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Longview are one of the most highly awarded wineries in Adelaide Hills, inducted into the South Australia Tourism Hall of Fame for their stately homesteads and the sublime excellence of their vintages. A place of pristine viticulture and breathtaking beauty, where native gums flourish with wild abandon amongst the closely husbanded plantings. It's all captured within the fruit of the wines themselves, the purity of varietal expression, the elegance of tannins and seamless textures, Longview are all about encouraging the grace of a truly resplendent harvest, to retain its eloquence from vineyard to bottling... Natives amongst the vines»
There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's most memorable vintages. Together, Ben Potts and John Glaetzer work quietly behind the scenes on a softly spoken brand named Gipsie Jack. An unpretentiously understated label, crafted from the fruit of Langhorne Creek's most splendid vineyards by two of the nation's most accomplished artisans, a stellar range.. Vital vintages from the most precious parcels»

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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