thousand candles 2013

Since we started farming at Thousand Candles we have worked hard at making and applying our own compost teas brewed from biological matter found on the farm itself. We have nourished the soil and seen a massive growth in biological activity and nutrient content; consequently our vines are stronger and healthier.

Thousand Candles vintage 2013 has the sought of density and structure that we seek, as well as flavours and palate shape that we are coming to identify with the wine of Thousand Candles Farm.

It remains our contention that farming for biological mass and complexity is an elemental factor for wine quality. The proof of the pudding is in the tasting.

Tyson Stelzer 97 points: …It’s at once savoury like a great Wendouree, perfumed like Vosne Romanée and structured with the grip and assuredness of Hermitage. Yet it is emphatically and definitively Australian. With no varietal indications on the label, Bill Downie is reluctant to reveal its ingredients. “If it came from any other country, we wouldn’t even ask, and Australia won’t assume its rightful place in the world if we don’t value place over variety.” Mr Pinot no more, Downie has conjured the wine that will define the next chapter of his career and may yet go down as his finest to date – and it is, largely, not a pinot noir.

It evolves and morphs in a gripping odyssey, leaping out of the glass with violets, exotic spice, black fruits and fresh liquorice straps, scaffolded around a mouth-embracing structure of wonderfully fine tannins. If you must know, the best of 100% whole bunch cool climate shiraz (55%) meets 50% whole bunch pinot noir (40%) and a dash of sauvignon blanc (5%)

Wine Stories

Cooking on the farm

Cooking on the Farm – Brawn Brawn is frequently on the menu at thousand candles farm. Made traditionally (but not exclusively) from an ungracious cross section of a pigs head. Age old traditions and skills required once hidden are being re-discovered to turn unpopular and frequently discarded cuts of a beast into something spectacular. I Read more >

James Halliday on Thousand Candles (after tasting)

NEWS ARTICLES Publish Date: 03 Mar 2014 The wines of Thousand Candles (Killara Park Estate) by James Halliday for the Weekend Australian Magazine (extended version) I am frequently being asked ‘how do you do it’, meaning how can I write between two and three books a year, my column for this newspaper, contributions to magazines Read more >

James Halliday on Thousand Candles (before tasting)

BeforeTasting What is now called the Thousand Candles vineyard was originally known as Killara Estate, which had been planted in 1997. The Thousand Candles name comes from a 19th century account harking back to its indigenous occupiers. A ceremony granting free passage to the lands around the property was witnessed by a European who, referring Read more >