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Jane Mitchell is one of Clare Valley's leading wine industry identities, Clare Valley Legend and Clare Valley Winemakers Hall of Fame, Centenary Federation of Australia Medal, SA Tourism Commission, Australian Regional Winemakers Forum, Wine Federation of Australia Council and Australian Wine and Brandy Corporation Board. Mitchell's largest vineyard is at Watervale, a very bleak place in the middle of winter at pruning time. It is known by the vineyard workers as Alcatraz, a place to do penance in the cold, wind and rain of a Clare Valley winter. Alcatraz only ever yields minimal harvests, source of the most memorable vintages in our nation's.. These old clare valley vines are just getting better»
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's.. Precious & prodigal parcels of the barossa»
Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification.. Halcyon harvests of harcourt valley»
Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to a.. The kindly cabernet of clairault»

Brokenwood Graveyard Vineyard Shiraz CONFIRM VINTAGE

Shiraz Hunter Valley New South Wales
Exceptional Langtons Classification. Graveyard is the jewel of the Brokenwood crown, it endures as one of the nation's great first growths. A word to the squeamish, the property may have been zoned as Pokolbin cemetery in 1882 but was never populated. Established to descendants of colonial rootstock in 1968, the vines at Graveyard struggle to yield meagre harvests of the most intense berries. A Shiraz of outstanding line, as Len Evans coined the phrase, to convey fine structure, exquisite balance and generous palate length.
Each
$299.99
Dozen
$3599.00
A terroir of extremely heavy clays over loam subsoils, pockets of ironstone here and there, topsoils are very mean and shallow. Yields from the Graveyard Vineyard are low, but fruit flavour is intense through the fastidious employment of meticulous viticultural techniques. Grapes are all hand picked and treated to an extended cold soak, followed by several days of vinification in a collection of three tonnes, open top fermenters at 26C to 28C, hand plunged twice daily. Upon completion to dry, batches are pressed off skins and filled to a high proportion of new French oak barrels and larger format 500 Litres puncheons, for a course of malolactic and term of maturation.
Bright red colour, youthful hues. A nose in the savoury red spectrum, almost cherry compote, bran meal and vanillan oak with sufficient fruit to balance. These follow on to the medium bodied palate with plenty of sweet flavours up front, initially soft to mid weight tannins, followed by red berry and spice flavours. Fine grape and oak tannins begin to grip on the excellent, lasting finish.
Brokenwood
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Brokenwood
Established in 1970, Brokenwood Wines has evolved from a weekend venture for self-professed hobby winemakers into one of Australia's most reputable wine labels

Brokenwood was founded by a trio of Sydney-based solicitors, Tony Albert, John Beeston and James Halliday, who paid a then record price of $970 per acre for a 10-acre block in the foothills of the Brokenback Ranges. The original block - originally planned as a cricket ground for the local community was planted with Cabernet Sauvignon and Shiraz.

Brokenwood

The first vintage was picked in 1973. It was a labour of love for the partners, and the friends and families they conscripted to help, with the grapes being carried to the winery in buckets in the back seat of Len Evans' Bentley. Brokenwood's inaugural vintage yielded 75 dozen Shiraz - Cabernet. While none of the original partners claimed to know anything about viticulture, the wine received praise, and attracted a loyal following from its first vintage.

In 1975, a new winery was built to accommodate the growing production. The winery housed fermentation tanks and oak barrels, and, in dorm-style accommodation, the exhausted bodies of the many helpers who came to stay at Brokenwood, seduced by the promise of clean country air, fine food, wine and company in exchange for help on the vineyard. Visitors helped themselves to a taste of the very limited and eagerly sought after boutique wine made by Halliday and his band of weekend winemakers from a table standing in the shade of the first floor balcony.

Growth was steady until the boom of 1978, when six new partners joined, allowing the purchase of the next door Graveyard Vineyard. Designated as a cemetery by the local town planners, but never used as such, the block had been planted with Shiraz & Cabernet Sauvignon.

Brokenwood

The heavy clay soil resulted in vintages of low yield, but with extraordinary concentration of flavour in the berries, providing a distinctive wine style that is still evident in the Brokenwood red wines.

The Graveyard Vineyard created Brokenwood's flagship wine, the Graveyard Vineyard Shiraz, which is still sourced exclusively from this one vineyard. The Langtons Classification of Distinguished Australian Wine has it as the highest rated Hunter Valley red wine, in the Outstanding category. In the same year, Brokenwood sourced fruit from outside the Hunter Valley for the first time - Cabernet Sauvignon from Coonawarra - which was blended with Hunter fruit to make a premium red.

In 1982, the company extended its range to include white wines - notably the jewel of the Hunter Valley, Semillon. With this broadened scope, the partners decided to consolidate further growth by appointing a Chief Winemaker/Managing Director. Iain Riggs joined Brokenwood in 1982, introducing new winery equipment and facilities specifically for premium white wine production. Brokenwood was now capable of producing high quality white wine, which, since 1983, has been a significant part of its total production.

The multi-regional blend wines, such as the popular Cricket Pitch range, are sourced from premium regions throughout Australia to create a style that demonstrates balance, elegance and consistency. While the size of the company has grown, the operation remains deliberately labour intensive, being the only way of assuring the individuality of the wines.

Brokenwood