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Planted to a rocky hillock just east of township Clare, Mocandunda is a collaboration of three well seasoned vignerons, the Messrs Heinrich, Ackland and Faulkner. Heinrich grows fruit for a number of the nation's leading labels, Faulkner is one of Clare Valley's most accomplished agronomists, Ackland established the illustrious Mount Horrock Wines. Mocandunda was years in the making, one of the highest altitude terroirs in all Clare Valley, the extended autumns and dry grown vines, encourage a exceptional ripening of grapes, intense with varietal characters, magnificently balanced between natural fruit sugars, acidity and tannin. Mocandunda sell the lion's share of their crop to eminent brands, their harvests have claimed Winestate Trophy and South Australian Wine Of Year. A small cut.. The craggy copse on valley clare»
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's resplendent range of wines are complimented by sweet oak and gripping tannins, culminating in vintages of extraordinary flavour and.. Precious & prodigal parcels of the barossa»

Seabrook Tiger Moth Marshall Montepulciano CONFIRM VINTAGE

Montepulciano Adelaide Hills South Australia
John Marshall forged his mother’s signature to enlist in the RAAF, he flew Tiger Moths and gained notoriety for his acumen at loop de loops. He is best remembered in vintages of Adelaide Hills Montipulciano, left to the influence of wild yeasts and a course of cold soak, hand plunged until sugar dry on the sixth day of ferment. Batches are pressed off skins to oak barrel for completion of malolactic and a judicious term of age. Unfiltered to bottle, evocative of black cherries, mulberry and redolence of cassis, bursting with the savouryness of sage leaf, olives and delish vinosity.
Available by the dozen
Case of 12
$323.00
Seabrook
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