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Returned servicemen from the Great War could look forward to government grants of pastoral freehold. West Australia's Willyabrup Valley was such a place, just a short walk from the balmy beaches of Indian Ocean, it offered the veterans excellent potential for agriculture. The fertile lands of Sussex Vale were originally established to animal husbandry by the discharged troopers, generations of livestock enriched the soils and it was astutely sown to vines in 1973. Fortuitously placed at the very heart of the Australian west's most illustrious estates, it continued to occupy the thoughts of neighbouring Howard Park's chief winemaker, until he acquired the property and relaunched a softly spoken range of the most exquisite wines. Aspirants of the blue blooded styles from Margaret River will be delighted, redolent reds which bloom with berries and violet cassis, powerfully structured whites with substantial palates and crystalline fruit, chiselled and refined, the.. A better block on hay shed hill»
Josef Chromy OAM escaped from war torn Czechoslovakia as a penniless 19 year old in 1950, he fled across minefields, evading soldiers and killer dogs, ultimately finding a new home in the lucky country. Chromy has been a long standing principal in the Tasmanian food and wine industry, he established Tasmania's leading brands, including Bay of Fires, Jansz, Heemskerk and Tamar Ridge. At 76 years young, he launched his namesake label, planting one of the apple isle's most stately vineyards and gazetting Tasmania's most compellingly stylish range of wines. Chromy's sensational vintages are as conspicuous for the uniqueness of their character as they are for their sublime and articulate charm. They divide the industry press and excite all adherents of engaging, eloquent & decidedly provocative Tasmanian.. Tasty treats from the apple isle»

Beresford Classic Chardonnay CONFIRM VINTAGE

Chardonnay McLaren Vale South Australia
McLaren Vale makes august Chardonnay wines, multi dimensional, seamless and affable. Beresford planted their rootstock in the 1960s and now host some of the most auspicious Chardonnay vines. Barrel fermented in a high proportion of new French oak and treated to six months on yeast lees sediments to achieve palate flavour and textural richness. Lifted crème brulee, nectarine and peach, its luxurious French vanilla toastyness and sound weight of fruit makes Beresford the Chardonnay of choice to match white meats and roast game.
Available by the dozen
Case of 12
$263.00
Beresford
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