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Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and branded their Metala fruit as Brothers In Arms. The quality of wine re established Metala as a vineyard of.. The goodly farms of brothers in arms»
Balgownie are one of our nation's great small vineyards, pioneers of the reprise in Bendigo viticulture, with the foresight to establish vines in 1969, the first local plantings in over eighty years. Grown to terrains very near the tailings of Victoria's original gold rush, the auspicious Balgownie vines yield discreet yet exquisite harvests of the most edifying and undervalued Victorian vintages. A bespoke favourite amongst enthusiasts of the old school style in elegant and finely boned Aussie Shiraz, Balgownie represent the essential accompaniment to meaty eggplant inspired recipes, or a princely roast of lamb, the best of.. Balgownie begets the best of bendigo»
There are but two winemakers who can lay claim to a staggering four Jimmy Watson Trophy victories. Wolf Blass was the man behind the label. John Glaetzer was the man behind Wolf Blass. While working for Wolf, Glaetzer was moonlighting on his own brand, applying the same extravagance of technique to the pick of Langhorne Creek fruit. Perfection in the form of black bramble fruit, muscular yet affable tannins, all framed by the luxury of ebony oak. Aspirants of the great Black Blass Label fables of 1974, 1975 and 1976, are privately advised to avail themselves of John's Blend, Cabernet or Shiraz. Crafted from the same parcels, in the same way, by the same hands, that collaborated to create, the most celebrated triumphs in the history of our nation's highest.. Timeless mystique of langhorne creek»

Philip Shaw No.89 Shiraz CONFIRM VINTAGE

Shiraz Orange New South Wales
Available in cartons of six
Case of 6
$299.50
Philip Shaw
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Philip Shaw
The adventure began when Philip Shaw purchased land for his Koomooloo vineyard in June 1988

Shaw was focused on a property which would yield lovely elegant wines with good structure, bright fruit, terrific balance and length. A sophisticated style of wine which could be an Australian benchmark. In close proximity to the region’s highest peak, extinct volcano Mt. Canobolas, Koomooloo rises to an altitude of 900 metres with red loam soils over limestone. But the dream started long before the acquisition of Koomooloo. Shaw spent years investigating and exploring many regions within Australia until by accident he noticed the undulating roll of the countryside when flying over the Orange region. After a few days of intense research into this highland area he returned the next week to find the region had a near perfect balance of elevation and sunshine.

Philip Shaw

Koomooloo is 47 hectares of a unique hand kept vineyard, planted by Shaw and his family between 1988 and 1989, managed by a routine of hand pruning, shoot thinning, leaf plucking, crop thinning and hand picking happening in multiples if needed. Koomooloo took twenty years to find and another twenty years to grow. Fewer than 1% of Australian vineyards rise above 600 metres above sea level, Koomooloo is one of the highest viticultural sites on the continent. Annual rainfall averages 850mm, although it’s not unusual to see snowfalls during winter and into spring, the ripening months of February to April are traditionally the driest. Higher altitudes provide cooler conditions throughout the growing season.

The fruit from Koomooloo has clearly defined varietal character that displays elegance, power and length. This immaculately tended vineyard has already produced the Prix D'Excellence Chardonnay at the 1998 VinExpo in Bordeaux and Best Red Wine at the 2002 National Wine Show in Canberra.

The Orange region generally and Koomooloo in particular is perfect for the styles of wine Shaw is keen to make. Understanding the uniqueness of the region has been an unravelling journey. To respect and work a vineyard like Koomooloo to its full potential is sometimes daunting, however the future is too exciting to sleep through.

Philip Shaw

The Orange region has so much to offer and, finally, people are now starting to notice this quiet achiever. Deep aged limestone is at the base of Koomooloo with volcanic rock soil forming the sub-section. Topsoils are predominantly 150mm of wind blown fine red loess from Central Australia, some of the oldest on the planet.

Shaw has been making wine in Australia for more than four decades and he approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. Shaw's wines are made only from grapes grown at Koomooloo. He has waited a long time to make sure the vineyard has enough maturity before attempting to make wine from it. Great wines should have silk, a softness, a texture, in chardonnay and pinot particularly but to some degree it should be in all wines. The tannins should be elegant and soft. It's about finishing a wine off, not refining it, but getting it right. It's in the making – a marriage between the vineyard and the winemaking. The wines of Burgundy illustrate the point, where there may be 10 to 20 different vignerons in the same vineyard owning three to four rows each and the quality of the wines and differences in styles is just enormous – it’s not only the vineyard, it's the making, the union.

Philip Shaw was twice International Wine and Spirit Competition's Winemaker of the Year. Following a career as chief at Rosemount and Southcorp, Shaw laboured to determine the most favourable terroir in Australia, capable of making classic wines with elegance, depth and bright fruit character. Shaw's search for the ideal Australian region came to rest in 1988 when he accidentally caught sight of the undulating countryside whilst flying over Orange in New South Wales.

Philip Shaw