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Airline pilots make surprisingly good wine. Their appreciation of the sciences, a respect for the weather and a bird's eye view of the land, all invaluable to the winemaker's art. John Ellis would take every opportune weekend away from his regular New York Paris route, to pursue a passion for viticulture. He planted the first commercial Cabernet Merlot vines in the Hamptons and found time between trans atlantic flights to work vintages amongst the Grand Cru vineyards of La Bourgogne. Ellis ultimately made the great lifelong sea change in favour of our land downunder. He settled on a farmstead outside Leongatha, amongst the slow ripening pastures of Gippsland and established a vineyard called Bellvale. It is now a place of fully mature vines and old world Burgundian techniques, sur lie et sauvage, barrel ferments and batonnage. Bellvale remains artisanally small batch, just 23 hectares of vine yields a measured harvest of spectacular quality Chardonnay and Pinot.. Placing pinot amongst the pastures»
Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding and black. Best's Great Western endures as one of the new world's most preeminent, yet bewilderingly soft spoken viticultural estates. Just quietly, the wines are conspicuously under priced and of exceptional value... Carn the concongella cabernet»

St Hallett Reward Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Barossa South Australia
St Hallett selects individual parcels each year for inclusion into the Reward, fruit is sourced from a tally of sites planted to red brown loam over shale and red clay soils in the south and central Barossa. Harvests from the cooler, slower ripening sites to the south of the Valley, yield parcels of the most intensely flavoured grapes. As vintage approaches, St Hallett's winemakers and viticulturalists spend time in the vineyards monitoring sugar/ acid profiles and flavour development, co-ordinating the harvest to a schedule based on complete ripeness.
Available in cartons of six
Case of 6
$221.50
Cabernet Sauvignon is harvested off vineyards which have been contributing fruit to St Hallett for many years, grapes are immediately crushed into fermenters, inoculated to a mix of neutral specialty yeasts and choice Bordeaux strains, to encourage complexity whilst achieving intensity of aroma and flavour. Components are vinified over the course of several days at moderate temperatures. An ardent regimen of cap management and pumpover achieves optimal colour, aiding complex flavours and ripe tannins to be gently extracted. Upon completion, batches are drained and pressed, seeded with lactic and treated to malolactic in a selection of seasoned and new French and American oak for sixteen months.
Opaque red, deep magenta hues. Seductive aromas of blackcurrant and aniseed, lifted bright purple fruits. A firm structure of ripe tannins, dark berries at the core, leafiness and cassis in support of savoury olive and dark bramble berry flavours, perfumed by the classic mintyness which is the hallmark of all things St Hallett. The Barossa Cabernet of choice to accompany beef cheek or lamb.
St Hallett
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