Recently, I was invited to take part in an online wine tasting hosted by Hayes Family Wines and Australian Organic Ltd.
Tastings on Zoom appear to be the closest thing to getting a large group into a cellar door or licensed venue at the moment, and I've got to say, it was very well organised. Such tastings have been a regular event for the business over the last month.
Owner Brett Hayes and winemaker Andrew Seppelt hosted the discussion with over 40 participants enjoying a tasting in the comfort of their own homes. Some sat on the lounge kicking back while others were bolt upright at a desk with their game face on, yet a few were even preparing the evening meal. Respect!
A couple of opening remarks were also made by Owen Gwilliam from Australian Organic Ltd, specifically that site inspections occur every 12 months to ensure compliance is maintained with set standards and that these visits may be planned or unexpected.
Family owned and run, Hayes Family Wines is located on Mattiske Road, Stone Well, four kilometres to the west of Tanunda in the Barossa Valley. Only recently fully Certified Organic, applying sustainable and low-intervention practices has always been a focus since the property was purchased in 2016.
Hayes purchased the property with the intention to convert it immediately. Bordered by a vineyard on one side, the other two sides are zoned farmland ensuring the vines would be safe from contamination. The vines were planted in the 1940s and sit 240 metres above sea level. Prior to acquiring the site, the Block 1 Shiraz was sold to Grant Burge for their Meshach and Block 9 contributed to the Filsell Shiraz - some respectable pedigree there.
The greatest challenge in the vineyard is weeds particularly in summer and dry years. Much time and labour is spent in the vineyard to ensure the balance is right. Sheep graze throughout the property as do Indian Runner ducks removing the need for spraying. These animals also need to be Certified Organic, a point many don't realise. Balance is also restored by placing bat boxes around the property and it seems some eagles have found a happy home as they swoop to clear out any nasties as well.
A great deal of time is spent on the soils with compost and mulch used to revitalise the add nutrients. Testing of the top soil and sub soil is completed each year too as well as leaf stem testing. The soil profile varies significantly throughout the property, too, with limestone, sandstone and heavy clay all present. It's clear that no stone is left unturned to ensure the vines are given the best chance possible to succeed.
All those involved in the tasting had purchased a tasting pack which included tasting notes and seven 50mL bottles which were all prepared and decanted by Seppelt. He claims in recent weeks he has filled some 4000 bottles! Not surprisingly, he seemed quite thrilled those days were now behind him. Dry ice was used to to prevent oxidisation.
The tasting ran for just over an hour. An interesting conversation took place about the Field Blend wines and the inter-planted vineyard where the fruit is grown. Seppelt said picking is determined by the ripeness of the Grenache. Curiously, he feels all the vines in that block (including the Shiraz and Mataro) all "talk" to one another to maintain the same amount of ripeness. Of further intrigue is that this block is the last to be picked and always the lowest in alcohol. Fascinating stuff.
Each wine was discussed and some great questions were asked from the participants.
The wines selected for the tasting were - Rouge 2019, a vertical of the GSM Field Blend 2017, 2018, 2019, the Block 2 Grenache, the Block 3 Mataro and the Block 1 Shiraz.
Of those in the line up, personally I find it hard to go past the Grenache and the Mataro. Classy wines and then some.
Thanks to all for the opportunity to participate.
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