![]() Super smashable.” Purser wrote, “herbaceous spice and watermelon combined with a salivating finish equals a very tasty chilled red.”Ģ021 Defialy ‘Controlled Chaos’, Heathcote/Bendigo RRP $35 Super light and just enough to be a red wine rather than a rosé. Crunchy red fruits (raspberries, cherries and strawberries) but dry and a hint of savoury. “Bright, bold but super light and drinkable, a little bit of crunch, lovely and dry but generous. End of story.” “Bright and pretty enticing fruits, a bit of floral as well,” wrote Scarcebrook. Most of all, this wine was simply delicious to drink. Chilling the wine brought out the vibrant fruit but also a firm, yet subtle, brick-dust tannin that was both savoury and refreshing and complemented the blood orange like- acidity. The bright fruits and red floral notes were tempered by a cola root mineral character and a crunchy wild thyme herbed edge. “It showed good fruit quality of damson plum, quandong, watermelon and red-fruit roll up with a lovely juiciness. “This was my wine of the day,” wrote Vercoe. This was Vercoe’s top wine of the tasting, coming one spot back for Scarcebrook and also featuring in Purser’s top-six list. The Wines 2021 Vinteloper ‘Park Wine’ Red, Riverland RRP $28 Our panel: Meg Brodtmann MW, head of Education and Global Outreach at Rob Dolan Wines James Scarcebrook, Winemaker Vino Intrepido Nicola Reid DipWSET, Manager The Spanish Acquisition James Vercoe DipWSET, Sourcing Manager Wine Coles Liquor Group Nicky Riemer, Head Chef Bellota Lyndon Kubis owner of several wine bars and DITC online retailer Justin Purser, Chief Winemaker Stonier Mitch Sokolin, Winemaker Eleven Sons and Owner Manager Gray and Gray, Northcote. Below are the wines that made the panellists’ top-six selections from the tasting. All wines were tasted blind, and each panellist named their top six wines. We gathered every Australian purpose-built chillable red that we could find and set our expert panel the task of finding the wines that compelled the most. With more reds in the fridge at wine bars, restaurants and progressive retailers, it’s clear that a Deep Dive was called for! Some are wines that drink well at (a mild) room temperature and also properly cold, and some are purposely built to chill. Today, not only is a quick chill seen as a sensible thing for any red that has broached the 20☌ mark, but there is an ever-growing category of red wines that are substantially improved at half that temperature, or even colder. ![]() It was a time when white wine was tannin free and proper red wine was robust and served at room temperature, which during an Australian summer or in a well-heated winter room did the wines no favours. It’s not that long ago that putting a red in the fridge was seen as the height of unsophistication, unless you lived in the tropics, and then it was somewhat of a necessity.
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