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News and Reviews

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Vintage Reports

Reviews

Awards

VINTAGE REPORT 2007

What a great finish to a fantastic vintage, following last year's difficult and challenging season. It was a relief to have our harvest completed within four weeks. The beauty of this is that it has allowed our fruit to develop high sugar levels earlier than normal, maintaining crisp acidity with fresh fruit flavours in all white varieties.

The reds proved to be a bit trickier though, with flavours and green seeds taking a little longer to catch up to those higher sugar levels. Milder weather conditions throughout March and with little rain to encourage the Old Enemy, Benny Botrytis, and his mates, Powdery and Downy Mildew, allowed us the time to ripen those seeds and the fruit to develop intense flavours and aromas. We are looking forward to 2007 reds having fine, silky tannins with mild acidity and sweet berry fruit flavours.

Following on from our 2004 Merlot/Cabernet, the newly released 2005 vintage is showing the same credentials as its predecessor. Mario and Brett from Gargano's restaurant in Claremont are still serving it up with their traditional Italian cuisine. Staff at the Albion Hotel, Cottesloe are also serving it in the restaurant with their a la carte menu.

Our Margaret River classic 2006 Sauvignon Blanc/Semillon is now showing those lifted green pea and floral aromas as predicted following last year's cooler growing season, with sustained tropical flavours on a crisp lemony finish. Great with Nino's fish and chips at Mandurah Dolphin Quays, or with one of the local seafood dishes at Toby's Restaurant, Broadwater Resort & Spa, Dunsborough.

The 2006 Cowaramup Chardonnay is still a favourite at the Margaret River Hotel's Bistro and is now also a feature at Valentino's Cafe, Northbridge, where they are selling plenty by the glass and bottle. Stocks are going fast so get those orders in before we run out.

Russ Reynolds, Grape Grower Extraordinaire

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VINTAGE REPORT 2006

WOW! What a start to the season, gale force winds and sweeping rain all the way through September and October. New leaves and blossom blown from our early budding varieties Chardonnay and Merlot, above average rainfall through to Christmas with mild daily temperatures.These conditions had a drastic effect on flowering and fruit set with cropping levels well below average.

Looking on the bright side! Weather induced crop reductions, combined with the low mean summer temperatures, have all helped to developed intense varietal flavours early in all white varieties, Chardonnay, Sauvignon Blanc and Semillion. With high natural acid levels that are now starting to bring together some pretty smart wines for the 2006 vintage, so you can look forward to the "Clownfish" Chardonnay and Sauvigon Blanc/Semillion new releases for 2006.

The cool overnight temperatures have also allowed our reds to develop rich varietal flavours and aromas with soft tannin and acid structures emerging. Unfortunately you are going to have to wait 18 months for the release of these wines. Twelve months in new French and American oak to enhance and integrate with these natural fruit flavours and then six months in the bottle to settle and refine.

Fortunately our previous released 2004 Merlot Cabernet is really starting to hit its straps with the vanillin oak aromas combining well with the sweet ripe plum flavours and finishing with fine silky tannins. Just ask Mario and Brett from Gargano's Restaurant in Claremont. They sell lots of it with their great range of traditional Italian style foods and home made Pastas.

Now that Margaret River classic, Sauvignon Blanc/Semillion of ours is driving along nicely at the moment with its herbal and gooseberry aromas enhancing the melon and lemon flavours with a clean acid finish and is proving to be a great combination with fish and seafood. Nino and his staff from Nino's Fish Bar Cafe at Mandurah Dolphin Quays are now serving it up with some of the best fish and chips in Mandurah.

Our 2005 Chardonnay is also firing on all cylinders with the short oak exposure now leading us with toasty aromas to the rich pear and nectarine flavours. The staff at the Margaret River Hotel are selling plenty, by the glass or bottle in their restaurant and pizzaria, not much left so don't drag your feet to order.

Stay tuned for those New Releases and in the meantime please enjoy our previous vintages.

Rusty Reynolds, Grape Grower Extraordinaire

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REVIEWS

Ray Jordan's Guide To Wine 2006/07

"This new venture in the upper reaches of the Ellensbrook, in the heart of the Margaret River area, was started by former..."
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Peter Forrestal STM Top 100 Wines

2006 Clownfish Sauvignon Blanc Semillon - 17.5 points (out of 20)

"The 17ha vineyard at Cowaramup was planted in 1995 using organic biodynamic principles and this wine is impressive, bright, fresh and focused, with ripe tropical flavours, some minerally notes and passionfruit to finish."

Phillip White - Independent Weekly, South Australia

2006 Clownfish Sauvignon Blanc Semillon - 93 points (out of 100)

"Jumping fresh tropical fruits seem to bounce about in liqueur and juice, star fruit, cranberry, melon, pear, honeydew. It tastes like a Stephen Hickinbotham jewel from Anakie in the early 80's. That means brilliant and rare, and heavenly."

Ray Jordan's Guide To Wine 2005/06

"The first wine released was under the Clownfish label and already the results of his attention to detail in producing quality fruit appears to be paying dividends."
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AWARDS

2005 Chardonnay

2006 Chardonnay

2005 Sauvignon Blanc Semillon

2006 Sauvignon Blanc Semillon

2004 Merlot Cabernet

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