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Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and fennel, pectins and pith, Walkerville make Pinot Noir as it should be, bucolic, pastoral, articulate of the land whence it came. Partisans and purists of bespoke.. The grazier's garden of gippsland»
Returned servicemen from the Great War could look forward to government grants of pastoral freehold. West Australia's Willyabrup Valley was such a place, just a short walk from the balmy beaches of Indian Ocean, it offered the veterans excellent potential for agriculture. The fertile lands of Sussex Vale were originally established to animal husbandry by the discharged troopers, generations of livestock enriched the soils and it was astutely sown to vines in 1973. Fortuitously placed at the very heart of the Australian west's most illustrious estates, it continued to occupy the thoughts of neighbouring Howard Park's chief winemaker, until he acquired the property and relaunched a softly spoken range of the most exquisite wines. Aspirants of the blue blooded styles from Margaret River will be delighted, redolent reds.. A better block on hay shed hill»
Greg Melick embarked on the prodigal road to gambling and booze as a mere teenager, after winning the daily double at Werribee and spending the lot on good red wine. He ultimately returned to the straight and narrow, achieving the rank of ADF Major General, Senior Law Counsel, Master Wine Judge and Officer of Australia AO. Melick now grows his own, he remains besotted with les grands vignobles de Bourgogne, the illustrious Pinot Noir of Cote de Nuits and Cote de Beaune. There are few places in the world, more akin to the 1er Grand Cru style of Pinot Noir, than the temperate pastures along Tasmania's River Derwent. It was here in 2002, amongst the woodland idylls of the apple isle, that Melick established Pressing Matters, a meagre four hectares of superior European clones Pinot Noir. Mr Melick has come full circle, this.. Pressing matters in pinot noir»

Cointreau Liqueur 700ml

Liqueur
The distinguished and refined Cointreau is still produced according to a secret recipe that has remained unchanged for 150 years. Adolphe & Jean Cointreau, famous master confectioners, established a distillery in Angers to make spirit from local fruits in 1849. Jean's son Edouard formulated a unique Eaux de Vie in 1875 from sweet and bitter orange peel, with a highly crystalline robe, a major novelty of the time. He is also credited with the square, amber coloured bottle design, the modern version of which still remains the signature of Cointreau to this day.
Each
$59.99
Dozen
$719.00
The recipe for Cointreau is closely guarded secret. What we know is that the strength of crystal clear spirit is infused by baskets laden with sun dried orange peels. Their intricate colours define different orange flavors, greenish bronze for bitter and orange/ red for sweet, which yield a greater fruit intensity. The peels are treated to a maceration and finally distilled in well burnished red copper stills to extract the precious essential oils. An addition of secret ingredients, which are also completely natural, give the finished Liqueur its creamy roundness and aromatic vigour which inspires the palate and tantalizes the senses
Liqueurs
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