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One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»
Returning to his home along the Nagambie Lakes after the completion of service during World War II, Eric Purbrick discovered a cache of wine, hidden circa 1876 under the family estate cellars. Though pale in colour, it was sound and drinkable after seven decades. The promise of long lived red wine inspired Purbrick to establish new plantings at Chateau Tahbilk in 1949, today they are some of Victoria's oldest productive Cabernet Sauvignon vines. Having barely scraped through the ravages of phyloxera and a period of disrepute, the fortunes of Tahbilk were turned around by Purbrick who was the first to market Australian wine under its varietal name. Tahbilk proudly hosts the largest, single holding of Marsanne on the planet. Tahbilk's original rows of Shiraz are commonly cited as one of the great vineyards of the world, regularly sampled at international competitions against.. Phyloxera, ancient cellars & seriously old vines»

Pipers Brook Estate Pipers Brook Vineyard Pinot Gris CONFIRM VINTAGE

Pinot Gris Pipers Brook & Tamar Valley Tasmania
From vines planted in the 1990s, to estate vineyards in Tamar Valley and around Pipers Brook. The fully ripe expressions of West Tamar are balanced by the naturally high, flavoursome malic acidity derived from Pipers Brook, achieving a tight, refreshing and complex style. The vines are meticulously hand tended, maximizing exposure of the bunches to the sun, realizing harvests with the most intense flavours. A generously complex wine of remarkable intensity, courtesy of the natural skin tannins, so ideal with antipasto, oven roasted turkey or white game.
Available by the dozen
Case of 12
$365.00
Pinot Gris ripens quickly in all but the coolest of climates, it's ideally suited to the temperate Tasmanian season. Crop levels are kept low by selective bunch thinning to maximize intensity of flavour. Grapes are hand harvested throughout the chill of early morning. Fruit is crushed and immediately processed, the philosophy being to capture and retain the delectable characters of Pinot Gris while still on the vine. Parcels are pressed and treated to a short period of skin contact, extracting additional flavours which are locked away in the skins, this creates a more complex, rich and savoury style of Pinot Gris. Juices are slowly vinified at lower temperatures in a mix of barrel and fermenters, followed by early bottling.
Copper straw hue. Complex bouquet with a lovely depth of aroma, blooming with fragrant pear, jonagold apple, tangelo zest and goji berries. Jasmine and potpourri, subtle nutmeg notes. The palate is generous, full bodied and dry, poached pear flavours, strudels and paw paw, ginger and cinnamon spice, finishing with a fine chalky, mineral dryness.
Pipers Brook Estate
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