Outstanding value in a cleanskin
By One Of Australia's Best The winemaker has made the most of highly specialised vineyards by matching the right fruit to the most extravagant vinification techniques. This sparkling Yarra Valley Cuvee is set to impress even the most discerning artiste.
Prosecco is a variety of grape and style of wine
As Well As Denominazione Di Origine Controllata In Northeast Italy Sparkling Prosecco is made using the traditional Charmat method and the best examples come from cooler slow ripening sites. Some of the Brown Brothers finest vineyards are fortuitously positioned on elevated aspects in the King Valley, where Prosecco has found a new home in climes so very similar to its origins in the Veneto region of Italy.
EXCELLENT LANGTONS CLASSIFICATION. Hugh Lloyd founded Coriole in 1967, his eponymously labelled flagship Shiraz is harvested off a single estate vineyard which yields tiny berries of the greatest intensity. Established 1919 by by the dauntless and seminal Geoffrey Kay, it is one of Australia's grand old vineyards, the wizzened old vines were originally planted in curiously winding arcs around the slopes and undulations of the property, presenting a spectacular panorama of a marvelous old vineyard.
DOMAIN CHANDON TAKES AIM TO CAPTURE THE AFFABLE CHARM OF VICTORIAN SAUVIGNON BLANC. Well rounded, crisp and dry with a juicy, flavourful palate, a contemporarily styled white wine, brimming with layers of sub tropical fruit, underpinned by herbaceousness and minerality. Fashioned from some of the finest harvests in Victoria, the perfect wine for every long and relaxed luncheon, serve chilled, idyllic as aperitif and perfect partner to good food.
AFTER AN EXHAUSTIVE SEARCH TO ISOLATE THE FINEST SITE FOR MARGARET RIVER VITICULTURE, John Evans and John Tate planted vines on a piece of land along the northern bank of Wilyabrup River. One of Evans & Tate's most enduring labels, drawing fruit from across all of West Australia's premier winegrowing precincts, Gnangara have consistently delivered opulent, mouth filling red wines which are charged with the definitive west coast style and charm. Cuisine? Match Gnangara with a cut of yearling beef and dressed in porcini and wine sauce.
A LIGHT FRESH RED IN JUBILANT EVERYDAY STYLING, Georges Duboeuf is Roi de Beaujolais
, King of Beaujolais. Fashioned from the fruity Gamay varietal which is peculiar to the region, the grape has a thinner skin, characterized by lower levels of tannin for a wine that goes well with everything. By virtue of the traditional carbonic maceration
, Beaujolais is excellent when served well chilled, perfectly suited to seafood and very easy to appreciate with ham. Beaujolais is about the unpretentious enjoyment of wine and indulgence of life.
Siituated in the
hills north of the McLaren Vale township in an area known as the Seaview sub region, the Coriole winemaking operation was aquired and re-established by the Lloyd Family during the sixties
Coriole's old house and barn were constructed in about 1860. The slate roof of the old house, and its immense slate slab floors are typical of early houses of the district. Coriole was first owned by an English company, managed by Geoffrey Kay, a distant relative of the the Kays of nearby Amery Winery. Coriole's old shiraz vines were planted in 1919, when the district was experiencing a strong surge in export growth of its burgundy style wines to England and increasing wine sales interstate.
The paths of Coriole and Seaview crossed in 1935, when the Kays bought Hope Farm. The Mannings had sold Hope Farm to the Cravens in 1891, and during World War I, the Craven's son was killed in action. In his grief, his father lost his mind, and the property was managed by his wife until 1935. In that year, she sold it to the Kays of Coriole, who ran both properties until 1948, when they sold to Edward Chaffey, and it became known as Seaview. In 1962, Coriole was sold to John Snell,who was of Swiss descent. Snell established Australia's first organic winery, Chateau Ban Sante. He farmed the original shiraz vines without chemical inputs, and built a small winery, which remains the nucleus of Coriole's modern winery today.
Hugh and Molly Lloyd acquired the property in 1968 and the first vintage release under the Coriole label was 1970. Hugh Lloyd (1914 - 1994) was a general practitioner in Adelaide's southern suburbs. The son of a Methodist minister, he had been raised in a teetotal Adelaide family, but had become very interested in wine in the 1950s. Molly Lloyd (nee Parsons 1914 - 1994) also had an enthusiasm for farming, as a member of the Parsons family who grew almonds and grapes and other fruit on the rich horticultural lands along the Sturt River in what is now suburban Oaklands Park in Adelaide.
Together, Hugh and Molly laid strong foundations for Coriole. Hugh Lloyd embarked on a development plan for the winery and vineyard, using the old shiraz vines to establish the reputation of the business, while equipping the winery with more modern technology. He was helped in the early years by winemaker Graeme Stevens, with Coriole winning the coveted Wine Bushing King and Queen title in both 1974 and 1975 for making the best shiraz wines in the McLaren Vale district.
The 1980's were a relative quite time in the Australian wine industry. It was during this period that Coriole pioneered the development of Italian varieties by planting Sangiovese, which became the only Sangiovese produced in the country for many years. Also during this period Coriole was one of the first companies to release an extra virgin olive oil and start producing aged sweet vinegar - released each year after five years maturation.
As the 1990s developed, interest in wine boomed. This was reinforced by the increasing evidence of the health benefits of red wine. During the 1990's the winery expanded its markets both in Australia and overseas. Winemakers at Coriole have included Robert Paul, Stephen Hall and since 1999 Grant Harrison. Paul Lloyd,the youngest sibling of the Lloyd family, became business manager in 1993. Today, Coriole employs eleven full time staff, and crushes more than 500 tonnes a year.
Hugo Wines is
very much McLaren Vale, continuing the tradition of quality boutique winemaking from one of the nation's finest estate vineyards
The story of Hugo Wines is intrinsically linked to the property on which the vineyard is established. John Hugo's maternal great grandfather, George Sauerbier acquired the property and first farmed the land in the early 1900s, originally a Southdown sheep stud, grazing cattle and dairy, almonds, glasshouse tomatoes and mixed cropping, not to mention paddocks of grapevine meant for personal consumption. At that time, anything planted had to perform and provide a return, whatever the soil and climatic conditions.
There were no local sources of water and the science involved in agriculture as we know it today was in its infancy. Machinery was limited and the majority of tasks were performed by hand, quite often with the aid of magnificent heavy horses which have now been replaced by tractors and harvesters. Generations later in 1951, still in family hands, Colin and Gwendoline Hugo (nee Sauerbier) built a new homestead and established a block of dry grown Grenache vines which remain productive until this day, the source of an amazaing quality bush wine.
When John took over the reins from his father Colin, he decided to produce an estate label under the guidance of eminent McLaren Vale winemaker Wayne Thomas. The inaugural estate Shiraz was vintaged in 1979 and the estate Cellar Door was opened in October 1982. Much critical acclaim has since been awarded to Hugo Wines.
There are currently thirty hectares of Cabernet Sauvignon and Shiraz, Grenache, Chardonnay and Sauvignon Blanc under vine. Many of the original plantings date back to 1970 when John Hugo followed in his father's footsteps on the family vineyard at McLaren Flat.
John and Liz Hugo take pride and joy in the vineyard where they work and at the McLaren Flat estate wineworks where they live. To manage the day to day tasks of managing a vineyard, the family relies on the help of farmhands who return year after year, not to mention the highly capable pruners who know the individual vines like the back of their hand.
Consistency and quality is what Hugo Wines are all about, using nothing but estate grown fruit makes the realization of the highest standards in McLaren Vale wines a reality. The climate soils and proximity to the coast are also contributing factors in maintaining quality. Since inaugural release, Hugo Wines have received many conspicuous wine competition accolades. The Reserve Shiraz is made from the oldest dry grown Shiraz vines on the property. When the old vine Shiraz grapes are processed, parcels are kept seperate for barrel fermentation in new American and French oak hogsheads. Batches earmarked for inclusion into the Reserve Label are only approved after a barrel cull to determine the finest barrels. You can be assured of an exceptional red wine.
Kim Crawford Wines
was conceptualised over a glass of wine and founded because of a couple of babies
The glass of wine was in London, the night big and the company good. Kim and Erica Crawford and David Gleave MW pondered wine styles of the world with youthful self-righteousness and decided the world needed a clean, top quality, fruit driven Chardonnay devoid of the heavy oak used at the time. The two babies who arrived shortly after propelled Kim and Erica to realise the notion and Kim Crawford Wines was established in 1996. Four thousand cases of wine were produced.
The fledgling company was one of New Zealand's first virtual wineries, grapes were sourced from growers, the wine was made at other wineries and sales, marketing and admin managed from their central Auckland home. They had no name to call it by, no vineyards, roads or peaks, so they simply called it Kim Crawford Wines. Sauvignon Blanc, Unoaked Chardonnay, Tietjen Gisborne Chardonnay and Semillon, with Riesling added to the portfolio the following year.
The first shipment was sent to the UK, but David Gleave had left the company he was with and the Crawfords were stuck with half the production in Auckland. They approached Joe Jakecevich at Hancocks in Auckland, the beginning of a long and fruitful relationship for both parties was born.
In 1998 the company started exporting small amounts to the US, Canada and Australia. Rebekah Andrae joined the company to manage admin one day a week, she is still there today as a vital and key staff member
The Kim Crawford label now needed a face, a place to visit and to taste wine, something which could not be done at an inner city home filled with toddler's toys. In 1999, the Crawfords were able to build a beautiful tasting room and cellar door facility at the coastal settlement of Te Awanga in Hawke's Bay. They did this with the help of a group of prominent Hawke's Bay grape growers headed by Jim Scotland.
In the beginning of 2000, a state of the art winery was opened in Marlborough. The winery has enabled Kim to pick grapes at optimum ripeness without restriction of processing facilities, contributing significantly to improved wine quality. About the same time, the Crawfords bought vineyard land to secure grape supply as world-wide demand for Marlborough wines soared.
Along with serious winemaking and good wine, the intention to have fun, explore new boundaries and stay in touch with their wine consumers has always been of the utmost importance. There is a widely held belief at this winery that a happy working environment is transferred to the bottle ... you can almost taste it! One industry observer comments "They are a formidable pair, Kim's skill is inside the bottle in the wine, Erica's is on the outside in brand image and marketing"
The Hollick vineyard
and winery is located on the Neilson's Block, one of the original John Riddoch sites in the Coonawarra
Driven by quality and a hands-on approach, Hollick wines are made from three core vineyards. Neilson's Block, re-planted by Ian and Wendy Hollick in 1975, the nearby Wilgha vineyard, purchased in 1987 and the Red Ridge vineyard developed in 1998 at Wrattonbully, giving Hollick over 200 acres of vineyard in total. Eighty percent is planted to red varieties, including Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz, Pinot Noir, Sangiovese and Petit Verdot. The balance of the vineyards are planted to the white varieties of Chardonnay, Riesling, Sauvignon Blanc and Semillon.
The first commercial wine under the Hollick label, the Cabernet Sauvignon, was released in 1983. Successful vintages followed, with wines across the Hollick range winning numerous trophies and medals at National Wine Shows, including the 1985 Jimmy Watson Trophy. Consistently producing exemplary fruit, much of its production is generally earmarked for inclusion in the Ravenswood and Neilson's Block Merlot wines. Extensive canopy renovation of the original 1975 Cabernet Sauvignon plantings was commenced in 2002.
A historic cottage, which was restored by Ian and Wendy in 1983 is a feature of the entrance to the winery. Heritage listed and built in 1860, it was the birthplace of famous lyric poet John Shaw Neilson and was the original cellar door. This 12 hectare vineyard was one of the original John Riddoch selections in Coonawarra and prior to the commencement of planting in 1975 was a dairy farm. The vineyard is largely planted to Cabernet Sauvignon and Merlot, with a small area planted to Pinot Noir.
The 80 plus hectare Wilgha property was purchased by Ian and Wendy in 1987. The property featured established, dry grown Cabernet Sauvignon and Shiraz vineyards with the Shiraz today forming the backbone of the Wilgha Shiraz. The vineyard was developed steadily with the bulk of the planting occurring in 1993 and 1994. The total area under vine is 45 hectares today. This vineyard also features the Italian Block where varieties such as Sangiovese, Barbera and Nebbiolo have been trialled for their suitability in Coonawarra.
The Red Ridge vineyard is located near the town of Naracoorte in the GI of Wrattonbully, which is approximately 50kms north of the Coonawarra winery. The vineyard features similar soils to Coonawarra with shallow Terra Rossa over limestone. The climate is marginally warmer than Coonawarra, facilitating grapes to ripen on average 2 weeks earlier.
Ian was adamant that the climate at Red Ridge would be ideally suited to Shiraz, and with this belief planted 20 hectares of this variety in 1998. In 2000 a further 4 hectares of Cabernet Sauvignon and a hectare each of Tempranillo and Sangiovese were planted.