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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by.. Satiations from the nethermost regions»
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»
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»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»

Howard Park Chardonnay CONFIRM VINTAGE

Chardonnay Margaret River Western Australia
Since inaugural release, Howard Park Chardonnay has wowed wine judges and reviewers internationally. It was awarded Best White Trophy at the Tri-National Wine Challenge, Gold Medal at the Concours Mondial de Bruxelles and Blue Gold at the Sydney International, two years in a row. There is a measure of opulence which defines this statuesque wine, a modern barrel fermented style, elegant and sophisticated. A well rounded palate of mineral, citric and pear fruit characters, seasoned by savoury nut notes from the interaction with oak and lees.
Available in cases of 6
Case of 6
$275.50
From a select group of vineyards in Margaret River and the Great Southern which experience wonderful ripening conditions, yielding harvests of Chardonnay with exceptionally fine acidity. Grapes are hand picked and refrigerated overnight. Fruit is manually sorted to eliminate any damaged berries before a whole bunch press of the purest, most elegant, clean free runs into a selection of seasoned and new, French oak barriques, hogsheads and puncheons for fermentation by indigenous vineyard yeasts. A regimen of lees stirring battonage is followed by a course of malolactic and nine months maturation on gross solids. Components are assembled and treated to a minimal fining filtration.
Pale straw in colour with bright green hue at the rim. A defined bouquet of grapefruit and white nectarines with underlying hints of cashew nut and fresh oyster shell. Fermentation to indigenous yeast in French oak barriques provides a creamy texture with flavours of almond meal, honeyed apricots and fresh figs. A crisp acidity combined with some gun flint mineral complexities adds to this contemporary and sophisticated style.
Howard Park
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