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NOTES
Driven by quality and a hands-on approach, Hollick wines are made from three core vineyards. Neilson's Block, planted by Ian and Wendy in 1975, the nearby Wilgha vineyard, purchased in 1987 and the Red Ridge vineyard developed in 1998 at Wrattonbully, giving Hollick over 200 acres of vineyard in total. Eighty percent is planted to red varieties, including Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz, Pinot Noir, Sangiovese and Petit Verdot. The balances of the vineyards are planted to the white varieties of Chardonnay, Riesling, Sauvignon Blanc and Semillon.
Coonawarra soil is the classic Terra Rossa over limestone, providing excellent drainage and the right balance of nutrients, the ideal medium for vine growth and production of high quality fruit. Since the renaissance of Coonawarra in the 1950's, the region has produced many classic red wines, mainly based on Cabernet Sauvignon. Coonawarra has become synonymous with this grape variety and is recognised and admired world wide as a leading area for the production of premium quality table wines. The long and cool ripening season also produces white wines of distinction, particularly from Riesling, Chardonnays and more recently Sauvignon Blanc.
In the vineyard, Hollick wines utilise a blend of traditional methods and modern technology, which are employed to achieve balance in the wine and consistency of style in the market place.
TASTING NOTES
It is said that the gloriously sweet, concentrated wines that result from grapes infected by Noble Rot (Botrytis cinerea) are indeed ‘The Nectar’ of the gods. The first botrytised wine made by Hollick was from the 1985 vintage and the team has developed quite a reputation for this style.
The 2008 ‘The Nectar’ is made entirely from Coonawarra Riesling from the Hollick Wilgha vineyard. Each year the Hollick team’s patience is tested, waiting for Botrytis to develop naturally in the vineyard. In years of low infection, ‘cordon cutting’ is practised, to dehydrate the fruit and concentrate the flavours. The fruit was carefully selected and harvested by hand. Gentle pressing and a long cool fermentation retained the vibrant freshness of flavours, before the wine was clarified, stabilised and bottled. The 2008 vintage of ‘The Nectar’ saw extremely high levels of botrytis infection develop late in the season, resulting in an exceptionally complex and concentrated wine.
Light golden hues with green tinges, which will fade as the wine develops, and the golden colours take over. Floral lifted aromas of dried apricot, and honey, intermingled with delicate orange peel and spice. Rich and luscious palate of concentrated apricots, and citrus fruit. Mouth-coatingly complex with a fresh and vibrant palate
revealing undertones of lemon and mandarin.
The 2008 ‘The Nectar’ can be enjoyed on release, but will develop complexity with 5 years or more of maturation.
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