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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most discerning patrons, the limited releases of Golden Ball are an essential experience for aspirants of grand Victorian.. Small batches of beechworth's best»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also fortunate to take their pick of properties in Adelaide Hills. To wit, Charles (Chilly) Hargrave's distinguished old vines at Summerton and a highly opportune slice.. The twin tales of terre a terre»
Andrew Nugent grew up next door to the great historical wineworks at Penfolds Magill. He honed his craft as viticulturalist and vigneron amongst the illustrious wineries of old McLaren Vale. In the 1990s, Nugent planted new vines at Woodside along Bird In Hand Road, on the site of an ancient gold mine, a godsend of fortuitously fertile soils and magnificent mesoclimes for stellar quality Adelaide Hills wine. Bird In Hand have since amassed a breathtaking tally of international accolades for the unrivalled excellence of their superlative vintages, wonderfully small batch releases, with the magnificence of structure, seamlessness and immaculacy of fruit, to enthuse curio and cognescenti alike... Vivid vintages from the tailings of adelaide hills»

Stefano Lubiana Primavera Pinot Noir CONFIRM VINTAGE

Pinot Noir Derwent Tasmania
Primavera gets better every year, Lubiana experiments with wild or cultured yeasts and employs whole bunch ferments where appropriate to create remarkable wines. He is mindful that Great Pinot Noir is never a blockbuster, Primavera opens with engaging bouquets of red floral fruit, the story that follows tells a tale of juicy berries, fine grained tannins and a touch of undergrowth. Inspiring improvements throughout the vintages have been achieved, without compromising the seamlessness and balance of a forward drinking, limited production Pinot Noir in light Beaujolais styling.
Available in cartons of six
Case of 6
$215.50
Vibrant crimson red, purple hues. Engaging aromas of red fruits and a touch of undergrowth, the story that follows tells a tale of juicy ripe fruit, fine grained tannins and lingering natural acidity. Tthe palate shows a neat balance of sweet fruit and ripe savoury tannins. Good Pinot Noir is never a blockbuster, Primavera is always made to be enjoyed in its first flush of youth. Stefano recommends sharing over lunch with smoked meats, pancetta quails or fresh tuna.
Stefano Lubiana
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