Chapoutier Chateauneuf du Pape Barbe Rac
Deakin Estate Merlot
The Deakin Estate range of wines was launched in the 1990s as a limited release
Since Then The Estate's Bountiful Vineyards Have Delivered World Class Wines That Are Being Extremely Well Received Internationally The sun and rich soils of the Murray River Valley yield fully flavoured easy drinking and intensely satisfying Merlot wines. Deakin Estate exhibits all the cherry/plum fruit flavours and soft tannins that's expected of good Merlot.
Rymill Yearling Shiraz
Rymill maintain a commitment to the health and sanctity of the rich
Red Soils Which Set Coonawarra Apart The younger estate vineyards which are the source of Yearling Shiraz are managed to the highest standard of sustainable viticultural practices Yearling is a gallant one year old, presenting a vibrant nose of ripe berry fruits rounded out by more complex undertones of spice and toffee. These flavours carry through on the palate, enhanced by a rich mouthfeel and soft, round tannins. A vital, polished Shiraz of substance and style to enjoy today.
Tatachilla McLaren Vale Shiraz VINES WERE PLANTED AT TATACHILLA IN 1887, today they lie scattered amongst the sloping hills and tapered basin of the McLaren Vale. The abundant variety of soils encourage a kaleidoscope of flavours, whilst the cooling ocean air and rolling gully winds cool the sun warmed grapes, allowing them to reach their full flavour potential without over ripening. A solid McLaren Vale Shiraz by one of the region's elder estates, seamless with a profound depth of flavour over chocolate velvet tannins, to be opened an hour beforehand and served alongside lamb, duck or ripe, piquant cheese.
Nobilo Marlborough Sauvignon Blanc NOBILO IS CRAFTED FROM THE PICK OF MARLBOROUGH SAUVIGNON BLANC, fashioned to a zesty, refreshingly fruit driven style, brimming with luscious gooseberry, lime and lemongrass flavours that linger long and languid on the satisfyingly, mineral textured finish. Another exquisite offering from the venerable house of Nobilo, pioneers of Marlborough Sauvignon Blanc, they continue to achieve remarkable international success with their stylish and irresistible white wines.
Mt Difficulty Bannockburn Pinot Noir BY VIRTUE OF THEIR PROLIFIC RANGE OF SINGLE VINEYARD EDITIONS, assembling parcels with the greatest synergy are central to the production of a Mt Difficulty in perfect balance. Fruit is sourced from the south side of Kawarau River at Bannockburn, where different clonal parcels on the same block, which can ripen together, are handled as a unique individual parcel. Exhibiting an amazing weight of fruit on the palate, a powerfully structured Otago Pinot, fleshy and plushly textured, finishing with a lovely extraction of velvet tannin and perfumed cherry plum richness.
Stoneleigh Marlborough Pinot Gris TRUE TO STONELEIGH'S DISTINCTIVE STYLE, this flavoursome Pinot Gris captures the essence of Marlborough, a unique terroir which gives rise to the wine's quality. The skill at vinification and the resources available to Stoneleigh's winemaking team all contribute to a Pinot Gris with its own sense of place. Crafted from ripe, intensely flavoured grapes, dry in style, beautifully balanced with good weight of fruit and refreshing acidity. Completely unwooded and unoaked, Stoneleigh is bottled young to capture the fresh aromatics of Marlborough Pinot Gris.
The key to
great wines is great vineyards worked by dedicated growers
Mount Camel Ridge Estate is situated on the eastern face at the cooler, south end of the Mount Camel Range 17km north of Heathcote in Central Victoria. The objective is to produce wine of beauty and finesse that reflects the terroir, the grape variety, the vintage and the site from which they came.
 Mount Camel Ridge

The site is gently sloping and therefore well drained. It faces east to receive the early morning sun, invaluable during years of frost, ensuring the vines are not affected. In summer the vines are sheltered from the hot western sun in the late afternoon by the higher part of the hill. The soil is predominantly Cambrian, with small pockets of red and black clay, hill wash and rock. Thus blocks are planted to different soil types and at varying elevations.

The vines at Mount Camel Ridge yield Shiraz 45%, Cabernet Sauvignon 25%, Merlot 20%; the remainder consists of Viognier, Petit Verdot and Mourvedre. Clones have been selected with the intention to produce a northern Rhone style Shiraz and a Bordeaux style Cabernet Sauvignon within the Australian context. The property is 49 hectares and 18 hectares is under vine, although not all is as yet productive.

The land had always been a sheep property and had never been cropped. After aquiring the site, Gwenda and Ian Langford embarked on a programme of mulching to achieve maximum soil structure, initially by spreading chicken manure. Since then, a seaweed fertiliser has been applied and all prunings are mulched back into the rows annually. The property benefits from the prevailing winds along the ridge, hence copper or lime sulphur fungicide are never utilized. As a result of intensive work worms are reappearing, there is now an extensive frog population, along with ladybirds and other invertebrates, not to mention a range of beautiful spiders.

The grapes ripen evenly and in beautiful condition so there is no adjustment of pH. The vines are cane pruned, the number of buds are kept to what is deemed appropriate for each, with low yields as the aim (approximately one tonne per acre). It is a dryland vineyard and drippers have never been installed. The grapes are hand picked, fermented naturally in 500kg open vats, hand plunged, basket pressed and matured in French oak (new 25%). The wine is racked two to three times during the fifteen to twenty months maturation and is lightly fined but not filtered.

Given the natural balance and flavours these wines are attractive when young. Mount Camel Ridge will benefit from cellaring, but high quality wine should be attractive at any age.

Terre a Terre
make wines from the cool climate regions of Adelaide's Piccadilly Valley and Wrattonbully on the Limestone Coast.
Xavier Bizot and Lucy Croser both grew up surrounded by passionate winemaking families. In 2005 they launched their boutique wine import business, Terroir Selections. Together they unearthed small, terroir domaines from Europe for importation to Australia. Inspired by the wines they discovered, they purchased a special piece of land in Wrattonbully and planted their first vineyard. From the beginning the vision for Terre à Terre has been to grow the very best quality grapes, from the same vineyard sites every year, and then vinify them using the best of French and Australian wine practices. In addition to Terre à Terre, the couple also grow and make traditional method sparkling wine under the name DAOSA (Dedicated Artisans of South Australia), from their sparkling Chardonnay and Pinot Noir vineyards in Piccadilly Valley.
 Terre a Terre

Terre a Terre's Crayeres vineyard is in the Wrattonbully GI, located just north of Coonawarra and south of Padthaway. Wrattonbully is considered a fairly new wine region of Australia. The first plantings in Wrattonbully date back to 1969, when 11 hectares were planted by the Penders, including 4 hectares of Shiraz, 4 hectares of Cabernet Sauvignon and 4 hectares of Chardonnay. This was followed by John Greenshields, with his Koppamurra Vineyard in 1974, where he planted 4 hectares of Cabernet Sauvignon. This vineyard has since been bought by Tapanappa and re named the Whalebone Vineyard, and is situated just across the road from the Terre a Terre vineyard.

Wrattonbully's vineyards are located east of the Kanawinka Fault, more elevated than the coastal plains vineyards, as well as being on much older limestone and much older soil sediments. The climate is very similar to Bordeaux with heat summations of 1,350 degree days during the growing season.

The climate in the Piccadilly Valley has a long term average of approximately 1,200 degree days during the growing season and the yearly rainfall is approximately 1,100mm. The terroir in the higher, cooler slopes of the Piccadilly Valley makes it ideal for Sparkling wine produced using Methode Traditionnelle.

Bizot vineyard is situated in the heart of Piccadilly Valley, one of the highest vineyards at 500m altitude. The soil is red clay and sandy loams over a 70 million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope. Late in 2015, Terre a Terre took over management of one of the oldest vineyards in Adelaide Hills, Charles Chilly Hargrave’s property at Summertown in Piccadilly Valley. The Summertown vineyard is planted on a north south ridge. The 1987 Chardonnay plantings are on a gentle west facing slope, coming from cuttings from The Tiers Vineyard nearby, and have always been cane pruned. The Pinot Noir plantings sit on the top and the very steep eastern flank of the ridge, mostly spur pruned, using various clones through a progression of annual plantings.

Terre a Terre will continue the long established tradition of Chardonnay and Pinot for the Daosa label's sparkling wines. Much of the 1992 Pinot Noir plantings have been converted to cane pruning for optimal control of yields, for a Piccadilly Valley Pinot Noir under the Terre a Terre label. A long family tradition of outstanding fruit and exceptional wines. A wonderful endowment of vineyards from which to draw the finest vintages. A consuming passion for the winemakers art and the realization of a superb range of wines which are second to none. Exciting times ahead!

Behind Gravitas is
a fifth generation New Zealand family whose forebears arrived in the country from France a century ago
Gravitas wines are sourced entirely from estate vineyards in Marlborough. Apart from wine, the family business is also developing other luxury gourmet products, including black perigord truffles and ultra-premium olive oils. Marlborough's Wairau Valley is a spectacularly beautiful part of New Zealand, Land of the Lord of the Rings. An hour or so from the vineyards can be found the snow-capped St Arnaud's Mountain Range and ski-fields, the world-renowned Kaikoura whale and dolphin sanctuaries, deep limestone caves, the primordial forests of the Nelson Lakes National Park and the endless and empty white sand beaches of the Able Tasman National Park.

The Marlborough region is without a doubt one of New Zealand's most outstanding tourist destinations regions. The country's wine and seafood capital, it is also one of the country's most picturesque and provides a range of outdoor activities that is hard to beat anywhere in the world. East-West, through the centre of the region runs the heart of New Zealand's wine industry - the Wairau and Awatere river valleys, extending from the Pacific Ocean to the high St Arnaud's Mountain Range. Both valleys are also bordered by spectacular hills and mountains, which are snow capped for much of the year and where wild boar and deer roam freely.

Marlborough regularly claims the highest sunshine hours in New Zealand - averaging 11 hours of sunshine a day for most of the year and low rainfall (less than 60 cm or 24 inches), most which falls during the winter months. Despite the long sunshine hours and dry climate, temperatures are cooled by the nearby sea to a pleasant 25-30C during the summer. Winters can be cold with frosts during the period August-October.

The inspiration for the estate's name came from Baroness Rothschild herself who was patron of the Wine MBA that Martyn was completing. At the graduation ceremony in Bordeaux Martyn was describing to the Baroness how he felt he had become fat from eating and drinking great French wine and food. The Baroness replied, "No Monsieur Nicholls, this is not fat but an image of gravitas!" Grav-i-tas (grav'i-täs') is from the Latin word, meaning something that is of great stature, seriousness and elegance, and that sums up what Martyn Nicholls winemaking is about. To create highly notable editions which are achieving the highest acclaim purely on the basis of merit.

In 1993 after a long search for the perfect vineyard site, merchant banker Martyn Nicholls and his family, made the seachange from city finance to viticulture, and settled on a 30 hectare block of premium vineyard land in the upper Wairau Valley at the heart of Marlborough. In the months that followed, the backbreaking work began, to clear the land and plant carefully selected clones and varieties of Chardonnay, Pinot Noir, Sauvignon Blanc and Pinot Noir that would become the focus of our wine range. Within twelve months Martyn's dream of his Saint Arnaud vineyard was a reality and over the years, his vines thrived.

Martyn Nicholls and his dedicated team arbored diligently around the vineyard, as well as designs and plans for the new winery, barrel hall and tasting facility. The operation has a capacity 40,000 cases and the barrel hall runs underground for a hundred and fifty feet from the winery, through a hill and out to the other side, with a spectacular view across the vineyard floor, 300 or so hundred feet below.

Cow Hill wines
are based around Beechworth and source as much as is possible of their grapes from the local Beechworth appellation
Since Beechworth is such a small region and the local varietals can be somewhat limited, winemaker Andrew Doyle sources additional fruit from some vineyards that offer good quality, well aged vines from Whorouly and Everton in the Alpine Valley, and Oxley in the King Valley. Both the Nebbiolo and the Tempranillo that Cow Hill crafts, come from the vignerons who have been growing these exotic varietals for as long as they have been planted within Australia
 Cow Hill

Cow Hill's Pinot Noir, Chardonnay and Shiraz are now exclusively Beechworth grown fruit. Cow Hill's aim is to make expressive wines which show the natural characteristics of Beechworth, elegance, length, finesse and balance. Cow Hill wines are not meant to be the biggest, heaviest or most oaky wines, by contrast they are individual, enjoyable and good value.

Vine ages form the source vineyards averages from 8 to 10 years (although some of the chardonnay vineyards are a little younger as they are just coming into production now) The Cow Hill vignerons keep a close eye on crop levels and picking time. The winery utilizes traditional equipment, time honoured techniques, and careful monitoring to make sure everything is going right. The luscious Cow Hill reds are fermented in Burgundian style open vats and are basket pressed. Natural yeasts, large oak barrels(up to 2,200 litres) and a minimal handling of the wine is employed at Cow Hill.

Generally, the winemakers aim for more savoury flavours, complexity and good palate length, as opposed to fruit-bomb simplicity

The chardonnay is all barrel fermented in new and old French oak barriques, hogsheads and puncheons. The spectacular oak barrels are sourced exclusively from the Allier forest and are crafted by Siruge and Francois Freres coopers. There are five or six portions to the unfinished wine, different vineyards and different picking dates, and each parcel might be treated differently. Typically, nearly half will go through malolactic fermentation, about a third will get lees stirring, while some will be kept clean and fresh. The separate parcels stay in their original barrels until blending immediately before a light filtration and bottling. Every step of the winemaking procedure is aimed at allowing the natural texture to remain.

Anarchy is the Cow Hill Spanish inspired red. Tempranillo is a terrific grape variety with a very savoury range of flavour, and a lovely dry tannic structure to go with its fruit. The Anarchy is based on at least 45% tempranillo, while other complementing varietals are incorporated to blend according to flavour. The creation of a wine with good body is critical in making The Anarchy, an exoticaly structured Mediterranean red that succeeds in being neither sweet nor over fruity. Shiraz is used to fill out the palate, and it is generally picked whilst at the peppery-spicey end of the spectrum. Durif was used in 2005 becasue the vintage was cooler and the resultant fruit gave a weight and power that the cooler year seemed to want.

A few minor varieitals from Spain and the South of France are used according to the blend and the vintage. Cow Hill is one of the few wineries that yields and incorporates plantings of the hot and exotic Touriga, Granache and Mouvedre in their exceptional wines. Each variety is fermented separately in either a French oak 1.5 tonne fermenter or a standard open top fermenter. Blending is done soon after vintage so the wine can mature whilst assembled. A small portion of each variety is kept aside for 'touch up' blending as the angels take their share and the wine evolves.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Liquor Licence 57706940

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