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Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions,.. Salient statements from superior sites»
Discovered by Dr Bertel Sundstrup in 1987, after a long search for the perfect site, the amphitheatre known as Dalrymple is a mere twelve hectares of sun drenched bucolic idyll, at the very heart of superior viticulture on the beauteous Apple Isle. This is Piper's Brook central, a place of auspicious winegrowing climes, long hours of sunlight and extended ripening seasons, which yield fruit of remarkable succulence, gracious acids and satin tannins. Dalrymple are a small, unincorporated winegrowing concern, whose accord with the elements and devotion to the land, are best articulated by the leisured pursuits of their chief vigneron, whose favourite pastimes.. The verdant nook on pipers brook»
Just three kilometres from Young along Murringo Road, planted to a brisk 500 metres above sea level, Grove Estate was originally sown to vines in 1886, by Croatian settlers who brought cuttings from their farms on the Dalmatian coast. Some of these ancient plantings, emigrated at a time when much of Europe was ruled by Hapsburg emperors, remain productive to this day. Newer blocks were gradually established around these priceless parcels, ostensibly with a view to supplying leading national brands. The quality of fruit became so conspicuous that Grove Estate sanctioned industry celebrities from Ravensworth and Clonakilla to begin bottling under their own.. Quiet consummations of grove estate»
Established 1968 by Word War II flyer Egerton E.S Dennis, on ninety acres of McLaren Flat along the prestigious winegrowing terroirs at Kangarillla Road, the Dennis family pioneered the production of Mead alongside colleague and enthusiast John Maxwell. Dennis initially sold his harvests to some of Australia's most eminent brands before founding his own label in 1971,with the object of converting the high quality fruit into pure, estate made wines. Since establishment, Dennis Wines have collected hundreds of medals at national and international wine shows, twice claiming the revered Bushing King awards for best wine at the McLaren Vale Winemakers Exhibition. A.. Dennis of kangarilla road»

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.
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