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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.. Tasty treats from the apple isle»
Just outside the Gippsland town of Leongatha, a few minutes down the road from the hallowed grounds at Bass Phillip estate, ten precious acres of exceptional terroir were planted in 1990, to artisanal clones of Pinot Noir, Chardonnay and Syrah. The propitious easterly aspects make the most of morning sun, an auspicious bequeath of fertile Ferrosols oblige the rootstock and infuse the fruit, while reducing the vigor and rationing the harvest. Lucinda Estate was never established as a producer of scale, its scant yields were always destined to be in pursuit of stunning Syrah and the perfect Pinot. Victoria's Gippsland is a place of paradise for vintages in the.. A glimpse of the gippsland grail»
The story of Langmeil begins with early Barossa settlement, planted to Shiraz by Christian Auricht in the 1840s, the estate vineyards were restored by the Lindner and Bitter families during the 1990s. Some of Herr Auricht's original plantings are still in production, three and a half priceless acres of gnarled, dry grown vines which provided the cuttings for much of Langmeil's refurbished heirloom parcels. A princely range of old, to very old single vineyard wines, delineated by the eloquence of each unique site, defined by the provenance of history and pioneer folklore. Saved from the ravages of time by the hand of providence and generations of dedicated.. The legacy landscapes of langmeil»
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»

By Farr Sangreal Pinot Noir CONFIRM VINTAGE

Pinot Noir Geelong Victoria
One of Australia's salient, small batch winemakers, Gary Farr has always aspired to formulate the ultimate Pinot wine. He may be very close. Gary Farr's style is traditional and essentially Burgundian, employing natural yeasts and whole bunch ferments, he insists on cork. A wine of exceptional balance and finesse, seamless from fragrance to finish, Farr was inspired after reading the Da Vinci Code, to annoint this superlative cuvee Sangreal. As the estate vineyards continue to mature, the holy grail of Gary Farr Pinot Noir comes within closer reach.
The By Farr vineyards are planted to a mixture of Pinot Noir rootstock and clones. The aspect of the vineyard is north to northeast and quite undulating. The soil is volcanic loam over limestone, in some sites the limestone dominates the loam, well drained and of low fertility. They compare well with the best sites for Pinot Noir anywhere in the world. Farr applies techniques he learned in France, whole bunches with stalks fermented in large, open, cylindrical vats. The traditional process requires him to immerse his body into the wine and to break up the hot spots which occurr in this uneven and ancient form of vinculture. This method called pigeage is practised in the production of the great burgundies.
Deep scarlet colour. Great perfume on the nose, fine well integrated fruit of highly complex red berries and subtle toasted oak. Perfumed but savoury, the essence of Pinot Noir from a precious site. Rich flavoursome palate, showing weight, true length and depth. Seamless in its delivery and a joy to drink, velvety, generous, seamless in its delivery, currants and plum fruit balancing the animal character. Flavoursome and compelling, yet acquiescent and accomodating, the aficianado's style of Pinot, gamey and moreish.
By Farr
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