THE PICK OF THE ZEMA CROP AND A BIG FAMILY SECRET, that this outstanding wine is produced in extremely limited quantities. Zema are proudly traditional in their approach to sustainable vineyard practice, controlling crop levels and hand pruning the vines. These practices are enhanced by the family's three strategically selected vineyard locations, capitalising on the regions subtle variations. Family Selection has all the characteristics of a classic Coonawarra Cabernet, concentrated, in a fuller style, with a big palate and exceptional balance.
STONELEIGH'S VINEYARDS ARE LOCATED TOWARDS THE NORTHERN SIDE OF WAIRAU VALLEY IN CLOSE PROXIMITY TO THE MIGHTY WAIRAU RIVER. Often referred to as the Rapaura series
of soils, they are relatively young, based on river silts and stones, low in nutrients they offer very little water holding capacity. True to the Stoneleigh style, this soft, supple wine captures the essence of Marlborough. Fragrant and flavoursome, it has been fashioned from small blocks of varying clones and rootstocks, achieving a completely integrated and complex style of Pinot Noir.
LECONFIELD'S REGIONAL FLAGSHIP HAS REMAINED IN SPLENDID FORM FOR DECADES, a stellar performer which achieved immediate prominence and massive critical acclaim from inaugural release. An exacting approach to viticulture is central to the magnificent quality of fruit, uncompromising standards of vinification complete an extraordinary Coonawarra Cabernet. A headily perfumed wine of ripe cassis aromas, framed by luxuriously fragrant oak and underpinned by solid structure, a soupÃ§on
of Cabernet Franc contributes edifying floral complexity.
LANGTONS DISTINGUISHED CLASSIFICATION. A powerful yet elegant wine, enriched by the extravagance of barrel ferments, new French oak and battonage
. Petaluma assembles Chardonnay from an archive of superior blocks in Piccadilly Valley, all are fortuitious microclimes, blessed by slow ripening conditions, very similar to Chardonnay's ancestral home in La Bourgogne
. These splendid sites are closely planted and fastidiously managed through strict regimens of shoot and fruit thinning, to achieve the most meagre yields of peerless quality Chardonnay.
The Giant Steps
winemakers are directing their winemaking towards single vineyards in locations that can support varietals of distinction
Great wine is made in the vineyard. At its best it is like a fingerprint, inextricably linking the personality and mood of the land from which it has sprung.
The Giant Steps vineyard is on 115 acres of rocky gravel over clay, 50 km east of Melbourne, on the north facing slopes of the Warramate ranges overlooking the Yarra Valley. The vineyard covers two ridges that rise from 400 to 1100 feet above the valley floor.
Giant Steps seek to grow fruit and ultimately make wine that is less overt and obvious than is encouraged in Australia. The winemakers look for structure and length rather than breadth; finesse rather than largesse and above all, fruit rather than artefact.
All work is by hand. Giant Steps strive to grow the best fruit possible. Whatever the cost. Because without great fruit there can be no great wine
Giant Steps is owned and operated by a small team - Phil, Allison and Harry Sexton.
The story starts 2600 km and 23 years ago when Phil established the Devils Lair vineyard in Margaret River. He was joined there in 1990 by Allison, an American biochemist. 1995 proved an excellent year; son Harry was born.
In life, not many people get the chance to do something again; differently, with the benefit of hindsight. While they loved the wines they were producing, they dreamed of creating a small, specialised cool climate vineyard together, as a family. From scratch.
Although Metala was
settled in the mid 1850â€™s on the banks of the river Bremer and is a 5th Generation vineyard with a long and proud family history, it has been the brothers who made it what it is today
The vineyard comprises 750 acres of vines composed predominantly of Shiraz and Cabernet Sauvignon with a small area of Chardonnay. The Adams family have broad acre farming and merino sheep breeding for wool and meat production. Brother Guy Adams manages the Vineyard and supplies various wine companies with high quality fruit. Particularly Beringer Blass who produce the estate label Metala which has been made for over 40 years. Wine had been made in the stone cellars at Metala from the late 1890s and then in 1910, through family connections Stonyfell took over, still using the original open fermenters and cellars.
In 1952 production of the wine was moved to Stonyfell. Brian Dolan, winemaker at the time, conceived the idea of Metala becoming an estate wine and in 1959 sketched out the Metala label. Brian won the inaugural Jimmy Watson Trophy in 1962 with the 1961 Metala Shiraz Cabernet. Bryanâ€™s son Nigel Dolan is now the Head Red Winemaker for Beringer Blass and continues the tradition of producing this iconic label. Aside from the big companies, Metala also provides fruit for a number if smaller boutique labels other than Brothers in Arms, such as Oddfellows and Killibinbin.
Brother Tom Adamâ€™s decision to focus on a global market paid off but he has travel to the USA twice a year for up to 4 weeks at a time to meet key American industry people and to sell the brand name â€˜Brothers in Armsâ€™. He also works in the European market as well as around Australia. The brands success is because Tom is committed to marketing as the USA Grateful Palate owner says â€˜he is a real salt of the earth kind of guyâ€™ who gets results.
"Metala has been our family's property since the 1850s and it's also the name of the premium Beringer Blass label made entirely of our fruit. Our original plan, back in the early 1990s, was quite simple - grow the grapes, get a local processor to make the wine, then bottle it and sell it. We decided to select a single varietal as a flagship wine and focus wholeheartedly on it. Shiraz was the obvious choice as our Shiraz has always been fantastic.
"We started mucking around with small parcels of fruit with our father. At that time it was really just a hobby for us and it gave us something of our own to drink. In 1998 we took a small amount of fruit and turned it into 500 cases of Shiraz at Lake Breeze winery in Langhorne Creek. It was so bloody good that we didn't know what to do with it! We couldn't drink it all, so we started to think seriously about the future.
"Right around this time a pesky American came and knocked on my door. As it turned out it was Dan Phillips, a leading distributor from California, who was making regular trips to Australia looking for high-end lots of premium Shiraz - he felt there was going to be a market for it in the States.
Sauvignon blanc that
says zing, Pinot noir that seductively whispers spice, and Merlot that plants the word ripe on the tip of your tongue. Thatâ€™s what Mudhouse live for
When a glass is raised for the first time, itâ€™s a moment full of promise. Living up to the promise is Mudhouse only ambition. If the first sip makes a good impression, they know theyâ€™ve done their job right. If it fails to amuse the palate, the winemaking team make a point of going outside and howling at the moon. But seriously, any connoisseur would agree that winemaking is one of the worldâ€™s most responsible tasks. Itâ€™s up there with making policy decisions at parliament and deciding a childâ€™s name.
While the winemaking at Mudhouse is firmly anchored in the world of microdetail, the team donâ€™t tell tales of pampered grapes, brix levels and the size of the stones beneath the vines. Just take their word for it that they go to extraordinary lengths to get it right every time. When all is said and done, whatâ€™s is the only story that matters. When you take the first sip of Mudhouse, it just may bring a smile to your lips. No amount of pontificating about winemaking can say as much as that magical moment.
The superbly pungent and invigorating fruit flavours of Mudhouse Marlborough sauvignon blanc immediately caught the attention of international wine commentators and consumers. Due in no small part to the superlative growing conditions on the estate's Marlborouigh Vineyard at Delta Lake Heights near Renwick in the Upper Wairau Valley, the site is 250 acres of the best fruit growing terrain, clay and loam soils which are planted to Sauvignon Blanc and some Pinot Gris.
Aromatic varietals such as riesling and pinot gris thrive on the Glasnevin Vineyard, just behind the Mudhouse wineworks on State highway 1 in the Waipara Hills. This very special winegrowing region also makes spicy, deliciously rich, well rounded pinot noirs. Shelter provided by the coastal hills to the east is an important feature of Waiparaâ€™s grape-growing environment, giving harvest dates 10 days to two weeks earlier than on the Canterbury Plains. Hot norâ€™westers dry out the soil, taking some of the vigour out of the vines which encourages the development of full ripeness and intensity. Soil types range from gravelly deposits close to the Waipara River, to heavier, limestone-derived clays on the east side of the valley.
Central Otago is famous for vibrant, full-flavoured pinot noir with spicy, cherry-like flavours and a velvety smooth texture. There are few places in the world around the 45-degree latitudes, north or south, with such ideal climate and soil conditions for pinot noir. Thatâ€™s why Mudhouse are here. Hot summers, cold winters and enormous temperature extremes between day and night create the intense flavours and colour. The vvineyards here have stony sub-soils, with good water drainage, helping to promote ripe, intense, aromatic characters in the finished wine.
Within the family you will discover three labels, Mudhouse, Swan and Hay Maker. At the top end is the elite Swan label, each wine within this range offers small parcel reserve quality. The philosophy is to nurture the grape from vine to wine with as little interference as possible ensuring pure varietal character and flavour. Every year the Mudhouse oenological crew are on the search for the best parcels of fruit they can find, with the intention of crafting a wine good enough to hold the Swan label. Wines branded plainly as Mudhouse represent 90% of total production, they absorb the energy, passion and unflinching devotion to good winemaking. By using a combination of contemporary and traditional methods, Mudhouse are able to meet market demand without sacrificing quality. Every bottle goes out into the world as a highly qualified ambassador for premium New Zealand wine.
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