Coonawarra is the source of astonishingly good Riesling
When One Considers The Lofty Standards Of Viticulture And Pursuit Of Winemaking Excellence It will come as no surprise that Majella makes one of the best Established in the 1990s to soils which had been enriched by generations of cattle grazing, the single block of Majella Riesling vines yield a restrained and refined, adults only style. Judiciously dry while remaing highly food friendly, Majella works beautifully with the freshest fishes, Asian inspired flavours and spicy recipes make a piquant match.
From New Zealand's
Vivid colour with subtle green hue. Dried cut grass with herb and stoneflint compliment passionfruit and pungent citrusy aromas. Opens with a wonderfully vibrant freshness, developing floral and peachy characters. Ripe zesty citrus flavours build through the succulent juicy acidity and signature minerality to the long finish. A superb food friendly wine that's a match to goat cheese and asparagus.
Lake Breeze Winemaker Selections are only released in exceptional vintages
When Fruit Is Of The Most Outstanding Quality The pedigree of Winemakers Selection has been established over a series of blockbuster vintages which have been met with the highest critical acclaim and peer approval Only the finest barrels are chosen for the final assemblage, resulting in very limited quantities of the most exclusive editions. A national treasure, this velvety rich Shiraz is fashioned from the fruit of vines up to forty five years of age, grown to the Follett family property.
EXCEPTIONAL LANGTONS CLASSIFICATION. Awe inspiring and long lived, another breathtaking chapter along a journey begun by Max Schubert's quest for the ultimate first growth in Australian wine. Bin 707 has established international renown as the new world's final word in Cabernet Sauvignon, it has endured for decades as an articulation of the vintage and of its provenance. A graceful yet statuesque construct, the essence of Cabernet Sauvignon, imposing in it's breadth and scope, it continues to unravel layers of complexity as it evolves for hours in the glass.
SEPPELT ARE IN POSSESSION OF SOME OF VICTORIA'S MOST DISTINGUISHED VINEYARDS. Their approach is to harness the strength and characteristics of each site and create elegant wines. One of Australia's eldest estates, the Seppelts of today strive for the same standards of excellence which brought iconic status to some of their most renowned vintages. Planted in the mid 1970s, Mount Ida Vineyards were decimated by Ash Wednesday fires in 1983. A richly flavoured and intense Shiraz wine, Mt Ida exhibits a dense powerful palate of extraordinary complexity.
THIS TRADITIONAL BLEND OF SHIRAZ AND CABERNET SAUVIGNON IS A PERFECT INTRODUCTION TO THE INIMITABLE JIM BARRY STYLE OF HEARTY YET APPROACHABLE RED WINES. A rich panoply of ripe red fruits is set against a background of Clare Valley chocolate box assortments and integrated oak. The grapes originate from the estate's own vineyards, from vines husbanded by the Jim Barry family. Devotion to the land, coupled with sustainable vineyard management and father to son winemaking traditions, all play their part in the vinification of this immensely satisfying wine.
DOMINIQUE PORTET COMES FROM A GREAT LINEAGE OF NOTABLE WINEMAKERS, he clearly shines at Sauvignon Blanc, honing his style during tours of duty at Taltarni and Napa Valley's Clos du Val
. Totally unworried about competition from across the Tasman, Portet's style of Sauvignon Blanc enjoys a growing demand in Qantas business class and throughout the world. Fashioned to be vital and exhilarating in it's youth, while appealing to those who are excited by what the French term a sauvage
style of Sauvignon Blanc.
Terra Felix was
originally launched as the second label to the highly respected Tallarook Wines and grew to become a premium winemaking estate
Using excess grapes from Tallarook and surrounding vineyards, Terra Felix immediately caught the attention of wine reviewers. The initial vintages concentrated on commercial varieties such as Shiraz, Merlot Cabernet and Chardonnay. The problem facing the fledging brand was that there were plenty of these wines available on the market and distribution was a challenge. It was decided that Terra Felix should reposition its offering and concentrate largely on using Northern Rhone grape varieties. And why not? The growing conditions, soil and climate around Tallarook bear an uncanny resemblance to Northern Rhone.
The Goulburn region has shown a natural affinity with the Northern RhÃ´ne varieties. In January 2003, the region was awarded its own GI (Geographical Indicator) recognition. Shiraz, Marsanne, Roussanne and Viognier, all flourish here, not surprising considering the uncanny similarities between the two regions. Steep granite slopes falling away to alluvial valley floors; a continental climate with comparable sun hours, rainfall and heat summations.
The Shiraz therefore became a Shiraz Viognier, the Merlot Cabernet was replaced with a Mourvedre; a Marsanne Roussanne was introduced, and only the Chardonnay remained from the initial offering. Those who know the Tallarook Chardonnay will understand why Chardonnay survived. Simply the fruit was too good to pass over. With the release of the new varieties in 2004, Terra Felix started to gain momentum in its growth.
Tallarook acquired a contract winery in the Yarra Valley called Master Winemakers. Winemaker Terry Barrett came with an impressive pedigree, most recently he had been chief at Brown Brothers. There his role required him to run the entire Operating Division which included internal and external grape supply, winemaking, and packaging. He was responsible for wine that had won over 50 trophies and 200 gold medals at national and international wine shows. He led innovation at Brown Brothers with the introduction of Italian and Spanish grape varieties as well as the flagship Patricia Range of wines.
By the end of 2005 Terra Felix was emerging as a strong business in its own right. It was decided that the Board of Terra Felix would split and three members would buy out the initial owner. A close relationship was maintained with Tallarook through grape supply and wine making at Master Winemakers. Winemakers Terry Barrett and Trina Smith continued their passion to make Terra Felix a highly recognised brand. Their efforts culminated in the 2005 Terra Felix Shiraz Viognier being awarded Wine of the Year by the Penguin Good Australian Wine guide. Terra Felix was being taken seriously indeed.
At the behest of winemaker Terry Barrett, vinification moved to Mitchelton where Terry could make Terra Felix utilising a much more sophisticated infrastructure than he had at his disposal. He also was keen to lock in supply of very high quality fruit. This required finding vineyards that were prepared to partner Terra Felix in their plans to grow the brand in Australia and at the export market. Today, the fruit for Terra Felix is grown by a number of small family owned vineyards from around the region of the Upper Goulburn, an area which is becoming renowned internationally as source of some of Australia's finest wines.
The Pike &
Joyce brand represents the coming together of two long time South Australian families to form a partnership in wine
The Pikes, long established in winemaking and viticulture, and the Joyce, longtime horticulturists, have come together to develop this 18ha joint venture vineyard at Lenswood in the Adelaide Hills. The vineyard site, which was once apple and pear orchards, is characterized by steep North and East facing slopes and possesses fantastic gravelly clay and loam soils which are ideally suited to the classic cool climate varieties that have been planted â€“ Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot Noir.
The vineyard is all hand pruned and handpicked with the fruit being chilled overnight in the Joyce cool rooms, before being transported to Pikeâ€™s Clare Valley winery for vinification. Traditional old world techniques as well as modern Australian winemaking are incorporated to produce a style which reflects the variety and region. The Pike & Joyce range of wines has quickly become established as some of the Adelaide Hills finest, with the best yet to come.
The Lenswood Adelaide Hills region produces wines of outstanding quality with distinctive character. The vineyards are some of the highest in the Adelaide Hills at approximately 500-550 metres above sea level, giving the wines excellent natural acidity. 100% owned by the Pike and the Joyce Family 18 ha (45 acres) planted in 1997/98. Lenswood represents a true â€˜cool climateâ€™ Australian wine region. Average rainfall is approximately 800mm-1000mm (32-40 inches). The steep sloping terrain reduces the risk of frost.
The Lenswood gravelly clay loam soils drain extremely well. Steep north and east facing slopes. 2-m vine spacing. Trellis is treated pine posts 1.8m high with single cordon wire at 1m with two moveable foliage wires for vertical shoot positioning. Entire vineyard fitted with drip irrigation system. Irrigate only when necessary i.e. to keep vines functioning at their optimum levels to produce quality grapes. Hand spur pruning only, leaving an average of 30-40 buds/vine. Crop levels are on average 5-10T/ha (2-4 tonnes/acre). Grapes are hand harvested, chilled and transported to Pikes winery in the Clare Valley for vinification.
The Winery Building is located at Pikes Vintners in the Clare Valley. Constructed of steel and local stone (also double insulated). All modern winemaking equipment including tank presses, crusher destemmer, must chilling facilities, temperature controlled 316 stainless steel storage and fermentation tanks.
Grapes are hand harvested, chilled and transported to Pikes Vintners winery in the Clare Valley. Most fruit is lightly crushed and destemmed prior to pressing or fermentation. Some whole bunch pressing carried out on Chardonnay with most Pinot Noir being destemmed only. Minimal amounts of SO2 added in the vineyard to protect against oxidation in delicate white varieties (Pinot Gris, Sauvignon Blanc). SO2 added to Pinot Noir prior to maceration/fermentation. Pectic enzymes added to white varieties ex press, juice/must acid adjusted where necessary.
None of the
By Farr wines are mainstream, they are an expressions of the vineyard - earth and dirt are what Nick and gary Farr like to drink - that's what they promise to deliver
Gary was the winemaker at Bannockburn Vineyards since its inception in 1978 and gained an enviable reputation for Bannockburn Wines and more recently, his own By Farr wines. His experience as a hands-on winemaker has been enhanced by 12 vintages at Domain Dujac in Burgundy, France, and vintages in the USA at Cristom, Oregon and Calera, California. He has made numerous sojourns to other areas such as the Rhone Valley in France, where his appreciation of Shiraz and Voignier has been incorporated in his current winemaking.
Gary was introduced to winemaking through retailing when, soon after leaving school, he worked for some of Melbourneâ€™s most prestigious wine specialists and completed the wine marketing course at Roseworthy. He joined the Yellowglen Bannockburn partnership. Not content with the results of traditional Australian winemaking techniques of the time, his true education began in 1983 when he completed his first vintage at Domaine Dujac in Burgundy.
Since then (for almost a decade) Gary had continued to follow vintage at Bannockburn with a vintage at Domaine Dujac. In 1983, he started what was to become a regular pilgrimage to Domaine Dujac in Burgundy. There he found that whilst Australian technology was superior, to gain complexity from cool grown fruit he needed to adapt to the methods used by the traditional French vignerons.
Starting with the 1984 vintage Gary applied the techniques learned in France to his pinot noir, whole bunches with stalks fermented in large, open, cylindrical stainless steel vats. The traditional process required him to plunge into the tank, immersing his body into the wine to break up the â€˜hot spotsâ€™ that occurred in this uneven and ancient form of winemaking. This method, called pigeage is still practised today in production of great burgundies.
Gary's uncompromising attitude towards his vineyard and winemaking enables him to make the style of wines he likes to drink. They have attitude and a great depth of character with understated finesse. Gary Farr was Quantas/Wine Magazine Winemaker of the Year 2001 after being runner up in 2000. In 2003 he was voted equal 4th best living winemaker by his peers (The Age 28th May 2003).
Along with his son Nick (who makes his own wine under the Farr Rising Label) he has a total of 12ha in two blocks planted to pinot noir, chardonnay, viognier and shiraz - the second block of which he says "couldn't be a more perfect spot". He hankered after the 7.2ha of thinly covered limestone for 25 years but it's owner had resisted all entreaties to buy, bequeathing it to locals. When no surviving members of the family could be traced however, it was put up for auction and Farr secured what he feels will become a great vineyard.
Hubert de Castella
was an Australian winemaking pioneer and at the start of the 20th Century, St. Huberts was one of the colony's grandest wineries
Hubert de Castella's passion for the Yarra Valley saw him establish the St Huberts vineyard in 1862. In 1880 St Huberts won Emperor Wilhelm 1 of Germany's award for the most successful exhibitor at the Melbourne International Exhibition, an outstanding achievement.
The onset of the Great Depression in the 1920's precipitated the rapid decline of St Huberts, and in the 1920's the land, reverted to grazing and dairy production. In 1966 replanting occurred at the present site, and there are currently 21 hectares under vine.
The St Huberts vineyard is placed on one of the best viticultural sites in the Yarra Valley. The land is gently sloping, thus maximizing drainage and preventing the vines from getting wet feet or water logged roots that can lead to rotting of the root system. The northwest aspect of the vineyard maximises the exposure to the sun, vital for ripening in a cool climate region. Rainfall is about 900mm per annum.
Due to the fact that most of the rainfall is winter dominated, the likelihood of botrytis setting in during harvest is minimized. The winter rainfall is collected in a dam and then used for irrigation as required in summer using a trickIe irrigation system.
The area is generally free of frost in spring although a severe late frost can be experienced once every 10 -15 years. This is usually associated with the El Nino weather pattern. The soil is well drained grey clay loam over a clay layer of 500 - 600mm depth, however it is relatively deficient in some nutrients, thus the vines are not overly vigorous. Fertilizer is applied every two - three years to replace the nutrients that the vines take out of the soil.
120 years ago St. Huberts wines were the toast of the colony, winning awards internationally, as well as mightily pleasing the grandees back home. Today, the oldest vines on the property were planted in 1966 and generally yield low crops with intense fruit flavour and great depth of colour. A tribute to the quality is the assertion by most winemakers in the area that these vines produce the best Cabernet Sauvignon in the Yarra Valley. The individual vineyard parcels are painstakingly fermented in a range of fermentation vessels in order to enhance the differing flavour and tannin profiles of the Cabernet. These parcels are separated and racked into new and seasoned French oak for fifteen months, to develop the complexity of the wine. The finest oaks are selected to showcase the varietal fruit of the finished Cabernet wine.