"When I come into my cellar, I go weak at the knees ---- and not just the first time but over and over."

This is the result we look for in the design and creation of our cellars. Is it easy to come up with new ideas and maintain the quality of the components making up the cellar? Of course not, but the reward of having a client and his guests express the above words make it worth it.

This month we will discuss what makes the unimaginable cellar a reality. We will also introduce the section where we interview famous and well known wine makers and get inside the ideas and thoughts that result in their success. We had a great interview with Keith Tulloch, one of Australia's most respected wine makers,  from the Hunter Valley in Australia.

If you enjoyed the market report last month in regards to where the world wine market is heading, you will enjoy the second part which delves into the makeup up of wine consumers-- a very interesting report.  We will also continue our education in Italian wines with the discussion on Brunello.

On a side note-- Our contact in Europe who sources antique stone and masonry  for our clients just sent these photos of an amazing antique orangerie from a chateau in the Loire Valley. It is 50' x 23' and the arches reach up  to 13'. If you would like more information or have a special request please contact us. photos

Thanks and enjoy!



Consumer Market Report-- What do people like??

Last month we highlighted the market report provided by VinExpo regarding the direction of wine and production in the world market. Interesting to see where Australia lies in this area and how things are shaping up in both Napa and France.

This month we present the second report which highlights how consumers are treating wine, what they spend their money on, where the trends are heading, and the reason both men and women buy and drink wine. You will certainly find this interesting from both an enjoyment and investment standpoint. You will probably see yourself in some of the results. Click the link below and watch the slide show.

consumer report



Brunello!!

This is the next in a series of educational articles provided by Italian Wine Merchants in New York City.

"The Nectar of Queens, Kings, and Popes" 

Brunello (the little dark one) is a Tuscan dialect name for a particularly fine strain of Sangiovese grown in Montalcino, south of both Chianti and Siena. In this dryer, hotter, and more Mediterranean climate of southern Tuscany, the limestone and sand soil produce a muscular grape capable of making a rich, dark, concentrated red (heavier and more tannic than Chianti).

Tongue-curling tannins and firm acidity allow these wines to age, catching the eyes of wine collectors,  continue to the article

 

Keith Tulloch-- Great Australian Wine Maker

We recently had a nice opportunity to speak with Keith Tulloch and his wife Amanda while on business in Australia. It came at just the right time as they had just moved into their new winery at the Hunter Valley.
 

Cellarworks: When and how did you become interested in wine making? What is your background in the industry?
 

Tulloch: I am a forth generation Hunter Valley family winemaker. My great-grandfather began winemaking in 1896. You could say that winemaking is in the blood. It is truly a passion, I cannot imagine doing anything else.
 

I have always been fascinated with wine, particularly with the “art of blending”.

It is significant that many of the world’s great wines are blends of either vineyard resources or different varieties, with Champagne, Bordeaux and the Rhone perhaps the most distinguished. Blending is endlessly challenging, there are so many options and variables to explore in creating complex and complete wines.
 

Cellarworks: Why do you enjoy the Hunter region and what do you feel it has to offer?

Tulloch: The Hunter Valley is only 100 miles from Sydney, and the vineyard areas are only 30 miles from the coast. The Hunter Valley is not only the oldest wine production district in the country, it is also a beautiful place to live.  We have a wonderful climate all year, the best surf beaches, and of course cosmopolitan Sydney at our doorstep.

It is Australia’s premier tourist destination, with the best Resorts, restaurants, and wines, so it offers great a lifestyle to residents and visitors alike.

Cellarworks: In your opinion, how do you feel it is different from other regions in Australia? To what world region is it most similar?
 

Tulloch: The Hunter Valley is viticulturally different because it has a very special climate. Our Summers are hot, but the vineyards are close enough to the coast to enjoy sea-breezes and afternoon cloud cover. The sunshine ensures that the grapes reach maximum ripeness, but this “cooling” coastal influence helps to maintain balance and structure in the wines, particularly with Semillon and Shiraz.
 

The Semillon from the Hunter is unique – pure zesty lemon and lime fruit, so it cannot really be compared with other wine regions.

Hunter Shiraz, though, has many similarities with the red wines of the Rhone Valley in France--  they are deep and concentrated, with savory, spicy and complex personalities.

I have worked in the Rhone and studied with French winemakers, so part of my focus with Shiraz is in creating greater boldness, richness and complexity by using French techniques. The Hunter Valley also produces high quality Chardonnay and Merlot, and occasionally very strong Cabernet as well.

Cellarworks: What would you consider to be your wine making style?

Tulloch: My focus and winemaking style is determined by the great wines of the world, not just the great wines of Australia or of the Hunter Valley.

Accordingly, while I have graduated from Australia’s preeminent Wine School, Roseworthy College in Adelaide, South Australia, I have also traveled and studied winemaking in France, where I still believe the ultimate quality wines of the world are made.

Because the closest link to Hunter Valley red wine is the Rhone Valley in France, I have worked Vintage there, and return to the Hermitage district to maintain my study during marketing visits to the UK.

My winemaking style is therefore a hybrid of new-world science and old-world introspection-- looking for more of the complex, subtle and elemental nature of wine.

Cellarworks: What is your philosophy and key to success?

Tulloch: Firstly, I have been a full-time winemaker for the last 20 years, and also a wine Judge for 12 years, a Consultant Winemaker for 7 years, and a wine writer as well for the last 3.  As a result, I judge and study premium wines of the Hunter Valley and of Australia and from the great wine areas of the world.
 

I am a forth generation winemaker in the Valley who understands the soil and the vineyards, and the inherent nature of the area’s varieties and the styles they make.

Secondly, as a wine Judge, when tasting I clinically “dismantle” wine character - and try to distinguish the independent elements of aroma and taste - to understand the nature, personality and structure of wine quality and style.

Thirdly, as a winemaker in the winery, I experiment with wine processing and blending to re-assemble these elements in my wines, to achieve the ideal in personality and structure. The larger the range of experiments, the greater the pool of resources to trial in blends. It is an ongoing passion rather than a job: never being absolutely satisfied with the result, and striving to find different ways to achieve a better result.

Cellarworks: How has your business evolved recently?

Tulloch: In 1998 I started my own wine production Company. The business plan was mapped from the marketplace backwards to the fruit resource. This strategy enabled us to explore what the market wanted to buy, and what it was willing to pay, before we made any commitment to the vineyard resource or wine production. We lease vineyard area, and as we grow we find extra old-vine property and control the fruit supply. We lease winery production floor space, and buy our own premium barrels for wine maturation and storage. The capital investment is greatly reduced, giving the optimum potential for investment in stock as well as marketing. The investment in stock is without compromise to quality: we find only the best resources to incorporate.

As a result, demand is growing quickly, and we are now serving Agencies into England and Scotland, South East Asia, and Canada (BC). We do not have wine distribution into the US at this stage (but would be pleased to talk with interested Importers or Agents)
 

Cellarworks: How is your business a real family business?

Tulloch: My wife Amanda is a Director and the General Manager of our business. Amanda operated her own Consultancy prior to taking on our wine enterprise.

They say you need two types of Directors to successfully run a business : One with their head in the clouds reaching for the stars (that’s me), and the other grounded in reality and doing the steering (that’s her). We also have two teenage children who may one day decide to do something, but I would prefer them to gain real-world experience with some other business first.  My son Alisdair, (a potential scientist) says there is some allure in becoming the fifth generation family winemaker, and I would love to help him achieve his ambition.

Cellarworks: Any comments on any new technology or aspects of wine making you either use or oppose?

Tulloch: I am in total support of using new technology in wine making, as this has been instrumental in the New World’s astounding growth in the international wine marketplace. Technological adaptations (like micro-oxidation, for example) have reduced the production cost of wine, or (like reverse osmosis) have improved general wine quality.

There is a risk, however, in looking singularly to technology, as this may mislead winemakers from finding easier traditional solutions to their winemaking problems, and result in wines that all look much the same.

Accordingly, I favor the more complex and traditional processes of winemaking in order to create wines with difference.

Cellarworks: What do you feel the future holds for you?

Tulloch:  Tinkering, experimenting and blending - in the endless pursuit of better wine.

Also, I look forward to enjoying the control and development of my own Company (if my wife says that’s OK), and ultimately reinvestment back into our own vineyard and winery assets.

Cellarworks: Thank you for the great comments and we certainly hope for your continued success. To learn more about you and your great wines, we will direct our readers to your website.

Keith Tulloch's Web Site



Making the Great Wine Cellar

You just have to, you must. You can not stand to be apart a second longer. It's midnight, but you sneak, barefoot down the stairs, engulfed in darkness. You approach, grope for the door handle and step inside. The cool, stone floor beneath your feet brings a chill and a thrill. You feel for the light and as it casts a warm glow,  you sigh with contentment... "Ahhh, my wine cellar"

There is much brain storming, passion and anticipation when our design team at Cellarworks begins creating a wine cellar. Our goal is to make our client go weak at the knees--- and that’s before he opens his favorite bottle of Bordeaux.

Last month we discussed the importance of what is behind those cellar walls. This month we’ll focus on the exciting part, the interior design aspects that make the wine cellar a breathtaking feature.

The most obvious feature is the wine storage furniture--- the racking. The rich look of oiled Mahogany brings instant depth and warmth into a wine cellar. For a more contemporary look, the effect of bleached Maple is striking.

The actual design and finishes of the furniture makes a huge difference in the overall look and quality of the cellar. Because we manufacture our custom furniture, any wood and finish can be used depending of the application.

A unique floor certainly adds to the atmosphere. We’ve seen how antique stone from Europe, such as 300 year old French terracotta, centuries old Portuguese mosaics, or 1^st century Jerusalem stone give the cellar an old world feeling. A good example of this is the antique orangerie mentioned at the beginning of the newsletter.

On the other hand, for a modern cellar, polished marble, copper inlay, or glass mosaics are effective.

Wall finishes can also be modern or traditional such as the old world techniques of Marmarino, stucco Valentino, and warm Tuscan washes. These give a cellar depth and age. For a modern wall finish, the chic look of Ebony paneling with chrome inlay is a stunning example.

Lighting is one of the features that really create the ambiance of the wine cellar. A large antique wrought iron chandelier will instantly create intrigue – throwing shadows and shafts of light upon the bottles below. You will feel as though you are standing in an old wine cave in Burgundy.

In contrast, a contemporary cellar may have the bottles lying in abstract mid century boxes mounted to the walls and back lit with aqua color glass, throwing a cool, surreal glow on the bottles. This wine cellar has a feeling of mystery and sophistication.

Even the finishing touches such as hardware can make a real design statement, such as the antique look of engraved Victorian brass hinges versus the clean and simple look of mid century chrome. All of these different components in combination with design and creativity make the dream cellar.

So, whether your style is contemporary, old world, art deco, traditional, mid century, or eclectic, the options are endless, fascinating, and limited only by the imagination.

To view some of the features mention, you are welcome to look at the photo gallery on our website.



And Finally...

Next month we will highlight and interview a very well know wine maker from Napa Valley-- Delia Viader. Her wine has won many awards and is highly regarded by collectors. We will also continue our discussion on what makes a beautiful cellar by discussing the wine storage furniture, it's application, and the many possibilities.

If you know  someone who would benefit from the above information or would enjoy receiving future newsletters, have them email us.

Have a great month and please send us your comments questions or  suggestions.