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Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions,.. Salient statements from superior sites»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of.. Exquisite editions by the master of mornington»
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»
Airline pilots make surprisingly good wine. Their appreciation of the sciences, a respect for the weather and a bird's eye view of the land, all invaluable to the winemaker's art. John Ellis would take every opportune weekend away from his regular New York Paris route, to pursue a passion for viticulture. He planted the first commercial Cabernet Merlot vines in the Hamptons and found time between trans atlantic flights to work vintages amongst the Grand Cru vineyards of La Bourgogne. Ellis ultimately made the great lifelong sea change in favour of our land downunder. He settled on a farmstead outside Leongatha, amongst the slow ripening pastures of Gippsland.. Placing pinot amongst the pastures»

West Cape Howe Cape To Cape Cabernet Merlot CONFIRM VINTAGE

Cabernet Sauvignon Merlot Great Southern Western Australia
From the precious Margaret River soils of Cape Leeuwin, to the balmy, richly endowed vineyards at Cape Howe, harvests of the finest fruit are brought to the estate wineworks near Mount Barker and assembled into a range of distinctly West Australian wines with an unparalleled reputation for quality and consistency. An intensely aromatic accord of Cabernet and Merlot, in an augustly brambleberried, structured and ebullient West Australia styling.
Available by the dozen
Case of 12
$209.00
Parcels of Cabernet and Merlot are collated on the basis of slow, even ripening, clean and expressive, optimal flavour development without disease pressure. Fruit is harvested at optimum ripeness and held for a term of cold maceration. Twelve days of ferment are treated to daily pumpovers and juice aeration, extracting excellent colour and tannin. Batches are pressed off skins for malolactic and a year's maturation in a selection of seasoned and new French oak, to be followed by assemblage into the final wine, with a view to achieving a soft and elegant style of Great Southern Cabernet Merlot.
Dark, rich plum colour, vibrant purple hue. Intense berry fruits, lifted spice and savoury oak. An initial burst of dense, dark ripe berries, subtle plum characters carry through the palate, combining subtle toasted oak, powdery tannins and a long, rich, fruit filled finish. Perfect with lamb, fusions of pork and veal medleys or piquant eggplant recipes.
West Cape Howe
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