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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.. Small batches of beechworth's best»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»
The story of Langmeil begins with early Barossa settlement, planted to Shiraz by Christian Auricht in the 1840s, the estate vineyards were restored by the Lindner and Bitter families during the 1990s. Some of Herr Auricht's original plantings are still in production, three and a half priceless acres of gnarled, dry grown vines which provided the cuttings for much of Langmeil's refurbished heirloom parcels. A princely range of old, to very old single vineyard wines, delineated by the eloquence of each unique site, defined by the provenance of history and pioneer folklore. Saved from the ravages of time by the hand of providence and generations of dedicated.. The legacy landscapes of langmeil»
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»

Henschke Henrys Seven CONFIRM VINTAGE

Shiraz Grenache Mourvedre Viognier Eden Valley South Australia
The archetypal Rhonesque fusion of Shiraz and Grenache, Viognier and Mourvedre which dates back to the early pioneering days and reflects the history, religion and culture of Barossa Valley. Henrys Seven is a tribute to Henry Evans who planted the first seven acres of vineyard at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry's death in 1868, his widow Sarah exercised her principles of temperance by closing the winery and uprooting all the historic vines.
Available by the dozen
Case of 12
$395.00
Johann Christian Henschke purchased land for a farm at Keyneton in 1861 after fleeing religious persecution in Silesia. He planted a small vineyard and an orchard, and after initially making wine for family consumption produced his first commercial vintage in 1868. Each subsequent generation has since built upon the reputation of excellence and distinction. Mostly Shiraz with portions of Grenache, Viognier and Mourvedre, are harvested to varied schedules from good sites in the Barossa and Eden Valleys. Shiraz is co-fermented with Viognier, Grenache and Mourvedre are separately handled. Components are treated to ten months in seasoned French oak hogsheads before assemblage.
Deep crimson with violet hues. Intense aromas of red and blue fruits, ripe plum and morello cherries are lifted by notes of exotic floral and stonefruit, over mocha and bitter chocolate nuances. The palate shows rich, lush and juicy wild berry and satsuma plum flavours, a hint of anise and kirsch, velvety, fine grained tannins provide texture and length for a beautifully svelte finish.
Henschke
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