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Giovanni Tait mastered the family tradition of coopering wine barrels before migrating to Australia in 1957. He took up work in the Barossa and ultimately settled in for a lengthy engagement at B Seppelts and Sons, where he played a significant role in the vinification and maturation of some of the most memorable vintages in Australian viticulture. Tait's boys grew up to be winemakers, their attention to detail and close relationship with the Barossa's finest growers have earned the highest accolades from the international wine industry press. Generously proportioned yet exquisitely balanced, famously praised, perennially by savant Robert Parker as the most.. Bespoke parcels of old vineyard fruit»
Major Sir Thomas Mitchell left more than just an invaluable bequeth of our nation's most detailed frontier maps. Mitchell distinguished himself in Wellington's army during the Napoleonic wars in the renowned 95th Baker Rifles. A gifted draftsman, he found his way to the nascent colonies of Australia, where his acumen at mapmaking won him the office of Surveyor General. During one of Mitchell's historical expeditions, he charted the fertile lands around Victoria's Goulburn Valley, establishing the colonial fruitgrowing township of Mitchell's Town. The district's auspicious orchards flourished until Colin Preece identified the region as an opportune place to.. Barriques between the billabongs»
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»
Just outside the Gippsland town of Leongatha, a few minutes down the road from the hallowed grounds at Bass Phillip estate, ten precious acres of exceptional terroir were planted in 1990, to artisanal clones of Pinot Noir, Chardonnay and Syrah. The propitious easterly aspects make the most of morning sun, an auspicious bequeath of fertile Ferrosols oblige the rootstock and infuse the fruit, while reducing the vigor and rationing the harvest. Lucinda Estate was never established as a producer of scale, its scant yields were always destined to be in pursuit of stunning Syrah and the perfect Pinot. Victoria's Gippsland is a place of paradise for vintages in the.. A glimpse of the gippsland grail»

Jacobs Creek Reserve Shiraz CONFIRM VINTAGE

Shiraz South Australia
When Johann Gramp planted his vines along the banks of Jacob's Creek in 1847, he was less preoccupied with the making of history but more concerned with the selection of rootstock and fruit, his choice was Shiraz. Jacobs Creek still retain access to some of the oldest vines in Australia and can call on harvests of the finest Barossa Shiraz every year. Previous vintages have claimed conspicuous international awards, including gold Concours Mondiale de Bruxelles and Selections Mondiales de Vins Canada, gold Tasters Guild & International Wine USA.
Available by the dozen
Case of 12
$227.00
Vineyards are monitored throughout the growing season so that winemakers can select parcels of fruit with concentrated varietal flavours and fine tannin structure. Following the harvest, bunches are gently crushed and destemmed into a range of static fermenters for inoculation with a chosen strain of neutral yeast. During a fortnight's vinification on skins, temperatures are maintained between 18C and 28C to ensure adequate colour, tannin and flavour extraction. Key components are drained and pressed into a range of new and seasoned French and American oak barrels for the completion of ferments and maturation.
Deep red with bright crimson hue. Richly perfumed and aromatic with intense dark berry fruit scents, hints of black pepper spice and sweet vanillin oak. A rich core of ripe black fruit flavours, layered subtly with black pepper and restrained, stylish oak, supported by softly textured fruit tannins and finishing on a long, savoury finish. Excellent drinking now and will continue to improve, an ideal accompaniment to braised lamb shanks, eye fillet and hard cheeses.
Jacobs Creek
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