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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»
Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of.. All that's good from gippsland »
The First Colonists to arrive in South Australia were brought to Kangaroo Island aboard HMS Buffalo in 1836. Sharing the journey was a veteran of the Royal Navy who had served aboard Lord Nelson's flagship HMS Victory. Frank Potts was an accomplished sailor and carpenter, he built many of the young colony's structures and trading vessels. Six generations later, the Potts family's precious plantings of Malbec have been a key component in many of the nation's most memorable and invaluable vintages for decades. A varietal that performs magnificently on the silty flood plains of Langhorne Creek, Bleasdale's pure Malbec bottlings are a profound statement about the.. Making the most magnificent malbec»
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»

Yabby Lake Red Claw Pinot Noir CONFIRM VINTAGE

Pinot Noir Mornington Victoria
Yabby Lake are well positioned to produce the most generously proportioned styles of new world Pinot Noir, vinified to traditional Burgundian techniques. Significant resources have been devoted to developing Yabby Lake's vineyard to the highest possible standard. An assemblage of Pinot Noir clones MV6 and G5V15, clones 114, Pommard and Abel for structure and complexity, the inclusion of a parcel clone 115 imparts layers of elegance, rich fragrant aromas and a long silky palate.
Available in cartons of six
Case of 6
$185.50
Every aspect of Yabby Lake vineyard's establishment was fundamenal to the success of its wines many years later, from soil mapping to climate analysis to vine layout. Selection of site was the priority, the vineyard was planted from the ground up to the most exacting requirements. Pruned and closely managed vines, yield limited harvests of intense flavour, translating into well balanced wines. A mixture of destemmed and whole bunch fruit are filled into open fermenters for three days of cold soak. A week or more of ferments is followed by transfer to a selection of French 500 litres oak puncheons for ten months maturation, a final racking and assemblage into the finished wne.
Deep crimson in colour. The aromas are dominated by cherry, strawberry and dark berry fruits complemented by a touch of spice and underlying French oak. The palate has a lovely soft and velvety texture, with powerful flavours of dark fruits and a finely structured finish. Have it with duck or venison, game dishes and washed rind cheese.
Yabby Lake
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