Twice Gold Medal Challenge International du Vin
Moscatel And GewĆĀ¼rtztraminer Grapes Grown to estate vineyards on the mountains of the Upper Penedes form the backbone of fruit for ViĆĀ±a Esmeralda, a delicate but strunningly fragrant wine. The dry fig and raisin characters of Moscatel de AlejandrĆĀa give Esmerelda it's luscious and flavourful palate, fleshed out by the orange of Frontignac or Moscatel de Grano Menudo as the Spanish say, further enhanced by the complex aromaticness and spice of the vivacious Traminer.
From their base of operations in Geelong
Scotchmans Hill Have Trekked The Adelaide Hills And Sailed Across The Tasman In Pursuit Of The Finest Sauvignon Blanc As exciting for its flamboyance of tropical fruit as for pungent green herbaceousness, serve chilled and enjoy alongside prawns, Thai chicken or yum cha.
THE YABBY LAKE TEAM KNOW ABOUT THINGS HEATHCOTE SHIRAZ. Red Claw is clearly a very special wine, crafted from hand picked parcels of the most intensely flavoured fruit, harvested off the prestigious Heathcote Estate Vineyard. A stately construct of Shiraz, layered with viscous black berry fruit flavours and sheathed in carriage of stealthy terra rosa
TINTARA TASTEFULLY EMBRACES THE BEST OF NEW AGE WINEMAKING WHILST ARTFULLY RETAINING AND UTILIZING MUCH OF THE ORIGINAL PLANT AND TECHNIQUES FROM HARDY'S DISTANT PAST. Tintara Shiraz is fashioned from premium fruit grown to some of the better vineyards across the valley. A delicious wine that's been hand crafted with a view to enhancing the fine quality, intensity and distinct qualities of McLaren Vale Shiraz, all carried on a balanced structure of pliant, juicy tannins, achieving a palate of measured opulence and refined persistence.
DUTCH EXPLORER GULDEN ZEEPAARD
WAS NOT THE FIRST TALL SHIP TO CHART THE COAST OF WESTERN AUSTRALIA BUT SHE DID PREDATE CAPTAIN COOK BY A CENTURY AND A HALF. Today, Gulden Zeepaard's logo adorns the label of West Cape Howe. Headquartered within the grounds of their undulating home vineyard at Mount Barker, the West Cape Howe team collate parcels of Semillon and Sauvignon Blanc from across the finer viticultural precincts of the Australian west, for the construct of an intense wine which would unnerve its laureate siblings from across the Tasman.
A CHARACTERFUL PINOT NOIR BORN OF TRIUMPH OVER ADVERSITY. Considerable research by Stewart Elms in 1991 identified the north facing slopes at the end of Felton Road near Bannockburn as being one of the warmest and most ideal sites in Central Otago. Heat summation data and soil maps from the construction of the Clyde Hydro Dam made a crucial contribution to the establishment of vines on Felton Road. Mouthcoating, subtle and caressing of fruit, a Pinot Noir of harmony, restraint and sophistication that intrigues rather than shouts its breeding, finishing with just enough tannin to frame the wine beautifully.
In the renowned
Marlborough wine region of New Zealand, between the waters of Cloudy Bay and the jagged Kaikoura Mountains, lies the ancient glacial Awatere Valley
In the nineteenth century, early pioneers stopped in this valley at a place where their horses could wade across the Awatere River. They called this point The Crossings. Today, this spot falls within The Crossings wine estate, which is made up of three vineyards in strategic locations within the valley. While this land was once used by the settlers for grazing, recent years have increasingly seen it converted to vines, as this southern sub-region of Marlborough proves itself to be a prime vineyard location.
While the Awatere Valley is producing wines different in style to those of northern Marlborough, wines from The Crossings offer a particularly individual expression of the Awatere. As one of the viticultural pioneers of the valley, The Crossings have been able to select a spread of the best sites, and from the many different parcels within these, are able to create individual wines that express the land in which they are grown. At the heart of The Crossings lie 140 hectares (346 acres) of vineyards spread over three specially selected sites on the northern banks of Awatere River in Marlborough's Awatere Valley These are wholly owned by The Crossings, ensuring complete control over the grapes.
The natural profile of the Awatere Valley, with its golden staircase of river terraces provides variations in soils and temperatures at different altitudes. This means that within each of The Crossingsā vineyards themselves numerous sites exist, offering a wide variety of parcels with diverse flavour profiles from which we create our blends. This enables the crafting of well structured and individual wines, which retain an unmistakable Marlborough profile, while exuding Awatere character. The Crossings' viticultural focus is on maintaining low yields and achieving good vine balance to produce fruit that ripens uniformly and with maximum flavour intensity.
Working in harmony with nature forms the root of The Crossingsā vinegrowing programme and has directed all aspects of site preparation, planting and vineyard management. In an age where the drive to maximise production has transformed diverse ecosystems into monoculture in many of the worldās vinegrowing areas, The Crossings celebrates biodiversity, and has left many of the fine old trees and existing vegetation on our sites. The estate also avoids the use of pesticides and herbicides and follows the practices of New Zealandās Sustainable Winegrowing programme.
The Awatere Valley is the southern sister valley of the Wairau Valley, where Marlborough's Sauvignon Blanc legacy began. As interest has grown in the Awatere, vineyard plantings have risen to around 1,200 hectares (3,000 acres), with very little prime viticultural land now left in the valley. The Awatere Valley shares many general climatic characteristics with the Wairau Valley, such as the low rainfall, high sunshine, warm summers, cool nights and long dry autumns ideal for producing high quality wines. However, bud burst for vines on lighter soils in the Awatere can be a little earlier than in the Wairau, while the region's harvest can be later, often giving Awatere grapes a longer ripening period in which to develop intense flavours.
With a relatively high water table in the Wairau Valley, the natural vigour of a vine like Sauvignon Blanc must be constantly checked in the vineyard in order for the vine to concentrate its energy on its grapes. However, the lack of underground water in the Awatere's free draining glacial outwash gravel soils, limits both the vigour and yield of its vines. This enables the vines to achieve a good balance and allows the viticulturalist greater control of vigour. The result is ripe concentrated fruit which makes wines that embody the distinctive minerally style of the Awatere.
Torrent Bay is
one for the discerning wine drinker. Like its beautiful namesake in the Abel Tasman National Park, Torrent Bay stands out from the rest
Made using carefully selected grapes, with ongoing attention to detail throughout production, Torrent Bay embodies all the quality and dedication that has governed the Drummond family since its first members arrived in the Motueka region in the late 1800s. While known first for exquisite examples of Chardonnay and Pinot Noir, the Nelson region has a growing reputation for the aromatic varieties, Riesling, Pinot Gris and GewĆ¼rztraminer as well as its own distinctive take on Sauvignon Blanc and some superb stickies.
The softly rolling Moutere Hills are formed from the weathered gravels of an ancient river system, which originally reached from St Arnaud to the coast. The gravel threaded clay soils are reknown for producing wines of richness and texture. The Pinot Noir is deeply flavoured with fine tannins and elegance. The Chardonnay is complex, multi faceted with excellent structure. Winemakers also produce excellent Sauvignon Blanc, Riesling and more recently Pinot Gris.
Torrent Bay's founding family, the Drummonds hold firm to their belief that the rich fertile soils surrounding the Motueka township, coupled with balmy sea breezes and some of New Zealand's consistently highest sunshine readings are the ideal climate in which to craft their aromatic wines. Grapes from their vineyards in the nearby Moutere add a further dimension to their range of classic aromatic varieties.
Next door to the scenic adventure playground of the Abel Tasman National Park, their vineyards produce high quality Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, GewĆ¼rztraminer and Viognier, both for the Anchorage label and the company's export label Torrent Bay.
Pioneers in horticulture and agriculture in the region since the 1800s, the Drummonds now use their land-savvy and more than a century of local knowledge passed down from generation to generation to produce their own wine savvy.
The first of the vines were planted by the Drummond family in the spring of 2000 in rich river loam beside the mouth of the Motueka River with expansion since then to take advantage of terroir in surrounding fertile horticultural areas, already renowned for hops, black currants, raspberries and a variety of pip and stone fruit. Vibrant, fertile river flats with loamy, sandy soils ensure vigourous growth with careful vineyard management in the Motueka and Riwaka vineyards while the heavier but no less fertile soils in the Moutere are coupled with incredibly hot temperatures, combine to produce a mouth-filling array of aromas and flavours in the resultant wines. Fruit harvested from mature vines in the promising Motueka region of Nelson has produced a well balanced Chardonnay wine with a rich creamy nose and palate, ripe rounded mouthfeel and long malolactic finish. Hints of mealiness and toasted biscuits lead into a palate laden with subtle tastes of banana, peaches and tropical fruits combined with subtle oak integration.
Bay of Fires
was born of a desire to make cool climate wines of classical structure, combining fruit intensity with refinement, complexity and persistence of flavour
The group winemaking team at Hardys identified, back in 1994, the regions they believed would make cool climate wines of classical structure, combining fruit intensity with refinement, complexity and persistence of flavour - the ultimate expression and grape and region. Tasmania's potential for the production of classic, cool climate grape varieties was clearly evident. Their vision has come to fruition with the success of Bay of Fires, Tigress and Arras.
Tasmania's latitude and island status confer a range of unique climates more closely resembling the classic winegrowing regions of France than any other part of Australia. The vineyards growing grapes for Bay of Fires wines experience growing season temperatures ranging from below those of Reims in Champagne to slightly above those of Burgundy and Alsace. Strong similarities in sunshine hours and humidity also contribute to Tasmania's suitability for growing the world's classic cool climate grape varieties.
Within the range of suitable climates, of particular interest is the strong correlation between specific locations in Tasmania and those of Europe making the world's benchmark examples of Chardonnay, Pinot Noir, Riesling, Sauvignon Blanc and Pinot Gris. In carefully selected sites, Tasmania's cool climate supports balanced vine growth and the production of physiologically mature grapes - grapes exhibiting ripe fruit flavours with soft natural acidity and moderate potential alcohol.
The initial interest in the vineyards of Tasmania arose from a desire to seek out genuine cold climate grapes to make fine and elegant, but flavoursome sparkling wine
Sparkling wine made from grapes grown in the extremes of Tasmania's cool climate increasingly impress with their finesse, minerally complexity and persistence of flavour. The wines exhibit a steely leanness, which is finely balanced by intensity of fruit flavour. The Bay of Fires sparkling wines are fine examples of this and are at the forefront of quality Australian.
Bay of Fires, Tigress and Arras have evolved from Tasmania's unique vineyards. Moderate yields and cool growing conditions result in wines with outstanding varietal intensity, elevated fruit spice and mineral complexity. The fruit characters of these wines are tight and enduring and support minimal winemaking intervention. Softness of acidity and persistence of flavour are common attributes. These wines are very much an expression of the grapes, soil and climate that produced them.
Bay of Fires wines reflect the courage and care of a dedicated group of Tasmanian winegrowers and the vision and spirit of the winemaking team.
Since 1843, with
unique single-mindedness and sense of purpose, the Krug family has proudly cultivated the markedly individual character of their exceptional champagne
Krugās founder, Johann-Joseph Krug, was a maverick who turned his back on a comfortable position in an established champagne house to strike out on his own. He had not only the vision, but also the talent, to achieve his ambition of creating a champagne with a taste quite unlike any other. Theirs is a living legend, a certain idea of excellence that has been quietly redefined through six generations without a break. Subsequent generations of the Krug family not merely honoured his achievement, but amplified it, bringing genuine pride and passion to their craft.
Krug today is the result of a continuity ā of vision, of spirit, of passion ā that is an absolute rarity in any time or place. To discover Krug is to share in that spirit, to sense that passion, to experience something truly exceptional. Intense, inspiring, individual, Krug is a revelation every time. From meticulous grape selection, through the birth of the wine in small oak casks, to the intricate process of āassemblageā, followed by long years of aging in the cellars, Krug champagne is the culmination of painstaking care and unrivalled craftsmanship.
From the grape to the glass, Krug champagne is nurtured with painstaking care and attention to detail. The Krug philosophy is, first and foremost, about a passionate commitment to craftsmanship, defined by a series of uncompromising choices which, taken together, create a taste, a style, that is as legendary as it is unique.
Of fundamental importance to the Krug style is its approach to grape selection. Krug sources its grapes, not from a few large vineyards, but from an intricate mosaic of fine-quality plots, some of which are not much bigger than gardens. This choice is based on Krugās knowledge of the terroir of Champagne, and the fact that the same grape variety cultivated in different vineyards develops subtle nuances of flavour. As a result, the wine is more exciting ā the more you drink, the more you discover. Krug knows which areas best suit its style, and endeavours to secure the best-quality supplies from those areas ā indeed, some farmers have been supplying the Krug family with grapes for generations.
The grapes, selected by hand, are pressed to obtain the āmust ā, which is transferred to 205-litre oak casks, individually labelled by area and vineyard. It is in these small oak casks that the wines are born. Alone among the great champagne houses, Krug still ferments all its wines in oak ā not out of some slavish devotion to tradition, but because only this method can bring each and every wine so vibrantly to life. Another advantage of the first fermentation in oak is that the exchanges which take place between the wine, the wood of the casks, and the oxygen in the atmosphere naturally favour a slow, long evolution of the wine, resulting in the exceptional longevity of all Krug champagnes.
Time is the greatest luxury of all, and Krug, which has spared no effort in the making of its champagnes, now allows them all the time they need to reach maturity. For this reason, every Krug champagne is aged for upwards of six years, and in some cases much longer. Not until each has attained its perfect balance of freshness and fullness will it be released from the cellars in Reims. At Krug, a passion for the craft is also a matter of patience.