THE HAMLET OF LENSWOOD IN ADELAIDE HILLS PRODUCES WINES OF OUTSTANDING QUALITY AND DISTINCTIVE CHARACTER. Two eminent and long established winegrowing families have come together to nurture a distinguished vineyard amongst the undulating aspects. Pike & Joyce construct a brightly lit Pinot Gris without the oiliness or fatness that's sometime associated with the variety, drinking beautifully upon release.
OUTSTANDING LANGTONS CLASSIFICATION. Arguably Australia's finest and most enduring Semillon, Vat 1 articulates the merits of patient bottle ageing as it transforms this pure, unoaked wine. First produced in 1963 and sourced from historic Pokolbin fruit parcels, a mature Semillon aged under the Tyrrells cellar. While drinking like a dream immediately upon release, it will continue to develop delicious bottle age characters for many years hence, a joy to experience time and time again.
THE FIRST KAESLER VINEYARDS WERE ESTABLISHED CIRCA 1893, the Bogan Block
at Marananga was planted in 1899. Kaesler are the grateful custodians of these marvelous old vines, which have seen the federation of a nation, two world wars and several generations of blood sweat and tears. The amazing quality of fruit from Bogan are combined with parcels from Kaesler's 1965 Nuriootpa block, planted to the same clonal material as the precious Old Bastard
vineyard, crafted to form a synergy between the finest Barossa Shiraz and quality new oak.
MADAME CLICQUOT EXCELLED AT PRODUCING THE FINEST OF CHAMPAGNE IN HER DAY. Grapes from as many as sixty different Crus
, mainly prestigious Grands and Premiers Crus
, are assembled into Yellow Label. Whilst the balance of fruit varies slightly from year to year, the Chef de Caves
achieves a total consistency of taste, which makes Yellow Label so immediately recognisable, so utterly reliable, in terms of quality, visage and bouquet. Exhibiting the most remarkable balance and exquisite freshness to taste, replete with structure, elegance and finesse.
Greenstone Point vineyards
are located within the renowned Marlborough wine region of New Zealand
Marlborough is well worth a visit not only famous for its famous wines, but also its picturesque coastline of the Marlborough Sounds, featuring many sheltered bays and harbours. Greenstone Point Winery started in 1997 as a joint venture company, Greenstone Point now has its own vineyard in Marlborough and produces wine from the company owned vineyards as well as selected Marlborough growers. Currently Greenstone Point produces around 15,000 cases per annum.
To date Greenstone Point wines have found an overwhelmingly favourable response throughout New Zealand, Australia, the USA and the United Kingdom. Greenstone Point management have ambitious plans for the company, the goal being to acquire more land for planting and to be a dominant middle sized New Zealand wine company offering premium wines at value for money price points.
The Greenstone Point winemakers hold a passionate belief that great wine is made in the vineyard, consequently a real emphasis is placed on vineyard management. This is done by intensive canopy management during the summer, beginning with VSP trellising systems. The labour intensive vineyards management allows the winegrowers to carry out practices such as shoot positioning, shoot spacing, shoot thinning, leaf plucking and fruit thinning.
Throughout winter the following year‚Äôs crop is prepared by individually cane pruning each individual vine by hand. Very labour intensive stuff but central to the philosophy that the best possible fruit is necessary for the crafting of the highest possible quality wines.
The Greenstone Point Riesling and Sauvignon Blanc are sourced from the winery's estate vineyards as well as local growers. Gently pressed and settled prior to undergoing a cool fermentation they both display the floral aromas and lively tropical highlights that have made Marlborough the international ambassador of New Zealand's wines.
The Chardonnay is from vineyard sites in Marlborough and Waipara. After a gentle pressing, a portion undergoes 50% wood fermentation and extended lees contact to develop rich and creamy characters. The Greenstone Point Pinot Noir is hand plunged three times per day and spends an average of 13 days on skins. This is a beautifully balanced Marlborogh Pinot which displays rich earthy and berry fruit flavours.
As treacherous as
it is beautiful, Western Australia‚Äôs rugged southwest coastline is littered with shipwrecks ‚Äď the wreck of the Ringbolt being one of them
Sunk in the late 1800s in what is now known as Ringbolt Bay, located on the southern tip of the Margaret River wine region, adjacent to Cape Leeuwin. It is at Ringbolt Bay where the Southern and Indian Oceans merge and their invigorating waters lap at the edge of the Margaret River wine region.
Around 1920, the WA and UK governments established a Group Settlement Scheme for people seeking a new and better life in unchartered lands in Western Australia. The scheme was set up to establish a dairy farming industry and encourage people to make the journey to Western Australia through land grants in the Margaret River region. Faced with the prospect of living in extremely tough conditions, most of the settlers despaired and moved away ‚Äď but a few remained and were the forefathers of the Margaret River wine region.
Vineyards were first planted in Margaret River in the 19th century but disappeared in the early 20th century as the markets looked elsewhere. The development of Margaret River as it exists today was largely due to Dr John S Gladstones. In 1965 Dr Gladstones emphasised the region's suitability on his report "The Climate and Soils of Southern WA in relation to Vine Growing", in which he said: ‚ÄúIt has distinct advantages over both those areas [Manjimup and Mt. Barker], and indeed over all other Australian vine districts with comparable temperature summations‚Ä¶‚ÄĚ and Margaret River was reborn.
Defined by the oceans, the Margaret River region enjoys a temperate, maritime climate with high winter rainfall and pristine, robust sea breezes to cool the precious fruit ‚Äď wonderful conditions for growing superior Cabernet Sauvignon.
The name Ringbolt honours the heritage of the Margaret River wine region. ‚ÄúHold them fast, work them hard, build a heritage" pays homage to the beginnings of the Margaret River wine region and the colonial hardship which has made it what it is today. It reminds us of the countless years of hardship endured by the settlers and their strength, tenacity and commitment to making a go of the potential opportunity afforded to them.
Winemaker Peter Gambetta first worked with Margaret River fruit in 1986. He was determined to make wine there after sharing a bottle of Margaret River wine and recognising the potential of the region to produce something special. "That first vintage gave me an insight into the intensity and outstanding varietal flavour of Margaret River Cabernet" said Peter. It was the beginning of his association with Margaret River and his appreciation of its wines. That vintage was doubly memorable as he also met another winemaker who eventually became his wife.
The launch of
the Cheviot Bridge wines coincided with the new millennium and was underpinned by a desire to create wines that showcase the breadth and quality that Australia has to offer
A single minded commitment and the experience of the estate's winemaking team, many of whom have literally grown up in the wine industry, has enabled Cheviot Bridge to realize the vision. The endorsement of the passionate approach comes from the support of the customers whose loyalty has led to Cheviot Bridge becoming one of the top twenty wine companies in Australia. At Cheviot Bridge the aim is to craft wines that fit with today's varied lifestyles. So whether wine lovers are looking for something to drink everyday, a wine for that special occasion or something new and different, you will always find something to enjoy in Cheviot Bridge.
Cheviot Bridge provides services across the wine industry value chain including the production, distribution, marketing and sale of wine. Cheviot Bridge provides the framework for the production, marketing and sales of brands such as Long Flat, Braided River and Thirsty Lizard. Fruit is sourced from the Cheviot Kirribilly Vineyard Property Group and Cheviot Kirribilly Limited which currently manages approximately 1,300 hectares of vineyards.
Kirribilly Vineyard Management Services was incorporated in South Australia 1996. The primary function of this company has been the professional establishment and subsequent ongoing care and husbandry of large-scale viticultural projects throughout South Australia. Kirribilly Limited was formed after this time to take over the development role of the business beyond the group‚Äôs first project in the Clare Valley of South Australia. The combination of a management team and fully qualified and experienced onsite management has allowed this dynamic and well established development company to actively pursue the opportunities provided by the export demand for premium Australian wine, through the expansion of large professionally managed vineyards.
Kirribilly has embraced the lateral function of new planning legislation and pioneered the transportation of Murray water in conjunction with SA Water and the South Australian State Government. The total development expenditure since inception now exceeds AUD100 million. The vineyard management company now has an annual operating revenue exceeding AUD10 million. Kirribilly has established in excess of 1,200 hectares of vineyards since 1997, which will produce thousands of tonnes of wine grapes a year from three areas of South Australia‚Äôs premium grape producing regions.
Kirribilly Estate Clare Valley was the first Community Title vineyard to be developed in Australia. This project saw the successful development of 227 hectares (560 acres) of premium variety red and white wine grapes. The vineyard is divided into 20 Community Titles and was planted in 1997. The Stage II vineyard comprises 141 hectares (349 acres) of red grape varieties. It consists of 34 Community titles and was planted in 1999. The 286 hectare (707 acre) Birchmores Vineyard Langhorne Creek development was one of only a handful of large-scale vineyards established in one year in Australia. Completion was achieved in November 1998. The wine grapes are contracted to five major wine companies. The fruit is destined for both the export and domestic wine markets. The vineyard is divided into 54 Community Titles.
The development of 163 hectares (403 acres) of the Schobers Road Vineyard in the Clare Valley was completed in September 2001. This vineyard was established in part to supply the resurgence of the Clare Valley‚Äôs icon white wine ‚Äď Riesling. Sixty-six hectares of the vineyard is planted with this variety. The balance is planted with red varieties, some of which will provide winemakers with rare blending opportunities such as Malbec and Mataro. These varieties remain scarce and highly prized from this area of the Clare Valley. This vineyard has experienced textbook growing conditions and is the youngest of Kirribilly‚Äôs managed vineyards. The project has 47 Community Titles and is contracted to four major wine companies.
Stuart Wines‚Äôs White
Box Vineyard is an exciting new venture located at Cornella in the famed Heathcote winegrowing area
Heathcote has earned a reputation as one of the most exciting wine producing regions in Australia, yielding reds of outstanding colour, varietal definition, elegance and ageing potential. Shiraz is the variety that has established the reputation of the area and makes up the majority of existing plantings. The moderate climate, dry summers and deep, red Cambrian soils of the area have proved ideal conditions for the variety. The mild climate and unique terroir produces bold, full-bodied, smooth red wines and is particularly famous for its empathy to shiraz.
The 67 hectare White Box vineyard is sited on the eastern slopes of the Mt Camel range. The property contains one of the largest remnant stands of the White Box, the earliest flowering of the eucalypts. A partnership between Stuart Wines Company and the Department of Sustainability and Environment is ensuring this ecosystem is preserved for a multitude of plant life, birds and animals that make this their home.
White Box Wines are so named because the vineyard property nurtures one of the largest remnant stands of the White Box eucalypt trees. The vineyard site is free of frosts and disease pressure is low due to the dry climate in the growing season. Shiraz is the predominant variety planted in the vineyard. Other varieties planted are Cabernet sauvignon, Merlot, Tempranillo, Nebbiolo, Viognier and Chardonnay. The mild climate of the Heathcote region allows more varietal expression of the fruit.
All White Box wines are made from grapes grown to estate vineyards within the Heathcote area and the Yarra Valley. The fruit is always selected from the most appropriate region depending on the nature and variety of wine. The best fruit available is exclusively utilised for the White Box Range. The reds are made from grapes grown in the Heathcote region. The estate's white wines are made from grapes grown to vineyards in both the Heathcote region and the Yarra Valley. The cooler climate of the Yarra Valley lends itself to the production of the more subtle grape varieties, producing more intensely flavoured and expressive white wines.
The White Box Winery was constructed just in time for the 2004 vintage. It is sited harmoniously amongst one of Australia‚Äôs largest remaining stands of eucalypt tree, the White Box. The colours of the winery were selected to integrate with the beauty of the surrounding environment - the ochre red of the roof matches the bright colour of the Cambrian soils of the district and the straw yellow of the walls is the colour of the summer crops and pastures. The curvaceous shapes of the rooflines match the shape of the Mt. Camel range immediately to the west.
The wineworks is designed to utilize both traditional winemaking techniques and the latest technologies. The all red fermenters are elevated to a degree that must is gravity fed into the press, avoiding the need for pumping. The winery equipment includes: ‚ÄĘ 10 tonne fermenters that can be plunged using a pneumatic plunger. ‚ÄĘ 25 tonne Ganimede fermenters that utilize trapped carbon dioxide of fermentation to gently turn over the ferments in a highly controlled manner. ‚ÄĘ 25 tonne static fermenters using traditional pump-over for cap irrigation.