Following my Decanter regional profile on Great Southern, Western Australia, I received an email from Matt Eastwell of Freehand Wines who was keen to show me his wines. Some months later they arrived having been personally “shipped” by a trusted mate. Given that both have zero added sulphites, it’s no bad thing for a bit of tlc to be lavished upon them and they arrived in good condition. You’ll find my notes below.
The website doesn’t give much away about the history of Eastwell estate, which was new to me. Fortunately, this nice piece on The Wine Idealist’s blog provides a bit of background should you be hungry to find out more (like me!) By email, Matt informed me as follows: “my winery and vineyard located in the Great Southern of Western Australia. Both wines are grown organic, biodynamic and utilise zero sulphur in their production. My reds spend a minimum of 2 years in French Oak and go to bottle unfiltered and unfined.” I double-checked with him about winery additions and he confirmed both are naturally fermented “in beautiful old wax lined thick concrete fermenters and pressed using a wonderful 1960s manual basket press,” the oak is seasoned and he makes no acid additions. The wines are bottled under screwcap.
Freehand Shiraz 2013 (Great Southern)
A deep dark hue with a pink rim. Though it has fresh, juicy blackberry fruit to nose and palate, this is a savoury style of Shiraz with an emphatic riff of black pepper from tip to toe; a touch of iodine too. As it opens up the fruit has an almost creamy quality on the mid-palate, but it’s the bright acidity and ripe but present tannins which inform its texture the most. Lovely spicy resonance and freshness to the assertively dry (but not drying) finish. Holds up really well on day 2 having been stored in my fridge; a very charming cool climate Shiraz. My pick of the two. 13.5%
Freehand Cabernet Sauvignon 2013 (Great Southern)
A velvety aubergine skin hue with cassis, blueberry and balsamic notes to nose and palate on day one. Just like the Shiraz, a subtle (likeable) hint of iodine too. On day two, it’s showing green capsicum and herbal notes and the tannins seem firmer, the fruit more ‘knocked back.’ So I reckon this is one to polish off on day one (as most sensible folk would of course!!!!). 13.5%
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Hi Sarah, Thanks for this great post! Reading your reviews makes me happy that I have a few bottles of (the regular) Noval from 2015 onwards!! All
Thanks for the suggestion. I know Lance Foyster quite well. However I have just found the Wine Society are now listing an Encruzado for £15.50