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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»
By those wonderful folks who bring us Shaw & Smith. Tolpuddle was planted to vine in 1988, on a highly precious site along Back Tea Tree Road, just outside of Hobart. The inaugural vintage claimed Tasmanian Vineyard of Year in 2006. The illustrious Messrs Martin Shaw and Michael Hill Smith acquired the property in 2011, with a view to elevating the excruciatingly limited release Tolpuddle to the status of a national Grand Cru. A singular experience in new world Pinot Noir, Tolpuddle unravels endless layers of pastoral complexity, powerfully structured yet elegant, immaculate and poised... From little vineyards great wines grow»
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»
One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»

Torbreck Cuvee Juveniles GSM CONFIRM VINTAGE

Grenache Shiraz Mourvedre Barossa South Australia
Torbreck founder David Powell is a frequenter of fashionable wine bar Les Juveniles whenever he's in Paris. Conversely, the proprietor of Les Juveniles spends time with Powell whenever he's wine trekking around the Barossa. A delightfully fruit forward accord of Grenache, Shiraz and Mourverdre, crafted from fruit grown to old and very old Barossa vineyards, judiciously fashioned to an early drinking Rhône Valley styling, principally for the enjoyment of bohemians and artistes, épicuriens et bon vivants.
Available by the dozen
Case of 12
$287.00
Designed for the fashionistas who attend Juveniles, enthusiasts who really know their Rhône Valley wines. Two thirds Grenache with the balance of Shiraz and Mourverdre, assembled from a collation of harvests, off vineyards between forty and a hundred fifty years of age, grown to the premiere Barossa districts of Seppeltsfield and Gomersal, Moppa and Marananga, Ebeneezer and Koonunga Hill. Fruit is all hand picked, passed over the sorting table and treated to a term of cold soak. Parcels are separately vinified in traditional fermenters and assembled into a single wine for completion of ferments and natural malolactic. The finished cuvée is bottled without fining or filtration in November.
Bright red hues. Perfumes of strawberry and spiced black plums, the energy and intensity of freshly fermenting must. Ripe juicy flavours of blackberry, spiced cherries, minerals and Asian spices wrapped around a skeleton of fresh acidity and fine mineral laden tannins. Soft and sensuous, ready to enjoy immediately on release, ideally alongside crusts and fresh baked goods, cured hams and cold roast duck.
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