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An illustrious vineyard winery of great historical import, the Kay Brothers Amery property is planted to sacred vines which can be traced back to cuttings transplanted from the original Hardy site at Tintara. Holding pride of place as one of Mclaren Vale's first commercial vineyards, the winemaking practices at Kay Brothers have remained largely unchanged since establishment in the nineteenth century. An ancient basket press, painted bright red, is still employed to gently crush grapes in the traditional old world way. The exquisite Kay Brothers range remains one of the most sensational values in superior vintages of new world wine, the fruit of distinguished.. The essence & excellence of old mclaren vale vines»
Established 1851 by the French Marist order, Mission Estate are New Zealand's oldest winery, under continuous management ever since. The city of Lyon's Society of Mary sailed to New Zealand with little more than faith, fair winds and a few healthy vines. Men of Burgundy, they knew from good wine, they chose their ground and planted rootstock near Ngaruroro River between Napier and Hastings at Pakowhai. Agriculture and livestock were a necessity, but the establishment of a productive vineyard was essential. The area is now known as Hawke's Bay, internationally renowned for the rich terroirs of Gimblett Gravels, home of New Zealand's most salient brands... The burgundy tradition of te ika a maui»
Legendary Penfold winemaker John Duval began his apprenticeship in 1974 under the tutelage of the late great Max Schubert. Duval's family had been supplying Penfolds with fruit and root stock for generations, many of South Australia's most prestigious vineyards were sown with cuttings from Duval's family property. Duval was awarded International Wine & Spirit Competition Winemaker of Year and twice London International Red Winemaker of Year. He now focuses on releasing painfully limited editions, assembled from precious parcels of elite Barossa vine, hand crafted by one of the world's most accomplished and peer respected winemakers... Ancient barossa hamlet vines»
David Wynn introduced cardboard wine casks, flagons and the Airlesflo wine tap to the nation. He is best remembered for re packaging the Coonawarra estate which bears his name and which endures as one of Australia's icon brands. Wynn was a master of his craft and studied oenology at the world renowned Magill wineworks. An astute marketer and talented blender, he also had a keen eye for the land, investing in the ancient John Riddoch fruit colony and planting vines on a challenging site, high atop the lofty latitudes of Valley Eden. Mountadam Vineyards were built from the ground up, with a view to crafting a limited range of well structured, weighty wines,.. The legacy parcels of mountadam vineyards»

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
$371.00
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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