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    Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification techniques. They are a powerful and articulate expression of fruit, framed by a soupcon of tannins, complexed by the disposition of.. Halcyon harvests of harcourt valley»
    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.. Phyloxera, ancient cellars & seriously old vines»

    Sandalford Margaret River Classic Dry White CONFIRM VINTAGE

    Semillon Sauvignon Blanc Margaret River Western Australia
    Sandalford is designed to be fully fruit driven, completely Margaret River, refreshingly unoaked, classic and dry. The winemaking story goes back, way back to the 1840s as the second land title in all of Western Australia. In 1972 Sandalford broke out of their Swan Valley environs and established an estate vineyard along Margaret River, today it is one of the oldest and most salubrious. The exclusively free run juices of Semillon and Sauvignon Blanc are treated to a cool ferment on low solids, achieving an articulate expression of the enduring Classic Dry White.
    Available by the dozen
    Case of 12
    The Sandalford team train their vines to yield Semillon and Sauvignon that's perfectly ripened and disease free, achieving marvelous sugar/ acid profiles. Viticulture is state of the art and only the vagaries of the growing season are left to chance, the quality of fruit from each vintage is second to none. Canopy management is either vertical shoot positioned or modified ballerina. Harvested throughout the cool of night and early morning, fruit is immediately processed, inoculated with choice strains of yeast and treated to a long, slow vinification. Ferments are stopped at the desired level of sweetness prior to the base wines being assembled, unwooded and unoaked, stabilised, filtered and bottled.
    Pale lime in colour. Lovely, elegant, perfumed bouquet of fresh cape gooseberry and manage tout. A light bodied wine which is just so easy to drink. A real minerality to the palate, flavours seen on the nose translate beautifully to the palate. Acidity is perfectly judged, the wine finishes with a zesty crispness and harmonious balance.
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