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Some precious old blocks of ancient vine Grenache still remain after a government sponsored program to cull unproductive vineyards during the 1980s. Yielding excruciatingly small harvests of the most characterful fruit, these wizzened old veterans deliver small batch vintages which are evocative of the old world classics from Cotes du Rhone. The enduring Wirra Wirra were established 1894, their eclectic range belies the splendour of small parcels which are separately handled and bottled for exclusive release. The Absconder draws fruit from vines planted a century ago, it merits a breathing and decant, an articulation about the sublime excellence of old vine.. The compelling case for old vines grenache»
Old Richmond Gaol was one of Diemen Land's first prisons, built by the convicts themselves, of good old fashioned granite blocks, laboriously hauled in wooden hand carts and quarried from the ominously monikered Butchers Hill. Today, Butchers Hill is the site of the steepest sloping vineyard in Coal River Valley, invigorated by afternoon sea breezes and prevailing winds from the roaring forties, its highly auspicious, self mulching black Vertosols, yield extraordinary wines. Established by founding members of the Hobart Beefsteak & Burgundy Club, Butchers Hill represents three generations of passion amongst the nether vineyards of the Apple Isle. Not just a.. Princely parcels of pooley»
William James Maxwell was an architectural sculptor who migrated from Scotland to Australia in 1875. He built a mock castle and established a family vineyard just outside Adelaide, which he named Woodlands Park. His son planted vines in nearby McLaren Vale and his grandson served a term as winemaker for Hardy Wines at the historic Tintara wineworks. William Maxwell's progeny remain in McLaren Vale, producing the southern hemisphere's most successful brands of Honey Mead, as well as vintages of the most extraordinary value in McLaren Vale Shiraz. But what does Maxwell taste like? Gentleman James Halliday describes Maxwell as robust, picking the eyes out of.. Made of mature vine mclaren vale »
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's.. Precious & prodigal parcels of the barossa»

Giesen Ridge Block Pinot Noir CONFIRM VINTAGE

Pinot Noir Marlborough New Zealand
Giesen own and operate many of New Zealand's eldest and noblest vineyards, having accumulated an inventory of the finest viticulture since establishment in 1981. A single block of vine at Wairau, defined by a mesoclime and terroir uncannily similar to the great Crus des Cotes du Rhone, was replanted to Pinot Noir, with a view to creating small batches of the most superior vintages. Managed to fully certified organic husbandry, the precious Ridge Block yields the most intense Pinot Noir, crafted to minimalist old world techniques, articulate of a very special site.
Available in cases of 6
Case of 6
$257.50
Clones 115, 777 and Abel, are planted to a medley of small to medium fractured stones, suspended in free draining silt and clay loams, regularly shoot thinned to optimise balanced growth, fruit thinned to optimise concentrated flavours and cropped at a modest kilogram per vine, hand picked to a schedule aimed at bringing fruit to the wineworks in perfect condition. Parcels are treated to a week of cold soak and three or four weeks wild indigenous yeast ferment on skins, a portion is included as whole bunches. Upon completion, batches are passed through an old fashioned basket press into an extravagantly high proportion of new hogsheads and barriques, for malolactic and a year's maturation.
Scarlet red with darker robes. Dark currant fruit notes to start, brambles and maraschino, caraway and cummin, anise and spice. A lovely palate, layered with morello, red apples and black cherry flavours, sassafras and root beer characters, its succulence, piquant stalky tannins and weight of fruit showing superb integration.
Giesen
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