects the uniqueness of the site and all that we love about it. The artwork was done by Malcolm Lindsay and the label design by Brett Layton from Twofromtwo. All wines bottled from September 2020 will use this design with the first release being the 2020 Sauvignon Blanc Semillon.
It’s always satisfying to come across one of these endangered orchids when walking through the bushland. We are committed to working with local conservationists to preserve this species and others.
Like our wine, the Caladenia excelsa is local in character, rare in beauty and elegant in profile.
John & Lizzie Mair
Grace Farm has been part of the Augusta Margaret River Shire’s “Our Patch” programme for a number of years and we look forward to the annual visit from Cowaramup Primary Year 6 class in early spring. Our Patch is a brilliant programme allowing students to visit sites with a water catchment and to learn about different land uses. We have been told the undeniable highlight of the day each year is finding scorpions and hearing about their fascinating habits and habitat with our multi-talented viticulturist Tim Quinlan at Grace Farm. Tim shares his knowledge with the kids and his passion for the scorpion is palpable. He explains that the sandy soils inhabited by scorpions are also where we find tiny wildflowers, trigger plants, golden nuytsia floribunda and a variety of orchids. The kids ask lots of questions and learn that scorpions are very much part of an ancient and fascinating ecosystem.
This year, after a full half hour learning about scorpions, the school group moved along the drive to our Stage 3 cabernet block where Tim spoke to them about land management and growing vines. He explained that the very sandy soil that the scorpions love cannot grow grapes, which need more fertile soil. He held up pieces of rock, which worn down, are the basis of the rich granitic sub-soil. As the children looked down the valley he explained that all the best wines in the world are grown on slopes. He talked about the use of composts and mid-row planting of nitrogen-producing cover crops, rather than harsh chemicals, stressing how at Grace Farm we are always mindful of using natural fertilisers that won't impact adversely on the Cowaramup Brook.
The brook was the last site visited. The kids walked down to where the brook has been dammed and did some foreshore sampling with their nets as part of their study of macro-invertebrates. Michelle Keppel from Nature Conservation highlighted that this is an example of a pristine environment. She said macro-invertebrates would revel in this kind of habitat, where small water plants combined with leaf litter, provide ideal food and shelter. Magnificent mature karris and marris immediately indicate a different soil type along the brook’s edge. The Year Six class plied their nets with great enthusiasm and placed the various plants and macro-invertebrates in sampling containers for observation, before returning them to their wonderful natural habitat.
There are some videos available on social media if you would like to take a look HERE.
Lizzie Mair
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Thank you to those of you who made it to our Spring Tasting event on Sunday 13 September. It was such a beautiful day and it was fantastic to share some of our new wines with you. We feel very lucky to have been able to host this event considering the challenges presented this year.
Our new releases are now available online and you can read a little bit about them below.
2019 Chardonnay
Hand-picked at optimum ripeness and gently whole bunch pressed into French oak barriques where indigenous yeasts completed the fermentation to dryness.
Matured for 10 months in a combination of 30% new and 70% used French oak barriques.
Aromas of mango skin, pineapple, flint and almond meal emanate and entice to reveal a palate of exceptional fruit weight and saline acidity.
Silver – Perth Royal Wine Show 2020
2018 Reserve Chardonnay
Our first release of Reserve Chardonnay. 100% single vineyard, Gin Gin clone.
Hand-picked and gently whole bunch pressed into a combination of 60% new and 40% used French oak barriques where indigenous yeasts completed the fermentation to dryness.
Matured for 10 months in French oak barriques.
“Ripe lime, fennel and floral perfume, nougat cream. It’s creamy and silky, but grape-fruity and tight as well, some subtle tropical highlights, flint, chalk and cream on a cool long fine acid finish. Classic Margaret River style.”
95 points – Gary Walsh, The Wine Front
2016 Reserve Cabernet Sauvignon
The Reserve is made from the oldest planting of cabernet sauvignon on the property, justified by a depth of flavour and fine tannins.
Co-fermented with a small amount of malbec (8%) to help create a seamless palate.
Matured in a combination of 40% new and 60% second use French oak barriques for 12 months.
"A delicious cabernet of searing length and sumptuous fruit. Red and black currant notes hang off the bones of tightly knit tannins, all clad in olive, anise and sage. At once a smooth piste across the palate. On the other hand, with time in the glass, a providore of regionality and ageability. The oak, a vanillin signpost, is seamlessly integrated. The length very impressive. Thoroughly Margaret River."
95 points - Ned Goodwin, Halliday's Wine Companion
Gold – 97 points, Margaret River Wine Show 2019
You can order these wines now HERE.
To be first to find out about these events and other new releases, you can join the Friends of Grace Farm mailing list HERE.
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This estate hails from the noble turf of Wilyabrup, employing sustainable viticultural management and relatively hands-off winemaking to transport pristine fruit from vineyard to glass. Toasted hazelnut, cream of cashew, nougatine and wild yeast funk meld effortlessly with bright notes of white fig, cantaloupe and nectarine. The finish is long and effortlessly tangy.
93 points
Ned Goodwin - Halliday's Wine Companion
2016 Cabernet Sauvignon
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Blackberry, blueberry, choc-mint, sage and baking spices. It’s plush and full of flavour, but not heavy or cumbersome, with ripe dark fruit, mocha and dried herb, even flow, smooth powdery tannin, and a tobacco and spice finish of fine length and definition. It’s a really good wine, just ever so slightly off an even higher score.
93 points
Gary Walsh - The Wine Front
In fantastic form. Combination of price and quality here makes for a killer buying proposition. This wine is beautifully fruited and deliciously smooth, its heart of blackcurrant wrapped in licorice, creamy vanilla and violets. Gum leaf notes add lift, tannin adds a bit of scaffolding. Length is impressive. Everything here is in alignment.
95 points
Campbell Mattinson - Halliday's Wine Companion
2015 Reserve Cabernet Sauvignon
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Cocoa, mint, black fruit, baking spices and biscuits. Full-bodied, smooth mass of supple tannin, a lot of chocolate, mint and dark fruit, black olive, slightly too firm acidity and perhaps texture and ripeness at the expense of energy. It’s a good wine, though I like the 2016 standard release better.
91 points
Gary Walsh - The Wine Front
Closed and brooding but with ample fruit, tannin, texture and length. Archetype of the cellaring red. Balance is one of its main virtues but so too is a weight of pure, ripe flavour. Time will be rewarded.
95 points
Campbell Mattinson - Halliday's Wine Companion
2017 Malbec
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Plum, rose, cedar and pencils, choc-mint, a shake of pepper. Medium-weight, supple tannin, fine boned yet flavoursome, savoury and long. Beauty. Super debut.
94 points
Gary Walsh - The Wine Front
Delicious malbec here, plying violet scents, bitter cherry and dark plum to anise and clove scents across a swab of perfectly positioned tannins. A nice piste of vibrant fruit and just-firm-enough structural supports, all lending themselves to a certain approachability together with the capacity for mid-term age.
93 points
Ned Goodwin - Halliday's Wine Companion
Unusual growing conditions in 2017 led to the serendipitous production of Grace Farm’s first straight Malbec.
Until then the cabernet grapes and all Grace Farm’s blending varieties – pertit verdot, cabernet franc and malbec – had been picked together and co-fermented. Now, for the first time, the malbec ripened slightly earlier and was picked on its own, separately.
“Had it ripened like it has traditionally, from 2012-2016, we never would have seen that malbec on its own as it would have been crushed with the other varieties,” says Grace Farm viticulturist Tim Quinlan.
Like other small producers, Grace Farm usually co-ferments its red grapes. They are picked together and crushed into the same tank. Wineries with bigger production have the luxury of having all the blending varieties in large quantities, so they can build multiple blends, whereas Grace Farm only has a few hundred vines of each.
A flexible approach to the viticulture and winemaking has paid off. The single-vineyard Malbec may have been unplanned, but it turns out to be one of the finest wines to have emerged from Grace Farm. It shows refined flavours of black cherry and spice complemented by a wonderful violet aroma.
The good news is that in 2018 there was an exceptional quantity of malbec, so it was picked in two sessions. The first pick was co-fermented with the cabernet, petit verdot and cabernet franc, while the second pick was destined for a second straight malbec. In addition to the Malbec, a Cabernet Malbec will be bottled for the first time, as well as the Cabernet Sauvignon reserve.
“Slight shifts in the micro-climate and season can have a big impact on the grapes,” explains Tim. “Spring weather and temperature can really affect the timing of budburst and the amount of fruit on a vine.”
In 2019 there will not be enough fruit to make malbec. Leading up to vintage there are fewer bunches and fewer berries. So if you want to sample Grace Farm’s 2017 Malbec, get in early...
In September a rare frost froze the newly emerged chardonnay shoots which necessitated a second pruning (seen above) to stimulate re-growth. The disappointment of losing most of the chardonnay crop has been partly offset by seeing particularly fine budburst in the other varieties. As the new shoots climb onto the trellis, the inflorescences are unfurling and revealing the flowers that will develop into clusters of grapes.
It is wonderful to observe spring unfold at Grace Farm. From mid-September the flowering nectarine, peach, plum and apricot trees hint at what is to come in the orchard, as do the early apple varieties and quince. In the vegetable garden the broad beans stand out, with garlic, onion, potato, carrot and French beans also ripening. Kangaroo paw, wedding bush, Grevillea, Darwinia and Banksia are blooming in the farmhouse garden, which will form a colourful setting for the Grace My Table lunch on Saturday 17 November.
Grace Farm continues to embrace organic principles and is now totally pesticide free in the vineyard. Weeds are controlled by vinegar sprays used in conjunction with a highly efficient under-vine weeder imported from Italy. The vineyard rows reveal a carpet of green with ryegrass and clovers between the vines. Sulphur is being sprayed onto the leaves to ward off mildew as the vine canopies push out fresh new shoots. A tonic of fish emulsion and seaweed extract is also applied to stimulate beneficial microbes.
With summer approaching we look forward to the magic of fruit set, when tiny berries signal the onset of a new vintage, attracting bees and the many beneficial insects that add to the natural diversity of the vineyard.
Late spring will bring the release of two new wines, Grace Farm 2017 Malbec and 2018 Cane-Cut Semillon. Expect more news about these small-batch wines soon and make sure you have joined the wine club to be first find out.
Linger on into the late afternoon over a four-course meal prepared by Chef Paul Salmeri for the third edition of Grace My Table, Grace Farm’s long-table lunch. The menu has been designed to complement our wines and as ever, draws on seasonal produce from our organic vegetable garden. This year guests will sample two soon-to-be-released wines, our first ever straight Malbec and cane-cut Semillon.
Date:17 November 2018
Time: 1.30pm
Address: Grace Farm, 741 Cowaramup Bay Road, Gracetown
In November 2016 Paul Salmeri delighted guests with an unforgettable four-course meal beside the vineyard and inspired us to make the long-table lunch an annual event. The Perth-based chef specializes in Italian-inspired cooking. His support for sustainably grown, local and seasonal produce matches the Grace Farm approach to winemaking. He studied in Florence and worked in Sicily and Florence before making his way to London, where he worked at the River Café.
The setting for the lunch enables you to appreciate Grace Farm has to offer. Late spring is a magical time at the farm with inflorescences bursting on all the vines and the garden in full bloom.
Tickets $230 (including booking fee). Only 45 places available. If you are booking for multiple people please provide their contact details in the comments box on the next page.
For dietary requirements or menu details, contact phoebe@gracefarm.com.au
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Grace Farm’s 2013 Reserve Cabernet Sauvignon has won double gold at the Six Nations Wine Challenge.
The award was announced at a trophy dinner, held in Sydney on Wednesday night. Grace Farm was ranked third in the cabernet sauvignon class after two significant US producers, Col Solare and Stag’s Leap Wine Cellars. It came in ahead of renowned Victorian producer Brown Brothers, which also won double gold.
The Six Nations Wine Challenge is a Sydney-based wine show that uses an international judging panel to compare the very best wines from six countries (Australia, New Zealand, South Africa, Chile, Canada and the US). This is the 15th year of the competition.
Entries from each country are selected by a wine expert. Australian Judge and well-known journalist Huon Hooke selected the Reserve Cabernet Sauvignon 2013 in his list of 100 best Australian wines to represent the country in the 2017 Six Nations Wine Challenge. He selects a maximum of 10 wines in any of the 16 different classes.
Grace Farm owner John Mair said: “Being invited to participate in this high-profile, international wine competition was in itself a huge compliment. Winning double gold has added another endorsement of the exceptional quality of this wine.”
The Six Nations Wine Show is more than a conventional show. The role of judges in choosing the participants leads to a process of selecting the best of the best. A selector or judge from each of the six countries makes up a list of 100 of the best wines produced. Bob Campbell, New Zealand Master of Wine, notes: “Because the wines are all selected by each of the judges, the standard of wine quality must surely be higher than any competition of this size in the world.”
All participating wines are served blind to the Six Nations judging panel. The judges’ marks are recorded and at the end they are added together to be able to declare a winner in each class, a runner-up and the top country by class.
All entries to the Six Nations Wine Challenge will be seen by members of the trade and hundreds of consumers following the trophy dinner in Sydney.
You can buy this wine online here and Wine Club members can apply their usual discount.
]]>Challenging vintages seem to make the wine more memorable. Vintage 2017 presented the type of curve balls that call for critical decision making in order to protect the grapes as harvest approaches. In spring 2016 the start of the growing season was characterized by unusually low temperatures which held the vine phenology (growth stages) back. The normal seasonal milestones such as bud burst, shoot expansion and flowering occurred up to 30 days later than in typical years. Going into summer it was apparent that we would have a later harvest of whites and reds than we had seen in well over a decade.
Mild temperatures, summer rains and up to four-day stretches of relative humidity ranging from 95 to 99% led to careful inspection of canopies for the presence of mildew and grey mould. This, together with very high yields, meant growers found themselves compelled to crop thin in order to assist ripening rates and to create airflow within the fruiting zone as a way of lowering the potential impact of weather-driven mould infections.
Grace Farm’s position on the coastal ridge meant that we benefited from strong winds, which allow for continual drying of wet, humid canopies. This lowered the risk of disease around the ripening bunches with their delicate skins. The white grapes eventually reached flavour ripeness with beautiful acidity and aromas which were preserved by the complete absence of heat spikes. Once the whites were in the winery we breathed a sigh of relief before focusing on the slow-ripening red grapes.
A side issue presented by the late season was that the blossom on the native gum trees ceased well before the red grapes were fully ripe. Having lost a major food source, the native birds peppered the nets for access to sugar and frequently found their way inside. A quick chirp from the first successful entrant attracted squadrons of like-minded birds straight through the tiniest gaps in the nets. This called for continual flushing of the nets to prevent bird damage and potentially volatile fruit spoilage. In the end, the coastal terroir assisted us again with low disease pressure. A welcome spell of warmth in early April saw us whip the nets off and harvest all five red grape blocks within a matter of days, all the while hoping the sky stayed clear. Now safe in French oak barriques, our red wines are showing an elegance that reflects a slow, measured ripening spell. There are slightly lower alcohol levels.
A recent tasting of all of the 2017 wines, from the recently-bottled SBS through to the maturing chardonnay and cabernets, highlighted the unmistakable sense of place that these wines evoke.
]]>The Grace Farm style of sauvignon blanc semillon (SBS) favours complexity over simplicity by integrating the freshness of stainless steel tank fermentation with the flavour, structure and texture provided by 10% barrel fermentation in new French oak. The style offers the possibility of enjoying the fresh fruit character of each variety when young, and showcases the strength of each in the blend, but it also allows the wine to age beautifully and develop texture as it ages.
Grace Farm is featured twice in the February/March edition of Australia's most widely read wine magazine, the Halliday Wine Companion. The introduction to the feature on Margaret River can be seen below. We are thrilled with the coverage and honoured to be mentioned alongside some of Margaret River's finest producers such as Voyager Estate, Ashbrook Estate, Clairault-Streicker, Flowstone, Arlewood Estate, Marq Wines and Deep Woods Estate. Thanks for the kind words!
"Tim Quinlan’s phone number is on the Grace Farm sign for all to see. If the viticulturist is out in the vineyards when a passer-by calls up to drop in, Tim will stop what he’s doing if he can and meet them at the house onsite. There, he will pour the four stellar wines in the Grace Farm range and share their story in his endearingly laidback way. It is an incredibly authentic ‘cellar door’ experience and if it doesn’t leave you with a lifelong affection for the brand, there may well be something wrong with you.
The Grace Farm experience flies in the face of many perceptions of Western Australia’s Margaret River. While there are certainly bigger, more established wineries across the region, there are smaller, emerging ones too. The common thread though is quality. As last year’s Margaret River Wine Show chair Corrina Wright says, the wine region is a “triple threat”. “They have amazing chardonnays and cabernets, and their sauvignon blanc semillon blends are pretty bloody good too,” says the Oliver’s Taranga winemaker from McLaren Vale. “And they’re really killing it in rosé. It made me a bit depressed!”
All this becomes clear on a tour of the region. Sample the wines from any of the 100-odd cellar doors and it’s impossible to ignore the consistency across the board. Just don’t underestimate the distances across this vast wine region. As one of Australia’s largest, it stretches around 100km from north to south and about 27km wide in parts. Designated drivers have a job on their hands here, particularly as each cellar door warrants a visit in its own right."
You can book at tasting with Tim Quinlan via this link.
On page 73 of the magazine you can also find a brief interview with our winemaker Jonathan Mettam.
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This month sees the release of our most highly-awarded wine, the 2013 Reserve Cabernet Sauvignon. Cabernet sauvignon is arguably the flagship varietal of the Margaret River region and certainly one that Grace Farm prides itself on. Viticulturist Tim Quinlan and winemaker Jonathan Mettam share their thoughts on what makes the Grace Farm Reserve Cabernet Sauvignon so exquisite:
"Margaret River cabernet is particularly special because the maritime climate and dry summers allow for physiologically ripe grapes which are rarely herbaceous and provide a sweet core of blackcurrant fruit with exceptional texture and structure.
"Careful shoot thinning and leaf removal in the vineyard expose the bunches to day-long sunlight and even ripening through all areas of the vine canopy. From picking through fermentation, preserving the essence of the pristine ripe fruit is key - the Reserve fruit expresses the quality of the soil in which it is grown.The powerful cassis fruit comes meshed with the granitic earthy goodness, and the ripe tannins, velvety and fine, are matured in the finest French oak, which supports and cradles this fruit.
"The key is to let the fruit sing, and the winemaking builds the stage that allows this. The remarkably fine tannins and succulent red fruits allow for drinking now on a special occasion or for cellaring for up to 20 years to transform the tannins into silky perfection."
With limited production, four gold medals, four silver medals, a 96-point rating in James Halliday's Wine Companion and a 97-point rating in Ray Jordan's West Australian Wine Guide, we expect this wine to sell out with ease.
Members of the Grace Farm Wine Club are entitled to a discount off this wine. Join the Club to find out how.
Reviews
"This is just so varietal perfect for cabernet sauvignon. The bouquet of leafy black olive, cigar box and black currant is classically varietal. The palate is concentrated and powerful, yet also so elegant and stylish. The oak and tannin combo is so perfectly weighted and applied. Great wine and the best yet from this emerging producer."
97 points, Ray Jordan's West Australian Wine Guide
"The best parcels from four estate blocks have been selected for this wine. It has vivid, deep purple-crimson colour, and is more intense and structured than its estate sibling; it is akin to a 2yo First Growth Bordeaux: its quality is laid out in stark letters, but it's a long way from being even half-ready to drink."
96 points, James Halliday's Wine Companion
Awards
GOLD Qantas Wine Show of WA 2015
GOLD Australia & New Zealand Boutique Wine Awards 2016
GOLD Perth Royal Wine Show 2015
GOLD Royal Melbourne Wine Show 2015
SILVER Royal Sydney Wine Show 2016
SILVER Australia & New Zealand Boutique Wine Awards 2015
SILVER Australian Small Winemakers Awards 2015
SILVER Margaret River Wine Show 2015
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This crimson clover cover crop (see image above) provides a natural source of nitrogen for Grace Farm's vines. The pink nodules on the clover's roots (see image below) contain a haemoglobin-like protein. So, just as our blood carries oxygen throughout our bodies, these nodules transport life-giving nitrogen from the atmosphere into the soil. It's just another piece of the 'feed the soil' philosophy that contributes to the ability of our wines to express the amazing terroir of Grace Farm.
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Ten years after planting its first vines, Grace Farm has been awarded the Max Lake Memorial Trophy for the best Chardonnay at the 2016 Australian and New Zealand Boutique Wine Show Awards with the 2014 Chardonnay.
The small Margaret River producer received the trophy at the awards dinner at Manjit’s @ The Wharf, Darling Harbour, Sydney on Monday 11 July 2016. The Grace Farm 2014 Chardonnay also received trophies for best white wine and best wine of the show. Gold medals were awarded to both the Grace Farm 2015 Chardonnay and 2013 Reserve Cabernet Sauvignon (both wines are yet to be released).
Accepting the awards on behalf of his family, an elated George Mair acknowledged the efforts of viticulturist Tim Quinlan and winemaker Johnathan Mettam: “We are fortunate to have an extraordinary vineyard site whose attributes deliver exceptional fruit. However, it is thanks to the vision, talent and dedication of Tim and Jono that the fruit shines in the Grace Farm Chardonnay we are all enjoying tonight.”
Back in Margaret River the Mair family toasted their success: “This year marks the 10th anniversary of our first vineyard plantings and to achieve this recognition in a short time confirms we have something special to offer,” said owner John Mair. “The site has the potential to deliver the absolute best wines that Australia’s south-west region can offer.”
Located mid-way between the capes, close to the coast and cross-cut by a regional drainage line and its tributaries, the sloping vineyards maximise the mineral rich soil profiles, while offering differing facing directions to suit varieties that flourish in the Margaret River region.
Sustainable farming practices, including inter-row cropping, mineral-based fertilizers and careful water management, contribute to the wine’s quality.
Attention to detail underpins both the viticulture and winemaking. Fruit for the 2014 Chardonnay was hand-picked, whole bunch pressed, allowed to ferment naturally and aged in new and aged French oak barriques for around 10 months.
The Boutique Wine Awards are dedicated to providing a platform for small wine producers throughout Australia and New Zealand to benchmark against their peers.
To order the 2014 Chardonnay now please click HERE. To be notified of the release of the gold-medal-winning 2015 Chardonnay and the 2013 Reserve Cabernet Sauvignon be sure to join the Grace Farm Wine Club HERE.
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The annual Cowaramup Primary School excursion to Grace Farm was another great day out and a special opportunity to open the property to the community. The biological diversity in the forest and creek system, which surrounds and dissects the vineyard, offers a unique outdoor experience for the Year 3 science class.
The day begins with a trip to the creek where the excited kids scoop the surface of the water with fine nets looking for aquatic fauna in the shallows. Their interest grows as the nets reveal the types of organisms which inhabit healthy water ways. The presence of tadpoles, insect larvae and juvenile marron reveal a world beyond the muddy banks. With clipboards and pencils in hand our budding scientists record their observations for the classroom.
Leaving the creek we journey to a special habitat full of trigger plants, ground hugging orchids and clumps of grass trees. This sandy site is home to a unique predator, the New Holland sandplain scorpion which lives in cryptic burrows beneath the surface. Small plastic cups, dug in below the burrow entrances make perfect pit traps as the scorpions emerge at night to search for prey. This part of the day is always a highlight when the kids get to see a creature that first appeared 200 million years before the dinosaurs. What a day out!
Finally, the excursion moves from ecology to agriculture as we emerge from the sandplain vegetation and walk into the vineyard. The clipboards appear again as the kids explore the vineyard floor and learn about wine grape growing. A number of students proudly announce that their parents work in vineyards as they share their knowledge of trellis and tractors.
Once again it was a pleasure to host the Cowaramup Primary School at Grace Farm and we look forward to the next instalment.
Words by Tim Quinlan, Viticulturist
We received a wonderful email from Tracey Muir, the Education Officer for the Cape to Cape Catchments Group that we'd like to share:The photos below show the results of the 65mm of rain we received in January this year. In the first image you can see the incredible regrowth of the vines, with the tips poking through the nets. This occurred in certain patches of deeper soil where the water pooled more.
In these areas the bunches of red grapes were shaded by the excessive foliage, as seen in the photo below. It's hard to believe there are any grapes hiding in there at all!
As a result, these particular vines have been leaf plucked by hand to ensure even ripening throughout the entire vineyard block, which should result in a more consistent wine. The exposed bunches are shown below.
This is winemaking in the vineyard!
At present the vineyard is completely netted and we are eagerly awaiting the first pick of chardonnay in about 10 days. For the moment we are selectively handpicking leaves from any cabernet vines that require more bunch exposure. This is the point at which the wine is made in the vineyard. Good exposure to sunlight ensures that the red wine grapes ripen fully with no green characters. At Grace Farm we are fastidious about managing vine canopies to achieve the desired wine style, as shown below.
The sauvignon blanc canopy, as seen below, provides a perfect contrast to the high bunch exposure of the cabernet sauvignon. This image shows the minimal bunch exposure we aim for in sauvignon blanc (and semillon) in order to preserve the delicate aromatics and zesty acidity that we desire in our white wine blends. Canopy management is, therefore, a prime factor in driving wine styles and is the essence of “viticulture” at this point of the growing season.
For now we look forward to a week of fine, warm weather to get into the swing of things!
Words by Tim Quinlan, Grace Farm Viticulturist.
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