EXCELLENT LANGTONS CLASSIFICATION. Hugh Lloyd founded Coriole in 1967, his eponymously labelled flagship Shiraz is harvested off a single estate vineyard which yields tiny berries of the greatest intensity. Established 1919 by by the dauntless and seminal Geoffrey Kay, it is one of Australia's grand old vineyards, the wizzened old vines were originally planted in curiously winding arcs around the slopes and undulations of the property, presenting a spectacular panorama of a marvelous old vineyard.
PINOT NOIR GROWN TO A MIXTURE OF BLACK CRACKING CLAYS, characteristic of Tamar Valley vineyards, a further component from the volcanic soils of Pipers River. Both these terroirs have an excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Intensely perfumed with distinctive soft velvety textures and rich fresh vibrant fruit, Ninth Island is a wine that captures your palate's attention, offering the most sensual Tasmanian summer berry characters, appealing tannins and excellent mouthfeel.
TWO PRECIOUS HARVESTS OF MONTEPULCIANO ARE SOURCED FROM CHOICE SITES, each articulating the uniqueness of terroir, Amadio vineyard between Kersbrook and Williamstown in Adelaide Hills is planted on grey brown loam at an altitude of 300 metres, it is pleasingly low vigor. Vines on the Pollux property in McLaren Vale ripen somewhat earlier, yielding a Montepulciano of more tannin structure and lower acidity, a confluence of personalities which coalesce into a seriously mouthfilling, savoury wine. A mere 550 dozen made.
LECONFIELD'S REGIONAL FLAGSHIP HAS REMAINED IN SPLENDID FORM FOR DECADES, a stellar performer which achieved immediate prominence and massive critical acclaim from inaugural release. An exacting approach to viticulture is central to the magnificent quality of fruit, uncompromising standards of vinification complete an extraordinary Coonawarra Cabernet. A headily perfumed wine of ripe cassis aromas, framed by luxuriously fragrant oak and underpinned by solid structure, a soupÃ§on
of Cabernet Franc contributes edifying floral complexity.
The Pooley family
have been passionate about making fine wine for generations, their long standing commitment is your assurance of uncompromising quality
Pooley Wines were established 1985 when the late Denis and Margaret Pooley planted ten rows of Riesling and seven rows of Pinot Noir on their 16 hectare farm at Cooinda Vale in the Coal River Valley of southern Tasmania. Margaret Pooley remained the chief executive of Cooinda Vale Vineyard until well into her nineties. She was a hardy Scot and could be found tending vines during the coldest Tasmanian winters. The familyâ€™s love of wine was ignited many years ago after he and Margaret arrived in Tasmania from England, way back in 1954. Denis became a founding member of the Hobart Beefsteak and Burgundy Club, there were only six members and it was Hobart's most exclusive social club. Three generations of the Pooley family have since worked alongside each other in the estate vineyards, until matriarch Margaret's passing in 2010.
Coal River Valley produces some of Australiaâ€™s finest wines and the Pooleys are one of its longest established growers. The original Cooinda Vale vineyard is ideally positioned facing northeast overlooking Coal River. On the 43.5 Latitude line, the vineyard is planted on northeast facing slopes between 80 and 100m above sea level. This is a unique microclimate, being well protected from prevailing winds but still highly influenced by maritime conditions. The long growing season, which can extend into May, with high sunshine hours, predominately winter rainfall and the occasional frost and snow, combine to provide an excellent condition for cool climate grape varieties, such as Pinot Noir, Pinot Grigio, Riesling and Chardonnay. Warmer summer daytime temperatures and clear autumn days contribute to this site proving to be rewarding for Syrah, Cabernet Sauvignon and Merlot.
Pooley's Belmont House is a stately old manor, located close to Richmond in Coal River Valley. It was built of sandstone blocks, quarried from Butchers Hill by convict labour in 1832. Similar stones from the same quarry were used to construct Richmond Bridge, Australiaâ€™s oldest bridge still in use, built in 1823.
Butcherâ€™s Hill Vineyard at Richmond was established 2003. The addition of a second Single Vineyard site to Pooley Wines has provided depth and diversity. Located on the steepest slopes in Coal River Valley, only 3km from Frederick Henry Bay, the afternoon sea breeze and prevailing winds off the roaring 40s ensure smaller variations between day and night temperatures.
Recognised for their modern, environmentally focused approach to leading viticulture practices, Pooley Wines have achieved status as Tasmaniaâ€™s first and only, fully accredited Environmentally Certified Sustainable Vineyard. Along with constant care to minimise the impact of farming practices across the vineyards, the Pooley Wines viticultural philosophy is simple. From ground to grape and grape to glass, at the heart of all they do, their actions must never lose focus on providing the most environmentally sustainable approach to viticulture. Generations of tomorrow may benefit from the skills and experience of what was learned today. Pooley Wines are also proud to have received the prestigious Tasmanian Royal Agricultural Society Vineyard of Year Award, in recognition of the wineryâ€™s outstanding quality of estate made wines. Pooley have amassed a truly breathtaking tally of Trophied and Gold Medals at significant national industry competitions.
The vineyards of
Mount Langi Ghiran are nestled between two dramatically beautiful mountain ranges on the southern edge of the Great Dividing Range in Western Victoria, 180 km west of Melbourne
Pronounced "Mount Langee Jeeran", the name is Aboriginal for "Home of the Yellow-Tailed Black Cockatoo". The initial vineyards were planted by the Fratin brothers in 1963, on the site of a vineyard that had been in operation at the turn of the century. Their first plantings were Shiraz, and initially, the grapes were sold to neighbouring winemakers. The exceptionally high quality of their fruit quickly drew a strong following and encouraged the Fratins to begin making their own wine.
In 1979, Trevor Mast was appointed consultant winemaker. Inspired by the potential of the vineyard and keen to develop it further, he purchased the property in 1987. Two partnerships followed, until in late 2002 the property was purchased by the Rathbone family, also proprietors of Yering Station winery in the Yarra Valley. Trevor Mast remains winemaker at Mount Langi Ghiran, where he utilises traditional non-interventionist winemaking methods.
State-of-the-art winery technology and fastidious vineyard management enable Mount Langi Ghiran to consistently produce wines of the highest quality. The hallmarks of the elegant and supple Mount Langi Ghiran Shiraz are sweet dark fruit, spice and liquorice, accompanied by the unmistakable aromas of cracked pepper. Each vintage, the vineyard and winemaking teams seek to capture the cool climate characters of pepper and spice, while attaining rich, ripe fruit flavours.
While the climate at Mount Langi Ghiran is marginal for grapegrowing, Langi's spectacular setting creates a unique environment ideal for producing wine of distinctive character
The vineyards are situated at the base of the 540 metre cliff face of Mount Langi Ghiran. Directly opposite, approximately three kilometres away is the equally majestic Mount Cole and adjoining state forest. The two mountains create a cooling effect as cold air tumbles down the mountains and flows through the valley at night. During Autumn, the mountain shadows the vineyard before day's end shortening the effective sunshine hours, and thereby extending the growing season.
Derived from ancient Ordovician red clays rich in ironstone, the soils at Langi vary somewhat within the Shiraz block which contributes to the complexity of the wine. The topsoil comprises granitic sands and silts eroded over the years from the Mount. Red clay loams are well known to Australian viticulturists, they provide excellent drainage and impart desirable characteristics for red wine production, such soils occur in the Barossa, Coonawarra, Pyrenees and Grampians regions.
The Shiraz vines at Mount Langi Ghiran, which range up to 40 years in age, are particularly suited to these conditions. It is during the long ripening period that the signature intense spicy, pepper flavours develop, and the excellent sugar-acid structure is preserved. The soil profile enhances the control of the vine's water requirements allowing the vines to naturally stress at critical periods of growth which further concentrates fruit flavour.
Teusner Wines is
an artisanal, youthful expression of revered old Barossa vines, brought into focus by the efforts of devoted growers and the skills of the winemaker
Teusner Wines came into being late in 2001 when Kym Teusner witnessed a conversation between his girlfriendâ€™s uncle and his brother. They were discussing the viability of an old Grenache vineyard, planted in the Northern Barossa Valley by their grandfather. The low yields and low prices being paid by the â€˜Big Boysâ€™ meant that the vineyard was running at a loss and was facing certain destruction! Kym was loath to hear this and approached his brother in law, now business partner, to see if they could scratch together enough cash to keep these gnarled old vines in the ground.
In that first year they raised enough capital for only about a quarter of the fruit from that vineyard, but this was enough for the Riebke brothers to stall their plans for these precious old vines. They were aware of a few other old blocks that fruit could be sourced from, if required, and made the first release with 165 cases of 2002 Joshua. In addition to this about 8 hogsheads of Grenache, Mataro and Shiraz was put aside, destined to be released around 24 months later as Avatar.
Kym Teusner is an enthusiastic winemaker, a graduate from the University of Adelaide with a Bachelor of Science (Oenology Major). He was always focused upon returning to the Barossa and experimenting with Rhone varieties that grow so well there. Once finished his studies, this drive led him to work with several high profile producers of Rhone style wines whilst working on the launch of his own label.
Viticulturalist Michael Page grew up on his family vineyard in the south Australian Riverland town of Barmera. In his early 20s he purchased his own 30 acre plot of old vines and consistently produced fruit worthy of top bonuses. The 1990s took their toll on this venture, and when growers started getting paid for their fruit in brandy spirit Michael decided it was time to look to greener pastures. He began developing vineyards for other people which led him to settle in the Barossa Valley.
The philosophy at Teusner is to produce only exceptional, affordable wines by being very selective about the fruit sourced from old, well maintained vineyards. These vineyards reliably produce balanced, complex fruit which is handled, with minimal inputs, into wine. The sources are predominantly family and close friends, which allows great selectivity in which fruit is ultimately vinified.
"Like an inquisitive walk into a dark and cool cellar with a little dusty oak in the air, then deeper again there are loads of beautifully weighted dark fruits in the core of the wine, some garden herbs around the edges and long lasting pleasure all over!" -(Albert Shiraz) The Advertiser, "The Teusner philosophy is to showcase the Barossa Valley in wines that are first and foremost affordable. The Riebke is the one that most clearly shows this promise. The fruit is sourced from Ebenezer and it has spent time in old oak hogsheads so that the fruit shines without distraction. Itâ€™s a delicious, plush, juicy shiraz at a ridiculous price!" -Riebke Shiraz (Brisbane News), "This is a joyous Shiraz with its subtle and vibrant fruit notes of plums and red berries on the nose, lightly spiced, fruit....cakey too with hints of chocolate and cedary notes alongside a plush mid-palate, ripe and voluptuous with giving tannins but nothing heavy-handed as it glides on to an excellent,long finish...mmmmm!" -Riebke Shiraz (The Age)
Producing the best
tasting, best quality organic wines for the good of our health and the environment is not a job, it is Wild Fox's passion
Established 1998 on Gawler River west of the Barossa Valley, Wild Fox vineyard has been true to the best biodynamic and organic farming practices to produce quality natural wine grapes to make award winning wines. All for the pleasure of the fine wine connoisseur and especially for those with allergies and or indifference to additives. It all began 70 years ago in the village known as Agrelopo, on the historic island of Chios Greece, where they farmed in tune with the cycles of the sun and the moon, coaxing the seasons, to achieve the ultimate nutrition in their produce from the soil, the sun and the rain. Biological farming is a phrase to describe biodynamic and organic farming. Both use innovative, non-chemical techniques for farming in harmony with the environment and providing nutrient rich, healthy soils from which healthy produce is grown.
Wild Fox are sourced from grapes grown to the cleanest vineyards under true practices and guidlines of certification. The estate vineyard has been organic since 1998 and is A Grade Certified in organics and biodynamics by the Biological Farmers of Australia. Motivating factors are twofold, caring for the health of the soil and caring for the long term health and sustainability of the environment, achieved only through sustainable Organic and Biodynamic farming practices. There are many articles on the benefits of Organic and bio-dynamic farming. Certification of Organic Wines is by adherence not only to a chemical free vineyard, but also in the winemaking and bottling of the wine. The vineyard, winery and even bottling premises need to adhere to strict certification criteria.
The vines are irrigated by natural water from the aquifers below, loamy soils, mediteranean style climate and natural practices formulate conditions to achieve high quality grapes. Wild Fox Wines enjoy status as one of the state's longest certifed and premium organic vineyards.
Canopies covering the hand pruned vines are managed to capture the sun's health giving rays while protecting fruit from spring and summer mildews and rusts. During the summer, vines are watered by drip irrigation from the natural underground aquifers.
Soils are cared for by growing cover crops in the mid rows to not only suppress weeds but to layer a mulch with slashing and rolling. This practice conserves moisture in the heat of the summer and also protects the activity of the soil's micro organisms. These practices have been supervised and documented by researcher, Chris Penfold of Adelaide University's Roseworthy Campus.
Grapes bursting with flavour and energy are the rewards of low yielding vines in a carefully managed natural environment. At the winery, strict documentation is followed to ensure protection of the certified product in meeting the criteria for Australian and American Organic Standards. Pristine fruit, picked at optimum ripeness is essential to the creation of Wild Fox, emerging with low sulphur levels for the comfort of those who may be sensitive even to the naturally occuring sulphur in wine. Only dedicated people will help make the Wild Fox story a successful one. All growers and staff are highly dedicated and committed to producing and promoting wines that respect, enhance and sustain our natural environment. Wild Fox are proud to make wines which are clean and pure, that taste great and carry health benefits.