DESCRIBED BY THE LONDON OBSERVER AS AUSTRALIA'S FINEST PINK WINE, Rose of Virginia is distinctively perfumed thanks to the inclusion of a choice Grenache component, followed by the brooding characters of noble red grapes. At a time when growers were pulling out their vines to plant more fashionable varieties, Charlie was convincing farmers to keep their historic parcels of Grenache. Just ever so slightly away from the cloying, rich styles, Rose of Virginia is crisp and balanced to match the wide range of cuisines which have been her partners.
SEVENHILL ARE A QUIET ACHIEVER, softly spoken artificers of Clare Valley's finest. Riesling develops so much charm as it grows in the vineyard, that if it's picked at the right time, the wine is virtually made. Riesling's desire to wear her heart on her sleeve still means that she can be sensitive, so the vinification must be compassionate. Amongst the propitious terroirs of Sevenhill, vines yield fruit of refined minerality and savoury edge, the richer, red soils are higher in nutrients, all the team have to do is protect and maintain the character of fruit.
A DETAILED AND DEFINED, old world style of Syrah, eloquently perfumed and decidedly delicious, crafted from hand picked fruit grown to the original 1971 plantings at Dixons Creek in Yarra Valley. A striking wine of focus, excellence and concentration, articulating the opulence of a world class Shiraz. Meticulous hand sorting at harvest ensures that only grapes of the silkiest tannins and most refined fruit characters are included. A profound red wine to match with the finest gourmandise, red wine garlic braise or ripe Taleggio.
Cockatoo Ridge Wines
are among the most recognised labels in Australia
Cockatoo Ridge is headquartered in the Barossa Valley on the principal road between the two main Barossa towns of Tanunda and Nuriootpa. This high profile site was once the old Hardy's Siegersdorf winery, built in 1930. The property, held under long term lease by Cockatoo Ridge, is being renovated and will include administration, triage (bottle fermenting of sparkling wine) and barrel storage.
The brand's international popularity is growing rapidly, with sales to the United States alone expected to increase from the current 2,000 cases to more than 50,000 over the next 12 months. The strength of the brand lies in dedication to quality wine-making, product consistency, intensive marketing and careful cost control.
The fruit for Cockatoo Ridge's wines is sourced from their own carefully tended vineyards and from reputable contract growers throughout the Barossa Valley. The skilled winemakers often identify additional sources of premium fruit in areas outside the Barossa Valley, without compromising the house style.
Cockatoo Ridge Wines operates on a quality fruit philosophy. While the winery aims for self-sufficiency in fruit supplies, the production system is also geared to sourcing premium grapes from growers who are contracted to meet strict quality standards.
Cockatoo Ridge's philosophy is to deliver optimal value to wine lovers, and to remain responsive to changes in the global wine markets. Long established expertise in viticultural practices has led to a vigorous planting program that's been initiated to ensure adequate supplies to satisfy Cockatoo Ridge's growing domestic and export demand.
The Cockatoo Ridge label was originally owned by Yalumba and was launched in 1991 with a NV sparkling wine. Since its release the label has grown into one of Australia's most recognized wine brands, with the product range now including a selection of table wines. In 2002 Cockatoo Ridge Wines was listed on the Australian Stock Exchange. Building on strong domestic sales and the introduction of new brands, Cockatoo Ridge have forged strategic relationships with leading distributors in international markets.
Kirrihill Wines was
established in 1999 and is located in the gently rolling hills of South Australia's famous Clare Valley wine region
Kirrihill Wines was created on a passion for fine wine and a desire to produce super premium wines equal to any. "We source fruit for our two ranges, Kirrihill Estates and Kirrihill Companions from some of Australia's most recognised wine regions, the Clare Valley, the Adelaide Hills and Langhorne Creek. This provides our wine making team led by David Mavor with a diversity of fruit supply, enabling the production of an exceptional array of premium wines equal to any in the world.
"Our winery is unlike any other in Australia. It has been purpose designed and built to provide the perfect environment for making great wines. The open-air winery without walls provides an inspiring 360-degree view of the vineyards and hills. The cantilevered roof and sailcloth provide shade for the stainless steel fermentation tanks and allow an abundance of natural light, creating a bright and open working environment.
The state-of-the-art complex has an emphasis on environmentally sound practices, including the recycling of waste water and grape marc into organic mulch for the vineyards. "The winery was established in 1999 to capitalise on the opportunities for contract processing that arose as a result of the unprecedented level of vineyard development in the prior five years. Vineyard expansion had outstripped the processing capability of the industry, which created the demand leading to the construction of the winery ready for the 2000 vintage.
The winemaking skills of the team led by David Mavor are applied to fulfilling the needs of three types of activity
Contract processing of grapes to any stage of the production cycle including storage. Currently Kirrihill Wines processes fruit for many of the large Australian wine companies as well as smaller local producers. Great wine begins in the vineyard. Super premium wines can only be made with super premium fruit. At Kirrihill Wines the winemakers work closely with selected grape growers, including Kirribilly Viticulture, to ensure the fruit meets the standards required for the high quality wines.
Cutting edge trellising technology such as Vertical Shoot Positioning provides the perfect balance of shade and sunlight, resulting in grapes with intense colour and flavour. The latest vineyard water management and irrigation methods, such as deficit regulated irrigation practices, are also utilised to increase flavour concentration and assist in the production of award-winning wines.
At the gateway to the Clare township, Kirrihill have created a haven for those who want to indulge in the partnering of quality food and wine. The winery's cellar door, nestled among gum trees and overlooking the surrounding vines and countryside, provides the perfect introduction to a range of super premium wines. The traditional cellar door tasting can be followed by anything from a great coffee to a sumptuous meal in the adjoining restaurant, Salt n Vines Bar and Bistro. While always a pleasure, a bottle of Kirrihill wine takes on a new dimension when enjoyed on the restaurant's balcony overlooking the valley
Temple Bruer produces
award winning wines using sound organic oenological practices
David and Barbara Bruer established a small vineyard in the early 1970s at a property situated on the main road between the towns of Strathalbyn and Milang, in the grapegrowing district of Langhorne Creek. David was in charge of Roseworthy College's Oenology Department before becoming a full-time vigneron, while Barbara also taught chemistry at Roseworthy College and Flinders University for ten years. Fruit was initially sold to other appreciative winemakers. Gradually increasing quantities of wine came to be vinified on the property under the Temple Bruer label since the late 1970s. David and Barbara also established a vine nursery, using the propertyâ€™s fertile soil to produce rootlings for sale to other growers.
Today David Bruer oversees a growing business and a dedicated team who possess a great knowledge and enthusiasm for all fields of Temple Bruer and the organic wine industry. The wines are distributed across Australia by Angoves. The Temple Bruer range includes award winning editions produced in accordance to Temple Bruers strict organic philosophy. It is this philosophy which has led to their being accredited with ISO9001 status. The philosophy is to make the best wines from the fruit vintaged, to present the wines well, and to make them affordable. If the team are dissatisfied with any wine vintaged, it is sold in bulk. This ensures that only wines of the best quality are sold under the Temple Bruer label.
Langhorne Creek is bordered on the north by the Mt Lofty Ranges, and on the south by the huge fresh water Lake Alexandrina. The Bremer and Angas Rivers pass through the area which is prone to flooding in years with high rainfall. Temple Bruer's vineyards are irrigated in the winter by controlled flooding from the rivers. Drip irrigation is commonly used in summer to supplement the winter floods, with water supplied either by underground bores or pumped from the nearby lake.
Temple Bruer has long held to the philosophy that responsible farmers (of which winegrowers are merely one example) should aim to minimise chemical inputs into the environment. This philosophy was put into practice in the early 1990s, when conversion to fully certified organic grapegrowing practices commenced. Today, all plantings are certified as A-Grade Organic by the Australian Certified Organics (ACO).
Plantings in the older portions of the Temple Bruer Vineyard developed over a period of nine years. Newer plantings commenced in 1994 on an adjoining block. By the year 2004 it was obvious that the commercial value of the original plantings were becoming limited as the yields were decreasing anually and the quality of the fruit was also reducing. Temple Bruer now only crops the newer vineyard consisting of 16 hectares planted to Cabernet Sauvignon, Shiraz, Malbec, Merlot, Cabernet Franc and Petit Verdot fruit along with some Grenache and also white varieties including Verdelho, Chenin Blanc, Viognier and Riesling.
Temple Bruer are proudly certified as a Quality Endorsed Company complying to the requirements of the ISO 9001:2000 standard for Quality Management Systems (AS/NZS ISO 9002:2000, Lic.13266) and HACCP food safety managment (Lic. HCV00538). This is an internationally recognised system of standards to which a company can strive to achieve sound management practices in order to consistently meet customer requirements, while leading to continued improvement in business. Importantly it provides for continued review of company protocols, staff and customer feedback, and control of planning and development within the company through the use of a documented quality system that is well implemented and consistently followed. Temple Bruer is currently recommended to the 2000 set of standards for ISO 9001. Temple Bruer is believed to represent the first combined small vineyard, winery and nursery operation in Australia to achieve recommendation to the ISO 9001 system of standards.
We wanted to
do something that had been done before, to make exceptional wine with small estate charm
We blame the booze. The whiff and the swill did us in and all that was left to do was to make more. In many ways the wines that werenâ€™t worth the pull on the cork caused this as much as the wines that we will never have the pleasure of decorking again.
The ethos is simple, to create charismatic wines that are true to what Some Young Punks think wine is about. This is Passion, a monster bigger than the three of us that leads us to soapbox, grandstand and sometimes pass out on the couch.
We believe that awesome wine is a powerful aid to creativity, there is always the danger that while drinking a bottle of Punks, you may also be pushed to acts of complete random. It keeps us ticking over.
I refer you, the jury, to the gaudy bottles of plonk stamped Some Young Punks. It's OK to judge a book by its cover , we judged the covers of books to decide on these labels.
We need you to see us, and we don't have lineage or tithe, not even a family crest to take up the papaer on the glass. These labels are as bright and bold as the wines they clothe.
Each wine, each vintage and each label is a moment that will never come again, a winemaker should only ever promise to be consistently good, not just consistent.