Introducing... Valentine Wines by Dom Valentine

Dominic+Valentine+Wines+sampling+Riesling.jpg

Following the completion of a Bachelor of Science at UWA, Dom Valentine combined his scientific background with the art of producing wine at Leeuwin Estate and Xanadu Wines in Margaret River, Western Australia. Here, a passion was born, which led to a Masters of Oenology from Adelaide University. 
 
It was then that Dom turned his hand to full-time winemaking at Mitchelton, Giant Steps/Innocent Bystander and Oakridge. In addition, he also undertook extensive international vintage experience, which included Glen Carlou in South Africa, Chateau Quinault in Bordeaux, Domaine Paul Blanck in Kientzheim Alsace, Weingut Josef Leitz and Weingut Georg Breuer in the Rheingau, Germany.

These adventures, plus those at home exposed Valentine to the challenges of producing many styles and varieties throughout his vinous career. The journey to creating the Valentine label began during the time spent in Germany...

 "This is where I picked up some Riesling making techniques from highly skilled winemakers. I then wanted to come home and put my own stamp on Australian Riesling styles by sourcing some high quality grapes from the Yarra Valley and applying those Old World techniques and see what happened...   For the last six years I’ve been making wine from different vineyards from around Victoria – Yarra Valley, Mansfield, Heathcote and the King Valley. The results are wines that I could not be more proud of."  Dom Valentine, Valentine Wines 2018

"This is where I picked up some Riesling making techniques from highly skilled winemakers. I then wanted to come home and put my own stamp on Australian Riesling styles by sourcing some high quality grapes from the Yarra Valley and applying those Old World techniques and see what happened...

 For the last six years I’ve been making wine from different vineyards from around Victoria – Yarra Valley, Mansfield, Heathcote and the King Valley. The results are wines that I could not be more proud of."

Dom Valentine, Valentine Wines
2018

 2016 Valentine Riesling 2-2.5T/acre  Sourced from 21 year old vines, the fruit was handpicked on the 3rd March and whole bunch pressed to ⅓ old French puncheon and ⅔ stainless steel. Spontaneous fermentation by indigenous yeasts and arrested when sugar (2 g/L), acid and phenolics were all in balance. Maturation on gross lees until filtration in February 2016.  The whole bunch pressing, wild yeast, 4% skin contact & old french oak usage during fermentation gives the wine weight, texture and finesse on the palate. It shows its own unique character of place.   Bottled unfined and with a total of 60ppm total sulphur.  2016 Valentine Riesling is layered and complex. The colour shows its youth through a vibrant & bright hue.  It exhibits a range of fresh characters on the nose including melon, nectarine and floral notes. There are hints of soft citrus in the background but this Riesling is not your typical lemon lime zing thing. It’s much, much more.   The long fermentation has resulted in an aromatic, dry and crisp wine with a slight spritz. This wine is lean and lively with awesome length and a delicious, intricate finish.  Please note, whilst we have good stocks of the '16 they are allocating fast. 2017 went to bottle around 4-5 weeks ago and is ready for release also.  We also have limited stocks available of 2013 (Magnum) and 2014 (750ml).

2016 Valentine Riesling
2-2.5T/acre

Sourced from 21 year old vines, the fruit was handpicked on the 3rd March and whole bunch pressed to ⅓ old French puncheon and ⅔ stainless steel. Spontaneous fermentation by indigenous yeasts and arrested when sugar (2 g/L), acid and phenolics were all in balance. Maturation on gross lees until filtration in February 2016.

The whole bunch pressing, wild yeast, 4% skin contact & old french oak usage during fermentation gives the wine weight, texture and finesse on the palate. It shows its own unique character of place. 

Bottled unfined and with a total of 60ppm total sulphur.

2016 Valentine Riesling is layered and complex. The colour shows its youth through a vibrant & bright hue.  It exhibits a range of fresh characters on the nose including melon, nectarine and floral notes. There are hints of soft citrus in the background but this Riesling is not your typical lemon lime zing thing. It’s much, much more. 

The long fermentation has resulted in an aromatic, dry and crisp wine with a slight spritz. This wine is lean and lively with awesome length and a delicious, intricate finish.

Please note, whilst we have good stocks of the '16 they are allocating fast. 2017 went to bottle around 4-5 weeks ago and is ready for release also.

We also have limited stocks available of 2013 (Magnum) and 2014 (750ml).

 2017 Valentine Rosé 2T/acre hand-picked  Sourced and handpicked from Mount Camel Range, Heathcote (near Colbinabbin) at 160m elevation on Cambrian Red soils, this rosé is a one barrel saignee from the whole-berry Grenache ferment. Barrel fermented and full malolactic fermentation in oak and kept on gross lees.  The wine is then racked twice and bottled without fining or filtration and total of 60ppm sulphur.

2017 Valentine Rosé
2T/acre hand-picked

Sourced and handpicked from Mount Camel Range, Heathcote (near Colbinabbin) at 160m elevation on Cambrian Red soils, this rosé is a one barrel saignee from the whole-berry Grenache ferment. Barrel fermented and full malolactic fermentation in oak and kept on gross lees.

The wine is then racked twice and bottled without fining or filtration and total of 60ppm sulphur.

 2016 Valentine Grenache 2T/acre hand-picked  Sourced and handpicked from Mount Camel Range, Heathcote (near Colbinabbin) at 160m elevation on Cambrian Red soils and refrigerated for 2 days.  While 400kgs remained as whole bunches for whole bunch fermentation; 2.5T was destemmed and a few whole bunches remained in the ferment. A two week wild fermentation occured and then treated similar to a Pinot Noir with minimal phenolic extraction with just single punch downs daily. This was followed by a two week post-ferment maceration until finally pressed to barrel for malolactic fermentation.  6 month maturation in old French oak barriques. Racked twice and sent to bottle with no filtration or fining with a total of 55ppm sulphur.  Please note, whilst we have good stocks of the '16 they are allocating fast. 2017 went to bottle around 4-5 weeks ago and is ready for release also.

2016 Valentine Grenache
2T/acre hand-picked

Sourced and handpicked from Mount Camel Range, Heathcote (near Colbinabbin) at 160m elevation on Cambrian Red soils and refrigerated for 2 days.

While 400kgs remained as whole bunches for whole bunch fermentation; 2.5T was destemmed and a few whole bunches remained in the ferment. A two week wild fermentation occured and then treated similar to a Pinot Noir with minimal phenolic extraction with just single punch downs daily. This was followed by a two week post-ferment maceration until finally pressed to barrel for malolactic fermentation.

6 month maturation in old French oak barriques. Racked twice and sent to bottle with no filtration or fining with a total of 55ppm sulphur.

Please note, whilst we have good stocks of the '16 they are allocating fast. 2017 went to bottle around 4-5 weeks ago and is ready for release also.