Here is a summary of our different wines.
We do not offer a critique as to the likenesses to other flavours. We leave that to you.
We want to share with you the techniques used to produce our range of Artisan Wines in Wingham on the Mid North Coast of New South Wales and the background stories of their creation and naming.
Mark named this wine after Belinda's family nick name for her. He says this wine is meant to be fun, bubbly and youthful in its attitude, just like Belinda.
Bella is made from the same blend of Pinot Noir and Chardonnay as the Estate's Methode Champenoise without having been fermented for a second time in the bottle and so it is carbonated at the Estate and is available on tap and bottled.
Being the base wine for the Estate's Methode Champenoise and without a second fermentation it is low in alcohol and well suited to being used as the base for cocktails and as a fun sparkling wine.
Are you ready for a Redi?
Twenty years ago Mark was searching for a name for a non serious, fun, sparkling red more suited for people who wanted to explore red wine but found it hard to approach and enjoy.
His daughter Diana came up with the idea of Redi and after all these years it is now a reality.
Redi is made from the same wine as the Estate's Pinot Nouveaux. Redi is sparkled on site and available on tap or bottled.
When Mark's ancestors came to Australia on the ship William Turner in 1841 they settled in Dungog where they established a wheelwright business.
Two generations later George Stephenson Smith, Mark's grandfather, travelled through Wingham to the upper Nambucca and selected a land holding which he named Appletree after the native Apple Gums near the proposed house site.
Some 125 years later Mark and Belinda purchased the land which became Jacaranda Estate in Appletree Street Wingham. That was an interesting coincidence.
Then when the first must and juice was delivered to the Estate's wine maker, Will Rickard-Bell's Chill Wine Co in Orange, Mark met Paul Manzano, Will's assistant wine maker for that year who was in Australia visiting from his home in the Bordeaux, France.
Paul explained that Rose was becoming very popular in Europe and that he had just completed a Rose Vintage in the Bordeaux.
Therefore Mark and Will decided that Paul should be the nominated wine maker for the Estate's Rose.
The next coincidence! At dinner that night Mark asked Paul if there was a meaning to his surname Manzano.
"Oh yes," he said "It comes from my mother's side who is Spanish; it means Appletree....!!!
And so our Rose is called Manzano.
Manzano is the same blend of Pinot and Chardonnay as the Estate's Methode Champenoise and Bella except that those wines are made from the first 50% extraction as happens in champagne. The next 10% to 15% of extraction is used for Manzano and so has more tannin.
After basket pressing on site the Pinot marc is added back to the blended juice and macerated during its 8 hour trip to Orange hence moving the Pinot phenolics and colour into the must which is then fermented on the skins to make a truly extraordinary and purposely made Rose.
The main wine producing Eastern region of France is Burgundy where Pinot Noir and Chardonnay are the principal varieties grown with a small amount of Gamay.
Burgundy consists of a large number of very small vineyards and in this regard Jacaranda Estate is remarkably similar. These small vineyards growing Pinot Noir and Chardonnay are welcoming to visitors unlike the Chateaus of Bordeaux.
Nearby to Burgundy is Beaujolais which is known especially for its Beaujolais Nouveaux being a wine of this year, unaged and without having been exposed to oak.
Jacaranda Estate's Pinot Nouveaux is a wine in this style. Released early without oak and made from the same wine as our premium aged Pinot Noir.
This wine carries the prefix before the year of TC. This is an acknowledgement of the help and support of Trevor Currell whose nick name is TC and has been the Estate's principal contractor, believer and supporter since the beginning.
The current vintage TC17 is fresh, vibrant, colourful, cheeky and youthful (Just like Trev!)
The canes are supported by 10 fixed foliage wires to create an innovative high, thin, "bookcase" canopy management system where virtually every leaf is exposed to the sun, maximising UV-B exposure and maximising the phenolic development of the berries.
This system requires 25 kilometres of wire per acre.
The fruit is basket pressed by hand, placed into barrels that are encased in ice to reduce any possibility of oxidisation or uncontrolled fermentation and then transported by road to Orange, a journey of eight hours.
Nothing is wasted. The Chardonnay marc is later fermented to make Chardonnay Pomace Brandy and infused into juice from our orange, lemon, kumquat and grapefruit trees to make a range of liqueurs.
Currently our Chardonnay is unoaked, however in future years we may produce an oaked version. At this point, we are delighted and don't want to change anything.
When Mark and Belinda decided to create a vineyard in the comparatively humid and hot Mid North Coast of New South Wales they had no aspirations of producing a good or even drinkable Pinot Noir. It was intended for the Pinot to be utilised as an early picked component of their sparkling wines.
Wingham was a lifestyle location because of its climate being acclaimed by many as one of the best climates in which to live in Australia.
Pinot Noir has been long been associated with cool climate and high altitude. Although being in a hot climate at low altitude Mark then decided to apply his long experience in viticulture to create a micro climate in the vineyard using their Bella Bookcase Canopy Management Technique.
He thought he might be able to produce a unique result of a full bodied wine, whilst different to most Pinot Noirs, might well be appealing if somewhat groundbreaking.
The process of basket pressing on site and then combining the juice and marc back together again into barrels encased in ice causing maceration of the must during 8 hours of road transport to the wine maker in Orange has added to the complexity of the phenolics.
The results will speak for themselves and the 2017 Pinot which is currently maturing in new French Oak will be available in mid 2018. Based on tastings so far, we are convinced this wine will inspire the most discerning wine lover.
In the cold area of Veneto in Italy, they have been partially drying grapes after harvest for hundreds of years in order to increase the sugar concentration of the juice to make a relatively sweet wine from the blend of Valpoliacella.
About sixty years ago, a winemaker misplaced a barrel of fermenting wine. Some 12 months later, by which time no residual sugar remained, he found it and expected that the wine would be undrinkable.
They sampled the wine and upon tasting the comment was "amarone" being "bitter" (Not so much bitter but not sweet)
From that mistake Amarone has become an expensive, famous, small production wine.
Mark recalls the time when dining with his friend Frank Spencer who thought that a wine was not worth drinking unless you needed a knife and fork.
They were at the Sydney restaurant Beppi’s. Mark convinced Frank to try a bottle of Italian wine. This was an idea completely alien to Frank who thought all Italian wines were thin, sweet and not worthy of consideration.
Beppi’s had just two bottles of Amarone in their vast cellar and the waiter warned that it was very expensive. That seemed to urge Frank on to try it. They drank both bottles and Frank was forever a fan.
We reserve a portion of our Pinot to be hung and partially dried before being pressed on site after which the juice and marc are re-united and macerated during its road trip to Orange.
Pinot bunches being partially dried at Jacaranda Estate
Jacaranda Estate Methode Champenoise
Mark and Belinda's favourite champagne is Moet & Chandon Imperial commonly referred to as white label Moet. A premium wine and perhaps the most popular champagne in the world.
They have asked Will Rickard-Bell to make them a wine as remarkably similar to Moet as is possible without making a copy. A wine that has the stamp of Jacaranda Estate with similar characteristics.
So.. what has Jacaranda Estate done that is similar or necessary?
Grown Pinot Noir and Chardonnay
Selected clones grown in Champagne
Basket pressed the fruit on site immediately after picking
Limited extraction to 50%
Harvested at 9 Baume
Hand Picked when fruit is mature rather than green
Barrel fermented and aged using some new French Oak
Allowed to rest on yeast lees
Second fermentation in the bottle
Commissioned an expert wine maker with French experience
What have they done that is materially different?
Grown the fruit in a hot rather than a cold climate
Blended the juice at pressing rather than after the wines are made
The proof as they say will be in the pudding or rather in the tasting in 2018