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Established 1851 by the French Marist order, Mission Estate are New Zealand's oldest winery, under continuous management ever since. The city of Lyon's Society of Mary sailed to New Zealand with little more than faith, fair winds and a few healthy vines. Men of Burgundy, they knew from good wine, they chose their ground and planted rootstock near Ngaruroro River between Napier and Hastings at Pakowhai. Agriculture and livestock were a necessity, but the establishment of a productive vineyard was essential. The area is now known as Hawke's Bay, internationally renowned for the rich terroirs of Gimblett Gravels, home of New Zealand's most salient brands... The burgundy tradition of te ika a maui»
Grown to the frigid climes of Central Otago, the vines at Prophet's Rock were established 1999 to the most auspicious sites in the nether regions around the ancient goldfields of Bendigo Creek. Challenging aspects with breathtaking views of Cromwell Basin and Pisa Ranges, these are places defined by their fortuitous soils and favourable climes, tiny parcels of vine capable of just a few hundred cases each vintage, picked for their confluence of growing conditions and husbanded by a devout cadre. The winemaking is decidedly French, small vessels and wild yeasts, followed by an extended term on sedimentary lees for opulence. Invigorated by the warmth of alluvial.. Bounty of bendigo goldfields»
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»
Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»

Mitchelton Airstrip Marsanne Rousanne Viognier CONFIRM VINTAGE

Marsanne Rousanne Viognier Goulburn Victoria
Half Marsanne, the balance of Rousanne and Viognier, sourced exclusively from the Mitchelton estate vineyard. Airstrip is a lively but tight blend of vigorous white fruit. Modest crop levels ranging from 2 to 3½ tonnes per acre give this wine its core intensity. Each individual block is managed and vinified separately to allow the different qualities of each variety, shaped by the unique vineyard site and soil profiles, to shine through. The individual parcels of fruit are moulded together during blending to produce the unique Airstrip style.
Available by the dozen
Case of 12
$311.00
Mitchelton's vines are rigorously husbanded, careful monitoring of fruit ripening ensures harvesting occurs at the time of the fruit's optimum maturity. The crushed juices are cold settled, racked and warmed before inoculation with choice yeasts. Some of the lime green yoghurty textured juice lees is retained when racking the juice, adding complexity to the final Airstrip blend. Marsanne and Roussanne are barrel fermented for nine months in 20% new French oak, the Viognier is barrel fermented in four years old French oak barrels to retain purity of fruit expression. All oak fermented wines are individually selected, barrel by barrel, to ensure the harmony of oak and texture in the final assemblage.
Pale straw with vivid green hues. Inviting aromas of peach and apricot blossom, hints of savoury pistachio meld with spicy oak high notes.  The palate is a showcase of delicacy, ripe apricots, white peaches and crisp apple to the fore. Secondary layers of cumquat combine with a complex spiciness on the well rounded, medium body palate.
Mitchelton
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