Fancy a bit of Blanc de Noirs? An exclusively black grape Champagne
Equal Components Of Pinot Noir And Meuniere Are Sourced From Grand Old Vineyards In The Pinot Paradise Of Vallee De La Marne Maison Collard-Picard are the progeny of two dedicated families which have been husbanding the vineyards of Champagne since 1889 Collard-Picard will delight the Champagne enthusiast and engage all five senses with its remarkable masculine finesse and powerful Pinot charm.
The topical cepage of Cabernet and Merlot enhanced by the inclusion of Cabernet Franc and Petit Verdot
The Majority Of Fruit Is Harvested From The Elite Estate And Kyella Chapman Brook and Crossroads vineyards Smaller amounts come from a number of long term growers located within the eminent Wallcliffe and Karridale sub districts. Trinders seeks to capture the charm of the noble Bordeaux varietal mix, grown to the salubrious microclimes along Margaret River, to craft enduring, muscular wines in a fully approachable, modern styling.
Rich straw colour. This unique and unwooded style exhibits intense aromas of lemon, orange blossom and stone fruits. A similarly, intensely flavoured palate with wonderful mineral edge and crisp refreshing acidity on the finish that's on offer right here and now. Those with a cellar will be rewarded by the rich and complex toast and marmalade, honeyed/ honeysuckle character that come with bottle aged Marsanne.
INTEGRAL TO THE STYLE AND QUALITY OF PARKER HAS BEEN THE UNIQUE MESOCLIMATE OF THE OLD BLOCK MERLOT SITE IN SOUTHERN COONAWARRA. There are noticeable climatic and soil differences within the fifteen kilometre strip that impart unique qualities to wine. Less prone to frost, Old Block has a higher median temperature, and the fruit can be treated to an additional hang time of up to fourteeen days. An opulent, slightly spicy Merlot in which the toasty oak merges well with the mouthfilling qualities of fruit, tannins are supple and the finish long.
FRUIT FROM AN ARRAY OF MARLBOROUGH VINEYARDS REPRESENTING A BROAD CROSS SECTION OF SOIL TYPES AND MICROCLIMES, contribute a diverse range of aromas, flavours and textures to Lawson's Dry Hills. The time of picking is crucial to Sauvignon Blanc and the closer a winemaker scrutinizes his fruit, the more optimal will be the decision to harvest. Each site is harvested at optimal ripeness and some are picked in several passes. Rich oak ferments contribute subtle mealy characters and added palate weight.
BULLER OF RUTHERGLEN HOLDS AMAZING STOCKS OF AGED RED IN BARREL WHICH IT CALLS UPON FROM TIME TO TIME, to blend into superlative and extremely limited releases. Inspiration and the high art of blending are the catalysts for this stalwart winery's precious little specials, and in this instance they've brought together an uncompromising cuvee of 15% 1972, 37% 1988 and 48% 1996 vintages which have been topped up with a liqueur doseage to undergo a second fermentation. A currant jelly-like colour and mousse bordering on whipped strawberry leads to a magnificently round and contented palate of dry and sweet ju-jube-like flavours.
IN 1871 SCOTTISH SCIENTIST JAMES CLERK MAXWELL PROPOSED A THOUGHT EXPERIMENT WHICH INVOLVED A HYPOTHETICAL CREATURE KNOWN TO PHYSICISTS AS MAXWELL'S LITTLE DEMON
, it has stirred debate in the science community ever since. Maxwell of Mclaren Vale have built a solid reputation for hand made, rich and robust red wines that combine exquisite fruit with solid structure and finesse. Little Demon offers the delightful perfumed lift of Viognier before a rich and effusive fruit filled Shiraz Grenache palate, absolutely exquisite, even in its youth.
Discover Australiaâ€™s best
kept wine secret, discover the temptation of Tollana
Tollana â€“ often referred to as â€˜Australiaâ€™s best kept wine secretâ€™, concentrates entirely on premium wines from selected vineyards. In 1888 when Tollana was first established, the production of Brandy was the main focus. It stayed that way for over 60 years, but taking advantage in the shifting trends towards table wines, Tollana eventually began to diversify into premium table wines. Years later, wine lovers throughout Australia are grateful that they did!
Eden Valley plays a key role in the sourcing of grapes for Tollana wines. Situated high in the Barossa Ranges, Eden Valley has been the basis for most blends, producing wines with intense flavour and distinct varietal fruit characters. More recently Adelaide Hills has come to the fore, delivering wines of finesse and tight structure. Blends of both regions produce a superb balance of fruit intensity and delicate structure â€“ thus enabling the wines to age gracefully for many years. Tollana wines are prolific award winners on the wine show circuit â€“ in fact in just the last twenty years, Tollana has been awarded in excess of 59 Gold medals!
The driving forces of the Tollana range are the outstanding reds. Tollana TR222 Cabernet Sauvignon is an absolute classic â€“ an award-winning, elegant and full-bodied style, reflecting the superior quality of Eden Valley grapes. This celebrated wine is produced from the best parcels of fruit at Tollanaâ€™s 60-hectare Woodbury vineyard. Tollana TR16 Shiraz is no less accomplished. This elegant, full-flavoured wine has been awarded many times over and exhibits spicy Shiraz fruit combined beautifully with sweet oak.
So whatâ€™s in a name? With a heritage stretching back three decades, the Tollana TR222 Cabernet Sauvignon is a well-established name with Australian wine lovers. But where did the name come from? The first vintage was produced over 30 years ago when TST/Tollana were large Brandy and fortified makers. The winemaker at the time decided to make a dry red for the export market. In those days the reds were stored in old oak vats for two to three years before bottling.
After much deliberation, a blend of Shiraz and Cabernet was selected and bottled from the 1969 vintage in 1972. The bottling code was TR222. This came from TR â€“ for Tollana Red, while the numbers represented the fact that it was bottled in February, the second month of the year and it was the 22nd wine of the year to be packaged â€“ hence TR222. A similar story exists for TR222's stable mate TR16 Shiraz. Back in 1971 it was the 6th wine bottled in January and had the code TR16.
"Tollana survived a near-death experience during the turbulent days of the Rosemount management of Southcorp; where it will ultimately fit in the Fosters scheme of things remains to be seen, but in the meantime, Tollana is back in business producing Riesling, Viognier, Shiraz and Cabernet Sauvignon!" -James Halliday
Journeys End Vineyards
are located in South Australia, a region noted for producing sunshine in a glass, wines with superb, ripe fruit flavours that the world has fallen in love with
Whilst Journeys End Vineyards has a traditional Australian spread of wine styles, the wines do not come from the same vineyard site. There are of course good reasons for this, and they form the basis of Journeys Endâ€™s winemaking philosophy. Australia now has sufficient acreage planted, in a diverse range of sites to be able to confidently say that one district produces better quality grapes on a consistent basis than another district, and furthermore within each district there are specific, small, discreet sites that produce exceptional wines from only one grape variety. This is the notion of terroir, the search for the best sites suited to a specific grape variety. It is these very specific sites that Journeys End Vineyards is concerned with.
Having located the right piece of terroir, skilled vineyard management is then paramount, there can be no denying that 90% of the quality of any wine is made in the vineyard. Quite simply, great grapes make great wine. In order to achieve the desired flavour profiles of each grape variety, yields are kept low, irrigation is minimal and vineyards are managed in an environmentally sustainable manner with minimum use of chemicals. Uncompromising dedication to this philosophy means that Journeys End Vineyards can consistently offer wine lovers maximum flavour for their dollar.
Journeys End winemaker, Ben Riggs likes to run a number of different types of ferments, which also gives him additional blending options. In the winemaking process, there are no fixed rules as to the amount of new or old oak that is used. French, American, Russian or other. Each season demands a different proportion of new and old oak and different degrees of charring or even hot water bending of the staves. Consequently, a variety of top quality barrels are selected to enhance the fruit of each wine and add further layers of complexity.
Journeys End wines are made to improve with bottle age, not just to keep. The maturation period will depend on the wine style chosen, and the cellaring condition that the wines are kept under. The suggested cellaring time always errs on the side of caution, and it is recommended that wines are drunk whilst the fruit is still alive, rather than wait for a long period only to find that the tertiary flavours have overshadowed the fruit and that the distinctive qualities of terroir are difficult to distinguish.
A graduate of Roseworthy (in 1985), Journeys End winemaker Ben Riggs has made a major contribution to regional wine industry activities having served ten years as a board member of McLaren Vale Winemakers Inc. Three of those years saw Ben in the role of Chairman. He also chaired the McLaren Vale Wine Show over a five-year period. As a winemaker, Ben achieved Bushing King status in 2000. This unique award recognises the maker of the best wine at the McLaren Vale Wine Show.
Wines made by Ben have achieved considerable Wine Show Awards success including winning the first two Great Australian Shiraz Challenges. More than 20 trophies have been won and in 1993, Wirra Wirra 1991 Angelus was declared the winner of the Sydney International Top 100 wine awards. Ben has had 21 years of winemaking experience, with the last 14 years being at Wirra Wirra where he made such great wines as RSW Shiraz and Angelus, which are without doubt Australian benchmark wines.
Bordering St. Vincents
Gulf, 40 kms south of Adelaide, Amery Vineyards grace the rolling foothills of the Southern Mt. Lofty Ranges
In the early 1850's Richard Baker Aldersey bought several sections of land 6 kms north of McLaren Vale in a hilly area near Hope Farm (Seaview). He built a fine ironstone house and named the property Amery, after his birthplace Amery Farm near Alton, in Hampshire, England. The land was partly cleared until Amery was acquired by William Hammond junior, whose father owned the adjacent Hambledon Farm where he settled after quitting his sugar plantation in Jamaica. In 1886 young William Hammond planted out the original seven acres of vineyard at Amery, but for the main part he ran the 339 acre property as a farm, raising cattle and sheep, cereal crops, soft fruits and vegetables. In 1890 the Amery property was bought by the Kay Brothers, Herbert and Frederick, and they finally came into possession on February 2nd 1891.
Five months later Bert and Fred carted in vine cuttings from Tintara; 25,800 Shiraz, 5,000 Riesling, 10,000 Carbenet, and began planting the fallow paddocks. There is a meticulously kept diary for every year that the Kay Family has been at Amery. They give not only detailed vintage records and weather information, but also a host of day-to-day insights into the tremendous physical effort people put into working and living in those early days.
On Friday 15th July 1892 they recorded: "W.H. Craven offered to supply Carbenet and Malbec cuttings at 10/- per thousand." Tuesday 19th July "T. Hardy called - agreed to buy 900 white Hermitage vines from him." Wednesday 20th July - "Ordered from W.H. Craven at 7/- per thousand 14,500 Carbenet and 13,000 Malbec cuttings. J.G. Kelly called, agreed to take 3,000 Riesling cuttings." Monday 25th July - "Planted 457 White Hermitage on hilltop". Thursday 28th July - "T. Hardy sent up 90 White Hermitage vines (2 years old)." The first grape crush came in 1895. Today, the Heritage Listed Kay Brorthers Amery is the oldest McLaren Vale winery still in founding family hands.
The Rieslings were the first true varietal wines grown to the area and some of the older traditional winemakers in the district were prophetic of failure. Time has happily proved to the contrary and today outstanding Riesling wines are still being made in McLaren Vale. The Riesling recorded in the 1891 diary were in fact, mainly the variety we now know as Chenin Blanc.
The warm temperate climes, cool moist winters, warm dry summers and proximity to the sea ensures that frost, which is a debilitating agent in many viticultural areas, is virtually unknown. The vineyard receives a rainfall of approximately 550mm year and excellent vines are grown on a wide range of soils, the predominant being ironstone gravel. The estate Cellar Door, which is part of the original Winery complex, boasts some stunning panoramic views of the surrounding picturesque valleys and hillsides.
The Kay Brothers were partners in business for fifty-seven years, which is a remarkable achievement in the Australian winemaking scene. Herbert Kay was made Chairman of the Australian Wine Board in 1933 where he sat for twelve years. Herbert's son Cuthbert (Cud) Kay took over the management and winemaking at Amery. He increased the vineyards, concentrating on more Cabernet Sauvignon, Shiraz and Riesling with some smaller areas of Sauvignon Blanc and White Frontignac. In the 1960s changes in the estate's primary UK market and uneconomic prices led to the development of Australian markets. Initially this was in bulk to other winemakers but progressively more and more wine was packaged until eventually all of the output became branded under the Kays Amery Vineyards label.
In 1967 Melbourne
entrepreneur Ross Shelmerdine commissioned wine industry stalwart Colin Preece to find the best site for premium wine grape growing anywhere in south eastern Australia
Preece chose an old grazing estate, then known as Blackwood Park, in the Nagambie district in central Victoria for its climate, soil and proximity to the waterways. The site's history stretches back to 1836, when the explorer Major Thomas Mitchell crossed the river on his 900 kilometre journey from Sydney to Melbourne, at a place called Mitchellstown. Ross Shelmerdine called his fledgling winery Mitchelton, a derivation of Mitchellstown and the vineyard's first sod was turned in 1969. Don Lewis joined Preece for the fledgling winery's first vintage in 1973, and assumed the winemaker's mantle when Preece retired in 1974. That same year, Mitchelton's winery and spectacular cellar door complex, designed by renowned Australian architect Ted Ashton and complete with 55 metre tower, was officially opened.
Highly Awarded Mitchelton has developed a reputation for consistently high quality table wines. The first trophy won in 1978, was for a Riesling, a variety Mitchelton is well respected for. In 2007, Mitcheltonâ€™s Blackwood Park Riesling celebrated 33 vintages. Mitcheltonâ€™s Shiraz wines have garnered great accolades. In a 1991 stunning double, Mitchelton won the Jimmy Watson Trophy for best dry one year old red for its 1990 Mitchelton Print Shiraz as well as winning Vineyard of the Year. Mitchelton won its first export award in 1986 and now offers its wine in 18 markets outside Australia including the UK, Europe, USA, Asia and South America.
The evolution of Mitcheltonâ€™s focus in the vineyard continues apace. Joining the Petaluma Group of wineries in 1994 and then the Lion Nathan wine group, Mitcheltonâ€™s wines continue to go from strength to strength. The investment in quality winemaking and viticulture practices that Mitchelton has always employed has seen the development of a strong mentoring culture which has woven a deep thread of Mitcheltonâ€™s home grown philosophy throughout the team.
Combining years of hands-on experience and an intimate understanding of the estate, the Mitchelton philosophy is to harness the vineyardâ€™s potential by unlocking the best from individual blocks through innovation and attention to detail in the vineyard and the winery. Coupled with judicious use of innovative winemaking techniques, this approach gives shape and definition to the expressive qualities of the Mitchelton vineyard, creating wines of distinct personality, finesse and longevity. With the focus on individual block-targeting, each soil profile is planted with the most suitable grape variety, clonal and rootstock combination. This intensive approach nurtures individual blocks separately, allowing every vine to achieve its full potential, revealing grapes of superior flavour and structure.
The team at Mitchelton are dedicated to managing their backyard, acting as custodians of a sustainable and distinct eco-system. The estateâ€™s influential and ever-present neighbour, the Goulburn River demands a holistic winery and vineyard approach. Banked by red gums and widening into billabongs, the river is an intrinsic part of a sensitive natural cycle. Eco-friendly initiatives include: Establishing a unique and innovative winery wastewater wetlands system using indigenous native reed species to treat process water for irrigation reuse in the vineyard. This has involved community engagement through Landcare Victoria, the local Shire Council, schools and Catchment Management Authority.
In 2004, following 30 years of successful winemaking and leadership of the Mitchelton team, Don Lewis made the decision to pursue other challenges. Toby Barlow and John Beresford, as winemaker and viticulturist, continued to shape Mitcheltonâ€™s focus on working with the estate, the Rhone varieties and crafting Victorian shiraz. In 2007, Mitcheltonâ€™s assistant winemaker Ben Haines, after working with Toby and John for several vintages stepped into the role of Winemaker for Mitchelton. Mitchelton remains committed to producing superb regional wines from the varieties that do best here, Shiraz, Viognier, Riesling and Marsanne