Domaine Leflaive, Sorrenberg and Philippa Farr

by Hugh French | Nov 16, 2017

Domaine Leflaive, Sorrenberg and Philippa Farr


This week we feature a legend in the world of White Burgundy, an established champion of Beechworth and an upcoming "Daughter of a gun" (I think we just invented that).

Domaine Leflaive commenced in 1920 and have grown to be one of the hero producers of Montrachet and Puligny-Montrachet. Only tiny amounts ever make it to Australia so if these are of interest you should act quickly. 2015's have an approachability and generosity that isn't always common in White Burgundies so young.

Barry and Jen Morey are awesome people making awesome wines! Everyone knows how good their Gamay is which probably overshadows just how smart their Chardonnay has been over many years. The 2016 is another cracker and is so delicate now but will only improve with 8-10 years of careful cellaring.

Philippa Farr has a famous name in Aussie winemaking and shares the passion with her father Gary and her brother Nick. But not wanting to rest on her laurels she waved goodbye to her Geelong roots and made her way to Gippsland where she makes some wonderful wines. They'll sell out quickly so if you're keen, give them a try. 

These wines are available now at our special offer prices for the next 7 days only. To place your order return the attached form, by email, by fax on 03 9419 6970 or by or calling us on 03 9419 6990.

Domaine Leflaive

I tasted this time with director Brice de La Morandière along with new régisseur (estate manager) Pierre Vincent who was hired away from Domaine de la Vougeraie. They told me that 2015 "gave us a very hot and mostly dry growing season that produced excellent maturities. There wasn't much disease pressure to speak of other than some early season oidium pressure. We chose to begin picking on the 28th of August which was the second earliest date ever along with 2003 and 2011. The fruit was basically spotless with good but not excessive ripeness and moderate potential alcohols. The acidities were also solid if not high and in hindsight I think that beginning the harvest when we did was the key to preserving not only the acidities but also the freshness levels. Most domaines started picking around the 3rd or the 4th of September and having started a week earlier than that, in the end, turned out to be the right decision for us. As to the wines, they're clearly the product of a warm vintage and they are certainly rich yet they are fresh, vibrant and offer the possibility of enjoying them younger than is perhaps typical for our wines." I have to agree with La Morandière that the Leflaive 2015s are unusually fresh and vibrant in the context of what is typical for the vintage.
Allen Meadows, Burghound, Issue 67


2015 Chevalier-Montrachet Grand Cru


This offers the most elegant nose in the range with its cool, pure and airy array that is composed by notes of essence of pear, white flowers, spice, jasmine tea and citrus zest nuances. There is outstanding volume, power and concentration to the focused, intense and palate coating broad-shouldered flavors that despite the imposing scale remain highly refined and particularly so on the markedly mineral-driven and explosively long finish. This won't be the finest Chevalier that Leflaive has ever produced but it is a terrific effort for the vintage.
93-95 points, Don't miss!, Allen Meadows, Burghound, Issue 67


2015 Batard-Montrachet Grand Cru

A pungent and more expressive nose offers up a broad assortment of aromas that include notes of matchstick, white orchard fruit and in particular white peach, exotic tea and plenty of citrus nuances. The mouth feel of the big-bodied flavors is notably more refined than usual yet the underlying power of a fine Bâtard is certainly present and especially so on the hugely long, firm and built-to-age finish. In a word, impressive.
93-95 points, Don't miss!, Allen Meadows, Burghound, Issue 67


2015 Puligny-Montrachet 1er Cru 'Les Combottes'


A whiff of reduction isn't sufficient to mask the pretty essence of pear and apple aromas that enjoy floral and citrus top notes. The beautifully textured, concentrated and sappy medium weight plus flavors are both sleek and delineated, all wrapped in a classy and impeccably well-balanced finish that flashes more minerality than is usual for Combettes.
91-94 points, Outstanding, Allen Meadows, Burghound, Issue 67


2015 Puligny-Montrachet 1er Cru 'Clavoillon'

Here too there is a trace of matchstick character on the slightly riper aromas that feature notes of apple compote, lavender and hints of the exotic and citrus elements. The rich, generously proportioned and fleshy medium weight flavors possess more size and weight than is usual for this wine thanks to the copious level of dry extract that confers a sappy texture to the moderately structured and notably dry finish in the context of the vintage.

90-93 points, Outstanding, Allen Meadows, Burghound, Issue 67


2015 Puligny-Montrachet

A pretty and airy nose offers up notes of apple, pear, acacia blossom and both lemon and orange peel scents. There is once again fine volume and intensity to the medium-bodied flavors that possess markedly better complexity on the notably tighter finish that is shaped by moderately firm citrus-tinged acidity.

89-91 points, Outstanding, Allen Meadows, Burghound, Issue 67


2015 Bourgogne Blanc

This too is agreeably cool with its fresh array of pear, apple and kiwi fruit aromas. There is once again fine volume to the solidly concentrated flavors where the mid-palate is supple to the point of being almost easy yet the finish tightens up enough to maintain the balance.

86-88 points, Allen Meadows, Burghound, Issue 67


Gives "white burgundy a serious run for it's money."
Jancis Robinson, MW

Beechworth is growing its profile as one of the best Chardonnay producing regions of the world. Jen and Barry Morey of Sorrenberg continue to create, what we have known for sometime, spectacular hand-made wines. From early in the piece the Moreys have understood the necessity of looking after the ground and eco systems in which the vines lay their roots, employing sustainable farming to ensure vine health is the best it possibly can be. This, together with traditional vinification and careful oak treatment, yields wines that speak of the care and attention shown to them by the husband and wife duo who craft them.

2016 Chardonnay

The 2016 Sorrenberg Chardonnay is 100% barrel fermented in French oak of which 25-30% is new oak. To add complexity all of the wine goes through natural yeast fermentation as well as full malolactic fermentation. Further complexity is achieved through extended lees contact for ten months, with weekly stirring, then a further eight months barrel maturation. Minimal handling & filtration ensures maximum flavour is retained.
"The bouquet of the 2016 Chardonnay is presenting with delicate aromas of lemon zest combined with unobtrusive peach and pineapple aromas. These enticing aromas leads you on to a palate that is complex showing grapefruit and lemon, mineral stone, balanced with the appealing oak and pleasant acidity creating a long lingering palate with a touch of mealyness on the finish. This wine will cellar for 10 years plus."
Barry Morey, Winemaker

Philippa Farr

The third member of the esteemed Farr family has now completed her fifth release under her own label. After grafting away under such acclaimed producers as Domaine Dujac and of course By Farr, Pip has found her home in Gippsland exacting the Farr Family's deft touch on Pinot Noir from that area as well as the Mornington Peninsula. 

We are very excited to have these wines to offer but they won't stay around for long as only 52 cases of each wine made their way to the distributor. Don't miss the opportunity to try the next step in the Farr Family Pinot Noir dynasty.


2016 Gippsland Pinot Noir

The 2016 Gippsland Pinot Noir was hand harvested from a 20-year-old vineyard of MV6, which is grown in a red soil over limestone soil structure. Gippsland’s 2016 growing season began with very cold winter, dry spring and then summer rain, finishing with a very compact harvest due to a stint of warm weather. The fruit was reasonably clean, but it always pays to do a little fruit sorting on the back of the tractor. The final product in the fermenter looked great, which allowed me to continue using wild ferment techniques and 30% whole bunch to produce structure and complexity. The ferment took off faster than normal due to the outside temperature and was over and done in just over two weeks. Clean, nutrient-rich fruit - and happy yeast - meant no need to intervene, with the ferment reaching a perfect 32 degrees. I plunged the cap down just enough to keep it wet. It then went into 30% new French oak. The wine was racked twice over 17 months before going to bottle, with no filtration.
Philippa Farr


2016 Mornington Peninsula Pinot Noir

The 2016 Mornington Pinot Noir was hand harvested from a vineyard coming up to 20 years old, with predominately clone 115, plus some MV6 and 114. These vines are grown on a southeast-facing slope, on rich red loam over course gravel. I have had my eye on this particular site for the past 18 months, so when vintage 2016 from the Mornington was on the cards, I was very excited. The vineyard seems to take just a few extra days to ripen than the vineyards close by. The growing season started off quite dry, but summer rain worked in our favour, producing clean, full bunches at two tonnes to the acre. Picking occurred in early March.
The blend of clones for this wine resulted in 50% 115 and 40% MV6, with 114 making up the balance These were two separate ferments, allowing room to find that sweet spot at blending. Wild ferments were allowed to take hold and 25% whole bunches were used to build structure and complexity. The ferments took well over a week to take off, with the cold soak being slightly too effective; however, patience saw both ferments finish in just under three weeks. It then went into 30% new French oak. The wine was racked twice over 17 months before going to bottle, with no filtration.
Philippa Farr

All wines above are available now at our special offer prices for the next 7 days only. To place your order return the attached form, by email, by fax on 03 9419 6970 or by or calling us on 03 9419 6990.

MW Wines 125 Cambridge Street, Collingwood, VIC 3066
T +61 3 9419 6990 F +61 3 9419 6970

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