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Established just eleven years after the founding of South Australia, the ancient vines in the Hundred Of Moorooroo were planted circa 1836 by the Jacob brothers, after accompanying Colonel William Light on the Seven Special Surveys expedition to populate Adelaide's north. Moorooroo endures as the nation's cardinal parcel of vine, the mother rootstock for many of the Barossa's most distinguished sites. For over a century, these sacred vines contributed fruit to the Orlando company, where they formed the backbone of countless spectacular historical vintages. Decimated by the government sponsored vine pull schemes of the 1980s, only four rows of these priceless.. The fruit of vines established 1836»
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.. The twin tales of terre a terre»
Mount Difficulty are a commune of growers, established 1998 within the elite dress circle of Central Otago vineyards. Propitiously placed around the ancient goldfields of Cromwell Basin, their harvests had long been called upon for bottling under the labels of New Zealand's most conspicuous brands. Launched as a limited release of small batch, single block vintages, the co operative of accomplished growers, has evolved through critical acclaim and word of mouth, into a formidable range of Central Otago, defined by their excellence and exquisite eloquence of.. Venerable vignerons of the very deep south»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»

Trentham Estate Pinot Noir CONFIRM VINTAGE

Pinot Noir Riverina New South Wales
The cool ripening Pinot Noir is frustratingly difficult to grow even in the most favourable of climes. Consider then, the skill and dedication required to achieve such an immensely satisfying Pinot wine out of four different clones, all grown to sun drenched vineyards on the Riverina. Trentham Estate are well positioned to achieve the quality of wine that's essential for engaging the Pinot Noir enthusiast, filled with aromatic fruit and supported by supple oaken tannins, ideally alongside a rose pink breast of duck or succulent, crispy skinned pork roast.
Available by the dozen
Case of 12
$215.00
Pinot Noir is often referred to as the noblest of all grape varietals, the essential ingredient to the finest Champagne and great growths of Burgundy. Trentham Estate is vinified from four different clones, grapes of varying colour and tannin, a diverse range of natural fruit flavours, contributing complexity and weight to the final wine. Picked off the finest blocks of Pinot Noir, bunches are destemmed, pumped through a chiller into fermenters and cold soaked for a day or two at 5⁰C. Batches are inoculated, vinified for five days on skins and pressed for a course of maturation, a component is sent for a term in French oak barrels before assemblage into the finished wine.
Bright scarlet colour. A delicate, lifted aroma displaying strawberry and red cherry fruits, mocha and vanilla. The berry characters continue on to the palate, supported by light licorice tannins and subtle oak. The flavours linger on a long, delicate, fruit and spice driven finish. Enjoy with tomato pasta or Asian style chicken, duckling or Atlantic salmon.
Trentham Estate
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