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Contacts:

101 Prunevale Road
PRUNEVALE
NSW 2587
AUSTRALIA

Tel/Fax
+61 2 6384 4299
 

For sales inquiries:
Email:
sales@freemanvineyards.com.au

Mobile:
0429 310 309

Secco Rondinella Corvina 2012
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HALLIDAY WINE MAGAZINE

By James Halliday

'Has a fragrant bouquet and a vibrant palate...and notes of morello cherry...'

 94 POINTS

 

INDAILY.COM.AU

By Philip White

'Grown and made by Prof (ret.) Freeman at Hilltops on the broad uplands near Young. After a lifetime teaching people about grape vines he imported and in 1999 first established the Rondinella and Corvina varieties which are now right here in this really lovely wine. It was made from deliberately raisined grapes, although Freeman makes fair mileage from the fact that he shrinks his berries in a Prunevale neighbour’s prune dehydrator.

Stop. When I sniff this wine I shrivel. Then I melt. No reason to change this lovely fragrance. It is masterly. Complex. Composed. Sauvage. Sophisticated. Drink expectantly … once again, behind the flaps it’s a lithe, dry, blistered black bat of a drink, you guessed it, with real short furry tannin.'

 

HALLIDAY WINE MAGAZINE

By David Sly

'A savoury delight.'

 

WINEFRONT

By Campbell Mattinson

'Building a proud/fine history...Savoury appeal. Mellow flavour. Assertive tannin but in an integrated way. This is good. Dust, chocolate, leather, sweet-sour cherries, tar. The flavours show some development but in a positive sense; this will be good to go anytime from now and over the next 10 years. Tannic kick, kitted with savoury character, is of particular note.'

93 POINTS

 

WINE GENIUS

'Good deep colour and shows savoury aromatics of blackberry with leather and earthy complexity. Dry, quite powerful, full-bodied and acid driven, it is a structural style with layers of fruit, character and dry, grainy tannins to match. Demands food and or time.'

93 POINTS

Secco Rondinella and Corvina 2011
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FINANCIAL REVIEW

By Tim White

‘This smells fabulous super-deep soused black cherries, poached plums plus bitter chocolate. Smells luxurious. And that’s how it tastes: mouth-filling, opulent, blue stonefruit...and with fine melting tannins. Fabulous now, but will cellar well for a decade.’

94 POINTS

 

THREE LUXURIOUS REDS, INDAILY

By Philip White

'This is dusty, beautifully austere, savoury red wine. It makes me hungry for lemony spaghetti vongole with plenty of Italian parsley and just a sprinkle of parmesan. Or, to be truer to Veneto, calf’s liver, spider crab, pigeons, horsemeat, rice and peas, rice in squid ink … why? Because that’s exactly what this beauty is for. Its tantalising mix of mellow fruitfulness and bone-dry, appetising tannins simply opens the floodgates of my dribble sector. I come over all unseemly.Especially at this price. If it was from Veneto, vino of this quality would cost you a whole meal for four, not one main and a bread roll.'

 

HALLIDAY WINE COMPANION 2016

By James Halliday

93 POINTS

 

INSTAGRAM

By Rob Geddes MW

'Have just tasted the best FREEMAN Secco ever. Different to Valpolicella this full-flavoured 2011 is a great drink...'

 

DELICIOUS

By Mike Bennie

'The Rondinella is plummy and spicy while the Corvina is bright and crisp. Powerful and tannic, pair with stews and game.'


WINEFRONT

By Gary Walsh

'Plenty going on here. Raisins, dried cherry and cranberry,leather and spice, pretty dried flower top notes.Bright and juicy, all sweet and sour cherry with a little dried fruit lending richness... Tannin is gently rusty and drying, with acidity lively and quite pronounced. Sweet almond and cherry finish...Lots of interest and personality.'

90 POINTS

 

SYDNEY MORNING HERALD & THE AGE

By Ralph Kyte-Powell

'Mature unorthodox red...Siena cake, vanilla and spice aromas track into a ripe pruney palate.'

 

NATIONAL LIQUOR NEWS

'A splendid vintage for the flagship red.'

Secco Rondinella and Corvina 2010
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 GOLD MEDAL

2014 Australian Alternative Varieties Wine Show

 

FINANCIAL REVIEW, 2015 RED WINE OF THE YEAR

By Tim White

'A touch of prune, brandied cherries - flesh and pits...cherry chocolate. Excellent weight in the mouth with slightly bitter reduced cherry-orange flavours keeping things refreshing. Fluid tannins and a touch of coconut and bitter orange to close. Getting better by the week.'

95 POINTS

 

FINANCIAL REVIEW

By Tim White

'Genuinely excites me as one of three of the finest things I've tasted this past 12 months.'

 

GOURMET TRAVELLER WINE

By Huon Hooke

'Attractively complex leather and spice aromas with hints of violets, dried cherry and plum. It's an intense and elegant wine with a combination of grip, structure and flavour, that is all its own. Will age well.'

96 POINTS

 

CANBERRA TIMES, TOP 10 REDS 2015

By Chris Shanahan

'Brian Freeman's blend emulates the highly distinctive Amarone reds of Valpolicella, Italy, made by co-fermenting fresh-picked and dehydrated rondinella and corvina grapes. Freeman dries part of his rondinella and corvina grapes in a neighbour's prune dehydrator, then ferments it with fresh-picked material. Freeman's 2010 presents very strong, sour-cherry- and port-like flavours, meshed with the distinct aromas and flavours of oak, on a potent and tannic palate ....'


WINE COMPANION 2015

By James Halliday

'Spice, nutmeg, cherry and fruitcake aromas come through on the lively palate, its persistent acidity in perfect balance, its tannins tamed by two years in bottle after it was bottled in March 2011. A unique and compelling wine.'

94 POINTS

 

FINANCIAL REVIEW

By Tim White

'A touch of prune, brandied cherries - flesh and pits - and almost nebbiolo rose. Cherry chocolate. Excellent weight in the mouth with slight bitter, reduced cherry-orange keeping things refreshing. Fluid tannins and a touch of coconut and bitter orange to close. Powerful but controlled red.'

94 POINTS

 

INDAILY.COM

By Philip White

'Ravishing wine. It hasn’t got much of what I’d call overt raisin, because while that moody amarone complexity is there glowering in the dark, the wine has such finesse and acidity and structure that what we get is pure harmony.

Freeman says dried cherries; my first reaction was a memory flash of Cherry Heering liqueur, but without that alcohol and sugar. The cherries aside, it’s largely a textural thing. The wine has that steeped grainy attitude that’s nothing like the tannins we see in ordinary wine.

The results are a drink which I think is the best I’ve seen from Freeman, which is saying something. He reckon’s 2015’s gonna be even better, so start saving up.

In the meantime, I’m putting some pigeons in the pot with speck, a gallon of baby red, juniper berries and late in the piece, baby beetroot. Spuds in the oven. Butter.'

93+++ POINTS

 

DAILY TELEGRAPH + TASTE.COM

By Tony Love

'Originally from north-east Italy, these two varieties are rarely seen here, and fortunately winemaker Brian Freeman respects their traditions, partially drying the fruit using a neighbour's prune dehydrator. The winemaking results in a vibrant rhubarb flavour with earthy mushroom notes. Sticky tannins add their more-ish textures to this completely unique experience.'

4.5 STARS

 

WINEFRONT

By Mike Bennie


'Cedar over ripe, dark berry fruit characters with lashings of cinnamon spice, clove, figs, dates and choc-liquorice. Really rich, potent perfume. While thick and powerful to taste, there’s grace of very firm ropes of tannin that curb the wine in the palate and drag flavours very long. Texture feels concentrated, inky and dense, while acidity is set to more herbal feel and adds some dimension in freshness and piquancy. Spicy, woody finish too. It’s muscular and full-on, but does it all very well – a wine of substance and unique personality. Char something significant and meaty and watch this wine fly.'

93+ POINTS

 

MANLY DAILY

By Rick Allen

'Seriously tasty stuff here...may well be the best example yet. Has loads of dark fruit and chocolate flavour, some spice, big, bold...'


THE MERCURY

By Graeme Phillips

'One of the best...wonderfully rich, smooth and harmonious.'

 

CANBERRA TIMES

By Chris Shanahan


'Presents very strong, sour-cherry- and port-like flavours, meshed with the distinct aromas and flavours of oak, on a potent and tannic palate that some will love...'

92 POINTS 4 Stars

 

LAUNCESTON EXAMINER

By Winsor Dobbin


'Extremely rewarding...more about structure than power, medium-bodied and flavoursome with savoury sous bois notes...a wine that blossoms with food.'

 

 

AUSTRALIAN WINE ANNUAL 2015

By Jeremy Oliver


'Elegant, complex and utterly unique in an Australian context...'

90 POINTS

Secco Rondinella and Corvina 2009
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SYDNEY MORNING HERALD - GOOD LIVING

16 BEST WINES in NSW

By Huon Hooke

'A powerful wine with real structure and ageing potential. Its core of dark cherry fruit is surrounded by good ripe tannins and it has a savouriness that is very Italian. It's a wine of charm and individuality ...'

92 POINTS

JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2014

By James Halliday

'A mix of spice, nutmeg, raisins and plum all balanced by life-giving acidity.'

94 POINTS

 

THE  AGE

By Ralph Kyte-Powell

'A complex wine... Red berry, caramel, prune, spice, tar and savoury oak aromas meet the nose. The complex, long palate is supported by grainy drying tannins.'

92 POINTS

 

MEDICAL OBSERVER

By Peter Hay

'We need more winemakers like Brian Freeman...who is at the cutting edge of winemaking in Australia, ever willing to try his hand at making wines that are distinctive, delicious and interesting – as is this Secco. It's packed full of morello cherry flavours, lovely tannins and great length. We need our wines to pique interest and to have personality. This does both in spades.'

 

GOURMET TRAVELLER WINE

By Huon Hooke

'This medium-bodied Italiante red has lots of character. Smoke, vanilla, savoury charred timber aromas with a core of dark cherry fruit. it's sapid and non-fruity with charm....'

90 POINTS

 

SYDNEY MORNING HERALD

By Huon Hooke

'Very complex and savoury, with smoky toasty, vanilla and dark-cherry aromas; the palate intense, firm and dry, with masses of tannin. It's medium- to full-bodied, with loads of individuality and charm.'

90 POINTS

 

CIAO MAGAZINE

By Winsor Dobbin

'A delightfully savoury red wine in the Italian mould, made using the ‘amarone’ method to extract maximum flavour from the grapes.A medium-bodied wine with delightful structure, it has morello cherry notes and is long, complex and very interesting.'

 

CANBERRA TIMES

By Chris Shanahan

'A unique red of medium hue with an intense savouriness cutting through the underlying ripe-cherry fruit flavour. The savouriness comes hand in hand with assertive, mouth-drying tannins, giving a pleasantly tart finish to the wine. '

92 POINTS

 

THE AGE

By Jane Faulkner

'Terrific wine with ripe compote fruit, fresh, lovely texture with dusty plump Italianate tannins and lots of spice. I make a braised-mushroom dish, simply pine mushrooms, shiitake and enoki topped with some shaved bottarga (cured mullet roe). Secco complements it brilliantly.'

 

WINEFRONT

By Campbell Mattinson

'I always enjoy drinking Secco... It tastes of leather and dark cherries, nuts and assorted dry herbs. It takes some coaxing in the glass; the third glass performs far better than the first. Tannin is well melted into the wine and it’s perfectly well balanced. '

90 POINTS

 

 

Secco Rondinella and Corvina 2008
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GOURMET TRAVELLER WINE

By Huon Hooke

'Medium to brick red; savoury, mellow with dried cherry, Chinese date and dried plum flavours. A dense wine of tremendous length and intensity, and ample smooth tannins.'

96 POINTS

 

JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2013

By James Halliday

'The bouquet is fragrant and spicy, with cherry plum fruit sharing the limelight. Prior vintages prove without doubt the ability of this wine to age and gain yet more complexity.'

94 POINTS

 

GOURMET TRAVELLER WINE

By Max Allen

'A deeply complex, gloriously savoury drink.'

 

WBM

By Mike Bennie

'Rich, mellow and spicy with puckering tannins; hedonistic in a way but intriguing overall.'

 93 POINTS

 

WINEFRONT

By Campbell Mattinson

'Always a fan of Freeman Secco and think that I’ve liked them all so far... As always, the flavours are immaculate. Leather, sour cherry, boysenberry and raisin. This release also boasts a delicate line of refreshing acidity and grippy, mulch-like tannin. Flavour, structure, length and delicacy – all is nicely in place. It just, overall, lacks the insistence, power, intensity, presence – whatever you want to call it – of Secco’s better releases.'

90 POINTS

 

WISH MAGAZINE, THE AUSTRALIAN

By Angus Hughson

'Immediately pretty and savoury with lifted herbal red cherry aromatics, this wine is dry in the mouth showing developed tarry, coffee grounds, blackberry flavours in a fleshy yet firm package with drying tannins. Youthful now, it will drink well for eight to 10 years.'

 

SYDNEY MORNING HERALD

By Jane Faulkner

'The tannins are distinct and there are layers of earthy fruit sweetness, with sour cherry, fruit cake, leather and spice. It's very fresh with plenty of tangy acidity and a super-long finish. This is a bargain considering it spends two years ageing in old oak barrels and another two in bottle.'

 

AUSTRALIAN WINE VINTAGES 2013

By Rob Geddes  MW

'Smells of the Italian version of blackberry and cherry, very dense fleshy but not flabby palate with great tannin and fruit length'

88 POINTS

 

CANBERRA TIMES

By Chris Shanahan

'Like the originals from Verona, the wine’s pale coloured but powerful and well removed in style from mainstream red drinking. The aroma’s earthy and savoury, with fungal and bitter cherry notes. These come through too on an elegantly structured palate with delicious, sweet and sour cherry-like flavours. The fruit sweetness quickly gives way to strong, savoury drying tannins.'

4 STARS

 

WINSOR'S CHOICE

By Winsor Dobbin

'Arguably the best release yet; intriguingly intense with sweet dark cherry fruit notes, earthiness, a hint of horse saddle and sous bois characters. Length? There is plenty of that too. And great tannin structure.'

 

TWITTER

By Dan Sims

'Freeman Secco 2008 a real surprise at the Galli Scholarship...What a fascinating wine - very good indeed.'

 

 

MEDICAL OBSERVER

By Peter Hay

'Interesting and intense with great length.'

 

 

 

Secco Rondinella and Corvina 2007
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PENGUIN GOOD WINE GUIDE 2012

By Nick Stock

'This is a magnificent, individualistic red, made with Italy's Amarone wines in mind...'

94 POINTS

 

WINEFRONT

By Campbell Mattinson

'I’ve liked every release of Brian Freeman’s Rondinella Corvina though this 2007 may be my  favourite of them all. Even at 15 percent alcohol. It’s a beautifully balanced, characterful, tannic red wine. If I was running a posh restaurant it’d be one of the first wines I put on the list...'

94 POINTS

 

SUNDAY TELEGRAPH - TOP 100 NSW WINES

By James Halliday

'The slow development of this Amarone style wine is evidenced by the savoury, but quite lush, black cherry and plum fruit on the bouquet, the palate follows suit, accommodating the savoury tannins.'

93 POINTS

 

TOP AUSSIE RED, SYDNEY MORNING HERALD

By Huon Hooke

'A savoury food-style red of Italianate style...aromas of leather, fresh earth and complex secondary development. Full-bodied and firm it has a mellow, minerally non-grapey taste and drying tannin finish.'

92 POINTS

 

TOP 100 WINES, TASTE

By Tony Love

'This is the fifth release of this wine and it is the best yet. It's savoury, spicy and concentrated with dried herbs,spices, cherries and plums.'

92 POINTS

 

WINE 2011 NSW UNCOVERED

By Mark Eggleton

'A gorgeous wine...'

 

WINE OF THE MONTH, GREGDUNCANPOWELL.COM.AU

By Greg Duncan Powell

'This is the fifth release of this wine and to my taste the best so far. The 2004 version was a past winner of this coveted award. The most amazing thing about it is the structure and tannins which coat the palate in a most attractive, velvety way. It's intense and haunting and delicious to sniff and savour...'

 

PS: In Masterchef Magazine Greg recommends you drink it with char-grilled chicken cooked under a brick...presumably flipped with a trowel...

 

AUSTRALIAN WINE VINTAGES 2012

By Rob Geddes MW

'...great tannin and fruit length.'

90 POINTS

 

AUSTRALIAN DOCTOR, WINE OF THE WEEK

By Peter Hay

‘I threw this into a recent blind tasting and it scord highly among some very smart opposition.'

 

Q WEEKEND, COURIER MAIL

By Ken Gargett

‘This is a savoury style with good acidity.’


91 POINTS

 

TWITTER

 By Sally Gudgeon

 'Alternative varietal wine of the day is Freeman Rondinella Corvina 'Secco' 2007. Bigger in style than 2005; dry supple great with Osso Bucco.'

 

INDAILY.COM.AU

 By Philip White

‘The perfect vinous accompaniment for osso bucco, black olives in the sauce.’


90 POINTS

 

Secco Rondinella and Corvina 2005
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GOURMET TRAVELLER WINE

By Huon Hooke

'A superb wine with just the right amount of fruit sweetness. It is excellent.'

95 POINTS

 

GOOD WINE GUIDE 2011 –  'BEST OF THE REST' – ITALIAN VARIETALS

By Nick Stock

This Hilltops blended beauty has harmonious spiced purple-berry aromas, some earthy sweet complexity and cassis. On the palate, it’s focused and juicy, with concentrated yet elegant cassis fruit presence running through on a fine, bright tannins to a fresh, savoury resolve.’

93 Points (= 'Seriously great wine with all aspects of style and quality in top form. Well ahead of the pack.')

SUNDAY LIFE, SUN HERALD + SUNDAY AGE 

By Matt Skinner
'Expect a complex nose of dark, sun-drenched fruit, worn leather and spice, while in your mouth it's savoury and delicious.'

 

THE AGE & SYDNEY MORNING HERALD
By Jane Faulkner
'This dry (hence Secco) wine has a distinct smoky character and a core of rich, ripe fruit, cinnamon, allspice and cedary leathery notes from a bit of age. It's fresh with soft, supple tannins and is really mouthfilling.Terrific.'

 

FINANCIAL REVIEW
By Tim White
'Deep brandied cherry fruit smelling, brick dusty too, with a hint of clove
and autumn leaf. Smells pretty smart and is certainly Italianate. Really
easy in the mouth, supple - silky even - with fine,comfy silky tannins and
masses of light squeezed curranty fruits. A gorgeous medium-bodied red
which caresses the tongue
.'

93 Points (Now) 94 Points (Cellaring Potential)

MATT SKINNER’S WINE GUIDE 2011
By Matt Skinner

‘Freeman produce a small but stunning line-up of wines from the Hilltops, NSW...

Secco - Expect a complex and multi-layered nose of dark dried berries, grape pith,  worn leather and spice, while in your mouth it’s intensely fruited, minerally, stylish, savoury and delicious.’

AUSTRALIAN WINE ANNUAL  2011

by Jeremy Oliver

'Long savoury and delightfully astringent, with a complex and expressive presence of meaty, leathery fruit. Scented with musk, cloves and cinnamon, plus a whiff of raisin. Its bouquet of plums, dark and red cherries precedes an elegant palate whose slightly evolved and raisined fruit is backed by a firm but pliant spine of silky tannin. Full of character and rustic charm.'

93 Points

AUSTRALIAN WINE VINTAGES 2011

by Rob Geddes MW

'Smells of the Italian version...very dense...'

92 Points

QANTAS MAGAZINE

By Peter Bourne

'True to its name, Freeman Secco is savoury and dry with flavours of dried sour cherries, blackberries and sage. The proportion of air-dried grapes adds to the wine’s depth and complexity.'

CANBERRA TIMES - SOMETHING SPECIAL
By Fergus McGhie
'Unique and delicious...I'm a hug fan of this take on the classic Amarone wines of Valpolicella..its intense black cherry flavours are unmistakable. Clean and well made, this is the sort of wine to inspire any jaded red drinker.'
5 Stars * * * * *

THE WINE FRONT
By Campbell Mattinson
'Lots of drying tannin and lots of acidity. Yes, there are sweet, raisiny flavours here but the savoury surge of tannin and fresh acid flush are the wine's dominating assets. There are flavours of sweet plums, leather, dried herbs and earth - and good persistence. It's five years old, but it needs another couple to start drinking at its peak. Once again, I like this wine.' 92 POINTS

GREGDUNCANPOWELL.COM.AU WINE OF THE MONTH
By Greg Duncan Powell
'Arguably the best $30 you’ll spend on a bottle of wine...'

INDEPENDENT WEEKLY 93 POINTS + + +
By Philip White
'An austere, outstanding red...Astounding in its intensity, it also manages a quite sharp savoury edge, hence its name: secco, or dried, abrupt. Perfect with osso bucco in tomato sauce with black olives. Cellar!'

HOUSE + GARDEN

By Toni Paterson MW
'A stunning red.'

WINESTYLE - SUNDAY AGE
By Ralph Kyte Powell
'Rich aromas with forceful ripe flavours, finishing long and cedary.'
4.5 STARS = First-class wine of real distinction

DELICIOUS Magazine
By Ralph Kyte Powell
'This forceful, aromatic wine has aromas of Siena cake, glacé cherries, dried currants, spice and earth, and a palate that's rich, ripe, full flavoured and especially more-ish.'

Secco Rondinella and Corvina 2004
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GOURMET TRAVELLER WINE

By Huon Hooke

'Tightly wound and penetrating. It's superb.'

96 POINTS

 

THE WINE GUIDE 2015
By Huon Hooke


'Complex, mellow and maturing superbly. The bouquet is full of 'roasting pan' aromas, cedar, cigarbox and charcuterie. Smooth mellow tannins. Deeply flavoured, full-bodied, balanced and elegant with development which has endowed character and interest.'

94 POINTS

 

AUSTRALIAN WINE COMPANION
By James Halliday


...'This is the most powerful and concentrated of the three vintages providing yet more evidence of their longevity, the  deliciously savoury black cherry and plum fruit tannins caught in a silky web of tannins.'

94 POINTS

 

GOURMET TRAVELLER WINE
By Huon Hooke


...'Outstanding, a wine of real depth and character, a structured wine with the potential to age gracefully for many years...a serious wine built along classical lines. It’s had the time in barrel and then in bottle to evolve into a complex wine that is about much more than fruit. For sure, it does possess ample fruit, but it also has a savouriness and layering of flavour that results in a truly profound wine of real character, one you can sip repeatedly and never tire of...'

 

WISH MAGAZINE - THE AUSTRALIAN
By Angus Hughson

 

'Impressive stuff showing both youthful vitality and the benefits of age, with lifted aromatic dark cherry fruit backed by a dry, fresh and vibrant palate with powerful dried fruit and cedary earthy characters supported by fine, grainy tannins. At peak now but will continue to drink well for five years or more.'

 

AUSTRALIAN WINE JOURNAL - TOP DOZEN 2011
By Chris Plummer


...'In terms of ingenuity and value for money, this most unique of Australian reds stands out on a limb...and with a few years bottle age all of its elements sink together like a cat on a bean bag.'

 

VOGUE ENTERTAINING & TRAVEL
By Greg Duncan Powell


'Structure is what this red is all about. The tannins grip in the most gustatory way, and the leather and cherry aromatics are very Italianate.'

 

AUSTRALIAN WINE JOURNAL
By Chris Plummer


'Lifted cherry, cigar-box and dried herb aromas fly from the glass...a scent beautifully bolstered by deeper notes of plums and chocolate raisins with a delightfully rich tone of meat jus. It's bright, flavoursome and utterly delicious...wonderfully hedonistic and genuinely affordable.'

RATING 93 Points

 

LIVING
By Max Crus


'A 2004 vintage is pretty old by today's standards, unless you drink a lot of Grange - and these (Rondinella and Corvina) are about the rarest varieties you'll find in Australia.'

 

SYDNEY MORNING HERALD
By Huon Hooke


‘The ’04 FREEMAN Rondinella Corvina was the star of the 2009 NSW Wine Awards Trophy Dinner.
A wine of classic style
, with complex flavour and grand structure, it’s beginning to show some advantageous maturity at five years of age.
 
It’s a steal at $30 considering its age and the painstaking way it was produced (very low yields and a small percentage of the grapes were partially dried in a prune dehydrator, to emulate the great Amarones of northern Italy, also made from these grapes).
 
This is a great food wine and I will relish watching it mature, just to see what further complexities might be revealed by extended age.
 
This is a new style of Australian wine and if you get in now, you’ll be able to witness the unfolding of a modern mystery…as the wine develops over the next decade or so.’
 

PENGUIN GOOD AUSTRALIAN WINE GUIDE 2010
By Nick Stock


‘Brian Freeman’s air-dried Rondinella and Corvina carries a distinctive tarry nose with plum fruits and dried herbs, some gentle mint as well. The palate echoes the nose’s tarry accents, delivering fine, dense tannins that open out through the finish, leaving a trail of dark berry skin flavour.’

RATING 92 Points

 

SUNDAY CANBERRA TIMES, Top Drops
By Chris Shanahan


‘This is a brilliant Aussie take on the classic Amarone style of Verona, made from dried grapes. It’s a very full, ripe red with a distinctive ripe black-cherry flavour with undertones of port and prune and a pleasantly tart savoury edge. It’s a delicious, distinctive red and looking young at five years of age.’

RATING 92 Points
Secco Rondinella and Corvina 2003
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HUON HOOKE.COM

94 POINTS

WINE FRONT RED ALBUM TOP 101 RED WINES
By Campbell Mattinson
WINNER: BEST 'NEW STYLE' AUSSIE RED
‘Second release only, but another winner. It smells beguiling - of raisins and nuts - and tastes it too, with lots of fleshy, nutty,sour,cherried flavour and a wonderful spread of drying tannin...The overall quality is fantastic.'
RATING 93 Points

AUSTRALIAN WINE COMPANION 2007
By James Halliday
‘The first thing to hit are the dead-ringer Italian tannins, then a complex array of cherry and plum fruit.’
RATING 90 Points

WHY THE FRENCH HATE US
By Campbell Mattinson
‘...Inspiring a groundswell of fascination.'

QUAFF 2008
By Peter Forrestal
‘A big complex and savoury blend with tarry, earthy, charcuterie characters, wonderful generosity and succulence, and substantial yet restrained tannins that grip gently. Perfect with osso buco.'
4.5 STAR RATING, RATING GREAT VALUE REDS OVER $15

THE INDEPENDENT WEEKLY
By Philip White
'It's a bitter cherry and ripe blackberry knockout!’
RATING 93 Points

SYDNEY MORNING HERALD, Full Bottle
By Greg Duncan Powell
‘Captures its Italian ancestry to great effect. The texture and tactility of its tannins is first class. It's a red wine that loves food.'

GEORGE MAGAZINE
By Winsor Dobbin
AND NOW FOR SOMETHING COMPLETELY DIFFERENT
‘Has a complex nose, elegant blackberry flavours, savoury nuances, massive tannins and tons of structure...'

SUNDAY TELEGRAPH
By John Fordham
‘Its savoury intense flavours are aimed at providing an alternative to shiraz, and it's a wine well worth tracking down.'

Secco Rondinella and Corvina 2002
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THE AGE Epicure Uncorked - Wine of the Week
By Ralph Kyte-Powell

'A fascinating red. Its exotic complex nose is reminiscent of prunes, dried berries and cherries, spices, leather and Siena cake, The rich, very Italian baroque palate has a dense, ripe flavour and firm structure, with a good tang of acidity and grippy underlying tannins.' RATING 4.5 Stars = First Class, a wine of distinction not far below the top rating.

 



WEEKEND AUSTRALIAN MAGAZINE
Max Allen

'Brian Freeman is a wine-obsessed viticultural consultant who was the first Australian to plant, in the Hilltops region of NSW, two of the red grapes responsible for Valpolicella and Amarone in Italy's Veneto region. And rather than use the traditional technique of air-drying the grapes on racks before fermenting them [to concentrate flavour], he adopted the method used by local Hilltops fruit growers, and dried some of his grapes in a prune dehydrator - with intriguing, delicious results. It's great to see winemakers marrying the old and the new like this.'

'Made using partially dried grapes, this is both a very Aussie red - sweet fruit smells, some minty aromatics, a full round core of berry flavour - but also a red with a distinctly Italian accent - felt-textured tannin, hints of raisin, spice powder and old wood. Fascinating.'

 

AUSTRALIAN WINE COMPANION 2006
By James Halliday

'Interesting texture and structure; ripe red fruits, firm but ripe tannins, and relatively high acidity. The rating is given for the wine as it is, without any additional points reflecting (in diving terms) the degree of difficulty.'
RATING 89 points, 4 Stars, 4 Cups

 

SYDNEY MORNING HERALD, Good Living
By Greg Duncan Powell


'These two grape varieties from the Veneto in north-eastern Italy make a style of red in which the grapes are dried on racks before fermentation – a process known as Amarone. This version from Young in NSW uses a solar-powered prune dehydrator for the same effect. The result is a savoury long wine well suited to the table.'

 

GOURMET TRAVELLER Top Drops
By Max Allen


'Two Valpolicella grapes, rondinella and corvina, have been partially dried before fermentation, lending a raisiny, spicy, tannic quality to the bold red fruit. Drink with liver and onions Venetian style.'

 

SYDNEY MORNING HERALD, Good Living
By Huon Hooke


'The 2002 Freeman Rondinella Corvina, the first vintage...has a touch of raisined fruit character, but this is subtle. Some tasters see a certain Italian-ness about the wine, related to its savoury flavours and drying tannin finish.No doubt Freeman will refine and improve on this, and it will be fascinating to see how the style progresses.'

 

DAILY TELEGRAPH, Top Shelf
By Jeff Collerson


'Here's a blend of not one, but two rarities. Brian Freeman established his vineyard in Young in 1999 and sensibly decided on a style overlooked by the big companies.

Rondinella and corvina are grapes used for Italy's Valpolicella and Bardolino reds and for that country's unique 'Amarone' style wines. The later are made by drying grapes on mats. Freeman dries his in a neighbour's solar-powered prune dehydrator.

A unique wine with nutty, savoury characters and an enticing bitter snap to the finish.'

 


 
SUNDAY TELEGRAPH
By John Fordham

'Former wine science professor Brian Freeman has created a most unique red blend from Italian-origin vines he planted on his property in NSW's Hilltops region.

Believing there was already enough shiraz under vine in the area former Charles Sturt University (Wagga Wagga) head wine lecturer selected rondinella and corvina, from Italy's Veneto region, to power his debut FREEMAN RONDINELLA CORVINA 2002. It's a rich, robust style that's worth pursuing.'




CANBERRA SUNDAY TIMES
By Chris Shanahan


'Freeman's new release is an Aussie variant on the Amarone style, made by adding dehydrated grapes to the ferment.

It's a distinctive red featuring attractive bitter-sweet black cherry aromas and flavours and an awesome tannin load that demands food.'