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There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's.. Vital vintages from the most precious parcels»
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»
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»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»

Brown Brothers Ten Acres Shiraz CONFIRM VINTAGE

Shiraz Heathcote Victoria
Brown Brothers retain a heritage of fine winemaking which is almost as old as Victorian viticulture itself. Colonial officials are recorded as praising the quality of Brown Brothers Shiraz as far back as 1889. They have since established, an inventory of the most distinguished vineyards. The Shiraz from their Heathcote property has been an essential component to many of Brown Brothers most memorable vintages. As a pure, single vineyard wine, it affords aspirants the opportunity to savour the pick of Heathcote's crop, the first choice alongside a flame seared, well marbled cut of beef.
Available by the dozen
Case of 12
$299.00
Heathcote is one of the few places in Australia to have established an international reputation as a delineated appellation of single varietal wine. The Brothers Heathcote Vineyard was planted to rolling hills, astride an auspicious ridge which forms the backbone of Mount Camel Ranges, on a strip of rich volcanic Cambrian Terra Rosa soils. Ten Acres is a single vineyard Shiraz from a distinguished Heathcote site, parcels are crushed into a cold soak and treated to a course of vinification, followed by completion of malolactic and a year's maturation in a selection of seasoned and new, American and French oak puncheons and barriques.
Deep brick red colour. Intensely lifted aromas of red and dark berry fruit fragrances, the classic pepper notes of Heathcote Shiraz, violet florals and ferrous earth. Medium bodied palate, layered with plum and bramble fruit flavours, preserved prune and a seasoning of oriental spice, framed by the suppleness of cherry tree oak and supported by a length of fine, muscular tannins.
Brown Brothers
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