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Hoddles Creek was planned and developed from day one, with a view to crafting an artful range of superlative Yarra Valley wines. The most arduous aspects were planted, because they offered the best promise of outstanding quality fruit. Chilly mornings, vivid afternoon sun and extended ripening, profound vintages of intensely ripened berries. From four superior rows of Pinot Noir on the Hoddles Creek property at Gembrook. Rows 22 to 26 always yield something spectacular with each new vintage, the mix of Burgundian and new world clones are hand picked and separately vinified for release as an exquisite limited edition, only made in the finest vintage years... For partisans most particular about pinot»
Jane Mitchell is one of Clare Valley's leading wine industry identities, Clare Valley Legend and Clare Valley Winemakers Hall of Fame, Centenary Federation of Australia Medal, SA Tourism Commission, Australian Regional Winemakers Forum, Wine Federation of Australia Council and Australian Wine and Brandy Corporation Board. Mitchell's largest vineyard is at Watervale, a very bleak place in the middle of winter at pruning time. It is known by the vineyard workers as Alcatraz, a place to do penance in the cold, wind and rain of a Clare Valley winter. Alcatraz only ever yields minimal harvests, source of the most memorable vintages in our nation's.. These old clare valley vines are just getting better»
Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification.. Halcyon harvests of harcourt valley»
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»

Henschke Tappa Pass Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
A limited release Old Vine Shiraz, from fruit of superior to peerless quality, picked off precious family managed sites around the ancient hamlets of Ebeneezer and Tappa Pass. Barossa Valley is unique in the world of wine for its heritage of devoted growers, descended from the earliest Lutheran settlers. They are often blessed by a harvest of the most extraordinary fruit. Henschke are well positioned to take advantage and retain the best of the best, treating the finest Barossa Shiraz to a regimen of timeless and traditional, old world vinification techniques.
Available in cartons of six
Case of 6
$593.50
No other wine in the world could manage such a monumental debut as that made by the stately Tappa Pass Shiraz. Henschke work at the top of their form, to infuse every bottle with the unique energy of historic Barossa vineyards. The very old, low yielding vines are grown mostly to low fertility Neoproterozoic soils more than a half billion years of age, ranging from red brown earths to Terra rossa. The fully ripe black Shiraz grapes are sourced from grower owned vineyards in the Tappa and Light Passes, earmarked by Henschke and vinified in traditional open top fermenters. Matured in a high proportion of new French oak hogsheads for eighteen months prior to assemblage.
Deep crimson, violet hues. Intense, fragrant aromas of blue and black berry fruits, satsuma plums and ripe mulberries interwoven with creamy cedar, mocha and roast meat nuances, subtle hints of Thai spices and flint. The palate is rich, round and lush, layers of concentrated dark plums and black fruits, an incredible intensity of flavours and beautifully balanced silky tannins for a long, fine, assertive finish.
Henschke
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