Gary and Nick Farr are father and son, they make wine together but aren't afraid to go head to head when their opinions differ. Nick grew up amongst some of the world's most sacred vineyards, he knows about the land and found a magnificent little site, barely east of Lake Colac. Irrewarra is the vigneron's shangri-la, prepared for viticulture by generations of grazing and eons of the sobering south sea breezes, which stimulate vines to yield meagre harvests of parched little grapes, sleek of tannin and rich in flavour. Vintaged in excruciatingly limited lots, there are fully two styles of Irrewarra on offer, a grapefruit and oyster shell Chardonnay, a Pinot Noir of pasture and of place, both finished to delight the senses and to excite the most inscrutable palates...
It's irrewarra by farr»
Coonawarra graziers have access to the finest soils for viticulture. Doug Balnaves was born in the very heart of Coonawarra, quite near the sacred cricket pitch at Penola. An accomplished herdsman and shearer, Balnaves took up the challenge of planting vineyards in 1971. Working under the tutelage of legendary Coonawarra winemaker Bill Redman, Balnaves immersed himself in the culture of the vine, ultimately establishing a grande marque of Coonawarra and securing the inaugural presidency of the Coonawarra Vignerons Association. He remains a lifelong member of the Penola Pipe Band. For those who like their wines structured yet satin, powerful yet prettily perfumed, in the mouthfillingly muscular Coonawarra way, the Balnaves brand endures in the tradition of world class vintages grown to..
The old sheep shearer's shanty»
An alluring assortment of uplifted black cherry and dark berry flavours, espresso and licorice allsorts. The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world... More»
Fruit sweetness welcomes you to the palate, Cienna is soft and juicy with a refreshing spritzig finish, giving the impression of berries popping in the mouth. Cienna is an exciting new grape from the CSIRO labs, formulated by crossing the Sumoll grape with Cabernet Sauvignon... More»
Rich, plump mid palate with savoury flavours, characters of rhubarb and ham, sleek tannins that glide across the palate. The Father in Law is a single block of elite vine, originally acquired to keep Mrs Melton's dad busy after... More»
The palate is full bodied, complex and rich with prominent lemon/ lime flavours and a bready character which lingers. Patricia is the culmination of Brown Brothers commitment to excellence in viticulture and oenology... More»
Rich tropical fruit flavours of lychee and paw paw with hints of citrus and red apple create a fruit salad styled palate. Some of the Chenin Blanc vines at Voyager Estate date back to the property's first planting in 1978... More»
Rich, ripe dark berry fruit complemented by layers of spice, dried herbs and chocolate. Penny's Hill was declared Australia's Best Boutique Wine in 2006 and Australia's Best Boutique Shiraz in 2007... More»
Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of the heirloom vineyard's most recent vintage. A graceful style of opaque fruit characters, savoury and brooding, inebriating for its redolence of Barossa earth, mesmerising for its..
Tanunda tradition»
Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most discerning patrons, the limited releases of Golden Ball are an essential experience for aspirants of grand Victorian growths...
Small batches of beechworth's best»