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Dr Frederick Kiel would take the trek by paddle steamer from Melbourne every summer during the late 1800s to spend his summers at Sorrento. His children established a grazing station nearby, on a property acquired from the Baillieu family along Portsea Ocean Beach, ultimately planted to vineyards in 2000. These are the most extreme western longitudes of Mornington, the undulating paddocks and sweeping views of tempestuous Bass Strait are a magical place for growing Burgundesque styles of Chardonnay and Pinot Noir, well protected north facing parcels of propitious free draining limestone and calcareous sands. The windswept maritime vineyards of little Portsea.. Mornington's westernmost vineyards»
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»
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»

Langmeil Valley Floor Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
A collation of fruit grown to blocks of new and old vines on the Barossa Valley floor, some up to 120 years of age, artfully vinified into the timeless style of honest, traditional Aussie Shiraz. Langmeil obtains much of its material from old, pre phylloxera and own rootstock vineyards throughout the region, in order to guarantee the quality and consistency of its wines. Ripe, rich plummy and dark cherry fruit with earthy tones and hints of spice, it displays fine toasty oak tannins in support of a medium to full bodied wine with splendid soft dry finish.
Available by the dozen
Case of 12
$323.00
The barely irrigated, old Barossa vineyards, blessed by exceptional soils and idyllic aspects, yield harvests of superlative Shiraz which reflect the character of each unique mesoclime. The choicest parcels are treated to a traditional open fermentation and basket press. Paul Lindner practices old world techniques with obsolete equipment to unlock and exploit full potential of flavours held in the grapes, triumphing in a powerful fruit driven wine that exhibits subtle complexity and discernible vineyard character. A minimal amount of handling and filtration preserves intense flavours, followed by transfer into a selection of seasoned and new French and American oak hogsheads for two years maturation.
Very deep crimson with purple hues. Lifted aromas of raspberry and satsuma plum are complimented by fine milk chocolate, vanilla and hints of butter, smoked and roasted nuances. Sweet primary fruits transfer to the palate which is full and well balanced with briary spice and fine firm oak tannins. The finish is very long, youthful and fruit driven.
Langmeil
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