The Wine Mailbox Program
Our Wine Mailbox Program brings you a bottle of wine every month in your very own PUBLIC bronze mailbox. Each artisanal wine from Australia, New Zealand, and around the globe, is hand-selected by Chef Brad Farmerie for your enjoyment. Brad will include personal tasting notes, food pairing suggestions, recipes, and sometimes, imported foodstuffs or PUBLIC kitchen creations. And, of course, you’ll receive invitations to PUBLIC special events and private tastings. We also do our best to accommodate last minute and special reservations for our mailbox members.
GIVE A GIFT
+ $50 per month
+ Available as a 3-month gift membership ($150), a yearly membership ($600), or an ongoing membership ($50/month)
+ Limited availability
For more information on the program, please contact David Leisk at firstname.lastname@example.org or 212-343-7011.
THIS MONTH’S FEATURED SELECTION
Rusden – Good Shepherd – Cabernet Malbec 2010
Barossa Valley, South Australia
The Tale: Much is made about Australia’s wine being heavily influenced by the Rhône Valley of France. This is the ancestral home to Syrah/Shiraz, Marsanne and Roussanne, as well as a place where Grenache thrives. These varieties are deftly suited to much of Australia’s vineyard land and comprise some of the country’s most iconic wines. However, it has failed to be adequately mentioned that another region in France has contributed enormously to the fabric of Aussie wine; it might have even contributed more.
One of Australia’s most unique and inimitable styles of wine is produced in the Hunter Valley from Sémillon. The grape is grown throughout the country and often blended with Sauvignon Blanc to make very fresh dry whites to richer barrel-aged versions. Though perpetually overshadowed by Shiraz, Cabernet Sauvignon is duly planted coast to coast. From the mountains just west of Sydney to Margaret River in the far southwest, in the cooler climes of the Yarra Valley and Coonawarra to even the warm Barossa Valley, this classic variety produces a dizzying array of delicious wine Down Under. Behold the primary varieties of both red and white Bordeaux, which are deeply woven into the quilt of Australian wine.
Bordeaux’s influence on Oz however isn’t only on account of what grape varieties they exported. Penfold’s legendary winemaker, Max Schubert, visited Bordeaux in 1949 and was so inspired by their red wine that he set out to create an Australian analogue. Though he used what was most plentiful and familiar at the time as the primary variety, Shiraz, his creation became what has been for decades, Australia and the southern hemisphere’s most iconic wine. Penfold’s Grange, via Bordeaux, inspired Australia’s change from a sweet and fortified wine-dominant industry, to that of dry reds and whites you see today.
Our featured producer this month showcases an age-worthy and Bordeaux-inspired red that is uniquely Australian in the fullest sense. These grapes come from a small family grower-turned-producer in the warm Barrosa Valley, who hand-pick their grapes, use the traditional basket press and primarily age in used oak. The Good Sheperd is modeled after a wine from Australia’s most elusive cult wine producer, Wendouree, and utilizes the lesser seen (both in Bordeaux and Australia) Malbec. This wine represents a broad-shouldered and earthier selection this month that we hope gives you both warmth in the coming months and insight into Australia’s tacit devotion to Bordelais inspiration.
Varieties: 60% Cabernet Sauvignon, 40% Malbec
Soils: Deep sand
Barrel Aging: 18 months in seasoned French barrique
Production: 250 cases
This wine is dry with savory aromas and a medium body. The aroma conveys such complexity, focusing a lot on organic matter. There is an earthy component reminiscent of rich, dark soil and a touch of barnyard. There are candied raspberries, cherries and even blueberries, moving into black olive and charred green vegetable, that are met by a smoky earth component like terracotta pots. The texture is silky smooth, with very powdery and light tannins. Despite the softer structure, the acid is well integrated and will be the life-force as it ages.