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Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also.. The twin tales of terre a terre»
Kooyong Estate only make limited editions from tiny blocks of vine, a hectare or less, which yield deeply personal wines, highly eloquent of their terroir, aspect and clime. There are the pebbled ironstone soils of Farrago, which create an uncannily Burgundesque style of Chardonnay, redolent of grapefruits, mealy bran and wet flint. The precious half hectare at Faultline articulates the savouryness of seaweed and struck match. The sheltered lee of Haven Block encourages the grapes to bloom with chewy red jube characters. The windswept parcel at Meres infuses wonderfully perfumed rhubarb and ribena notes into a velvetine tannin structure. All are equally.. Venerable vintages from the most precious parcels»
Established 1851 by the French Marist order, Mission Estate are New Zealand's oldest winery, under continuous management ever since. The city of Lyon's Society of Mary sailed to New Zealand with little more than faith, fair winds and a few healthy vines. Men of Burgundy, they knew from good wine, they chose their ground and planted rootstock near Ngaruroro River between Napier and Hastings at Pakowhai. Agriculture and livestock were a necessity, but the establishment of a productive vineyard was essential. The area is now known as Hawke's Bay, internationally renowned for the rich terroirs of Gimblett Gravels, home of New Zealand's most salient brands... The burgundy tradition of te ika a maui»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»

Delas Chateauneuf du Pape Haute Pierre CONFIRM VINTAGE

Chateauneuf du Pape France
The wines of Chateauneuf du Pape are amongst the most prestigious of the entire Rhone Valley. These prized efforts are vinified from grapes grown to the region's stoney hilled terroirs, off vines pointedly planted to soils of varying depths. Haute Pierre Rouge is mostly Grenache with a tenth of Syrah, from vineyards on the famous red clay/ quartz soils of Chateauneuf du Pape.
Available in cases of 6
Case of 6
$419.50
Delas Freres is a winery of tradition and renewal. Founded 160 years ago in Côtes du Rhône, the noble estate has been rejuvenated by the passion and energy of Famille Lallier-Deutz. From vineyards between Avignon and the ville of Orange, Haute Pierre is a negociant wine crafted with harvests of fruit by growers who have been supplying Delas for generations. Grapes are crushed, destemmed and vinified in traditional open cement tank fermenters for ten days. Maceration lasts eight to ten days, achieving a high extraction of flavours and essential carbolic acid. After de-vatting and pressing, the wine is treated to a course of malolactic fermentation, followed by fourteen months maturation in large format oak casks.
Deep garnet red in color. Haut Pierre exhibits strong spicy aromas. A rich, powerful palate with a degree of delicacy and finesse over a tightly knit tannic framework. Haut Pierre is rich and unctuous, revealing intense licorice flavours. Ideally suited to the traditional French and provencale style of braises and meats in wine sauce.
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