From South Australia's
Deep dark red colour. A completely mesmerising bouquet, enthusiastic loganberry and bramble perfumes are met by the vanilla caramel richness of new French oak. The palate is full of luscious black, red and blue berry flavours, characteristic Clare Valley violets and mint, a solidly structured Cabernet supported by a firm backbone of fine grained tannins. A wine to decant and to breathe for optimal enjoyment.
Aramis craft nothing but the finest wines possible from a unique site
The Vines Are Planted On Their Own Rootstock Into Some Of The World's Oldest Mineral Rich Soils Where they enjoy excellent sun exposure and the most temperate of Mediterranean climes Heat generated during the day is moderated each evening by coastal winds that cool the vines for an extended ripening, permitting the tannins and seed to develop fully.
THE EXCELLENCE AND REFINEMENT OF A PURE CHARDONNAY BLANC DE BLANCS
, hand crafted in the old world way, for elegance, balance and finesse, offering magnificent complexity and exquisite length. Sourced from a terroir and clime very like the viticole
of Champagne, Jansz offers a nose, palate and texture, that's uncannily similar to her prestigious French siblings. One of the nation's finest effervescent wines, a satiating aperitif style showing lifted fruit and complexity which defines Tasmania as the new world's most superior appellation in sparkling wine.
MT BURRUMBOOT WAS GOING TO BE A LEGEND FROM THE VERY OUTSET, the inaugural vintage of this magic Shiraz claimed Gold in San Francisco. An awesome example of Heathcote, the earliest editions all showed fantastic aromas, intense fruit, and true finesse. The best Shiraz Burrumboot have made to date, a complex, robust wine with mulberry/ blackberry fighting on the palate, leather and spice hovering around the nose, framed by brilliantly integrated, lithe vanillan oak and supported by long and fine, ripe and elegant tannins.
THE FLAGSHIP PINOT NOIR BY ONE OF AUSTRALIA'S MOST EMINENT PINOT SPECIALISTS, from the best parcels grown to the most precious blocks. The near perfect climes and terroir produce concentrated, intense Pinot Noir berries with profound articulation and remarkable structure. Tiny yields of less than 1¬Ĺ tonnes to the acre translate into a pure and distinguished wine. As with all Yering Station's Reserves, an edition that's suitably rare and extremely limited, whatever the vintage, the first growth in Australian Pinot Noir.
Adam Jackson migrated
from Runnymede in 1842 and arrived in New Zealand aboard the Martha Ridgeway, he bought the first blocks of land at the heart of Marlborough and took up agriculture
Jackson's wife planted a gumtree along Jacksons Road, it is now a regional icon, forty five metres in height, depicted on the Jackson estate label. John Stichbury is the fifth generation of Jacksons to farm the land. In 1987 he established vines and released his first vintage in 1991. Jackson wines went from strength to strength, claiming the coveted Sauvignon Blanc Trophy at the London International Wine Competition in 1993. Jackson Estate now own and operate a bounty of super fine vineyards, closely managed throughout the growing season without compromise, to yield harvests of the highest quality fruit. The estate vineyards underlying shallow, fast draining, low fertility soils, grow vines of fortuitously low vigor, for the production of a range of aromatic and richly flavoured, world class wines.
Jackson's Homestead Vineyard was the original block of vine, established on land which had been sustainability farmed by the family for five generations. Planted to Sauvignon Blanc and Riesling, Chardonnay and Pinot Noir, it is named after the giant gum tree which towers over the landscape and adornes every bottle of Jackson Estate wine. Fruit grown to this site is full of stonefruit and bell pepper characters. The combination of mature vines over stony, free draining silt loam soils are the foundations of the underlying minerality and intense herbaceousness for which Jackson Estate wines are renown. To maximise the superior quality fruit, ensure control of harvest and the winemaking process without compromise, a design and purpose built winery was commissioned in 2003.
Built by Adam Watson Jackson in 1912 and named Runnymede after the family's hometown, the Jackson homestead is a fine example of New Zealand colonial architecture, retaining many of its original features and housing a wealth of rich regional heritage. The grounds are lovingly maintained, an original orchard planted by the first generation of Jacksons still bears fruit today.
Eversley Vineyard in Waihopai Valley is a well established Pinot Noir site, planted to five different Burgundy clones, chosen for their suitability to site and ability to produce world class wine. No irrigation is applied to the heavy and tighltly bound clay soils, Eversley consistently provides fruit that shows great depth of flavour with outstandng structure, balance and concentration.
The Somerset Vineyard, in another part of Waihopi Valley, is also well established, to Sauvignon Blanc and Pinot Noir. Extremes in climate variance between day and night, along with heavy and tightly bound clay soils, maximise flavour intensity and produce pure, concentrated fruit flavours with outstanding structure and balance. Somerset grown Sauvignon Blanc has striking aromatics in the tropic and stonefruit spectrum, contributing structure, depth and texture for Jackson's Stich Sauvignon Blanc.
Jackson Estate have been at the forefront of New Zealand viticulture ever since establishment, they remain a leader in industry innovation. Pioneers of the stelvin closure, they are one of the first wineries to employ helicopters for frost protection of grapes. Jackson's also contributed to the development and manufacture of strobe lights in the vineyard for the purpose of guiding and assisting the helicopters as they went about their work. The Jackson viticultural team introduced the use of frost alarms amongst the vines through modification of car burglar alarms. They further initiated the manufacture of bird scarers when none were available and which are still in use. On display today at the Marlborough Wine Museum, is the first self adhesive labeller, invented by the Jackson team in 1992. Trying their hands at show business, Jackson's teamed up with Jancis Robinson and Montana to produce a movie which promoted Marlborough as the world's Sauvignon Blanc capital.
Leeuwin Estate is
family owned and operated, one of the founding wineries of the now famous Margaret River district, it consistently produces wines that rank with the worlds finest
In 1972, following an extensive search for the area most suitable to produce the best varietal wines in Australia, legendary American winemaker, Robert Mondavi, identified the future site of the Leeuwin vineyard. Originally a cattle farm, Leeuwin Estate evolved, under the direction of Denis and Tricia Horgan, with Robert Mondavi acting as consultant and mentor. A nursery was planted in 1974 and the initial vineyards were deep-ploughed, deep-ripped, emptied of stone, planned, pegged, measured, marked and eventually planted by hand over a five year period from 1975.
Featuring state-of-the art facilities, the winery building was opened in 1978, celebrating with a trial vintage. Leeuwin enjoyed its first commercial vintage in 1979, and was thrust into the international spotlight when Decanter Magazine gave its highest recommendation to the 1980 Art Series Chardonnay in an international blind tasting. Maintaining a team of highly skilled and dedicated winemakers, and now under the direction of two generations of the founding family, Leeuwin now exports to over 30 countries.
Careful study, and the eventual grafting of some vines has revealed the best varieties for the Leeuwin vineyard to be Chardonnay and Cabernet Sauvignon; Riesling, Sauvignon Blanc and Shiraz make up the diversity of the vineyard, which also incorporates smaller plantings of varieties utilised for blending. Enjoying such an isolated and pristine natural environment, the emphasis of Leeuwin's viticultural practice is minimal interventionist.
Vineyards are kept balanced with the yearly environmental conditions. With the emphasis on quality rather than quantity, yields at Leeuwin are kept low. To alleviate the problem of strong winds damaging setting buds Leeuwin maintains an extensive program of tree planting. Cereal rye has been planted between every second row of vines to act as a further windbreak. A legume mulch supplies natural nitrogen as organic matter.
To reduce bird damage to grapes the Leeuwin vineyard provides a range of food alternatives. Large plots of sunflowers, sown at strategic intervals adjacent to the perimeters of the vineyard attract the parrots away from the grapes, whilst the flowers on the trees attract the Silvereyes. Working with the environment and through skilled vineyard management, Leeuwin is able to produce fine fruit in an environmentally friendly manner.
Great wines are born in great vineyards, and at Leeuwin the viticulturist and winemaker work hand-in-hand throughout the entire winemaking process, combining their skills to create wines of distinction. Boasting one of the most modern wineries in the Southern hemisphere, Leeuwin Estate offers its winemakers all the advantages of new age technology. Winemaking however, is an art as well as a science, and it is here where the skills of the winemaker are carefully combined with technology to produce the wines that have been so highly acclaimed.
Inspired by an
intense passion for the land, Unico Zelo wines are crafted to showcase the unique sites and soils which Australia and the Adelaide Hills can offer
Being winemakers, Unico Zelo are people who are incredibly passionate about the soil and produce in Australia. It's their contention to showcase products to the rest of the world that embrace Australian native ingredients and pay homage to the custodianship of the indigenous people who maintained the land for thousands of years. Great wines made in styles that are typified by the life and culture of this sunburnt country, from grape varieties that require minimal intervention. It's this passion that has driven Unico Zelo to start two wine labels, one that protects farmers and another that protects the future. They've since taken these concepts, alongside their Applewood Distillery, and catapulted them into the horticultural realm, studying indigenous produce, it's beneficial effects on the land and the stories it can tell through incredible colours, flavours and textures.
Unico Zelo seek Australian identity in the products they craft and services they offer, they seek ways to communicate this with an entirely new demographic. The ultimate hope is that these Australian stories can one day be heard on a global scale. Unico Zelo are in the Northern Adelaide Hills, where it's approximated that 70% of all Adelaide Hills branded wines are grown. Within the alpine subregion, there are 2 wineries. Only 2! Unico Zelo are one of them. If you were to consider the amount of fruit grown here and the average size of the typical South Australian winery, there should be close to 300 operating brands in this geographical location.
What is Unico Zelo's Harvest Growers Cooperation all about? To put simply, a grower co-operative from Northern Adelaide Hills. They work alongside local agricultural experts to provide an opportunity to create wine in a profit share model that benefits the grassroots across the entire industry. They then co-operate with local growers to make good wine and share the profits.
The growers in the Northern Adelaide Hills area are large, they typically have some very large wineries as customers from satellite regions. These customers have a particular method of dealing with growers. They contract out the vineyards, own the fruit and can determine what happens with the crop each year. This acts as a deterrent to farming which has a further impact on all South Australian fruit production.
Farmers are left with an uncertainty as to whether they will be able to cover their costs every vintage. All of this hasn't served Adelaide Hills growers all too well, especially through a spate of tough grower vintages. Unico Zelo take aim at changing the hardships for Adelaide Hills growers by creating Australiaís only wine production co-op. Instead of selling their grapes for bottom dollar, they bring them to the Harvest label and Unico Zelo donate in kind, winemaking and branding, bottling and distribution, marketing and sales. Unico Zelo also operate Applewood Distillery, offering growers a third pathway to market, purchasing fruit that isn't suitable for harvest at a profit to the grower, turning it into non perishable alcohol Spirit, whether top shelf liquor or for industrial applications, it's all part of a larger ecosystem.
Unico Zelo have issued significant investment initiatives, paying forward for growers to re-plant sustainable Italian varieties for the future of wine production in Australia. Why Italian varieties? They are better for the Australian landscape and climate as they essentially can be rain fed. Because of this initiative, Unico Zelo have now established multiple hectares of Fiano and Nero d'Avola in the Adelaide Hills and Clare Valley. Unico Zelo are proud to be offering an opportunity to support the community of Adelaide Hills growers and produce amazing wine for all to enjoy!
The Cope-Williams Winery
is set snugly among the verdant hills of Romsey, just 30 minutes north of Melbourne airport
Conferences & Weddings are the principal activities on a truly quiet rural site that boasts a sophisticated winery, vineyards, cricket oval, real tennis court, numerous other ball sports and a diversity of rooms for dining, conference, celebrating or just relaxing. Quality accommodation and fine dining complemented by exceptional wines make visits to Cope-Williams Winery an experience that requires reliving over and over again.
Sparkling wines, pioneered by Cope-Williams at Romsey in 1977 have become something of a signature of the Macedon Ranges wine region, backed by a diverse range of Chardonnays, Pinot Noirs and Cabernet Sauvignon. This picturesque winery's vineyards provide marvelous morning and evening walks. The Lord's Taverners Cricket Oval is terrific to jog around and the real tennis court offers most fascinating entertainment and even a chance to play one of the oldest ball games in the world. Fine wines and exquisite dining complete the picture of a graceful country winery
The Cope-Williams' Romsey Vintage Brut is a rather special cuve√© of Chardonnay, only six have been produced since 1984 when sparkling production bagan. The non-vintage version is a blend of very slow ripening Chardonnay and Pinot Noir with often, a substantial proportion of reserve wine added to ensure that the authentic House Style of Cope-Williams is maintained year after year. Cope-Williams make a classic 100% Pinot Noir Rose that retains a slight pink colour from initial skin contact. An excellent aperitif or lunch wine, it is a varietal sister to the Cope-Williams Cabernet Rose. Often, a large proportion of Cabernet juice is separated and fermented separately to dryness, retaining lovely warm fruit flavours.
A sweeter version of the classic Romsey Brut is the Romsey Riche, the 35 grams of sugar added at disgorging has been given time to integrate with the wine, creating very well balanced and refreshing flavours. Cope-Williams excel at their sparklers and this includes a very splendid, blended Sparkling Red named Coniston made from many small parcels of wine with a diversity of ages. A handsomely smooth sparkling red with or without food.
Part of the Chardonnay from each vintage is made in the modern un-wooded style as an alternative to the classic barrel fermented version that has been so successful on the show circuit. The latter is released with three or more years of ageing. The Cope-Williams Pinot is as it should be - powerful plummy and gamey aromas and earthy fruit flavours on the palate. The finely balanced structure ensures longevity. The winery produces a very special Cabernet and Merlot that's only made in years when the fruit is ripe enough to avoid excessive herbaciousness. Always a long lived wine with tight nose and palate when young.
Cope-Williams make a luscious and very unique fortified wine named The Willow - a liqueur made from Pinot Noir and Chardonnay, fortified with aged brandy and wood aged minimum of 5 years - not as sweet as it looks - a subtle way of enhancing most desserts and especially anything chocolate, just delicious.