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Established 1973, Woodlands of Wilyabrup were one of the first vineyards in Margaret River, planted with a view to emulating the great growths of Bordeaux. Recipients of the highly prestigious Jack Mann Memorial Medal and Wine Industry Lifetime Achievement Award for their tremendous vintages of all things Cabernet. Assembling the rich Medoc style blends are what Woodlands do best. Painstakingly crafted by hand, to challenge the primacy of the illustrious Chateaux de la rive gauche, very few vineyards yield the quality of fruit that merits vintaging into a statuesque wine dominated by the prettily fragrant Cabernet Franc. Woodlands were established from the.. The complex bordeaux blend by one of margaret river's founding wineries»
The story of Langmeil begins with early Barossa settlement, planted to Shiraz by Christian Auricht in the 1840s, the estate vineyards were restored by the Lindner and Bitter families during the 1990s. Some of Herr Auricht's original plantings are still in production, three and a half priceless acres of gnarled, dry grown vines which provided the cuttings for much of Langmeil's refurbished heirloom parcels. A princely range of old, to very old single vineyard wines, delineated by the eloquence of each unique site, defined by the provenance of history and pioneer folklore. Saved from the ravages of time by the hand of providence and generations of dedicated.. The legacy landscapes of langmeil»
Jane Mitchell is one of Clare Valley's leading wine industry identities, Clare Valley Legend and Clare Valley Winemakers Hall of Fame, Centenary Federation of Australia Medal, SA Tourism Commission, Australian Regional Winemakers Forum, Wine Federation of Australia Council and Australian Wine and Brandy Corporation Board. Mitchell's largest vineyard is at Watervale, a very bleak place in the middle of winter at pruning time. It is known by the vineyard workers as Alcatraz, a place to do penance in the cold, wind and rain of a Clare Valley winter. Alcatraz only ever yields minimal harvests, source of the most memorable vintages in our nation's.. These old clare valley vines are just getting better»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»

Reillys Dry Land Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Clare South Australia
In their passionate quest for excellence, the Reillys team earmark blocks of the most splendid Cabernet Sauvignon for the formulation of a single vineyard wine. Old, unirrigated vines, yielding parched and intensely flavoured berries, are the source of exquisite wines which express fully the uniqueness and refinement of Clare Valley Cabernet. Dry Lands has been lauded with the highest praise and rave reviews. A rich, concentrated, full throttle palate with weighty flavours and an exuberant, nicely layered personality which combines elegance with power.
Available in cartons of six
Case of 6
$203.50
Reilly's source fruit from older sites around the prime viticultural precinct of Leasingham, for the construct of oustanding wines of great character and charm. Dry Lands is vinified from parcels of choice Cabernet grapes grown to the elite and unirrigated Leasingham Smyth Block. The superlative vines are forty five years of age, closely cropped to yield a scant 2.0T/acre, whereupon the grapes are hand picked to the most optimal levels of natural fruit sugars. Parcels are crushed and vinified in traditional open vats, prolonging the contact of juices on skins for maximum extraction. Ferments are then basket pressed and treated to an extravagant two years maturation in a selection of the finest French oak hogsheads.
Deep red colour. Savoury and earthy upfront followed by darker fruit and a dusting of spice, distinct regional mint and eucalyptus with hints of blackcurrant and chocolate. The primary fragrances evolve into currant and lots of biscuity oak. A rich, full bodied Cabernet with layers of intense dark berry fruits, well integrated oak, fine tannins and lingering mint chocolate finish. Serve alongside beef filled with oysters and spinach.
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