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Much of the prized harvests from the Hugo family property are destined for Australia's most esteemed brands, the best parcels however, are reserved and released under the Hugo label. Consistency of quality from vintage to vintage is the objective, making wine from the pick of estate grown fruit makes it a reality. A precious component of low cropped, dry grown old vines fruit, greatly enhances the depth of flavour and overall complexity. A Shiraz of opulence and finesse, opaque and textural, in the style of McLaren Vale's most outstanding vintages, Gold Medals Winner Royal Adelaide & Australian Small Winemakers Show, have your Hugo alongside standing rib, at a.. Headline harvests of hugo»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of.. Exquisite editions by the master of mornington»
The First Colonists to arrive in South Australia were brought to Kangaroo Island aboard HMS Buffalo in 1836. Sharing the journey was a veteran of the Royal Navy who had served aboard Lord Nelson's flagship HMS Victory. Frank Potts was an accomplished sailor and carpenter, he built many of the young colony's structures and trading vessels. Six generations later, the Potts family's precious plantings of Malbec have been a key component in many of the nation's most memorable and invaluable vintages for decades. A varietal that performs magnificently on the silty flood plains of Langhorne Creek, Bleasdale's pure Malbec bottlings are a profound statement about the.. Making the most magnificent malbec»
Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade.. Melton makes a mean mourvedre»

Dowie Doole Estate Merlot CONFIRM VINTAGE

Merlot McLaren Vale South Australia
There really is a Dowie Doole, architect/grower Drew Dowie and international banker/grower Norm Doole. Their dedicated team have struck a purple patch with Merlot, fortifying the pick of their crop with a tenth of Cabernet Sauvignon for structure, aromaticness and length. At Dowie Doole, quality drives everything. Viticulturally, the ultimate expression of quality is in delivering harvests of the most exceptional fruit to make great wines. The requisite McLaren Merlot style of early accessibility and soft lingering flavours, gracious tannins and supportive oak.
Available by the dozen
Case of 12
$275.00
Some of the finest, eldest and most distinguished McLaren Vale vineyards have now been welcomed into the Dowie Doole family. Merlot is harvested in excellent condition as the grapes achieve rich colour, exemplary varietal flavour, good acidity and fine ripe tannins. Fruit is crushed and vinified on skins in a static fermenter for six days. A third of the juices are run off into medium toast American oak hogsheads and barrel fermented to dryness. The balance is fermented to dryness and transferred to a selection of seasoned, second and third use barrels. Batches complete malolactic and several months maturation before assembling into the final wine.
Bright crimson red, purple hues. An aromatic nose dominated by spices and ripe red fruit such as plums, rhubarb and cherry. A medium bodied palate with barrel fermentation integrating the oak with ripe plum and soft, herbaceous, berry characters. The wine opens up to reveal roasted chocolate and coffee characters finishing with soft, rounded tannins.
Dowie Doole
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