From New Zealand's
Pale yellow colour. Nettles and snow pea on the bouquet, flint, wet stones and guava notes. Citrus entry to the palate, grapefruits and mineral, gooseberries and delicate melon notes, the weight of fruit and refined mineral textures carry through to a balanced, mouth watering finish. Grilled cuttlefish is the go, a superb match with dressed and gently barbequed calamari or tiger prawns.
Domaine Christian Salmon is a family owned estate covering fifteen hectares along Coteaux Buetons
Between The Appellations Of Sancerre And Pouilly Fume In France's Valley Loire The winemaking has remained largely unchanged after many generations and continues to deliver the most praiseworthy examples of French Sauvignon Blanc with every vintage Christian Salmon leaves one with an overall sensation of elegance and harmony, one of France's most charming and immediately likeable styles of white wine.
What could be better than all the luscious
Mouthfilling Flavours Of Marlborough Sauvignon Blanc Infused by a creamy mouthfeel and fine effervescence? Enter Marlborough Cuvee an expression of the innate contrasts from New Zealand's deep south, full of all the vibrant Sauvignon Blanc characters that Waipara Hills are famous for. Marlborough Cuvee treats your palate to zesty, kiwi and gooseberry fruit flavours that come alive. The crisp acidity and refined bubbles are balanced by just a touch of moderating sweetness that's sure to get the party started.
THERE ARE THREE BLOCKS OF SAUVIGNON BLANC AT AMISFIELD, near the shores of Lake Dunstan in Central Otago. Older vines at the edge of Rocky Knoll yield fruit with delicious ripe stone fruit characters and pronounced minerality. Younger plantings on a beautiful elevated terrace above the winery provide grapes which are brim full of vim and vigor. A combination of wild indigenous yeast vinifications, oak barrel ferments and sedimentery lees stirring, achieves a singularly vigorous and compelling case for Central Otago Sauvignon Blanc.
KOLTZ, winner of the Small Vignerons Award, is a small fifty tonne winery located within the elite Blewitt Springs appellation of McLaren Vale. All wines are estate grown and crafted, the operation is very much hands on. Shiraz was the estate's first effort, produced in small volumes, from fruit grown to a small but very special block of vine. Characterized by blueberry and earth characters, elegant with velvety tannins and superb length. Extended maceration contributes to the complexity, the aim being to construct a Shiraz which reflects the excellence of site.
WILLIAM LOUIS TOWNSEND WAS GRANTED A CROWN LEASE IN MCLAREN VALE CIRCA 1905, he made it his home, establishing the original vineyard. It has been known as Woodstock ever since. Doug Collett A.M developed a taste for wine while flying Spitfires over the vineyards of Europe. He was inspired to study Oenology at Roseworthy Agricultural College and graduated to manage Australia's biggest wineworks at Berri Estates. Collett acquired the Woodstock property in 1973, establishing Cabernet vines adjacent to the Stocks
ISN'T SHE DELIGHTFUL? THE COLOURFUL AND EMOTIVE RENDERING ON THE LABEL SUGGESTS A WHIMSICAL NATURE, engaging personality, charm and mystique, intuitively capturing the essence of the cheeky, crisp and refreshing Sauvignon Blanc style. Floral and citrus aromas lead to a palate bursting with flavours of lychee and lime, hints of green apple and a touch of passionfruit. Served chilled, sheâ€™s the perfect partner for a long, leisurely lunch with friends, ideal for social sipping. Treat this precocious cutey to nibbles or spicey Thai.
Dry River have
three decades of quality winemaking under their belt, producing individual, high quality wines which faithfully reflect the vintage and terroir
Dawn and Neil McCallum had been looking for a site for a quality vineyard as early as 1979 and it was clear that Martinborough was the place to investigate. According to friend and soil scientist Dr Derek Milne, a founding partner of Martinborough Vineyard, the virtue of this locality was its 30-year record of the lowest rainfall in the North Island and a heat summation appropriate for growing quality cool-climate varieties such as Pinot noir, Riesling and etc. The crescent-shaped area lay along the edge of the river terrace formed by the Ruamahunga and Huangarua rivers about 20,000 years ago. From the available data, the low rainfall area was limited to a tiny locality roughly 5 km in radius, and a study of soil maps revealed that the deep, free-draining gravels they sought within this were restricted to an even smaller part.
By 1986 there were five vineyards and wineries in existence - all planted on the gravels of Martinborough. The pioneers, Ata Rangi, Chifney, Dry River, Martinborough Vineyard and Te Kairanga, decided they would like to define and demarcate the terroir they had adopted, just as such areas are described and mapped in Europe, with the expectation that the wines produced from within this area would show similarities reflecting their origin. A thousand hectares, of which about 600 are available for planting, are comprised almost completely of free-draining gravels with the same very low rainfall and similar aspect, temperatures, wind-run and so on, totally homogenous from a viticultural point of view.
From 1986, wines made from within this area were given a seal of origin by the Martinborough Winemakers Association, and in 1991 the area was named The Martinborough Terrace Appellation to distinguish it from other types of terroir which were being explored nearby. Authentification of the defined area was administered by the Martinborough Terrace Appellation Committee according to a set of rules and regulations descibed as Martinborough Terrace Appellation of Origin System.
The boundaries of the Martinborough Terrace was precisely and legally defined in 1986 and can be summarised as that area receiving an average of less than 800mm annual rainfall over the period 1940-1980. Which also fell within a particular area defined carefully in terms of trig points etc. and contained 80% or more of the technically defined free-draining soils.
It was also allowed that the area could be expanded to include neighbouring areas which yielded fruit similar in quality and style over five successive vintages from 5+ year vines or which corresponded to the rainfall and soil type definitions of the existing Terrace. It is hoped that neighbouring areas will examine their situation and join the Appellation as time goes on.
People affirm there is a particular Martinborough style in wines from this tiny appellation. The few wineries from the Martinborough Terrace who entered their wines in national and international shows have enjoyed a disproportionately high rate of success - particularly with Sauvignon blanc and Pinot noir. By 2002 there were around 25 brands originating from the Terrace, with the numbers continuing to increase. The number and variety of quality wines from this tiny area confounds all expectations. Who would have expected world-class Pinot noir, Sauvignon blanc, Riesling, Gewurztraminer, Pinot gris and Syrah to be produced side by side? Martinborough has become an internationally respected wine area and reference to the Martinborough Terrace terroir by winemakers, locals, winetasters, authors and international commentators persist. Properties within it's boundaries are also greatly sought after. Acknowledgement of this terroir is perceived to have real significance in the understanding of our wine, and for so many it has become a very special place.
Stonehaven opened in
March 1998, and is located just 6km south of Padthaway, the gateway to South Australia's Limestone Coast
Stonehaven takes its name from one of its vineyards which originally formed part of the pioneering Hynam Station established by one of the region's first settlers Adam Smith in 1846. Stonehaven features the latest winemaking technology that provides the winemaker with unprecedented control over the winemaking process, allowing them to maximise the special characters of every batch of premium fruit that comes into the winery.
Since opening, the winery and its wines have won numerous awards, including a number of gold medals at major national and international wine shows and an engineering excellence award. In 2000 Stonehaven was honoured to be named 'International Winery of the Year' at the prestigious San Francisco International Wine Competition. Though Stonehaven can process 10,000 tonnes of fruit every vintage, each vineyard block can receive individual treatment. Fruit can be soft pressed in very small batches to fully capture regional characteristics.
Through a specially designed computer program, every stage of the winemaker's craft can be managed with a precision previously unknown. Fermentation can be controlled to maximise varietal flavours. Reds are tasted twice a day and whites once a day to monitor their progress. The result is superbly crafted wines. Perfectly matched to contemporary tastes. Singular expressions of the winemaker's art.
If the vineyard is Stonehaven's nursery, then the barrel hall is Stonehaven's finishing school
This hall is exactly one acre in size and at full capacity can hold 15,000 barrels, which is equivalent to 500,000 dozen bottles of wine. After crushing and fermentation, the wines which require barrel maturation are pumped to this hall and decanted into a selection of the finest French and American oak available. This maturation in oak allows the wine to develop structure and further character to complement the fruit flavours but never to dominate them. The time the wine spends in barrel varies depending on the wine and in some cases, Susanne Bell will ferment in barrel which adds further unique characters to the resulting wine.
Stonehaven sources fruit from more that 2,200 acres of premium vineyard holdings in several distinctly different microclimates located throughout the prestigious Limestone Coast district of South Australia. These include: Padthaway 452 hectares, Wrattonbully 160 hectares, and Coonawarra 127 hectares.
Located in the south eastern corner of South Australia, the Limestone Coast includes Padthaway, Coonawarra, Wrattonbully, Mount Benson, Robe and Mount Gambier. Stonehaven wines are blended from fruit sourced from all three of the major areas; namely Padthaway, Coonawarra and Wrattonbully, which make up the Limestone Coast.
Welcome to Sherwood
Estate Wines in the pemiere Waipara winegrowing region of New Zealand's South Island
It is with great pleasure that Dayne and Jill Sherwood introduce their range of superlative wines to you. Both Dayne and Jill have been involved in the New Zealand wine industry since the 1980s, experiencing the dramatic growth of demand globally for New Zealand wines. Dayne and Jill feel privileged to be able to create what they believe is the equal of the best wines available throughout the world, as confirmed by International sales success and awards.
Sherwood Estate's winery is located in the picturesque Waipara Valley, a 45-minute drive north of the city of Christchurch, where Sherwood Estate own four separate vineyards. Four further vineyards are also owned by Sherwood Estate in the famed Marlborough Region, at the top of the South Island.
Sherwood Estate is very much a personal family business, with Dayne and Jill owning and operating it since the late 1980s. These are â€¢ Claymore Vineyard Church Road â€¢ Whitestone Vineyard Georges Road â€¢ Weka Creek Vineyard MacKenzies Road â€¢ The Terrace Vineyard MacKenzies Road. This splendid array of prime vineyards are planted to Sauvignon Blanc, Pinot Noir, Riesling and Chardonnay.
Further north are the estate's Marlborough vineyards: â€¢ Hammerichs Road Vineyard â€¢ Selmes Road Vineyard â€¢ Rowley Crescent Vineyard â€¢ Old Renwick Road Vineyard. These vineyards are planted to Sauvignon Blanc, Pinot Noir and Chardonnay. Based on nearly twenty years of growing grapes and making wine, Dayne and Jill Sherwood now specialise in Sauvignon Blanc, Pinot Noir, Chardonnay and Riesling.
In the vineyards, the family and their vignerons are flat out supervising the contract teams around Marlborough and Waipara. Vines are covered with nets to protect the fruit from local fauna.
Sherwood Estate operate their own modern and fully equipped winery where all winemaking tasks are undertaken from crushing and pressing â€” through to bottling, under the careful guidance of the Senior Winemaker. Three ranges of wines are produced under the Sherwood umbrella. â€¢ The Clearwater Range â€¢ The Sherwood Estate Range â€¢ The Stratum Range
Aramis Vineyards, completely
McLaren Vale, family owned, estate vinified and estate grown
Aramis hve been awarded a staggering amount of awards and accolades at Australian and international wine shows in recent years. The vineyards are planted on their own rootstock to some of the worldâ€™s oldest mineral rich soils and in the most temperate of Mediterranean climates. The vines consistently produces excellent fruit quality from low yielding vines. Only the best parcels of fruit are carefully selected from the vineyard and bottled under the Aramis label. Great attention to detail with the integration of fruit flavours and fine oak barrels helps produce classic handcrafted styles of wine. Aramis have pursued their passion to produce rich and intensely flavoured wines. There are 64 acres planted, the majority of which is dedicated to Shiraz and Cabernet Sauvignon. Knowledge of the vineyard is paramount, with meticulous management and tireless commitment to achieve fruit of the highest standard.
McLaren Vale has a fairly Mediterranean climate with the moderating influence of the Gulf of St. Vincent tempering the summer heat and the cold of winter. The climate is characterised by warm summers, moderate winters, winter-dominant rainfall, low relative humidity and relatively high evaporation. Rain during the harvest period and frost are rare. For the viticulturist this means less likelihood of crop damage from year to year. Flowering occurs between July and September with ripening and harvest occurring from February through to May, depending on the variety and weather.
The rainfall is sufficient in some areas to allow dry growing, and this fruit attracts premium prices because of the intensity of flavours. Where irrigation is used, drip irrigation is favoured. There are sufficient sources of good quality underground water and irrigation dams to maintain vine growth.
The wines are fermented in five tonne open fermenters. Maturation in American and French oak for 12 - 24 months and then further maturation in bottle before release. Fining, if required, will be executed using pure egg white outsourced from a free-range chicken facility. Corking methods are of the latest technology, only the best corks are used, there is no expense spared when bottling Aramis's wine. All wines which show prominent McLaren Vale characteristics. The Aramis passion for premium wine, McLaren Vale's consistency and expertise combine to produce some of the finest wines available.
Aramis concentrate their energy and skills on producing the classical wines that are most recognised and suited to McLaren Vale's viticulture. Aramis Vineyards express the personality and charm of a unique vineyard site.
Respectful and thoughtful handling throughout the entire process ensures the wines confidently articulate the story of Aramis vineyards and the McLaren Vale region whilst showcasing the regal nature of Shiraz and Cabernet Sauvignon.
The Aramis vineyards are blessed by a close proximity to the coast where daily sea breezes combine with the exacting vineyard management regimens to deliver small but high quality harvests of intensely flavoured Cabernet Sauvignon and Shiraz grapes. Constant management of soil moisture and disease control is practiced. Controlled watering is the preferred method of watering at Aramis Vineyards. Disease is monitored on a day to day basis, whether it be spraying for protection against botrytis one day, to checking for bugs the next. Disease control is paramount to the vineyards overall health. Berries are always quite small in size, displaying an enhancement of pure varietal characters and splendid concentration of flavour. All the winemaking is highly traditional and very labour intensive. Maturation takes place in a high proportion of new American oak barriques. The final wine is assembled from a selection of the best barrels and those parcels which can best demonstrate an intensity of fruit balanced by well integrated oak.