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Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast, who was very pleased to bottle Hall Gap's fruit behind the exhalted label of Mt Langi Ghiran. Halls Gap joined the tally of Circe estate vineyards in 2013, whence it yields a wine that's earmarked for icon status by the most discerning industry pundits, now branded under the cryptic moniker of Fallen Giants... Land of the fallen giants»

Sticks Yarra Valley Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Yarra Valley Victoria
Rob Dolan is a charismatic winemaker and towering sportsman to boot. At 6 foot 6, Rob acquired the nickname Sticks during his dual premiership for Port Adelaide. He ultimately pursued his passion for making great wine, working alongside some of the most accomplished names in the industry. Dolan settled on a tally of superb sites in the Yarra Valley from which to draw fruit for his self titled label. Citrus and stonefruits, jasmine notes and flor, guava and grapefruits, the greenness of snap pea, lemongrass and thyme.
Available by the dozen
Case of 12
$251.00
The lion's share of the Sticks winemaking operation grew out of the eminent Yarra Ridge vineyards and wineworks, one of the most successful brands and picturesque estates in all Yarra Valley. Parcels of Sauvignon Blanc from Yarra Glen and Healesville are loaded directly into the press, crushed, racked for clarity and seeded, a portion of cloudy juices and barrel ferments infuse complexity, batches are rested on sedimentery yeast lees for several months to build richness and texture.
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