But back to Jeffrey's for some feedback...

"Whaaaat???? This is a genuine Burgundy member's only jacket, with a banded collar!"

It's been ages since we heard from Jeffrey's so we thought we'd send them some wine samples and see what they had to say (above). Also to some other wine luminaries (below).

2017 Tonic Grenache

"The packaging is exquisite. Gary Walsh famously labelled it “Clare meets Etna” or some such last year. Now for this year —

Light. So light. Delicate. Bone china. A piece of craft, the flavours placed one by one into the glass. Or so it feels. Mineral, graphite, strawberry, red cherry, herbs and …. tonic. You could describe this in myriad ways but it’s the lightness, the dryness, the way presence takes precedence over weight, the way spices spark their way along the palate as if a line of Tom Thumbs have been set to fire. That word again. Exquisite. Completely outside the norm of what we expect of grenache in Australia." 94/100 Points. Drink: 2018 – 2025. Campbell Mattinson, www.winefront.com.au 

 

2017 Tonic Chardonnay

"Chardonnay in its most pure form. It’s all steel and citrus, wood spice and white peach. It’s ripped with acidity and runs long through the finish. It’s in the leaner, more direct mould but the quality is marvellous.94/100 Points. Drink: 2019 – 2024+. Campbell Mattinson, www.winefront.com.au

 

2016 Tonic Nebbiolo

"This little baby comes from the Bowe Lees vineyard in Woodside and the production is tiny - 44 dozen tiny. So you are unlikely to see it floor-stacked next to the registers at your nearest big-box boozatorium. That said, it is worth popping your head into a friendly independent wine retailer or indeed, the winery website and tracking a bottle down because it's the shizzle.

Lots of cool winemaking geekery involved in getting this to bottle...extended time on skins (95 days) and the practice of 'ripasso', passing the 2016 juice over the freshly pressed skins of the 2017 vintage Nebbiolo for three weeks before pressing back to old French oak to add an extra dimension to the finished wine. It's light in colour and beautifully fragrant with sappy edged, pure cherry and cranberry fruit with hints of spice, purple floral tones, sweet leather and notes of Amaro herbs and Turkish Delight fluttering around further in the background.

In the mouth it is weighted just so; the characters from the nose neatly transposing the palate, which is pure, juicy and savoury at once. Balanced, delicious and easy drinking with a delightful sappy cherry and herbal vapour trail to finish. Lovely" David Brookes, The Adelaide Review, May 2018

 

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