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Hurtle Walker first picked grapes as a ten year old on the celebrious Magill property in 1900. Apprenticed to the legenderies Monsieur Duray and Leon Mazure, Walker was placed in charge of sparkling wine production for the historic Auldana Cellars at the ripe old age of 21. He saw service as a soldier in World War I and made great wine until 1975. Hurtle Walker's grandson continues the family tradition, partnering with Jimmy Watson winner David O'Leary to acquire the most auspicious Clare Valley vineyards and establish one of the nation's leading marques. Between the two, O'Leary and Waker have claimed every prestigious accolade in the land, a breathtaking.. The illustrious pair of valley clare»
Planted to a rocky hillock just east of township Clare, Mocandunda is a collaboration of three well seasoned vignerons, the Messrs Heinrich, Ackland and Faulkner. Heinrich grows fruit for a number of the nation's leading labels, Faulkner is one of Clare Valley's most accomplished agronomists, Ackland established the illustrious Mount Horrock Wines. Mocandunda was years in the making, one of the highest altitude terroirs in all Clare Valley, the extended autumns and dry grown vines, encourage a exceptional ripening of grapes, intense with varietal characters, magnificently balanced between natural fruit sugars, acidity and tannin. Mocandunda sell the lion's.. The craggy copse on valley clare»
Old Richmond Gaol was one of Diemen Land's first prisons, built by the convicts themselves, of good old fashioned granite blocks, laboriously hauled in wooden hand carts and quarried from the ominously monikered Butchers Hill. Today, Butchers Hill is the site of the steepest sloping vineyard in Coal River Valley, invigorated by afternoon sea breezes and prevailing winds from the roaring forties, its highly auspicious, self mulching black Vertosols, yield extraordinary wines. Established by founding members of the Hobart Beefsteak & Burgundy Club, Butchers Hill represents three generations of passion amongst the nether vineyards of the Apple Isle. Not just a.. Princely parcels of pooley»
Rolf Binder is one of the Barossa's quiet achieving superstars, recipient of the most conspicuous national accolades, Barossa Winemaker of Year and Best Small Producer, Best Barossa Shiraz Trophy and coveted listing in the illustrious Langtons Classification of Australian Wine. Binder's focus has always been on old vines fruit, in particular, the abstruse canon of early settler varietals which populated Barossa Valley during the 1840s. Wild bush vines Mataro, picked off patches at Tanunda along Langmeil Road, ancient growths of Grenache from Gomersal and Light Pass. Rolf's tour de force are eight superlative rows of Shiraz, established 1972 by the Binders.. Seven decades of tillage at tanunda»

Trentham Estate Trentham Reserve Heathcote Shiraz CONFIRM VINTAGE

Shiraz Heathcote Victoria
Trentham Estate was once part of a large sheep station called Trentham Cliffs, settled in the 1930s by the Chanter family. Grazing and viticulture have always been a close fit, the property eventually made the transition to agriculture and the inaugural edition of Trentham Estate was vintaged by the Mildura Murphys in 1984. Trentham retain a superior site of Shiraz in the very heat of the Heathcote region, for the creation of a generously proportioned wine, characterized by a seamlessly layered palate of piquantly spiced berry flavours and stylish, velvet tannins.
Available in cartons of six
Case of 6
$167.50
The Trentham team know that good wines are made in the vineyard, quality of fruit is paramount, the highest standards of viticulture are essential, hard work among the vines is rewarded with the finest harvests. Shiraz is harvested throughout the cool of night and promptly delivered to the estate wineworks. Grapes are crushed and destemmed into fermenters for several days vinification at warmer temperatures. Juices are pumped over twice daily to ensure balanced ferments and optimal extraction of colour and tannin. Upon completion, batches are pressed to a selection of French oak for eighteen months maturation, followed by racking and the final assemblage. Alcohol 14.5%
Dense red colour. Rich nose exuding lifted aromas of pepper and plums, chocolates and dark cherry. The palate is long and generous with a sweetness of fruit balanced by fine oak tannins. Licorice and coffee notes weave through the dark berry flavours, lingering nicely on the fine grained, chewy plum finish.
Trentham Estate
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