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There are fewer than twenty hectares of Stefano Lubiana vines, overlooking the spectacular tidal estuary of Derwent River. Chosen for its felicitious winegrowing aspects, it is a place of scrupulously clean soils, free of any pesticides or manufactured treatments. Insects are welcome here, they are mother nature's endorsement of a holistically biodynamic viticulture. Lubiana is a fifth generation winemaker, one of the apple isle's leading vignerons, he works to an arcane system of seasonal chronometers, governed by cosmic rhythms, the turning of leaves and angle of the moon. His wines are given full indulgence to make themselves. Ferments lie undisturbed and.. Celestial wines from southern climes»
Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Thomas Yule now sources fruit from the eminent Justin Vineyard in Frankland River, a dark ruby Shiraz of lifted liquorice and intense brambleberry, seasoned by piquant pepper notes and supported by showroom tannins. The very elite of Frankland River Shiraz... Artisanal wines of distinguished sites»
One of the Australian west's most enduring marques, the illustrious vineyards of Howard Park are now in their fourth and fifth decade. Langton's Listed and recipient of the most prestigious accolades, Grande Medialle d'Or Concours Mondial and London International Wine & Spirits Competition. Howard Park were established from the ground up with a strict adherence to sustainable, holistic viticulture. Planted to sheep studs along Margaret River's Wilyabrup Creek, drawing fruit from the oldest Cabernet vines on Mount Barker, renowned for opulence and structure, they continue to deliver a range of superlative single vineyard bottlings with each vintage... The virtuous vines of howard park»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»

Grant Burge Hillcot Merlot CONFIRM VINTAGE

Merlot Barossa South Australia
When Grant Burge released his first pure varietal Merlot, there were only two other such wines in Australia. Burge is a pioneer of Barossa Merlot, planting the first exclusively Merlot vineyard at Hillcot in 1980. The fully mature vines can now yield grapes with intensely concentrated flavours, displaying the charm and characteristic softness expected of truly fine Merlot. Often called upon to soften the palate of more tannic varietals, pure Merlot makes a natural match to lamb and potato recipes.
Available by the dozen
Case of 12
$251.00
Fruit is harvested off twenty year old vines, planted to Burge's Hillcot property in the Barossa. Grapes are delivered immediately to the Burge wineworks at Tanunda and crushed into static overhead fermenters, where they remain on skins for a week of extraction. Ferments are allowed to peak at 32°C, then cooled to 22°C, for the retention of plummy fruit characters. Juices are racked and returned every second day, pumped over thrice daily to further intensify the colour and flavours. Batches are transferred to a selection of American and European oak puncheons for completion of ferments, followed by the final assemblage and return to barrel for twenty months maturation.
Ruby red in colour. A bouquet of red fruits and blackberry, sweet spice and hints of dark chocolate. The aromas are complimented by a subtle herbal earthiness and charry oak. The palate is soft and fleshy, exhibiting more dark berry fruits and sweet raspberries. Hillcot shows excellent structure with soft approachable tannins and an elegant lingering finish. A terrific match with lamb and potatoes.
Grant Burge
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