Morris family marks 165 years of wine tradition

When you walk into the Morris cellars in Rutherglen you can literally smell the history. 

In Rutherglen, north-east Victoria, the glorious fortified wines produced here hark back to a different time in Australia. Think muscats, topaques and tawny styles refined over the years. 

The Morris family has now been involved for 165 years, making wines and now whiskies. 

The refurbishment of the iconic cellar door and the ushering in of sixth-generation chief winemaker Madden Morris continue the family tradition.

Back in 1859, George Francis Morris established a small vineyard and winery outside Rutherglen, with a trial vineyard plot 3km west of the current Morris location. 

By 1885, plantings had grown to over 600 acres, making Morris the largest wine producer in the southern hemisphere at that time. 

In 1897, Charles Hughes Morris, son of George, established a new vineyard, the Mia Mia Vineyard, where the winery and distillery stand today. 

To secure the property, Charles was reluctantly forced to sell the family’s beloved prize-winning racehorse, Fairfield. It is an image of Fairfield that adorns the Morris logo today. 

Local legend Mick Morris commenced his first official vintage as winemaker in 1953, quickly becoming a pioneer of durif as a table wine varietal. 

Mick’s son, David Morris, became the fifth-generation winemaker in 1993 and his son Madden (below) is now in charge of winemaking. 

Morris of Rutherglen, now part of Casella Family Brands, has grown to become one of the most acclaimed fortified, and now whisky, producers in the world. 

An experiment to revive the original 1930s dormant copper still in 2016 saw the creation of a premium single malt whisky. Today, flavours come from finishing in casks which have held a selection of award-winning Morris fortified wines. 

Madden Morris grew up walking around the cellars, learning directly from his father, David Morris, and grandfather, Mick Morris. 

“It is a fantastic achievement to be able to celebrate 165 years of Morris winemaking,” Madden Morris said. "And we look forward to continuing the guardianship of Morris winemaking going forward into future  years.”

For more info see www.morrisofrutherglen.com.

Barrels of fun: a new wine tasting experience in Rutherglen

 

Stanton & Killeen, a family owned winery that produces outstanding fortified wines, has opened a new speakeasy-style tasting space at its winery in Rutherglen, north-east Victoria.

The wine maker has transformed part of its century-old cellar into a cosy space surrounded by muscat barrels that is now open for group experiences and private hire.

The area is a new addition following a renovation of the old winery space.

Guests are able to step back in time and experience a 'Mystery of Muscat' tasting surrounded by old old oak barrels, or can book the space for friends or family groups.

The space is available for a minimum of four and maximum of 30 guests for a three-hour private experience featuring premium wines and gourmet provisions.

This is part of Stanton & Killeen's membership of Ultimate Winery Experiences of Australia.

The producer has a history stretching back seven generations and almost 150 years.

See https://www.stantonandkilleen.com.au/

A new way to approach fortified wines

Fortifieds were once the powerhouse of the Australian wine industry. Today they are the much-ignored ugly relative. 

Now family-owned McLaren Vale winery Woodstock is aiming to change the perception of fortified wines among consumers, launching a new campaign focused on cocktail recipes that showcase their award-winning fortified wines.

The Woodstock team shares a passion for the art of fortified winemaking, producing a wide range of dessert styles. 

“Woodstock has a proud tradition of fortified wines which spans over 70 years, beginning with my grandfather, Doug Collett,” says third-generation winemaker Peter Collett.

“Before table wine [became popular], Australian winemakers were dedicated to the production of world-class fortifieds. We want to bring back the celebration of this craft and share some of our cellar treasures."

The Woodstock team wanted to help drinkers rediscover the enjoyment of fortified wine and to learn about the winemaking and maturation processes. 

The popularity of cocktails was an opportunity they identified to help people reassess what they know about fortified wines - and to introduce the style to people who haven’t tasted them before.

Together with mixologist Harry Mansfield, the Woodstock team developed a range of cocktail recipes, exploring fortifieds beyond the traditional stereotypes and embracing new ways to enjoy them. 

“Fortifieds have been a little left behind in the bartending arsenal, but well made and aged fortified wines can bring intensity, complexity and balance when embraced in the right cocktail recipe,” Mansfield said.

The bespoke cocktail recipes include an Espresso Muscatini, a Tawny Negroni and a Blackcurrant Sour (top image) - each highlighting a specific Woodstock fortified wine.

“We’re really excited about what we’ve been able to create - the recipes are fun, simple to replicate at home, and most importantly, delicious,” says Mansfield said. 

The Rediscover Fortified cocktail recipe videos can be viewed at bit.ly/RediscoverFortified

Fortify yourself with a wine and chocolate experience

Wine and chocolate can be a gourmet match made in heaven. 

Following in the footsteps of Hahndorf Hill in the Adelaide Hills, McLaren Vale winery Woodstock has launched a collaboration with local icon Haigh’s Chocolates - a matched fortified wine and chocolate tasting experience. 

The two South Australian family-owned businesses have collaborated to create a new sweet treat - part of South Australia’s Great State Voucher campaign, one that marries four fortified wines from Woodstock Wine’s family cellar with four specially selected Haigh’s chocolates. 

The experience has been dubbed Sticky Fingers at Woodstock!

“Woodstock has a proud tradition of after-dinner wines which spans over 70 years, which all began with my grandfather, Doug Collett,” says third-generation winemaker at Woodstock, Peter Collett.

“Three generations on and we’re still making, blending and caretaking these delicious fortified wines - some of which are over 50 years old. They tell a historic tale.

“Before table wine, Australian winemakers were dedicated to the production of world-class fortifieds. We want to bring back the celebration of this craft and share some of our cellar treasures.

“Doug believed in using old whiskey and bourbon barrels for fortified maturation in order to let the wines age naturally without any oak flavour integration. Using old oak barrels lets the wine breathe and slowly oxidise, causing evaporation and concentration to occur. This develops the young fruity flavours such as raisins and sultanas into sticky caramel-like secondary flavours, creating an exceptional length and richness in our wines - something we strive for in our fortified production.

“We wanted to find a way to help people rediscover the enjoyment of fortified wine - to learn about the extensive winemaking and maturation process and of course the sensory experience.

“Haigh’s Chocolates were the perfect partner when we sought accompaniments to elevate the experience - their quality and variety is exceptional, augmenting the tasting experience and even highlighting complex sensory components in the fortified wines."

The tasting experience is available at Woodstock Wine’s cellar door and tickets are redeemable through the Great State Voucher round 8, with a standard $100 voucher covering a Sticky Fingers session for two people. 

Those who missed out on a Great State Voucher are still able to book in via woodstockwine.com.au or (08) 8383 0156. Tickets are $50 per person and include a bottle of fortified wine to take home.