Davey & Browne represents the culmination of a long, enduring friendship between noted Australian wine luminary Kym Davey, who has a passion for motorbikes, and American wine entrepreneur Andrew Browne, an avid fly fishing enthusiast. Sourced from the estate-gown fruit, Vortex is a blend of Cabernet Sauvignon, Tempranillo and Grenache. This McLaren Vale wine has notes of dark berry fruit mixed with hints of cherry and strawberry to deliver an easy drinking style with a long, lingering finish that pairs well with a variety of foods.
Mid purple-red. The fragrant aromas of cassis and couverture chocolate (Cabernet Sauvignon) are highlighted with nuances of ripe, red apple skin (Tempranillo), earth and spice (Grenache). Maturation in French oak contributes notes of cashew and vanilla. Juicy blackberry and cherry fruit flavors are contained by the tightly woven tannins and a fresh, natural acidity. This beguiling medium to full-bodied red blend expresses beautifully the synergy of the 3 varieties and the earth in which they grow.
Vintage and Winemaker Notes
92 Points, Best Buy, Wine & Spirits
At the heart of this wine are the vines of the Gordon and Bitner block, positioned between the sea and the hills in the famed McLaren Vale wine region. Each vintage starts with the careful hand spur pruning of the gnarly vines, deeply rooted in calcium rich, ancient clay loam soils.
Picked early in the harvest the Tempranillo is destemmed to small open fermenters. A steady ferment with gentle working of the cap captures the bright cherry fruit and balanced, firm tannins. The Grenache ripens slowly with good natural acidity. Gentle open fermentation and maturation in older oak emphasize the vibrant strawberry and rose petal core of this variety. Harvest timing of the Cabernet Sauvignon, at the heart of this blend, is critical. We want a level of ripeness that gives strong mid palate blackberry and cassis but still retains varietal nuances of mint and bay leaf. Fruit is destemmed to 24 ton, automated pump over, static fermenters. Daily run off and return oxygenates the wine and breaks up the cap of skins ensuring even extraction. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Maturation for an average of 14 months in new to 6 year old French oak melds the wine into a seamless and long expression of variety and terroir.
At blending the Tempranillo adds fragrant red fruit highlights and firm structural elements. The Grenache enhances the juicy fruit mid palate and adds earthy savory base notes to the cassis and dark chocolate of the Cabernet Sauvignon.
Vineyard Source: Gordon & Bitner Block, Davey Estate
Alcohol: 14%
pH: 3.66 g/L
TA: 6.6 g/L
Included In The Box
4 Bottles:
4x 2016 Davey & Browne Vortex Australian Red Blend
Case (12-bottles):
12x 2016 Davey & Browne Vortex Australian Red Blend
Price Comparison
Not for sale online, $288/case MSRP
About The Winery
Winery: Davey Estate Vineyard
Owners: Kym and John Davey
Location: McLaren Value, Australia
Critically acclaimed Davey Estate Vineyard is located in the Willunga Basin at the southern end of the McLaren Vale Wine region in South Australia. Kym and John Davey planted and nurture their family-owned and sustainably managed estate vineyard on land their grandfather purchased in the 1950s. Their goal is to produce high-quality, affordable wines from select vineyard blocks that express the true character of McLaren Vale. Recent awards and trophies include: Real Review’s Top Wineries of Australia (2019 & 2018), 3 trophies from Royal Adelaide Wine Show (2017), Grand Champion Wine of Show: Royal Queensland Wine Show (2013), Australia’s Top Twenty Best Value Producers, Robert Parker’s Wine Advocate (2011).
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Davey & Browne Vortex Australian Red Blend
4 bottles for $69.99 $17.50/bottle + $2/bottle shipping
Case of 12 for $159.99 $13.33/bottle + $1/bottle shipping
Taste:
Aerated in to a Casemates glass and served room temp, I took a few sips over the first hour and was grateful that the heat tamed down by the hour mark. This wine has a 14% ABV, and out of the bottle it was HOT. After the poor thing was freed from its bottle prison and had time to breathe it became, well, still a bit warm. A drinkable warm though, and I think the Grenache part of the red blend may be affecting the heat level impression here.
Even though it is a blend, I don’t get a lot of layers on my palate with it. There are some notes that reflect the aromas, like dark berries and a hint of mushroom, but the Vortex is mostly a rotation of big ol’ purple grape and alcohol to me. The acidity and dryness combination are more than I typically prefer, but I know some people that prefer it this way, so I am not saying it is a bad wine. I am of the opinion that this has a place in the food pairing world, but I wasn’t really in to drinking this wine without anything to munch on.
Taste With Food:
Now, speaking of things to munch on, there was a bag of barbequed walnuts and almonds included in the shipment. While writing this, I didn’t know if they were going to be offered with the wine on Casemates, but they certainly were the right accompaniment. The dryness and acidity that I was not feeling before were now welcome notes that played with the nuts (heh) just right. The salt and smokey spice on the walnuts and almonds won me over enough to finish my glass and pour a second. By the way, I said that “there WAS a bag”, because that sack is now empty. Those tasty treats were gobbled up fast.
Summary:
My overall impression is that this red blend is good, not great, and is best for someone who enjoys a slightly younger tasting red with a bright character. Prior to seeing the Casemates price, a worthy QPR in my mind was around 9 or 10 dollars a bottle.
Thanks for another opportunity at finding my inner rodent, Casemates. Apparently, this rat likes nuts!
Lab Rat #2 checking in…
We had reservations at a local restaurant for my husband’s birthday dinner, but when the Lab Rat email came – change of plans! Since we are always up for an adventure, we cancelled the reservation and ordered takeout food that would pair with the wine; in my case, steak!
It’s a lovely tall bottle, with a simple appealing label. We used an aerator on the bottle – not sure it mattered. In the glass, the wine is dark ruby, with a purple tinge. The nose was berry jam, black cherry, eucalyptus and smoke. On the palate, dry, with medium to high tannin, but a smooth drinker, black fruit, toasted oak on the finish. The winemaker pulled off a great blend here with the dominant Cabernet Sauvignon, enhanced with the Tempranillo and Grenache.
This wine likes food – a lot. We paired it with a few hard cheeses, some smoked cheddar and salami – fabulous. Our main course varied since we all ordered out something different, but we liked the wine with everything. It was a perfect accompaniment to my steak frites, and the husband liked it with beer can chicken. Older daughter liked it with her grilled shrimp.
Our youngest, just legal daughter thought it was better than other wines I’ve had her try, though she prefers Guinness. Our son, her twin, thought it smelled nice (more of a cider guy).
Overall, we really enjoyed this wine – it would go great with steak or barbecue ribs, which can hold up to the tannins.
We had this wine sitting on the deck, mostly just by itself.
Initial reaction after unscrewing and pouring: this smells a little like scented soap. Uh oh, maybe the glasses have some residue, and also, oops, a fruit fly (dumps wine, rinses really well). Nope, still mildly there, mostly a soft cloying note. Looking back at the blend now, that’s totally the Tempranillo. I often get a slight candied characteristic.
Color: bold reddish purple. Pretty.
Nose: not a whole lot there. Dark berries, the aforementioned slight soapiness. I don’t drink much Australian wine but I definitely would have missed that this is mostly cab sauv in a blind test, though I’m not sure what I would have thought instead. Probably older style Dry Creek zin.
Taste: initially it is pleasant berries, but definitely a bit thin and acidic. It quickly morphs into HOT as it finishes. I would definitely have pegged this as higher ABV than 14% except it doesn’t have the pleasant ripeness I associate with that.
I do a lot of swirling in my glass and the heat dissipates a little and a bit of vanilla shows up. Given said fruit fly issue and that we are away and don’t have all our wine paraphernalia, I didn’t have a good way to aerate more aggressively. I’m also not sure that it would have helped that much.
Thoughts from hubby:
It’s drinkable. Not much on the nose and yes, it is hot on the finish. Would benefit from time to smooth out, but not too much - maybe 2-5 years (as an aside, I don’t really see this integrating ever, but given that it’s a 2016 a little more time can only help I think. Hubby usually comments on tannins and did not here.)
Thoughts from friend:
Honestly, it’s kind of vinegary. Maybe it’s just acidic. And yes, burns a little. Also is surprised that it’s cab sauv, but we all drink mostly west coast wine and this is definitely not that. She kept drinking it though! She also tried it with a flamin’ hot cheeto as kind of a joke and thought the spice helped it. She suggested a pairing with spicy Thai or red curry.
We did finish the bottle, so it’s not like it was awful. 83? It was a pleasant experience for me overall. I wouldn’t be sad if I was served this somewhere, but I also wouldn’t be delighted. It was mostly gone by dinner so we didn’t get to try a lot with food, though I did have a little with my steak fajitas. Better with food but the heat is still there.
Being honest, I think there are many better choices at this price point, but if you’re interested in trying this particular blend (not sure how common Aussie Tempranillo is), you could do worse. I am surprised that the style is more restrained as I think of Aussie wine as being a little more chewy and bold
Hubby and friend tried the BBQ nuts. General reaction was OK. Not spicy. Probably won’t finish the bag as not our cup of tea.
Thanks for the chance to lab rat again! The experience was quite pleasant, but the wine was just meh. I’m so often drinking wine without paying a lot of attention these days, so I appreciate the opportunity to really stop and engage my senses.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2016 Davey & Browne Vortex Australian Red Blend - $50 = 23.79%
Tasting Notes
Davey & Browne represents the culmination of a long, enduring friendship between noted Australian wine luminary Kym Davey, who has a passion for motorbikes, and American wine entrepreneur Andrew Browne, an avid fly fishing enthusiast. Sourced from the estate-gown fruit, Vortex is a blend of Cabernet Sauvignon, Tempranillo and Grenache. This McLaren Vale wine has notes of dark berry fruit mixed with hints of cherry and strawberry to deliver an easy drinking style with a long, lingering finish that pairs well with a variety of foods.
Mid purple-red. The fragrant aromas of cassis and couverture chocolate (Cabernet Sauvignon) are highlighted with nuances of ripe, red apple skin (Tempranillo), earth and spice (Grenache). Maturation in French oak contributes notes of cashew and vanilla. Juicy blackberry and cherry fruit flavors are contained by the tightly woven tannins and a fresh, natural acidity. This beguiling medium to full-bodied red blend expresses beautifully the synergy of the 3 varieties and the earth in which they grow.
Vintage and Winemaker Notes
92 Points, Best Buy, Wine & Spirits
At the heart of this wine are the vines of the Gordon and Bitner block, positioned between the sea and the hills in the famed McLaren Vale wine region. Each vintage starts with the careful hand spur pruning of the gnarly vines, deeply rooted in calcium rich, ancient clay loam soils.
Picked early in the harvest the Tempranillo is destemmed to small open fermenters. A steady ferment with gentle working of the cap captures the bright cherry fruit and balanced, firm tannins. The Grenache ripens slowly with good natural acidity. Gentle open fermentation and maturation in older oak emphasize the vibrant strawberry and rose petal core of this variety. Harvest timing of the Cabernet Sauvignon, at the heart of this blend, is critical. We want a level of ripeness that gives strong mid palate blackberry and cassis but still retains varietal nuances of mint and bay leaf. Fruit is destemmed to 24 ton, automated pump over, static fermenters. Daily run off and return oxygenates the wine and breaks up the cap of skins ensuring even extraction. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Maturation for an average of 14 months in new to 6 year old French oak melds the wine into a seamless and long expression of variety and terroir.
At blending the Tempranillo adds fragrant red fruit highlights and firm structural elements. The Grenache enhances the juicy fruit mid palate and adds earthy savory base notes to the cassis and dark chocolate of the Cabernet Sauvignon.
Specifications
Included In The Box
Price Comparison
Not for sale online, $288/case MSRP
About The Winery
Winery: Davey Estate Vineyard
Owners: Kym and John Davey
Location: McLaren Value, Australia
Critically acclaimed Davey Estate Vineyard is located in the Willunga Basin at the southern end of the McLaren Vale Wine region in South Australia. Kym and John Davey planted and nurture their family-owned and sustainably managed estate vineyard on land their grandfather purchased in the 1950s. Their goal is to produce high-quality, affordable wines from select vineyard blocks that express the true character of McLaren Vale. Recent awards and trophies include: Real Review’s Top Wineries of Australia (2019 & 2018), 3 trophies from Royal Adelaide Wine Show (2017), Grand Champion Wine of Show: Royal Queensland Wine Show (2013), Australia’s Top Twenty Best Value Producers, Robert Parker’s Wine Advocate (2011).
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, September 26th - Monday, September 30th
Davey & Browne Vortex Australian Red Blend
4 bottles for $69.99 $17.50/bottle + $2/bottle shipping
Case of 12 for $159.99 $13.33/bottle + $1/bottle shipping
2016 Davey Vortex
Red Blend: Cabernet Sauvignon (87%), Tempranillo (8%), Grenache (5%)
Color: Medium Ruby
Primary Aromas: Blackberry, Cherry, Alcoholic
Secondary Aroma: Stale Beer
Tertiary Aroma: Mushroom
Taste:
Aerated in to a Casemates glass and served room temp, I took a few sips over the first hour and was grateful that the heat tamed down by the hour mark. This wine has a 14% ABV, and out of the bottle it was HOT. After the poor thing was freed from its bottle prison and had time to breathe it became, well, still a bit warm. A drinkable warm though, and I think the Grenache part of the red blend may be affecting the heat level impression here.
Even though it is a blend, I don’t get a lot of layers on my palate with it. There are some notes that reflect the aromas, like dark berries and a hint of mushroom, but the Vortex is mostly a rotation of big ol’ purple grape and alcohol to me. The acidity and dryness combination are more than I typically prefer, but I know some people that prefer it this way, so I am not saying it is a bad wine. I am of the opinion that this has a place in the food pairing world, but I wasn’t really in to drinking this wine without anything to munch on.
Taste With Food:
Now, speaking of things to munch on, there was a bag of barbequed walnuts and almonds included in the shipment. While writing this, I didn’t know if they were going to be offered with the wine on Casemates, but they certainly were the right accompaniment. The dryness and acidity that I was not feeling before were now welcome notes that played with the nuts (heh) just right. The salt and smokey spice on the walnuts and almonds won me over enough to finish my glass and pour a second. By the way, I said that “there WAS a bag”, because that sack is now empty. Those tasty treats were gobbled up fast.
Summary:
My overall impression is that this red blend is good, not great, and is best for someone who enjoys a slightly younger tasting red with a bright character. Prior to seeing the Casemates price, a worthy QPR in my mind was around 9 or 10 dollars a bottle.
Thanks for another opportunity at finding my inner rodent, Casemates. Apparently, this rat likes nuts!
@DanFielding
Those nuts were offered over on Woot (gourmet) a while back.
@DanFielding props: “played with the nuts (heh) just right”
Lab Rat #2 checking in…
We had reservations at a local restaurant for my husband’s birthday dinner, but when the Lab Rat email came – change of plans! Since we are always up for an adventure, we cancelled the reservation and ordered takeout food that would pair with the wine; in my case, steak!
It’s a lovely tall bottle, with a simple appealing label. We used an aerator on the bottle – not sure it mattered. In the glass, the wine is dark ruby, with a purple tinge. The nose was berry jam, black cherry, eucalyptus and smoke. On the palate, dry, with medium to high tannin, but a smooth drinker, black fruit, toasted oak on the finish. The winemaker pulled off a great blend here with the dominant Cabernet Sauvignon, enhanced with the Tempranillo and Grenache.
This wine likes food – a lot. We paired it with a few hard cheeses, some smoked cheddar and salami – fabulous. Our main course varied since we all ordered out something different, but we liked the wine with everything. It was a perfect accompaniment to my steak frites, and the husband liked it with beer can chicken. Older daughter liked it with her grilled shrimp.
Our youngest, just legal daughter thought it was better than other wines I’ve had her try, though she prefers Guinness. Our son, her twin, thought it smelled nice (more of a cider guy).
Overall, we really enjoyed this wine – it would go great with steak or barbecue ribs, which can hold up to the tannins.
@kfroehlich nice notes, your glass looks like a stemmed punch bowl. Lol.
Another lab rat checking in!
We had this wine sitting on the deck, mostly just by itself.
Initial reaction after unscrewing and pouring: this smells a little like scented soap. Uh oh, maybe the glasses have some residue, and also, oops, a fruit fly (dumps wine, rinses really well). Nope, still mildly there, mostly a soft cloying note. Looking back at the blend now, that’s totally the Tempranillo. I often get a slight candied characteristic.
Color: bold reddish purple. Pretty.
Nose: not a whole lot there. Dark berries, the aforementioned slight soapiness. I don’t drink much Australian wine but I definitely would have missed that this is mostly cab sauv in a blind test, though I’m not sure what I would have thought instead. Probably older style Dry Creek zin.
Taste: initially it is pleasant berries, but definitely a bit thin and acidic. It quickly morphs into HOT as it finishes. I would definitely have pegged this as higher ABV than 14% except it doesn’t have the pleasant ripeness I associate with that.
I do a lot of swirling in my glass and the heat dissipates a little and a bit of vanilla shows up. Given said fruit fly issue and that we are away and don’t have all our wine paraphernalia, I didn’t have a good way to aerate more aggressively. I’m also not sure that it would have helped that much.
Thoughts from hubby:
It’s drinkable. Not much on the nose and yes, it is hot on the finish. Would benefit from time to smooth out, but not too much - maybe 2-5 years (as an aside, I don’t really see this integrating ever, but given that it’s a 2016 a little more time can only help I think. Hubby usually comments on tannins and did not here.)
Thoughts from friend:
Honestly, it’s kind of vinegary. Maybe it’s just acidic. And yes, burns a little. Also is surprised that it’s cab sauv, but we all drink mostly west coast wine and this is definitely not that. She kept drinking it though! She also tried it with a flamin’ hot cheeto as kind of a joke and thought the spice helped it. She suggested a pairing with spicy Thai or red curry.
We did finish the bottle, so it’s not like it was awful. 83? It was a pleasant experience for me overall. I wouldn’t be sad if I was served this somewhere, but I also wouldn’t be delighted. It was mostly gone by dinner so we didn’t get to try a lot with food, though I did have a little with my steak fajitas. Better with food but the heat is still there.
Being honest, I think there are many better choices at this price point, but if you’re interested in trying this particular blend (not sure how common Aussie Tempranillo is), you could do worse. I am surprised that the style is more restrained as I think of Aussie wine as being a little more chewy and bold
Hubby and friend tried the BBQ nuts. General reaction was OK. Not spicy. Probably won’t finish the bag as not our cup of tea.
Thanks for the chance to lab rat again! The experience was quite pleasant, but the wine was just meh. I’m so often drinking wine without paying a lot of attention these days, so I appreciate the opportunity to really stop and engage my senses.
@aces219 thanks for the notes and the honesty
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2016 Davey & Browne Vortex Australian Red Blend - $50 = 23.79%