EASTER @ RYMILL
We always look forward to Easter at Rymill Coonawarra, particularly as the period's traditional chocolate treats give us a little extra energy to get through vintage!
One of our favourite chocolate creations is from Tom Tilbury (Gather Food & Wine, Robe) which we have nicknamed the "Deconstructed Easter Egg". Its layers of dark chocolate, white chocolate and caramel offer loads of different wine matching potentials.
Chocolate and wine can go well together - possibly because the process of making chocolate is actually very similar to wine, with both cocoa beans and wine fermented with the same type of yeast. However, despite this affinity with one another, some wine and chocolate pairings do fight for the same 'palate space', so here are a few tips to finding the best wine to have with your chocolate...
1) Aim for a wine that has as much fruit sweetness as the sweetness of the chocolate you are eating. For example, higher sugar levels in milk chocolate will cancel out any fruitiness in dry wines, leaving them tasting bitter.
2) Pair chocolate and wine according to the darkness of the chocolate. As with food, the general rule is that the darker the chocolate, the darker the wine, e.g. reds are better with dark chocolate.
3) Look for wines with soft, rounded tannins to pair with chocolate. The smoothness of the wine is an important element when pairing with the smoothness of chocolate.
4) Experiment a lot. These are just guidelines; make up your own mind as to what matches well, and have fun discovering what you like!
White chocolate recommendations: tropical fruit, botrytised dessert wines like the Rymill Coonawarra June Traminer. Also ice wines, muscats, moscato d'Asti or even a fruity chardonnay (these wines can pick up on the buttery, fatty tones of what isn't always considered to be a "real" chocolate).
Milk chocolate recommendations: Rutherglen muscats, creamy sherries and vintage ports. Or experiment with a soft merlot or pinot noir, just be careful of the higher sugar levels in some cheap milk chocolate.
Dark chocolate (50% to 70%) recommendations: as above port works well here as does a vin santo. Or you can try a smooth cabernet like our The Yearling Cabernet Sauvignon.
Bittersweet chocolate (70% to 100%) recommendations: this is where more intense spicy, peppery red wines can find a home. Rymill Coonawarra is about to release a stunning new The Dark Horse Shiraz which we can't wait to try with our favourite dark treats!
On a final note, our French winemaker believes in bubbles with everything!
Sandrine, Chardonnay and Comté
We are pleased to announce the addition of the new 2016 The Dark Horse Chardonnay to the Rymill Stable. Senior winemaker Sandrine Gimon descirbes it as "a fresh and vibrant Chardonnay, just how I love them! Delicious with most types of barbequed seafood or chicken, and especially sublime with an aged Comté on a lazy summers evening".
Born in France, Sandrine is particularly partial to Comté cheese (as well as Chardonnay!) as it is one of Frances's most popular cheeses. However it is relatively new here in Australia. This creamy, nutty-tasting cheese absolutely deserves a spot in your fridge and here's why....
Comté is versatile - it's a great snacking cheese, whether simply with crackers or as part of a fancy dinner platter with dry nuts and cured meats. It has a nutty, earthy flavour and a creamy texture that's very moreish! Comté is also a great cheese for cooking as it melts easily. Those same nutty flavours work well sprinkled over veggies, or adds a gourmet touch to a plate of eggs or your favourite pasta, pastry or tart.
Comté cheese has a PDO designation - Protected Designation of Origin - from the European Union. This means that for Comté cheese to truly be Comté cheese, it can only be made within a certain area and following a certain fairly strict procedure. The name of that area is the Jura - it's in the eastern part of France, and it just so happens to have a particular alpine and sub-alpine climate that is perfect for raising dairy cows and making cheese.
Comté has to be aged for a minimum of 4 months, but is often aged for much longer. As they age, the flavours intensify and the texture of the cheese becomes more firm. You might notice small crunchy crystals in very aged Comtés - a sign of maturity and distinction!
Finally, Comté gets bonus points for being long-lasting...a week or three in the fridge will be fine.
5 STAR RATING JAMES HALLIDAY WINE COMPANION 2017
95 points from James Halliday!
Coonawarra isn’t all about Cabernet…we make amazing cool climate Shiraz too. Check out what James Halliday has to say about our 2013 Classic Shiraz. We’re pretty chuffed with this fantastic review!
This is a very good Coonawarra shiraz, speaking volumes about its variety and place, and little about its vinification, the last very sensible. The colour is bright crimson-purple through to the rim, the bouquet and palate bringing spice, pepper and French oak to the party; it is medium-bodied, its black cherry and blackberry fruits with fine-grained tannins and a reprise of the oak.
Drink By: 2033
Rymill features in 3 articles in Wine Companion Magazine
Very exciting to see all the Coonawarra love in the June/July edition of the James Halliday Wine Companion magazine!
We're in all 3 articles including a nice little mention of our gewürztraminer (gt) listed under “Great Whites”, a shout out to our winemaker Federico, and a piece on our 2013 Classic Cabernet.
Grab a copy today or you can read the full articles here:
The terra rossa trail
Insider's guide to Coonawarra
95 points from Ray Jordan!
Ray Jordan has always been a fan of our wines and here is another incredible review and a nice high score for our 2013 Classic Cabernet.
The past few Australian vintages have produced stellar cabernets from regions across the country. And while some of the prices are creeping up, you can still get marvellous cabernets for about $30.
WA’s great cabernet regions, the Great Southern and Margaret River, continue to produce wines of exceptional quality and across the country in Coonawarra, winemakers have also raised the bar, taking advantage of excellent vintages.
Rymill Coonawarra cabernet sauvignon 2013 ($32)
This is just about the best cabernet I have tasted from Rymill in Coonawarra — and I’ve tasted some mighty good ones. Captures the vintage and region perfectly. Lifted blackcurrant fruit with just the faintest leafy lift on the nose. The palate is so rich and dense yet with a fresh vitality and life. Excellent tannin influence.
95/100 (Best drinking: Now to 2030. Alc: 14.5%)
You can buy this amazing Cabernet online here
Some nice reviews have been flowing for The Dark Horse
I like this. It has a strength, as cabernet should. It’s ferrous and leafy but the core is dark and brooding. Bitumen and blackcurrant. There’s tannin here, chewy and dry, but juicy fruit keeps things flowing. A good buying/drinking option.
Rated : 90 Points
Alcohol : 14%
Price : $23
Drink : 2016 - 2022
Rymill Coonawarra’s unusually-named The Dark Horse range takes its moniker from one of Judy Rymill’s favourite nags, Adlai, whose lively and colourful history included bucking a senior Victorian Police Commander off at a public parade, resulting in him being condemned to death and a horrible end in a knackery. It was only Judy’s intervention that saved Adlai – who, with her care and understanding, actually went on to be chosen in Australia’s equestrian team at the 1960 Rome Olympics.
A Rymill 2014 The Dark Horse Cabernet Sauvignon that’s just recently been released honours Adlai in appropriate form: it’s a young, lively and memorable drop, offering buyers a wine that’s all about juicy, dark and full-on blackcurrant, mulberry and dark cherry flavours, suggestions of chocolate and a hint of mint. Maker, Sandrine Gimon likes to think of it as a “modern twist on Cabernet Sauvignon”, and at $25 it’s certainly value-buying and rewarding drinking now – we’d suggest with roast duck and cherry sauce – or for popping away in the cellar for around another five years of age and flavour development.
Who Weekly, Food by Michelle Reedy
It's (nearly) all about cab sauv in South Australia's Coonawarra. Rymill has other strings to its bow, but half its plantings are this variety. From their lauded Surveyor 2013 ($90) through to this well-priced option, the label is going great guns. $23
New Rymill experiences on Limestone Coast
By Kate Foreman
A great article about our "Rymill Experiences" has been published on Brand South Australia's Inside South Australia.
Rymill Coonawara is ‘bottling’ a new mix to further tempt us to experience the Limestone Coast. The long established winery has teamed up with local tourism and business operators to present ‘Rymill Experiences’.
Top Drops of the Month by Max Allen
Gourmet Traveller, April 2016
The Surveyor makes it all the way to Antartica!
How very cool, The Surveyor is back in Antarctica! Dr Rachel Hawker, grand daughter of John Rymill's cousin Frankie, is at Casey Station as base doctor this year. Look at this awesome shot she shared with us on Instagram!
The Surveyor surveying the penguins. This Rymill cab sauv is one of my favourites! #wine #Antarctica #penguin #coonawarra #cabernet
This is very fitting, considering The Surveyor is named to honour John Rymill’s grandfather, John Riddoch Rymill, grandson of John Riddoch, who founded Coonawarra in 1890. He was a polar explorer and surveyor, decorated for his work on both the Arctic and Antarctic continents, and led the 1934–1937 British Graham Land Expedition to discover and map the Antarctic Peninsula.
The Surveyor Cabernet Sauvignon is available online (but be quick! Stocks are getting low and we only make this wine in exceptional years!)
2015 gt features in Wine Selectors "Top 50 Wines of 2015"
How exciting to see that our gt made it, not only to the top 50 wines of 2015, but right up there at number 10! The deliciously aromatic and textured Gewürztraminer is one of three Coonawarra wines listed and is the only Gewürztraminer to make the cut! The gt has always been a favourite amongst the team at Rymill and in the Coonawarra community so it's great to see recognition from our peers on the tasting panel at Wine Selectors.
Buy online or visit our cellar door, open every day 10am-5pm.
You can read the full article here
2013 Classic Cabernet gets 94 points from
James Halliday's Wine Companion
A great review has just been published on the Wine Companion website for our 2013 Classic Cabernet Sauvignon. In fact, we have had various great reviews in the last few months so thought we should share them with you!
James Halliday Wine Companion
Clean and pure. A flood of blackcurrant and mint with subtle tobacco notes drifting over the top. Classic flavour profile and with the structure to match, though it remains fluid, even seductive. Will mature gracefully and well.
Deep red/purple: excellent colour. Cedar, cigarbox and toasty-barrel aromas together with attractively ripe dark berry fruit. The palate is likewise intense and bright, fresh and youthfully bold, with rather gritty tannins and no shortage of acid. It's quite sappy and grippy in texture. It needs time and should turn out to be a very good cabernet. Good length and intensity. A top vintage for this wine.
Smells regal, if there’s such a thing. Lavender oil, fine mahogany, smoke, ripe black berries, fig and date dried fruit, bayleaf. Complex perfume. Courses across the palate with firm tannin, black fruit, squeaky acidity – a chewy wine that spreads across the palate with assertiveness. One for cellaring, but should drink well as it unfurls.
Deeply coloured. A generous rounded and ripe expression of Coonawarra - mulberry, blackberry and regional mint with some slightly dusty oak. Dry, full bodied and rounded in quite a savoury style with a touch of developed cedar and earth. Some chewy tannins will allow the wine to hold in bottle for 8-10 years.
NEW RELEASE - 2013 Sandstone Cabernet Sauvignon
New to the Rymill Coonawarra stable is the 2013 Sandstone Single Vineyard Cabernet Sauvignon. This is an incredibly unique Coonawarra Cabernet and offers something really different. It is produced from grapes grown on Rymill’s vineyard in the south of the region. This vineyard is the only area where a one million year old sandstone ridge, which normally lies beneath the limestone and terra rossa soil of Coonawarra, emerges from the depths to be exposed. It gives the Cabernet grapes a delicious, refined fruit and mint combination with exceptional length.
Senior Winemaker Sandrine Gimon says, “This wine is distinctively different and makes you fall in love with Cabernet all over again!”
The Sandstone is available exclusively through our wine club and cellar door. If you'd like to find out more send us an email.
We have already received some great reviews and we’re pretty sure there are more to come…!
High tone clove and fennel scents. Curious. Shows dark fruit perfumes, hit of green herbs and lime leaf, mellowness of rum n raisin and cedary spiciness. Savoury is the gist. Feels washy, but honed with lacy tannins. Saturates palate but doesn’t bash it around, staying juicy, gently sweet, tinged with saline acidity. Finishes long and with gentle pucker. Elegance yet flow. Unique, per se. This is very good.
Deep, bright red/purple colour and a fresh, intense, bright bouquet of raspberry and crushed vine leaf. It smells more minty with airing, and the peppermint also permeates the palate. Its tannins are firm and tight, the mouthfeel quite lively and edgy, with acidity and firm tannin augmenting the mintiness. It warrants some cellaring.
Deep ruby colour. A powerful, fleshy and ripe Coonawarra style with lush black currant pastille fruit plus a typical minty regional edge and toasty new oak. Dry, full, rich and bold with layers of ripe fruit backed by significant oak tannins for structure making for an age worthy style.
Available to buy online or visit our cellar door, open every day 10am-5pm.
Deep red/purple hue and a rich, powerful bouquet showing a complexity of violets, dark berries, some alcohol fuminess and background crushed leaf and mint touches. It's full-bodied, fresh and upright, with firm tannins in abundance and a long and quite concentrated palate. Oak is there, but it's background: it's certainly not an oaky style of Coonawarra reserve cab. A big wine for Rymill, and loaded with tannin. Long-term cellaring is indicated.
True to the word perfume, an evocative, enduring mesh of scents of complex dark fruits, toast, game meats, black olive, lavender floral notes, warm mahogany. It’s powerful, but seductive in its way. Come on in, the water is dark and fine. Firm chewy tannins dominate the palate, but they feel well placed, giving life and structure to the wine, dragging the sinewy dark fruit flavours long. Pucker and chew, chew and pucker. It’s a wine that serves ‘reserve’ labelings well.
Opaque ruby hue. A powerful, ripe and oaky style showing blackberry, chocolate, cedar, pine needle fruits backed by robust spicy oak. A very dry and full palate follows with loads of chewy oak tannins that currently dominate the the fruit showing a wine that needs time to flower.
Maui teams up with Rymill Coonawarra
MAUI Australia and wineries across South Australia are offering tourists an exclusive wine experience like no other.
For only $140 per couple, you can stay in your Maui Motorhome amongst Rymill's vineyards, in the heart of Coonawarra, and enjoy exclusive experiences at our cellar door.
Head to the Maui website for more details or call our friendly cellar door staff on 08 8736 5001.