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    Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most.. Small batches of beechworth's best»
    Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of barnyard, French oak sophistication and the.. All that's good from gippsland »
    The Australian winemaking industry is grateful to Leontine O'Shea, instrumental in the establishment of Mount Pleasant wines, she sent her son Maurice to France for an education in viticulture right at the outbreak of World War I, gifting him his first Hunter Valley vineyard in 1921. Mount Pleasant are now custodians of some grand old sites, a canon of small, elite blocks of vine that yield a precious range of icon wines, which represent peerless value and readily disappear before release of the following vintage... The legacy of grand old hunter valley vineyards»

    Forest Hill Block 5 Cabernet Sauvignon CONFIRM VINTAGE

    Cabernet Sauvignon Mount Barker Western Australia
    One of the great endowments of Forest Hill is the age and maturity of its cool climate vineyard. Home to the Great Southern's eldest Cabernet vines, the original plantings are over forty years of age. These unirrigated vines on their own roots produce concentrated and complete wines, elegant and refined. Fashioned from the estate's very best parcels of select, hand picked Cabernet Sauvignon grapes, Block 5 exhibits splendid concentration of silky, grainy tannins, extraordinary intensity and ripeness of fruit with engrossing overall complexity.
    Available in cases of 6
    Case of 6
    $329.50
    There is something very special about the wines of Forest Hill. Part of this, of course, comes from the location. The vineyard is located in Mount Barker and the vines date back to original plantings made in 1965. This makes Forest Hill the oldest cool climate winery in Western Australia. Warm daylight hours coupled with the cool nights of the Great Southern harness ideal conditions for the production of slowly ripened wine styles. Harvests of Cabernet Sauvignon, picked of the superior Block 5, are destemmed and crushed into eight tonnes, open fermenters, inoculated and pumped over thrice daily at 25°C. Batches are transferred to oak barrel for completion of malolactic and eighteen months maturation.
    A deep scarlet colour. Expressions of dark berries, tobacco leaf and subtle earthy notes carry through from the bouquet onto the palate with lingering dark chocolate characters. A long and generous mouthfeel is well supported by a very dense structure of chalky tannins. Approachable now, Block 5 will continue to soften and integrate as it develops into a longer and more complex, mouthfilling wine.
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