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Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»
Planted to a steep north facing slope, under the shades of an ancient sawmill, very near the estuaries Mersey and Don, the measured yields of an elite little vineyard are hand picked for vinification by the illustrious Josef Chromy wineworks at Relbia. Highly specialised with the effusive sparkling styles and aromatic whites, winners Winestate Alternative Varietal of Year, the barriques of Barringwood are percolating parcels of Pinot Noir, which are setting a benchmark for the artisanal boutique estates of Devonport and greater Launceston. Barringwood are grown within a unique mesoclime, the longest growing season in Tasmania, each bottle is remarkable for its.. Ardour of affection on the apple isle»
Unico Zelo are an old world style of winemaking co-operative, a congress of Adelaide Hills family growers who take their work seriously, to ensure that their harvests are fashioned into a range of exquisite, artisanally crafted limited edition wines. Italian varietals are the specialty, a class of grapes which grow magnificently within the premier precincts of Adelaide Hills, eco friendly to local flora and fauna, they bloom wonderfully in the parched, unirrigated mesoclimes of native Australia. Made to measure for enthusiasts of the small batch Adelaide Hills style, aficianados of Italianate chic and gourmands at large, the wines of Unico Zelo raise the fruit.. The adelaide collective of veteran vignerons»
Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd.. Take the trek to tarrawarra»

Grant Burge Filsell Vineyard Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
Grant Burge has acquired a profound and intuitive understanding of the environment, he harbours the greatest respect for nature, he is a Baron of the Barossa and personally oversees all aspects of production, from the early season maintenance of the land right through to vintage and bottling. One of the great, distinguished sites of Barossa Valley, Burge's eminent Filsell Vineyard produces the most compelling wines. A regal Barossa Shiraz of understated elegance, effortless grace and just a little touch of magic.
Available by the dozen
Case of 12
$455.00
Grant Burge's Filsell property is planted to vines almost a hundred years of age, it is considered one of the finest vineyards in Barossa Valley and consistently yields vintages of great intensity and concentration. The lower cropping and limited harvest of these stately old vines translates into a Shiraz of opulence and remarkable balance. All individual pickings of fruit are separately crushed and vinified. Juices reach 28C at the onset of ferments before being cooled to 22C for a week. Batches are pumped over thrice daily before a gentle press and transfer to a selection of new and seasoned American oak barrels and French hogsheads for completion of ferments and twenty months maturation.
Deep, dark red with purple hues. Nose of dark chocolate, licorice and lifted raspberry fruit over hints of lavender. The palate is full of intense red berry fruits, ripe blackberries and rhubarb infused by lifted spice and rich vanilla, milk chocolate notes. Beautifully weighted with optimal balance between ripe, concentrated fruit flavours, sweet spices, tannins and acidity. A silky, well rounded fleshy fruit style, to partner with oven braises or mature cheddar.
Grant Burge
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