• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Constructed during early settlement by a supervisor of colonial convicts, at the very epicentre of the market gardens which serviced Hobart, Clarence House is a heritage listed manor which remains largely unaltered since the 1830s. It passed through several hands before being acquired by the Kilpatricks in 1993, who answered the call of Bacchus and established the grounds to vine. There are now sixteen hectares of viticulture, several significant Burgundy clones of Chardonnay and Pinot Noir, with smaller plantings of Sauvignon and Pinot Blanc, Merlot, Cabernet and Tempranillo. What's most unique about the Clarence House vineyards are the soils and topography,.. Heirlooms of a hobart homestead»
Stephen George grew up amongst the grape vines, very near the hamlet of Reynella and the nascent Skillogalee in Valley Clare. Both salubrious sites which were originally planted to vine by George senior in 1970. Stephen's pioneering work at Ashton Hills was a major catalyst for the development of Adelaide Hills as an internationally renowned wine growing region. Along with the eminent Brian Croser, Stephen was one of the principals who placed Adelaide Hills on the map, resolved to produce the best Pinot Noir in the country and bring global fame to the Adelaide Hills Piccadilly Pinot style... From the misty chills of ashton hills»
Andrew Nugent grew up next door to the great historical wineworks at Penfolds Magill. He honed his craft as viticulturalist and vigneron amongst the illustrious wineries of old McLaren Vale. In the 1990s, Nugent planted new vines at Woodside along Bird In Hand Road, on the site of an ancient gold mine, a godsend of fortuitously fertile soils and magnificent mesoclimes for stellar quality Adelaide Hills wine. Bird In Hand have since amassed a breathtaking tally of international accolades for the unrivalled excellence of their superlative vintages, wonderfully small batch releases, with the magnificence of structure, seamlessness and immaculacy of fruit, to.. Vivid vintages from the tailings of adelaide hills»
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»

Evans Tate Gnangara Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Margaret River Western Australia
The enduring Evans & Tate were at the forefront of Margaret River's rise to international recognition, to this day they are endowed with some of the region's most bountiful Cabernet vineyards. Their viticultural team have trained the resplendent sites to bestow perennially upon the winemakers, vintages of increasing excellence. The best parcels are selected and vinified to a mix of old and new world techniques, to achieve a Cabernet wine with an intensity of flavour in compelling, Margaret River styling.
Available by the dozen
Case of 12
$179.00
Evans & Tate's vineyards produce ripe, intensely coloured Cabernet berries brimming with bright varietal characters and endowed with soft textures. Prior to picking, grapes are tasted twice weekly to monitor flavour, colour and tannin development. Bunches are harvested throughout the cool of night and early morning, gently destemmed, transferred to static fermenter and cold soaked for several days. Parcels are fermented at 22C to 24C as seeds are carefully extracted and batches thoroughly aerated every eight hours. Upon completion, components are pressed to tank and racked clean off yeast lees, a third of Gnangara is matured in French oak.
Deep purple red colour. Pure Cabernet nose exhibiting briar, fresh blackberry and blueberry aromas ahead of a leafy menthol/spearmint lift. French oak maturation has infused delicate cedar and subtle spice notes. Palate is filled with ripe blueberry and plum, fresh, flavoursome and long with perfectly integrated characters of cedar and toast. Bliss alongside roast beef and crisped potatoes.
Evans Tate
1 - 12 of 18
1 2 next»
1 - 12 of 18 1 2 next»