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One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»
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»
Planted to a rocky hillock just east of township Clare, Mocandunda is a collaboration of three well seasoned vignerons, the Messrs Heinrich, Ackland and Faulkner. Heinrich grows fruit for a number of the nation's leading labels, Faulkner is one of Clare Valley's most accomplished agronomists, Ackland established the illustrious Mount Horrock Wines. Mocandunda was years in the making, one of the highest altitude terroirs in all Clare Valley, the extended autumns and dry grown vines, encourage a exceptional ripening of grapes, intense with varietal characters, magnificently balanced between natural fruit sugars, acidity and tannin. Mocandunda sell the lion's.. The craggy copse on valley clare»
W. J. Seabrook & Son have been a part of the Australian wine industry since 1878. Many an ancient storefront, right across the country, are still emblazoned with the family label. Fifth generation vigneron Hamish Seabrook drew inspiration from time well spent at other illustrious estates, establishing his own personal repute as a distinguished winemaker during tours of duty at Bests Great Western, Brown Brothers Milawa and the Barossa's exalted Dorrien. A key to the long lived excellence of the Seabrook trademark has been a canny selection of exceptional vineyards fruit. Hamish hand chooses his harvests from the finest vineyards in the land, just as his.. Salutations to seabrook»

Antinori Tignanello Toscana IGT CONFIRM VINTAGE

Sangiovese Cabernet Sauvignon Cabernet Franc Chianti Classico Italy
The statuesque super Tuscan cepage of Sangiovese, with smaller components of Cabernet Sauvignon and Franc. Tignanello is produced exclusively from a vineyard of the same name, a parcel of some forty seven hectares over limestone soils on a southwestern exposure. It was the first Sangiovese wine to be aged in small oak barrels and the first modern Italian wine to include non traditional varieties such as Cabernet. Pointedly, it was among the first red wines of Chianti Classico to be vinified without the inclusion of white grapes.
A rigorously selective picking of fruit is conducted amongst the various vineyard parcels and varieties, followed by a further selection of bunches and berries as they arrive at the winery. Ferments are managed with a regimen of pumpovers and delestage at temperatures between 27C and 31C to preserve fragrance and varietal character while extracting the most supple of tannins. Upon completion, the wines are run off skins and transferred to small oak barrels for a completely natural malolactic before the end of January. Parcels are assembled and aged for a further twelve months in small oak while being racked at regular intervals. A final selection, barrel by barrel, determines the final wine.
Intense ruby red colour. A concentration of complex characters on the bouquet, red fruits and jam accompanied by spice notes, liquorice and vanilla. The palate is distinguished by an elegance fruit, lovely supple tannins and fine textures, all supported by the vibrant acidity of Sangiovese, followed by an extremely long, lingering finish.
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