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Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»
Torbreck of Barossa are one of Australia's great export brands, synonymous with luxury and excellence throughout the world of wine. Crafted from the fruit of old and ancient vineyards, the opulence and exclusivity of Torbreck's painfully limited production challenge the primacy of Grange. Established by a share cropper in the 1990s, its precious range has risen to the status of First Growth amongst the community of ardent international advocates. Woodcutter is the entry level, assembled from parcels which may have been destined for some of the brand's lofty icons, an essential experience for all enthusiasts of compelling Barossa Shiraz... Chew a chop of woodcutter's wine»
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»

McWilliams Hanwood Classic Tawny CONFIRM VINTAGE

Shiraz Mataro Grenache Riverina New South Wales
McWilliam's can trump the market when it comes to offering quality Ports which are complex and mature, a deeply satisfying experience in Fine Old Tawny. Crafted from parcels of Mataro, Grenache and Shiraz, blended to an average age of five years. Harvest is generally later in the season, off choice vineyards in sunny Riverina, the added term on vine serving to fully ripen grapes and encourage luscious fruit sweetness. A lighter, fresher style of Tawny than McWilliam's Hanwood Ten Year Old, offering exquisite richness and complexity without overt oak.
Available by the dozen
Case of 12
$167.00
Crafted by the most dedicated and accomplished fortified wine specialists. Fruit is harvested at above 14 baume, crushed into open fermenters, partially fermented on skins for between seven and ten days to extract maximum colour and flavour. Ferments are arrested at the desired sweetness by the gradual addition of a high quality neutral spirit, which is also distilled at McWilliam wineworks. This gradual fortification of around two per cent alcohol helps control the vinification, achieving a seamless fortification. Following the wine's clarification and filtration, batches are matured in small, old oak barrels for an average of five years. The final blend is then cold stabilised and filtered prior to bottling.
Brick red colour with amber hues. Rich rancio nose, walnuts and sweet tobacco, a concentration of fruit fragrances, cocoa and treacle notes. A lively fruit acidity wraps itself around the fine fruit richness, the palate is sweet to start, evolving into a beautifully drying, clean and persistent spirit finish. A superb mellowness throughout, derived from ageing in a selection of well seasoned, fine oak barrels.
McWilliams
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