In 1992 I made my first pilgrimage to Piemonte in Northern Italy in search of the Holy Grail [aka Nebbiolo] along with the lesser luminaries Barbera and Dolcetto.I’d also heard and read about a white wine variety local to the region called arneis but I’d never seen or tasted one in Australia.
While there, I was delighted to taste many fine examples of the 3 reds but try as I might, couldn’t locate the elusive arneis.
The repeated response to my enquires was a sort of blank indifference with the advice “you want to try our Piemonte white wine then look for cortese”
Late in my 7 day visit I did locate a bottle in a restaurant in La Morra. I recall enjoying it then forgetting about it; that was that.
Fast forward three years…
In the spring of 1995 I was invited to present our range of Italian varietals at a tasting for the Wine Science students in Adelaide University.
As I was leaving the tasting I was approached by a middle aged man who said “I’m not a student [ obviously ] but I heard you were coming to town so I gate crashed the party”
“I’m the manager of the vine improvement society at Nuriootpa in the Barossa Valley; have you ever heard of an Italian variety called arneis?” I said I had, to which he asked if I had a home for 500 vines.
It turned out that about 3 years earlier he had been approached by a local [ Barossa ] grower who requested he import, quarantine then supply him with arneis stock.
This he duly did.
When he contacted the grower in 1995 to say his vines were ready the grower sheepishly told him he had planted the patch with something else, and no longer needed them.
How there could be such a glaringly poor communication trail I don’t know.
On the spur of the moment I agreed to buy all 500 vines which were duly shipped over to Dromana beautifully uniform and about a metre high trained and staked up in 6 inch pots.
I planted them out and got a small first crop in 1997. At the time we claimed to be the first people in Australia and maybe even the Southern Hemisphere to plant the variety.
We made arneis for nigh on 20 years with varying degrees of success in sales and marketing, but time and seeming indifference to this lovely wine have worn us down.
We have grafted the bulk over to Chardonnay and I personally have made what will be our last vintage in 2018.
Open and read Garry's 'Endangered' wine a family project which tells the story of “ENDANGERED” : our arneis and turtle colonies along Australia’s East coast, a loose connection I agree.
This is mainly a human interest story more to do with the passion of a child on a mission, but that said the wine is bloody nice as well.
We have only 80 dozen for sale primarily at cellar door, so if you’re interested in trying the last of my arneis, I suggest not waiting too long
It would be fair to assume that Italian grape varieties and sea turtles don't have a lot in common. But for Garry's latest wine 'Endangered' this is not the case.
In 1995 when he saw Italy's Arneis becoming forgotten, he planted the Piemontese variety on the estate, the first vineyard in the Southern Hemisphere to do so we believe. 2018 is tthe final vintage of his Arneis as the vines are now grafted to Chardonnay.
Fast forward a little from 1995..While Garry and his grandson Oscar were watching a video "Straw no More"(Google Molly Steer), Oscar decided to help the sea turtles by campaigning to abolish the use of plastic straws; even writing to McDonalds to fight for the cause.
Oscar had given Garry a picture of the turtles he'd drawn at school. Seeing synergies between the two plights, Garry decided to use Oscar's picture as the label for his latest, and final, Arneis release. A lovely culmination between the two projects.
To further support Oscar's cause, Garry is personally donating $20 for every case of Endangered wine sold to a Turtle Rehabilitation Centre in Cairns.
Garry's 'Endangered' Arneis is available for tasting and purchase in our wine centre, however with only a small quantity produced, we suggest not waiting too long...
Images supplied my Mornington Peninsula Essence Magazine, images by Yanni
Looking for the perfect aperitif before your next dinner with friends? Bring a touch of Spain to your dinner and get everyone talking..
This Crittenden Family recipe is a great way to use our Saludos. We served it to guests at our recent Pre Vintage BBQ and it was a huge hit.
Pour into a glass:
100mls 2017 Los Hermanos Saludos
30mls Aperol (about a shot)
Build on Ice
Top with a little tonic water and garnish with a sprig of mint and slice of orange. Perfect.
The Saludos Spritzers were a definite success at our Pre-Vintage BBQ event, empty glasses everywhere!
The Crittenden Estate Wine Centre was recently awarded Silver at the Victorian Tourism Awards in the category of Tourism Wineries, Distilleries and Breweries.
For a business that prides itself on not only high-quality wines but a high-quality visitor experience as well, we were thrilled to win silver at these state awards.
The Crittenden team were proud to be amongst an amazing array of businesses in this category including Bright Brewery, a very deserving winner of the gold, and Mornington Peninsula Brewery who were awarded Bronze. Special mention of course to the other finalists in the category, Little Creatures Geelong and Sedona Estate.
Reflecting the complete visitor experience at Crittenden Estate, it was a wonderful achievement that our Lakeside Villas at Crittenden Estate were also awarded Silver in the category of Self Contained Accommodation.
The Victorian Tourism Awards represent an industry framework for peer recognition which fosters a culture for business development excellence and innovation.
They present an invaluable benchmarking opportunity, looking at all elements of a business from Marketing, Sustainability, Business and Community engagement.
The award is a credit to the Crittenden Estate team and the amazing work that they do not only within the Wine Centre but with the broader wine industry, tourism industry and community as a whole.
The Crittenden Wine Centre is open 7 days per week, 10.30 - 4.30pm providing seated wine tastings for guests to enjoy.
Each year the Mornington Peninsula Regional Tourism legend award recognises the outstanding contribution by an individual to the Mornington Peninsula tourism industry.
Last night we were honoured to learn it had been awarded to Garry Crittenden.
Announced at Moonah Links golf course by last year’s recipient, Max Paganoni from Max’s at Red Hill Estate, the award was presented to Garry in front of industry colleagues and the State Minister for Tourism, The Hon John Eren MP.
Over the years Garry has served on many industry and tourism bodies at a regional, state and federal level, always taking a broad view of the importance of industry cooperation.
A major driver and strategist for tourism growth for over 25 years, he played a lead role in the very first umbrella-peninsula tourism group when he headed up the Mornington Peninsula Tourism Forum. “It’s fair to say that in the years that MPTF was in place, it catapulted us from a sleepy backwater of holiday homes for the rich, to a must visit year-round destination, helped in no small part by the burgeoning wine industry.” Garry said.
Garry has always recognised the importance of tourism and engaging the customer. It was 1992, when we opened our first official cellar door and with it the first winery café on the Peninsula. It was early days, but Garry and Margaret recognised the importance of pairing a food and wine experience and helping to promote the Peninsula as a food and wine destination.
Garry said, “It’s wonderful to see how the destination has grown and evolved over those years The Mornington Peninsula is now recognised nationally as a premium food and wine destination.”
In his acceptance speech, Garry acknowledged the work and innovation of his wife Margaret in establishing the restaurant and Cellar Door at Crittenden Estate, “While I was at a wine tasting event in London for Australia Day, showcasing Australian wine, unbeknown to me, Margaret was at home working with draftsman and creating the concept for what our food and wine experience was to become. This award is a reflection of Margaret’s contribution, just as much as it is mine.”
In 2012, Garry was inducted as a Melbourne Food and Wine Festival Legend. This was recognising his pioneering work introducing new Italian grape varietals to Victoria, for his commitment to the development of the Mornington Peninsula wine region and inspiring many Australian winemakers.
They say all things happen for a reason, which is perhaps why one of the Australian wine industry’s biggest mix ups, has led to one of Crittenden Estate’s most celebrated successes.
At the Australian Alternative Varieties Wine Show held on November 8 - 11, Crittenden Estate’s 2013 Cri de Coeur Savagnin won the trophy for best French Varietal and then went on to win the trophy for best White Wine of show.
Regarded by the industry as one of the best wine show’s in the country, The Australian Alternative Varieties Wine Show (AAVWS) is a forum for wines that fall outside the mainstream. The show had more than 800 wines entered, made by 226 different producers, grown in 66 unique wine regions. Throughout the event, over 100 different grape varieties were tasted.
So how did this success come to be?
In 2008 many Australian vignerons, including Crittenden Estate, inadvertently planted Savagnin in the belief they were planting the Spanish variety Albarińo. However, upon a visit by France’s top vine identifier, Jean-Michael Boursiquot, the mistake was realised.
Whilst many winemakers attempted to graft vines, or even rip them out altogether, Crittenden Estate turned its focus to the home of Savagnin, the Jura region in France, and began ageing their tiny production under a yeast flor or ‘voile’ to add a nutty, oxidative quality to the wine. And so began a journey of education, perspiration and frustration, which has ultimately resulted in this highly acclaimed wine. A Cri De Coeur (cry of the heart) if ever there was one!
With the first vintage produced in 2011, Winemaker Rollo Crittenden has continued to evolve the wine making technique of this Jura style wine for the 2013 vintage.
Rollo said, “We never could have hoped to make such a highly regarded and now awarded wine when we embarked on this project. At first, we were just trying to salvage a bad situation and have a little fun along the way. It goes without saying that I am delighted to receive these awards for a wine that ultimately started as a viticultural mistake – especially from a wine show that I hold in such high regard.”
Apart from these AAVWS awards, industry experts have also shared their praises for Crittenden Estate’s 2013 Savagnin
“This wine is a triumph. A few Australian winemakers have attempted the style but Crittenden Estate has absolutely nailed it… it is one of the most intriguing and captivating wines I’ve tried this year”. Dave Brookes, The Adelaide Review, August 7th 2017
“The second release of this vin jaune-inspired white wine - savagnin aged for years in barrel under a layer of flor yeast - is even more outstanding than the first: gorgeous nuttiness and tangy complexity.” Max Allen, Gourmet Traveller, June 2017
"This has been so anticipated by me I nearly wet my pants opening the carton. Then it got lost in a blind line up of ‘other whites’ but so easily found. Smelling it makes me want to take a big gulp of it. Crittenden are the only people in Australia really, truly, taking their bounty of savagnin for table wines seriously". Mike Bennie, winefront.com.au, 17 May 2017
Crittenden Estate recently hosted it's annual Wine Alliance Spring Garden Party. An event exclusively for our Wine Alliance Club members, guests were able to enjoy a wide range of Crittenden Wines beautifully paired with Indonesian fare from Andrew Grinter's new venture Social in Blairgowrie.
Thank you to all who joined us and we look forward to doing it all again next year!
Here is a little video from the day
The vineyard has come to life in the past few weeks signalling the start of the growing season. A healthy cover crop can be found in the mid rows of the vineyard, with broad beans and snow peas amongst some of the crops. This will provide essential nitrogen for the vines along with plenty of options for spring salads and side dishes for the dinner table.
Work in the winery has been steady over winter. Our estate Chardonnay and Pinot Noir are developing nicely in barrel, where they will spend a few more months before blending and preparing for bottle. In the meantime we are preparing the 2017 Peninsula range of wines due for bottling in November. The core Peninsula range will be joined this year by a new Peninsula Rosé made entirely from Pinot Noir sourced from Main Ridge.
So far the wines are showing great promise. The whites are defined by great acidity, freshness and balance with the reds showing elegant fruit expression and fine detail. Drinkability will be a key feature of the 2017’s but they will cellar well if you can resist the temptation.
Matt Campbell, Assistant winemaker and winery manager
Winter has arrived. As the evenings get cooler, the fires are stoked and many of us start to enjoy our red wine even more.
So it’s a good time to think about what food pairs well with your favourite red. Our friends from Hillock Down Produce Store in Rye have provided us with this great, warming recipe that will go perfectly with our 2015 Crittenden Estate Kangerong Pinot Noir.
1 kilo Hillock Downs grass feed beef mince
150 grams of breadcrumbs
180 grams of Parmesan cheese greated finely
4 tablespoons of fresh Italian parsley, chopped finely
160 ml of olive oil
2 onions finely chopped
1 garlic clove
2 kilo of Hillock Downs passata sauce
2 bay leaves
Extra grated parmesan cheese and chopped parsley to serve
500 g of your favourite pasta
Mix breadcrumbs, cheese, parsley with the beef mince. Add 3 eggs first and mix well. Mixture should all come together. If it feels too dry, add the 4th egg. Roll mixture into balls. Heat oil in a pan that’s large enough to hold all the meat balls. Cook meatballs until golden brown as they brown lift them out. Fry onion and garlic until sautéed, then add the passata sauce. Add all of the browned meatballs back to pan with Passata sauce. Add bay leaves and simmer for 40 minutes. Cook pasta according to packet instructions until al dente. Maniare!
Place cooked pasta in a large bowl and spoon meatballs over the top. Sprinkle with extra parmesan cheese and parsely.
2015 Crittenden Estate Kangerong Pinot Noir
ABOUT HILLOCK DOWNS PRODUCE STORE
We at Hillock Downs are committed to providing you with the best beef made by nature. We are MSA licenced producers and pasture certified which means there are no hormones and are antibiotic free animals. We make sure the animals are treated with the utmost respect. Our cattle are all born and raised right here on the farm using traditional and sustainable farming practices.
151 Dundas St, Rye
Tel: 0413 777 737
The steady hum of vintage has wound down to a gentle whisper of Chardonnay and Pinot Noir slowly finishing their ferments. 2017 has been a very promising vintage for Crittenden Estate, the journey to this point beginning around spring 2016.
Our vineyard sprung to life right on schedule and was followed by strong, healthy spring growth. The vineyards flowering period coincided with a cool spell in November, leading to reduced potential yields and a few nerves leading into summer. A hands on approach and attention to detail in the vineyard helped reduce the threat of disease from high humidity and heavy rainfall over the New Year period. A mild to warm summer ensued, along with timely rainfall, aiding the vineyard in the approach to harvest. For us, the 2017 vintage will be defined by the near perfect ripening conditions of late February and March. Mild days, cool nights and dry weather led to a stable, prolonged ripening for our grapes, with our various blocks picked at optimum balance and ripeness.
Things moved very smoothly in the winery this harvest. Batches of fruit arrived in timely fashion and were given their deserved full attention by the winery team. Time enough to put some premium Pinot Noir through our little basket press, gently extracting the skins, giving superb results. The whites exhibit lovely natural acidity, ripeness and balance. At this early stage the potential quality is very high. The Pinot Noirs have an elegant poise, fine subtle tannin and are less boisterous than 2016. They poses excellent expression of place and in time will become archetypical Mornington Peninsula Pinot Noirs.
With winter setting in the vineyard begins to shut down and winery slips back a gear or two. There is, however, plenty of work to do and the excitement of seeing the 2017 wines develop in barrel will provide ample inspiration.