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The very first blocks of vine planted at Scotchmans Hill, are now in their fourth decade. Set aside for bottling as a range of limited release, single vineyard wines, they represent the first growth of viticulture from the fertile crescent of Port Phillip's western shore. Crafted to traditional old world techniques, very similar to the great Crus of la Bourgogne, they afford the true enthusiast an opportunity to engage with the decadent delights of the greater Geelong, as sampled alongside Gruyere, game and the finest gourmandise... All the best from scotchmans hill»
The First Colonists to arrive in South Australia were brought to Kangaroo Island aboard HMS Buffalo in 1836. Sharing the journey was a veteran of the Royal Navy who had served aboard Lord Nelson's flagship HMS Victory. Frank Potts was an accomplished sailor and carpenter, he built many of the young colony's structures and trading vessels. Six generations later, the Potts family's precious plantings of Malbec have been a key component in many of the nation's most memorable and invaluable vintages for decades. A varietal that performs magnificently on the silty flood plains of Langhorne Creek, Bleasdale's pure Malbec bottlings are a profound statement about the excellence and eloquence which can be achieved after generations of husbanding one of the world's most instrumental yet abstruse wine.. Making the most magnificent malbec»

Amisfield Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Central Otago New Zealand
There are three blocks of Sauvignon Blanc at Amisfield, near the shores of Lake Dunstan in Central Otago. Older vines at the edge of Rocky Knoll yield fruit with delicious ripe stone fruit characters and pronounced minerality. Younger plantings on a beautiful elevated terrace above the winery provide grapes which are brim full of vim and vigor. A combination of wild indigenous yeast vinifications, oak barrel ferments and sedimentery lees stirring, achieves a singularly vigorous and compelling case for Central Otago Sauvignon Blanc.
Available by the dozen
Case of 12
$299.00
Harvest begins with a golden pick of the ripest fruit from silts at the edge of Rocky Knoll, progressing toward the top terraces. A percentage is destemmed directly into the press to provide a modicum of skin contact. Juices are fermented cool with choice yeats, selected for their capacity to retain vibrancy and zip. A smaller pick of late picked fruit is whole bunch pressed directly to French oak barriques where natural indigenous yeasts do their work. The ferments are wild and vigorous, making a wine of great texture and exotic stone fruit characters. Most batches are aged on light fluffy lees, a portion is matured in French oak, while being treated to regular lees stirring battonage for palate richness.
Light straw colour. Aromas of limes and passionfruit complimented by a mixture of tropical stone fruit. The palate is full bodied and dry with considerable fruit weight and layering. Rife with tropical meets vegetal complexity, the palate is full bodied and dry with great intensity of fruit balanced by refreshing acidity.
Amisfield
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