First Ridge Sangiovese Rose
Oakridge 864 Syrah
Tyrrells Special Release Grenache
Cockatoo Ridge Sparkling Brut 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. Cockatoo Ridge NV is blended between two or three years harvest to provide consistency, reliability and a rounded flavour. An internationally recognizable Aussie Sparkler, it carries a trademark pink hue which delivers a broad palate, flavoursome and fruit driven. A deliciously reliable Sparkling wine with complexity and depth of flavour.
Seresin Estate Sauvignon Blanc SERESIN ARE VERY CLOSE TO THE SOIL WHICH GROWS THEIR GRAPES. Adherance to principles of environmental sustainability means organically grown, hand tended vines, raised on a cornerstone of working in harmony with nature. Vines that sprout berries exhibiting the distinctive expression of Marlborough are located in the cooler western end of Wairau Valley. Free draining soils and extended ripening conditions suit the style which is Seresin, minimal intervention allows the layers of flavour to evolve.
Brezza Barbera dAlba Cannubi BARBERA ARE MADE FROM LOW YIELD FRUIT, treated to long macerations and ageing in large oak barrels. In Australia the name Brezza has become synonymous with the Barbera from Piedmont. The Barbera d'Alba Cannubi is a taste of the hospitality shown by the Brezza family in their Hotel Barolo, and the robust, authentic wines Enzo Brezza produces in his winery below the hotel. Cannubi is one of the most famous Barolo vineyards, and Brezza have resisted the temptation to replant this precious plot of Barbera with more lucrative varietals.
Redman Coonawarra Shiraz REDMAN'S COONAWARRA ARE STILL MADE BY THE REDMAN BROTHERS FROM FRUIT GROWN TO THE ORIGINAL FAMILY PARCELS ESTABLISHED IN 1908. The association began circa 1901 when Bill Redman at the tender age of fourteen, arrived in South Australia to work amongst the vines. He quickly formed an affiliation with the area and six years later encouraged the rest of his family to join him. Grown to some of the best sites on Coonawarra's Terra rosa, this well appointed wine offers commodius fruit flavours, subdued oak and the most hospitable tannins.
The MadFish story
begins in the far southern reaches of Western Australia where 15 kilometres from the quiet coastal town of Denmark is the picturesque MadFish Bay
According to local folklore, the bay’s tranquillity is broken when two tides meet, resulting in schools of small fish going mad…. Jumping about to avoid being gobbled up by hungry, larger fish. MadFish, produced by Howard Park Wines, are wines with an emphasis on enjoyment and drinkability. They are for people who enjoy the pleasures of life: family, friends, food and wine.

Howard Park Wines first released the MadFish label in 1992 with the MadFish Premium White, soon followed by the MadFish Premium Red in 1993. Today they produce a number of styles, namely the much-lauded MadFish Chardonnay and Shiraz. These contemporary styles are made from cool climate fruit and are noted for their pure, fresh and clean characteristics in which the flavour of the fruit is the primary character.

As the story suggests, the MadFish name is derived from the magnificent MadFish Bay near the Howard Park Great Southern winery. The traditional aboriginal water turtle design on the label is a symbol of perseverance and tolerance – no doubt characteristics displayed by the poor fish in MadFish Bay who are constantly under attack by their predators. In the spirit of Western Australia, MadFish wines are without pretension and without fuss.

Premium wine can only come from excellent fruit ..

MadFish's locations, in the heart of the Great Southern and Margaret River, were chosen purposely to produce outstanding fruit. The sourcing of this fruit from specific vineyards, and in many cases specific blocks on the vineyard, is one of the most important factors in the production of MadFish wines.

During vintage, Chief Winemaker Michael Kerrigan drives over 26,000 kilometres testing, selecting and carefully monitoring the fruit planned for the MadFish range of wines. His trusty Holden Commodore wagon is constantly covered with dirt and mud from travelling the South West’s ‘dirt track’ roads. Amongst grape growers Michael has earn’t a reputation as bloody tough, rejecting more fruit than he accepts. The results speak for themselves.

MadFish Wines has been based at Denmark, a small coastal town located within Western Australia’s Great Southern region, since its inception in 1986. Home of MadFish Bay and situated 450 kilometres south of Perth, the coastline at Denmark and along to nearby Albany (50kms east) rates among the most beautiful in the South-West. Surrounded by spectacular Karri and Marri forest MadFish Wines’ Denmark Cellar Door is a place to welcome wine lovers and appreciators of natural beauty. Its 1000 tonne capacity winery is situated on an historical 100 acre property bound with native forest and accompanying kangaroos. MadFish's Margaret River winery and cellar door is located just outside the small town of Cowaramup, the birthplace thirty five years ago of what is now the Margaret River Wine Region. Named after Jeff Burch's (owner of MadFish Wines) late father, Leston Burch, the Leston Vineyard is the vine-producing property and home of MadFish Wines in Margaret River.

Situated halfway between
Hobart and Coal Valley, at the foothills of Meehan Ranges, the Clarence House landscapes were planted to vineyards in 1998
The first people to occupy the land were the local Moomairremener. European colonists farmed the Clarence district with cereal crops and established light grazing. The soils of Clarence Plains was particularly favourable, Reverend Robert Knopwood proclaiming in 1814 "a very delightful place, where they grew some of the finest wheat ever grown in Van Dieman's Land". The manors at Clarence House was built in the early 1830s by William Nichols, master builder and overseer of convicts. The house itself was built in two stages, whereas the adjoining stables began construction in 1826 and were not finished until 1928. Clarence House was sold at auction in 1844 following failed business ventures in windmills by William Nichol’s son. It eventually passed on to the Chipman family who remained farming the valley until Charles Chipman’s passing in 1955. Subsequent stewardship by the Tsamassiros family ended after a fire allegedly started by squatters in 1973. It was then restored by the Kline family, followed by the McGuigan and Newman families, until the property was acquired by the Kilpatricks in 1993.
 Clarence House

The original stables are in near original condition and the house boasts a fascinating history, having been continually occupied since 1832, with detailed historical references, including a collection of diaries from the 1850s. The building itself is three storeys, sandstone construction, entered into the Register of National Estate and formally added to the Heritage Listing in 1998. It is an excellent example of early Georgian architecture, constructed from sandstone quarried on site, retaining many features, including the original bread oven and cellar. The main facades have been unaltered since photographs taken in the late 1800s. The land on which it stands is ideal for viticulture, auspicious dermosol soils from Jurassic dolerite and propitious strata of basalt with a highly opportune northeastern aspect.

Initially planted to just 6 hectares, the first vines included chardonnay, pinot noir, sauvignon blanc, tempranillo, merlot and cabernet sauvignon. Further expansion occurred, pushing the overall holdings to 13ha, with inclusion of more pinot noir and chardonnay, along with pinot blanc.

Pinot blanc was planted after consultation with former winemaker Andrew Hood, who suggested that the similarity between Oregon and local conditions would make for excellent pinot blanc. A further 3ha of pinot noir was planted, utilizing the last remaining appropriate land to cap the vineyard at 16 hectares.

Clarence House vineyard is planted to moderates slopes, rolling hills which face northeast, enjoying the benefits of early morning sun without the harsh impact of late afternoon heat. Harvests were initially sold until the vines reached maturity, when the Clarence House label was created in 2006. The vineyard now has three labels, Clarence Plains, Clarence House Estate and Clarence House Reserve. The Reserve wines are a selection of the best barrels from each vintage and will often result in extended oak maturation. The wines are made by a team of highly accomplished vignerons with many vintages of experience. A strict regimen of low input agriculture and gentle hand making, ensure that the wines are finished to an old world standard of sublime excellence, a superb range of wines defined by their elegance and balance. Pinot Noir clones include 114, 115, 667, 777, MV6, Abel, G5V15 2051, D5V12 (8048) and D4V2 Pommard.

The vineyard is managed conscientiously, with judicious use of inputs and sustainability in mind. Systemic herbicides, insecticides and fungicides are not used. The vineyard undervine area is slashed, the inter row sward is left to thrive and flower, irrigation is used sparingly and the vine canopies are treated in such a way as to promote balanced, tempered growth in line with the current season’s conditions. In doing so, the Clarence House fruit boasts beautiful aromatics, fresh natural acidity and physiologically ripe tannins.

Fraser Gallop Estate
are a small, premium wine producer in the Margaret River region
Fraser Gallop is all about producing the best wines possible from a wonderful location. 165 acres of undulating land on Metricup Road with about fifty under vine. The estate is a close neighbour to a number of iconic producers. You can be assured of high quality wines, as they endeavour to be ranked with the best of them. The philosophy is to allow the fruit to speak for itself.
 Fraser Gallop

Great wine is made first in the vineyard, no stone is left unturned in growing the best possible fruit. Fraser Gallop aim to achieve elegance in their wines, wines that are interesting, complex, and layered – wines that keep you discovering. Through minimal intervention and the use of traditional techniques, as well as the latest technology, wines are created that show balance and finesse upon release, and have the structure and pedigree to thrive with careful cellaring.

Terroir is enormously important at Fraser Gallop Estate. It relates everything you taste, smell and see in a wine to the influence of its geographic origin, topography, soils, and vineyard/canopy management. To produce the best quality wines means to take care of every detail and make quality decisions at the micro level. Decisions at the micro level which lead to a tremendous experience at the macro level. In essence, the attention to detail from planting through to bottling, is unsurpassable.

Wilyabrup is a micro climate where cabernet in particular gives consistently great flavours. The selection of the property which would become Fraser Gallop Estate was undertaken between January and August 1998. Since first requirement was that the area produce outstanding cabernet, it was clear that the vineyard needed to be in the Wilyabrup region, home to producers like Moss Wood, Cullen, Pierro and Vasse Felix. The soils are rich, gravelly loams with clay sub-strata. These provide the attributes necessary for an un-irrigated vineyard.

Since Bordeaux style cabernets are the passion at Fraser Gallop, 17 acres cabernet sauvignon, one acre merlot, one acre petit verdot, one acre cabernet franc and one acre malbec were planted. The area has also produced wonderful chardonnay, so 18 acres were planted. The clones are massively important, Houghton clone cabernet was selected along with Gin Gin chardonnay. Eight acres of semillon were planted in September 2007.

The winemaking philosophy at Fraser Gallop Estate is essentially about wine quality. All vines are dry grown from planting, cane pruned, low yielding (three tonnes/acre reds, two tonnes per acre chardonnay), shoot thinned, leaf plucked, bunch thinned and hand picked. An intensive approach, but one that is reaping rewards. When the grapes are handed over to the winery, they are of a truly high standard. It is paramount that the fruit's qualities are showcased in the final glass. This means minimal handling of the grapes and treating the grapes with kid gloves. This includes hand picking, gravity feeding the press and minimal pumping of the wine.

You can feel
the history of Willow Creek as you pass through the red brick gate posts and catch your first glimpse of the homestead circa 1880
Willow Creek Vineyard is an estate of 12 hectares spreading across three slopes of undulating hills at Merricks North in the renowned cool climate region of Mornington Peninsula. The estate lies in the rain shadow, north east of Red Hill at an altitude of between 80 and 100 metres. It is slightly warmer and drier while still retaining the maritime influence. This provides a long cool ripening season, intense varietal characters, high natural acidity and fine tannins.
 Willow Creek

In 1988, the Harris, Ball and Knowles families purchased the property of Willow Creek. At that time, there were remnants of its past life scattered over the property indicating that over time it has served as an orchard, dairy and sheep farm. Cattle were agisted here, and there were numerous old sheds, fences and the original red brick Victorian homestead built in 1860s. The following year, the vineyard was established with the planting of 12 acres of Pinot Noir, 9 acres of Chardonnay, 7 acres of Cabernet Sauvignon.

Originally a large mixed farm on a larger landholding the historic red brick homestead dates back to the 1880s. Soils range from volcanic derived red/brown clay loams in the west, changing to grey sandy loam at our eastern edge. The vineyard was planted on the original homestead block to Chardonnay, Pinot Noir and Cabernet Sauvignon. The mix of varieties has been expanded in recent years with the addition of Sauvignon Blanc and Pinot Gris.

Willow Creek wines show complexity and delicacy, and are clean and stylish. The wines celebrate the unique terroir of the site in its regional context. The grape growing philosophy is uncompromising:- the best wine comes from the best fruit. To this end, the winemaker works closely with the vineyard manager and staff to appraise the state of the soil, vine health, trellis method and fruit maturation. Ongoing vine trellising and canopy management innovations continue to fine-tune the vineyard to control yields and maximise fruit quality.

The winemaking philosophy is one of respect for natural and traditional winemaking but overseen with a keen eye for detail and modern quality control. A four hectare lake provides ample supplementary water for the vines if needed, as well as providing a home to a variety of resident wild water birds. The birds get the most use out of the dam now that the vines are established and accustomed to using the natural rainfall. The intention is to be totally dry grown.

The vintages increased and a portion of the grape harvest was sold to offset costs. Show results were the only form of marketing, word of mouth, tasting in liquor stores, wine dinners and participation in regional fairs etc. Major development took place in 1998 when the winery, barrel room, restaurant and cellar door were built. New viticulture, winemaking and management strategies were implemented to further develop potential as a producer of some of the finest single estate wines. Re-trellising and moisture monitoring were implemented, and the Willow Creek Vineyard label was redesigned. In 2003 Willow Creek became the first, and still only, simultaneous holder of both Mornington Peninsula Vignerons' Association Trophies for Best Red Wine and Best White Wine.

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