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Born and bred, 6th generation winemaker Damien Tscharke grew up amongst the vines at Seppeltsfield, while attending Marananga Primary and Nuriootpa High. Gnadenfrei is the oldest vineyard within the Tscharke family estate portfolio, established over seventy years ago by Damien Tscharke's grandfather, the terroir and clime yield an exceptional quality of Shiraz. A seamlessly structured style, driven by fruit and kept vital by rich, cherry filled acidity. Show stopper this week... Superior value in old village barossa shiraz»
Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions, defined by their penetrating fruit and seamless tannins, essential for every enthusiast of identifiably Australian, claret style Cabernet.. Salient statements from superior sites»

Spring Vale Estate Pinot Noir CONFIRM VINTAGE

Pinot Noir East Coast Tasmania
William Lyne arrived in Van Diemen's Land on October of 1826. His descendants established Spring Vale in 1875 and have pursued farming ventures in this beautiful area of Tasmania's east coast ever since. Rodney and Lyn Lyne planted 6.6 hectares of vine at Spring Vale, principally Pinot Noir in 1986. Further plantings were made in the following years, more Pinot Noir and more Pinot Noir again, with a splash of Pinot Meunier for variety. Today, Spring Vale can lay claim to the most coveted editions of Van Diemen's Land Pinot Noir.
Available in cases of 6
Case of 6
$245.50
There are no corners cut in the vineyard management and winemaking at Spring Vale. The final cut of Pinot Noir is made up of approximately twenty individual components, all of which represent different clones, different vineyard blocks, different rows on various parts of the blocks, a choice of yeasts, varying fermentation temperatures and a number selections of oak. Grapes are destemmed into open pots for a few days of cold soak, inoculated with yeasts RC212 and treated to a regular plunge throughout the vinification to gently extract tannins. Upon completion to dryness, batches are pressed to a high proportion of new French oak barriques for nine months maturation.
Medium cherry colour. Aromatic nose of lavender and allspice, dried herbs and subtle toasty oak. Seamless, rich, dark cherry flavour on a sweet middle palate, a fine line running from front to back. Abundance of fine and even, powdery tannins before a long, balanced finish. An elegant style with deceptively easy to appreciate complexity.
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