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There are four tiny patches of vine at Scotchman's Hill, which have been mollycoddled by Robin Brockett, since the start of his tenure as chief winemaker in the 1980s. Excruciatingly limited after a strict pruning and rigorous sorting of fruit, they each yield a mere hundred cases of wine. Brockett has set aside the precious harvests of these superior blocks for his own label, a personal project to hand craft the finest of vintage, an exclusive range of the Bellarine's most elite single vineyard efforts. So besotted is Brockett by the spectacular quality of fruit from these four regal parcels, he has imported two 800 Litre Tuscan vinification Amphora from the.. Brockett begets the best of bellarine»
Somewhere near the Seaview end of McLaren Vale's Chapel Hill Road, a perfunctory passerine perched her pincers astride a pair of power poles and saw herself alit. Down she went amongst the dry grown branches of an old Grenache vineyard, setting the valuable veterans ablaze. The scorched site eventually came to the attention of a winemaking trio, the Messrs Leske, Tynan & Cooke, Masters of Wine and a venerable vintner, all driven by a consuming passion to make greater Grenache. Thistledown vintage very small amounts of the most extraordinary Grenache. Beautifully detailed and conspicuously elegant, their floral bouquets and graceful finish emulate the aromatic.. Polly & the pyre to paradise»
There are but two winemakers who can lay claim to a staggering four Jimmy Watson Trophy victories. Wolf Blass was the man behind the label. John Glaetzer was the man behind Wolf Blass. While working for Wolf, Glaetzer was moonlighting on his own brand, applying the same extravagance of technique to the pick of Langhorne Creek fruit. Perfection in the form of black bramble fruit, muscular yet affable tannins, all framed by the luxury of ebony oak. Aspirants of the great Black Blass Label fables of 1974, 1975 and 1976, are privately advised to avail themselves of John's Blend, Cabernet or Shiraz. Crafted from the same parcels, in the same way, by the same hands,.. Timeless mystique of langhorne creek»
Airline pilots make surprisingly good wine. Their appreciation of the sciences, a respect for the weather and a bird's eye view of the land, all invaluable to the winemaker's art. John Ellis would take every opportune weekend away from his regular New York Paris route, to pursue a passion for viticulture. He planted the first commercial Cabernet Merlot vines in the Hamptons and found time between trans atlantic flights to work vintages amongst the Grand Cru vineyards of La Bourgogne. Ellis ultimately made the great lifelong sea change in favour of our land downunder. He settled on a farmstead outside Leongatha, amongst the slow ripening pastures of Gippsland.. Placing pinot amongst the pastures»

Jim Beam Small Batch Kentucky Straight 700ml CONFIRM AVAILABILITY

Bourbon American
Distilled in memory of Abraham Lincoln's boyhood home in Kentucky, the Jim Beam Small Batch is truly bourbon at its finest. Created to represent whiskey before it was mass produced, Jim Beam Small Batch embodies the look, feel and taste of pre-prohibition bourbon. This full-bodied, flavorful bourbon takes classic cocktails to a new level. The Jim Beam Small Batch Bourbon, bottled at an honest 100 proof like all good bourbons were a century ago, is aged nine years in wood, giving it the distinction of being aged the longest of the Small Batch Bourbons.
Available in cartons of six
Case of 6
$719.50
Although all bourbon is whiskey, not all whiskey is bourbon. By law, to be called a straight bourbon whiskey, the mash bill must contain at least 51 percent corn, be distilled at no more than 160 proof and aged in new, charred oak barrels for a minimum of two years. Booker Noe, sixth-generation Beam and grandson of Jim Beam, joined the family business after graduating from the University of Kentucky in 1950. Booker proved to be a quick study, and in 1960, became the master distiller of Jim Beam.
Age: 9 years
Proof: 80
Copper to medium amber hue. Aroma is of toasted nuts, grain and smelly oak. Tastees of rich, sweet mash, woody and full-bodied, almost fruity with a finish that's long, rich and glowing. The extra ageing allows it to absorb more of the sugar in the wood, giving it a slightly sweeter taste and nose.
Jim Beam
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