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Giovanni Tait mastered the family tradition of coopering wine barrels before migrating to Australia in 1957. He took up work in the Barossa and ultimately settled in for a lengthy engagement at B Seppelts and Sons, where he played a significant role in the vinification and maturation of some of the most memorable vintages in Australian viticulture. Tait's boys grew up to be winemakers, their attention to detail and close relationship with the Barossa's finest growers have earned the highest accolades from the international wine industry press. Generously proportioned yet exquisitely balanced, famously praised, perennially by savant Robert Parker as the most consistently outstanding quality, exceptional.. Bespoke parcels of old vineyard fruit»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of elite parcels, the artisanal efforts of.. Exquisite editions by the master of mornington»
Born and bred, 6th generation winemaker Damien Tscharke grew up amongst the vines at Seppeltsfield, while attending Marananga Primary and Nuriootpa High. Gnadenfrei is the oldest vineyard within the Tscharke family estate portfolio, established over seventy years ago by Damien Tscharke's grandfather, the terroir and clime yield an exceptional quality of Shiraz. A seamlessly structured style, driven by fruit and kept vital by rich, cherry filled acidity. Show stopper this week... Superior value in old village barossa shiraz»

Moss Wood Semillon CONFIRM VINTAGE

Semillon Margaret River Western Australia
Moss Wood enjoy the challenge of consistently producing the most substantial Semillon wine anywhere in Margaret River. The style has evolved since 1980 with the emphasis on achieving good depth of fruit flavour. Semillon grapes are painstakingly picked in three stages, green, medium and maximum ripeness, to enhance the complexity and achieve a highly engaging white wine experience.
Available in cartons of six
Case of 6
$215.50
There has been a slight, but significant refinement in the style of Moss Wood Semillon, but ultimately, it is the pursuit of excellence which determines the viticulture and handling of fruit. Grapes are hand picked and delivered to the winery, de-stemmed, crushed and pressed. The free runs are cold settled for two days, clear juices are racked into fermenters, a small portion of solids are reintroduced. Pure yeast cultures are added batches are vinified at 17C for a fortnight. Pressings are fined and settled, clear juices are racked and seeded for a separate, pure yeast fermentation. After a week of settling on gross lees, the two components are racked and assembled before a light fining, depending on vintage.
Medium straw colour, with green tints. Fresh fruit aromas of grapefruit, apples and fig. Strong notes of pear and musk, enhanced by background notes of caramel and lanolin. Classic Moss Wood Semillon, combining crisp acidity with full body and a slight firmness of tannin on the finish. The middle palate has ripe apple, fig and pear flavours giving a generous, almost sweet feel, despite the wine is pleasingly dry.
Moss Wood
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