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Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd.. Take the trek to tarrawarra»
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»
A living legend and bespoke savant of the Australian wine industry, Geoff Merrill began his career in 1973 at Seppelt & Son, before completing tours of duty at Thomas Hardy and Chateau Reynella. Geoff acquired the historic Reynella wineworks in 1985 and has continued to craft many of McLaren Vale's most memorable vintages ever since. Mr Merrill has claimed countless industry accolades and many of our nation's most prestigious awards, including the hotly contested VISY Great Shiraz Challenge and the illustrious Jimmy Watson Trophy. Merrill offers a range of artisanal, limited release wines, of timely age, extravagant oak and sound value... The advanced age & luxury oak of mclaren vale's quiet achiever»
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»

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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