Launched in 1952 as Coonawarra Estate Claret
Wynns Have Long Maintained The Reputation As Producer Of Coonawarra's Most Essential Shiraz It's patent aromas are reminiscent of ground black pepper mulberry and raspberry, through to blackberry at the riper end of spectrum. Oak is used to mature and increase the wine's complexity, without dominating its distinctive cool climate Coonawarra Shiraz character. A reliable, graceful medium bodied wine with a clean crisp finish, fashioned to the inspiring traditions of the original Wynns Hermitage.
Mt Difficulty were established 1998
Initially Releasing A Very Small Range Of Very Limited But exceptional quality quantities. Their harvests had long been called upon for bottling under the labels of New Zealand's most conspicuous brands. The joint venture, founded by some of Central Otago's most devoted and skillful growers, has grown into a leading vineyard winery collective, proselytizing the most discerning devotees, everywhere throughout the world of wine. A solid Chardonnay style, structured, opulent, Central Otago in astonishing balance.
CORIOLE IS ONE OF MCLAREN VALE'S MOST EMINENT, artisanal estates. Consecutive vintages of Coriole Shiraz have claimed a remarkable back to back San Francisco Double Gold. Exclusively estate grown, the majority of vines are some forty years of age. Coriole know from Shiraz, having grown the varietal since 1919 and rating Langtons Classification for the estate flagship Lloyd Reserve. Coriole is sylistically strong, showing exceptional concentration of flavour, elegantly lined by gentle tannins and supported by judicious oak.
HEEL! Sit! Sometimes simple commands are the answer, nothing too technical, no putting on airs and graces, no fuss. Just right for pups who enjoy a lively wine. Pups like this are unrestrained yet house trained, full of the simple pleasures. A joy to all and yet showing pedigree and character nurtured with expert care. A sniff and a lick will tell you there's fun to be had with this smooth Cabernet Merlot. Fetch! Grown and trained by a family infatuated by McLaren Vale, fine wines and curly coated retrievers. A silky smooth, more-ish modern Aussie red.
CABERNET WITH MERLOT IS THE WAY OF RED WINE FROM MARGARET RIVER. You'll hear some arguments from the Shiraz dudes but don't pay any attention. Vinified from fruit grown to the best sites, inaugural release was a winner at the London International. Add the plum and plush of Merlot to flesh out the opaque muscularity of Cabernet Sauvignon, Brad is hard to beat and this is pretty smart stuff. Have it alongside good food, this is gonna do some great things to your social life, so you should get some into you today.
FOR OVER 250 YEARS, Bouchard Aine & Fils has remained expert in crafting the finest Burgundy wines. Bouchard is recognized around the world for award winning Pinot Noir, one of the most delicate and challenging grape varieties to grow and to handle. Bouchard A├«ne & Fils now applies its savoir-faire
to another region, Pays d'Oc in the southwest of France, warmer in microclimatic influences and temperament. They have achieved a Pinot Noir that's more robust than it's northern siblings. Pays d'Oc is a flavoursome red wine to accompany feisty cuisine.
Centrally located in
Australia's world class Coonawarra winegrowing district, Punters Corner is a boutique estate, and proudly, home to the 2000 Jimmy Watson Memorial Trophy
Coonawarra, the aboriginal word for wild honeysuckle, is the name all associate with Australia's premier table-wine district, the dry red wines are amongst the best in the world. The Coonawarra viticultural area is based on the small area of terra rosa soil stretching north from Penola for fifteen kilometres and restricted to only two to three kilometres in width. Early assessments of Coonawarra area recognised the suitability of the natural elements of the district for vine growing.
John Riddoch built the first winery at Coonawarra (now owned by Wynn's) where the first sizeable vintage was crushed and processed in 1898. While John Riddoch did not live to see his venture develop much beyond its infancy, the outstanding reputation Coonawarra wines enjoy today is owed directly to his foresight and generosity.
With a love of Coonawarra wines, David Muir and Robert Hance commenced vineyard operations in the Coonawarra 1988 with the purchase and development of sixteen hectares in the Victoria and Albert Lane, Coonawarra. This property was planted with Cabernet Sauvignon, Shiraz and Chardonnay. Armed with the knowledge that one needs excellent grapes to make excellent wine, a policy was developed to expand vineyard operations to enable Punters Corner to select grapes from various vineyards in Coonawarra.
In 1991 the sixty-four hectare Vincorp vineyard was established in northern Coonawarra and in 1992 operations were further expanded with the purchase of the twelve-hectare Punters Corner Cellar Door vineyard. In 1998 a fourth vineyard was planted in central Coonawarra. All grapes reserved for the Punters Corner label come from company vineyards. Each block of grapes is sampled and tested separately through the growing season, the most superior batches are set aside for the Punters Corner label and are picked separately at harvest.
In 1996, the colleagues at Balnaves constructed an innovative winery and engaged the services of Punters Corner talented winemaker Peter Bissell. Today, with Pete Balnaves managing the Punters Corner vineyards and Pete Bissell making the estate wines, Punters Corner are set to achieve the highest standards of viticulture and wine making techniques.
Punters Corner wines are classically Australian in style and represent the most elite batches of grapes available to the Punters Corner vineyards in any year. Punters Corner vineyards currently produce some twelve hundred and fifty tonnes of fruit per annum of which one hundred and eighty tonnes are selected to produce premium table wine under the Punters Corner label.
The Casella family
has been making wine in the Riverina since 1965
Filippo and Maria Casella emigrated to Australia bringing with them their know-how acquired through three generations of grape-growing and winemaking in Italy. Recognising the potential of the region, Filippo purchased a farm in the town of Yenda, New South Wales. After selling the grapes from his farm to local wineries, he decided in 1969 that it was time for a new generation to put its winemaking skills to use, and the winery was born.
John Casella, one of Filippo and Maria's three sons returned to the family business in 1994 and embarked on an ambitious expansion to build a new winery with the mission to blend old world heritage and new world technology. In 2002, Casella brought in Alan Kennett as Chief Winemaker. Alan previously worked with a number of other successful Australian wineries.
Based in the Riverina and operating as a winery since 1969, Casella Wines initially concentrated predominantly on the export market, and is now a key player in Europe, Asia, the UK, USA and Canada. In September 2003, Casella launched into the domestic market with [yellow tail] which has proved a remarkable success in Australia.
Casella Wines shot to the forefront of the export arena in mid 2000 with the hugely successful brand [yellow tail]
The [yellow tail] brand has become the most successful launch of an Australian wine brand in the history of the Australian wine industry. State of the art vineyards and wine production together with a solid infrastructure has allowed Casella Wines to maintain key markets and develop growing markets. In terms of volume, export sales have exceeded 12 million cases since 1998, and since June 2001 have seen considerable growth with the introduction of the export specific brand [yellow tail]
The Shiraz is currently ranked as the No.1 selling Australian 750ml red wine in the USA with the [yellow tail] Merlot being the No. 1 selling Australian Merlot in the USA. The wines are enjoyable, showing generous fruit flavours and excellent drinkability. Perfect anytime these wines excel when served with food.
[ yellow tail ] remains the most successful launch in the history of Australian wines. A global phenomenon and one of Australia's most recognized exports, [ yellow tail ] has proven to be the most formidable ambassador in Australian wine history. [yellow tail] wine is exported to over forty countries around the world. Over 2 million glasses of [yellow tail] are drunk around the world every day! The secret to the sucess is quality, selection, and the highest standards. John Casella hand selects only the best parcels for the Yellow Tail wines. He looks for flavour, acid balance and colour. His goal is to produce a premium, fruit- driven wine with the added complexity of French oak ageing, while maintaining the softness and drinkability of [yellow tail]. The ongong achievements extend to the international wine competitions circuit. [yellow tail] Limited Release 2004 Shiraz was awarded Gold at the 2007 inaugural Syrah du Monde competition, recognising the best Shiraz wines from around the world.
Felton Road wines
is located in Bannockburn, Central Otago in New Zealand, the most southerly wine growing region in the World
Here, vineyards are nestled into small macroclimates totally surrounded by high mountains, many of which are snowcapped all year round. Though the location is on the edge of sustainable viticulture these macroclimates consistently combine hot days, cool nights and long dry autumns, perfect for the creation of fine Pinot Noir, Chardonnay and Riesling. The latitude of 45 degrees south is similar to the Willamette Valley in Oregon and some of the finest wine regions of France.
Central Otago is New Zealand's only wine region with a continental climate rather than a maritime one. This brings the risk of frosts but has the benefit of low rainfall and high sunshine hours. Of the five distinct macroclimates so far identified in Central Otago, Bannockburn, with its gentle north facing slopes and deep loess soils seems well suited to the production of complex Pinot Noir.
The first vineyard, Elms, was selected by Stewart Elms in 1991 and planted the following year. It is a north-facing gentle valley, one of the few in Bannockburn to escape the attentions of the gold miners who sluiced many of the Bannockburn slopes. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Natural gullies have been retained which guide cold frosty air through the vineyard away from the vines.
Today there are 14 hectares of vines at The Elms, about half Pinot Noir, the rest Chardonnay and Riesling
In addition Felton Road have an eight-hectare vineyard at Cornish Point in Bannockburn, dedicated entirely to Pinot Noir. Here there are 18 different combinations of variety and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory of Pinot Noir and its possibilities. Felton Road also have a long term lease on the neighbouring Calvert Vineyard, which is entirely devoted to Pinot Noir.
Viticulture makes extensive use of handwork and is heavily influenced by organic practice. The canopies use the Vertical Shoot Position trellis system with all pruning, positioning, shoot thinning, leaf plucking and fruit thinning performed carefully by hand. The use of natural manure obtained from organic sources aids our the gentle touch that the Felton Road winamakers apply to their vines. Harvesting is by hand starting around the beginning of April and each block is harvested and vinified separately.
When making Pinot Noir, fruit passes by gravity to fermenters to prevent pumping of must. Fruit is not crushed, so it ferments as whole berries while the use of a percentage of whole bunches adds complexity and structure. Using wild yeasts for fermentation is an important part of natural wine making philosophy, with wines being rested outdoors in small fermenters for extended maceration with up to four punch downs per day, before being run by gravity to barrel. All barrels are Burgundian coopered, 3 year air dried (typically 30% new oak each vintage) and selected for their slow extraction and subtlety of flavour. Natural malo-lactic fermentation follows in the spring with wines being normally bottled after about a year in oak. Racking, fining and filtering of the wine is avoided wherever possible. White wines are all hand harvested and whole bunch pressed. Chardonnay for barrel fermentation passes by gravity straight to the barrel from the press to await a wild yeast ferment. Again a natural malo-lactic follows in the spring.
Fowles were the
first Victorian winery ever to win Great Australian Shiraz Challenge trophy for the finest Shiraz in the land
The Fowles family remain very much at home amongst the rugged Strathbogie Ranges, their wineworks were established astride a striking granite massif that rises to over five hundred metres above sea level. They are surrounded by a multitude of dramatic granite outcrops that burst from the surface of these ancient highlands. The region provide great conditions in which to grow fruit: In the coolness of spring the vines produce only small berries and the ensuing low rainfall and the intense summer sun gives rise to a fruit that is dense in colour and flavour. Energetic and enterprising, they continue to break new ground by bringing the Strathbogie Ranges message in a bottle to the world.
Perched on a hill at the edge of the Strathbogie Ranges, the stunning new winery with its arching steel roof is a local landmark visible from miles afar. The Fowles bring a wealth of experience and skill in the arts of the winemaking industry. This sizable venture is the result of mergers between Victoria's most accomplished brands. Their operation incorporates the latest technology winemaking, bottling line, cellar door, restaurant and corporate headquarters. The exceptional reputation of Fowles Wines are built on a solid foundation of experience, knowledge and capability and the ambition to lead the charge in the next exciting wave of the Australian wine industry.
The showcase winery began operations in 2000, Fowles acquired Dominion Wines and added many of the most prestigious labels to their portfolio, Stonedwellers, Upton Run and Blackwood Ridge. The venture has got away to a dream start. The operation's imposing fermenters have the capacity to store 2.5 million litres of wine.
The wineworks feature a vast barrel hall with 1000 barrels and an enormous loading bay. The winery is the crucible five main wine brands and also produces wine for many client brands. There are several fulltime, highly trained winemakers on site, rather more than is usual for a winery of its size, enabling thorough attention and skill to be paid to each batch of wine.
There's also a state of the art laboratory for wine and grape analysis. At the height of vintage, the harvest season usually from March until May, the winery operates twenty four hours a day with twenty staff. The site has the capacity to crush 7500 tonnes of fruit each vintage. There are three tank presses and a whole bunch grape press for sparkling wine. Further along the production line there are sixteen impressive sweep arm fermenters and a wide array of filtration systems, including the latest crossflow filters. The new Italian built bottling line deftly handles bottle rinsing, capable of both cork and screwcap stelvin, while its labeller has three heads, giving it the ability to apply three different labels to one bottle. The bottling line can produce up to 2000 cases of wine, 24,000 bottles per day. The winery also has its own environmentally sound wastewater treatment plant. Once restored to health, the saved water is put to good use in the spacious gardens and plantations of trees around the facility.
On the estate surrounded by vines, the Restaurant and Cellar Door is an idyllic spot to break up a journey on the road north from Melbourne to Sydney and the snowfields, or to begin a tour of the surrounding wineries. Chef Melissa Rigg and her team guarantee superb coffee, prompt service, fresh, tasty snacks and wonderful lunches. The spacious main room overlooks the gardens and vineyard across the scenic Hughes Creek valley to rugged Mt Bernard. The Provence-style courtyard has outdoor tables, broad umbrellas and modern playground equipment where the kids can play in safety.