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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 branded their Metala fruit as Brothers In Arms. The quality of wine re established Metala as a vineyard of global significance and claimed George Mackay Trophy as Australia's foremost export. Cohorts of the stately Langhorne Creek style will be pleased by the palate weight, structure and seamlessness of Brothers In Arms, grown, crafted and bottled by a family who have been supplying.. The goodly farms of brothers in arms»

De Ladoucette Marc Bredif Vouvray Museum Collection CONFIRM VINTAGE

Chenin Blanc Loire Valley France
Marc Brédif can count on the finest harvests in Vouvray, twenty acres of the best vineyards, a canon of salubrious south facing vines, planted to unique chalk and silica clay soils known as Aubius. Many have been supplying Brédif for generations and are the source of Loire Valley's most memorable vintages. The great vineyards of Tarbourneau, Clos Chavin and Mailet yield a superior quality Chenin Blanc. The pick of the crop is the eminent Les Vignes Blanches, one of the most celebrated vineyards in all Valley Loire.
Each
$299.99
Dozen
$3599.00
Marc Brédif have long held access to the finest Chenin Blanc vineyards. Grapes are hand harvested in successive passes through the choicest blocks, off vines up to seventy years of age, planted to the vineyards of Vignes Blanches, Tabourneau and Mialet, growing on the first slope up the banks of River Loire, in the communes of Vouvray and Vernou sur Brenne. Only the ripest and healthiest grapes are considered for inclusion. Parcels are treated to a pneumatic press, the exclusively free run juices are treated to a day or two of cold soak followed by vinification in traditional fermentation vats. Upon completion, the wines are held on sedimentery yeast lees for eighteen months before bottling.
Beautiful bright straw green hue. Intense nose develops into ripe bouquets of loquat and white nectarine, gingerbread and floral, nutty fruit notes and pastoral charm. A soft palate exhibiting a balance of evolved fruit characters and lovely freshness, almonds, honey and tinned pear, before a clean acid finish on lingering notes of apple and orange blossoms. Match with fondue and elegantly presented white meat recipes.
De Ladoucette
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