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Maxwell Wines

A premium boutique producer of wines and meads




  • Latest News and Events at Maxwell Wines

    Latest Wine Reviews

    We have just received our latest round of scores and it would be fair to say we have done very well. Well done to Mark, Andrew and the winemaking team. Make sure to pick some up with your next order.

    2013 Eocene Ancient Earth Shiraz – 95 points (Halliday Wine Companion)

    2013 Ellen Street Shiraz – 95 points (Halliday Wine Companion)

    2014 Maxwell Silver Hammer Shiraz – 94 points (Halliday Wine Companion)

    2013 Lime Cave Cabernet Sauvignon – 94 points (Halliday Wine Companion)

    Other wines to feature include the 2015 Barrel Fermented Verdelho (91 points – Mike Bennie), 2014 Little Demon Cabernet Malbec (91 points – Australian Wine Showcase Magazine), 2014 Four Roads Old Vine Grenache (93 points – Halliday Wine Companion) and the NV Classic Tawny (95 points – Australian Wine Showcase Magazine).

    The Science & Art Of Winemaking

    Winemaking is a mix of science and art. Everyone loves to focus on the romance of the art, but don’t forget the science.

    Science: Before picking, a vineyard is monitored for ripeness. Analysis is done, measuring the density of the juice to determine the sugar concentration. pH and titratable acidity is also measured, and the progression of these measurements is tracked through the ripening period.

    Art: Walking through a vineyard, tasting the grapes, looking at the condition of the vines, knowing the history of the vineyard, imagining what they will taste like after fermentation, barrel aging and bottling.

    Science: Fermentation (glycolysis followed by anaerobic respiration). Specific yeast are inoculated into the freshly crushed grapes, and fermentation is underway. Measurements of pH, titratable acidity are initially done to compare to the vineyard results. The sugar levels are measured twice daily using the Baumé scale (developed in 1768 by French pharmacist Antoine Baumé) to follow the rate the yeast is fermenting.

    Art: Tasting fermenting juice, deciding to cool the wine or press it off skins when the timing is right, and transfer the wine to oak, or throwing some whole, (uncrushed) bunches into the fermenter.

    Science: Final analysis of the wine, measuring alcohol, density, acetic acid, dissolved CO2, glucose, fructose, malic acid, heat and cold stability and turbidity. Just to make sure everything is ready.

    Art: Blending and final tasting of a wine can only be done by taste. All the measurements in the world can’t separate a good wine from a bad. Careful and detailed blending is critical, from tasting individual barrels (leading to ordering from the best cooperages the following year) to tasting in the lab, carefully blending samples together, assessing style and creating each new wine. Cheers, Andrew Jericho.

    Cheers, Andrew Jericho.

    Meanderings May AJ

    Exciting Times at Ellen Street

    After many events, birthdays, weddings and countless hundreds of happy diners the Ellen Street Restaurant is undergoing some exciting changes. Along with some planned renovations we are also welcoming a new team to continue the exceptional food and service we’ve enjoyed over the last few years. We are sad to see chef Tom move on and wish him all the best in his future endeavours. But with change brings new opportunities and enthusiasm.

    With many years experience cooking in fine dining restaurants in Germany and Norway including Michelin Star restaurant Oro by Terje Ness, we are excited to announce our new head chef is Fabian Lehmann. Fabian has a great passion for fine food and a broad level of experience after twelve years of working across the world in all different styles of restaurants.

    “My Idea for Ellen Street is to design a unique and exciting menu that changes regularly so that our guests can come back and experience the same quality with different flavours. My aim is to work mostly with local and fresh products and try to make the most of all of the great things the surrounding land has to offer.”

     Heading up the front of house team is Kit Hamence who has come across from the Star of Greece Restaurant. The team hit the ground running with two sold out Lime Cave events as part of Tasting Australia and now set their focus on the five course degustation for our VIP ticket holders for the James Morrison concert on June 11th. The restaurant will continue to open for lunch from Thursday to Monday, offering visitors a choice from a fine dining experience or a food and wine tasting flight. To make a booking or enquiry please call 8323 8200 or email Kit at [email protected]

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    Mark’s 2016 Vintage Report

    This year I have had the great opportunity to see the ripening madness of two regions in SA. I have been working as a consultant for the Merlot specialist, Irvine Wines and so have made several day trips to the Eden and Barossa Valleys to check grape maturity levels and taste fermenting wines.

    The two regions have many similarities with varieties and picking times, the Barossa being colder at nights and McLaren Vale having less extremes of heat and rain.

    There was a general anticipation that we would have all grapes ripen at once so there was a rush to get started crushing. However the year didn’t repeat that of 2015 and the season became a steady constant flow of ripe fruit and generally quantities were up by 10% on previous years.

    Watch out for a star performance by some Shiraz grown at Stokes Bay on Kangaroo Island, which we picked in time to catch the 5 am ferry to the Vale. Cheers, Mark Maxwell.

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    Say Hello To Carly Fitzgerald

     

    We have had a few changes in our Cellar Door over the last few months with the appointment of our new Wine Retail Manager Carly Fitzgerald, who has taken over the daily running of our Cellar Door. Carly has a background in beverage sales, marketing and design. Helen is still working in the Cellar Door, doing what she loves most educating our customers in the cellar door. She is also squeezing in the odd cruise here and there.

    Carly is developing a new Wine Club, looking after events and getting to know our Meanderings members. We are in the final stages of completing our exclusive new upstairs tasting room for group tastings, food and wine masterclasses and private boardroom meetings.

    “I have always been a keen wine lover and this role combines my two great passions: Wine & People. I can’t wait to get to know the Maxwell way of winemaking and meeting our amazing Meanderings members.

    We recently hosted a series of Lime Cave Degustation events to launch our 2013 Premium Red range showcasing the Lime Cave Cabernet Sauvignon, Ellen Street Shiraz and Minotaur Reserve Shiraz. The feedback from those who attended has been extremely positive and we hope to see you all here in the Cellar Door soon to try our new wines.

    Please remember that we have the Minotaur Reserve Shiraz open for tasting on the first weekend of each month. Please follow us on Facebook as we will post reminders leading up to the Minotaur tastings.”

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