The Wines
Catalyst wines are crafted by Masters of Wine Andrew Corrigan MW and Peter Scudamore-Smith MW after prompting in their popular wine appreciations courses. Andrew and Peter teach wine at Australian and international events. Catalyst wines are Australian but show a sophisticated international style. | Catalyst "Flint" 2009 A Chardonnay from Orange/Central Ranges, New South Wales. There is a lingering dry steely taste and the term "Flint" sums up the style. A modern Australian style, this wine has an understated aroma and a dry chalky texture. Enjoy with lighter flavoured dishes such as seafood. The cold climate region resulted in firm acidity on well ripened grapes; a combination of tank and barrel ferment; with both natural wild yeast and cultured yeast was followed by maturation in new French oak barrels and some battonage (stirring up the yeast lees left after fermentation). The result is a steely style but with a background creamy/nutty flavour. The style approaches a Chablis from a warmer riper year. Chablis is the legendary French region with a cold climate that results in steely crisp yet complex flavoured wine that is a wonderful food match. Most Australian chardonnays are recognisable and very good in quality - with the forward tropical/peachy flavoured style. "Flint" is a departure towards a steely dry international subtle style. Drink now and also, due to the firm dry acidity, will develop for 3 - 5 years. |
 | Catalyst "Crianza" 2004 A Tempranillo (with 3% Malbec) from Mclaren Vale, South Australia. Savoury earthy berry dark chocolate aromas are followed by a medium bodied taste with firm tannins. Team up with Mediterranean inspired dishes such as antipasto and smoked meats. Dense full coloured ripe grapes from McLaren Vale were partially fermented in new American oak barrels. Tempranillo is a Spanish noble variety and thrives in inland warmer regions. It is the backbone of reds from Rioja and other regions in inland northern Spain - the region that developed the use of American oak barrels on reds - a technique witnessed by legend Max Schubert on his visit to Spain in 1950; he applied the techniques of Rioja (American oak and well ripened but balanced Tempranillo grapes) to Australia, using American oak but Shiraz grapes – his pioneering work commenced the legendary Penfolds reds. The wheel has turned a circle and "Crianza" is made of Tempranillo but with high quality American oak barrels. There are strict rules in Spain for wines to use the local regional names - "Crianza" (sometimes pronounced "cree-antha") means that the wine has been matured for at least two years after harvest before release, and a significant portion of this period (usually 12 months) has been ageing in oak barrels. Drink now and also hold for 3 - 5 years and the wine will develop soft savoury chocolate flavours. |
 | Catalyst "Rossa" 2006 A Cabernet Sauvignon from Coonawarra, South Australia. The famous soil type in Coonawarra is called "terra rossa" - a limestone base that results in a unique wonderful location for red wine grape vines.A deep crimson purple colour is followed by a silky blackcurrant aroma and a long taste with subtle drying tannins.Enjoy with soft meat dishes such as lamb. Classic roast lamb and Coonawarra cabernet are a time honoured match. Sourced from an old block of vines (50 - 80 year old vines) that have supplied Hardy and Reynella in many vintages, this wine was made at the O'leary Walker Winery. Part fermentation in new French oak barriques has imbued a cedar chocolate rich dimension to the flavour. Coonawarra is legendary for its subtle but flavoursome long living Cabernets. The regional is internationally famous for reds - particularly cabernet; alongside the sub regions of Bordeaux, France that produce the juicier softer reds (Margaux and St Julien), and Napa Valley, Coonawarra belongs as a classic region. Cellaring for 5 - 10 years. |