Welcome to the Five Way Cellars Newsletter for October 25th, 2016
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Bursting Bubbles has just hit our shelves, and anyone interested in Champagne who cannot make the dinner in November would be well advised to grab a copy (and perhaps a bottle of Champagne to read it with!) FWC. 

Robert Walters is a name that will already be known to a faction of our clientele, particularly those well versed in the great producers of Burgundy and Champagne. In his role as owner and head buyer of Bibendum Wine Co, the fruits of his obsessive search for great wine growers can be witnessed all over our shelves and email offers (and our own personal cellars). Pertinently, this is the importer (and writer) behind a portfolio that includes many of the great names in grower Champagne; Egly-Ouriet, Larmandier-Bernier and Champagne Agrapart to name just three of Walters’ charges.  Most recently, he has also been appointed the most prised grower Champagne agency of them all, the revered Domaine Jacques Selosse.  To say this fellow knows his onions would be an understatement. 

To celebrate the release of his important new work, Bursting Bubbles; A Secret History of Champagne & The Rise of the Great Growers, we’ve invited Robert for a special dinner to take us on an alternative journey through both the region and the history of Champagne.  Over four courses we will get to enjoy eleven wines from a number of Champagne’s finest small producers visited in the pages of Bursting Bubbles. Many of these wines are extremely rare and sought after. Indeed, the cognoscenti will recognise the listing (below) as a particularly strong illustration of Champagne’s terroir driven zeitgeist.

Each guest will also receive a hard cover copy of Bursting Bubbles (RRP $39.95) as part of the dinner price. 

Finally, to host the evening we have chosen Saint Peter, Josh Niland’s new restaurant in Paddington. Gourmet Traveller has written, “With the opening of Saint Peter, Sydney chef Josh Niland secures his place among the nation's finest seafood cooks.” I can’t wait to see what Josh comes up with to match the evening’s stellar wine selection. There’s only one way to find out. 

Please note, as a fish restaurant the menu will be seafood driven, though the kitchen has offered vegetarian options on request, and naturally any allergies can also be catered for. Please let us know your dietary requirements at the time of booking.   

Praise for Bursting Bubbles:

…the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I’ve read… The most engaging book about leading Champagne growers I’ve read, full of insight and detail”
Multi-award-winning author of The New France and columnist and contributing editor for both Decanter and The World of Fine Wine)

“In the tradition of Kermit Lynch’s Adventures on the Wine Route, Bursting Bubbles is a wonderful and informed exploration of the best grower Champagnes and the characters who make them. It shatters old myths and reveals new truths, making Champagne – the place and the wine – as intriguing, beautiful and magical as ever.”
Award-winning author of Through a Sparkling Glass and columnist for and The World of Fine Wine)

Host: Robert Walters and Five Way Cellars
Date: Wednesday 9th November
Time: 7pm
Venue: Saint Peter, 362 Oxford St, Paddington
Price: $210 per head (all inclusive) pre-paid
Reply by November 2nd to Five Way Cellars:
Phone: (02) 9360 4242   

On arrival 
Champagne Laherte Frères Ultradition Brut 

Bracket 1
Vouette et Sorbée Extra Brut Fidèle
Ulysse Collin Blanc de Noirs Extra Brut Les Maillons

Bracket 2
Larmandier-Bernier Extra Brut Blanc de Blancs Longitude
Larmandier-Bernier 2009 Blanc de Blancs 1er Cru Terre de Vertus 

Bracket 3
Champagne Agrapart Blanc de Blancs Grand Cru Terroirs 
Champagne Agrapart 2009 Blanc de Blancs Grand Cru Mineral 
Domaine Jacques Selosse – exact cuvée to be confirmed

Bracket 4
Chartogne-Taillet Cuvée Saint Anne
Egly Ouriet Grand Cru Brut Tradition 
Egly-Ouriet Grand Cru Blanc de Noirs Vieilles Vignes


Macedon, Victoria


This email is being sent to you, our Bindi customers, first. It will be sent to our wider database next week if we still have stock. Get in quick if you would like anything.

“Winemaker Michael Dhillon is obsessed with capturing the essence of his quartz riddled site in every bottle he produces, and manages his vines using a combination of biodynamic and biological techniques. Pinot Noir gets most attention – and it deserves the accolades – but many suspect history will show Bindi to be an even better Chardonnay vineyard: the Quartz Chardonnay has an underlying minerality rarely seen outside Chablis’ grand cru sites.”
Max Allen

“One of the icons of Macedon. The Chardonnay is top shelf, the Pinot Noir as remarkable (albeit in a very different idiom) as Bass Phillip, Giaconda or any of the other tiny production icon wines. The addition of Heathcote-sourced Shiraz under the Pyrette label confirms Bindi as one of the greatest small producers in Australia.”
James Halliday

The tasting notes below come from winemaker Michael Dhillon.

We are excited and pleased to begin to release our wines from this superb vintage. The season of 2014-­2015 was simply outstanding in all aspects; vine and crop health, fruit balance, harmony through fermentation and maturation and the ease with which the wines are going into bottle. It is tempting to recall past vintages for parallels and 2010, 2004, 2000 come to mind. What does this mean? Balance, purity of fruit, length and, as is usual, age worthiness. With time in the cellar bringing increasing complexity and texture.

The season was very mild and even and we had reasonable rain and excellent weather during the key stages for the vines. The bud burst was even and the vines progressed well in early Spring. The flowering commenced and concluded in beautiful, calm conditions in late November and there was sufficient moisture and stable weather for the veraison in early February. Notably, the Summer was without great heat to stress the vines. The ripening in late Summer and early Autumn and we experienced very mild and even warm weather. For the summer we had just four days over 30 degrees and not a day over 40. Remarkable.

2015 Quartz Chardonnay


This is a profound, deeply layered Quartz. There is lemon, white and orange blossom aromas intermixed with mineral, chalk, spice and mealy complexities. The palate is intense, full, voluminous, poised, subtle, flowing and very long. Here there is a serious amount of wine that is beautifully balanced and mixes depth of flavour with restraint, vitality and harmony.

2015 Original Vineyard Pinot Noir


The hallmarks of fragrance, purity of fruit and elegance and persistence are again evident in this classic Original Vineyard. It is creamy, pure in red fruits, spicey, earthy and finely nuanced. The palate is smooth, fresh, intense, vibrant, flowing and expansive. It finishes with excellent finesse and is very long and dry.

2015 Block 5 Pinot Noir


As is usual here there is a deeper more brooding interplay of red and dark fruits with spice and minerals. The Original Vineyard is more charming; this is more demanding. The flavours are exotic and spicy, the structure is full, rich, firm, smooth, driving and balanced. The tannin structure and fruit weight clearly demand many years to evolve to their finest, most delicious position.

To order:

reply to this email (

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Copyright © 2016 Five Way Cellars, All rights reserved.

Five Way Cellars
4 Heeley Street
NSW 2021

PHONE: 02 9360 4242
FAX: 02 9360 9803

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