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    Mount Difficulty are a commune of growers, established 1998 within the elite dress circle of Central Otago vineyards. Propitiously placed around the ancient goldfields of Cromwell Basin, their harvests had long been called upon for bottling under the labels of New Zealand's most conspicuous brands. Launched as a limited release of small batch, single block vintages, the co operative of accomplished growers, has evolved through critical acclaim and word of mouth, into a formidable range of Central Otago, defined by their excellence and exquisite eloquence of.. Venerable vignerons of the very deep south»
    Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»
    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»
    Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by.. Satiations from the nethermost regions»

    Antinori Badia A Passignano Chianti Classico Riserva DOCG CONFIRM VINTAGE

    Sangiovese Chianti Classico Italy
    Vines up to a thousand years of age have been found very close to the Badia di Passignano wineworks. Literally hundreds of books at the Florence state archive attest to the significance of Badia di Passignano in the history of Chianti. The idyllic limestone slopes rise to an altitude of three hundred metres, one of the most beautiful and productive areas of Chianti Classico. To this day, the focus of the Antinori team, is on preserving the traditions of viticulture, with the aim of articulating the character which gives Badia di Passignano its distinctive identity.
    Available in cases of 6
    Case of 6
    The establishment of the Badia di Passignano vineyards is unclear. Originally part of an ancient monastery, it would appear that the earliest plantings date back to the fifth century. In 1049 Badia passed into the Vallombrosano order, a reformed branch of the Benedictines specialising in winegrowing and forestry. Over time, the order became so powerful that it owned a quarter of Tuscany. Between 1196 and 1255 the Abbey was attacked, burned and razed to the ground by the Florentines. In 1266 reconstruction began under Ruggero Buonedelmonti and further additions were made in the 15th century when Ghirlandaio decorated the monks refectory with one of his three depictions of the Last Supper.
    Intense ruby red colour. A wide range of complex fruit aromas on the nose, nicely expressed hints of liquorice and ripe blackberries. The palate is extremely well balanced and complex, showing good acidity, elegantly backed by the fruit. Stylish and rounded, exhibiting the characteristic integrity of the region, followed by a lingering finish.
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