Dark purple with crimson hues. Rich and intense nose, fresh raspberry and cherry fruit aromas, subtle sweet spice notes and bottle ferment complexity. Vibrant red berry and cherry flavours continue onto the palate. Soft tannins and acidity are balanced by a fine mousse, a wine of impeccable balance and generous length, true character and real charm, resolving on a long, drying, fruit filled finish. Ideally suited to duck and game.
From parcels of Chambourcin grapes
Hand Picked Off A Block Of Vine That's Surrounded By A Growth Of Peppermint Gum Trees Traditionally Peppermint Paddock has always been difficult to cultivate and vines have struggled. Unfazed by the challenging microclime, Chambourcin has thrived. A unique hybrid grape that's known for its robustness, the Chambourcin vines of Peppermint Paddock are often left unirrigated, quite happy to perform on their own, dry grown rootstock. An astonishing amount of flavour, exquisitely balanced, a truly mesmerising effervescent red wine.
HRB Reserve Blend is sourced from the pick of Hardy vineyards
Precious Sites Which Yield Harvests Of World Class Cabernet Sauvignon Coonawarra brings plum and red cherry fruit to the mix stealthy tannins and textural richness. Margaret River adds bold bramble and blackcurrant characters, a beautifully perfumed blueberry nose and penetrating fruit driven palate. Held back and bottle aged under the Hardy cellars until current release, HRB represents an indulgement in the Australian Cabernet experience.
A LIMITED RELEASE ESTATE FLAGSHIP, hand crafted by the Jim Barry family from parcels grown to one of the most superlative Cabernet vineyards in the land. Benbournie runs off Horrocks Highway and McCrae Wood Road, not far from the sacred soils of Armagh in Valley Clare. Originally settled 1853, it is now the site of a superior copse of vine, dry farmed and painstakingly managed by hand, vinified to old fashioned practices which have remained unchanged for decades, the meagre harvests yield an unforgettable experience in Clare Valley Cabernet Sauvignon.
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.
MULBERRY TREE IS THE ESSENTIAL LANGHORNE CREEK CABERNET, named after an ancient mulberry tree growing right in the middle of the vineyard. Fruit is treated to the traditional regimen of open vat and barrel ferments, achieving a deliciously dark berry wine, redolent with hints of eucalypt and mint, supported by chewy, toothsome tannins. Enjoy alongside your favourite cut of lamb or char grilled steak.
Tatachilla has been
part of McLaren Vale since vines were first planted in 1887
The cooler regions of McLaren Vale produce highly aromatic fruit. Throughout it's rich and colourful history, Tatachilla has intuitively understood the potential of this maritime area with its rich soils and cooling sea breezes. McLaren Vale's climate is defined by the region's proximity to the sea and is distinctly Meditteranean. The vines of Tatachilla bask in sunlight, and are gently cooled by late afternoon sea breezes off the Gulf of St Vincent, and the gully winds rolling down the lower ranges.
Tatachilla's vineyards are scattered amongst the sloping hills and tapered basin of McLaren Vale. Cabernet Sauvignon and Shiraz are king, and form the backbone of Tatachilla's collective of crafted, silky textured wines. 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. The influences intertwine to develop fruit that creates wines silky in texture, supple in the mouth and vibrant with rich fruit flavours.
The McLaren Vale's rich tapestry of soils veer from red soil over limestone near the Gulf St Vincent to ironstone in the heart of the Vale. The bright patchwork of olive groves, avocado orchards and rows of vines impart a Mediterranean flavour to the grapes. A small, diverse community of growers, winemakers and providers â€“rooted in McLaren Vale's heritageâ€“ trumpet the region's reputation as one renowned not only for its wines, but also its local produce and fine food.
The young and talented French winemaker, Fanchon Ferrandi, is leading Tatachilla to its next chapter. With a sweeping international perspective free from cultural rules, her winemaking essence lies in integrating innovation and technology with a healthy regard for the vineyard. Matching innovation with a respect for the past, Fanchon crafts wines which truly express the rich silken fruit qualities that wear the thumbprint of the McLaren Vale.
Tatachilla wines wear the thumbprint of McLaren Vale. The red wines of the McLaren Vale range exude the intensity of regional Shiraz, Cabernet and Merlot with the velvety touch unique to McLaren Vale. The award-winning flagship Foundation Shiraz, sourced from low yielding McLaren Vale vines, epitomises the richness and concentration of superbly ripened McLaren Vale fruit. The Keystone range of Tatachilla pairs innovative winemaking techniques with traditionalist grape and wine styles to create succulent, food-friendly wines that evoke the Mediterranean energy of McLaren Vale.
Tatachilla's dynamic duos of Shiraz, married with the aromatic Viognier, and Cabernet, woven with the earthy Sangiovese, constitute succulent innovative wines blended in the modern Mediterranean style. The lightly oaked Chardonnay and the McLaren Vale classic, Grenache Shiraz, are vibrant food-friendly favourites. Partners Cabernet Shiraz and Growers Semillon Sauvignon Blanc are bursting with the fresh fruit vitality and easy drinking consistency of premium fruit sourced from South Australian vineyards. Tatachilla is well recognised for its full flavoured, lifted white wines and its championing of emerging varietals such as Sangiovese, Arneis, Barbera, Viognier and Vermentino.
The essence of
what Soul Growers strive for is to ensure a lifestyle that is good for the soul, good wine and food, family and mates, music and good cheer
Formed in 1998 Soul Growers is the work of four good mates, Westy Cruickshank, Paul Heinicke and the Lindner Brothers. Together, they share eighty years wine industry experience and have benefited from the knowledge generously shared by some of the Barossaâ€™s pioneers and legends. Soul Growers stand for everything that is great about the Barossa, shared wisdom, new ideas, mateship and a passion for making and enjoying great wine. Truly handcrafted winemaking from small batches and quality Barossa vineyards. One of the great strengths at Soul Growers is that the contributors are also winemakers themselves, their understanding of the vinification process is paramount to quality. With this in mind, they strive to make sure Soul Growers wines emphasise the regional and varietal flavours of their beloved Barossa Valley.
Soul Growers are about the soul of Barossa Valley, the history of vineyards and families of growers, the handing down of knowledge from the generations and establishing a winemaking style for generations to come. Soul Growers logo encapsulates these principles, the older generation working with the younger generation over a historic bush vine. Soul Growers vineyards and source growers are the soul of the Barossa. Many are living history, to be preserved for generations to come. The goal is very simple, to preserve the essence of Barossa Valley and it's vineyards, to capture and present them in each bottle of Soul Growers wine.
All fruit is sourced from estate vineyards as well as a select group of growers that represent a vast array of terroir and Barossa sub regions, from vines aged up to 125 years. Sourcing fruit from across the Barossa Valley floor and out to the high country of the eastern ranges of Eden Valley, means the wines reflect the layers of flavour you would expect when these sub regions unite, achieving depth, richness and complexity.
Soul Growers own and operate vines on Radford Road at Seppeltsfield, planted to Shiraz, Cabernet Sauvignon, Grenache, Mourvedre, Black Muscat and Chardonnay. Three and a half acres on Krondorf Road at Tanunda are planted to Grenache 30 years old. A half acre on Langmeil Road at Tanunda is planted to Shiraz, while a precious quarter acre on Kalimna Rd at Nuriootpa grows 106 Mourvedre vines 130+ years old.
The source growers are an integral part of the wine style, without their expertise and careful attention to detail in delivering the very best grapes each year, Soul Growers could not produce the calibre of wine. To put it simply any great wine starts with great fruit, no amount of winemaking can significantly improve the quality. The job is really about preservation of the individual vineyard's flavour characters.
The winemaking is all hands on, using traditional techniques with minimal handling. Fruit is open fermented in small batches keeping every vineyard and grower separate, right through to oak maturation. Traditional and gentle basket presses are employed to extract juices from the skins and the wines are not fined or filtered, just pure Barossa wine! A large amount of one to four year old oak, predominantly French, with a small portion of new oak is utilized for most of the wines, matured for up to two years to fully integrate and bring out the best of vintage. This important stage prior to blending allows each vineyard to be kept separate, to fully realize the individual expression of each individual site. It also allows the grower to see how their fruit has translated into a wine, contributing towards further refinements for harvests of the very best fruit each year.
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.
Inaugurally released in
2013, Eddystone Point realises a vision to create wines that are drinkable, affordable and represent the undisputed quality of Tasmanian fresh produce
Careful vineyard selection, matching the right varietals with the appropriate subregion within the cool climate of Tasmania, are essential to ensuring fruit flavour and quality are maximised. Sourcing and nurturing fruit from across all subregions of Tasmania to produce wines that are complex and show distinct and concentrated varietal flavour. Eddystone Point range is fresh, vibrant and approachable in its youth. Eddystone Point wines are made for everyday drinking. The core of the range express concentrated varietal character with a fresh backbone of acidity, but the youth and curiosity of the Eddystone Point drinker encourages more experimental winemaking inclusion and an element of funk.
Long standing relationships with Tasmanian growers, many of which grow not just wine grapes, but poppies, sheep and a variety of crops as well, combined with a dedicated and passionate cool climate viticultural team provides the assurance that fruit quality is always the focus. Eddystone Point reaps the rewards of the years spent by passionate people such as Ed Carr, who believed in the potential of Tasmania to produce premium fruit, and who continue to explore the opportunities presented by the diversity of sub regions Tasmania has to offer.
The attention to detail occurs in the Eddystone Point vineyard. The experienced and passionate viticultural team work diligently alongside the growers, guiding and supporting them to ensure fruit quality is the focus and flavour ripeness is optimized.
It is this investment in the vineyards that sets the Eddystone Point winemaking team up to receive fruit of the very best quality possible, which is the key to producing premium cool climate wines. Tasmania is literally populated with a plethora of intriguing vineyards, the Eddystone Point team take pride in accessing the best harvests and look forward to continuing the success of Tasmania's most exciting brand.