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William James Maxwell was an architectural sculptor who migrated from Scotland to Australia in 1875. He built a mock castle and established a family vineyard just outside Adelaide, which he named Woodlands Park. His son planted vines in nearby McLaren Vale and his grandson served a term as winemaker for Hardy Wines at the historic Tintara wineworks. William Maxwell's progeny remain in McLaren Vale, producing the southern hemisphere's most successful brands of Honey Mead, as well as vintages of the most extraordinary value in McLaren Vale Shiraz. But what does Maxwell taste like? Gentleman James Halliday describes Maxwell as robust, picking the eyes out of McLaren Vale shiraz; licorice, dark chocolate, savoury firm, ripe tannins, blackberry, positive oak the icing on the cake. Terrific value. Oh yes, he suggests that it should be enjoyed by.. Made of mature vine mclaren vale »
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of a team member who has been involved with the vintage since pruning and budburst. An essential inclusion for small batch Pinotphiles in the know, there has never been a more limited release of a marvelous Mornington.. Limited editions by the master of moorooduc»

Picardy Pinot Noir CONFIRM VINTAGE

Pinot Noir Pemberton Western Australia
The inaugural vintage at Picardy produced a single Pinot Noir. With each passing year Picardy evolves into an even more dramatic expression of Pemberton's answer to Burgundy. The mix of clones has infused greater interest in the wine, showing greater texture, structure and complexity. A light to medium bodied effort with the presence and taste of a top end Cote-d'Or, Picardy would have to be one of the finest Pinot Noir in the new world. An alluring wine that's almost too easy to drink, its finely grained tannins making it completely approachable while young.
Available in cases of 6
Case of 6
$269.50
Bill and Sandra Pannell were pioneers of the Margaret River region, having establishing the stately Moss Wood circa 1969. They also held an interest in Volnay's Domaine de la Pousse d'Or until acquisition of the Picardy property in Pemberton, which was selected for its high altitude and well drained loam soils. Several clones Pinot Noir, including Dijon 114, 115 and 777, are mostly destemmed and lightly crushed into small fermenters for cold maceration. Ferments are hand plunged three times daily before being treated to an airbag press. Batches are settled and pumped into a selection of new to four year old French oak barriques for completion of malolactic and a year's maturation.
Ruby red colour. Rich aromas of strawberry, cherry and vanilla oak are interlaced with the tell-tale leather and earth of this seductive Burgundian icon. On the palate are pronounced red berry fruits, mineral and earth, leather, sap and a touch of spicy oak. Light, fine, dry tannins and fresh clean acidity dominate the flavour. Showing perfect balance and weight, finishing dry and spicy with excellent length, superbly matched to duck or spring lamb.
Picardy
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