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Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate lamb. In between the paddocks, blocks of Sam Smith's experimental vines yield a harvest of the most spectacular Shiraz to be found in.. The return of rootstock to garden of eden»
Right next to the Merry Widow Inn at Glenrowan, infamous of Kelly gang folklore, Richard Bailey set up shop to service prospectors during the great Victorian gold rush of the 1860s. Rows of newly planted Shiraz soon followed and the Baileys released their first vintage in 1870. The region was ultimately infected by the terrible vine killing plague of the 1890s, a guarded blessing for Glenrowan, which elevated the quarantine status of its vitiated vineyards to a marque of the highest provenance. Baileys endure as one of the new world's most arcane and mythical wineworks, a small estate of historically significant parcels, producing limited vintages, defined by their exceptional value, purity of parentage and wondrous regional.. The bushranger's brew»

Tapestry The Vincent Shiraz CONFIRM VINTAGE

Shiraz McLaren Vale South Australia
A selection of the finest barrels, Vincent is crafted from Shiraz picked off vines up to forty years of age, very close to Kangarilla Road and the Clarendon Hills, specifically Bays 3 and 4, planted to the elite Bakers Gully site in McLaren Vale, which yields a scant tonne per acre. Vincent is a richly flavoured wine, it begins with a harvest of exceptional quality Shiraz, treated to rigorous selection and an extended maturation. The most stringent standards are applied, the top barrels of vintage, crafted to reflect truth in regionality and pure varietal expression.
The finest grapes are selected from a single elevated block within the vineyard, grown to tough ironstone based soil types. Fruit is inoculated and vinified in traditional fermenters, followed by two years maturation in a selection of new and seasoned, exclusively French oak hogsheads. A mere few hundred dozen are produced annually. Decant before service to remove harmless crust.
Deep red colour, purple hues. Concentrated dark cherries, soft leather and shoe polish, all in a very good way, smoky, slightly charry oak. Coffee beans, chocolates and leather, cigar leaf notes over soft tannins, structured with refined acidity and exquisite balance. Dry finish and excellent length, an outstanding expression of McLaren Vale which lives and breathes to be mated alongside fine cuisine.
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