David Connor lives in Western Australia for part of the year and his small wine business (Sporting Wines) has been established 15 years. He deals mainly with (per James Halliday)….5 red star wineries and specialise in the Great Southern region. Davis specialise in Shiraz and Cabernets especially with a view to ageing/release at a very attractive cost and his wines are not generally known/available elsewhere. He will be presenting 12 of his chosen wines to members of the Harrogate Medical Wine Society in September 2018at the Harrogate Masonic Hall.
“Working with selective vineyards in south Western Australia, Sporting Wines has been importing high quality wines to the United Kingdom since 2003. Supplying to the wholesale,restaurant and retail sector these wines are not normally available elsewhere to UK consumers.
They are produced to the highest level, ranking very highly in the renowned Australian Wine Companion by James Halliday, one of Australia’s foremost wine critics.
Sporting Wines takes great care in the selection of wines that it imports from these vineyards, visiting them on a regular basis and only selecting those wines that offer the highest quality for the best value for money. Typically, these wines have a final retail price of between £8 and £20.
Many of the vineyards we visit are family run businesses producing between 800 to 5000 cases of wines per annum. This allows us to offer not only the finest current wines but to also offer some beautiful aged vintage wines.” – David Connor
The following twelve wines were tasted:
- Harewood Estate Porongurup Riesling 2017
- Apricus Hill Semillon 2016
- Harewood Estate Unwooded Chardonnay 2014
- Harewood Estate Pinot Noir 2016
- West Cape Howe Bookends Cabernet Sauvignon 2013
- Kerrigan & Berry Cabernet Sauvignon 2009
- Harewood Estate Cabernet Sauvignon 2008
- The Edge Shiraz 2012
- Bellarmine Shiraz 2010
- Harewood Estate Shiraz Cabernet 2012
- West Cape Howe Tempranillo 2014
- West Cape Howe Malbec 2016
The tasting was followed by a two course supper prepared by Adam Vear of the Masonic Hall. Traditional prawn cocktail with buttered granary bread, slow cooked brisket of beef with horseradish mash and a red wine jus and creme brûlée with shortbread were served with a glass of red wine.