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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»
David Wynn introduced cardboard wine casks, flagons and the Airlesflo wine tap to the nation. He is best remembered for re packaging the Coonawarra estate which bears his name and which endures as one of Australia's icon brands. Wynn was a master of his craft and studied oenology at the world renowned Magill wineworks. An astute marketer and talented blender, he also had a keen eye for the land, investing in the ancient John Riddoch fruit colony and planting vines on a challenging site, high atop the lofty latitudes of Valley Eden. Mountadam Vineyards were built from the ground up, with a view to crafting a limited range of well structured, weighty wines,.. The legacy parcels of mountadam vineyards»
It was a matrimony between an American biochemist and the founder of Margaret River Devils Lair, that set the scene for one of the nation's most illustrious estates. A member of the Top 1OO Wineries of World, Giant Steps were established 1997, with a view to assembling an elite range of limited release Yarra Valley vintages. Crafted from the fruit of superior sites, some yielding just a few hundred cases each year, these are exclusive editions from bespoke parcels of elite terroir, bearing the curiously cryptic monikers of precious blocks of vine, Gruyere Farm, Applejack and Wombat Creek. Fashioned for aficianados of the euro style, defined by their winsome.. Big wines from little vineyards»
Gary and Nick Farr are father and son, they make wine together but arenít 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.. It's irrewarra by farr»

Penfolds St Henri CONFIRM VINTAGE

Shiraz South Australia
Outstanding Langtons Classification. Originally labelled as claret and sold at the same price as Grange, St Henri was more often than not, the preferred choice of Shiraz for the nascent Australian market. Gaining a new lease on life during the 1990s as the quality and style continued to make converts, St Henri remains the nation's most accessible icon Shiraz. Aged in a collection of very old and evolved 1460 litres oak vats, the raw St Henri flourishes into a complex fruit forward wine with supple tannins and a whisper of oak, Australian Shiraz unlike any other.
Inaugurally released in 1957, St Henri is a time honoured and alternative expression of Shiraz, an intriguing counterpoint to Grange. It is unusual among eminent Australian Shiraz wines as it does not rely on any new oak. An engaging and compelling drink immediately upon release, St Henri ages magnificently, older bottles can present the most memorable tasting experience. An exclusively Shiraz wine this year, sourced from a cadre of exceptional vineyards in Adelaide Hills, Barossa Valley and McLaren Vale. The finished St Henri is treated to a year's maturation in a timeless and enduring collection of large format, fifty year old, well seasoned and auspiciously populated oaken vats.
Deep plum red colour. Vibrant, charcuterie offerings arise, a myriad of cold meats and pan juices, red currant fruits morph into blue characters with air and time, crushed pepper, cinnamon and green olive. An impressive linear structure, tightly bound, with significant length, boysenberry and cranberry red fruits at ease with green olive and green melon. Granular, Gravox tannins, praline, nutmeg and spice, all serve to coax and unravel its St Henri textural tapestry.
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