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Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding and black. Best's Great Western endures as.. Carn the concongella cabernet»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also fortunate to take their pick of properties in.. The twin tales of terre a terre»
There are but two winemakers who can lay claim to a staggering four Jimmy Watson Trophy victories. Wolf Blass was the man behind the label. John Glaetzer was the man behind Wolf Blass. While working for Wolf, Glaetzer was moonlighting on his own brand, applying the same extravagance of technique to the pick of Langhorne Creek fruit. Perfection in the form of black bramble fruit, muscular yet affable tannins, all framed by the luxury of ebony oak. Aspirants of the great Black Blass Label fables of 1974, 1975 and 1976, are privately advised to avail themselves of John's Blend, Cabernet or Shiraz. Crafted from the same parcels, in the same way, by the same hands, that collaborated to create, the most.. Timeless mystique of langhorne creek»

Majella Shiraz CONFIRM VINTAGE

Shiraz Coonawarra South Australia
One of Coonawarra's leading viticultural estates and most eminent winemaking operatons, Majella has earned an enviable reputation for growing and bottling the region's very finest Shiraz. The most superior standards in vineyard management and an obsessive attention to detail make the wines of Majella, Coonawarra classics, highly esteemed by discerning enthusiasts around the world. There may not be a lot of it made each year but it is very, very good, anyone who thinks that Coonawarra is only for Cabernet needs to shout themselves a bottle of Majella Shiraz.
Available in cartons of six
Case of 6
$215.50
Majella was acquired by George Lynn in 1960 as part of an up and coming lamb enterprise. He had always been great friends with Eric Brand, who'd just started producing his illustrious Laira label. Eventually, seventy acres of about 60% Shiraz were planted, but as the vines matured in the 1970s, demand for grapes, particularly Shiraz was very low, and there were a couple of years when thirty or more tonnes of premium grapes were left to rot. Today, Majella stands proudly in first place on the Coonawarra Shiraz dais. As always the fermentation is completed in a selection of French and American oak hogsheads, followed by an extended eighteen months maturation.
Dark red colour with purple hues. Redolent of cinnamon spice with overlays of cedary mocha oak. The palate shows great length, full of plums, cherries, blackberries and vanilla, creamy and sweet. Tannins are soft and dusty, complementing the long, lingering finish. Coonawarra Shiraz at its very best. A decadent accompaniement to cherry glazed duck or crackling rib of pork.
Majella
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