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Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions, defined by their penetrating fruit and seamless tannins, essential for every enthusiast of identifiably Australian, claret style Cabernet.. Salient statements from superior sites»

De Ladoucette Marc Bredif Vouvray 2006 CONFIRM 2006 VINTAGE

Chenin Blanc Loire Valley France
Marc Brédif was established in the 1890s but the Domaine can boast a history which dates back to 1550. Ancient troglodyte cellars, which contain local wines over a hundred years of age, were carved into the underlying chalk during the tenth century, among the finest and most extensive Chais in Valley Loire. Marc Brédif make the finest and most ageworthy Vouvray Chenin Blanc, wines which drink magnificently on release, they develop lovely white fruit rancio characters as they mature, honeyed complexities, nuttyness and fig.
Available in cases of 6
Case of 6
$299.50
Marc Brédif was a pioneer and leading winemaker, he made a great contribution in bringing the wines of Vouvray to the world. Baron Patrick de Ladoucette acquired Domaine Marc Brédif in 1980 and continues the tradition, crafting wines in the same way under the original cellars, from fruit grown to the very same local vineyards. Chenin Blanc is assembled from choice sites, grapes are hand picked off vines growing to clay, chalk and silica soils. Parcels are treated to a pneumatic press, the exclusively free run juices are treated to a day or two of cold soak. Batches are vinified in fermenting vats for two months at a controlled 18°C, followed by nine months maturation on sedimentery yeast lees before bottling.
Golden straw hue. Nose of green apples and stonefruit, honeyed citrus, acacia florals, hawthorn and fig. Generously layered palate, valencia orange and ripe apple, pine nuts and fragrant orange blossom notes before a complex, long and lingering finish of honeyed citrus and pear. Will accompany all fine cuisine, a great match to recipes which call on camembert and brie.
De Ladoucette
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