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Great Eastern Wine Week, 9-18 September 2022

Saturday, 16 November 2019

Four fun wine labels to look out for

Wine lovers enjoy nothing more than being the first in their group of friends to discover an
exciting new wine producer.

Here is the lowdown on four of the hottest Australian wine labels that will delight you –
and put you ahead of the crowd.

Atze’s Corner
The first Kalleske family members arrived in the Barossa Valley in 1847 and various branches of the family have been involved in grape growing and the wine industry ever since. 

The newest Kalleske venture is Atze’s Corner, which produces wines made from shiraz,
mataro, graciano, petite syrah/durif, montepulciano, grenache, cabernet sauvignon and

The family recently opened a cellar door which offers views over the valley along with
tastings and produce platters.

Atze’s is run by sixth-generation Barossa vigneron Andrew Kalleske and the fruit used
includes grapes from vines dating back to 1912.

Minimal intervention practices in the winery include using open, small-batch fermentation,
hand plunging and pumping, gentle oak maturation and minimal filtration. The wines have a
delicious savoury element.
Mewstone Wines/Hughes & Hughes
Well-travelled winemaker Jonny Hughes and his brother Matthew are based in the hamlet
of Flowerpot in the Channel region south of Hobart, but source fruit from all over Tasmania.

The small-batch wines tend be made with minimal intervention.

Last year the brothers were named Best New Act in the national Young Guns of Wine
awards and best newcomers in the James Halliday Wine annual.

While the Mewstone wines are strictly produced from the Flowerpot vineyard, the
Hughes & Hughes range of wines brings together fruit sourced from around Tasmania,
with the aim of producing wines that are high on both natural acidity and drinkability.

In addition, individual small batches are released that capture the results of
investigations into the use of skins, stalks, solids and other fermentation variables. All
Hughes & Hughes wines are bottled unfined and with low sulphur.
Liz Heidenreich Wines
For the past 13 years Liz Heidenreich has been the winemaker at Sevenhill Cellars, the
Jesuit-owned winery in the Clare Valley. Before that she did four vintages as winemaker for
British pop star Sir Cliff Richard’s Vida Nova brand.

Now Heidenreich, whose family have grown wine grapes since 1936, has struck out on her
own with three releases under her own label, a bold Barossa shiraz, a Barossa grenache and a Clare Valley riesling. 

“My philosophy is to source small parcels of fruit from the regions in which they excel and
handcraft individual batches that capture the fruit’s formidable character.

”I’m really pleased that this new venture recognises my family’s long association with the
Barossa Valley and their involvement in grape-growing and winemaking.”

Heidenreich is also moonlighting as consultant winemaker for Peter Teakle Wines at Port
No website.
Lost Farm Wines
Richard Angove caught the Tasmanian wine bug when doing a vintage stint at Tamar Ridge
back in 2008. 

Angove, a fifth-generation member of one of Australia's most famous wine and brandy-making families, loves drinking fresh, vibrant fruit-driven wines, so decided to make some small batches of his own on the Apple Isle.

The Lost Farm, Angove's personal range of two sparkling wines, along with a chardonnay
and a pinot noir, has recently launched. 

Angove had stints working at Tahbilk, Domaine Carneros in California and Brokenwood
before re-joining the family firm, which has been in the wine business since 1886.

The name has a double-barrelled impact. It refers first to a Tea Tree Gully vineyard the
family was forced to surrender to urban creep in McLaren Vale back in 1974, but also shares its name with one of Tasmania's finest golf courses, which will be selling the wines. 

Angove is making the wines at the Josef Chromy facility, working with Jeremy Dineen,
before finishing them off at the high-tech Angove facility in Renmark.

"Clean and fresh wines is what I am looking for, because that is the style I love to drink," 
Angove said. "I have relished the chance to work with high-quality, cool-climate fruit."

This is an edited extract of a story that first appeared on

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