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Ken Helm A.M. received the Order of Australia for his work with Riesling, for his contribution to the Australian wine industry, for his support of cool climate wine producers and service to the Canberra community. Helm placed the Canberra region firmly on the map for world class wines after his inaugural 1977 release won significant international accolades. Ken's flagship wines are Riesling and Cabernet, he retains strong ties with eminent wine makers around the globe. Trips to the vineyards and wineries of Mosel, the Rhine valley and Bordeaux provide new inspiration and contribute to the development of his Canberra wines. In 2000 Ken instigated the Canberra.. Meet one of our nation's most peer respected winemakers»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»
Constructed during early settlement by a supervisor of colonial convicts, at the very epicentre of the market gardens which serviced Hobart, Clarence House is a heritage listed manor which remains largely unaltered since the 1830s. It passed through several hands before being acquired by the Kilpatricks in 1993, who answered the call of Bacchus and established the grounds to vine. There are now sixteen hectares of viticulture, several significant Burgundy clones of Chardonnay and Pinot Noir, with smaller plantings of Sauvignon and Pinot Blanc, Merlot, Cabernet and Tempranillo. What's most unique about the Clarence House vineyards are the soils and topography,.. Heirlooms of a hobart homestead»
Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and.. The grazier's garden of gippsland»

Mount Pleasant Philip Shiraz CONFIRM VINTAGE

Shiraz Hunter Valley New South Wales
To this day, Mount Pleasant continues to preserve the heritage of labels which played a role in the evolution of Australian wine. Slightly bolder in palate structure than it's regional siblings, Philip is the classic style of Hunter Valley Shiraz, a name that's been relied upon for decades. An affable wine, without excessive tannin or alcohol, exhibiting the complexity and inimitable charm of the Hunter. Generous and smooth, articulating earth and spice, dominated by masculine fruit characters. Every release guarantees a splendid Philip, a Shiraz with a tradition of excellence.
Available in cartons of six
Case of 6
$161.50
Mount Pleasant is situated on the slopes of Brokenback Ridge in Hunter Valley. Inaugurally released in 1965, Philip Shiraz maintains the tradition of extended oak maturation and bottle age before release. Vinification normally begins around February, fruit is harvested and crushed into a mix of open top and static fermenters for three days of cold soak. The musts are inoculated and batches are treated to a course of ten days plunging and pumpover, extracting optimal flavours, colour and tannin. Components are pressed into a selection of seasoned and new oak barrels for completion of ferments and fifteen months maturation, before assembling into the finished wine.
Bright crimson red. Varietal and regional aromas of ripe red and black fruits, black cherries with plum over an earthy, savoury complexity complemented by subtle chocolate oak. The medium bodied, savoury palate shows generous red fruit flavours, plum and blackberries beautifully supported by fine grained tannin, the chocolateyness of it's dashing oak complexity. A sophisticated wine of refinement, subtlety and great length.
Mount Pleasant
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