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At latitude 45 degrees south, Central Otago is the southernmost wine region in the world. Snow topped mountains, rocky ranges and dry tussock hills, a place of climatic extremes, bitterly cold winters, parched soils and discouragingly poor fertility. Designed by the angels in heaven for sublime and stupendous vintages of Pinot Noir. At the very epicentre of the most desirable confluence in Central Otago microclimes is Nanny Goat Vineyard. Conspicuous for her serious weight of fruit, splendid structure and chewy, textural palate, Nanny Goat make a magnificently endowed style, offering the understated power and presence to accompany gourmet game sausages, meaty Mediterranean braises or char grilled rib... That's perfect for porterhouse»
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 discerning patrons, the limited releases of Golden Ball are an.. Small batches of beechworth's best»
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.. Pressing matters in pinot noir»

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.
Forest Hill
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