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Major Sir Thomas Mitchell left more than just an invaluable bequeth of our nation's most detailed frontier maps. Mitchell distinguished himself in Wellington's army during the Napoleonic wars in the renowned 95th Baker Rifles. A gifted draftsman, he found his way to the nascent colonies of Australia, where his acumen at mapmaking won him the office of Surveyor General. During one of Mitchell's historical expeditions, he charted the fertile lands around Victoria's Goulburn Valley, establishing the colonial fruitgrowing township of Mitchell's Town. The district's auspicious orchards flourished until Colin Preece identified the region as an opportune place to.. Barriques between the billabongs»
There are but two winemakers who can lay claim to a staggering four Jimmy Watson Trophy victories. Wolf Blass was the man behind the label. John Glaetzer was the man behind Wolf Blass. While working for Wolf, Glaetzer was moonlighting on his own brand, applying the same extravagance of technique to the pick of Langhorne Creek fruit. Perfection in the form of black bramble fruit, muscular yet affable tannins, all framed by the luxury of ebony oak. Aspirants of the great Black Blass Label fables of 1974, 1975 and 1976, are privately advised to avail themselves of John's Blend, Cabernet or Shiraz. Crafted from the same parcels, in the same way, by the same hands,.. Timeless mystique of langhorne creek»
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»
Dr Frederick Kiel would take the trek by paddle steamer from Melbourne every summer during the late 1800s to spend his summers at Sorrento. His children established a grazing station nearby, on a property acquired from the Baillieu family along Portsea Ocean Beach, ultimately planted to vineyards in 2000. These are the most extreme western longitudes of Mornington, the undulating paddocks and sweeping views of tempestuous Bass Strait are a magical place for growing Burgundesque styles of Chardonnay and Pinot Noir, well protected north facing parcels of propitious free draining limestone and calcareous sands. The windswept maritime vineyards of little Portsea.. Mornington's westernmost vineyards»

Seppeltsfield Para Grand Tawny CONFIRM VINTAGE

Grenache Shiraz Mourvedre Barossa Valley South Australia
Para Grand is named after the Para River that flows through the centre of the Barossa Valley. Instantly recognisable in its unique bottle, Para was first released in 1953 and quickly became an Australian legend with a distinctive style, highlighting rich fruit flavours and great aged complexity. Great intensity and rich, ripe fruit flavours, exhibiting the capacity to show all of the aged characteristics associated with the now famous Para style. A classically Australian Tawny that's totally toothsome, offering hedonistic aged rancio complexity.
Available in cartons of six
Case of 6
$239.50
Para Grand Tawny is an assemblage of a number of exclusively Grenache, Shiraz (Syrah), Mourvedre (Mataro) wines from across many vintages, matured through the traditional Solera system. Component wines are aged individually in small oak casks to ensure only those components that had achieved the desired quality and style entered the final Cuvee. Through a careful selection and blending process at the Seppeltsfield wineworks, the resulting wine is treated to the Solera system for maturation. With ageing the wine has become complex, smooth and mellow. A pronounced rancio character is also evident, derived from the extended oak maturation.
Walnut brown colour. Deep mahogany in colour, with olive green tinges. A powerful bouquet displaying an excellent balance of rich fruit, nutty vanillin oak and a hint of chocolate. Further complexity is derived from the aged rancio character and fine brandy spirit, the epitome of the Para liqueur style. Full bodied, rich and luscious, with concentrated lingering flavours. Immensely satisfying, and flavourful, Parra can be served chilled, and is ideally suited to all good cheeses and dessert.
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