Taltarni’s Matthew Bailey awarded ASVO Viticulturist of the Year

Taltarni Vineyards’ viticulturist, Matthew Bailey, was awarded the prestigious Viticulturist of the Year at last night’s Australian Society of Viticulture and Oenology’s (ASVO) Awards for Excellence Gala Dinner in Adelaide.

The ASVO’s Viticulturist of the Year award honours an outstanding viticulturist involved in the development of a novel and significant viticultural innovation or introduction of a novel viticultural practice over the previous five years. Taltarni’s insectariums, the brainchild of Matthew Bailey, certainly fit this bill.

Matthew Bailey, a committed environmentalist, has been Taltarni’s viticulturist for just shy of a decade. Under his competent leadership and direction, Taltarni maintains three insectariums  (vegetation corridors), each containing around 2,000 native plants that provide a pollen and nectar source for a range of beneficial insects, greatly reducing the need for chemicals and other controls in the vineyards.

“Our insectariums,” explains Bailey, “are like insect holiday resorts – the insect ‘holidaymakers’, the good insects, eat the bad insects that eat the vines. Last night’s award recognised our efforts to innovatively reduce our climate change impacts. It was a huge and humbling honour.”

ASVO President Paul Petrie said it was significant that both winners (Sue Bell of Bellwether Wines & Matthew Bailey of Taltarni) had found ways to help build strong businesses – as well as make great wine – by caring for the environment.

“Environmental sustainability and good environmental management are prerequisites for the wine industry today, and Sue and Matthew are providing real leadership,” he said.

Taltarni’s CEO, Adam Torpy, is “delighted that Matthew’s hard work and dedication has been recognised. It is a great personal honour for Matthew and a great coup for Taltarni. Matthew’s incredible passion and vision, which lead to the successful implementation of our insectariums, has reduced our overall chemical usage by up to 75%, paving the way for the rest of the industry. We’re extremely proud of Matthew and his team.”

Taltarni’s insectariums place Taltarni at the very fore of integrated pest management (IPM). A well deserved congratulations to Matthew Bailey and his team at Taltarni.

ASVO 2014 Award Winners
Photo: The ASVO 2014 Award Winners
L – R:
Jason Smith – Best Viticultural Paper (National Wine and Grape Industry Centre)
Sue Bell – Winemaker of the Year (Bellwether Wine)
Richard Gawel – Best Oenology Paper (Australian Wine Research Institute)
Matthew Bailey – Viticulturist of the Year (Taltarni Vineyards)

Photo: A Taltarni Insectarium

For more information, please contact:
Rosemary Shisler | Marketing Manager Australia/Asia | Taltarni Vineyards
rshisler@goeletwineestates.com  | 0437 394 637
Alternatively, Matthew Bailey can be contacted directly on 03 5467 2357 or at matthewb@taltarni.com.au

To read more about Taltarni’s environmental initiatives, please visit http://www.taltarni.com.au/our-environment

Goelet Wine Estates | Smart New App & Website (Press Release)

Goelet Wine Estates logo

Press Release | 10/01/2014

Goelet Wine Estates – Smart New App & Website


Goelet Wine Estates (GWE), the umbrella company for Taltarni Vineyards and Clover Hill Wines here in Australia as well as the famous Clos Du Val in the Napa and Domaine de Nizas in the Languedoc region, has launched a smart new app and website for the trade.


GWE’s app provides a company overview, including information on each winery and its respective winemaker as well as each estate’s portfolio. There’s also a short engaging video and a dynamic “What’s New” section for all the latest and greatest GWE offerings.


This recently released app was designed to facilitate trade presentations by housing all the requisite information in the one easily accessible spot. It is updatable in real time, ensuring that GWE’s brand representatives have the most current information at their fingertips.


With the Clos Du Val and Domaine de Nizas wines becoming more prevalent within the Australian marketplace, it is a timely launch for these smart new all-encompassing GWE digital platforms.


To download GWE’s free app, please visit the Apple iTunes store and search for “Goelet Wine Estates”.

To view GWE’s new website, please visit www.goeletwineestates.com.

For more information, please contact:

Rosemary Shisler | Marketing Manager Australia/Asia | Goelet Wine Estates
rshisler@goeletwineestates.com | 0437 394 637

Goelet Wine Estates:
Four Brands. Three Continents. One Family. One Vision.

Taltarni Trumpets

There’s quite a bit we could trumpet about, which is a shameless trumpet unto itself, but given the season, we will limit it to those of the sparkling variety.

So, trumpets at the ready (or bugles for the less musically inclined) . . .

Taltarni Sparklings

Taltarni Sparklings

Taltarni Brut 2010

92 points – James Halliday

“The white fruits and citrus of chardonnay drive the cuvée, which has very good length and balance, and some spicy notes coming through on the finish.”

Taltarni Taché 2010

Silver – International Wine & Spirits Competition 2013

Commended – Decanter World Wine Awards 2013

(And, in case your attention has waned, here’s the requisite musical climax to recapture it . . . )

Taltarni Blanc de Blancs 2011

Gold at the Rutherglen Wine Show 2013

(Gold! Gold! Gold!)

Purchase an award-winning Taltarni sparkling now


silver   Taltarni Pyrenees Estate Shiraz 2009

Purchase Taltarni Estate Wines


Taltarni Wine Club Dinner

The 2013 Taltarni Wine Club Dinner can only be described as a huge success. Club members were met at the entry with a glass of sparkling and had their photo taken under the arch on the red carpet. Entering the room they were greeted by a beautiful candle-lit area with round tables, cane centrepieces, dance floor. We enjoyed Tracey’s magnificent cooking once again matched up with a great selection of Taltarni, Clover Hill, Clos Du Val & Domaine de Nizas wines.Robert opened a back-vintage Cabernet Sauvignon 15 litre “Nebuchadnezzar” and we danced the night away.







Please visit Taltarni Wine Club for more information.

Seduction By Tastebuds at Taltarni

Seduction by Tastebuds 2013

Taltarni Pyrenees Estate Shiraz 2009

Taltarni Pyrenees Estate Shiraz 2009

 93+ Points!

“Easy to forget that Taltarni have some length of history having been established in 1969. I do anyway. Likewise, this shiraz has been produced since 1977, in various guises and styles I imagine. Still has a cork in it too. Historical, in some respects also.

“Mmm, spicy. Pure and lifted fruit expression in the bouquet, much more floral and fruity and fresh than expected with a liberal dusting of sweet cinnamon sugar spice. Super form in the palate – a bolting, slender, luscious slit of red and dark fruits given a dose of pepper with silky but enlivening acidity and ripe, supple tannins. Great shape, in your face, for immediately appreciated drinking, even with the fortitude of pencil-shavings-oak-with-nougat-sweetness. Finishes again with pencil shaving kind of smoky savouriness and a touch of eucalyptus. Stood out in a long bracket. Personality.”

Rated : 93+ Points
Tasted : AUG12  Alcohol : 14%  Price : $40  Closure : Cork  Drink : 2012 – 2032

- Mike Bennie, The Wine Front

Click here to purchase Taltarni Pyrenees Estate Shiraz 2009

Taltarni Pyrenees Estate Shiraz 2009


Taltarni Pyrenees Estate Shiraz 2009

Taltarni 2009 Pyrenees Estate Shiraz, Victoria

Taltarni Pyrenees Estate Shiraz 2009

“A few years ago, while attending a wine lunch in the Adelaide Hills, I came across one of the most sublime food and wine pairings I’ve ever tried. It was beetroot and pinot noir. The sweet earthiness of the beetroot seemed to perfectly complement the same flavours in the pinot and I made a note to self on the day to try it again. Since then it’s always seemed to work. But it’s freezing at the moment and to be honest, I’m looking for reds with a little more stuffing to warm up my dinners.

“Enter the Taltarni 2009 shiraz, a medium to full-bodied wine with some enticing lifted aromas of violets and pepper. The palate is full of blackcurrant and rich plum with a touch of marzipan. There’s some lovely cedar oak in the background rounding out the finish with fine grainy tannins. I’m sure it will be an excellent accompaniment to this week’s tart and probably a little more satisfying than most pinot noirs too. Of course if you feel like a pinot noir don’t let me stop you, it’s a great match for beetroot, but I’ll be going for another glass of this Taltarni shiraz while you do.”

- Fergus McGhie, Canberra Times (July 14th 2012)

Purchase Taltarni Estate Shiraz 2009

Taltarni Estate Cabernet 2009 is “all the rage”!

Taltarni 2009 Estate Cabernet

“Cool-climate shirazes and cabernets from West Victoria are all the rage right now. This single-vineyard wine offers a bet each way – drinking beautifully on its release but its pedigree suggests it will also cellar well. Rich brambly notes on the nose lead to a palate with varietal blackcurrant/dark chocolate/undergrowth flavours in harmony with some classy French oak. This has excellent structure but probably needs to be paired with food to be seen at its best.”

- Winsor Dobbin, Ciao Magazine (July 6th, 2012)

Purchase Taltarni Estate Cabernet 2009 now

Seduction by Tastebuds | Taltarni, Saturday, September 22nd

Seduction by Tastebuds

Now in its seventh year, the Pyrenees Wine Region’s annual Seduction by Tastebuds matches Victoria’s top chefs with Victoria’s top winemakers for a series of slow wine lunches.

Join Taltarni’s senior winemaker, Robert Heywood, and Nicolas Poelaert, chef and owner of Carlton’s French-flavoured Embrasse Restaurant and The Age Food Guide’s Best Young Chef of 2009, at picturesque Taltarni at 1pm on Saturday, September 22nd for a deliciously slow and indulgent wine lunch.

Chef Nicolas Poelaert’s signature dishes will be matched with Taltarni’s French-inspired still and sparkling wines.

Cost: $130 all inclusive

Click here to book tickets online.

Alternatively, please phone the Avoca Information Centre on 1800 206 622.

Chef Nicolas Poelaert, Embrasse Restaurant

Chef Nicolas Poelaert, Embrasse Restaurant