Hill of Grace is a magnificent Eden Valley Shiraz
Fashioned From Vineyard Blocks Up To A Century And A Half Of Age Full bodied and stunningly perfumed endowed with a concentration of spellbinding old vine characters, the distinguished and compelling Hill of Grace is acclaimed internationally as one of the new world's great first growths in wine.
Fashioned from Muscat of Alexandria grapes with a small percentage of Cienna to blush the wine a steamy RosĂ© colour
Cienna Is A Hybrid Of Cabernet Sauvignon And The Rare Spanish Varietal Sumoll Developed by Australia's CSIRO Together they translate into a sunny pink wine of moderate alcohol that's cheery and ripe with sultry red berry characters. Moscato Rosa is so delicate and fresh that it's irresistible on its own. With food, it makes the perfect match to any recipes which incorporate fruit. Unbeatable with pizza.
The best Chardonnay always exhibit conspicuous balance
Those Fortunate Enough To Have Countenanced The Wines Of Tallarook Will Understand Why Terra Felix Are So Well Received The objective is to create a robust style of Chardonnay which can be enjoyed in its youth without evolving too rapidly while in bottle. A measure of oak is perceptible yet inseparable from the fruit, characters derived from vinification contribute complexity without dominating.
FOUNDED 1859 WHEN TWO COMPANIES MERGED THEIR VITICULTURAL INTERESTS, Duval Leroy are one of the few remaining, exclusively family owned Champagne firms, solidly established within the the top tier of Maison
. A mostly Pinot Noir wine (75%)
from some of the better Crus Montagne de Reims and CĂ´te des Blancs
. Headquartered at Vertus
, in the heart of La Cote des Blancs, Duval Leroy cultivate two hundred hectares of the most exceptional quality vines.
ATA RANGI FOUNDER CLIVE PATON HAS LONG BEEN AN AVID TREE PLANTER AND HAS WON A NUMBER OF AWARDS FOR HIS SIGNIFICANT CONTRIBUTION TO THE ENVIRONMENT. Paton approached the Project Crimson team for advice and support, a charitable conservation trust established for the protection of New Zealand's iconic native red flowering Christmas trees, the pohutukawa
, the northern and southern rata. Crimson is sourced primarily from vines between ten and twenty years of age, which yield grapes that express the more aromatic spectrum of Martinborough Terrace.
TAKING PRIDE OF PLACE IN THE PANTHEON OF GREAT AUSTRALIAN FORTIFIEDS, Hanwood is an exceptionally smooth and mellow, rich Tawny Port. An assembly of luscious wines which have been ageing in small oak cask for up to sixty years. Great care is taken at the blending stage to achieve an average age of ten years as opposed to five, which is the practice for most other Ports. The extra time spent in oak, combined with the traditional techniques perfected by McWilliam's since 1877, are what makes Hanwood such a very special Fine Old Port.
ARTHUR JACKAMAN WAS A WORLD WAR II PARATROOPER WHO ESTABLISHED A CABERNET VINEYARD IN THE 1960S, selling his fruit to the big brands for bottling as port wine. Jackaman chose Langmeil to husband his treasured vines and the property remains productive as one of the Barossa's most stately blocks of Cabernet Sauvignon. Hand pruned, hand sorted and picked, the precious parcels of Jackaman's fruit are treated to a traditional vinification, followed by transfer to a luxurious selection of mostly new French oak hogsheads for an extravagant two years maturation.
Sam Miranda is
the third generation of a prominent winemaking family who moved from Italy to Australia in the 1930s
Sam grew up amongst the vines in Griffith but he eventually became aware of the quality of King Valley fruit as growers would drop by to sell their harvests. Sam became highly enthused by tales the growers would tell him of the natural beauty of King Valley and the excellent conditions for growing world class fruit. Griffith and King Valley share a vibrant culture of Italian migrant agriculture, in 1991 Sama made the journey and fell in love with the picturesque beauty of Victoria's high country. Sam loved the fresh style and complex structure of King Valley wines. He acquired a 70 hectare property in 1997 on the corner of Snow and Whitfield Roads. He made his King Valley operations complete when he established a winery and cellar door in the following year.
The Sam Miranda vineyard and wineworks stand tall in the heart of the Milawa food and wine gourmet region, along the scenic roadway to the ski fields of Falls Creek and Mt. Hotham. Redesigned and redeveloped by renowned Sydney architect Alex Popov in 2007, the new Miranda cellar door is modern but simplistic, offering a relaxed atmosphere to compliment Sam’s wines and the beautiful surroundings. A delicious menu of Mediterranean inspired cuisine, using local and seasonal produce, delights local foodies and tourists alike.
In 2004 Sam acquired a further 120 hectares in the Myrrhee district. Not only is this a choice viticultural site with ideal winegrowing conditions, it also offers magnificent views over the surrounding mountains, a nice way to work while Sam sits on his tractor some 400 metres above sea level.
To Sam the future is written in hard work and strong development, in being able to plant and grow, source and make wines which best reflect the true and honest style of King Valley. He feels a strong affinity to the region, a unique convergence of soils and climes which highly favour the planting and harvest of classic Italian wine grape varietals, Sangiovese and Nebbiolo, Pinot Grigio and Arneis.
Miranda's Oxley vineyard is fortuitously planted to the King Valley creek bed which is fed by melting winter snows which cover the high country from June to September. The site is planted to Cabernet Sauvignon and Petit Verdot, it offers rich soils and a cool climate allowing for long ripening periods, yielding lovely medium bodied wines which articulate the freshness and elegance for which King Valley is renowned.
Miranda's spectacular Myrrhee vineyard is planted to an altitude of 350 metres above sea level, the perfect site to experiment with an array of rare and unique grape varietals. It is here at the foothills of the beautiful Victorian Alps, that the perfect growing conditions are ideal for Prosecco wines, Merlot and Traminer, Chardonnay, Pinot Noir and Tannat. In addition to his harvests of estate grown fruit, Sam Miranda makes a range of exclusively single vineyards wines, crafted from choice parcels planted to exceptional, higher altitude sites throughout the King Valley. Miranda's Mountain range are proven cool climate performers. The objective is to make wines which exhibit purity of flavour while reflecting the terroir of beautiful King Valley. Miranda's signature range are the pick of crop, sourced from vineyards in the upper King Valley. These wines are made to exhibit a refined style and display distinct varietal eloquence. They are a result of matching specific varietals to the perfect soil and climate, vineyard management and careful winemaking.
There are some
signs of maturity at Tin Shed Estate in the Barossa, but the label is still primarily about encouraging the enjoyment of food and wine
The Tin Shed Wines adventure began in 1997 when Peter Clarkeâ€™s passion for food and wine overflowed one night in the company of friend and viticulturist Andrew Wardlaw. Peter is head chef and part-owner of the award-winning Vintners Bar & Grill near Angaston.
The following year, the pair combined their talents in a small tin shed to create their first wine. This Shiraz was mollycoddled from the outset â€“ handpicked and hand nurtured using wild fermentation and minimal additions. The undivided attention the fruit and resulting wine received paid off, with the Single Wire Shiraz receiving accolades from wine lovers and wine writers alike.
Despite the temptation to accelerate production, Tin Shed Wines chose instead to concentrate on creating wines that were subtle and allowed the real character of the vineyard to dominate. Rather than produce larger volumes of one particular wine, Peter and Andrew pooled their expertise and played with a new blend of Mourvedre, Shiraz and Grenache.
The success of this second wine led to other inspired decisions, such as the Wild Bunch Riesling in 2002, again a result of the same techniques â€“ wild ferment, minimal additions and loads of attention. Following this the Melting Pot Shiraz, then one particular â€śfruit saladâ€ť block, inspired the production of the All Day RosĂ©.
Tin Shed Wines now boasts five labels. Each of them demands an equal amount of nurturing, so total production is still limited to 5000 cases each year. These wines were designed to be unique and are continually being hailed as such by those who have the privilege of tasting them.
In 2006, Peter and wife Anne, took sole ownership of Tin Shed Wines. Enter viticulturist/winemaker Nathan Norman, who was attracted to the winery because of its attention to detail. The Tin Shed dream has not faltered over the years. The small team is still intent on mollycoddling its wines, to produce real vineyard flavours that complement food without overpowering it.
Based in the
heart of Australia's Barossa Valley and boasting vineyards over a century old, Elderton is a producer of some of the world's great wines
Winner of Australia's most coveted wine award the Jimmy Watson Memorial Trophy (1993) and the prestigious London International Wine & Spirit Competition's World's Best Shiraz Trophy (2000), Elderton remains proudly owned by the Ashmead family. The Elderton Vineyard is located on the banks of the North Para River, which is on the southern edge of the township of Nuriootpa. The Barossa Valley's climate is classified as Mediterranean, which amounts to warm summers (average temperature in January is 25Â°C to 35Â°C) and cool wet winters with an annual rainfall of 550 mm. The vineyard was planted in 1904 by Samuel Elderton Tolley, with a view to supplying Barossa wineries with premium fruit. After a period of neglect, the Ashmead family purchased the vineyard in 1979 and went about restoring it to its former glory. Modern viticulture practices were employed and the vineyard began to flourish.
The inaugural 1982 vintage is now considered a collector's item. The first Command Shiraz followed suit in 1984 making it one of Australia's oldest blockbuster wines. Elderton went on to be distinguished by Australia's most coveted wine award the Jimmy Watson Memorial Trophy (1993) and the prestigious London International Wine & Spirit Competition's World's Best Shiraz Trophy (2000). In 2003 Elderton finished building its own winery in Nuriootpa, formerly a Penfolds site. Elderton was now able to grow, produce and bottle wines all on the family estate. This means a greater to attention to detail.
The vineyard now comprises 70 acres with the principle varieties being Shiraz, Cabernet Sauvignon and Merlot. The majority of the vineyard is between 40 and 100 years in age. This age, combined with minimal irrigation, produces rich, concentrated fruit for exhibiting classic varietal characters. The majority of the vineyard is planted east to west, allowing the breezes from the Barossa ranges to flow through the rows rather than across them. These breezes assist with canopy management.
The real strength behind the Elderton success is the ancient 72 acre Barossa Floor Vineyard, which produces fruit of the highest quality year in year out. Each block on the property is cherished but the two standouts are the 104-year-old Command Shiraz block and the 64-year-old Ashmead Cabernet Sauvignon block. Some of the older blocks on the vineyard are planted with unknown clones, however, all plantings since 1949 are Shiraz 1654, BVRC12 or BVRC30, with the Cabernet Sauvignon being G9V3 or LC10. The trellising used throughout the vineyard for recent plantings is simply a double wire vertical with single wire trellising used on earlier plantings.
Following fast on the heels of the estate's world renown reputation for red wines, Elderton is gaining a reputation for white wines. The white grapes are mostly all picked in the cool of the night to ensure that they come into the winery at the right temperature. They are crushed at this temperature, where some whole bunch pressing is also done and only the free run juice is used, which in most instances is fermented at cool fermentation (14â€“16Â°C) levels.
The red grapes are also picked in the cool of the night, much of the old vine stock is hand picked to ensure the longevity of the vines and integrity of the fruit. They are crushed and fermented in open concrete, static stainless steel fermenters, or limited amounts of barrel fermentation. These ferments are temperature controlled (normally 20â€“24˚C) before they are fermented to dryness. The wines are then pressed off in the air bag presses releasing most of the colour and complex tannin structures before being blended back into the total blend. The wines are then pumped over to temperature controlled maturation cellars and carefully monitored before further blending and bottling. The best French and American oak and all barrels are benchmarked annually by the winemaking team and the respective coopers to ensure that the oak complements the wines fully.
Bordering St. Vincents
Gulf, 40 kms south of Adelaide, Amery Vineyards grace the rolling foothills of the Southern Mt. Lofty Ranges
In the early 1850's Richard Baker Aldersey bought several sections of land 6 kms north of McLaren Vale in a hilly area near Hope Farm (Seaview). He built a fine ironstone house and named the property Amery, after his birthplace Amery Farm near Alton, in Hampshire, England. The land was partly cleared until Amery was acquired by William Hammond junior, whose father owned the adjacent Hambledon Farm where he settled after quitting his sugar plantation in Jamaica. In 1886 young William Hammond planted out the original seven acres of vineyard at Amery, but for the main part he ran the 339 acre property as a farm, raising cattle and sheep, cereal crops, soft fruits and vegetables. In 1890 the Amery property was bought by the Kay Brothers, Herbert and Frederick, and they finally came into possession on February 2nd 1891.
Five months later Bert and Fred carted in vine cuttings from Tintara; 25,800 Shiraz, 5,000 Riesling, 10,000 Carbenet, and began planting the fallow paddocks. There is a meticulously kept diary for every year that the Kay Family has been at Amery. They give not only detailed vintage records and weather information, but also a host of day-to-day insights into the tremendous physical effort people put into working and living in those early days.
On Friday 15th July 1892 they recorded: "W.H. Craven offered to supply Carbenet and Malbec cuttings at 10/- per thousand." Tuesday 19th July "T. Hardy called - agreed to buy 900 white Hermitage vines from him." Wednesday 20th July - "Ordered from W.H. Craven at 7/- per thousand 14,500 Carbenet and 13,000 Malbec cuttings. J.G. Kelly called, agreed to take 3,000 Riesling cuttings." Monday 25th July - "Planted 457 White Hermitage on hilltop". Thursday 28th July - "T. Hardy sent up 90 White Hermitage vines (2 years old)." The first grape crush came in 1895. Today, the Heritage Listed Kay Brorthers Amery is the oldest McLaren Vale winery still in founding family hands.
The Rieslings were the first true varietal wines grown to the area and some of the older traditional winemakers in the district were prophetic of failure. Time has happily proved to the contrary and today outstanding Riesling wines are still being made in McLaren Vale. The Riesling recorded in the 1891 diary were in fact, mainly the variety we now know as Chenin Blanc.
The warm temperate climes, cool moist winters, warm dry summers and proximity to the sea ensures that frost, which is a debilitating agent in many viticultural areas, is virtually unknown. The vineyard receives a rainfall of approximately 550mm year and excellent vines are grown on a wide range of soils, the predominant being ironstone gravel. The estate Cellar Door, which is part of the original Winery complex, boasts some stunning panoramic views of the surrounding picturesque valleys and hillsides.
The Kay Brothers were partners in business for fifty-seven years, which is a remarkable achievement in the Australian winemaking scene. Herbert Kay was made Chairman of the Australian Wine Board in 1933 where he sat for twelve years. Herbert's son Cuthbert (Cud) Kay took over the management and winemaking at Amery. He increased the vineyards, concentrating on more Cabernet Sauvignon, Shiraz and Riesling with some smaller areas of Sauvignon Blanc and White Frontignac. In the 1960s changes in the estate's primary UK market and uneconomic prices led to the development of Australian markets. Initially this was in bulk to other winemakers but progressively more and more wine was packaged until eventually all of the output became branded under the Kays Amery Vineyards label.