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There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's.. Vital vintages from the most precious parcels»
An illustrious national marque which defines the statuesque Margaret River style, the Cabernet Merlot concords of Voyager Estate are distinguished by their compelling presence of fruit, seductive seamlessness, limousine oak and stately tannins. Representing fiendish value for entry into the eminent house of Voyager, Girt By Sea affords the majesty of Margaret River for every enthusiast in the land, at a prudent &.. The generosity of margaret river cabernet merlot that just keeps on giving»
Established 1851 by the French Marist order, Mission Estate are New Zealand's oldest winery, under continuous management ever since. The city of Lyon's Society of Mary sailed to New Zealand with little more than faith, fair winds and a few healthy vines. Men of Burgundy, they knew from good wine, they chose their ground and planted rootstock near Ngaruroro River between Napier and Hastings at Pakowhai. Agriculture and livestock were a necessity, but the establishment of a productive vineyard was essential. The area is now known as Hawke's Bay, internationally renowned for the rich terroirs of Gimblett Gravels, home of New Zealand's most salient brands... The burgundy tradition of te ika a maui»
Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»

Ata Rangi Martinborough Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Wellington Martinborough New Zealand
Ata Rangi are the product of love for the land and passion for the vine. The dry windy climate consistently delivers low yields with high concentrations of flavour in the grapes. Obsessive attention to detail throughout the growing season ensures the fruit comes in at optimum flavour and balance. The care taken extends to harvesting the warmer side of individual rows and going back a few days later for the cooler side. A term of age on yeast less enhances palate weight and complexity, lovely tropical notes of guava and papaya contend for attention.
Available by the dozen
Case of 12
$383.00
From the Lismore and Waiora, Walnut Ridge, Hau Ariki Marae and Southdown Estate vineyards. Sites are all very similar, shallow silt loam over deep, free raining alluvial gravels, rainfall is very low. The naturally low yields, older vines, small canopies and judicious, labour intensive, hand picking of the entire crop, make an essential contribution to the uniquely Martinborough style of Sauvignon Blanc.Grapes are all hand picked, sorted and crushed, a portion is vinified in contact with skins and held for two months, drawing out more complex flavours, which works with the natural acidity to add a refreshing backbone. A third of the wine is fermented in neutral oak barrels for texture and richness.
Light straw colour. Notes of elderflower, lemon/ lime, tropical papaya and hints of fresh fennel are defining features. A full, creamy palate entry, lovely weight and a long and focused finish, a restraint and elegance that's all class. Aiming for a complex, satisfying, food friendly style, a small portion is fermented in older barrels to enhance mid palate weight and texture.
Ata Rangi
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