Fleurie is such a pretty name
Evocative Of Florals Delicate perfumes and understated elegance just perfect for such a gracefully fragrant wine. Georges Duboeuf is the king of Beaujolais and retains the pick of crop from best grower vineyards throughout the ten communes of Beaujolais. The wines of Fleurie make a medium bodied Beaujolais, they are characterized by their virile cherry blossom redolence and light velvety tannins, the perfect aperitif wine, Fleurie will drink beautifully alongside good bourgeoise faire.
Elderton know what it takes to make Australia's best Cabernet Sauvignon
Having Claimed Multiple Trophies Including The 1993 Jimmy Watson The Ashmead block has consistently produced small parcels of outstanding quality fruit Traditionally the wines from this site are blended into the Estate range, however in 1998 Lorraine Ashmead realized the excellence of fruit and released it as a pure single vineyard wine.
A vineyard of great historical import
HILLSIDE WAS INITIALLY PLANTED IN 1892 WITH STOCK ACQUIRED FROM SITES OWNED BY THE THOMAS HARDY WINE COMPANY. A redevelopment of the eastern slope at Hillside commenced on the centenary. transferring cuttings across from the hundred year old Kay Brothers Block 6. Hillside Shiraz is about as old fashioned in the Australian claret style of wine as you can get. crafted from intensely flavoured berries. hand picked off seminal vines. treated to a traditional. open fermentation and manual basket press. .
THE PICK OF THE ZEMA CROP AND A BIG FAMILY SECRET, that this outstanding wine is produced in extremely limited quantities. Zema are proudly traditional in their approach to sustainable vineyard practice, controlling crop levels and hand pruning the vines. These practices are enhanced by the family's three strategically selected vineyard locations, capitalising on the regions subtle variations. Family Selection has all the characteristics of a classic Coonawarra Cabernet, concentrated, in a fuller style, with a big palate and exceptional balance.
STEPHEN SHELMERDINE NEVER APPLIES ANY PRESSURE ON HIS PINOT VINES TO PERFORM. Handling fruit and wine by gravity, knowing when not to interfere, indigenous yeasts and a subdued use of oak, all help to render the style. The challenge is to preserve aromas and to let the palate form by itself. A pure, small batch Pinot wine, elegance and finesse are the defining characters, matched by fine texture and good structure. The result is subtlety over sunshine, terroir over intervention and delicacy over extraction, fashioned to be beautiful to drink.
FROM HIGH ALTITUDE VINEYARDS THAT PRODUCE THE MOST INTENSELY AROMATIC PINOT NOIR AND CHARDONNAY. Grant Burge is a true Methode Traditionelle
, a wine of great elegance and finesse that is also balanced with flavour and drinkability. Made from fruit grown in the Eden Valley, much of it on Burge's own Summers Hill vineyard. The grapes produced here have delicate, yet quite intense flavours, as well as the natural acidity and lean, elegant flavours that are required to make high-quality sparkling wine in the tradition of Champagne.
YELLOW LABEL BUILDS ON THE SUCCESS THAT WOLF BLASS HAS ENJOYED AFTER MANY YEARS OF PERFECTING A PURE MERLOT, to produce an everyday wine of quality, consistency and charm. Yellow Label represents a soft and flavourful Merlot with gentle tannins and mouthfilling varietal plum fruit flavours. Grapes are sourced from some of the finest vineyards in South Australia, highly specialised to yield harvests of Merlot which are second to none. Perfect with lamb and a treat alongside juicy roast pork and crispy yorkshire pud.
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.
The Ingoldby family
has been associated with McLaren Vale winemaking heritage for more than a hundred years
Since inaugural release Ingoldby have enjoyed a stunning run of success at national wine shows. It was in 1973 that Jim Ingoldby finally adorned the label of traditional McLaren Vale wines with the family name. From the outset Jim and his Ingoldby wines were unashamedly proud of their McLaren Vale heritage. The region is often referred to as the middle palate of the Australian wine industry. The Ingoldby's innate skill at managing vines and soils which they have husbanded for generations yields splendid fruit with concentrated flavours. Their fruit has been the secret ingredient in many of Australia's most cherished wines. Ingoldby's Cabernet is highly valued and still sought by some of the nation's most popular brands.
Ingoldby based its success on two classic red varieties that represent brilliantly the unique qualities of the McLaren Vale Cabernet Sauvignon and Shiraz. From 1986, the Ingoldby reds began a stunning run of success at the show level, and the Cabernet Sauvignon has been highly acclaimed to this day.
Ingoldby operates vineyards which have been in the family for generations, with additional fruit provided by long term contract growers. The wines exhibit rich fruit flavours that are enhanced by the judicious use of new and aged oak. Ingoldby has also established a range of white wines that impress McLaren Vale's traditional red wine enthusiasts.
It is always a special moment to have hard work recognised and for people to acknowledge that your wine stands out above all others in it's class. Ingoldby couldn't be prouder of their winemaking team. And once you have tried Ingoldby wines, we know you will want to share the secret with friends.
As McLaren Vale is best known for Cabernet and Shiraz, Ingoldby has been traditionally associated with its full flavoured reds. Ingoldby's flagship wine, the Golden Vine Reserve Shiraz has been the most widely acclaimed release within the Ingoldby repertoire.
With the the success of Ingoldby Chardonnay taking top Gold trophy at the Royal Queensland Wine Show, they have demonstrated their talents at producing a range of extremely high quality wines against traditional expectations that full flavoured reds are what the region does best. The outstanding fruit driven flavours of the 2004 Chardonnay wowed judges at the Bendigo Bank Royal Queensland Wine Show securing the highest accolade in its class winning Top Gold and 2 further trophies. Proudly crafted in the traditional McLaren Vale style, the 2004 possesses an intensely flavoured fruit palate derived from a long and dry vintage.
Warburn Estate's outstanding
success has been achieved through it's expertise in traditional winemaking and innovative techniques
Warburn Estate is located near Griffith in New South Wales, in the centre of the large Riverina grape-growing and agricultural region. Warburn Estate is one of New South Wales most significant wine producers with more than 1000 hectares under vine, a crush capacity of 40,000 tonnes, tank storage for 35 million litres of wine and an annual turnover of $40 million. Warburn Estate proudly remains a private company, maintaining its winemaking independence with the ability to quickly respond to market demands and client needs. The company (formerly Riverina Wines Pty Ltd), is owned by the Sergi family, whose winemaking traditions began in Italy many years ago. Migrants Giuseppe and his son Antonio began to grow grapes on their farm and making wines for his family and friends using old barrels and hand made machinery. He would often sell bulk wine in 200 litre drums, a practice common in Italian cantinas, and would travel extensively throughout Australia to supply his customers.
Sales were successful and demand for wine high so Antonio decided to expand his business and start up a winery operation in 1968 at Tharbogang. The winery became known as House of Sergiâ€™s. In 1972, the winery was granted an official liquor license and formally opened a shop front in an old fibro building on the winery premises. In 1975, a new shop front was built which still exists today. In 1979, the winery was officially named Warburn Wines. The winery continued to expand rapidly.
From the mid-1980â€™s, many changes took place in the Australian wine industry. The winery recognised the importance of both the domestic and export markets and the need to supply increasing volumes of quality varietal table wines made from such grape varieties as Chardonnay, Shiraz, Cabernet Sauvignon, Merlot and Sauvignon Blanc
In 1989, Tony Sergi recognising this need for a reliable supply of high quality varietal grapes decided to buy surrounding rice farms at Tharbogang for the planting of large scale, highly technical, vineyards. This is now known as Ballingal Estate vineyard and is still owned by the Sergi family. In the same year the Company exported its first wines to United Kingdom. In 1989, Warburn Estate also launched its first cask, Kooba Estate which is still a favourite in many households. In 1994, Warburn Estateâ€™s Warburn brand was launched.
In 1996, the company further invested $14 million in planting the 610 ha in Yenda vineyard which lies 17 kilometres to the east of Tharbogang. The vineyard which uses the latest technology including drip irrigation, EnviroScan soil moisture monitoring, mechanised pruning and harvesting and integrated pest and disease management makes it one of the most technically advanced vineyards in the region.
Domestic sales of Australian wine continued to expand in value rather than volume, reflecting a switch from cask or bulk wine consumption to higher priced bottled wine. As such, Warburn Estateâ€™s restructured management team announced a five-year plan to shift the companyâ€™s emphasis from bulk wines to quality bottled and packaged wines. By the end of 1998, the Company was awarded 363 medals and 10 trophies in only 4 years of entering the wine show circuit.
Chris Ringland lives
to grow harvests of peerless quality fruit and make tiny amounts of the most memorable wine
Ringland has worked at the eminent Rockford in Barossa, as well as for distinguished estates in Spain, Italy and America. Although he lived in the Barossa since the early 1980s, he was fortunate enough to purchase a property on the Barossa Ranges in 1994. At 1,500 ft above sea level, Chris Ringland has taken his time to restore the seven acre site which was planted in 1910. It took ten years. When he purchased the property, the northern, southeast facing sector, surrounding the old settlers cottage, was bare pasture. Ringland grazed sheep here for a few years, before planting 250 olive saplings in 2000, with the view of producing small amounts of olive oil. Dry grown, they have produced under 100 litres of olive oil in their lifetime. There is nothing quite as satisfying as home grown olive oil. Home grown Shiraz beats it, but not by all that much.
The old Barossa Settlers cottage on the property eventually had to go, so in 1998, he started planning a building project, culminating in 2005, with a house built to encompass the surroundings. The glass and straw bale residence was designed by Bohdan Dorniak and built by Tom Mikulic. The site of the original settlers cottage was really the best spot on the property for the new house, so it was demolished and excavated into an enormous hole, which was to become the underground maturation cellar for Chris Ringland Shiraz. Half of the excavation was also devoted to a massive underground rainwater tank. The 60,000L storage capacity also acts as a superb thermal stabiliser for the wine cellar, which maintains a year round temperature of between 13-18 degrees Celsius.
After ten years of pruning and re-trellising, the ancient vines got back into sustainable shape. Because South Australia was never touched by phyloxera, thanks to a 120 year quarantine by the wine industry, the vines survive on their own roots. This enables them to attain a great age, while still remaining productive. As the most senior vines begin to decline, they are rejuvenated with younger growth material through the ancient technique of layering. Thus, the original root systems are maintained.
Why are old vines better? It is simply because they have survived in the same environment for so many seasons. They have become harmonious with their surroundings and strongly resilient to the swings of seasonal change. The roots extend deep into the underlying decomposed podzolic clay, which stores moisture during the summer months, eliminating the need for irrigation.
In addition, the pond at the bottom of the vineyard acts as a passive water source, supplying the underlying soil strata with moisture. The pond is also a superb yabby dam, think crawfish with nippers, which provide a delicious annual feast for the grape pickers. It's also home to a considerable population of frogs, which keep Ringland awake on summer nights. On a clear day it is possible to see the spire of the church on Henschke's Hill of Grace.
The average annual rainfall is around 750mm, although seasons can be unusually dry. It might sound a bit clichÃ©, but, just like the watch advert, you never really own an ancient Shiraz vineyard, you are merely it's custodian for the next generation. In some seasons the fruit will naturally ripen up to 17Â° BaumÃ© yet retain excellent acid balance and flavour. Ringland wines really are a celebration of tiny parcels of true vineyard selected fruit. The wines are painstakingly hand-made in open fermenters and regularly pumped over to extract colour, flavour and tannins. After draining and pressing through a traditional wooden basket press, fermentation is completed in 100% new French oak hogsheads. A period of up to 46 months oak maturation follows to achieve optimum complexity and balance between oak and fruit. Ringland generally leaves the ageing barrels alone believing that a laissez-faire approach will allow the tannins and oak to harmonise.