{
  "moduleName": "webappitem",
  "name": "Home Coming",
  "url": "/posts/home-coming",
  "description": "

When Sunshine Coast-raised Sam Coverdale ventured into winemaking it was only natural that the region he selected to base his own label\n would have a maritime influence. A recent tasting with Sam at Rumba Wine Bar in Noosa showcased a range of of his Polperro Estate-grown\n wines from 

\n

Mornington Peninsula and his Even Keel wines, sourced from premium cool regions of Australia. The wine flight showed not only the individuality\n of the wines but also illustrated a consistent but deft winemaking hand evident in the background.

\n

His two single vineyard chardonnays under the Polperro label are pure reflections of their respective vineyard sites. Both from the\n 2016 vintage the Mill Hill chardonnay sits in that yellow peach, riper stonefruit flavour evidence of its due north aspect. The riper\n Mill Hill experiences extended lees contact, creating a rich creamy mid-palate; and the elevated site of 270m altitude delivers\n a fine acid line to close. The ‘Talland Hill’ is more in the citrus spectrum, indicative of a vineyard which achieves\n less flavour ripeness as a result of its south-west aspect and being picked 2-3 weeks earlier. The Talland Hill,\n given that the fruit is more subtle, receives a slightly shorter period of lees contact creating a more delicate creamy trait with\n a greater length than the Mill Hill, and closes with a slight saline edge. 

\n

Both wines, like having the choice of a date with Sophia Loren or Audrey Hepburn, are eminently enjoyable with the choice\n being down to personal preference.

\n

There were three single site pinot noirs to investigate. The two pinot noirs from the Mill Hill and Talland Hill vineyards showed powerful,\n rich fruit with red fruits to the fore in Mill Hill and well-integrated tannins granitederived minerality becoming evident on the back palate.\n The Talland Hill also featured herbal notes with earthy, mushroom notes and tannins slightly less integrated than those of Mill Hill\n . The Landaviddy Lane has a more delicate palate, subtle and earthy with the back palate coming more from a fine acidity as opposed\n to being tannin-derived. Again, personal preference would determine which wine or wines you would select. Even Keel wines is Sam’s entry\n level range. 

\n

The chardonnay from Tumbarumba in the snow country of NSW has citrus aromas, is generous and rounded on the palate held together by fantastic\n acid. The Pinot Noir from Mornington Peninsula is a potpourri of dark and red fruits, soft delicate tannins and bright acidity- great value.

\n

A Syrah from Canberra region has more in common with the wines from the southerly appellations of the Northern Rhone Valley in France, namely\n St Joseph. Beautifully perfumed, blue fruits, herbs, pepper, light to medium bodied, delicate tannins and bright acid to close. Perfect\n with some charred lamb cutlets, prosciutto and a cheese plate.

\n

Sam is moving his vineyards across to organic and biodynamic farming practices, and with more people seeking low sulphur wines it appears\n to be a timely business move. No only is he running a smart business but his wines are very smart as well. Keep an eye for them loccally,\n including at Rickys and Cafe le Monde or take home from Noosa Wine Cellar. 

\n

 

", "releaseDate": "2018-09-01T00:00:00", "expiryDate": "9999-01-01T00:00:00", "lastUpdateDate": "2018-10-02T16:13:07.373", "classifications": "", "weight": null, "commentCount": 0, "itemId": 7978906, "address1": "", "address2": "", "city": "", "state": "", "zipcode": "", "country": "AU", "latitude": null, "longitude": null, "isEnabled": true, "submittedBy": "", "ownedBy": "", "ownedByCallout": "", "class": "", "style": "", "javascript": "", "tags": "", "summary": "

A former Noosa local has adeptly turned\nhis hand to winemaking and, as Tony Cox\ndiscovers, his drops can now be found in\nsome of Noosa’s most fashionable outlets.

", "image0": "/images/uploads/home-coming.jpg", "imageN": "", "attachment0": "", "attachmentN": "", "urls": "", "videourls": "", "audiourls": "", "eventTime": "", "eventDate": "", "displayName": "", "quote": "", "emails": "", "contacts": "", "isSponsored": false, "module-photogallery": "", "releaseDates": "2018-09-01", "crmID": "", "images": "", "category": "eat-drink,", "isDraft": false, "terms": "", "relatedPosts": "", "isFeature": false, "imageCredits": "", "urlWithHost": "http://innoosamagazine.com.au/posts/home-coming", "sitehost_1": { "moduleName": "sitehost", "siteHost": "innoosamagazine.com.au" }, "oid_2": { "moduleName": "oid", "oid": "7978906" }, "otype_3": { "moduleName": "otype", "otype": "35" }, "eid_4": { "moduleName": "eid", "eid": "0" }, "cid_5": { "moduleName": "cid", "cid": "0" }, "globals": { "get": { "ID": "7978906" }, "cookie": { "visitorDeviceClass": "desktop", "ASP.NET_SessionId": "q2xjbvkzxoxom4izqsqcqqzv" }, "site": { "id": 1663765, "name": "In Noosa Magazine", "host": "innoosamagazine.com.au", "countryCode": "AU", "language": "EN", "dateNow": "2018-10-16T23:49:41.8885117" }, "visitor": { "deviceClass": "desktop", "ip": "54.80.87.166", "country": "US", "city": "Ashburn", "userAgent": "CCBot/2.0 (https://commoncrawl.org/faq/)", "referrer": "/" }, "cart": { "cartUrl": "/OrderRetrievev2.aspx?CatalogueID=0" }, "user": { "entityId": 0, "firstname": "", "middleName": "", "lastname": "", "fullname": "", "username": "", "email": "", "email2": "", "email3": "", "customerType": {}, "leadSourceType": {}, "industryType": {}, "ratingType": {}, "isWholesaler": false, "isLoggedIn": false } }, "visitordeviceclass_6": { "moduleName": "visitordeviceclass", "moduleDescriptor": { "templatePath": null, "parameters": "", "apiEndpoint": "/api/v3/visitordeviceclass", "objectType": -1, "objectId": -1, "adminUrl": "" }, "deviceClass": "desktop" }, "visitordeviceclass_7": { "moduleName": "visitordeviceclass", "moduleDescriptor": { "templatePath": null, "parameters": "", "apiEndpoint": "/api/v3/visitordeviceclass", "objectType": -1, "objectId": -1, "adminUrl": "" }, "deviceClass": "desktop" }, "sitename_8": { "moduleName": "sitename", "moduleDescriptor": { "templatePath": null, "parameters": "", "apiEndpoint": "/api/v3/sitename", "objectType": -1, "objectId": -1, "adminUrl": "" }, "sitename": "In Noosa Magazine" }, "sitename_9": { "moduleName": "sitename", "moduleDescriptor": { "templatePath": null, "parameters": "", "apiEndpoint": "/api/v3/sitename", "objectType": -1, "objectId": -1, "adminUrl": "" }, "sitename": "In Noosa Magazine" }, "waOwner": { "moduleName": "webapps", "moduleDescriptor": { "templatePath": "/Layouts/WebApps/Authors/list.html", "parameters": "render=\"collection\",id=\"Authors\",filter=\"item\",itemid=\"\",collection=\"waOwner\",template=\"\"", "apiEndpoint": "/api/v3/webapps", "objectType": 34, "objectId": -1, "adminUrl": "/Admin/CustomContent_ItemList.aspx?CustomContentID=-1" }, "items": [], "pagination": { "currentPage": 1, "itemsPerPage": 500, "numberOfPages": 0, "totalItemsCount": 0, "previousPageUrl": null, "nextPageUrl": null }, "params": { "render": "collection", "id": "Authors", "filter": "item", "itemid": "", "collection": "waOwner", "template": "" } } }

Home Coming

A former Noosa local has adeptly turned his hand to winemaking and, as Tony Cox discovers, his drops can now be found in some of Noosa’s most fashionable outlets.

When Sunshine Coast-raised Sam Coverdale ventured into winemaking it was only natural that the region he selected to base his own label would have a maritime influence. A recent tasting with Sam at Rumba Wine Bar in Noosa showcased a range of of his Polperro Estate-grown wines from 

Mornington Peninsula and his Even Keel wines, sourced from premium cool regions of Australia. The wine flight showed not only the individuality of the wines but also illustrated a consistent but deft winemaking hand evident in the background.

His two single vineyard chardonnays under the Polperro label are pure reflections of their respective vineyard sites. Both from the 2016 vintage the Mill Hill chardonnay sits in that yellow peach, riper stonefruit flavour evidence of its due north aspect. The riper Mill Hill experiences extended lees contact, creating a rich creamy mid-palate; and the elevated site of 270m altitude delivers a fine acid line to close. The ‘Talland Hill’ is more in the citrus spectrum, indicative of a vineyard which achieves less flavour ripeness as a result of its south-west aspect and being picked 2-3 weeks earlier. The Talland Hill, given that the fruit is more subtle, receives a slightly shorter period of lees contact creating a more delicate creamy trait with a greater length than the Mill Hill, and closes with a slight saline edge. 

Both wines, like having the choice of a date with Sophia Loren or Audrey Hepburn, are eminently enjoyable with the choice being down to personal preference.

There were three single site pinot noirs to investigate. The two pinot noirs from the Mill Hill and Talland Hill vineyards showed powerful, rich fruit with red fruits to the fore in Mill Hill and well-integrated tannins granitederived minerality becoming evident on the back palate. The Talland Hill also featured herbal notes with earthy, mushroom notes and tannins slightly less integrated than those of Mill Hill . The Landaviddy Lane has a more delicate palate, subtle and earthy with the back palate coming more from a fine acidity as opposed to being tannin-derived. Again, personal preference would determine which wine or wines you would select. Even Keel wines is Sam’s entry level range. 

The chardonnay from Tumbarumba in the snow country of NSW has citrus aromas, is generous and rounded on the palate held together by fantastic acid. The Pinot Noir from Mornington Peninsula is a potpourri of dark and red fruits, soft delicate tannins and bright acidity- great value.

A Syrah from Canberra region has more in common with the wines from the southerly appellations of the Northern Rhone Valley in France, namely St Joseph. Beautifully perfumed, blue fruits, herbs, pepper, light to medium bodied, delicate tannins and bright acid to close. Perfect with some charred lamb cutlets, prosciutto and a cheese plate.

Sam is moving his vineyards across to organic and biodynamic farming practices, and with more people seeking low sulphur wines it appears to be a timely business move. No only is he running a smart business but his wines are very smart as well. Keep an eye for them loccally, including at Rickys and Cafe le Monde or take home from Noosa Wine Cellar. 

 

Hashtag #InNoosaMag

 

So don't forget to tag us while you're enjoying Noosa!