By David Ellis from vintnews.
When Peter Rymill, fourth generation descendant of Scottish-born founder of Coonawarra wine region John Riddoch, decided that he wanted to build his own winery to make wine from the grapes he was already growing on his own Coonawarra vineyard, he set himself a strange goal.
Also undertaking a professional course in winemaking, he said he would not build that winery until he had proven his skills by winning a gold medal at a wine show – and then went onto do more than that by taking out a trophy at the 1987 Australian Small Winemakers Show. And yes, then building his Rymill Coonawarra Winery.
Today Peter has retired and it is his son John who is a great, great grandson of old John Riddoch who began it all at Coonawarra in 1890, and is managing director of Rymill Coonawarra. Among the many labels John oversees is The Yearlings, a range that really does seriously over-deliver in flavour and value at just $15.
Try the recently-released 2016 The Yearlings Sauvignon Blanc whose every glass is a wonderful burst of crispy lime and tropical fruit flavours, accompanied by abounding fruity aromas. With our warmer months coming-up, it will make for a great match outdoors with seafood salads, grilled fish fillets or barbecued herbed chicken.
One to note: Victoria’s Toolangi Vineyards are interesting in that as well as having their own vineyards they also source additional fruit when they find exceptional quality available from other growers, and then contract to have it made by local makers they consider the very best at handling specific varietals.
Their just-released 2014 Yarra Valley Pinot Noir reflects the benefits of this philosophy: fruit was 100% off their own Dixons Creek vineyard that had enjoyed almost perfect growing conditions, and they had the wine made by Franco D’Anna from Hoddles Creek and William Lunn of Yering Station… the two creating a cracker drop abundant with red berry and bramble fruit flavours, nice acidity and supple tannins – and great value at $28 with Peking duck or herb-roasted pork tenderloin.