There’s an old adage that good things come in small packages - but when it comes to Scott Comyns’ wines, they come in bright packages.
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A new range of Hunter Valley wines has just been released by Comyns – the first release of his own Comyns and Co label.
The four wines are good, no doubt, but the brightly coloured labels, designed by his younger brother Angus, are a stand-out.
You won’t have trouble spotting these guys on the shelf.
“I knew what I wanted, and I tried to describe it to Angus, but the minute I saw them I knew he had nailed it,” Scott said.
Ironically Comyns’ new venture came after he had been made redundant from his former job as chief winemaker for Pepper Tree and Briar Ridge wineries.
Whatever the reason, it can’t have been for what he was producing.
The two flagship shiraz at Pepper Tree - Coquun and Tallawanta - can sit comfortably with anything the Hunter produced from its dazzling 2014 vintage. They’re stars. His Briar Ridge wines were strong across the board too. But out of a job he was.
And so he decided to make his own wines. He has been supported by one of the Hunter’s finest winemakers in Andrew Thomas, who has taken him on as his No.2 at Thomas Wines.
“It means I can work alongside Thommo, learn from him and bring in a regular wage while I play around with my own wines on the side,” he explained. “It couldn’t have worked out better.”
Now to this colourful quartet. Comyns acknowledges that he has stretched his wings and – aside from the semillon and rose – has made wines that he may not have been able to do in his previous role.
The wines he is referring to are a straight fiano – a full flavoured southern Italian variety – and a most unusual blend called Mrs White. Hang on to your hats: a blend of semillon, viognier and fiano.
He admits he hasn’t heard of this blend before, but that’s the beauty of having your own label. And somehow it works. Peachy stonefruit flavours up front that lead to a long citrus and lime finish. Tasty indeed.
He has released 600 cases so far, and has 400 cases of reds in barrel.
“I have a straight shiraz, a pinot shiraz blend and a tempranillio,” he said. “I’m after elegance. I have good parcels of fruit so I’m really happy with how they’re shaping.”
The plan is to expand over the next five years and get his labels out and about and into some top restaurants.
Oh, and keep an eye out for a Mr Red – a red blend that will sit nicely alongside Mrs White. All wines are $28.
Scott Comyns wants to stretch his wings.
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