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There are four tiny patches of vine at Scotchman's Hill, which have been mollycoddled by Robin Brockett, since the start of his tenure as chief winemaker in the 1980s. Excruciatingly limited after a strict pruning and rigorous sorting of fruit, they each yield a mere hundred cases of wine. Brockett has set aside the precious harvests of these superior blocks for his own label, a personal project to hand craft the finest of vintage, an exclusive range of the Bellarine's most elite single vineyard efforts. So besotted is Brockett by the spectacular quality of fruit from these four regal parcels, he has imported two 800 Litre Tuscan vinification Amphora from the.. Brockett begets the best of bellarine»
There's a vineyard at Moorooduc in upper Mornington, planted to a splendid north facing slope which captures the maximum warmth of sunshine each day. Refreshed after nightfall by the invigorating maritime winds off Bass Strait and Port Phillip Bay, it's a place of exceptional winegrowing. Populated by ten unique Burgundy clones, this very special block of vine grew the only Pinot Noir ever to claim our nation's highest accolade for great red wines, the Jimmy Watson Memorial Trophy. The property continues to yield limited releases of outstanding vintages, it's a place of exacting viticulture and uncompromising pursuit of excellence, cherished by cognoscenti and.. The burgundy clones of mornington»
Legendary Penfold winemaker John Duval began his apprenticeship in 1974 under the tutelage of the late great Max Schubert. Duval's family had been supplying Penfolds with fruit and root stock for generations, many of South Australia's most prestigious vineyards were sown with cuttings from Duval's family property. Duval was awarded International Wine & Spirit Competition Winemaker of Year and twice London International Red Winemaker of Year. He now focuses on releasing painfully limited editions, assembled from precious parcels of elite Barossa vine, hand crafted by one of the world's most accomplished and peer respected winemakers... Ancient barossa hamlet vines»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»

Tahbilk Museum Release Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Nagambie Lakes Victoria
Established circa 1860, amongst the scenic Nagambie Lakes, Tahbilk is one of Australia's most historic wineries, with a long and proud history of producing Victoria's most reliable Cabernet Sauvignon. Following his return from service after World War II, Eric Purbrick discovered a cache of wine hidden in 1876 under the Tahbilk cellars. Though pale in colour, it was sound and drinkable after 71 years. The promise of long lived red wine inspired Purbrick to establish new plantings in 1949, today they are some of Victoria's oldest productive Cabernet vines.
Available in cartons of six
Case of 6
$179.50
Tahbilk has some 28 hectares of Cabernet which have consistantly yielded wines of considerable richness and character. Younger vines which are the progeny of this older rootstock form the backbone of fruit. Grapes are crushed in the Tahbilk winery's Pit, the must is pumped into the original open oak vats where cultivated yeasts are introduced. Carbon dioxide, which is formed during fermentation, forces skins, the cap, to rise to the top. Twice daily the juice from the bottom is pumped over the top of the cap which serves to extract colour, flavour and tannins. The final wine is treated to maturation for up to eighteen months in a selection of 100 year old French oak barrels.
Deep red colour. Aromas of warm red currants, plums and black cherries with hints of mint and Mediterranean herbs. Very crisp and full bodied on the palate, minty, capsicum notes with bright and intense berry fruits, a generous amount of juicy fruit underpinned by a supportive web of fine grained, chewy tannins before a long lasting finish. Well worth pouring alongside bacon wrapped quail or your favourite recipe of slow braised rissole.
Tahbilk
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