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One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»
An Irish cobbler named Reilly settled into the tiny Clare Valley township of Mintaro circa 1856. He converted a stone barn into a homestead cottage. Reilly's Cottage served as the local cobbler's shop in the centre of the bustling town, which had boomed after the establishment of salubrious slate quarries. Almost 140 years later, the cottage has been restored to its former glory by relatives of Reilly, the family Ardill, once again it is a hive of activity, home to the eminent and award winning range of Reilly.. There once was a man named reilly»

Freycinet Louis Pinot Noir CONFIRM VINTAGE

Pinot Noir East Coast Tasmania
Such are the favourable microclimes around Tasmania for the production of world class Pinot Noir, that they have attracted the interest and investment of some of the great Maisons of Burgundy. The soils that lay beneath the vines at Freycinet is terre extraordinaire, it works closely with the low altitudes, idyllic conditions and refreshing maritime winds, to encourage the vines into yielding the most extraordinary harvests of Pinot Noir. Louis brims with splendid cool climate characters, impressive for it's burgundian styling, while being unambiguously Tasmanian.
Available in cartons of six
Case of 6
$215.50
Optimally ripe, exclusively estate grown Pinot Noir, clones G5V15, 114, 115 and 777, are hand harvested off fully mature vines and treated to inoculation in rotary fermenters. A pure yeast culture is added and temperatures are allowed to peak at a very warm 32°C. The musts are pressed after a week of ferments, whereupon Louis is transferred to a combination of new and prior use French oak barriques for a year's maturation.
Deep red in colour. Bouquet reveals ripe plum and red berry fruits with earth, truffle and perfumed cedar. The palate is full of spicy berry and plum flavours in combination with soft toasty oak and fine tannins. Thoroughly enjoyable whilst young, with the structure and concentration of fruit to mature gracefully.
Freycinet
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