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CROSER IS ONLY DISGORGED WHEN THERE IS MARKET DEMAND, ensuring extended contact on yeast lees, which contributes to the enormous palate and texture. Croser is at once bigger in colour, and more intense in flavour, dominated by the ripe Jonathon apple of the Pinot Noir content, an impressive wine fashioned from sophisticated batches of fruit from the Piccadilly Valley, which is at the core of the Croser style. "The Croser style is all about elegance and restraint, a vinous minimalism rather than exuberance!" -Wine Companion.com.au
LONGVIEW IS ONE OF THE MOST HIGHLY AWARDED WINERIES IN THE ADELAIDE HILLS, having claimed multi trophys and medals at the Adelaide Hills Wine Show. The predominantly northeast facing slopes and valleys, combined with the cool climate of the Adelaide Hills and superior winemaking practices, have produced outstanding vintages. Red Bucket is a forward drinking classic with distinctive violet and cassis Cabernet characters mixed through with spicy Shiraz fruit. The seamless palate offers ripe berry flavours, soft tannins and a savoury finish
THE FLAGSHIP PINOT NOIR BY ONE OF AUSTRALIA'S PRE-EMINENT PINOT SPECIALISTS, from the best parcels grown to the most precious blocks. The near perfect climes and terroir produce concentrated, intense Pinot Noir berries with great clarity of fruit and excellent structure. The vigorous varietal characters and enduring expressions of the vineyard are enhanced by sensitive winemaking. Tiny yields of less than 1˝ t/acre translate into a pure and distinguished wine. As with all Yering Station's Reserves, an edition that's suitably rare and extremely limited
ANDREW GARRETT CAN LAY CLAIM TO PRODUCING AUSTRALIA’S MOST POPULAR SPARKLING BURGUNDY, an approachable ambassador of this style of wine, which is made from premium McLaren Vale Shiraz. This Andrew Garrett is a rich effervescent red with generous ripe fruit enhanced by the bottling process and retaining the natural peppery varietal character of the Shiraz grape. Consistent in style and versatile in service it has been heralded as the perfect aperitif, and as an ideal acompaniement to both rich cuisine and light snacks.
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Bleasdale is Australia's
second oldest, still functioning family owned winery. Her wines are the stuff of legend and receive accolades throughout the world
Established in 1850 by English migrant Frank Potts, the Bleasdale vineyards are situated on the fertile flood plains of the Bremer River which runs parallel to Langhorne Creek. The area is a low rainfall, cool climate region which produces outstanding wines year after year.
The historic cellars constructed from red gum and limestone have been classified by the National Trust and are listed on the State and National Heritage Registers. The ancient winery houses a massive red gum lever press which fifth generation winemaker, Michael Potts still uses once a year to make a small batch, limited release wine. Bleasdale is owned and operated by the fifth generation of Potts family winemakers. They lead a dedicated winemaking and cellar team who are very proud of their work. Whilst Bleasdale is steeped in yesterday's history it has been outfitted with the latest technology. Today's winery still abides by the family traditions, retaining the philosophy of producing honest, consistent and reliable wines.
"With a plan
to hero the premium wines and regions of New Zealand there was no question that our initial focus would be sauvignon blanc from New Zealand's premier region, Marlborough...
"Made from the 2004 vintage, this wine has been passionately created to reflect the distinctive Sauvignon Blanc style for which the region has become well regarded throughout the world."
A wine almost as rare as the precious greenstone that inspired its name. Found in the South Island, greenstone is crafted into beautiful carvings that are passed on from one generation to the next. Like the land itself, they are much treasured and from this much treasured land comes the finest parcels of fruit which have been selected for Secret Stone. The result is the Secret Stone Sauvignon Blanc, a wine fresh, vibrant and elegant. Distinctively Marlborough. Once received at the winery the fruit is de-stemmed, pressed and chilled to 10-12C before gentle pressing. The resulting juices are cold settled for 48-72 hours and racked in preparation for fermentation. Following fermentation in stainless steel the wine is chilled to 0C prior to racking and selection for the final blend. The primary objective being to protect the fresh vibrant characters of the expressive fruit.
Balnaves are a
small but very proud wine family owned wine company in the heart of the famous Coonawarra Terra Rossa strip
Since the planting of the first 5 hectares of vines in 1976, the vineyard has grown steadily and now covers a total of 56 hectares of Coonawarra Terra Rossa soil. The principal variety planted is Cabernet Sauvignon, which accounts for 70% of the area whilst the addition of Merlot, Shiraz, Cabernet Franc, Petit Verdot and Chardonnay make up the total vineyard area of 58 hectares.
The Balnaves first wines were made on a contract basis at a neighbouring winery in 1990. The operations soon overtook the existing facility and a striking new 600 tonne winery was built and in operation for the 1996 vintage. To build an expandable winery and barrel storage facility, designed to be in harmony with the surrounding viticultural envelope through seasonal change. The winery was to complement the cellar door and had to be a striking visual element of deliberate form and colour as an enhancement to the landscape. The vineyard is divided into small blocks of between one and two hectares, which take into account depth of soil, trellis design, vine clone and row direction. The quality of wine produced from these small blocks is evaluated each year and recorded. This practice proves the validity of the French concept of terroir, the effect that microclimate; geological features and other factors have on the quality of the wine produced. Such effects are clearly seen in the small Balnaves vineyard at Coonawarra. Doug Balnave's initial working life was spent in the sheep industry until he became involved with wine production in 1971 when he was offered the position of Development Manager of the vineyard to be developed in Coonawarra by Hungerford Hill. After 17 years with Hungerford Hill he left that company to establish a vineyard development and management company in 1988. Doug Balnave has been involved in various state and local bodies representing the wine industry including SA Wine & Brandy Association, Limestone Coast Wine Industry Council, Phylloxera Board and inaugural President of the Coonawarra Vignerons Association. He is an active member of the Penola Pipe Band and past president of the Coonawarra Guinea Pig Racing Association. The Balnaves winery's awards are testament to the commitment to quality and never ending quest to produce the best wines. The Balnaves winemaking team are led by Qantas/Gourmet Traveller winemaker of the year for 2005/2006 Peter Bissell, his passion for wine is evident in every wine he produces.
From its very
first vintage, which won gold and the coveted Marquis de Goulaine Trophy for Best Sauvignon Blanc at the 22nd International Wine & Spirit Competition in London 1991, Oyster Bay has continued to define the very essence of Marlborough
Set in the alluvial heart of Marlborough, one of the world's most recognised wine-growing regions and a place as beautiful as it is abundant, you will find the vineyards that grew the reputation of Oyster Bay. Here, on the shallow stony soils of the tranquil Wairau Plains, where long, slow summers and cool autumn nights give birth to grapes of intense and fruity flavours, Oyster Bay began, from the very outset, to produce wines of international stature.
Described more recently by leading London wine writer, Giles Kime, as "pretty close to being the elusive stuff of dreams". Marlborough provides Oyster Bay with the perfect mix of sun and soil to produce wines of great character - distinctive, assertive, cool-climate chardonnays, sauvignon blancs and pinot noirs that define the very essence - and exclusivity - of New Zealand viticulture. If Marlborough was the birthplace of Oyster Bay, then Hawkes Bay, on the east coast of New Zealand's North Island, is its second home. Here on silty, sun-drenched alluvial plains carved by ancient glaciers, Oyster Bay grows some of New Zealand's most elegant and exciting, cool-climate Merlots. Oyster Bay takes its name from the local Oyster Bay on the tip of New Zealand's majestic South Island. Oyster Bay's reputation has been built from vines grown in Marlborough's central Wairau Valley now recognised as one of the great wine growing regions of the world. With its cool, sunny, maritime climate and its shallow, stony soils etched across great alluvial plains by ancient glaciers, Marlborough is described in Oz Clarke's Wine Atlas as "One of the greatest places on earth to grow vines, producing some of the world's most remarkable wines!" Small wonder Oyster Bay has consistently won so many of the world's most-prestigious wine awards and the hearts of so many wine lovers from Sydney to Seattle, London to New York. Internationally-recognised for producing elegant, assertive wines with glorious fruit flavours, Oyster Bay is also a winemaker with great viticultural vision. It was Oyster Bay that had the foresight, over two decades ago, to recognise the enormous wine-growing potential that lay beneath the stony, alluvial soils of a marginal sheep farming district in New Zealand's Hawkes Bay. Today Oyster Bay is producing some of New Zealand's finest varietal red wines. Not surprisingly, one of the most exciting of these is Oyster Bay's own Hawkes Bay Merlot, already being hailed as a worthy complement to a range of chardonnays, sauvignon blancs and pinot noirs that proudly carry the name - and growing international reputation - of Oyster Bay. Oyster Bay produce fine, distinctly regional wines, the benefits of moderating yields and a cool climate, are evidenced in the concentration of fruit. Great measure is taken to ensure the gentle crushing of the grapes, the juice is allowed to slowly cold settle, whilst a long, slow temperature controlled fermentation and immediate bottling, retains all the wonderful fruit flavours and aromas of the grapes. |
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