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The 1890s brought boom years to the nascent Aussie wine industry, as connoisseurs throughout Europe and the Empire were introduced to the Dionysian delights of new world Claret by Tyrrell, St Huberts and Wirra Wirra. An enterprising family of Scots took heed of the times to plant grapevines on a uniquely auspicious block in Valley Clare, they called it St Andrew and produced forty vintages of the most sensational quality Claret until the 1930s. The Taylor family acquired the fallow farm in 1995 and brought St Andrew's vines back to life. The treasured block endures as home to the flagship range of Taylor wines, one of the most distinguished vineyards in all.. *according to the french»
An Irish cobbler named Reilly settled into the tiny Clare Valley township of Mintaro circa 1856. He converted a stone barn into a homestead cottage. Reilly's Cottage served as the local cobbler's shop in the centre of the bustling town, which had boomed after the establishment of salubrious slate quarries. Almost 140 years later, the cottage has been restored to its former glory by relatives of Reilly, the family Ardill, once again it is a hive of activity, home to the eminent and award winning range of Reilly.. There once was a man named reilly»
Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to a.. The kindly cabernet of clairault»
Long Standing Members of the elite Grange Growers Club, Kalleske's are one of Barossa's leading Shiraz growers, providing fruit from the most memorable vintages to Penfolds for decades. After five generations, Kalleske have begun to reserve the pick of crop for their own label, a highly limited luxury range destined for the most discerning connoisseurs and Shiraz enthusiasts in the know. Kalleske have collated parcels from distinguished vineyards in the ancient hamlets of Moppa and Greenock, Belvedere and Stonewell, Seppeltsfield, Koonunga and Ebenezer, superior old sites which have been husbanded by the same families for generations. Open top ferments, basket.. Superior value in old village barossa shiraz»

Louis Jadot Beaujolais Villages Combe Aux Jacques CONFIRM VINTAGE

Gamay Beaujolais Villages France
The creation of Beaujolais is a long process that must be followed with considerable care and patience to allow the wine to evolve naturally. Combe Aux Jacques is vinified from Gamay grapes grown to vineyards in the Rhone and Saone et Loire region, Lantigne, Lancie and Regnie, where some of the finest Beaujolais Villages appellations are located. Among the 55,000 acres of vineyard in Beaujolais, approximately 15,000 are entitled to carry the Beaujolais Villages AOC, which is the intermediary appellation between Beaujolais and the ten individual Crus.
Available in cartons of six
Case of 6
$179.50
The villages and growths of Burgundy are individually expressed in each of the wines that carry the Louis Jadot label. Vines are carefully pruned during their dormant winter phase, crucial to regulating yields and optimizing quality. Maison Louis Jadot believes that the only way to truly respect grapes is to harvest by hand. On the sorting table, only the ripest and healthiest berries are selected. Combe aux Jacques is crafted to the classic Beaujolais style with a semi carbonic maceration. Fruit is kept for long periods in open wooden vats to extract colour and tannin. Components are vinified in the Louis Jadot winery at Combe aux Jacques, to be assembled with finished wines sourced from dedicated local growers.
Light ruby red. Combe aux Jacques should be consumed lightly chilled to preserve the exciting bouquet and freshness of palate. A long maceration provides good extraction of colour and tannins, building structure to assist bottle development. Ideal with cured meats, pasta and risotto.
Louis Jadot
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