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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 completely natural agriculture. So exclusive are the wines of Clairault, that they can be hard to find, released in measured editions and allocated to long standing patrons, they represent an essential inclusion for every enthusiast of profoundly structured, statuesque yet sublime, wonderfully west coast.. The kindly cabernet of clairault»

Mission Estate Hawkes Bay Syrah CONFIRM VINTAGE

Pinot Noir Hawkes Bay New Zealand
Real new world Syrah, crafted to the old world style of French Trapis pioneers who founded Mission Estate in 1851. Fruit is sourced from the Bridge Pa triangle and warm inland sites, fortuitously sheltered from the prevailing sea breezes, perfect for the Syrah to ripen superbly, infusing fine aromatics and building ripe, supple tannins. A soft, fruit driven palate of superb persistence, fashioned to a medium bodied style of freshness and seamlessness, expressing fully the magnificence of Hawkes Bay Syrah, a profound depth of flavour and generous length.
Available by the dozen
Case of 12
$275.00
Vines are planted to auspicious stony gravels with light silt phases. Canopies are shoot thinned throughout the season, all plantings are vertical shoot positioned and leaves are regularly plucked around the bunches of fruit to encourage full ripeness of flavour. The harvest is crushed to fermenter and inoculated with yeast for two days of maceration, pumped over daily for a week at temperatures peaking to 30 °C. Upon completion, a further post ferment maceration of up to twenty days extracts deep flavour and a judicious measure of ripe tannins. A component is filled to seasoned oak to soften the palate and introduce complexity.
Mission Estate
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