Accolade toasts Tassie show success
Accolade Wines' House of Arras and Eddystone Point labels enjoyed a haul of trophies and gold medals at the 2015 Tasmanian Wine Show Presentation dinner in Hobart on Friday night.
First released in 2013, Eddystone Point realises our vision to create wines that are drinkable, affordable and represent the undisputed quality of Tasmanian fresh produce.
One of the hardest of all grape varietals to make, this wine displays all the hallmarks of great Pinot Noir. A soft perfumed aroma of strawberries and cream with a touch of spice that continues onto the palate finishing soft and silky with lingering red berry and spice.
Gold Medal: Royal Queensland Wine Show, 2013, Class 32
Gold Medal: Perth Royal Wine Show, 2013, Class 46
Pronounced Pinot “GREE”, this is a perfect wine for those looking for an alternative to Chardonnay. A delicate and complex aroma of nashi pear and cinnamon spice, the flavours are explosive, showing concentrated apricot and quince fruits with a textured and luscious finish.
Gold Medal: 2014 Tasmania Wine Show, Class 8
One of the "purest" of all grape varieties the wine makers task is to protect all of the delicate aromas and flavour inherent in the grape.
Our Riesling is a great example of what happens when you get this right. The aroma displays concentrated floral notes of citrus and lime that evolves on the palate into lemon, lime and mineral flavours with a tangy, mouth-watering finish.
Gold Medal: Royal Hobart International Wine Show 2013 Class 1
Gold Medal: Royal Melbourne Wine Show 2013 Class 96
Careful vineyard selection, matching the right varietals with the appropriate subregion within the cool climate of Tasmania, to ensure fruit flavour and quality are maximised. Sourcing and nurturing fruit from across all subregions of Tasmania to produce wines that are complex and show distinct and concentrated varietal flavour.
Eddystone Point range is fresh, vibrant and approachable in its youth. Eddystone Point wines are made for everyday drinking. The core of the range express concentrated varietal character with a fresh backbone of acidity, but the youth and curiosity of the Eddystone Point drinker encourages more experimental winemaking inclusion and an element of funk.
Long standing relationships with Tasmanian growers, (many of which grow not just wine-grapes, but poppies, sheep and a variety of crops as well), combined with a dedicated and passionate cool climate viticultural team provides the assurance that fruit quality is always the focus. Eddystone Point reaps the rewards of the years spent by passionate people such as Ed Carr, who believed in the potential of Tasmania to produce premium fruit, and who continue to explore the opportunities presented by the diversity of sub regions Tasmania has to offer.
The attention to detail occurs in the vineyard. Our experienced and passionate viticultural team work diligently alongside our growers, guiding and supporting them to ensure fruit quality is the focus and flavour ripeness is optimized.
It is this investment in the vineyards that sets the winemaking team up to receive fruit of the very best quality possible, which is the key to producing premium cool climate wines.
Richard Evans, first joined the Bay of Fires team in 2010 after a natural migration back to his home state of Tasmania.
Richard grew up on a family property in the Tamar Valley, an area dotted with intriguing vineyards, he first curiously entered the wine industry as part of his school work experience program.
After completing year 12, he moved directly to South Australia to take up study at the University of Adelaide, completing a Bachelor of Oenology degree in 2008. Whilst finishing his degree he sought out experience in the Barossa Valley, learning the basics and getting a real taste for the wine industry, he has never looked back.
A vintage in the Napa Valley, USA soon followed, before completing the 2010 harvest in the cellar at Bay of Fires. An opportunity arose to join the team on a permanent basis and Richard made the decision to move back to his home state to settle and further develop his winemaking skills.
Since this time, Richard has made the most of the quiet periods around the winery, sneaking away each year and picking up more valuable experience to bring back to the team. During this time he has worked in the Mosel Valley in Germany, the United Kingdom, and more recently at one of the most famous Italian wine producers, Vietti, in Barolo. During these trips, Richard has also found time to explore the wine regions of France, Portugal, Canada and New Zealand. He is an active participant in the Australian wine show system, honing in on current trends and styles in the market.
Richard's success at Bay of Fires over the years has led to the role as winemaker for Eddystone Point, which he accepted in 2014.
In his spare time Richard enjoys the local golf courses in the summer, playing football in the winter, and attempting to renovate his house all year round.
Richard is looking forward to continuing to evoke his diverse range of winemaking experiences and knowledge to the Eddystone Point range.