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Johann Gottfried Scholz served in the Prussian army as a battlefield bonesetter, before joining the great emigration of Lutherans from Silesia to Barossa Valley. After building a family homestead along the alluvial banks of Para River, Gottfried established a mixed farm of livestock and crops, fruit trees and grapevines, Semillon and Shiraz. His acumen at healing fractures and setting splints made Gottfried a leading local identity, as his homestead cottage evolved into the Barossa's very first private hospital. Over a century later, the exceptional quality of harvest from Gottfried's original homestead, made the fruit of Willows Vineyard, an essential.. Savour the shiraz by scholz»
Constructed during early settlement by a supervisor of colonial convicts, at the very epicentre of the market gardens which serviced Hobart, Clarence House is a heritage listed manor which remains largely unaltered since the 1830s. It passed through several hands before being acquired by the Kilpatricks in 1993, who answered the call of Bacchus and established the grounds to vine. There are now sixteen hectares of viticulture, several significant Burgundy clones of Chardonnay and Pinot Noir, with smaller plantings of Sauvignon and Pinot Blanc, Merlot, Cabernet and Tempranillo. What's most unique about the Clarence House vineyards are the soils and topography,.. Heirlooms of a hobart homestead»
Right across the road from Jasper Hill's Emily Paddock,a precious parcel of ancient terra rosa soil was acquired and planted to vine by a baronial Mornington estate, highly accomplished growers with a consuming aspiration to grow the finest Shirazin all Heathcote. They settled on a coveted site along Drummond's Lane, strewn with unique green Cambrian shards, a sacred place to yield the top growth amongst single vineyardHeathcote Shiraz. Decades later, the vintages remain excruciatingly measured in availability. Painstakingly hand made, arcanely labelled behind the monikers, Pressings, Block F and Block C, the cherished editions of Heathcote Estate represent.. The likely lads of drummond's lane»
Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing.. The wonderful wines of wicks»

Pascal Jolivet Pouilly Fume CONFIRM VINTAGE

Sauvignon Blanc Loire France
Domaine Pascal Jolivet is relatively young, founded 1982, its wines can already be found in top Michelin star restaurants across France. Highly specialized at making Sancerre and Pouilly-Fumé of great elegance, balance and finesse, Pascal Jolivet are strong believers in letting nature make the wine, while endeavouring to articulate the suppleness of Loire Valley Sauvignon Blanc. Labelled for many years as Fumé Blanc, the vintages of Pouilly-Fumé are amongst the most charismatic and immediately appealing, refreshing white wines of all France.
Available in cases of 6
Case of 6
$293.50
The vineyards of Pouilly are 200 kilometres south of Paris, on the right bank of River Loire. Domaine Pascal Jolivet operate eight hectares of Pouilly Fumé around the villages of Tracy and Les Loges. Soil types vary greatly, Les Loges is very chalky, contributing body and length to the wines, Tracy is rich in silica, adding fruit to the palate and bouquet. Grapes are sorted by hand and crushed, each vineyard parcel is separately handled. Juices are treated to a long and slow vinification through the action of wild native yeasts in temperature controlled fermenters. Upon completion, components are left on sedimentery lees for four to six months, infusing complexity while building structure and adding texture.
Light straw lime hue. A clean nose of nashi fruits, lemon and thyme enhanced by luscious mineral gunflint notes. Focussed, decidedly mineral palate over layers of piquantly ripe fruit, wet stone and quartz, before a penetrating, acid line finish, resurging minerality and whisp of smoke. Superb as aperitif, a delight alongside good food, crustacea or goat cheese recipes.
$40 To $49 White France
25 - 36 of 40
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25 - 36 of 40
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Pascal Jolivet

Pascal Jolivet

Pascal Jolivet

Pascal Jolivet