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Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of.. Tanunda tradition»
It was a matrimony between an American biochemist and the founder of Margaret River Devils Lair, that set the scene for one of the nation's most illustrious estates. A member of the Top 1OO Wineries of World, Giant Steps were established 1997, with a view to assembling an elite range of limited release Yarra Valley vintages. Crafted from the fruit of superior sites, some yielding just a few hundred cases each year, these are exclusive editions from bespoke parcels of elite terroir, bearing the curiously cryptic monikers of precious blocks of vine, Gruyere Farm, Applejack and Wombat Creek. Fashioned for aficianados of the euro style, defined by their winsome.. Big wines from little vineyards»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»
Heirloom Vineyards were born of love. A romance between an esteemed wine judge and his protege, consumated by a shared passion to preserve the integrity of venerable old vineyards. A deference for the sanctity of the soil and adherence to the timeless procedures of organic viticulture, were an integral part of the vision. Their parching quest, to secure some grand old blocks of vine in the elder precincts of Adelaide Hills, Coonawarra, Barossa and Valley Eden, were followed by years of corrective husbandry, pencil label releases and bespoke vintages. The fostered old vines have now been resurrected, yielding treasured harvests of the most sublime new world.. Serenading sleeping vineyards to life»

Brown Brothers Patricia Pinot Chardonnay Brut CONFIRM VINTAGE

Chardonnay Pinot Noir Pinot Meunier Victoria
Patricia is the culmination of Brown Brothers commitment to excellence in viticulture and oenology. A slow and painstaking selection of fruit from the finest blocks of vine is followed by the utmost care throughout vinification, aimed at maximizing palate structure and achieving true elegance. A Pinot Noir dominated wine, from grapes grown to the high altitude Whitlands vineyard, crafted with strict adherence to traditional Methode Champeniose. A splendid effort, complex and rich with toasty fruit and yeast characters, Patricia is intended to impress.
Available in cases of 6
Case of 6
$239.50
The climate at Whitlands is ideal for retaining the type of acidity so essential to this style of wine. The property sits at eight hundred metres above sea level in the sub alpine area at the top end of the King Valley. Fruit is hand picked and whole bunch pressed through an air bag. Grapes are treated gently to yield a scant five hundred litres of juice per tonne, minimising the impact of harsher compounds from skins. Base wines are treated to full malolactic for complexity. The secondary ferments are deliberately extended to produce a fine bead, then rested an extravagant five years on lees to develop further complexity. Patricia is then disgorged and liqueured, to true Methode traditionelle.
Light straw colour with fine persistent bead. Llifted nose with a rich yeast autolysis character and hints of citrus and apple. The palate is full bodied, complex and rich with prominent lemon/ lime flavours and a bready character which lingers. The mouthfeel is creamy and elegant before a crisp, dry finish and with refreshing acidity. This complex and rich sparkling wine deserves to be accompanied by the finest faire, hors d'oeuvres or scallops, souffle or brie.
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