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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»
Coonawarra cattle graziers since 1906, the Reschke family turned some of their land over to viticulture in the 1980s. Such was the quality of Reschke fruit, that it became an essential inclusion for some of Wynn's most memorable vintages and a number of national icon wines. Reschke now keep the pick of crop for their own label, the most princely harvests of Coonawarra Cabernet, Merlot and Shiraz, characterised by their defined regional eloquence and ingratiating palate weight. The fruit of vines, planted to iron red terra rosa soil and nourished by the fertile plenitude from generations of grazing cattle, for every ardent enthusiast of born and bred, baronnial.. Reschke red, born & bred»
Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Thomas Yule now sources fruit from the eminent Justin Vineyard in Frankland River, a dark ruby Shiraz of lifted liquorice and intense brambleberry, seasoned by piquant pepper notes and supported by showroom tannins. The very elite of Frankland River Shiraz... Artisanal wines of distinguished sites»
Major Sir Thomas Mitchell left more than just an invaluable bequeth of our nation's most detailed frontier maps. Mitchell distinguished himself in Wellington's army during the Napoleonic wars in the renowned 95th Baker Rifles. A gifted draftsman, he found his way to the nascent colonies of Australia, where his acumen at mapmaking won him the office of Surveyor General. During one of Mitchell's historical expeditions, he charted the fertile lands around Victoria's Goulburn Valley, establishing the colonial fruitgrowing township of Mitchell's Town. The district's auspicious orchards flourished until Colin Preece identified the region as an opportune place to.. Barriques between the billabongs»

Brown Brothers Patricia Pinot Chardonnay Brut CONFIRM VINTAGE

Chardonnay Pinot Noir Pinot Meunier Victoria
Patricia is the culmination of Brown Brothers commitment to excellence in viticulture and oenology. A slow and painstaking selection of fruit from the finest blocks of vine is followed by the utmost care throughout vinification, aimed at maximizing palate structure and achieving true elegance. A Pinot Noir dominated wine, from grapes grown to the high altitude Whitlands vineyard, crafted with strict adherence to traditional Methode Champeniose. A splendid effort, complex and rich with toasty fruit and yeast characters, Patricia is intended to impress.
Available in cases of 6
Case of 6
$239.50
The climate at Whitlands is ideal for retaining the type of acidity so essential to this style of wine. The property sits at eight hundred metres above sea level in the sub alpine area at the top end of the King Valley. Fruit is hand picked and whole bunch pressed through an air bag. Grapes are treated gently to yield a scant five hundred litres of juice per tonne, minimising the impact of harsher compounds from skins. Base wines are treated to full malolactic for complexity. The secondary ferments are deliberately extended to produce a fine bead, then rested an extravagant five years on lees to develop further complexity. Patricia is then disgorged and liqueured, to true Methode traditionelle.
Light straw colour with fine persistent bead. Llifted nose with a rich yeast autolysis character and hints of citrus and apple. The palate is full bodied, complex and rich with prominent lemon/ lime flavours and a bready character which lingers. The mouthfeel is creamy and elegant before a crisp, dry finish and with refreshing acidity. This complex and rich sparkling wine deserves to be accompanied by the finest faire, hors d'oeuvres or scallops, souffle or brie.
Brown Brothers
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