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Journeys : Apr May 2011
PHONE ORDERS: 6234 8003 (9.00am – 6 .00pm Monday – Friday, message service available) FAX ORDERS: 6234 9977 POSTAL ORDERS: Wine Club 201 Collins Street, Hobart. 7000 For ongoing news and views on w ine, email firstname.lastname@example.org, subject heading R ACT Wine Club. Quantity Product Price / Dozen Total R ACT Club Dozen $99.00 RACT Tasmanian Dozen $119.00 Feature Selection $310.00 Free delivery within Tasmania. For other areas, please contact us. Grand Total $ Offer valid u ntil 31st May 2011. While stock s last. If stock becom es u n ava ilable we m ay elect to m ake an altern ative offer ava ilable to R ACT Wine Club Members. Orders not accepted from p erson s under 18 years of age. I certify that I am over 18 years of age. Signed: Date Na me: R ACT Mem bership No: Deliver y Address: Pcode: Phone: (B/H) Phone (A/ H) Deliver y In struction s (e.g. If not hom e, leave at back door etc.): Pay ment details: Bankcard Visa Mastercard Amex Cheque (Payable to RACT Wine Club) Credit Card Num ber CVV Expiry Date: Name on Card: Sign atu re: RACT WINE CLUB Order Form How often would you like to receive w ines? Just this once Monthly Bi-monthly Quarterly. Would you like to receive a monthly RACT Wine Club email newsletter, detailing offers and events? Email Address: Order any dozen bottles of wine from the RACT Wine Club before 12 December 2011 and you could win five dozen bottles of wine for your cellar. The winner will be drawn on Friday 16 December 2011. RACT Wine Club Dozen – $99.00 Afford able, approach able wine s for your ever yday drinking pleasure. 3 bottles each of: RACT Shiraz, RACT Cabernet Me rlot, R ACT Chardonnay, R ACT Sauvignon Blanc. Please note any of these wines can be purchased by the dozen or mixed according to your taste. Feature Selection – $310.00 3 bottles each of: Pressing Matters R0 Riesling, Pressing Matters R9 Riesling , Pressing Matters R69 Riesling , Pressing Matters R139 Riesling RACT Tasmanian Dozen – $119.0 0 3 bottles each of: R ACT Ta smanian Sauvignon Blanc, R ACT Ta smanian Chardonnay, R ACT Ta smanian Pinot Noir, R ACT Ta smanian Merlot. Please note any of these wines can be purchased by the dozen or mixed according to your taste. Greg Melick has segmented the market into four different levels of residual sugar. He has produced a zero grams per litre of sugar Riesling, a bone dry style, called the Pressing Matters R0. The Pressing Matters R9 has 9 grams of sugar per litre and would be considered a dry style also. The R69 has 69 grams of sugar per litre and would be considered sweet and the R139 is at the luscious end of the sweet spectr um. When we consider that the Pressing Matters vineyard site was only selected in 2002 and that we are tasting wines from its earliest vintages the prospect for the future is mouth watering. David Johnstone, SJW Senior Judge of Wine Pressing Matters Tasmanian wine consumers are aware of the standing that Tasmanian wine has both locally and overseas for Pinot Noir, Chardonnay and sparkling wine. Tasmanian Pinot Noirs are recognised world wide as some of the best new world wines made from that grape variety. Our Chardonnays are recognised as excellent cool climate styles and Tasmanian fruit is now eagerly sought by the major producers from the mainland for their premium Chardonnay labels. Our sparkling wine is also justifiably recognised as excellent. However one of our best kept secrets is the Riesling grape variety. We are making terrific styles ranging from bone dry to lusciously sweet. Our plantings of R iesling are small compared to Pinot Noir and Chardonnay and it can be likened to a David and Goliath scenario with Riesling taking on the better known and recognised brands and varieties. Riesling producers can justifiably be proud of the achievements they have made so far. A more recent addition to the Riesling family in Tasmania is Greg and Michelle Melick who produce R iesling under the Pressing Matters label. With only 2.9 hectares of Riesling planted the results they have achieved to date have been nothing less than astonishing. On the Australian wine show circuit they have managed to accumulate 6 trophies and 10 gold medals which is a remarkable number of awards for such a small producer. Greg Melick’s understanding of the marketplace has enabled him to target different market segments with his differing styles based on the sweetness or residual sugar of the styles. When we talk about grams per litre of sugar in wine we are referring to the residual sugar that the wine maker leaves in the wine. The normal palate’s threshold for noticing the retained sugar is usually about 7 grams per litre. 70 April / May 2011
Feb March 2011
Jun Jul 2011