Hollick Wines

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Hollick Vineyards, Coonawarra

Ref: Hollick

The Hollick winery, cellar door and restaurant complex is established on "Neilson's Block", one of the original John Riddoch Coonawarra selections in the cool South East corner of South Australia.

Driven by quality and a hands-on approach, Hollick wines are made from three core vineyards. Neilson's Block, planted by Ian and Wendy in 1975, the nearby Wilgha vineyard, purchased in 1987 and the Red Ridge vineyard developed in 1998 at Wrattonbully, giving Hollick over 200 acres of vineyard in total. Eighty percent is planted to red varieties, including Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz, Pinot Noir, Sangiovese and Petit Verdot. The balance of the vineyards are planted to the white varieties of Chardonnay, Riesling, Sauvignon Blanc and Semillon.

A historic cottage, which was restored by Ian and Wendy in 1983 is a feature of the entrance to the winery. Heritage listed and built in 1860, it was the birthplace of famous lyric poet John Shaw Neilson and was the original cellar door.

Hollick Wilgha Chardonnay

Ref: a8030

Price: £9.95(for 11 or fewer)

Price: £8.95(for 12 or more)

Quantity:

This is a crisp, refreshing wine well suited to our modern cafe lifestyle. It is an extremely versatile wine, able to be served as an aperitif or with a range of foods such as a Vietnemese Prawn Salad or chargrilled Asparagus.

The Wilgha Vineyard lies at the southern end of the famed Coonawarra region, in the cool south eastern corner of South Australia. This vineyard consistently produces wines which display distinctive varietal characteristics and excellent flavour intensity. This wine exhibits the benefits of a long cool ripening season and careful vineyard management to limit crop size.

The Wilgha Vineyard Unoaked Chardonnay was made employing methods to protect the natural varietal flavours of the Chardonnay grape whilst retaining crisp acidity.

Appearance: Pale straw

Aromas: The wine is brimming with tropical melon and stone fruit aromas of Chardonnay in its natural state.

Flavours: Medium bodied, the wine displays pure nectarine and melon fruit flavours, and finishes with cleansing acidity.

The Hollick team recommend that this wine is best consumed when young as a lighter alternative to oak-matured wines, although it will develop toasty complexity with short term cellaring

Customers tasting notes

"Good fruit, well-balanced with a fruity freshness"

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Australia | White |

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Hollick Pinot Noir

Ref: a8031

Price: £10.50(for 11 or fewer)

Price: £9.45(for 12 or more)

Quantity:

Hollick Wines have been making Pinot Noir from their Coonawarra vineyards since 1986. The 2004 includes small parcels of Pinot Noir from selected vineyards just to the south of Coonawarra, where the cooler climate is especially well suited to the variety.

The 2004 vintage produced good yields of healthy fruit. The typically cool and dry Spring and Summer resulted in a long growing season and the fruit was not picked until the beginning of April, which is slightly later than the norm. Picked at 13.0° baumé, the grapes were crushed and then fermented in open tanks where they were hand plunged and left ‘on skins’ for 7 days.

Maturation in a combination of new, one and two year old Seguin Moreau French oak barrels for 9 months has enabled the vibrant fruit flavours to come to the fore.

Colour: Plum red, with a hint of purple at the rim.

Aromas: Black cherry and blackberry fruit aromas, with lavendar and dried flower notes.

Flavours: This medium-bodied wine displays vibrant and penetrating satsuma plum and blackberry fruit flavours. This juicy wine displays a silky mouthfeel and excellent
length on the palate.

Cellaring: The Hollick Pinot Noir may be enjoyed now or left in ideal cellar conditions for 3 years or more to develop further complexity.

Pinot Noir is a great wine to enhance food, classically paired with duck dishes. Our chef recommends Soy glazed duckling with Asian Noodle Broth and Bok Choy.

Search tags:

Australia | Red |

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Hollick Cabernet Sauvignon

Ref: a8032

Price: £14.50(for 11 or fewer)

Price: £13.04(for 12 or more)

Quantity:

The 2003 growing season in Coonawarra was not dissimilar to the conditions experienced in 2002. Summer was cooler than average and dry, followed by a fine autumn devoid of significant precipitation. The vintage was notable for yields that were well below the long-term average and a relatively early vintage, with the fruit showing good ripeness and excellent colours. The 2003 Cabernet Sauvignon is made from a selection of fruit from the older vine Cabernet Sauvignon in the Neilson’s Block and Wilgha vineyards in Coonawarra, many of which were planted in 1975.

In the winery, the grapes were handled carefully to retain the intense fruit flavours developed in the vineyard Partial barrel fermentation followed by 18 months maturation in a combination of French and American oak (50% new) has given the 2002 Cabernet Sauvignon an elegant structure and a long finish on the palate.

Composition: 100% Cabernet Sauvignon

Colour: Dense and bright ruby red with purple hues at the rim.

Aromas: The nose is a study in classic Coonawarra Cabernet Sauvignon. Subtle dark chocolate and cloves are framed by ripe berry fruit aromas.

Flavours: The wine delivers excellent balance between the intense Cabernet Sauvignon fruit flavours, fine tannins and integrated oak. The palate delivers an abundance of juicy blackcurrant Cabernet Sauvignon fruit flavours with a long finish.

The supple structure of this wine enables it to be consumed now, although 7 to 15 years in a good cellar will be amply rewarded. Our chef recommends a Lamb and Swiss Brown Mushroom pie with Cabernet jus to accompany.

Search tags:

Australia | Red |

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