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Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»
Legendary Penfold winemaker John Duval began his apprenticeship in 1974 under the tutelage of the late great Max Schubert. Duval's family had been supplying Penfolds with fruit and root stock for generations, many of South Australia's most prestigious vineyards were sown with cuttings from Duval's family property. Duval was awarded International Wine & Spirit Competition Winemaker of Year and twice London International Red Winemaker of Year. He now focuses on releasing painfully limited editions, assembled from precious parcels of elite Barossa vine, hand crafted by one of the world's most accomplished and peer respected winemakers... Ancient barossa hamlet vines»
The 1890s brought boom years to the nascent Aussie wine industry, as connoisseurs throughout Europe and the Empire were introduced to the Dionysian delights of new world Claret by Tyrrell, St Huberts and Wirra Wirra. An enterprising family of Scots took heed of the times to plant grapevines on a uniquely auspicious block in Valley Clare, they called it St Andrew and produced forty vintages of the most sensational quality Claret until the 1930s. The Taylor family acquired the fallow farm in 1995 and brought St Andrew's vines back to life. The treasured block endures as home to the flagship range of Taylor wines, one of the most distinguished vineyards in all.. *according to the french»
Josef Chromy OAM escaped from war torn Czechoslovakia as a penniless 19 year old in 1950, he fled across minefields, evading soldiers and killer dogs, ultimately finding a new home in the lucky country. Chromy has been a long standing principal in the Tasmanian food and wine industry, he established Tasmania's leading brands, including Bay of Fires, Jansz, Heemskerk and Tamar Ridge. At 76 years young, he launched his namesake label, planting one of the apple isle's most stately vineyards and gazetting Tasmania's most compellingly stylish range of wines. Chromy's sensational vintages are as conspicuous for the uniqueness of their character as they are for their.. Tasty treats from the apple isle»

Mount Pleasant Maurice OShea Shiraz CONFIRM VINTAGE

Excellent Langtons Classification
Shiraz Hunter Valley New South Wales
Maurice O'Shea Shiraz is made from vines over a hundred and twenty years of age, planted by the estate's original proprietor, Charles King. A smaller portion is sourced from eighty years old rootstock on the adjoining Old Paddock Vineyard, planted by legendary winemaker Maurice O'Shea, who recognised the special characteristics and longevity of Hunter Valley wines. One of the nation's great wines, Maurice O'Shea once outscored Penfolds Grange and Henschke Hill of Grace to be the highest rating Shiraz in the Halliday Wine Companion.
Available in cartons of six
Case of 6
$1415.50
Hand picked grapes are crushed and cold soaked over twenty four hours to extract maximum colour and flavour. The juices are inoculated with a neutral yeast to initiate vinification, which takes place in open fermentation tanks. Half way through fermentation the cap was headed down to achieve maximum extraction. The wine was then pressed to finish primary and malolactic fermentation in barrel. Once complete, Maurice O'Shea is aged in a selection of the finest quality, exclusively French oak barriques for up to eighteen months. During maturation the wine is racked and returned twice to build complexity in the middle palate, mellow the tannins and allow the sweet berry fruit to emerge.
A medium intensity red with bright crimson hues. Generous primary fruit aromas of plums, raisin and raspberries with complex nuances of paprika, pepper and smoky chocolate oak. A medium weight palate dominated by a melange of ripe red raspberry and plums. Maurice O'Shea is dense with sweet fruits and ripe fruit tannin, generous, fine grained vanillin oak and hints of spicy paprika, forming layers of complexity. A fine, elegantly structured, classic Hunter Shiraz.
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