2018 A.Rodda Tete De Cuvee, Beechworth, Australia

Intense characters of blackberries, dark plums and mocha are heightened by aromas of violets and wild flowers. Savour, fine-grained tannins frame the structure then deep-seated dark berry characters flow across the palate providing a finish that is tightly focused yet fine, elegant and exceptionally long. Will reward cellaring.

In traditional usage, “Tête de Cuvée” refers to the wine of the highest quality.  Sourced from the Smith’s Vineyard in Beechworth, the fruit for A.Rodda “Tête de Cuvée” 2018 was selected from the top 10 rows of the North-East facing Cabernet Sauvignon block and the small, low yielding Merlot block. In the best growing seasons, the resulting blend is elevated to the Tête de Cuvée release.  The 2018  A.Rodda Tête de Cuvée consists of Cabernet Sauvignon (74%), Merlot (24%) and Petit Verdot (2%).

Adrian Rodda has been involved in making wine since 1998, spending more than decade at Oakridge Wines in the Yarra Valley. In 2010, Adrian moved to Beechworth in the North East of Victoria to produce a Chardonnay from the Smiths Vineyard, the oldest vineyard in modern Beechworth viticulture. In 2012, Adrian commenced the “Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017, a third single vineyard Chardonnay was produced from the Baxendale Vineyard at Whitlands in the cool upper reaches of North East Victoria.

Since 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian’s first foray with a Mediterranean variety.

About three hours north east of Melbourne and unfolding from the continental side of Victoria’s Alpine slopes, the Beechworth wine region enjoys one of the most diverse wine growing ecologies found anywhere in world. From naturally carved valleys to elevated open plains, Beechworth and its neighbours, Everton, Stanley, Wooragee, and Murmungee shares an intricate network of geological formations, weather patterns, and soil compositions producing a disparate collection a grape varietal, unmatched in more recognised wine growing regions.  Soils in the Beechworth wine region are mainly old sandstone, gravel and granite over clay. These soils restrict the growth of grapes to produce concentrated and intense wines. Renowned for its medley of geologic complexities, coupled with the talents and dedication of some of Australia’s finest wine makers, the Beechworth wine region has established itself on the world stage. Look for some of Australia’s top Chardonnay, elegant, silky Pinot Noir with classic cherry flavours and refined Shiraz with a deep dark-red colour and intense red-berry flavours.