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Mount Difficulty are a commune of growers, established 1998 within the elite dress circle of Central Otago vineyards. Propitiously placed around the ancient goldfields of Cromwell Basin, their harvests had long been called upon for bottling under the labels of New Zealand's most conspicuous brands. Launched as a limited release of small batch, single block vintages, the co operative of accomplished growers, has evolved through critical acclaim and word of mouth, into a formidable range of Central Otago, defined by their excellence and exquisite eloquence of.. Venerable vignerons of the very deep south»
William James Maxwell was an architectural sculptor who migrated from Scotland to Australia in 1875. He built a mock castle and established a family vineyard just outside Adelaide, which he named Woodlands Park. His son planted vines in nearby McLaren Vale and his grandson served a term as winemaker for Hardy Wines at the historic Tintara wineworks. William Maxwell's progeny remain in McLaren Vale, producing the southern hemisphere's most successful brands of Honey Mead, as well as vintages of the most extraordinary value in McLaren Vale Shiraz. But what does Maxwell taste like? Gentleman James Halliday describes Maxwell as robust, picking the eyes out of.. Made of mature vine mclaren vale »
Just three kilometres from Young along Murringo Road, planted to a brisk 500 metres above sea level, Grove Estate was originally sown to vines in 1886, by Croatian settlers who brought cuttings from their farms on the Dalmatian coast. Some of these ancient plantings, emigrated at a time when much of Europe was ruled by Hapsburg emperors, remain productive to this day. Newer blocks were gradually established around these priceless parcels, ostensibly with a view to supplying leading national brands. The quality of fruit became so conspicuous that Grove Estate sanctioned industry celebrities from Ravensworth and Clonakilla to begin bottling under their own.. Quiet consummations of grove estate»
Lured to Australia by Alfred Deakin in 1887, the Chaffey Brothers were American irrigation engineers who took up a challenge to develop the dust bowls ofRenmark and Mildura into fruit growing wonderlands. They left our nation an extraordinary legacy and their progeny continue to make good wine. Several generations later, the Chaffey Bros are focused on the fruit of some grand old Barossa and Eden Valley sites. Chosen harvests of extraordinary grapes are the ticket for admission into the exclusive club of Chaffey vineyards. Shiraz is made in several different styles and there's a penchant for obscure white varietals in the Mosel River way. They make wine.. A splendour of salient sites»

Langmeil Long Mile Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
The story of Long Mile dates back to early settlement, after Silesian emigres availed themselves of the kind invitation by George Fife Angas to populate the new colony of South Australia. They founded the hamlet of Langmeil and took to agriculture, establishing vineyards as a priority. Many of these wonderful old sites remain productive, Langmeil are custodians of a 3½ acre block planted in the 1840s. Parcels from mature sites at Lyndoch, Light Pass and Tanunda are assembled into a generously flavoured, engagingly complex, seamless Shiraz of affable old world charm.
Available by the dozen
Case of 12
$263.00
Shiraz is harvested off vineyards up to thirty five years of age, planted to deep sand and red clay soils, mostly trained to single and double wire rod and spur trellis, yielding a mere three to four tonnes per acre. Yields can be much lower during drier growing seasons and hotter vintages, as the parched vines grown to older, unirrigated sites struggle for nourishment. Fruit is crushed and sent for a cold soak maceration in a mix of fermenters, batches are inoculated and treated to a traditional vinfication, plunged and pump over for optimal extraction. Upon completion, components are filled to a selection of seasoned French and American oak barrels for a year's maturation.
Crimson colour with purple hues. Rich aromas of mulberry and satsuma plum, savouryness, roast vegetable, meat and herbal notes. Bright, juicy fruit flows over the palate, a lovely full mouthfeel and texture, fine white pepper and briar spice adding to the complexity, silky tannins in support of a long, fruit filled and subtley spiced finish.
Langmeil
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