In this month's edition:
 The 2009 Vintage
A brief summary of this year's vintage.
 Juniper's First Decade
10 years in 500 words.
 Reviews
Read what Australia's press has been saying about Juniper's wines.
 New Faces
Meet Ianto Ward, the newest member of the Juniper team.
 Food & Wine
Subiaco's Bistro Felix shows us how to prepare a delicious crab tian.
 In the Vineyards
All the goings-on out at the proverbial coal-face.
 Special Offer
An exclusive offer to our newsletter subscribers.
The 2009 Vintage
This year’s vintage is the third strong vintage in succession. In spring, the vineyards received double the average monthly rainfall for November in Margaret River. This was both a good and bad thing. Juniper, being a dry grown vineyard is dependent upon precipitation for its water needs, and the rain has provided soil moisture. This in turn has given rise to vigorous growth in the vines. However, as some of the rains occurred during flowering, we have had poor fruit set in those varieties prone to it, so yields are down, albeit quality is excellent. As there was a gradual build up of warmth with no heat spikes or extremes of temperature, we achieved full and even ripening, resulting in intense flavours and good levels of natural acidity.
Vintage was drawn out, which meant that the red grapes had good ‘hang time’ allowing us to achieve flavour and tannin ripeness. We were able to arrange hand-picking and processing of all of the fruit in a way that allowed the wine making team to give each batch the attention that it deserved. In other words we had another Indian summer, for which the region is renowned. This is in contrast to what is known as a ‘compressed vintage’ where everything ripens at once and puts the winery under pressure to process the fruit in circumstances that are less than ideal.
 We have two new faces on the team this year for vintage, Mac Shepherd and Tom Hill, who helped Mark, Kym and Severine with the intake.
In summary, this year will produce some great wines in Margaret River, with Cabernet Sauvignon – showing finely knit tannins and exceptional flavour, and Chardonnay – displaying fine flavours, elegance and racy acidity, being the stand outs.
Juniper’s First Decade
It seems hard to believe that it is now more than ten years ago, when we purchased what was then the Wright’s vineyard. Margaret River was a different place altogether. It is no longer the sleepy hamlet that it was, and wine production and wine tourism have given rise to a profound transformation of the region.
The vineyard, whilst having produced some excellent fruit (that was sold to customers such as Evans & Tate and Cape Mentelle) needed some attention. As the Wrights label had not quite built the same reputation as its neighbours, we also changed the name to Juniper, derived from the fact that the artist Robert Juniper spent some time here as a lad as the land was then owned by the Juniper family. To commemorate this, Robert was commissioned to paint the image that graces our Juniper Estate wines. The picture, entitled ‘Reminiscences’ depicts the Wilyabrup brook, and the white faced heron that may still be found on the property.
We started off by hiring an ambitious winemaker – Mark Messenger. Mark had spent the previous 9 years with Cape Mentelle, and they had bought grapes from Wrights in the early 90’s, so Mark knew the potential of the vineyard. The opportunity at the end of 1998 to oversee the resurrection of this vineyard and make superb wines from some of the oldest Cabernet Sauvignon and Shiraz vines in Margaret River was a challenge too good to let pass.
 Since the acquisition, we have steadily invested into the Estate, rebuilding the winery and cellar door, toying for a brief moment with having a restaurant (hence the odd shape of the buildings!) and fitting the winery out with new equipment and the best oak that we could afford. The old adage ’If you want to make a small fortune in wine, start with a big one’ is not lost on us….
We have subsequently purchased two other supplementary properties (in for a penny, in for a pound!) – the Higher Plane vineyard in Forest Grove in the southern part of Margaret River, and one in Metricup, just to the north of the Estate, which will in time provide fruit for the Juniper Crossing label. We have retained the Higher Plane brands and operate this arm of our business as a stand-alone venture. For more information, have a look at the new website.
During these 10 years we have been fortunate to enjoy some success both here and abroad. Whilst we have built a profile for our wines, we believe that we will do better. Each vintage brings a greater understanding of what makes our site unique, and each year we hone our practices to coax the best out of our vines. Viticulture and oenology are not activities that can be hurried, and there is still much to learn. However, we know what we want to achieve – that is simply to make the best possible wine that we can – so the course is set. We hope that you will enjoy the journey with us.
Reviews
Juniper Estate Cabernet Sauvignon 2005
Great vintage and great wine. No question that this is the most complete cabernet yet from Juniper. Those old vines have pumped out some silky smooth cabernet fruit, behind which there is power and immense concentration. Ripe, sinewy tannins and fragrant oak with primary characters of blackcurrant emerging.
94/100
Ray Jordan's WA Wine Guide 2009
Juniper Estate Chardonnay 2007
A complex, rich array of aromas, showing astute winemaking, the finest French timber and fruit ranging from grapefruit citrus through nectarine and into soft sweet figs, savoury almonds too; super intense. The palate tells the same story, very punchy fruit flavour, richness and acid crunch, some cashew, nougat and tart stone fruit flavours, sweet spices and melon rind to finish. Brilliant!
Margaret River
Quality: 4.5 stars
Alc./Vol.: 13.5%
Drink: 2009
Closure: Screwcap
Score: 94
Nick Stock, The Penguin Good Australian Wine Guide 2009
Juniper Estate Shiraz 2004
Mark Messenger is one of THE talents in the west and here’s a stunning ’04 Shiraz to prove it. Not the variety that Margaret River is renowned for but he’s managed some brambly meaty characters, demi-glaze and gently toasty barrel notes. Breathes up with peppery berry fruits, terrific balance.
91 Points
WBM 100, Shiraz & Blends tasting, Nick Stock, October 2008
Juniper Estate Semillon 2007
There have been some exceptional semillons released from Juniper Estate but this one may well be the best. Fragrant honeysuckle and lemon aromas with the faintest hint of freshly mown grass. The palate is impeccably balanced with subtle oak resulting from barrel fermentation and very powerful yet neatly controlled. 95/100
Ray Jordan, Drink It, West Weekend Magazine 28th February 2009
Juniper Crossing Semillon Sauvignon Blanc 2008
A complex style, with a mineral element playing support to very pure varietal fruit; ample on the palate, there is terrific depth to the flavour; linear acidity sustains an even, harmonious finish.
94 points (Outstanding), drink to 2012, $21.99, Screwcap, 13% alc.
James Halliday, www.winecompanion.com.au January 2009
Juniper Crossing Chardonnay 2007
Stylish Chardonnay for the money – this is one of the great value Chardys on the shelf. Ripe melon and stone fruit here, a good slice of suave French timber and a finish like a freight train – zesty, balanced and direct.
92 Points
WBM 100, Chardonnay tasting, Nick Stock, November 2008
Juniper Crossing Cabernet Merlot 2006
Complex and earthy, with red and black fruits, oak spice and vanilla. Full-bodied and full-flavoured, with lovely balance. Drink from 2009
Decanter, Panel Tasting, West Australian Cabernet & Blends, February 2009
New Faces
 Since the acquisition of our Higher Plane vineyard in the Forest Grove region of Margaret River, and the development of our nascent Metricup vineyard, our viticulture operations have expanded to incorporate three properties. To help us stay on top of this, we are very pleased to welcome to Juniper’s ranks, Mr. Ianto Ward.
Ianto has spent the last 9 years in viticulture, initially working for the Department of Agriculture on a short term project as a Technical Officer, and then with AHA Viticulture as a Viticultural Consultant.
Food & Wine
Bistro Felix located in Subiaco embraces the European tradition of constantly changing menus, which reflect the use of seasonal produce, both familiar and rare.
Overlooking Rokeby Road, Bistro Felix features stylish bar tables where guests can meet to enjoy pre dinner drinks, a comfortable interior lavished in dark wood and clean, crisp table settings. The atmosphere is enlivened by the vibrant collection of vintage art works and a dazzling wall of wine. All of these elements combine to provide a wonderful dining experience.
- Blue swimmer crab meat 200g
Mango Rougail
- Brunoise of Spanish onion 100g
- Brunoise of green mango 100g
- Brunoise of ripe mango 150g
- Four fresh curry leaves
- Extra Virgin olive oil 100mls
- 1 clove of garlic
- 1 small chilli
Method
- Heat the olive oil to a moderate temperature
- Cook the onion with the curry leaf, chilli and garlic until opaque
- Add the green mango and cook gently until soft
- Take off the heat and cool, remove garlic, chilli and curry leaves.
- Fold diced ripe mango through the mixture, lightly season.
- Finish the mixture with finely sliced chives when serving
White Balsamic Mayonnaise
- 2 egg yolks
- 500mls grape-seed oil
- 50mls White balsamic vinegar
- Salt and white pepper to taste
Method
- Combine yolks and half of the vinegar into the blender
- Slowly add the oil until all combined
- Slowly add rest of the vinegar until all combined
- Season to taste
Avocado Puree
- 2 firm, ripe avocados
- 1 lemon, juiced
- 3 drops of Boyajian lemon oil
- seasoning
Method
- Cut avocados in ½ deseed and scoop the flesh out
- Pass the flesh through a fine sieve
- Add the lemon juice and lemon oil, mix through well and season to taste
To finish
- Place the crab in a bowl and lightly coat with balsamic mayo and season
- Using a ring approx 8cm diameter, spoon the avocado into the ring onto a plate
- Divide the crab into 4 portions and flatten slightly with a spoon
- Spoon enough of the mango mixture on top and smooth out
- Using micro celery, sprinkle on top and dress with a little of the curry oil
- Remove the ring
- Ta daaa!
To drink
- Enjoy with a glass of Juniper Estate Semillon 2007
In the Vineyards
The vineyards are currently being pruned. We employ both cane pruning and spur pruning according to variety
We have also planted new clones of Chardonnay and Sauvignon Blanc at our Higher Plane vineyard, and have installed trellising, irrigation and drainage at our Metricup property and have planted Semillon and Cabernet Sauvignon. We believe in being counter-cyclical!
Special Offer
For those of you that have enjoyed our Juniper Estate Chardonnay 2007 (winner of 4 gold medals) in the past, we’d like to draw your attention to the fact that we are down to our last pallet.
We would also like to put forward a special offer valid for two weeks only on our Juniper Crossing Semillon Sauvignon Blanc 2008.
Here’s what Ray Jordan had to say about it:
Juniper Crossing Semillon Sauvignon Blanc 2008 ($20)
Gorgeous scents of lime and gooseberry with more subtle tropical white peach notes. It’s a good example of the style and, at this price, is worth serious buying. Palate is zippy and long with fresh acid and zingy lime juice characters sustaining it perfectly. 91/100
Ray Jordan, Fresh, The West Australian, 18 September 2008
Buy 11 bottles at the special price of $16.99 / bottle and we’ll give you a free bottle of Higher Plane Sauvignon Blanc Semillon 2008 on top of this discount.
Click here to download the SSB Special Order Form.
Alternatively, click here for our Standard Order Form.
Thank you for your support that we value and appreciate.
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