ClĂ©mentine is sourced entirely from Woodlands Brook Vineyard
Established To Merlot And Malbec Verdot and Franc a superior northwest facing site on free draining Wilyabrup soils. A block of Cabernet vines were later added to a patch of auspicious heavy gravel clay soils, perfect for the realization of powerful Cabernet Sauvignon. Salinity, cocoa and clove, blood orange and river silt, the elegant palate brimming with ripe red fruits, a lovely mix of floral elements and winegum lozenge complexity, ClĂ©mentine lingers endlessly on a line of lively mineral acidity.
Grant Burge knows the Barossa well
A Long History Working With The Region's Finest Growers Ensures That His Team Can Access The Choicest Fruit To Create The Most Desirable Wines Enter Dolcetto one of the most exciting and flavourful Italian varietals. Dolcetto makes luscious, chewy wines with characteristic black cherry, prune and licorice flavours. Grant Burge fine tunes Dolcetto to a wonderful contemporary styling, a pleasantly petulant light red that's irresistible when served chilled alongside salt and pepper squid, pizza and tapas or Al fresco.
The essential Mornington Pinot Noir
BY ONE OF AUSTRALIA'S LEADING PROPONENTS OF THE VARIETY AND MOST EMINENT REGIONAL PERFORMERS. Grapes are sourced from three estate leased properties at Red Hill and a number of superlative sites tended by good growers along the Peninsula. The bouquet offers an abundance of lifted blackcurrant. plum and spice. The palate is generous with cherry plum fruit flavours supported by soft fine grained tannins. The Paringa team work towards the ideal time of picking. when flavour development and ripeness are just right. .
TE MATA ARE NEW ZEALAND'S OLDEST WINERY, family owned and operated, they produce world class efforts, from fruit exclusively grown to estate vineyards in the Ngatarawa Triangle
of Hawkes Bay. Originally planted in 1990, the Bullnose Vineyard's old red iron soils are Sustainable Winegrowing New Zealand
accredited, they yield precious harvests of Te Mata's finest Syrah.
A PURE GRAMPIANS SHIRAZ, much of the fruit from vines planted to the eastern granite slopes of Mount Langi Ghiran. A significant whole bunch maceration component is central to the style, building on the perfumes and delicate aromatics. Showing terrific weight of fruit flavours, complex spice and balanced tannins. With an excellent balance of finesse and depth, pointing the way for Cliff Edge Shiraz in terms of intensity and structure. Deep and dynamic, fashioned from parcels of the most splendid Victorian Shiraz, a more powerful rendering than it's local siblings.
GAPSTED ARE REAL WINES MADE BY REAL PEOPLE, a partnership between dedicated viticulturalists and a distinguished winemaking team. The propitious compact means that everything by Gapsted carries the signature and personality of the people involved, the charm of small vineyards and influence of choice microclimes. The labour of love and passion by mates who share a desire to create appealing and personable wines, Tobacco Road is a compelling example of high country Merlot, endowed by ripe red fruit flavours and supported by well structured tannins.
PENNY HILL'S PROPRIETARY RED BLEND, the enduring Australian cĂ©page
of Cabernet and Shiraz, softened by the genteel plummyness of Merlot, for a wine which defines all the vinous endowments of McLaren Vale. A fully engrossing palate is supported by showroom oak and the silkiest tannins, brimming with layers of lush fruit flavours in abundance. Merlot delineates the concord, moderating the power of Cabernet and piquancy of Shiraz.
Nugan Estate is
a story of inspiration about a premium producer of estate grown wine based in Griffith New South Wales
The Nugan Group was founded in 1940 when a young Alfredo Nugan emigrated from Spain with his family to start a small fruit and vegetable packing operation in Griffith, New South Wales. Nugan's daughter in-law Michelle became responsible for the Groupâ€™s renaissance into one of Australiaâ€™s most successful agricultural enterprises. Looking beyond Australiaâ€™s shores, Nugan became the largest exporter of niche juice products to Asia in the Southern Hemisphere with production in excess of 70,000 tonne per annum.
Michelle Nugan was named a NSW Telstra Business Women of the Year in 1996 and Australian Export Hero in 2000. Following in her motherâ€™s footsteps, Tiffany was a 2004 Finalist for the NSW Telstra Young Business Women of the Year. The Nugans are passionate about the Riverina, fully sponsoring two annual programs to develop business skills in the region - WIRED, Women Innovating Rural Enterprise Development, and the Riverina Young Achiever Program.
In 1993 Nugan Group further diversified its operations planting vineyards and selling fruit under contract. From there, winemaking was a natural progression. Matthew Nugan built the winemaking estate into one of Australiaâ€™s Top 20 Wine Exporters. Nugan Estate Chief Wine Maker, Daren Owers, was named the Wine Societyâ€™s Young Wine Maker of Year 2004 - Memberâ€™s Choice. Today Nugan Estate owns 590 hectares of vineyards in Australiaâ€™s finest wine growing regions, making it the 18th largest vineyard holders in Australia.
Nugan Estateâ€™s wineworks are located at Willbriggie, 30km south of Griffith. Using the best of old world techniques and new world technology, the winery offers a state of the art facility, built for quality wine-making, which allows the wine-making team to combine the latest technology with old and new wine-making practices to ensure Nugan Estateâ€™s wines are of the highest quality. Manuka Grove is the Nugan familyâ€™s vineyard at Hanwood in the Riverina (15km south of Griffith), where the family home is located. Originally planted by the late Ken Nugan with citrus, today this 46 hectare vineyard is planted with Cabernet Sauvignon, Shiraz, Merlot, Sangiovese and Durif â€“ being home to Nugan Estateâ€™s award winning Manuka Grove Durif. Fully drip irrigated, the vineyard benefits from complete water management and best vineyard practices to produce premium quality grape.
Frascaâ€™s Lane is the Nugan familyâ€™s vineyard in King Valley, north east Victoria. Situated in its own unique cool-climate micro-climate, this 100 hectare vineyard is fully drip irrigated, drawing its water from a 400 mega litre dam that feeds the picturesque trout stream dividing the property. This property is planted with 88 hectares of premium wine grape including Riesling, Pinot Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Petit Verdot, Pinot Noir, Sangiovese and Shiraz. McLaren Parish is in the McLaren Vale in South Australia. As McLaren Vale is home to Australiaâ€™s best Shiraz, this 10 hectare vineyard is solely dedicated to producing the best premium Shiraz possible. McLaren Parish is protected from rainfall variation, being drip irrigated from water held in two dams and protected by a license to pump nine mega litres of surface water.
Cookoothama is the Nugan familyâ€™s vineyard at Darlington Point on the Murrumbidgee River in the Riverina (40km south of Griffith). Cookoothama is the aboriginal word meaning â€śfertile landâ€ť and has been the name of this property since the 1800s. With fertile soils spanning 970 hectares, the property is divided into 335 hectares of premium wine grape (including Semillon, Verdehlo, Chardonnay, Merlot, Cabernet Sauvignon and Shiraz) and 325 hectares of olives. Cookoothama is protected from rainfall variation by a fully integrated drip irrigation system, which includes four bores and five licences to pump from the Murrumbidgee River flowing along the southern border of the property.
Goldwater Estate was
established by Kim and Jeanette Goldwater in 1978 when they pioneered winegrowing on Waiheke Island with the planting of the first vinifera vineyard
The Goldwater philosophy is simple - great wine is born in the vineyard. Goldwater combines old world traditional wine making techniques with modern day technology to achieve outstanding and memorable hand-crafted wines.
The success of Goldwater wines is demonstrated by the fact that there are now more than thirty vineyards on Waiheke Island. Careful site selection, sustainable viticultural practices and meticulous vineyard management, including innovative trellising and low yields, ensure the production of exceptionally high quality grapes.
The Estate owned Waiheke Island vineyards extend over 35 acres of free-draining clay based hillside soils and are planted with Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah and Chardonnay. It was not until 1992 that the Goldwaters made their first wine in Marlborough. Today they are equally well known for their outstanding Sauvignon Blanc (previously Dog Point and New Dog) and Roseland Chardonnay. Both these wines are now focused on Wairau Valley fruit. The Boatshed Bay Sauvignon Blanc and Chardonnay are a blend of fruit from both the Wairau and Awatere valleys in Marlborough.
In Marlborough's internationally acclaimed Wairau Valley, grapes are grown on 85 acres of silty clays over gravels by growers who have been with Goldwaters for over 10 years. A further 70 acres is being progressively planted in the Awatere Valley under new partnerships, which will bring additional complexity and depth to our Marlborough wines.
A new vineyard in the highly esteemed Gimblett Gravels sub region of Hawkes Bay has recently been planted for Goldwater Estate. It has been propogated from vines on Waiheke Island to produce a blended Merlot red. In April 2006, Goldwater Wines merged with Vavasour Wines, the pioneering winery from Marlborough's Awatere valley.
In the Hawkes Bay, 20 acres of red Bordeaux varieties are planted on the deep, stony, free draining soils of the Gimblett Gravels region. These plantings have largely been propagated from Goldwaterâ€™s successful selections of vines on Waiheke Island and are with a talented viticultural team in the Bay.
With thirty years of experience in winegrowing, the Goldwaters recognise the importance of soil and vine health and wherever possible choose organic or soft practices within this sustainable framework. Soil and plant analysis is completed regularly and close vine monitoring extends throughout all areas of the vineyard. Goldwater Estate has been an initial participant in the Sustainable Winegrowing New Zealand Scheme. This scheme has been widely adopted throughout the country to provide a best practice model of environmental practices in the vineyard and winery. Through these practices the objective is to address concerns in matters pertaining to the environment and winegrape production. Goldwater also aim to improve vineyard management and wine quality through sustainable practices.
Heathcote Winery was
one of the first commercial wineries in Heathcote
Uniquely positioned along Heathcote's main street, Heathcote Winery holds a surprise for many of its visitors. Few could ever expect to find a fully functioning winery directly behind a Cellar Door. The estate wineworks and adjacent art gallery are sited within the restored produce store built by Thomas Craven in 1854 to cater for the huge influx of gold miners seeking their fortune. Thomas Craven sold wine and spirits, and traded in gold. An entrepreneurial type, he also ran a coach service (depicted in the logo) from stables behind the Cellar Door, delivering supplies and mail around Central Victoria, hence the significance of the estate's Mail Coach
Not many country towns can boast a winery in the main street, but at Heathcote it's a part of the scenery. Visitors to the cellar door enjoy free wine tastings and a range of locally produced foods, or may simply stroll through the Art Gallery, which features exhibitions by regional artists. The courtyard offers free BBQ facilities and is a great place to unwind with a glass of wine or your favourite coffee. Functions can be catered for in the Art Gallery and courtyard.
The Central Heathcote area, with its own unique micro-climate, has the ability to produce shiraz styles with power and elegance, wines with voluptuous fruit whilst young, tending towards the dark red fruit spectrum, yet avoiding stewed characters. Natural tannins seem to find their balance, adding length to the palate. Winter rains are followed by cold spring nights, a little more rain, and then warm dry conditions through to harvest. The Heathcote red soils, deriving from Cambrian greenstone, are free draining and a touch hungry. Yields are naturally low.
Heathcote's a tough area to grow grapes. If it was easy, then you wouldn't get the quality at the end of the day. Enormous frosts or wildcat fire seasons can completely wipe out a vineyard. An entire vintage can be reduced to a few barrels of wine. Through painstaking vineyard management, low but realistic yields are achieved, producing ripe small berries that result in fruit with concentrated flavours and naturally balanced tannins. Fruit is picked only when it is ready and that means flavour ripe. The decision is made in the vineyard, not the laboratory.
Heathcote Winery produced its first vintage in 1983 and now specialises in the release of outstanding local wines. Shiraz is the cornerstone of Heathcote Winery's premium wine production, Mail Coach Shiraz was awarded Top Gold Medal in its class at the Royal Adelaide Wine Show against 240 other wines. Today, Heathcote Winery is meeting the demand for wines that are truly reflective of the region, with the estateâ€™s individual stamp of innovation and excellence.
In 1997 the winery was acquired by an independent group of wine enthusiasts led by Stephen Wilkins. Stephen and his partners share a passionate commitment to produce wines reflective of the Heathcote Region but distinctly Heathcote Winery. The wines attest to this commitment, delivering concentrated fruit aromas and flavours and intense colour. Heathcote Winery splash their shiraz with viognier, in a Rhonesque way, but in definitive Heathcote styling, which gives lifted aromas and palate length without compromising the naturally concentrated shiraz flavours. The aim within the winemaking process is minimal intervention, allow the wine to speak for itself.
From its very
first vintage, which won gold and the coveted Marquis de Goulaine Trophy for Best Sauvignon Blanc at the 22nd International Wine & Spirit Competition in London 1991, Oyster Bay has continued to define the very essence of Marlborough
Set in the alluvial heart of Marlborough, one of the world's most recognised wine-growing regions and a place as beautiful as it is abundant, you will find the vineyards that grew the reputation of Oyster Bay. Here, on the shallow stony soils of the tranquil Wairau Plains, where long, slow summers and cool autumn nights give birth to grapes of intense and fruity flavours, Oyster Bay began, from the very outset, to produce wines of international stature.
Described more recently by leading London wine writer, Giles Kime, as "pretty close to being the elusive stuff of dreams". Marlborough provides Oyster Bay with the perfect mix of sun and soil to produce wines of great character - distinctive, assertive, cool-climate chardonnays, sauvignon blancs and pinot noirs that define the very essence - and exclusivity - of New Zealand viticulture.
If Marlborough was the birthplace of Oyster Bay, then Hawkes Bay, on the east coast of New Zealand's North Island, is its second home. Here on silty, sun-drenched alluvial plains carved by ancient glaciers, Oyster Bay grows some of New Zealand's most elegant and exciting, cool-climate Merlots.
Oyster Bay takes its name from the local Oyster Bay on the tip of New Zealand's majestic South Island. Oyster Bay's reputation has been built from vines grown in Marlborough's central Wairau Valley now recognised as one of the great wine growing regions of the world. With its cool, sunny, maritime climate and its shallow, stony soils etched across great alluvial plains by ancient glaciers, Marlborough is described in Oz Clarke's Wine Atlas as "One of the greatest places on earth to grow vines, producing some of the world's most remarkable wines!"
Small wonder Oyster Bay has consistently won so many of the world's most-prestigious wine awards and the hearts of so many wine lovers from Sydney to Seattle, London to New York. Internationally-recognised for producing elegant, assertive wines with glorious fruit flavours, Oyster Bay is also a winemaker with great viticultural vision. It was Oyster Bay that had the foresight, over two decades ago, to recognise the enormous wine-growing potential that lay beneath the stony, alluvial soils of a marginal sheep farming district in New Zealand's Hawkes Bay.
Today Oyster Bay is producing some of New Zealand's finest varietal red wines. Not surprisingly, one of the most exciting of these is Oyster Bay's own Hawkes Bay Merlot, already being hailed as a worthy complement to a range of chardonnays, sauvignon blancs and pinot noirs that proudly carry the name - and growing international reputation - of Oyster Bay. Oyster Bay produce fine, distinctly regional wines, the benefits of moderating yields and a cool climate, are evidenced in the concentration of fruit. Great measure is taken to ensure the gentle crushing of the grapes, the juice is allowed to slowly cold settle, whilst a long, slow temperature controlled fermentation and immediate bottling, retains all the wonderful fruit flavours and aromas of the grapes.