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The Côtier label has been about 5 or 6 years in the making. It started with some experimentation, looking at the impact of carbonic maceration on white varieties, these small ferments have been a bit of fun for Barney up until 2016. This year he has bottled about 25 dozen of each of these ferments. He's not jumping on the natural, 'skinsy' wine bandwagon. He has his own reasons, such as deepening his knowledge of the region and the varieties he loves. The wines have their own voice. The Riesling is a belter. Where you classically think of acidity first with Riesling, here, as Barney describes, "Acid is usually the framework but with this, it’s the phenolics - they give the wine direction." It's a textural, savoury style of Riesling. Something unique but not 'too' out-there. Delicious drinking with interest.
What it Tastes Like
Dried apples, banana leaf, beez wax and honey. Ginger bitterness and slightly ferrous phenolics, lead to a savoury, herbal back palate. Leaves you with hints of things like basil and rosemary. So clean and bright for a wine in this style but with a creamy, nutty/waxy texture. Awesome.
94 points. "Barney Flanders from Garagistes (wine) of Mornington Peninsula decided he wanted to take a look at how carbonic maceration and skin contact might work in his white wine ferments. It begat this range of wines. All wines under the label Côtier are made with white grapes (well, gris is in a grey area, of course), but seem extended time on skins and ferment naturally ala carbonic. Fascinating. Good drinking. Pale gold colour but blazes in glass. Scents of preserved lemon, honey and honeysuckle, toffee apples, ginger and lemongrass spice. You’d get riesling if you were playing guessing games, but with a twist. Chewy and tacky-textured in the palate, almost powdery in feel, lemon barley water and bitter apples in flavour. It’s actually very refreshing too. Defined by its texture, is the take away, and the least eccentric of the Côtier wines. This drinks super well." - Mike Bennie (The Wine Front)
From vines planted to sand over brown loam, the grapes underwent 100% whole bunch fermentation for 23 days. After maturation in old oak for 9 months, the wine was bottled unfined and unfiltered with only minimal sulphur.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Garagiste is the brainchild of Barnaby Flanders. After leaving Allied Wines in 2003 he embarked on a mission to produce small batch premium Pinot Noir and Chardonnay under his own label in his beloved Mornington Peninsula. Barney loves the sub-regionality to be exploited in Mornington Peninsula, the slight alterations in aspect and soil profile within this small wine producing region provide him with the scaffolding around which he builds his stunning harem of small batch wines. They are only ever made in small quantities so time is of the essence if you want to explore the world of Garagiste.
The Mornington Peninsula has become a go-to destination for lovers of modern Australian Pinot Noir and Chardonnay. Mornington’s perfect climatic conditions for producing these varieties has seen it become, in only a relatively short time, one of the premier regions for these varieties in the country. The wines are beautiful. The best examples are wines which show a restrained power. Both intensity and elegance. It’s a region which will continue to blossom and mature for many years to come.
Riesling is the king of white grapes. With unparalleled versatility, it rightfully carries the ‘Noble’ name tag. We make extraordinary Riesling in Australia, from far and wide. From the classic searing, razor-sharp styles in the Clare and Eden Valleys to the fragrant and enchanting wines of the Great Southern, Australian Riesling is a chameleon that can take on many forms. Sweet, steely, lean or textured, the world of Riesling is a thing of wonder that should be explored by all true lovers of wine.
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