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Rolf Binder is one of the Barossa's quiet achieving superstars, recipient of the most conspicuous national accolades, Barossa Winemaker of Year and Best Small Producer, Best Barossa Shiraz Trophy and coveted listing in the illustrious Langtons Classification of Australian Wine. Binder's focus has always been on old vines fruit, in particular, the abstruse canon of early settler varietals which populated Barossa Valley during the 1840s. Wild bush vines Mataro, picked off patches at Tanunda along Langmeil Road, ancient growths of Grenache from Gomersal and Light Pass. Rolf's tour de force are eight superlative rows of Shiraz, established 1972 by the Binders junior and senior, which yield a mere 250 dozen of the most spectacular, full bodied Barossa flagship. The profound opulence of Rolf Binder's Hanisch is matched in no lesser way by the sublime excellence of the estate's Barossa Shiraz, not to be missed at $21, a most opportune entry into the felicitous house of Rolf.. Seven decades of tillage at tanunda»

Petaluma Hanlin Hill Riesling CONFIRM VINTAGE

Riesling Clare South Australia
Excellent Langtons Classification. From an almost perfect Riesling vineyard, careful pruning, sorting and selection, ensures that only the healthiest grapes are included. One of Australia's perennially feted Riesling, from fruit picked off old vines on Petaluma's Hanlin Hill Vineyard, planted in 1968 to the most easterly slope and highest aspects in all of Valley Clare. Late picked for optimal flavour development, yet paradoxically elegant and dry, the ideal choice to accompany grilled whiting, cornish hen or the traditional Coquilles St Jacques.
Available in cartons of six
Case of 6
$209.50
Established by Brian Croser in 1976, Petaluma are one of Australia's most eminent labels and artisanal crafters of flagship white wines. Hand picked grapes are transported to the Petaluma winery in Piccadilly Valley and processed immediately. Bunches are de-stemmed, the berries gently crushed, chilled to less than 5C and treated to a Willmes tank press. The free run juices are cold settled in tank and clarified without filtration. This bright, clear juice is then racked into fermenters and inoculated to a choice Petaluma yeast. A cool fermentation at 10C to 13C ensues over the next several weeks, at sugar dryness, the finished Hanlin Hill is chilled before a gentle filtration to bottle.
Light, pale straw in colour. Lovely bright floral aromas of lemon blossom and passionfruit are backed up on the palate by pristine, intense lemon/ limes, with some crunchy apple thrown in. Slatey minerality, a hallmark of the Hanlin Hill Vineyard for three decades, combined with high natural acidity to produce a wine that is very drinkable in its youth, while offering all the qualities of a great, long lived Clare Valley Riesling.
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