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Legendary Penfold winemaker John Duval began his apprenticeship in 1974 under the tutelage of the late great Max Schubert. Duval's family had been supplying Penfolds with fruit and root stock for generations, many of South Australia's most prestigious vineyards were sown with cuttings from Duval's family property. Duval was awarded International Wine & Spirit Competition Winemaker of Year and twice London International Red Winemaker of Year. He now focuses on releasing painfully limited editions, assembled from precious parcels of elite Barossa vine, hand crafted by one of the world's most accomplished and peer respected winemakers... Ancient barossa hamlet vines»
Ken Helm A.M. received the Order of Australia for his work with Riesling, for his contribution to the Australian wine industry, for his support of cool climate wine producers and service to the Canberra community. Helm placed the Canberra region firmly on the map for world class wines after his inaugural 1977 release won significant international accolades. Ken's flagship wines are Riesling and Cabernet, he retains strong ties with eminent wine makers around the globe. Trips to the vineyards and wineries of Mosel, the Rhine valley and Bordeaux provide new inspiration and contribute to the development of his Canberra wines. In 2000 Ken instigated the Canberra.. Meet one of our nation's most peer respected winemakers»
There were two scrub covered parcels of land, just outside Pokolbin village along McDonalds Road, that local council had long set aside for use as cricket ground and cemetery. Both were ultimately auctioned off to the highest bidders and sown to vine. A third undeveloped site became the subject of a long running feud among the new and old neighbours. Dodgy invoices between the rivals were exchanged and the division of firewood became a further cause of contention. A truce was eventually called by the two protagonists, Brokenwood and Hungerford Hill, for the sake of healthy viticulture. The nascent blocks achieved international renown as the eminent Cricket.. Sociable soils make for healthy vine»
David Wynn introduced cardboard wine casks, flagons and the Airlesflo wine tap to the nation. He is best remembered for re packaging the Coonawarra estate which bears his name and which endures as one of Australia's icon brands. Wynn was a master of his craft and studied oenology at the world renowned Magill wineworks. An astute marketer and talented blender, he also had a keen eye for the land, investing in the ancient John Riddoch fruit colony and planting vines on a challenging site, high atop the lofty latitudes of Valley Eden. Mountadam Vineyards were built from the ground up, with a view to crafting a limited range of well structured, weighty wines,.. The legacy parcels of mountadam vineyards»

Bress Gold Chook Shiraz CONFIRM VINTAGE

Shiraz Heathcote Victoria
Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Gold Label is the flagship Shiraz by one of Victoria's most adroit, small batch producers. An opulent effort vinified from parcels of the most intense fruit, bottled without fining or filtration, which may deposit a harmless sediment, so decanting is a must.
Available in cases of 6
Case of 6
$263.50
Shiraz was selected from two vineyards at either ends of Heathcote appellation. The grower uses traditional viticultural techniques of organics and crop thinning to produce crops of less than 1½ tonnes to the acre. A combination of whole bunches and gently crushed fruit are introduced to open fermenters. A slow vinification is initiated by indigenous yeasts, treated to hand plunging thrice daily. Post pressing the wine was transferred to French oak hogsheads for full malolactic, followed by a gravity forced barrel to barrel racking and maturation for a year.
An intense and vibrant crimson colour, deep, dark, inky. A complex array of black fruit aromas, spice, cloves and plum, oaken characters of char and vanillian spice. The palate is tightly packed full of black fruit, spice, cloves, and plum. The oak characters are beautifully integrated into the wine, providing structure and adding power, balance and a savoury richness. Bress should be decanted prior to serving, enjoyable now and will reward cellaring.
Bress
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