Laira Vineyard was established by Captain Stentiford in 1893 on a choice parcel of Coonawarra land
One Of The Salient Terra Rossa Plantings Eric Brand first Patron of Coonawarra, became custodian of the vineyard more than half a century later. From a selection of the finest grapes, hand picked off the most precious blocks, Stentiford represents the jewel in the crown of Coonawarra Shiraz, a bottle aged wine of peerless quality, matured under the estate cellars until release.
A topical field blend of Tempranillo
Malbec And Cabernet Sauvignon All hand picked and individually berry sorted prior to a light carbonic maceration and natural ferment in the Beaujolais style Aged ten months in a single French oak vat, this west coast blend captures and expresses the magnificence of Swan River Valley. A sweet and savoury nose of satsuma plums, rosewater and black olives, a mere sprinkle of aniseed, its fresh and lively palate of pomegranates, cocao and maraschino fruits, supported by the rakish elegance of TempranilloÃ¢â‚¬â„¢s coal dust tannin structure.
MONTANA WAS LAUNCHED TO INTERNATIONAL RENOWN IN 1990 WHEN IT WON THE MARQUIS DE GOULAINE TROPHY
FOR BEST SAUVIGNON BLANC ANYWHERE IN THE WORLD. Now considered the benchmark in New Zealand Sauvignon Blanc, Brancott by Montana is an assemblage of fruit grown to choice Marlborough sites. Three main terroirs predominate, on the northern side of Wairau Valley are young soils based on river silts and stone. At the southern end are older clay deposits, a divergence of terrains which yield Sauvignon Blanc harvests of unique and individual charm.
PLANTED TO A PROPERTY NAMED WILDFELL
IN 1851 BY THE ORIGINAL PROPRIETOR, Redbox estate's vines are gingerly husbanded to yield the most essential examples of Yarra Valley Cabernet Sauvignon. Redbox make the most of an affinity between this slow ripening noble varietal and the condusive climes of Yarra Valley. Re established in 1986, the innovative approach to viticulture and highly skilled efforts of the team translate into a wine of luscious berry fruit characters, supportive oak and mouthfilling tannins, in a graceful contemporary styling.
ZEMA UNDERSTAND COONAWARRA VITICULTURE VERY WELL, it was their first workplace and home after immigrating to Australia, they still insist on personally husbanding their vines. Subtley contrasting mesoclimes and delicate variations of soil represent a palette of terroir, from which to craft a solidly structured Cabernet Sauvignon with malleable tannins, fragrant bramble fruit character and stylish oak, the essential construct of Coonawarra. Match Zema with succulently roast garlic lamb, twice cooked duck or slowly braised cheek of beef.
COLDSTREAM HILLS MAKE THE QUINTESSENTIAL YARRA VALLEY PINOT NOIR, gentle and exquisitely balanced, well developed and engagingly complex. Whole bunch stalkiness and refined French oak add structure and interest. A gamey, earthy proposition displaying all the requisite varietal characters, a stylish wine of intensity and velvet textures, brimming with punnets of ripe berry flavours. Elegantly medium bodied, lined with silky tannins, the Pinot Noir of choice to accompany gourmandise venison, braised hare or succulently roast duck.
Proudly owned by
the McWilliam family, Lillydale Estate consistently produces very high quality, award winning wines. Managed by Max McWilliam himself, Lillydale Estate's restaurant and catering facilities are like another world away
Produced from premium grapes grown on the Lillydale Estate's vineyards and selected growers within the Yarra Valley, Lillydale Estate is one of the most awarded wineries in Victoria. The lucky Lillydale Estate winemaking team produce award winning fine wines while gazing across the vineyards and foothills of the beautiful Yarra Valley. In addition to a proud history of winning gold medals at national wine shows around Australia, some of Lillydale Estate's most prestigious awards have included trophies for the Best Victorian Red Wine and Best Victorian White Wine at the Royal Melbourne Wine Show.
The Yarra Valley is one of Australiaâ€™s premier cool-climate wine growing regions. It experiences consistently cool to mild weather, which allows for the slow, even ripening of fruit and produces long-lived wines of the highest quality. In the late 1890s the Yarra Valley was producing wines regarded as among the finest in the country. However, with the Great Depression of the 1930s, a shift in consumer tastes, and changing agricultural economics, saw the early Yarra Valley vineyards all but disappear.
With the growing interest in premium table wines during the 1960s and 1970s, came the search for new and promising viticultural districts, the Yarra Valley quickly attracting the interest of some of Australiaâ€™s most enterprising and talented winemakers. Lillydale's two vineyards, Morning Light and Sunnyside, were among the first to re-establish in the Yarra Valley in 1976. The two vineyards purchased by the McWilliam family in 1994 are the major source of fruit for McWilliamâ€™s Lillydale Estate range. The remainder is sourced from a rigorous selection of the Yarra Valleyâ€™s best vineyard sites.
The diverse fruit supply provides McWilliamâ€™s winemakers with a broader range of blending options, and the ability to produce Lillydale Estate wines that are high in quality and consistent in style from year to year despite varying vintage conditions. The Morning Light Vineyard takes its name from the ship that transported McWilliamâ€™s founder, Samuel McWilliam, from Ireland to Melbourne in 1857. Sunnyside was the name of the first winery and vineyard he established at Corowa in New South Wales in 1877.
Lillydale Estate's cellar door holds gold medal winning wines (Lillydale Estate Chardonnay, Cabernet Merlot, and GewÃ¼rztraminer) and occassionally offers other wines from other McWilliam's wineries around Australia. The Estate's cellar offers visitors the opportunity to taste its fine Pinot Noir, Chardonnay, Sauvignon Blanc, Shiraz, Rose, Cabernet Merlot and GewÃ¼rztraminer. Private parties and functions are catered at the 40-seat restaurant, and the larger adjacent Pavilion.
Mark your diary and join 20,000 like minded wine, food and music lovers on the biggest weekend of the wine festival calendar. Every year in mid-February, Lillydale Estate joins other Yarra Valley wineries for the annual Grape Grazing Festival, a weekend full of fun and frivolity. The festival spans the Valley taking in 25 wineries, with a focus on beautifully crafted wine, and superb food.
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.
Terre a Terre
make wines from the cool climate regions of Adelaide's Piccadilly Valley and Wrattonbully on the Limestone Coast.
Xavier Bizot and Lucy Croser both grew up surrounded by passionate winemaking families. In 2005 they launched their boutique wine import business, Terroir Selections. Together they unearthed small, terroir domaines from Europe for importation to Australia. Inspired by the wines they discovered, they purchased a special piece of land in Wrattonbully and planted their first vineyard. From the beginning the vision for Terre Ã Terre has been to grow the very best quality grapes, from the same vineyard sites every year, and then vinify them using the best of French and Australian wine practices. In addition to Terre Ã Terre, the couple also grow and make traditional method sparkling wine under the name DAOSA (Dedicated Artisans of South Australia), from their sparkling Chardonnay and Pinot Noir vineyards in Piccadilly Valley.
Terre a Terre's Crayeres vineyard is in the Wrattonbully GI, located just north of Coonawarra and south of Padthaway. Wrattonbully is considered a fairly new wine region of Australia. The first plantings in Wrattonbully date back to 1969, when 11 hectares were planted by the Penders, including 4 hectares of Shiraz, 4 hectares of Cabernet Sauvignon and 4 hectares of Chardonnay. This was followed by John Greenshields, with his Koppamurra Vineyard in 1974, where he planted 4 hectares of Cabernet Sauvignon. This vineyard has since been bought by Tapanappa and re named the Whalebone Vineyard, and is situated just across the road from the Terre a Terre vineyard.
Wrattonbully's vineyards are located east of the Kanawinka Fault, more elevated than the coastal plains vineyards, as well as being on much older limestone and much older soil sediments. The climate is very similar to Bordeaux with heat summations of 1,350 degree days during the growing season.
The climate in the Piccadilly Valley has a long term average of approximately 1,200 degree days during the growing season and the yearly rainfall is approximately 1,100mm. The terroir in the higher, cooler slopes of the Piccadilly Valley makes it ideal for Sparkling wine produced using Methode Traditionnelle.
Bizot vineyard is situated in the heart of Piccadilly Valley, one of the highest vineyards at 500m altitude. The soil is red clay and sandy loams over a 70 million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope. Late in 2015, Terre a Terre took over management of one of the oldest vineyards in Adelaide Hills, Charles Chilly Hargraveâ€™s property at Summertown in Piccadilly Valley. The Summertown vineyard is planted on a north south ridge. The 1987 Chardonnay plantings are on a gentle west facing slope, coming from cuttings from The Tiers Vineyard nearby, and have always been cane pruned. The Pinot Noir plantings sit on the top and the very steep eastern flank of the ridge, mostly spur pruned, using various clones through a progression of annual plantings.
Terre a Terre will continue the long established tradition of Chardonnay and Pinot for the Daosa label's sparkling wines. Much of the 1992 Pinot Noir plantings have been converted to cane pruning for optimal control of yields, for a Piccadilly Valley Pinot Noir under the Terre a Terre label. A long family tradition of outstanding fruit and exceptional wines. A wonderful endowment of vineyards from which to draw the finest vintages. A consuming passion for the winemakers art and the realization of a superb range of wines which are second to none. Exciting times ahead!
From the moment
they laid eyes on the land, they knew they had discovered something special
That something special was rich undulating fields in the shadows of Mt Ida at Heathcote in central Victoria. Tony and Linda Hunter's vision was to create a family run boutique vineyard where quality, passion and energy were reflected in the wine. Sanguine Estate vineyard and winery, established in 1997, is located approximately 5km along the Northern Highway from the turn off to Echuca, north of Heathcote. Embraced by children Mark and Jodi and their respective partners Melissa and Brett, the family worked weekends to establish the initial 16 acres that grew rapidly over the following years to 55 acres in 2002. The family's desire to produce great wine flows through every glass. Through natural winemaking techniques combined with small batch processing and hand plunging, the purity and integrity of the wine is enhanced.
This love for creating fine wine has its roots over 100 years ago. The great great grandfather of Tony Hunter, Pietro D'orsa, left Italy in 1868 to make a new life in Australia, becoming a vigneron in the town of Maldon 100 km west of Heathcote. Today, Mark Hunter continues this family tradition as Sanguine Estate's full time vigneron and winemaker. Sanguine's boutique vineyard and winery is a family enterprise intent on making concentrated, sophisticated and complex wines inspired by the unique Heathcote terrior, a fault line of ancient Cambrian red rock pulverized over 510 millions years into soil.
Having no experience in viticulture or winemaking, Linda and Tony sent their son to study a Viticultural Course at Dookie University whilst charging him with the responsibility of maintaining and developing the property. At the same time, they engaged Matt Hunter (no relation) to produce their first vintage of Shiraz and later engaged well known Winemaker Peter Dredge. Since the 2005 vintage, son Mark Hunter has become the full time winemaker for the suite of Sanguine Estate wines with guidance from consultant Ben Riggs.
Sanguine Estate has quickly forged a reputation for its richly concentrated fruit driven Shiraz with a savoury elegant finish. The unique Heathcote climate and soil combined with the philosophies of hand nurturing low yielding vines, small batch processing and minimalist intervention, produces wines of the finest quality and complexity.
The inaugural 2000 vintage, described as a fruit bomb by one reviewer, was universally embraced by lovers of fine wine, selling out in less than one week. The subsequent vintages have been received with even greater acclaim consistently achieving 90+ ratings from National and International wine writers including Robert Parker Junior (USA), Stephen Tanzer (USA), James Halliday (Aust), Ralph Kyte-Powell (Aust), Max Allen (Aust) and Huon Hooke (Aust).
Sanguine utilize the vertical shoot positioning trellis system to open up the canopy, reduce the risk of disease and expose the bunches to direct sunlight for ripening. The vines are cane pruned to a single fruiting wire with a maximum of 20 buds per vine. Crop levels are naturally low and hence bunch thinning is generally not required and irrigation kept to a minimum with some blocks being unirrigated. To conserve the natural balance within the soils and hence the overall health of the vines, the use of chemicals is minimized. In fact, over the past few years, Sanguine have managed the vineyard organically by utilizing organic fertilizers and employing other techniques such as mulching to control weed growth. It is the practice to employ organic principals in the first instance and then if absolutely necessary, use small amounts of chemicals to target specific parts of the vineyard.