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Right next to the Merry Widow Inn at Glenrowan, infamous of Kelly gang folklore, Richard Bailey set up shop to service prospectors during the great Victorian gold rush of the 1860s. Rows of newly planted Shiraz soon followed and the Baileys released their first vintage in 1870. The region was ultimately infected by the terrible vine killing plague of the 1890s, a guarded blessing for Glenrowan, which elevated the quarantine status of its vitiated vineyards to a marque of the highest provenance. Baileys endure as one of the new world's most arcane and mythical wineworks, a small estate of historically significant parcels, producing limited vintages, defined by.. The bushranger's brew»
Dr Frederick Kiel would take the trek by paddle steamer from Melbourne every summer during the late 1800s to spend his summers at Sorrento. His children established a grazing station nearby, on a property acquired from the Baillieu family along Portsea Ocean Beach, ultimately planted to vineyards in 2000. These are the most extreme western longitudes of Mornington, the undulating paddocks and sweeping views of tempestuous Bass Strait are a magical place for growing Burgundesque styles of Chardonnay and Pinot Noir, well protected north facing parcels of propitious free draining limestone and calcareous sands. The windswept maritime vineyards of little Portsea.. Mornington's westernmost vineyards»
Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast,.. Land of the fallen giants»
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»

Hoddles Creek Estate Pinot Noir CONFIRM VINTAGE

Pinot Noir Yarra Valley Victoria
The steeply sloping blocks in Upper Yarra Valley, astride Gembrook Rd and adjacent to Hoddles Creek, were designed by the hand of Providence, to yield stellar vintages of world class Pinot Noir. The challenging hillsides prohibit mechanical harvesting, it's all done by hand, except for the treading, laboriously foot stomped. No expenses were ever spared in the construct of the Hoddles Creek cellars, purpose built for the ageing of good red wine. The estate Winery Block and Top Paddock are planted mostly to Pinot Noir clone MV6, with smaller parcels of 114, 115, GSV15 and MS1.
Available by the dozen
Case of 12
$263.00
Grapes are all hand picked, hand sorted and destemmed without crushing, a component is treated to several days of cold soak. Parcels are vinified through a mix of wild and cultured yeasts as the cap is managed by a course of pigeage et délestage. Upon completion, batches are gently pressed and transferred to a selection of new and seasoned oak barrels for up to a year's maturation.
Bright red in the glass. Nose is complex, fragrant and earthy with raspberry, cherry and spice coming to the fore, cranberries and sweet Pinot fruit notes, barnyard notes and a touch of creamy oak. Fresh and vibrant palate with bright red fruit and herb characters supported by fine spicy oak and crisp tannins, approachable on release, lingering on the palate and seriously delicious.
Hoddles Creek
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