Patrick of Coonawarra’s Méthode range
Echo RenThe Méthode range from Patrick of Coonawarra introduces innovative wines with minimal intervention, focusing on a creative, hands-on approach to winemaking.
The idea for the first Méthode wine was sparked when they wondered what a really young Cabernet Sauvignon would look like in the style of a Beaujolais Nouveau; the curiosity then led us to a Riesling fermented on skins, followed by a second Cabernet Sauvignon trial, Méthode Eucalypt, that embodies Australian terroir in the true sense of the word.
The collection includes Méthode Cab Nouveau, a fruit-driven Cabernet Sauvignon, Méthode Skinny, a textured Riesling fermented on skins, and Méthode Eucalypt, a wine that explores the distinctive flavors from the region's eucalyptus trees. Each wine is small-batch and unfiltered, reflecting a commitment to craftsmanship and unique expression of Coonawarra terroir.
Méthode Cab Nouveau
LIGHT BODY - SOFT, APPROACHABLE, DIFFERENT.
An early release of Cabernet Sauvignon made to showcase the diversity of the variety. Minimal skin contact (2 days on skins) ensures softness and balance whilst maintaining varietal expression and a fresh cherry fruit flavour. A wine made to enjoy young; this is a soft, approachable twist on a classic variety. The grapes are from our Skinner Vineyard, planted in 1996 - Deep soil, dark loam over limestone. The larger berries from this vineyard are essential for this style thanks to the small skin to juice ratio, resulting in flavour without harsh tannins.
Méthode Skinny
MEDIUM BODY - EARTHY, TEXTURED AND CRISP.
A trial to take the traditional crisp, fresh style of Riesling and give it body and texture. The grapes were harvested and pressed, with 20% volume of whole berries added back to the juice. Fermented on skins, then transferred to old oak. The resultant wine is complex, textural with earthy backbones and a fine acid line. Aroma of lifted grapefruit citrus, a hint of melon and almond spice. Layers of citrus greet the palate, giving way to texture, depth and a subtle chalky tannin.
Méthode Eucalypt
MEDIUM BODY - RICH, EARTHY, WITH A HINT OF SPICE.
This trial was testing the hypothesis that vineyards amongst gum trees take on some aroma and flavour of Eucalyptus. Cabernet Sauvignon grapes were harvested in close proximity to Red Gums within Marks Vineyard, adjacent to Home Block - 25 yo vines. Result: Blackberry fruits on the nose with a delicate minty/Eucalypt spice. Red berry fruits dominate the palate, which give way to an earthy spice and distinct Eucalypt note. It is a wine that expresses terroir in the true sense of the word. Foot stomped, hand plunged and basket pressed.
Methode Oakre Chardonnay
A trial to explore the influence of different types and ages of oak barrels on the resultant wine. The grapes were harvested and quickly pressed into 3 types of oak for fermentation; One new 300L French Hogshead 300L, one old 500L Puncheon and one 225L barrique previously used for Cabernet Sauvignon. The resultant wine is complex, combining biscuit and melon fruit with a hint of ‘Ochre’ colour and tannin complexity.
A savoury style of Chardonnay combines biscuit and melon fruits, with a subtle oak influence. The palate is complex with the new oak adding toastiness, the old oak extending the mid-palate and the red wine barrel adding a hint of ‘ochre’ colour and tannin complexity.
An overall balanced and elegant wine that is textural and intriguing.
