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Restaurante Capri


Australia Wine Regions.


  1. Presentadores
  2. Participantes
  3. Los Vinos y el Menú
  4. Información sobre los vinos
  5. Notas regionales
  6. Vinotables rating de los vinos


Mario Aguilar y Carlos Paldao

TIPO :  Abierta


Mario Aguilar, Jaime Estupiñán, Italo Mirkow, Orlando Reos, Peter Scherer, Alfonso Sánchez, Jairo Sánchez, Miguel Segovia.


Esta degustación es la quinta de la serie de vinos de  Australia programada para el 2015 pero pospuesta hasta ahora por razones fuera de control.  En esta oportunidad incluye vinos de Central Victoria, Western Victoria y NE Victoria, SW Australia and Greater Perth.

 Los Vinos

  2. 2013 VASSE FELIX FILIUS, CHARDONNAY, Margaret River
  3. 2012 TOURNON SHAYS FLAT PYRENNNEES SHIRAZ, Heathcote, Victoria.
  4. 2007 TWO HANDS MAX’S SHIRAZ, Heathcote, Victoria

El Menú:

  1. Anillos de calamares marinados a la plancha
  2. Corvina grillada con espinacas saltadas en aceite de oliva virgen
  3. Agnolotti a la crema
  4. Costillas cortas de res asadas, salsa de hongos con vino y tomillo, con papas           encebolladas
  5. Postre y/o café


(All information obtained and condensed from several Internet articles.)


the-chook-sparkling-shiraz-south-australia-10576934The Winery. “As the bigger sibling of Woop Woop, the Black Chook once again represents a collaboration between Ben Riggs the wine maker at Penny’s Hill, and Tony Parkinson, proprietor of Penny’s Hill. The Black Chook is sourced from McLaren Vale, known for it’s consistent, Mediterranean-type climate and Langhorne Creek which characteristically produces Shiraz that is spicy, flavorful and elegant. Co-fermenting small amounts of Viognier skins with Shiraz adds wonderful apricot perfumes, at the same time as intensifying the deep rich color and velvety mouth-feel of the win. And what is Chook? It’s Australian for Chicken!”

The Wine: Winemaker’s Notes. The fruit is sourced from premium Shiraz growing regions including McLaren Vale and Langhorne Creek with the result being a rich, luscious Sparkling Shiraz that is well balanced and food friendly. Showing wonderful smooth integrated fruit and a rich weighty texture across the palate. This is blended with a touch of younger vintage Shiraz bringing ripe juicy fruit characters to the finished product.

Experts Ratings:

ST: 88 Pts.

  • International Wine Cellar – “Dark purple. Powerful raspberry and blackberry on the nose, with a subtle floral accent. Sweet red and dark berry flavors are braced by zesty minerality and flesh out with air. Juicy, nicely focused cassis and blueberry on the finish, which is unusually energetic for this genre.”
  • JH: 88 Pts
  • ~Josh Raynolds (International Wine Cellar, 89 PTs: “(made from a blend of fruit from McLaren Vale and Langhorne Creek) Vivid ruby, with a frothy mousse. Has bright raspberry and cherry on the nose and palate, with subtle white pepper and spice notes adding vibrancy. It is nervy and less sweet than most versions of this genre, with good back-end lift and tangy bite. Finishes with good clarity and a strong echo of fresh red berries. (Jul/Aug 2010)
  • Australian Wine Companion – “Light colour; a well put together light-bodied shiraz, with some flavour complexity, and the usual slightly sweet finish to balance the phenolics.”
  • Robert Parker’s Wine Advocate.  Deep garnet in color, the NV Sparkling Shiraz offers aromas of warm raspberry preserves, red plums and mulberries with hints of licorice and chocolate. Medium bodied and medium-sweet with balancing acid and a medium level of chewy tannins, it has a good persistence of bubbles and a long finish. Drink it now. (LPB)” (2/2012). 

Price: $23



Vase Felix

The Winery. Vasse Felix is located in the Wilyabrup ‘sub-region’ of Margaret River. Vasse Felix vineyards are also located to the north of the region in Carbunup, and to the south, in Karridale. The vineyard sites have been selected for their unique topography, micro-climates and natural irrigation. The best-suited grape varieties have been matched to each vineyard, and specific rows and blocks have been planted to correspond with topography and soil type.

The Wine: Winemaker notes. Pale straw in color with a green tinge. Elegant, fine and complex perfume with vibrant fruit fragrances of pineapple, white peach and delicate fruit ginger and wild mushroom nuances beneath. Yeast and fine oak contribute exciting layers of smoked charcuterie, spicy clove and stone flint. The palate is bright, fresh and luscious with white peach and mushroom notes and a fine-tuned structure integrating the wine’s mouth-watering acidity, fruit and oak. Its seamless, suspended palate finishes with a delicate citrus flower note.

Experts Ratings: 

Wine Spectator – 90 points. “Lithe and open-textured, with green apple accents to the pineapple and floral flavors, finishing with a hint of passion fruit. Lingers gently. Drink now through 2020.”

The Wine Advocate – RP 90 points. “The 2013 Chardonnay has a nose of honeydew, ripe nectarines and poached pears with a toasty undercurrent. Medium-bodied, it fills the palate with asse Felix is on the cutting edge of modern style Chardonnay with their focus on lean, zippy and aromatic characters. A proven medal and trophy winning wine, the Vasse Felix Filius Chardonnay has delicious stone fruit and purity of acid and minerality. Has wonderful line and length that will accompany light seafood dishes wonderfully.

Price: $ 27


The Winery: Seeking excellence in the land Down Under, in 2009 Michel Chapoutier bought two new vineyards (Shays Flat Estate and Landsborough Valley Estate) in the Victorian Pyrenees to set up the fully owned label, Tournon. Michel recognized two unique terroirs that would allow him to make distinctive wines utilizing the Syrah/Shiraz grape that originates in his homeland. A southern extension of the Great Dividing Range, The Pyrenees foothills and ranges create a remarkable diversity of microclimates and soils that provide wealth of variety for winemakers. The cool weather patterns and unique soil in this region are an ideal place for the development of Chapoutier’s biodynamic winegrowing philosophy, and of extending Rhône traditions. Like in Hermitage, Michel’s challenge is to show the diversity of this area by producing racy Shiraz from different type of soils.

Read more here: http://www.mchapoutieraustralia.com/content/tournon

The Wine: This spectacular Australian red wine features pepper, dark spice and black fruit on the nose. Gorgeous concentration here! Black and dark red fruit mingle with the pepper, dark spices and brooding mystery. What an incredible wine. It’s produced by a classic and respected Rhone Valley winery Chapoutier. This wine combines the concentration and lusciousness of Australian fruit with the finesse, balance and elegance of Rhone Valley reds. Decant for 1-2 hours for maximum pleasure. Pair with roast lamb.

Shiraz food pairings: filet mignon, peppery or spicy hearty meat dish, radicchio, and lamb cutlets. (Review by Natalie MacLean, named the World’s Best Drinks Writer at the World Food Media Awards in Australia.)

Expert Ratings: RP Wine Advovate: 94 Pts

Price: $41

2007 TWO HANDS MAX’S SHIRAZ, Heathcote, Victoria.

The Winery: The Two Hands range is extensive, as we crush grapes from distinct regions across Australia, making wines from many different varietals across the four series in our portfolio, all produced on the estate.Since then our very first vintage, we have endeavoured to produce wines that truly reflect regionality, meaning that they show the characteristics that we associate with the regions from where the fruit was sourced. With the motto ‘quality without compromise’ central to  the Two Hands philosophy, our wines are selected through a process of barrel classification – selecting the very best barrels for the Flagship range followed by the Single Vineyard Series, Garden Series and then our Picture Series.

Read more at: https://www.twohandswines.com/

The Wine: This medium to full bodied Shiraz with hints of blackberry, fresh earth, herbs, game, iron and coal dust, builds presence and weight on the palate. Starting early, the tannins in this wine are savory and gravelly in nature. Remaining strong to the end, the tannins are accentuated by notes of black cherry and spice, and then pulled through to a long and complex finish.

Three days cold macerating prior to fermentation in five and ten tonne open top fermenters, with regular pump overs (three daily over peak fermentation) to extract color, flavor and tannins. Following 15 days of maceration the dry free run was drained to tank and the skins pressed to the same tank. After 24 hours, the wine was racked to barrel, where malolactic fermentation took place. Minimal fining and filtration is used.

Expert Ratings:

James Halliday: 95 Pts.  “Rich, dense and dark, with a cool overlay to the fruit; there is an element of cranberry complementing the tar, earth, spice and well-handled oak that delivers not only on the bouquet, but also on the palate; bright and clean on the finish.”

Price: $60


The Winery:  For as long as Australia has been known for Shiraz, the Barossa and McLaren Vale have been the country’s areas of viticulture concentrations. In recent years, however, ambitious vintners have moved beyond these two South Australia regions, eager to explore the possibilities elsewhere and unafraid to test the world’s perception of what Australian Shiraz can be. Malakoff Vineyard – 46 acres of vines on an eastern-facing slope on the southern edge of the Pyrenees Hills in Western Central Victoria – is an example of just that kind of adventure and is proving to be an outstanding success.

A number of elements caught Michel Chapoutier’s attention when he was introduced to the undeveloped site nearly a decade ago. He first recognized that it is a region that receives ample sunshine; Malakoff has remarkable exposure, which allows for maximum fruit development and ripeness. Also, the upland territory benefits from cool breezes that stream through the vineyard. The result is an ideal temperate climate that lends the lieu dit Malakoff Shiraz its distinctive and intriguing flavor profiles, particularly its peppery taste.

Doug Fletcher, Vice President of Winemaking for Terlato Wine Group explains, “Soils in the region are mostly red podzolic earth over parent schists, shales, midstones and some quartz from sedimentary marine deposits more than 500 million years old. In these ancient soils, low yields of small, concentrated fruit are produced. Maturing slowly, the tiny berries are intensely flavorful. The Malakoff soil is also permeable and well structured, providing good aeration and drainage. These vineyards are harvested late so that the grape tannins are fully ripened.”

Malakoff is farmed based on the broad philosophy for which Michel Chapoutier is famous – emphasizing soil health. The focus is on maintaining good balance in the vineyard’s natural environment while working where appropriate and necessary to improve soil and vineyard conditions.  Identified as a phylloxera-free zone, the Malakoff vineyard is not threatened by any of the feared phylloxera pests. Thus, the vines can be planted on their own roots, a desirable rarity among the world’s great vineyards. Perhaps due to the absence of rootstock planting, the Malakoff vines have proved to be more vigorous in their ability to better tolerate drought conditions.

Read more at: http://www.terlato-chapoutier.com/

The Wine:  The wine is a partnership of Napa Valley vintner Tony Terlato and renowned French winemaker Michel Chapoutier. It’s a pairing that combines New World savvy and Rhône expertise for a crowd-pleasing and food-friendly wine.  You may be asking, what is Viognier, a white wine grape, doing in a red wine? It’s a tradition that comes from France’s Côte-Rôtie region. A small percentage of Viognier helps to soften the taste and texture of the wine, and adds fruity and floral characteristics.

This wine is 95% Shiraz and 5% Viognier. The grapes were de-stemmed and fermented in cement or stainless steel tanks, and aged entirely in tanks. This helps to give the wine bright and bursting berry flavors. Cherry and blackberry pie mix with spicy black pepper, nutmeg and a hint of violet. Soft tannins and good acidity make it a great wine for a range of pasta, vegetable and meat dishes.

Experts Ratings:

Price: $20


Click below to see full evalaution

 GN tasting 49 – evaluation

Best Wine:  2007 TWO HANDS MAX’S SHIRAZ, Heathcote, Victoria


(This information has been obtained from various internet sources, mainly Wikipedia and web pages dedicated to Australian wines as well as from the book the Wine Bible)


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