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Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»
Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast, who was very pleased to bottle Hall Gap's fruit behind the exhalted label of Mt Langi Ghiran. Halls Gap joined the tally of Circe estate vineyards in 2013, whence it yields a wine that's earmarked for icon status by the most discerning industry pundits, now branded under the cryptic moniker of Fallen.. Land of the fallen giants»

Moss Wood Amys Cabernet Blend CONFIRM VINTAGE

Cabernet Sauvignon Petit Verdot Malbec Merlot Margaret River Western Australia
One of the more profound Margaret River constructs of the complex Bordeaux blend, a cépage of Merlot and Malbec, Cabernet and Petit Verdot. Combines the blueberry and blackcurrant fruit characters of Yallingup with the perfumed violets and toothsome red currants of Cowaramup, generous fruit depth with soft oak influence, in fine support with a toasty, spiced background. Full body and sweet round flavours of cherry and other dark fruits, as well as melted chocolate, make Amy instantly appealing and oh so easy to enjoy.
Available in cartons of six
Case of 6
$209.50
Bunches are destemmed into open fermenters and the juices seeded with pure yeast culture. Temperatures kept to a maximum of 30C and ferments hand plunged up to four times daily. As each batch reaches dryness it is tasted daily for tannin balance and pressed when the optimum has been reached. Skin contact ensues for a period of ten to fifteen days.Wines are racked to tank and allowed to settle before being racked off gross lees and seeded for malolactic. Upon completion all batches are racked, assembled and returned to barrel. After fifteen months maturation in a selection of new and seasoned French oaks, the wine is treated to a light skim milk fining, sterile filtered and bottled.
Deep brick red. The classic ripe fruit aromas of each variety in the cepage, Cabernet shows blueberry and cedar, Petit Verdot is dark jube and confectionery, Malbec contributes ripe plum and earth. A very light oak background to exude a perfumed, lifted nose, juicy, sweet red and dark fruit flavours. Firm tannins along the palate to a suitably balanced finish, malt biscuit and spicy oak flavours arise, a palate of balance and great length.
Moss Wood
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