Everything made at the Kay Brother wineworks gets a passage through the estate's famous eighty year old basket press
A Gentle Treatment Which Achieves Exquisite Palate Softness The unique expression of vintage is preserved each year by a delicate balance in the mix of new and prior use oak barrels One of McLaren Vale's first vineyards, the Amery property was initially sown to seven acres of vine in the 1860s. The brothers Kay acquired the land in 1891, introducing plantings from Hardy's Tintara, four precious acres which remain productive to this day.
Middle red in colour. Delightfully perfumed with plum and exotic spice, Diamond Valley shows lifted aromas of cherries and red berry, sage infused lamb and dried fruit. Raspberry and wood characters are set against a background of dark cherry and earthy hillside complexity. Meaty and intense, flavours of red cherries and plum are backed by sweet cedar/ vanilla oak and earthy, lightly toasted undertones.
FROM AN ELITE SITE BETWEEN SEAVIEW RIDGE AND BLEWITT SPRINGS IN THE MCLAREN VALE, cropping at a bit over two tonnes an acre. As a single vineyard wine, a limited quantity of Mad Hatter is made each year. Mad Hatter is not a reference to Alice in wonderland, rather it is the nickname Dean Hewitson's closest friends have called him for many years. And why mad? Anyone who has spent more than five minutes with Hewitson will surely be able to explain.
BY ONE OF THE BAROSSA'S MOST INTERNATIONALLY RENOWNED HARBINGERS OF FINE AUSTRALIAN WINE, a big hit in America for all the right reasons. Elegantly structured and seamless, the exploit of quality fruit and skilled winemaking. This vibrant, personable Shiraz is a true expression of Barossa generosity, gracefully endowed with an attractive full bodied palate, showing exceptional balance between quality new oak and judicious alcohol, ripe acids and layers of savoury fruit.
MEAD IS A UNIQUE AND RARE BEVERAGE MADE BY FERMENTING HONEY, it's the oldest fermented drink known to mankind, known as ambrosia nectar of the gods by ancient Greeks. The vikings believed it to be an aphrodisiac, the groom and wedding guests indulging it for one month, hence a honeymoon! Maxwell Honey Mead is a favourite drink amongst the growers and winemakers of McLaren Vale where it's regularly mixed with dry ginger ale, it's also a vital ingredient for creative cooking. Try Maxwell on ice or as a refreshing spritzer mixed with light beer.
Freycinet Vineyard is
situated on Tasmania's sunny East Coast, approximately halfway between Launceston and Hobart. This artisinal boutique estate produces the finest, cool climate wines
Freycinet Vineyard overlooks the spectacular Freycinet National Park area that includes the tiny holiday resort of Coles Bay and the world renowned Freycinet Peninsula. Situated on the 42Â° latitudinal line, Freycinet has a unique microclimate.
The long growing season, which extends into May, combines high sunshine hours with 1250 heat degree days, winter rains with no frost, to produce excellent quality cool climate fruit. The vineyard is a hundred metres above sea level and lies just twenty kilometres from the coast, being very much under maritime influence.
Inspired by the tremendous opportunities along the East Coast, Geoff and Susie Bull established Freycinet Vineyard in 1980. They were early pioneers in a new region which years later revealed exciting potential for the highest quality wines. The region now boasts over a dozen vineyards.
Daughter Lindy Bull and winemaker/ partner Claudio Radenti have taken over the family tradition of gently handcrafting the wines. Lindy and Claudio are passionate about their nine hectare vineyard and are extremely focused on maintaining quality.
The philosophy around Freycinet is to keep things simple, thereby allowing the vineyard to express itself without extra winemaking influence. The aim is to make the wines as big and as beautiful as possible. At harvest the fully ripened fruit has maximum flavour, which is very carefully retained throughout the winemaking process via a gentle and minimalist handling.
The techniques of barrel fermentation and lees stirring, maloactic fermentation and rote fermenters are utilised to produce wines of exceptional colour and flavour. Extended maturation in tight grain French oak casks for twelve to eighteen months completes the winemaking process. Radenti Champagne is crafted to methode traditionelle, an assemblage of Chardonnay and Pinot Noir, reflecting the idyllic conditions of Tasmania's cooler climates in the production of premium sparkling wines.
Mount Burrumboot Estate
was born when the wine bug bit Andrew and Cathy Branson
In 1999 they planted vines on the Home Block of the Branson family farm 'Donore', located on the slopes of Mount Burrumboot, on the Mount Camel Range above Colbinabbin. Originally the vineyard was just another diversification of an already diverse farming enterprise of cereals, prime lambs and irrigated clover hay. The first wine was made in 2001 by contract, and 2002 saw the first vintage wine made by Cathy in the machinery shed, surrounded by headers and tractors. The original primitive winemaking operation was eventually refurbished into a new 50 tonne winery in August 2002.
The Mount Burrumboot Estate winemaking philosophy is simple. As farmers, the winemakers allow themselves to be guided by nature, and intervene as little as possible in the vineyard and the winery, and only when necessary. Good wine is made in the vineyard, and winemaker Cathy Branson ensures that the wine is carefully and gently handled during the vinification process. Careful use of oak allows complex characters to develop, seamlessly blending with the massive black fruit characters, allowing the vines and the fruit to be fully expressed in the final wine.
Mount Burrumboot use traditional methods and gentle processing, ensuring that harsh characters do not end up in the bottle. An old fashion basket press is utilized to obtain the wine from the must, and finish fermentation in a selection of French and American oak barriques. From then on, the wine is racked several times, and topped with minimal additions. Red wines remain unfiltered to maintain the integrity and full fruit characters, and to tell the story of the vines, the terroir, and the vineyard.
Mount Burrumboot Estate sits at the northern end of Australia's newest and most feted Shiraz region Heathcote
Here the Heathcote's terra rossa reds are redefining Australian Shiraz both at home and internationally, and the land has become keenly sought after by large and small wine companies, with premium prices being paid.
Regarded at home and internationally as one of the finest Shiraz producing regions in Australia, Heathcote is producing outstanding, highly sought-after wine and fruit. Low yielding vines produce Shiraz that is distinctively purple/black, with inky dark berry fruits, complex and intense, with formidable depth and length, that has become the hallmark of this new region. Indeed, some Heathcote wines have already achieved icon status - Jasper Hill, and Wild Duck Creek in particular.
The secret appears to be the terroir of the area. The red Cambrian soils here are deep and ancient, 500 million years old, with seams of jasper running through, and bluestone at the northern end of the Mount Camel Range. It is this soil, with its ability to hold water, but drain well, coupled with a warm, dry climate, that consistently produces super premium wines.
The Mayfield Vineyard
at Orange in New South Wales is one of the highest and coolest vineyards in Australia
The 100 hectare estate surrounds the historic homestead on the Icely Road leading to where gold was first discovered in Australia in 1851. The original school house on the estate now serves as a Cellar Door & restaurant specialising in local produce. The cool climate and low vigour soil induces an extended, gradual ripening period which allows the grapes to develop flavour and colour that translates into elegant wines of distinction. Reliable rainfall in late winter and spring provides a good start to the season giving way to drier ripening months of February, March and April. The grapes are harvested late March to early May. Degree day summation for October to April is 1309 degrees with an average of 1856 hours of sunshine. This makes Orange one of the sunniest cool climate regions in Australia and plays a major role in producing grapes and wine of distinct fruit flavours and colour.
The region has a continentality of 15.4 degrees C ranging from cold winters to warm ( but not hot) summers. There are at least two winter months with average daily mean temperatures of less than 10 degrees C to induce the required grapevine dormancy. Proximity to 1400 metre high Mount Canobolas causes seasonal variations which add a certain character to individual vintages. The vineyard has a N-NE aspect to receive early sunshine and avoid hot afternoon sun. The absence of extreme heat at Mayfield allows grapes to ripen slowly without disturbing sugar and colour accumulation whilst acid levels fall slowly.
The cool climate allows grapes to ripen without heat stress and the high altitude and abundance of sunlight gives exposure to plenty of ultra violet light enhancing the ripening process. The extended ripening period develops greater intensity of colour and flavour whilst retaining natural acidity.
Mayfield Vineyard wines exhibit natural balance and finesse which makes them good subtle wines to accompany food. Mayfield's single-vineyard wines are hand crafted to achieve great complexity without a winery imprint over the natural vineyard process. The wines clearly express the unique qualities of the Mayfield Vineyard.
The Mayfield Vineyard, ultra-premium label is made from specially selected parcels of low yielding, hand picked grapes which are treated with the utmost care in the winery to express their true natural characteristics. The Icely Road range of wines is positioned at a lower price point than the Mayfield Vineyard label but is still tailored for sophisticated, refined palates.
Mayfield Vineyard was awarded 5 Stars and Best Winery of the Orange Region in the 2008 James Halliday Wine Companion. Five stars are awarded to outstanding wineries regularly producing wines of exemplary quality and typicity. This puts Mayfield Vineyard in the top 14.5% of all Australian vineyards - a fantastic result. James Halliday was the Chief Judge at the 2006 Orange Wine Show. Mayfield had great success with three gold medals, 2006 Icely Rd Riesling, 2005 Icely Road Sauvignon Blanc and the Holy Grail Mayfield Vineyard Pinot Noir. Mayfield were also awarded most successful exhibitor for the show.
Rockburn is situated
in the worldâ€™s most southerly grape growing region, producing Central Otago wines of intense varietal character
Central Otago's wine industry symbolizes success and its continental climate rivals Europe's best. The region has a long viticultural tradition. French migrant Jean Desire Feraud, who pioneered grape growing and wine production over 100 years ago, left a strong legacy. Today more than 1,000 hectares of grapes flourish in unique growing conditions. The skills of talented winemakers produce quality boutique wines to compete with the country's finest. At 45Âº south, Central Otago has a climate similar to Burgundy. It enjoys a semi continental climate and experiences greater daily and seasonal extremes of temperature unknown elsewhere in New Zealand. The areaâ€™s unique soil types have a marked influence on vine growth, the flavours of the grapes and ultimately the wine.
Rockburn takes its name from the rugged, rock strewn, burn scarred landscape of Central Otago. The region is renowned for its stunning scenery of rugged mountains and picturesque lakes. Rockburn's vineyards are bounded on the west by mountains on whose seaward slopes are rain forests, which receive 5000mm of rain a year. To the east is a barren, moon-Iike landscape that receives less than 25mm of rain a year. Situated between these extremes is Rockburn, produce not only Pinot Noir of stunning quality (gold medals at New Zealand Wine Society Royal Easter Wine Show, Bragato Awards, Air New Zealand, and Winestate Wine of the Year) but also medal winning Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling and Gewurztraminer.
All Rockburn wines exhibit strong varietal characteristics, highlighted in the white varieties by crisp acids, which are typical of the region. It has also become apparent that like Burgundy there are distinct appellations within Central Otago. One has only to taste a Gibbston Valley Pinot Noir to experience its perfumed nose, typically violets and earthy, forest floor sensations on the palate.
Compare the effusiveness of Gibbston with a Lowburn/ Bannockburn Pinot Noir, exhibiting darker colour and fuller, sweeter fruit. Hand picked grapes from the Parkburn and Gibbston Valley Back Road Vineyards reflect Rockburnâ€™s unique terroir. For this reason, to fully exploit the potential of the region, it is a distinct advantage to have vineyards in different appellations. The finished wines fully express the complex subtleties in New Zealand's one true continental climate.
Nevertheless, the evoving wines are encouraged to enjoy themselves. The ferments enjoy listening to loud rock music during vintage, yeasts are having the most debauched party of their lives, but in later months they are played classical strains to ease them into their mature years in the bottle. Knowing this may inspire you to visit Cromwell during vintage!
The philosophy at Rockburn is to treat the fruit and wine as gently as possible, with minimum interference and maximum ease of use, vintage workers commonly only have one hand available as the other is usually holding a beer or coffee. To this end, the destemmer is uniquely mounted above the Pinot Noir fermenters. The fruit travels up to it on a slow conveyor, allowing sorting and removal of any sub-standard fruit, leaves or earwigs, to be destemmed directly into the fermenter, minimizing damage to the whole berries and thereby retaining the delicate fruit aromas and flavours that typify great Central Otago Pinot Noir. The removed stems are collected behind the fermenter and returned to the vineyard compost pit, eventually to further enhance the organic life of our soils.