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Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»
The mean gravelly soils and invigorating climes of Mount Barker of the Australian southwest, were identified during the 1960s by the world's leading viticulturalists, as a place uncannily similar to the great terroirs and clime of Bordeaux. The pioneering vines of Forest Hill were the first ever planted here, sired from rootstock of ancient Houghton clones, inaugurally vintaged by the illustrious Jack Mann in 1972. The Cabernet and Riesling of Forest Hill were promptly distinguished by multiple trophy victories and praised by gentleman James Halliday as the most remarkable wines to come out of the Australian west. Forest Hill have remained a source of the most.. Softly spoken wonders from the west»
Discovered by Dr Bertel Sundstrup in 1987, after a long search for the perfect site, the amphitheatre known as Dalrymple is a mere twelve hectares of sun drenched bucolic idyll, at the very heart of superior viticulture on the beauteous Apple Isle. This is Piper's Brook central, a place of auspicious winegrowing climes, long hours of sunlight and extended ripening seasons, which yield fruit of remarkable succulence, gracious acids and satin tannins. Dalrymple are a small, unincorporated winegrowing concern, whose accord with the elements and devotion to the land, are best articulated by the leisured pursuits of their chief vigneron, whose favourite pastimes.. The verdant nook on pipers brook»
Just three kilometres from Young along Murringo Road, planted to a brisk 500 metres above sea level, Grove Estate was originally sown to vines in 1886, by Croatian settlers who brought cuttings from their farms on the Dalmatian coast. Some of these ancient plantings, emigrated at a time when much of Europe was ruled by Hapsburg emperors, remain productive to this day. Newer blocks were gradually established around these priceless parcels, ostensibly with a view to supplying leading national brands. The quality of fruit became so conspicuous that Grove Estate sanctioned industry celebrities from Ravensworth and Clonakilla to begin bottling under their own.. Quiet consummations of grove estate»

Penfolds Bin 407 CONFIRM 407 VINTAGE

Cabernet Sauvignon South Australia
Developed by the legendary John Duval, Bin 407 could only be achieved after volumes of high quality Cabernet Sauvignon became consistently available, realising the opportunity for Penfolds to develop a pure Cabernet wine, as inspired by the flagship 707, albeit at a slightly more approachable entry level. Bin 407 is true to the enduring Penfolds style, a profound construct of Cabernet, featuring strong varietal character and solid structure with ripe fruit at centre stage. French and American oak, a portion of which must be new, is there in support.
Available in cases of 6
Case of 6
Traversing the length and breadth of Penfolds endowment of elite sites, the winemaking team are sanctioned to identify the finest parcels for vinification into a pure Cabernet wine to rival the nation's finest. Many of these specialized Cabernet vineyards are well into maturity and there is now a rich source of world class fruit from which to draw. Providing a lovely contrast to the more powerfully structured 707, Bin 407 is a restrained and elegant style with fine tannins and underlying oak. A selection of fruit from Wrattonbully and Padthaway, McLaren Vale, Coonawarra and Langhorne Creek, is assembled and treated to fourteen months in a mix of seasoned and new French and American oak hogsheads.
Deep red, dark core. Mixed cues, scents of charcoal, black olives and meat pan scrapings, rosemary, a darkened veil of fruit, oak impacts, cedar and clove. Solid, generous, sweet middle palate, softened, integrated tannins, bereft of harshness. Generous amalgam of chocolate and smoked meats, blackberry and dates.
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